The Joy of Cooking Podcast: A Casual Culinary Chat About Shallots with Dirk Marshall
Release Date: February 19, 2025
Introduction
In this engaging episode of The Joy of Cooking Podcast, hosts John Becker, Megan Scott, and Shannon Larson welcome their special guest, Dirk Marshall. Dirk, the co-founder of Marshall's Hot Sauce and host of the podcast VHS, brings a fresh perspective to the table with his culinary experiences and passion for recipes. The episode delves into the versatile world of shallots, substitutions for pearl onions, and the intricacies of recipe writing, all while sharing personal cooking stories and insights.
Opening Discussion: Onions, Shallots, and the Tears They Bring
The episode kicks off with a light-hearted conversation about the universal struggle of cutting onions. The hosts and Dirk share their personal anecdotes and coping mechanisms for dealing with the inevitable tears.
- Dirk Marshall (00:00): Opens with a simple greeting, setting the casual tone for the discussion.
- Shannon Larson (00:38): Introduces herself and sets the stage for weekly discussions about recipes, kitchen successes, and challenges.
- Megan Scott (00:58): Shares her role as a co-author of the cookbook and her knack for meal planning.
- John Becker (01:12): Talks about his efforts to avoid crying while chopping onions, humorously admitting his occasional failures.
A pivotal moment occurs when the group discusses the inefficacy and inconvenience of various onion-cutting tricks:
- John Becker (02:05): Highlights that overly sharp knives might be the real culprit behind tears: “...if you're crying every single time, that probably means you need to just.”
- Shannon Larson (02:18): Mentions trying the freezing trick to reduce the sting of onions.
- Megan Scott (02:32): Suggests using onion goggles as a practical solution.
Their camaraderie shines through as they joke about the practicality and ridiculousness of some solutions:
- John Becker (02:48): Teases about onion goggles being a "weird trick."
- Dirk Marshall (12:52): Confesses to actually owning and using onion goggles, adding authenticity to the conversation.
Weekly Recipe Highlight: Roasted Shallots and Beyond
The main focus of the episode revolves around shallots, their versatility, and how they can be substituted in various recipes.
- Dirk Marshall (15:45): Introduces the roasted shallot recipe from the Joy of Cooking cookbook, embellishing it with a maple balsamic glaze: “...it just comes out so beautifully.”
- John Becker (22:29): Discusses modifications he made to the broccoli cheese casserole recipe, opting for roasted broccoli instead of steamed to enhance flavor.
The hosts share their experiences and tweaks:
- Megan Scott (24:32): Describes adding raclette and brebby rousse cheeses to elevate the dish.
- Shannon Larson (26:17): Appreciates the balance of vegetable flavor with cheese, noting, “...it felt like I was still getting my vegetables in.”
Dirk elaborates on the versatility of shallots in dishes, demonstrating their culinary importance.
Guest Spotlight: Dirk Marshall’s Culinary Journey and Podcasting Passion
Dirk Marshall brings a wealth of experience from his role in the hot sauce industry and as a podcast host. His approach to following recipes meticulously contrasts with the hosts' more flexible methods, sparking an interesting dialogue about precision in cooking.
- Dirk Marshall (08:13): Expresses excitement about joining the show and emphasizes the importance of recipes: “...we’ve had so many talented cookbook authors and recipe writers, but nobody from my side of the table.”
- Shannon Larson (09:15): Playfully requests to watch Dirk follow a recipe, highlighting his reputation for precision.
Dirk discusses his culinary philosophy, stressing the therapeutic nature of detailed recipe execution and the joy of breaking down complex dishes:
- Dirk Marshall (11:16): “I love the breaking down of vegetables and things. I love the use and plus of everything. Like, I geek out over it, and it's very therapeutic for me.”
Controversial Classic: The Squirrel Skinning Illustration
A significant portion of the conversation addresses the infamous illustration of a squirrel being skinned in older editions of the cookbook. The hosts explain the decision to remove this graphic depiction in favor of more humane and efficient techniques.
- John Becker (19:35): Describes the illustration as “the most infamous” and explains its removal: “We don’t recommend that technique anymore.”
- Megan Scott (20:14): Clarifies the removal wasn’t due to political correctness but rather to enhance the cookbook’s practicality: “We just want the book to be super useful and up to date with its information.”
- Dirk Marshall (21:37): Brings levity by joking about the illustration being a mindless decision and its lasting impacts, including a tattoo.
The discussion underscores the evolution of cooking practices and the cookbook’s commitment to providing relevant and ethical guidance.
Recipe Substitutions: Handling the Lack of Shallots
Addressing a listener’s query about substituting pearl onions for shallots, the hosts offer expert advice on alternatives and best practices.
- Listener Question (40:27): “I was shopping recently for shallots and they were out. I bought pearl onions instead. Do you think this is a good replacement or do you have a better one?”
John Becker’s Response (40:36):
- Advises against using pearl onions as a direct substitute due to flavor and texture differences: “Onions from a prep perspective? It’s a horrible substitute.”
- Recommends alternatives like cipollini onions and torpedo-shaped tropia onions for a similar sweetness and texture.
Megan Scott’s Insight (41:37):
- Suggests using regular or red onions when shallots aren’t available, especially in recipes where subtle differences won’t overpower the dish: “I would just use a regular onion... if you're just going to chop it or slice it and saute it.”
Shannon Larson (43:17):
- Emphasizes the visual appeal of using red onions in mignonette for vinaigrettes, highlighting their aesthetic contribution: “That light pink color just makes you kind of happy.”
The hosts collectively offer practical substitutions, ensuring listeners can adapt recipes without compromising on flavor or presentation.
Dirk Marshall’s Podcasting Ventures: Celebrating Culinary Cinema
Dirk shares insights into his own podcast, VHS, where he explores cult films with a culinary twist. He highlights episodes featuring chefs discussing movies that intertwine food and storytelling.
- Dirk Marshall (29:56): Describes VHS as a celebration of films, focusing on their culinary elements: “I wanted to make something that, like, if someone came across something they did 40 years ago in their life, they could feel proud to listen to it and hear it celebrated.”
- Highlights episodes like “Who's Killing the Great Chefs of Europe” and Little Forest, a South Korean film that beautifully integrates food into its narrative.
Dirk’s passion for both cooking and cinema fosters a unique blend of content that resonates with food enthusiasts and film buffs alike.
Personal Cooking Stories and Future Plans
The episode concludes with the hosts sharing their current cooking projects and upcoming plans, fostering a sense of community and shared culinary adventures.
- Shannon Larson (47:26): Talks about planning a camping trip and experimenting with steak pairing: “...roasted potatoes and roasted fennel with, like, lemon and white wine and an herby chimichurri sauce.”
- Megan Scott (47:36): Discusses her gardening plans, focusing on planting okra in raised beds to adapt to Portland’s climate: “My big project this year is going to be trying to plant okra...”
- Dirk Marshall (49:19): Shares his excitement about recreating restaurant dishes at home, mentioning his hot sauce creations and innovative recipes: “It's a mushroom lasagna with Chinese five spice. Oh, that sounds delicious.”
These personal anecdotes not only highlight the hosts' diverse culinary interests but also encourage listeners to embark on their own cooking journeys.
Conclusion
In this episode, The Joy of Cooking Podcast masterfully intertwines practical cooking advice with personal stories and expert guest insights. Dirk Marshall’s contributions enrich the conversation, offering listeners a deeper understanding of recipe intricacies and the joy of culinary experimentation. Whether you're navigating the challenges of substituting ingredients or seeking inspiration for your next meal, this episode provides a wealth of knowledge and relatable experiences to enhance your cooking endeavors.
Notable Quotes
- John Becker (19:08): “It is like the most infamous illustration that we've had in the book, bar none.”
- Shannon Larson (26:17): “It felt like I was still getting my vegetables in.”
- Dirk Marshall (08:26): “Only when it loses the feather, it had the strength to fly it the whole time in its heart.”
- Megan Scott (42:36): “I disagree.”
Recipe of the Week: Crispy Fried Shallots
As part of the episode’s theme on shallots, the featured recipe is Crispy Fried Shallots, detailed on page 256 of the 2019 edition. Listeners are encouraged to cook along and share their creations using the hashtag #joyscoutscookingclub or tagging @joyofcooking.
Call to Action: If you have questions, topics, or stories to share, call the hotline at 503-395-8858 or send a text. Join the conversation and be part of the Joy of Cooking community!
Stay Connected: Subscribe to the Joy of Cooking Podcast on Apple Podcasts and iTunes, follow on Instagram, and visit joyofcooking.substack.com for the weekly meal planning newsletter.