Triple Onion
and Potato Soup
3 tablespoons butter or oil
3 cloves garlic, minced
3 yellow onions, chopped
1 medium tomato, seeded and chopped
2 teaspoons chopped fresh dill
3 potatoes, peeled and diced
5 cups chicken stock
1/4 cup cream
salt and pepper
1/2 cup chopped fresh chives
Heat bitter or oil in a large saucepan. Cook
garlic, onion and tomato for about five minutes. Stir in dill, potato
and stock. Bring to a boil; reduce heat, cover and simmer for 15
minutes. In food processor, purée about one-third of the soup mixture
with the cream. Return to the pot, reheat gently and season with
salt and pepper. Sprinkle with chives and serve.
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Green Onion
Cocktail Biscuits
1 cup flour
1/2 cup yellow cornmeal
1/2 teaspoon baking soda
pinch salt
1/2 teaspoon pepper
1 teaspoon sugar
2 tablespoons cold butter, cut into bits
4 green onions, minced
1/2 cup cottage cheese
5 tablespoon milk
Preheat oven to 425°F. Grease a baking sheet.
Combine the dry ingredients in a large bowl. Cut in the butter until
the mixture is crumbly. Stir in the remaining ingredients until
a soft dough forms. Knead the dough gently on a floured surface
and roll into a 10x16-inch rectangle. Cut into rounds with a two-inch
cutter and place on the prepared sheet. Bake for 12 to 15 minutes,
or until golden brown. Split and fill with your favorite spread
or with cold meat and mustard.
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Sweet Onion
and Zucchini Relish
1 large sweet onion, diced
2 yellow or green zucchini, diced
1/2 cup raisins
3 tablespoons catsup
2 tablespoons light brown sugar
3 tablespoons balsamic vinegar
1/2 teaspoon crushed red pepper flakes
1 teaspoon salt
Place all of the ingredients in a medium saucepan
with one cup of water; bring to a boil. Reduce heat, partially cover,
and simmer for about 40 minutes or until slightly thick, stirring
occasionally. Allow to cool and store in an airtight container in
the refrigerator. Great with hot dogs and hamburgers.
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Leek, Red
Pepper, and Goat Cheese Frittata
4 tablespoons butter
2 tablespoons oil
2 leeks, white parts only, thinly sliced
1/2 red bell pepper, seeded and thinly sliced
1/4 pound goat cheese
6 eggs 1/2 teaspoon dried thyme
salt and pepper
In a 12-inch skillet, heat two tablespoons of
the butter and the oil. Cook the leek and pepper until very soft,
about eight minutes. Melt in the goat cheese. Remove the mixture
to a large bowl and let it cool for a few minutes. Add the eggs,
thyme, salt and pepper to the leek mixture and whisk together until
combined. Add the remaining two tablespoons butter to the skillet
and heat. Pour the egg mixture into the skillet and cook over medium
heat until the eggs are partially set. Slide the frittata onto a
large platter; flip it back into the skillet with the uncooked side
down. Cook for another three minutes. Let cool and serve warm or
at room temperature, cut into wedges.
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Rigatoni with
Caramelized Pearl Onions and Mushrooms
2 pounds pear onions
3 tablespoons butter or oil
2 cloves garlic, minced
1/2 pound mushrooms, sliced
1/4 cup balsamic vinegar
2 tablespoons dry sherry
1/2 cup chicken stock
1/2 cup chopped fresh parsley
salt and pepper
1 pound freshly cooked rigatoni
1/2 cup rated Parmesan cheese
Cook the onions in boiling water for two minutes.
Drain. When cool enough to handle, peel and remove the roots. In
a medium skillet, heat the butter. Cook the onions over high heat
until lightly browned. Lower the heat, cover, and cook for about
20 minutes, or until soft. Add the garlic and mushrooms and cook
for another five minutes, until the mushrooms are slightly browned.
Add the vinegar and sherry, cook over high heat until almost all
the liquid evaporates. Stir in the stock, bring to a boil, and add
the parsley. Season to taste with salt and pepper. Toss with rigatoni
and sprinkle with cheese. Serve warm.
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