Onion Pie

I submitted a recipe for onion pie to the New York Times for an article on onions.  This is their version of it here:

12 tablespoons unsalted butter

4 ounces Saltine crackers (about 36)

1 1/2 pounds yellow onions, peeled, trimmed, halved lengthwise, thinly sliced (about 4 1/2 cups)

1/2 teaspoon kosher salt

3 large eggs

3/4 cup heavy cream

4 ounces grated extra-sharp New York cheddar cheese (about 1 cup).

1. Heat oven to 375 degrees. Melt butter in a large skillet or sauté pan over low heat; set aside. In a food processor, pulse Saltines to fine crumbs and transfer to a medium bowl. Pour four tablespoons melted butter over crumbs and toss with fingertips or a rubber spatula until evenly coated. Press mixture firmly into a deep-dish 9-inch pie pan, using a second pie pan, if possible, to compact them evenly against bottom and sides of pan.

2. Reheat remaining melted butter in skillet over medium-high heat until frothy. Add onions and 1/4 teaspoon salt. Cook, stirring occasionally, until onions are evenly browned, 15 to 20 minutes. Transfer onions to pie pan, patting them down in an even layer on crust.

3. In a medium bowl, beat eggs with a whisk and add heavy cream and remaining salt, whisking gently to incorporate. Pour mixture slowly, in a thin stream, into center of onions in pie pan. Sprinkle grated cheese over top and place in oven. Bake until puffy and slightly browned on top, 30 to 35 minutes. Slice with a serrated knife into six wedges and serve.

Yield: 6 servings.

As printed in NY Times 10/24/2007  http://www.nytimes.com/2007/10/24/dining/242orex.html?ref=dining&_r=0

Adapted from Cheryl Rogowski

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Creamy Potato Kale Soup

5 Tablespoons Butter
1 Large yellow onion – peel and chop roughly
3 large potatoes – peel if you want a pristine soup and chop roughly
8 cups chicken or vegetable broth
2 to 3 cups of kale – stems removed and chopped
2 cups of milk
salt and pepper to taste

Heat butter in a large pot over medium high heat. Add the chopped onions and potatoes. Saute until golden brown about 5 to 8 minutes. Sprinkle with salt and pepper. Add 6 cups of broth and all the kale. Simmer for 5 to 10 minutes until the kale is soft and a darker green color. Transfer to a blender or use a stick immersion blender. Puree until the soup is smooth. Transfer the puree back to pot stir in the milk and as much broth as you need to get the desired consistency for your taste. Season to taste with salt and pepper. Serve with sandwiches, hearty slices of bread

This recipe is very adaptable – add more herbs, use more potatoes, more kale, more broth, etc. The more kale you add, the more bright green your soup will be!

For a dairy free version – use russet potatoes – these are those famous idaho bakers they will thicken the soup and no need to add milk!!

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Caponata alla Siciliana

recipe submitted by Barb Simmons

Caponata is served as an appetizer at room temperature over bruschetta toasts, or as an addition to an antipasto platter with cold cuts and cheeses. It can jazz up an Italian “sangaweech” of salami, provolone and capicollo, and is also great served hot over pasta with pecorino cheese.

1/4 cup olive oil
1- 1 pound eggplant, peeled and cubed, small
1 red bell pepper, seeded and cubed
1 green bell pepper, seeded and cubed
1 zucchini, large dice
2 stalks celery, large dice
1/2 onion, small dice
2 cloves garlic, smashed and minced

Heat the olive oil in a very large frying pan and throw in the eggplant. Sautée over high heat about 5 minutes and add in the rest of the above ingredients. Cook another 5 minutes, then cover and lower the heat, cooking for 10 more minutes, stirring occasionally.

1-2 tablespoons golden raisins or dried cranberries
1 bay leaf
½ teaspoon red pepper flakes
¼ cup sliced pimento-stuffed green olives
2 tablespoons capers with one tablespoon of their brine
2 tablespoon lemon juice
½ cup red wine
1-28 ounce can crushed tomatoes
1 tablespoon brown sugar
½ teaspoon oregano
2-3 leaves torn basil
salt & pepper

3-4 tablespoons toasted pine nuts
1 tablespoon snipped parsley
shaved parmigiano or pecorino cheese

Stir these ingredients into the vegetables above to blend well. Simmer together, covered, for 20 minutes. Remove the lid and cook for another 10 minutes to reduce the juices and thicken. Allow to come to room temperature and top bruschetta toasts with the caponata, garnishing with the pine nuts, parsley and shaved cheese.

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If you think “Indian spice” means hot and spicy in this recipe you would be wrong.  I don’t know if it’s because I used fresh tumeric but there was a vibrant fresh flavor to this salad that I found very refreshing.

1 ½ pounds potatoes
3 Tablespoons extra-virgin olive oil
1 Tablespoon ground turmeric
1 Teaspoon Ground Cumin
1 Teaspoon Garlic Powder
1 large bunch of leafy greens like swiss chard, kale, spinach, collards
2 Tablespoons Greek yogurt
2 Tablespoons lemon juice you can use more if desired
Salt and Pepper

Preheat oven to 400 Degrees. Cover a baking sheet with foil. Dice the potatoes place on foil covered pan. Toss the potatoes with 1 tablespoon of olive oil, the turmeric, cumin, garlic powder, salt and pepper. Be careful the turmeric stains!!!! Place in oven and roast for about 30 to 40 minutes until browned all over and tender. After about 15 minutes of roasting move the potatoes around so all sides get roasted evenly. While potatoes are roasting whisk together the yogurt, 2 tablespoons of olive oil, lemon juice, salt and pepper in a small bowl. Take the chard and shred it or slice it into thin ribbons. To “ribbon” it roll the leaves like a cigar and slice across the roll. Don’t use the stems in this recipe. Set them aside and sauté in some olive oil and garlic for a separate side dish. Toss the shredded chard with the roasted potatoes then toss with the yogurt dressing.

Serve garnished with fresh parsley or basil, if desired. (or chunks of good bacon!)

You can sub other leafy greens for the chard in this recipe also

NOTES:  I made this for CSA distribution tonight – the kitchen had run out of yogurt and ground tumeric so I subbed sour cream for the yogurt and fresh tumeric for the ground as it’s what I had laying around.  Everyone loved it!!!!  The fresh tumeric gave it a nice bright fresh flavor oh and I also had to chop some onions into it just because that’s how I fly in the kitchen!!!  Enjoy!!!

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Cider Vinegar Braised Greens

Cider Vinegar Braised Greens

4 to 6 servings
Cook Time:
45 minutes

1 large bunch collard greens
1 large bunch mustard greens
1 large bunch turnip greens
1 cup canola oil
2 medium yellow onions, chopped
6 garlic cloves, finely chopped
1 tablespoon red chile flakes
Sea salt
Freshly ground black pepper
1 cup cider vinegar
2 tablespoons unsalted butter, cold
1. Fill the sink with clean water. Remove the stems from all of the
greens and wash both the leaves and the stems three times,
refreshing the water each time. Drain thoroughly and use a kitchen
towelt to help remove the excess water from the greens.
2. Prepare the stems by slicing them once lengthwise, then finely
chopping the cut stems crosswise; set aside. In a large saucepan set
over medium heat, warm the canola oil. Add the onions and garlic;
using a wooden spoon, stir constantly until translucent, about 5 to
7 minutes. Add the chile flakes and stir until fragrant, about 30
3. Stir in the chopped stems and cook until slightly tender, about 6
minutes. Season with sea salt and pepper then add the leaves of
the greens in three batches, letting each batch wilt slightly to make
room for next batch. Once all of the greens are in the pot, season
lightly with sea salt and cracked pepper.
4. Add the cider vinegar and cover the saucepan. Reduce the heat to
low and simmer, stirring occasionally, until the greens are tender
and broken down, about 30 to 40 minutes.
5. Remove the pot from the heat and set aside to cool. Remove the
cooled greens from the pot and chop finely. Return the greens to
the braising liquid (they can be covered and refrigerated for up to
two days). When you’re ready to serve the greens, bring them and
their liquid to a simmer. Add the butter and stir until melted.
Season with salt and pepper and serve

SOURCE: http://www.tastingtable.com/entry_detail/chefs_recipes/6211/Cider_Vinegar_Braised_Greens_Recipe_by_Chef_Ashley_Christen.htm

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Chinese Long Beans with Cracked Black Pepper

1 tablespoon vegetable oil
1/2 small onion, thinly sliced
1 pound Chinese long beans or green beans, cut into 3-inch lengths
1/2 red bell pepper, peeled with a vegetable peeler and cut into 1/3-inch dice
1/2 teaspoon sugar
1/4 cup water
2 tablespoons soy sauce
1 teaspoon cracked black pepper

Heat the oil in a large skillet. Add the onion and cook over moderately high heat, until lightly browned. Add the long beans and red pepper and stir-fry until the beans are slightly softened and browned in spots, 5 minutes. Stir in the sugar. Add the water, cover and cook over moderately low heat until it has evaporated and the beans are tender, 5 minutes. Add the soy sauce and pepper and cook for 1 minute. Transfer to a platter and serve.



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Sauteed Kohlrabi Greens

Remove leaves from stems and tear the leaves into bite size pieces. Simmer for about 5 minutes in salted water this will help take away any bitter notes in the greens. Drain and set aside. Chop a medium onion and mince two cloves of garlic. Sauté the garlic and onion together in a tablespoon of olive oil till just golden. The original recipe I found called for ham and bacon chopped up and added to the onion mixture. Next add the drained greens. Season with salt, pepper some red pepper flakes. Simmer – you can put this in a crockpot and forget about it for a while. This dish reminds of a greasy greens recipe one might find in southern style home cooking.


You can sub any hearty green here – cabbage, kale, collards, turnips, you get the idea

Instead of ham and bacon use a smoked kielbasa, chorizo whatever sausage you prefer.

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