To contact us Click HERE
Members of Calorie Count - the best FREE on line place to count your calories - may use the handy nutrition facts to log the calories for this delicious one pot meal of chicken, veggies, and soup!
Chicken with Egg and Lemon Soup
Ingredients:
1 whole chicken (remove skin to make it low fat)
2 T olive oil
6 whole peeled carrots
4 whole peeled medium potatoes
2 whole medium peeled onions
2 litre chicken stock
2 lemons juiced
3 egg whites
1 tablespoon olive oil
1 t fresh oregano or dried alternative
pepper to taste
Directions:
Brown chicken in soup pot in olive oil. Add the chicken, veggies and the stock. Gently simmer until the chicken and veggies are fully cooked.
Remove the chicken and dejoint. Set on a serving platter.
Remove vegetables and place on serving platter with the chicken - cover with foil to keep warm.
Beat egg whites to soft peaks.
Mix a little of the hot stock into the egg whites, folding it in gently. Add more chicken stock till the egg whites are heated enough to be mixed back into the soup without curdling.
Add the lemon juice, oregano, and pepper.
Serve the soup in a separate bowl, vegetables and chicken on the side.
Bon appetit!
25 Şubat 2013 Pazartesi
Socca with Za'atar & Sumac (Garbanzo Flour Crepes)
To contact us Click HERE
I usually avoid baking with garbanzo bean flour with its strong legume flavor that seem out of place in any sweet baked goods. However, when used in the right culinary applications, legumes prove amazing in taste, texture, and nutritional quality and quantity. About two years ago, I finally made socca for myself. So easy with only water, chickpea flour, and olive oil. Socca (aka farinata, cecina) originated in France and Italy that is an unleavened crepe of chickpea flour. Other relatives to socca can be found in Gibraltar, Argentina, Uraguay, Algeria, and India. Socca can handle aggressive seasoning, such as rosemary and black pepper in France, cumin and harissa in Algeria.
This month's Gluten-Free Ratio Rally challenge was crepes, hosted by TR from "No One Likes Crumbley Cookies." Crepes usually act as a vehicle for anything sweet or savory. Great challenge. The Gluten-Free Ratio Rally is a group of GF bloggers, rallied by Shauna of GlutenFreeGirl.com, where we put our on spin a a culinary standard. These culinary standards are known formulas, ratios, that professionals use. The caveat is that everything is done by weight, since weight is more standardized and much more accurate than measuring by volume. This is the foundation of the GFreeRally as started and explained by Gluten-Free Girl here. The book that we base our ratios is Michael Ruhlman's Ratio. Ruhlman's crepe ratio is 1/2 part flour : 1 part liquid : 1 part egg.
I started making the tradition crepe using half buckwheat and half sweet rice flour. It was so delicious! Then the next day I found myself craving socca using strong, exotic flavors. Socca does not fall in line with Ruhlman's crepe ratio. The ratio I used for socca was 1 part flour : 2.2 part liquid with a scant amount of olive oil. The thin batter requires time for the garbanzo flour to hydrate. Speaking of flour, my favorite is "Meera Gram" Indian garbanzo flour which is ground superfine with an amazing fresh flavor. Bob's Red Mill garbanzo flour works well, too but will be a little more course and "rustic." This recipe is great for the most sensitive of us folks: no milk, no eggs, no starch, no grains, no animal products. Simple.
The most exotic spin on socca comes from the seasonings. I personally have been obsessing over za'atar and sumac lately. Za'atar (za‘tar, zaatar, za'tar, zatar, zatr, zattr, zahatar, zaktar or satar) is a popular spice from the Middle East, usually consisting of an herb such as thyme, oregano, hyssop, or savory and sesame seeds. Sumac is small red berry that is dried and milled to a powder, and is dark red in color. Sumac is very popular in Turkey and the Middle East. The flavor is sour but I find very appealing.
Ingredients:100 grams garbanzo (Gram) flour
220 grams warm water
15 grams (1 Tablespoon) olive oil (more for cooking)
1/2 teaspoon salt
1 teaspoon za'atar
1/2 teaspoon sumac
Directions:
-Erin Swing
The Sensitive Epicure
Please be sure to check out all of our awesome bloggers and their recipes:
Adina ~ Gluten Free Travelette ~ Breakfast Crepes Three WaysAngela ~ Angela's Kitchen ~ Savory Buckwheat Crepes with Sweet Potato, Mushroom and Kale FillingCaitlin ~ {Gluten-Free} Nom Nom Nom ~ Buckwheat CrepesCaleigh ~ Gluten Free[k] ~ Banana Cinnamon CrepesCaneel ~ Mama Me Gluten Free ~ Slightly Sweet Crepes with Caramelized Bananas and Nutella SauceCharissa ~ Zest Bakery ~ Black Pepper Crepes with Chicken Tikka MasalaClaire ~ My Gluten Free Home ~ Victory Crepe Cake Ginger ~ Fresh Ginger ~ Sweet 'n Savorygretchen ~ kumquat ~ nutella crepe cakeHeather ~ Discovering the Extraordinary ~ "Southwestern" CrepesJenn ~ Jenn Cuisine ~ Braised Duck, Fennel and Chestnut CrêpesKaren ~ Cooking Gluten-Free! ~ Gluten Free Crepes Savory or SweetMary Fran ~ FrannyCakes ~ Gluten-free Peanut Butter Crepe CakeMary Fran ~ FrannyCakes ~ Gluten-Free Vanilla Bean Crêpes SucréesMonika ~ Chew on This! ~ Dessert crepes with caramelized plantains, toasted coconut and chocolate sauceMorri ~ Meals with Morri ~ Russian Blini for TwoPete and Kelli ~ No Gluten, No Problem ~ Key Lime CrepesShauna ~ gluten-free girl ~ Gluten Free Buckwheat CrepesT.R. ~ No One Likes Crumbley Cookies ~ Brownie Crepes with Strawberry Wine sauceT.R. ~ No One Likes Crumbley Cookies ~ Basil Tomato and Feta CrepesT.R. ~ No One Likes Crumbley Cookies ~ Fresh Fruit CrepeTara ~ A Baking Life ~ Breakfast Crepes with Eggs and KaleJonathan ~ The Canary Files ~ Vegan Crepes for Filipino Spring RollsRachel ~ The Crispy Cook ~ Raspberries and Cream Crepes~Mrs. R ~ Honey From Flinty Rocks ~ Crepes - Spinach & Dessert
I usually avoid baking with garbanzo bean flour with its strong legume flavor that seem out of place in any sweet baked goods. However, when used in the right culinary applications, legumes prove amazing in taste, texture, and nutritional quality and quantity. About two years ago, I finally made socca for myself. So easy with only water, chickpea flour, and olive oil. Socca (aka farinata, cecina) originated in France and Italy that is an unleavened crepe of chickpea flour. Other relatives to socca can be found in Gibraltar, Argentina, Uraguay, Algeria, and India. Socca can handle aggressive seasoning, such as rosemary and black pepper in France, cumin and harissa in Algeria.
This month's Gluten-Free Ratio Rally challenge was crepes, hosted by TR from "No One Likes Crumbley Cookies." Crepes usually act as a vehicle for anything sweet or savory. Great challenge. The Gluten-Free Ratio Rally is a group of GF bloggers, rallied by Shauna of GlutenFreeGirl.com, where we put our on spin a a culinary standard. These culinary standards are known formulas, ratios, that professionals use. The caveat is that everything is done by weight, since weight is more standardized and much more accurate than measuring by volume. This is the foundation of the GFreeRally as started and explained by Gluten-Free Girl here. The book that we base our ratios is Michael Ruhlman's Ratio. Ruhlman's crepe ratio is 1/2 part flour : 1 part liquid : 1 part egg.I started making the tradition crepe using half buckwheat and half sweet rice flour. It was so delicious! Then the next day I found myself craving socca using strong, exotic flavors. Socca does not fall in line with Ruhlman's crepe ratio. The ratio I used for socca was 1 part flour : 2.2 part liquid with a scant amount of olive oil. The thin batter requires time for the garbanzo flour to hydrate. Speaking of flour, my favorite is "Meera Gram" Indian garbanzo flour which is ground superfine with an amazing fresh flavor. Bob's Red Mill garbanzo flour works well, too but will be a little more course and "rustic." This recipe is great for the most sensitive of us folks: no milk, no eggs, no starch, no grains, no animal products. Simple.
The most exotic spin on socca comes from the seasonings. I personally have been obsessing over za'atar and sumac lately. Za'atar (za‘tar, zaatar, za'tar, zatar, zatr, zattr, zahatar, zaktar or satar) is a popular spice from the Middle East, usually consisting of an herb such as thyme, oregano, hyssop, or savory and sesame seeds. Sumac is small red berry that is dried and milled to a powder, and is dark red in color. Sumac is very popular in Turkey and the Middle East. The flavor is sour but I find very appealing.
Ingredients:100 grams garbanzo (Gram) flour
220 grams warm water
15 grams (1 Tablespoon) olive oil (more for cooking)
1/2 teaspoon salt
1 teaspoon za'atar
1/2 teaspoon sumac
Directions:
- In a medium/large bowl, scale and mix all the ingredients well. Cover with plastic wrap for a minimum of one hour. (Cook within two hours, or place in fridge to keep safe until ready to cook. Allow to warm to room temperature before cooking.)
- Heat up an 8" fry pan/skillet over medium heat. Add in 1 teaspoon olive oil and swirl around. Mix up the socca batter and add in 1/2 cup into the skillet. Slowly pick up the skillet and swirl around until the batter has evenly covered the bottom surface of the skillet. (I found this took practice.)
- Cook undisturbed until bubbles show up throughout the crepe, a couple of minutes. Using a large spatula, carefully flip over and cook other side for a couple of minutes.
- These keep well in a warm oven, 150F, until all four socca crepes are made and ready to serve.
-Erin Swing
The Sensitive Epicure
Please be sure to check out all of our awesome bloggers and their recipes:
Adina ~ Gluten Free Travelette ~ Breakfast Crepes Three WaysAngela ~ Angela's Kitchen ~ Savory Buckwheat Crepes with Sweet Potato, Mushroom and Kale FillingCaitlin ~ {Gluten-Free} Nom Nom Nom ~ Buckwheat CrepesCaleigh ~ Gluten Free[k] ~ Banana Cinnamon CrepesCaneel ~ Mama Me Gluten Free ~ Slightly Sweet Crepes with Caramelized Bananas and Nutella SauceCharissa ~ Zest Bakery ~ Black Pepper Crepes with Chicken Tikka MasalaClaire ~ My Gluten Free Home ~ Victory Crepe Cake Ginger ~ Fresh Ginger ~ Sweet 'n Savorygretchen ~ kumquat ~ nutella crepe cakeHeather ~ Discovering the Extraordinary ~ "Southwestern" CrepesJenn ~ Jenn Cuisine ~ Braised Duck, Fennel and Chestnut CrêpesKaren ~ Cooking Gluten-Free! ~ Gluten Free Crepes Savory or SweetMary Fran ~ FrannyCakes ~ Gluten-free Peanut Butter Crepe CakeMary Fran ~ FrannyCakes ~ Gluten-Free Vanilla Bean Crêpes SucréesMonika ~ Chew on This! ~ Dessert crepes with caramelized plantains, toasted coconut and chocolate sauceMorri ~ Meals with Morri ~ Russian Blini for TwoPete and Kelli ~ No Gluten, No Problem ~ Key Lime CrepesShauna ~ gluten-free girl ~ Gluten Free Buckwheat CrepesT.R. ~ No One Likes Crumbley Cookies ~ Brownie Crepes with Strawberry Wine sauceT.R. ~ No One Likes Crumbley Cookies ~ Basil Tomato and Feta CrepesT.R. ~ No One Likes Crumbley Cookies ~ Fresh Fruit CrepeTara ~ A Baking Life ~ Breakfast Crepes with Eggs and KaleJonathan ~ The Canary Files ~ Vegan Crepes for Filipino Spring RollsRachel ~ The Crispy Cook ~ Raspberries and Cream Crepes~Mrs. R ~ Honey From Flinty Rocks ~ Crepes - Spinach & Dessert
Balsamic Roasted Cippoline Onions from Frieda's, Inc.
To contact us Click HERE
Onions have their place. I wouldn't dream of starting a marinara sauce without sauteed shallots. Nearly every soup I make starts with sauteed brown onions. Red onions enliven fruit salsas, and scallions add depth to guacamole. And let's face it, a bratwurst without grilled Vidalia onions is a crime.
What about cippoline onions? Believe it or not, they've never even visited my kitchen, that is, until a few weeks ago. Now, they're nestled in the onion basket alongside my beloved shallots and brown onions.
Why this sudden change of heart toward cippoline onions? It's because of Frieda. I'm unable to resist her charms, and if you taste her cippoline onions, you'll find yourself equally captivated.
These cippoline onions are from Frieda's Inc., The Specialty Produce People. I've had the pleasure to do some recipe development with Frieda's and have tasted many of their products from onions and potatoes to pine nuts and dried cranberries. The cippoline onions are wonderful.
Cippoline onions which look like little flying saucers are naturally sweeter than most onions, and roasting them only enhances their sweetness. In the recipe below, the contrasting flavors of tangy vinegar and sweet sugar add depth of flavor while the fresh rosemary lends fragrance and earthiness. Serve these balsamic roasted cippoline onions with roasted pork tenderloin, grilled steak or chicken, or even a bowl of wild rice for a hearty vegetarian entree.
Then make some room in your onion bowl for the cippoline onions you'll be buying next time you're at the supermarket.
Balsamic Roasted Cippoline Onions
Makes 4 servings
Printable recipe.
1 pound cippolini onions, preferably from Frieda's Inc.
1 tablespoon olive oil
3 tablespoons balsamic vinegar
1 teaspoon light brown sugar
1/2 tablespoon finely chopped fresh rosemary
A couple of pinches of salt and freshly ground black pepper
1. Position a rack in the center of the oven and preheat to 350 degrees F.
2. To easily remove the onion skins, cut a small x in the bottom of each onion. Place onions in a pot of boiling water for 2 minutes. Drain and plunge in a bowl of cold water for 2 minutes. Then the skins will easily slide off with even the gentlest nudge. Scouts honor. Place onions in a large glass or ceramic baking dish.
3. In a small bowl, whisk olive oil, balsamic, brown sugar, rosemary, salt, and pepper. Pour over onions and toss to coat. Cook 40 to 45 minutes, turning a couple of times, until the onions are browned and tender and the sauce thickens and becomes bubbly.
You might also enjoy these cippoline onion recipes:
Five Onion Confit recipe from Sass & Veracity
Pickled Cippolini Onions recipe from A Jersey Girl in Portland
Roasted Brussels Sprouts & Cippolini Onions recipe from Gluten Free For Good
Onions have their place. I wouldn't dream of starting a marinara sauce without sauteed shallots. Nearly every soup I make starts with sauteed brown onions. Red onions enliven fruit salsas, and scallions add depth to guacamole. And let's face it, a bratwurst without grilled Vidalia onions is a crime.
What about cippoline onions? Believe it or not, they've never even visited my kitchen, that is, until a few weeks ago. Now, they're nestled in the onion basket alongside my beloved shallots and brown onions.
Why this sudden change of heart toward cippoline onions? It's because of Frieda. I'm unable to resist her charms, and if you taste her cippoline onions, you'll find yourself equally captivated.
These cippoline onions are from Frieda's Inc., The Specialty Produce People. I've had the pleasure to do some recipe development with Frieda's and have tasted many of their products from onions and potatoes to pine nuts and dried cranberries. The cippoline onions are wonderful.
Cippoline onions which look like little flying saucers are naturally sweeter than most onions, and roasting them only enhances their sweetness. In the recipe below, the contrasting flavors of tangy vinegar and sweet sugar add depth of flavor while the fresh rosemary lends fragrance and earthiness. Serve these balsamic roasted cippoline onions with roasted pork tenderloin, grilled steak or chicken, or even a bowl of wild rice for a hearty vegetarian entree.
Then make some room in your onion bowl for the cippoline onions you'll be buying next time you're at the supermarket.
Balsamic Roasted Cippoline Onions
Makes 4 servings
Printable recipe.
1 pound cippolini onions, preferably from Frieda's Inc.
1 tablespoon olive oil
3 tablespoons balsamic vinegar
1 teaspoon light brown sugar
1/2 tablespoon finely chopped fresh rosemary
A couple of pinches of salt and freshly ground black pepper
1. Position a rack in the center of the oven and preheat to 350 degrees F.
2. To easily remove the onion skins, cut a small x in the bottom of each onion. Place onions in a pot of boiling water for 2 minutes. Drain and plunge in a bowl of cold water for 2 minutes. Then the skins will easily slide off with even the gentlest nudge. Scouts honor. Place onions in a large glass or ceramic baking dish.
3. In a small bowl, whisk olive oil, balsamic, brown sugar, rosemary, salt, and pepper. Pour over onions and toss to coat. Cook 40 to 45 minutes, turning a couple of times, until the onions are browned and tender and the sauce thickens and becomes bubbly.
You might also enjoy these cippoline onion recipes:
Five Onion Confit recipe from Sass & Veracity
Pickled Cippolini Onions recipe from A Jersey Girl in Portland
Roasted Brussels Sprouts & Cippolini Onions recipe from Gluten Free For Good
Mother's Day 2012: Memories of Sunday Suppers with My Mom
To contact us Click HERE
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Mom and Me, 2012
Sundays are for suppers. Not just any suppers. Suppers made patiently, slowly, lovingly. Like the way your mother or grandmother used to do.
When I was a child, most Sunday mornings were spent rolling the meatballs. From the time I about four years old, I’d stand on my mom’s rickety yellow step stool, and eagerly dig my hands into the cold pork and beef mixture she had waiting for me on the counter top. I’d add the eggs (yes, I was an egg-cracking prodigy), the bread crumbs, the parsley, the grated cheese, and I’d being to squish and mash the mixture with delight. That is, until my hands turned purple from the cold. Then my mom would run my hands under warm water, rubbing them with her own, before she’d let me start rolling the meatballs again.Click here to continue reading this post.
Mom and Me, 2012Sundays are for suppers. Not just any suppers. Suppers made patiently, slowly, lovingly. Like the way your mother or grandmother used to do.
When I was a child, most Sunday mornings were spent rolling the meatballs. From the time I about four years old, I’d stand on my mom’s rickety yellow step stool, and eagerly dig my hands into the cold pork and beef mixture she had waiting for me on the counter top. I’d add the eggs (yes, I was an egg-cracking prodigy), the bread crumbs, the parsley, the grated cheese, and I’d being to squish and mash the mixture with delight. That is, until my hands turned purple from the cold. Then my mom would run my hands under warm water, rubbing them with her own, before she’d let me start rolling the meatballs again.Click here to continue reading this post.
Thinking of Dad this Father's Day (Plus, a Give-Away)
To contact us Click HERE
As I was thinking of what to write about for a Father's Day post, I started to recall the times I talked about my dad on this blog. Turns out, it's a lot of times. So, rather than create a new story, I'm going to share some of the spark some good memories of you and your and dad. And, to dads everywhere, thanks, and Happy Father's Day.
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There's a give-away too!
In the comment section below, please share a fond memory of your dad. It can be sentimental, funny, quirky, food-related, sports-related, whatever. It's completely up to you! I'll choose 5 winners and mail them a signed copy of my book, Recipes Every Man Should Know.
Deadline for entry is the end of the day, Sunday, June 10th so I can mail you the books in time for Father's Day on June 17.
Tweet about the contest, mentioning @Susan_Russo, and I'll count that as another entry. Good luck!
Lobster So Big, You Could Put a Saddle on It and Ride ItSee a video of my dad trying to crack open a 14-pound crustacean. This is good viewing, folks.
How to Make Italian Pepper BiscuitsMy dad share's his perfect pepper biscuits for my Christmas cookie round-up.
What's In Your Basement?My attempt at an intervention regarding my dad's obsession with stockpiling food.
How to Roast Peppers with Jerry LewisDad + Jerry Lewis + bushels of peppers = Labor Day celebration
How to Make Pizzelle Cookies in 5 Easy StepsBuddy may be the Cake Boss. My dad is the Pizzelle Boss.
Hey, Dad, I Finally Like Spaghetti Squash!A story about my dad's overzealous appreciation to spaghetti squash.
Bring Back the McDonald's Shamrock ShakeMe: Wisdom teeth, pain. Dad: Shamrock Shakes. Lots of them.
Patriots PizzaOne of the first posts I had written on Food Blogga highlighted two of my dad's favorite things:pizza and football.
There's a give-away too!
In the comment section below, please share a fond memory of your dad. It can be sentimental, funny, quirky, food-related, sports-related, whatever. It's completely up to you! I'll choose 5 winners and mail them a signed copy of my book, Recipes Every Man Should Know.
Deadline for entry is the end of the day, Sunday, June 10th so I can mail you the books in time for Father's Day on June 17.
Tweet about the contest, mentioning @Susan_Russo, and I'll count that as another entry. Good luck!
Lobster So Big, You Could Put a Saddle on It and Ride ItSee a video of my dad trying to crack open a 14-pound crustacean. This is good viewing, folks.
How to Make Italian Pepper BiscuitsMy dad share's his perfect pepper biscuits for my Christmas cookie round-up.
What's In Your Basement?My attempt at an intervention regarding my dad's obsession with stockpiling food.
How to Roast Peppers with Jerry LewisDad + Jerry Lewis + bushels of peppers = Labor Day celebration
How to Make Pizzelle Cookies in 5 Easy StepsBuddy may be the Cake Boss. My dad is the Pizzelle Boss.
Hey, Dad, I Finally Like Spaghetti Squash!A story about my dad's overzealous appreciation to spaghetti squash.
Bring Back the McDonald's Shamrock ShakeMe: Wisdom teeth, pain. Dad: Shamrock Shakes. Lots of them.
Patriots PizzaOne of the first posts I had written on Food Blogga highlighted two of my dad's favorite things:pizza and football.
24 Şubat 2013 Pazar
Balsamic Roasted Cippoline Onions from Frieda's, Inc.
To contact us Click HERE
Onions have their place. I wouldn't dream of starting a marinara sauce without sauteed shallots. Nearly every soup I make starts with sauteed brown onions. Red onions enliven fruit salsas, and scallions add depth to guacamole. And let's face it, a bratwurst without grilled Vidalia onions is a crime.
What about cippoline onions? Believe it or not, they've never even visited my kitchen, that is, until a few weeks ago. Now, they're nestled in the onion basket alongside my beloved shallots and brown onions.
Why this sudden change of heart toward cippoline onions? It's because of Frieda. I'm unable to resist her charms, and if you taste her cippoline onions, you'll find yourself equally captivated.
These cippoline onions are from Frieda's Inc., The Specialty Produce People. I've had the pleasure to do some recipe development with Frieda's and have tasted many of their products from onions and potatoes to pine nuts and dried cranberries. The cippoline onions are wonderful.
Cippoline onions which look like little flying saucers are naturally sweeter than most onions, and roasting them only enhances their sweetness. In the recipe below, the contrasting flavors of tangy vinegar and sweet sugar add depth of flavor while the fresh rosemary lends fragrance and earthiness. Serve these balsamic roasted cippoline onions with roasted pork tenderloin, grilled steak or chicken, or even a bowl of wild rice for a hearty vegetarian entree.
Then make some room in your onion bowl for the cippoline onions you'll be buying next time you're at the supermarket.
Balsamic Roasted Cippoline Onions
Makes 4 servings
Printable recipe.
1 pound cippolini onions, preferably from Frieda's Inc.
1 tablespoon olive oil
3 tablespoons balsamic vinegar
1 teaspoon light brown sugar
1/2 tablespoon finely chopped fresh rosemary
A couple of pinches of salt and freshly ground black pepper
1. Position a rack in the center of the oven and preheat to 350 degrees F.
2. To easily remove the onion skins, cut a small x in the bottom of each onion. Place onions in a pot of boiling water for 2 minutes. Drain and plunge in a bowl of cold water for 2 minutes. Then the skins will easily slide off with even the gentlest nudge. Scouts honor. Place onions in a large glass or ceramic baking dish.
3. In a small bowl, whisk olive oil, balsamic, brown sugar, rosemary, salt, and pepper. Pour over onions and toss to coat. Cook 40 to 45 minutes, turning a couple of times, until the onions are browned and tender and the sauce thickens and becomes bubbly.
You might also enjoy these cippoline onion recipes:
Five Onion Confit recipe from Sass & Veracity
Pickled Cippolini Onions recipe from A Jersey Girl in Portland
Roasted Brussels Sprouts & Cippolini Onions recipe from Gluten Free For Good
Onions have their place. I wouldn't dream of starting a marinara sauce without sauteed shallots. Nearly every soup I make starts with sauteed brown onions. Red onions enliven fruit salsas, and scallions add depth to guacamole. And let's face it, a bratwurst without grilled Vidalia onions is a crime.
What about cippoline onions? Believe it or not, they've never even visited my kitchen, that is, until a few weeks ago. Now, they're nestled in the onion basket alongside my beloved shallots and brown onions.
Why this sudden change of heart toward cippoline onions? It's because of Frieda. I'm unable to resist her charms, and if you taste her cippoline onions, you'll find yourself equally captivated.
These cippoline onions are from Frieda's Inc., The Specialty Produce People. I've had the pleasure to do some recipe development with Frieda's and have tasted many of their products from onions and potatoes to pine nuts and dried cranberries. The cippoline onions are wonderful.
Cippoline onions which look like little flying saucers are naturally sweeter than most onions, and roasting them only enhances their sweetness. In the recipe below, the contrasting flavors of tangy vinegar and sweet sugar add depth of flavor while the fresh rosemary lends fragrance and earthiness. Serve these balsamic roasted cippoline onions with roasted pork tenderloin, grilled steak or chicken, or even a bowl of wild rice for a hearty vegetarian entree.
Then make some room in your onion bowl for the cippoline onions you'll be buying next time you're at the supermarket.
Balsamic Roasted Cippoline Onions
Makes 4 servings
Printable recipe.
1 pound cippolini onions, preferably from Frieda's Inc.
1 tablespoon olive oil
3 tablespoons balsamic vinegar
1 teaspoon light brown sugar
1/2 tablespoon finely chopped fresh rosemary
A couple of pinches of salt and freshly ground black pepper
1. Position a rack in the center of the oven and preheat to 350 degrees F.
2. To easily remove the onion skins, cut a small x in the bottom of each onion. Place onions in a pot of boiling water for 2 minutes. Drain and plunge in a bowl of cold water for 2 minutes. Then the skins will easily slide off with even the gentlest nudge. Scouts honor. Place onions in a large glass or ceramic baking dish.
3. In a small bowl, whisk olive oil, balsamic, brown sugar, rosemary, salt, and pepper. Pour over onions and toss to coat. Cook 40 to 45 minutes, turning a couple of times, until the onions are browned and tender and the sauce thickens and becomes bubbly.
You might also enjoy these cippoline onion recipes:
Five Onion Confit recipe from Sass & Veracity
Pickled Cippolini Onions recipe from A Jersey Girl in Portland
Roasted Brussels Sprouts & Cippolini Onions recipe from Gluten Free For Good
Mother's Day 2012: Memories of Sunday Suppers with My Mom
To contact us Click HERE
Mom and Me, 2012
Sundays are for suppers. Not just any suppers. Suppers made patiently, slowly, lovingly. Like the way your mother or grandmother used to do.
When I was a child, most Sunday mornings were spent rolling the meatballs. From the time I about four years old, I’d stand on my mom’s rickety yellow step stool, and eagerly dig my hands into the cold pork and beef mixture she had waiting for me on the counter top. I’d add the eggs (yes, I was an egg-cracking prodigy), the bread crumbs, the parsley, the grated cheese, and I’d being to squish and mash the mixture with delight. That is, until my hands turned purple from the cold. Then my mom would run my hands under warm water, rubbing them with her own, before she’d let me start rolling the meatballs again.Click here to continue reading this post.
Mom and Me, 2012Sundays are for suppers. Not just any suppers. Suppers made patiently, slowly, lovingly. Like the way your mother or grandmother used to do.
When I was a child, most Sunday mornings were spent rolling the meatballs. From the time I about four years old, I’d stand on my mom’s rickety yellow step stool, and eagerly dig my hands into the cold pork and beef mixture she had waiting for me on the counter top. I’d add the eggs (yes, I was an egg-cracking prodigy), the bread crumbs, the parsley, the grated cheese, and I’d being to squish and mash the mixture with delight. That is, until my hands turned purple from the cold. Then my mom would run my hands under warm water, rubbing them with her own, before she’d let me start rolling the meatballs again.Click here to continue reading this post.
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