Sweet and Sour Cipollini Onions
These onions are great as part of an antipasto plate or served alongside salty meats, such as ham or duck. The flavors will get better after a day or 2 so try not to eat them as soon as they are done cooking!
1 lb cipollini onions, left unpeeled
1/2 cup sugar
1/8 cup water
1/2 cup dry red wine
1/2 cup red-wine vinegar
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
5 whole black peppercorns
1/2 bay leaf
1/2 tablespoon balsamic vinegar
Blanch onions in a large pot of boiling water 1 minute, then drain in a colander and transfer to a bowl of cold water to stop cooking. Drain and peel onions. Bring sugar and water to a boil in a 3-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Boil, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup turns pale golden. Continue to cook caramel, gently swirling pan, until deep golden.
Immediately remove from heat, then carefully add wine (caramel will steam vigorously and harden). Return pan to heat and simmer, stirring, until caramel is dissolved.
Add onions, red-wine vinegar, oil, salt, peppercorns, and bay leaf and simmer, uncovered, stirring occasionally, until onions are tender, about 1 hour. Transfer onions to a bowl using a slotted spoon, then boil liquid until reduced to about 1 cup, 10 to 15 minutes. Stir in balsamic vinegar, then pour liquid over onions and cool to room temperature. Chill, covered, 1 to 3 days (for flavors to develop).
Serve chilled or at room temperature.
Creamy Potato Salad with Lemon and Fresh Herbs
Nothing says (almost) summer to me like potato salad! This is a great version using lemon and fresh herbs. Feel free to skip the dill if you don't have any! From Bon Appetit.
3 pounds potatoes
3 tablespoons unseasoned rice vinegar
3/4 cup mayonnaise
3 medium green onions, thinly sliced
1 celery stalk, cut into 1/3-inch cubes
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
2 tablespoons chopped fresh dill, or 2 tsp dried dill
1 1/2 teaspoons finely grated lemon peel
Bring potatoes to boil in large pot of water. Reduce heat to medium-low and simmer until potatoes are tender, about 17 minutes. Drain; let stand until cool enough to handle, about 20 minutes.
Cut potatoes into 3/4-inch pieces. Place 1 layer of potatoes in large bowl; sprinkle with some of vinegar and salt and pepper. Continue layering potatoes with vinegar, salt, and pepper. Add all remaining ingredients; toss. Season with salt and pepper.
Salad can be made 8 hours ahead. Cover and chill.
Colorful Corn Chowder
Feel free to adapt this recipe to use any of your veggies!
2 tbsp butter
1 onion, chopped
1/2 package frozen peppers, thawed
2 carrots, chopped
1 frozen package corn, thawed
2 tsp salt
1/4 tsp pepper
1/4 tsp ground cayenne pepper
3 cups broth or water
2 cups milk
1 cup half and half
1/2 cup shredded cheddar cheese
In a large saucepan melt butter over medium-high heat. Cook onion and carrot until tender; add peppers to warm. Stir in corn, spices and broth or water. Bring to a boil; reduce heat. Cover and simmer for 10 minutes.
Stir in milk and half and half. Warm only - do not boil. Serve sprinkled with cheese.
This recipe is adapted from 'The Enchanted Broccoli Forest' by Mollie Katzen. It's marvelous served with rice.
1 tbsp canola or peanut oil
1 tbsp grated fresh ginger
1 tsp mustard seeds
1 tsp dill seeds
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
2 cups sliced onion
4 large cloves garlic, minced
2 tsp salt
2 medium-sized potatoes, thinly sliced
5 large carrots, thinly sliced
2 cups orange juice
1/4 tsp cayenne (to taste)
1 /2 package frozen peppers, thawed
1 cup yogurt
1 1/2 cups toasted cashews
Chutney (if desired)
Raita (if desired)
Heat a large deep skillet or Dutch oven. Add oil, ginger, mustard seeds, and dill seeds, and saute over medium heat for 3 to 5 minutes, or until the seeds begin to pop.
Add the remaining spices, and the onion, garlic, salt, potatoes, and carrots. Saute for another 5 minutes, then add the orange juice. Cover, turn the heat to medium-low, and simmer until the potatoes are tender (15 minutes).
Add cayenne and bell pepper. Cover and let it stew for another few minutes, until the peppers are just barely cooked. (At this point it can be set aside until shortly before serving time.) Heat the curry just before serving, stirring in the yogurt at the very last minute. Serve over rice, topped with cashews, with chutney and raita.
Roasted Beets with a Horseradish Vinaigrette
Here's a great basic way to cook beets. I like to cook a bunch at once and keep them in the fridge to add to salads all week.
1lb Baby Beets
2 tbsp oil
salt & pepper
Toss beets with oil and salt and pepper. Place on a roasting pan and put in a 350 oven. Test the beets with the tip of a knife. When easily pierced, they are ready. Let cool for 15 minutes. Using a kitchen towel, rub the skins off. This is optional as I like to leave the skins on. And of course, this towel will be dedicated to beets the remainder of the season. Slice the beets and toss with the vinaigrette. Build a salad of Pete's greens and top with beets. Nuts and a mild cheese like Lazy Lady goat would be perfect accompaniment for this salad. The dressing from the beets should be enough for the greens as well.
1/4 cup mild flavored oil (grape seed, olive, sunflower, canola)
2 tbsp. vinegar
2 tablespoons grain mustard
.5 to 2 teaspoons horseradish***
***add a little, then try it, then add some more until it's to your liking!
Salt & pepper to taste