Leeks Scallions
Onions Shallots
*************************************************************
Leek gratin
6-8 medium leeks, dark green and all but 2 inches of light green removed
1 c heavy cream
salt and pepper to taste
Cut leeks in half lengthwise and rinse out any grit. Arrange them cut side down in a baking dish just large enough to hold them in a single layer; some can be turned on their sides if necessary to fit. Top with cream and season to taste. ake at 375F until the cream has thickened and mostly been absorbed by the leeks, about 35 min., basting leeks with the cream a couple of times and pressing them down to prevent exposed parts from browning and getting tough.
From: Vegetables / James Peterson. William Morrow and Co., c1998.
*************************************************************
Overnight Beef Stew (crockpot)
1 lb onions
1/4 cup rum
1/4 cup honey
2 Tbsp butter
Boil onions in salted water until tender-crisp; drain. Place in a large frying pan over low heat with remaining ingredients. Cook, turning often and spooning liquid over the onions, until onions are well glazed.
From: What's cooking in Bermuda / by Betsy Ross. Published by Mrs. Douglas Hunter starting in 1957, this being from the 1974 revision.
**********************************************************
1.5 lb. cremini mushrooms
1/2 cup fresh parsley
2 tablespoons olive oil, divided
2 large yellow onions, finely chopped
3 large garlic cloves, minced
1.5-2 cups bread crumbs or cracker meal
3 tablespoons tahini
2 tablespoons hoisin sauce
3/4 cup toasted pecans or walnuts, chopped
3 tablespoons tamari soy sauce
1 teaspoon dried oregano
1/2 teaspoon dried sage
salt and pepper, to taste
Mince mushrooms and parsley in a food processor; set aside. Warm 1 tablespoon olive oil and cook onions and garlic for 5 to 6 minutes. Transfer onion mixture to a large-size bowl, and combine with minced mushrooms and parsley, bread crumbs, tahini, hoisin sauce, chopped nuts, tamari, oregano, sage, salt, and pepper. Place mixture in refrigerator for at least half an hour. Mixture will be soft, but you should be able to form patties. Add additional bread crumbs or tahini, if needed. Make patties; fry in remaining oil over medium heat for 3 to 5 minutes on each side, until lightly browned and crispy.
From: Epicurious.com
**********************************************************
2 tablespoon(s) vegetable oil
1 1/2 pound(s) beef for stew, cut into 1 1/2-inch chunks
4 medium carrots, cut into 2-inch pieces
2 medium onions, each cut into 6 wedges
2 clove(s) garlic, crushed with press
1 can(s) (28-ounce) plum tomatoes
1 can(s) (13 3/4- to 14 1/2-ounce) beef broth
1 cup(s) dry red wine
3 strip(s) (3" by 1") orange peel
1 bay leaf
1/2 teaspoon(s) salt
3/4 cup(s) barley
Brown beef chunks, half at a time, in 1 Tbsp. vegetable oil in a 5-qt. dutch oven. Remove to a bowl. In same Dutch oven cook carrots and onions in remaining 1 Tbsp. vegetable oil until browned. Add garlic; cook 1 minute, stirring. Return beef to Dutch oven; add tomatoes with their liquid, beef broth, red wine, orange peel, bay leaf, and salt. Bring to a boil over high heat, stirring to break up tomatoes. If you like, transfer mixture to deep 5-quart casserole; cover and bake 45 minutes. Stir in barley; cover and bake 45 to 60 minutes longer until beef and barley are tender. Discard bay leaf.
From: Good Housekeeping
***************************************************
Overnight Beef Stew
3 large celery stalks, cut into 1/2-inch-thick slices
1 large onion, cut into 16 wedges
1 lb. peeled baby carrots
2 tablespoons ground coriander
1 tablespoon ground ginger
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon dried thyme
1/4 teaspoon coarsely ground black pepper
4 lb. boneless beef chuck for stew, cut into 2-inch pieces
14 1/2 oz can stewed tomatoes
3 tablespoons all-purpose flour
Mix celery, onion, and carrots in a 5 1/2- to 6 1/2-quart slow-cooker pot. Combine coriander, ginger, salt, nutmeg, thyme, and pepper in a large bowl; add beef and toss to coat well. Transfer beef mixture to pot with vegetables. Pour stewed tomatoes over beef. Cover and cook on low for 8 to 10 hours or until beef is fork-tender. When beef is tender and ready to serve, strain stew over a 3-quart saucepan; return beef and vegetables to pot to keep warm. Skim and discard fat from liquid and heat liquid to boiling. Meanwhile, mix flour with 1/4 cup water in a cup until smooth. Gradually whisk flour mixture into liquid; return to boiling. Boil 1 minute, until gravy thickens slightly, stirring occasionally. Pour gravy over beef and vegetables in pot.
From: Good Housekeeping
***************************************************
Scallions with lemon parsley butter
Seared scallions with poached eggs
*************************************************************************
Grilled Scallions with Lemon
10 oz. large scallions, trimmed, with most of the green part
1/2 teaspoon olive oil
salt and pepper to taste
1/2 lemon
2 (8-inch) wooden skewers, soaked in water for 30 minutes
Toss scallions with oil, salt, and pepper. Line up side by side on a work surface and thread first skewer crosswise through all scallions about 2 inches from one end of each. Thread second skewer similarly about 2 inches from the other end, to form a solid rectangle. Grill on a lightly oiled grill rack, uncovered, turning once or twice, until softened and charred in patches, 4 to 5 minutes total. Transfer scallions to a platter and squeeze lemon evenly over them, then remove skewers.
From: epicurious.com
*************************************************************************
Scallions with Lemon Parsley Butter
10 bunches scallions
1/4 cup softened butter
1/2 teaspoon finely grated fresh lemon zest
2 tablespoons minced fresh flat-leaf parsley
salt and pepper to taste
Trim roots from scallions, leaving ends intact, and remove any bruised outer leaves. Trim greens, leaving a 9-inch length of white and green parts. Boil scallions in salted water until just tender, 4 to 5 minutes. Stir together butter, zest, and parsley; season. Drain scallions and arrange in a shallow serving dish. Gently brush with lemon parsley butter.
From: epicurious.com
*************************************************************************
Seared Scallions with Poached Eggs
2 bunches scallions
3 tablespoons olive oil, divided
1 teaspoon fresh lemon juice
salt and pepper to taste
2 large eggs
Mince 1 whole scallion and whisk with 2 tablespoons oil and lemon juice. Season. Drizzle remaining scallions with 1 tablespoon oil and toss to coat. Season and cook in a grill pan, turning occasionally, until tender and slightly charred, about 5 minutes. Divide scallions between two plates. Eggs can be poached in the microwave: Pour 1/2 cup water into each of two 8-ounce microwave-safe coffee cups. Crack 1 egg into each cup and make sure it's completely submerged. Cover each with a saucer. Microwave 1 egg on high until white is set but yolk is runny, about 1 minute. With a slotted spoon top each plateful of scallions with an egg and drizzle with scallion sauce.
From: epicurious.com
*************************************************************
Copyright © 2010 Tumwater Farmers Market. All rights reserved.