A Visual Guide to Cooking with Onions and Garlic at Epicurious.com. B ulb vegetables which include onions, garlic, and ramps—all related and members of the lily family—are usually just culinary accents: Add in small amounts, and they'll make a dish come alive with aromatic undertones. When used raw, they add a punch to salads and salsas. But the real magic takes place when they're cooked: A light sauté or slow roast mellows their pungent, acrid flavors and coaxes out their natural sweetness. There are many different ways to categorize bulb vegetables, so named because we consume the bulb. "Spring" bulbs, such as scallions and ramps, need refrigeration. For seeds, visit your local plant nursery or visit online stores such as John Scheepers' Kitchen Garden Seeds. For buying and preparation advice for these bulb vegetables, check out our tips. Spanish onion Characteristics: This storage onion is relatively mild but not as much as sweet onions.
Shallots White onion Characteristics: This storage onion is named for the color of its thin skin and flesh. Garlic Ramps. A Visual Guide to Cooking Greens at Epicurious.com. P acked with vitamins A and C, calcium, iron, fiber, and folic acid, these dark leafy greens have gained popularity in recent years due to their high nutritional values. But before the health craze, cultures around the world—such as Italian and Chinese—had been incorporating these vegetables into their diets. This group of greens, unlike the more delicately flavored and smaller-sized salad greens, are hardy (in general, they tolerate colder weather better) and can be quite bitter, spicy, and pungent when eaten raw. And yet, in spite of all their differences in texture and taste, they are often interchangeable. Most recipes call for some cooking to reduce bitterness, as well as to soften the leaves and stems to make them edible and more palatable.
Wilted, blanched, sautéed, braised, or even puréed, these greens add great balance and depth to any dish and pair especially well with garlic, lemon, and olive oil. You can find many of them at the grocery store or farmers' market. Bok Choy Kale. Creamed Corn and Peas & Kayotic Kitchen. I admit, the name is somewhat misleading since I’m not using cream at all. But that’s good, right?
This is my son’s all time favorite side dish. The kid devours it. I’ll often double it so he can have more than one serving when we eat something he’s not too crazy about. You can easily add some (cubed) cooked chicken and use it as a pasta sauce or put it in an oven dish, top it with mashed potatoes and cheese, bake it and voila, dinner. It’s a rather simple and straightforward recipe with a really laid back flavor.
Ingredients: 1 large shallot (or 1/2 a small onion) 1/2 red bell pepper 2 tbsp all-purpose flour 2 tbsp butter 1/4 tsp mustard powder 1/2 to 2 cups of milk 1/2 tsp salt 1/8 tsp pepper 1 1/2 cup peas (frozen) 1 1/2 cup corn (drained) 4 tbsp grated parmesan pinch nutmeg Directions: Chop the shallot. Do the same with the bell pepper. Mix the flour with the mustard powder. Keep 1 1/2 to 2 cups of milk nearby. Heat the butter and sauté the shallot and bell pepper for about 4 minutes. Fried Green Tomatoes. Tomatoes. Cauliflower Recipes - Vegetable Recipes at WomansDay.com - Womans Day - StumbleUpon. Almost-Famous Green Bean Fries Recipe : Food Network Kitchens : Food Network - StumbleUpon.
Directions Make the dip: Puree the dressing, cucumber, horseradish, milk, vinegar, wasabi powder, cayenne pepper, and salt to taste in a blender until smooth. Cover and refrigerate until ready to serve. Prepare the beans: Fill a large bowl with ice water. Bring the broth to a boil in a saucepan over high heat. Whisk the egg and milk in a shallow bowl. Line a baking sheet with parchment paper. Heat 3 inches oil in a deep pot over medium heat until a deep-fry thermometer registers 350 degrees F. Photograph by Yunhee Kim.
Blooming Onion and Dipping Sauce Recipe. Zucchini Fritters. Ratatouille Recipe. Traditional dishes . . . classic goodness Stewed vegetables from the French region of Nice. Ingredients makes 12 servings. Baked Zucchini Sticks and Sweet Onion Dip: that bloomin’ zucchini! | King Arthur Flour – Baking Banter - StumbleUpon.
Today, class, it being late July and all, we’re going to examine our zucchini facts: •Zucchini is always at the end of any A-to-Z food list; •Zucchini and fruitcake are the undeserving targets of many a joke; •The zucchini plant literally grows like a weed, making it absolutely ubiquitous in vegetable gardens across America; •And for that reason, enterprising cooks have discovered ways to turn it into muffins, and cake, and pancakes, and… Baked Zucchini Sticks. You know that onion appetizer that came into bloom back in the late ’80s? Outback Steakhouse claims it invented the “Bloomin’ Onion” back in 1988, and it wasn’t long before quasi-fast food restaurants adopted it as the hottest appetizer since artichoke dip baked in a bread bowl. These zucchini sticks, with their melty-soft interior and crisp crust, are reminiscent of those onions – and equally addictive, especially when served with their special onion-mustard dip.
Ready to go beyond muffins, bread, kebabs, and frittata? Warning! Yammies Noshery: Broccoli Cheese Soup: Panera Bread Copycat Recipe - StumbleUpon. On Wednesday my sister and I volunteered to make the soup supper to go with the Advent service at church. Before you go thinking I'm some kind of charitable, goodhearted soul, I must tell you that the only reason that I do it is because I LOVE COOKING. In case you hadn't figured that out yet.
Okay, so I was like, "Whadaya think, Nemo? Will two huge pots of soup, a crockpot full of barbequed meatballs, five trillion chicken salad sandwiches, fifty thousand and two loaves of bread, and a couple bazillion desserts cover it? " Well, it would have, except everybody had to try a huge bowl of BOTH kinds of soup AND meatballs. And some of the fools actually put the meatballs IN their broccoli soup in their gluttonous frenzy. Barbequed meatballs in broccoli soup. I had to leave the room. Anyways, we ran out of soup after about ten minutes of serving.
So during church I had a sudden inspiration (um, Pastor, if you're reading this, that was a typo. Yeah. I mean it would be like getting paid to have fun.