Category Archives: ONIONS
- 4 T (1/2 stick) unsalted real butter or 3 T coconut oil
- 3/4 cup finely chopped shallots
- 8 cups sorrel leaves (about 8 oz, may mix with spinach or other cooking greens),well rinsed, dried, tough ribs or stems removed
- 12 eggs
- 4 cups heavy or Whipping cream
- ½ cup chopped fresh parsley
- ½ teaspoon ground nutmeg
- Brittany sea salt and freshly ground black pepper, to taste
- 2 cups grated Gruyere cheese
- Preheat oven to 350 degrees F. Grease a 13x 9-inch baking pan.
- Melt the butter in a large skillet over medium heat. Add the shallots and saute until translucent. Add the sorrel and cook covered until wilted, 10 to 12 minutes. Remove from heat.
- Whisk the eggs and cream together in a large bowl. Add the parsley, nutmeg and salt and pepper to taste and whisk to combine.
- Spoon the sorrel mixture evenly over the bottom of the prepared pan.
- Sprinkle the cheese over the sorrel mixture and pour the egg mixture over the cheese.
- Bake on the middle rack of the oven until golden and the center is just firm to the touch, about 1 hour.
- Serve immediately.
- ½ c dry white wine
- 1 medium shallot, minced (if available)
- ½ c cream
- 1 bunch sorrel, leaves only, shredded or finely chopped
- ¼ c veggie broth or water
- Brittany sea salt and fresh ground pepper to taste
- 1 or 2 bunches broccoli, washed and cut into large pieces
- Combine the wine and shallot in a small saucepan or pot and simmer over low heat until reduced by half, about 10 min.
- Stir in the cream and simmer until the sauce thickens slightly, about 5 minutes.
- Stir in the sorrel you may need to add it in batches so it fits in the pan and then simmer with the cream for 5 minutes.
- Stir in the broth or water and simmer the sauce, while stirring, until it reaches the consistency you like.
- Season to taste with salt and pepper.
- Serve over lightly steamed broccoli. Do not over cook Broccoli!!
- 1 bunch chopped chard
- Chopped zucchini (optional)
- ½ onion or leeks, chopped
- 3 whole eggs or substitute
- 1 egg white
- ½ c organic skim or low fat milk or soy or rice equivalent
- 1 ½ c grated Swiss cheese ½ t Brittany salt
- Freshly ground pepper
- Herbs to your taste – may be dried or fresh – like basil, oregano or marjoram
- Steam kale (greens) squash, or a combination with onions until tender. Set aside to cool slightly preheat oven to 375`.
- Beat eggs thoroughly.
- Add milk, grated cheese, slat, pepper, and herbs.
- Blend in steamed vegetables and mix together well.
- Pour into medium-sized oiled casserole dish and bake, covered, until set – approximately 30 to 40 minutes.
- Dill, cilantro, arugula, slivered radishes or peas might appeal to you as a topping.
- Nasturtium flowers
- About ½ cup of cream cheese or tofu(soft), room temperature
- 1 clove of garlic, minced fine
- 1/2 T purplettes, green onions, or chives, minced
- Make sure flowers are clean and dry. Store in the refrigerator until ready to use.
- Mix cream cheese thoroughly with garlic & onions.
- Place 1 or 2 teaspoons of mixture (depending on size of flower) in center of flower.
- Pull petals upwards to cover the cheese as much as possible.
- Press lightly into cheese to stick.
- Serve on nasturtium leaves. May chill before serving.
- 3/4 c chopped mostly white part of baby leeks, washed well
- 2 T olive oil
- 1 clove garlic, chopped
- 3 T half and half or heavy cream
- 1 small russet potato, peeled, grated coarse and reserved in water to cover
- 2 c low salt chicken broth
- 1 bunch arugula, washed well and spun dry
- 1 slice homemade type white bread, cut into 1/2 inch cubes
- 1 small plum tomato, seeded and diced, for garnish
- In a small heavy saucepan cook the leek with salt and pepper to taste in 1 tablespoon of the oil over moderate heat, stirring, until it is softened.
- Then add the garlic, the potato, drained and the broth and simmer the mixture, covered, for 8 to 10 minutes, or until the potato is very soft.
- Stir in the arugula, simmer the mixture, covered, for 1 minute and in a blender puree it in batches for 2 minutes, or until it is completely smooth.
- Transfer the puree to a metal bowl set in a larger bowl of ice and cold water, stir in the half and half and chill the soup, stirring occasionally, for 10 minutes, or until it is cold.
- While the soup is chilling, in small heavy skillet cook the bread cubes in the remaining 1 tablespoon of oil over moderate heat, stirring, until they are browned, transfer the croutons to paper towels and season them with salt.
- Divide the soup between 2 or 3 bowls and top it with the croutons and the tomato.
- 1 (2-lb) rotisserie chicken
- 3 celery ribs
- 1 medium onion, quartered and left unpeeled
- 6 fresh parsley sprigs plus 2 tablespoons chopped fresh parsley
- 2 fresh thyme sprigs
- 1 Turkish or 1/2 California bay leaf
- 10 cups reduced-sodium chicken broth (80 fl oz)
- 2 medium carrots, cut into1/4-inch-thick slices
- 1/2 cup long-grain rice, rinsed
- Remove meat from chicken, reserving skin and bones.
- Coarsely chop 1 celery rib and put in a 6- to 8-quart pot along with chicken bones and skin, onion, parsley sprigs, thyme sprigs, bay leaf, and chicken broth. Simmer, partially covered, 1 hour.
- While broth is simmering, shred about half of chicken meat into 1-inch-long pieces (about 1/4 inch thick) to yield 1 1/2 cups meat, reserving remaining meat for another use.
- Cut remaining 2 celery ribs into 1/4-inch dice.
- Pour chicken broth through a fine-mesh sieve into a large bowl, pressing hard on solids with back of a ladle and then discarding them. Skim fat from surface of broth.
- Return strained broth to pot, then add carrots, diced celery, and rice and simmer, partially covered, stirring occasionally, until vegetables are tender and rice is very soft, about 30 minutes.
- Stir in shredded chicken and chopped parsley.
1 (2-lb) rotisserie chicken
3 celery ribs
1 medium onion, quartered and left unpeeled
6 fresh parsley sprigs plus 2 tablespoons chopped fresh parsley
2 fresh thyme sprigs
1 Turkish or 1/2 California bay leaf
10 cups reduced-sodium chicken broth (80 fl oz)
2 medium carrots, cut into1/4-inch-thick slices
1/2 cup long-grain rice, rinsed
- 1/2 c baby leeks, thinly sliced (white part)
- 1 c grated Parmesan cheese
- 2 T organic flour
- 1 T chopped fresh marjoram
- 1 1/2 t sea salt
- 3/4 t freshly ground black pepper
- 2 lbs. potatoes, peeled, cut into 1/8-in-thick rounds
- Yellow squash, cut into 1/8-in-thick rounds
- 4-6 T organic coconut or olive oil
- Preheat oven to 375 degrees.
- Butter (with coconut or olive oil) 1 or 2 8-in. cake pans (as needed).
- Set aside 1/4 c of sliced leeks.
- Toss remaining leeks, cheese, flour, marjoram, salt and pepper in med bowl to blend.
- Layer 1/4 of the potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly.
- Layer 1/4 of the squash in circles atop the potatoes.
- Drizzle with 1 t of oil. Sprinkles with 1/6 of cheese mixture. Repeat, repeat. Use 2nd cake pan if needed.
- Cover pans with foil.
- Bake until potatoes are almost tender, about 40 min.
- Remove foil; bake uncovered until tortes begin to brown and potatoes are tender. About 25 min longer.
- When cooled, cut into wedges.
- Sprinkle with sliced leeks and radishes.
- 2 T olive oil
- 1 large onion, chopped
- 1 1/2 t fresh marjoram, chopped
- 3 medium carrots, sliced into rounds
- 2 large garlic cloves, minced
- 1 c dried lentils
- 2 c (or more) vegetable broth
- Sea salt & fresh ground pepper to taste
- Heat oil in heavy medium saucepan over medium heat.
- Add onion and saute until soft, about 8 minutes.
- Add carrots and garlic and stir 2 minutes.
- Add lentils, then 2 cups of broth.
- Cover and simmer until lentils are just tender and broth is absorbed, uncovering at end if necessary to evaporate liquid, or adding more broth if too dry, 45 minutes to 1 hour.
- Mix in marjoram.
- Season to taste with salt & pepper and serve.
- 1 c cooked cannellini, navy or gigantes (lima beans)
- 1 large onion, finely diced
- 2 to 4 leeks, white parts only, diced
- 1 bunch kale, leaves stripped from stems and slivered
- 1 small savoy cabbage, quarted, cored and chopped
- 2 plump galric cloves, minces or pounded with a pinch of salt
- 1/2 cup chopped parsley
- 2 T olive oil, plus extra to finish
- Brittany sea salt and freshly ground pepper.
- Chop all the vegetables (rinse the leeks, kale and cabbage but don’t dry them).
- Warm 2 T of the oil in a heavy, wide skillet.
- Add the onions and leeks, and cook over medium-low heat until the onion is soft but not browned, about 12 minutes.
- Add the kale, cabbage, garlic, parsley and salt.
- Cook with the heat on low and the pan covered until the vegetables are soft and the volume greatly reduced, about 30 minutes.
- Add the beans, along with a cup or two of their cooking liquid. Simmer until the greens are completely tender, and season with salt and pepper.
- Serve with, or over, garlic-rubbed toast, drizzled with olive oil.