Category Archives: ONIONS

Sorrel Flan

Sorrel Flan

Ingredients

  • 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

Directions

  1. Preheat oven to 350 degrees F. Grease a 13x 9-inch baking pan.
  2. 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.
  3. Whisk the eggs and cream together in a large bowl. Add the parsley, nutmeg and salt and pepper to taste and whisk to combine.
  4. Spoon the sorrel mixture evenly over the bottom of the prepared pan.
  5. Sprinkle the cheese over the sorrel mixture and pour the egg mixture over the cheese.
  6. Bake on the middle rack of the oven until golden and the center is just firm to the touch, about 1 hour.
  7. Serve immediately.
Sorrel Flan
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Sorrel Flan
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Sorrel Sauce for Steamed Broccoli

Sorrel Sauce for Steamed Broccoli

Ingredients

  • 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

Directions

  1. Combine the wine and shallot in a small saucepan or pot and simmer over low heat until reduced by half, about 10 min.
  2. Stir in the cream and simmer until the sauce thickens slightly, about 5 minutes.
  3. 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.
  4. Stir in the broth or water and simmer the sauce, while stirring, until it reaches the consistency you like.
  5. Season to taste with salt and pepper.
  6. Serve over lightly steamed broccoli. Do not over cook Broccoli!!
Sorrel Sauce for Steamed Broccoli
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Sorrel Sauce for Steamed Broccoli
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Kansas Quiche

Kansas Quiche

Ingredients

  • 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

Directions

  1. Steam kale (greens) squash, or a combination with onions until tender.  Set aside to cool slightly preheat oven to 375`.
  2. Beat eggs thoroughly.
  3. Add milk, grated cheese, slat, pepper, and herbs.
  4. Blend in steamed vegetables and mix together well.
  5. Pour into medium-sized oiled casserole dish and bake, covered, until set – approximately 30 to 40 minutes.
  6. Dill, cilantro, arugula, slivered radishes or peas might appeal to you as a topping.
Kansas Quiche
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Kansas Quiche
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Stuffed Nasturtiums

Ingredients

  • 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

Directions

  1. Make sure flowers are clean and dry. Store in the refrigerator until ready to use.
  2. Mix cream cheese thoroughly with garlic & onions.
  3. Place 1 or 2 teaspoons of mixture (depending on size of flower) in center of flower.
  4. Pull petals upwards to cover the cheese as much as possible.
  5. Press lightly into cheese to stick.
  6. Serve on nasturtium leaves. May chill before serving.
Stuffed Nasturtiums
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Stuffed Nasturtiums
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Arugula Vichyssoise

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Divide the soup between 2 or 3 bowls and top it with the croutons and the tomato.
Arugula Vichyssoise
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Arugula Vichyssoise
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Chicken Soup with Rice

Chicken Soup with Rice

Ingredients

  • 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

Directions

  1. Remove meat from chicken, reserving skin and bones.
  2. 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.
  3. 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.
  4. Cut remaining 2 celery ribs into 1/4-inch dice.
  5. 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.
  6. 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.
  7. Stir in shredded chicken and chopped parsley.

Buy Ingredients

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

Chicken Soup with Rice
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Raw Beet Salad

Raw Beet Salad

Ingredients

  • 1 bunch beets
  • 1 large shallot
  • Brittany sea salt and freshly ground black pepper
  • 2 T Dijon mustard, or to taste
  • 1 T extra virgin olive oil
  • 2 T sherry vinegar
  • 1 T minced dill (or may use minced rosemary, parsley, chervil, or tarragon)

Directions

  1. Eaten raw, beets are delicious; even self-proclaimed beet-haters will like them in this salad. To eat a beet raw, you have to peel and shred it. The first step is easiest with a regular vegetable peeler, the second with the metal blade of the food processor, pulsing the machine on and off until the beets are finely cut.
  2. Peel the beets and the shallot.
  3. Combine them in the bowl of a food processor fitted with a metal blade, and pulse carefully until the beets are shredded; do not purée. (Or grate the beets by hand and mince the shallots; combine.) Scrape into a bowl.
  4. Toss with the salt, pepper, mustard, oil, and vinegar. Taste and adjust the seasoning.
  5. Toss in the herbs and serve.

 

Raw Beet Salad
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Raw Beet Salad
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Summer Squash, Potato & Herb Torte

Summer Squash, Potato & Herb Torte

Ingredients

  • 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

Directions

  1. Preheat oven to 375 degrees.
  2. Butter (with coconut or olive oil) 1 or 2 8-in. cake pans (as needed).
  3. Set aside 1/4 c of sliced leeks.
  4. Toss remaining leeks, cheese, flour, marjoram, salt and pepper in med bowl to blend.
  5. Layer 1/4 of the potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly.
  6. Layer 1/4 of the squash in circles atop the potatoes.
  7. Drizzle with 1 t of oil. Sprinkles with 1/6 of cheese mixture. Repeat, repeat. Use 2nd cake pan if needed.
  8. Cover pans with foil.
  9. Bake until potatoes are almost tender, about 40 min.
  10. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender. About 25 min longer.
  11. When cooled, cut into wedges.
  12. Sprinkle with sliced leeks and radishes.
Summer Squash, Potato & Herb Torte
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Summer Squash, Potato & Herb Torte
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Carrots & Lentils with Marjoram

Carrots & Lentils with Marjoram

Ingredients

  • 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

Directions

  1. Heat oil in heavy medium saucepan over medium heat.
  2. Add onion and saute until soft, about 8 minutes.
  3. Add carrots and garlic and stir 2 minutes.
  4. Add lentils, then 2 cups of broth.
  5. 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.
  6. Mix in marjoram.
  7. Season to taste with salt & pepper and serve.
Carrots & Lentils with Marjoram
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Carrots & Lentils with Marjoram
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Kale Salad

Kale Salad

Ingredients:

  • 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.

Directions

  1. Chop all the vegetables (rinse the leeks, kale and cabbage but don’t dry them).
  2. Warm 2 T of the oil in a heavy, wide skillet.
  3. Add the onions and leeks, and cook over medium-low heat until the onion is soft but not browned, about 12 minutes.
  4. Add the kale, cabbage, garlic, parsley and salt.
  5. Cook with the heat on low and the pan covered until the vegetables are soft and the volume greatly reduced, about 30 minutes.
  6. 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.
  7. Serve with, or over, garlic-rubbed toast, drizzled with olive oil.
Kale Salad
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Kale Salad
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