When life hands you onions and potatoes....
….what do you do with them when more than a few have started to sprout?
Today, that was my challenge. More potatoes and onions than I can use before they go really bad.
So, I peeled the roughly 2-1/2 pounds of yellow onions, coarsely chopped them, put them in a large skillet with about 1/3 cup of olive oil. I covered the pan, and over a very, very low heat, let the onions “sweat” - which is the process of releasing flavors with moisture and low temperature. The lid traps steam which condenses and drips back onto the onions.
Once the sweating process was complete, I could have stopped there, but decided to go further and caramelize the onions. This very slow process releases the sugars in the onions and, yes, caramelizes them so they are almost “candied.” To be fair, I think they slow-cooked for nearly 45 minutes. Intermittently, I removed the cover to stir the onions. For the last 10 minutes or so, I removed the cover completely, and stirred occasionally.
After letting the caramelized onions cool completely, I packed them in 1/4 cup amounts and bagged them for the freezer. I placed plastic wrap in cupcake tins, filled them with the onion and froze them separately before placing all in a medium ziplock bag. They can easily be added to any recipe calling for caramelized onions. (Note: there will be a significant reduction in the volume of the cooked vs the raw onions. My total was about 1-1/2 cups! Think of steaming 3 bags of fresh spinach and barely having 4 servings.)
As for the wayward potatoes, I baked them all until tender, let them cool, then wrapped each in foil, and placed in a ziplock freezer bag. From the freezer, they can be reheated right in the foil (for about 20 minutes at 350°), seasoned with salt and pepper - maybe some butter and/or sour cream - and enjoyed.
Both of these vegetables will last in the freezer for up to 12 months, although I think you’ll want to include them in a meal or two well before then.
Enjoy!
Today, that was my challenge. More potatoes and onions than I can use before they go really bad.
So, I peeled the roughly 2-1/2 pounds of yellow onions, coarsely chopped them, put them in a large skillet with about 1/3 cup of olive oil. I covered the pan, and over a very, very low heat, let the onions “sweat” - which is the process of releasing flavors with moisture and low temperature. The lid traps steam which condenses and drips back onto the onions.
Once the sweating process was complete, I could have stopped there, but decided to go further and caramelize the onions. This very slow process releases the sugars in the onions and, yes, caramelizes them so they are almost “candied.” To be fair, I think they slow-cooked for nearly 45 minutes. Intermittently, I removed the cover to stir the onions. For the last 10 minutes or so, I removed the cover completely, and stirred occasionally.
After letting the caramelized onions cool completely, I packed them in 1/4 cup amounts and bagged them for the freezer. I placed plastic wrap in cupcake tins, filled them with the onion and froze them separately before placing all in a medium ziplock bag. They can easily be added to any recipe calling for caramelized onions. (Note: there will be a significant reduction in the volume of the cooked vs the raw onions. My total was about 1-1/2 cups! Think of steaming 3 bags of fresh spinach and barely having 4 servings.)
As for the wayward potatoes, I baked them all until tender, let them cool, then wrapped each in foil, and placed in a ziplock freezer bag. From the freezer, they can be reheated right in the foil (for about 20 minutes at 350°), seasoned with salt and pepper - maybe some butter and/or sour cream - and enjoyed.
Both of these vegetables will last in the freezer for up to 12 months, although I think you’ll want to include them in a meal or two well before then.
Enjoy!
Sicilian Cassata Cake
Choose One: Angel Food Cake/Sponge Cake/Pan di Spagna
Slice cake into three horizontal layers and put one layer on a serving dish and set the other two layers aside.
Filling:
1-lb whole milk Ricotta cheese
1 cup powdered sugar
1 tsp vanilla
¼ cup high quality chocolate, grated
Frosting:
1 pint heavy cream
½ tsp vanilla
1 tsp. powdered sugar
¼ cup high quality chocolate, finely grated or seasonally themed decorations
Blend first four ingredients together gently but thoroughly. Spread half of this mixture on cake layer. Place second cake layer on top of the Ricotta. Spread the remainder of the filling on the next layer. Top with third layer.
Beat the cream to stiff-peak stage, gradually adding the ½ tsp vanilla and sugar, as it beats. Frost the cake on all sides with the whipped cream mixture. Dust the cake with ¼ cup of the finely grated chocolate or with seasonally themed decorations.
Refrigerate for 2 hours, minimum. Serve and enjoy!
Gnocchi with Spinach and Fresh Sage
- 8 ounces frozen chopped spinach
- 2 Eggs
- 2 cups Ricotta cheese
- 1 cup Bread crumbs
- 1 cup Grated parmesan cheese
- 1 clove minced garlic
- ½ tablespoon Salt
- 1 pinch Pepper
- ¼ tsp Ground nutmeg
- 1 cup Flour
- Block of Parmesan cheese to finish.
Directions:
- Cook spinach according to directions, then drain and cool.
- Press out as much water as possible.
- In a large bowl, beat eggs.
- Add ricotta and mix well.
- Stir in bread crumbs, parmesan, garlic, salt, pepper, nutmeg, and spinach.
- Mix well.
- Shape into a rope, roll in flour to coat lightly, and cut 1½-inch pieces.
- Score with a fork.
- In a large kettle of lightly salted boiling water, cook at a gentle boil for 3-4 minutes until the gnocchi rise to the top.
- Remove with a slotted spoon.
- Add to Beurre-Noisette and stir. Garnish with fresh sage leaves.
- Sprinkle with freshly grated parmesan cheese.
Beurre-Noisette
- 1 stick butter
- Fresh sage leaves (use dry sage if fresh is unavailable)
- Small splash of white wine
Directions:
- Place butter in a large pan.
- When the butter starts to foam add the sage leaves. Watch the butter swirling from time to time until the butter starts to brown, add the sage leaves and stir to wilt the leaves. This should only take two or three minutes. Add a small splash of white wine and stir. Remove from heat.
- Add the spooned gnocchi to the butter pan and stir to coat. A little water from the slotted spoon is fine. It makes a tasty liquid.
Butternut Squash Cubes
Recipe for Butternut Squash Cubes:
Bon Appétit!
- 1 large butternut squash, peeled, seeded, and cubed
- 2 cloves garlic, minced
- Olive oil
- Small amount of water
- Salt and pepper, to taste
- Parsley flakes
- Parmesan cheese
Bon Appétit!
Spicy Herb-Flavored Tofu Cubes
2 (8-oz.) blocks of Extra-Firm Tofu
Olive oil spray
Salt and Pepper
¼ cup Balsamic Vinegar
1 Tablespoon Sriracha Sauce (or to taste)
Dried herbs of choice (oregano, herbs de Provence, thyme)
Drain the tofu for about 15 minutes; Cut it into cubes; place on foil-lined cookie tray coated with olive oil spray.
Sprinkle the tofu cubes with salt and pepper, and herbs of choice, all to taste.
Spritz the cubes with olive oil; Mix the balsamic vinegar and Sriracha together in a bowl and drizzle over the tofu cubes. Roll the cubes to coat with the spicy mixture.
Bake @375° for 45 minutes. The outside will brown while the inside remains tender.
For all of those wonderful friends who attended the demo at the Theordore Roosevelt Inauguration Site - here are the recipes you requested. If there are any others you would like, please email me @[email protected]. Thank you for a lovely day!
Giuggiulena - Sesame Seed Cookies - Nana's Recipe
12 cups flour
2-1/3 cups sugar
6 eggs
1-1/4 cup milk
1 pound lard, melted
1 tablespoon vanilla
1 pound sesame seeds - toasted & cleaned - check for stones and other foreign substances
2 eggs, beaten and set aside
Mix dry ingredients, except seeds. Add eggs, milk, lard, vanilla. Mix and shape into ropes about 1/2", dip in egg and in seeds. Cut into 1" pieces. Bake @375º for 20-30 minutes to desired degree of doneness.
Anise Biscotti - Linda's Recipe
4 eggs
5/8 cup oil (I use olive)
1/2-3/4 teaspoon salt
2/3-1 cup sugar
4 cups flour
1-1/2 tablespoon baking powder
1-2 teaspoon anise oil
Beat eggs, oil, sugar, anise oil, and salt. Add flour & baking powder. Mix together. Form rows 1" by length of your parchment covered cookie tray. Bake @350º til golden. Cut on diagonal, toast on both cut sides @400º 5-8 minutes to desired doneness.
Almond Biscotti - Linda's Recipe
4 eggs
5/8 cup oil (I use olive)
1/2-3/4 teaspoon salt
2/3-1 cup sugar
4 cups flour
1-1/2 tablespoon baking powder
1-2 teaspoon pure almond extrat
Beat eggs, oil, sugar, almond extract, and salt. Add flour & baking powder. Mix together. Form rows 1" by length of your parchment covered cookie tray. Bake @350º til golden. Cut on diagonal, toast on both cut sides @400º 5-8 minutes to desired doneness. These are very good when dipped in melted white chocolate.
Cuccidati - Date and Nut Cookies
Dough:
3 eggs
3/4 cup sugar
3 cups flour
1/2 teaspoon salt
1/2 cup shortening - Nana always insisted on Crisco
1 tablespoon baking powder
1-1/2 teaspoon vanilla
Cream shortening, sugar, and vanilla until smooth. Mix dry ingredeints and add to shortening mixture. Blend well, but gently - do not overwork the dough. Set aside.
Filling:
2 cups dates - chopped
1 cups ground figs
2 cups brandy (or strong coffee)
1/2 cup sugar
1-1/2 teaspoon vanilla
Mix dates and figs with sugar and liquid. Simmer on low heat until mixture thickens. Cool and add vanilla.
Roll dough to about 3/8' thickness. Use a sparing amount of flour if dough sticks to rolling pin. Spoon a row of filling and gently roll dough over, cut and seal the row with fingers. Cut into 1-1/4" diagonals. Bake @350-º375º until golden - about 8-10 minutes.
Nana's Chocolate Spice Cookies
1 cup shortening
1-3/4 cup sugar
1 teaspoon vanilla
6 cups flour
2 tablespoons baking powder
1 tablespoon baking soda
1/2 teaspoon salt
1 teaspoon salt
1 teaspoon cloves
1 teaspoon allspice
1 teaspoon nutmeg
1 tablespoon cinnamon
1 cup cocoa
2 cups milk
(nuts and/or raisins optional- I do not use them)
Cream shortening and sugar until smooth and fluffy. Mix all dry ingredients in a separate bowl. Add dry ingredients to shortening mixture alternately with milk and mix gently until blended. Dough will be sticky. Roll into balls about 1" diameter. Use a very small amount of flour if dough is too sticky. Handle gently and do not overwork the dough. Bake @350 10 minutes or until bottoms are lightly browned and cookie is firm to touch.
Frost with a mixture of powdered sugar, vanilla, and whole milk - not too thin or thick. Let cookies dry on one side, turn over and dry thoroughly before storing in metal cookie cans separating layers by wax paper.
Sugar Cookie Cutouts
1 cup unsalted butter, room temperature
1 cup sugar
1 egg
1-1/2 teaspoon vanilla or almond - or flavor of preference
3 cups flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
Cream together butter and salt, add egg and vanilla and mix. Mix dry ingredients together and add to butter mixture until blended. Roll dough to 1/3" thickness. Thicker cookies will be softer. Cut desired shapes and cook 8 minutes @@350. Cookies should not brown. Cool, frost, and decorate, as desired.
Icing:
3-3/4 cups powdered sugar
3 tablespoons meringue powder
6 tablespoons warm water
1/4 teaspoon vanilla or almond extract
Beat all ingredients until smooth. Divide into bowls and add desired food dye for decorating. Let dry thoroughly before storing.
Sicilian Pastry Ring (recipe makes two 9-1/2" diameter rings)
Cream: 1 stick butter, 1/2 cup sugar. Add: 1 teaspoon vanilla, 1 egg, 1/2 cup milk. Add: 2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda. Fold in 1 cup miniature chocolate morsels. For holidays, I add finely chopped candied cherries -2-3 tablespoons.
Bake 15 minutes @375º - check with toothpick. Cool and frost with glaze - powdered sugar, vanilla, and milk.
Giuggiulena - Sesame Seed Cookies - Nana's Recipe
12 cups flour
2-1/3 cups sugar
6 eggs
1-1/4 cup milk
1 pound lard, melted
1 tablespoon vanilla
1 pound sesame seeds - toasted & cleaned - check for stones and other foreign substances
2 eggs, beaten and set aside
Mix dry ingredients, except seeds. Add eggs, milk, lard, vanilla. Mix and shape into ropes about 1/2", dip in egg and in seeds. Cut into 1" pieces. Bake @375º for 20-30 minutes to desired degree of doneness.
Anise Biscotti - Linda's Recipe
4 eggs
5/8 cup oil (I use olive)
1/2-3/4 teaspoon salt
2/3-1 cup sugar
4 cups flour
1-1/2 tablespoon baking powder
1-2 teaspoon anise oil
Beat eggs, oil, sugar, anise oil, and salt. Add flour & baking powder. Mix together. Form rows 1" by length of your parchment covered cookie tray. Bake @350º til golden. Cut on diagonal, toast on both cut sides @400º 5-8 minutes to desired doneness.
Almond Biscotti - Linda's Recipe
4 eggs
5/8 cup oil (I use olive)
1/2-3/4 teaspoon salt
2/3-1 cup sugar
4 cups flour
1-1/2 tablespoon baking powder
1-2 teaspoon pure almond extrat
Beat eggs, oil, sugar, almond extract, and salt. Add flour & baking powder. Mix together. Form rows 1" by length of your parchment covered cookie tray. Bake @350º til golden. Cut on diagonal, toast on both cut sides @400º 5-8 minutes to desired doneness. These are very good when dipped in melted white chocolate.
Cuccidati - Date and Nut Cookies
Dough:
3 eggs
3/4 cup sugar
3 cups flour
1/2 teaspoon salt
1/2 cup shortening - Nana always insisted on Crisco
1 tablespoon baking powder
1-1/2 teaspoon vanilla
Cream shortening, sugar, and vanilla until smooth. Mix dry ingredeints and add to shortening mixture. Blend well, but gently - do not overwork the dough. Set aside.
Filling:
2 cups dates - chopped
1 cups ground figs
2 cups brandy (or strong coffee)
1/2 cup sugar
1-1/2 teaspoon vanilla
Mix dates and figs with sugar and liquid. Simmer on low heat until mixture thickens. Cool and add vanilla.
Roll dough to about 3/8' thickness. Use a sparing amount of flour if dough sticks to rolling pin. Spoon a row of filling and gently roll dough over, cut and seal the row with fingers. Cut into 1-1/4" diagonals. Bake @350-º375º until golden - about 8-10 minutes.
Nana's Chocolate Spice Cookies
1 cup shortening
1-3/4 cup sugar
1 teaspoon vanilla
6 cups flour
2 tablespoons baking powder
1 tablespoon baking soda
1/2 teaspoon salt
1 teaspoon salt
1 teaspoon cloves
1 teaspoon allspice
1 teaspoon nutmeg
1 tablespoon cinnamon
1 cup cocoa
2 cups milk
(nuts and/or raisins optional- I do not use them)
Cream shortening and sugar until smooth and fluffy. Mix all dry ingredients in a separate bowl. Add dry ingredients to shortening mixture alternately with milk and mix gently until blended. Dough will be sticky. Roll into balls about 1" diameter. Use a very small amount of flour if dough is too sticky. Handle gently and do not overwork the dough. Bake @350 10 minutes or until bottoms are lightly browned and cookie is firm to touch.
Frost with a mixture of powdered sugar, vanilla, and whole milk - not too thin or thick. Let cookies dry on one side, turn over and dry thoroughly before storing in metal cookie cans separating layers by wax paper.
Sugar Cookie Cutouts
1 cup unsalted butter, room temperature
1 cup sugar
1 egg
1-1/2 teaspoon vanilla or almond - or flavor of preference
3 cups flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
Cream together butter and salt, add egg and vanilla and mix. Mix dry ingredients together and add to butter mixture until blended. Roll dough to 1/3" thickness. Thicker cookies will be softer. Cut desired shapes and cook 8 minutes @@350. Cookies should not brown. Cool, frost, and decorate, as desired.
Icing:
3-3/4 cups powdered sugar
3 tablespoons meringue powder
6 tablespoons warm water
1/4 teaspoon vanilla or almond extract
Beat all ingredients until smooth. Divide into bowls and add desired food dye for decorating. Let dry thoroughly before storing.
Sicilian Pastry Ring (recipe makes two 9-1/2" diameter rings)
Cream: 1 stick butter, 1/2 cup sugar. Add: 1 teaspoon vanilla, 1 egg, 1/2 cup milk. Add: 2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda. Fold in 1 cup miniature chocolate morsels. For holidays, I add finely chopped candied cherries -2-3 tablespoons.
Bake 15 minutes @375º - check with toothpick. Cool and frost with glaze - powdered sugar, vanilla, and milk.
Cream Cheese Cookies
1/4 cup butter, softened
1 8-oz pkg. cream cheese, softened
1 egg
1/4 teaspoon vanilla extract
1 package 2-layer cake mix, any flavor (I used dark chocolate)
1/2 cup chopped nuts, optional (I used walnuts)
Cream butter and cream cheese until fluffy. Beat in egg, vanilla, and half of the cake mix until smooth. Stir in remaining cake mix and nuts. Roll to size of walnuts and set 2” apart on uncreased baking sheet. Cool slightly before removing from tray.
1/4 cup butter, softened
1 8-oz pkg. cream cheese, softened
1 egg
1/4 teaspoon vanilla extract
1 package 2-layer cake mix, any flavor (I used dark chocolate)
1/2 cup chopped nuts, optional (I used walnuts)
Cream butter and cream cheese until fluffy. Beat in egg, vanilla, and half of the cake mix until smooth. Stir in remaining cake mix and nuts. Roll to size of walnuts and set 2” apart on uncreased baking sheet. Cool slightly before removing from tray.
Fried Green Tomatoes
There have been some frost warnings here in Western New York, but my tomatoes had not fully ripened, so to avoid waste, I picked whatever survived the chilly nights. Some of the tomatoes are ripening in paper bags - agreed this is not optimal for flavor and quality - but the few that I tasted were actually quite good. Nothing beats a vine-ripened tomato, but when Mother Nature steps in, we improvise.
I selected 4 medium sized green tomatoes for this recipe and must admit that the results were very pleasing!
Fried Green Tomatoes
Wash tomatoes, slice in 1/2” rounds. Set up a breading station. Dip slices into flour for a light dusting, then into egg-milk combo to coat each slice, then finish with the cornmeal-crumb mixture.
Place paper toweling and a cooking rack in a baking tray to collect and drain the fried tomato slices.
Heat the oil to medium temperature and fry the coated slices - do not crowd the pan -fry only about 4 at a time. Fry until slices are golden brown and crispy, and transfer to the rack.
Serving suggestion: prepare a Remoulade for dipping. This is the easiest one I’ve found so far:
(Quantities shown are guess-timates and may be adjusted according to taste.)
I selected 4 medium sized green tomatoes for this recipe and must admit that the results were very pleasing!
Fried Green Tomatoes
- 4 medium green tomatoes
- Flour
- Egg/milk combo
- Cornmeal/breadcrumb mixture
- Vegetable oil for frying
Wash tomatoes, slice in 1/2” rounds. Set up a breading station. Dip slices into flour for a light dusting, then into egg-milk combo to coat each slice, then finish with the cornmeal-crumb mixture.
Place paper toweling and a cooking rack in a baking tray to collect and drain the fried tomato slices.
Heat the oil to medium temperature and fry the coated slices - do not crowd the pan -fry only about 4 at a time. Fry until slices are golden brown and crispy, and transfer to the rack.
Serving suggestion: prepare a Remoulade for dipping. This is the easiest one I’ve found so far:
- 1/2 cup mayonnaise
- 1/2 teaspoon horseradish
- 1/2 teaspoon sweet pickle relish
- 1/2 teaspoon Dijon-style mustard
- 1/2 teaspoon spicy creole seasoning
(Quantities shown are guess-timates and may be adjusted according to taste.)
Cheesy Quinoa Butternut Squash Spinach Casserole!
Spinach Balls Appetizer
2 cups crushed bread stuffing mix 16 ounces frozen spinach - steamed, drained 3 large eggs, beaten 1/2 cup grated parmesan cheese 1/2 cup grated cheddar cheese 1/2 cup melted butter 2 teaspoons garlic powder 1 teaspoon Italian seasoning 1/2 teaspoon black pepper 1/4 cup water± Combine all ingredients and mix very well. Add a small amount of water, if needed, to soften crumbs and make the mixture stick together. Shape spinach mixture into walnut-sized balls. Line baking tray with parchment and lightly coat with olive oil spray. Bake for 20-25 minutes until heated though and golden brown on the bottom. |
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Shrimp & 'Gus Quick Fry
1 pound peeled, deveined frozen shrimp Salt Canola oil 1 small sweet onion, diced 3 cloves garlic, minced Red pepper flakes, to taste 1 pound fresh asparagus, trimmed and cut into 1-inch pieces 2 tablespoons soy sauce 1 teaspoon sugar 1 tablespoon butter Rinse the shrimp under cold water. Sprinkle with salt and let sit in a colander for about 5 minutes. Rinse well and pat dry. Set aside. Heat a large skillet over high heat. Coat the pan generously with oil, add the onion, garlic, and red pepper flakes. Sprinkle with salt and sauté, stirring until onion is translucent. Add the asparagus, soy sauce, and sugar. Stir as the mixture cooks until asparagus are just tender. Add the shrimp and heat through, stirring to coat the shrimp with the soy sauce mixture. Remove from heat. Top with butter and stir until melted. Serve immediately over cooked rice or a mix of salad greens. |