Honey Roasted Cipollini
Onions
Recipe courtesy Tyler
Florence, 2007
Ingredients
Directions
Preheat oven to 325 degrees F.
Add the onions to a large
bowl, cover with hot water and allow to sit for about 5 minutes, no longer. This
is to help make peeling the onions much easier.
Strain onions and
peel.
In a small bowl,
whisk together the 1/4 cup oil, vinegar, honey,
thyme, salt and pepper until combined. Cut the onions into wedges, place in
an oven safe pan. Pour the
dressing over them and toss well to coat. Some
people add other vegetables at this point- cut up potatoes, zucchini, eggplant,
or peppers.
Place pan into the preheated oven and
roast for 18 to 20 minutes (some reviewers say 40 to 50 minutes is much
better) until the onions are soft and slightly caramelized.
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Garlic Potato Salad
Ingredients:
1 pound of small red potatoes
1 tablespoon of fresh garlic, peeled , finely chopped
1cup of mayonnaise
½ teaspoon of ground white pepper
Salt to taste
Garnish with bell peppers
Directions:
Boil potatoes, then peel and cut into four or six
pieces each. Whip
together with mayonnaise, garlic,
salt, white pepper and parsley. Combine potatoes
with the whipped mixture and chill.
Garnish with bell peppers and fresh parsley.
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In a large, heavy pot cook the bacon until it has rendered most of its fat, about 5 to 6 minutes. Add the onions, garlic, salt, cayenne, and black pepper and cook until the onions are wilted, about 4 minutes. Add 1 quart of water, the beer, vinegar, and molasses and bring to a boil. Begin adding the greens in batches, pressing down with a wooden spoon to submerge them in the hot liquid and adding more as they wilt. When all of the greens have been added, reduce the heat to a simmer and cook the greens, partially covered and stirring occasionally, for about 1 to 1 1/2 hours or until tender.
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Summer Tomato Pie
Pre-cook a pie crust at 450 for 5 minutes.
Reduce oven to 375.
Line crust with tomatoes cut into wedges.
Use a lot of tomatoes.
Mix 1 cup of shredded mozzarella, 3/4 cups
fresh basil cut up, 2 cloves garlic, 1/2 c mayo,
and 1/4 c grated parmesan.
Spread mixture over tomatoes,
cook for 25 minutes at 375.
Remove from oven, let stand 5 minutes.
Serve warm.