Asparagus onion quiche
1 10-inch unbaked pie crust, refrigerated 1 hour Freshly ground pepper to taste or more 1 teaspoon salt 1 tablespoon Dijon-style mustard 12 to 14 asparagus spears, cooked 1 1/2 cups firmly packed grated Swiss cheese 2 tablespoons butter 4 eggs 1 1/2 cups quartered, sliced onions 2 cups half and-half 1/2 teaspoon dried basil, […]
Winter vegetable goulash
2 pounds white winter vegetables (turnips, kohlrabi, celery root, rutabaga) 8 ounces onions 2 Tbsps butter 1 Tbsps mild paprika pepper 1/2 tsp caraway seeds salt and freshly ground black pepper 2/3 cup sour cream First, prepare the root vegetables by peeling them, then cutting them into even, bite-sized pieces; peel and chop the onions. […]
Balsamic braised onions
2 pounds small onions, peeled, ends trimmed off 1 1/3-1 1/2 cup water 1 teaspoon salt 1/4 cup extra virgin olive oil freshly ground black pepper 1 cup good-quality balsamic vinegar Pack the onions tightly in a single layer in a large skillet or saucepan. Combine remaining ingredients and pour over onions. Bring to low […]
Red cabbage and apple casserole
1 1/2 pounds red cabbage 3 onions, chopped 2 fennel bulbs, roughly chopped 2 tbsp caraway seeds 3 large, tart eating apples or 1 large cooking apple 1 1/4 cups plain yogurt 1 tbsp creamed horseradish salt and freshly ground black pepper crusty rye bread, to serve Preheat the oven to 300°F. Shred the cabbage […]
Caramelized onions
2 lbs onions, sliced 1T. olive oil 1T butter 1T chopped fresh herbs, such as rosemary, sage, thyme, savory (optional) salt and pepper to taste. Toss onions in hot oil in skillet over medium heat until oil coats onions. Cover and cook, stirring frequently, 15 minutes. Stir in herbs; season with salt and pepper. Cook […]