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 […]
Classic French onion soup
4 large onions 2 tablespoons sunflower or olive oil, or 1 tablespoon of each 2 tablespoons butter 3 1/4 cups vegetable stock 4 slices French bread 11/2-2 ounces Gruyere or Cheddar cheese, grated salt and freshly ground black pepper Peel and quarter the onions and slice or chop them into 1/4 inch pieces. Heat the […]
Arabian squash cheese casserole
2 medium-large Acorn or carnival squash 1 cup onion 2-3 cloves crushed garlic 1 cup red or green pepper, chopped 3 Tbsp butter 1 tsp salt 2 beaten eggs 1 cup buttermilk or yogurt l/4 cup sunflower seeds 1 cup crumbled feta Heat oven to 375 degrees. Cook squash for 35 minutes or until soft. […]
Easy butternut squash soup
2 tablespoons butter or olive oil 3-4 cloves garlic, mashed with side of thick knife 1 1/2-1 cup chopped onion 2 1/2-3 pounds butternut squash, halved, seeded, and baked until soft 4 cups chicken stock or 2 bouillon cubes dissolved in 4 cups hot water 1 bay leaf pinch of sugar 1/2 teaspoon or more […]
Cream of winter rutabaga soup with cinnamon
2 Tbsps butter 1 onion, peeled and chopped 1/2 cinnamon stick 1 1/4 pounds rutabaga 4 Tbsps light cream salt and freshly ground black pepper caramelized onion rings to garnish (optional) Melt the butter in a large saucepan, put in the onion, cover and cook with the cinnamon stick for 10 minutes. Peel the rutabaga and cut it into […]
Steak and rutabaga pasties
Crust: 3 cups flour I teaspoon salt I cup (8 ounces) chilled shortening or lard, cut into pieces 1 egg ice water Filling: 1 1/2 pounds cubed sirloin 4 cups diced rutabaga I cup chopped onion 3 tablespoons heavy cream 4-6 tablespoons chopped fresh parsley 1 tablespoon salt 1 teaspoon pepper 3 tablespoons cold butter, […]