Ha! This should make folks even happier. There is a source of ivermectin @ 0.08% - about one third the strength of the swine ivermectin. It is Ivomec Sheep Drench (0.08% ivermectin). REMINDER: 1 cc = 1 ml The units are exactly the same. Ivomec is a brand name of ivermectin - it is the Ivomec PLUS that has the other stuff in it and should always be avoided. Any product that contains any active ingredient other than ivermectin should never be used on a dog. But here is the problem - it is only available as far as I can tell in large quantities and it is stupid expensive - $75 for a liter (about a quart). This is why I didn't mention it in my original posting. Today I did, however, find it on Amazon in a generic for about $30 for an 8 oz bottle - which is still probably way more than you can use before it expires. If you hunt around, you may be able to find it more affordably - but even at $30 for an 8 oz bottle, it is way cheaper than the Heartguard tablets. Store it in the fridge. Remember that the normal dosage for a dog is 1.5mcg to 3 mcg per pound of body weight. The author of this page states that due to some recent research he is recommending 7 mcg per pound in body weight. I'm not aware of that research, but it's basically about 2 to 4 times the suggested dose, which is, if the dosages given were correctly figured, still within the safe range. I have no idea where the idea that 7 mcg per pound of body weight should be used comes from, he just says "research at Auburn". I don't know what sort of research. I don't know when that research was done or if it has been repeated or debunked. However his table does not actually follow this 7 mcg/lb of body weight recommendation. He suggests 0.1 ml for dogs up to 12 lbs (80 mcg total delivered) 13.3 mcg/lb 0.2 ml for dogs from 12-26 pounds (160 mcg total) 8.4 mcg/lb 0.3 ml for dogs from 27-50 pounds (240 mcg total) 6.3 mcg/lb 0.4 ml for dogs from 51-70 pounds (320 mcg total) 5.3 mcg/lb 0.5 ml for dogs from 71-90 pounds (400 mcg total) 5 mcg/lb 0.6 ml for dogs from 92-112 pounds (480 mcg total) 4.7 mcg/lb *NOTE* mcg/lb are figured at the middle of each range. They will be higher below the midpoint, and lower above the midpoint. As you can see, this is not a constant dosage by weight. It is most variable at the lowest 2 ranges. A dog that weighs 4 lbs which is given 0.1cc of this ivermectin sheep drench will receive a dosage at the rate of 20 mcg/pound, while a 12 lb dog would receive a dosage at the rate of 6.7 mcg/pound. For the smaller dog, that is 7 to 14 times the recommended dosage; while for the larger dog, it is only about 2 to 4 times the recommended dosage. The math for his table seems to be off, but except for the smallest dogs, within the safe range. If the 7 mcg per pound of body weight recommendation has some utility, then the dosages for larger dogs would be insufficient - but within range for the usual recommended dosages. Use your judgment as to whether or not these dosages are within the safe and effective range for your dog. One thing he mentions that I never thought of is to drip the medication onto a doggy biscuit and give that to your dog. That's not a bad idea. I never thought of that. My dogs never gave me a problem squirting this into their mouth, but dripping it onto a small piece of dog biscuit and giving them that is probably easier. To determine dosage for your dog, use the following values: There are 800 mcg of ivermectin per 1 cc of the ivermectin sheep drip 0.08% 1.5 to 3 mcg per pound of body weight is the usual recommended dosage Multiply the dosage per pound of body weight by the weight of your dog. That is how many micrograms are required to dose your dog. Divide that by 800 to get the dosage in cc's. Round up to the nearest tenth of a cc. That is the dosage. My suggestion is to just use 3 mcg/lb and always round up (so 0.12 would be rounded up to 0.2) and you'll be good to go.

This is a little different in that its a yeast bread and not a quick bread. It has great flavor and is well worth the trouble. Walnut Bread I just discovered this at Thanksgiving 2006. This is wonderfully nutty with a touch of sweetness. This recipe is adapted from Jimmy Schmidts Cooking Class by Jimmy Schmidt. The recipe makes 2 small loaves. Ingredients 1 package (2 ½ teaspoons) dry active yeast ¼ cup maple syrup 1 ½ cups luke warm water 2 cups flour 1 cup whole wheat flour ¾ teaspoon salt ½ teaspoon coarsely ground black pepper 3 cups walnuts divided 2 tablespoons extra virgin olive oil In a small bowl, combine yeast, syrup and water. Allow the yeast to activate and foam (5 to 10 minutes). Take two cups of walnuts and chop until fine (I do this in a food processor). In a large mixing bowl combine 1 cup flour, 1 cup whole wheat flour, salt and pepper. Add the chopped walnuts. To the yeast mixture, add one cup flour and mix. Add the yeast mixture to the walnut / flour mixture. Mix until a ball forms. Add the remaining walnuts and olive oil. Place in a greased bowl and cover with a clean damp cloth. The dough will be more like a batter. Let rise until dough (batter) doubles in size. Punch down dough with floured hands. Place half the dough in a greased 9x5x3 inch baking pan. Repeat with other half. Cover with a clean damp cloth and allow to rise to 1 ½ its volume. Bake for 10 minutes at 400 degrees F; turn down temperature to 350 degrees F and bake for 15 minutes. Hints, tips, tricks and how to cheat I changed the amount of maple syrup to ⅓ cup. I used all all-purpose flour (3 cups total) instead of using the whole wheat flour (mainly because I didnt have whole wheat flour in the house at the time). I also omitted the black pepper.

Posted by wizardnm (My Page) on Mon, May 25, 09 at 21:00 Our next *star* ingredient is ...... ONIONS! Picked by Canarybird (Sharon) this is going to be fun. Onions are in so much as a supporting ingredient, sometimes we forget they can also be a star. Over the next two weeks, I'll bet we all find some new things to do with onions. So post away! Nancy Here is a link that might be useful: Cookalong --#9-- Rice Follow-Up Postings: o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Tue, May 26, 09 at 5:35 Okay I guess I shouldn't have posted this at the bottom of the other thread (sorry) so here it is again: I'll start the ball rolling with this delicious Leek and Onion Quiche. LEEK & ONION QUICHE Ingredients: 1 slice of streaky bacon finely chopped (I used 3 slices ) 400 grams (14 oz) onions halved and sliced (approx 2 large onions) 200 grams (7 oz) leeks sliced in circles 150 grams (1 cup) plain flour 1 TBS baking powder 3 TBS vegetable oil 2 TBS milk 3 TBS plain yoghurt (without sugar) (I used quark) 60 grams (3 rounded TBS) cottage cheese or cream cheese (I used cottage) 1 egg salt & pepper water 1 pyrex pie plate... measuring 19 cm (7.5 inches) across bottom ..... if it has sloping sides, top rim to rim 24.5 cm (9.3/4 inches) Preparation: 1. Preheat oven to 180 - 190 C (approx 365° F) 2. Put the flour and the baking powder in a mixing bowl and stir. Leave a well in the middle and add the cheese, one tablespoon of oil, one tablespoon of milk and a pinch of salt. 3. Mix well with a round bladed knife or your hands until you have a pastry which binds well together and is slightly sticky. You may need to add a little water. Do so by the spoonful to make sure you don't add too much. 4. Place into a pie plate and spread well over the base and up the sides, patting with fingers and the back of a soup spoon. 5. Place in the fridge to rest. 6. Gently fry the vegetables and bacon in the remaining oil until soft and golden, then transfer them to the pastry base using a slotted spoon. 7. Beat the egg with the remaining spoonful of milk and the yoghurt (or quark) and pour over the vegetables, making sure that it is spread evenly over the whole quiche. 8. Season and place in the oven for 40 minutes. Here it is sliced: SharonCb o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Tue, May 26, 09 at 22:00 Yippeeeee! I'm harvesting onions from my garden now, so this is perfect timing. I'll have to look up some recipes to post. Sharon, your recipe looks really good. I'll have to try it. Sally o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Tue, May 26, 09 at 22:57 With onions, a little goes a long way with me. Having said that, I do like a few oniony things--potato leek soup, (although not cold) and tabouleh spring to mind. I think tabouleh is a classic onion-centered dish, the contrast between the lemon, parsley, mint and onion is a totally unique combination. Take out any one element, and it is seriously less. Same with my mom's sour cream, cuke, lemon and chive salad. It's a tamer version of tsatsiki. So those are some of my onion family favorites. Some day I'm going to try and make those slow cooker roasted onions. Oh yeah, that's another way I like onions, as part of a roasted vegetable melange. Red is my favorite onion for that. Here's a recipe featuring both onions and potatoes, which you might also have in the garden this time of year. It's my third favorite potato salad, behind my mom's potato, egg, dijon mustard, mayo and dill one, and Bobby Flay's sweet potato one (recipe linked here as it also has scallions), and then this one. Got it from some women's magazine quite a while back. Potato Salad with Green and Yellow Beans (can use all green) 8 oz. fresh green beans, trimmed (or G-d forbid use the frozen ones, already trimmed!) 8 oz. fresh yellow wax beans (can use celery or yellow pepper) 1 lb. new red potatoes (or any other kind of new potato) 3 TBLSP olive oil 1 TBLSP balsamic vinegar 1 clove garlic, pressed 1 tsp. salt (or less, I use 1/4 tsp.) 1/2 tsp. oregano 1/8 tsp. pepper or lemon pepper 1 small red onion, thinly sliced 3 small diced scallions Steam beans 5-10 min., rinse with cold water to stop cooking and retain color. Boil potatoes (15-20 min.) When cool, dice all vegetables into bite sized pieces. Make dressing and toss with salad. If you're like me, you may want to double the dressing recipe for more flavor. Healthy and colorful. Garnish with chopped parsley if you think it needs a garnish. Grilled Sweet Potato and Scallion Salad Recipe courtesy Bobby Flay 8 servings Ingredients 4 large sweet potatoes, par-cooked and cut into 1/2-inch slices 8 scallions 3/4 cup olive oil, divided 2 tablespoons Dijon mustard 1/2 cup cider vinegar 1/4 cup balsamic vinegar 2 teaspoons honey Salt and freshly ground pepper 1/4 cup coarsely chopped flat-leaf parsley Directions Preheat grill to high. Brush potatoes and scallions with oil and arrange on grill. Grill potatoes for 3 to 4 minutes on each side, or until just tender. Grill scallions until softened and marked. Remove scallions from the grill and cut into thin slices. In a large bowl, whisk together 1/2 cup olive oil, the mustard, vinegars, and honey. Season with salt and pepper, to taste. Add potatoes, scallions, and parsley and toss until potatoes are well coated. Transfer to a platter and serve. P.S. on the link to the Bobby Flay sweet potato salad. I don't have a grill, so the salad works OK with roasted sweet potatoes and scallions. Maybe you can just boil the sweet potatoes and use raw scallions but I've never tried it that way. I also add diced red peppers and a bit more honey to this. Here is a link that might be useful: Grilled sweet potato and scallion salad - Bobby Flay o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by ann_t (My Page) on Tue, May 26, 09 at 23:21 Great choice Sharon. Home Cookin Chapter: Recipes From Thibeault's Table Roasted Parmesan-Creamed Onions =============================== Rick Tramonto - Osteria Cookbook Talk about succulent! The yellow onions are pretty pungent when you slice them, but surrender their kick when they are roasted and become sweet and tender. When they reach this point, the cream sauce is poured over them, they are topped with shaved cheese, and then the whole thing is returned to the oven for a slow melt. I like to cook these in a wood oven to get some smoke on them, which makes them even better-if that's possible. Great with chicken, lamb, beef-you name it! I also like it served as a first course. serves 4 4 medium yellow onions 1/4 cup extra virgin olive oil Kosher salt and freshly ground black pepper 1 cup heavy cream 1/4 cup dry white wine 2 ounces Parmigiano-Reggiano cheese, shaved (about 2 tablespoons) 1. Preheat the oven to 350°F. 2. Slice the onions into 1/4-inch-thick rings and lay them in a shallow baking pan, such as a sheet pan or jelly roll pan. Drizzle with the olive oil and season to taste with salt and pepper. Roast for 15 to 18 minutes, or until lightly browned. 3. Meanwhile, in a medium saucepan, bring the cream and wine to a simmer over medium-high heat. As soon as the liquid starts to bubble around the edges, remove from the heat. 4. Spoon about a tablespoon of the cream mixture over each onion slice. Cover with aluminum foil, return to the oven, and cook for about 25 minutes. Increase the oven temperature to 450°F. 5. Remove the foil and top the onions with the shaved cheese. Return the pan to the oven and cook for 4 to 5 minutes, or until the edges caramelize. Serve hot. o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by bbstx (My Page) on Wed, May 27, 09 at 12:12 When my daughter was small, she would only eat steak if she also had "steak juice" to dip her steak in. "Steak juice" is the juice which is made when these onions are cooked. The original recipe calls for cooking the onions wrapped individually in foil. However, it is much easier to serve them when cooked in individual souffle dishes. I sometimes use a huge piece of foil and wrap the entire dish (as you would if you were going to freeze the whole thing ...dish and onion) and sometimes I just put the foil over the top and try to seal really well. Baked Onions For each medium onion 1 Tablespoon butter 1 Tablespoon worchestershire sauce 1 Tablespoon soy sauce (low sodium works fine) Tony Cachere's to taste Peel the onion. Cut off the top. Cut the root end off leaving enough to keep the onion intact. Vertically slice the onion into 8 wedges, but do not slice all the way through. Place onion in an individual ovenproof dish or on large square of foil. Pour the worchestershire sauce and soy sauce over the top of the onion. Lay the piece of butter on the top of the onion. Sprinkle with Tony Cachere's to taste. Cover dish with foil or wrap onion tightly in foil. Bake at 350 degrees for one hour. Fabulous with steaks...and don't forget to dip your steak in the juice! o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by woodenzoo (My Page) on Wed, May 27, 09 at 16:27 Here's one of my favorite onion recipes! Onion Salsa 3 tablespoons olive oil 2 leeks, chopped 1 large red onion, diced 1 bunch scallions, chopped (both white and green included) 1 shallot, chopped 2 tablespoons garlic, minced 2 tablespoons fresh thyme 3 tablespoons mayonnaise 2 tablespoons fresh chives In sauce pan, heat oil and saute leeks, red onion, scallions and shallot until soft. Remove from heat, cool slightly. Add garlic, thyme, mayonnaise and chives. Mix well. Good on grilled burgers, hearty breads or as a dip for tortilla chips! Cathy o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by seagrass (My Page) on Thu, May 28, 09 at 3:39 bbstx - what is "Tony Cachere's"? seagrass o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Thu, May 28, 09 at 9:25 I use onions in one form or another nearly every day. One recipe where they get to be a star is in French Onion Soup. FRENCH ONION SOUP serves 4 to 6 3 Tbs. butter 4 large sweet onions (about 1 1/2 pounds total), peeled and thinly sliced 1 tsp. sugar (optional, see note) 1 cup dry white wine 2 quarts beef broth 2 ribs celery with leaves, each rib cut in half Salt and freshly ground pepper to taste 1/4 cup dry fino sherry 4 to 6 slices baguette, cut 1/2 inch thick, lightly toasted 1/4 cup coarsely grated Emmental, Gruyere, or other Swiss-type cheese Melt the butter in a 3 or 4 quart saucepan over low heat. Add the onions and sugar. Cook over low heat, stirring occasionally, until the onions are lightly caramelized, a minimum of 30 minutes. (The longer the onions cook slowly, the richer the flavor of the soup.) Add the white wine and cook over medium-high heat until the wine reduces to about half, about 10 minutes. Add the broth, celery, salt and pepper and bring to a boil over high heat. Reduce the heat to low, cover partially, and allow the soup to simmer until the onions are meltingly tender, about 40 minutes. Remove and discard the celery. Add the sherry and simmer soup for another 5 minutes. To serve, preheat the oven to 375 degrees. Ladle the soup into individual ovenproof bowls. Top each with 1 slice of bread, sprinkle with 1 Tbs. cheese, and place the bowls on a cookie sheet. Heat in the center of the preheated oven just until the cheese melts and bubbles, 5 to 6 minutes. Carefully remove from the oven and serve at once. Note: The tiny bit of sugar added to the onions helps caramelize them, but the onions themselves will caramelize if theyre sweet enough and if youre patient enough. I never use it, just keep them cooking. I always use firm yellow onions. The large white onions dont seem to get soft enough and vidalias become soft but have such a bland flavor when cooked. o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by bbstx (My Page) on Thu, May 28, 09 at 9:49 seagrass, it is Tony Chachere's...I misspelled it. It is a creole seasoning. The main ingredients are salt, garlic powder, black pepper and cayenne pepper. It is readily available in grocery stores in the south. If you cannot get it, here is a recipe for a substitute from : 26 ounces salt, free flowing..like Morton's 1 1/2 ounces ground black pepper 2 ounces ground red pepper 1 ounce garlic powder 1 ounce chili powder (like Gebhardt's) Some online recipes also use MSG. I just looked at my can of Tony Chachere's Original and it says NO MSG on the front. Here is a link that might be useful: Tony Chachere website o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Thu, May 28, 09 at 13:39 I have a wonderful recipe for blue cheese marinated onions....but I can't lay my hands on it....nor my mouse pointer! o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Thu, May 28, 09 at 18:32 Here's a typical Spanish recipe for Rabbit with Onion. I used to make this quite often after I tried it first time in France where it was so good I was able to over my reluctance to try rabbit. Chicken may be substituted but it's not quite the same. Rabbit With Onion Serves 4 2 lbs rabbit cut in pieces of about 1/2 lb each 3 onions sliced in fine strips (julienne) 4 cloves garlic, squashed 2 - 3 TBS olive oil 2 TBS flour 1/2 cup white wine 3 bay leaves salt and pepper If you can cook this in an earthenware casserole, the flavour will be better. If not, then use a heavy frying pan and lid. 1. Heat the oil in an earthenware casserole. Dredge the pieces of rabbit in the flour and brown in the hot oil. Then remove rabbit and set aside. 2. In the same oil, put the 4 cloves of garlic, the bay leaves and the onion. When they have softened, add the rabbit and the white wine. Cover and simmer gently for an hour, stirring from time to time. If it begins to dry, add a little water. Check the seasoning and add salt and pepper to taste. ************************************* Another recipe I've made adds chopped tomato and parsley and another adds small slices of potato near the end of the cooking as in the recipe above. The recipes I have all use a good quantity of finely sliced onion as well as a glass of white wine. Another recipe adds green beans and potatoes to the rabbit, garlic and onion mixture, when it is nearly cooked. And all my recipes include at least one bay leaf. Rabbit is a healthy, low fat and delicious meat when properly prepared. SharonCb o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by daisyduckworth (My Page) on Fri, May 29, 09 at 2:32 I'm particularly fond of baked whole onions, perfect with a roast dinner. I used to do them mainly plain, but occasionally I'd stuff them. Here's one of my old favourites. Stuffed Onions (1) 6 large onions, peeled 1 cup mashed sweet potato 1/2 teaspoon nutmeg salt and pepper to taste 2 tablespoons butter 2 tablespoons honey Preheat oven to 180°C. Peel onions and boil in salted water to cover for 15-20 minutes or until onions are tender but not falling apart. Cool slightly and take out centres. Mix sweet potato with remaining ingredients. Stuff onions with the mixture. Put onions in baking dish with 3mm water in bottom. Bake onions for 30 minutes. And another: Stuffed Onions (2) 6 large onions 1 1/2 cups fresh breadcrumbs, soaked in 1/2 cup milk 3 eggs, lightly beaten 3/4 cup grated Parmesan cheese 1/4 cup finely ground almonds large pinch ground cloves large pinch sugar 1 egg yolk, beaten with 2 tablespoons milk 6 teaspoons butter Preheat oven to 200°C. Trim tops of onions, but leave root ends intact. Peel onions. In a large saucepan of boiling water to cover, cook onions for 5 minutes. Remove from water, let cool, and cut 2cm off top of each. Scoop out interior, leaving a thin shell. Finely chop tops and interiors. In a medium bowl, combine chopped onion, soaked bread crumbs, whole eggs, cheese, almonds, cloves and sugar. Stir thoroughly. Stuff cavity of each onion with filling, packing it down. Place onions in a buttered baking dish. Brush outside of each onion with egg-milk mixture and top with 1 teaspoon butter. Cover loosely with aluminium foil and bake 1 1/2 hours. I love a little grated or finely chopped raw onion in my mashed potatoes. Some people find it A Bit Much, and for them I'd slightly cook the onions first. Then there's pickled onions, especially the brown ones. I could eat these till the cows come home! Wonderful with sardines or salmon on a sandwich. I like a salad with rings of raw red onion, too. One salad my mother used to make was very plain, but delicious. Simply sliced tomato and cucumber arranged alternatively around a plate, with an onion rings scattered over the top, and vinegar poured over. Better than it sounds! I have often wondered if there's ANY savoury dish that isn't improved with some onion added to it?? Imagine a stew without onion, if you can! o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by bubbeskitchen (My Page) on Fri, May 29, 09 at 9:56 This is my recipe as printed in the DOROT cookbook: Baked Onions dellisola Comacina From Renée Adler Aschers Kitchen This is interpretation of the antipasto dish at the restaurant on Comacina in Lake Como, Italy, where Arthur and I had an amazing 4 hour lunch in 1986. They didnt speak a word of English, the food just kept coming and the onions, served as an antipasto were amazing. Through trial and error I came close to replicating them, but atmosphere, well thats another matter entirely. Sigh! Serves: 8 to 10 Prep and cooking time: About 1 hour Ingredients: 8 large yellow onions, of about even size 1 1/2 cups rich beef stock or veal stock reduced to a demi-glacé. Extra virgin olive oil Fresh ground pepper Instructions: 1. Preheat oven to 450 degrees 2. Cut onions in half cross-wise, leaving skin on, trim off roots, and shoot end if too pointy. 3. Lightly oil a shallow, glass, baking dish just large enough to hold onion halves in one layer. 4. Dip cut side of onions in demi-glacé and place cut side down into baking dish. 5. Brush skins with oil 6. Salt and pepper 7. Cover with foil and bake for 20 minutes. Uncover, turn onions, add 1/2 cup of warm water to pan, recover and bake 20 minutes more. Uncover and bake until just tender, test with knife. 8. Remove onions to serving platter. Add a bit of water to reconstitute stock and pore over onions. Do not make too watery. 9. Serve room temperature, or cold o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by pkramer (My Page) on Sat, May 30, 09 at 23:25 BBSTX: The baked onions were a big hit here tonight. I had rave reviews on them and requests for the recipe and to make more! Steak juice for sure. A little bit of onion sweet with a bit of heat from the Tony C. seasonings, all perfect. I served them with grilled ribeyes, bakers and portobellos all done on the grill. The next time I will add some mushrooms to the packets too. Peppi o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Sun, May 31, 09 at 19:36 Once again the Cookalong spurred me to go out of me element in the kitchen this weekend, with good results. First, I made slow cooked onions in the crockpot, with just regular old white onions, some butter, olive oil and white wine and salt. Very easy and yummy! I also added a dash of Penzeys sandwich sprinkle at the end because they seemed just a tad blah to me. It's like a seasoned salt. I used half the finished product in some pasta and the rest is going in the freezer. Then, I made the new red potato and green bean salad with the red onions, recipe posted above. That really is such a beautiful salad with the red onion and green colors. I used all green beans. Last but not least was where I really went out of my element. I made "Spaghetti with Onions" from my "Moosewood Restaurant Lowfat Favorites." I must admit that is a recipe I never would have thought to make, but it called for a cup of milk, which I had in the fridge and needed to use up. It's a very simple recipe with onions, tomato and fennel as the sauce. Both onions and fennel are things I like but only in moderation. The simple combination of those assertive flavors is really, really good, they balance each other well. Spaghetti with Onions from "Moosewood Restaurant Lowfat Favorites" 4 large onions 2 tsp. olive oil 2 tsp. ground fennel (optional, I used 1.25 tsp.) 1 lb spaghetti (I used Ronzoni Healthy Harvest Whole Grain) 1 cup skim milk (I used whole so can't vouch for this with skim) 1 cup canned tomatoes, crushed or coarsley chopped (8 oz. can) I used fire roasted tomatoes 1 tsp. salt or less to taste ground black pepper to taste Bring a pot of water to a boil. As the water boils, prepare the sauce. Slice the onion in half and then slice each half into thin lengthwise strips. Saute the onions and fennel in the olive oil until translucent, will take about 10 min. (Lpink's notes: here's where I used the slow cooker onions, and you could use roasted onions. If you don't have a good non-stick pan you may need to use 1 TBLSP olive oil.) Ease the spaghetti into the boiling water, stir and cover. Cook no more than five minutes. The spaghetti should not be quite done when you take it out. Add the milk and tomatoes to the onions and slowly heat up. If the milk curdles, don't worry. Cover and gently simmer. Add the drained and partially cooked spaghetti to the sauce and cook five minutes more. Stir occasionally until the pasta is al dente and the sauce is smooth. Drizzle in more milk if the sauce becomes too stiff. Add the salt and pepper to taste. Serve immediately. Notes: according to the cookbook, finishing cooking the pasta with the sauce will add some starch and make the sauce creamy. I found that is took more than five minutes to thicken the sauce, more like 10. I also added 1/4 cup grated parmesean/romano mix to the dish. If you make it my way it is by no means low fat, but not hugely fat either. This might be good with some roasted fennel bulb too. o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by pat_t (My Page) on Mon, Jun 1, 09 at 8:46 Simplistic and wonderful..... GLORIFIED VIDALIA ONIONS 5 to 6 medium sweet onions 1/2 cup apple cider vinegar 1 cup sugar 2 cups water 1/2 cup mayonnaise 1 tsp. celery seed Finely chop or grate onions. Soak onions in the water, sugar, and vinegar for 4 hours. Drain well. Pat dry. Mix onions with mayonnaise and celery seed. Serve with buttery crackers. Recipe courtesy of Ms. Betty Lees of Savannah, GA. I love baked/grilled onions also. My best friend, Tracy, takes a huge sweet onion and opens it like a flower. Inside, she puts pats of real butter, Worcestershire, and salt & pepper. Baked or grilled (in foil) it is the best steak accompaniment ever. I also tried this one that was previously posted by chery2 over on the Recipe exchange and it was really good. ONIONS AU GRATIN 6 medium yellow onions 1/4 cup butter 1/2 cup beef broth 1/2 cup whipping cream 2 Tblsp. flour 1/4 tsp. salt 1/8 tsp. pepper 1/2 cup shredded Swiss cheese 1/2 cup grated Parmesan cheese Slice the onions into 1/2" thick rings; sauté in butter until tender. Place in a greased 8" square baking dish. In a bowl, stir broth, cream, flour, salt and pepper until smooth; pour over onions. Sprinkle with cheeses. Bake, uncovered, at 350° F. for 25-30 minutes or until cheese is golden brown and mixture is bubbly. Yield: 8 servings. Posted by chery2 at the GW Recipe Exchange. o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by lakeguy35 (My Page) on Tue, Jun 2, 09 at 23:57 This retro dip recipe from Ina is always a hit when I make it. We always used the Lipton package and sour cream back in the day....this recipe tops that by a mile or more. Pan-Fried Onion DipCopyright, 1999, The Barefoot Contessa Cookbook, All rights reserved Show: Barefoot ContessaEpisode: Soup Lunch Ingredients 2 large yellow onions 4 tablespoons unsalted butter 1/4 cup vegetable oil 1/4 teaspoon ground cayenne pepper 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 4 ounces cream cheese, at room temperature 1/2 cup sour cream 1/2 cup good mayonnaise Directions Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool. Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature. Note: I chop the onions as I/we find the sliced ones messy and hard to keep on a chip or off your chin while eating it. Double the recipe for sure...it won't last long. David o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Wed, Jun 3, 09 at 9:10 Did anyone post a recipe for Onion Rings? Did I miss it? I am always searching for a gerat onion ring recipe that has a super crunchy batter - almost a tempura. Do you have a recipe like that to share? Thanks in advance! Alexa o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Wed, Jun 3, 09 at 9:33 These all sound so good! Alexa, I don't have a recipe on hand for onion rings, that is, don't remember where I have one, even though I made some way back a year or 2 ago when I bought a deep fat fryer at an estate sale. I'll have to search for the recipe I used. But I was imagining the other day how I could incorporate parmesan cheese into onion rings. I was wondering if I could grate some parm in with the coating for the onion rings, and then fry them as normal. Would it work? In my imagination it would be spectacular! lol. Has anyone tried something like that? Sally o yum! clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Wed, Jun 3, 09 at 9:40 Oh Sally - that DOES sound good! What if you just microplaned a dusting of parm over them as they came out of the fryer? THe cheese would melt onto the rings! Alexa o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Wed, Jun 3, 09 at 10:38 I love baked onions, much like the recipe bbstx posted. I just cut the onion into 4th or 8ths but not quite through, wrap the foil up, leaving a bit open at the top, drizzle with olive oil and balsamic vinegar, salt and pepper them and bake or grill. Vidalias are particular good for this, but they're all good. So many yummy recipes here, I don't know which to try first, I like pretty much anything with onion in it. As for onion rings, I use Diana's recipe (dlundin) with some small changes by Ann T. Onion Rings =========== Adapted from a recipe Posted by Diana (Dlundin) Onion rings 3 cups buttermilk 2 cloves of garlic 2 sweet onions (such as Vidalia or Walla Walla), thinly sliced into rounds, then separated into rings 3 cups unbleached all purpose flour salt black pepper cayenne pepper Canola Oil For onion rings: Pour buttermilk into large bowl. Puree the garlic cloves on a microplane and add to the buttermilk. Add onion rings; toss to coat. Let stand 1 hour, tossing occasionally. Mix flour with salt, pepper and cayenne. Preheat oven to 350°F. Pour enough oil into heavy large skillet to reach depth of 3 inches. Heat over medium-high heat to 350°F. Working with a few onion rings at a time, shake off excess buttermilk, then turn onion rings in flour mixture to coat. Fry onion rings until deep golden brown, adjusting heat as necessary for each batch to maintain temperature at 350°F, about 2 minutes. Transfer onion rings to paper towels to drain, then place on baking sheet and keep warm in oven while frying remaining onion rings. Very yummy and not too heavy with batter, they're delicious. Annie o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by craftyrn (My Page) on Wed, Jun 3, 09 at 11:51 Here's another one from Ina Garden-- a T & T in our family. Diane's Home Cookin Chapter: Dips,savory Barefoot Contessa Pan-Fried Onion Dip ===================================== Makes two cups. 2 large yellow onions 4 tablespoons unsalted butter 1/4 cup vegetable oil 1/4 teaspoon ground cayenne pepper 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 4 ounces cream cheese, room temperature 1/2 cup sour cream 1/2 cup good mayonnaise . Cut the onions in half, and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large sauté pan on medium heat. Add the onions, cayenne, salt and pepper and sauté for 10 minutes. Reduce heat to medium-low and cook, stirring occasionally, for 20 more minutes, until the onions are browned and caramelized. Allow the onions to cool. Place the cream cheese, sour cream, and mayonnaise in the bowl of an electric mixer fitted with a paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature. Source: The Barefoot Contessa Cookbook by Ina Garten Crown o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by ann_t (My Page) on Wed, Jun 3, 09 at 16:00 OOOH some really good recipes here. Ann o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Wed, Jun 3, 09 at 16:38 Here is a recipe from Steve Raichlen's "How To Grill" BBQ cookbook. Excellent summer side dish with your favourite BBQ meat! Country Style BBQ Onions 8 medium Vidalias 1 Can Bush country style baked beans 1/4 Cup dark brown sugar 1/2 Cup BBQ sauce 1/2 Stick (4 TBSP) butter cup in 8 pieces, room temp 2 strips cooked bacon cut into 8 pieces of 2" each fresh ground black pepper Peel the onions. Carefully hollow out the onions leaving the base in tact. Chop the onion pieces you hollowed out and mix with the baked beans, brown sugar and BBQ sauce. Spoon mixture into the onions and top with the butter and bacon. Sprinkle with pepper. Grill onions on the grill using indirect heat and medium heat (350 degrees) for 40-60 minutes or until golden brown and tender. Notes: I use my own cheater BBQ baked bean recipe instead of Bush beans. I often add some chipoltes in adobo sauce to the beans instead of BBQ sauce. Super served with pork tenderloin, ribs or chops. o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by coconut-nj (My Page) on Wed, Jun 3, 09 at 16:58 Oh boy, there sure are some great recipes. It's funny, I love cooked onions but don't like them raw. I bought some vidalia onions for the challenge and now I have to decide what to do with them. Hmmmm... what a lot of great choices. Davids dip is calling me, then again I haven't made onion rings in a long time. Chase your bbq onions sounds good and the Bush's were on sale recently so the pantry is stocked. hmmm.. Sharon did start it off with a bang with that quiche and quiche is one of my favorite things in the world. Ann's creamed onions struck a cord early on in the thread....... oh my.....But, hey, that's what's great about these threads, the wealth of recipes can keep us going for a long time. o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by woodie2 (My Page) on Wed, Jun 3, 09 at 18:20 I'm waiting for Doucanoe to post her recipe, yum. LindaC - here is your blue cheese recipe - we love it! LINDA C'S BLUE CHEESE MARINATED ONIONS Slice 4 sweet onions into a bowl and separate into rings. Mix: 1/2 cup EVOO 2 T fresh lemon juice 1 tsp salt ( I omit that!) 3 oz crumbled Maytag Blue cheese Mix and pour over onion rings and refrigerate for at least 8 hours....stirring occasionally. Here are some more of my favorites. Posted by: Cindy_Mac (My Page) on Sat, Nov 2, 02 at 21:25 This onion pudding is rich & delicious. SWEET ONION PUDDING 1 cup whipping cream 3 ounces shredded Parmesan cheese 3 large eggs, lightly beaten 1 1/2 tablespoons all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt a little freshly grated nutmeg 1/4 cup butter 3 medium sweet onions, thinly sliced STIR together first 3 ingredients in a large bowl. Combine flour and next 3 ingredients; gradually stir into egg mixture. Set aside. MELT butter in a large skillet over medium heat; add onion, and cook, stirring often, 30 to 40 minutes or until onion is caramel colored. Remove onion from heat. STIR onion into egg mixture; spoon into a lightly greased 8-x8-inch baking dish. BAKE at 350° for 30 minutes or until set. (Adapted from November 2000 Southern Living) Sorry that I don't remember the source for this recipe, I think its really good! BLUE CHEESE ONION GRATIN 2 large Spanish onions (about 1 pound) 6 ounces blue cheese, broken into pieces 6 tablespoons unsalted butter, at room temperature 2 teaspoons worcestershire sauce 1/2 teaspoon dried dill weed Freshly ground pepper Slice onions and place evenly in buttered 9x13 baking dish. Mix remaining ingredients together and spread evenly over onions with a spatula. Bake at 425 for 20 minutes, then broil briefly until top is browned and bubbly. (Watch carefully to avoid burning.) Yield 4 servings o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Wed, Jun 3, 09 at 19:19 Here's a recipe that I've made over the last 30 yrs. It's not fancy, just a simple family casserole type of thing. You can make the topping from scratch, using a drop biscut recipe, just add extra milk for more of a batter consistancy. HAMBURGER DELUXE 1# hamburg 4 med.onions, sliced thin 2 Tbl. butter 1 tsp salt 1 tsp pepper Brown the above well. Stir in: 2 Tbs flour 1 Tbs Worcheshire sauce 1 8 0z can of mushrooms undrained 1 1/2 C strong beef stock or bullion Bring to a boil and simmer about 5 min. Meanwhile combine: 2 C baking mix (Bisquick is what I always use) 1 C Milk Transfer the meat mixture to a 3 qt casserole and drop the dough by spoonfuls over the top, it will even itself out as it bakes. Bake at 425 degrees for about 25 minutes, then, top with: 8 oz sour cream 1/2 C shredded cheddar cheese Return to oven until cheese melts. I also do a variation of this omitting the mushrooms and stirring in a pkg of taco seasoning, Use a cornbread mix for the topping. Nancy o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Thu, Jun 4, 09 at 9:43 Dh and I went to a dinner at an Hispanic friend's house one time. They were grilling lots and lots of meat, which they enjoyed but I passed on. But, they also grilled whole onions wrapped in foil, I think, but I didn't see exactly how they did the onions. When served we were instructed to squeeze lime juice over the onions. They were delicious! So, for those of you that bake or grill your onions, try squeezing lime juice on them. It's going to be hot here this weekend, so I don't think I'll be baking onions, unless I decide to bake bread. Hey, maybe I should make onion bread! Sally o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by joanm (My Page) on Sat, Jun 6, 09 at 19:08 I made the baked onions that BBSTX posted. Yummy juice. Baked onions o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Sat, Jun 6, 09 at 20:53 Sally's post about making the onions and bread reminded me of this recipe which is SO GOOD! It is supposed to be cool here the middle of the week, so I may just have to make a loaf. ****************************************************** Braided Onion Loaf From Annie on the CF This makes one giant (18-inch) braid, or make two smaller loaves, if you like. Soft and tender, rather than crisp and chewy, it's a nice addition to a dinner breadbasket. Dough 3/4 cup (6 ounces) hot-from-the-tap water 1/2 cup (4 ounces) milk 4 1/4 cups (18 1/2 ounces) unbleached all-purpose flour 1/4 cup (1 3/4 ounces) sugar 1 1/2 teaspoons salt 2 teaspoons instant yeast 1/4 cup (2 ounces) butter or vegetable oil 1 egg Filling 1/4 cup (2 ounces) butter, melted 2 cups (8 ounces) finely chopped onions, OR 1/2 cup (1 1/2 ounces) instant minced onions 1 teaspoon garlic powder OR 1 tablespoon fresh minced garlic 1 teaspoon paprika Topping 1 egg yolk mixed with 1 tablespoon water 3 tablespoons poppy, sesame, caraway or mixed seeds Manual Method: In a medium-sized mixing bowl, combine all of the dough ingredients, stirring till the mixture starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it's smooth and supple. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 1 1/2 hours, depending on the warmth of your kitchen. Mixer Method: Combine the ingredients as directed in the previous paragraph, using a flat beater paddle or beaters, then switching to the dough hook(s) and kneading for 5 to 8 minutes. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise for 1 to 1 1/2 hours, till it's puffy though not necessarily doubled in bulk. Bread Machine Method: Place all of the dough ingredients into the pan of your machine, program the machine for manual or dough, and press Start. Take a look at the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water or flour, as necessary, to produce a smooth, supple dough. Allow the machine to complete its cycle. Filling: In a medium-sized saucepan, sauté the onion and garlic in the butter until the onions are soft and golden brown. Remove the pan from the stove, allow it to cool to lukewarm, then stir in the paprika. Set it aside. Assembly: Turn the dough out onto a lightly oiled or lightly floured work surface. Roll it into an 18 x 12-inch rectangle, and cut it lengthwise into three 18 x 4-inch strips. Place a row of filling down the middle of each strip. Fold the strips over, use the heel of your hand to seal the edges, then roll into logs, sealing the ends. This is a very extensible (stretchy) dough; the logs will try to become VERY long as you roll them, but try to keep them within a few inches of their original length. Braid the logs and place the braid on a lightly greased or parchment-lined baking sheet. Cover lightly and allow the loaf to rise for 1 hour. Beat the egg yolk with 1 tablespoon water and brush the loaf all over with the egg wash. Sprinkle it with the seeds of your choice. Bake the braid in a preheated 375°F oven for 35 to 40 minutes, until it's deep brown and sounds hollow when thumped on the bottom, or until an instant-read thermometer inserted into a thick part of the bread (but not into the filling) registers 200°F or higher. Remove the bread from the oven, and allow it to cool somewhat before serving. Yield: 1 large loaf. Note: This could easily be made into two smaller loaves. When you make your original cuts in the dough, simply make one additional crosswise cut, so you have six 9 x 4-inch rectangles (instead of three 18 x 4-inch). Proceed as directed above, making two loaves. You may want to reduce the baking time slightly. o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by loves2cook4six (My Page) on Sun, Jun 7, 09 at 8:20 No recipe - yet - but last night at a party we had the most delicious pizza with carmelized onions, basil and goat cheese on a thin crust. Yumm! o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Sun, Jun 7, 09 at 8:22 I also made bbstx's baked onion recipe and served it with grilled steak last week. It was delicious. Lots of recipes I'd like to try on this thread. I forgot to post this one, which I like to serve with baked ham. GLAZED BERMUDAS 6 Bermuda onions, peeled 2 Tbs. butter or margarine, melted 1/4 cup honey 1/2 tsp. paprika 1/2 tsp. salt 1/4 tsp. pepper 3 Tbs. water Halve onions and put cut side up in large casserole with cover. Combine remaining ingredients; pour over onions. Cover and bake in moderate oven (350 degrees) for 1 1/2 hours, or until cooked, basting with sauce. o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sun, Jun 7, 09 at 15:31 Caliloo, I copied and pasted that bread recipe. I don't know if I'll try it today, since our predicted high is 98 degrees, but I do want to try it sometime. It looks so good! I haven't done it yet, but I'd decided to roast some potatoes and onions on the grill today, with some rosemary. I've harvested all three today, so I'm ready to use them. I don't know exactly how I'm going to do it, but I'm thinking of wrapping the onions and potatoes in foil with sprigs of rosemary, then putting them on the grill to roast. I may parboil the potatoes first, but I don't know if that's necessary. I don't know what else we'll have. I'll let y'all know. Sally o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Sun, Jun 7, 09 at 16:15 The onion cookalong is this weekend ? Yikes !!! Best I'll be able to do is order onions on my "order in" pizza LOL Hope to be back in the swing of things this week. Sally, I do onions and potatoes on the grill all the time. No need to parboil just half or quarter them, depending on size, drizzle with olive oil, add a bit of salt and pepper and some fresh rosemary. Wrap in foil, wrap twice, and place on medium heat for a half hour or so. Turn occasionally. YUM! o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Sun, Jun 7, 09 at 19:39 Well I'm just squeezing under the wire with my cooked entry from today. I intended to use bbstx's baked onion recipe as it would go nicely with the fish and other vegetables I had planned for our dinner. But when I looked for my two onions....they had somehow turned into only one onion....and when I started to open the one onion, it had turned black inside from the heat here recently. Soooo....I scrounged in the bottom of the fridge crisper and found three assorted sizes of spring onion with new bulbs attached. So that's what I used, together with some sliced leek. Oh it was very good! I'm definitely going to bake these again, but with full sized onions. The juice was delicious and I can imagine how well it would also go with a steak. So thanks bbstx for a good and simple idea. I love to bake a whole lunch in my little toaster oven, as I did today. I didn't have any of that spice mixture you mentioned so I used garlic powder and a bit of Hungarian paprika. Tasty! SharonCb o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by starlightfarm (My Page) on Mon, Jun 8, 09 at 0:49 I just wanted to thank bbstx for the Baked Onion recipe!! I prepared it this weekend for a big family lunch and everyone LOVED it! I had a huge bag of fresh off the farm Vidalia onions that a friend gave me (just visted her sister in GA).... they were delicious. Thanks so much! o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Jun 8, 09 at 8:08 Good job everyone, we now have some really good onion recipes to enjoy. I just drew a name...... Annie1992...your turn to pick our next star ingredient! I have to work today but will check soon as I get home and will then set up the next thread. Nancy o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Mon, Jun 8, 09 at 9:56 Sharon, I hadn't seen your post, but I did almost exactly that! The only difference was that I wrapped it up in some Swiss Chard leaves, then wrapped it in foil. The chard turned out to be a mistake, because it, well, charred, (charred Chard). I quartered the potatoes, the onions were already small (disappointing harvest) and I put in some rosemary and a bay leaf and a clove of garlic. I served it in a bowl with fresh tomato wedges. The entire meal, with the exception of the garlic and the salt and pepper was home grown. It turned out very good, but Jerry didn't like the pieces of rosemary twigs, and I didn't blame him. Next time, and there'll certainly be a next time for this simple dish, I'll take the time to separate out the rosemary twigs before serving, but I was too lazy. I forgot to post last night. Jerry took some pictures but hasn't downloaded them yet. Sally o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Mon, Jun 8, 09 at 10:14 Wow, my turn? And I didn't even get to post a picture of my grilled Vidalia onions, although I did have them yesterday. Ashley still has my camera, so I can't take pictures, but I just drizzled with olive oil and balsamic, salt and pepper and grilled them wrapped in foil. I did try the strawberry balsamic that Sherry gave me on one of them, and some lemon infused olive oil on another but the flavors were not particularly compatible, LOL. Not bad, but the others were better without the competing strawberry or lemon flavor. Hey, I just had to try, LOL. So the next ingredient? Because I have so many of them and they're such a constant source of protein, I choose eggs. Annie o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Jun 8, 09 at 18:33 Here's the link to the next Cooalong... Eggs Here is a link that might be useful: Cookalong #11 ---- Eggs o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by carrie2 (My Page) on Tue, Jun 9, 09 at 18:34 I've made something a few times that has turned out well. The first time I made it with refreshed leftover mashed potatoes, but fresh mashed potatoes work to. I spread the mashed potoatoes into a flat baking dish. Then I halve and thinly slice onions and simmer them in heavy cream until they are soft and sweet. Then spread the onion mixture over the potatoes, sprinkle with a little parmesan and bake at 350 until the potatoes are hot. It's a good accompaniment to roasted meats. o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by lakeguy35 (My Page) on Tue, Jun 9, 09 at 21:54 I had to work this weekend so I missed cooking with y'all. Diana's onion ring recipe is my go to one since she shared it and I'v made several of the baked/grilled versions over the years too. I'll be adding one of these to my menu in the next week or two. Thanks for another great collection of recipes! David o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by rob333 (My Page) on Fri, Oct 23, 09 at 8:56 A recipe I wanted to contribute, but didn't because the leeks aren't the "star", but it just isn't the same without them, so sorta, kinda?: Braised Lamb Shanks with Fennel, Tomatoes, Turnips and Carrots Bon Appétit : March 1998 yield: Makes 6 servings The shanks need to marinate overnight, so plan ahead. Uncork a spicy Syrah, Pinot Noir or Merlot to go with dinner. Ingredients Topping 1/2 cup chopped fresh parsley 1 tablespoon grated lemon peel 1 tablespoon grated orange peel 1 tablespoon minced garlic 1 teaspoon drained green peppercorns in brine, coarsely chopped Lamb 1 14 1/2-ounce can low-salt chicken broth 1 14 1/2-ounce can beef broth 1/2 cup plus 1/3 cup dry red wine 2/3 cup red currant jelly 2 teaspoons herbes de Provence 2 teaspoons red wine vinegar 3 garlic cloves, minced 6 lamb shanks (each about 1 pound) 3 tablespoons olive oil 1 pound plum tomatoes, each cut into 4 wedges, seeded 2 large turnips, peeled, cut into 3/4-inch-thick wedges 2 large fennel bulbs, each cut into 4 wedges 3 large carrots, peeled, cut diagonally into 3/4-inch-thick slices 1 cup chopped leek (white and pale green parts only) 1/4 cup (1/2 stick) butter 1/3 cup all purpose flour 1 tablespoon tomato paste Preparation For topping: Mix all ingredients in medium bowl to blend. (Can be prepared 8 hours ahead. Cover and refrigerate.) For lamb: Whisk chicken broth, beef broth, 1/2 cup wine, 1/3 cup currant jelly, herbes de Provence, vinegar and garlic in large glass baking dish to blend. Add lamb shanks; turn to coat. Cover and chill overnight, turning occasionally. Preheat oven to 325°F. Remove lamb from marinade; reserve marinade. Pat lamb dry with paper towels. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat. Working in batches, add lamb; cook until brown on all sides, about 8 minutes. Transfer to large roasting pan. Add all vegetables to roasting pan. Pour reserved marinade into same skillet. Bring to boil, scraping up any browned bits. Pour over lamb. Cover; bake until lamb and vegetables are very tender, turning occasionally, about 2 hours. Using slotted spoon, transfer lamb and vegetables to large serving bowl. Tent with foil. Spoon fat off top of cooking liquid. Melt butter in heavy large saucepan over medium-high heat. Add flour. Stir until golden, about 5 minutes. Whisk in cooking liquid. Add 1/3 cup wine, 1/3 cup jelly and tomato paste. Boil until sauce thickens enough to coat spoon, whisking occasionally, about 10 minutes. Season with salt and pepper. Spoon sauce, then topping, over lamb and vegetables

Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Thu, Jun 24, 10 at 11:12 Sally2 has picked Tomatoes for this cookalong. Some are already enjoying the fresh local crop and some are eagerly awaiting this favorite. Recipes can include any form or use. Please post some of you T+T canning recipes for tomatoes too, it will be nice to have them tucked away in the FAQ for safe keeping and easy reference. I think this will be a very popular Cookalong, so due to the late start, let's run with it thru July 10, 2010. Have fun! Nancy Here is a link that might be useful: Cookalong #29 ------ Corn! Follow-Up Postings: o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by dukerdawg (My Page) on Thu, Jun 24, 10 at 12:00 Nancy, Sally has a winner here! Now you're talking my language. I can't wait for homegrown tomatoes. I've eaten 2 already, but those were from plants started in January and nurtured along in the GH. My other 60 plants are way ahead of schedule. Should have some good beefsteaks by the 4th of July (fingers crossed!) My favorite way to eat tomatoes doesn't reguire a recipe. Sliced and eaten with a sprinkling of salt, the classic BLT done anyway you like it and sliced on the side with good ole' Kraft Mac 'n Cheese! ...however..I will be following this thread closely and drooling at appropriate moments. (p.s. give Roxie a belly rub from us!) Duane o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Thu, Jun 24, 10 at 12:30 Yeah!!! Planted a bunch!! When they ripen I tend to eat as many as I can just as is!!....then when it gets burdensome...I blanch peel and cook up with some celery and onion and a bit of basil and freeze. Or I might cook them down more and add garlic oregano and a bit of red wine and call it the basis for a spaghetti sauce. I can't wait!! Linda C o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Thu, Jun 24, 10 at 12:57 Nothing like fresh field tomatoes ! YUM! I'll offer up this canning recipe because it is something you don't seem to see in the States. This is NOT to be confused with Heinz Chili Sauce they are in no may similar. I got this recipe from a farmer friend's mother over 30 years ago and I have made it every year since. Same lady that taught me to make canned tomatoes and dill pickles. This stuff is great in a meatloaf, along side eggs cooked any way, topped on a burger or dog, dumped into baked beans, with Tourtiere or any pork dish. Clive slathers it on freshly baked, buttered, French bread! Elaine's Chile Sauce 11 Q basket of field tomatoes peeled and smashed 7 Cup white sugar 4 1/2 Cup cider vinegar 2 Bunch of celery chopped 4 small hot peppers chopped 4 large sweet peppers 2 green , 2 red, chopped 4 large onions chopped 1 Tbl ground ginger 1 Tbl cinnamon 5 Tbl coarse salt 2 Tbl Pickling spice tied in a cheesecloth bag Simmer/low boil chopped veggies with tomatoes for 2 hours then drain off 2 cups liquid. Add everything else EXCEPT sugar and simmer another 3 hours or even more, until nice and thick. Add sugar 1 hour before canning. Fill pint jars and HWB for 15 minutes. Note: If time is tight I make right up to the add sugar part, refrigerate overnight and finish the next day. o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Thu, Jun 24, 10 at 16:04 Sharon, I do have tomatoes, but not an 11 qt basket....yet. Is there a weight equvalent? This sounds so good and I'm sure to be making it soon, that is as soon as I have that many. Yum. jude o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Thu, Jun 24, 10 at 16:41 Oh Sharon - that sounds fab! I need to know about how many lbs 11 qts is too - Alexa o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Thu, Jun 24, 10 at 16:59 Not sure I can figure it out in weight but.......I do know that I do this recipe 1 1/2 times for a half bushel of tomatoes. I also know that I average 40 cups of smooshed tomatoes to a half bushel....so if one train leaves the station, traveling west, at 30 MP and another ... o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Thu, Jun 24, 10 at 17:29 How many half pint jars does it make? I'm assuming it isn;t as easy as 11 Qts makes 44 half pints.... or does it? I need to get me a whole lot more half pint canning jars if that is the case..... A o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Thu, Jun 24, 10 at 17:49 I only do pint jars, not half pints, but I'm going to guess I get 10-12 pints jars, or so, to an 11 Q basket which I think is 2/3 a bushel. Clearly I need to make better notes! o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Thu, Jun 24, 10 at 18:44 If one 11 qt basket times 1 1/2 equals half a bushel, whatever amount that is....then doesn't an 11 qt basket equal 2/3 of half a bushel or 1/3 of a bushel? And is that 11 qt basket what I would call a peach basket? and how does that relate to a 5 gallon bucket which is the volume I relate to....and is that 11 qts dry measure, liquid or Imperial Gallons??? Oy! Think I may just wing it!! LOL !But it does sound like a yummy thing to do with garden tomatoes! Linda c o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Thu, Jun 24, 10 at 19:27 Does this help? Peck basket = 8 qts 2 pecks = 1/2 bushel 1 bushel = 53 lbs. So, 1 1/2 pecks are gong to = 12 qts. In pounds... I would say to purchase about 18 lbs of tomatoes. I've had Sharon's Chile Sauce.... wonderful!!! I'll be saving and making this recipe. Nancy o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Thu, Jun 24, 10 at 19:37 First of all, my apologies for being late on this. I somehow just didn't see the thread. I pretty much agree with Duane about the best way to eat a tomato, except I leave off the salt, and add fresh ground black pepper instead. I really like to just wander through the tomato patch and pop them in my mouth straight off the vine, still warm from the sun. Sharon, I'm guessing you simmer the veggies and tomatoes in the vinegar? I've never canned, so I need to be told every step like I'm a kindergardener. Here's a recipe I made last night, and it doesn't require any math (unless you want to halve or double the recipe.) It's very simple, but tastes really good. From The Complete Italian Vegetarian Cookbook by Jack Bishop Spaghetti with Barely Cooked Summer Tomato Sauce Salt 1 pound spaghetti 6 tablespoons extra-virgin olive oil 4 medium garlic cloves, minced 4 large, ripe tomatoes (about 2 pounds), cored and cut into 1/2-inch cubes 20 large fresh basil leaves, cut into thing srtips Freshly ground black pepper 1. Bring 4 quarts water to a boil in a large pot for cooking the pasta. 2. When the water comes to a boil, add salt to taste and the spaghetti. As soon as the spaghetti is in the pot, heat the oil in a large skillet. Add the garlic and cook for about 20 seconds to release its flavor. Add the tomatoes and basil and cook just until the tomatoes are warmed through and slightly softened, about 2 minutes. Seaon with salt and pepper to taste. Remove from the heat. Cover and keep warm. 3. When the spaghetti is al dente, drain and toss it with the tomato sauce. Divide among individual bowls and serve immediately. Serving suggestion: Serve with plenty of bread to sop up the extra sauce that collects at the bottom of the bowl, and a green salad. Here's an Ina Garten recipe that I've made more than once and everyone's liked it. I do find the 2 teaspoons sugar to be a bit much, but that's probably just me. Brown Rice, Tomatoes & Basil Serves 6 1 cup Texmati brown rice (I use any brown rice) 2 teaspoons kosher salt, divided 1/4 cup champagne or rice wine vinegar 2 teaspoons sugar 1 tablespoon good olive oil Freshly ground black pepper 1 pound ripe tomatoes, large-diced 1 cup packed basil leaves (1 large bunch), chopped Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. (My note: Or just follow the package instructions. I find most brown rice takes longer than that to cook.) Transfer the rice to a bowl. Whisk together the vinegar, sugar, olive oil, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature. Oh, and I made this Tomato Tart for supper the other night, and we enjoyed it. It came from the cooking forum, but alas, when I copied and pasted it, I didn't include the poster, so I don't know who to give credit to. Maybe one of y'all will recognize it and can give credit to the right person. Tomato Tart Crust This makes two 9-inch tart shells. 2 1/2 cups AP flour 3 tablespoons semolina flour 1 teaspoon salt 12 tablespoons [11/2 sticks] cold, unsalted butter 3 tablespoons cold solid shortening Ice water Preheat oven to 400°F. Put the flours and salt in food processor. Pulse a couple of times, just enough to integrate the ingredients. Add the butter and shortening all at once and pulse until the mixture looks like moist crumbs and no chunks of butter or shortening remain. Sprinkle ice water over the surface of the dough. Repeat with 3 more tablespoonsful. Pulse to just bring the dough together. The dough should be past crumbly, but holding together. Cut the dough in half and wrap each half in plastic wrap. Press each half to form a disk. Refrigerate at least 30 minutes before rolling out. Then roll out one disk to 1/4" thick. Fit into your tart pan, and chill 30 minutes. Dock the bottom of the tart. Line it with parchment or foil, and weigh it down with pie weights or dried beans. Place tart shell on center rack in the oven and bake 10 minutes. Remove paper and weights from the pan. Return it to the oven and bake another 10-15 minutes or until the tart is a light-golden brown. Remove from the oven and set on wire rack to cool. Filling 12-15 plum tomatoes, cored and cut into 1/4"-thick rounds 2 tablespoons Dijon mustard * 1 cup coarsely grated Gruyere cheese 1 teaspoon Herbes de Provence 2 large eggs 1/4 cup light cream 1 teaspoon salt A few turns of freshly ground black pepper Preheat oven to 375°F. Put the tomato slices in a colander and place in the sink. Let them sit for 15 minutes to drain off any excess liquid. Spread the mustard evenly over the tart shell. Sprinkle the cheese over the mustard and sprinkle the Herbes de Provence over the gruyere cheese. Working from the outside in, lay the drained tomato slices in overlapping, concentric circles, covering the crust completely. Whisk the eggs in a bowl, whisk in the cream, salt and pepper. Pour this custard evenly over the tomatoes until it comes to about ? inch from the top edge of the crust. Bake for 1 hour, to 1 hour and 20 minutes, or until the custard is set. Once Upon a Tart. *Note: I used Pesto instead of Dijon mustard. ----(That note was part of the post I (Sally) copied. I would have made the same substitution, but I didn't have the time or energy to make pesto, and was out of canned, so I used the mustard. It was fine werith the mustard, but I have to agree with the poster, I think it might be bettr with pesto.) Can you tell I've been eating a lot of tomatoes lately? Sally o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Thu, Jun 24, 10 at 19:42 Great choice! I was so excited when I saw the ingredient, and thought I'd have a ton of recipes to share. But as I was going thru my files I realized that I really don't have many recipes that use fresh tomatoes, other than canning recipes from other CF members and salads! Here are two soups, tho....and they are both really good! Winter Tomato Soup Source: Marie-Pierre Moine’s French kitchen Serves 4 2T butter 1 Spanish onion, finely chopped 1 leek, washed and sliced 1 carrot, peeled and chopped 1 small head celery, trimmed and chopped 6 large ripe tomatoes, blanched ,skinned and seeded (or 1 large can tomatoes) ½ tsp each dried thyme and oregano 2 tsp finely snipped basil 1 heaping T flour 1 quart light chicken stock 1 egg yolk 4 T heavy cream Sea salt and freshly ground black pepper In a sauté pan, melt the butter over medium heat. Ad onion, leek, carrot and celery. Season and sauté 2-3 minutes, stirring frequently. Stir in tomatoes, the dried herbs and half the basil. Cook for one minute then sprinkle the flour, stir and cook 2-3 minutes longer. Pour in stock and bring to a simmer, stirring occasionally. Reduce heat, partially cover and cook 20-25 minutes, stirring occasionally. Leave the soup to cool a few minutes, then process in blender or food processor until smooth. Return to pan and adjust seasoning. In a bowl, mix the egg yolk and cream. Stir in a ladleful of the soup, then stir mixture into pan over low heat until piping hot. Stir in the remaining basil and serve immediately. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Tomato Bisque with Tortellini 1-1/2c diced tomatoes 1-1/2c tomato sauce 3/4c bloody mary mix 1-1/2tsp fresh basil 1/4tsp italian seasoning 2c heavy cream 1/4c chicken base 1/4tsp dried thyme 1/4tsp white pepper 1T sugar 1/4c grated parmesan cheese 1/2lb tortellini Combine all ingredients except tortellini and cheese in stock pot. Bring to low boil then remove from heat and add parmesan. Blend with stick blender or in food processor until smooth. Return to pot and simmer. Meanwhile cook tortellini in boiling water 5-7 minutes or until tender, add to soup and serve, garnish with parsley flakes. My note: original recipe calls for 2T sugar, I reduced it because I don’t like much sweetness. You can add more if you like. Linda o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by spacific (My Page) on Thu, Jun 24, 10 at 19:56 This is my T&T way of preparing our thousands of volunteer cherry tomatoes that pop up every summer and continue ripening nearly through Christmas. Simply cut cherry tomatoes in half. In a bowl, gently mix them with olive oil and a light sprinkling of herbs de Provence (or oregano, or whatever other dried herbs you like, or a small amount of salt & pepper if you wish). Place cut side up on a baking sheet and slow roast in oven (very low --- 225 degrees or so) for 3-4 hours until they are still a bit juicy, but shriveled. The slow cooking concentrates the flavors and works well even for those tomatoes that aren't the most flavorful to begin with. The roasted tomatoes are great for snacking, added to pasta salads, or on sandwiches. I also freeze batches of them for sauces through the winter. o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Thu, Jun 24, 10 at 20:33 The tomatoes do not have to be fresh for this thread. But I don't think I made that very clear. While I think we all love to use them fresh, canned or dried use is OK too... Nancy o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Thu, Jun 24, 10 at 20:40 Yeah, any form of tomato is alright by me. I should have made that clear, too. Sally o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by teresa_nc7 (My Page) on Fri, Jun 25, 10 at 7:00 Yesterday I picked up my order from Redbud Farm which included a basket of cherry tomatoes. My "recipe" last night follows: ~ walk thru kitchen ~ spy basket of cherry tomatoes on the counter ~ open said basket ~ pick out one red and one yellow tomato ~ put each in mouth one at a time and eat ~ repeat several times during the evening YUM!!! After many years, this tomato salad to be served with toast rounds as Bruschetta is still one of the best uses of fresh tomatoes that I know. Bruschetta with Tomato Salad from In the Kitchen with Rosie 2 cups chopped fresh tomatoes 1 cup chopped yellow bell pepper 1 cup chopped red onion 2 t. capers 3 TB chopped fresh basil 1 TB balsamic vinegar 2 t. lemon juice fresh ground black pepper 1 clove garlic, minced 1 t. dried oregano a French baguette, a large peeled garlic clove Mix all the salad ingredients, tossing well, set aside. Preheat broiler, arrange bread slices on a rack, broil 2 minutes per side until brown. Remove from broiler, rub with cut side of the large garlic clove (discard garlic). Serve salad on top of bread or bread along side the salad in a bowl as a first course. o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Fri, Jun 25, 10 at 16:12 All the other cookalongs. Here is a link that might be useful: All the other cookalongs o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by becky_ca (My Page) on Fri, Jun 25, 10 at 17:06 This was a hit at our house last year when tomatoes were in season :-) Becky * Exported from MasterCook * Tandi's Tomato Pie Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium plum tomatoes 1 deep-dish pie shell -- (9-inch) baked 1 cup chopped white onion 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 2 tablespoon chopped fresh basil 1/2 cup mayonnaise 1/2 cup grated Parmesan cheese 1 cup grated Cheddar cheese Preheat oven to 375 degrees F. Cut 6 tomato slices for garnish; set aside. Halve remaining tomatoes, remove seeds, and cut each half into about 6 wedges. Place half the wedges in bottom of baked pie shell. Sprinkle with 1/2 cup onion, 1/4 teaspoon each salt and pepper, and 1 tablespoon basil. Stir mayonnaise, Parmesan, and Cheddar together in a small bowl, then spread half of mixture over onion layer. Repeat with remaining tomatoes, 1/2 cup onion, 1/4 teaspoon each salt and pepper, and 1 tablespoon basil. Add remaining mayonnaise mixture. Place reserved tomato slices in pinwheel design in pie center. Bake 30 to 40 minutes, until golden brown. If piecrust starts overbrowning, cover edges with aluminum foil. Allow pie to cool 20 minutes before serving. - - - - - - - - - - - - - - - - - - - NOTES : Made 9-6-09 Seeded and chopped tomatoes (reserving 6 slices for top garnish). Also microwaved the onion for a minute to soften it. Rather than layering in pie crust, I just mixed everything together and spread into shell, topping with reserved tomato slices. o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by kathleenca (My Page) on Fri, Jun 25, 10 at 19:41 I've made two new-to-me recipes in the past six weeks, an appetizer & a tomato tart, that I liked a lot. Sun-Dried Tomato Palmiers Yield: about 80 1 pkg puff pastry, thawed 6 Tbsp sun-dried tomato pesto (in the refrigerated case near fresh pasta) 1 c. fresh grated Parmesan cheese On a lightly-floured surface roll out one sheet of pastry into a rectangle about 1/8" thick. Spread half the tomato pesto on top, & sprinkle with half the Parmesan. Press down with palms to adhere. Roll both long edges of the pastry into the center, making sure the cylinder is tight & even. Wrap in plastic & refrigerate until firm. (or freeze up to one month.) Repeat with the second half of the ingredients. When ready to bake, if frozen, defrost the pastry so it can be cut. Preheat oven to 425 degrees. Slice pastry crosswise into 1/4" - 1/2" slices. Place slices 2 inches apart on a parchment-lined baking sheet. Bake 8 - 9 minutes until puffed & slightly golden. Transfer to a rack to cool completely before serving. Source: Petit Soleil Bed & Breakfast, San Luis Obispo, CA Tomato, Cheese & Herb Tart 6 - 8 servings 1 pie crust 5 medium tomatoes, cut into 1/2"-thick slices 9 oz Emmenthal or Gruyere cheese, thinly sliced 1 Tbsp minced fresh basil or 1 tsp dried 1 tsp fesh thyme or 1/4 tsp dried 1 tsp minced fresh oregano or 1/4 tsp dried 3 Tbsp freshly grated Parmesan cheese Bake crust until set, about 15 minutes. If using foil & beans, remove, then bake about 15 minutes more until pale golden. (Can be prepared a day ahead. Cover & let stand at room temperature.) Cut each tomato slice in half. Place slices on paper towels & let drain 45 minutes. Preheat oven to 375 degrees. Top crust with Emmenthal cheese slices. Arrange tomatoes atop cheese, overlapping slightly. Sprinkle herbs, then Parmesan cheese over tomatoes. Season with pepper. Bake about 35 minutes until cheese melts & tomatoes are tender. Cool slightly. Cut tart into wedges & serve. Nice for lunch, as a first course, or main dish for a vegetarian meal. Source: Bon Appetit o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by cooperbailey (My Page) on Sat, Jun 26, 10 at 9:14 No red ones at the farmers market yet - but some perfect green ones! Made fried green tomatoes last night - using a new recipe I copied onto the back of an envelope while waiting for my hair cut!- It is from the June Garden and Gun- I picked it up since it highlighted fried green tomatoes on the cover. Fried green tomatoes 4-6 green tomatoes Wash: 2 C buttermilk 2 large eggs Dredge: 2 C white lily self rising flour 1 C cornmeal 1/2 t garlic powder 1/2 t onion powder salt pepper Fat: 2 C canola oil 2 sticks unsalted butter heat butter until 350 then turn down to stablilize * I used bacon fat and winged it* Pan: cast iron skillet but whatever you have To do: Slice and lightly salt the slices on both sides and let sit 5 minutes on rack. Pat dry just before coating. Coat slices in wash, then drege in flour cornmeal mixture.I put the first few right in the pan and the rest on the rack to wait their turn- no difference in coating falling off or flavor) Cook for 4-6 minutes;turning only once.Put on paper towel covered plate. snitch one and eat. Now I used *regular flour not the lily and found out as the pan was heating that I had butter but no oil. But remembered just in time that I had bacon fat in the frig (thanks KF advice) so used that. I had wanted to try the butter and canola. Like many recipes- It can be very loosely followed. I made fried green tomato sandwiches with lowfat provolone slices and bacon and fresh lettuce from farmers market Next time I will use toasted sourdough bread. Left overs for dinner tonight with cheese grits on the side. I make fried green tomatoes each year but the buttermilk really makes them sing. o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by kayskats (My Page) on Sun, Jun 27, 10 at 12:36 I'm sticking with fresh and uncooked.... Salisbury Relish Makes 6 servings Source: "The Chesapeake Bay Fish and Fowl Cookbook" (Foley) 2 ripe tomatoes cut in 1/2" dice 1 small green bell pepper minced 1 rib celery finely chopped 1 small carrot minced 1 small onion minced 1 teaspoon salt Pepper to taste 2 tbsps sugar 2 tbsps cider vinegar 1/2 cup cold water Toss all ingredients in medium-size bowl; cover and refrigerate for 2 to 48 hours. Drain before serving. ---- and Pasta with Uncooked Tomato Sauce Adapted from Washington Post (Edward Schneider) "The Simplest Tomato Spaghetti Sauce in the World" 1 really big, really ripe, really flavorful summer tomato 1/2 clove garlic Kosher or sea salt to taste 1 small handful fresh basil leaves torn or cut into very thin shreds 4 ounces spaghetti or linguine 1 loaf sourdough bread Bring a large pot of salted water to a boil. Using tongs, gently dip the tomato in the water for about 10 seconds. Transfer to a plate. Allow the water to continue to boil, but do not add the pasta. Peel the blanched tomato. If the tomato isn't so ripe that the skin slips off easily, you should probably be thinking of another dish. Core and seed the tomato and cut the tomato into 1/2"dice and transfer to a bowl large enough to eventually hold the pasta and presentable enough to bring to the table. Finely mince the garlic. Add the garlic, about 1/2 tsp salt and the basil to the tomatoes. Now, cook the spaghetti. Meanwhile taste the tomatoes for salt. Drain the pasta well and add it to the tomato mixture which will have rendered a good deal of juice. Gently toss. And enjoy... using pieces of the bread to sop up juices. o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Sun, Jun 27, 10 at 14:24 This is a recipe, from an old S.L.book 'Entertaining with Southern Living', that I discovered several years ago. I prepared it for a Spring Brunch for my family several times. My oldest GD, who was probably just out of her teens, and is now approaching 35, still talks about it. Tomato-Basil Salad 3 large tomatoes 2 green onions, chopped 1/4 C olive oil 3 T. red wine vinegar 1 T. minced fresh basil 1/2 teas. salt 1/2 teas. dried Italian seasoning 1/4 teas. powdered sugar 1/4 teas.coarsely ground pepper 1/8 teas. garlic salt Bibb lettuce leaves Sprigs of fresh basil Cut each tomato into 8 wedges. Place wedges in a shallow container, sprinkle with onions. Combine oil and next 7 ingredients, stirring well. Pour over tomatoes. Cover and marinate in refrigerator 1 hour. Arrange lettuce on salad plates, top with tomato mixture. Garnish with basil. Yield: 4 servings Note: The dressing that is left after the salad is finished makes a really nice, light dressing for a greens/lettuce salad. jude o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by katiec (My Page) on Mon, Jun 28, 10 at 17:21 Here are my two favorite tomato recipes for canning. The tomato relish does taste chili-sauce-ish...like a chunky ketchup. * Exported from MasterCook * Roasted Tomato Garlic Soup Recipe By :Katie Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 tomatoes -- *see Note 2 carrots -- cut in 2" pieces 1 large onion -- quartered 2 whole heads garlic -- peeled (or more, to taste) olive oil 2 cups chicken broth -- (or 3) 1/2 cup chopped fresh basil -- (or 1 Tbsp. dried) Core tomatoes and cut in half. Place, cut side up, on foil covered cookie sheet with carrots, onion and garlic. Brush with olive oil. Bake at 400F for about an hour, or until vegies are roasted and a little blackened. Place in a large saucepan with the chicken broth and basil and simmer for about 10 minutes. Blend with a stick blender (or in small batches in a blender) until almost smooth. To can: Ladle into clean hot jars and leave a one-inch headspace. Process pints 60 minutes and quarts 70 minutes. For dial gauge canners use 11 lbs. pressure at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001- 6000 ft., and 14 lbs. over 6000 ft. For weighted gauge canners use 10 lbs. pressure at 0-1000 ft. and 15 lbs. over 1000 ft. To serve: Add cream to taste when heating if desired. *Note: These measurements are approximate...I use whatever it takes to cover the cookie sheet. This makes 1 1/2 to 2 quarts of soup. * Exported from MasterCook * Spicy Tomato Relish (Chili Sauce) Recipe By : Katie, From Lorene B. Serving Size : 1 Preparation Time :0:00 Categories : Preserving Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 tomatoes (5 lb.) -- peeled and chopped 1 1/2 cups onion -- chopped 1 cup green pepper -- chopped 1 1/4 cups sugar -- white or brown* 2 teaspoons celery seeds 2 teaspoons pickling salt 3/4 teaspoon cinnamon 3/4 teaspoon cloves 3/4 teaspoon allspice 3/4 teaspoon ginger 1 cup vinegar Simmer to desired thickness. Pour into hot jars and process 35 minutes in a hot water bath. - - - - - - - - - - - - - - - - - - NOTES : This tastes like a chunky ketchup. You can use a combination of brown and white sugar; the more brown sugar, the more BBQ sauce-y it tastes. *I use 1/2 white and 1/2 brown sugar o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Mon, Jul 12, 10 at 13:19 Did anyone cook with tomatoes this past weekend? Actually, I don't think I did, but I have been cooking frequently with tomatoes the last few weeks. The last thing I did was from a cookbook I rarely cook from, basically because I forget about it. It's called Vegetariana by Nava Atlas. It's a cute book. The recipes are a little hard to follow, which is probably why I've passed it by, but this time I found one that fit all the ingredients I had on had at the time. I was actually looking for an eggplant recipe, but it was also a tomato recipe. They are good partners. I tweaked this recipe because my tomatoes were all different sizes. I made it into more of a casserole. Also, I found it a bit confusing how to do the tomatoes. She says to cut them in half, scooping the pulp out. Well, what about the core in the top half? So, I just did what I could and layered it like a casserole. The flavors were good, though, no matter what the final product looked like. Tomatoes Stuffed With Curried Eggplant 6 large, firm but ripe tomatoes 1 medium eggplant, on the smaller side 2 tablespoons safflower or vegetable oil 2 cloves garlic, minced 1/2 cup plain yogurt 1/4 cup wheat germ or bread crumbs 3 tablespoons chopped cilantro or fresh parsley 1 1/2 to 2 teaspoons good curry powder or home mixed curry Salt and freshly ground pepper to taste Preheat the oven to 350 degrees F (180C) Cut each tomato in half, carefully scooping out the pulp with the aid of a knife and spoon. Reserve the chopped pulp in a bowl. Arrange the tomato halves in an oiled, large shallow baking dish. Peel the eggplant and cut it into small dice. Heat the oil and 1/4 cup of water in a large skillet. When hot, add the eggplant and garlic, cover and cook until the eggplant is tender, stirring occasionally and adding enough water to keep it from sticking. Remove from heat. Add the tomato pulp and all the remaining ingredients and mix thoroughly. Stuff each tomato half with the mixture. Bake for 30 to 35 minutes, or until the tomatoes are done to your liking. Sally o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Mon, Jul 12, 10 at 14:15 Too early for lots of fresh tomatoes here for me. I think I may make fassoulakia (greek green bean/tomato stew) this week though, to use us some ingredients I have in the fridge/freezer. Below is a link to one recipe, which is similar to what I will make, except I'm using potatoes in with mine. I'm going to try out the can of san marzano tomatoes I bought and see if they taste much different than the canned tomatoes I'm used to. I think I'll try it in the crockpot! 4 to 6 servings Olive oil -- 1/2 cup Onion, thinly sliced -- 1 Green beans, trimmed -- 2 pounds Tomatoes, seeded and chopped -- 1 pound or 2 cups Water -- 1 cup Parsley, minced -- 2 tablespoons Salt and pepper -- to taste Method Heat the oil over medium flame in a large saucepan. Add the onion and sauté until wilted and translucent. Add green beans and sauté, stirring frequently, until heated through, 3 to 4 minutes. Stir in the tomatoes, water, parsley, salt and pepper. Bring to a boil, then reduce heat to low, cover and simmer until the green beans are well cooked, 30 to 40 minutes. Adjust seasoning and serve immediately, at room temperature or chilled. Variations Add some chopped zucchini and potatoes along with the green beans if you like. Saute 1 tablespoon garlic along with the onions. Or alternately, I may turn some lefover smokey eggplant roasted red pepper dip into pasta sauce by adding it to canned tomatoes and then doing up some pasta fagioli. Got that to use up too! Or I may do both. Hardly a day goes by when I don't eat some kind of tomato product. Long live the love apple! Here is a link that might be useful: Fassolakia recipe o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Jul 12, 10 at 14:26 Time for a new focus ingredient, pulling a name...... TaDa... it's Katiec !!!!!!!!!!!!!!!! Katie, please choose our next ingredient.. post to this thread and I'll set up the new one. Thanks! Nancy o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by katiec (My Page) on Mon, Jul 12, 10 at 16:20 Oh, goody! It may be late for many of you, but they're just ripening here. Let's do Strawberries! o RE: Cookalong #30 ---------- TOMATOES!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Jul 12, 10 at 18:44 Thanks, Katie. There's still stawberries around here and the grocery stores will have them for a long time yet. I'll set up the next thread... Nancy Here is a link that might be useful: Cookalong #31 ----Strawberries