Shambo, I normally use hominy grits, but I have also used polenta, which I think is corn grits. It's good either way, and I make this recipe a lot, which is why I have it memorized! I make it frequently because it's the best leftover breakfast that I make and it stores well. I only recently started adding sausage to it at the beginning. I used to add the sausage when I reheated it and then decided to add it at the beginning. Lars

Posted by wizardnm (My Page) on Mon, Jun 22, 09 at 22:51 Caliloo (Alexa) has picked the next *STAR* ingredient... CORN!!!! No argument from me, it's a favorite. Since we are not doing the virtual dinner at the end, post any pictures anytime, when you make something. So let's dig out those corn recipes! Nancy Here is a link that might be useful: Cookalong #11 --- EGGS Follow-Up Postings: o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by foodonastump (My Page) on Tue, Jun 23, 09 at 8:17 Almost in season - can't wait! o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Tue, Jun 23, 09 at 9:12 I'm going to start with one of my favorites! Fried Corn 2 cups fresh cut corn kernels 1/2 cup chopped red bell pepper (sweet) 1/2 cup chopped sweet onion (Vidalia) 2 Tbs. butter 1-2 jalapeno or Serano peppers, chopped (hot -- peppers are optional) 1-2 tsp. sugar salt & pepper to taste Directions In a large skillet, melt butter on medium heat. Add corn and all chopped peppers and onions and sautuntil blended and coated with butter. Add sugar, salt and pepper, to taste. Continue to sauté until you notice the corn turning more yellow. About 10 minutes. o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Tue, Jun 23, 09 at 9:47 I just read this article and thought it would be good for our topic... I know that a few have mentioned that they enjoy raw corn. Corn on the cob -- it's not just for cooking By MICHELE KAYAL The Associated Press Updated: 06/22/2009 09:11:58 AM EDT Husk that corn! And leave it at that. We love our summer corn grilled, boiled, steamed and slathered, but raw corn -- that's right, no cooking -- is nature's candy. We think of corn as a vegetable, but it's also a grain or a seed that's picked before maturity, says University of Florida horticulture professor Stephen Olson. And like other seeds that we eat raw -- think sugar snap peas with their crunchy pods and delicate fleshy globes -- raw corn bursts with succulence. Most vegetables are cooked to make them tender. But since raw corn is an immature seed, the kernels' outer covering is still baby soft. Cooking will actually solidify the starches and make the kernels firm. "It's more tender raw than cooked," Olson says. Chomping into a fresh ear of corn will reward you with a mouthful of sugary bursts. But dressier presentations may be better suited for guests and can highlight the corn's sweetness. Nick Ritchie, chef de cuisine at Napa Valley's trendy Bottega restaurant, strips the kernels and tosses them into a salad with peppery arugula. But to extract their maximum essence, Ritchie juices the raw kernels and creates a chilled soup to accompany crispy fried soft-shell crabs. "If you've ever taken a bite off a cob that's raw, it's like biting into a peach," Ritchie says. "You get juice running down your arms and dripping off your chin. That's why I like raw corn so much in the hot weather. It's very refreshing. It's almost like fruit." To store fresh corn for four or five days, strip the husks, wrap the ears in moist paper towels, place them in a zip-close plastic bag and refrigerate. Try raw corn kernels sprinkled over salads, as a garnish on a chilled soup or mixed into a soft cheese to create a mild sweet-and-savory spread for toasted slices of baguette. Raw Corn and Tomato Salad Start to finish: 15 minutes Servings: 4 3 tablespoons walnut oil 1 1/2 tablespoons red wine vinegar 1 teaspoon fresh thyme leaves 3 ears corn, husks and silk removed 1 pint cherry tomatoes, halved 1 small red onion, diced 15-ounce can chickpeas, drained 4 cups baby salad greens 4 strips bacon, cooked and crumbled 4-ounce log goat cheese, crumbled Chive blossoms, broken up (optional) In a medium bowl, whisk together the walnut oil, vinegar and thyme. Set aside. Use a serrated knife to carefully cut the kernels from the ears of corn. To do this, one at a time stand each ear on its wide end, then saw the knife down the length of the cob. Discard the cobs. To the bowl with the dressing, add the corn kernels, tomatoes, onion and chickpeas. Toss well. Divide the greens between 4 serving plates, then top with the corn mixture. Garnish with crumbled bacon, goat cheese and chive blossoms, if using. Nutrition information per serving (values are rounded to the nearest whole number): 416 calories; 192 calories from fat; 22 g fat (6 g saturated; 0 g trans fats); 20 mg cholesterol; 43 g carbohydrate; 18 g protein; 10 g fiber; 612 mg sodium. Nancy o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Tue, Jun 23, 09 at 10:09 Nancy, I love fresh corn raw, it's my favorite way to eat it, right off the cob, standing in the garden in the sun! I also like Eric Villegas' version of corn chowder, where he retains some of the uncooked kernels and uses them as an addition to the cooked soup. This is Eric Villegas' recipe, and it's better than mine, I think it's because he actually uses cream, where I make do with milk (and usually lowfat milk too). Michigan Sweet Corn Chowder Show #212 4 tbsp (2 ounces) unsalted "sweet" butter 1 cup diced white or yellow onion 1/2 cup diced leek, white part only 1 heaping tsp roasted garlic puree 1/2 lb red skin potatoes, washed and sliced 9 10 ears of fresh sweet corn, shucked, kernels removed, reserving "bones" 2-4 cups heavy cream French sea salt Clancys Fancy Hot Sauce (or your favorite) Juice of 1/2 small lemon In a 3 quart saucepan, melt the butter, sauté the onion and leek over a moderate heat, until al dente, about 10 minutes. Add the roasted garlic puree and the sliced red skin potatoes cook another three minutes or until the potatoes are warmed and completely coated in the butter. Add the "corn bones" and half the kernels, reserving the remaining kernels for service. Simmer 30 minutes or until the potatoes are well cooked and the "bones" have released their flavor. Spoon into bowls and top with some of the reserved corn kernels. Annie o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by joanm (My Page) on Tue, Jun 23, 09 at 11:00 I think I already posted this in a different thread but it was so good that it belongs in the corn recipe thread. Carmelized corn Pete from Rachel Ray 3 tablespoons EVOO Extra Virgin Olive Oil 4 to 5 ears (2 cups) fresh corn, cut off cob Salt and freshly ground black pepper 3 shallots, minced 1 clove garlic, minced 5 tablespoons fresh parsley, finely chopped 1 tablespoon fresh thyme, chopped 1 tablespoon fresh chives, chopped 1/2 cup dry white wine (preferably Sauvignon Blanc) 2 tablespoons butter Heat 1 tablespoon EVOO in a large skillet over high heat. Add corn, a good pinch of salt and 2 to 3 turns freshly ground pepper. Toss corn to coat lightly with EVOO and cook until slightly browned and caramelized, approximately 2-3 minutes. Lower heat under corn to medium-high. Add remaining 2 tablespoons EVOO to the pan along with the shallots, garlic, 5 tablespoons parsley, thyme and chives. Re-season with salt and pepper, give everything a toss and cook until the shallots are translucent. Deglaze the pan with the white wine, scraping bottom of pan to pull up any brown bits. Cook for 1 minute. Cut butter into small chunks and scatter over corn. Cook till wine is reduced by half. o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by coconut-nj (My Page) on Tue, Jun 23, 09 at 11:59 Great pic Alexa! Boy do I love corn. Around here they try to have corn ready by July 4th. We will see. New Jersey people are about as fanatic about their corn as we are about Jersey tomatoes and most of ya'll know how we feel about that. Smiles. Keeping corn for four or five days??? We get picky if we can't have it on the table within a few hours of when it's picked, half a day is stretching it, and a whole day ... well... depends on the weather. Smiles. If it's going to be a really hot day I'll get the first picked corn of the day and have it for dinner rather than get corn that's picked after sitting in the hot sun all day. LOL.. We are rather famous for our white corn. Lots of people swear by yellow corn and many love the bicolor but I fell in love with white corn when they first developed Silver Queen and it's only gotten better since with new varieties. Some people claim white corn doesn't have as much corn taste. I'd had to have them here and let them try it and then say that. Now that's some corn you want to eat raw. I'll often eat an ear raw as I'm shucking them. I always take a bite or two of an ear at the farm stand to make sure the corn is good... heh.. I do love corn raw and boiled for a few minutes then slathered with butter is often a complete summer supper when corn is at it's height. I also really like what we call corn fritters. Whatever your standard pancake recipe is with the addition of corn kernels. I'm so used to making pancakes that I don't use a recipe. Just flour, baking powder, salt, egg, milk and a little oil. I think Ann's oatmeal pancake recipe will be very good with corn added. And then there's corn bread, corn bread with corn added, corn pudding........ o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by dixiedog_2007 (My Page) on Tue, Jun 23, 09 at 16:30 Heck, I didn't even get to get involved in the Egg Cookalong!:) Too much going on but I do love corn and I do get the opportunity to lurk and read real quick. Thanks to all! coco- Silver Queen is my family's favorite corn also and we're in VA. It is hard to come by these days in my area but we still do get it. When we eat crabs, silver queen is always along side. Excellent. o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by seagrass (My Page) on Tue, Jun 23, 09 at 18:00 This is a lovely custard-like dish with a cinnamon-sugar topping. It pairs really well with smoked shoulder or ham. CORN PUDDING 2 15 oz. cans creamed corn 2 10 oz. packages frozen corn niblets, defrosted 1/4 cup flour 1 teaspoon salt 4 eggs, beaten 1 cup cream 1/2 cup butter, melted 2 tablespoons sugar 3/4 teasponn cinnamon Preheat oven to 350 degrees. Combine creamed corn, niblets, flour, salt, beaten eggs and melted butter. Mix well and pour into a 9 x 12 inch casserole dish. Bake uncovered for 35 minutes. Mix sugar and cinnamon - sprinkle over top of casserole and continue to bake another 30 minutes more. Serves 6-8. (I cut this from a newspaper column a long time ago written by Jane & Michael Stern of Roadfood fame - they credited the recipe to a resaurant called the Virginia House in Lexington, VA). seagrass o RE: Cookalong #12 --- CORN! clip this post email this post what is this? see most clipped and recent clippings * Posted by seagrass (My Page) on Tue, Jun 23, 09 at 18:15 Here's another somewhat sinful recipe that was in Bon Appetit magazine a number of years ago. It was from a restaurant called Jasper's in Plano, Texas. I like it with grilled fish - swordfish in particular. BOURBON CREAMED CORN 1/4 cup (1/2 stick) butter 1 cup chopped shallots (about 4 large) 3 garlic cloves, minced 1 large red bell pepper, coarsely chopped 3 cups fresh corn kernels (cut from about 5 medium ears) 2/3 cup whipping cream, divided 1/4 cup bourbon 1 1/4 cups chopped green onions (about 6), divided Preparation: Melt butter in heavy large skillet over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add red bell pepper; sauté 1 minute. Add corn; sauté until almost tender, about 2 minutes. Add 1/3 cup cream and bourbon. Simmer until sauce thickly coats corn, stirring occasionally, about 2 minutes. Add remaining 1/3 cup cream and 1 cup green onions. Simmer until sauce thickens enough to coat corn thinly, about 2 minutes longer. Season creamed corn to taste with salt and pepper. Transfer to bowl; sprinkle with remaining 1/4 cup green onions and serve. (You have to like butterfat and bourbon to appreciate this one - I love it!!) seagrass o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by earl (My Page) on Tue, Jun 23, 09 at 19:58 If you like bold earthy flavors then you'll like this. To me, it seems flavor has gotten lost in the corn hybridization process. I love creamed field corn. The vegetable stand folks can usually get it if you ask them to or find a farmer yourself. I blanch it and freeze for later use during winter and spring. Recipe: As much field corn as you want. Cream it [I use a Lee corn creamer.] Add butter to suit yourself to a thick bottomed pot, then add corn and cook on low until bubbly and heated through, stirring so it won't scorch on the bottom. Add enough cream or milk to cut thickness to your liking, then salt and pepper to taste, then heat to good and hot. If it ain't fixed like this it ain't creamed corm. :-) o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Wed, Jun 24, 09 at 11:29 I have two italian cake recipes that call for cornmeal in my "to try" file. I may have to try them now. Is cornmeal OK? I eat a lot more of that because I don't often find myself in a situation where I can get or use fresh sweet corn. If the sweet corn aint fresh, no point in shucking it, IMHO! Canned or frozen is just as good in that case, and a whole lot less trouble. When I can get back to MI in August I indulge in the real thing. o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Wed, Jun 24, 09 at 21:29 Thinking of the last few Cookalongs... Corn, shrimp or crab, onions and a pie shell....add some cheese, eggs, milk and herbs and peppers etc....and call it quiche... o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by dcarch (My Page) on Wed, Jun 24, 09 at 21:57 Here come cornnnnnnn :-) dcarch Photobucket o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by mst___ (My Page) on Wed, Jun 24, 09 at 23:34 Corn and Bacon Casserole 6 Slices Bacon 1/2 Cup Chopped onion 2 Tbsps. All-purpose flour 2 Cloves Garlic, minced 1/2 Tsp. Salt 1/2 Tsp. Ground black pepper 1 Cup Sour cream 3 1/2 Cups Whole kernel corn, frozen 1 Tbsp. Fresh parsley, chopped 1 Tbsp. Fresh chives, chopped In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons of drippings. Crumble bacon and set aside. Sauté onion in drippings until tender. Add flour, garlic, salt and pepper. Cook and stir until bubbly; Cook and stir 1 minute more. Remove from the heat and stir in sour cream until smooth. Add corn, parsley and half of the bacon; mix well. Pour into a 1-quart baking dish. Sprinkle with remaining bacon. Bake, uncovered, at 350° for 20 to 25 minutes or until heated through. Sprinkle with chives. YIELD: 8 Servings o Jimmy crack corn clip this post email this post what is this? see most clipped and recent clippings * Posted by coconut-nj (My Page) on Wed, Jun 24, 09 at 23:49 LOL DCArch... too funny. You really do crack me up. Jimmy crack corn and I don't care...... Arch cracks corn and I think it's cool... lol.. o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by dcarch (My Page) on Thu, Jun 25, 09 at 19:56 "Posted by coconut-nj (My Page) on Wed, Jun 24, 09 at 23:49 LOL DCArch... too funny. You really do crack me up. Jimmy crack corn and I don't care...... Arch cracks corn and I think it's cool... lol.. " Appologizing for the corn porn. I always get big laughs from friend when corn is served this way. All it takes is to have tooth picks join sections together. dcarch o Big CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by coconut-nj (My Page) on Thu, Jun 25, 09 at 20:11 Dcarch, don't apologize! I loved it and got a big laugh too. You have lucky friends. Smiles. o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by lakeguy35 (My Page) on Thu, Jun 25, 09 at 21:26 Our local corn in coming on and the Bixby Corn Festival should be coming up too. I can't wait! My favorite is fresh from the field with lots of butter. Here is a good one that I like from Ina. Seems I posted this not long ago? David Here is a link that might be useful: Ina'a Fresh Corn Salad o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Fri, Jun 26, 09 at 9:30 I'm glad you chose corn because I don't use it much, and should do so more often. I don't know why I don't use it much, but maybe because I don't get it fresh very often. Anyway, The recipe's y'all are posting look like good ones to try, since I usually just heat up (true confession time now) canned corn. I hope I'm still allowed to post here after that confession! Sally o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Fri, Jun 26, 09 at 10:26 during the season, when every other corner has a pickup and a couple of farm kids selling corn picked that morning from under a wet tarp to earn college money, I can't think of corn any way but just quick boiled and slathered with butter and a little salt. Toward the end of the season I can think of using some for corn and bean salad or in chowder. But, really for "recipes" most of the time frozen corn works very well. Linda C o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by rob333 (My Page) on Fri, Jun 26, 09 at 10:51 I'm with Earl on how you make cream corn, 'cept use bacon grease instead of butter. Not heart healthy!!! I read this this morning, it sounded good (heart healthy, so you may want to add more salt): Golden Summer Squash & Corn Soup from Eating Well (heart patient magazine) 1 T extra-virgin olive oil 1 medium shallot, chopped 2 medium summer squash (about a pound) 3 t chopped fresh herbs (thyme, oregano, etc.) 14 ounces low sodium chicken broth 1/4 t salt 1 c corn 1/2 c feta cheese 1. Heat oil in a large saucepan over medium heat. Add shallot, stirring, 1 minute. Add squash and 1 t herbs, stirring occasionally, utili squash softens (about 3-5 minutes). 2. Add broth and salt, bring to a boil. Reduce heat, simmmering until squash is mostly translucet, about 5 minutes. Transfer to blender, use stick blender, etc. blend until smooth. Return soup to pan and stir in corn. Bring to a simmer over medium heat, stirring occasionally until corn is tender, 3-5 more minutes. Remove from heat, stir in lemon juice. Garnish with 2 teaspoons herbs and feta. o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by theresafic (My Page) on Sat, Jun 27, 09 at 11:56 Here is a black bean and corn salad which is tangy and hot and sweet. It's really good and easy to make. All-Purpose Southwestern Corn and Black Bean Salad Source: Cooking Light magazine This recipe makes 12 servings and keeps in the refrigerator up to 5 days. It's quite versatile--add shredded chicken and serve tortillas on the side to make it a main-dish salad. Or serve it as a dip with baked tortilla chips, a side for burgers or grilled chicken, or a salad on a bed of lettuce. 1 pound dried black beans 11 1/2 cups water, divided 1 teaspoon olive oil 2 teaspoons cumin seeds 2 garlic cloves, minced 2 cups fresh corn kernels 2 cups chopped seeded tomato 1 cup Vidalia or other sweet onion, finely chopped 1 cup chopped red bell pepper 1 cup chopped green bell pepper For the Dressing: 1/2 cup fresh lime juice (about 3 limes) 1 tablespoon chili powder 3 tablespoons olive oil 2 teaspoons salt 1 1/2 teaspoons ground cumin 2 teaspoons honey 3 garlic cloves, minced 2 jalapeño peppers, seeded and minced 1/3 cup chopped fresh cilantro RECIPE METHOD To prepare salad, sort and wash the beans. Combine beans and 5 1/2 cups water in a 6-quart pressure cooker. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 1 minute. Remove from heat; place cooker under cold running water. Remove lid. Drain beans; rinse with cold water. Drain and cool. Heat 1 teaspoon oil in cooker over medium heat. Add cumin seeds and 2 garlic cloves; cook 1 minute, stirring frequently. Add beans and 6 cups water. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure, and cook 12 minutes. Remove from heat; place cooker under cold running water. Remove lid. Drain bean mixture; rinse with cold water. Drain and cool. Combine bean mixture, corn, tomato, onion, and bell peppers in a large bowl. To prepare dressing, combine juice and next 7 ingredients (juice through jalapeños), stirring with a whisk. Stir in cilantro. Pour dressing over bean mixture; stir gently to combine. Cover and refrigerate at least 30 minutes. o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by therustyone (My Page) on Sat, Jun 27, 09 at 12:15 The only way to 'use' corn, is when it is fresh, young, tender, on the cob, the kind that has both yellow and white kernels. Shuck it and heat just enough so butter melts on it. Eat. And if the butter runs down your arms as you eat, so much the better! As for using it in things, forget it. No way I'd ruin perfectly good other ingredients by mixing with corn. Just in case you can't tell, I don't much like corn. :-) Rusty o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by trixietx (My Page) on Sat, Jun 27, 09 at 18:44 We grow about an acre of sweet bi-color corn every year and we are probably getting close to a "mess of blisters," as my DH says. The corn is not quite ready, but he can't wait. He is also the one that picks an ear, strips back the shuck and silk for a taste or two. Our 4 year DGS does the same thing. I have to agree with Rusty on fresh sweet corn. Bring the water to a boil, put the corn in it and turn off the burner. I cover the pot and move it off the burner so the corn stays hot. We freeze alot of corn, cut off the cob and creamed and enjoy it all year. But there is just nothing like just picked corn! o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by kathleenca (My Page) on Tue, Jun 30, 09 at 15:00 This is a good side dish with pork roast, ham or Mexican dishes. CHIPA GUAZU (Corn Casserole) 8-10 servings 1/4 c oil 2 onions, chopped 2 tomatoes, peeled & chopped 1 1-lb can cream-style corn 1 8-oz pkg corn muffin mix, such as Jiffy 3 eggs, separated 1/2 lb shredded Jack cheese Heat oil in large skillet, add onions & tomatoes & cook until onions are slightly soft. Add corn, muffin mix, egg yolks & Jack cheese & blend thoroughly. Beat egg whites until stiff. Fold beaten whites into corn mixture. Pour into greased 9x13 baking dish & bake at 300 degrees 1 hour. o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by joanm (My Page) on Sun, Jul 5, 09 at 19:09 We almost lost our cook along to page 3. I tried that carmelized corn for the second time. This time I remembered the butter at the end and I had GA corn instead of FL corn. I didn't get it very brown this time, in too much of a rush. Yummy stuff! Carmelized corn o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Sun, Jul 5, 09 at 19:47 joan, that looks delicious, I'm going to have to try it when the corn is ready here. Kathleen's corn recipe looks good too and I've made the Cooking Light recipe that Theresafic posted, lpinkmountain came to visit and she's a vegetarian so it was perfect and delicious, but I haven't made it for at least a year. Here I forgot to take a picture, but Elery grilled some corn that we bought at Meijer's for 7 ears for $1.00, then we cut it from the cob and mixed it with black beans and salsa. It wasn't bad. Today we took the rest of the corn, cut it from the cob and made vegetarian vegetable soup, although it was sunny and 74. It was good with the leftover dill cottage cheese bread that I made for the 4th of July party yesterday. Annie o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Sun, Jul 5, 09 at 21:54 I made that black bean/corn salsa to take to Alexa's house for our jam session. 'Cept I added a couple small avocados. Yummo! I have a bunch of corn meal cake recipes to try but it just aint gonna happen right now. I am cleaning out the fridge to get ready to come to MI. I hope to leave in about a week. It's slow going though. o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by theresafic (My Page) on Mon, Jul 6, 09 at 1:24 Joan, the carmelized corn looks really good. Corn is not ripe here yet, so I haven't made a lot of corn recipes but I did take the black bean and corn salad to a work potluck and it was a hit. I have cut and pasted several of the recipes for next month when we have fresh corn but I confess, I like it best barely cooked and still on the cob! o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by donna_loomis (My Page) on Mon, Jul 6, 09 at 9:21 I found this one on the internet a few weeks ago. It's supposed to be a knock-off of the Cheesecake Factory's recipe. Never eaten there, but my family likes these a lot. This last time I made them a lot smaller, more like drop cookies. SWEET CORN TAMALE CAKES Ingredients: 1-1/2 C Frozen Sweet Corn 1 Stick Butter, softened 3 T Sugar 1/8 tsp. salt 1/2 C Masa Harina (corn flour) 2 T All-Purpose Flour Directions: Preheat oven to 375 degrees. Chop 1 C frozen corn in processor until it's coarsely pureed. Combine pureed corn with softened butter, sugar, and salt. Blend well with mixer until smooth. Add masa and flour and blend well. Mix in remaining 1/2 C frozen corn by hand. Measure 1/2 cup portions and form into 3 inch wide patties. Arrange on baking sheet and bake for 25-30 minutes. Carefully flip all cakes and bake an additional 5-7 minutes until browned. Serve with Sour Cream, Salsa, Salsa Verde & Guacamole if desired. o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Jul 6, 09 at 10:35 Just pulled a name from those who posted on this thread.... Rob33... you win!!! please post what the next *star* ingredient is on this thread. Then I'll set up the next thread..#13! Nancy o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by rob333 (My Page) on Mon, Jul 6, 09 at 12:34 Wow! I've won! Ok, here it goes, "Cheese" is the next thread star.

Cookalong #48 ------- ONIONS Posted by wizardnm (My Page) on Mon, May 21, 12 at 16:46 Time for a new Cookalong subject. Teresa_nc7 has picked Onions for this Cookalong. The onions can any type of fresh onions (not dried or powdered) including sweet onions like Vidalia/Walla Walla/Texas sweets, pearl onions, scallions or green onions, chives, red onions, yellow and white cooking onions. Onions don't have to be the main ingredient in the recipe but should play a strong supporting role at least. I can't wait to see what all our good cooks come up with, Vadalia onions just started showing up at the grocery stores around here. As always, T+T recipes only. This Cookalong will run through June 3 2012. Nancy Here is a link that might be useful: Cookalong #47 ----- Rice Follow-Up Postings: o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Mon, May 21, 12 at 16:55 Onions - another great choice. 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 slices 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 #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by teresa_nc7 (My Page) on Mon, May 21, 12 at 18:41 Nancy, I'm so "honored" you chose my name from the hat! LOL! Two recipes that I fixed for our Mother's Day dinner recently. Son #2 fixed chicken wings on the grill - 2 ways - and we had these grilled onions, wilted lettuce salad and sliced tomatoes, plus some beer, of course. Vidalia Onions on the Grill 1 large, sweet Vidalia onion per person, plus a couple extra if desired Olive oil Butter Dried thyme or fresh thyme sprigs Salt and pepper Optional: Balsamic vinegar to pass at the table For each onion: peel the outer layers of each onion, slice off the root so the onion sits flat, slice off the top of the onion about 1/4-inch thick (save for another use or discard). With a small, sharp knife, cut a cone wedge out of the center of the onion. Set onion on a large square of foil, drizzle olive oil over (1-2 teaspoons), sprinkle on salt, pepper, and a pinch of thyme leaves. Put a pat of butter on top of the onion and press with a spoon down into the cone that you cut out. Bring up edges of foil to completely enclose the onion. Put foil packets on a medium hot grill and cook for 30-45 minutes until the onions are soft. Serve onions in the foil and pass a bottle or small pitcher of Balsamic vinegar to drizzle over the warm onions if desired. These onions are very good with grilled beef steaks, grilled pork chops, game or grilled Portobello mushrooms. This used to be a rite of Spring, then I realized recently that we can get leaf lettuce and green onions pretty much all year 'round now. These flavors seemed to bring back memories for my sons when I served it this past Mother's Day, that rather surprised me. Wilted Lettuce Salad Green or Red Leaf Lettuce (lots, it will wilt down!) 1 bunch of green onions with tops thinly sliced 4-6 slices bacon 3 tablespoons sugar 1/4 cup water 1/4 cup vinegar 1. Wash lettuce and tear into bite-sized pieces. 2. In a skillet over medium heat, cook bacon until crisp and remove from heat. Remove all but about 4 TB of the bacon drippings. 3. Transfer bacon to paper towel to remove grease then crumble. 4. To the hot bacon drippings, add sugar, water and vinegar. Stir until sugar dissolves. 5. Toss bacon, onions and lettuce. Pour bacon dressing over salad, toss well and serve immediately. Teresa o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by ynnej (My Page) on Mon, May 21, 12 at 18:52 Ann- wow! o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Mon, May 21, 12 at 19:18 Jenny, those onions are really good. I love green onions. They are wonderful with this Halibut. Halibut in Asian Broth ====================== Basic Outline. Adjust to suit own taste. Halibut filets or steaks 2 to 3 cups chicken broth 1 to 2 teaspoons Chili Garlic sauce 1 clove of garlic 1 inch of ginger julienne 2 to 3 tablespoons of rice wine vinegar Green onions cilantro Rice or rice noodles (optional) Heat chicken broth. Add chili garlic sauce, minced garlic, ginger, and rice wine vinegar. Bring to a low simmer. Add halibut, cover and poach for approximate 5 to 6 minutes. Turn off heat and let sit one to two minutes. Serve in shallow bowls. Sprinkle with green onion and cilantro. May be served with either rice or rice noodles. o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by Lindac (My Page) on Mon, May 21, 12 at 23:27 Onions! Some of my favorite veggies! I like to slice a bunch of sweet onion as thinly as I can, sprinkle lightly with salt, add another sprinkle of sugar....and add cider vinegar to just cover...perhaps some celery seed too. Let sit at room temp about an hour....drain and serve as an add on to hamburger, a pulled pork or BBQ beef sandwich. And an onion pie....Came from someone here....don't remember who....but it's yummy! Sweet Onion Pudding pie 1/4 cup butter 
3 medium sweet onions, thinly sliced 1 cup whipping cream 2-3 ounces Parmesan cheese, shredded 
3 large eggs, lightly beaten 
1 1/2 tablespoons all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt little freshly grated nutmeg 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 and allow to cool a bit. Stir together next 3 ingredients in a large bowl. Combine flour and next 3 ingredients and stir into egg mixture. Stir onion into egg mixture; spoon into a lightly greased pie plate or 8-x8-inch baking dish. BAKE at 350� for 30 minutes or until set. o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by nandina (My Page) on Tue, May 22, 12 at 10:53 This recipe was clipped from a South Carolina low country newspaper years ago. Recipe was prefaced with the following: "Locally, this springtime favorite has traveled to the beaches of Pritchard's Island, backyard barbecues and cocktail buffets. The raves and recipe requests will make it a seasonal tradition once you try it." VIDALIAS AND FETA 3 Vidalia onions, thinly sliced 6-8 ounces of Feta cheese, crumbled 1 tablespoon canola oil 2 tablespoons wine vinegar (your choice, red or white) Juice of one lemon 3-4 tablespoons fresh oregano Salt and pepper Slice onions and place in a container that can be sealed. Crumble Feta cheese over onions. Combine next 5 ingredients in a jar and shake well. Pour above mixture over the onion and cheese mixture and toss to coat onions. Refrigerate for several hour before serving. o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by purpleinopp (My Page) on Tue, May 22, 12 at 12:38 A quick "slaw" side: 1 vidalia, chopped 1 cucumber, chopped Add 1 tsp. sugar and enough mayo to lightly coat. Chill at least 2 hours before serving. Optional additions - grated carrot, bell pepper, celery... Hope that doesn't violate the rules since you don't cook anything (a blessing when it's 100 degrees.) o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by therustyone (My Page) on Tue, May 22, 12 at 13:37 Bbstx posted a recipe for baked onions on the onion cook-a-long in 2009. It can be found in the cook-a-long FAQs, but I will copy it here for convenience. It has become a real favorite in my family! Rusty 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 #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by walnutcreek (My Page) on Tue, May 22, 12 at 14:07 MOROCCAN ONIONS Spiced Oil 1 - 3 tablespoons olive oil (see TIPS) 1/4 teaspoon cinnamon 1/4 teaspoon ginger 1/8 teaspoon turmeric or 1/4 teaspoon curry 1/4 teaspoon black peppe Onions 4 medium onions (white, red, yellow or sweet) 2 tablespoons water 1 tablespoon sugar Preheat oven to 400F. In a small bowl, stir together the ingredients for the Spiced Oil and set aside. Wash the onions, slice off the ends, peel and cut into slices about 3/4- to 1-inch thick. Brush both sides with the Spiced Oil, arrange in a baking dish, overlapping a little if needed. Pour over any remaining Spice Oil. Slowly pour the water down the sides of the baking dish, taking care not to rinse the oil and spices off the onions. Cover tightly with foil and bake for 40-45 minutes until the onions are soft. Remove the onions from the oven, turn on the broiler and place an oven rack about six inches below the broiler. Sprinkle the sugar atop the onions and place under the broiler until the tops brown and caramelize a bit, about 5 to 15 minutes, checking every 5 minutes because they can burn fast. May be served hot or let cool to room temperature and serve. o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by Bumblebeez (My Page) on Tue, May 22, 12 at 17:41 I make this during the holidays, however, for this thread I'll include it. It's special. Onion and Leek Strudel Bon Appetit Oct. 1990 2 1/2 tablespoons dried currants or raisins 2 tab. dry Marsala 6 tab. butter 1 tab. vegetable oil 2 cups (about 2 medium) thinly sliced yellow onions- not sweet onions 2 cups (about 2) thinly sliced leeks - white and pale green parts 1 tab. brown sugar 1 tab. fresh lemon juice 1 1/2 tab. dried summer savory 1 tea. grated lemon peel 1/8 tea. salt pepper 3 slices white bread 5 sheets phyllo pastry Soak currants in Marsala for 2 hours or overnight Melt 1 tab. butter and 1 tab. oil in heavy large pan over medium high heat. Add onions and leeks. Saute until just tender, about 5 minutes. Add brown sugar, lemon juice, savory and current mixture. Reduce heat to medium, cover and cook until onions are very tender, about 10 minutes. Stir occasionally. Remove from heat , add lemon peel, salt and pepper. Cool completely, may be made one day ahead. Bring to room temperature before continuing. Toast bread until golden brown, cool, coarsely grind in food processor. Melt remaining 5 tab. butter in heavy small saucepan. Place large sheet of waxed paper on work surface. Place 1 phyllo sheet atop waxed paper, (Cover remainder w/plastic wrap then damp towel to prevent drying out) brush phyllo with butter. Top with second sheet phyllo, brush with butter. Top with third sheet phyllo, brush with butter then sprinkle 3 tab. breadcrumbs over buttered phyllo. Place fourth sheet atop breadcrumbs, brush with butter and sprinkle with 3 tab. breadcrumbs. Top with fifth sheet, brush with butter and sprinkle with 3 tablespoons breadcrumbs. Spoon onion filling along one long side of pastry in 3" wide strip. beginning 1 1/2" from one long side and leaving 1" border on short sides. Fold short sides in over filling. Brush folded borders with butter. Starting at filled side, gentle roll pastry up jelly roll, forming strudel. Brush tops, ends and sides with butter. Transfer to buttered cookie sheet, seam side down. use serrated knife to make diagonal slits in pastry 2" but do not cut through to filling. Bake at 375 in center of oven until golden brown and crisp about 30 minutes. Cool 30 minutes on rack before cutting and serving. Notes: I use marjoram instead of savory. I like golden raisins Make adjustments for phyllo which these days frequently is sold cut in two. Some dark green leek is fine. Use fresh toasted bread crumbs- not canned, dried or panko I use salted butter Bourbon or brandy is fine instead of Marsala o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by thatchairlady (My Page) on Tue, May 22, 12 at 19:44 Most times when I fire up charcoal grill, have a BIG sweet onion ready to go on. I usually peel, slice in 3-4 thick slices and stick in a few tooth picks to keep slices together. If meat (chicken, beef, pork) is marinating... usually put in skewered onion slices. I'll get a little color on slices and then set off to side so I dont have to baby-sit them much. Kinda like the "burnt" taste, but like them to get soft with a slower cook. I consider them as a side dish... anything that doesn't get eaten makes a tasty addition to salads. o RE: Cookalong #48 ------- 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 22, 12 at 20:20 Some great sounding recipes. o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by bbstx (My Page) on Tue, May 22, 12 at 21:46 Rusty, I'm so glad your family likes the baked onion recipe. We love it and DD thinks she can't eat steak without dipping each bite in the juice from the onions. The original recipe called for wrapping each onion in foil. I have never done that. It sounds too messy to unwrap. I have always cooked the onions in individual dishes tightly covered in foil. o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by paprikash (My Page) on Wed, May 23, 12 at 12:49 This is an unusual way to prepare sweet onions which was created by Chef Lucien Vendome who was the executive chef of Stouffer Hotels and was printed in the Onions Onions Onions cookbook by Linda and Fred Griffith. I don't make it often but, when I do, we love it. Sweet Onions with Balsamic Vinegar Serving Size: 6 2 1/2 to 3 pounds sweet onions such as Vidalia, Texas Sweets or Walla Wallas 1/3 cup olive oil -- or more 3 tablespoons balsamic vinegar or fruit vinegar 1 tablespoon fresh tarragon, basil or lemon verbena leaves,minced Kosher salt and freshly ground pepper Slice off 1/4 inch of stem end from each onion and discard. Lightly coat the bottom of a large cast iron skillet with olive oil and heat until very hot. Place 2 to 3 onions, cut sides down, on the hot skillet and grill until bottoms are browned, 1 to 2 minutes. Quickly remove onions from the skillet and cut off a 1/4 inch thick slice from browned end of onion. Place slices in a large bowl. Continue grilling and cutting, adding oil to the skillet as needed, until all onions are grilled and sliced. Add vinegar, herbs and salt and pepper to grilled onions and toss well. o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by ci_lantro (My Page) on Thu, May 24, 12 at 8:26 Rusty, bbstx--Just wanted you both to know that I made the baked onions recipe last night. Good Stuff! DH loved them! I wrapped them in foil since I needed to conserve oven space (just a toaster oven right now). I'm wondering if anyone has tried cooking them on the grill? You'd need to use indirect heat, of course. Think I'll try one next time I grill. o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by therustyone (My Page) on Thu, May 24, 12 at 11:12 Ci_lantro, one of our sons does them Wrapped in foil, on the grill. I'm not a 'griller', So I didn't pay any attention when he was cooking. But as he was grilling meat at the same time, I imagine he had the onions off to the side. They were really good that way, too! I've even done then in the microwave, When cooking just for the two of us, And had nothing else to put in the oven. I put them in individual ramekins, And cover with one of those plastic (? ? ) microwave plate covers. That works, well, too! Rusty o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Thu, May 24, 12 at 14:34 Rusty, I'm glad you mentioned the microwave. It's too hot here already to have the oven on and I am dying to try these onions. Thanks so much for posting bbstx's delicious-sounding recipe!! o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by natal (My Page) on Sat, May 26, 12 at 17:25 Linda, we love that Sweet Onion Pudding too. Woodie posted it on the other onion cookalong a few years ago. The original source was Southern Living's November 2000 issue. Here's a link to Carol's (Dishesdone) blog post about it. She made it a little healthier with milk instead of cream. Good stuff, but very rich. Here is a link that might be useful: Sweet Onion Pudding on There's Always Thyme to Cook o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by bulldinkie (My Page) on Sat, May 26, 12 at 23:00 I just made pickled red onions.I got them out of fridge about 4 days later omg they were good.I have a nice mandolin /i love.When I make cheeseburg subs I slice vidalia onions thin and does that ever make a difference in taste,I bought more onions this year than ever before love them. o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Sun, May 27, 12 at 10:14 We like all the members of the onion family so I use a lot of them. I don't have many set recipes, just slice or dice them and start cooking. I see lots of recipes on this thread that I'd like to make. Here's a side dish I like to serve with roast beef. 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 tightly and bake in moderate oven (350 degrees) for 1 1/2 hours, or until cooked, basting with sauce occasionally. We'll soon be making multiple batches of this recipe for our summer church festival as a hot dog topping. We also use it as a side dish at pig roasts. Sauerkraut is the star but the onions are a strong supporting player. SWEET & SOUR KRAUT 1/4 cup butter or margarine 1 large clove garlic, minced 2 medium size onions, halved and cut into thin slivers 1 cup firmly packed brown sugar 1/4 tsp. black pepper 1 tsp. salt 1 (6 oz.) can tomato paste 2 - 1 lb. 11 oz. cans sauerkraut, undrained In a large skillet, melt butter over low heat; add garlic and onions and cook until tender, but not browned. Mix sugar, salt, pepper, tomato paste, and sauerkraut juice in a deep roasting pan or casserole. Add cooked onions, garlic and butter to roasting pan and mix. Stir in sauerkraut. Cover and cook over low heat for 1 to 1 1/2 hours, stirring occasionally. Add water if mixture begins to get too thick. Serve hot over hot dogs in rolls. (Larger quantities can be cooked in an electric roaster pan.) Make 20 topping servings or 10 side-dish servings. o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by foodonastump (My Page) on Sun, May 27, 12 at 11:35 I love onions; will definitely be trying out a few of these recipes. Last night was the simplest dinner imaginable, grilled hot dogs, and I was so lazy that I even bought Sabrett's onion sauce. Good, but I was reminded how much I prefer homemade onion sauce. Well, relatively homemade. This recipe comes from, of all places, The Palm Restaurant Cookbook. New York Hot Red Onion Sauce 2T canola oil 2 large Vidalia onions, thinly sliced 12 oz Heinz ketchup 2 oz Tabasco sauce Pinch curshed red pepper 1/4 cup water, if necessary Saute the onions gently with oil on med-lo, stirring occassionally until very soft, about 15 minutes. (I usually go longer.) Add ketchup, Tabasco, and pepper and stir occassionally for another 10 minutes or so, until onions are meltingly soft. Thin with water if needed. o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by patti43 (My Page) on Sun, May 27, 12 at 14:41 All your good recipes have made me really hungry for onions! We like these. Sometimes the simplest things are so good. Red Hot Valdalias Several large Valdalia onions, thinly sliced Red hot sauce Olive oil Salt and pepper Make a foil packet. Place onion in foil. Top with several tablespoons of hot sauce and a drizzle of oil, salt and pepper. Seal packet and put on the grill for about 30 minutes or until soft and a nice sauce forms. You can also do these in the oven. They're a little spicy, but really good on top of a steak or burger. o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by PattyPeterson2208 (My Page) on Wed, May 30, 12 at 13:05 Here is yet another try at cut and paste on my iPhone. * Exported from MasterCook * French Roasted Onion Soup Recipe By : Moosewood Restaurant Daily Special, page 37 Serving Size : 4 Preparation Time :0:00 Categories : Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large Spanish onions -- (4 to 5) cut lengthwise into thin slices -- (about 8 cups) 8 garlic cloves -- minced or pressed 1 teaspoon salt 2 tablespoons olive oil 4 bay leaves 1 teaspoon dried thyme 3/4 cup dry white wine -- up to 1 8 cups Dark Vegetable Stock (see separate recipe) 2 tablespoons soy sauce salt and ground black pepper -- to taste Herbed Croutons (see separate recipe) grated Gruyere or Swiss or Parmesan cheese Serves 4 To 6. Yields 10 Cups. Roasting Time: 45 To 50 Minutes. Simmering Time: 30 Minutes Onion soups require a good rich stock for the best flavor. Our Dark Vegetable Stock is a perfect choice and can be made while the onions for the soup are roasting. The sweet, smoky flavor of caramelized onions and garlic lend our soup its special distinction. This beautiful, deep caramel brown soup is appealing next to a colorful salad and makes a very satisfying meal. Preheat the oven to 375F. In two shallow, nonreactive baking pans large enough to accommodate all of the onions in a single layer, combine the onions, garlic, salt, oil, bay leaves, and thyme. Roast for 45 to 50 minutes, stirring every 15 minutes, until the onions have softened and lightly browned. Remove from the oven, add the wine to the baking pans, and stir well with a wooden spoon to deglaze. Transfer the roasted mixture to a soup pot. Add the stock and soy sauce, cover, and bring to a boil; then lower the heat and gently simmer for 30 minutes. Find and discard the bay leaves and add salt and pepper to taste. Serve with croutons and grated cheese. Per 13.5-Ounce Serving: 181 Calories, 3.2 G Protein, 7.5 G Fat, 22.2 G Carbohydrates, 1.3 G Saturated Fatty Acids, 0 MG Cholesterol, 912 MG Sodium. 3.3 G Total Dietary Fiber - - - - - - - - - - - - - - - - - - o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by PattyPeterson2208 (My Page) on Wed, May 30, 12 at 13:45 YA it works this smart phone is not getting the best of me. The crouton recipe is to die for so much better than any ones you can buy. Just be careful not to burn the garlic as it becomes bitter. Tried to copy crouton recipe. OK my iPhone is smarter than I am. Patty o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Jun 1, 12 at 8:56 Well, I'm not a fan of onions on their own or as the star of a dish, all that much. BF has an onion and cheddar omelette every Sunday! I just do scrambled eggs, lol! The best tip I can share is to make caramelized onions in the crockpot. I made up a big batch of those and froze them in individual serving sized containers, they were great! Particularly in soups, pastas and casseroles. A time saver too. Just take a small/average bag of onions, cut them up into slices, and mix them with either EVOO or a mix of EVOO and butter. You just want a light coating, I've seen recipes that vary from 1/2 cup to a couple TBLSP, so use your own judgement. Then cook on low. Directions say 8-10 hours but my crockpot like most modern ones cooks hot so your onions may be done in as little as six hours. The house smells great while you are making these! o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Sat, Jun 2, 12 at 11:31 Lpink, I've seen a recipe the other day that called for that same thing. I think that would be a great base for onion soup, but what other uses that these be used in? Sure sounds good! o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by Lindac (My Page) on Sat, Jun 2, 12 at 14:41 What uses for caramelized onions? On top of a burger On top of a brat On top of a scrambled egg Under ( fooled you didn't I!) a grilled chicken breast Tossed with pasta with a generous grating of Parm reggiano cheese. As the start of a stew Tossed in with a braising pot roast On top of a hot roast beef sandwich On top of pulled pork! And the list could go on.... o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by triciae (My Page) on Sat, Jun 2, 12 at 14:56 Frequently, in the summer, I mix some caramalized onions with torn fresh basil, diced garden tomato, roasted garlic, S/P, and add a few shavings of fresh parm as a topping for bruschetta to munch while DH grills dinner after being in the gardens all day. For the two of us, I keep 1/2 cup serving sizes in baggies in the freeze year around. LOVE caramalized onions. /tricia o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Sat, Jun 2, 12 at 15:23 I put them in a lot of soups, (like a soup I make with acini de pepe, peas, bacon and a few other things), casseroles like baked spaghetti, enchiladas (those are the two I make the most), chili, roasted eggplant dip, I'll bet you could even use them to make sour cream onion dip. I don't make that though, it's too sinful. Oh, as for a couple more onion things, I'd like to put in a good word for chives!! Chives are about the only onion things I knew as a child, since my dad is very intolerant of onions in most dishes, but he seemed to be OK with chives. Here's my mom's famous cucumber salad (famous because she's the only one I know who makes it this way and it always got raves when she'd bring it to a picnic.) Cucumbers in Sour Cream salad (from Phyllis Pinkmountain!) 1 cup sour cream (Lpink uses "lite" sour cream) 2 TBLSP lemon juice 3 TBLSP minced chives or green onions 3 thinly sliced and pared cucumbers (Lpink leaves a few strips of green skin on for color) 1 1/2 tsp. of salt (Lpink may use a bit less) 1/8 tsp. pepper Mix all together and marinate for at least an hour. Adjust seasonings afterwards. Note, this doesn't taste like much of anything when you first mix it up, it needs to marinate for the flavors to come out, particularly the chives. Garnish with some chive blossom bits before serving if you want to get fancy. If I think of it and have time, I like to salt the cukes and let them sit for a good while to sweat them and then rinse them and pat them dry before adding them to the salad. This makes the salad dressing stay thicker longer. Otherwise the cukes give up their juices and the dressing gets a bit runny. Still good but then when you serve it it leaks all over everything else on your plate with its cucumber sour cream yumminess. Also, if your cukes have a lot of big seeds, scrape those out with a spoon before you slice them. My other favorite summer salad featuring scallions, is tabouleh. I don't use a recipe, but here's an approximation of how I make it. Mix a cup of bulghur wheat with a cup of boiling hot water and 1/2 tsp. salt. Let it sit until it is cool and until the water is all absorbed. If you are a no wheat person, try using one cup cooked red rice and one cup cooked red quinoa. To the cooked and cooled bulghur, add: 1 bunch fresh parsley, rinsed and stemmed and diced fine about 1/2 cup fresh mint, or use about 2 heaping tsp. dried. Can add more to taste later. 1 bunch of scallions, finely diced the juice of about 2 lemons 1/2 cup of EVOO or more (use Extra virgin!!) a liberal sprinkling of salt. At this point it is ready to serve. It goes fantastic with the cucumber salad, BTW!! You can add chopped red or green pepper and chopped celery if you want more crunch and color, which I almost always do. It's great with tomatoes but best to add right before serving since the tomatoes go kinda soggy when left in the salad overnight, for example. Adjust the lemon, onion, EVOO and mint flavors to suit your taste. I like my tabouleh on the "piquante" side! I have also added cooked garbanzo beans, some feta, and some cumin for something more substantial. o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Sat, Jun 2, 12 at 16:47 I used to fequent a little breakfast place that served something called "Dream Eggs" which I often replicate at home. It's just scrambled eggs with bits of cream cheese (I use neufchatel) and chives thrown in. You can also use other types of herbs like a little lemon basil, dill, thyme or something like that, whatever you like. My favorite way to make these actually is to use Penzey's "Mural of Flavor." It's one of those unique spice blends Penzeys offers and it includes dried shallots and chives. Or you can use sauteed shallots and fresh chives in the dream eggs. When I make it, I scramble the eggs, keep them in a bowl separate from the diced bits of cream cheese and chives. You could also probably use goat cheese crumbles for this or a creamy feta. Put the eggs in the pan and when they are about halfway cooked, thow in the cheese and sprinkle with chives and maybe some dill weed. Cook through until the cheese gets melty. How much cheese you use depends on how "dreamy" you want your eggs to be! :) I made these once for my BF, he said they were OK but he is such a creature of habit, he needs his onion cheddar eggs or it just isn't Sunday as far as he's concerned. o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by Bumblebeez (My Page) on Sat, Jun 2, 12 at 17:31 I've been making scallion pancakes since this video- I don't remember who posted it though- But thank you! Here is a link that might be useful: scallion pancakes youtube o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sun, Jun 3, 12 at 20:10 Yesterday we decided to try grilled pizza for the first time. Our grill doesn't always work, and unfortunately, yesterday was one of the times it wasn't working well. I wanted to caramelize some onions, and then add some mushrooms to them. DH has a grill wok kind of thing that I was able to use to saute the onions over the grill. After a while, they were good and tender, so I added the sliced mushrooms. It took a long time, but both the onions and the mushrooms finally were tender and sweet and oh so good. Sadly, the grill never got hot enough for pizza, so I turned on the oven and cooked the pizza the normal way, with the grilled onions and mushrooms topping one of them. DH took pictures of the partially consumed pizza. The onions don't show up much, but they were there. He hasn't downloaded the pictures yet, but when he does I'll post them. Mushroom and onion pizza is one of my favorite pizzas. This with the grilled mushrooms and onions was divine. Sally o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Sun, Jun 3, 12 at 21:18 With the caramelized onions do you use sweet onions? The only ones that I every buy are the yellow cooking ones, but I've seen recipes that specify sweet ones. Sally, your pizza sounds delicious. o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Mon, Jun 4, 12 at 8:21 Thanks, Jasdip. I used yellow onions. They were what I had. I like the flavor of them. I like red onions, too. The best sweet onions in Texas are the 1015's, which are also yellow, but they are huge - softball size and bigger, so I don't buy them all that often. Sally o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, Jun 5, 12 at 12:49 ***************** Bumblebeez ********************* I just pulled your name for the next Cookalong!!! Any great ideas???? The email is on the way.. Nancy o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, Jun 5, 12 at 20:39 Thank you Bumblebeez! Fish is the next Cookalong. Nancy Here is a link that might be useful: Cookalong #49 ----- FISH!!! o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by Bumblebeez (My Page) on Tue, Jun 5, 12 at 21:01 Thank you, Nancy! I need some good fish recipes, we eat lots. o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Tue, Mar 26, 13 at 12:12 I thought I'd post on this thread because Walnutcreek's Moroccan Onions have become one of my favorite side dishes for baked ham.

Annie, I've found there's a lot of differences between the wheatberries from different farms. If yours aren't working, you might try finding one with a tested for that crop higher protein level. These might not apply to you, but are some of the things I've learned for 100% whole wheat, home milled, bread: If you mill at home, and aren't looking for a sweet flavor, you don't need any sweetener. What the honey is for in a lot of recipes is hiding the bitterness that whole wheat flour develops when it sits awhile (weeks) and starts to go rancid. A little acid, besides dealing with the anti-nutrients, works as a dough conditioner and retards mold growth (if we leave an end long enough to mold it's the free flour on it where it starts, not the bread itself). Ascorbic acid is fairly easily found as vitamin C crystals. I figure a jar may last me forever. It does add a little complexity to the flavor, which you might notice as acidity, but won't taste sour like vinegar. Handling the risen dough as little as possible, helps keep the gluten from being cut. It does not like "drawing a tight cloak". Like that saying about teaching a pig to dance, drawing it around like that just annoys the bread--the gluten breaks rather than stretches. A better way to shape, if necessary, is by folding, lightly. Do your best not to degas because it may not reinflate. If you're willing, adding vital wheat gluten makes up for the deficiencies of the protein content of the wheat. Re hydration, I always do a soak. A soak is where you either make up the dough for a long rise (at least 8 hours), or just combine the flour and liquid and let that set for at least 8 hours. This can be done in or out of the fridge. It takes awhile for the wheat to hydrate and what seems too dry turns damp and sticky. Whole wheat also takes more hydration than white. The best proportion I've been able to find, and have been using, but haven't tested extensively enough to know for sure from my own hands is 5 tsp. water for every cup of whole wheat flour that you substitute for white flour. Also be careful of the rise. If it doubles, it's probably too far gone. Aim for half that (1.5 times the original bulk). Maybe a little more. I haven't found a lot of good recipes, but that's common to all of the ones I do have, and if I miss and it gets to double on the rise, I don't get any oven spring. Oh, and no double rises. It doesn't want to be punched down. I found this recipe in a surprising place when I was looking for a low cleanup (water saving) daily bread: http://www.instructables.com/id/100-Whole-Wheat-Crusty-No-Knead-Artisan-Bread/ It's a good recipe. I've been playing with it, adding in other grains, and mixing in seeds and all. Overdoing that can also interfere with the rise, but I've got it to where I like it, and I prefer the multigrain flavor. I don't know if any of that is helpful to you. I've been on the same journey for a year, and had some sourdough flats of my own. :) Great sympathy here!