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Know your onions?
Know your onions? What is your most indispensable ingredient, whether you’re preparing an elegant company repast or a humble weekday family dinner? The onion, of course! “A good onion is always worth the tears,” said Linda Griffith, who with husband Fred wrote “Onions, Onions, Onions: Delicious Recipes for the World’s Favorite Secret Ingredient” (Chapters Publishing, $14.95). This James Beard award-winning cookbook tells you everything you ever wanted to know and then some about onions in all its colors and forms – from Spanish to Pearl to Walla Walla – and its cousins in the allium family: leeks, ramps, scallions, chives, shallots and garlic. Try cooking without them – I dare you! As much fun to read as to cook from, this passionate book is filled with onion lore from the tombs of Egyptian mummies – “[Onions] were placed in the thorax or pelvis, or in the ear or near the eyes, perhaps because they were believed to improve breathing” – to the use of onions in language – Yiddish curse: “ You should grow like an onion with your head in the dirt and your feet in the air!” Mouth-watering recipes ensure that this cookbook will soon become splatter stained: Chive Crêpes with Smoked Salmon; Alsatian Onion Quiche; Chicken Liver Pâté with Applejack, Scallions and Chives; Crisp-Roasted Duck with Leek and Orange Stuffing. For your Easter feast, try Potatoes and Onions, Alsatian-Style, a rich and creamy casserole that the Griffiths claim is “not for the faint of heart”! “It gets its inspiration from a traditional potato and Muenster cheese combination that we first encountered in the dining room of a tiny inn high in the Vosges Mountains in Alsace,” they write. You can substitute Pont l’Évêque or Port Salut for the Alsatian Muenster or even Monterey Jack. |
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The copyright for this content entitled "Know your onions?" has been specified by the contributor as:
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This intel was contributed by dazito
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May, 2012
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