The Onion Harvest Cookbook by Barbara Ciletti

By Barbara Ciletti

Onions, probably the world's so much used vegetable, are the focal point of seventy five recipes during this inspiring cookbook. a colour picture gallery of allium forms introduces readers to the range of onions, garlic, leeks, shallots, and chives

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Extra info for The Onion Harvest Cookbook

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Whisk in the cayenne, the ground seeds, and the ol ive oil. Add the carrots APRIL/MAY 1999 41 tenderloin. Or serve it with a salad for a light l unch. Serves six. 1 cup peeled d iced carrots (from about 4 med i u m carrots) % cup water % tsp. salt % cup m i l k 5 Tbs. u nsalted butter; more f o r t h e baking dish 3 Tbs. all-purpose flour 1 Tbs. minced fresh chives 1 tsp. minced fresh g i nger 3 to 4 tsp. fresh lemon ju ice tsp. honey 4 large eggs, separated 112 Fold gently to give your souffle Run your finger all around volume and height.

Roasting chicken, cut i nto pieces (or 3% l b . chicken pieces), rinsed and d ried S a lt a n d freshly ground black pepper 1 Set a rack at the highest oven position. Heat the oven to 400°F. In a small saucepan , combine the orange ju ice and brown sugar. Boil until reduced by half. Stir in the balsamic vinegar, d ry mustard, and thyme. Pour into a small, shallow bowl ; mix until smooth. Dredge each chicken piece in the glaze, coating completely. Put the pieces, skin side down, in a rimmed, shallow 1 Ox1 5-inch sheet pan.

The Japanese-made Benrin er (about $35) has one angled blade that can be removed to replace or sharpen. And it adj usts, albeit awkwardly, to make slices of varying thickness-including paper-thin cucumber and zucchini slices and professional-looking Parme­ san shards. Its three julienne blades insert easily, and the narrowest one allows you to make the fine YI6 Y8 Benriner Best results: T i n y, t i n y, stri n g - l i ke j u l i e n n e of carrots, daikon, squash; very t h i n potatoes ; cucu m bers, zucch i n i , yellow squash i n va rying thicknesses Not worth trying: To matoes, eggplant, h a rd squash, meat 44 -:::I_����_ FI E COOKING daikon and carrot strings that Japanese cooks use for garnishes.

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