Onion Strings

Onion Strings are less of a recipe and more of a technique. All you need are onions, a bit of flour, salt and pepper, optionally a pinch of cayenne and oil for deep frying. The only thing special you need is a Japanese spiral slicer. These are the gadgets sushi bars use for making the shredded daikon that is served as an accompaniment. The down side is that they are fairly expensive, you can find them in stores that sell Japanese cooking equipment and are pretty easy to find online. They are the sort of thing that if you saw an infomercial you're immediate reaction would be "yeah right". I had a friend who was a chef that had one and the first time I saw her use one, my immediate reaction was.. I've got to get one of those.

This is the slicer I have. Mine is a vertical model and they also sell horizontal ones but I don't have any experience with those.



Peel, top and tail a good sized onion. You can use any color you want. I generally just use yellow onions. Center the onion on the pin on the slicer and have the root end towards the top.



Press the retaining pins in the crank down hard into the onion. The straighter you cut the onion the more secure it is in the cutter. Turn the cutter clockwise and press down gently as you turn. The strings will come out of the bottom. Make sure you pull them out of the bottom of the cutter so they don't clog.



The finished strings. I'm usually making them just for myself, so only use one onion. It probably takes longer to wash the cutter up after you use it than it does to make the strings.



Toss the strings with flour seasoned with a little salt and pepper. Rice flour or corn starch also work well too. I sometimes add a pinch of cayenne as well



Heat vegetable oil in a deep fryer (I use a wok) to 350° Fry the strings in batches until golden brown and crispy. Drain on paper towels, season with a bit of kosher salt. You can keep them warm in a 250° oven while you cook the remaining batches.

ANTIPASTO SALAD

DRESSING:
2 T. red wine vinegar
2 cloves garlic - minced
2 tsp. lemon juice
1 T. Dijon mustard
1 tsp. sugar
2 T. dry Italian herbs (seasoning)
1/2 EVOO
Cracked black pepper to taste

Combine all ingredients EXCEPT Dijon Mustard in a small bowl. Whisk in mustard and set aside.

MARINATED RED ONIONS:
2 cups water
3 T. red wine vinegar
2 T. sugar
1 tsp. salt
1/2 to 3/4 of a large red onion -
quartered lengthwise, then thinly
sliced crosswise.

METHOD: ** Bring water, vinegar, sugar and salt to a boiil in a small saucepan. Add the onions and let cool completely. Drain well before adding onions to salad.



SALAD INGREDIENTS:

2 hearts Romaine lettuce, torn into bite-size pieces
1/4 lb. sliced Italian dry salami - cut into thin strips
1 1/4 lb. sliced Mortadella - cut into triangles
4-6 oz. Mozzarella cheese - cut into small cubes
1 cup loosely packed Italian Parsley leaves - rough chopped
1 large roasted & peeled red bell pepper - cut lengthwise into 1/4" sthick strips
6 oz. jar of marinated artichoke hearts - drained
8-10 whole peperon cii - seeded (or you can use precut rings)
1 cup assorted black and green brine-cured olives (Kalmata, Italian)
6 oz. grape or cherry tomatoes (if cherry, cut in half - grape tomatoes leave whole)
The marinated red onions

Mix Romaine with most of the parsley leaves (leaving a few for the top) in a clear glass 9x13 baking dish. Scatter most of the drained onions (leaving a few for the top), then begin layering the salami, mizzarella, artichokes, mortadella,peperoncini, red pappers, olives and tomatoes over the lettuce. Top salad with remaining drained onions & parsley leaves. Whisk salad dressing again & drizzlwe over salad when ready to serve.

Serves 8-10 or more as part of buffet.

Notes: Romaine can be washed, torn, spun dry and stored in a zip lock bag up to two days prior to serving. Onions, salami, mortadella, peperoncini, mozzarella & red peppers can be prepared one day ahead also.

I like to buy fresh Mortadella, Salami, Mozzarella, Italian olives (including the mixed brown, black and green) at the Italian Deli.

This salad also works better in something a little deep so it can be layered and served easily without falling off the edges.

NOTE ** I forgot to boil the marinade for the red onions and just put it all in a covered bowl refrigerated overnight. It was just fine.

Beet Relish

Yield: 4 half-pints

1 lb raw beets
1 red onion, thinly sliced
2 tart cooking apples, cored and sliced
½ cup red wine vinegar
½ cup malt vinegar
4 T. horseradish relish
1/3 cup light brown sugar
1/3 cup raisins (currents are better cause they are smaller)

Cut tops off beets leaving a bit of stem to avoid bleeding. Wrap the beets in foil and bake at 350 deg. Until smooth (time depends on size of beets:1-2 hrs). remove beets form oven and let cool. Peel off and discard skins. Meanwhile, put onion and apples in a non-reactive large saucepan. Add the red ine vinegar and malt vinegar. Bring to a boil, then simmer, stirring occasionally, for about 20 min. or until tender. Chop the beets and add to the pan along with the horseradish, brown sugar and raisins. Heat gently, stirring, until sugar has dissolved, then simmer for about 10 minutes until relish has thickened. It will thicken further upon standing. Ladle into hot jars, leaving ¼ inch headspace. Remove bubbles. Wipe rims, adjust lids and rings. Process 15 minutes in a boiling water bath.

Source: Perfect Preserves.

Duck Risotto #1

Ingredients:
1 1/2C arborio rice
4C duck stock or chicken broth
1 medium yellow onion
2 cloves garlic
3T extra virgin olive oil
1 duck liver
3oz cooked & shredded duck meat
1T tomato paste
2t fresh thyme leaves
1C freshly grated parmigiano

Directions:
Heat the stock, then start chopping the onion into a fine dice. Heat the olive oil in a wide bottomed pan and saute the onion, then add half the thyme, reserving the rest for finishing the risotto. Finely chop the duck liver and saute with the onion and herb, when cooked, add the garlic and saute, then saute the tomato paste and incorporate all the ingredients. Next comes the shredded duck meat, that in this case was reserved from necks that were roasted and used for the stock. Chop the duck meat and add to the pot along with the rice, then saute until the rice becomes an opaque white. Start adding the wine and stir it in until completely absorbed, then add one cup of hot stock at a time until the rice has absorbed it fully. When the rice is cooked to suit your taste, take it off the heat and add the parmigiano cheese. Plate and sprinkle with the last half of the fresh thyme leaves. This recipe makes enough risotto for 4 as a starter.

Baked Eggplants and Tomatoes with Bread Crumbs and Basil

This is a recipe from the Chez Panisse cookbook by paul Bertolli and Alice Waters. I've made it several times and even confirmed eggplant haters can't get enough of it. It's best made in the summer when you can get good beefsteak tomatoes.

3 globe eggplants (about 2 pounds)
3 large beefsteak tomatoes (about 2 pounds)
12 ounces of sourdough bread, to yield about 2 1/2 cups of bread crumbs
4 tbl unsalted butter
2 tbl freshly grated Parmesan cheese

For the vinaigrette
2 large cloves of garlic minced
1 tbl plus 1/2 tsp red wine vinegar
1/8 tsp salt
1/8 tsp pepper
1/4 cup extra virgin olive oil
4 tbl chopped fresh basil

Preheat the oven to 400°F
Put a large pot of water on to boil

Peel the eggplant and cut into 1/2" thick slices. Sprinkle with salt and pepper and place salted side down in a non reactive 16"x10" baking dish and salt and pepper the other side. Pour just enough water to cover the bottom of the dish (about 1/8" deep) cover the dish with foil and bake for 1 hour until the eggplant is soft but not mushy.

Melt the butter and mix with the breadcrumbs and toss to coat. Spread on a baking sheet and place in the oven with the eggplant for about 15 minutes or until golden brown.

Core the tomatoes and drop in the boiling water for 15 seconds then remove and drop in cold water. When you can handle the tomatoes remove the skins and cut into 1/2" thick slices.

Prepare the vinaigrette by whisking the vinegar, salt, pepper and garlic together until the salt dissolves then slowly add the olive oil whisking to blend. Add 2 tbl of the chopped basil.

When the eggplant is cooked remove from the baking sheet and transfer to a plate to cool. Discard the juices from the eggplant.

Once everything is cool enough to handle cut the eggplant and tomatoes into half moon shapes and layer in the same baking dish you cooked the eggplant in, alternating a slice of each cut edge down overlapping them in the pan. Fill in any gaps with any extra slices you may have.

Stir the vinaigrette and spoon it over the slices distributing the garlic and basil evenly. lightly salt and pepper. You can stop at this poin and the vegetables can be held covered for up to 3 hours before baking.

To finish: preheat the oven to 350°F Scatter the Parmesan over and bake for 30 minutes. Sprinkle the breadcrumbs over and bake 15 minutes more. Let cool slightly and garnish with the remaining 2tbl of chopped basil.

Potato Cake filled with Mozzarella and Prosciutto

From "The Best American Recipes 2002-2003"
Original source, "The Gastronomy of Italy" by Anna del Conte


2 lbs. idaho or russet potatoes, scrubbed
7 T. milk
5 T. unsalted butter
1/2 c. fresh parmesan, grated
Salt and Pepper
Small grind of nutmeg
2 XL eggs
1 XL egg yolk
6 oz. fresh mozzarella, sliced
2 1/2 oz. prosciutto, sliced
2 1/2 oz. mortadella or salami, sliced
________________________________________

For the Pan and Topping
4 T. unsalted butter
4-5 T. dry bread crumbs

In a large saucepan of boiling water, cook the potatoes in their skins until you can easily pierce through to their middles with the blade of a small knife. Meanwhile, preheat oven to 400°

Drain the potatoes and peel them as soon as they are cool enough to handle. Pass the potatoes through a ricer over the pan in which they were cooked.

In a small saucepan, heat the milk and add to the potatoes with the butter. Beat well and add the parmesan, 1/2 t. salt, pepper to taste, and nutmeg. Add the eggs and egg yolk and mix thoroughly.

Butter an 8" springform cake pan and cover the buttered surface with some of the bread crumbs. Spoon half of the potato mix. into the pan and cover with the mozzarella, prosciutto and mortadella (or salami). Spoon the rest of the potatoes over the top. Dot with the remaining butter and sprinkle very lightly with remaining bread crumbs.

Bake the potato cake for 20-30 minutes until it is brown on top and hot in the middle.

Let the cake stand for 10 minutes before unmolding and serving.

Kabak Mucveri (zucchini fritters)

1.5 lbs firm zucchini, grated (4 cups)
1 bunch scallions, trimmed and finely chopped, white parts only (1/2 cup)
2 tbsp finely chopped fresh dill
2 tbsp finely chopped fresh italian parsley
3 eggs
1 tbsp paprika
salt & fresh ground pepper
I cup feta cheese, finely crumbled
1 cup all purpose flour
1.5 cups light olive oil*
I recipe garlic yogurt sauce (to follow)

Place the grated zucchini in a colander and sprinkle with salt and let drain for about 15 minutes.  Squeeze out excess juice and place zucchini in a large bowl together with the scallions, dill, parsley, eggs & paprika, mixing well.  Season with salt and pepper.  Stir in the feta and flour a little at a time and incorporate them well.

Heat oil in a skillet, then lower heat to medium.*  Scoop out tablespoons full of the zucchini mixture and gently drop them into the hot oil.  Do not crowd the fritters.  Fry until golden brown, about 5 minutes.  Drain on paper towels and serve at once. They can also be served at room temperature

*note: instead of frying, I brushed them with olive oil and baked them on a cookie sheet at 375 for about 20 minutes (I think-- forgot to time them), turning once. They came out brown and crispy, just like they should be, with a LOT less oil.


Garlic Yogurt Sauce
makes 1 2/3 cups

1 2/3 cup plain yogurt
4 garlic cloves, minced
salt

In a small bowl, whisk ingredients until the mixture is very smooth.  Cover the bowl and refrigerate the sauce for at least 15 minutes to allow the garlic flavor to blend with the yogurt.