Cry Me an Onion WINNER!!!!

May 1st, 2009

I know you have been waiting patiently all month to know if you won the Cry Me an Onion contest and the lovely prize of Vegetable Love. Thank you for all participating. In the end I compiled 21 different recipes from spreads to soups, from pizzas to curries. I love the different varieties and am enjoying working my way through them. I still have two onions left… no sure what I’ll make next though…

In order to pick the winner, I numbered up the comments and added the email responses… I then plugged 1 to 21 into the random generator… The winner is Wyn of Wyn’s Recipes.

Congratulations! I will be emailing you shortly. If I do not hear from you within two weeks, I will pick a new winner.

Now, a note about this recipe. Ben of What’s Cooking? suggested his stuffed onions. This recipe is a bit out of my comfort zone. The only time I’ve used ground beef is for hamburgers. Ben’s recipe gives a number of alterations so I made it with corn and ground beef. I am really glad I chose this recipe. The onions were not too over powering. The ground beef, corn and cheese was a delicious combination. It was great! Thanks Ben! Again, thank you all for participating!

Stuffed onions
(adapted from here)

* 2-3 onions (the size will depend on your appetite and you can go with white or red onions)
* 1 garlic clove, chopped
* 1/4 lb ground meat
* 3/4 cup corn
* 1 large eggs
* 1/2 tsp oregano
* salt and pepper to taste
* 1 tablespoon Parmesan cheese

1. Pre-heat oven to 350°F (175°C)
2. Cut about ½” of the onion tops and trim just enough from the bottom so they can stand upright. With an ice cream scoop or spoon, scoop out the layers of the onion leaving just a few of the outer layers. Reserve the scooped out onion
3. Chop about 2/3 of the scooped out onion and sautee in a large skillet in olive oil and garlic. Add ground meat and cook until brown over medium heat. Add corn, mix well and remove from heat.
4. In a large bowl whisk eggs, spices and parmesan cheese together. Add cooked meat and mix well.
5. Spoon meat into the onion shells and put on a baking sheet. Bake for about 30 minutes and let them rest for a couple of minutes before serving.

My odd cleaning quirk…

April 19th, 2009

For some reason, I love to clean out the fridge… Gross, I know.  But I find something satisfying about going through and clearing out things that have gone bad.  Not that I enjoy throwing out food.  I do try my best to make sure I am not doing that but… there is just something about it that makes me feel productive.  Plus, it is a great way to take inventory of what you have and find some inspiration.  I’m sure many of you have a similar odd cleaning quirk.  My mother, for example, has to have clean floors, so she sweeps daily.  What is yours?

Tonight, I cleaned out the fridge.  I was hoping to find something fun to make for dinner but, instead, I was just faced with the fact that… I really need to go to the store.  So, I ordered in take-out (it has been raining all day) and sifted through my photo archives for something to post.  Lame, I know.  Exams are in two weeks so bare with me a little longer.

This recipe is from the Chicago Flower Show cooking demo put on by Jim Muldrow, chef/owner of Va Pensiero.  I made some alterations to the recipe.  He food processes half of the corn mixture to make it creamier and used bacon instead of ham.  I used what I had at home and it was delicious.  I think a visit to his restaurant may be in order this summer…

Creamed Corn-Ham Pasta
(adapted from Jim Muldrow, chef of Va Pensiero)

1 tablespoon butter
1 onion, chopped
1 cup corn
1/2 cup heavy cream
1/2 cup milk
3 tablespoons of ham, sliced
salt and pepper to taste

1. Melt butter in a medium saute pan over medium heat. Add onion and saute until tender. Add sweet corn and ham, saute for 5-7 minutes.
2. Add milk and heavy cream. Cook for 8 min or until slightly thickened (I threw in about a teaspoon of corn starch to help it thicken a bit).
3. Cook pasta, drain well and toss with the warm sauce.

P.S. Have you entered Cry Me an Onion Contest? You have until Thursday, so please enter!

Cry Me an Onion: Onion Pizzas!!!

April 15th, 2009

For my Cry Me an Onion Contest, I have chosen two more recipes.  E, J’s sister, suggested Fugazetta, an Argentine white pizza.  Libby gave me the recipe for a Basil and Artichoke Pesto with Caramelized Onion Pizza.  So, I had a bit of a pizza night!  I used the no-knead Nook & Pantry pizza dough, which was enough dough for two pizzas.  The pizza dough was a great choice… it was a bit sticky so make sure to use a lot of flour when handling the dough.  I do not have a pizza stone anymore due to a small oven… I used a cookie sheet.

Verdict: Yummy!  I love the onions and cheese.  In Argentina, the pizzas sometimes have olives on them so I added some.
Cry Factor: sobbing (2 onions)

(from E, Sylvia, and a little googling)

1 pizza dough, shaped into a circle
1 1/2 cup mozzarella
1 teaspoon oregano, dried
2 onions sliced
2 tablespoon olive oil
5 green olives

1. Spread the olive oil on the pizza.
2. Sprinkle with the onions and oregano, top with the mozzarella.
3. Place the green olives around the outside of the pizza.
4. Bake at 500 for 10-12 minutes until the crust is browned.

Verdict: Wow!  Artichoke Pesto, where have you been my whole life?
Cry Factor: bawling (3 onions)

Basil & Marinated Artichoke Pesto with Caramelized Onions
(from Libby from the Allergic Kid)

1 pizza dough, shaped into a circle
2 tablespoons pesto
3 sliced onions, caramelized
some goat cheese crumbles, if you like

1. Spread the pesto on the dough.
2. Sprinkle with caramelized onions and the goat cheese crumbles.
3. Bake at 500 for 10-12 minutes, until the crust is browned.

1/3 cup dried basil leave
1/4 cup marinated artichoke hearts, drained
1-2 cloves garlic, chopped
1/4 cup olive oil
1/4 tsp salt

Place all ingredients in a food processor or blender and pulverize.

P.S. Haven’t entered my Cry Me an Onion Contest, yet?  What are you waiting for???  Get going!