Mofo 2013 - Day 16 - O is for Onions

Oh onions, what a boring world it would be without you. I truly feel sad for people who hate onions. I love them in so many ways. They bring such great flavors to so many dishes.

Onions come in 4 general varieties with many variations of each: yellow, red, white and green. Yellow is by far the most common in the US. Red ones can add beautiful color to many dishes. The white varieties are the ones used most in Mexican cooking. The green varieties, scallions and chives are great sprinkled on top of all sorts of yummies including two of  my favorites: baked taters and nachos.

They are part of the Allum family. The humble onion has been used not only in cooking, but can also be rubbed on the skin as an insect repellent. I'm guessing by the way you will smell, it might end up being a human repellent as well. Studies have indicated that the onion can help prevent certain diseases and illnesses including heart disease and ulcers. If you get stinky onion breath, don't fret. Eat a couple of sprigs of parsley to get you back to kissable.

Onions are super versatile. You can slice them raw and put them on sandwiches and salads. Dice them up for tacos and pizza. Throw them on a skewer with other goodies and grill them. They are great in chutney, soups, stews and relishes. Oh and of course, we can't forget the addicting onion rings.

Before I gave up the beefs, I used to LOVE french onion soup. It is traditionally made with a concentrated beef stock. It is honestly super easy to make a vegan version of the soup itself by subbing a strong veggie stock. Instead of covering the crock with melted cheese like the traditional version, my version makes use of sliced stale baguettes to serve as a raft for the gooey cheese.

Onion Soup (of the French variety) with Cheezy Croutons

Makes 4 servings.

2 tablespoons olive oil
4 medium onions (I like to use a combo of red and yellow), halved and sliced very thinly
2 cloves garlic minced
1teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon dried rosemary, crumbled between your fingers
1 bay leaf
1/3 cup red wine
5 cups vegetable broth
2 teaspoons kitchen bouquet (optional, but highly recommended)
1 1/2 teaspoons vegan Worcestershire sauce

12 slices baguette
olive oil for baking
1/2 cup shredded white vegan cheese (I used Daiya Havarti)

In a heavy bottomed soup pot heat olive oil over medium-low heat. Add sliced onions. Saute until onions are golden brown and caramelized, about 20 minutes. (This makes the onions beautifully sweet). If pan gets dry, add a touch of water so onions won't stick. Add garlic and saute for about 1 minute. Add thyme, salt, pepper and rosemary. Saute for another minute until fragrant. Deglaze with red wine. Saute until liquid is mostly evaporated. Add vegetable broth, kitchen bouquet and Worcestershire sauce. Simmer for 20 more minutes. Soup can be made ahead of time and kept in the refrigerator for up to a week.

While soup is simmering, preheat oven to 400 degrees. Brush both sides of baguettes slices with olive oil. Bake for 7 minutes. Turn and sprinkle with about 1 tablespoon cheese. Return to oven for another 7 minutes or until cheese is melty and bubbly.

Ladle soup into bowls and top with 3 cheezy croutons. Serve immediately.

Mofo 2013 - Day 3 - B is for Basil, Beans and Bruschetta

About a year and a half ago, we planted some basil in a half of an old wine barrel. I'm not sure if it was the variety of basil or the container, but it was never very happy. It grew strongly flavored tiny leaves that were just no fun to chiffonade. We did not have a loving relationship. This year, we planted Genovese basil in the garden. As you can see below, this plant is happy and is producing beautiful, fragrant, delicious leaves. Basil loves the sun, so AZ is a perfect place to grow it as long as you give it lots to drink.

Pesto is a no-brainer for using the bounty of basil coming off of this plant. It's super easy to make, freezes great and makes dishes pop.

Basil-Spinach Pesto

Makes about 1 1/4 cup

3 cups lightly packed basil leaves, stems removed

3 cups lightly packed spinach leaves, large stems removed

1/4 cup nutritional yeast

5 cloves garlic, crushed

2 tablespoons fresh lemon juice

1/4 cup pine nuts

1/2 teaspoon salt

1/3 cup olive oil

Add basil and spinach to food processor with a large bowl. Pulse a few times to make more room in the bowl. Add remaining ingredients, except for olive oil. Pulse a few more times to roughly blend ingredients. Scrape down the sides of processor bowl. Turn processor to the on position. Slowly drizzle olive oil down the tube until mixture is well blended an emulsified. Pesto can be served immediately, stored in the fridge for up to a week or frozen in smaller batches for easy use later on. GF

Lets go for some more B action. True story. My step-daughter (I hate that term because it seems kind of impersonal and she is amazing) offered to cater her cousin's wedding last year. In turn, I volunteered to help. We made and ate so many bruschetta that weekend, we both swore we would probably not eat it for years to come. Well like childbirth and other painful experiences, the memory fades with time. I'm back to my bruschetta making and eating ways. This version featured another of my favorite "B" foods; beans. Cannelini Beans are perfect for a mediterranean appetizer. The salty and piquant capers and kalamatas compliment the mild creamy beans. Get some really crusty Italian baguette to make an impressive small plate for your friends.

Bruschetta with Mediterranean White Beans and Pesto

1 - 15 oz. can Cannelini beans, rinsed and drained
3 tablespoons chopped sun-dried tomatoes in oil, measure after chopping small
1 tablespoons capers
12 kalamata olives, quartered
2 tablespoons white balsamic vinegar
1 tablespoon olive oil from sun-dried tomatoes
salt and pepper to taste
1/3 cup Basil-Spinach Pesto (or your favorite pesto)
8 slices of toasted baguette
8 small basil leaves for garnish (optional)

In a medium size non-reactive bowl, combine beans, sun-dried tomatoes, capers, olives, vinegar, and olive oil. Taste and add salt and pepper to taste. The bean mixture can be used immediately, but I highly recommend giving it at least and hour to let the flavors meld and really get amazing. You can make this the day before as well.

Spread about 2-3 teaspoons basil on each slice of baguette. Top with about 2 tablespoons of bean mixture. Add a small dollop of pesto and a basil leaf on top for garnish.

Serve immediately.