Onion Delights Cookbook

Overview

Onions add a full-bodied flavor that cannot be duplicated with any other vegetable. The Italians made it popular in Italian cooking, and onions have been used for centuries in every culture to add the perfect flavor and texture to almost any meal.

Living in the heart of Washington brings great appreciation for sweet Walla Walla onions. All varieties of the onion are distinct in shape, size, color, and flavor, and all have their own appeal. The ...

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Overview

Onions add a full-bodied flavor that cannot be duplicated with any other vegetable. The Italians made it popular in Italian cooking, and onions have been used for centuries in every culture to add the perfect flavor and texture to almost any meal.

Living in the heart of Washington brings great appreciation for sweet Walla Walla onions. All varieties of the onion are distinct in shape, size, color, and flavor, and all have their own appeal. The most common type of onion commercially produced is the yellow onion.

Delicious onions are versatile, nutritious, and always add a special flair to many dishes, whether used in cakes, pies and breads, in preserves, as a salad ingredient, in wines or brandies, or any number of other imaginative ways. In Onion Delights Cookbook, author Karen Jean Matsko Hood presents her collection of more than 230 exciting onion recipes that will be sure to please everyone. Inside, you will also find some fascinating reading regarding this flavorful vegetable's history, folklore, cultivation, and much more. With recipes using readily available ingredients, Onion Delights Cookbook will be a valued addition to any chef's bookshelf.

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Product Details

  • ISBN-13: 9781598086645
  • Publisher: Whispering Pine Press International, Inc.
  • Publication date: 4/6/2012
  • Series: Delights Series
  • Pages: 326
  • Sales rank: 584,562
  • Product dimensions: 6.00 (w) x 9.00 (h) x 0.88 (d)

Read an Excerpt

Introduction

Living in the heart of Washington brings great appreciation for sweet Walla Walla onions. All varieties of the onion are distinct in shape, size, color, and flavor, and all have their own appeal. The most common type of onion commercially produced is the yellow onion.

Onions add texture and a delicious flavor to almost any dish you prepare. You may be surprised to know that onions can even be used in desserts and other unlikely dishes. From the potent to the sweet varieties, onions take their place as one of the most common vegetables in the average consumer's refrigerator.

Since onions have been cultivated from as early as 2000 B.C. in ancient Egypt, they have an interesting history of facts and folklore. Some of this folklore is included in this book. As a poet, I found it enjoyable to color this cookbook with poetry so that readers could savor the metaphorical richness of the onion as well as its literal flavor. Also included in this Onion Delights Cookbook are some articles on history, cultivation, and botanical information, along with some interesting quotes and tidbits.

This cookbook is organized in convenient alphabetical sections to assist you in finding recipes related to the type of cooking you need: appetizers and dips; beverages; breads and rolls; breakfasts; cakes; candies; cookies; desserts; dressings, sauces, and condiments; jams, jellies, and syrups; main dishes; pies; preserving; salads; side dishes; soups; and wines and spirits.

Following is a collection of recipes gathered and modified to bring you Onion Delights Cookbook: A Collection of Onion Recipes, Cookbook Delights Series by Karen Jean MatskoHood.


Motherly Gardening

                                                                                             My  mother
                                                                                               Taught  me
                                                                                           To  garden
                                                                                    To  dig  with  bare  hands
                                                                                  In  clay  and
                                                                              Loam,
                                                                        And  crawl  with
                                                  Montana  angleworms,
                                              That  shine  in  dim
                                        Rays  that  reflect
                                    From  Big
  Sky.                                                                           My  mind
                                                                                                                             Wanders
                                                                                                                         Through  the
muck,
                                                                                                                 Reddish  heavy,
                                                                                                        Muddy  ooze.
                                                                                                    Intrigued  with
                                                                                                Life
                                                                                            And  worms,
                                                                        Those  bugs
                                                                    Slink  through 
                                                                The  gumbo,
                                                            Slip 
                                                          in  its
        Heaviness.        Great  Falls'  wind
                                                                                                      Reminds
                                                                                                Me  to 
                                                                                            Plant  those
                                                                                      Seeds
                                                                  Before  Chinook
                                                            Winds  come
                                                        To  make
                                                  More  mud.                    Wise  old  mom
                                                                                                                 Knew  that 
                                                                                                           Earthen  mire
                                                                                                     Grounded  me
                                                                                                   In  ways
                                                                                             Earthworms
                                                                                      Inch  and 
                                                                                Always  understand.

Alaskan King Crab Cocktail

Our family loves crab, and this recipe makes a delicious appetizer for special occasions.

Ingredients for crab cocktail:

1 1/2 c. red and yellow peppers, finely chopped
1/2 c. sweet onion, chopped
1 1/2 c. celery, finely chopped
3 c. Alaskan king crab meat
lettuce or spinach leaves

Ingredients for cocktail sauce:

1 c. ketchup
2 Tbs. horseradish
2 tsp. hot sauce
1 tsp. white pepper
1 tsp. black pepper
1 tsp. salt
1/2 tsp. garlic powder
1 tsp. onion powder

Directions for crab cocktail:

1. To assemble the crab cocktail, line serving dish with lettuce or spinach leaves.
2. In large bowl, combine red and yellow peppers, sweet onion, and celery.
3. Stir crabmeat in gently, to avoid breaking up the large lumps of crabmeat.
4. Heap the crabmeat mixture onto the greens; refrigerate and chill.
5. When ready to serve, remove from refrigerator, and spoon the chilled cocktail sauce over the salad.


Directions for cocktail sauce:

1. In small bowl, combine ketchup, horseradish, and hot sauce; blend well.
2. Add white and black pepper, salt, garlic powder, and onion powder; blend well.
3. Adjust seasonings to taste; chill at least 1 hour.

Sun-Dried Tomato and Onion Bread

Sun-dried tomatoes lend a zesty, Mediterranean flavor to this delicious onion bread.

Ingredients:

4 c. bread flour
1 pinch salt
1 pkg. active dry yeast
2 Tbs. sugar
1 c. water, warm
4 Tbs. olive oil, divided
1 onion, finely chopped
1 garlic clove, crushed
4 oz. sun-dried tomatoes packed in oil, drained
9 lg. basil leaves
1 tsp. coarse sea salt
pepper, to taste
milk, for glazing
basil leaves, for garnish

Directions:

1. In large bowl, sift flour and salt.
2. In small bowl, dissolve yeast and sugar in warm water.
3. Let stand 5 to 10 minutes to activate yeast.
4. Stir 3 tablespoons oil into yeast mixture.
5. Using a wooden spoon, gradually stir yeast mixture into flour to make soft (but not sticky) dough.
6. Turn out and knead on lightly floured surface for 5 minutes, until smooth and elastic.
7. Put dough into oiled medium-size bowl.
8. Cover and let rise in warm place 35 to 40 minutes, until doubled in size.
9. Heat remaining 1 tablespoon olive oil in skillet, adding onion and garlic; cook 3 minutes until softened.
10. Remove skillet from heat and set aside.
11. Turn out dough onto lightly floured surface and cut in half.
12. Roll out to make 2 rectangles of 9 x 12-inches each.
13. Transfer 1 rectangle to baking sheet and prick surface with fork.
14. Spread cooked onion mixture over dough, leaving a 1/2-inch border around edge.
15. Arrange sun-dried tomatoes and basil leaves over the onion; season with ground pepper.
16. Moisten edges of dough with a little cold water and cover with second sheet of dough.
17. Crimp edges to seal.
18. Using a sharp knife make a lattice pattern on surface of dough.
19. Preheat oven to 450 degrees F.
20. Brush with a little milk to glaze and sprinkle with coarse sea salt and basil; let rise 20 minutes.
21. Bake 25 minutes, until golden brown and underside is firm and lightly colored.
22. Remove from oven, cut into squares.
23. Serve either warm or cold.


Did You Know? . . . .

Did you know the skins of two red onions or yellow storage onions are enough to dye one dozen eggs?

Did you know that Libya boasts the highest per capita consumption of onions per person per year at 66.8 pounds?

Did you know that sulfuric compounds in onions bring tears to your eyes? To cut down on the crying, chill the onion and cut into the root end of the onion last.

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Table of Contents

Cakes
Introduction14
Onion Information:  
Onion Botanical Classification15-16
Onion Cultivation and Gardening17-20
Onion Facts21-22
Onion Folklore23-24
Onion History25-26
Onion Nutrition and Health27-28
Onion Poetry29-38
Onion Types39-40
Recipe Sections:  
Appetizers and Dips43-56
Beverages57-64
Breads and Rolls65-90
Breakfasts91-106
107-122
Candies123-128
Cookies129-144
Desserts145-156
Dressings, Sauces, and Condiments157-168
Jams, Jellies, and Syrups169-176
Main Dishes177-196
Pies197-216
Preserving217-230
Salads231-244
Side Dishes245-260
Soups261-286
Wines and Spirits287-298
Festival Information299
Onion Associations and Commissions300
Measurement Charts301
Glossary302-306
Recipe Index307-309
Reader Feedback Form310
About the Cookbook Delights Series311
Order Forms:  
Book Club312
Fundraising Opportunities313
Personalized and/or Translated Order Form314
Gifts and Gift Baskets Order Form315-317
Whispering Pine Press International, Inc. Order Forms318-319
About the Author and Cook320
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