Read an Excerpt
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.
To dig with bare hands
In clay and
And crawl with
That shine in dim
Rays that reflect
Sky. My mind
Heaviness. Great Falls' wind
More mud. Wise old mom
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.
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
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.