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Onions Etcetera: The Essential Allium Cookbook Hardcover – February 7, 2017
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From the Publisher
Grits With Scallions and Bacon
Serves 4 to 6
Sunday morning, a fresh foot of snow on the walk-this recipe, inspired by one from chef Edna Lewis, is exactly what you want to eat when you come inside from shoveling. And who would say no to a poached egg on top?
Bring the water to a boil in a heavy saucepan then reduce the heat to moderate, so that it simmers gently. Add the grits in a slow stream, whisking constantly to keep lumps from forming.
Continue whisking for about 3 minutes after all the grits have been added, then reduce the heat to low and cook, stirring regularly to keep from scorching, until the grits are creamy and fully tender, 30 to 40 minutes. Cover and keep warm over very low heat until ready to serve.
Meanwhile, cook the bacon in a heavy skillet over moderately high heat until crisp, 7 to 8 minutes. While the bacon cooks, trim the scallions and slice them into ½-inch pieces. When the bacon is ready, transfer it to a paper towel-lined plate to cool. Add the scallions and garlic to the bacon fat in the skillet and cook over moderately high heat until crisp-tender, about 5 minutes. Season with ½ teaspoon salt and plenty of freshly ground black pepper.
Add the cream, reduce the heat, and simmer until slightly thickened, 4 to 5 minutes. Grate a little nutmeg over the scallion mixture. To serve, spoon the grits into warm bowls and top with plenty of the creamed scallions. Crumble the bacon over each bowl and serve at once.
- 5 cups water
- 1 cup stoneground grits
- Kosher salt
- 4 ounces smoked bacon
- 5 bunches scallions
- 1 plump garlic clove, finely chopped
- Freshly ground black pepper
- 1 cup heavy cream
- Whole nutmeg
Onions, as all of us who cook know, form the basis for innumerable recipes, but this book puts them centre stage, covering the whole allium family, and does so persuasively that I don’t believe there is a single recipe in this book I don’t want to cook.
Sometimes a cookbook, even one 334 pages long, is very easy to describe. Onions Etcetera is magnificent, as perfect as a cookbook can be. . . You want supreme food and don’t have time to visit Paris? Open the pages of Onion Etcetera and explore the world.―Huffington Post
Even for the most avid collectors, a single-ingredient-focused cookbook can seem like an indulgent use of shelf space, but this set of recipes, with its globe-trekking span and playful, bold flavors, is both essential and varied enough to invite return exploration. ―Philadelphia Inquirer
(Onions Etcetera) is one of the best single-ingredient cookbooks I've encountered . . .Kate and Guy cover all the bases with this visually beautiful book with photographs being plentiful and enticing . . .This is one of those books that I will abuse with food spatters, sticky notes and love. I have mixed feelings about single-ingredient cookbooks - I either love them when they are done well and the collection of recipes are standouts - or I'm not fond of them due to the fact that the recipes are lacking luster. Onions Etcetera lacks nothing - it is stunning, full of deliciousness and written with a passion of not only onions, but good food. ―Eat Your Books
This is a beautifully written and illustrated book. . . If you haven’t already done so, I encourage you to pick up this book, start cooking, and celebrate the ordinary heroes in your life!―Patrizia Thomas
While onions—in one form or another—are included in most of the dishes I cook, they’re rarely the star. Enter Kate Winslow and Guy Ambrosino’s new book, Onions Etcetera, a book devoted to the omnipresent alliums.―Eat Better Drink Better
All of the recipes are creative and inspiring, and also super accessible for the home cook — pretty much the cookbook trifecta…―Urban Kitchen Apothecary
About the Author
Kate is a former editor at Gourmet magazine and co-author of Coming Home to Sicily with Fabrizia Lanza, and Agricola Cookbook.
Guy’s work can be seen in many cookbooks, including Field & Feast and Agricola Cookbook. He works with natural light to create beautiful, thoughtfully composed images. www.andweate.com
- Publisher : Burgess Lea Press (February 7, 2017)
- Language : English
- Hardcover : 304 pages
- ISBN-10 : 0997211318
- ISBN-13 : 978-0997211313
- Dimensions : 9 x 1.25 x 11 inches
- Best Sellers Rank: #773,761 in Books (See Top 100 in Books)
- Customer Reviews:
About the author
Reviewed in the United States on January 8, 2023
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First, the writing is exceptional, and the food memories irresistible: for example, how their 84-year-old Aunt Aggie taught them to make "fried water" (onion, egg, bread): "growing up poor but eating well."
Almost every recipe has a stunning color photo taken by co-author Ambrosino, and there are technique photo sequences sprinkled throughout. For example, how to finely chop an onion or fold pierogies.
The authors thoroughly explain every different type of allium--red, white, sweet, pearl, cipollini, and spring onions as well scallions, chives, shallots, leeks, ramps, and several garlic varieties. They tell us where to find, and how to store and preserve them. In addition, the "Our Allium Pantry" chapter is a complete guide to many of the ingredients that accompany the alliums: the authors occasionally suggest brand names and provide recipes for some of their favored spice mixes. In many recipes, the authors make an effort to suggest substitutions--or not (do not substitute "elephant" garlic for garlic). Do you wonder what to do with some of the precious alliums that show up at your Farmers' Market only for a week or two, such as ramps, garlic scapes, and green garlic? It's all here: in addition to 14 pages devoted to garlic scapes and green garlic, garlic gets its own chapter with 27 recipes! Ingredients are, for the most part, accessible and affordable.
Onions play the starring role in most dishes, while in others--for example, Red Beans and Rice and Lentil Salad 101--the alliums are quietly supporting the dish's essential flavors. This is true to the authors' premise, which is that almost anything good to cook begins with an onion. The recipes include many classics such as French onion soup, latkes, Marcella's classic tomato sauce, onion and rosemary focaccia, cipollini agrodolce, and garlic bread, but also some new ones: how come I never thought of making chive pasta? There is not only a recipe for scallion sesame pancakes, but also 9 photos demonstrating the technique of rolling out the pancakes.
Some recipes are time-consuming, calling for preparation of a yeasted dough, including several pizzas--such mouth-watering dishes as Pissaladiere, Onion Stromboli, and Aunt Emma's Pierogi--surely worthy of a bit of extra effort. However, the vast majority of recipes are simple, with plentiful salads and sides, as well as numerous sauces, salsas, butters, dips, spice mixes, confits, and pickles (yes, even pickled pearl onions for your Gibson martinis). Not only that, but so many of the recipes are perfect for making right from your pantry on a weeknight--provided, of course, that your pantry includes onions.
Tips are abundant throughout the book: for example, how to avoid tears while chopping onions, how to peel pesky pearl onions, and what to do with sprouted garlic.
There are a lot of recipes in this book--more than 150--and, if you love onions, I highly recommend the hard-cover (which was actually less expensive than the Kindle edition) for ease of use. I'm going to get cracking on my 14 Post-It'd recipes and will post updates and photos as I go.
Reviewed in the United States 🇺🇸 on January 8, 2023
First, the book is simply beautiful in its own right, and every time I pick it up, I'm charmed anew by the detail of the red-onion-red page edges. And then there's the content. Everything I've made from this book has been delicious. So delicious. The recipes are manageable -- neither difficult nor incorporating ingredients that can't be easily attained. It's actually not that hard to make these recipes look almost as good as the photos. And the photography! The flavors and textures are beautifully conveyed, beautifully styled, perfectly lit.
When this book arrived at my doorstep, I began reading. I'd arrived home late, and I didn't stop reading until I'd reached the end of the book (I think I ate most of a bag of chips for dinner while reading because I was so distracted). The headnotes pulled me in, gave a little bit of ambiance and flavor to each page. I tagged about 40 things, which is always a good sign, and I've only managed to cook a handful so far but I can hardly wait to cook more.
I haven't had a chance to cook many serious meals since receiving the book, and as a result some of my favorite things from it so far have actually been the accompaniments: Scallion Nigella Flatbreads, Scallion Miso Butter (seriously: good on everything, even just crackers!), Stephanie's Pickled Shallots (ditto!), Sylvie's Thai Cucumber Salad. Other favorites so far: the Burmese Seed Salad with Basil Dressing, Pizza with Spring Onions, Tomato Sauce Like Marcella's. And there will be more favorites soon, I have no doubt.
So if you're like I was and are uncertain about onions and their various relatives, take a chance and just go for it. You won't be sorry!
Top reviews from other countries
Every conceivable form of edible onion is presented in this book, from pantry staples such as yellow storage onions to more ephemeral ramps. I highly recommend this book for anyone who wishes to turn everyday onions into delightful dishes you'll want to make over and over again.
Reviewed in the United Kingdom 🇬🇧 on November 2, 2020