Glad to see that the CSA program is off to a great start! Here's something good to do with the head of cabbage and the carrots -- make creamy coleslaw! First make the dressing in a large bowl (1/2 cup mayonnaise or salad dressing, 1 tablespoon vinegar, 1 to 2 teaspoons sugar, 1/2 teaspoon celery seeds and 1/4 teaspoon salt). Mix the dressing together, then add 4 cups shredded green and/or red cabbage (the head of cabbage that we got tonight with the 1/2 share was the perfect size), 1 cup shredded carrot (the amount of carrots that we got tonight with the 1/2 share was also the perfect size), and 1/4 cup thinly sliced green onion. Toss vegetables lightly to coat with the dressing (I found that mixing the veggies in a little at a time worked best). Cover and chill 2-24 hours and enjoy.
Pan-Fried Onion Dip (goes great with the cucumbers from this week):
2 large yellow onions 4 tablespoons unsalted butter 1/4 cup vegetable oil 1/4 teaspoon ground cayenne pepper 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 4 ounces cream cheese, at room temperature 1/2 cup sour cream 1/2 cup good mayonnaise
Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions). Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt and pepper and saute for about 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and carmelized. Allow the onions to cool.
Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.
Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved
I love this recipe! Thank you for sharing it!
ReplyDeleteGlad to see that the CSA program is off to a great start! Here's something good to do with the head of cabbage and the carrots -- make creamy coleslaw! First make the dressing in a large bowl (1/2 cup mayonnaise or salad dressing, 1 tablespoon vinegar, 1 to 2 teaspoons sugar, 1/2 teaspoon celery seeds and 1/4 teaspoon salt). Mix the dressing together, then add 4 cups shredded green and/or red cabbage (the head of cabbage that we got tonight with the 1/2 share was the perfect size), 1 cup shredded carrot (the amount of carrots that we got tonight with the 1/2 share was also the perfect size), and 1/4 cup thinly sliced green onion. Toss vegetables lightly to coat with the dressing (I found that mixing the veggies in a little at a time worked best). Cover and chill 2-24 hours and enjoy.
ReplyDeleteTry this one:
ReplyDeletePan-Fried Onion Dip (goes great with the cucumbers from this week):
2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise
Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions). Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt and pepper and saute for about 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and carmelized. Allow the onions to cool.
Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.
Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved