What I Made: Onion Dip

INGREDIENTS:
4 medium yellow onions (2 quartered lengthwise, 2 finely chopped)
1 cup olive oil
Kosher salt and freshly ground black pepper, to taste
1 cup mayonnaise
½ cup cream cheese, softened
½ cup sour cream
1 tbsp. fresh lemon juice
1 tsp. Worcestershire sauce
Hot sauce, such as Tabasco, to taste
4 scallions, minced
Cut raw vegetables, such as cucumber, carrot, and cauliflower, for serving

INSTRUCTIONS:

1. Heat oven to 425°. Toss quartered onions with 2 tbsp. oil on a foil-lined baking sheet, and season with salt and pepper. Roast, turning occasionally, until soft and slightly caramelized, about 45 minutes; set roasted onions aside to cool.

2. Place roasted onions in a food processor and puree until smooth; add mayonnaise, cream cheese, sour cream, juice, Worcestershire, hot sauce, and salt and pepper, and puree until smooth. Transfer to a bowl, cover with plastic wrap, and refrigerate until set, at least 4 hours or overnight.

3. Heat remaining oil in a 10″ skillet over medium-high heat; add finely chopped onions, and cook, stirring, until beginning to brown, about 10 minutes. Reduce heat to medium-low, and cook, stirring occasionally, until deep golden brown, about 16 minutes more. Transfer onions to a strainer set over a bowl to drain; discard oil or reserve for another use. Transfer fried onions to paper towels to drain; set aside.

4. To serve, stir 2/3 of the fried onions and the scallions into dip, and transfer to a serving bowl; top with remaining fried onions and serve with fresh vegetables.

OK, it’s terrible for you and it does need to sit for a few hours, but this is amazing. And if you’re entertaining, the calories will all go to your guests! The fried onions on top really put it over.

oniondip

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What I Made: Bacon Onion Tart

INGREDIENTS:
6 oz. slab bacon, cut into ¼″ matchsticks
4 tbsp. unsalted butter
2 medium yellow onions, thinly sliced lengthwise
Kosher salt and freshly ground black pepper, to taste
1 ½ cups flour
2 tsp. dry mustard
1 ¼ cups milk
3 eggs, lightly beaten

INSTRUCTIONS:
1. Heat bacon in a 12″ skillet over medium-high heat, and cook, stirring occasionally, until fat renders and bacon is crisp, about 12 minutes. Using a slotted spoon, transfer bacon to paper towels to drain; pour bacon fat into a 9″ × 11″ baking dish and set aside. Return skillet to medium-high heat, and add butter; add onions, salt, and pepper, and cook, stirring, until lightly caramelized, about 10 minutes. Remove from heat and set aside.

2. Heat oven to 425°. In a large bowl, whisk together flour, mustard, and pepper; add milk and eggs, and stir until smooth. Let batter rest for 10 minutes. Meanwhile, place baking dish with bacon fat in oven and let heat for 10 minutes. Remove baking dish from oven, pour in batter, and spinkle with rendered bacon and caramelized onions; return to oven and bake until puffed and golden brown, about 30 minutes.

bacon onion tart

CSA Share: July 21

Will anything come of Shayna’s spore experiments? Stay tuned! Photo by frankenstoen.

 

Yay for rain! This will definitely help us as we transition into the full summer crops in the next coming weeks.

For this week, we’ll basically be cleaning out the fields of all the remaining smaller quantities of things like onions, potatoes, broccoli, beets and carrots. The share will likely involve some option for those things, as well as a greens option (broccoli rabe or collards). There will definitely be squash. And cilantro! One thing to bear in mind with the squash is that it’s great for freezing and saving for those winter months when pasta primavera sounds like a long ago dream … speaking of pasta, I am a big fan of squash with fresh herbs on pasta.

Also, we got some mushroom spores in the mail that we’re going to be experimenting with this week. No guarantees that we’ll get anything out of it, but I just had to share my excitement.

Look forward to seeing you all on Saturday!

-Shayna

We Got the Beet (Burgers)

The veggie burgers at Northstar Café in Columbus, Ohio, are hands-down among the best burgers I’ve ever tasted. I was raised in a meat-and-potatoes household, but I’d take the beet, black bean and rice patty over beef ones almost any day — as would many carnivores, judging from the online raves. So when CSA beets arrived, I found a few recipes online that tried to replicate one of my old hometown favorites. — Josie Rubio

{Recipe after the jump.}
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