Here’s a variation on the chicken-and-garlic theme, this one using an onion and some white wine. It was published in the New York Times.
Chicken Fricassee with Garlic
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40 Cloves and a Chicken
More onions, more garlic. I have to confess I’m puzzled when I hear that folks can’t figure out what to do with all the alliums that have been coming our way. They’re so essential to most everything I cook that I’m just pleased to see them in the box. But apparently that’s not the case for everybody. So here are a few more ideas for them, and a couple of other things.
This is one quick way to use up a lot of garlic, and it’s absolutely delicious. This particular version is adapted from a recipe in “Good Eats: The Early Years” by Alton Brown.
Caramelized Sweet Onion Tarte Tatin
This is a really simple recipe with a huge wow factor. If you keep a box of puff pastry in your freezer, you’re golden. You do keep puff pastry in your freezer, don’t you? It’s adapted from a recipe I first saw in Southern Living. For the prettiest tart, use the smallest onions you’ve got on hand. But really, it works with any size onion, just cut the onions into quarters or even eighths. The idea is to line the bottom of the skillet with onions in a pretty pattern so when you turn it upside down (after it’s cooked, of course), it’s a gorgeous pattern of rich, brown, buttery onions with crisp pastry on the bottom. Easy. Delicious, Impressive.
Pickled Garlic
What can you do with pickled garlic? Use it as an antipasto or chop it into pasta salads. The pickling brine can be used in your next vinaigrette.
Pickled Onions
Feeling overwhelmed with members of the onion family? A miserable year for a number of crops has been a fantastic year for onions and garlic. I hear there are more in our future. There can never be too many onions or too much garlic for me.
Onions are easy, easy, easy to pickle and they’ll keep for months. They’re a traditional topping for tacos, but they’re great on any sandwich or chopped up into a salad. Red onions are the traditional onion for pickling but who says you can’t use white ones?
Sweet Corn Soup with Toasted Corn Guacamole
And this recipe was in Better Homes and Gardens. It’s a nice reminder of how flavorful those corn cobs can be.
Summer Vegetable Soup with Dill
Like all these recipes, adapt the herbs to whatever you have on hand and your household prefers. This recipe appeared in Fine Cooking magazine in August 2011.
Macaroni Peas
This is a very traditional English recipe adapted from one in “River Cottage Veg” by Hugh Fearnley-Whittingstall.
Fresh Herb Potato Salad
A classic potato salad recipe from Southern Living. Sometimes it’s good to be reminded that there’s a reason the classics are just that.
Raw Vegetable “Pasta” with Tomatoes and Herbs
This recipe is adapted from one at wholefoods.com. No cooking – just a little knife of mandolin work and dinner is ready.