Enjoy the digital edition for Issue 11 | Winter 2016.
This recipe from Betty Rosbottom’s new book, Soup Nights, is the perfect antidote to cold winter nights. Betty shares a tip direct from Julia Child: “She suggests stirring some small strips of Gruyère into the soup before adding the toasted bread slices. Those little strips melt as the soup simmers in the oven, melding beautifully into the onion broth.” Read more about Betty’s new book on page 10. Serves 6.
I am never without a jar of these onions on hand. They go well in everything: chopped into salads, sprinkled onto grilled beef or lamb, stuffed into a wrap with hummus, anywhere you want a tangy hit from vinegar and a little oniony bite. They keep forever in the fridge, but they’re so easy to make, I usually pickle a pint at a time. Makes 1 pint.
Onion rings tend to be a treat relegated to burger shacks. This oven-fried version is easy to make, and since these rings are lower in fat than the deep-fried option, you can enjoy them any time. Use sweet onions like Vidalias or, if you like your onions to have a little more bite, use white onions instead. These are best when they’re baked on a silicone baking sheet (sometimes called a Silpat), but if you prefer, you can bake them on parchment-lined baking sheets instead. Serves 4.
I was introduced to this dish at a family Thanksgiving dinner. The casserole is more a condiment than a side dish, so don’t be scared by the amount of cheese in the dish, as the serving size will be small. Serves 6 to 8 as a side dish.
A Provencal specialty, pissaladiere is an onion-topped flatbread. You can use store-bought pizza dough or use our Long-Rise Pizza Dough recipe. Makes 1 large flatbread, serving 6 to 8 as a starter.
These slightly Southwestern-spiced onions are a delicious light entrée best enjoyed with a green salad on the side. For a vegetarian option, substitute vegetarian sausage or chopped mushrooms for the chorizo. Serves 8 as a light entrée or side dish.
8 thick slices good-quality bacon
4 large eggs
Kosher salt and freshly ground black pepper
These cookies are a delightful addition to any cookie tray or breakfast table. Use any jam you’ve got on hand, but if it’s very chunky or seedy, it’s best to strain it before using. Makes 16 rugelach.
“When I was a little girl, I helped my mom and grandma make these—our family favorites—every Christmas. Now I bake them with my grandchildren—who love them, and love making them, as much as I do.” With that invitation from Karen Smith, dive right in and enjoy these delightful cookies.
On a rain-soaked Sunday in October, Brookfield Farm hosted the second annual On Farm Dinner prepared by Wheelhouse Farm Truck.
Good food takes time, particularly when crafting global cuisine with roots in slow food and local ingredients. That’s the mission of Great Falls Harvest, opened in 2013 by husband-wife team Chef Chris Menegoni and Bridgette Chaffee.
Janet Egelston-Cichy, owner of the Northampton Brewery, lights up when she says, “I love that we’re able to be a part of people’s lives through different stages—we help them celebrate births, engagements, weddings—and even when people pass away, we are here to give them a place to gather, too.”
A cone is plucked, at arm’s length above our heads from a full bine, crouched down under bare trellises from hangers-on in the weeds, or swept off the wood floor of an empty oast. The scene is repeated at each farm I visit.
Onions are the kitchen workhorse. So many delicious recipes are built on their savory foundation. Without onions, we’d have no mirepoix, Cajun trinity, or soffrito. But these pantry staples can star on their own as well. In these recipes, we celebrate the onion’s, well, onion-ness. Whether they’re red, white, yellow, or sweet, give onions a starring role in your next meal.
When most people picture a glass of wine, they usually think of a red or white variety made from grapes. But for husband-wife team Paul and Leslie Cameron, making wine is a whole lot more than fermenting crushed vine fruit. The wines they produce at Cameron’s Winery in Northfield are made from a diverse range of fruits and other ingredients, many of which are sourced from local farms. The wines themselves are sweet, often balanced with a mild tartness.