One O One One Newsletter
 
Search this site

 
 What's Cookin'
         Stacy . . .   
 
Listen to Mouth of Wonder — the most hilarious, thirty-minute, weekly radio show about food out there — every Saturday morning from 10:30-11:00am.  And check-out Stacy's website: MouthofWonder.com. 
 

Stuffed white onions

Recipe of the Month
This recipe is from the book entitled Monet’s Garden. It is one of the prettiest books in my collection, as well as having simple authentic recipes which I love to try. Of course everything tastes better when you eat it in France, but that’s a much more expensive problem.

Ingredients
4 large white onions, peeled
1 cup ground cooked pork, chicken, or calf’s liver
2 tablespoons chopped chives
2 tablespoons Herbs de Provence
1/2 cup grated Gruyere cheese
1 hard boiled egg

Procedure
Cut a half inch slice off the top of the onions and blanch in boiling water. This is done by cooking them in a covered pot for 30 minutes. Then drain and carefully scoop out the center of each onion leaving about a 1/2 inch wall. Combine the ground pork with the chives, herbs, and half the grated cheese. Mash the hard-boiled egg yolk and chop the white and add to the meat mixture. Now stuff this mixture into the onion shells. Mound slightly above the top of the onion. Preheat oven to 350. Place the onions in a greased roasting pan and sprinkle the rest of the Gruyere cheese on top. Bake for 30 minutes or until cheese is lightly browned. This is a great side dish or can be served as a main with a nice rice pilaf.

Recipe from Last Month (August)
Avocado Baked Eggs

Avocado baked eggs from the "Silver Palate" ladies of NYC. Sheila Lukins and Julee Rosso — two women who changed the concept of take-out food as best friends, and who now don't talk to each other. Oh well! Here's the recipe:

Ingredients
2 ripe plum tomatoes
1/4 teaspoon salt
2 tablespoons unsalted butter
4 thin slices baked ham
2 teaspoons freshly grated Parmesan cheese
1/2 ripe avocado peeled and cut into 1/2 inch pieces
2 tablespoons sour cream
4 eggs
Freshly ground black pepper
2 teaspoons chopped cilantro

Procedure
Slice the tomatoes into 1/4 inch slices and place on paper towels and sprinkle with salt. Let drain for 30 minutes. Preheat oven to 450. Bring a kettle of water to the boil.

Melt 1 tablespoon of butter in a sauté pan and sauté ham till lightly browned. Place 2 slices ham in the bottom of 2 oval ramekins 8x6x2 inches tall. Pat tomato slices dry and place over ham and sprinkle with parm. cheese. Scatter avocado pieces and dot with sour cream. Break 2 eggs in each ramekin. Sprinkle with black pepper and dot with remaining 1 tablespoon of butter. Sprinkle chopped cilantro on top. Place ramekins in baking dish and add boiling water to go up to 3/4 of the way up. Bake till eggs are milky white and yolks are set, about 12-14 minutes.

Eat immediately. Yum! Don't forget some good toasted bread for dipping.