The Charmed Kitchen

Sweet and Sour Baked Onions

I normally use onions as an ingredient to add flavor to a dish. In this recipe, the onions are the star. Plain old cooking onions are elevated to a tasty side dish I think you will like. The onions are peeled, halved and drizzled with a vinegar/sugar mix. They are topped with a bread crumb and herb mix that gets crispy as the onions roast and become tender. It reminds me of onion rings. If you never tried baking onions this way, you might want to try it.

Sweet and Sour Baked Onions

4 large onions, peeled and halved
2 tablespoons cider vinegar
2 teaspoons sugar
1 cup dried bread crumbs
1/2 cup olive oil
1 teaspoon dried rosemary
1/4 cup chopped fresh parsley
Salt and pepper to taste
Preheat oven to 375 degrees. Arrange the onions in a 9×13 inch baking pan. Arrange the onions round side down. In a small mixing bowl mix together the vinegar and sugar. Spoon the mixture onto the flat surface of the onions. Sprinkle with a little salt and pepper. In another mixing bowl combine the breadcrumbs with 1/4 cup oil, rosemary and parsley. Mix until well combined. Pat the mixture evenly onto the flat side of the onions. Drizzle the remaining 1/4 cup of oil over the onions and bake for 45 minutes or until the onions are tender when pierced. Let the onions cool a little at room temperature. Serve with extra salt and pepper to taste.

The Concord Garden Club is having their annual plant and bake sale on Saturday, May 9th. This is one you do not want to miss. Garden club members work very hard to get a great assortment of plants for sale including plants from each member’s home . I love these sales as I always find a few real gems. I know they will also have a great assortment of herbs including lovage.

They will have everything from trees, shrubs, flowering plants, ground covers, vegetables and more.
They also sell garden gloves and raffle off 3 items

I will be there selling books and herb seasoning packets, with a portion of my sales being donated to the cause. I will also be there to answer any herb questions you might have. As an added bonus, I will be digging up some plants from my yard to offer for sale including pink Lily of the Valley and Japanese Black Grass.

If you have never been to one of these sales, you should go. It is a great way to support a very nice garden club and to get some great plants, baked goods and more.

I hope to see you there.

Concord Garden Club Plant  and Bake Sale

9 am to Noon
Hope Ridge United Methodist Church
9870 Johnnycake Ridge Road
Concord, OH 44077

Stuffed French Toast

Whenever I make this dish I remember a Winter brunch in the park with friends. It was February and cabin fever led to the idea to meet up in the park for brunch. We cooked everything over the grill or on a camp stove. It was pretty cold. We still had a great time. I made this French toast and it was a big hit. It’s even more fun when you are cooking inside. You can stuff the bread the night before and keep it in the fridge until ready to cook which will save you time in the morning. Great for  brunch- inside or out.

Stuffed French Toast

1 (8 oz.) package cream cheese, softened

1 t. vanilla

1/2 c. chopped nuts

1 16-oz. loaf French bread

4 eggs

1 c. whipping cream or half and half

1 t. vanilla

1/2 t. ground nutmeg

Mix together cream cheese, vanilla and nuts. Set aside. Cut bread into 10-12 1 1/2 inch slices. Cut pocket in each slice and fill with 1 1/2 T. filling. Combine eggs and whipping cream with remaining vanilla and nutmeg. Use tongs to dip the bread, taking care not to squeeze out the filling. Cook toast on lightly greased griddle until browned on both sides.  Keep toast warm in oven until ready to serve. Serve with maple syrup, warmed preserves or powdered sugar. Makes 10-12 slices.

Eggs Florentine

If you are looking for a fun way to serve eggs for a brunch, you might want to make Eggs Florentine. Simple scrambled eggs are elevated with the addition of spinach and cheese.  The term Florentine refers to dishes containing spinach. I am not sure where that all started but I must admit I like spinach in lots of dishes. These eggs are tasty and easy to make.

 Eggs Florentine

1 (10 oz.) package frozen chopped spinach, thawed
12 eggs
1/2 c. milk
salt and pepper to taste
2 T. butter
2 c. shredded cheddar or Colby cheese – I like a sharp cheddar

Squeeze out excess moisture from spinach and set aside. Combine eggs with milk and seasonings and beat well. Heat butter in large skillet and pour in eggs. As eggs set, lift and fold eggs with a large spatula, allowing uncooked eggs to flow underneath. Stir in spinach and half of the cheese and continue cooking, stirring as needed to cook evenly. When eggs are just cooked, invert to serving plate and sprinkle with remaining cheese. Serves 6.

Chive Crepes

When the chives are first up in my garden I want to use them in everything. They will be around all season but that first Spring harvest is always my favorite. Their delicate onion flavor goes well with so many dishes. Chives add a pretty color and wonderful flavor when used in crepes. I made a crab filling, but you could fill them with any number of savory ingredients. This is a great dish for brunch, lunch or breakfast.

Chive Crepes

3/4 c. flour
1/8 t. salt
3 eggs, beaten
2 T. melted butter
3/4 c. milk, approximately
1/3 c. fresh chives*
Butter or oil for pan

In blender mix together flour, salt and eggs until smooth. Add butter, milk and chives and blend until batter consistency is that of cream. Let stand for 30 minutes before using, or can be refrigerated, covered, overnight. Mix well, just before using.
Heat 6 or 7 inch skillet. Brush with butter or oil and pour in about 2 teaspoons of batter, tipping pan to cover bottom of pan completely with batter. Cook until edges start to brown, turn over and cook until lightly browned (about 1-2 minutes per side.)
Crepes can be made day ahead or even frozen between sheets of waxed paper and frozen. Makes 12.

When ready to serve: Crepes can be filled ahead or guests can fill their own
* You can use other combinations of fresh herbs like parsley, thyme, cilantro or scallions.

Crab Filling – enough for 6-8 crepes

2 T. butter
1/2 c. minced onion
3 T. flour
1 c. milk
Salt and pepper to taste
1 6-oz. can crabmeat, drained, or 1 c. cooked cocktail shrimp
1 c. shredded mild cheese, I used fontina
Chopped green onions

Heat butter in skillet and cook onions until tender. Add flour and mix well. Stir in milk and seasonings and cook until sauce is thickened and bubbly. Stir in seafood and heat through. Spoon some of this mixture onto a crepe. Add some cheese and roll up. Garnish with chopped green onions. Makes 6-8.

Spice and Herb Crusted Pork Roast

I was going through my pantry and found a jar of applesauce I had canned last Fall. I remember my Mother always serving applesauce with a pork roast so I decided to cook a roast I had in the freezer. I wanted to spice it up a little so I put together this rub recipe. I added the cinnamon because I thought it would go well with the applesauce. I was not disappointed.

Spice and Herb Crusted Pork Roast

The Rub:

2 T. coarse sea salt

1 T. paprika

1 T. dried parsley

1-2 cloves minced garlic

2 t. fresh grated ginger

2 t. cinnamon

2 t. fresh ground pepper

Combine all the rub ingredients.

1 pork roast- I used a 3 1/2 pound pork sirloin roast- bone-in.

Spread the rub over the roast, pressing in to help it stick. Place pork roast in a roasting pan and bake in a 350 degree oven for about 2- 2 1/2 hours. Serves 4.

This rub would also be nice on poultry. Maybe I’ll try it on duck the next time.

Green Beans with Potatoes

A friend mentioned to me recently that she was trying to eat more vegetables, but having a hard time. I don’t think she is alone. A lot of people know they should eat more vegetables, or have kids that won’t eat veggies. A simple way to eat more veggies is to add them to other dishes. Most people I know love potatoes. Well, if you add veggies to a potato dish, maybe, at least, they will try it.  For this dish I just sauteed up some onions, added potatoes and then the beans. Served it to a friend at dinner. It was eaten right up. Since my friend doesn’t eat bacon I didn’t add it, but it would make a nice addition.

Green Beans with Potatoes

2 T. oil- or butter or even bacon fat

1 large onion, sliced

4 potatoes, sliced, peeled, if you like

1-2 c. chicken stock

1 lb. green beans, washed and ends trimmed

salt and pepper to taste

Heat oil in large skillet and cook onion until tender. Add the potatoes and cook until potatoes start to turn a little golden. Add one cup of stock and cover skillet, cooking over medium heat until potatoes are tender. Add beans and cover skillet, cooking until beans are tender- you might need more stock. Season to taste and serve. Serves 4.

Blueberry Cupcakes

I wanted to use some frozen blueberries in a dessert and decided to add them to my cupcake batter. The result was wonderfully moist cupcakes, full of berries. To top them off I made a simple buttercream frosting, but added some orange zest and just a little orange juice. These were a bit hit last night.

Blueberry Cupcakes

1/2 c. butter, softened
1 c. sugar
2 eggs
1 t. vanilla
2 t. baking powder
1/4 t. salt
2 1/2 c. blueberries, fresh or frozen
2 c. flour
1/2 c. milk

Heat oven to 375. Grease 18 muffin tins or line with paper liners. Beat butter until fluffy and beat in sugar until light. Beat in eggs then beat in vanilla, baking powder and salt. Mash 1/2 cup of the berries and stir into batter. Beat in half the flour then beat in half the milk and repeat. Fold in remaining berries and spoon batter into prepared pans. Bake 25 minutes or until springy to the touch. Makes 18. Frost once cooled.

Orange Buttercream

1/3 cup butter
4 1/2 cups sifted confectioners’ sugar
1 oz. milk                                                                                                                     1 oz. orange juice
1 1/2 teaspoons orange zest
In a bowl beat butter until fluffy. Gradually add 2 cups of the confectioners’ sugar, beating well. Slowly beat in the milk, juice and zest. Slowly beat in remaining sugar. Beat in additional milk, if needed, to make of spreading consistency.

Artichoke and Tortellini Salad

I spent the day cleaning the yard. A friend was helping and we were certainly going to be hungry when finished. I wanted a dish that could be a side salad or a main dish and require little prep time. After checking out my freezer, fridge and pantry I made this artichoke and tortellini salad. I had some frozen cheese tortellini that only required 5 minutes of gentle simmering.  A can of artichoke hearts, garlic scapes and a large scallion rounded it out.  The zest and juice from fresh limes added some extra zip.

Artichoke and Tortellini Salad 

1 lb. cheese tortellini, cooked and cooled

1 can artichoke hearts, drained and chopped

1/2 c. oil

1/2 c. chopped garlic scapes*

1/2 c. chopped green onion

zest of 1 lime

juice of 2 limes

1/4 c. chopped cilantro

hot sauce to taste –  I used about 2 teaspoons

salt and pepper to taste

Combine tortellini and artichoke hearts and set aside. Heat oil in skillet and cook scapes and green onion until crispy- about 5 minutes. Pour skillet contents into tortellini mixture, including the oil. Add remaining ingredients. Adjust seasonings,. Chill at least a couple of hours. Serves 8 as a side dish, 4 as a main dish.

*garlic scapes are the stems of garlic plants that are cut off the garlic plants to produce bigger cloves. They taste like garlic and look like curly green onions. If you don’t have garlic scapes add extra green onion and some fresh minced garlic to the dish.

I love kale and enjoy it all year long. Even though it is Spring we’ve had a few chilly days so I decided to use some kale in this hearty and very simple stew.  For fresh herbs I cut some chives from the garden, but use what you like and have on hand. I think the chives gave my stew a little taste of Spring- even if the temps outside are saying otherwise. I know in a few weeks I’ll have kale of my own to harvest from the garden.

Kale and Bean Stew

1½ lb. kale leaves, center ribs removed

3 T. oil

1 c. chopped carrots

1 c. chopped celery

1 c. chopped onions

2 garlic cloves, minced

1 c. dry white wine

2 (15 oz.) cans beans, rinsed and drained- I like butter beans

4-5 cups Vegetable or chicken stock

1 t. dried savory or thyme

1 bay leaf

1 T. white balsamic vinegar

2 T. fresh chopped herbs – I used chives

Blanch kale in boiling water for 1 minute. Rinse under cold water. Drain and squeeze out excess water. Chop kale leaves coarsely. Heat oil in pot over medium heat. Cook vegetables and garlic until tender but not browned. Add wine and simmer until liquid is reduced by half. Add 4 cups of the broth, beans, savory and bay leaf and simmer over medium-low heat for 20 minutes. Add kale and simmer 5 minutes more. Add more stock if stew is too thick. Add vinegar, fresh herbs and salt and pepper to taste. Serves 6.