Another Episode of Name this Veggie

As I left the Sandy Springs Farmer's Market today to pull the car around and load up the tent and cooler, I walked past the Taylorganics booth. They still had some odd produce out before closing up their booth. I spotted this. It's almost as tall as some toddlers I know. It isn't celery, though by its stalks, you might think it was. Any ideas?

Oh the Babies

Spring is here, and with it, the arrival of babies, wedding showers and other festive occasions where mayonnaise seems to reign. I asked a hostess of a long-ago bridal shower for this recipe. Apparently it was so easy she just rattled it off from the top of her head, while I scratched it onto a piece of note paper. I brought it out to celebrate the arrival of a friend's newborn girl (I saw her today and she's spectacular!) 

I love bringing meals to new parents. Why? First off, I received an abundant bounty of meals after both of my boys arrived home from the hospital. Second, because the afternoon we left the hospital with my second son, my mother said she and my father would be there for dinner and asked me what I was serving. Really? Just what every new mother needs to be doing. Duh, leftovers, Mom. 

This dish would be perfect for any springtime gathering. It's easy to make components ahead of time and assemble it right before you need to cook it. And my apologies for only getting a shot of it before it went into the oven. My husband baked it while we were at our Cub Scout meeting and when we came in the door, it was no longer worthy of a photo. 

Hot Chicken Salad Pie

Thanks to Nancy Godfrey

Prep Time: 20 minutes

Cooking Time: 10 minutes plus 20-25 minutes baking at 350 degrees

Ingredients: 

2 cups chicken breast, cooked and cubed*

1 cup chopped celery

1/2 cup light mayonnaise

1 tsp. lemon juice

1 tsp. grated onion

1/3 cup chopped pecans

1 tsp. salt

1 small jar chopped pimientos, un-drained

1 9-inch pie shell, baked

1/2 cup grated Cheddar cheese

1/2 cup crushed potato chips

To prepare, use a large mixing bowl and blend cooked chicken, celery, mayonnaise, lemon juice, grated onion, chopped pecans, pimientos and salt. Stir well to blend (you may refrigerate this covered until ready to finish the "pie.") Preheat oven to 350 degrees. Bake pie shell (either the pre-made ones that come in their own pan, or one that you roll out into your own pan, or even your own pie crust) about 10 minutes at 350 degrees to brown it before putting filling into it. Cool pie shell slightly and pour chicken salad mixture into the pan. Sprinkle top with cheddar cheese and then top with crushed potato chips. Bake for 20-25 minutes in a 350 degree oven until lightly browned on the top. Makes 6-8 servings. 

* I am a devoted follower of Ina Garten's method of cooking chicken for chicken salad. Use split breast with the bones in. Bones add flavor that you wouldn't get with a boneless chicken breast. Salt and pepper the skin before cooking in a 350 degree oven for approximately 45 minutes (meat should reach at least 155 degrees with a meat thermometer in the thickest part of the breast). Chill cooked chicken for at least an hour in the refrigerator before attempting to remove from the bones. Remove breast meat from the bones and chop for the recipe.

Hot Chicken Salad Pie, pre-baking

Toombs County's Finest

Vidalia Onions are one of my favorite things about early summer. The onions come from Middle Georgia, Toombs County. The soil there is particularly suited for growing onions. They're mild and slightly sweet. Some say (and I have tested this theory in my childhood) you can eat them like an apple. 

Vidalia's are a finicky addition to the pantry. They are very soft skinned, and don't hold up over time. One way you can preserve them is to tie them up in the legs of pantyhose and tie a knot at each onion, so they don't touch one another (vital). Then, you hang the pantyhose legs in a dark, cool closet. That way, you can get a couple of months out of your onions. Otherwise, they're a blink-and-the-season-is-over kind of vegetable. 

This is my number one favorite way to cook Vidalias.

Veggievangelist's Baked Vidalia Onions

Prep Time: 10 minutes

Cooking Time: 10 minutes, plus 30 minutes in the oven

Ingredients: 

Four medium sized Vidalia onions, sliced into 1/2 inch slices, separated

2 Tbsp. butter, plus 2 Tbsp. (optional)

1/2 tsp. sea salt

1/2 tsp. ground pepper

Approximately 20 butter crackers (e.g., Ritz Crackers)

Cut onions into 1/2 inch slices and separate the rings. Heat large skillet over medium heat with 2 Tbsp. of butter. Add onion , stirring frequently, as the onions begin to caramelize. Add salt and pepper. Cook approximately 8-10 minutes over medium to medium-low heat. Onions should look lightly browned, and will start to look translucent. Remove from heat. Transfer cooked onions to a baking dish. Crush crackers over the onions, add extra butter to the top (optional) and bake in a 350 degree oven for 30 minutes. Makes 6-8 servings.

Vidalia Onions

Slice into half inch slices and separate rings.  Sorry if the photo's a bit blinding. 

Casserole pre-oven

Casserole ready to eat

Name that Veggie!

A lot of the local farmer's markets open this coming Saturday. I'd like to challenge you to go to one of your local farmer's markets, wherever you may be, and buy a vegetable you don't normally prepare and give it a go. Widen your repertoire.

Do you know what this purple lovely is? It's got a mild taste, very crunchy, and is a great addition to a tasty salad. Boy #1 describes it as a "white carrot."

Spring's Here, Bake a Lemon Pound Cake

I love lemons and springtime. This is one of my favorite go-to cake recipes. In part, for its simplicity, and also because it's so delicious. It's a caloric splurge. And, as a bonus, it also freezes well.

Veggievangelist's Lemon Sour Cream Pound Cake
Prep Time: 20 minutes
Baking Time: 60 minutes (give or take a few)
Preheat oven to 350 degrees

Ingredients:

6 large eggs, at room temperature
3 cups sugar
2 sticks unsalted butter, at room temperature
1 8 oz. container sour cream
1 Tbsp. lemon extract
1 tsp. lemon zest
3 cups cake flour (King Arthur and Swans Down make fine cake flour)
1/4 tsp. baking soda
1/2 tsp. salt


Place oven rack in the center and preheat to 350 degrees. Butter and flour a 10 inch fluted tube pan (or bundt pan). Tap out excess flour.

Cake:

Sift flour, baking soda and salt into a medium bowl and set aside. Break eggs into a large mixing bowl and beat on high speed until fluffy. Add sugar, beating on high speed, and then add butter. Continue by adding lemon extract, lemon zest and sour cream. Mix until smooth. Reduce speed on mixer to low and gradually beat in the sifted flour. Use a spatula to scrape down the sides of the bowl. Pour batter into prepared cake pan, spreading evenly. Take both hands to hold the cake pan and gently tap it on the counter five times, to settle the batter. Bake in preheated oven for one hour (60 minutes), or until a test knife comes out clean.

Syrup for Cake:

1 cup fresh lemon juice
2/3 cup 10x powdered sugar
2 Tbsp. softened butter

Combine lemon juice, powdered sugar and butter in a bowl. Beat with a wire whisk until smooth.

When cake is done, remove from oven and allow to cool for at least 10 minutes before removing from pan. Invert onto serving platter and slowly drizzle with the lemon syrup covering completely; allow it to cool further before serving.

Egg Fanatics

We tried natural dyes last week to test out, but these work really well too.

Happy, Happy, Joy, Joy. 

Veggievangelist's Lemon Sour Cream Pound Cake

Frustration Makes a Sandwich

Boy #2 was quite frustrated today and this is how he made his sandwich.

Parsnips: The OTHER Root Vegetable

Truth be told, I've never given a lot of regard to parsnips. I'm certain they were never a part of the vegetable lineup served by my mother. I know my own interest in them is recent, and leaned more towards "another veggie to throw in the chicken soup." A few weeks ago, while waiting for my son to get his hair cut, I came across this recipe in the local paper's food insert (and yes, I did take the section of the paper with me). I tried it and was pleasantly surprised that the boys tried them; Boy #1 really liked them. We did them again last night and the response was the same. It says serves six, but it really served four, with me eating way more parsnips than I thought possible. 

Parsnips: The Other Root Vegetable

Not pretty, but very tasty 

Parsnips have a particularly pungent aroma when cut

Sprinkle the cayenne from up high to ensure even coverage

Really, really delicious

Glazed Parsnips

Adapted from Atlanta Journal-Constitution

Hands on: 10 minutes

Total cooking time: 30 minutes

Serves: 6

2 pounds parsnips, peeled, cut into finger-size lengths

1 teaspoon Kosher salt

1/4 cup firmly packed light brown sugar

4 tsp. unsalted butter

1/2 teaspoon cayenne pepper

1/2 teaspoon chopped fresh rosemary

Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.

Put parsnips in a large saucepan and add enough water to cover by 1 inch. Add salt. Bring to a boil and cook until tender, about 10 minutes.  Drain and arrange parsnips on prepared baking sheet. Sprinkle with sugar, dot with butter and sprinkle with cayenne and rosemary. Bake 20 minutes or until parsnips begin to brown. Remove from oven and serve hot or warm.