Wednesday, March 30, 2011

The FULL File: Bon Voyage, Baby Vidalia Onions!

Last week, my husband made a trip north to take care of his Mom.  She is recovering from surgery to repair a broken femur- the result of a skiing accident.  Not good.  I mean the broken femur, not the visit.  The visit was very good.  At any rate, I wanted to send my husband off with a full belly.  The way to a man's heart and all that.  Well, my man happens to have a thing for onions.  And, I just happen to have onions, sweet onions, in the garden just begging to be used.  I guess that makes us a match made in heaven the garden.
All I needed was a great recipe that would highlight the onions.  Enter, Quick-fix Southern: Homemade Hospitality in 30 Minutes or Less, and the Baby Vidalia Frittata.  Wouldn't you know it!  The onions growing in that photo just happen to be Yellow Granex Onions.  If the folks at Botanical Interests are to be believed, then this type of onion is approved by the Georgia Agricultural Commission for use by farmers growing the famous Vidalia Onions.  I planted some seeds last fall and had been waiting for them to be big, plump bulbs so I could yank them out of the earth and do something fun with them.  But, according to Rebecca Lang, the cookbook author, there was no reason to keep waiting.  She says, "Once I see the baby onions in the store, I use them in every recipe I can...  ...the onions are tender and delightful."  That was all the convincing I needed to commence yanking.  The fact that my husband also loves sharp Cheddar cheese was an added bonus.  And there you have it.  That is how the frittata and cornbread became my husband's bon voyage meal.

Fresh-picked onions and parsley

Baby Vidalia Frittata
Serves 6
2 tablespoons olive oil
4 baby Vidalia onions, thinly sliced (white and green parts)
8 large eggs, beaten
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup pre-shredded sharp Cheddar cheese
Fresh flat-leaf parsley, chopped

  • Move the oven rack to a position about 5 inches from the broiler. Heat the broiler.
  • Heat the olive oil in an ovenproof, nonstick 10-inch skillet over medium heat. I used my trusty cast iron skillet.  Add the sliced onions and cook, stirring often, for 6 minutes or until soft. Arrange the onions evenly over the bottom of the skillet.
  • Combine the eggs, salt and pepper in a medium bowl. Pour over the onions. Cook, uncovered, over low heat for 9 minutes.  The center of the frittata will still be wet.
  • Sprinkle the cheese over the top of the frittata and broil until the cheese is melted and the eggs are cooked, about 1 minute.
  • Sprinkle with the parsley before serving.
Note:  While this recipe says it serves 6, it does not.  My husband and I each ate a healthy portion.  So, we'll just say this serves 3-4 for dinner-sized portions.  When I make this again, I will add additional fresh veggies like asparagus, broccoli, peppers, etc. 
The onions, ready to get cookin'!

Chopped onions and eggs.

Sauteing the onions in olive oil.

Eggs have just been added.

Next up, broiler.

Out of the broiler and ready to be dressed.

All done.  Let's eat!

For anybody who is interested in this cookbook or Rebecca Lang, you can see her demonstrate a few of her recipes at Whole Foods, Johns Creek, on April 26th.  It costs $49 and includes a copy of her cookbook.

Here's a bit more info:
Quick Fix Southern: Homemade Hospitality in 30 Minutes or Less
Tuesday, April 26th

6:30 to 8:30pm $49 Demonstration

Y’all come and get it! Tonight’s class features recipes from Rebecca’s new cookbook, Quick-Fix Southern: Homemade Hospitality in 30 Minutes or Less. Mouthwatering meals can be prepared in a jiffy, thanks to Rebecca Lang’s tasty recipes that defy the notion that Southern cooking is a time-consuming endeavor. In addition to being quick without sacrificing flavor, each recipe is inviting, simple to make, and user-friendly – even for novice chefs. Rebecca, a popular cooking instructor, sprinkles in expert cooking tips and tidbits of Southern history, providing added spice to this evening’s class. Students will also be invited to join in and make “Rebecca’s Quick Icebox Pickles” to take home. A copy of Rebecca’s new cookbook is included in the price of the class.  MENU: Pickled Okra & Ham Wheels; Ribeyes with Bourbon Pecan Butter; Asparagus Bundles with Bacon; and Lazy Girl Berry Cobbler.

You can register for this event by clicking -->here<--.

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