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Onions, Onions, Onions offers an exciting and eclectic mix of traditional and contemporary, subtle and spicy recipes for the humble and glorious onion. Rosemary Moon's recipes maximize this economical ingredient that is always on hand, whether plain white cooking onions or the more exotic varieties now available.
Beginning with a history of the onion, the book also includes:
Onions, Onions, Onions offers dishes for the ever-versatile onion from around the world: from the Thai-influenced Lemongrass, Cilantro and Onion Stuffing to Mediterranean fare such as Pasta with Onions, Clams and Tomato, to classic home cooking like Chicken and Onion Pot Roast. Make delicious chutneys, salsas and sauces or transform a meal from simple to spectacular with Onion and Saffron Risotto, Onions Braised in Balsamic Vinegar or Shallot Caesar Salad.
Onions here are also given the starring role in rich soups, Roasted Red Onion and Pepper Soup, Onion or Squash and Coconut Soup.
Onions, Onions, Onions also includes many breads and other baked goods: Onion and Pecan Bread, Roast Red Onion and Thyme Bread and Red Pesto and Red Onion Sticks. Not your usual onion roll.
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Rosemary Moon is a popular writer on food and nutrition. Her career has involved running a delicatessen, teaching specialty cooking and contributing to television and radio programs. She has written and edited several cookbooks. She lives in England.Excerpt. © Reprinted by permission. All rights reserved.:
Spiced Onion Rice Noodles with Peanut Sauce
My version of Singapore street food - I've added a salad garnish at the bottom of the bowl, so do sit down to eat this!
Serves 4 to 6 Preparation time: 15 minutes Cooking Time: 5 minutes
2 shallots, chopped
1 red chile, seeded and chopped
2/3 cup (150 ml) dry-roasted unsalted peanuts
1/3cup (80 ml) coconut milk or cream
1 cup (250 ml) water
2 tablespoon (25 ml) peanut oil
1 teaspoon (5 ml) turmeric
1 teaspoon (5 ml) crushed lemongrass paste or 1 stalk lemongrass, bruised and chopped fine
9 oz (250 g) medium rice noodles
6 scallions, trimmed and chopped fine
1 tablespoon (15 ml) peanut oil
1 cup (250 ml) peeled shrimp
1/2 teaspoon (2 ml) mild chili powder
Chopped scallions and crushed peanuts or shrimp to garnish
Shredded crisp lettuce to serve
Prepare the sauce. Blend the shallots, chile, peanuts, and coconut to a thick paste with about half the water. Heat the oil in a small pan, add the tumeric and lemongrass, and cook for a few seconds. Stir in the paste and the remaining water, then bring to a boil. Add a little salt if necessary, then keep warm until required.
Break up the noodles in a large bowl, pour boiling water over them and leave to stand for 5 minutes.
Cook the scallions in the oil for a few seconds, then add the shrimp and chili powder. Continue cooking until the shrimp are piping hot.
Drain the noodles then add them to the onion and shrimp and finally toss them in the peanut sauce. Garnish and serve on a bed of shredded lettuce.
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