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stuffed onions from Pyles new book

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xposted mc (got the xml format)

 

caramelized onions stuffed with sweet potato and white bean ragout

 

I haven't bought the book yet. We looked at it and wondered how we could get

more help in the kitchen to make some of these things. I'll probably buy it

anyway. Usually do!

 

* Exported from MasterCook *

 

Caramelized Onions Stuffed With Sweet Potato White Bean Ragout

 

Recipe By :Chef Stephan Pyles

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes Meatless

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 large sweet onions (3-inches wide) -- unpeeled

12 ounces sweet potato -- peel and finely dice

2 tablespoons olive oil

1/2 yellow onion -- diced

4 garlic cloves -- minced

1 jalapeno chile pepper -- seeded and minced

1/2 cup white wine

1/2 cup Pyles' White Beans -- see recipe

1 roasted red bell pepper -- peeled, seeded, diced

1/4 cup toasted pumpkin seeds

1 tablespoon chopped fresh marjoram leaves

1 tablespoon chopped fresh parsley leaves

1 teaspoon chopped fresh thyme leaves

1/4 cup fresh bread crumbs

1/4 cup grated Romano cheese

Salt -- to taste

 

Preheat oven to 375F.

 

Place the sweet onions in a roasting pan and roast in the oven for 1 1/2 hours.

Remove from the oven and let sit until the onions are cool enough to handle.

Peel the onions and cut about 1 inch off the tops and enough from the bottoms

that the onions will sit upright. Using a paring knife, extract the flesh from

the center of the onion, leaving the edges about 3/8 inch thick. (Save the flesh

to make stock or soup.)

 

Bring a saucepan of salted water to a boil and blanch the sweet potato for 1

minute. Drain and set aside.

 

Preheat the broiler. In a large saute pan, heat the olive oil until lightly

smoking. Add the diced yellow onion and saute over high heat for 3 minutes, or

until golden brown, stirring occasionally. Add the garlic and chili and saute

for 1 minute longer. Add the wine and deglaze the pan. Reduce the liquid for 2

minutes, or until the mixture is almost dry. Add the blanched sweet potato,

beans, peppers, pumpkin seeds, marjoram, parsley and thyme, and heat through.

Add the bread crumbs and cheese, stir to combine, and season with salt.

 

Stuff the onions with this mixture, place under the broiler, and cook for 5

minutes, or until the top of the stuffing turns brown. The onions can be

prepared 1 day ahead, but should be warmed for 10 minutes in a 350-degree oven

before broiling. This recipe serves six persons.

 

Description:

" Vegetarian stew in an onion bowl "

Source:

" Southwestern Vegetarian (Clarkson Potter) "

 

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 211 Calories; 7g Fat (30.0% calories from

fat); 6g Protein; 29g Carbohydrate; 6g Dietary Fiber; 5mg Cholesterol; 83mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 5203 0 0 0 0 0 0 0 -9410 1215 875 1036 1492 0 0 0

 

 

* Exported from MasterCook *

 

Pyles' White Beans

 

Recipe By :Chef Stephan Pyles

Serving Size : 6 Preparation Time :0:00

Categories : Beans

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup dried white beans soaked overnight and

drained

6 cups vegetable stock or water

Salt -- to taste

 

Rinse the beans and place in a saucepan. Add the vegetable stock or water and

bring to a boil over high heat. Reduce the heat and simmer until tender, 45

minutes to 1 hour. Add salt during the last 15 minutes or so of cooking.

 

Description:

" Vegetarian navy beans "

Source:

" Southwestern Vegetarian (Clarkson Potter) "

Yield:

" 1 cup "

 

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 58 Calories; trace Fat (3.4% calories

from fat); 4g Protein; 11g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 10mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat.

 

 

Nutr. Assoc. : 4214 1582 0

 

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