onion | Pamela Toman

Kookoo Kadoo

A Persian zucchini frittata. Yes, it is as delicious as you expect Persian food to be -- an explosion of sour, sweet, savory, and floral flavors. A great choice for the summertime zucchini bounty, and also entirely feasible to prep ahead for a holiday meal.

Ingredients	Step
	Preheat oven to 375.
2 zucchini 2 yellow summer squash 2 t. salt	Grate, then sprinkle with salt. Toss to combine, then set in a colander over the sink. After letting it sit a bit, squeeze out as much water as possible -- first by hand, then via cheesecloth. This step is good to do slowly, while cooking the onion.
2 T. olive oil 1 onion, diced	Cook in small skillet until golden.
1 t. dried mint pinch of salt	Sprinkle on top of cooked onion and stir together.
2 garlic cloves, diced ⅓ c. dried tart cherries, chopped as needed zest of 1 small orange	In a large bowl (possibly with a lid), combine additional moist ingredients with the squash and onion. This mixture can go into the fridge overnight.
3 T. flour ¼ t. cinnamon ¼ t. turmeric ¼ t. ground dried rose petals ⅛ t. ground saffron ⅛ t. nutmeg ⅛ t. black pepper	Combine spices. This mixture can be stored overnight.
2 T. olive oil	Pour into an 8x8" pan, then use your fingers to coat up the sides of the pan.
	Toss together the vegetable and flour mixture until well-combined.
5 eggs, ideally room temperature	Whisk the eggs together, then stir them into the vegetable and flour mixture.
	Put the oiled pan in the preheated oven for 1 minute, making sure to set a timer. Then pour the batter into the hot pan and smooth it into an even layer.
1 T. olive oil	Bake in two sessions. First bake for 20 minutes, until mostly set. Remove the pan, make 3 cuts each direction to produce 16 pieces, and drizzle 1 T. olive oil into the dividing cuts. Then return to the oven for an additional 15 minutes, until fully set and crisp on top. Serve warm. (Cool or even cold leftovers are tasty too.)

Source: Eats Well With Others, originally from Naz Deravian's Bottom of the Pot

Turkish-style Carrots and Lentils

Easy peasy. I prefer French green lentils, but regular green (aka brown) lentils work fine too, and they're much easier to find. Black lentils are also reasonable to use.

Serve on its own, or possibly with a heavy grain like farro or barley. I served the first attempt with a green salad and focaccia (with Michael).

Ingredients	Step
1 c. lentils (green/brown/black) 3 c. water	Bring to boil, then reduce heat, cover, and simmer for 15 minutes. When done (they may still be slightly undercooked), strain into a colander set over a bowl -- we want to retain the cooking liquid.
oil 1 onion, sliced thin into half moons	Heat oil in large skillet. Cook until onion is tender.
½ c. mint	Chop.
1 t. ground coriander	Stir into onions.
4 cloves garlic, minced 1½ lb. carrots, sliced thin (about 4 cups) salt to taste	Cook, stirring for 2-3 minutes, until carrots begin to soften.
⅓ c. passata ⅔ c. water 1 t. sugar parcooked lentils enough water to cover the lentils (ideally the lentil cooking water) salt to taste half the mint	Stir in. Bring to a simmer. Simmer uncovered 15-20 minutes, until lentils are tender and most of the liquid has evaporated. Taste and adjust salt, then remove from heat.
half the mint	Sprinkle on top. Serve.

Source: Martha Rose Shulman (NYT Cooking)

Latkes

Serve with cranberry sauce, applesauce, and/or sour cream.

Can fry in morning & leave on paper towels at room temperature, then reheat on a cookie sheet at 400 degrees or under a broiler.

1½ pounds of potato serves 4 people.

Ingredients	Step
2 onions	Grate on a box grater. Squeeze excess juices out over sink.
3 lb. boiling potatoes	Grate on a box grater. Rinse & squeeze excess juices out over sink.
oil	Start heating oil in a skillet.
6 T. flour 1 t. salt 3 eggs	Combine, then mix in onions and potato.
	Fry.

Source: Aaron's Aunt Leah

Pamela Toman

Tag: onion

Kookoo Kadoo

Turkish-style Carrots and Lentils

Latkes

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