[teamfat]

If memory serves me correctly, this family of ingredients has not yet been featured in the 4 years of this challenge series.

Yep. Garlic. Leeks. Shallots. Onions. Various sizes and shapes, sweet Walla Walla, Vidalia or your basic yellow onion. Green onions, scallions, spring onions, whichever name you use. These are ubiquitous in so many cuisines, from the classic American deep fried onion rings, crispy shallots topping that lemongrass beef, classic French onion soup. Slow roasted garlic in butter spread on a slice of freshly baked bread. Stir fried eggplant in a spicy garlic brown sauce.

Let's start out Year 5 with dishes honoring all forms, turning allium into yum yum.

mjb.

 

[butzy]

I like this one!
Straight up my alley

 

[koukouvagia]

I don't know a single person who has an excuse not to enter this one. Yeehaw!

 

[maryb]

I see onion rings lol which I absolutely suck at making!

 

[phatch]

Coincidentally, my menu plan for today is Vichysoisse. Trying to escape some heat by eating cool and cooking early. This is a 1.5 x batch, recipe from the 75th Anniversary edition of The Joy of Cooking.

I coached my daughter through this recipe, one she fell in love with after wisdom tooth removal. It met all the requirements for eating after oral surgery. Cold, smooth, no chewing and good. The arms and hands you see are hers.

Yes, I got her to work on the board with the trimming the next leek.

Saute in butter

Slice potatoes.

There's a simmer picture that sort of shows its uploaded. Probably take another edit to get it work right.

Puree.

Chill with a 2 liter ice bullet.

Service picture to come.

 

[phatch]

Adding a bunch of pictures is a little wonky on the new site.

 

[planethoff]

Congrats on the win @teamfat I am going to try to replicate those eggs. They looked phenomenal. To top it off, the theme you picked is probably the number one ingredient in almost everything I normally cook. This is exciting. Can't wait to see what everyone comes up with

 

[morning glory]

If memory serves me correctly, this family of ingredients has not yet been featured in the 4 years of this challenge series.

View attachment 63557 Yep. Garlic. Leeks. Shallots. Onions.

I'm loving this! 'The Stinking Rose'; I never heard that expression before. I will try to do it justice!

 

[butzy]

I give you my multi purpose onion tomato relish (made on 1 August, my time zone, so should count)

Fryong onions in olive oil

Garlic and tomatoes are ready to join:

Okay, maybe some more tomatoes (the garlic is somewhere underneath)

And simmering all together (also added is some of my Burmese chili-garlic sauce out of the vinegar challenge)

And it's ready:

Served with chicken:

Or even as sauce on a pizza

 

[kimmit]

Good old-fashioned leeks with mustard dressing: Steam leeks which have been cut into lengths the size you like; hard boiled eggs; Mix together some dijon mustard and white wine vinegar and the yolks from the hard boiled eggs; drain the leeks very well and transfer to serving dish and mix with the dressing whilst still warm. Finely grate or chop the egg white and mix with chopped parsley and scatter over the leeks. When I did this for a party once, I decorated the top with chopped egg white, chopped parsley and chopped yolks from hard boiled eggs, each in 3inch sections (if that makes sense)?

 

[millionsknives]

I made garlic scape butter a couple weeks ago. I have sticks of it in my freezer. I made this biscuit with cheddar and garlic scape butter.

 

[morning glory]

Good old-fashioned leeks with mustard dressing: Steam leeks which have been cut into lengths the size you like; hard boiled eggs; Mix together some dijon mustard and white wine vinegar and the yolks from the hard boiled eggs; drain the leeks very well and transfer to serving dish and mix with the dressing whilst still warm. Finely grate or chop the egg white and mix with chopped parsley and scatter over the leeks. When I did this for a party once, I decorated the top with chopped egg white, chopped parsley and chopped yolks from hard boiled eggs, each in 3inch sections (if that makes sense)?

Wonderfully retro. i remember making something similar back in the early 80's. There are so many forgotten classics.

 

[planethoff]

I'm loving this! 'The Stinking Rose'; I never heard that expression before. I will try to do it justice!

There is a very well known restaurant in San Francisco (and now Beverley Hills) by that name. Gilroy,CA just to the south is the garlic capital of the US. Their annual garlic festival is epic. I am doing my first entry on The Stinking Rose's signature dish.

 

[planethoff]

40 Clove Chicken. This is not a drill. This is for real.

There is literally 40 cloves in this dish.

I browned chicken and braised in wine and homemade chicken stock.

Then braised with carmalized garlic and homemade chicken stock, rosé, and dry sherry.

Oh yeah, some Rosemary too

Then, reduced liquid. Added cream

Bliss. Wow. This was good.

 

[teamfat]

Just a few days into it and already some wonderful posts. I want some of that chicken with a couple of those biscuits on the side!

mjb.

 

[teamfat]

Dinner tonight, that leek from the picture poached in butter and white wine with some bacon crumbles, and a ribeye steak.

 

[butzy]

I've had something in my mind for a while now, and this seemed a good occasion to make it:
Onion Bomb (inspired by Steven Raichlen)

I took an onion and sliced it lengthwise and took the layers apart, taking care to keep the sizes together:

I cut up some of the remainder of the onion and added it to some ground meat.
The other ingredients there were garlic, nasi goreng spices, chili powder and kecap manis

Mixed it all and filled the onion

And wrapped with bacon (I only had shoulder bacon, so I used that)

They went on the smokey mountain, together with a whole onion as experiment

There was still some onion left, so I fried it up.
I was tempted to put bacon with it, but figured that could mean a bacon overdose
I did add garlic and fresh chili pepper though

Checking the WSM after a good hour

And ready...

The garden peas were added to the fried onions and topped with a asian vinaigrette (similar to the one I made for the vinegar challenge).
On the side were pickled onion and cucumber (also from the vinegar challenge)

I still have one left-over onion bomb and that whole onion.
They will somehow appear in a next entry

 

[morning glory]

40 Clove Chicken. This is not a drill. This is for real.

A dish I know well! But not from that restaurant in San Francisco which you mentioned earlier (and which I would like to visit). I know of it from back in the 70's in the UK. I think it may be a classic French dish. Your rendition looks great!

 

[phatch]

The vichyssoise and a baguette with some boursin cheese. I let my kids pick serving containers. They wanted large servings.

 

[phatch]

A grilled salad of zucchini, green onion, shaved carrot, artichoke heart, tomato, black olive, and halloumi cheese.

Dressed with zest and juice of a lemon, tahini, garlic, Dijon mustard, za'atar, olive oil, salt and pepper.

Accompanied with some hummus (including garlic) and pita.