/PRNewswire/ -- Beginning today, Vidalia onion enthusiasts around the country will be able to explore the history of Georgia's beloved state vegetable and the growing region that has made it so famous. The grand opening of the Vidalia Onion Museum is right in time for thousands of tourists attending the annual Vidalia Onion Festival. Today's Museum grand opening event and ribbon-cutting ceremony have drawn an all-star team of chefs, each of whom is creating a Vidalia onion dish for guests, including:
* James Beard Award-winning chef Jeffrey Buben of Vidalia restaurant in Washington, D.C.
* "Top Chef" Fan Favorite Kevin Gillespie of Woodfire Grill in Atlanta, Ga.
* Award-winning chef Gerry Klaskala of Aria restaurant in Atlanta, Ga.
* "Top Chef" contestant Tracey Bloom of Ray's at Killer Creek in Atlanta, Ga.
* "Southern My Way" cookbook author Gena Knox
Also participating in the museum opening ceremonies are Gary Black, Georgia Commissioner of Agriculture, and Wendy Brannen, Vidalia® Onion Committee executive director and museum chairperson. "We have worked for five years to unearth each unique layer of the Vidalia onion story and then portray those layers creatively for visitors," says Brannen. "When we first hired a museum consultant, they asked, 'Really, an onion museum?' But they quickly realized we're not just any onion, and this isn't just any story!" Brannen adds.
The Vidalia Onion Museum provides guests with an interactive, historical experience. The museum is filled with educational exhibits that highlight the sweet onion's economic, cultural and culinary significance. The Vidalia Onion Museum is located at 100 Vidalia Sweet Onion Drive and is open from 9 a.m. to 5 p.m. Monday-Friday.
In addition to the excitement of the museum's grand opening, the Vidalia Onion Festival takes place this weekend, drawing tens of thousands of people to Vidalia, Ga. Activities include pageants, parades, concerts, car shows, onion-eating contests and arts and crafts. For more information on the festival, visit www.vidaliaonionfestival.com.
The Vidalia® Onion Committee was established in 1989 as Federal Marketing Order No. 955. The order authorizes production research, marketing research and development, and marketing promotion programs. The VOC administers the order locally and consists of eight producer members and their alternates and one public member and an alternate. More information about the Vidalia® Onion industry may be obtained at VidaliaOnion.org.
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Showing posts with label onion. Show all posts
Showing posts with label onion. Show all posts
Friday, April 29, 2011
Tuesday, November 2, 2010
Creative Holiday Breads Are a Simple Update to Traditional Holiday Meals
(BUSINESS WIRE)--Holiday recipes have a way of transcending generations. Every year, relatives get together and anxiously await the aroma of their family’s own special take on stuffing, sweet potatoes or cranberry sauce. These recipes can lead to a bit of a cooking conundrum for creative chefs looking to bring something new and surprising to the table without disrupting family traditions.
“Breads are a great way to change up holiday meals. People have an emotional connection to family recipes, so you may not want to change any major meal items, but additional breads are always welcome at the table”
“Breads are a great way to change up holiday meals. People have an emotional connection to family recipes, so you may not want to change any major meal items, but additional breads are always welcome at the table,” said Diane McElroy, test kitchen manager for Fleischmann’s Yeast.
Cheesy Onion Rolls are a welcome update to the basic dinner roll – their appealing color will liven up any breadbasket. Looking to add some whole grains to your dinner table? 100% Whole Wheat Bread Sticks will do just that. These impressive looking twists are simple to make and fun to eat.
These recipes and more are available on www.breadworld.com. For baking tips, call the helpful staff at the Fleischmann’s Yeast hotline: (800) 777-4959. Hotline hours are from 9am to 4pm, CST; questions may also be submitted online at www.breadworld.com/Contact.aspx.
CHEESY ONION ROLLS
This recipe was entered in the DuQuoin State Fair (Illinois) and judged to be a winner.
Yield: 2 Dozen Rolls
Proof Time: 2 hours
Bake Time: 25 to 30 minutes
Ingredients
2 envelopes Fleischmann’s® Active Dry Yeast
1/2 cup warm water (100° to 110°F)
1/2 cup sugar
1 cup warm milk (100° to 110°F)
1/2 cup very soft butter
1-1/2 teaspoons salt
2 eggs
5-1/2 to 6 cups bread flour
2 cups shredded Colby Jack cheese blend
1/2 cup finely chopped onion
1/4 cup dried chives
1-1/2 teaspoons garlic powder
4 tablespoons mayonnaise
Directions
Combine yeast and warm water in a large mixing bowl. Let stand 5 minutes to soften yeast. Add sugar, milk, butter, salt, eggs and 3 cups flour. Beat for 3 minutes with electric mixer until smooth; gradually add remaining flour until a soft dough is formed. Turn out onto lightly floured surface and knead 6 to 8 minutes, or until dough is smooth and elastic. Place dough in greased bowl, turning once to coat. Let rise in a warm, draft-free place for 1 hour or until doubled in bulk.
Punch down and turn dough out onto a lightly floured surface and knead a few times. Let rest about 5 minutes. Combine cheese, onions, chives, and garlic powder in a bowl. Divide dough in half and roll each part out to a 15 x 12-inch rectangle. Spread each rectangle with 2 tablespoons mayonnaise and sprinkle with half of cheese mixture. Roll, starting at long side, and seal edges. Slice each roll into 12 slices and place (cut side up) in two well greased 13 x 9-inch baking pans (12 rolls per pan). Cover and let rise 45 to 60 minutes, until doubled in size.
Bake in preheated 375°F oven for 25 to 30 minutes, or until golden. Cool in pan 10 minutes. Serve warm.
100% WHOLE WHEAT BREAD STICKS
Yield: 16 long breadsticks or 32 short breadsticks
Prep Time: 30 minutes
Proof Time: 1 hours
Bake Time: 15 to 18 minutes
Ingredients
2-1/2 to 3 cups whole wheat flour
2 tablespoons vital wheat gluten
1/3 cup non-fat dry milk
1 envelope Fleischmann’s® RapidRise Yeast
2 teaspoons salt
1 cup water
2 tablespoons honey
2 tablespoons Mazola® Vegetable Plus! Oil
1 egg
1 egg white
Directions
Combine 1-1/2 cups flour, gluten, dry milk, yeast and salt in a large mixer bowl. Heat water, honey and oil to very warm (120 to 130°F). Add egg and water mixture to large bowl. Beat on medium speed of electric mixer for 2 minutes, scraping bowl frequently. Stir in enough remaining flour by hand to make a moderately stiff dough.
Turn out on lightly floured surface; knead until smooth and elastic, about 8 to 10 minutes. Cover and let dough rest 10 minutes.
Roll dough into 12 x 8-inch rectangle. Using a sharp knife, cut lengthwise into 16 strips. If shorter bread sticks are desired, cut each strip in half. Twist and place on greased baking pans. Note: strips can also be left flat or formed into bows, numbers, letters, knots or other decorative shapes. Cover and let rise until doubled, about 1 hour.
Combine egg white and 1 tablespoon water. Brush over bread sticks. Sprinkle with sesame seeds, garlic salt or coarse salt, if desired. Bake in preheated 375°F oven for 15 to 18 minutes. Remove from baking sheets immediately. Serve warm.
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“Breads are a great way to change up holiday meals. People have an emotional connection to family recipes, so you may not want to change any major meal items, but additional breads are always welcome at the table”
“Breads are a great way to change up holiday meals. People have an emotional connection to family recipes, so you may not want to change any major meal items, but additional breads are always welcome at the table,” said Diane McElroy, test kitchen manager for Fleischmann’s Yeast.
Cheesy Onion Rolls are a welcome update to the basic dinner roll – their appealing color will liven up any breadbasket. Looking to add some whole grains to your dinner table? 100% Whole Wheat Bread Sticks will do just that. These impressive looking twists are simple to make and fun to eat.
These recipes and more are available on www.breadworld.com. For baking tips, call the helpful staff at the Fleischmann’s Yeast hotline: (800) 777-4959. Hotline hours are from 9am to 4pm, CST; questions may also be submitted online at www.breadworld.com/Contact.aspx.
CHEESY ONION ROLLS
This recipe was entered in the DuQuoin State Fair (Illinois) and judged to be a winner.
Yield: 2 Dozen Rolls
Proof Time: 2 hours
Bake Time: 25 to 30 minutes
Ingredients
2 envelopes Fleischmann’s® Active Dry Yeast
1/2 cup warm water (100° to 110°F)
1/2 cup sugar
1 cup warm milk (100° to 110°F)
1/2 cup very soft butter
1-1/2 teaspoons salt
2 eggs
5-1/2 to 6 cups bread flour
2 cups shredded Colby Jack cheese blend
1/2 cup finely chopped onion
1/4 cup dried chives
1-1/2 teaspoons garlic powder
4 tablespoons mayonnaise
Directions
Combine yeast and warm water in a large mixing bowl. Let stand 5 minutes to soften yeast. Add sugar, milk, butter, salt, eggs and 3 cups flour. Beat for 3 minutes with electric mixer until smooth; gradually add remaining flour until a soft dough is formed. Turn out onto lightly floured surface and knead 6 to 8 minutes, or until dough is smooth and elastic. Place dough in greased bowl, turning once to coat. Let rise in a warm, draft-free place for 1 hour or until doubled in bulk.
Punch down and turn dough out onto a lightly floured surface and knead a few times. Let rest about 5 minutes. Combine cheese, onions, chives, and garlic powder in a bowl. Divide dough in half and roll each part out to a 15 x 12-inch rectangle. Spread each rectangle with 2 tablespoons mayonnaise and sprinkle with half of cheese mixture. Roll, starting at long side, and seal edges. Slice each roll into 12 slices and place (cut side up) in two well greased 13 x 9-inch baking pans (12 rolls per pan). Cover and let rise 45 to 60 minutes, until doubled in size.
Bake in preheated 375°F oven for 25 to 30 minutes, or until golden. Cool in pan 10 minutes. Serve warm.
100% WHOLE WHEAT BREAD STICKS
Yield: 16 long breadsticks or 32 short breadsticks
Prep Time: 30 minutes
Proof Time: 1 hours
Bake Time: 15 to 18 minutes
Ingredients
2-1/2 to 3 cups whole wheat flour
2 tablespoons vital wheat gluten
1/3 cup non-fat dry milk
1 envelope Fleischmann’s® RapidRise Yeast
2 teaspoons salt
1 cup water
2 tablespoons honey
2 tablespoons Mazola® Vegetable Plus! Oil
1 egg
1 egg white
Directions
Combine 1-1/2 cups flour, gluten, dry milk, yeast and salt in a large mixer bowl. Heat water, honey and oil to very warm (120 to 130°F). Add egg and water mixture to large bowl. Beat on medium speed of electric mixer for 2 minutes, scraping bowl frequently. Stir in enough remaining flour by hand to make a moderately stiff dough.
Turn out on lightly floured surface; knead until smooth and elastic, about 8 to 10 minutes. Cover and let dough rest 10 minutes.
Roll dough into 12 x 8-inch rectangle. Using a sharp knife, cut lengthwise into 16 strips. If shorter bread sticks are desired, cut each strip in half. Twist and place on greased baking pans. Note: strips can also be left flat or formed into bows, numbers, letters, knots or other decorative shapes. Cover and let rise until doubled, about 1 hour.
Combine egg white and 1 tablespoon water. Brush over bread sticks. Sprinkle with sesame seeds, garlic salt or coarse salt, if desired. Bake in preheated 375°F oven for 15 to 18 minutes. Remove from baking sheets immediately. Serve warm.
-----
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Click to read MORE news:
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Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
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Twitter: @FayetteFP
Thursday, October 29, 2009
Healthier Holiday Gatherings
(NAPSI)-The holidays don't have to be all about overindulging.
"A little planning can go a long way in helping you stay healthy and enjoy the holidays without regret," says Tammi Hancock, a registered dietitian. "An occasional small treat will help keep you from feeling deprived, but try to keep it to one per day."
Here are a few other tips and tricks to enjoying healthy and happy holidays:
• Don't Go Hungry: It's tough not to dive into the buffet or hit the appetizers hard if you're famished when you arrive at a holiday get-together. Try eating a filling and healthy snack such as apples with peanut butter before the event to help you avoid temptation and make healthier choices. Skip the buffet if you can; or try using a smaller plate so you don't feel tempted to pile it on or end up feeling deprived.
• Gifts From the Heart: Everyone enjoys a holiday cookie exchange or a homemade gift basket of goodies. This year, really wow them with cookies or gifts that are as healthy as they are tasty. It's easy to do with a few simple substitutions. Replace regular butter in your favorite holiday cookies and treats with lighter spreads such as Smart Balance® Butter Blend Stick; it has the same flavor and cooking qualities without all the saturated fat and cholesterol.
• Better Potluck: Instead of bringing a decadent treat or another trans fat-laden dip, lighten up; your friends and family will appreciate the taste and nutrition. Try switching to one of Smart Balance's new sour cream varieties to make great-tasting versions of your favorite dips. Along with great taste, you'll be adding vitamins D and E as well as calcium to the mix.
White Onion Dip
Serves 6; 2-tablespoon servings
2 cups Smart Balance Sour Cream and Omega-3s & Vitamins D and E
4 tablespoons of any Smart Balance milk variety
1 cup very finely chopped white onion
1 teaspoon Worcestershire sauce
2 teaspoons onion powder
2 teaspoons salt
Combine all the ingredients in a small bowl and serve with fresh veggies.
Chef's Tip: Save time before a party-prepare up to 2 hours in advance and refrigerate.
Per serving: 51 calories, 1 gram protein, 2 grams carbohydrate, 4 grams fat, 2.3 grams saturated fat, 0 grams monounsaturated fat, 0 grams polyunsaturated fat, 0 grams trans fat, 22 mg omega-3 fatty acids, 2 mg omega-6 fatty acids, 13 mg cholesterol, 215 mg sodium, 0 grams fiber.
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"A little planning can go a long way in helping you stay healthy and enjoy the holidays without regret," says Tammi Hancock, a registered dietitian. "An occasional small treat will help keep you from feeling deprived, but try to keep it to one per day."
Here are a few other tips and tricks to enjoying healthy and happy holidays:
• Don't Go Hungry: It's tough not to dive into the buffet or hit the appetizers hard if you're famished when you arrive at a holiday get-together. Try eating a filling and healthy snack such as apples with peanut butter before the event to help you avoid temptation and make healthier choices. Skip the buffet if you can; or try using a smaller plate so you don't feel tempted to pile it on or end up feeling deprived.
• Gifts From the Heart: Everyone enjoys a holiday cookie exchange or a homemade gift basket of goodies. This year, really wow them with cookies or gifts that are as healthy as they are tasty. It's easy to do with a few simple substitutions. Replace regular butter in your favorite holiday cookies and treats with lighter spreads such as Smart Balance® Butter Blend Stick; it has the same flavor and cooking qualities without all the saturated fat and cholesterol.
• Better Potluck: Instead of bringing a decadent treat or another trans fat-laden dip, lighten up; your friends and family will appreciate the taste and nutrition. Try switching to one of Smart Balance's new sour cream varieties to make great-tasting versions of your favorite dips. Along with great taste, you'll be adding vitamins D and E as well as calcium to the mix.
White Onion Dip
Serves 6; 2-tablespoon servings
2 cups Smart Balance Sour Cream and Omega-3s & Vitamins D and E
4 tablespoons of any Smart Balance milk variety
1 cup very finely chopped white onion
1 teaspoon Worcestershire sauce
2 teaspoons onion powder
2 teaspoons salt
Combine all the ingredients in a small bowl and serve with fresh veggies.
Chef's Tip: Save time before a party-prepare up to 2 hours in advance and refrigerate.
Per serving: 51 calories, 1 gram protein, 2 grams carbohydrate, 4 grams fat, 2.3 grams saturated fat, 0 grams monounsaturated fat, 0 grams polyunsaturated fat, 0 grams trans fat, 22 mg omega-3 fatty acids, 2 mg omega-6 fatty acids, 13 mg cholesterol, 215 mg sodium, 0 grams fiber.
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Friday, March 6, 2009
Onions Offer Everyday Dishes Something Extra
(NAPSI)-One easy way to add a zesty burst of flavor to any meal is to slice up an onion. The inexpensive and versatile vegetable offers subtle variations of its tantalizing flavor during different seasons.
In spring and summer, the flavor of onions is milder as the vegetables have a higher water content, which is noticeable by their light-colored, thin skin.
That difference may be deliciously evident in this warm-weather meal--Stuffed Panini with Sautéed Onions. To vary the flavor, caramelize or grill the onions.
Stuffed Panini with Sautéed Onions
(Makes 4 servings)
2 medium to large onions, peeled and trimmed
3 tablespoons olive or vegetable oil
4 to 8 ounces sliced deli chicken or shredded leftover chicken
1 large red bell pepper, halved, seeded and sliced or 1 large tomato, sliced
2 cups fresh spinach
4 seeded burger buns or other large round rolls
4 slices Swiss cheese
Dry crumbled basil, to taste (optional)
Slice onions into rings and sauté in oil over medium heat for 10-12 minutes or until tender. Layer chicken, bell pepper (or tomato slice) and spinach leaves evenly onto bottoms of the 4 buns. Top each bun with sautéed onions, cheese and basil. Close buns. Place one sandwich at a time into preheated panini maker or other hinged contact grill (may fit two at a time with larger grill). Grill 10 to 12 minutes or until golden, hot and melted.
Note: If you don't have a hinged grill, cook sandwiches over medium-low heat about 10 minutes in a preheated, oiled heavy skillet, with another skillet pressing down on top. Watch the top pan as the buns cook. As the cheese melts, the buns may slide and the top pan may need to be stabilized.
More information and recipes are available at the National Onion Association Web site at www.onions-usa.org.
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In spring and summer, the flavor of onions is milder as the vegetables have a higher water content, which is noticeable by their light-colored, thin skin.
That difference may be deliciously evident in this warm-weather meal--Stuffed Panini with Sautéed Onions. To vary the flavor, caramelize or grill the onions.
Stuffed Panini with Sautéed Onions
(Makes 4 servings)
2 medium to large onions, peeled and trimmed
3 tablespoons olive or vegetable oil
4 to 8 ounces sliced deli chicken or shredded leftover chicken
1 large red bell pepper, halved, seeded and sliced or 1 large tomato, sliced
2 cups fresh spinach
4 seeded burger buns or other large round rolls
4 slices Swiss cheese
Dry crumbled basil, to taste (optional)
Slice onions into rings and sauté in oil over medium heat for 10-12 minutes or until tender. Layer chicken, bell pepper (or tomato slice) and spinach leaves evenly onto bottoms of the 4 buns. Top each bun with sautéed onions, cheese and basil. Close buns. Place one sandwich at a time into preheated panini maker or other hinged contact grill (may fit two at a time with larger grill). Grill 10 to 12 minutes or until golden, hot and melted.
Note: If you don't have a hinged grill, cook sandwiches over medium-low heat about 10 minutes in a preheated, oiled heavy skillet, with another skillet pressing down on top. Watch the top pan as the buns cook. As the cheese melts, the buns may slide and the top pan may need to be stabilized.
More information and recipes are available at the National Onion Association Web site at www.onions-usa.org.
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Tuesday, January 1, 2008
Onion Pie
I enjoyed reading about Pascal's Bistro. I haven't been there in quite some time and had let it slip from my mind. I'm definitely going to have to visit soon as I love the pasta buffet! I was reminded of another restaurant I love while reading the Fayette Front Page. There is an ad for the Village Cafe. I ran over and picked up a couple of gift certificates for Christmas presents. Everyone loved them! I wish I'd had the foresight to save one for myself.
The following recipe was given to me by a gentleman I used to work with. He said it is, and I quote, "best when served with cold beer." I believe I would prefer a nice salad and possibly some homemade tomato or vegetable soup. To each their own!
Art's Onion Pie
1 frozen pie shell
2 lbs. onions, sliced
3 eggs, beaten
1 stick butter
1 cup sour cream
Tabasco sauce to taste
salt and pepper to taste
grated Parmesan cheese to taste
Saute the onion in butter. Combine eggs and sour cream. Add to onion (if you opt to cut back on the butter, this is the perfect time to do so!). Season with Tabasco, salt and pepper to taste. Pour in pie shell. Bake at 450 degrees for 20 minutes. Reduce heat and bake at 325 degrees for 20 minutes. Add grated cheese to top for the last 5 - 10 minutes to melt.
You may want to add some other items including cooked spinach or broccoli, sauteed mushrooms, cheddar cheese, celery, grated carrots, sausage, hamburger or other meats. The variations are many.
You may want to try cooking at 350 degrees for 35 - 40 minutes rather than trying to change the temperature mid-stream. The important thing is to ensure that your eggs are cooked thoroughly.
- Cindy B.
The following recipe was given to me by a gentleman I used to work with. He said it is, and I quote, "best when served with cold beer." I believe I would prefer a nice salad and possibly some homemade tomato or vegetable soup. To each their own!
Art's Onion Pie
1 frozen pie shell
2 lbs. onions, sliced
3 eggs, beaten
1 stick butter
1 cup sour cream
Tabasco sauce to taste
salt and pepper to taste
grated Parmesan cheese to taste
Saute the onion in butter. Combine eggs and sour cream. Add to onion (if you opt to cut back on the butter, this is the perfect time to do so!). Season with Tabasco, salt and pepper to taste. Pour in pie shell. Bake at 450 degrees for 20 minutes. Reduce heat and bake at 325 degrees for 20 minutes. Add grated cheese to top for the last 5 - 10 minutes to melt.
You may want to add some other items including cooked spinach or broccoli, sauteed mushrooms, cheddar cheese, celery, grated carrots, sausage, hamburger or other meats. The variations are many.
You may want to try cooking at 350 degrees for 35 - 40 minutes rather than trying to change the temperature mid-stream. The important thing is to ensure that your eggs are cooked thoroughly.
- Cindy B.
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