[Jamestown1630]

This week: Toward the Perfect Hummus; and something different to do with onions – not really onion rings, not quite latkes!

(If you would like to be on or off of this weekly cooking thread ping-list, please send a private message.)

-JT

[Yaelle]

I had a procedure today and on a special diet and man I wish I could dive into your hummus above. It looks soooooo good.

I fell in love with falafels and hummus in college when I worked in an off campus medical facility right in the heart of a fun village. There was a little middle eastern stand right across the street. So easy to pop over for schwarma or falafel in pita.

Then in my decade as an expat FAR from ethnic food, I was absolutely thrilled when years into my stay a little lonly falafel stand popped up outside a department store in Zurich. I would take the train for 30 mins and walk as fast as I could down Bahnhofstrasse to that little stand, even in the snow, and eat that conconction dripping with tahini and hot sauce (from an almost unused hot sauce dispenser, Swiss don’t like spicy) standing right there. It was a little slice of “home” by way of the Middle East.

Ambitious to make it, JT, glad it turned out so nicely. One day I’ll try my hand. But there is so much good hummus all around here... somewhat of a good thing, somewhat not.... oh right this is food and food accessories only on this thread....

[mylife]

Mmmm Fried onions..

Chickpeas are not my cup of tea but olive oil, tahini, garlic and perhaps some sumac make this yummy.

I think you are correct that baking soda breaks down the beans.

The bread is key as well.

[Twotone]

I’m not big on hummus, but I can get on board with onions. This was from a King Arthur baking catalog...

Creamy Onion Shortcake

Delicious creamy herbed onions are spooned over biscuits and baked in the oven to make a lovely accompaniment to a roast, stew, or soup.

Onions:
4 tablespoons butter
5 cups (2 1/4 to 2 1/2 pounds) chopped onions
1/2 teaspoon salt
1/2 teaspoon each sage, thyme and rosemary, optional

Dough:
4 cups Unbleached All Purpose Flour
1/3 cup buttermilk powder
5 teaspoons baking powder
1 1/4 teaspoons salt
1/2 cup (1 stick) butter
2 cups milk

Topping:
3 large eggs
1 cup half and half
1/2 teaspoon salt
6 drops Worcestershire sauce

To prepare the onions: Sauté the onions, salt, and herbs in the butter until the onions are deep golden brown; set them aside. Preheat the oven to 400 F. Butter a 3 quart casserole or two 9” x 9” pans.

To prepare the dough: Whisk together the flour, buttermilk powder, baking powder and salt. Cut in the butter, mixing until coarse crumbs form. Add the milk and stir to moisten. Drop 1/4 cupfuls of dough evenly into the prepared pan(s).

To assemble the shortcake: Spread the onions over the dough. Whisk together the topping ingredients, and pour over the onions. Bake the smaller pans for 25 to 30 minutes, the larger pan for 35 to 40 minutes, until the edges start to brown and the top feels firm. A toothpick inserted into the center might not be dry, but shouldn’t have wet dough clinging to it. Remove from the oven, and serve warm. Yield: 18 servings.

[Bodleian_Girl]

Have you ever used an Instant Pot for beans?

[bgill]

That onion patty recipe is pretty much how I’ve made squash/onion patties. Just add some shredded zukes or yellow squash to the batter.

For onion rings, I only use flour, water and a bit of salt and sugar. No eggs. Eggs make the crust soft. Not adding eggs gives you an extra crispy crust. Use the same eggless batter for other fried veggies.

[lizma2]

I have a good friend who is Persian and if she invites me for dinner I’m so there!

Been food bored lately. Does anybody out there have any good middle eastern food recipe?? I never cooked it m.e. food but always wanted to.

My friend is working on collecting her best for me. If I try anything I love I’ll post it here.

[Deplorable American1776]

Thanks for the recipes...every recipes I’ve seen sounds delicious.

[Trillian]

I looked up the amish onion patties and they look so good! I love onions.

Amish Onion Patties

Ingredients
3/4 cup Gold Medal flour
1 tablespoon Domino sugar
1 tablespoon cornmeal
2 teaspoons Clabber Girl baking powder
2 teaspoons Morton salt ( adjust the salt to your family’s taste I only use 1 teaspoon)
3/4 cup TruMoo milk
2 and 1/2 cups chopped onions about 2 small onions
Wesson oil for frying

Instructions
Mix together dry ingredients
add milk and stir
batter will be thick
add onions and mix thoroughly
heat 1/2 inch oil in skillet over medium high heat
drop batter by tablespoons in hot oil
flatten slightly
brown on both sides until nice and crisp
2drain on paper towels as my son puts it now gobble them up

http://reciperoost.com/2016/11/30/ever-tasted-amish-onion-patties-wowsa/2/

[Trillian]

Warm Skillet Bread and Artichoke Spinach Dip

Ingredients
Bread Dough: (or use one loaf of frozen bread dough, thawed)

2 3/4 - 3 cups all-purpose flour
2 1/2 tsp active dry or instant yeast
1 tsp fine salt
1 cup milk, warmed but not hot
2 Tbsp vegetable oil or melted butter

Artichoke Spinach Dip:

4 cups loosely packed fresh baby spinach (or 1/2 of a 10 oz. package frozen spinach, thawed and drained)
170 ml jar of marinated artichoke hearts, drained and coarsely chopped (can also use regular canned artichokes, about 2/3 cup chopped)
4 oz cream cheese, at room temperature (1/2 a typical brick)
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic minced
1/2 tsp Sriracha sauce (or any “hot sauce” you like)
1/4 cup freshly grated Parmesan cheese
1/4 cup mozzarella, shredded plus more for topping
Salt and pepper

To serve:
1/4 cup mozzarella, shredded
Freshly ground pepper

Instructions
For making bread dough: (If using pre-made dough, skip ahead to make the dip and then Cutting/shaping dough below)
Add two cups of the flour to a large bowl of the bowl of a stand mixer fitted with a kneading hook. Add salt and combine. Warm milk to lukewarm. Stir in yeast and let stand a few minutes. Add yeast mixture to bowl, along with the vegetable oil or melted butter. Mix and add additional flour in 1/4 cup increments until a smooth dough forms. Knead until smooth. Transfer dough to an oiled bowl. Cover with plastic wrap and let rise until doubled, about 1 hour.
Make Dip: Meanwhile, place fresh spinach in a bowl with 1 Tbsp. of water. Cover tightly with plastic wrap and microwave on high for 1 minute. Remove from microwave, leave covered and let stand 15 minutes to cool. Drain spinach well and add to a medium bowl.
Add the remaining dip ingredients and mix until well combined. Cover and refrigerate until needed.
Cutting/shaping dough: Turn dough out onto a lightly floured cutting board. Using a sharp knife or bench scraper, cut the dough into 16 equal pieces. (I cut in half, then each piece in half, then repeat cutting each piece into equal parts until I have 16 pieces). Shape each piece into a ball by pinching the edges together underneath.
Generously butter an 8-inch cast-iron skillet. Find a bowl that is about 5 1/2-inches across the top, spray the outside with cooking spray and place it, top side down, in the center of the skillet. (*If you can’t find a bowl, take a sheet of tin foil and shape it into a tight circle about 5 1/2-inches around and 1 inch high and place it in the centre. Spray it with cooking spray.
Arrange the dough balls around the outside of the skillet, pushing them together as needed until they all fit. Brush dough balls generously with melted butter. Cover the skillet with plastic wrap and let rise until puffy, about 30 minutes.
Pre-heat oven to 375° with rack in center of oven. Remove bowl from center of skillet. Spoon prepared dip into the center space, pushing it right up to the edge of the dough. Sprinkle top of dip with additional mozzarella/Parmesan. Bake in the pre-heated oven for about 30 minutes, until rolls are golden and sound hollow when tapped and the dip is bubbly.
Remove from oven. Raise oven rack to the top third and switch oven to broil. Sprinkle the rolls with additional mozzarella cheese and return skillet to oven under the broiler, until the cheese and dip is browned.
Let skillet stand at least 5-10 minutes, or until just warm (not hot). Add a bit of freshly ground pepper on top, if you like. Do watch the hot skillet handle and wrap in a towel if it is still to hot to hold. Serve with a dip “knife” and let everyone serve themselves.

https://www.seasonsandsuppers.ca/warm-skillet-bread-artichoke-spinach-dip/

[MomwithHope]

Glad to quick get a picture of the last 3 of these before they got eaten. Picked some jalapeno gigantes. Stuffed with a 1 lb. tube of seasoned mild sausage, an 8 oz package of cream cheese and 1 cup of grated parmesan (I used parmensan/romano). Brown the sausage let drain briefly on paper towel. Add while warm to a bowl with the other ingredients. Mix well. Clean the peppers after cutting them in half. If you like them hot keep a few seeds in them. I cleaned ours thoroughly. Stuff after the filling is chilled, easier to pack it in. Wrap with a half slice of bacon. Bake on a rack over a cookie sheet at 325 for 45 minutes to an hour. Time varies depending on the pepper size and bacon thickness. Take out when the bacon is done. Yummy!!! I usually make up a batch of filling and today did the first 4 peppers out of the garden and easy to do some more this next week with the rest of the filling. It will keep just fine in the fridge.

[leaning conservative]

Can someone please tell me how to get the sticky glue residue off of glass & plastic? WHY DO MANUFACTURERS TORTURE US THIS WAY?????