Thread: What is your favorite veggie?

Originally Posted by dreams.

It leaves a very bad smell after.

luckily, i have a zeal for hygiene that only someone with OCD can appreciate. i am careful about offending others with the odor.

Originally Posted by winston53660

I was going to say "even ice cream" but ya know it, onion ice cream might not be such a bad idea.

I like green tea ice cream and some people like red bean ice cream. So ya never know.

as much as i love onions, i am skeptical that the vegetable would pair well with ice cream.

lol

Originally Posted by Helix

luckily, i have a zeal for hygiene that only someone with OCD can appreciate. i am careful about offending others with the odor.

Only women are attracted to l'odeur de l'oignon.

Originally Posted by Daktoria

Only women are attracted to l'odeur de l'oignon.

microwave a burger with onions and see if that's true, lol.

not that i did that or anything. and then spent a month apologizing.

Originally Posted by Helix

as much as i love onions, i am skeptical that the vegetable would pair well with ice cream.

lol

I'm willing to give it a try:

Red wine, onions, balsamic vinegar — they're strange, savory foils that veil the orange heart of this ice cream and render it mysterious. Perhaps the oddest thing about this recipe is that it comes out looking almost exactly like coffee ice cream. Pranksters, take note. The recipe is adapted fromA Passion for Vegetables by Paul Gayler (Lyons Press, 2003).
Enlarge

T. Susan Chang for NPR

Makes about 1 quart
1/2 cup thinly sliced onions
2 tablespoons unsalted butter
1/2 cup sugar
2/3 cup red wine
Juice and grated zest of 1 orange
4 large egg yolks
1 large egg
2 cups milk
1/2 cup heavy cream
1 tablespoon balsamic vinegar
Put the onions in a pan of boiling water, simmer for 5 minutes, then drain. Repeat, then dry well on a kitchen towel. Melt the butter and 1/4 cup of the sugar gently in a heavy pan, add the onions and cook for 15 to 20 minutes, stirring occasionally, until caramelized to a deep brown color (take care — the color will turn quickly at the end and may burn if you don't watch it). Add the red wine, orange juice and zest and boil until reduced by half.
Whisk the egg yolks, whole egg and the remaining sugar together until the mixture is thick and pale yellow. Add the milk and cream to the onions and bring to a boil, then pour over the egg mixture little by little, stirring. Return to a clean pan and cook over a gentle heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of a spoon. Be careful not to let it boil. (Just before it boils, you may see some of the following signs: tiny bubbles around the edge of the pan; a dull, quiet, suppressed boiling sound beneath the surface, like a teakettle before it whistles; a faint heaving and expansion of the surface. If you detect any of these signs, pull the pan off the flame right away.)
Strain the mixture into a clean bowl and stir in the balsamic vinegar. Cool the ice cream quickly by standing the bowl in a larger bowl of iced water and stirring until cold (even better, pour the ice cream into a sturdy freezer bag and cool the bag in the iced water). Churn in an ice-cream maker until the mixture resembles semi-whipped cream, then freeze until firm.

Recipe: Caramelized Onion And Balsamic Ice Cream : NPR

Originally Posted by winston53660

Be careful not to let it boil. (Just before it boils, you may see some of the following signs: tiny bubbles around the edge of the pan; a dull, quiet, suppressed boiling sound beneath the surface, like a teakettle before it whistles; a faint heaving and expansion of the surface. If you detect any of these signs, pull the pan off the flame right away.)

ONLY WOMEN ENJOY THE SMELL OF ONION!

fry up some onions with bacon bits? Your nose will overdose in bliss.

Corn on the cob. With lots of butter and a sprinkling of salt. Cob on a stick like I used to get at the fair!

Oh gawd. I think I may finally become a veggie lover.

Originally Posted by Enola

For me....ARTICHOKES!!!! Fixing one now. YUM YUM YUM!!

Saw this pass by earlier today and immediately thought, ARTICHOKES!! Didn't even open it because I figured few had ever heard of them. *What* was I thinking??

I like 'em several ways.

Stuffed with Italian breadcrumbs and Parmesan moistened with chicken boullion. (I boil them in water about half-way up and put them in foil dresses so the breadcrumbs don't get wet. They're easier to get out that way -- and to store.)

Also like them just cooked plain with a Parmesan/Chicken Boullion "dipping sauce." Or dipped in Mayo.

Heavenly!!!!! (No WONDER I like ya', Enola!!)

Originally Posted by MaggieD

Saw this pass by earlier today and immediately thought, ARTICHOKES!! Didn't even open it because I figured few had ever heard of them. *What* was I thinking??

I like 'em several ways.

Stuffed with Italian breadcrumbs and Parmesan moistened with chicken boullion. (I boil them in water about half-way up and put them in foil dresses so the breadcrumbs don't get wet. They're easier to get out that way -- and to store.)

Also like them just cooked plain with a Parmesan/Chicken Boullion "dipping sauce." Or dipped in Mayo.

Heavenly!!!!! (No WONDER I like ya', Enola!!)

Next week at farmers market, I will get another one and do what you do!!!
Except try mixing just a dab of grey poupon in with the mayo, a spritz of lemon juice or lemon pepper, some garlic and whip it all up to dip the leaves in. That is what I did tonight. DOUBLE yum yum yum!!

I like ya too, Mags. I loves all of ya's. Well...most of ya's.