Lovin’ The Onion

Anyway you dice it (pun intended…sorry) a diced onion is faboo and a busy Mom’s friend in the torture chamber kitchen.  Onions are inexpensive, add a quick and easy blast of flavor, and can take a everyday jar of spaghetti sauce from boring to scoring.

A few tips from Ettore when dealing with the onion:

Chill the onion in the refrigerator before cutting, this will cut down on the tear inducing fumes.

You won’t go to kithchen jail for how you use different kinds of onions, but generally red onions are sweet and work great in salads, yellow and white onions work great for cooking.

USE A SHARP KNIFE

Cut onion on a cutting board and place cutting board on a wet towel to prevent the cutting board from slipping (there’s no vacation from safety).

Use your knuckles as your guide.

After slicing an onion, cut onion length wise to begin dicing.

The following salad recipe is a customer FAVORITE at my husband’s place, Ettore’s European Bakery and Restaurant.  www.ettores.com  It is simple and quick as well. Ettore recently taught a vegetarian cooking class for my Mom and her friends and even the carnivores in the group were raving about this salad. The following recipe serves just me when I am hungry, or 4-6 average adults.

Fresh Corn and Onion Salad

• 5 Ears of fresh corn or 2 cans of corn
• 1/2 red onion diced
• 1/2 cucumber seeded and diced
• 1 cup cherry tomatoes
• 2 Tbsp.  finely chopped cilantro
• 2 Tbsp. Sour Cream
• 1/3 Cup red wine vinegar
• 1/3 Cup Extra Virgin Olive Oil
• Salt and Pepper to Taste

Start by stripping the corn of kernels using a sharp knife.   Add corn to a large bowl.  Combine red onion, cucumber, cherry tomatoes, cilantro, sour cream, red wine vinegar, olive oil.  Using large fork and spoon toss ingredients.  Season with salt and pepper to taste.  Serve immediately, or chill and then serve. 

Have Fun and Happy Eating!

 

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