Alliums ...
allium |ˈalēəm|noun ( pl. -ums)a bulbous plant of a genus that includes the onion and its relatives (e.g., garlic, leek, and chives). • Genus Allium, family Liliaceae (or Alliaceae).ORIGIN early 19th cent.: Latin, literally ‘garlic.’
well, not much for that - though I have made pickled garlic before. I do like all alliums - some more than others, so perhaps I'll try to use one I've never used before, but that's likely to be difficult - what haven't I used? Research is in order. I realize nothing is growing out there right now, but ... well not really, I have a few onions growing in the back garden - just like those pictured here. I may not use them because - well, I've had them before.
It's time to break out the books and see what I can come up with. Fingers crossed.
Pic: scallions from my garden last summer. Grown from the root end of scallions purchased from the store - cool. Now that's some recycling.
From the Counter
400 degrees
Needs time to chill - so keep that in mind
Also take puff pasty out and thaw according to directions
yield = 8 (can half recipe of course)
4 Granny Smith Applies, cored, peeled and chopped
1 T Lemon Juice, fresh
4 T Brown Sugar
3/4 c Sugar
1/2 t kosher salt
1/2 t cinnamon
1/4 t nutmeg, freshly grated
Frozen puff pastry, thawed according to package
Saute all, excepting puff pastry, the above until apples are softened (and the kitchen smells wonderful). Can be made a day ahead (if you forgot to take the puff pastry out of the freezer).
Roll out each sheet of puff pastry until approximately 1/8" thick. Divide into four squares. Place apples on half of each of the four squares. Fold the pastry over the filling and seal edges with a fork. Rub a little H2O on each and sprinkle with cinnamon sugar (what ever proportion works). Bake at 400 degrees for 20-25 minutes or until lightly tan and puffy.
vvg
Since the only way I can eat apples now is cooked (thank you allergies), this is one of my favorite ways. mmmm. These remind me of the fried pies my grandmother used to make for us.
Source: Chow with modification from Cook's Illustrated's Baking Illustrated
