Bayless Creamed Onions and a Shopping List

I have a lot of cookbooks – a lot of cookbooks.  Some are well used, pages curled with splatters and stains, the cover taken off years ago.  Some remain pristine on the shelf because of overly complicated recipes or a lack wpid-20150529_163834.jpgof inspiration.  But when Rick Bayless’s new cookbook arrived in the mail the other day I quickly ripped though it and declared More Mexican Everyday a game changer.  I immediately saw how I could incorporate basics from the book into my cooking routine, had a million flags on recipes I wanted to try right away and was even more excited that I am going to get to eat at one of Mr. Bayless’s restaurants soon.  What I love most about this book is that it focuses on traditional mexican recipes but in a very approachable way with alternative ingredients suggested and swaps for more seasonal ingredients so you can use the same base recipe throughout the year.  It’s exactly the kind of instruction and support that I had hoped to bring with A Capitol Contessa.  Another exciting thing about this book is the focus on vegetable preparations.  Every fiesta friday that rolls around I struggle to come up with vegetable sides and instead often rely on the carb heavy rice and beans.  This book explores recipes with traditional mexican vegetables like chayote and tomatillos, as well as more innovative approaches to veggies like eggplant and artichokes.  These knob onions (as he describes them) are super quick and easy and could easily be mistaken for a standard creamed onion if not for the subtle flavor differences brough by charring the onions, the addition of aged mexican cheese and the chipoltes.  I think this would be a really fun change up on your thanksgiving table instead of the standard creamed onions but they are really terrific now when spring onions are super sweet and able to be found locally.  It’s totally up to you if you want to add heat to this – I think its terrific either way and not all Mexican food needs chili to power it.

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Bayless Creamed Onions (printable version at the end of the post)

Inspiration:  Rick Bayless’s More Mexican Everyday
Special Equipment:  none

  • 4 to 6 bunches of spring onions (Bayless calles them knob onions)
  • 2 tablespoons olive oil
  • 1/3 cup creme fraiche or mexican crema
  • 1 chopped chipolte chili or 1/4 teaspoon cayenne (optional)
  • 3 tablespoons grated queso anejo or another aged cheese like parmesan, something with a nutty flavor profile

wpid-20150529_170802.jpgPreheat your oven to 425 degrees.  To prep the onions you want to cut off the green parts right where it meets the white part.  Clean the white part, peeling off any brown or sad looking bits.  For the greens take about a 1/4 of the best looking ones and chop.  In a large skillet heat the olive oil over medium high heat.  Toss in the white onion parts and cook for approximately 5 minutes, tossing them around occasionally, until they are starting to brown.  Throw the skillet into the oven and cook for 15 minutes, tossing the pan every 5 minutes or so.  CAREFULLY (yes I did grab the pan and forget it was in the oven and burned my hand – thanks for asking) take the pan out of the oven and toss in the greens as well as the creme fraiche and chili if you choose to use it.  Salt and pepper the onions then toss with the grated cheese.

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Bayless Creamed Onions

  • Servings: 4-6
  • Time: 20 minutes
  • Print

Special Equipment:  none

  • 4 to 6 bunches of spring onions (Bayless calles them knob onions)
  • 2 tablespoons olive oil
  • 1/3 cup creme fraiche or mexican crema
  • 1 chopped chipolte chili or 1/4 teaspoon cayenne (optional)
  • 3 tablespoons grated queso anejo or another aged cheese like parmesean, something with a nutty flavor profile

Preheat your oven to 425 degrees.  To prep the onions you want to cut off the green parts right where it meets the white part.  Clean the white part, peeling off any brown or sad looking bits.  For the greens take about a 1/4 of the best looking ones and chop.  In a large skillet heat the olive oil over medium high heat.  Toss in the white onion parts and cook for approximately 5 minutes, tossing them around occasionally, until they are starting to brown.  Throw the skillet into the oven and cook for 15 minutes, tossing the pan every 5 minutes or so.  CAREFULLY take the pan out of the oven and toss in the greens as well as the creme fraiche and chili if you choose to use it.  Salt and pepper the onions then toss with the grated cheese.

For this week’s shopping list and menus I am trying to use more ingredients multiple ways so you can get a lot of use out of them.  I am hoping the more I do this the more natural it will become but bear with me!  Please send anything you would like to see on the menu and I will make sure to incorperate them.

Shopping List for June 5-19

Items are tagged with the day of the week they are used so if you don’t want to cook that day just scratch it off

  • 1 1/2 pounds boneless skinless chicken breasts (Mon)
  • unsalted butter (Mon)
  • 2 onions (Mon/Thurs)
  • 1 pound cremini mushrooms (Mon)
  • garlic (Mon/Thurs)
  • Marsala wine (Mon)
  • 8 ounces marscapone cheese (Mon)
  • dijon mustard (Mon/Wed)
  • parsley (Mon)
  • 12 ounces pasta (Mon)
  • 1 3/4 pounds green beans (Mon/Thurs)
  • 2 pork tenderloins (Wed)
  • coriander seeds (Wed)
  • 3 pints cherry tomatoes (Wed/Thurs)
  • basil (Wed)
  • white rice (Wed)
  • 2 pounds skirt steak (Thurs)
  • 1 jalapeno (Thurs)
  • cilantro (Thurs)
  • roasted peanuts (Thurs)
  • 1 orange (Thurs)
  • Sriracha (or other hot sauce) (Thurs)
  • fish sauce (Thurs)
  • sherry vinegar (or any other vinegar) (Thurs)
  • 1 lime (Thurs)

1 Comment

  1. Pingback: Peep my Cookbooks | A Capitol Contessa

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