Green onions

Green onions are on sale today and tomorrow at the local farmer's market for 10 bunches for a dollar! And they're big. I bought 10 today and probably will buy 10 more tomorrow to make a green onion soup.

Medicinally, I'm not sure if they keep vampires away--although I haven't seen any since I ate some--but they sure do keep women away.

Obviously you need to court goth women more.

http://www.youtube.com/watch?v=U-7QSMyz5rg

Booker T, Steve Cropper, Duck Dunn - brings back Memphis memories.

One of my favorite uses for green onions is:

CHICKEN SCALOPINE

4-8 tablespoons butter, divided (butter is important – do not substitute margarine)
12 oz sliced fresh mushrooms
6-8 boneless, skinless chicken breasts, pounded flat to about 1/2 inch
2-3 bunches of thin sliced green onions
1 cup chicken stock (home made, prepared or reconstituted stock is much better than bouillon cubes)
1/2 bottle dry white wine
1 cup heavy or whipping cream
Salt & pepper to taste

1. Melt 2 tablespoons of butter in large non-stick frypan. Sauté mushrooms until tender and any liquid has evaporated for pan; set aside.
2. Turn up heat on burner and melt 2 more tablespoons butter in same frypan. Depending on the heat of the burner, a bit of olive oil can be added to prevent the butter from burning (a hotter frying pan helps with the browning). Cook chicken breasts on both sides until golden brown (this browning is important, as it adds to the color and flavor of the sauce); remove from pan; set aside. Repeat this as necessary, depending on the size of the pan and number of chicken breasts.
3. Add sliced green onions to pan and sauté until tender.
4. Add wine to pan, bring to boil, stirring to de-glaze the pan and dissolve the golden brown crusties that formed when cooking the chicken.
5. Add chicken stock and stir-cook until mixture is reduced by half. Add cream to pan. Cook and stir until slightly thickened. Add salt and pepper to taste. Return mushrooms and chicken to sauce in pan. Reheat to serving temperature.

Serve over pasta (angel hair, spaghetti or linguini).
Accompany with the same or similar wine used to cook with (un-oaked Chardonnay works great with this).
Makes 6 to 8 servings.

NOTE: For reduced fat version, use non-fat cooking spray to cook the onions and chicken, but use 1 Tbsp. butter for the mushrooms. Also substitute 1 can cream of mushroom soup for whipping cream.

Maybe I'll try this with my leftover turkey. I cooked a fresh turkey on Wednesday (good price on them at Costco--0.39/lb).

Naturally, after I bought the turkey on Sunday my week filled up with commitments every day and some evenings through Saturday. Not a terribly bad thing for a frozen turkey, but a fresh one.... I thought I had time to get the turkey cooking Wednesday afternoon, but had forgotten about a commitment to lecture on how to get published to the Women in Communication organization.

My solution was to enlist my wife to leave work around 2:30 and turn on the oven. Now, my favorite wife doesn't cook, so when I showed her how to work the oven, she dutifully wrote down all the instructions on a pad. Very complicated instructions, too: "Push 'Bake,' push 'Temp,' put turkey in oven." Didn't even have to set the temperature--the default is 350F. She likes to brag now that she worked the oven and helped cook the turkey.

[Jenise]

Edith doesn't cook at all? I knew you did a lot of the cooking 'round the house, but didn't realize you did all of it. Nice score on the onions.

100 percent. Her cooking is a bowl of cereal. Or if she's feeling brave, a three-minutes-on-high recipe. OTOH, she does all the taxes and paperwork stuff.

Seems like a more than fair trade to me.

Me, too. I made scallion soup (I've got plenty) tonight to go with some turkey sandwiches on pumpernickel.