Cream
Cheese and Scallion Scrambled Eggs
(Recipe
courtesy of Georgia Downard)
Prep
Time: 5 minutes
Cook
Time: 10 minutes
Yield:
4 servings
3
tablespoons unsalted butter
2/3
cup minced scallions
8
large eggs
4
ounces cream cheese, cut into bits and softened
Salt
and freshly ground pepper, to taste
Snipped
chives or thinly sliced scallions tops for garnish
In
a medium non-stick skillet cook the scallions in the butter over
moderate heat, stirring occasionally, until soft. In a bowl whisk
together the eggs, cream cheese and salt and pepper. Pour the
mixture into the skillet and cook over moderately low heat,
stirring, or until cooked. Transfer to a serving plate and
sprinkle with the chives or scallions.
Bacon
Scallion Mashed Potatoes
(recipes.robbiehaf.com)
Serves:
4
Prep. Time:
0:30
2
lbs. potatoes - peeled, cut into 1" cubes
4
cloves garlic - peeled
5
strips bacon - cut into 1/2" pieces
1
cup thinly sliced scallions (green onions)
1/2
cup milk - warmed
1/2
cup sour cream
1
tsp. salt
1/4
tsp. black pepper
In a large pot, cover potatoes and garlic with lightly salted water.
Boil
until potatoes are fork tender.
Fry
bacon in skillet until crisp; drain on paper towels.
Pour
out all but 1 tsp. bacon grease from pan.
Add
scallions to grease, sauté until soft, but not brown. Add bacon.
Drain
potatoes and return to pot.
Mash
potatoes with milk, sour cream, salt, and pepper. Stir in bacon
and scallions.
Reheat,
if necessary, before serving.
CREAMY
SCALLION DIP
Paula Deen
4
cups sour cream
2 teaspoons ground cumin
2 teaspoons chili powder
1 lime, juiced
Salt and freshly ground black pepper
6 chopped green onions
In a large mixing bowl, mix
ingredients together. Top with scallions and serve with Tortilla
Chips.
BROWN
RICE, MUSHROOMS AND SCALLIONS
(Oldetimecooking.com)
A
very nice side dish for pork chops or small fowl such as
Capons. Very moist and flavorful. Combine your starch
and vegetable together in one easy dish. Enjoy!
1
cup brown rice
2
1/2 cups beef broth
1
Tbl butter
2
Tbl olive oil
1/2
pound mushrooms, thinly sliced
4
medium scallions, trimmed and thinly sliced (including tops)
1/4
tsp salt
1/4
tsp black pepper
Bring
rice, broth, and butter to boiling in large heavy saucepan over
high heat. Adjust heat so broth bubbles gently, cover and
simmer until rice is tender and broth absorbed, 45 to 50
minutes. Fluff with fork and keep warm.
Heat
olive oil in large heavy skillet over moderate heat 1
minute. Add mushrooms and scallions and stir-fry until
golden, about 5 minutes.
Add
rice, salt and pepper and toss gently but thoroughly. Taste
and adjust salt and pepper to taste.
POTATO
PANCAKES
Epicurious | August 2007
This recipe was created by chef Geraldine Ferraro
of the Four Swallows Restaurant on Bainbridge Island in
Washington. Makes 12 pancakes
4
large russet (baking) potatoes (about 1 3/4 pounds total), peeled
1 large onion, peeled and coarsely grated
4 large eggs, lightly beaten
5 scallions, white and green parts only, thinly sliced
1/2 cup (loosely packed) fresh flat-leaf parsley leaves, roughly
chopped
4 tablespoon all-purpose flour
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
9 tablespoons canola oil
Using
box grater or food processor fitted with grating disc, coarsely
grate potatoes. Transfer to colander, rinse with cold water, and
allow to drain. Add onions and press mixture with paper towels to
squeeze out remaining liquid.
Transfer mixture to large bowl, add eggs, scallions, parsley,
flour, salt, and pepper and stir gently to combine.
In large nonstick skillet over moderate heat, heat 3 tablespoons
oil until hot but not smoking.
ORECCHIETTE
WITH SAUTÉED GREENS AND SCALLION SAUCE foodandwine.com
3/4 pound orecchiette pasta
4 tablespoons unsalted butter
1 bunch of scallions, thinly sliced
3 garlic cloves, thinly sliced
3/4 cup dry white wine
Salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
4 ounces of baby arugula
or spinach
6 large (or 1/4 # baby) Swiss chard leaves, stems and central ribs
discarded, leaves coarsely chopped
1/4 cup mascarpone cheese
In a large pot of boiling salted
water, cook the orecchiette until al dente. Drain, reserving 1/4
cup of the cooking water.
Meanwhile, in a medium saucepan, melt the butter. Add the sliced
scallions and garlic and cook over low heat until softened, about
5 minutes. Add the white wine and cook over moderate heat until
reduced by half, about 5 minutes. Add 1/2 cup of water and puree
the mixture in a blender until smooth. Season the scallion sauce
with salt and pepper.
Wipe out the pasta pot and heat the olive oil in it. Add the
arugula and Swiss chard; cook over high heat until wilted, 5
minutes. Add the pasta, scallion sauce and the reserved pasta
cooking water and simmer, tossing and stirring, until the sauce is
thick, about 3 minutes. Stir in the mascarpone, season the pasta
with salt and pepper and serve.
