Cod With Onions And Chives Kabeljau Mit Schnittlauch Zwiebeln Recipes

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GRILLED KNOB ONIONS WITH ROMESCO SAUCE



Grilled Knob Onions with Romesco Sauce image

Provided by Food Network

Categories     side-dish

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 9

1 sweet dried red romesco pepper, (or substitute a roasted red bell pepper)
1 slice bread, toasted
10 blanched almonds, toasted
Salt and freshly ground black pepper
4 cloves garlic, peeled
1 tomato, peeled, seeded and chopped
1/3 cup olive oil
1 to 2 tablespoons warm water
12 to 16 knob onions, or calcots

Steps:

  • Prepare the romesco sauce: If using a dried pepper, remove the stem and seeds from the pepper and soak in warm water for 1 hour, or until softened. Scrape off the flesh and discard skin. If using a roasted pepper, remove the charred skin, stem, and seeds, and chop. Set aside.
  • In a food processor, finely chop the bread and almonds. Add the salt, pepper, garlic, tomato and reserved flesh of the pepper. Process to a smooth paste. With the motor running, add the olive oil in a thin stream, until mixture is the consistency of a thick, creamy sauce. Add the warm water as needed to help thin the sauce if necessary. Adjust the seasonings, transfer to a bowl and set aside at room temperature or chill until ready to serve.
  • Preheat a grill or broiler, and preheat an oven to 400 degrees F. Trim the roots off the onions and spread them over the grill. Grill the onions until charred all over but not dried out, turning frequently. Transfer the onions to a large roasting pan, cover tightly and roast in the oven for 20 to 25 minutes. Serve the onions steaming hot, strip back the charred outer skin, dip the onions in the romesco sauce, eat the white bottoms and discard the top.

COUSCOUS WITH RED ONION AND CHIVES



Couscous with Red Onion and Chives image

Categories     Onion     Side     Vegetarian     Quick & Easy     Fall     Gourmet     Sugar Conscious     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2 as a side dish

Number Of Ingredients 6

3/4 cup chopped red onion
3/4 teaspoon olive oil
1 tablespoon balsamic vinegar
1/3 cup couscous
1/2 cup boiling water
2 tablespoons chopped fresh chives

Steps:

  • In a saucepan cook onion in oil over moderately low heat, stirring, until softened. Add vinegar and cook 1 minute. Remove pan from heat and stir in couscous, boiling water, and salt and pepper to taste. Let couscous mixture stand, covered, 5 minutes. Fluff couscous with a fork and stir in chives.

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