![]() ![]() The exact type of spring onion grown in Spain isn't available here, but the idea remains the same): lightly oil the onions (with tops), grill over charcoal until soft, and serve with romesco sauce. How to Use Them: Grilled spring onions are so lovely-charred yet sweet, tender but crisp-that they're one of the most prized dishes in Catalunya, the mountainous region on the Spain-France border. For storing, reusable mesh produce bags are, again, the best option if you don't have any, roll spring onions in a just-slightly-damp kitchen towel, secure with a rubber band, and store in the crisper drawer for up to one and a half weeks. How to Shop and Store: For shopping tips, see scallions, above. How They Taste: Still mild in flavor, spring onions have just a touch more spiciness to them when eaten raw. What They Look Like: Just like scallions-white bottoms and dark green tops-but with a bulb at the bottom, instead of completely straight. Flaky scallion pancakes are a quick, tasty indulgence, and fresh chopped scallions bring brightness to stuffed, grilled beef teriyaki. How to Use Them: Along with garlic and ginger, scallions are indispensable to stir-fries. If your scallions still have roots, trim them slightly, stick 'em in a glass jar you've filled with a couple inches of water, and stash 'em in the fridge for up to a week. Reusable mesh produce bags tucked into a crisper drawer are a great option: They allow air circulation, but keep the scallions from drying out. Never store fresh scallions in a plastic bags: Their high moisture content will quickly lead to rot. The onions' white sections should be firm and bright, without any moisture or sliminess, and the tops should be sturdy-avoid any bunches that have wilted tops. How to Shop and Store: Look for scallions from late spring to late summer, when they're harvested fresh and are at their peak. Their dark green tops tend to have a bit more bite to them, and are best used as an accent, as you would fresh chives or parsley. How They Taste: Scallions provide a gentle onion flavor, but are just as much about their texture: They're crunchy and juicy at the same time. What They Look Like: Bright white at the bottom with hollow, dark green tops, scallions are usually sold in bunches. ![]()
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