Weekend Cook and Tell Round Up: Unsung Heroes of the Kitchen


[Flickr: niznoz]

Last week we asked you to make a dish using one of the Unsung Heroes of Your Kitchen. The challenge was to take humble ingredients such as carrots, celery, and onions and turn them into something spectacular. As expected, we got some pretty inspired responses. Here are some of our favorites:

eggyzhe has made many pureed vegetable soups before but decided to give carrots a try over the weekend. The soup had a very pronounced carrot flavor that eggyzhe plans to incorporate into other recipes.

cybercita has a top secret recipe for a carrot mold that tastes like a savory carrot cake. She can't share all of the ingredients but it does include grated carrots, flour, butter, brown sugar, eggs, and baking powder, all baked in a bundt cake mold.

According to mr guy: "Eggs, onions, peppers, mushrooms...so often the bridesmaids, never the brides." He likes to uses all of these unsung ingredients in the perfect omelette.

Yet another carrot cameo: Gator Pam shared a great recipe for carrot souffle. Cooked carrots are blended with the rest of the ingredients, creating a light and fluffy treat.

Piemontese-style baked red onions were ElizabethS's contribution to the challenge. Take a peek at these purple beauties over at Take Back Your Kitchen.

This recipe for glazed onions from Martha Stewart is one of therealchiffonade's go-to side dishes.

Finsbigfan pan-roasted carrots with herbs—simple but delicious.

Trepidatiousbaker grew up in a household that wasn't too fond of onions or garlic, but has spent the summer becoming reacquainted with them. An easy sauce of tomatoes and plenty of onions is a big favorite, especially when served over polenta and topped with ricotta.

Thanks to everyone who took the time to participate in this week's Weekend Cook and Tell challenge. We love to see what you are cooking at home, and your recipes, experiences, and photos that you share are always an inspiration. Be sure to head over to Talk and read about next week's challenge: So Much Fruit, So Little Time.