Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them and cook up a feast.
If you've wandered around the produce section of the markets lately, then you already know it's prime season for Vidalia onions, those sweet, mild, yellow crops that have a relatively short shelf life but give food a long blast of mellow flavor. The official Georgia state vegetable, which can only be grown in a twenty-county production area in and around Vidalia, Georgia, in order to legally wear the Vidalia label, has its share of copycats, but none that rival the original. And, in fact, under Georgia's 1986 Vidalia Onion Act, abuse of the Vidalia name can amount to a fine of up to $20,000. "That's pride of place," says Barb. "I like this recipe because it sounds a little trashy, with its Ritz crust and all, but, hey, let's face it: Sometimes trashy food is delicious," she admits.More »