April 3rd, 2013 by alice
Tags: Caramelizedion, Potato, Salad, Sweet, Warm | 
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INGREDIENTS
- 2tablespoonsolive oil
- 3red onions, peeled, halved and thinly sliced
- 1tablespoonDijon mustard
- 1/4cupbalsamic vinegar
- 1teaspoonhoney
- 1tablespoonorange zest, finely chopped
- 1tablespoonfresh thyme, finely chopped
- 3sweet potatoes, sliced into 1/2 thick slices
- vegetable oil
- salt & freshly ground black pepper, to taste
DIRECTIONS
- Heat oil in a heavy skillet over medium heat.
- Cook onions slowly until golden brown, about 20 minutes, stirring as needed.
- Add mustard and vinegar and cook another 2 minutes.
- Remove from heat and add honey, orange zest and thyme, stir to combine.
- Remove from heat.
- Preheat grill pan, grill or skillet.
- Brush the potato slices on both sides with the vegetable oil and season with salt and pepper.
- Grill the potatoes on each side for 4 to 10 minutes or until cooked through and no longer crunchy (time depends on cooking method).
- Place potatoes in a bowl and fold in the caramelized onion mixture.
- Serve immediately.
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January 11th, 2013 by alice
Tags: Caramelizedion, Linguine, Pepper, Red, Roasted | Print This Post
INGREDIENTS
- 2tablespoonsunsalted butter
- 2tablespoonsextra virgin olive oil
- 1 1/2lbsonions, halved,thinly sliced
- 1 (16 ounce)jarroasted red peppers, drained and cut into thin stips
- 1cupcanned chicken broth
- 1tablespoonbalsamic vinegar
- 1/2tablespoonfennel seeds
- 12ounceslinguine
- 1/2cup freshly gratedparmesan cheese
DIRECTIONS
- Melt 1 Tbsp butter with olive oil in large heavy skillet over medium-high heat.
- Add onions and saute until tender and caramelized, about 20 minutes.
- Add peppers and saute’ about 5 minutes.
- Add chicken broth, vinegar and fennel seeds and reduce heat to medium and simmer until sauce reduces slightly, about 5 minutes.
- Whisk in remaining 1 Tbsp butter until melted.
- Season sauce with salt and pepper.
- Remove from heat and cover.
- Bring large pot of salted water to a boil and add linguine.
- Cook until just tender and drain well.
- Return cooked linquine to pot and add sauce, tossing gently to coat.
- Transfer to serving bowl and sprinkle with Parmesean Cheese.
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February 16th, 2012 by alice
Tags: Asparagus, Caramelizedion, Farfel, Matzoh | Print This Post
INGREDIENTS
- 4tablespoonsolive oilor chicken fat
- 1largeSpanish onion, diced
- 2bunchesscallions, white part cut into 1/2 inch pieces, green part into 1 inch pieces coarse salt and freshly ground bl
- coarse salt
- fresh ground black pepper
- 1bunchasparagus, trimmed, peeled, halved lengthwise, and cut into 1 inch pieces(about 1 pound)
- 2eggs
- 3cupsfarfel(or crushed matzo)
- 2cupshot chicken stock
DIRECTIONS
- Heat the oil or chicken fat in a large skillet over medium heat; add onion, lower heat and cook approximately 15 minutes, stirring frequently, until caramelized.
- Add the white parts of the scallions and cook for 5 minutes.
- Add the green parts of the scallions to the mixture, remove from heat, and set aside to cool.
- Bring a small pot of water to boil, and add 1 tablespoon coarse salt.
- When it returns to a boil, add the asparagus and blanch for 1 minute.
- Drain and refresh in ice water.
- When asparagus is cool, drain and add to onion mixture.
- Mix the eggs with the farfel in a large skillet, and cook over medium heat, stirring often, to lightly toast and dry out the farfel.
- Stir in the vegetables and half the stock.
- Continue to stir until the liquid is absorbed.
- Add the remaining stock and cook until just juicy.
- Season to taste with salt and pepper.
- Serve immediately.
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December 20th, 2011 by alice
Tags: Buns, Caramelizedion | Print This Post
INGREDIENTS
-
Dough
- 2tablespoonsactive dry yeast
- 1/2cupgranulated sugar
- 1tablespoonsalt
- 7 1/4cupsbread flour(preferably unbleached)
- 1 3/4cupswarm water
- 4eggs, beaten
- 1/2cupbutter, melted
-
Onions
- 2tablespoonsbutter
- 2smallonions, thinly sliced
- 2garlic cloves, minced
- 1/2teaspoonsalt
- 1/2teaspoonpepper
- 4teaspoonsgranulated sugar
- 2teaspoonsworcestershire sauce
-
Glaze
- 1egg white
- 1tablespoonwater
DIRECTIONS
- For dough, put yeast, sugar, salt, 3 cups flour, water, eggs and butter in mixing bowl.
- Beat on high for 3 to 5 minutes, until very smooth.
- Using a wooden spoon, stir in 3 cups flour.
- Add flour 1/2 cup at a time until dough becomes too stiff to stir.
- Turn out onto work surface and continue to add remaining flour, kneading, until dough is smooth, 7 to 10 minutes.
- (Use last 1/4 Celsius flour only if needed to prevent sticking.) Grease large bowl.
- Add dough, turning to coat.
- Cover and leave in warm place until doubled in bulk, about 1.
- 5 hours.
- For onions, melt butter in skillet over low heat.
- Add onions, garlic, salt and pepper.
- Cover and cook, stirring often, 10 to 12 minutes or until very soft.
- Sprinkle in sugar.
- Increase heat to medium-low.
- Stir until onions are very brown but not scorched (2-3 minutes).
- Add worcestershire, scrape up browned bits and simmer, stirring until juices evaporate.
- Cool.
- To make buns, punch down dough and knead in onions until evenly distributed.
- Divide and roll into 10 smotth round buns.
- Place on 2 baking sheets lined with parchment paper.
- Cover and let rest 30 minutes.
- For glaze, whisk egg whites with water and brush over each bun.
- Bake buns in two batches in the centre of a preheated 375 degree oven for 20 to 22 minutes, until golden brown and tops start to sound hollow when tapped.
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November 11th, 2011 by alice
Tags: Caramelizedion, Gratin, Parsnip | Print This Post
INGREDIENTS
- cooking spray
- 2teaspoonsvegetable oil
- 2cupsonions, thinly sliced
- 1/2cupprunes, pitted &, chopped
- 1 1/2teaspoonsthyme, dried
- 1/2teaspoonsalt
- pepper
- 1 1/2lbsparsnips, peeled and thinly sliced
- 1 1/2cupschicken brothor vegetable broth
DIRECTIONS
- Preheat oven to 400F Spray a 1 1/2 quart gratin dish or other low baking dish with non stick cooking spray or lightly wipe with veggie oil.
- In a skillet cook the onions in the oil until golden brown and caramelized.
- Use medium high heat but stir frequently apprx 10 minutes.
- Add prunes, thyme, salt & pepper, mix well and remove from heat.
- Spread half of the parsnips in the bottom of the gratin dish, cover with the Onion Prune mixture, top with remaining parsnip slices Pour in the broth, cover tightly and bake for 1hour or until the parsnips are soft& cooked Baste the top with some of the juice and broil for a few minutes until it is nicely browned Serve piping hot.
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