I can't stand raw onions,I find them way to aggressive. That being said, something magical happens when you cook onions. As the moister cooks out, the natural sugars concentrate, and the sharpness totally disappears. The more you cook the onions the sweeter they get. The trick is to cook the onions slowly to caramelize all the sugars without burning them.
4 Large Sweet Onions
3 Tablespoons of Butter or Olive Oil
1/4 Cup of Apple Cider Vinegar
1/4 Cup of Honey
In a large heavy pot add the onions and the butter or oil and a heavy pinch of salt and pepper. Cook over medium heat until the the onions are reduced down to 25% of their original volume. Turn up the heat and stir constantly until the the onions are a dark brown. Do not walk away and do not stop stirring or the onions will burn. Add the honey and the cider vinegar and and cook until it comes together. The jam goes great on biscuits or on toast with goat cheese.
This what happens when I have leftover steak from my Mexican menu, and some great giardiniera fromThat Pickle Guy's that I picked up at a local farmer's market. I added some sauteed red onions and bell peppers to add a little sweetness and put it on nice chewy sub roll.
Garlic scapes are the curly tops of garlic plants, often found at local farmers markets. They can be sauteed, but I find them a bit to fibrous and the garlic flavor a bit aggressive for that preparation. Where I think they really shine is in pesto. By blending the scapes into a sauce, it breaks down the fibers, and by adding olive oil and Parmesan cheese, their richness along with some acid from lemon juice can tamethe strong garlic flavor.
Garlic Scape and Basil Pesto
1 Cup Chopped Garlic Scapes
1 Cup Fresh Chopped Basil
1 Cup Toasted Pine Nuts
1 Cup Grated Parmesan Cheese
1 Cup Olive Oil
Juice Of 1 Lemon
Salt and Pepper
Put the garlic scapes, basil, pine nuts, Parmesan, and lemon juice to your food processor and process until smooth. While the food processor is running drizzle the olive oil in until the the sauce comes together. Taste and season with salt and pepper to taste. Serve over your favorite pasta.
Everyone loves mac n' cheese. It is a comfort food that instantly transports people back to their childhood. This version takes that classic dish and gives it an adult twist with the addition of Parmesan and goat cheese.
1 lb Cooked Pasta (I used bow ties)
4 Tablespoons Flour
1/2 Stick Butter
2 Cups 2% Milk
8 1/4" Rounds of Goat Cheese
3 Cups Shredded Mozzarella
1/4 Cup Grated Parmesan
1/2 Cup Panko Bread Crumbs
Preheat oven to 450 degrees. In a saucepan on a low heat melt the butter and add the flour to make a roux. Add the milk, 2 cups of the mozzarella, and 2 rounds of the goat cheese to the saucepan. Stir until the sauce comes together and cook until no longer runny. Add the pasta to the sauce and stir until the pasta is coated. Pour the pasta and sauce into a greased baking pan. Top with the other 6 goat cheese rounds, the last cup of mozzarella, the Parmesan, and the bread crumbs. Bake until golden on top.
Watermelon Strawberry Soup With Fresh Mint And Feta
With summer here I know I am often looking for a cool refreshing alternative to hot soups and heavy stews. This fruit soup will quench your thirst on the warmest of days and plays equally well as an appetizer or a dessert.
I am taking part in a link up for the Kosher Connection. The Kosher Connection is an informal group of creative kosher food bloggers from all around the world, who proudly present a monthly kosher recipe challenge. This month's theme is croutons. Check out the links at the bottom of my post to see some of the other awesome blogs that are participating.
Watermelon Strawberry Soup
With Fresh Mint And Feta Cheese
1/4 of a large seedless watermelon cup into chunks
12 large strawberries, with tops cut off and quartered
a handful of fresh mint leaves plus more for garnish
Crumbled feta for garnish (optional)
Combine the watermelon, strawberries, and mint in a large bowl and blend with an immersion blender. Strain through a fine mesh strainer if a smoother consistency is desired. Chill and serve garnished with more mint and crumbled feta cheese.
I made some great bread on Sunday. It is a recipe from Micheal Ruhlman's cookbook Twenty. I highly recommend anything by Mr. Ruhlman. He breaks things down into their essential parts and is able to communicate not just a recipe, but craft, art and science in his books.
This recipe uses an awesome technique of baking the bread in a dutch oven to create steam, which is essential for good crust formation. The crust was excellent and the crumb had a great texture, not dense at all, and just the right amount of airiness. The bottom was a little darker then I would like, so I think I'll put a sheet pan on the lower rack next time I make this to see if it helps.
As for the exact recipe, for that you will have to buy the book.
With Fresh Pineapple, Cactus Paddle, and Habenero Salsa
Poblanos are fruity pepper with a touch of heat. They are like a cross between a bell pepper and a jalapeno. Cactus paddle, also known as nopales, can be found in many Mexican groceries and green grocers. Nopales often come with the cactus needles still attached, and they need to be scraped off.
Stuffed Poblano Peppers
With Fresh Pineapple, Cactus Paddle, and Habanero Salsa
1 Cup Fresh Pineapple Diced
1/2 Cup Red Onion Diced
1 Large Cactus Paddle Needles Removed and Diced
1 Habanero Pepper Diced (optional)
Juice Of 1 Lime
Salt and Pepper To Taste Combine all ingredients in a bowl, and refrigerate for 1 hour to let the flavors come together.
2 Poblano Peppers, Cut in Half From Stem To Point, with ribs and seeds removed
1 lb Ground Beef
1 Large Red Spanish Onion, Diced 1/2 Cup of Corn Kernels
4 Cloves Garlic, Smashed and Chopped
1 Cup Jarred Salsa
Salt and Pepper to Taste
Olive Oil Preheat your oven to 350F. In a skillet (cast iron if you have it) over high heat, add 2 tablespoons of olive oil and saute the corn, onions, and garlic and season with salt and pepper. Once the onions are translucent, crumble the meat into the pan, and cook until browned, then add the salsa and cook until everything comes together. Fill the pepper halves with the meat mixture, and bake on an oiled cookie sheet until until the peppers are soft. Top with homemade salsa and enjoy!