Kate's Recipe Book

September 26, 2010

Acid Goo Onions

Filed under: Condiment,Jonathan's Favourites,Side dish — Kate @ 9:09 am

Here’s one from the internet’s vast store which we particularly liked.  The way it turned out for us was very strong, and we found it’s best use was as a spread on toast.  A real hit with Jonathan.  If we follow the recipe next time, and it saves us the peeling time, this might become a regular.  Otherwise, peeling shallots is significantly worse than peeling garlic.

  • 2 pounds fresh small cipolline onions or pearl onions (we used shallots, and it was great)
  • 1/4 cup extra-virgin olive oil
  • 3/4 cup fresh orange juice
  • 3/4 cup balsamic vinegar

The recipe calls for the following which we didn’t do: “Blanch onions in large pot of boiling salted water 15 seconds. Using slotted spoon, transfer to large bowl of ice water to cool. Trim root end if necessary, leaving core intact. Peel onions.”  I imagine this would have saved the 30+ minutes of peeling the little sons of mothers.

The rest of the official instructions we basically stuck to:  “Heat oil in large nonstick skillet over high heat. Add onions and sauté until onions have deep golden brown spots, about 9 minutes. Add orange juice and vinegar; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until onions are just tender when pierced with knife, about 8 minutes. Using slotted spoon, transfer onions to medium bowl. Boil juices in skillet until syrupy and reduced to 2/3 cup, about 3 minutes. Pour over onions. Serve warm or at room temperature. (Can be made 1 day ahead. Cover and chill. Rewarm or bring to room temperature before serving.)”

April 22, 2010

Huevos Haminados

Filed under: Side dish — Kate @ 12:03 pm

I followed a recipe found at thekitchn.com which goes like this:

Huevos Haminados

Onion skins
2 tablespoons peppercorns
2 tablespoons salt
4 tablespoons of white vinegar
4 tablespoons olive or vegetable oil
1 dozen eggs

I’ve altered the instructions to reflect the way I did things.  I used the onion skins from one bag of onions I’d saved up (washed any suspect parts).

“Fill a large soup pot with the skins, cover with water, and bring it to a boil. Add the peppercorns, salt, and white vinegar [I used cider vinegar]. Turn down the heat to a simmer.  Gently lower the eggs in the water, making sure they are completely covered, and add more water if necessary. Cover the surface of the water with the oil, and then cover the pot with a lid. Let simmer, covered, until the eggs are a rich mahogany color – about an hour.”

It says you can cook them longer, so I did — they had quite a strong taste. I think they simmered for a good 3-4 hours.  The website also gives instructions on decoration with pantyhose and parsley which I didn’t do… only because I don’t have any pantyhose.

Check out a picture.

March 2, 2010

Braised Red Cabbage with Apples

Filed under: Kate's Favourites,Side dish — Kate @ 1:48 pm

This is a recipe from the New York Times (apparently by Martha Rose Shulman).  I was so taken with it the first time I made it that I’ve just been waiting to make it again in larger quantities.  The apples kind of melt away and just leave their taste behind, while the cabbage becomes soft and sweet.

1 large red cabbage, 2 to 2 1/2 pounds, quartered, cored and cut crosswise in thin strips

2 tablespoons canola oil

1 small onion, thinly sliced

2 tart apples, such as Braeburn or granny smith, peeled, cored and sliced

About 1/3 cup balsamic vinegar

1/4 teaspoon ground allspice

Salt and freshly ground pepper to taste

1. Prepare the cabbage, and cover with cold water while you prepare the remaining ingredients. Heat the oil over medium heat in a large, lidded skillet or casserole, and add the onion. Cook, stirring, until just about tender, about three minutes. Add 2 tablespoons of the balsamic vinegar and cook, stirring, until the mixture is golden, about three minutes, then add the apples and stir for two to three minutes.

2. Drain the cabbage and add to the pot. Toss to coat thoroughly, then stir in the allspice, another 2 tablespoons balsamic vinegar, and salt to taste. Toss together. Cover the pot, and cook over low heat for one hour, stirring from time to time. Add freshly ground pepper, taste and adjust salt, and add another tablespoon or two of balsamic vinegar as desired.

Advance preparation: This dish tastes even better the day after you make it, and it will keep for five days in the refrigerator. Reheat gently.

[EDIT:  I tried this with apple cider vinegar instead of balsamic for Passover and it was still pretty good, but the colour doesn't come out as lovely.  I eat it with yogurt, but that's just me.]

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