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Posts Tagged ‘onions’

by Sarah Steimer

vegtart2

This tart came to me on a wintry, snowy day when something cozy was the only thing that would do. There are quite a few steps to this tart, but I had everything I needed in the house! It’s the perfect thing to share with company or reheat a day or two later.

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by Caitlin Saniga

Onion jam

This saucy jam has an umami quality to it — possessing all five basic flavor profiles: savory, sweet, salty, bitter and sour. And with the generous portion of fresh cracked black pepper, it has a bit of spice to it, too.

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This taco is a lot of crispy-crunchy wrapped up in a warm soft taco. And save your leftover pickled onions! Those suckers are great on sandwiches orrrrr just a fork.

This dish is a lot of crispy-crunchy wrapped up in a warm soft taco. And save your leftover pickled onions! Those suckers are great on sandwiches orrrrr just a fork. (Of course I served this meal with one of my favorite summer beers: Bell’s Oberon.)

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by Caitlin Saniga

Chicken korma

Chicken korma is one of my favorite dishes to order at Indian restaurants. Its yogurt-and-almond-based sauce is like nothing else. And considering how simple this recipe was, it might become one of my new go-to chicken dishes to make at home.  The list of ingredients seems long, but you’ll already have most of them in your pantry. Beware, though, cardamom, the one ingredient I didn’t have, cost close to $10 for a jar.

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by Sarah Steimer

Compared with my other salads, this was definitely the most tame. Although it wasn't as jazzy as the other salads, I really enjoyed the soft flavors from the spices and the sweet raisins that are all plumped up because they simmer with the rice and spices.

Compared with my other salads, this was definitely the most tame. Although it wasn’t as jazzy as the other salads, I really enjoyed the soft flavors from the spices and the sweet raisins that are all plumped up because they simmer with the rice and spices. This salad would be best paired with something else, and I’m considering picking up some salmon to go with my leftovers.


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by Sarah Steimer

These are the best pulled pork sandwiches I've ever had. I love pepper jelly and never would have thought to incorporate it into a recipe this way. Worried that this may be too spicy (it was perfect for me)? Maybe try another more savory jelly such as an onion jelly --- who knows, though, maybe even something like a raspberry jelly could be tasty.

This was the best pulled pork sandwich I’ve ever had. I love pepper jelly and never would have thought to incorporate it into a recipe this way. If you’re worried that this may be too spicy (it was perfect for me), maybe try another savory jelly such as an onion jelly — but who knows, perhaps even something like a raspberry jelly could be tasty.

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by Caitlin Saniga

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Notice the missing left crust of pizza? There was no time to take a photo while I was shoveling that piece into my mouth.

  • pizza dough
  • olive oil
  • 1 medium yellow onion, chopped
  • salt and pepper
  • 1 medium sweet potato, scrubbed and thinly sliced
  • 5-6 red-skin potatoes, scrubbed and thinly sliced
  • 2 sprigs of rosemary, leaves removed
  • 6 ounces buffalo mozzarella, torn into small pieces
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A friend said she tried a similar recipe with purple fingerlings. Can you imagine how pretty that would be? Now I’m picturing sweet potato, purple fingerling and beet pizza. Stunning, I bet!

Preheat the oven to 400 degrees.

Place the pizza dough in a well-oiled mixing bowl, and cover with a towel. Place the bowl in a warm (or room-temperature) spot, and let sit for an hour to rise.

In the meantime, warm a medium pan over medium-low heat. Add a generous amount of olive oil to coat the bottom of the pan. Once it’s warm, add the onions and cook, stirring frequently, for about 15 minutes, or until the onions are translucent and golden-brown at the edges. Season with salt and pepper.

Bring a medium pot of salted water to a boil, and cook the potato and sweet potato slices about 5 minutes, or until soft (but not mushy).

On a floured surface, roll out the dough with a floured rolling pin. Make sure it’s a shape and size that will fit on whatever baking sheet or stone you plan to use. If using a metal baking sheet, lightly flour the surface before transferring the dough to the pan. Brush the dough with olive oil, and scatter half of the onions across the surface. Arrange the potatoes over the onions, and top with the mozzarella, rosemary and the rest of the onions.

Bake for about 15 minutes, or until the cheese is bubbling and brown and the crust is golden. Serve hot.Makes about 4 servings.

Recipe adapted from: Spicy Icecream

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