experiments in the kitchen
For many weeks we've been getting bunches of fresh onions in our csa box. I have been completely unable to keep up. They were starting to take over the refrigerator. On Sunday I had some quiet time around the house and I decided to tackle the problem.
I cut up all the white onions and filled my crockpot with them, added a little olive oil and set it to "low" for something like 18hours. I now have a 32oz repurposed yogurt container full of carmelized onions ready for their future in tarts and other delicious things.
Speaking of yogurt and the crockpot, I'm thinking about trying to make yogurt in our crockpot soon. I'll let you know how it turns out.
There were a couple of cups of white onions sliced that didn't quite fit into the crock. So they went into a pan with olive oil, salt, brown sugar, honey and about half a beer. (I drank the other half beer, it was a yummy homebrew from name_redacted.) And thus it became Onion Beer Jam. We tried some on a grilled cheese sandwich last night, it was pretty yummy, maybe a tad oversweet, but interesting flavor. It went well with the sandwich of sharp cheddar and rye/whitewholewheat bread I made on Sunday.
I am really enjoying this particular bread from the Artisan Bread in 5 Minutes a Day, I believe they call it European Peasant Loaf. Though I've upped with white whole wheat and lowered the AP from the standard recipe. I think the rye flour gives it a wonderful flavor, though it doesn't taste like "rye bread" mostly because of it's lack of caraway, I imagine. I'm considering adding a little more rye flour next batch. We'll see. Or maybe just trying one of their rye recipes. Also considering picking up their second "healthy breads" book. If only I had another fridge, or less other food in our current one, so I could also keep a bucket of another dough in there, like a brioche or challah. It would be wonderful to have those at hand too.
We had a couple of bunches of red onions as well. I cut one bunch of those up and put in a jar for pickling. I'm in love with pickled red onions lately. I've tried a couple varieties at home, but I think my favorites are the ones with lime juice as part of the pickling liquid. So I got some limes at the store last night and will be squeezing them into that jar of onions later. Yum.
One bunch of red onions left. We have two weeks to use them before our trip. Probably I'll end up pickling them too.
I cut up all the white onions and filled my crockpot with them, added a little olive oil and set it to "low" for something like 18hours. I now have a 32oz repurposed yogurt container full of carmelized onions ready for their future in tarts and other delicious things.
Speaking of yogurt and the crockpot, I'm thinking about trying to make yogurt in our crockpot soon. I'll let you know how it turns out.
There were a couple of cups of white onions sliced that didn't quite fit into the crock. So they went into a pan with olive oil, salt, brown sugar, honey and about half a beer. (I drank the other half beer, it was a yummy homebrew from name_redacted.) And thus it became Onion Beer Jam. We tried some on a grilled cheese sandwich last night, it was pretty yummy, maybe a tad oversweet, but interesting flavor. It went well with the sandwich of sharp cheddar and rye/whitewholewheat bread I made on Sunday.
I am really enjoying this particular bread from the Artisan Bread in 5 Minutes a Day, I believe they call it European Peasant Loaf. Though I've upped with white whole wheat and lowered the AP from the standard recipe. I think the rye flour gives it a wonderful flavor, though it doesn't taste like "rye bread" mostly because of it's lack of caraway, I imagine. I'm considering adding a little more rye flour next batch. We'll see. Or maybe just trying one of their rye recipes. Also considering picking up their second "healthy breads" book. If only I had another fridge, or less other food in our current one, so I could also keep a bucket of another dough in there, like a brioche or challah. It would be wonderful to have those at hand too.
We had a couple of bunches of red onions as well. I cut one bunch of those up and put in a jar for pickling. I'm in love with pickled red onions lately. I've tried a couple varieties at home, but I think my favorites are the ones with lime juice as part of the pickling liquid. So I got some limes at the store last night and will be squeezing them into that jar of onions later. Yum.
One bunch of red onions left. We have two weeks to use them before our trip. Probably I'll end up pickling them too.