The Food Lab: A Better Way to Caramelize Onions (Plus, French Onion Dip!) [Photographs: J. Kenji Lopez-Alt] Disclaimer: Although we do talk about French onion dip here, this article is really more about the general application of caramelizing onions. Like the He-Man Christmas Special, French onion dip is one of those things that's difficult to admit that you secretly really love. Wouldn't it be great if there were a French onion dip that we didn't have to be mildly ashamed to consume in public? There are certainly no shortage of recipes out there, and the general method, unsurprisingly, begins with the same basic technique: cook down finely chopped onions over low, low heat to get their natural sugars to slowly and evenly caramelize. it's a major pain in the cul It's a simple process, and the results are infinitely better than any jarred versions, but my quibble with it is the same one that I have with French onion soup: it's a major pain in the cul. It took me a week of cooking and over 20 pounds of onions to figure it out how. Allium Options Seeking Sweetness
Asafetida — Even stinkier than garlic :: by Vijaysree Venkatraman “Eat no onions or garlic, for we are to utter sweet breath,” a Shakespearean character entreats actors in the play A Midsummer Night’s Dream. Alliums are aromatics, eaten precisely for their smelly qualities. But what if you’re forbidden onions and garlic for life? Some vegetarians in India are required, for religious reasons, to shun onions and garlic. “The asafetida is one of the strangest and strongest of all spices,” Harold McGee writes in his classic On Food and Cooking. Afghanistan is the world’s leading exporter of the spice. Asafetida is available in any Indian grocery store; just ask for hing (pronounced “heeng”). Ground asafetida is easier to use than a chunk of the resin. Ah, that odor. But don’t let its stink deter you from trying asafetida. Asafetida really shines in lentil-based dishes. Growing up, I was not a fan of the mineral-like spice. Sundal is a traditional chickpea dish made with asafetida. These days, the spice is sold powdered, in a saltshaker-like container.
The Recipe Blog Today is Bengali New Year. A new beginning. Wishing everyone a wonderful year ahead, filled with happiness, calm and peace. Continue reading Shubho Noboborsho! April brings showers, but in my heart, April also brings in sweet nostalgia of Poila Boishak or Bengali New Year. Continue reading Ranga Aloo-r Pantua: Sweet Potato Dumplings in Syrup and a Giveaway… Asparagus are at their best at this moment. Continue reading Fried Egg with Asparagus and Feta Hash… I am riding the Harissa wave again. Continue reading Harissa Marinated Minced Meat Kebab… Lemon tarts are something I have always had a special kind of fondness for. Continue reading Lemon Tofu Squares…
The Baker's Daughter: Polka dot cheesecake I saw someone wearing the greatest polka dot rain coat today and it inspired me to make this cheesecake. It needs to be refrigerated overnight so make sure you make it the day before you want to serve it. I find that popping it into the freezer for about 1/2 hour makes it a lot easier to cut. Crust 1 cup Graham crumbs 2 tbsp sugar ¼ cup melted butter Filling 16 oz softened cream cheese ½ cup sugar 2 eggs 2 oz dark chocolate, melted 1 tsp vanilla 2/3 cup sour cream Directions Preheat oven to 300 degrees F. Grease a 7 X 7 inch square pan and line it with parchment paper. In a small bowl, mix together the graham crumbs, sugar, cocoa, and melted butter and press into the pan. Beat cream cheese until smooth. Melt the 2 oz of dark chocolate in a bain marie (a bowl placed over a pot of barely simmering water), or in a microwave on low temperature. Pour the plain batter into the pan, smoothing out to the edges. Place in the oven and bake for 1 hour.
Spiced Indian Rice with Peas - Home - Sweetbites Blog This past weekend we celebrated Tom’s birthday. Well sort of. Since we will be leaving for our Mexico vacation in FOUR DAYS… last week was really tough to fit a birthday party. We started with all the intention in the world, but by Thursday I was having a little bit of nervous breakdown. And if you need to know something about me, I love to entertain, and I put like a huge amount of effort in it, and when I cannot do that, I simply panic and get all crappy and moody. Tom was in no disposition to put up with that attitude put his foot down and told me to just cancel the thing and that once we got back from sunny Mexico we could just re-hatch the party plans. I have never loved that man more. So instead of a big blow out, we had the family over and 2 of his best friends with their respective spouses. 8 people = doable. We cooked up our famous ribs and since we had a vegetarian in the mix I ended up cooking a quick rice dish as a side and her entrée. Now wait for the ohhs and ahhs…
Scandi Foodie Pig Cake I’m in sort of a potluck mood lately. I can’t explain it. I don’t know whether it’s that we haven’t had a potluck meal at our church for awhile…or that I miss all the weird and wonderful and warm foods on a potluck table…or that I’m just ready for things to get back to normal after all the Christmas and New Year rush…or that my fifth grade teacher blamed me for the weekly readers being out of order when it was really Andrew Hill that messed them all up—I don’t know. But I do know this: I have some serious issues and I’m glad I’m a churchgoing woman. Andrew Hill? I feel cleansed. I also know this: I love this cake. Oh, and I also know one more thing: The Cast of Characters is back! And what an intimidating and high-gourmet cast it is. Seriously—I don’t even know if you’ll be able to find all of this stuff. First, throw the cake mix into the bowl of an electric mixer… Throw in a stick of softened margarine. Not butter…margarine. Crack in four eggs and add some vanilla extract. Lovely!
Chinese I recently saw this rice topping in Facebook when a friend of mine shared this drool worthy recipe from Certified Foodies, I was so intrigued as I haven’t tried them yet but it looks so good hence I did my own research in the hope of recreating it at home. After reading handful of recipes … Continue reading I know it’s getting warm and beautiful now on the other side of the world, but to where I am it’s the other way around as temperature is dropping off so fast. Winter season is near and what could be better than a bowl of hot soup on a chilly, rainy or windy kind of … Continue reading Siomai or Shumai is a traditional Chinese dumpling served in dim sum. When I used to work in Hong Kong before lunch on styroboxes was one of my regular meal, it’s quite easy to order too as you only given four meat options and three sauce options which in total makes 12 different dishes but they only need to prepare four things.