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
Good Wine Under $20 SheSimmers | Thai Home Cooking 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.
2011 » Pete Drinks One of my big beer obsessions is exploring the ever growing London brewing scene; the London Brewers page I maintain here isn’t so much a public service as a ‘to drink’ list. Here, we pay our first visit to a brewpub – specifically, the Bull in Highgate which has the added benefit of being the brewery geographically closest to my house! The Bull has been there for a very long time, but it’s only a matter of months since Dan Fox took the place over, refurbished it into a stylish space and somehow managed to cram a small, 2.5 barrel brewery – the London Brewing Company – into the corner of the kitchen. Ok, so it’s not going to put Fullers out of business any time soon but despite the size they aim to keep four of their own brews on tap at any one time. They also manage to sell one of the more impressive collection of craft beer from around the world – draft and bottled – that I’ve come across in a pub. Beer Street is their 4.0% Best Bitter. Golden Mean is a lighter in both senses, at 3.7%.
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