Caramalizing onions 6610On Wed, 31 Aug 2005 14:11:10 -0400, "Dee Randall" I let them go for about thirty hours. Volume reduced by about 75%. After cooling they...
We had a defrosted package of chicken breasts, and I wanted to use some sun-dired tomatoes. So I browned the chicken, and also some onions and garlic in some oil. Then I turned things down and put in a bunch of spinach, some sun dried tomatoes (chopped into small pieces), and a bit of beer (Christian Moerlein Doppel Dark - yum) to keep things moist. After that cooked down, I thickened up the sauce with feta cheese and some toasted pine nuts. Served over penne rigate.
Also, still trying to use sun dried tomatoes, I tried to re-create a salad I had a while back. Browned up a small onion and quite a bit of garlic, then pulled off the heat and tossed in some chopped up sun-dried tomatoes and a handful of small fresh mozz balls. As the mozz got gooey, it picked up mosy of the onions and garlic. When It cooled off, I tossed in some fresh parsley. It turned out pretty good, and it was a lot cheaper than the $8.99-lb they charge at Dorothy Lane Market. Maybe fresh basil would work better than the parsley, but I didn't have any.
Recipe TradeJess wrote on 29 Aug 2005 in rec.food.cooking Okay here's mine... Baked Radicchio And Herbed Goat Cheese none 2 medium radicchio heads; cut 1-4"-thk strips 1-4 pound goat cheese; cut 1-2" pieces 1-4 cup...
Dean G.
