We spend an inordinately large proportion of our time in the kitchen, either cooking or cleaning up afterwards, and for so many it is nothing but a chore that must be endured. Producing food that excites your taste buds should be one of life's great pleasures, a showcase for your creative talents. If it is also pleasing on the eye, then you are producing a work of art to rival anything produced on canvas, and can be justifiably proud of your achievement. But nothing is gained without a certain amount of drudgery as well, and unless you are a celebrity chef on TV, you will have to chop your own onions and wash your own dishes. However, you are just as capable as they are of producing restaurant-quality meals in your own kitchen, with just a little enthusiasm, the right ingredients and utensils and, most importantly, perfect preparation. Without organising your work area, cooking can rapidly deteriorate into an unsatisfying pastime and the likelihood of tinned spaghetti on toast for dinner looms on the horizon.
In my next blog, I will make suggestions to lighten the load. In the meantime, here is an easy way to make red onion marmalade to accompany a cheese platter while you read your recipe books:
3 large red onions
3 Tblsp butter
1/4 cup brown sugar
1 cup red wine
1/2 cup balsamic vinegar
Salt to taste
Peel and slice onions. Melt butter in heavy pan over medium heat then add onions and sugar. Stir occasionally as they cook to a glossy, caramelized texture, about 20 minutes. Add wine and vinegar, bring to a slight boil, then turn down to low and simmer for about an hour until liquid has evaporated and the onions are a dark, glossy red and add salt to taste.
Eat hot or cold as a condiment. Keep in fridge and eat within a week. This will not be difficult.
Yum - will try!
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