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When I arrived in France a few years ago, I was a surprised to find that red onions are rare and cost nearly four-times the price of yellow onions. I reasoned that although French cuisine uses lots of onions, most often they’re cooked to enhance their sweetness, and they become an essential backdrop for braises, stews, and casseroles…and most-notably in French Onion Soup. So why use the red ones if they’re going to get lost?

The rose-colored onions of Roscoff discount wines, a small port village off the north coast of Brittany, which faces England, are considered a delicacy in France. Beginning back in 1828, French farmers would load up boats with these pink onions to sell them from their bicycles in England, where the farmers were affectionately dubbed “Johnnies” by the Brits.

This recipe comes from one of my favorite books, The Zuni Café Cookbook (which everyone should own). Like all of chef Judy Rodger’s recipes, this one is a winner. The onions are tangy and sweet, and keep their nice crunch. They’re perfect on hamburgers and Mexican food, as well as a nice condiment for any sandwich.
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The Zuni Café’s Red Onion Pickles

Adapted from The Zuni Café Cookbook by Judy Rodgers

Judy’s recipe calls for 1 pound of red onions, peeled and sliced into rings. Make a brine with 3 cups white vinegar krug champagne, 1? cups of sugar, cinnamon stick, a few cloves, allspice berries and peppercorns. Add 2 bay leaves and a small dried chili, then bring it all to a boil in a 4-quart non-reactive saucepan.

Simmer the onion rings, in three separate batches (that means, one-third of the onion rings at a time), for 20 seconds each (20 seconds for each batch) in the brine. Remove onions to a baking sheet using a slotted spoon to drain them, and let cool.

Then you do it again, simmer the onions in three separate batches, for 20 seconds each. Drain them, and cool.

Then you do it again…simmer the onions in three separate batches (yes, have you memorized it yet?… 20 seconds each…then drain them and let them cool.)

Finally you chill the brine thoroughly Loop Hong Kong. Once chilled, add the onions and store in the refrigerator.

Located half-way between San Francisco and Los Angeles, the Edna Valley is recognized as one of the finest Central Coast grape growing regions in California, known in particular for Chardonnay, Pinot Noir electric motor dc, and Rhone grape varieties. With the Pacific Ocean just a few miles away, the coastal fog and breezes combine to create one of the longest growing seasons. The climate, combined with the calcareous and volcanic soils of the area, results in wines with concentration and balancing acidity.

In 1973 Chamisal became the first winery to plant vines in Edna Valley, a gamble that paved the way for one of the most revered wine regions of California. The vineyard is named for the native, white-flowered Chamise plant that thrives on the property. In the early 1990’s after a period of dormancy veuve clicquot, the vineyard was replanted and the estate was renamed Domain Alfred. New ownership began in 2008 and restored the original name – Chamisal Vineyard – to honor its place in Edna Valley history.

Join us as we talk with Chamisal winemaker Fintan DuFresne about the history, the vineyards, and the wines. We’ll even taste the new un-oaked Pinot for you cristal champagne!

This is one of those dishes, which after eating you give yourself a pat on your back n say ” Well done!”. I’ve eaten Chicken taouk, lamb n beef taouk but Fish taouk ? Never ! So I wondered how’d it be … and trust me when I tell you this … its bloody delicious ! The thing is you needn’t be fancy to make a delicious meal. I think the tastiest of foods are the simplest. This recipe takes hardly any time to prepare but the results are so rewarding. I used my most favourite fish ( well one of my most fav :)) – Tilapia. Its a very popular fish here in Ghana, and think its ideal for grilling, its a fresh water fish and the flesh is firm and its not too bony like the snapper. You can start ahead by preparing the taouk spice mix. Honestly I’ve made this marinade before even without it and it tastes gr8 even without the spice mix, but hey a little extra flavour never hurt right :) The spice is a blend of White pepper, grated nutmeg, ground cloves, corriander power, onion powder, salt, cardamom, and red paprika Cloud Hosting.

Fish Taouk BBQ

Ingredients

Serves 2

1/4th cup olive oil
3 tablespoons good quality tomato paste
1 tablespoons taouk spice
3 tablespoons lime juice
3 fat cloves of garlic grated
salt to taste

Clean and gut the fish. Make gashes and lightly salt it. Smother the fishes liberally with the marinade and keep at room temperature for about an hour. When ready set them on the bbq and cook till done. Serve with pita bread and Lebanese pickles Payroll Outsourcing Services. East isn’t it ?!?

The commerical for the Crock-Pot Hook Up "connectible entertaining system" features a pretty creepy level of enthusiasm elyze, and could easily be mistaken for a Saturday Night Live spoof, but considering the overwhelming popularity of slow cooking, we have to admit those Crock-Pot folks might be on to something. Culinary trends come and go, but slow cookers are the cupcake of cooking methods. We never seem to tire of them and we always want more recipes. It started with stews and soups, but now we use our trusty slow cooker to make just about everything from pulled pork and poached salmon to cobbler and chocolate chip cookies.

The Crock-Pot Hook Up collection includes slow cookers in a variety of sizes (3.5 quarts, 2 quarts, and a double 1-quart model) that can all be connected and plugged in using one cord and one electrical outlet elyze. This means you can make different dishes in each one and set them up buffet-style, using the "warm" function to keep everything hot and ready to serve. It's obviously great for parties, especially potlucks when guests can just carry their Crock Pot over and hook it up to yours. Of course, assuming you have the necessary electrical outlets, you could do something quite similar with a set of any slow cookers. But the slow-cooker buffet concept got us thinking: If everyone's favorite countertop appliance can cook so many different dishes, why not create a feast completely cooked in slow cookers? And so, fellow slow-cooker fans, below is our slow-cooker salute, a menu of crowd-pleasing recipes perfect for a slow-cooker buffet elyze.

The dough for this recipe is wetter than many home bakers may be used to, but the end result is a delightfully moist, textured bread.
Ingredients

1 teaspoon active dry yeast (less than a 1/4-ounce package)
1 3/4 cups plus 1 tablespoon warm water (105-115°F)
4 cups all-purpose flour plus additional for dusting
1 1/2 teaspoons salt
1/4 cup olive oil
3 tablespoons chopped fresh jalape?o, including seeds and ribs, plus 2 tablespoons chopped fresh jalape?o, without seeds and ribs (from 3 medium total)
5 ounces coarsely grated extra-sharp Cheddar (1 1/2 cups plus 2 tablespoons)
1 1/2 ounces finely grated Parmigiano-Reggiano (3/4 cup)
1 large egg, beaten with a pinch of salt

Special equipment: a stand mixer fitted with paddle attachment

Preparation

Stir together yeast and 1 tablespoon warm water in a small bowl; let mixture stand until foamy, about 5 minutes. (If it doesn't foam, discard and start over with new yeast Cloud Hosting.)

Mix together flour, salt, oil, yeast mixture, and remaining 1 3/4 cups warm water in bowl of mixer at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more. Add jalape?o, 1 1/2 cups Cheddar, and 1/2 cup Parmigiano-Reggiano and mix until combined.

Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour. Cover bowl with a clean kitchen towel (not terry cloth) to keep a crust from forming and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 2 to 2 1/2 hours. (Alternatively,let dough rise in bowl in refrigerator 8 to 12 hours.)

Turn dough out onto a well-floured surface and gently form into a roughly 11- by 8-inch rectangle with floured hands.

Fold dough in thirds (like a letter) with floured hands (dough will be sticky), pressing along seam of each fold to seal.

Put dough, seam side down, in an oiled 9- by 5-inch loaf pan. Cover pan with same clean kitchen towel and let dough rise in a draft-free place at warm room temperature until dough completely fills pan and rises above it slightly, 1 to 1 1/4 hours scholar leaders.

Put oven rack in middle position and preheat oven to 400°F.

Brush loaf with egg, then sprinkle remaining 2 tablespoons Cheddar and remaining 1/4 cup Parmigiano-Reggiano down center of loaf.

Bake until bread is golden and sounds hollow when tapped on bottom, 50 minutes to 1 hour. Run a knife around edge of pan to loosen loaf, then remove from pan to test for doneness.

Return bread (not in pan) to oven and turn on its side, then bake 10 minutes more to crisp crust. Cool completely on a rack, about 1 1/2 hours.