Last month, my family came to visit. My father, who has recently been getting back in touch with his Sicilian roots, is a wonderful cook and I'll admit that I've always been a little daunted cooking for people who cook really well. At any rate, we decided to have a barbeque, invited a few close friends, and I cooked...for three days. This was certainly the most cooking in which I have ever engaged for a single event. Because the attendees to our barbeque ran the gamut of dietary concerns and preferences, I wanted variety. And variety there was. The menu (aside from the meat, which we left to my dad to grill):
First, the pita chips. My dad wanted to help me in the kitchen (something toward which I am usually averse), but for the sake of father-daughter bonding, I set him up with a bunch of pita bread, a knife, a small bowl of olive oil, and brush. Then I basically followed this recipe. I used whole wheat and regular pitas, and made a batch without parmesan for a dairy-free guest.
The onions are from a cookbook that appears to be out-of-print, or at least no longer available from Amazon (only used). Dad loved them.
Sicilian Caramelized Onions (from Simply Pasta and Italian (Parragon, 2003)--p. 42)
(Serves 4--you'll want to double the recipe if making it for a barbeque)
12oz baby or pickling onions (I used "Pearl" onions)
2 tbsp olive oil
2 fresh bay leaves, torn into strips
thinly pared peel of 1 lemon, cut into short, thin, sticks
1 tbsp brown sugar
1 tbsp honey
4 tbsp red wine vinegar
Soak the onions in a bowl of boiling water--this makes them easier to peel. Using a sharp knife, peel and halve the onions.
Heat the oil in a large skillet. Add the bay leaves and onions to the skillet and cook for 5-6 minutes over med-high heat, or until they are well-browned all over.
Add the lemon peel to the skillet with the sugar and honey. Cook for 2-3 minutes, stirring occasionally, until the onions are lightly caramelized.
Add the red wine vinegar to the skillet (be careful---watch for spitting!). Cook for about 5 minutes, stirring, or until the onions are tender and the liquid has almost disappeared.
Transfer the onions and serve at once.*
*I served mine chilled...and they are great. This also means you can make them ahead. :)
- homemade roasted peppers
- Sicilian caramelized onions
- homemade pita chips
- tabbouleh
- Amish slaw
- Chorizo salad
- watermelon and fresh mint salad
First, the pita chips. My dad wanted to help me in the kitchen (something toward which I am usually averse), but for the sake of father-daughter bonding, I set him up with a bunch of pita bread, a knife, a small bowl of olive oil, and brush. Then I basically followed this recipe. I used whole wheat and regular pitas, and made a batch without parmesan for a dairy-free guest.
The onions are from a cookbook that appears to be out-of-print, or at least no longer available from Amazon (only used). Dad loved them.
Sicilian Caramelized Onions (from Simply Pasta and Italian (Parragon, 2003)--p. 42)
(Serves 4--you'll want to double the recipe if making it for a barbeque)
12oz baby or pickling onions (I used "Pearl" onions)
2 tbsp olive oil
2 fresh bay leaves, torn into strips
thinly pared peel of 1 lemon, cut into short, thin, sticks
1 tbsp brown sugar
1 tbsp honey
4 tbsp red wine vinegar
Soak the onions in a bowl of boiling water--this makes them easier to peel. Using a sharp knife, peel and halve the onions.
Heat the oil in a large skillet. Add the bay leaves and onions to the skillet and cook for 5-6 minutes over med-high heat, or until they are well-browned all over.
Add the lemon peel to the skillet with the sugar and honey. Cook for 2-3 minutes, stirring occasionally, until the onions are lightly caramelized.
Add the red wine vinegar to the skillet (be careful---watch for spitting!). Cook for about 5 minutes, stirring, or until the onions are tender and the liquid has almost disappeared.
Transfer the onions and serve at once.*
*I served mine chilled...and they are great. This also means you can make them ahead. :)
I am trying this one Rebecca, the one with the little Onions. I just bought them this afternoon, and that is my next cooking project this week, beside a lot on my list, love, Josee
ReplyDeleteAs you know, I did cook the Sicilian Caramelized Onions, and it was absolutely delicious! The recipe is in my cookbook in my favorite section. Merci beaucoup.
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