Thursday December 04, 2014
Anyone out there remember The Galloping Gourmet’s pronunciation of onions? Well, I do.
U-N-Y-O-N-S ….in a long drawl.
Would it surprise you that whenever I delve into a big pile of onions to peel and chop, I chuckle and belt out. “U-N-Y-O-N-S!”
I cannot live without onions. For me they are the start of 95%, maybe more, of my savory cooking. The aroma of onions sizzling in the sauté pan waft through the air like a lasso that gently captures anyone in the house and brings them to the kitchen exclaiming, “That smells delicious! What are you making?” I always giggle and think to myself, “It’s onions! It’s always just onions! Don’t they know?”
Of course there’s the peeling, slicing and the tears. I don’t mind the tears. I look at them as part of the cleansing process. Onions get my juices (tears) flowing and somehow I believe it’s a good thing.
I put caramelized onions in my meatloaf. I dice up onions for my soffritto. I slice them to adorn a burger. They go in most of my soups, into the cavity of a roasted chicken, in omelets, tuna salad and, as gross as it might sound (but I assure you it is delish), in my cheese and onion sandwiches. I even grow onions in my garden.
When the opportunity to work with the National Onion Association came to me, it was a no brainer. I realized I love onions. I love their look, taste and smell but mostly how they enhance my cooking.
Instead of keeping them hidden beneath the covers as a flavor enhancer, I decided to share a recipe where they are front and center – the perfect side for your holiday meals: Madeira and Maple Syrup Glazed Onions.
Disclosure: I was compensated by the National Onion Association for this post. All opinions, text and photographs are my own.
Monday December 01, 2014
Here's what's cookin' this Holiday Season:
1. Check your local PBS listings to find when Heirloom Meals Christmas Special is airing.
2. Fun with onions! This month Heirloom Meals and the National Onion Association have teamed up. Think - onion sides. Stay tuned!!
3. There are a couple of spots in the December 7th Italian Christmas Cookie Workshop. Local Peeps joins us if you can!
4. Tune into Newschannel 13, Albany's NBC affiliate on Sunday, December 21st around 8:30-ish. Carole will be making an Umbrian Christmas Eve tradtion: Chocolate Spaghetti.
5. Here's my latest Zester Daily article: Rooted in Heritage.
Thursday November 13, 2014
Lots to report from the Heirloom Meals kitchen:
1. Check your local PBS listings to find when Heirloom Meals Thanksgiving Special is airing.
2. Potato and Turnip Gratin makes an excellent Thanksgiving side dish. Carole shares her recipe on Connecticut Style.
3. Pumpkin Cheesecake is on the menu at our house. Here's the demo and recipe.
4. There are a couple of spots left in Carole's Italian Christmas Cookie workshop on December 7th.
5. Tune into Newschannel 13, Albany's NBC affiliate on Saturday November 22nd around 8:30-ish for Carole's Red Cabbage Gratin recipe.
6. Keep your eyes open for new radio shows - we've been remiss about getting them on the site but we have some goodies to share!
Friday October 24, 2014
1. Tune into Newschannel 13, Albany's NBC affiliate on Sunday the 26th around 8:30-ish for Carole's Pumpkin Cheesecake Demo.
2. Gearing up to appear on Connecticut Style on November 7th - thinking Thanksgiving Traditions.
3. Sign up for an Italian Christmas Cookie Workshop - Sunday, December 7th - learn to make chocolate covered biscotti and pignoli cookies.
4. Read Carole's latest article in Zester Daily - Thriving on Love and Olive Oil
5. We are planning out first-ever Heirloom Meals Cooking and Storytelling Retreat - stay tuned for more details.