Jan. 15, 2013 11:26 am
Updated: Jan. 22, 2013 4:15 am
This happens so infrequently that I never remember to write about it. The other day I found myself with some time. I should note that I am working 800 miles from my home so I do not have my regular distractions to fill up any free time I have. Thusly blessed
with real free time, I decided to do some basics. A quick scan of my somewhat meager kitchen led me to deciding that I would poach an onion.
I peeled an onion and sliced out 3 thick cut slices. My next step was to heat a small fry pan to about 40%, I added a little olive oil and some butter and slow fried the onion until it was nicely browned on both sides, turning it once. When the browning was
complete, I added a 1/4 cup of pinot blanc and covered the pan as that rendered down and my slice of onion poached away (sorta). S&P
The result was less than spectacular. It was ok but if you broke the onion up and layered it on say a hamburger, it would just be lost so all that effort would be moot.
Ok, act 2. The second time I needed to enhance the caramelization of the onion, figuring this was what was missing. So I decided to just use butter and a little bit of sugar on each side. I went with a wee bit less heat, a longer poaching time and.... more
better but still well below the culinary holy cats line. It didn't really have anything that would make your tongue sit up and say wooo.
So act 3. This time I thought ok, the damned onion all by itself is just not enough. I love long fried intensely caramelized onions but I just couldn't get that and keep my onion slice intact. So I thought to heck with it, I repeated act 2 and when the onion
was suitably poached (and caramelized) I cut it up in the pan and added 2 tbsp of cream and 1/2 tsp of curry powder, letting that thicken up together.
Omg, this led to one more big slice in which I repeated act three and in addition to the cream and curry, I added a 1/4 cup of Clamato juice. The end. I mean yum. Its not really enough of a complete dish to be a side but as a plate with the tapas, get outa
dodge. A nice little appy. I didn't have any crackers but I just know this would rock with it.
Have you ever just grabbed a thing in your kitchen and said, I wonder what I can do with this?