Foiled Again. - In the Midnight Kitchen Blog at Allrecipes.com - 214289

In the Midnight Kitchen

Foiled again. 
 
Dec. 29, 2010 10:18 pm 
Updated: Dec. 30, 2010 7:37 pm
Got home last night after a trying day at work and an even more trying commute, all ready to to make a cauliflower dish that my cauliflower-hating husband would like.  Just as I was "prepping to prep" the power went out for no apparent reason.  It had been raining all day (thus the commute from hell- people around here forget how to drive when one little spit of rain falls), but there were no storms, no lightning to knock out the power.  The lights flickered a few times, feebly, initially, before our house, our street, our entire town, settled into darkness- à la 'Salem's Lot.  

Accompanied by Mimi's pleas to restart "Madeline" and turn on the lights, we located flashlights and candles. As I sliced leftover Christmas ham for sandwiches (shameless plug here for Wickles spicy relish), I urged Mimi to play with blocks or read a book in front of the fire, which is my idea of heaven.  

As soon as we finished our tasty but cold Christmas ham sammies, the lights came back on.  So it goes.

But tonight- tonight was different.  I left work on time (!) and stopped by our local farmers' market on the way home.  There I found "South Texas bulb onions" which look like giant scallions with huge white bulbs at the root end.  I posted a picture of them on facebook before I started dicing one of them to put into the chicken noodle soup I made tonight (we're all coming down with colds) and a friend suggested roasting one of them till it was charred.   

After I had the soup going, I cut the green tops off the remaining onion and put it in a pan with a little olive oil and kosher salt and baked it at 400 while the soup simmered.  I took it out of the oven after we ate (it was in there about an hour) and let it cool.  I cut a few slices off while doing the dishes, tried a bite and then ate the whole thing.  Roasted bulb onions are a revelation.  The outer skin tasted like a toasted marshmallow with just enough  Kosher salt flavor... YUM.  The inside of the onion was pure sweet warm green oniony-ness.  Divine.  

I'm going back tomorrow for some more of those bulb onions.

Question:  Last night when our power was out we had a Duraflame log going in the fireplace.  I suggested cooking a hot dog for our little one over the fire but Hero Husband said we had no idea what that "log" was made of and asked if we really ought to cook anything over a possibly chemically toxic flame.  Does anyone know if cooking over an artificial log fire is unhealthy?  Anyone tried it?  

Try roasting a huge green onion.  You'll be glad you did.

Bon appetit!  

South Texas bulb onions
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Comments
Dec. 30, 2010 8:56 am
Some great memories are made when the power is off. Your husband is right about the log. Check the packaging for warnings or find out from the manufacturer's web site.
 
Roxie 
Dec. 30, 2010 5:44 pm
The onion bulbs sound really good...thanks for the info! I use those logs to get the fire started on occasion-agree w/hubby: chemicals and who knows what else, inside! Happy 2011!
 
Dec. 30, 2010 7:37 pm
Thanks Mike and Roxiegirl.
 
 
 
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emilysometimes

Home Town
Denton, Texas, USA

Member Since
Sep. 2009

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Mexican, Middle Eastern, Mediterranean, Healthy, Quick & Easy, Gourmet

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About Me
I have an awesome husband, a beautiful five-year-old daughter, and a somewhat frustrating job. Cooking is my release. I look forward all day long to getting home and making dinner.
My favorite things to cook
Risotto,soup,sauces. I kinda like mastering all that French stuff.
My favorite family cooking traditions
I cook, Kevin bakes. We love runny eggs and toast soldiers on Sunday mornings, pumpkin risotto in the fall, Guinness cake any time.
My cooking triumphs
Julia Child's cheese soufflé.
My cooking tragedies
Chicken Stewed in Ale. It will take a blog post to describe this debacle.
 
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