HOW TO MAKE CARAMELIZED ONIONS & WICKED GOOD CHICKEN
As usual, I am observing my holy practice of cooking. I see the sacramental in most foods, except withered Brussel sprouts, anchovies, mashed turnips, and I am definitely not sure about pineapples on pizza.
But put me in front of my snazzy new stove (new after 25 years with previous one), give me a black cast iron pan, and I am good to go. I am practically vibrating with happiness, like our Jack Russel terrier. Also spirit. Because I believe the enjoyment of homemade food with friends and family is sacramental and honors God's creation.
HOW I MAKE CARAMELIZED ONIONS FOR HOLY FOOD:
First: Peel two yellow onions, and my new secret (from a fancy cooking magazine) is to slice them end to end and not crosswise. Wash hands well.
Second: Wipe the baby tears from your eyes (that's from a World War I song) with a fresh kleenex.
Third: Sizzle 2 tablespoon salted butter with 1-2 tablespoons good EVOO in cast iron pan over medium heat. Once bubbling, scrape your sliced onions into pan and lower heat. Spread evenly over bottom of pan.
Fourth: Set timer for 8+ minutes. Then flip onions over to do evenly. Add 1 tablespoon brown sugar, a drizzle of balsamic reduction, stir, and watch carefully.
Fifth: Stir occasionally, removing browned onions before they blacken. Put on paper towels to absorb oil. Once onions are all a lovely brown, turn off heat and scoop remaining ones onto the towel. Place more paper towels on top & blot gently.
Voila! You have just made caramelized onions in under half an hour. Now you can use them in my fabulous rosemary/yogurt/marinated chicken recipe cooked with bellas, good stock, yogurt, & fettuccine. I was going to write this post entitled, "How Sauteing Onions Is Like Salvation," but clearly this won't work for now. On to the recipe which is the best, the best I have made for friends, with the exception of a chicken tagine with preserved lemons and more caramelized onions. (They're everywhere!)
Ingredients:
--3 boneless, skinless chicken breasts marinated with 3 chopped garlic cloves, fresh rosemary (1 tablespoon), & 1/2 cup Greek yogurt (can do in fridge over night or for 2 hours)
--caramelized onions (chef's tip--do this earlier in afternoon)
--1 cup sliced bellas
--2 cloves chopped garlic
--2 tablespoons EVOO
--1 cup good chicken broth (I use "Better Than Bouillon")
--1/2 cup Greek yogurt, plain
----1+ tablespoon chopped fresh rosemary
--ground pepper and sea salt
--balsamic reduction
--cornstarch, dissolved, if needed
Directions:
--heat olive oil in cast iron pan (or All Clad is good too)
--start water boiling in separate pot for pasta
--when oil is sizzling, add chicken breasts and saute 6-7 minutes per side over medium heat, then flip.
--add bellas to pan, cook 3-4 minutes, then add stock, rosemary, onions, dash of sherry, drizzle of balsamic reduction, and cook 3 min. or so. Lower hear & add yogurt, Stir gently, and add fresh pepper and sea salt.
--if too liquid, add 1 tablespoon corn starch dissolved in 1 tablespoon cold water.
--turn off heat, remove chicken to cutting board to rest, and put fettuccine in boiling water. Cook 5-6 min, drain.
--slice chicken lengthwise and place atop pasta in individual bowls. Pour sauce with bellas and onions over pasta & add fresh parsley if you wish.
Serve with a simple green salad, a good Malbec from Argentina or a crisp oaky Chardonnay (or Pellogrino with lemon if not drinking), and enjoy. Don't forget to say grace, and if Catholic, don't forget to cross yourself.
Some really good chocolate truffles from Harry & David's would round off this meal well (no, they are not paying me), and if you are feeling really holy, cross yourself at the end of the meal and let someone else do the cleanup!
But put me in front of my snazzy new stove (new after 25 years with previous one), give me a black cast iron pan, and I am good to go. I am practically vibrating with happiness, like our Jack Russel terrier. Also spirit. Because I believe the enjoyment of homemade food with friends and family is sacramental and honors God's creation.
HOW I MAKE CARAMELIZED ONIONS FOR HOLY FOOD:
First: Peel two yellow onions, and my new secret (from a fancy cooking magazine) is to slice them end to end and not crosswise. Wash hands well.
Second: Wipe the baby tears from your eyes (that's from a World War I song) with a fresh kleenex.
Third: Sizzle 2 tablespoon salted butter with 1-2 tablespoons good EVOO in cast iron pan over medium heat. Once bubbling, scrape your sliced onions into pan and lower heat. Spread evenly over bottom of pan.
Fourth: Set timer for 8+ minutes. Then flip onions over to do evenly. Add 1 tablespoon brown sugar, a drizzle of balsamic reduction, stir, and watch carefully.
Fifth: Stir occasionally, removing browned onions before they blacken. Put on paper towels to absorb oil. Once onions are all a lovely brown, turn off heat and scoop remaining ones onto the towel. Place more paper towels on top & blot gently.
Voila! You have just made caramelized onions in under half an hour. Now you can use them in my fabulous rosemary/yogurt/marinated chicken recipe cooked with bellas, good stock, yogurt, & fettuccine. I was going to write this post entitled, "How Sauteing Onions Is Like Salvation," but clearly this won't work for now. On to the recipe which is the best, the best I have made for friends, with the exception of a chicken tagine with preserved lemons and more caramelized onions. (They're everywhere!)
Ingredients:
--3 boneless, skinless chicken breasts marinated with 3 chopped garlic cloves, fresh rosemary (1 tablespoon), & 1/2 cup Greek yogurt (can do in fridge over night or for 2 hours)
--caramelized onions (chef's tip--do this earlier in afternoon)
--1 cup sliced bellas
--2 cloves chopped garlic
--2 tablespoons EVOO
--1 cup good chicken broth (I use "Better Than Bouillon")
--1/2 cup Greek yogurt, plain
----1+ tablespoon chopped fresh rosemary
--ground pepper and sea salt
--balsamic reduction
--cornstarch, dissolved, if needed
Directions:
--heat olive oil in cast iron pan (or All Clad is good too)
--start water boiling in separate pot for pasta
--when oil is sizzling, add chicken breasts and saute 6-7 minutes per side over medium heat, then flip.
--add bellas to pan, cook 3-4 minutes, then add stock, rosemary, onions, dash of sherry, drizzle of balsamic reduction, and cook 3 min. or so. Lower hear & add yogurt, Stir gently, and add fresh pepper and sea salt.
--if too liquid, add 1 tablespoon corn starch dissolved in 1 tablespoon cold water.
--turn off heat, remove chicken to cutting board to rest, and put fettuccine in boiling water. Cook 5-6 min, drain.
--slice chicken lengthwise and place atop pasta in individual bowls. Pour sauce with bellas and onions over pasta & add fresh parsley if you wish.
Serve with a simple green salad, a good Malbec from Argentina or a crisp oaky Chardonnay (or Pellogrino with lemon if not drinking), and enjoy. Don't forget to say grace, and if Catholic, don't forget to cross yourself.
Some really good chocolate truffles from Harry & David's would round off this meal well (no, they are not paying me), and if you are feeling really holy, cross yourself at the end of the meal and let someone else do the cleanup!
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