I wanted something a little sweet and tart to go along with our Grilled Steak with Blue Cheese and Chive Compound Butter and as soon as I saw Ina Garten’s recipe for Balsamic Onions, I knew I wanted to do a version of it. I added thyme because I love their flavor with anything roasted, though rosemary would also be great. I also increased the cooking time by quite a bit because I wanted the onions to be quite soft and caramelized, as opposed to still crunchy.
Maple mustard chicken, infused with flavors and baked in the oven, is one of our simplest, most delicious and popular recipes. It’s all we crave when Autumn rolls in!
Some things are just difficult to explain.For example, how can one man be so attractive yet so clearly resemble an otter? (Yes, I am referring to Benedict Cumberbatch. Click the second link if you want to laugh for 45 minutes).
And finally, how can the easiest dish to cook also be the most delicious thing ever? This sounds like hyperbole, which granted, I am guilty of a million times per day but I’m not yanking your chain here. This seriously might be the best weeknight dinner we’ve ever made.
Roasted cipollini onions are a great accompaniment to any meal – they have a sweet and savory caramel flavor that we combine with thyme for added depth.
If you’re not familiar with them, Cipollini onions (pronounced chip-oh-lee-knee) are a thin-skinned, mild onion about the side of a golf ball. They’re pretty easy to recognize because they have a flattened, almost UFO-ish shape that’s very distinctive. The name literally means “little onion” in Italian. Go figure.
These little guys are my all-time favorite onion to roast because they caramelize beautifully and become incredibly soft and sweet.
Like all little onions, they are kind of annoying to peel but if you boil them for 30 seconds and then run ice-cold water over them, it’s really not too bad. My advice is to make more than you think you’ll need because they will disappear quickly.
If there’s anything better than excellent Thanksgiving or Christmas side stuffing, it’s stuffing cakes made from the leftovers. Makes the perfect hangover breakfast!
This is one of those leftover Thanksgiving recipes I had been thinking about for years but just made for the first time this week. We almost always make some sort of hash with our favorite leftover stuffing and either top it with fried eggs or even bake eggs right into it but this year I wanted to try something different. Fancier, if you will.
This is now, officially, my favorite use of leftover stuffing ever. And it’s so, so simple. Add a bit of egg, form a patty, fry in a pan. Top with a poached egg.
The thing that elevates this to the stars is the unbelievably delicious chive hollandaise. If I had any idea how tasty and especially how easy it is to make this sauce, well… let me tell you that it would have been part of our Nerds brunch repertoire a long time ago.
If you’re anything like me, you start the week with grand plans (and a long list) of all the things you’re going to get accomplished. Paint the porch. Just in time for Halloween! Work on the novel. Duh, I’ll just wake up an hour earlier! Train the dog to stop losing her mind every time the UPS truck is within a seven block radius. Easy as cake! Oooooh, maybe I’ll make a cake.
Then inevitably, usually by about Thursday, I realize that not only have I managed to fail in getting those things done, but I also didn’t use that chard I bought and the dog is now convinced that the clean laundry basket is her new bed because the un-folded clothes have been in there so long.
That’s about when remember that even when I’m too busy to care whether my socks match, I can still make something really satisfying for dinner. It doesn’t have to be a big production (especially if you’re not stopping every five minutes to take pictures).