Don't Tell 'Em What's In It!
I once when to a dinner party, where they simmered onions and tomatoes for 40 minutes; longer for what most people consider decent. Salt, pepper. Stir in your fettucini al dente and then take it off the heat and mash a ripe avocado into it. It will turn into a very creamy and light avocado sauce. Squeeze half a sweet lemon, and toss.
The result is absolutely wonderful non-italian, cheeze free pasta; simple, intellectual, satisfying.
This bowl above is a little different. I browned a handfull of ground beef, threw in a serrano pepper and a little sliced garlic. Add onion. Stir in hot rotini, al dente. Turn off heat, mash the avocado into a sauce, squeeze half a lemon and give it a good stir and serve it while it's hot.
It's better than you think.
what's in it!
5 comments:
i don't know...
yee of little faith....
hmmm, maybe worth a try. but not right now.
Kitchen Ni Lola
http://lolaskitchen.blogspot.com
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JP,
What do you think of frozen, chopped onions?
My mama is a big fan of frozen, chopped onions.
Freezing onions breaks down the cell walls, so if you're cooking them in a stew or something, they're a great time saver, provided that they didn't dry out in the process of freezing--so seal them up well.
For fresh things, like tacos or stir fry, you'd want fresh onions, but that goes without saying. Frozen chopped onions work in things that will be cooked wet.
I think the main concern is that in the freezer, things like ice cubes and coffee beans tend to suck up that onion smell. Other than that, I have to say that I'm pro-frozen choppped onions as a time saving ingredient in stews, soups, etc.
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