Wow--it's been warm here in the Lakes and Mountains! Guests came back from their day trips to enjoy the drink of the week--Adult Mocha Milkshakes (with tall straws and whipped cream!) These chilly shakes helped cool things down.
This week (talking about heat) I bring to you another easy tip when using onions or shallots. Caramelizing them adds great flavor to quiches, pasta dishes, sauces, and so many foods. I can tell you the extra time is well worth it.
To caramelize onions, preheat a saute pan to medium-high heat & add diced or sliced onions tossed uniformly in olive/vegetable oil. As the water evaporates during the cooking, the color and sugars in the onions intensify (ever taste grilled onions in a Philly Steak sub??! YUM!). Once the onions turn tan colored, reduce the heat to low and stir occasionally. Do not walk away or they will burn (Murphy's Law)--you might learn that mistake at least once...never beat yourself up when you're learning ;-). 15 minutes for the entire process, Blog Readers--that's all it takes.
Try these in your favorite barbecue sauce and then on your summer burgers. Again, Yummy.
Turn up the heat on onions--caramelize, intensify, and enjoy!
Your Innkeeper in Naples, Maine
Keith
PS: Did anyone collect any family recipes from their Fourth of July cookouts??!! ;-)
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