Slow-Cooker Caramalized Onions.

Holy crap, we have a lot of onions. Our wonderful CSA “Tomato Mountain Farm”:http://tomatomountain.com/ recently had several weeks of us getting several onions in the batch. While onions last awhile, I’m told that spring onions really don’t last as long. And I couldn’t use them up fast enough.

Enter my friends Mark & Susan. See, Mark & Susan also purchased a share of Tomato Mountain Farm’s CSA. So they’re in eggplants & onions up to their ears too.

Mark is, rumor has it, an awesome cook for himself & his lovely Susan. I’m always envious as Susan often talks about what good things Mark has made recently. And recently she mentioned goat-cheese eggplant rolls (I haven’t had a chance to try these) and slow-cooker caramelized onions.… Continue reading →

[42] B├ęchamel

How to Cook Everything, Revised Edition by Mark Bittman

I can’t lie, I only made this recipe because I wanted lasagne and Bittman’s lasagne recipe called for it. Admittedly, I was also pretty thrilled to knock out three recipes in one go.

This does smell pretty good while cooking, I have to say. Also practicing my roux skills is always nice, since keeping it lump free is a big pain.

h2. Ingredients

2 tbsp butter or extra-virgin olive oil (I used butter. No surprises here.)
2 tbsp all-purpose flour

1 – 1.5 c milk

Salt and freshly ground pepper (Omitted.)

h2. Instructions

Melt the butter in a sauce pan over medium-low heat (if using oil, heat until hot). Once melted/hot, turn the heat to low and use a whisk to incorporate the flour into the fat.… Continue reading →