Over the holiday season, I find myself eating way more chips and dip than is healthy. The fault is mostly mine since I’m the one who makes this fantastic and addictive caramelized onion dip.
Caramelizing onions changes their flavor — they become mellow and sweet. The amount of heat you use informs the speed of this dish (and the attention required — higher heat requires much more stirring to prevent burning!). I like to cook my onions low and slow while I’m preparing other dishes.
The amount of onion in this recipe seems insane, but they will cook down considerably.
Mushroom gravy is a one of those things — it can be vegetarian or meat-based, depending on your mood. It can be smooth or chunky, depending on your mood. I personally love it on the chunky side with meatloaf.
As with all gravies, the key to making a flavorful, richly colored gravy is a roux. And patience. You need to stir your flour and oil over medium-high heat until it is a rich caramel brown. This cooks off the raw taste of the rice flour and adds additional flavor.
[box type=”note” border=”full”]The amount of mushroom and onion in this recipe seems massive. It is! But they will cook down to a reasonable level very quickly. And please note that the rice flour thickens quickly. You may need to add additional liquid to make it pourable![/box]
This is, for me, the ultimate Italian sauce. It’s perfect for noodles, for lasagna, for parties. Yes, it takes a long time to make this sauce from scratch, but you can freeze it so it’s ready for quick meals at any time. I love to make this sauce on a Sunday afternoon. The scent permeates house, making everyone hungry, and, truth be told, I’m getting hungry just writing about it!
Modify this recipe to suit your own personal taste, but don’t omit the vegetables. They give depth and body to this sauce.
A basic red wine reduction adds a simple elegance to a dish of beef or lamb. Adding balsamic vinegar to the wine reduction increases the flavor and surprises your guests (one friend, as she walked into the house for a dinner party, sniffed the air with pleasure as she got a whiff of the balsamic vinegar).
[box type=”note” style=”rounded” border=”full”]There is a saying that you should never cook with a wine you won’t drink. Or, please use a decent red wine. So-called “cooking wines” do not work for this sauce.[/box]