Caramelized Cipollini Onions
- At August 22, 2009
- By megan
- In caramelized onion
0
I love caramelized onions. For these, I sliced 5 cipollini onions and sautéed them in 3-4 tablespoons of olive oil for 30-40 minutes. I started out on medium-high heat and then kept turning it down every 5-10 minutes until they simmered on low for the last 15 minutes. Just keep your eye on them so they don’t burn.
Cipollini Maple Mustard Dressing
- At August 22, 2009
- By megan
- In Salad Dressing
- 1
When I’m running low on mustard, I like to add salad dressing ingredients directly into the almost-empty mustard container to make sure I get good use out of every last drop. Cipollini onions are in season here in Boulder, so I picked some up at the market and have been adding them to everything lately.
For this dressing- Chop one cipollini onion and sauté in a few tablespoons of olive oil until fragrant and golden brown. When cool, transfer to a food processor and blend until it thick and kind of pasty. Add this to your almost-empty mustard container (honey mustard, german mustard, etc). Then add some maple syrup, some cider vinegar, a dash of soy sauce, and some hot sauce (I used Sambal Olek, available in Asian food stores). Shake well and enjoy. Store in the fridge and use within a week or two.
It is going to be up to you how much of each ingredient you add because it all depends on how much mustard is left in the container. In general, there will be more olive oil than mustard, more mustard than maple syrup, more syrup, than vinegar, etc. You see where I’m going with this, I’m sure.
Summer Apple Cinnamon Pancakes
There are some sweet, small, golden summer apples in season right now in Colorado, and they inspired my pancakes this morning.
Ingredients:
- 1/2 cup unbleached white flour
- 1/2 cup whole wheat pastry flour
- 1/2 cup oat bran
- 1 tsp evaporated cane juice (the apples are sweet, so you don’t need to add much sweetener)
- 1/2 TB cinnamon
- 1.5 tsp baking powder
- pinch of sea salt
- 1 1/4 cup plain rice milk
- 1 egg
- 1 TB walnut oil
- 1/2 cup finely chopped apples
Mix the dry ingredients in a bowl. In another bowl, mix the wet ingredients and the apples. Pour the wet into the dry, mix, and cook (like all pancakes- 350-375 degree skillet).
Serve with real, pure maple syrup.
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