Wednesday, August 12, 2009

Lessons Learned Lately

I have been trying a lot of different recipes lately. I have also used a few ingredients that weren't previously in my repertoire (like chipotle sauce and lots of lime juice). Most of what I have tried was good or great. A few disppointments though. I already posted about the Crock Pot Garlic Lime Chicken, and tonights side dish wasn't good either. I made the recipe listed below - only I halved the amount of onions and added small red potatoes (halved or quartered - depending on the size).

I have learned this about myself. If I don't think a particular combination of ingredients sounds appealing - odds are that I won't like the finished product. Like the recipe below. I thought - lemon and mustard on roasted veggies? What the heck. My intuition was right - the lemon was over powering and wasn't complimentary to the veggies. Basically - I learned to follow my instincts.
Herb Roasted Onions – Ina Garten
2 red onions
1 yellow onion
2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon minced garlic
1/2 tablespoon minced fresh thyme leaves
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup good olive oil
1/2 tablespoon minced fresh parsley leaves

Preheat the oven to 400 degrees F.
Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.
For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.
With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.

*I have another roasted potato recipe that I am going to try (this time with ingredients that I love!)

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