Three Cheers for Beer (5/28/11)
Listen to this podcastCaramelized Onion & Beer Sauce
- 3 Tablespoons olive oil
- 8 large yellow onions
- 1 teaspoon salt
- 1 12 oz beer (dark stout)
- 2 sprigs fresh thyme
- 2 Tablespoons Dijon mustard
Heat oil in pot over medium-low heat. Add onions and salt, cover, and cook 30 minutes or until browned, stirring occasionally. Stir in beer, 1/2 cup water, and thyme, scraping up bits stuck to pot. Partially cover, and simmer 15 minutes, or until liquid has evaporated. Stir in mustard; season with salt and pepper and cook 5 minutes more until all heated through.
Strawberry Fields Forever (6/5/10)
Listen to this podcastStrawberry and Arugula Salad
4 cups baby arugula
1 pint strawberries, sliced
8 fresh basil leaves, cut into chiffonade
2 Tablespoons balsamic vinegar
1 Tablespoon extra-virgin olive oil
sea salt and pepper to taste
1/2 cup chopped walnuts, toasted
In a large bowl, toss arugula, strawberries, and basil. Sprinkle vinegar and oil over the salad; sprinkle with salt and pepper, toss gently and serve garnished with toasted walnuts.
