Caramelized onions

onion4Go make this! Go make this now! It doesn’t matter what you are doing– it will be worth it. If you’ve never made caramelized onions, you have no idea what you’re missing. I certainly hadn’t.

I had never made them until last week, and I’m ashamed of myself. I’m not sure why I suddenly had the idea, but a lackluster frittata needed an upgrade, and the only ideas that I had were prosciutto and caramelized onions (how could you go wrong with those two ingredients?). A week after the bland frittata disappeared, I decided to up my game and figure out how to actually make caramelized onions. Continue reading “Caramelized onions”

Melting tomatoes

melttom1The days have started getting shorter, and I’ve realized that I’m going to need to start solely cooking for the blog on the weekends. By the time that I get home currently, I have about half of an hour of daylight, and the status of the light streaming through the kitchen windows is only so-so; in January, even in a few weeks, I’ll have none, and my pictures will be shameful.

Regardless of the pictures, though, I made a frittata this week that I was planning to like a lot, but it was quite disappointing. I was going to share that, but really, it’s not worth your time–look for a reworked version of it in the not so distant future. I had tried this recipe for melting tomatoes last week, so luckily I had a backup plan.

Although of this recipe the idea is great, the original was just too much. Too much oil, too much salt, too much pepper. I adjusted the measurements, and it’s greatly improved. Continue reading “Melting tomatoes”

Roasted garlic and Vidalia onion dressing


I’ve briefly talked about my job at the gourmet deli in high school. The best thing I learned there was a ton about food. I gained my love of food and cooking from my grandma, but I cultivated what I already knew and was exposed to more culinary knowledge than I ever imagined in that little store. Although I tend to cook pretty unpretentious food, I know a lot about it.

I also know how to make a pretty good sandwich. There was this great specialty sandwich at the store that I had to make every morning, and if there were any left at the end of the day, I could take them home. I’d usually take the leftover sandwich to school for lunch the next day, and everyone at my table would be jealous. It was a smoked turkey avocado sandwich on ciabatta with a sweet onion vinaigrette. It was, is and forever shall be absolutely delicious.

Continue reading “Roasted garlic and Vidalia onion dressing”