Culinary Experiments
Posted
Tue, 01/20/15
I've been busy in the kitchen the last few days . . .
First, I put together a variation of Quick Polenta by adding butter-sautéed mushrooms to the polenta batter. The experiment was inspired by Wild Mushroom Polenta found in Ming Tsai's cookbook, Simply Ming: One Pot Meals.
(Above): Quick Polenta with Mushrooms.
Click on image to view larger size in a new window.
Next, I tried Onion Pockets from A White House Garden Cookbook by Clara Silverstein:
Onion Pockets
1 onion
Preheat oven to 375-degrees F. Peel onion; carefully remove root end and top with a sharp knife. Make a small hole in the top of the onion with the knife; do not cut all the way through. Place bouillon granules or bouillon cube in the hole; top with the butter. Place onion on a sheet of aluminum foil; pull up sides of the foil to create a "package," pinching it closed on top. Place on a cookie sheet or baking dish; bake for forty-five minutes to one hour (baking time will depend on size of the onion). Using oven mitts, place foil package into a bowl; allow to cool for about five minutes before unwrapping foil. Pour remaining juice from foil packet over the top of the onion. Makes one serving.
(Above): Onion Pockets. Click on image to view larger size in a new window.
The dishes were excellent. I highly recommend both!
Tags: Appetizers;
Food Photos; Mushrooms;
Side Dishes
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