It’s perfect weather for…

November 5, 2009


Now that I’ve been blogging for so long (over two years!), it’s becoming harder to post about my favourite fall comfort foods since, at least at this time of year, I like to rediscover my favourite fall dishes. It’s not until later in the autumn that fatigue sets in and I start to experiment.

So, in case you missed them the first time or in case you’re new here, today and tomorrow I’m featuring a glossary of my favourite fall food posts from the last two years.

On the roster today:

Savoury autumn favourites:
Double cheddar mac ‘n’ cheese
Zesty lasagna
Roasted Chicken broth for soup
Lemon parsnip soup
Sausages with onions, apples and Swiss cheese

What savoury recipe epitomizes autumn for you? Feel free to add links to your own posts and favourite sites so that it’s easy for us all to try out your ideas.

Lovin’ my oven

November 12, 2008


It’s fall and, as much as my grill entranced me this summer, now I’m crushing on my oven. Seriously, I can’t get enough. In the last week I made this lasagna, the roasted chicken soup I mentioned on Monday, mustard and apple jelly glazed rack of pork, pizza, macaroni and cheese and roasted rosemary scented butternut squash. It’s been great! I didn’t realize how much I missed the comforting oven cooked foods of fall until I started to make them again.

What’s your favourite food from the oven? Do you use your oven only for baking sweets or do you enjoy savoury roasted and baked foods, too?

Onions offer layers of possibility

January 28, 2008

pizza.jpgEven when the pantry is empty, there are usually onions in most kitchens. And believe it or not, the humble onion — when caramelized — can come to dinner’s rescue.

Caramelized onions are incredibly versatile. I always have a container ready and waiting for me in the freezer and the ingredients to make more are always on my shopping list. Saucy, soft slow-cooked onions can be added to mashed potatoes for a chef-style twist or used as a topper for a steak or a baked potato.

One of my favourite uses for caramelized onions is as a topper for pizza (I make the one pictured above often). Likewise, pork chops sautéed with apples also love caramelized onions and adding them to a juicy grilled burger is blissful, indeed!

The basic steps required to caramelize onions are simple:
-Toss sliced onions with melted butter in a heavy skillet set over medium-low heat.
-Add a clove of minced garlic and a little dried or fresh thyme leaves.
-Partially cover the pan and cook, stirring often, for about 20 minutes.
-When the onions are very soft, remove the lid and increase the heat to medium. Brown slightly.
-Sprinkle the onions with a little granulated sugar and sauté, stirring constantly, until well-browned and very soft.
-Deglaze the pan (loosen the cooked-on brown bits) with a few tablespoons of dry sherry or chicken broth.
-Stir in a splash of cider vinegar and season with salt and pepper to taste.

Check out my recipe for Caramelized Onion and Mushroom Lasagna at

How do you use caramelized onions?