blake murphy wrote:
> On Wed, 26 May 2010 12:27:06 -0700 (PDT), aem wrote:
>
>
>>On May 25, 10:40 pm, Jeßus > wrote:
>>
>>>.....
>>>Just thought some of you might have roasting veggies down to a fine
>>>art - I'd like to hear about *your* favourite way to roast veggies...
>>>if you have one, that is
>>
>>The first regetable I roasted, and still my favorite, was a big
>>onion. Pull off just any loose skin, stand upright on a pan lined
>>with foil, bake at 400F until soft all the way through.. Slit the
>>top, add a pat of butter or sour cream, scoop the onion out of the
>>skin. Couldn't be simpler and complements the widest range of meats.
>>
>>You can get fancier. Slice big red or yellow onions into at least 1/2-
>>inch thick rounds. Separate into rings and toss lightly wih s&p,
>>dried sage, olive oil and a little bit of vinegar (red wine or
>>inexpensive balsamic). Lightly oil a baking/gratin dish add the
>>onion, cover, and bake at 375F for 30 minutes. Uncover, stir, cover
>>and bake for another 15 minutes. Uncover, stir, leave uncovered and
>>bake for a final 15 minutes. They should be done, with a nicely
>>reduced syrupy liquid. Mound in a bowl and garnish with chopped
>>parsley. -aem
>
>
> i saved this, aem. thanks.
>
> your pal,
> blake

I make stuffed onions for the elderly relative once or twice a month,
just like stuffed bell peppers but using a big onion rather than a bell
pepper.

THe stuffing's can be meat or veggie/bread based, mashed potatoes
seasoned with garlic and a a bit of diced ham is nice. An herbed bread
stuffing flavored with a bit of anchovy paste is nice.
--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3