Simple Pickled Onions

May 24, 2012 § 3 Comments

Pickled onions: sliced red onion, a cup or so of red wine vinegar, a few teaspoons of honey, smashed gloves of garlic, and two bay leaves (chili flakes, whole pepper corns, whole cloves, if you want them) that you let sit for several hours or a couple of weeks in your refrigerator.  I love them and they’re my current favorite thing to put in everything.  Eggs, salads, rice dishes, bean dishes, meat dishes, tacos, mixtures of salads and grains (like this yummy concoction I ate, sans sausage, for lunch and will probably eat for dinner), on toasts with cheese, eating them straight out of the jar, what have you.  I told you I loved them.

I know all the onion haters out there are crinkling their lips and noses, but seriously, these are not the onions you are thinking of when you say “I hate onions”.  They are briny, fruity, a little sweet.  Perfect for a dish that tastes just a little flat.  You know what I mean: like it could stand some tartness and color punctuating the mix.  Try these.

Keeping pickled onions on hand was one of the many great things I picked up from An Everlasting Meal by Tamar Adler (yes, I’ve talked about this book so much, you may come back next time to find that this blog’s new title is “I love Tamar Adler”. Just kidding).  What I really enjoy about her is the sanity that she brings to the table when talking about cooking (see this TED talk she did).  She tells you to use what you have, what’s readily available, what you can afford, and to use it all to the fullest.  Beans can become transcendent, bread is not something to avoid but something with a million possibilities, eggs are a wonder, and pickled onions a powerful force in the life of a meal.  I can’t recommend her book, her articles, or videos enough if you are at all intimidated in the kitchen or feel like you can’t afford to eat well (something I have definitely felt before).

Moving on to unrelated, but fun things:

::This lemon cream is another delicious egg user (we are calling it “lemon pudding” and “filling”, sandwiched between two butter cookies, but I feel a lemon tart coming on).

::Just remembered how much I like Cowboy Junkies (a blast from the past)

::about to start this book (thanks to Autumn and Michelle for recommending it)

::Still plugging away at the Daisy Chain Sampler and loving how it makes me slow down.

::Thinking of going here with the kids this weekend (I’ve never been!)

::AND I got a special, surprise delivery of liquid gold from my friend Kathy! Excitement!

Where Am I?

You are currently browsing entries tagged with Tartine Bakery lemon cream at Space & Thyme.