MUCHO ONIONS

Sunday morning we were walking through our local farmers' market. It was a usual stroll through until I spotted the biggest red onion I'd ever seen. I'm not sure the photo does it justice. Maybe it's just me but I've never seen anything like this in my local supermarket.
As soon as I made my way over there I realised that the whole stall was just onions and lots of them in all shaped and sizes. Depending on which onion you are selecting, you can find onions all year round. You should pick your onions that appear to be heavy for their size. The skin should be dry and papery. There should be no soft spots or black spots, indicating mildew from moisture. Not good!.
This recipe came about from talking to Denis who works at the market. He said some of his customers suggested this technique which is similar to roasting garlic.
The variety I used were Bermuda onions. They're small and firm but when you roast them, man they're good. The flavor is not only sweet from adding the balsamic but the natural sugars will come out during cooking. You'll also get a little tartness when you bite in. The combination is brilliant.
Recipe:
Bermuda onions
good drizzle olive oil
drizzle balsamic vinegar

crushed black pepper

That's it. Lay them in the foil unpeeled with the ends trimmed. Pour the olive oil and balsamic over and wrap them so they steam which will sweeten them while cooking. Pop in the oven @ 375 degrees for 45mins. or until they're soft. As soon as they cool a little, the skin will fall right off and eat as is. They were unbelievably sweet and juicy. Fantastic.

Asian Steamed Sea Bass with Vegetable Spaghetti

This a simple little dish that I make which I have to say is pretty easy and very tasty.
Steaming liquid:
6 fluid ozs. mirin
6 fluid ozs. sake
2 tb. fresh ginger - minced
Mix together in sauce pan with lid on medium heat 'til needed.

4 x 4oz black sea bass portions

Vegetable Spaghetti
2 medium zuchini (courgette)
2 medium yellow squash
2 medium carrot
1/2 cup chicken / veg. broth
drizzle olive oil
S&P to taste

To prepare, slice all veg. lengthwise, 1/8 inch thick. Once sliced cut into thin strips like, you guessed it, spaghetti. I use a mandoline which is fairly readily available in kitchen supply stores or in Asian markets. It'll make your life a lot easier so definitely look into one.
Once all veg. are cut keep carrots separate as they'll take longer to cook than the others.
In a medium hot saute pan add drizzle of olive oil. Saute carrots for 1 minute. Meanwhile season your fish with salt and white pepper and add to steaming liquid and cover. Steam the fish for 10-12 mins. approx or 'til firm. Add broth to your carrots and bring to boil. Once boiling, reduce to simmer. Add zucchini, squash and cover. Season to taste. You want the spaghetti to still hold it's shape so be careful not to cook the shit out of it.
If you're new to cooking fish or aren't familiar with it, sea bass is a great fish to use. It's a mild white fish that doesn't over-cook easily. This is a great starter dish for those of you looking to branch out.

PARSNIP & CARROT MASH

This is a great side dish that I grew up eating all the time. I love it. My mother used to add lots of butter to get the smooth consistency but as you'll see, I prefer to use olive oil and broth.



4 servings
3 parsnips - peeled & chopped
3 carrots - peeled & chopped
3 tbsp. broth
1 tbsp. olive oil
S&P to taste
This couldn't be easier. Boil the parsnips & carrots together and when cooked, mash. Add in your broth & olive oil to smooth. Taste & season. I like to keep it a little chunky but if you prefer a smoother consistency you can puree it.
Welcome to Sunday lunch.