Sunday, September 7, 2008

Eating Well, Indeed

Tonight's menu was compliments of a cookbook that I picked up at the Pembroke Hill garage sale a couple of years ago (I hear they have a good soccer team this year) but have never used. Last night as a surveyed my oversized collection of books, I pulled the Eating Well Rush Hour Cookbook out (available for $.44 used on Amazon), thinking it might be destined for the to-go pile. Then I thumbed through it. It's brilliant! Fifteen menus for each season. A main dish, a side and a dessert. Nutritious and delicious, each and every one. Pictures for some of the items. And that is what got me. Those balsamic roasted onions. I had to have them, despite being from a winter menu. I paired them with their cookbook counterpart, the pasta ruffles, and added dessert from a summer menu, the gingered peach gratin. In less than an hour we had a delightful dinner. I guess I should pay more attention to the books I have.Pasta Ruffles with Tomato-Basil Sauce, Balsamic Roasted Onions and Gingered Peach Gratin

1 comment:

Not your average Jennifer said...

Balsamic Roasted Onions

4 large onions, preferably red
1 T. olive oil
1/3 c. balsamic vinegar
1/2 t. salt

Preheat oven to 450 f. Slice tops off onions and peel, leaving root ends. Cut each onion into 8 wedges, taking care to slice through the root so that the wedges will stay intact.
Place the onions in a single layer on a 9 x 13" baking dish and toss with oil. Spread them out in a single layer. Pour vinegar over the onions and sprinkle with salt. Cover the dish with foil and bake for 45 minutes, or until almost tender.. Uncover and bake for 5 to 10 minutes more, or until the onions are soft and caramelized on the bottom.
Serves 4