Sunday, January 06, 2008
When the Rebetzen Compliments You ...
... on your marinated, sliced onions, maybe the recipe is good enough to share?
Anyway, it was Shabbos, so I wasn't writing anything down (so there are no measurements or anything), but here's a little savory to have with Shalos Shiddus:
Onions, sliced thin
Celery sticks
Balsamic vinegar
Rice wine vinegar (un-seaoned)
Olive oil
Cinnamon (ground)
Nutmeg (ground)
Coriander seed (ground)
Paprika
Salt
Place the onions in a cute, little serving bowl. Top with vinegars, oil and salt. Toss a bit. Add cinnamon, nutmeg, coriander seed and paprika (I think that's all the spices I used). Toss again. Line celery sticks all along edge of bowl. Cover with plastic wrap and let sit through Mincha davening ... when everyone's ready to eat, the mixture will have marinated.
Anyway, it was Shabbos, so I wasn't writing anything down (so there are no measurements or anything), but here's a little savory to have with Shalos Shiddus:
Onions, sliced thin
Celery sticks
Balsamic vinegar
Rice wine vinegar (un-seaoned)
Olive oil
Cinnamon (ground)
Nutmeg (ground)
Coriander seed (ground)
Paprika
Salt
Place the onions in a cute, little serving bowl. Top with vinegars, oil and salt. Toss a bit. Add cinnamon, nutmeg, coriander seed and paprika (I think that's all the spices I used). Toss again. Line celery sticks all along edge of bowl. Cover with plastic wrap and let sit through Mincha davening ... when everyone's ready to eat, the mixture will have marinated.
# posted by alberich @ 4:29 PM 
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Oy (about the coriander allergy).
Actually, I think this'll work without coriander, as long as you subsitute another spice to balance out the nutmeg. I'm not quite sure what would work in this context, though.
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Actually, I think this'll work without coriander, as long as you subsitute another spice to balance out the nutmeg. I'm not quite sure what would work in this context, though.
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