Sunday, February 21, 2010
Thursday, February 18, 2010
Yes. Onion Marmalade.
Use this as a spread for sandwiches or as an accompaniment to meats. This is the spread used in the charcuterie plate.
1 tablespoon butter
3 medium yellow onions, sliced
¼ cup dark brown sugar
½ cup balsamic vinegar
½ cup apple cider vinegar
pinch each: allspice, clove, ginger, cinnamon, pepper and salt
Melt butter in large skillet over medium low heat. Add onions. Cover and cook until onions are translucent, but not brown. Uncover. Add remaining ingredients. Stir. Cook, uncovered, until thickened.
Wednesday, February 10, 2010
"Charcuterie" comes from the French word for pork butcher. A charcuterie plate is a dish of selected meat items with accompaniments. It demonstrates the chef's skill in preparing meat. What better dish to bring to this audition?
Going clockwise from the top left, the items in my charcuterie plate were Chicken Liver Pate Mousse with Onion Marmalade, Creole Mustard in Citrus Bowl, Pink Pickled Egg with Pink Peppercorns and 18 - Month Aged Cheese, Cactus Pickles, Baguette. I made everything in the photo except the glass jar and cutting board.
Yeah. I seriously considered making the cutting board, too. (Who you callin' obsessive???)
At the audition, the chef who tasted my dish loved it! They gave me a callback! However, they never called again. Almost, but not quite. *Sigh* Their loss is your gain, my friends. I'll be posting recipes for your culinary enjoyment. Nyah. So there, Ms. Casting Director.
Maybe I should have made the cutting board, after all. Drat.