Living

Image courtesy | The Cutting Edge of Ordinary

Side dishes can often slip into this comfort zone of mashed or baked potatoes and some frozen veg. Don't get me wrong, mashed potatoes are fantastic and I could eat a plateful, pretty much anytime. At the same time, exciting side dishes created with ordinary, humble vegetables make a meal memorable.

• ROASTED PARMESAN CREAMED ONIONS
  Recipe source: Proud Italian Cook



• INGREDIENTS


• 4 medium to large yellow onions
• Olive oil
• Salt & pepper
• 1 cup heavy cream
• 1/4 cup of white wine
• Parmesan cheese



• TO MAKE


• ■ Peel and slice the onions into ¼ inch thick slices. Carefully place them on a parchment lined baking sheet, keeping the rings intact. Drizzle with olive oil and season with salt and pepper. Roast at 375 for about 15 minutes.
• ■ While the onions are roasting, place the heavy cream and wine in a small saucepan and simmer until it starts to bubble around the edges. Remove from heat and set aside.
• ■ After the onions are out of the oven, carefully transfer them to a shallow baking dish, again, keeping the rings intact. Slowly pour the cream sauce over all the onions. You can add more black pepper at this point if you’d like. Raise the oven temp to 450. Sprinkle each onion with grated or shaved Parmesan cheese.
• ■ Cover baking dish with foil and return to the oven for another 20 – 25 minutes. Remove foil and let the onions get nice and brown and caramelized for about 5 more minutes.

Enjoy - have a great weekend!

Living

Hostess gifts of wine are great. I always appreciate when someone brings a bottle of wine I haven't tried. Getting homemade appetizers and desserts are fabulous. These are usually delicacies you say you will make or haven't thought of. The recipe here is dead simple and will be appreciated. I guarantee ...enjoy!

• GARLIC AND SAGE MARINATED CHEESES
  Image and recipe courtesy | food.com


• INGREDIENTS


• 16 ounces logs fresh goat cheese (or 2 lb. mozzarella cheese) or 1 lb feta cheese (or 2 lb. mozzarella cheese)
• 10 black peppercorns
• 6 garlic cloves, roasted
• 4 large sage leaves
• 2 dried hot red chili peppers
• 2 sprigs fresh rosemary
• 2 bay leaves
• 3 cups extra virgin olive oil (or more, depending on the size and shape of the containers)
• TO MAKE


• ■ Sterilize two 16 oz. conatiners with lids. Set aside.
• ■ Cut the goats cheese logs crosswise into 1" thick rounds, or cut the feta or mozzarella into large cubes. Divide cheese among sterilized jars, adding equal amounts of spices and herbs as you go, being careful that the flavorings are evenly dispersed throughout each jar. Pour in enough olive oil to cover the cheese by about 1".
• ■ Using a table knife, work around the inside edges of the jars to dispel any air. Cover and refrigerate for up to 3 weeks. Bring to room temperature before serving.

Enjoy - Have a great weekend!

Living

Simple Bites

Roast potatoes. Crispy and golden, with creamy white interiors, infused with a rosemary-garlic oil. That's how Aimee from Simple Bites describes these delicious roasted potatoes. Easy and quick, roast a batch of these for brunch or for a simple weeknight dinner. Definitely one of my favourite ways to eat potatoes.

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