From the Kitchen

of

Chef Lou Schorr

Recipes from Fiddlehead Theater

Glazed onions

Peeled onions may be added to simmering pot about 15 minutes  before cooking time is over, depending on their size. A technique which absolutely gives a better flavor and look to the dish is the glazing of the onions. They should be cooked as close to serving time as possible.

Ingredients:

10 to 20  small white onions (pearl)

¼ cup of cold water

1 teaspoon of sugar

2 tablespoons unsalted butter

½ teaspoon table salt

Method:

Because the skins of white pearl onions are so thin, they can be more easily peeled if blanched first. Place onions in a colander or strainer and submerge in boiling water for 1 minute. Cut off root section and entire skin will slip off. Incise a small “ X “ at the stem end to prevent bursting while cooking.

Combine all ingredients in a small saucepan. Bring liquid to a roaring boil, uncovered, then reduce to boil gently 15 to 20 minutes. Shake pan from time to time to prevent sticking and to give an even glaze to the onions. When done, onions will be tender and most of the liquid will have evaporated. Keep warm until ready to serve.

The   mushrooms

Ingredients:

1/2  to 3/4 pound fresh white domestic mushrooms

Useful utensil:

Lemon stripper

Method:

The mushrooms are to be added during the last few minutes of the cooking time. Mushrooms are a very spongy vegetable which soaks up and retains moisture, so the less contact with water the better. They should never be washed, peeled or overcooked. To clean, wipe with a damp sponge. I reserve a little sponge for this purpose.

Cut off tips of stems. Reserve largest and firmest mushrooms. Slice remaining ones lengthwise about 1/4 inch thick.

The large mushrooms which you have reserved whole may be fluted for added attractiveness. With the use of the lemon stripper, cut a radial groove from top center of cap to edge, twisting the mushroom slightly clockwise under the pressure of the stripper to curve the groove.

Add whole fluted mushrooms to the pot 5 minutes before the end of cooking time. Add sliced mushrooms 2 to 3 minutes before removing beef from stove.

Taste and correct seasoning if necessary.

To serve:

 Chef Lou Schorr 

7 Bancroft St. 

Gardner, Ma. 01440

Email  :  kornpa1@msn.com