Looks disgusting – tastes, mmm…

DSC04064Facebook status update:  “No-knead dough meets all-day crock-pot caramelized onions = easy happy pletzel eatin'!”

Made the dough last night – basic no-knead recipe, with 1/3 spelt, mostly because I was out of white flour, but also to feel just a teeny bit virtuous despite our second “starch” supper in a row (last night was homemade pasta with home-grown tomato sauce; so sue me).

Spent the morning at Humber Arboretum, but I came home to… this:

DSC04063

Crock-pot caramelized onions!  Actually, I hadn’t meant to leave the crock-pot on the whole time we were out, because I started them at 1 a.m., and as far as I was concerned, they were ready by breakfast time.  But I don’t think they suffered much for the overcooking, except for looking even more disgusting than they had before.

Anyway, they look GREAT spread out on a crust… (This dough was so soft I didn’t bother with a rolling pin.  Just grabbed 1-lb for the cookie sheet and approx 2/3 of a lb (or 3/4?) for the small one, rounded them out and let them sit for a while.  By the time I came back (I spent half an hour making honey cakes!), they were very, very soft and eager to spread out just with my oiled fingertips.

DSC04066  

A little poppy, a little extra-coarse salt…

DSC04067

Pletzl!!!

Can’t take “after” pics because I’m heading out, but trust me – these are going to be delicious!  And a super-super easy alternative to the “one-pot” cooks-all-day meal.  You know, in case your family is sick of stews and meal-in-a-dish type things.

Comments

  1. alpidarkomamaSeptember 11, 2012 at 8:04 PM

    Onions! In the crock pot! Brilliant! I can't wait to do this. I love doing overnight things in the crockpot. :)

    ReplyDelete

Post a Comment

Okay, guys... I'm turning moderation OFF on all my blogs. I will be patrolling for spam, so play nice!

Know what else you're gonna love?

Baking in Israel? Beware of FAKE condensed milk

Image
If you didn’t know any better – like I didn’t when we first came here – you’d probably assume, with good reason, that both of these tins contained condensed milk: But that’s where you’d be wrong.  Sure, at least at first glance, the Hebrew text is exactly the same: חלב מרוכז וממותק / chalav merukaz umemutak / concentrated sweetened milk.  But the English is different, and therein lies the key difference between the two – the one on the right is FAKE. Here are the ingredients of the real thing (on the left): Milk (55%), sugar (45%).  That’s it.  Pure and simple. Now, here are the ingredients
Read more

Super-Easy Thick, Spreadable, Bakeable DIY Cream Cheese in Israel

Image
Cream cheese can be a hit or miss affair here in Israel.  Sure, some brands are okay for eating, but where the native product fails is usually when it comes to baked goods that call for genuine cream cheese, as I discovered at Shavuos a couple of years ago.  It's too thin, too gummy, too shiny, whatever.  It's just... WRONG. In case you’re wondering, sour cream is called “krem gevina shamenet,” and as you can see, there are lots of flavour choices… …but none of them are anything I’d want to bake into a cheesecake. But then this year, I found out I could make my own.  And not only does it taste great, it works perfectly in recipes! I won't bother calling it a RECIPE, because it's too easy to be a recipe!  It only works if you're in Israel, simply because you can’t get Israeli dairy products here.  Then again, if you're outside of Israel, you can probably just buy Philly.  The truth is, you can buy Philly here in a lot of places as well, as well as s
Read more

Easy, tender, and affordable roast in Israel… yes, it IS possible!

Image
I wasn’t a big meat cook in Canada.  We ate a lot of chicken, but I was kind of shy about beef.  Still, I managed to make some acceptable roasts from time to time – meat that was tender enough and tasty enough that we could enjoy it together on special occasions. All that changed when we moved to Israel, where all the meat cuts are different from what I was used to and nothing, it seemed, was tender and tasty except the most expensive bits, like steak (which always seems to turn out tough when we make it at home, but we don’t mind because it’s delicious). But some of the English speakers here were chatting on our WhatsApp group last week about roasting beef, and it made me really want to try it again –even after having been burned numerous times.  So on Thursday evening, we bought a nice little #6 roast, which according to this indispensible meat chart is called Fillet Medumeh (פילה מדומה), petit tender, or foreshank.  The page's owner, Marc Gottlieb, says it’s good for “G
Read more

More delicious kosher morsels!

Show All