Apples & onions

[Ed Pawlowski]

Made them tonight. Inspired by a Bobby Flay dish he made with sausage,
I made it tonight to go with a pork roast.

Sliced and onion and stated it in a pan with butter.

Cut up two apples. The onions were translucent at that point as they
would take longer than the apples. I let them cook together a few minutes
I added a big glug of maple syrup, then a glug of cider vinegar. Let it
cook and reduce a bit.

It was a nice combination and went well with the pork.

Yeah, I'll do it again.

[Gary]

I can see that and I've saved this to try with pork roast next time.

Speaking of Bobby Flay. His show, "Beat Bobby Flay," is the only
competition show that I enjoy these days. All the others have
turned very stupid (and that's being nice).

The BBF is a true and equal competition.
First is the competitors - use this one ingredient and
make your best dish highlighting it.

Then the winner gets to compete with him and choosing their
own signature dish.

I do watch this one. Even look forward to it.

[Ed Pawlowski]

On 1/16/2017 9:56 AM, Gary wrote:
> Ed Pawlowski wrote:
>>
>> Made them tonight. Inspired by a Bobby Flay dish he made with sausage,
>> I made it tonight to go with a pork roast.
>>
>> Sliced and onion and stated it in a pan with butter.
>>
>> Cut up two apples. The onions were translucent at that point as they
>> would take longer than the apples. I let them cook together a few minutes
>> I added a big glug of maple syrup, then a glug of cider vinegar. Let it
>> cook and reduce a bit.
>>
>> It was a nice combination and went well with the pork.
>
> I can see that and I've saved this to try with pork roast next time.

I had the leftover with my lunch today. I'm going to tr it one day with
the sausage and waffles. It would make a great breakfast or a dinner.
Can be made ahead so you just have to make the waffles.

> Speaking of Bobby Flay. His show, "Beat Bobby Flay," is the only
> competition show that I enjoy these days. All the others have
> turned very stupid (and that's being nice).
>
> The BBF is a true and equal competition.
> First is the competitors - use this one ingredient and
> make your best dish highlighting it.
>
> Then the winner gets to compete with him and choosing their
> own signature dish.
>
> I do watch this one. Even look forward to it.
>

He also loses on occasion and takes it well. I do watch it at times too.

[graham]

On 2017-01-16 4:21 PM, Ed Pawlowski wrote:
> On 1/16/2017 9:56 AM, Gary wrote:
>> Ed Pawlowski wrote:
>>>
>>> Made them tonight. Inspired by a Bobby Flay dish he made with sausage,
>>> I made it tonight to go with a pork roast.
>>>
>>> Sliced and onion and stated it in a pan with butter.
>>>
>>> Cut up two apples. The onions were translucent at that point as they
>>> would take longer than the apples. I let them cook together a few
>>> minutes
>>> I added a big glug of maple syrup, then a glug of cider vinegar. Let it
>>> cook and reduce a bit.
>>>
>>> It was a nice combination and went well with the pork.
>>
>> I can see that and I've saved this to try with pork roast next time.
>
>
> I had the leftover with my lunch today. I'm going to tr it one day with
> the sausage and waffles. It would make a great breakfast or a dinner.
> Can be made ahead so you just have to make the waffles.
>

By coincidence, I came across this recipe over the w/e. It is from Laura
Calder's book: "Paris Express". I tried to find her recipe online but
failed. her it is from the book:

Apple and red onion compote
2 royal gala apples
2 granny smith apples
1 medium red onion, sliced
a handful of fresh thyme leaves
55g butter in small dice
s&p
1 tsp cider vinegar

Cut each apple into 8 wedges and remove the core. Put a layer of apples
in a medium saucepan followed by a layer of onion, thyme and butter
Season with s&p. Repeat layering until all the ingredients have been
used up. Sprinkle with the vinegar. Cover and cook on low heat until the
apples and onion are tender.

[Nancy2]

Apples and pork (like applesauce, too) are a classic combo. I am
not surprised that you found it tasty with the addition of onion.

N.

[sf]

On Mon, 16 Jan 2017 16:54:44 -0700, graham <gst...@shaw.ca> wrote:

> By coincidence, I came across this recipe over the w/e. It is from Laura
> Calder's book: "Paris Express". I tried to find her recipe online but
> failed. her it is from the book:
>
> Apple and red onion compote
> 2 royal gala apples
> 2 granny smith apples
> 1 medium red onion, sliced
> a handful of fresh thyme leaves
> 55g butter in small dice
> s&p
> 1 tsp cider vinegar
>

Thank you. I have half an already cooked pork loin in the freezer
waiting for me to do something with it and that sounds like a great
accompaniment.

> Cut each apple into 8 wedges and remove the core. Put a layer of apples
> in a medium saucepan followed by a layer of onion, thyme and butter
> Season with s&p. Repeat layering until all the ingredients have been
> used up. Sprinkle with the vinegar. Cover and cook on low heat until the
> apples and onion are tender.

--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

[sf]

I made a savory galette once of apples, onions, and sausage. I
thought it was great, but hubby didn't (In his mind pies need to be
sweet) - so I haven't made it again.