{Dining in: Balsamic Onion Marmalade and one of my favourite cookie recipes}

Yesterday I had the most glorious walk home after the gym..

The sky was still bright, the air was fresh and temperatures that only required you to wear a light sweater. What a nice welcome change from our super snowy sub -30C temps we’ve become so accustomed to this past winter. I can only hope it lasts..

Today I thought I’d share with you some delicious eats we’ve been enjoying in our house this past week..

Like this “his and hers” dinner using up the last of our leftover roast suckling pig from my gran’s bday party.

The boy’s dinner was a sky-high sandwich stacked high with layers of juicy succulent pork, grilled zucchini and mushrooms, sliced gala apple, leafy greens, swiss cheese and a super flavourful balsamic onion marmalade.

The boy was grinning ear to ear when I placed this plate in front of him along with a side of oven roasted rosemary yam fries..

For mine, I used all the same ingredients, but instead of toast, I piled all the yummy ingredients chopped up atop a bed of steamed broccolini.

Finished off with whisper thin shavings of grana padano (I put this stuff on EVERYTHING)..

Colourful and all the flavours worked together beautifully. The broccolini and marmalade tasted amazing together 🙂 Just what my body was craving after a tough workout session at the gym.

I HIGHLY recommend you make this balsamic onion marmalade. It’s super simple and requires patience, but trust me, the end result is totally worth it. I love this paired with meats, a tasty addition to a homemade vinaigrette and or as an accompaniment on a charcuterie board. A welcome addition to my condiment shelf in my fridge.

Balsamic Onion Marmalade (from ‘wichcraft by Top Chef’s Tom Colicchio)

  • 1 tablespoon vegetable oil
  • 4 medium onions, thinly sliced (about 8 cups)
  • Kosher salt and freshly ground black pepper
  • 1/3 cup sugar
  • 2/3 cup balsamic vinegar

Heat the oil in a large skillet over medium heat until it slides easily across the pan. Add the onions, salt, and pepper and cook, stirring occasionally, for about 20 minutes, until the onions are soft. Add the sugar and reduce the heat to medium-low. Cook, stirring frequently, for about 10 minutes, until the onions appear dry. Add the vinegar and reduce the heat to low. Continue cooking, stirring occasionally, for about 1 hour, until the onions are soft and dry. Serve warm or at room temperature. Store the marmalade in the refrigerator. It will keep for several weeks.

Now no meal is complete without dessert, so I want to share with you one of my favourite cookie recipes (the boy’s too)..the classic and oh-so-humble oatmeal raisin cookie.

What I love about this recipe is that you can sub in your favourite add-ins to change it up. Eg. cranberries/chopped apricots for the raisins or pecans, chopped hazelnuts..you get the idea.

Jam packed full of the good stuff and guaranteed to fill your house with the most intoxicating sweet and comforting aroma..

Tonight’s mix..

Oatmeal raisin cookies w/ walnuts and espresso dark chocolate chunks (adapted from Smitten Kitchen)

  • 1/2 cup (1 stick or 4 ounces) butter, softened
  • 2/3 cup light brown sugar, packed
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 1/2 cups rolled oats
  • 3/4 cup raisins
  • 1/2 cup walnuts, chopped (optional)
  • 1/4 cup of espresso dark chocolate, chopped (optional)

Preheat oven to 350°F (175°C).

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins, walnuts and chocolate.

At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you’re impatient, but I do find that they end up slightly less thick.

The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool. Makes about 24 bite sized cookies or a dozen larger cookies.

*You can scoop it and then chill it, or scoop it, freeze them and store them in a freezer bag so you can bake them as you wish. Defrost slightly before baking.

Happy baking 🙂

Comments
2 Responses to “{Dining in: Balsamic Onion Marmalade and one of my favourite cookie recipes}”
  1. Tatiana says:

    That marmalade is so getting made. And can you believe we’re getting another 25 cm of snow? After all that sun it feels surreal.

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