Chop Chop Master Onion Quotes

Where is Richard, do you know?" "Chopping onions on the back step. Oh, you mean Master Richard? Upstairs. Eating. Where's anybody?

My passion for cooking grew as my mother taught me how to make her chewy cranberry bread, Dijon mustard vinaigrette, and Nantucket quahog chowder thickened with chopped clams, potatoes, and sweet onions. Then it reached new heights in college when I took a year off to study French cooking at Le Cordon Bleu in Paris, where I learned to master a mean spinach soufflé, make a perfect sauce Bordelaise, and craft authentic shiny chocolate-topped éclairs. When I was hired as the sous-chef at Le Potiron (The Pumpkin), a Parisian restaurant near Les Halles, I used my newfound skills to transform tough cuts of beef into tender stews, improvise with sweetbreads, and bake cakes from memory.

Mr. Wesley Jones’s Barbecue Mop This is my adaptation of a barbecue mop innovated by Mr. Wesley Jones, a barbecue master interviewed by the WPA, and who cooked during antebellum slavery. ½ stick butter, unsalted 1 large yellow or white onion, well chopped 2 cloves garlic, minced 1 cup apple cider vinegar ½ cup water 1 tbsp kosher salt 1 tsp coarse black pepper     1 pod long red cayenne pepper, or 1 tsp red pepper flakes 1 tsp dried rubbed sage     1 tsp dried basil leaves, or 1 tbsp minced fresh basil ½ tsp crushed coriander seed     ¼ cup dark brown sugar or 4 tbsp molasses (not blackstrap) Melt butter in a large saucepan. Add onion and garlic and sauté on medium heat until translucent. Turn heat down slightly and add vinegar, water, and the salt and spices. Allow to cook gently for about thirty minutes to an hour. To be used as a light mop sauce or glaze during the last 15 to 30 minutes of barbecuing and as a dip for cooked meat.

GREEK PITAS Ground beef, or a mixture of lamb and beef, can be used in these flavorful meatballs. 4 SERVINGS                    INGREDIENTS                  1 pound (454 gm) ground lamb                  ¾ cup (177 mL) fresh bread crumbs                  1 egg                  ¼ cup (59 mL) finely chopped onion                  1 teaspoon (5 mL) each: dried oregano and mint leaves                  ¾ teaspoon (3.7 mL) salt                  ½ teaspoon (5 mL) pepper                  ¾ cup (177 mL) chicken broth                  2 pita breads, halved                  Cucumber-Yogurt Sauce (recipe follows)                  4 tablespoons crumbled feta cheese 1. Combine lamb, bread crumbs, egg, onion, oregano, mint, salt and pepper; shape into 16 meatballs. Place in slow cooker with chicken broth; cover and cook on low 4 hours. Drain and discard juices, or save for another use. 2. Spoon 4 meatballs into each pita half; top meatballs in each pita half with 2 tablespoons Cucumber-Yogurt sauce and 1 tablespoon (15 mL) feta cheese. CUCUMBER-YOGURT SAUCE MAKES ABOUT ½ CUP (118 ML)                    INGREDIENTS                  ¼ cup (59 mL) each: plain yogurt, finely chopped seeded cucumber                  1 teaspoon (5 mL) dried mint leaves 1. Mix all ingredients.

I stood and filled a pot with water to boil. I’d had red beans with andouille sausage simmering in a Crock-Pot all day. I added rice to the water when it boiled, then I started to chop green peppers and onions. My chopping was quick but masterly. I placed a baguette from the Flour Bakery in the oven. I opened a second bottle of Abita, interspersing sips of beer with a glass of water. I pulled out some plates and opened a bottle of sauvignon blanc for Susan. I put an old Louis Jordan album on the turntable. “While you slave over the stove, I’ll freshen up,” she said. “A truly modern relationship.” “Would you rather me cook?” “We each have our talents.

I had never chopped an onion in my life, but I figured with my skill and accuracy with a dagger, my gouged chamber door as evidence, I could master such a simple task. I was wrong. At least no one mocked me when my slick white onion was catapulted across the kitchen and into Berdi’s backside. She matter-of-factly picked it up from the floor, swished it in a tub of water to wash off the dirt, and threw it back to me. I was able to catch and hold the slimy bugger in one hand, eliciting a subtle nod from Berdi, which brought me more satisfaction than I let anyone know.