Hope all you U.S. folks are having a wonderful Thanksgiving. This recipe (which has nothing to do with the Holiday) was adapted from my beautiful
Gourmet Today cookbook. Thank you Sunny. I say adapted because we did actually start out with the exact version (above photo), which Bob thought was fine, but to me tasted boring. Yes, I said the b... word, forbidden in my childhood. We were (all 7 of us) told not to use it, and vehemently exhorted, "Only the bores are bored." Which, I can actually understand coming from a mother with seven children and not having a lot of excess time to be in entertainment mode. But what is under discussion here is taste, or lack of it. The caramelized onion note was missing from the symphony. I was ready for dinner before they were completely golden brown. So.... not enough oomph. I like some gusto in my food, flavor that sings to me. And, I'm not sure if that missing element would have been sufficient by itself. Not saucy enough for my taste either.
Thus, we have
reprise #1:
Since the recipe made a gargantuan amount, I tried a portion for lunch to see what might be done. Added some fresh arugula, and avocado, a squeeze of kafir lime, salt, and a splash of my vinaigrette. Now, that was great, served as a yummy cold salad for lunch. This Reprise #1, I'm linking to
Let's Do Lunch this week, over at
My Sweet and Savory.
I will give the original recipe and you can vary it if you like, as I did in reprise 1, or reprise 2 - the dinner, which follows.
