• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
  • what sounds good?

    I've been getting a lot of requests and suggestions for the apartment kitchen. I LOVE these suggestions, keep them coming!

    If you have anything you'd like me to consider (recipes to develop, shortcuts for recipes, great ingredients, or even blog formatting), shoot me an email and let me know!

    em570039@mycia.net

  • equipment spotlight

  • ingredient spotlight

  • this month’s packed lunch

  • hungry for more?

    Check out my food journeys at An Appetite for Adventure!
  • webmaster: chris hurte
  • author portrait: matt needham
  • © erin mcdowell and the apartment kitchen, 2009-10. all photography and content, unless otherwise indicated, is property of the author. unauthorized reproduction or use is prohibited. please ask before using.
  • Add to Technorati Favorites
  • Recipe Blogs - BlogCatalog Blog Directory
  • Twitter Updates

    • become my fan on facebook!

      Just click HERE

    Onion Relish

    For a sandwich I was making (post coming soon), I made this super easy but unbelievably flavorful onion relish. I suppose technically it might be more like a chutney or a compote, but the acidity and texture reminded me of a relish, and it made such an amazing spread on my sandwich. The best part is, you can make a batch and keep it in your fridge for use in all kinds of dishes: sandwiches, burgers, salads, snacks (on top of a cracker with a little bit of cheese), and so on.


    Onion Relish

    Makes about 1 cup
    Leftover Potential: Keeps for a few weeks in the refrigerator.

    2 Tbsp olive oil
    1 large or 2 small sweet onions, very thinly sliced
    3 cloves garlic, thinly sliced
    salt and freshly ground pepper
    3 Tbsp apple cider vinegar

    1. In a small pot or saute pan, heat the olive oil over medium heat. Add the onions and cook until they are translucent, about 4-5 minutes.
    2. Lower the heat, add the garlic, and continue to cook over low heat until the onions are caramelized, about 6-8 minutes more. Season well with salt and pepper.
    3. Deglaze the pan with apple cider vinegar, and raise the heat and continue to cook until the vinegar has been reduced completely.
    4. The relish can be served warm, or cooled and refrigerated until ready to use.
    Advertisements

    2 Responses

    1. love onion relish! made pierogies recently and i still have lots of onions left over. i was thinking about pickling the red ones but didnt know what to do with the rest. awesome!!

      ps. migoya has a blog! http://www.thequenelle.com/

    Leave a Reply

    Fill in your details below or click an icon to log in:

    WordPress.com Logo

    You are commenting using your WordPress.com account. Log Out / Change )

    Twitter picture

    You are commenting using your Twitter account. Log Out / Change )

    Facebook photo

    You are commenting using your Facebook account. Log Out / Change )

    Google+ photo

    You are commenting using your Google+ account. Log Out / Change )

    Connecting to %s

    %d bloggers like this: