As with all good things there comes a time when it needs to be shared. Well, as I was making this soup for a dinner party I was asked by several people for the recipe. That is easier said than done since I like to take a recipe of someone else’s and just tweak it as I go along. Sometimes I do things the conventional way and many times I do it my own way. I suppose that is why I love cooking so much – because it can be left up to my interpretation. My apologies if it seems complicated or long. But I assure you that if you just use…
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From Raw to Sauté…and the flavor in-between!
It wasn’t long ago that when I sautéed my diced onions and/or vegetables I always took them to the caramelized state (brown). Isn’t that where all the flavor is anyway? Well, I am here to tell you there is a great deal of flavor to be had even before you make your onions brown (which, by the way, is my favorite way to eat onions). That is, the space between raw and saute’! Ever heard someone say, “the more you cook them the better they’ll taste.” That’s true but it depends on “how” you cook them as to the “good, better or best” you will accomplish in taste! For example – a raw onion is…
