Monthly Archives: February 2008

How to cut an onion without crying!

drum roll please….

And yes this does work. I was amazed when I tried it and did not cry bc they always make me cry like crazy. The only bad thing is that after you remove the bulb you still must be careful when you slice to not touch anymore of it that may be left and guess what somehow I still always do that and still end up crying but not as much as usual at least. I will get better with time I am assuming.

Using a knife, cut a cone out of the bottom of the onion (where the roots come out). The diameter of this cone should be about a third of the diameter of the onion, and about 1/3 deep. Take this piece and throw it away (don’t put it down the disposal!). This piece contains the part/gland that makes you cry when you’re chopping it up. Once you’ve gotten that piece out, chop off the top, peel, and slice the onion.

This works because the gas in an onion is in the bulb so when you do not mess with that you will not cry! Also, you can place vinegar on the cutting board and the acid will absorb this gas.

Sweet-Tart Lemonade

This is the recipe I was telling you all before that goes great with tea cakes.

3 c cold water
2 c sugar syrup (see recipe below)
1 3/4 fresh lemon juice

stir together all ingredients until well blended, serve over ice.

Sugar syrup

2 c sugar
1 c water
1/4 tsp fresh lemon juice

stir together all ingredients in a saucepan. Bring to boil over med heat, stirring often. reduce heat and allow to simmer until sugar dissolves.

Tea cakes

This recipe really brings me back to my childhood. When I was a young girl I remember my grandmother who’s mother who’s mother had taught her this very recipe. I loved the fact that it was so old and that made me interested in it from the start. My cousin and I used to make hundreds of these very cookies every winter break we got from school and would dress them up in pretty tins and give them to everyone who was anything to us. So now of course I still have to make these for my sweet memories. These tea cakes originate from England and as you guessed it are served with tea but in the south where I was raised we like to have it with a cold glass of lemonade.

1 c butter, softened
2 c sugar
3 eggs
1 tsp vanilla extract
3 1/2 c all-purpose flour
1 tsp baking soda
1/2 tsp salt

Beat butter at medium speed with an electric mixer until creamy, add sugar. Add eggs, vanilla until all blended. Combine flour, soda and salt. Gradually add flour mixture to butter mixture, beating on low. Divide your dough in half, wrap in plastic wrap and chill for an hour. After dough has chilled roll half of dough to 1/4 inch thick on parchment paper. Cut cookies into a 2 1/2 inch diameter and place on a parchment paper lined cookie sheets, bake on 350 f for 10-12 minutes or until edges begin to brown.

Ranginak

Want to try a not so typical fudge? Then why not make Iranian date fudge. This is a no bake, no mess, sweet wonder.

3 cups dates, pitted
1 cup walnuts, chopped

Dough:
1 cup unsalted butter
1-1/2 cup all-purpose flour, sifted
1/2 cup powdered sugar
1 teaspoon cinnamon
1/2 teaspoon cardamom
1 cup ground unsalted pistachio nuts or shredded coconut

1. In a 9-inch skillet on medium heat toast walnuts in skillet for five minutes. Set aside to cool. Place a few walnut pieces inside each date. Arrange dates, packed next to each other in flat 9 inch serving dish.

2. In a saute pan, sauté flour in butter over high heat, stirring constantly for about 15 to 20 minutes, toasting until it is golden caramel color. Spread hot dough over dates; pack and smooth it with back of a spoon.

3. Combine cinnamon, sugar, and cardamom and sprinkle evenly over fudge. Sprinkle with ground pistachios or shredded coconut all over. Cool. Cut in small square pieces.

Yields: 12 servings

Adapted from The Middle Eastern Cookbook