Onions. Sweet, potent, stinky onions. At some point I need to tally how many recipes I've cooked that include onions. I don't think I've been to the grocery store in the last three months without them on my list. I recently hijacked Ted's Speedo swim goggles and enlisted them as my new "onion goggles", because I was just getting so darned tired of crying over the cutting board every night. Henry thinks I look hysterical in these, but hey - they work!
So once again I found myself chopping onions last night as Henry nibbled his dinner and babbled away at me. This time the onions were for a Bulgarian stew known as Karvarma. It is a slow cooked stew with meat and vegetables, and is often considered the national dish of Bulgaria. The version I cooked consisted of chopped leeks and onions, cubed pork, tomato paste, paprika, water and white wine. I served the stew over white rice.
Very simple, but a very nice flavor. Still, a little mundane compared to meals we've tasted recently. Bulgaria scored a 2.5.
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