Tuesday, September 22, 2015

Keep Meaning to Make This...

The Fat Radish Kitchen Diaries by Ben Towell and Phil Winser  Rizzoli   222 pages   $39.95

The Fat Radish is a well-known restaurant in New York.  I read all 222 pages and can only say that if you are an avid kale and/or quinoa fan, get thee to a bookstore.

This is the only recipe that appealed to me and it is by no means a stranger in all the cook books I've read.  It just sounded the easiest.

4 red onions, thinly sliced
2 T balsamic  vinegar
2 T red wine vinegar
1 1/2 cups red wine
1 1/2 cups brown sugar

Put all of the above in a suitable sauce pan and simmer for 1 1/2 hours.  Will keep a week in the refrigerator.

Used in grilled cheese sandwiches, hamburgers, or with steaks.  Probably not great as a salad dressing.

No comments: