Weather, Bowling and Dinner

I see lots of reports and pictures of flooding in Queensland, Australia, and according to the news today it is getting worse. An area bigger than Texas has been inundated. So many places have been flooded recently. I was going to say this year, but obviously it is a different year. There is no doubt that the world’s weather is changing, but whether it is caused by global warming or something different, I don’t really know. There seems to be a fair amount of argument amongst the scientists about global warming so at the moment there is no definitive answer.

Hey, we get to go bowling today, first time in two weeks. All our league days fell on holidays – we could have gone bowling on our own but didn’t – possibly because the lanes might have been pretty crowded. Apart from anything else, I need the exercise, I haven’t done much of anything over the holidays other than gain weight that is.

Saturday night we went to friends for dinner. We haven’t really spent time with these friends for some while so it was really enjoyable to be with them and to catch up with our lives. We had a very good meal and I must admit I went a tad heavy on the wine. One thing we ate was a paté basically made from smoked Mackerel and Philly cheese. I remember when we lived in NC we used to buy something similar from Sam’s and also later to make a copycat version, but I am damned if I can find a recipe on my PC.

We were talking about red onion marmalade that night and I thought I had a recipe for it, if I do, I can’t find that either. However, I found this one on the internet which sounds pretty good, if a bit complicated. I have followed it by another recipe which isn’t quite so complicated and includes North American measures.

Red Onion Marmalade

Source Good Food

2kg red onions or regular onions

4 garlic cloves

140g butter

4 tbsp olive oil

140g golden caster sugar

1 tbsp fresh thyme leaves

pinch of chilli flakes (optional)

75cl bottle red wine

350ml sherry vinegar or red wine vinegar

200ml port

Halve and thinly slice the onions, then thinly slice the garlic. Melt the butter with the oil in a large, heavy-based saucepan over a high heat. Tip in the onions and garlic and give them a good stir so they are glossed with butter. Sprinkle over the sugar, thyme leaves, chilli flakes if using and some salt and pepper. Give everything another really good stir and reduce the heat slightly. Cook uncovered for 40-50 minutes, stirring occasionally. The onions are ready when all their juices have evaporated, they're really soft and sticky and smell of sugar caramelising. They should be so soft that they break when pressed against the side of the pan with a wooden spoon. Slow cooking is the secret of really soft and sticky onions, so don't rush this part.

Pour in the wine, vinegar and port and simmer everything, still uncovered, over a high heat for 25-30 minutes, stirring every so often until the onions are a deep mahogany colour and the liquid has reduced by about two-thirds. It's done when drawing a spoon across the bottom of the pan clears a path that fills rapidly with syrupy juice. Leave the onions to cool in the pan, then scoop into sterilised jars and seal. Can be eaten straight away, but keeps in the fridge for up to 3 months.

Red Onion Marmalade

Bon Appétit | February 1997

The Winds Cafe
Yellow Springs, Ohio

Yield: 2 1/2 Cups

1/4 cup olive oil
6 cups thinly sliced red onions (about 3 1/4 pounds)
1/2 teaspoon dried crushed red pepper
1 cup (packed) dark brown sugar
3/4 cup apple cider vinegar
1/2 cup dry Sherry
1 1/2 tablespoons grated peeled fresh ginger
1/2 cup raisins

Heat oil in heavy large pot over medium heat. Add onions and dried red pepper. Cover and cook until onions are tender, stirring occasionally, about 15 minutes. Add brown sugar, vinegar, Sherry and ginger. Cook uncovered until onions are very tender and mixture is thick, stirring frequently, about 20 minutes. Add raisins and cook until mixture is very thick and dark, stirring frequently, about 20 minutes. Season to taste with salt and pepper. Cool completely. (Can be prepared 4 days ahead. Cover and refrigerate.)

Have a great day