Brown-Braised Onions and Sauteed Mushrooms

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            FOOD FUNNY
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Even though Stacie Wheeler didn't say this is a true food funny, I
have known a few dentists and I think it might be.

Dentist to Patient: "Would you help me out? I'd like for you to give
me a few of your loudest screams."

Patient: "Why, Doc? It isn't all that bad this time."

Dentist: "There are too many people in the waiting room right now, and
I don't want to miss our 5 o'clock dinner reservations."

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            TODAY'S RECIPE
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I have included these recipes in our tribute to Julia Child because
they both represent her dedication to classic French technique. These
onions and mushrooms may be served on their own as side dishes, or
added to other dishes - including tomorrow's recipe for Julia's beef
bourguignon.

All recipes this week are adapted from "Julia's Kitchen Wisdom -
Essential Techniques and Recipes from a Lifetime of Cooking" by Julia
Child, available from Amazon.com at
http://www.amazon.com/exec/obidos/tg/detail/-/0375411518/worldwiderecipes

Brown-Braised Onions

12-20 small white onions
2 Tbs (30 ml) butter
About 1 cup (250 ml) chicken stock
1 tsp (5 ml) sugar
Salt and freshly ground pepper to taste

To peel the onions, drop them in boiling water for 1 minute. Drain
and rinse under running water. Trim off the root end and the skin
should slip off. Saute the onion is the butter until lightly browned.
Add enough chicken stock to come halfway up the onions. Add the
sugar, salt, and pepper and simmer covered until the onions are cooked
through, about 20 minutes. Drain and serve. Serves 4 to 6.

Sauteed Mushrooms

2 Tbs (30 ml) butter
1 Tbs (15 ml) olive or vegetable oil
1 lb (450 ml) white (Parisian) mushrooms, quartered
1 small shallot, finely chopped
Salt and freshly ground pepper to taste

Heat the butter and oil in a skillet over high heat and saute the
mushrooms, tossing frequently, until they are lightly browned and the
liquid is absorbed by the mushrooms and then reappears in the skillet.
Add the shallot, salt, and pepper and saute for 30 seconds. Serves 4
to 6.
Received on Thu Aug 19 07:38:46 2004