Cooking Basics

See our Dictionaries for information on ingredients, measurements, and more!

Breadcrumbs: Use slightly dry bread (or rolls) – about 2 days old. Crumble by hand, pulse in blender, or process in food processor. 3 slices makes about 1 cup. If bread needs drying – put in 350°F oven until crisp (a few minutes), then break into chunks before crumbling etc.

Caramelized Onions: For a sweet, rich, golden colored onion: Heat 2 tbsps oil in skillet. Add 4 thinly sliced medium onions. Cook until golden – about 10 minutes. Add 2 tbsps sugar & 2 tbsps red wine vinegar. Season with dash of salt & pepper. Continue cooking until onions are very tender (about 10 more minutes). This makes about 1 cup. Serve warm in burgers, sandwiches, or on top a grilled steak.

Clarified Butter: over low heat, in a small heavy saucepan, heat the butter until it is melted. Pour this into a glass cup or bowl & let stand until the solid have dropped to the bottom. Skim off the foam from the top. With great care – pour off the clear product. This is your clarified butter. All that remains can be discarded. Any leftover clarified butter can be refrigerated up to 2 weeks. Make sure it is in a covered container.

Croutons: In a large bowl – toss cubed day old French or Italian bread with olive oil. For each cup of cubes, use 2 tsp.’s oil. Spread on baking sheet & put in 375°F oven for 5 minutes. For flavoring – add a sprinkle of garlic powder or dried herbs.

Roasted Garlic: Keep the garlic head intact. Slice off about ½ inch of the top to expose the clove tops. Take off the outer layers of papery skin. Place the head, cut side up in a small baking dish. Drizzle with olive oil. Cover tightly with foil. Bake in 350°F oven for 45 minutes. Garlic should be very soft. Squeeze out of shells. You can omit the baking dish & just wrap tightly in foil.

Roasted Peppers: Place whole peppers over medium-high heat under the broiler, or on the grill. Cook until blistered & charred on all sides. You must turn them occasionally. When removed from the heat – place them in a bowl, cover & let stand for 15 mins. Peel off skin, cut in quarters & remove seeds. If you don’t want to have to watch over them while cooking – before you place them under the heat – cut them in ½ lengthwise, & flatten slightly before roasting.

Toasted Nuts: Preheat oven to 350°F. Spread nuts on baking sheet. Bake, shaking a few times, from 5 – 10 minutes until lightly toasted or fragrant. Second method – toast in a dry skillet over medium heat for 2-3 minutes, tossing occasionally.