Tuesday, August 13, 2013

To Cut An Onion







To Cut An Onion::::

How do you do it correctly??  And while I am at it, how do you brown chicken breast without burning it or under cooking it???  What do you serve in summer with the freshest veggies??  How do you sharpen a knife?  How do you know it needs to be sharpened??

I am so tired if NOT knowing these simple cooking tricks.  Please hold back your giggles if you are a home cook professional ...I AM NOT!!

I can cook.  I actually can make a few things pretty good.  But I am a cook who kinda panics when anyone I did not give birth to or vowed to love forever eats my food.  What if they see that I actually sliced instead of diced??  I was supposed to cook the chicken on low heat but I was late to get started so I did what I always do...I  CRANKED THE HEAT!!

What in the world is a swivel peeler?  How do you hold the knife correctly??

The list goes on and on...but I am so ON IT!!

I am on my way to answering my own questions.  It all started with that book..Dinner  A LOVE STORY.  I  felt like I could really enjoy cooking and preparing to cook and planning to cook.  I could actually LOVE it.  I love these people so much and I have to cook anyway...I might as well LOVE them both at the same time.

So..I got here and I started making bread....

 I am blessed with a family that has no diet restrictions.  We are not anything free.  It is amazing to hear the challenges families are faced with when they have so many restrictions.  I started to feel guilty over fussing over cooking whatever I want for people who will eat almost anything I cook.  What is my problem???

And to be honest I often felt like maybe we should be something free...just to try it.  I am sure I can use some tweaking to make things more well rounded...but for the most part we eat ...pretty good.

Bread has been the gateway to me wanting to know so much more.  Things are not as hard as they first seem.  I began making bread using the book Artisan Bread in 5 Minutes a Day.  IT. IS . AWESOME!!

Bread helps dinner go further.  Food is expensive.  By making bread almost every night I know everyone will eat something.  They have to try what is served and then eat a small portion before the bread comes out.

My heart and mind right now is very focused on cooking...learning , practicing and enjoying....with my family, for my family.

I have so much more to share..and share I will.  But right now the bread is done, pasta is cooked and meatballs are browned...dinner time!!


  1. I cut the ends off the onion, then cut it in half. I remove the outer papery layer. Then I use a sharp knife to chop wedges perpendicular to the flat trimmed "ends" but do not separate them at all. Then I turn the cutting board and use my hand to stabilize the wedges while I slice parallel to my trimmed ends.

    I brown meat in a cast iron pan. I make it hot before I add a high smoke point oil (rice bran, canola), then put my meat in the pan and let it sit for a minute or two. Use tongs to rotate. Then I finish it with another cooking method (so in the case of a beef or pork roast, I move it to the oven to cook through, chicken I would add liquid and cover, or move to the oven).

    I have a knife sharpener. Before I had that, I took my knives to a sharpener once or twice a year. I know I need to sharpen when the knives stop working well! Go get them sharpened and then you'll know what I am talking about!

    Good luck in cooking adventures!

  2. Thanks Erin...my friend came over tonight and showed me the same method you described. I did an OK job...her onion rocked. So much fun to practice. The knife sharpening is a must, In this SUPER small remote town I am not sure if that happens on a regular basis. I will keep my ears open. Thanks for sharing.

  3. I admire your determination, with that alone you will succeed!
    As to the onion, Erin described pretty much what I do. I sharpen my own knives (one less trip out of the house) and that works just fine. Don't think that is fancy though, it involves a long rod and me hoping I'm sharpening it right and not really being sure - but when it cuts better, I don't fret about it anymore.
    I love preparing dinner for my family, so I really should check out the Artisan Bread book I keep hearing about - thanks for nudging me towards it!

  4. Awesome post...very best wishes in the kitchen...your bread looks delicious!

    ~Have a lovely day!