Saturday, August 20, 2011

A New Job and a Good Idea

For days and days I've wanted to record my above mentioned good idea, but the also above mentioned new job got in the way.  As of yesterday, I'm now teaching Basic Baking at a nearby community college's culinary school.  Boy, have I learned that teachers have a lot of work to do before they ever even see a student in the classroom.  I've had to do all sorts of new things--create syllabi, prepare for lecture, find teacher resources, and navigate the administrative requirements of being new to the institution.  All of that thas been challenging, wonderful--and preoccupying.  I haven't had a spare focused moment to tell you about this. 

And you need to know about this.  A good old fashioned hamburger upgraded with smoked cheddar and caramelized onions.  So simple and so good.  You don't even need a recipe, just the idea.

Well, you might need to know how to caramelize onions if you haven't before.  That's not hard. Slice some onions (I prefer purple/red/whatever you call them, half of one per person), toss them in a skillet with a little oil over lowish heat, and let them cook until they're deeply browned, thoroughly relaxed, and transformedly sweet.  Stir them occasionally for eveness.  Add a smidge of water if they seem stickish.  That's about all the maintenance they'll need for their 20 to 30 minutes or so of cooking time. I started mine and let them turn marvelous while I prepared the rest of the meal. 

And marvelous they are.  I cannot now believe that I didn't fall in love at first taste with caramelized onions. All that slow cooking and browning (here we go with the powers of browning again) vanquishes the biting, sulfurous side of the onion and reveals the hidden sugars in all their mellow glory.  I'm still working on 100 percent unadulterated endorsement of the texture of cooked onions, but the taste helps me ratchet up to at least 90 percent.

Those tasty, slippery sweet onions are mightily complemented by the smoke and tang of the cheddar.  And don't just go for smoke here.  Get a sharp cheddar for the duo.  Our second helping of this combo wore a milder one, and we missed what my mama would call the wang.

According to my research, some wild people even add a dollop of barbecue sauce as well.  That could happen here at the barn.  But what really leaped to mind while devouring this burger was a pizza with smoked cheddar, caramelized onions, arugula, and bacon.  One good thing leads to another, you know. Eventually. When I'm not inventing professional wheels.  Until then, this goes in the repertoire.  Consider it for yours.

Now, back to playing teacher!

1 comment:

Dave_Flora said...

Ooo! Must...have...another..burger!