Food at home

Just sharing end results. After cooking for a long time you realize that the best meat is cooked to temperature. You watch Alton Brown with his fancy thermometers. Finally you get one (well actually two and they were both free thanks for birthdays and Christmas.) and your meat comes out to perfection everytime.

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Le's new cooking idea:

Chop up a large onion. Keep your strips long. Half of a garlic, minced. Put 1 tsp butter in a hot pan on medium heat. Place the chopped onion in the pan and simmer with lid until the onion strips are translucent. Remove lid and Sprinkle brown sugar and add the garlic. Stir occasionally. Simmer ingredients until the onions are slightly brown and caramelized. Transfer into a heat proof container. Let onions cool off and refrigerate for later use.


I have been cooking a large onion and using it on almost everything. It's really convenient.
This is what I have made:

Memorial weekend Cheese burgers. I cooked it on our grill that the apartments here have at poolside.

What you see here:
Lipton Tea with lemon garnish

Potato bread

Grilled squash glazed with EVOO and pinch of salt and pepper

Char grilled cheeseburger made with carmelized onions, sugar, vegetable oil, ritz crackers, salt, pepper, pinch of sugar, and garlic.

Cheeseburger topped off with bread and butter pickels, carmelized onions, fresh red tomato, lettuce, and american cheese.

Dinner from last week:

Caramelized onions covering a (beef) fillet mignon.
My fillet is over a bed of blanched tomatoes and spinach.

Zucchini and summer squash covered in a buttercream with pinch of salt and pepper.

My delightful blueberry drink which is two parts gingerale, and one part whitecranberry peach. For ice cubes I use a handful of frozen blueberries.

The spinach is soggy due to the fact that I waited too long to take the picture. I was also baking at the time. The cupcakes turned out really good. But it's not worth posting since I cheated and used a box mix! (oh, I am so ashamed for not cooking from scratch! LOL)