Orrechiette W Caramelized Sweet Onion Raisins Recipes

CARAMELIZED SWEET ONIONS

Steps:

• Melt butter in a large skillet over medium heat. Add onions; cook, stirring occasionally, until all juices have evaporated, about 20 minutes. Reduce heat to medium-low, and cook, stirring occasionally, until onions are very tender and golden brown, 1 hour to 1 1/2 hours. Season with salt and pepper, and serve.

ORRECHIETTE W/ CARAMELIZED SWEET ONION & RAISINS

Steps:

• Bring a large pasta pot full of water to boil. Cook Orrechiette until al dente (soft but still firm to the bite). Drain and put pasta back into pot. Stir in 1 teaspoon butter to prevent pasta from sticking. In a small saucepan, heat madeira (low heat), stir in raisins. Remove from heat and let raisins plump (8 minutes) and then drain. Peel onions, cut in half and then thinly slice. Heat olive oil in a 12" skillet over medium-high heat. Add onions and saute for 5 minutes, stirring occasionally. Turn heat to low and cook another 10 minutes to caramelize onions. Add onions to pasta pot along with raisins and arugula. Toss to combine. Slowly stir in chicken broth, toasted pine nuts, salt & pepper. To serve, divide amoung 4 warmed pasta bowls and sprinkle with shaved cheese.

ORRECHIETTE W/ CARAMELIZED SWEET ONION & RAISINS

Steps:

• Bring a large pasta pot full of water to boil. Cook pasta al dente (soft but still firm to the bite). Drain then return pasta to pot stirring in butter to prevent pasta from sticking. In a small saucepan, heat maderia (low heat), then add raisins. Remove from heat and allow raisins to plump for 8 minutes, drain. Peel onions, cut in half then slice thin. Heat olive oil (medium-high heat)in a 12" skillet and saute onions for 4-5 minutes, stirring occasionally. Turn heat to low and continue cooking onions until they caramelize (an additional 10-12 minutes). Add onions to pasta along with raisins, arugula, pine nuts, salt & pepper. Slowly stir in chicken broth. To serve, divide between 4 warmed pasta bowl and sprinkle with Parmigiano-Reggiano

COUSCOUS TFAYA RECIPE - COUSCOUS WITH CARAMELIZED ONIONS AND RAISINS

Steps:

• Cook the Chicken or Lamb In the bottom of a couscoussier, mix the chicken or lamb with the onion, spices, oil and smen. Over medium heat, brown the meat, turning occasionally, for about 15 minutes. Add the 6 cups of water, cover, and bring to a boil. Reduce the heat to medium and continue simmering until the meat is tender - a little more than an hour for the chicken, and about 2 hours or more for the lamb. Check the level of the broth occasionally, especially towards the end of cooking, and add water if necessary. The broth should cover the meat, allowing ample sauce to stir into the couscous and additional to serve on the side. When ready to serve, taste the sauce and adjust the seasoning to taste. Make the Tfaya While the meat is cooking, mix the sliced onions, raisins, spices, and sugar or honey in a large saucepan. Add the butter and water, cover, and bring to a simmer. Continue simmering for a half hour or longer over medium-low or low heat, stirring occasionally, until the onions are very soft and golden. Add water only if the liquids evaporate before the onions are cooked. Once the onions are cooked and richly colored, reduce the liquids to a thick syrup. Turn off the heat, and set the caramelized onions aside. Reheat the onions prior to serving. Steam the Couscous The couscous will be steamed three times over the simmering meat. Begin this process while the tfaya is cooking. First Steaming: Lightly oil the steamer basket and set it aside. Empty the dry couscous into a very large bowl, and work in the vegetable oil with your hands, tossing the couscous and rubbing it between your palms. (This will help prevent the couscous grains from clumping together.) Next, work in 1/2 cup of water in the same manner, using your hands to evenly distribute the liquid into the couscous. Transfer the couscous to the oiled steamer basket, being careful not to pack the couscous. Place the steamer on top of couscoussier, and steam the couscous for 15 minutes, timing from
• wrap and tie a long piece of damp cloth over the joint, or
• tightly wrap a long piece of kitchen plastic film around the joint, or
• wrap and drape a long piece of kitchen plastic film onto the rim of the couscoussier, and then place the basket on top (this is my preferred method) Second Steaming of the Couscous Once the couscous has steamed for 15 minutes, empty it back into your large bowl and break it apart. Allow it to cool slightly, and then gradually work in 1 cup of water and 1/2 to 1 teaspoon of salt with your hands. Again, toss the couscous and rub it between your palms to break up any balls or clumps. Transfer the couscous back into the steamer, taking care not to pack or compress the couscous, and place it atop the couscoussier. Steam the couscous a second time for 15 minutes, timing from when you see the steam rising from the couscous. (Again, seal the joint if you see steam escaping.) Third Steaming of the Couscous: Turn the couscous out into the large bowl again. Break it apart, and leave to cool a few minutes. Gradually work 1 1/2 cups of water into the couscous with your hands, tossing it and rubbing the grains between your palms to break up any balls. Transfer the couscous to the steamer basket for its final steaming. Again, try to handle the couscous lightly and avoid packing it. Time your final steaming of the couscous to coincide with when your meat is done cooking. If preparing chicken, go ahead and steam immediately after adding the 1 1/2 cups of water. If cooking lamb, allow the lamb to finish cooking - perhaps another hour - before steaming the couscous for the last time. Place the couscous back on top of the couscoussier, and steam for a final 15 minutes, timing from when you see the steam rise through the couscous. Again, seal the joint between the steamer and the pot if you see steam escape. Serving the Couscous Tfaya Empty the couscous into the large bowl, and break it apart. Gently mix in a tablespoon or two of butter, and two ladles of sauce. Spread about one-third of the couscous on a very large serving plate or platter, and pour a ladle of sauce all aro