Friday, June 2, 2017


I have been experimenting with stir-frying small amounts of vegetables to use in lieu of pan gravy over chops and chicken. The cuisine has improved, and meal prep time is less.

Sauteed carmelized onion cut in quarter inch by two inch strings is a convenient prep to keep on hand for toppings, omelets, sandwiches, and sauces. The long, slow frying necessary to make the most of an onion is easy to justify when several days' dinners are ahead.

Upgrading onion and pepper pays off. Shallots are so large now that handling one as above is realistic. The string-like slices are three sixteenths of an inch by about an inch and a half, by eye.

Ordinary green pepper is blah compared to the many variants that are now on the market. I substitute one of medium heat and dice it smaller than the bell pepper. A careful saute' leaves it ready to mix with fried shallot and fried mushroom slices. Season with freshly ground black pepper and the sauce  from a de-glazed pan -30-

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