I made a beautiful tzimmes on Saturday.
Not traditional; although, traditional depends on personal experience.
This is important because the recipe I sort of followed garnered an obnoxious commentary on the blogger’s use of the word ‘traditional.’ “This isn’t a traditional recipe,” the troll wrote, before remarking it wasn’t worth trying.
Consider mine a non-traditional, necessity-adaptive Corona Virus edition influenced by market avoidance.
A generation or two from now, we’ll be able to pass down 20/20 2020 wisdom in the form of a common-sense key: use whatcha got.
Honestly, my love for tzimmes is wholesome. As far as I can remember, my mother only made it once – for tradition. Somewhere around 45 years ago, I was enamored by this sweet stew of root vegetables, dried fruit and beef.
Used to be a read-the-recipe then throw all in a crock pot gal, but Jeff & Alton Brown.
Since I was using my stock pot to caramelize onions, I decided to meat sear in the same.
Stock pot because my larger non-stick enamel saute pan has taken to consistently sticking.
Since I was using my stock pot to sear, I decided stovetop instead of oven.
Step-by-Step, soon. This is not that.
It’s just a little ‘Use Whatcha Got’ somethin’ to think about, while you’re staying at home.
Quote for the Week:
Had no idea what tzimmes was; looks yummy!
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It is! Might be fun to throw a poblano in there…
I love caramelised onions (especially red onions) but my landlords who live in the house above me don’t like the smell of onions cooking, so I have to wait until they go on holiday before I can cook them. They have had to cancel two holidays since the coronavirus restrictions began. It looks like I am going to have to wait a long time before I can enjoy onions again! 🙂
Hey, Caramel, I live in a condo and onion stink up everything. It’s windows open and caramelize 4 onions at a time. Divvy them up, vacuum seal or just freeze and then you’ve always got some handy.