November 29, 2013

creamed pearl onions

Brussels Sprout SaladThanksgiving is one of my favorite holidays. I love the food and time of year, but most importantly, I love the uninterrupted time with family. We always spend most of our day in the kitchen fussing over appetizers, salads and casseroles while enjoying champagne and fresh cocktails, Dad is the best bartender. Allen brings fresh cracked crab and I do some kind of side dish, not quite the big leagues with the turkey, stuffing or gravy, but still a good contribution.

I made Thomas Keller’s Creamed Pearl Onions and they were delicious, nice accouterment to the meal. Hope everyone had a fabulous holiday!

Crab

Green Beans

Creamed Pearl Onions
8 servings

INGREDIENTS
80 white pearl onions, unpeeled
1 cup heavy cream
1/4 tsp. nutmeg, grated
2 tbs. sherry
1/2 bunch chives, cut into 1/2-inch batons
Kosher salt

PREPARATION
In a large pot of salted boiling water, blanch the pearl onions for about 3 minutes. Remove from the water, shock in a bowl of ice water, and drain. Peel onions, leaving a little of the root end intact (I bought my pearl onions from Trader Joe’s, frozen, peeled and ready to go. I microwaved for a couple minutes, and then tossed them with olive oil).

Oil pan, and add the pearl onions, heavy cream, and nutmeg. Season to taste with kosher salt.

Cover the onions and cream on medium heat until the cream has reduced by half and the onions are cooked through. Stir in the sherry.

Garnish with chives.