Dinner tonight
Feb. 10th, 2005 09:37 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mamadebSince the kitchen is still dairy and all, tonight's theme seems to be butter.
Because I tend to cook meat or pareve, I almost never cook with butter. I keep it in the freezer because we use it so rarely. But tonight - ahhh.
The menu is baked salmon filet, dotted with butter and dusted with grill spice (sitting uncooked in the pan waiting for my husband to get home), zucchini sauted with onions and garlic in butter and olive oil and multi-colored noodles tossed with butter, salt and pepper. Noodles are cooking now.
I forget how incredibly lovely onions cooked in butter smell.
Because I tend to cook meat or pareve, I almost never cook with butter. I keep it in the freezer because we use it so rarely. But tonight - ahhh.
The menu is baked salmon filet, dotted with butter and dusted with grill spice (sitting uncooked in the pan waiting for my husband to get home), zucchini sauted with onions and garlic in butter and olive oil and multi-colored noodles tossed with butter, salt and pepper. Noodles are cooking now.
I forget how incredibly lovely onions cooked in butter smell.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
(no subject)
Date: 2005-02-11 03:05 am (UTC)(no subject)
Date: 2005-02-11 12:39 pm (UTC)(no subject)
Date: 2005-02-11 05:22 pm (UTC)And they're yummy, too. I have a recipe for a cheese/onion pie that calls for parboiling the onions, but cooking them in butter is so much nicer. :-)
By the way, I made "your" spinach and eggs last night. :-) (That is, I stole your addition of the sauteed onions and garlic, though I used oil instead of butter.) Yummy!