Recipe by The View From the Great Island
Visit websitePot Roast with Cipollini and Fennel ~ I grew up on pot roast. Just plain old pot roast, and I love it. I love pot roast so much that I’ve never experimented with it. I make it the same way my mother did and I’ve always been happy. But I’m smart enough to know that it’s important to be open to new ideas. Like knowing when it’s time to change lipstick colors (even though you still have 3 tubes of the one you hoarded when they stopped making it five years ago.) Cipollini (chip-oh-LEE-nee, or ‘little onion’ in Italian) are in season right now. I just saw a beautiful bin of them at my market the other day. As I was paying I wondered aloud if it could possibly be worth the trouble to peel them and the checkout woman told me about two methods…one is to put the onions in the freezer for 20 minutes before peeling, and the other is to blanch them in boiling water for 15 or 30 seconds and then plunge them in ice water. Supposedly the skins will slide right off. I tried both ways. The result: the freezer method is a bust, but …
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