Wednesday, July 12, 2006

Better Late, Than Never . . .

Keeping my word and being my father's daughter, after all, I completed the assembly of the "Crostini with Gorgonzola, Carmelized Onions and Fig Jam" as mentioned here

And . . .

Mentioned . . . here

Ander and I invited ourselves back "under the oaks" and shared these delights with Theo and Nancy. Pairs well with 2004 Kathryn Kennedy Sauvignon Blanc or for an elegant indulgence, 2001 d'Yquem Sauterne.


Blogger jenjen said...

I am actually not a huge fan of onions although I eat them, but whenever they are caramelised I can never resist, these look scrumptious!

1:30 AM, July 13, 2006  
Blogger anni said...


Thanks for stopping by.

Onions are a hidden treasure. They can enhance a dish, much like garlic can. Now that we have so many types to choose from, e.g. Bermuda, Maui, Walla Walla, Spanish, White, Torpedo, Red, Yellow, Spring, Green, etc... (I can go on and on), onions can bring a dish up a level or two. Carmelized onions are much easier on the system, that's for sure!

I enjoy your posts. Great photos and recipes!

Anni :-)

9:11 PM, July 13, 2006  

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