From the kitchen of Lisa Loomis
Onion, cranberry and rosemary tahchin
I found this recipe for Caramelized Onion, Cranberry and Rosemary Tahchin on the NYT website last week and thought it would be a good Thanksgiving side dish. Because I was recently gifted a bag of the most glorious basmati rice I’ve ever eaten I decided to try it in advance of Turkey Day. I used dried cherries rather than cranberries. Here is a link to the recipe for those who want it from the horse’s mouth: https://cooking.nytimes.com/recipes/1025887-caramelized-onion-cranberry-and-rosemary-tahchin?unlocked_article_code=1.Z04.dmGU.KjXKcARr_0SK&smid=share-url
I followed the recipe as written and although I believe I cooked it 10 minutes too long, I found it dry and bland. I’d make it again using more salt (and the pepper that the recipe calls for yet never has you use). I’d use more caramelized onions and more rosemary as well and rather than three egg whites, I’d use two and one whole egg. Try it and let me know what you think.
Note how gorgeous the long grains of basmati are though!