Cooking 4 Everyone

I found a recipe for a Fench dish on the internet (supposedly authentic French recipe) and it calls for brown onions.

Here's my question to all you chefs……what the heck are brown onions? I know red (purple). yellow and even green (shallots) but I have never heard of a brown onion.

If someone could clarify this for me I would greatly appreciate it as my daughter is cooking this recipe as part of her French launguage project.

Oh, one more question…..if a recipe calls for roquefort (I know I spelled in incorrectly) cheese, is there a good substitute for this cheese or any recipe that calls for an aged cheese? Unfortunately my system can no longer handle aged cheeses so I can no longer enjoy my favorites (cheddar, bleu, parmagiano reggiano, etc.). I can eat Monterey Jack, Swiss (have not tried aged Swiss, just the old deli Swiss), etc.

Thanks so much!
Teabat:
Thanks so much! I drive right past TD everyday! Just hadn't seen anything called brown onions in Safeway. Any suggestions on the cheese?
The recipe called out to use brown onions. It is suppose to be an authentic French recipe. So my question was "what are brown onions" as I have never heard of brown onions.

As far as the aged cheeses, it's not that I can't tolerate them as I love them but my system no longer tolerates them. I could eat cheddar & blue cheese until the cows come home but my system doesn't like them anymore…..unfortunately. So what I was trying to find out was what are some good cheese to substitute with. For instance if a recipe calls out for cheddar what would be a good substitue so as to not really change the taste of the original recipe, same with if it calls for blue cheese, what would be a good substitute so the taste of the recipe does not change or not change dramatically (trying to keep to the original recipe & taste but having to substitute certain aged cheeses). Does Feta cheese work well as a substitue for Blue cheese, etc?

Thanks!

Brown onions: A sweet add on to any french dish. Go to a local Trader Joes. The have them there. And they are organic.

It is serviced on a regular basis. Any ideas please.

there might be an airlock in the coil at the hot water tank,or if the water is pumped then it could be the circulator pump.

I need a name for my new blog. I am a nutrition student and passionate about living well, cooking natural foods and experimenting with different recipes of all cuisines. I figure skate and I love to work out. I suffered from an eating disorder as a teenager and found that my love for cooking healthy versions of all types of foods helped me to overcome my outlook on eating and finding peace with my self. I'm sure I will include recipes, restaurants, new food products etc. in my blog. Any ideas?

Try Prevention Magazine's site, they have tons of great recipes that are healthy:

http://buzz.prevention.com

They also have the recipes in slideshow format:

http://buzz.prevention.com /show

Bought a package of uncooked Italian Sausages (pork) from the market. I'd like to grill them out on my charcoal grill. Any tips for cooking these things? High heat, low heat, how long, etc?

I don't want to burn them or overcook them, but I'm in no rush to get trichinosis either

Thanks!

I would parboil the sausage first for about 15 minutes – use a frying pan put enough liquid in the pan so that it will cover the sausage (I use beer – using plain water will sometimes take some of the flavor out of the sausage – if you can't use beer you can put some Italian seasoning in the water to keep the flavor alive). When the water starts boiling start timing the 15 minutes. Preheat your grill to medium low and put the sausage on when done parboiling brown on all sides and your sausage should be cooked. Below I have added some comments I found online regarding parboiling –

For a special taste treat, par-boil sausage in beer prior to grilling. To use this method, substitute beer for water. According to Peter LaFrance, author of Cooking and Eating With Beer, stronger flavored beers tend to impart more flavor to sausage. Beers that are heavy on malt will impart a sweeter flavor, which may complement a strong sausages. Lagers, when used this way, tend to be more bitter and complement a sweeter sausage well. Onions can be added to the beer while parboiling for additional flavor.

I have one cake on the top shelf and one on the bottom, both of the same size and same mixture. It's a fan-forced oven heated to 160C or 320F and the recipe recommends I cook for 45-50mins. Does having 2 cakes in the oven make a difference? Will I need to adjust cooking time or temperature. Will I need to rotate the cakes?

You shouldn't need to add much, if any, time. Rotating the cakes wouldn't be a bad idea as long as you can do it quickly w/o the oven cooling off too much in the process.

Books

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