Nothing says Washington State like sweet onions, apples, stone fruit, blackberries, Dungeness crab, lavender and of course…. rain. Just to name a few.
Seattle is a culinary heaven. James Beard award-winning chefs, a divine selection of restaurants that garner national attention, organic and sustainable farms and ranches, food artisans, and of course a wealth of fabulous food bloggers.
As I was walking up the stairs in the Pan Pacific Hotel, who did I run into but one of my fave Seattle Food Bloggers and fellow farm girl at heart, Janelle from Talk of Tomatoes. The day was off to a brilliant beginning.
And to think I almost didn’t attend. I’m not much of a social butterfly. I love meeting new people, but placed in a room full of people makes me break out into a serious sweat.
Where do I start? Who do I talk to first? So, I casually saunter over to the food table. Although I wish my saunter were a bit more “look at me glide across the room in these heels”. But it’s not. It’s sort of a march, I just prefer the word saunter. In a few paragraphs down I use the word mosy. I like that word too.
While standing at the food table, with a mouth full of food, I met Erina, from the blog, Shut Up and Cook. Cool title huh? Erina is a dynamo. She’s a hot tamale, firecracker, and ready to set the food writing world on fire. And maybe the airwaves too. Erina is a competitor in a local food event developed by our very own Theirry Rautreau, Kitchen Circus. Check it out and cheer Erina on!
After polishing off seconds of the quail egg and salmon apps, I decided to “mosy” on over to the wine table. One must sample the wine at these events
Lucky for me, en route to the wine table I ran into Emmy, from Emmy Cooks and Alyssa, from Everyday Maven. Lovely ladies with delicious and creative food blogs, who I now consider my good foodie friends.
I left that day feeling pretty darn good. I even won a cook book! That never happens.
I’m still not a social butterfly, but I do love a good Foodportunity. Especially when there’s really great food. And of course wine.
Sweet Onion Marmalade with Pork Chops
Makes about 1 ½ cups marmalade (recipe can be doubled)
3 large sweet onions, halved and thin sliced (I used Walla Walla)
2 tablespoons unsalted butter
2 teaspoons brown mustard seeds
¼ cup dark brown sugar
¼ cup apple cider vinegar
Sprig of fresh thyme or ½ teaspoon dried thyme leaves
Salt and freshly cracked black pepper to taste
Heat the butter over medium heat in a heavy bottom sauté or sauce pan. When the butter is melted add the onions and brown mustard seeds. Let the onions cook down for about 10 minutes and then add the sprig of thyme.
Simmer the onions until they are golden brown, about 30-35 minutes.
Stir in the brown sugar and vinegar and let the onions simmer for another 15-30 minutes depending on how caramelized you like your onions. My marmalade simmered for about an hour.
Remove from the heat and season with salt and pepper.
Lovely additions to this marmalade are dried cherries, cranberries, currents or raisins.
Serve with grilled or pan seared pork chops, roast pork loin, roast pork tenderloin or slow cooked pork shoulder.
- Peach Marmalade and Tomato Braised Pork Steaks (thehungrygiant.net)
- Recipe: Orange Marmalade Pork Roast (elizababble.wordpress.com)
- Roasted Pork Chops With Drunken Honeycrisp Apples (theflycandypost.com)