Hot Crock Time Machine

I’m about to make your holiday cooking about 10 times easier. Seriously. Those caramelized onions you need for that potato kugel or chopped liver?  What if I told you you can do them in your sleep — literally?

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It had never occurred to me to caramelize onions in a crockpot, which is genius. The credit goes to someone named Barbara L. who submitted the recipe to Stock the Crock, a follow up to Phyllis Good’s bestselling Fix-It and Forget It series. The recipes are crowd sourced and compiled by Ms. Good. One of the cookbooks was sent to me a few years ago, and I made a very disappointing sweet potato curry from it. But reading that these books have outsold Ina Garten, Giada De Laurentis and Jamie Oliver, combined, had me picking up this newest with renewed curiosity. Here she’s compiled 100 recipes, as well as 200 easy-to-follow variations for dietary preferences including gluten-free, paleo, and vegan.

Given that this is a Crock-Pot cookbook, there’s a ton of meat recipes, but I immediately bookmarked the Indian Lentil Soup and Butternut Squash and Kale Gratin. But it was the onions, melted down ostensibly for French Onion Soup, that stopped me in my tracks. You mean I can do this in my sleep? While I’m at work? If this worked, I thought, this book is worth its weight in gold delicious oniony goodness.

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Turns out it did work, and the house now smells like caramelized onions. The hardest part of all was slicing up all the onions. Rich came into the kitchen this morning and saw me weeping at the counter and asked what was wrong.  Then he looked down and saw the onions. If you can, the recipe suggests you stir the onions after the first and third hours, but it does also say they’ll be fine if you can’t. The onions give off so much liquid that there’s no way they’ll scorch on the bottom of the pot.

So consider this a Rosh Hashanah present, from me to you, or an early time-saver looking ahead to Thanksgiving, etc.

Caramelized Onions for Soup (Or Sandwiches. Or Kugels.) from Stock the Crock by Phyllis Good

Ingredients

2 ½ lbs. red onions

1/3 cup avocado oil or olive oil

½ teaspoon kosher salt

A few peeled garlic cloves, optional

Directions

Grease the interior of the 6 qt. slow cooker crock with nonstick cooking spray

Cut the onions in half on a cutting board, place them flat sides down, and cut them into 1/4-inch-thick slices. Place the sides in the crock. If they come almost to the top, don’t worry. They’ll sweat and shrink down.

Pour the oil and spoon the salt over the onions. Add the garlic cloves, if desired. Stir. Cover. Cook on High for 6 hours.

If you are home, stir up from the bottom after the first hour of cooking and again after another 2 hours. But if you’re away or cooking overnight, it’s not a problem.

After 6 hours you have caramelized onions. I personally waited for mine to cool down, then I wrapped them up and stuck them into the freezer to be used later this week.

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It’s a Brooklyn Thing

Well, we are two for two with baking times being totally off with cake recipes from The Mile End Cookbook. But, like the honey cake for Rosh Hashana, I’m still sharing this olive oil cake with you in time for Chanukah because the result was that delicious. It’s soft and fluffy and lemony. Pillowy, even.

olive oil cake

Lilli and I put this together when we got home tonight. The recipe, as written, says it should bake for about 40 minutes, and there’s something about a thermometer which I found useless since the cake was near-liquid 35 minutes in. In total, this took about 75 minutes to bake. While we waited, Lilli and I did some coloring and enjoyed some halva my mom gifted me for Chanukah. (Rich would like me to note that she’s not a chatty one, but actually said “halva” tonight in between popping sweet bites into her mouth. This is actually a really big deal considering she has yet to say her own name.) She was already asleep by the time the cake was cool enough to cut. Sorry about that, kiddo.

The authors describe this cake as not a “traditional Jewish thing, or even a Montreal thing. It’s a Brooklyn thing – it’s based on cakes you’ll find at some of the old Italian bakeries in Carroll Gardens…” They say the cake is still good for up to a week after it’s been made, but it would be a miracle if it lasted to the eighth day.

Olive Oil Cake

Ingredients

3 large eggs

Zest of one lemon

3 cups sugar

1 ½ cups olive oil (or substitute 1 cup canola oil and ½ cup olive oil)

1 ½ cups whole milk

2 ½ cups all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

1 teaspoon kosher salt

Powdered sugar, extra-virgin olive oil, fresh berries, and crème fraiche (optional), for serving

Directions

Preheat the oven to 350F.

Place the eggs and lemon zest in the bowl of a stand mixer and mix on medium speed for a few seconds. While the mixer is running, add 1 ¼ cups of the sugar and mix until it’s dissolved, 10 to 15 seconds. Keep the mixer running and add the oil in a slow, steady stream. Continue mixing for another minute, and then add the milk in a slow, steady stream. Mix for another few seconds.

Stop the mixer and add the flour, baking powder, baking soda, salt and remaining 1 ¾ cups of sugar to the bowl; mix on low speed for a few seconds to bring the ingredients together, then on medium speed for about 3 minutes, stopping a few times to scrape down the sides of the bowl, until you have a smooth and fairly thin batter.

Line a 12-inch round cake pan with a circle of parchment paper trimmed to fit snugly in the bottom of the pan; grease the lined pan with a light film of oil or cooking spray. (I used a 12-inch spring-form pan for easy removal.)

Pour the batter into the pan and bake for approximately 75 minutes, rotating the pan 180 degrees halfway through cooking, until the top has split and become a deep golden brown and a thin metal insert comes out clean.

Let the cake cool, and then turn it out onto a serving plate. Garnish with a dusting of powdered sugar and drizzle of good extra-virgin olive oil, and serve with fresh berries and crème fraiche, if you like.