I went through a nice creative burst last week, but I'm back to the food block. I haven't been creating new recipes this week. I was so out of ideas that twice I had to go to my husband for advice on what to make for dinner. We know he always says the same thing. Monday night it was turkey burgers. Last night it was pasta. Yeah, so much for that cut back on the processed starch thing. I just needed to make something.
Anyway, I decided to pull out my Fake Arrabiata recipe*. I wanted something a little spicier.
I went shopping after work. I had no ingredients at home to make it, so I had to buy almost everything. I bought the sausage, the canned tomatoes, the pasta, and the onions.
Now here is where I need advice.
I came home and started prepping dinner. I began chopping my onions with a freshly-sharpened knife (better to keep the tears down with). I was shocked to find that the onions were dry and rubbery. They were not fresh at all.
I had picked the onions for their size. I wanted two medium-sized onions and I picked through the bins until I found two that were the right size and appeared unblemished. I had no clue they were past their prime.
I realized then that I really don't know how to tell a fresh onion from a not-so-fresh onion.
So tell me, my food-experty friends, how can you tell an onion is fresh when you're buying it? What indicators are there on onions that let you know if it's old or not?
*Okay. My fake arrabiata recipe wasn't exactly what I used. That one consisted of already-made sauce. Want a quick version of the recipe I used last night? Saute onions in olive oil. Add garlic and about three crushed dried chili peppers and a pinch of red pepper flakes. When it's softened up, add about 4 cloves minced garlic and cook till fragrant. Add 4 links of spicy chicken sausage removed from the casing break up and brown well. Then add 2 cans of crushed tomatoes along with a little salt and pepper. Let simmer for a half and hour.