Joy of Cooking

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Potato and Carrot Medley With Watercress

Another simple recipe using basic ingredients. I used a purple potato for this, which gave the dish a nice color, but you can pretty much use anything. This is actually way tastier than it looks. This is modified slightly from the Joy of Cooking. Boil:    3 medium potatoes, washed and cut into small pieces    3 carrots, peeled and cut into small pieces Cook for about half an hour, or until the veggies are very soft. Drain them, and put them back in a pan over low heat.

Caramalized Onions

A very basic recipe, but delicious. Goes well on lots of dishes. I've cooked with onions for all sorts of things, but I never realized they could taste so good until I had this. Melt over the lowest possible possible heat:    1 tablespoon butter    1 tablespoon olive oil    salt Add:    1 onion, thinly sliced    salt Cook for one hour, stirring every once in a while. Keep the heat as low as possible for the entire hour.

Sauce Bechamel

As one of the four "Mother Sauces", I use this quite a bit. Â I use the recipe from the Joy of cook, although it can be modefied in quite a few ways. Combine in a small saucepan over very low heat:    1 1/4 cups milk    1/4 onion with 1 bay leaf stuck to it using 2 whole cloves    Pinch of freshly grated nutmeg Simmer gently for 15 minutes, and then discard the onion.
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