Greatest Hits, volume IV

Keeping with tradition on the fourth anniversary of this goofy blog, here's the list of some of my favorite episodes from the past year:

• A trip to the DMV (this is in the UaKS Hall of Fame)
• Watch and learn
• Treading in things
• The pros and cons of getting married
• WAHOOWA (in which UVA wins the National Championship)
• My new favorite word
• Happy little trees
• Avast, ye filthy porch pirates! episode II
• Reflections from the dud parent
• What's in a name?

*********

I've been trying a lot of new recipes lately, but nothing that really knocked my socks off. The best of the lot was probably the Smoky Carrot Dip from the latest issue of Bon Appétit, but I haven't decided if it's worth posting yet, even though Mom and I both liked it. For now, here's a recipe for a small batch of quick pickled onions, which saved an otherwise meh bowl of red bean and quinoa soup from the same issue of Bon Appétit.

Quick Pickled Onions

Adapted from A New Way to Dinner (2016) by Amanda Hesser & Merrill Stubbs

Time: 8 minutes

This is a smaller version of the recipe I posted two years ago to accompany Minimalist Salmon Tacos. In addition to cutting it down, I changed the directions slightly and added red wine vinegar as an option. I also added the spicy variation based on an America's Test Kitchen video I saw. You can substitute a large shallot for the small red onion.

90 grams (6 tablespoons) red wine, cider, or distilled white vinegar
45 grams (3 tablespoons) water
1½ teaspoons white sugar
¾ teaspoon Diamond Crystal kosher salt
1 small (≤150 grams) red onion, thinly sliced from pole to pole (see note)

    1. In a small, microwave-safe bowl, stir the vinegar, water, sugar, and salt together until the sugar is dissolved. Add the onion and press down until the slices are submerged as much as possible.
    2. Microwave, uncovered, on full power for 45 seconds. Stir and zap for another 45 seconds. If necessary, repeat until the liquid is hot and the onion begins to soften. Let cool, then transfer to a glass jar. Use now, or store in the fridge for up to 2 weeks. Makes ~1 cup.

Spicy Quick Pickled Onions
Cut 1 jalapeño chile into thin rings. (You can remove the ribs and seeds from the chile to decrease the amount of heat substantially.) Add the rings to the bowl along with the onion slices in step 1.