Obedient Ingredients

A place to put cooking ideas to the test.

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Christmas Food Pics

Just some pictures from the food we ate at Christmas.


Homemade pizzas:


Pesto, chicken, cherry tomato (soaked in garlic, oregano and EVOO) and caramelized purple onion

Chorizo, Manchego, Fried Potato, spicy-garlic-smoked paprika aioli, spicy jam

Pear, blue cheese, walnut and honey

Cuban food:

Black beans with deliciousness or Frijoles negros

Sweet fried plantains “Maduros”

Yuca with onions/garlic/citrus or “mojo”

Guayava cake

Pork. Delicious pork

Homemade daiquiris (rum, simple, lime, shaken over ice)

Merry Christmas!

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Butternut squash, Brussels sprouts, caramelized onion, goat cheese pizza

This isn’t an experiment. This is simply my dinner from last night that I wanted to share with you all (like the good food-blogger that I am).

This is how I de-stress. Homemade dough and fresh ingredients.



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Onions: Caramelized

We know that the onions have different tastes. I wrote about it in a post about guacamole.

Onions are incredibly versitile. Raw, and you get one flavor. But take that same onion and you can get different tastes/textures depending on how you heat it: letting it rest in stew, sweating, grilling and then caramelizing. Caramelizing onions is one of my favorite ways of preparing the onion. I’ve done it many times. But then I thought…

What are the differences when caramelizing different onions?

For today’s experiment, I will caramelize a red, a yellow and a white onion.

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Guacamole and Onions – Part 1

I try hard to avoid hyperbolic and extreme generalizations whenever I speak (it’s all we hear kids use these days), but I’ll go ahead and say this: everyone loves guacamole.

The ingredients are pretty straightforward: avocados with a mix of other veges, preferably onions, tomatoes, jalapeno with salt and lime. There are other fun variations out there, but this is the basic foundation.

But once again, I have found that many recipes neglect to mention the type of onion needed. The TYPE!

Today’s experiment: Do different onions in a guacamole make a difference? If so, how?

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