Episode 13 : Navy Head Cook

A consummate individualist, Bob has always chafed under anyone else's authority. But this week it's "yes sir, no sir" as Bob enlists in the Navy. Bob is challenged to work in the galley of a Navy frigate - a moving kitchen where half the battle is just staying on your feet. His ultimate mission? To get good grub on deck for a ship-full of hungry crew, an elite cadre of officers, and one tough Captain - all in the midst of a training operation at sea. Seasickness is nothing compared with a military mob that's armed and ravenous!

Recipe:

Oven-roasted Onions

Note: this is a slightly simplified version of the oven-roasted shallots we made on the show with Chef Gordon Martin of Bin 941. This one uses onions instead of shallots.

Ingredients:
4 medium-size red onions
3 cups chicken stock
¼ cup balsamic vinegar
6 sprigs rosemary and/or thyme
salt and pepper

Directions:

1. Preheat oven to 400° F
2. Remove papery skin from onions. Slice onions in quarters from top to bottom so that each quarter includes some of the core to hold them together.
3. Set quarters in a baking dish, pointy side up. Season with salt and pepper, add stock and balsamic vinegar, and top with herbs. Cover tightly with aluminum foil and bake for 45 minutes. Remove foil and bake for another 30 minutes, or until onions are very caramelized and most of the liquid has reduced.

Yield: 8 servings

Links:

Canadian Navy
Become a Canadian Navy Cook
Chef Gord Martin: Bin 941 / Bin 942, Vancouver, BC