On Wed, 10 Nov 2004 16:34:02 -0800, kalanamak >
wrote:

>I think it was the garlic, but here is the story:
>
>Pureed two onions and three big cloves of garlic together in the
>cuisinart, saute'd them in olive oil with a bay leaf, a little aleppo
>pepper, salt and white pepper. When the bottom layer got heated, it turn
>the hideous shade of green I associate with the spray on stuff they put
>on when seeding a lawn...a kind of electric but faded fake moss green.
>As everything heated, not merely hung out near the bay leaf, the whole
>mess turned that color and remained bitter bitter despite cooking it
>down and cooking it down.
>I added broth and chunks of roasted pumpkin nand simmered over half an
>hour and it was a green and nasty tasting as ever. I've never
>seen/tasted anything like it. I ended up floating the pumpkin out,
>rinsing it off and starting it in broth and chucking the Irish onion
>bits.
>The onions and garlic seemed like good normal stuff when chopped up. The
>garlic was "new crop" from this fall.
>Any bright ideas? I cooked it in my usual AllClad soup pot.
>blacksalt

Could it possibly be the bay leaf? I never fry that with the onions
and garlic in this kind of recipe.

Nathalie in Switzerland