I'll share my recipes, if you'll share yours - July 22, 2010

13 years ago

Zucchini and Caramelized Onion Tart

Prep: 20 min

Start to Finish: 1 hr

Ingredients

â¢ 1 sheet frozen puff pastry, thawed

â¢ 1 egg

â¢ 1/2 tbsp unsalted butter

â¢ 1 tbsp olive oil

â¢ 2 small yellow onions, thinly sliced

â¢ 1/4 tsp salt

â¢ 1/4 tsp sugar

â¢ 2 tsp chopped dill

â¢ 1 large zucchini, thinly sliced lengthwise

â¢ Parmesan cheese

Directions

1. On a lightly floured surface, roll pastry to a 10-by-12-inch rectangle. Transfer to parchment-lined baking sheet. Trim 1/2-inch-thick strips from each edge; set aside. Whisk egg with 2 tsp water and brush perimeter of pastry with egg wash, then replace strips, trimming to fit, and gently press to form a rim. Prick the inside of pastry with a fork. Chill until ready to use.

2. Heat butter and half the oil in a large skillet over medium heat. Add onions, salt and sugar, reduce heat to medium-low and cook, stirring occasionally, until caramelized, about 18 min. Remove from heat and stir in dill.

3. Heat oven to 400 degrees F. Spread onion evenly over prepared pastry. Top with zucchini slices, overlapping slightly, then brush with remaining oil. Bake on the lowest oven rack until pastry is puffed and golden, about 25 min. Garnish with Parmesan and more dill. Makes 6 to 8 servings.

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Comments (4)

nicole__
13 years ago
Anadama Bread

Comes with a story which dates back to colonial times. A back woodsman had a lazy wife named Anna, who served him mush every night. So he couldn't take it any more and one night he grabbed some flour, molasses & yeast off the shelf, stirred it into his mush & put it into the fire to bake......all the while muttering "Anna, Da*n her!".

1.5 lb loaf

1.25 cups water
3 cups bread flour
1/3 cup cornmeal
1.5 tsp salt
1.5 TBL butter
3 TBL molasses
1.5 tsp yeast

Mix all together, let rise until double, about 45 minutes. Put in greased & floured loaf pan, let rise until double, another 45 minutes. Bake @ 375 for 45 minutes or until done.
Jasdip
13 years ago
I have the urge to make flank steak. I never have, and honestly have never seen it in my grocery stores. I'm going to be looking for it specifically and try it on my cast-iron grill.

Grilled Marinated Flank Steak

2 lb flank steak
1/3 cup olive oil
2 garlic cloves, minced
2 tbsp red wine vinegar
1/3 cup soy sauce
1/4 cup honey
1/2 tsp freshly ground black pepper

Score the meat across the grain. Combine the marinade ingredients. Place steak in ziploc bag, pour marinade over, coating the steak well. Chill and marinade at least 2 hours or up to overnight.

Oil the grill and heat over high heat. Remove steak from marinade and sprinkle liberally with salt and pepper on both sides, which will help form a savoury crust. Grill 4-6 minutes on each side. Remove and cover with foil and let rest 10 minutes.

Slice very thinly in diagonal slices across the grain. If you like, you can bring the marinade to a boil and simmer for several minutes and serve alongside.
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patti43
13 years ago
Let me know how your flank steak turns out. Every time I've tried it it turns out like shoe leather :-)

I'm making this to use with the Magnolia pimento cheese I plan to make this weekend. Most mayo recipes only use yolks so I'm wondering how this will turn out. Sounds easy enough.

MAYONNAISE (Michael Pollan- from StoneSoup blog)

2 whole eggs at room temperature
1 tablespoon dijon mustard
1 tablespoon sherry vinegar
1 tablespoon lemon juice
3 cups peanut oil (I'll use canola oil)

Have ingredients at room temperature. In a food processor, whizz eggs, mustard, vinegar & lemon together with a pinch salt. With the motor still running, add the oil a few drops at a time, then build up to a thin stream and then a slightly more daring stream until most of the oil is incorporated. Taste and season. Feel free to add a pinch of sugar or more vinegar, lemon juice or mustard if you like. Whizz to combine.
glenda_al
13 years ago
being as I now have fresh figs, this looks and sounds DELICIOUS

fresh figs and peppered honey

1/4 cup honey
1/2 teaspoon freshly ground black pepper
12 fresh figs
1/4 cup soft fresh goat cheese

Combine honey and pepper in small pitcher; stir to blend. Starting at stem end, cut each fig into quarters, stopping 1/2 inch from bottom to leave base intact. Gently press figs open. Spoon 1 teaspoon cheese into center of each. Arrange figs on platter; drizzle with peppered honey.

I'll share my recipes, if you'll share yours - July 22, 2010

Comments (4)

nicole__

Jasdip

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patti43

glenda_al

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