Archive for the 'Appetizers' Category

13
Jan
10

Cold Sesame Noodles

By msbutterton 6 Comments
Categories: Appetizers, Pasta & Noodles and Side dish
Tags: , , , , , , , ,

By now, you’ve probably sensed my love of ALL things pasta — even when dining on Chinese,  I love it!

This is my take on Cold Sesame Noodles – I used to make them with Tahini (sesame paste) only, but now I add a little peanut butter and brown sugar, to give it a little sweetness.

This sauce is similar to the Peanut sauce Thai restaurants serve with Satay dishes and can be used for making Satay, as well.  It’s so good, I find myself dipping into it the entire time I’m preparing it!

:)

:)

:)

Cold Sesame Noodles

1/2 pound noodles  (i.e. soba, spaghettini)
3 tablespoons Sesame oil  — divided
2 green scallions, sliced
1 tablespoon fresh ginger, minced
2 garlic cloves, minced
1/2 red pepper, thinly sliced
1/2 cup Tahini
1/2 cup creamy peanut butter
1 teaspoon Hoisin sauce
1 teaspoon red chili paste
3 tablespoons brown sugar
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/4 cup hot water (more, if needed)

Garnish with:

1/4 cup peanuts, crushed
1 tablespoon sesame seeds,  toasted
4 cucumber slices
fresh cilantro sprigs
additional red pepper slices

Over high heat, bring a large pot of salted water to a rapid boil and cook the noodles until they are al dente.  Drain and rinse the noodles under cold water.  Place them in a medium bowl, pour 1 tablespoon of the Sesame oil over them and toss well.  Cover the bowl and place the noodles in the refrigerator to chill.

In a saucepan, over medium heat, sauté the scallions, garlic, ginger and red pepper in 2 tablespoons Sesame oil, until they’re soft.  Add the Tahini, peanut butter, Hoisin sauce, chili paste, brown sugar, rice vinegar, soy sauce and water.  Stir well until the sauce is smooth and add more water, if necessary.  Remove from heat and let the sauce cool for 5 minutes.

Pout the sauce over the cooked noodles and toss well.  Return to the refrigerator to chill, for at least 30 minutes.

Serve with crushed peanuts, sesame seeds, cucumber and fresh cilantro.

Cheers!

:)

21
Dec
09

I was feeling a little crabby yesterday, so I made Crab Cakes

By msbutterton 3 Comments
Categories: Appetizers, Fish & Shellfish and Sauces
Tags: , , , , , ,

I made a Trader Joe’s run a few days ago to stock up on goodies for the holidays.  Whenever I shop at TJ’s, I buy a couple 1  lb cans of Crab Meat.  The same Crab Meat is sold at Whole Foods and Gelson’s for $35-$40.00 a tin, where TJ’s sells it for a mere $8.99!

Everyone here loves Crab Cakes and my favorite soup of all time is She-Crab Soup, so we usually have a mini-crab fest every time I shop at Trader Joe’s! This weekend it came in real handy for Sunday football fare!

I like to add just about every veggie in the fridge to my Crab Cakes and I serve it with a roasted red pepper remoulade.

I also made a pot of Blue Crab Soup, which I’ll share later (the recipe, NOT the soup – you’d have to pry that out of my cold dead hands.)

:)

:)

:)

Crab Cakes

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16 ounces shelled, cooked crab
1/4 cup celery, diced
1/4 cup scallions, sliced
1/4 cup red pepper, diced
1 celery stalk, diced
2 tablespoons Italian parsley, chopped
1/4 cup mayonnaise
2 large eggs
1/4 cup dried, fine breadcrumbs
1 teaspoon stone ground mustard
1/4 teaspoon Tabasco sauce
1/4 teaspoon Worcestershire sauce
Kosher salt and pepper, to taste

Preheat oven to 350 degrees

Lightly sauté the celery, scallions and red pepper.  Remove from heat and let it cool.  In a large mixing bowl, beat the two eggs.  Add the crab, mayonnaise, breadcrumbs, mustard, Worcestershire sauce, Tabasco sauce, salt and pepper. Stir together.  Add the cooled red pepper, celery mixture.  Add the parsley and stir gently.

Lightly spray a large cookie sheet.  Form mixture into 2″ wide by 1/2 inch thick cakes and arrange on cookie sheet. Bake until golden brown, about 18 to 20 minutes. Transfer the hot crab cakes to a platter and serve with roasted Red pepper remoulade.  Cheers!

:)

Roasted Red pepper Remoulade

2 Red peppers
1/2 cup mayonnaise
1/2 teaspoon stone ground mustard
1/8 teaspoon Tabasco sauce
salt and pepper, to taste

Place the peppers directly on the flame of your gas stove top.  With kitchen tongs, turn them over until they’re charred “black,” evenly on all sides.  If you don’t have a gas stove, you can char them on the bar-b-que or in the oven for approximately 30 minutes at 400 degrees.  Remove them from the flame and let them cool in a bowl.  The skin should peel away easily, remove it and discard.  Remove the insides and seeds and discard, as well.

Place the peeled, roasted peppers in a small processor, or blender.  Add the mayonnaise, mustard, Tabasco sauce, salt and pepper and blend until smooth.

11
Dec
09

“Bospaddestoelenmelange” simmered in Muscat and sage infused cream

By msbutterton 4 Comments
Categories: Appetizers, Vegetable, Vegetarian and Wines and Wine Cellars
Tags: , , , , , , , , ,

LET THE FUNGHI BEGIN!!!

:D

:)

I discovered this “wild mushroom” dish in Italy a few years ago and to me, it exemplifies summer – I love to serve it warm in a bowl, with toasted baguette slices – accompanied by a glass of Muscat wine

While shopping at the Epicure Sale a couple weeks ago, I found a container of “Sabarot”, mixed forest dried mushrooms. “Bospaddestoelenmelange,” they’re called. It was only $19.99 for a whole pound!  Then I turned a corner and found these lovely bottles of Muscat on sale for $14.99…the first thing that came to mind, was that I had to make “wild mushrooms, braised in Muscat and heavy cream.

I know it’s nearing the end of autumn, days away from Winter Solstice, but when we were headed up the coast last week, on our little getaway at the beach, I decided to make some in advance to take with us – it felt just like summer in December!

I’ve served this dish several different ways now over the years – My favorite, is like I wrote before, in a bowl, surrounded by toasted baguette slices, but it’s also delicious rolled up in a puff pastry sheet, sliced and baked – like “wild mushroom swirls.”

It also makes a delicious cream sauce, over pasta!

BTW…another Epicure Sale will take place NEXT week – I’ll post the details soon!

:D

:)

“Bospaddestoelenmelange” – Wild Mushrooms simmered in Muscat and Sage infused Cream

:)

1 pound mixed mushrooms – Portobellos, Porcini, Chanterelles, etc, chopped  (I used a cup of dried, reconstituted  mushrooms, mixed with a 1/2 lb. “Baby Bellos” and one Portobello mushroom)
1 large shallot, chopped
2 garlic cloves, minced
6 tablespoons unsalted butter or ghee
3 tablespoons Extra Virgin Olive oil
1 1/2 cups Muscat Wine
1 1/2 cup heavy cream
6-7 Sage leaves
Kosher salt and pepper – to taste

toasted baguette slices for dipping

If using dried mushrooms, soak them in 1 cup of warm water for 30 minutes, strain and chop them, but reserve the concentrated water for the “braising” of the mushrooms.

In a deep skillet, over medium heat, lightly saute the shallot and garlic in the Olive oil and butter.  Add the chopped mushrooms and continue to saute.  Add the Muscat wine and the reserved water (from reconstituting the dried mushrooms.)

In a separate saucepan, heat the cream and add the sage leaves. Cook over low heat for 10 minutes.  Using a strainer, pour the cream into the mushrooms and discard the sage leaves.  Add Kosher salt and pepper, to taste. Cook the mushroom mixture, until the cream reduces and the mixture thickens, about 10-15 minutes.  Serve warm with the toasted baguette slices.  Cheers!

:)

28
Nov
09

My “Med-Spread Med-ley” – with garlic Pita chips-

By msbutterton 6 Comments
Categories: Appetizers, Dips and Dressings, Salsas and Condiments, Vegetable and Vegetarian
Tags: , , , , , , , , , ,

:)

:)

When I’m not eating, discounted French cheeses and Cream sauces which might seem to everyone, like NEVER), I’m eating lots of fresh, raw veggies and fruit….REALLY I am!

Once a week, I make either hummus, baba ganoush or muhammara. I clean and cut up fresh broccoli, cauliflower, carrots, fennel, radishes, peppers – whatever I have in the fridge and Ioad them onto a platter, with whichever “dip” I made that week.  I leave the platter on the kitchen counter (pushed far enough back so Cody can’t jump up and snag them) and we nosh on them every time we pass by. We have our offices at home, so that’s OFTEN!

Having a great dip makes eating your veggies fun and what could be better for you than a dip made from…more veggies!

:)

:)

Hummus, Baba Ganoush and Muhammara


Hummus

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1 large Garlic clove, minced
1 16-ounce can Garbanzo beans, drained (reserve some of the liquid for pureeing and a few beans for garnishing)
2 tablespoon Tahini
3 tablespoons fresh lemon juice (more or less if you prefer)
2 tablespoons Extra Virgin Olive oil
a dash of Cayenne Pepper
Kosher salt and pepper to taste

Olive oil, cayenne and reserved Garbanzo beans for garnish

In your food processor, add the garlic and mince it.  Add the Garbanzo beans, Tahini, lemon juice, Olive oil, salt, pepper and Cayenne.  Blend for about 3-4 minutes, adding the reserved liquid from the Garbanzo beans — until you get your desired consistency.

Serve on a plate or bowl and create a “well” in the middle to drizzle some more Olive Oil, Cayenne pepper and a few Garbanzo beans.

.

Baba Ganoush


1 large clove garlic, minced
2 Eggplants (regular, not Japanese), roasted
3 tablespoons Tahini
3 tablespoons fresh lemon juice
2 tablespoons Extra Virgin Olive oil
a dash of Cayenne pepper
a dash of smoked Paprika
Kosher salt and pepper, to taste

Preheat oven to 400 degrees

Prick the eggplants with a fork and place them directly on the flame of your gas stovetop.  With kitchen tongs, turn them over until they’re charred evenly on all sides.  If you don’t have a gas stove, you can char them on the bar-b-cue or under the broiler.

Place the charred eggplants on a baking sheet and place on the middle rack of your oven.  Roast them for approximately 25 minutes.  They should be very soft. Remove the baking sheet from oven and allow them to cool. The skin should peel away easily, remove it and discard.

Add the garlic clove to your food processor and mince.  Then add the peeled eggplants, with all the other ingredients and blend until smooth – about 3-4 minutes.  I like to chill the Baba Ganoush for a couple hours before serving, the consistency will be firmer.

Serve on a plate or bowl and create a “well” in the middle to drizzle some more Olive Oil, Cayenne pepper.  I have a friend who lived in Israel, who always sprinkles hard-boiled egg on hers.

.

Muhammara (Roasted Red Pepper Hummus)



1 large garlic clove, minced
2 Red Peppers, roasted
1/3 cup walnuts, lightly toasted
2/3 cup fresh bread crumbs (I use Progresso)
1 tablespoon fresh lemon juice, or to taste
1 teaspoon smoked paprika
2 teaspoons pomegranate molasses (available in Middle Eastern markets – substitute Balsamic vinegar, if you can’t find it)
1/8 teaspoon red chili flakes
1/2 teaspoon Cumin
1 teaspoon honey
Kosher salt and pepper, to taste

Place the peppers directly on the flame of your gas stovetop.  With kitchen tongs, turn them over until they’re charred “black,” evenly on all sides.  If you don’t have a gas stove, you can char them on the bar-b-que or in the oven for approximately 30 minutes at 400 degrees.  Remove them from the flame and let them cool in a bowl.  The skin should peel away easily, remove it and discard.  Remove the insides and seeds and discard, as well.

Add the garlic clove to your food processor and mince. Add the peeled, roasted peppers and the rest of the ingredients and blend for approximately 3-4 minutes.  If it’s too thick, you can add a little more Olive Oil.  If it’s too thin, you can add some more bread crumbs.  I like to chill the Muhammara for a couple hours before serving, the consistency will be firmer.

Serve on a plate or bowl and create a “well” in the middle to drizzle some more Olive Oil, Cayenne pepper and a few Pomegranate seeds, or chopped walnuts.

:)

:)

My friend, Connie, showed me how to make these homemade Pita Chips…you just take a couple slices of Pita bread, separate them, tear them into large pieces, brush with Olive oil and sprinkle a little Garlic Salt on top.  Then you bake them in the oven at 375 degrees for about 3-4 minutes and they’re crisp, warm and delicious

:)

11
Nov
09

A Thanksgiving Day tradition…the Roquefort Cheese Ball

By msbutterton 4 Comments
Categories: Appetizers, Cheese and Cookbooks
Tags: , , , , , , , ,

Roquefort Cheese Ball

:)

This menu is what Thanksgiving looks like at my house…the turkey and all the fixins are cooked almost exactly the way my mom made them growing up. That means all the veggies come from a can….the green bean casserole, the candied yams….It’s the one day of the year that canned veggies taste better than fresh – to me and mine!

There were a couple years I tried to incorporate new dishes into the day’s menu, but it didn’t take. I prefer our traditional Thanksgiving Day, old-fashioned meal – the same way my mom prepared it!

:)

Thanksgiving at the Ritz Carlson

Appetizers:

Braunschweiger paté
Roquefort Cheese Ball
Crackers

Beverages:

Mimosas or Pear Bellinis – appetizers
Wine – dinner
Coffee, espresso, assorted digestifs – after dinner

First course:

1 demitasse cup Cream of Walnut Soup (Thomas Keller’s recipe)

Dinner:

Roast turkey – stuffed with lemons, oranges, onion and garlic
Mashed potatoes
Gravy
Mrs. Cubbison’s Stuffing/dressing – made with onion, celery, garlic and chopped chicken livers
Candied Yams (canned) with butter and mini-marshmallows
Green Bean Casserole (canned)
Corn Pudding – I screw it up EVERY year, but still keep trying
Jellied Cranberry sauce (canned)
Kings Hawaiian Sweet rolls

Desserts:

Pumpkin pies
Chocolate Angel pie
Boysenberry Pie
Apple Crisp

I posted a recipe a few weeks ago for my Braunschweiger Paté - a Thanksgiving appetizer table staple. The only other dish that sits alongside the paté is a homemade Roquefort Cheese Ball.

My mom always had a delicious, store-bought, “cheese ball” sitting on the coffee table on Thanksgiving Day, but a few years ago, while perusing one of my favorite cookbooks, “The Plantation Cookbook,” I ran across a recipe for a “Roquefort Cheese Ball” that I made and loved! I’ve made it every Thanksgiving since!

:)

The Plantation Cookbook

Hubby, on the other hand, not so much (he has that whole “hating blue cheese” issue) so he noshes on the paté.

:)

Here’s the recipe from “The Plantation Cookbook” for a “Roquefort Cheese Ball,” rolled in chopped pecans ….if you like Roquefort – you’ll love this AND you can make it in advance and freeze, for Thanksgiving!

(the only thing I’ve changed about this recipe is the use of a food processor – the original used a hand blender – it was originally published in 1972)

:)

Roquefort Cheese Ball

Adapted from “The Plantation Cookbook”


8 ounces Philadelphia Brand Cream Cheese
8 Ounces extra sharp Cheddar cheese
3 ounces Roquefort cheese
1 tablespoon Worcestershire sauce
1 garlic clove, pressed
1/2 cup pecans, finely chopped
1/2 cup Italian parsley, finely chopped

Allow cheese to soften at room temperature.  Break into pieces.  Cream and thoroughly mix in your food processor with the Worcestershire sauce, garlic and 1/4 of the pecans.  Remove the mixture to a large piece of plastic wrap, form into a loose ball and chill until firm, about 1-2 hours.

When the cheese is firm, you can shape it into a ball or log.

In  a shallow dish, add the chopped parsley and remaining chopped pecans.  Roll the cheese ball (or log) to coat it.  Refrigerate until ready to serve – then take it out 30 minutes before, to allow it to soften before eating.  Cheers!

:)

10
Nov
09

Asian Chicken & Veggies in Lettuce Cups

By msbutterton 2 Comments
Categories: Appetizers and Chicken
Tags: , , , , , ,

scoop chicken in the lettuce cups

:)

It really isn’t ALL butter and cream here in my house.  I like keeping these “chicken cups” on hand in the fridge.  They make a great “meal on the go” when we’re off to play tennis and want a quick shot of protein!

I keep one refrigerator storage container filled with the lettuce leaves and another, with the cooked ground chicken and veggies. They’re delicious, lo-cal, and fast!

:)

:)

1 head Butter or Boston lettuce – washed and dried
1 pound ground chicken (breast meat)
3 tablespoons Sesame oil
1 large carrot, julienned
1/2 red pepper, chopped
2 scallions, sliced
1/2 cup water chestnuts, chopped
3/4 cup cilantro, coarsely chopped
1 garlic clove, minced

Prepare Hoisin sauce mixture:

3 tablespoons Hoisin sauce
1 tablespoon cornstarch
1 1/2 cups water (more if needed)

Whisk together until well combined and set aside

Prepare the chicken and veggies

In a deep skillet, cook the ground chicken, until golden brown (I use a hand-held potato masher to break up the chicken)  In a separate skillet, saute the carrot, red pepper, scallions and garlic in the Sesame oil.  When the veggies are tender, add them to the cooked chicken and combine well.  Add the Hoisin sauce mixture and mix well.

Just before serving, add the chopped water chestnuts and cilantro.  Scoop the chicken/veggie mixture in the lettuce cups.  Cheers!

scoop chicken in the lettuce cups

02
Nov
09

STOP THE PRESSES….IT’S NATIONAL DEVILED EGG DAY!!!

By msbutterton 4 Comments
Categories: Appetizers and Eggs
Tags: , , , , ,

I can’t imagine who makes up National Food Holidays, but I’ve just been informed that today is “National Deviled Egg Day”  – I don’t know HOW it escaped me, but thank God, it’s not too late….I’m making a platter right now for Happy Hour! JUST mayonnaise and a pinch of salt and pepper – nothing else….cuz I likes my deviled eggs, like I likes my men….uncomplicated!

In case you never read it before, I’m re-posting my “Deviled Egg” blog from waaaaaaay back in September, when I started my blog – in honor of today – NATIONAL DEVILED EGG DAY!

:)

deviled egg

THE INCREDIBLE, EDIBLE, DEVILED EGG

:)

So, you know by now that I like cheese, butter, pies, etc.  Here’s something I DON’T like – a flamboyantly devilled egg!  So many times I’ve been a guest at someone’s gathering where a plate of devilled eggs is proudly served,  with, oh geeeez… relish, chopped shrimp, Dijon mustard, crab, tuna, truffles, chipotle, caviar – all things I love, btw – just not in a devilled egg.

I apologize to anyone reading this, who has invited me into your home, and served me a “gilded egg.” I probably smiled and cooed… “yummm.”  I was trying to be polite. I truly appreciated the effort, hard work and creativity, but the truth is, I think a devilled egg requires nothing more than a little mayo and a pinch of salt and pepper.

Not even the ubiquitous paprika “sprinkle.”

That’s just my opinion – and I guess that’s why people have blogs!  Anyone agree/disagree?  What’s your take?

deviled eggs

24
Oct
09

Homemade Spicy Tuna on Crispy Rice ~ Oishi!!!

By msbutterton 4 Comments
Categories: Appetizers, Fish & Shellfish and Sushi
Tags: , , , , ,

spicy tuna 4

:)

A couple weeks ago, a friend of my husband’s went deep-sea fishing and caught a huge tuna.  He came home, scaled it, cleaned it, vacuum-sealed and froze a ton of filets for his friends. He gave us three frozen bags, which we promptly put in our freezer.

This week, I had a dinner in mind I wanted to use some of the tuna for, so I grabbed one of the bags and placed it in the refrigerator to thaw.

When I took the bag out the next day, I realized that in the vacuum-sealing process, the filets got a little squished and they wouldn’t have looked good for the dinner I had in mind.  I had just written about those little “Asian Beef Tenderloin Wraps,” where I mentioned Spicy Tuna on Crispy Rice, so I decided to try my hand at making them.

This was an example of an experiment gone “right”  I mixed in, what I thought my favorite Sushi Restaurants might put in theirs, added a couple extras and came up with a GREAT Spicy Tuna and Crispy Rice Sushi!!!

:)

spicy tuna on crispy rice - at home!

:)

1/2 -3/4 pound fresh “sushi-grade” Tuna filet – finely minced
2 tablespoons spicy Asian chili sauce (I used Sambal Oelek)
2 scallions, thinly sliced
1 tablespoon Sesame oil
1 tablespoon Soy Sauce

2 cups Sushi rice – cooked and chilled
2 tablespoons Sesame oil for frying
1 Jalape̱o pepper, thinly sliced Рfor garnish

Combine the first 5 ingredients together in a bowl.

Mold small portions of the rice into sushi-sized “rectangles”  Heat a skillet on high until the pan is very hot.  Add the 2 tablespoon Sesame oil and swirl it evenly in the pan.  Place the rice “rectangles” in the pan and sear until brown and crispy on one side.  Flip it over and cook on the other side until brown. (you might have to place a lid loosely over the top, sometimes the rice “spits” out when it gets hot.)

Remove from the pan to a serving dish or platter.  Spread the Tuna mixture evenly over the rice.  Top with a thin slice of jalapeño pepper and a small bowl of Soy sauce with wasabi.  Cheers! Or in this case, Kanpai!

:)

:)

19
Oct
09

Asian Beef Tenderloin/Asparagus Wraps

By msbutterton 4 Comments
Categories: Appetizers and Vegetable
Tags: , , , ,

ready to eat

:)

I made a delicious discovery while sidling up to my favorite sushi bar a while ago.  These little beef tenderloin appetizers were on “special” and they were so good, they almost upstaged the Spicy Tuna on Crispy Rice!

They are beef tenderloin slices, wrapped around asparagus spears.  At the restaurant, they served them raw, with no sauce and they were delicious, but I decided to try cooking them a little and serving them with a variation of the sauce I use for dumplings and other Asian dishes I make at home.  They’re yummy, super simple and make a great appetizer!  Cheers!

Asian Filet/Asparagus Wraps

Ingredients

1 filet mignon, sliced very thin, lengthwise
1 bunch thick-ish asparagus, bottoms snapped off, lightly peeled and blanched
3 scallions, finely chopped – reserve some to garnsh
Kosher salt and fresh ground pepper

To blanch the asparagus:  Prepare a deep bowl with ice and water.  Bring a pot of water to a rapid boil on the stove.  Place the asparagus in the water and boil for about 1 minute.  Watch them carefully – you don’t want to overcook them or they’ll be soggy.   With a slotted spoon or tongs, remove the asparagus and plunge into the ice-bath.  Drain on paper towels.

Preheat oven to 400 degrees

Lay a sheet of plastic wrap on the counter.  Place two or three filet mignon slices on the wrap and fold the wrap over the meat.  With a meat mallet, GENTLY pound the slices, until they are about  1/8 ” thick.  Sprinkle the slices with the chopped scallions and a pinch of salt and freshly ground pepper.  Place a blanched asparagus spear on a diagonal and wrap it tightly.

Place the wraps in an oven-proof casserole and bake at 400 degrees for 10-15 minutes.   Remove from the oven and place on the stove top.  Pour the sauce over them and serve immediately.  Cheers!

Ginger Cilantro Sauce

1 teaspoon Sesame oil
1 tablespoon shallot,  chopped
1/2 teaspoon ginger, chopped
1/2 clove garlic, minced
1/2 Cup Soy sauce
1 tablespoon brown sugar
1/8 teaspoon red pepper flakes
1 tablespoon cilantro, chopped
1 tablespoon scallions, thinly sliced
2 tablespoons butter, softened

In a saucepan, over medium heat, sauté the shallot, garlic and ginger.  Add the Soy sauce, brown sugar and red pepper flakes. Cook over medium low flame for 2-3 minutes, or until slightly thickened.  Remove from the heat and whisk in the butter and add the scallions and cilantro.

ready to eat

13
Oct
09

Caramelized Onion and Gruyere Tart

By msbutterton 5 Comments
Categories: Appetizers and Entrées
Tags: , , , , , , ,

:P

If you read my posts Sunday and Monday,  then you read about “Taco Night.” You may have also read where I wrote on Monday that I had no idea how many tomatoes, onions, garlic, etc to buy to make salsa for 12 people…..well, I bought too much!   So this week’s posts will probably involve a lot of recipes containing onions and tomatoes.

Today I’m using some of the extra onions to make one of my favorite tarts – it’s made with caramelized onions, bacon (you can omit the bacon if you’re a vegetarian) and Gruyere cheese.  It’s creamy and rich and perfect as a dinner party appetizer or as a main dish, with a small salad or what-EV…..

:P

CRUST:

10″ fluted tart pan – with removable bottom

1 1/2 cups unbleached, all-purpose flour
1/4 teaspoon salt
1 stick chilled, unsalted butter, cut into cubes
1/4 cup sour cream
1 egg yolk

Preheat the oven to 425 degrees

In your food processor, on “pulse” blend the flour and salt.  Add the cubes of butter through the feeding hole and “pulse” until the dough is coarse.  Add the sour cream and egg yolk and continue to “pulse” until the dough forms into a ball – about 30-45 seconds.  Remove the dough and roll it into a ball. Lay a sheet of plastic wrap on the counter and place the ball on it.  Press the ball into a disk and chill in the refrigerator for 30 minutes.

Roll out dough on lightly floured surface to 13-inch round. Transfer dough to the tart pan.  Line the pan with the dough, lightly pressing into the flutes.  Trip the edges. Line crust with foil. Fill with dried beans or pie weights. Bake 15 minutes. Remove foil and beans.  Transfer to a rack and cool.

Reduce the oven heat to 350 degrees

CARAMELIZED ONIONS:

3 tablespoons unsalted butter
3 tablespoons Extra Virgin olive oil
1 teaspoon granulated sugar
2 large onions, or 3 medium-sliced
1/2 dry Sherry
Kosher salt and pepper to taste

Slice the onions.  In a deep, wide skillet, over medium heat,  coat the bottom of the pan with olive oil, or a mixture of olive oil and butter then start cooking the onions until they’re caramelized – this can take 30-45 minutes.  After ten minutes, add salt, pepper and sugar.  Continue to cook, deglazing with the sherry, until the onions are dark brown and caramelized.  You may have to add additional olive oil if the onions seem to be burning.  When the onions are caramelized, remove the pan from the heat to cool.

GRUYERE AND CREAM FILLING:

3 slices cooked bacon, crumbled

4 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 1/2 Cup heavy cream
1 1/2 Cup Gruyere Cheese – freshly grated
2 egg yolks
1/4 teaspoon freshly ground nutmeg
Kosher salt and pepper to taste

Prepare the Filling:

In a medium saucepan, over low heat, melt the butter. Add the flour and stir.  Slowly add the cream and cook for 5 minutes.  Add the egg yolks and cheese and cook for another minute. Remove from heat.

Make sure you educed the oven heat to 350 degrees!

Place the tart pan on a cookie sheet.  Spread the onions in the cooked tart shell and sprinkle the bacon on top.  Pour the filling mixture over the onion.  Place the cookie sheet in the oven, on the middle rack and bake for 35 to 40 minutes or until center does not jiggle.  Remove the cookie sheet and let it cool.  Allow 15-20 minutes before cutting.  Cheers!

:P

slice and serve

slice and serve

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