Caramelized Onion Tart “Tatin”

oniontarttatin_zpse531fc84

 

 

For best results, bake this in a well-seasoned cast-iron pan. Let it cool slightly before flipping the pan over and easing out the tatin. Serve as a first course or as a main course with salad and cheese for a vegetarian meal. Adrienne made this in a class at Brookside Gardens in May 2016.

2 T butter
1 T olive oil
1.5# boiler onions, peeled and slice in half around the middle
2 T brown sugar
1 T balsamic vinegar
1 C crumbled goat cheese
1 (8 oz.) sheet puff pastry

Preheat oven to 400°. In a 10-inch cast-iron or other oven-proof pan, melt butter with olive oil. Place onion cut-side down in hot fat and cook until onions are soft and turning brown, about 10 minutes. In a small bowl, combine sugar and balsamic, stir to incorporate. Add to onions and let sizzle until they caramelize, about one to two minutes. Remove from heat and let the pan and onions cool about 10 minutes.

Sprinkle 3/4 of the cheese over the onions. Roll out the pastry dough gently and press over the cheese. Prick lightly with a fork. Bake 25 minutes, or until pastry is golden and filling bubbles up around the edge. Set aside for a few minutes, then invert on a plate and sprinkle with the remaining cheese.

Serve warm or at room temperature.


Swiss Chard and Onions

sauteed-chard-onions-caraway-b

 

 

A lovely combination, making great use of both the gorgeous Swiss chard currently in farmer’s markets and fully mature sweet onions. The celery and caraway seeds are an unusual addition and really liven up the dish. Serve with a smoky sausage such as grilled kielbasa or andouille.  From Simply Recipes and demoed for our May 2016 allium month.

3 T grapeseed or vegetable oil
2 large onions, sliced ¼-inch to ½-inch wide slices, root to stem
Salt
1 t honey
1 t caraway seeds
½ t celery seed
½ t black pepper
½ t red pepper flakes
1 pound chard, center ribs removed, leaves roughly chopped
2 t sherry vinegar or apple cider vinegar

Heat the olive oil in a large sauté pan over high heat until the oil is almost smoking. Add the onions and toss to coat with oil. Reduce heat to medium-high and sauté for 10-12 minutes stirring often, until the onions are soft and browned on the edges. Sprinkle with salt while the onions are cooking. Add the honey, caraway seeds, celery seeds, and black pepper. Toss well to combine. Add the chard to the onions and mix well with tongs. Cook for another 2-3 minutes until any moisture has evaporated and the chard is wilted. Add the vinegar right before serving.


Greek Zucchini Fritters

zucchini fritttersThe zucchini this year has been fantastic. Typically by mid-August borers hidden in the stems of squash plants have done their work almost overnight rendering foliage into wilted into a mass of brownish detritus. The few plants that do withstand a borer invasion rarely survive the onslaught of squash bugs, which spread a fungus that paints plant’s big, coarse leaves with white powder. I measure my success in growing squash in how long I can keep either one of these scourges at bay, and this summer has been a banner one. It might be the cold winter we endured, or our relatively cool summer here in the mid-Atlantic, with far fewer hot and humid days than we typically experience, but whatever the reason, the  zucchini, patty pan and yellow squashes have been coming on abundantly and the plants are showing no signs of stress yet.patty pan Read More


Tomato Chutney

tomato chutney2 C grape or cherry tomatoes, halved
¼ C red onion, minced
3 T golden raisins
1-2 T natural cane sugar
2 T apple cider vinegar
1 T fresh ginger, minced
½ t red pepper flakes
¼ t ground coriander
1/8 t ground allspice

Simmer all ingredients in a saucepan over medium heat until the tomatoes have broken down, stirring occasionally, about 15 minutes. Off eat, puree have the chutney in a food processor, then fold back into remaining chutney. Serve with crackers or on top of warm Brie, or as an accompaniment to an antipasto or cheese platter. Makes 1 cup.


Summer Squash and Tomato Gratin

gratin

Give this gratin time to cook slowly, releasing juices and then caramelizing slightly.  This gentle treatment emboldens flavors and intensifies the sugars.  What you’ll get is not just an explosion of summer flavors, bur also a rich, satisfying dish that could easily be the centerpiece of a vegetarian meal.  Using the basic recipe, experiment with different vegetable combinations, such as potatoes and eggplant, and also with different cheeses.  You’re sure to agree that this dish captures the essence of late summer.  Adapted from Fine Cooking. Read More



Potato & Watercress Cakes

1-1/4 to 1-1/2 lb. medium Yukon Gold potatoes, boiled until tender, with skin
5 T extra-virgin olive oil
1 large yellow onion, diced
2 medium cloves garlic, minced
1/2 lb. watercress, stemmed
1/2 cup mascarpone
1 egg
Sea salt and freshly ground black pepper

Scrub the potatoes as needed to remove any dirt, cover generously in water and simmer until cooked, but not overly tender. Drain and rinse under cold water then let cool.  While the potatoes are cooling, heat 2 Tbs. of the olive oil in a 12-inch skillet over medium heat. Add the onion and a pinch of salt and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook for 1 minute, then add the watercress. Season to taste with salt and pepper and cook, stirring, just until the watercress wilts, 1 to 2 minutes.?? Put the potatoes in a large bowl and break them into small chunks with a potato masher or large spoon, taking care not to over-mash. Add the watercress mixture, the mascarpone and the egg, mix to combine, and season to taste with salt and pepper.  The potato mixture should hold together but not be too wet, and if necessary, add a little bit of breadcrumbs (or Panko) to attain the right consistency.  Divide and shape the potato mixture into 16 equal patties, about 2 inches in diameter and ½ inch thick. (The cakes can be made to this point up to 4 hours ahead and refrigerated.)?? Heat the oven to 200̊F. Lightly oil a rimmed baking sheet. Heat the remaining 3 Tbs. olive oil in a 12-inch nonstick skillet over medium heat. Working in 2 batches, cook the potato cakes until golden on both sides, 3 to 4 minutes per side. Transfer each batch to the baking sheet, season lightly with salt, and keep warm in the oven for up to 30 minutes before serving. Serves 6-8.