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Caramelized Onion Tart with Gorgonzola and Brie Recipe

Caramelized Onion Tart with Gorgonzola and Brie Recipe
A little while ago, on a visit to Annisquam, Massachusetts, my friends Ann and Nick hosted an “Impress the Food Blogger” dinner at their home. Guests were encouraged to bring a favorite dish, and we all got to vote on what we thought would be a hit on the site. The evening was a blast, the votes were tallied, and the winning dish? This caramelized onion tart, or pizza as it was called, brought by Ann’s friends Jeff and Marilyn. I’ve made this tart several times since I first had it, and it’s one of those dishes you want to limit to special occasions, because it’s really hard to stop eating, it’s that good. The original caramelized onion pizza recipe is from Marilyn and Jeff’s friend Bonnie Stern, Canadian author of several cookbooks. Tarragon is a summer herb, if you can't find any, you may crush a few fennel seeds (maybe half a teaspoon) and sprinkle over the tart. Ingredients Method 1 Heat oil in a large deep pan on medium-high heat. Hello! Related:  VegetarianAppetizersRustling Up some Apps.

Tomato Pie Recipe If you want to take this recipe up a notch, you can caramelize the onions while prepping the other ingredients. If you do that, double the amount of onion. Ingredients 1 9-inch pie shell (see pie crust recipe for homemade version)1/2 yellow or red onion, chopped3-4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups chopped tomatoes1/4 cup sliced basil (about 8 leaves)*2 cups grated cheese (combination of sharp cheddar and Monterey Jack, or Gruyere or Mozarella)3/4 cup mayonnaise1 teaspoon (or more to taste) of Frank's Hot Sauce (or Tabasco)Salt and freshly ground black pepper *To slice basil, chiffonade them by stacking the leaves on top of each other, roll them up like a cigar, starting at one end slice the "cigar" crosswise in thin slices. Method 1 Preheat oven to 350°F. 2 Squeeze as much moisture as you can out of the chopped tomatoes, using either paper towels, a clean dish towel, or a potato ricer.

Apple Walnut Gorgonzola Turnovers Recipe If using prepared frozen puff pastry sheets, they need to be defrosted in the refrigerator at least 3 hours before using. Method 1 Place chopped apples in a bowl, microwave on high heat for 5 minutes until apples are cooked through. 2 Combine apples, walnuts, gorgonzola, thyme and honey in a small bowl. 3 Preheat oven to 400°F. 4 Whisk in a half teaspoon of water into the remaining beaten egg. Serve either warm or at room temperature.

Pumpkin Pecan Baked Brie The easiest baked brie ever! All you need is 5 min prep, but be warned that you’ll probably want to make this all year long! Before I get into this epic holiday baked brie, I have been dying to tell you all about my recent trip to the Big Apple! Photography provided by Fisher Nuts New York is actually my hometown but having been in California for the last 14 years, it was certainly a little bit of shock to land in the cold, rainy city of Manhattan where my California flip flops had no place. But flip flops or not, I came off a 6-hour flight to join an amazing group of Fisher bloggers around the country to meet the amazing Chef Alex Guarnaschelli at her restaurant, Butter. She demonstrated several of her recipes using Fisher Nuts, and this walnut and fontina mac and cheese was probably one of the best mac and cheeses I have ever had. And with this sweet butternut squash appetizer, I might have sampled the entire platter when no one was looking. See, I told you it was easy! Ingredients Notes

Francis Lam's Let-My-Eggplant-Go-Free! Spaghetti In the last week, I totaled my car*, almost gave myself a concussion by walking against a rather substantial tree branch and went all Lady Macbeth in my white silk nightgown this morning after slicing open my foot on a piece of glass in my kitchen (apparently, I must learn the hard way that you should never attempt to wipe down your counters before having your caffeinated morning beverage). Who knew a quarter-inch nick on a foot could bleed so much? I kind of wish I'd had the presence of mind to photograph the blood spatters on our white tile floor just now. They looked rather artful. Let's not even talk about how I managed to bust my iPhone on Monday or about the fact that I thought I'd lost all my identifying documents earlier this week. What I think is really going on is that the universe was balancing itself out in anticipation of my dinner last night. It is, in the grand tradition of humble Italian peasant food, a very ugly sauce. Did I mention the salt? 1. 2. 3. 4. 5.

Brown Rice Risotto With Winter Squash - Recipes Mexican spiced almonds Posted by A Gluten-Free Guide on June 17th, 2007 After a week in Southern California, enjoying some delicious Mexican Food, I thought it was time to share a spicy recipe infused with Mexican flavors. Another great find from Donna Klein’s Gluten-Free cookbook, these toasted tex-mex almonds will kick up the flavor and dance on your tongue. As a bonus, this recipe is really easy to prepare, much less time-intensive than my Mexican tamales. Toasted Tex-Mex Almonds 3 tablespoons canola oil 3 cups whole blanched almonds 1 ½ teaspoons garlic salt 1 teaspoon gluten-free chili powder 1 teaspoon ground cumin Pinch cayenne pepper In a large nonstick skillet, heat the oil over medium heat. Pin It

Chicken Quesadillas with a Roasted Red Pepper Sauce Hi, my name is Bev and I’m a disclaimer queen. So before we go any further, I gotsta ‘splain something. Did you know that babies cry when they’re hungry? Ya know, a simple, “Mother Dear, fairest of them all, loveliest in the land, love of my life, wheeeeen you get a moment I could go for a steak. Seriously, how hard is that, BABIES? So guess what happens when you start dinner a few minutes too late because you’re re-watching Parenthood from the beginning and Crosby and GABY oooooo REMEMBER? What was I saying? Oh, so I started dinner too late. Wail. I look at the clock. So basically, pardon the craptastic photos. If my ad revenue takes a dive I’M LOOKING AT YOU, WILL AND NATALIE. That very first photo up there? Roasted red peppers blended with fresh cilantro. Sautéed corn, jalapenos and radishes. Seasoned and seared chicken THIGHS (like Gaby’s? All shoved into tortillas and pan-seared like a freaking boss. Chicken Quesadillas with a Roasted Red Pepper Sauce: What it took for 4:

Enfrijoladas A simple alternative to fajitas and enchiladas, enfrijoladas make a fun weeknight pantry supper that also works for Meatless Monday. You can serve these enfrijoladas topped with sour cream, cilantro, and salsa. I’ve highlighted the simplest version, but there are other great recipes that include meat, vegetables, and even eggs! For fans of spicy food, add a little heat to the bean mixture or serve hot sauce with the other toppings. Big tip: microwaving the corn tortillas before dipping them into the refried beans keeps them pliable enough to fold without breaking. Another bit of good news: there was enough sauce and room in the pan for eight tortillas, making it a perfect dinner for four. Start with these ingredients. Heat the refried beans, broth, and water in a large pot. Then add the tomato paste. Whisk until thoroughly mixed. Now get set up with your baking dish, grated cheese, tortillas, and the bean mixture. Serve with a dollop of sour cream, salsa, and chopped fresh cilantro!

tomato sauce with onion and butter I could no longer resist this sauce, and frankly, I don’t know why I even tried to: food bloggers obsess over it, and they’re not a bad lot to base a recipe selection upon. Adam of Amateur Gourmet fell for it five years ago. Molly at Orangette raved about it over two years ago, with a bonus approval marking from Luisa at Wednesday Chef. So what is it with this sauce that it moves people to essays over it, tossing about exclamations like “brilliant!” Butter and the juice of stewed onion is all it apparently takes to transform a two-pound can of tomatoes to something velvety and lush. One year ago: Clementine Cake and Mushroom BourguignonTwo years ago: Chicken Caesar SaladThree years ago: Cauliflower and Brussels Salad and Leek and Mushroom Quiche Tomato Sauce with Butter and Onions Adapted from Marcela Hazan’s Essentials of Italian Cooking Another thing that blew my mind about this sauce: I, for one, am a grated parmesan junkie.

Gorgonzola and Fontina Nachos with Fennel and Mint Serves 8 to 10 by Allison Ehri Kreitler from Fine Cooking Issue 126 Last Edit Date: 10/24/2013 2:42:51 AM This sophisticated take on nachos may sound unusual, but the salty-tangy Gorgonzola and creamy fontina meld beautifully, fennel seeds add a subtle anise note, and fresh mint brightens the mix. It’s an irresistible combination. 8 oz. tortilla chips (preferably unsalted or lightly salted) 10 oz. coarsely grated fontina (2-1/2 cups) 5 oz. crumbled Gorgonzola (1 cup) 2 tsp. fennel seeds 2 Tbs. chopped fresh mint Position a rack 6 inches from the broiler element and heat the broiler on high. nutrition information (per serving): Calories (kcal): 250; Fat (g): 16; Fat Calories (kcal): 140; Saturated Fat (g): 7; Protein (g): 10; Monounsaturated Fat (g): 5; Carbohydrates (g): 15; Polyunsaturated Fat (g): 3; Sodium (mg): 300; Cholesterol (mg): 40; Fiber (g): 1; Photo: Scott Phillips

Thai Chicken Quesadillas Welcome to another installment of this-is-so-easy-it’s-the-only-thing-I-can-make-during-the-holidays. It’s my new little faux series. And by faux series I mean series that I made up last night at midnight while I sat in bed eating a cookie. Worth it though. I’d probably have a lot more time to come up with creative names to my faux series if I didn’t spend the majority of my evenings watching the Friends reruns (yes, I’m still doing this. Story of my liiiiiife. Remember when I made thai chicken enchiladas? Anyway – the quesadillas. All I know is that I want to be busy all year round so I can eat stuff like this. Print Thai Chicken Quesadillas Yield: makes 2 quesadillas Total Time: 30 minutes Ingredients: sauce 1/2 cup sweet chili sauce 1/4 cup rice vinegar 1/4 cup lite canned coconut milk 3 tablespoons brown sugar 3 garlic cloves, pressed or finely minced 1 tablespoon creamy peanut butter 1 teaspoon-sized knob of ginger, grated 1 lime, juiced 1/2 tablespoon soy sauce Directions:

Marinated Mozzarella Last week Chicago experienced record heat. It is certainly the hottest I remember this city which is more famous for its extreme cold than sweltering temperatures. In the middle of the heatwave, my oven broke. I know, I should not be using my oven in a heatwave—but the 4th of July requires cake! I managed to get the cake baked, but it wasn’t easy. Things are looking up, the heatwave finally broke and we bought a new range this weekend. As relatively inexperienced homeowners, shopping for a major appliance was a new adventure. I made the mistake of wandering into the high-end kitchen showroom at the mega-appliance store where we were shopping. Also in the middle of the heatwave, two of our dearest friends arrived to celebrate the 4th of July and spend some time in Chicago (they didn’t know what they were in for!). The heat was getting to everyone. We decided to forgo another outdoor meal and invited our friends over for an air conditioned dinner on Saturday night.