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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.

Baked Stuffed Jalapeños Recipe Are you a risk taker? I think one has to be a bit adventurous to eat jalapeños. You never know if biting into one is going to yield that wonderful flavor and kick that is the basis for so much of Southwestern food, or if that one little bite will pack such a fiery punch that you’ll be running around the room mouth agape and tears in your eyes, begging for something to cool it all down. If you find that the pepper you’ve bit into is just too hot for your tongue, cool it off with sour cream, milk, or cream cheese. The other good reason why stuffed jalapeños are filled with cheese is they taste good that way! Do you have a favorite stuffing for stuffed jalapeños? When working with jalapeños, it helps to wear disposable gloves. Ingredients Cream Cheese Filling Version 12 jalapeño peppers*1/4 cup minced onion1/4 cup chopped fresh cilantro3/4 cup cream cheese1 1/2 teaspoon cumin1 teaspoon salt (more or less to taste)2 ounces jack cheese, cut into 2 1/2-inch long batons Method

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

Recipe Schmecipe: Spiced Potato and Ground Beef with Peas (Aloo Keema) Canada I don’t know about you but all I want to do in winter is to hibernate, eat hot comfort food and curl up with a good book. And although most of us make the New Year’s resolution to lose weight, it is kind of hard to achieve our goals when the cold, bleak winter practically demands us to eat those comfort foods. But, making small healthy changes to those foods will allow you to enjoy them and still keep your resolutions intact. On that note, but certainly not to be mistaken with health food (all those potatoes!), here is a Spiced Potato and Ground Beef with Peas (“Aloo Keema” which literally means Potato Ground Beef) with warm and earthy Indian spices. You’ll need onion, tomato, ginger and garlic. And don’t forget the potatoes! The Spices a.k.a the most important part.

Brown Rice Risotto With Winter Squash - Recipes Crab Fondue Recipe We also peeled and chopped up bosc pears to use for dipping in this recipe. If you are avoiding wine, just use water to get to desired consistency. Method 1 Slowly heat the cream cheese, mayo, powdered sugar, garlic powder, Old Bay, lemon zest, and mustard in a double boiler until the cheese is completely melted. 2 Slowly stir in the wine and lemon juice (adjust quantities to taste and desired consistency). To serve, transfer to a heated chafing dish or fondue pot to keep warm. 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:

Aafrein Indian Cuisine|Best Indian Restaurant in Gold Coast 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.

How to Prepare a Cheese Board Please welcome guest author and cheese fiend Garrett McCord of Vanilla Garlic as he walks us through how to put together a fabulous cheese plate. ~Elise Whether served as an elegant appetizer, a palate cleansing course between courses, an impressive tray at a holiday party, or as a sophisticated dessert the cheese plate is always a welcome sight at the table. While there is no rule book on how to put together a cheese plate this post should help give you a bit of guidance on how to best prepare an interesting and flavorful selection of cheeses for your next social event. Selecting Any cheese plate should have some nice diversity to it in style, selection, appearance, and flavor. The rules that categorize cheeses by hard or soft and so on are arbitrary; the hardness or softness of the cheese is determined by the amount of moisture present. My favorite plates are ones where I can show the diversity of the types of milk used. Generally, you want to purchase about 2oz. per person. Storing