In the Northwest we are so lucky to have Walla Walla sweet onions. They are in season for a brief moment in the summer and are very popular among restaurants and home cooks. show recipe
Prep Time:
1 Hr 0 Min
Cook Time:
0 Hr 30 Min
Serves:8
Ingredients
4 large sweet onions peeled and sliced
4-6 tablespoons unsalted butter
Kosher salt
3 eggs
6 oz goat cheese at room temperature
1 recipe of your favorite pie dough
4 cups dry beans or rice
Tin foil
Directions
Preheat oven to 375.
On a floured surface roll out your pie dough about ¼ inch thick and place over a tart pan with a removable bottom. Gently press into the bottom and sides of an 8-9 inch round tart pan. With a rolling pin, roll over the tart pan removing extra dough from the sides. Using a fork, poke the bottom of the dough. Place the tart pan in the fridge to chill for about 15 minutes. Remove from the fridge and gently line the unbaked dough with tin foil then fill with dry beans or rice. Evenly distribute the rice or beans in the shell. This acts as a weight while you bake the shell making sure it doesn’t shrink in your tart pan. Bake tart shell for about 15 minutes. Remove from the oven then remove foil filled with dry beans and rice and place the shell back in the oven for about 5 minutes in order to get the bottom a light golden color. Remove and let cool.
In a large skillet melt 4 tablespoons of butter on medium high heat then add your peeled and sliced onions. Stir occasionally and add more butter as needed. You will be surprised how long it takes to caramelize the onions to the desired consistency but make sure you keep your eyes on them as you don’t want them to actually burn.
While the onions are cooking whisk together 3 eggs at room temperature with 5 ounces of goat cheese also at room temperature until nice and creamy. Pour over the cooled tart shell and bake in the oven for 12 minutes or until the egg and goat cheese mixture has set up. Remove from the oven and set aside.
Once the onions have become a dark caramel brown and shrank dramatically in size season with a little kosher salt. Taste, do they need more salt? Now that the seasoning is just right turn heat off and let the onions cool down for 10-15 minutes. Scoop the caramelized onions into the tart shell and spread evenly. I like to add a few dollops of the left over ounce of goat cheese to the top but that is optional.
Turn the oven on broil and place tart shell under the broiler. Once the dollops of goat cheese have some color remove from the broiler.
Footnotes
This tart is great served with a small salad or as an appetizer to share with friends.
1 pound (4 cups) fresh cranberries
1-1/2 cups sugar
1 cup water
1 whole orange, with peel, seeds removed and chopped fine (Valencia or Juice Orange) (use blender)
1/4 teaspoon ground cloves
1/2 cup crushed pineapple, drained
1/4 cup chopped walnuts (pecans preferred)
1/8th tsp sprinkle of ground cinnamon
Directions
Wash cranberries. Use a a thick bottom stainless saucepan and set stove top to medium high. Add all ingredients and good for about 15 minutes.
Footnotes
This is a dish that is used in New England. You will never go back to canned again!! I keep it in the freezer for thawing for baked chicken during the year. I love to eat it on rolls and bread like jam.
This is delicioius on ANYTHING -- serve it on pasta, pour it over meat or seafood. It's really good mixed into cooked rice.show recipe
Prep Time:
0 Hr 10 Min
Cook Time:
0 Hr 10 Min
Serves:4
Ingredients
1 pound morel or other wild mushrooms
1 clove garlic, minced
3 tablespoons sherry vinegar
1 tablespoon Dijon mustard
extra virgin olive oil
1/4 teaspoon fresh ground nutmeg
1 tablespoon fresh thyme
Salt and freshly ground pepper
Directions
Wash the mushrooms and make sure they are completely dry. Saute them in about 2-3 tablespoons of olive oil until soft. Add the minced garlic about halfway thru to avoid burning. Season with nutmeg, salt and pepper.
In a small bowl, whisk together the sherry vinegar and the mustard. Slowly whisk in about 1/3 cup olive oil. Add mushooms and fresh thyme and toss together. Add more salt and pepper if needed.
3 Tbsp. toasted hazelnuts
2 cups young basil leaves, torn
1 clove garlic
1 pinch of sea salt or kosher salt
1/4 cup grated Dry Monterey Jack cheese
3 Tbsp. Percorino romano cheese
10 Tbsp. extra virgin olive oil
Directions
Blend in food processor to the consistancy of your liking.
Footnotes
Pesto is very open to interpretation. You can use just about any nut, and different herbs than basil. The traditional pesto is made with pine nuts, but this is my favorite.
