Alsace Onion Tart

Alsace Onion Tart

A delicious tart/ flatbread that would be lovely as a canapé or side on any table.

INGREDIENTS

  1. For pastry
    • 2 cups all-purpose flour
    • 1 stick (1/2 cup) cold unsalted butter, cut into 1 cm cubes
    • 1/4 cup vegetable shortening
    • 1/2 teaspoon salt
    • 4 to 5 tablespoons ice water
  2. For filling
    • 4 bacon slices (110 g), cut crosswise into 1/2 cm-wide strips
    • 3 tablespoons unsalted butter
    • 900 g onions, halved lengthwise and very thinly sliced crosswise (10 cups)
    • 1 1/4 teaspoons salt
    • 1 teaspoon black pepper
    • 1 cup crème fraîche or heavy cream
    • 4 large eggs
    • 1/2 teaspoon freshly grated nutmeg
    • 1 28 cm tart pan (3 cm deep) with a removable bottom
    • N/A pie weights or raw rice
  3. Special Equipment
    • a pastry scraper; an 28 cm tart pan (3 cm deep) with a removable bottom; pie weights or raw rice

PREPARATION

  1. Make pastry:
    1. Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 4 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
    2. Squeeze a small handful: If it doesn’t hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
    3. Turn out mixture onto a lightly floured surface and divide into 6 equal portions. With heel of your hand, smear each portion once or twice in a forward motion. Gather dough together with pastry scraper and press into a ball, then flatten into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
    4. Roll out dough on a floured surface with a floured rolling pin into a 35 cm round and fit into tart pan. Trim excess dough, leaving a 1 cm overhang, then fold overhang over pastry and press against side to reinforce edge. Lightly prick bottom with a fork and chill until firm, about 30 minutes.
    5. Put oven rack in middle position and preheat oven to 400°F.
    6. Line chilled shell with foil and fill with pie weights. Bake until pastry is set and pale golden along rim, 15 to 20 minutes. Carefully remove foil and weights and bake shell until golden all over, 10 to 15 minutes more. Transfer shell to a rack. (Leave oven on.)
  2. Prepare filling while shell bakes:
    1. Cook bacon in a 30 cm nonstick skillet over moderate heat, stirring occasionally, until crisp, 6 to 8 minutes. Transfer bacon with a slotted spatula to paper towels to drain and pour off bacon fat. Add butter to skillet and cook onions with 3/4 teaspoon salt and 1/2 teaspoon pepper over moderate heat, stirring, until just wilted, about 2 minutes. Cover surface of onions with a round of parchment or wax paper (or cover skillet with a tight-fitting lid) and continue to cook, lifting parchment to stir frequently, until onions are very soft and pale golden, about 20 minutes. Stir in bacon, then remove from heat and cool 10 minutes.
    2. Whisk together crème fraîche, eggs, nutmeg, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper in a large bowl, then stir in onions.
  3. Fill and bake tart:
    1. Pour filling into tart shell, spreading onions evenly, and bake until filling is set and top is golden, 25 to 35 minutes. Serve warm or at room temperature.

Originally by epicurious.

Pan-Fried Chicken with Bacon Cream Sauce

Pan-Fried Chicken with Bacon Cream Sauce

KETO friendly, low-carb, gluten-free dinner recipe.  Everything is cooked in one skillet.  First, pan fry the bone-in, skin-on chicken thighs to get that nice brown color on the outside.  Then, simmer them in a lemon-chicken broth with bacon for about 20 minutes until they are completely done and cooked.  Finally, add cream and even more bacon. So good!

Ingredients

  • 2 tablespoons olive oil
  • 5 chicken thighs
  • salt and pepper
  • 3 garlic cloves minced
  • 1 cup chicken stock
  • 8 strips bacon , cooked, fat drained off, and chopped into small chunks – divided
  • 1 lemon thinly sliced
  • 2/3 cup heavy cream
  • 2 green onions chopped

Instructions

  1. Heat olive oil in a large skillet on medium-high heat. Generously season chicken thighs with salt and pepper – make sure to season under the skin too. Add chicken thighs skin side down to the hot skillet. Cook for about 5-7 minutes on high-medium heat, covered, skin side down, without flipping, checking occasionally, until the skin side is very well browned.
  2. Remove chicken from the skillet.
  3. Add minced garlic and a small amount of chicken stock to deglaze the pan and cook the garlic for about a minute. Add the remaining chicken stock (1 cup). Add half the bacon (cooked, fat should be drained off, and chopped into small chunks).
  4. Add chicken back to the pan, on top of bacon and in the chicken broth. Arrange 5 thin lemon slices around chicken thighs – and cook, simmering, covered, for about 20 minutes, until chicken is done and is no longer pink in the center.
  5. After chicken is cooked, remove it from the skillet. Remove lemon slices from the skillet – it’s very important that you remove them now, do not leave them in for the sauce otherwise it will be too sour. Add 2/3 cup heavy cream to the skillet. Bring to boil and mix everything well, scraping from the bottom. Immediately reduce to simmer, add chicken thighs back to the skillet and reheat.
  6. To serve, spoon some of the sauce over the chicken thighs, and sprinkle with remaining chopped bacon and chopped green onions.

Recipe from Julia’s Album.

Summer Garden Pasta

Summer Garden Pasta

This is a lovely fresh and easy-to-make pasta that you can enjoy in the summer!

Ingredients:

  • 8 cups cherry tomatoes, halved
  • Good olive oil
  • 2 tablespoons minced garlic (6 cloves)
  • 18 large basil leaves, julienned, plus extra for serving
  • ½ teaspoon crushed red pepper flakes
  • Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 450 g dried angel hair pasta
  • 1½ cups freshly grated Parmesan cheese, plus extra for serving

Method:

Combine the cherry tomatoes, ½ cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl.  Cover with plastic wrap, and set aside at room temperature for about 4 hours.

Just before you’re ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta.  Cook al dente according to the directions on the package (be careful – it only takes 2 to 3 minutes!).  Drain the pasta well and add to the bowl with the cherry tomatoes.  Add the cheese and some extra fresh basil leaves and toss well.  

Serve in big bowls with extra cheese on each serving.

Original recipe by Barefoot Contessa.

Creamy Avocado and Spinach Pasta

Creamy Avocado and Spinach Pasta

Creamy Avocado and Spinach Pasta – a creamy sauce made with avocados, spinach, basil and pecans. A super healthy and delicious pasta dish, eat without guilt.

INGREDIENTS

  • 280g spaghetti dry, or fettuccine, I used semolina pasta
  • 1 clove garlic
  • 1 avocado
  • 1 cup spinach fresh
  • 1/2 cup pecans
  • 1/4 cup basil
  • 1/4 cup Parmesan cheese grated
  • 1 tbsp lemon juice freshly squeezed
  • 3/4 to 1 cup pasta water
  • 1/2 tsp salt or to taste
  • 1/2 tsp pepper or to taste

INSTRUCTIONS

  • Cook pasta: Cook the pasta according to the package instructions.
  • Make the avocado sauce: Add the rest of the ingredients to your blender and blend until it turns into a smooth sauce. Start with 3/4 cup of pasta water and add more as needed to get the consistency you want.
  • Assemble: Toss the pasta with the sauce in a bowl and serve immediately. This sauce is best served the day it is made, as it uses avocados which will turn a brownish color.

Recipe from Jo Cooks.

Easy Cinnamon Rolls (from scratch)

Easy Cinnamon Rolls (from scratch)

These easy cinnamon rolls are perfect for yeast beginners because they only require 1 rise. Each cinnamon roll is extra soft with the most delicious cinnamon swirl!This cinnamon roll recipe makes classic, home-style cinnamon rolls. They’re fluffy, soft, and topped with vanilla glaze. <3

Ingredients

Rolls

  • 2 and 3/4 cups (345g) all-purpose flour (spoon & leveled)
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon salt
  • 2 and 1/4 teaspoons Red Star Platinum Yeast or any instant yeast (1packet)
  • 1/2 cup (120ml) milk
  • 1/4 cup (60ml) water
  • 3 Tablespoons unsalted butter
  • 1 large egg

Filling

  • 3 Tablespoons (45g) unsalted butter, softened to room temperature
  • 1 Tablespoon ground cinnamon
  • 1/4 cup (50g) granulated sugar

Icing

  • 1 cup (120g) confectioners’ sugar
  • 1/2 teaspoon pure vanilla extract
  • 2–3 Tablespoons (30-45ml) strong coffee or milk

Instructions

  1. Make the dough: Whisk the flour, sugar, salt, and yeast together in a large bowl. Set aside.
  2. Combine the milk, water, and butter together in a heatproof bowl. Microwave or use the stove and heat until the butter is melted and the mixture is warm to touch. Pour into the dry ingredients, add the egg, and stir until it forms a soft dough or use your mixer.
  3. On a lightly floured surface using floured hands, knead the dough for 3 minutes. Place in a lightly greased bowl (I use non-stick spray), cover loosely and let rest for about 10 minutes.
  4. Fill the rolls: After 10 minutes, roll the dough out in a 14×8 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar. Sprinkle it all over the dough. Roll up the dough tightly. Cut into 10-12 even rolls and arrange in a lightly greased 20cm round cake pan or pie dish.
  5. Rise: Loosely cover the rolls with aluminum foil or plastic wrap and allow to rise in a warm, draft-free environment for 60-90 minutes. See blog post above for my trick to this step!
  6. Bake the rolls: After the rolls have doubled in size, preheat the oven to 190°C. Bake for 25-28 minutes until lightly browned. If you notice the tops are getting too brown too quickly, loosely cover the rolls with aluminum foil and continue baking.
  7. Make the icing: Whisk the confectioners’ sugar, vanilla extract, and coffee/milk together. Drizzle or spread over warm rolls.
  8. Cover leftover frosted or unfrosted rolls tightly and store for up to 3 days at room temperature or up to 5 days in the refrigerator.

Notes

  1. Make-Ahead Instructions: This dough can be made the night before through step 4. Cover with plastic wrap and let rest in the refrigerator overnight. The next morning, remove from the refrigerator and allow to rise in a warm environment, about 1 hour. Continue with step 6.
  2. Freezing Instructions: Baked rolls can be frozen up to 2-3 months. Thaw overnight in the refrigerator and warm up before enjoying. You can also freeze the unbaked rolls and here’s how: bake the rolls in step 6 for only about 10 minutes at 191°C. Cool completely, then cover tightly and freeze. To serve, take the rolls out of the freezer and put into the refrigerator a few hours before serving. Then, finish baking them.

Recipe by sally’sbakingaddiction.