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.

Shepherd’s Pie

Shepherd’s Pie

This is such a great dish to make during the winter months when it’s cold outside and you crave a warm and hearty meal. Mashed cauliflower replaces the traditional potato topping, providing the same deliciously creamy texture but with one quarter the calories and one fifth the carbs.

Ingredients

  • 750 grams ground lamb
  • 1 tbsp olive oil
  • 1 carrot diced
  • 2 stalks celery diced
  • 1 onion finely diced
  • 2/3 cup frozen peas thawed (omit for Whole30)
  • 1 tsp thyme
  • 1/4 cup red wine
  • 1/4 cup beef stock
  • 2 tsp cumin
  • 2 tbsp tomato paste
  • 1 head cauliflower
  • 2 cloves garlic minced
  • 2/3 cup almond milk
  • 1 tbsp butter or ghee/coconut oil
  • salt and pepper
  • 1 tbsp chopped parsley

Instructions

  • Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
  • In a pot on medium heat, sauté the ground lamb in olive oil for 4-5 minutes. Add the diced carrots, onions and celery to the pot and cook until the onions become translucent
  • Once the lamb has browned, add the peas, thyme, beef stock, red wine, tomato paste and cumin and stir to combine. Reduce the heat to low, season with salt and pepper and cook for 15 minutes until the liquid has begun to evaporate.
  • While the mixture is cooking, cut the cauliflower into florets and steam until tender. Once cooked through, drain and place in a blender or food processor along with the almond milk, crushed garlic, butter and salt and pepper. Blend until smooth.
  • To assemble, place the ground lamb mixture on the bottom of a baking dish or cast iron pan. Top with the mashed cauliflower and bake in the oven for 25-30 minutes until the top has turned a golden brown colour and there is bubbling on the outside of the dish.
  • Sprinkle with chopped parsley before serving

Recipe from: Every Last Bite.

Super Easy Chicken, Kale, And Sweet Potato Stew

Super Easy Chicken, Kale, And Sweet Potato Stew

This stew is packed with protein and veggies and is so easy to make with only six simple ingredients.

The prep time is fast, too, with just a bit of washing and chopping to get things going.

Ingredients

2 large or 4 small sweet potatoes, peeled and chopped into 2.5cm pieces

1 bunch kale, stems removed and thinly sliced (2 packed cups)

1 pound boneless, skinless chicken breasts or thighs

2 1-liter boxes low-sodium chicken stock

2-3 teaspoons kosher salt

2 teaspoons Italian seasoning

Extra virgin olive oil, to serve

Instructions

1. Place all the ingredients in a 5/6-liter slow cooker, stirring to combine. Cover and cook on high for 4 hours or low for 6, or until the sweet potatoes are tender and the chicken is cooked through and very tender.

2. Remove the chicken and shred with two forks. Return to the slow cooker and stir to combine. Taste and add additional salt to taste. Serve hot with a generous drizzle of olive oil.

Recipe from real food whole life.