onion

All posts tagged onion

Rosemary Focaccia with Tomatoes and Caramelized Onion

Published October 10, 2016 by jenmatteson

Have you seen that commercial with Oprah saying that she loves bread? Well, who doesn’t? If you say you, I know you’re lying. You’ve got to be. What’s wrong with it? It smells good, it’s filling, it tastes so light and fluffy, and it’s a perfect vehicle for…well, anything!

20160918_132312

I’ve been swimming in tomatoes from my garden these last few weeks, so I am trying not to overload the hubs with BLTs every night. You know what else I have a lot of, rosemary. Rosemary and bread are one of those classic duos, like peanut butter and chocolate, or tomatoes and basil. In light of that, what better than a rosemary focaccia with sliced tomatoes baked in?

20160918_132144

I had absolutely no reason in the world to make this outside of having all the ingredients, and I really wanted to get back in the kitchen after a very busy summer. Plus it was football Sunday, which means the other half is not leaving the couch all day – despite how nice it may be outside. But, it really would be a perfect thing to make as an appetizer for guests, or even to bring to a potluck.

20160918_132341

Oh, and did I mention caramelized onions? You can never have too many caramelized onions! I used yellow and red tomatoes, but either/or would work just fine on their own. Don’t be shy with the rosemary, because that is what really pulls everything together. The dough recipe itself was wonderful. It would make for a fantastic pizza crust, too!

20160918_132149

Rosemary Focaccia with Tomatoes and Caramelized Onion

Source: Adapted from Cookin’ Canuck
Servings: 6-8

Ingredients:

1 package active dry yeast (or 2 1/4 tsp)
1 cup warm water
1 tsp honey
2 1/4 cups all-purpose flour
1/2 cup olive oil, separated
2 tsp kosher salt
1 large onion, thinly sliced
1-2 medium tomatoes, sliced
2 sprigs fresh rosemary, roughly chopped
1/4 cup shredded cheese (I used gouda, but parmesan, Romano or mozzarella would work great)

Directions:

  1. In the bowl of a stand mixer fitted with a dough hook, gently stir together yeast, warm water and honey. Let the yeast proof, about 10 minutes, until bubbles form on top.
  2. Add flour, 1/4 cup olive oil and 1 tsp salt. Mix until dough is smooth, about 4-5 minutes. Place dough in lighted oiled bowl, cover with plastic or damp kitchen cloth, and let rest in warm place until dough doubles in size, about 1 hour.
  3. Preheat oven to 450 degrees. Remove dough from bowl and press into a lightly oiled 9 x 13″ baking sheet, trying to keep an even layer, until it touches the edges. Using your finger, poke holes all over the dough. Drizzle the dough with 2 tbsp. olive oil and let rest until the dough becomes puffy.
  4. In a large skillet, heat 1 tbsp. olive oil over medium-low heat. Add onion slices, cover and cook until onion is golden brown, stirring occasionally, about 20 minutes.
  5. Top the dough with tomato slices, onion, rosemary, cheese and salt. Drizzle with remaining olive oil.
  6. Bake until the focaccia is golden brown, about 20 minutes. Remove from oven and allow to cool. Cut and serve.
Advertisements

Mashed Potatoes with Bacon and Mustard

Published January 8, 2014 by jenmatteson

Day 3 of mashed potato week, and I did the unthinkable.  What makes everything better?  That’s right!  Bacon.  Did the title of the post give it away?  It’s okay, I wanted you to get it right anyway.

Bacon and Mustard Mashed Potatoes

Of all the mashed potatoes I’m sharing this week, these are my second favorite.  My favorite is tomorrow’s post, so come back to see what it is!  I’ll admit, the mustard part sounded a little unusual, but it really just add a deep richness to the flavor, without actually tasting like mustard.  The bacon really cuts through the acidity of the mustard and vinegar, balancing out the overall flavor.  These would be a fantastic addition to any backyard barbeque, and a no-brainer side for anything smoked.

Bacon and Mustard Mashed Potatoes

Mashed Potatoes with Bacon and Mustard

Source: Adapted from Food and Wine
Servings: 10-12

Ingredients:

4 lbs Yukon Gold potatoes, peeled and cut into 1-inch pieces
kosher salt
1/2 lb thick-cut bacon, finely diced
1 medium red onion, finely chopped
1/4 apple cider vinegar
2 tbsp whole grain mustard
1 stick unsalted butter
1 1/4 cup milk
1 cup low-fat mayonnaise
1/4 cup parsley, finely chopped

Directions:

1. In a large saucepan, cover potatoes with water and bring to a boil.  Add a generous amount of kosher salt and simmer over moderate heat until potatoes are fork tender, about 20 minutes.  Drain potatoes.

2. In a large skillet, cook bacon over high heat until crisp, about 8 minutes.  Transfer bacon to paper towel to drain.  Pour off all but 2 tbsp of fat in the skillet.  Return pan to heat and add onion.  Cook over moderate heat until just starting to brown, 6-8 minutes.  Add vinegar and mustard and cook, stirring continuously until most of the liquid has been absorbed, about 2 minutes.

3. In the same saucepan the potatoes cooked in, melt butter in milk over moderate heat.  Remove from heat and press the potatoes through a ricer into the saucepan and mix well.  Fold in the mayonnaise, bacon, onion mixture and parsley.  Season with salt and pepper to taste.

Meatless Monday: Swiss Chard and Ricotta Ravioli in Smoked Onion Tomato Sauce

Published November 25, 2013 by jenmatteson

Only 4 1/2 months after my 30th birthday, I am finally trying to wrap up my 30 before 30 list.  Disappointing that I couldn’t finish it up before my birthday, but, in case you didn’t know, I was slightly busy getting married this summer 😉

Swiss Chard and Ricotta Ravioli

Speaking of getting married, this recipe comes from Executive Chef David Bush at St. Francis Winery, where we had our dinner in Sonoma, CA after our ceremony.  This was by far the most fantastic meal I have ever had, maybe closely followed by the first food and wine pairing we’d done there in November of 2012. 

As you probably know, I’m not big on cheese, which may make you wonder why my first attempt at homemade pasta would be cheese filled ravioli.  Well, I’m cooking for a dinner party next month, and my client (sounds so official!) decided her and her guests would like to make homemade pasta, and we agreed on ravioli.  So, that being said, I was determined to make this amazing sounding recipe from Chef Bush in hopes it would be perfect for this dinner party.

Swiss Chard and Ricotta Ravioli

Making the pasta was actually a lot easier than I imagined.  Momma Marsha and I spent an afternoon trying to man her pasta roller (its the kind that should hook to a countertop, but she doesn’t have a place to do so, so we had to hold it, crank it, and feed the dough in all at the same time – this would have been impossible if it were just me).

I made a few raviolis sans cheese, so more or less just Swiss chard, but most were by the book so Momma Marsha, Leo (my FIL) and Nate could try them and give me their honest feedback.  Unfortunately, the feedback wasn’t what I was looking for.  However, I’m always glad to hear the truth, especially so it can be improved and better for the dinner party.  The ricotta fell flat, so for next time, I think I’m going to opt for a blend of cheeses.  The star of this recipe, however, was the smoked onion tomato sauce.  I absolutely loved it; it would be fantastic on spaghetti with sausage (lightbulb!).  If you don’t have a smoker, I think it’d be just as easy to roast the onions and add a touch of liquid smoke.  Never tried it, so don’t take my word for it.  But if you do try it out, let me know how it turns out.

All in all, this recipe is still a work in progress, but I wanted to be sure to share even my not-so-great recipes.  Though, again, the tomato sauce was killer!

Swiss Chard and Ricotta Ravioli with Smoked Onion Tomato Sauce

Swiss Chard and Ricotta Cheese Ravioli in Smoked Onion Tomato Sauce

Source: Adapted from Chef David Bush/St. Francis Winery
Servings: 4-6

Ingredients:

For the smoked onion tomato sauce:
1 onion, peeled and sliced into 1/4 inch rounds
1 quart tomatoes, diced
salt

For the pasta dough:
2 cups flour
1/4 cup olive oil
3 eggs
2 tsp salt

For the pasta filling:
1 tbsp olive oil
3 cloves garlic, minced
1 bunch Swiss chard, chopped
1 egg, beaten
1/4 cup unseasoned breadcrumbs
salt
1/4 tsp nutmeg
1 cup ricotta

Directions:

1. Make the smoked onion tomato sauce.  Place onion slices in foil and lightly wrap.  Smoke in electric smoker on low for about 4 hours.  Preheat oven to 350.  Transfer onions from smoker to oven and cook until onions are soft, about 1 hour.  In a food processor, pulse onions until coarsely chopped. 

2. In a medium saucepan, bring tomatoes to a simmer.  Add about 4 tbsp of chopped smoked onions and season with salt to taste.  Simmer for 15 minutes to incorporate the smoked flavor.  Save remaining onions for another use.  Place tomato mixture in food processor and pulse to make a slightly chunky sauce.

3. Make the pasta dough. Mix all ingredients in a food processor.  It’s important that the dough not come together, rather resemble course cornmeal.  Turn mixture out onto work surface and knead a few times.  Add a few drops of water if the dough seems too dry.  Wrap tightly in plastic and refrigerate at least 30 minutes, or overnight.

4. Make filling for ravioli. In a large skillet, heat oil over medium heat.  Add garlic, and cook until fragrant, about 1 minute.  Add Swiss chard and cook until tender, about 5 minutes.  Transfer chard to a mixing bowl and let cool.  Add egg, breadcrumbs, salt, nutmeg and ricotta.  Mix until all ingredients are incorporated.  Set aside.

5. Separate dough into 4 portions.  Using one portion, keeping the rest wrapped in plastic, knead and begin to roll out into sheets using a pasta roller.  Place scoops of 1 tbsp filling on pasta sheets, leaving at least 2-3 inches (depending on how large your ravioli cutter is) and cover with second sheet of pasta.  Press the dough firmly together around the filling, trying not to leave any air pockets.  Cut individual ravioli with round cookie cutter or ravioli stamper.  Repeat for remaining dough and filling.

6. Bring a large pot of salted water to a boil and add raviolis in batches, being sure not to crowd the pan.  Boil for 3-4 minutes, remove and toss with smoked onion tomato sauce.  Serve and garnish with parmesan cheese if desired. 

Jalapeno and Onion Bagels

Published September 30, 2012 by jenmatteson

While checking off one more item on my 30 before 30 list and making rosemary olive oil bagels, I decided to make some jalapeno and onion bagels as well.  The original recipe from Hezzi-D was for jalapeno cheddar, but since I don’t do cheese, I decided to omit that.  I was concerned that the jalapenos alone wouldn’t be enough flavor, so I decided to add some onion as well.

Bagels are so much easier than I anticipated, I don’t know why I’ve put them off for so long.  These are incredibly simple and don’t take too long.  Nate and I aren’t really sweet bagel lovers, so both the recipes I’ve made so far are obviously more savory, however, I’m thinking with the ease of these, I might venture out and experiment with a few more flavors in the future.  Bagels freeze well, which is where we normally store our bagels since we don’t eat them all that often.  Take them out of the freezer, pop them in the microwave for 10-15 seconds, slice, and then toast, and it’s you’re good to go.  Otherwise, fresh is always just a little better.

Of the two, these were my favorite.  There was just enough jalapenos for good flavor, but definitely not hot at all.  The best part was the chunks of onion you’d get every now and again.  So falvorful.  These were perfect toasted with just a little bit of cream cheese.

Jalapeno and Onion Bagels

Source: Adapted from Hezzi-D’s Books and Cooks
Servings: 8

Ingredients:

1 cup warm water
2 1/4 tsp dry active yeast
1 1/2 tbsp sugar
2 tsp salt
3 cups all-purpose flour
3 quarts water with 1 tbsp sugar
2-3 jalapenos, sliced
1/4 cup onion, chopped
1 egg yolk, beaten

Directions:

1. In a large bowl, combine water, yeast, and sugar.  Let stand for 10 minutes until frothy.  Add salt.

2. Slowly add in 2 cups of flour.  Pour mixture out onto a lightly floured surface, and knead in remaining one cup of flour.  Continue kneading for another 10 minutes or until dough is no longer sticky.  Transfer to a lightly oiled bowl and cover with damp kitchen towel.  Let dough rise for 1 1/2 hours, or until doubled in size.

3. Punch down dough and lightly knead in jalapenos and onions.  Divide into 8 equal parts, rolling each into a small ball, poking your finger through the center.  Work each into a 2-inch diameter donut shape.  Place on a cookie sheet.

4. Preheat oven to 400 degrees.  Bring 3 quarts of water plus 1 tbsp sugar to a boil.  Drop bagels in, two at a time.  Boil on each side for 30 seconds, remove with a slotted spoon, briefly drain on paper towel, then transfer back to cookie sheet.  Repeat for remaining bagels.

5. Brush the top of each bagel with egg.  Bake bagels until cooked through and beginning to brown on top, about 20 minutes.  Remove from oven and let cool on a wire rack.

%d bloggers like this: