Day Recipe Food Community

November 10, 2008

Onion, Bacon and Cream Pizza Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 9:00 am

This is a wonderful way to experience onions and it is reminiscent of the Alsatian specialty, flammekeuche. Combined with the cream, the onions (Rose de Roscoff, if you can find them) create a sweet, succulent foil for the bacon and the pizza dough. I like to serve this as a first course, with a lovely Gewurtztraminer.

Makes 6 first-course servings.

INGREDIENTS

  • for the dough:
  • 1 cup lukewarm water
  • 1 teaspoon bread yeast
  • 2 to 2-1/2 cups flour
  • 1/2 teaspoon sea saltfor the topping:
  • 12 ounces white onions, peeled and sliced paper thin
  • 1/2 cup crème fraîche
  • 6 ounces slab bacon, rind removed, cut in matchsticks
  • freshly ground black pepper

    DIRECTIONS

    1.To make the dough, pour the water into a large bowl or the bowl of an electric mixer.Mix in the yeast and 1 cup of the flour, mix, then let sit at room temperature until the mixture begins to bubble, about 30 minutes. Add the salt, stir, then add an additional cup of flour.The dough should be quite soft. Cover and let sit at room temperature until the dough has
    doubled in bulk, about 1-1/2 hours.

    2.Preheat the oven to 450 degrees F.

    3.Divide the dough in half.Heavily flour a work surface, and roll out the dough to a 15 x 11-inch rectangle (the dough should be paper-thin except at the edges, where it will be slightly thicker.)Carefully
    transfer the dough to a well-floured baking sheet.

    4.Mix the onions and the cream together in a medium-sized bowl and spread half on the dough. Sprinkle half the bacon evenly over the onions and cream. Repeat with the remaining dough, onions, cream, and bacon.


    5. Bake the pizzas in the center of the preheated oven until the crust is golden and the onions soften and begin to turn golden, about 20 to 25 minutes. If you can’t fit both pizzas on the center rack of the oven, switch them halfway through baking.


    6. Remove the pizzas from the oven and slip them onto a work surface. Season with freshly ground black pepper, then cut into serving pieces.

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    • September 7, 2008

    Onion, Tomato, and Olive Pizzas Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 8:58 am

    These quick and easy pizzas make great use of store-bought pizza dough, which is available in your grocer’s freezer.

    Active time: 45 min Start to finish: 5 hr (includes thawing dough)

    Makes 32 hors d’oeuvres.

    INGREDIENTS

    • 2medium onions, halved lengthwise and thinly sliced lengthwise
    • 2garlic cloves, finely chopped
    • 1teaspoon anchovy paste
    • 1/4teaspoon salt
    • 1/4teaspoon black pepper
    • 1/4teaspoon sugar
    • 2tablespoons extra-virgin olive oil
    • 1/2lb frozen pizza dough, thawed
    • 3/4cup grape tomatoes (4 1/2 oz), cut crosswise into 1/4-inch-thick slices
    • 1/4 cup kalamata olives (1 1/2 oz), pitted and cut into slivers
    • 1teaspoon fresh thyme leaves
    • scant 1/2 teaspoon flaky sea salt such as maldon*special equipment:parchment paper

    DIRECTIONS Put oven rack in middle position and preheat oven to 475°F. Line a large baking sheet with parchment paper.

    Cook onions, garlic, anchovy paste, salt, pepper, and sugar in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until onions are caramelized and very soft, 25 to 30 minutes.

    Divide dough into 4 pieces and gently stretch each into a 5-inch square, then transfer to baking sheet. Spread onion mixture over each square, leaving a 1/4-inch border around edges, then top with tomato slices. Bake pizzas until edges of dough are golden, 12 to 18 minutes.

    Toss together olives and thyme and sprinkle over pizzas. Quarter each square diagonally, making 4 triangles, then cut each triangle in half. Sprinkle with sea salt.

    Cooks’ notes:
    • Onion mixture can be made 1 day ahead and cooled completely, then chilled, covered.
    • Pizzas can be assembled (but not baked) 2 hours ahead and chilled, loosely covered with plastic wrap.

    *Available at specialty foods shops and Salt Works (800-353-7258).

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    September 6, 2008

    Onion, Cheese, and Bacon Tart Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 5:01 am

    What to drink: Baron zu Knyphausen 2001 Riesling Spälese Kiedricher Sandgrub.

    Makes 6 servings.

    INGREDIENTS

    • crust
    • 1cup unbleached all purpose flour
    • 1/4teaspoon salt
    • 1/4cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
    • 2tablespoons chilled solid vegetable shortening, cut into 1/2-inch cubes
    • 2tablespoons (or more) ice water filling
    • 3thick-cut bacon slices, chopped
    • 1large onion, thinly sliced
    • pinch of sugar
    • 1cup whipping cream
    • 1large egg
    • 1large egg yolk
    • 1/4teaspoon ground black pepper
    • generous pinch of salt
    • generous pinch of ground nutmeg
    • 1/2cup (packed) coarsely grated gruyère cheese

    DIRECTIONS For crust: Blend flour and salt in processor. Add butter and shortening;using on/off turns, cut in until mixture resembles coarse meal. Add 2 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.

    Preheat oven to 400°F. Roll out dough on lightly floured work surface to 11-inch round. Transfer to 9-inch tart pan with removable bottom. Press dough onto bottom and up sides of pan. Pierce crust all over with fork. Freeze 10 minutes. Line crust with foil; fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans. Bake until crust is set and partially cooked through, about 15 minutes longer. Cool crust while making filling. Maintain oven temperature.

    For filling:
    Sauté bacon in medium skillet over medium heat until crisp, about 4 minutes. Transfer bacon to paper towels to drain. Add onion and pinch of sugar to drippings in skillet and sauté until onion is deep golden brown, about 20 minutes. Whisk cream, egg, egg yolk, pepper, salt, and nutmeg in small bowl to blend. Spread onion over bottom of baked crust; sprinkle bacon over, then cheese. Pour cream mixture over.

    Bake until tart is puffed and filling is set, about 25 minutes. Cool tart on rack 10 minutes. Remove pan sides. Serve warm or at room temperature.

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    August 22, 2008

    Onion and Spinach Dip Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 9:48 pm

    Active time: 30 min Start to finish: 1 3/4 hr

    Makes about 3 1/2 cups.

    INGREDIENTS

    • 3tablespoons extra-virgin olive oil
    • 1large onion, chopped (1 3/4 cups)
    • 1/2lb shallots, chopped
    • 1/2lb baby spinach, coarsely chopped
    • 3oz cream cheese, softened
    • 1(16-oz) container sour cream
    • 1/2teaspoon salt
    • 1/4teaspoon black pepper

    DIRECTIONS Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and shallots, stirring, until lightly browned, about 2 minutes. Reduce heat to moderate and continue to cook, stirring occasionally, until softened, about 8 minutes more. Add spinach and cook, stirring, just until wilted, about 2 minutes. Remove from heat and cool slightly.

    Transfer spinach mixture to a bowl, then stir in cream cheese, sour cream, salt, and pepper until combined well. Chill, covered, at least 1 hour.

    Cooks’ note:
    • Dip can be chilled up to 1 day (though the spinach will lose some of its color). Let stand at room temperature 15 minutes before serving.

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    June 15, 2008

    Onion Confit on Garlic Toasts Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 3:15 pm

    Makes about 4 cups confit and about 42 toasts.

    INGREDIENTS

    • 1 baguette, cut 1/4-inch thick
    • 1/4 cup olive oil
    • 1 clove garlic, halved
    • 2 tablespoons unsalted butter
    • 3 pounds yellow onions, thinly sliced
    • 1 tablespoon sugar
    • 1 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 1/2 cup red wine
    • 1 tablespoon chopped thyme

    DIRECTIONS 1.Preheat oven to 325° F. On a large baking sheet arrange bread slices in one layer and lightly brush both sides of each slice with about 2 tablespoons olive oil. Toast slices in middle of oven 15 minutes and turn over. Toast an additional 15 minutes, or until golden. Transfer toasts to a rack and rub one side of each toast with cut side of halved garlic. Let cool. Toasts may be made 2 days ahead and kept in a sealable plastic bag at room temperature.

    2.Heat the butter and remaining 2 tablespoons olive oil in a large skillet over medium heat.Add onions and sugar. Season with salt and pepper. Cook, stirring occasionally, until onions are soft, 15 to 20 minutes.

    3.Increase heat to medium-high. Add red wine and cook, stirringoccasionally, until wine is reduced and onions are deep golden brown, 15 to 20 minutes more. Add thyme; taste and adjust for seasoning. Transfer onions to a bowl and serve immediately with toasts.

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    February 27, 2008

    Onion Soup with White Wine Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 3:40 pm

    This is a delicate onion soup, a nice change from the heartier types which are so well known.

    Serves 6.

    INGREDIENTS

  • 4 large onions, chopped very fine
  • 6 tablespoons butter
  • 3 cups chicken broth
  • 1 cup dry white wine
  • salt, freshly ground black pepper
  • large croutons, fried in butter or oil
  • grated gruyère and grated parmesan cheese, mixed
  • garnish: chopped raw onion, chopped parsley

    DIRECTIONS

    Melt the butter on a skillet, add the chopped onions, cover tightly and steam over a very low flame until thoroughly puréed and soft. Add chicken broth, wine and simmer for 15-20 minutes. Season to taste.


    Sprinkle the fried crouton with the grated cheeses and put under the broiler flame briefly to melt the cheese. Serve the soup in a large heated tureen. Put croutons in each soup plate or bowl and ladle soup over them. Pass bowls of raw onion and parsley for garnish.

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    • February 11, 2008

    Onion and Parsley Salad Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 12:02 pm

    Salatat Baqduness wa Bassal

    This salad is common throughout the eastern and southern Mediterranean from
    Turkey to Egypt. It is always laid on the bread on which grilled meat and
    poultry are served. In Turkey the salad is seasoned with only sumac; in
    Egypt, with lemon juice; and in Syria, Lebanon, and Israel it is seasoned with
    both. A chef friend of mine, Sami Tamimi, whose recipe this is, taught me to
    soak the sliced onions in boiling water for a few minutes before using. This
    softens them slightly and, more significantly, takes away some of the
    sharpness. Be sure to dry the onions well before adding the seasonings.

    Makes 4 servings.

    INGREDIENTS

    • 2 medium onions, thinly sliced
    • 2 tablespoons coarsely chopped flat-leaf parsley
    • 2 tablespoons ground sumac
    • 1 tablespoon lemon juice
    • 1 tablespoon extra-virgin olive oil
    • salt
    • freshly ground black pepper

    DIRECTIONS Soak the onions in 2 cups hot water for 4 minutes. Drain and spread to dry on
    paper towels. Transfer the onions to a mixing bowl. Add the remaining
    ingredients and mix together. Taste and adjust the seasoning if necessary and
    serve with barbecued meat.

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    January 25, 2008

    Onion Focaccia Recipe

    Filed under: Recipes — Tags: , — Anna @ 8:40 pm

    INGREDIENTS

  • a 1/4-ounce package (2 1/2 teaspoons) active dry yeast
  • 1/2 teaspoon sugar
  • 1 cup lukewarm water
  • 3 1/2 cups unbleached all-purpose flour
  • 1/2 teaspoon table salt
  • 6 tablespoons olive oil
  • 1 large yellow onion, sliced thin
  • 1 large red onion, sliced thin
  • 1 large shallot, sliced thin
  • 4 scallions, chopped fine
  • 1/4 teaspoon crumbled dried sage
  • 1 tablespoon freshly grated parmesan
  • 1 teaspoon coarse salt, or to taste

    DIRECTIONS

    In the bowl of an electric mixer fitted with the paddle attachment proof the yeast with the sugar in the water for 5 minutes, or until the mixture is foamy, add the flour, the table salt, and 3 tablespoons of the oil, and combine the dough well. With the dough hook knead the dough for 2 minutes, or until it is soft and slightly sticky. Form the dough into a ball, transfer it to an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk. The dough may be made up to this point, punched down, and kept, covered and chilled, overnight. Let the dough return to room temperature before proceeding with the recipe. Press the dough evenly into an oiled jell-roll pan, 15 1/2 by 10 1/2 by 1 inches, and let it rise, covered loosely, in a warm place for 1 hour, or until it is almost double in bulk.

    In a large bowl stir together the remaining 3 tablespoons oil, the onions, the shallot, the scallions, the sage, and pepper to taste and sprinkle the mixture evenly over the dough. Sprinkle the focaccia with the Parmesan and the coarse salt and bake it in the bottom third of a preheated 400°F. oven for 35 to 45 minutes, or until it is golden brown. Let the focaccia cool in the pan on a rack and serve it warm or at room temperature.

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    • January 24, 2008

    Onion, Parsley, and Fontina Lasagne Recipe

    Filed under: Recipes — Tags: , , — Anna @ 6:20 pm

    Serves 6 as a main course or 12 as a side dish.

    INGREDIENTS

  • for sauce
  • 3 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • 2 1/2 cups milk
  • 2 cups fresh flat-leafed parsley leaves, washed well, spun dry,
  •  and chopped fine
  • 1/4 teaspoon turmeric
  • 1/4 cup vegetable oil
  • 4 pounds onions (about 8 large), halved lengthwise and cut lengthwise
  •  into 1/4-inch-thick slices

  • twelve 7- by 3 1/2-inch sheets dry no-boil lasagne pasta

  • 3/4 cup grated fontina cheese (preferably italian, about 3 ounces)
  • 3/4 cup freshly grated parmesan (about 3 ounces)

    DIRECTIONS

    Make sauce:
    In a large saucepan melt butter over moderately low heat and whisk in flour until smooth. Cook roux, whisking, 3 minutes. Whisk in milk in a stream and salt and pepper to taste and simmer, whisking occasionally, 5 minutes, or until thick. Sauce may be prepared up to this point 3 days ahead and chilled, its surface covered with plastic wrap. Stir parsley and turmeric into sauce until combined well.

    In a very large heavy kettle heat oil over moderately high heat until hot but not smoking and sauté onions, stirring, until they begin to turn golden. Reduce heat to moderate and cook onions, stirring occasionally, 30 minutes, or until most of liquid from onions is evaporated. Stir in sauce.

    Preheat oven to 375°F.

    Pour 1 cup sauce into a flameproof baking dish, 13 by 9 by 2 inches (sauce will not cover bottom completely), and cover with 3 lasagne sheets, making sure they do not touch each other. Spread about 1 cup sauce over pasta and sprinkle with about 3 tablespoons each of Fontina and Parmesan. Make 3 more layers in same manner, beginning and ending with pasta and making sure pasta is completely covered with sauce.

    Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling. (If desired, broil lasagne about 4 inches from heat 1 minute to brown top). Let lasagne stand 5 minutes before serving.

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    • January 23, 2008

    Onion and Cider Soup with Roquefort Croutons Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 3:20 am

    Makes about 7 cups, serving 4 to 6 as main course.

    INGREDIENTS

  • 3 1/2 pounds onions, halved lengthwise and sliced thin
  • 1/4 cup olive oil
  • 2 cups unpasteurized apple cider
  • 3 cups beef broth
  • 1 cup water
  • 2 tablespoons brandy
  • six 1/2-inch-thick slices of italian bread, toasted lightly
  • 3 ounces roquefort or saga blue, crumbled (about 3/4 cup)

    DIRECTIONS

    In a heavy kettle cook the onions in the oil over moderately high heat, stirring occasionally, for 1 hour, or until they are golden brown. Stir in the cider, the broth, the water, the brandy, and salt and pepper to taste and simmer the soup, uncovered, for 20 minutes. Arrange the toast slices on a baking sheet, sprinkle the Roquefort on them, and broil the croutons under a preheated broiler about 4 inches from the heat until the cheese begins to melt. Ladle the soup into heated bowls and float a Roquefort crouton in each serving.

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