Gruyère and caramelized onions are the perfect duo in this satisfying sandwich. Have it as a snack or make it a meal with some soup on the side. This is also tasty made with Swiss, Fontina, or Cheddar cheeses.*
The other day, Jackie and our dinner guest had a yen for calf’s liver, something I love to cook but hate to eat: Liver is one of only two foods to which I have a profound aversion. When I went to the butcher to buy them some, I got myself a nice pork chop, then got to thinking about an accompaniment that would do the job for both – beyond the inescapable mashed potatoes.Caramelized onions spiked with vinegar was the answer, as it often is. When I’ve made these in the past, I’ve always done it by fussing over a skilletful of onions and butter (and sometimes sage leaves), getting them brown and soft, then deglazing the pan with vinegar and simmering for a bit. And it does take some fussing, which I can live without when I have other things to do, such as looking at videos on YouTube.That is not (always) a waste of time, for it was on YouTube that, in a TV segment from 15 or 20 years ago, I saw the late chef-restaurateur Joël Robuchon and the chef of the marvelous Epicure restaurant in the Paris hotel Le Bristol, Eric Frechon, employing a clever, simple technique to make the perfect vinegared caramelized onions (for a dish of calf’s liver, as it happens). How simple is it? Well, once you’ve shoved the pan of onions into the oven, it requires no intervention apart from an inspection part way through the cooking.Though I’ve retained the technique, I’ve adapted the recipe, adjusting timing, oven temperature and proportions to yield a chestnut brown, sweet-tart, versatile onion “jam” that would be as good on a hamburger as by the side of a slice of liver (or a pork chop). If you’d like to add a few whole fresh sage leaves to the pan, feel free.
Are you bored with plain old pizza sauce? Me too. Do you love beets on everything? Yeah, same. This is not your typical pizza. With puréed beets as the sauce and goat cheese instead of mozzarella, it is a refreshing and delicious change from your typical pie.
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This is really easy, as you know I like my recipes to be, and only requires five ingredients. I think you could also chop the onions finer, to make the consistency a little different; in that case, you will probably need to sauté the onions for about 10-15 minutes, rather than 20-25 minutes as stated in the recipe.
It is not often that I make something that I have no name for. Such is the story of this... whatever. I am going to call it a galette. You can call it a tart, my father-in-law called it a pizza. No matter the name, it tastes the same. Creamy, crunchy, and tart, this galette is so versatile.
This galette will tempt you from the first bite! This is a great app, side, or dessert with a nice glass of pinot grigio. I used gorgonzola here, but that was because the store I went to was out of Roquefort cheese. You can also use a milder blue cheese if you would like.
You can, by all means, make your own crust here but seriously... Do you really have the time? If you do, don't tell me. I don't, so I use store-bought from time to time. Now purists... Don't get your drawers in a bunch. I do make my own crusts and freeze for later use, but during busy family get-togethers, when I am making three of these and a ton of other things, my crust comes from the little blue can. OK?
So without further ado... here is my Pear, Gorgonzola, and Caramelized Onion Galette! You're welcome.
Using store-bought naan bread instead of making pizza dough is the time-saving secret of these pizzettas. We like to top these flatbreads with caramelized onions, goat cheese, and California Dried Plums, then add a side salad for a great light lunch.
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This is the kind of dish you would order in a restaurant and then return to the restaurant just to order it again. And again. It’s that good.Excerpted from Sheet Pan Paleo (Ulysses Press, 2016) by Pamela Ellgen.
My favorite way to entertain is to invite a bunch of friends over and lay everything out on the dining table: vegetables, pasta, quiche, breads, grains—you name it. I put out plates and forks and decorate the table with candles and cute seasonal vegetables—baby pumpkins and bouquets of sage in the fall, bunches of mint and carrots in the spring, bowlfuls of citrus fruit in the winter, and little fairytale eggplant or bright red cherry tomatoes in the summer. It’s casual and fun, and encourages everyone to eat, drink, and socialize at will. Quiche is an ideal player for this kind of setup—it can be served warm or at room temperature and is just as happy on a brunch spread as it is at dinner or in the afternoon with tea. —Raquel Pelzel, author of Sheet Pan Suppers MeatlessBest Quiche Recipes
When I think of chorizo, there is one dish that always comes to mind (and never fails to make me hungry): Chorizo with Sweet and Sour Figs, a warm tapas served at Barcelona restaurant in South Norwalk, Conn. The smoky flavor from the pork sausage combined with the rich caramelization of the braised figs is incredibly satisfying (and perfect to eat with the restaurant’s phenomenal bread).Inspired by Barcelona’s chorizo tapas, I wanted to create a hearty salad-like dish that I could eat alone or atop a bed of greens. I added cooked French green lentils for added fiber and heft, and chose fresh chorizo rather than smoked, cured as served at the restaurant.If you don’t have chorizo, you can use your favorite sausage as a substitute.Click here to see Recipe SWAT Team: Chorizo