52 recipes in 2007!
52 recipes in 2007??
Yikes.
The original plan was going to be a series of phenomenal culinary achievements. I was going to test recipes, then tinker with them and present my own artful, tasty creations – accompanied by witty commentary to both dazzle and entertain! But…oh, how does the old Top Gun saying go?
“[Girl], your ego is writing checks your body can't cash”
So, we’re embarking upon a new chapter here at Ye Old Better Bitter Blonde. Its called, “What-went-wrong-and-what-would-you-do?”
Here’s how it works: I attempt to make a new recipe. I tell you how I made it and more than likely – what went wrong. Afterwards, you tell me what you would do differently. Sounds like fun, right?
Here goes!
Recipe 1 of 52: Savory Caramelized Onion Tart
I’ve attempted savory tarts before, with some success. I’ve wanted to try it out again for some time, but just haven’t had a chance.
olive oil
1 large red onion, sliced thinly
1 heaped tablespoon sugar
1 big splash balsamic vinegar
1 defrosted ready-made pie crust
2 tablespoons Dijon mustard
2 tablespoons sour cream
2 tablespoons Parmesan cheese, grated
1 egg, beaten
salt & pepper
Preheat the oven to 350 degrees.
Sauté the red onion in olive oil until just barely beginning to soften, about 3-4 minutes. Add the sugar and stir for another few minutes, then the balsamic vinegar. Stir and cover. The onions will cook down and take on a dark, caramel color after approximately 30 minutes. Turn off the heat and let cool.
In the meantime, mix the Dijon mustard and sour cream together and season with salt and pepper. Roll out the dough onto a parchment or Silpat-lined baking sheet and spread the mustard-sour cream mixture onto the center in a circle approximately 5 inches in diameter. Top with the cooled onions and fold the edges of the dough over, pinching it together towards the middle.
Brush the outer edge of the dough with an egg wash, top with the grated Parmesan cheese, salt and pepper. Bake until firm and light golden brown. Serve warm or at room temperature.
The verdict: OK, but a bit on the bland side. I realize now that I forgot to salt the onions, and I probably would have added fresh thyme had I not killed off the plant over the holidays. The ready-made dough leaves much to be desired as well. I’ve never attempted crust before and I’m slightly (as in, majorly) intimidated.
So… What would you do differently?
52 recipes in 2007??
Yikes.
The original plan was going to be a series of phenomenal culinary achievements. I was going to test recipes, then tinker with them and present my own artful, tasty creations – accompanied by witty commentary to both dazzle and entertain! But…oh, how does the old Top Gun saying go?
“[Girl], your ego is writing checks your body can't cash”
So, we’re embarking upon a new chapter here at Ye Old Better Bitter Blonde. Its called, “What-went-wrong-and-what-would-you-do?”
Here’s how it works: I attempt to make a new recipe. I tell you how I made it and more than likely – what went wrong. Afterwards, you tell me what you would do differently. Sounds like fun, right?
Here goes!
Recipe 1 of 52: Savory Caramelized Onion Tart
I’ve attempted savory tarts before, with some success. I’ve wanted to try it out again for some time, but just haven’t had a chance.
olive oil
1 large red onion, sliced thinly
1 heaped tablespoon sugar
1 big splash balsamic vinegar
1 defrosted ready-made pie crust
2 tablespoons Dijon mustard
2 tablespoons sour cream
2 tablespoons Parmesan cheese, grated
1 egg, beaten
salt & pepper
Preheat the oven to 350 degrees.
Sauté the red onion in olive oil until just barely beginning to soften, about 3-4 minutes. Add the sugar and stir for another few minutes, then the balsamic vinegar. Stir and cover. The onions will cook down and take on a dark, caramel color after approximately 30 minutes. Turn off the heat and let cool.
In the meantime, mix the Dijon mustard and sour cream together and season with salt and pepper. Roll out the dough onto a parchment or Silpat-lined baking sheet and spread the mustard-sour cream mixture onto the center in a circle approximately 5 inches in diameter. Top with the cooled onions and fold the edges of the dough over, pinching it together towards the middle.Brush the outer edge of the dough with an egg wash, top with the grated Parmesan cheese, salt and pepper. Bake until firm and light golden brown. Serve warm or at room temperature.
The verdict: OK, but a bit on the bland side. I realize now that I forgot to salt the onions, and I probably would have added fresh thyme had I not killed off the plant over the holidays. The ready-made dough leaves much to be desired as well. I’ve never attempted crust before and I’m slightly (as in, majorly) intimidated.
So… What would you do differently?
