Onion Tart with Mustard and Fennel

Source

Onion Tart with Mustard and Fennel

Makes 8 (hors d'oeuvre) servings

Ingredients

2 1/4 teaspoons active dry yeast (a 1/4-ounce package)

1/2 cup warm water (105-115°F)

1 1/2 to 1 3/4 cups all-purpose flour

1 large egg

1/3 cup plus 1 tablespoon extra-virgin olive oil, divided

2 1/2 teaspoons salt, divided

2 teaspoons fennel seeds

3 pound yellow onions, halved and thinly sliced

1 tablespoon Dijon mustard

1/2 cup grated Parmigiano-Reggiano

Method

Stir together yeast and warm water in a small bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)

Put 1 1/2 cups flour in a medium bowl, then make a well in center of flour and add yeast mixture to well. Stir together egg, 1 tablespoon oil, and 1 1/2 teaspoons salt with a fork. Add egg mixture to yeast mixture and mix with a wooden spoon or your fingertips, gradually incorporating flour, until a soft dough forms. Transfer dough to a floured surface and knead, working in additional flour (up to 1/4 cup) as necessary, until smooth and elastic, about 5 minutes. Transfer dough to an oiled bowl and turn to coat. Cover with plastic wrap and let rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/2 hours.

While dough rises, heat remaining 1/3 cup oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté fennel seeds until a shade darker, about 30 seconds. Stir in onions, remaining teaspoon salt, and 1/2 teaspoon pepper, then reduce heat to medium-low and cover onions directly with a round of parchment paper. Cook, stirring occasionally, until onions are very tender and golden brown, 1 to 1 1/4 hours.

Preheat oven to 375°F with rack in middle.

Knead dough gently on a floured surface with floured hands to deflate. Pat out dough on a large heavy baking sheet (preferably blue steel) into a 15- by 12-inch rectangle, turning up or crimping edge, then brush mustard evenly over dough, leaving a 1/2-inch border around edge. Spread onions evenly over mustard, then sprinkle evenly with cheese.

Bake tart until crust is golden brown, 30 to 35 minutes. Cut into 2-inch squares or diamonds and serve warm or at room temperature.

Cooks' note:

Onion mixture can be made 2 days ahead and chilled, covered.

SIP Recipes

Here is a collection of the recipes from our SIP Happy Hour.

Grilled Shrimp (Z & K)
Lava Cakes (Z & K)
Pad Thai (J & K)
Tom Kha Gai Soup (T & J)
Cucumber Salad (J & K)
Coleslaw - Red Cabbage (J & K)

SIP - Red Cabbage Coleslaw

Red Cabbage Coleslaw

Low FODMAP (don't know what that is? Check out this page)
Source

Ingredients

1/3 cup olive oil (less 1 tbsp)
1 tbsp low FODMAP garlic-infused oil
1.5 tsp caraway seeds
2 tbsp apple cider vinegar
1/2 tsp lemon zest
2 tbsp fresh lemon juice
1 tsp dijon mustard
3 cups red cabbage (thinly sliced)
1 cup fresh fennel (trimmed, thinly sliced)
1/4 cup fresh dill (chopped)
1/2 tsp salt

Method

Heat up the olive oil in a small non-stick pan and toast the caraway seeds for 1 minute, stirring frequently. Then, scrape the seeds and oil into a large heat-proof bowl to cool.

Whisk in the garlic-infused oil, vinegar, lemon juice, and mustard. Then, add the cabbage, dill, and salt. Toss gently to coat in dressing.

SIP Recipe - Cucumber Salad

Cucumber Salad

Source (includes weights)

Ingredients

1 English cucumber
½ cup fresh chives
Dill, fresh
Greek yogurt (lactose free if required)
2 Tbsp white vinegar

Method

Thinly slice the English cucumber

Place cucumbers in a salad bowls and add the yogurt.

Finely chop up the chives and dill and mix in with the cucumber and yogurt. Add white vinegar and mix well.

Refrigerate until ready to serve.

Hint

To reduce water in the salad: spread the sliced cucumber out on a flat tray and sprinkle with salt. Let sit for 20 minutes. Toss the cucumber and repeat with sprinkling salt and leaving it to sit for 20 minutes. Pour off any fluid and using paper towel squeeze out excess water from the cucumber.

SIP Recipe - Tom Kha Gai Soup

Tom Kha Gai Soup

Yields 6 bowl

Source - go here to see how to use protein other than chicken

Ingredients

1 Tbsp. coconut oil
1/2 onion sliced
2 garlic cloves chopped
1/2 red jalapeno pepper sliced, or a couple Thai chiles, halved
3 quarter-inch slices slices galangal or ginger
1 lemongrass stalk pounded with the side of a knife and cut into 2-inch long pieces
2 teaspoons red Thai curry paste
4 cups chicken broth
4 cups canned coconut cream or coconut milk
2 medium chicken breasts cut into bite-sized pieces
8 oz. white mushroom caps sliced
1-2 Tbsp. coconut sugar
1 1/2 - 2 Tbsp. fish sauce plus more to taste
2-3 Tbsp. fresh lime juice
2-3 green onions sliced thin
fresh cilantro chopped, for garnish

Method

In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, jalapeno or chile, galangal or ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened.

Add chicken broth and bring to a boil. Reduce head and simmer uncovered for 30 minutes.

Strain out the aromatics (the garlic, onions, lemongrass, and ginger) and discard. Add in coconut cream or milk, chicken breast (or tofu or shrimp), and mushrooms. Simmer until chicken breast pieces are just cooked through, then add fish sauce, coconut aminos, and lime juice, plus more of each to taste.

Cook 2 minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro.

SIP Recipe - Pad Thai

Pad Thai

Source (includes weights)

Serves: 6 people

Ingredients

1 lb jantaboon rice sticks - med.
1 Tbs Vegetable oil
6 Eggs - whole, raw, beaten
1/4 cup Vegetable oil
8  cloves Garlic
1 lb Pork, beef, chicken or shrimp
1/4 cup Vinegar
1/4 cup Sugar
1 cup  Chad po - (radishes, salted)
1/4 cup Nam pla - (fish sauce)
1 cup Peanuts - course ground, roast
2 tablespoons Chili powder or paprika
2 cups Bean sprouts - raw
1 cup  Green onions - sliced
1 cup  Cilantro - fresh, chopped,
1 Lime

Method

Soak rice sticks in lukewarm water for 1 hour, drain and set aside. Set wok over high heat, for 1 minute. Heat wok with 1 tablespoon of oil until sizzling hot and coat sides of wok evenly. Add eggs and fry, until eggs set, turn over and fry, until light brown on both sides. Remove from wok and slice thin, bite size. Set aside.

Heat 1/4 cup of oil in wok until sizzling hot. Add garlic and cook until fragrant. add meat, stir and cook, until meat or tofu is done, about 1 to 2 minutes. Add rice sticks and vinegar, cook until rice sticks soften. Add eggs, and the next 5 ingredients, stir to blend. Remove to serving plate. Serve bean sprouts cold on the side. Garnish with green onion and cilantro.

Serve with slices of fresh lime. Squeeze lime on pad Thai.

SIP Recipe - Chocolate-Espresso Lava Cakes

Ingredients

Source Epicurious

1 cup all purpose flour
3/4 cup unsweetened cocoa powder
6 teaspoons instant espresso powder or instant coffee powder
1 1/2 teaspoons baking powder
1 cup (2 sticks) salted butter, melted
1 cup sugar
1 cup (packed) golden brown sugar
4 large eggs
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
12 tablespoons semisweet chocolate chips (about 4 1/2 ounces)

Method

Sift flour, cocoa powder, 5 teaspoons espresso powder, and baking powder into medium bowl.

Place butter in large bowl; add both sugars and whisk until well blended. Whisk in eggs 1 at a time, then vanilla and almond extracts. Whisk in dry ingredients.

Divide batter among six 1-cup ovenproof coffee mugs (about 2/3 cup in each). Top each with 2 tablespoons chocolate chips. Gently press chips into batter.

Cover and refrigerate mugs at least 1 hour and up to 1 day.

Position rack in center of oven and preheat to 350°F. Let mugs with batter stand at room temperature 5 minutes. Bake uncovered until cakes are puffed and crusty and tester inserted into center comes out with thick batter attached, about 30 minutes. Cool cakes 5 minutes.

Top hot cakes with small scoop of ice cream and serve.