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red onion, blue cheese and walnut tart
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lemon lovely bars
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i'm p.c., and i have studied food and cooking around the world, mostly by eating, but also through serious study. coursework at le cordon bleu london and intensive courses in morocco, thailand and france have broadened my culinary skill and palate. but my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas. i live, mostly in my kitchen, in my hometown of memphis, tennessee. more from the spoon breads breakfast/brunch christmas cinco de mayo condiments cooking with friends drinks easter farmers market food philosophy fruit halloween holidays international mardi gras meat new years now cooking pasta poultry salads seafood sides slow cooker snacks soups southern specialties st. patrick's day starters sweets thanksgiving uncategorized vegetables red onion, blue cheese and walnut tart i love a savory tart. i just find them so versatile. they make a perfect lunch with a salad, or a homey dinner with a bowl of soup, or an elegant starter at a dinner party. they are a great thing to take to someone who needs a meal and are great eaten warm out of the oven or at room temperature, so leftovers are useful as well. of course, the french-style quiche lorraine is the classic, but i’ve also tried the belgian version, flamiche, or a hearty chicken, cheddar and pecan version. there is no end to the combinations. toss up a pretty green salad to serve with it, or a nice bowl of soup. for this version, i add a lovely, nutty walnut pastry and add some walnuts to the filling for crunch. sweetly caramelized onions and sharp blue cheese make for a rich, complex flavor. patience with the onions is well rewarded as they become jammy sweet with the hit of wine and brandy. marjoram is one of my favorite herbs and adds such as a mysterious note to the filling, but if you can’t find it use thyme. toast the walnuts to bring out the deep nuttiness, then they add a great texture to the finished product. red onion, blue cheese and walnut tart 2017-03-21 14:59:40 serves 6 save recipe print ingredients for the walnut pastry ¼ cup chopped walnuts 1 cup all-pupose flour ½ teaspoon kosher salt ½ teasponn ground black pepper 1/3 cup butter, cold 4 – 5 tablespoons ice water for the filling ½ cup chopped walnuts 4 medium sized red onions ½ cup (1 stick) unsalted butter ½ cup white vermouth or white wine 2 tablespoons brandy 2 tablespoons chopped fresh marjoram 5 ounces crumbled blue cheese 3 eggs 1 ¼ cup heavy cream salt and pepper for the crust put the walnuts in the bowl of a food processor fitted with the metal blade. pulse to finely grind, then add the flour, salt and pepper and pulse a few times to combine. make sure to scrape any of the walnuts that cling to the edges of the bowl and mix them with the flour. cut the butter into very small cubes and drop into the flour, then pulse to a fine, mealy texture. with the motor running, drizzle in the ice water until the pastry just comes together in a ball. dump the pastry ball onto a piece of plastic wrap and shape into a disk. wrap tightly and refrigerate for at least 30 minutes, though up to a day ahead is fine. preheat the oven to 350. place a piece of parchment paper on the counter, then unwrap the pastry onto the paper. roll the pastry into a circle big enough to fill the a 9-inch tart pan with a removable bottom. carefully transfer the pastry to the pan and gently press it in to fit. prick the base of the pastry case with a fork, then line it with parchment paper. fill the case with ceramic pie weights or dry beans, then bake the crust for 15 minutes. remove from the oven and leave to cool. for the filling toast the walnuts in a dry skillet over medium high heat just until they smell lovely and nutty and are lightly browned. immediately transfer to a plate to cool. peel the onions and slice them very thinly on a mandolin or with a sharp knife. this is a lot of onions, but they shrink considerably with cooking, so don’t be alarmed. melt the butter over medium heat in a large, deep skillet or pot, then add the onions and stir to coat with the butter. cook the onions, stirring frequently, until they just begin to brown. pour in the wine and brandy and scrape up any brown bits on the bottom of the pot. cover the pot and leave the onions to caramelize and soften, about 30 minutes, stirring once or twice. watch that they don’t burn or catch, but low and slow cooking makes them sweet and delicious. when the onions are soft reduced, remove the lid and cook a further 10 – 15 minutes, stirring frequently, until the liquid is evaporated and the onions are a nice, even golden brown. remove from the heat, stir in 1 tablespoon chopped marjoram and leave to cool to room temperature. remove the paper and pie weights from the pastry shell, then spread the onions in an even layer over the base. sprinkle the blue cheese over the onions in an even layer, then the toasted walnuts over the cheese. place the pan on a baking sheet. whisk the eggs and cream together in a small bowl, then whisk in the remaining 1 tablespoons marjoram. evenly pour the custard over the filling in the tart shell. bake the tart for 30 minutes, until the center is set and lightly golden. the runaway spoon http://therunawayspoon.com/blog/ march 26th, 2017 | tags: blue cheese, marjoram, red onion, tart, walnut | category: breakfast/brunch, vegetables | leave a comment rhubarb-e-cue sauce i have this obsession with rhubarb. i think because it is not something i grew up with and it seems so exotic. it’s one of the many foodstuffs i was first introduced to while living in england, and there is always this mystique around those decidedly british things to me. plus, the red stalks […] march 19th, 2017 | tags: barbecue, condiments, rhubarb | category: condiments, fruit, southern specialties | leave a comment guinness sausage coddle as st. patrick’s day approaches, i always turn to hearty meat and potato dishes with a nice irish flair, and this classic with a twist makes a perfect family meal. the origin of the name “coddle” is rather cloudy, but apparently it was a favorite of authors from jonathan swift to james joyce. loaded […] march 12th, 2017 | tags: bacon, carrots, irish, onions, potatoes, sausage, st. patrick's | category: international, meat, st. patrick's day | leave a comment lemon lovely bars […] march 5th, 2017 | tags: bars, citrus, lemon, sweets | category: sweets | leave a comment bacon praline shrimp […] february 26th, 2017 | tags: bacon, bourbon, mardi gras, pecans, shrimp | category: mardi gras, seafood, starters | one comment tasso gravy and how to use it after the rush and food extravaganza of thanksgiving, christmas and the new year, there is always a quiet little lull in my kitchen. i tend then to simple soups, braises and stews. i work on my baking skills a little, and delve into the freezer for some of my put-up summer produce. then i […] february 19th, 2017 | tags: andouille, cajun, creole, gravy, mardi gras, tasso | category: mardi gras, meat, southern specialties | leave a comment goat cheese cheesecake with red wine rosemary pears i love taking classic dishes and adding a little twist, without adding a whole lot of work. cheesecake topped with syrupy fruit is definitely a classic. in my younger years, cheesecake with strawberries, or later the more fanciful raspberry coulis, was the go to dessert for romantic dinner menus. with this recipe, you get […] february 12th, 2017 | tags: cheesecake, desserts, goat cheese, pears, re wine, rosemary, sweets | category: fruit, sweets | leave a comment baked orecchiette with italian sausage and taleggio sauce we all need a little comfort sometimes, and i think a rich, meaty, cheesy baked pasta casserole always fits the bill. it’s the meal i often turn to, whether it’s an all-day cooking project or a simple thrown together quickie. pull one of these hot, melty creations out of the oven on a chilly […] february 5th, 2017 | tags: italian sausage, orecchiette, pancetta, taleggio | category: international, meat, pasta | leave a comment creamy roasted onion soup i absolutely love soup, particularly during the grey days of winter. for me it can be a meal in itself, a side for a sandwich or salad or a starter. soup is also a great pantry and fridge cleaner, because even the humblest ingredients can be transformed into something special, with a minimum of […] january 29th, 2017 | tags: garlic, onion, soup | category: soups, vegetables | leave a comment shrimp and grits shrimp and grits, technically the child of the south carolina low country has been adopted by southerners as their own. you will find shrimp and grits in homes and on menus from florida to misssissippi, and of course here in tennessee. i bet most southerners would put it on a grand list of southern […] january 22nd, 2017 | tags: bacon, grits, shrimp, southern specialties | category: seafood, southern specialties | leave a comment older entries » yum enter your email address:delivered by feedburner pimento cheese: the cookbook represented by the lisa ekus group, llc 57 north street hatfield, ma 01038 413.247.9325 phone 413.247.9873 fax lcecooks@lisaekus.com copyright © 2017 the runaway spoon - all rights reserved created by tamburrino


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Words density analysis:

Numbers of all words: 1620

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