Monthly Archives: March 2014

  • Onion Tarte Tatin
  • Onion Tarte Tatin

Onion Tarte Tatin

Posted on March 29, 2014
Category:

THIS Onion Tarte Tatin. I bet you could go and make it RIGHT now. You probably don’t even need to make a special trip to the grocery store. We are talking only seven ingredients. All of which are pantry staples.

That is of course if you consider puff pasty to be a pantry staple (OK, technically a freezer staple). If you don’t, you should. I always have a box on hand. Major life saver.

The simplicity of this dish gives it a rustic, down-to-earth quality. There is something familiar and comforting about sweet, slightly sticky onions and buttery, flakey puff pastry. But in it’s own way, this Onion Tarte Tatin is also very elegant. I find the radiating onions to be rather alluring and visually pleasing. It’s as beautiful to look at as it is to eat.

This Onion Tart Tatin would be a lovely addition to your Easter brunch. Or any Holiday table for that matter. It also makes a great lunch or light dinner when served with a side salad. And while I prefer to eat it in it’s purest form, a few crumbles of your favorite cheese (goat cheese or feta are good choices) on top wouldn’t hurt either.

Cheers,

Liz

Recipe from River Cottage VEG

Onion Tarte Tatin

Serves 4-6

Onion Tarte Tatin

Ingredients

  • 3-4 medium onions (use yellow or sweet onions)
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 3/4 tsp. salt
  • 1/2 tsp. black pepper
  • 1 tablespoon balsamic vinegar
  • 1 sheet puff pastry, thawed according to the package instructions

Instructions

  1. Pre-heat your oven to 375 degrees. Peel the onions and slice each one into eight wedges, keeping the root end attached. This will help hold the wedges together.
  2. Heat the butter and olive oil over medium heat in an 8-inch ovenproof fry pan or tarte tatin pan. Add the onion wedges, arranging them in a pinwheel pattern. Use enough onions so the wedges fit very snuggly in the pan (they will shrink some as they cook). Sprinkle with the salt and pepper. Cook for about 7-9 minutes, or until the onions are starting to brown. Then using a pair of tongs, carefully flip the onion wedges over. Cook for another 7-9 minutes. The onions should be fairly tender and starting to caramelize around the edges. Sprinkle the balsamic vinegar over the onions and cook for 1 minute more. Remove the pan from the heat. If you need too, re-arrange the onions so they are evenly spread around the pan in a nice pattern.
  3. While the onions are cooking, roll out/shape your puff pastry dough into an 8-inch circle. Lay the puff pastry disk over the cooked onion wedges and transfer the pan to your pre-heated oven. Bake for 20 minutes, until the puff pastry is golden and puffed. Remove the pan from the oven. Invert the tarte onto a large plate or baking sheet, so the onions are facing up, on top of the puff pastry. If a few onions stay stuck to the pan, just remove them with a pair of tongs and place them back down on the puff pastry (no one will ever know!). Slice into wedges and serve.
https://www.floatingkitchen.net/onion-tarte-tatin/
  • The Best Chicken Sandwich

The Best Chicken Sandwich

Posted on March 27, 2014
Category:

Are you wondering why I named this sandwich “The Best Chicken Sandwich”? Is it because it truly is the most mouth watering, taste bud tingling, drool worthy sandwich in existence? Or is it because I couldn’t figure out a way to get all the important ingredients into the title without making it excessively long?

Truth be told, I think it’s probably a little bit of both.

My suggestion: make these babies TONIGHT and judge for yourself!

The Best Chicken Sandwich | www.floatingkitchen.net

This chicken sandwich has it all: blueberry sauce, fresh basil, crisped bacon and earthy brie cheese. These few simple ingredients elevate a regular, boring piece of baked chicken into something that will make you say “WOW!”.

Oh and are you seeing a theme here with the ingredients? Everything starts with the letter “B”. That really wasn’t planned. It just sort of happened. So I toyed with “Blueberry and Basil Grilled Chicken Sandwiches with Bacon and Brie”. Or maybe “Grilled Chicken Sandwiches with Bacon, Blueberry, Brie and Basil”. But every iteration I tried was a major tongue twister. So all those “B” words got condensed into the word “Best”. Hence, I present you with The Best Chicken Sandwich.

This sandwich is the perfect mixture of salty, sweet, crunchy, melty and buttery. Which are pretty much all the adjectives that I need in life…or at least in a sandwich. And it’s fairly quick to pull together (prep everything while you cook the chicken and bacon in the oven!), making it a great choice for a weeknight dinner.

Cheers,

Liz

The Best Chicken Sandwich

Yield: Makes 6 sandwiches

The Best Chicken Sandwich

Ingredients

  • 9 slices of bacon
  • 3 boneless, skinless chicken breasts
  • 1 1/2 tablespoons heavy cream
  • 3/4 tsp. salt
  • 3/4 tsp. black pepper
  • 1 cup fresh blueberries
  • 1 tsp. balsamic vinegar
  • 1 tsp. brown sugar
  • 9 ounces brie cheese, thinly sliced
  • 20-24 fresh basil leaves
  • 12 slices bread (you could also use 6 sandwich/burger buns)
  • 2-4 tablespoons butter

Instructions

  1. Cook the bacon and the chicken breasts. Pre-heat your oven to 375 degrees. Get out two rimmed baking sheets. On one baking sheet, spread the bacon out into a single layer. Place the chicken breasts on the second baking sheet. Pour 2 tsp. heavy cream on each chicken breast and use your hand to rub the cream over the chicken, coating both sides. Then season the chicken breast with salt and pepper.
  2. Transfer both the bacon and the chicken to your pre-heated oven to cook. The bacon will take approximately 20-25 minutes to cook, depending on the thickness of your bacon and how crispy you like it. The chicken breasts will take approximately 30-35 minutes to cook (a thermometer inserted into the middle should register 160 degrees Fahrenheit and the juices should run clear). Once cooked, remove from the oven. Transfer the bacon to a paper towel-line plate to drain. Tent the chicken with foil to keep warm.
  3. Meanwhile, make the blueberry sauce. Combine the blueberries, balsamic vinegar and brown sugar in a small microwave bowl. Heat in the microwave for 1 minute. Then remove the bowl from the microwave and lightly smash the blueberries with the back of a spoon. Set aside.
  4. Make the sandwiches. Cut the chicken breasts in half lengthwise. For each sandwich, layer 1/2 chicken breast, 1 1/2 slices of bacon, 1 1/2 ounces of brie cheese, about 1 tablespoon of the blueberry sauce and 3-4 fresh basil leaves between two pieces of bread. Melt about 2 tablespoons of the butter in a large non-stick skillet over medium heat. Grill the sandwiches on both sides until the bread is golden and the cheese is melted. Work in batches if necessary, adding a bit more butter if your pan starts to get dry.
  5. Allow the sandwiches to rest for 2-3 minutes before slicing in half and serving. Enjoy!
https://www.floatingkitchen.net/the-best-chicken-sandwich/

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