Blue Cheese and Carmelized Onion Squares

I made these last Saturday for a dinner that I was attending (our small group holds these about once a month and we all pitch in). I didn't want to bring my tried and true Stuffed Mushrooms and I can't make anything with seafood due to a certain person's allergic reaction. So I tried this for the first time and they were great!

One tip: I used a Danish blue cheese since my grocer was all out of Maytag. But Maytag is definitely the way to go!!

INGREDIENTS

Crust
2 cups all purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup whole milk
1/4 cup olive oil
2 tablespoons (1/4 stick) unsalted butter, melted

Topping
2 tablespoons (1/4 stick) unsalted butter
2 tablespoons olive oil
3 large onions (about 2 pounds), halved, thinly sliced
1 tablespoon finely chopped fresh rosemary
1 teaspoon sugar
1/2 teaspoon salt
1 1/2 cups (about 6 ounces) crumbled blue cheese

PREPARATION

For crust:

1. Preheat oven to 425°F. Mix flour, baking powder, and salt in medium bowl to blend. Make well in center of dry ingredients. Whisk milk, olive oil, and melted butter in liquid measuring cup to blend. Slowly pour milk mixture into well in dry ingredients, stirring until just blended and smooth. Roll out dough on lightly floured surface to 10x13-inch rectangle. Transfer dough to rimmed baking sheet. Re-form dough into 10x13-inch rectangle (dough will shrink when moved). Pierce dough all over with fork. Let dough rest while preparing topping.

For topping:

2. Melt butter with oil in large skillet over high heat. Add onions. Cook until onions are soft and beginning to brown, stirring frequently, about 10 minutes. Add rosemary, sugar, and salt. Season onions to taste with pepper. Reduce heat to medium. Continue to cook until onions are soft and dark brown, stirring frequently, about 20 minutes; cool.

3. Spread onion mixture evenly over dough. Sprinkle with cheese. Bake until crust is golden and cheese is bubbling, about 20 minutes. Let cool. Cut into squares and serve.

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Carmelized Bacon

This is a rather odd dish, and many people would be repulsed if you were to describe it to them. Best thing to do is to place it out on the buffet table at a party without much fanfare. Then let partygoers figure out what it is. Pretty soon it will be the first plate emptied on the table.

Also known as: Pig Candy, Bitch Bacon, Bacon Brittle, Bacon Crack, Candied Bacon, and Bacon Candy.

Ingredients:

1 1/2 cups brown sugar

1 lb bacon (do not use thick-sliced - it won't get crisp enough)

Instructions:

1. Preheat oven to 350°F.

2. Place sugar in shallow pan. Add strips of bacon to pan and turn to coat completely with sugar.

3. Transfer bacon to large broiler pan or rack set over baking sheet with rim. (This is important for grease to run off and away from bacon)

4. Bake bacon until dark golden brown, turning once, about 8 minutes per side.

5. Using tongs, transfer to rack and cool.

Serving:

Can be prepared 4 hours ahead. Store in airtight container at room temperature. Serve at room temperature.

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Prosciutto and Gruyere Pastry Pinwheels

This is a great appetizer recipe I adapted from the March 2003 issue of Bon Appétit magazine. These puffs look very fancy but are quite easy to make. I've substituted sage instead of basil which is more appropriate for the fall and winter.

They can also be assembled ahead of time and frozen which I've done as well. So make a double-batch and place one-half in the freezer. They keep for about 3 months and can be quickly thawed, cut and baked on short notice.

Ingredients:

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
4 ounces thinly sliced prosciutto
2 tablespoons chopped fresh sage
3/4 cup (packed) finely grated Gruyère cheese (about 2.5 ounces)
1 egg, beaten to blend

Instructions:

1. Place pastry sheet on work surface. Cut in half, forming two 9 1/2x4 3/4-inch rectangles.

2. Arrange half of prosciutto on 1 rectangle, leaving 1/2-inch border along 1 side.

3. Sprinkle prosciutto with half of sage, then top with half of cheese.

4. Brush plain border with egg glaze.

5. Starting at long side opposite border, roll up pastry jelly-roll style, pressing gently to seal long edges. Wrap in plastic.

6. Repeat with remaining pastry, prosciutto, sage, cheese, and egg to form second log.

7. Refrigerate until firm, at least 3 hours and up to 2 days.

8. Position rack in center of oven and preheat to 400°F.

9. Line 2 large baking sheets with parchment paper, foil, Silpat® or some other silicone baking mat.

10. Cut logs crosswise into 1/2-inch-thick rounds. Arrange rounds on prepared sheets, spacing 1 inch apart.

11. Bake 1 sheet at a time until pastries are golden brown, about 16 minutes.

12. Using metal spatula, transfer pastries to racks and cool slightly. Serve warm.

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Stuffed Mushrooms

Besides making Sweet Olive Bread, Roasted Vegetables and Stuffing, one of my assignments for Thanksgiving Dinner tomorrow is to make the appetizer. I usually make Stuffed Mushrooms - this is a recipe that I developed from one that I saw in Gourmet magazine about 25 years ago. I make them for every party and have made them with crab added to the stuffing as well.

INGREDIENTS:

1 large shallot
2 tbsp butter
1 lb white mushrooms, small to medium size
1/2 cup dry white wine
1/2 cup romano or parmesan cheese
1 tsp black pepper
1 cup bread crumbs
1/2 lb crab meat (optional)
1/2 cup heavy cream or milk

INSTRUCTIONS:

1. Lightly grease a 13 x 9 x 2 pan with vegetable oil or olive oil. Pre-heat oven to 400 degrees.

2. Prepare mushrooms. Remove dirt and clean. Remove caps from stems. Dice all stems and place in large bowl.

3. Select approx. 16 to 20 mushroom caps and place in pan with the tops down. Dice remaining mushroom caps - you should have about 1 cup at least of chopped caps. Add to bowl.

4. In large skillet over medium heat, add butter and diced shallot. Cook for about 2 minutes until soft.

5. Add chopped mushrooms and cover. Cook approximately 5 minutes, stirring occasionally.

6. When mushrooms have cooked down, add wine, black pepper, cheese and bread crumbs.

7. Remove from heat. Add enough cream or milk to lighten the mixture - it should be soft but not runny. When baking, the mushroom caps will add moisture to the mixture as they cook down.

8. Let stuffing cool slightly. Use a teaspoon to mound stuffing on caps in pan.

9. Bake at 400 degrees for approx. 30 minutes.

10. Serve warm or at room temperature.

Photo: by coma_high on Flicker whose process looks so much like my own!

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Roasted Tomatoes

Well, the first frost of the season has hit us here in Chicago - and it was about time! This has been one of the longer growing seasons this year. From what I've read, the standard season is 121 days but this one has been closer to 135! So, if you still have tomatoes on the vine or have brought the green ones in to ripen (my great-grandmother used to wrap them in newspaper which helps speed up the process), here's a tasty way to put them to good use.

This is another great appetizer and I seem to make it almost every weekend once tomatoes arrive in the markets around June. Sometimes I serve the tomatoes whole or mash the roasted tomatoes in a large bowl and serve with fresh bread to dip into the resulting tomato sauce. This recipe is originates in Spain and is great for a simple "salad, wine & cheese" dinner.

Ingredients:

6 medium tomatoes
Salt
Fresh Ground Pepper
Chopped Garlic
Breadcrumbs
Olive Oil

Instructions:

1. Cut off the tops (1/4 inch) of the tomatoes so the flesh is exposed. Tomatoes should be ripe to very ripe.

2. Place tomatoes in light oiled casserole dish - tomatoes should not be too tightly packed nor should they slide around.

3. Sprinkle tops with fresh pepper, salt and as much chopped garlic as desired.

4. Drizzle tomatoes with olive oil - 1/2 tsp per tomato

5. Cover each tomato with 1 tbsp of bread crumbs

6. Bake at 350 degrees for 45 minutes but don't let tops get too dark. Tomatoes should be mushy but still hold some shape.

Serving: Place in a large bowl with pieces of breach - mash tomatoes slightly and spread on bread as a "tapa" dish.

Photo: Roasted Tomatoes by stuandgravy on Flickr

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Figs with Prosciutto and Goat Cheese

I often use this dish as a summer appetizer when figs start to appear in the produce and farmers markets from Northern California, usually in July or August. These little nuggets are great for a wine country picnic and can be served warm or at room temperature.

Ingredients:

12 black mission figs, ripe
1 lb. prosciutto, sliced thin
4 oz. mild white goat cheese or cream cheese*

Note: For the cheese I use a new product from the makers of Jarlsberg called SnoFrisk - it is a cream cheese that is 80% goat milk and 20% cream - this takes the bitter edge off of the goat flavor.)

Instructions:

1. Preheat broiler.

2. Remove stems from figs. Slice figs in half vertically. You should have 24 pieces.

3. Spread a small dab of cheese (1/2 tsp.) on each fig.

4. Remove prosciutto slices from wrapping. Slice each in half vertically. It is okay if slices fall apart - they can still be used.

5. Cover each fig with a long strip of prosciutto by rolling tightly.

6. Place on non-oiled broiler pan. Place in broiler - no more than 2 minutes - to crisp. You want to heat the figs so that the prosciutto releases flavor and juices.

Serving: This dish serves 4 as a generous appetizer and goes great with wine and cheese. You may also skewer the figs and place on a grill instead of broiling.

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