TWD-BWJ: Alsatian Onion Tart

I recently tasted an onion tart at a French wine dinner and thought, "I can make this better!".  Well, after a little digging, and I didn't need to look far, the recipe jumped out at me.  Baking with Julia, by Dorie Geeenspan, sits in my kitchen everyday and the recipe for Alsatian Onion Tart was calling my name.  It just so happens, the Tuesdays with Dorie/Baking with Julia was scheduled to make the Alsatian Onion Tart.  I have been following along with the TWD/BWJ group for many years, but don't always have a chance to post my results.  This time I actually had some time to share my results.
I stated prepping early in the day before I left for the gym, but made sure I would have a quick assembly when I got home from work later in the day.

OK, there was a lot of onion chopping.  Maybe next time I will use my Cuisinart.  The onions are just gently cooked in broth over low heat, then drained and cooled.  Bacon is also partially cooked.  I pressed the puff pastry in a sheet pan and put everything unassembled in the fridge for later.  My husband preheated the oven so when I got home, I quickly assembled the tart and popped it in the oven for 30 minutes.  Voila!  Delicious!!!

Part-Time Vegetarian: Pumpkin-Apple Bread

I had made pumpkin pancakes a couple days ago, so of course I had left over canned pumpkin and had to use it. Sound familiar? Anyway, I found a recipe posted on Facebook, so I checked out, click here for the original recipe.  I substituted brown sugar for the regular sugar and all the spices for a pumpkin spice mix.
I had everything I needed for the recipe, so I was able to make this early in the morning and enjoy a cup of tea. Ok, good recipe, not too challenging and the bread made my house smell delicious. The bread was yummy and I gave Sammi a couple crumbs too!

Part-Time Vegetarian: Game Day Grub

It's Game Day and we gotta have snacks! OK, easy, spinach dip and fresh veggies...done. No, not really. my husband decided he was making Pigs in a Blanket. OK, no problem, we can make a vegetarian version. We found a recipe at FoodNetwork from the Neely's, click here for the recipe.  Pretty basic, refrigerated crescent dough, cocktail weenies, and a dip.  I replaced the cocktail weenies for vegetarian Smart Dogs.

I have to say, this was the first time I had a Smart Dog. Not bad, but not good. I won't be making Pigs in a Blanket with those again soon. The other pigs in a Blanket made with cocktail franks and the bratwurst were devoured...I didn't get any. Oh Well.

Part-time Vegetarian: Stuffed Acorn Squash

I have said for years, "I would be a vegetarian if I had a chef who would cook for me". Don't get me wrong, I love a good steak, I could eat one everyday, but I shouldn't.  Ok, one more thing about steak, "in my opinion", tastes great and easy to prepare.  A vegetarian entree, not so easy.  I order vegetarian entrees when I go out to eat and love the layers of flavor and the endless time and effort put in to every bite.  Can't be easy.  Well, this month, I am going to prove myself wrong.  Every day, I will make a vegetarian recipe and I don't mean a raw tofu sandwich between 2 pieces of wheat bread.  Whatever I make has to be good.

I have picked up a copy of Vegetarian Times in the past and have even made a few recipes, but never really repeated many.  I also have a few vegetarian cookbooks, collecting dust.  Well, here we go!

Today, I was watching the tail end of the Jazzy Vegetarian on PBS.  I've never watched that show before, but seeing that I am going "part-time" vegetarian this month, I thought I'd try out one of her recipes.  It just so happened, she was making stuffed acorn squash, click  here for the original recipe, and I had an acorn squash in my kitchen.  I read through her recipe on line, changed a few things in her recipe, then went to the store.
Not a lot of prep and even less had I used dried herbs, but fresh is always better for me, especially if I have it available.
I substituted out the vegan margarine she used, for unsalted butter, fresh herbs for her dry Italian seasoning, and I was ready to go!  Also, I cut the recipe in half, I only had one acorn squash. The stuffed acorn squash going into a 400 degree oven for 40 minutes. So, the recipe says 1/2 acorn squash per person, but it's kind of a lot. After a big lunch and cheese and crackers before dinner, my husband and I split half of a half of the stuffed acorn squash and we were happy! xxxx

FFWD: Osso Buco a L'Arman

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What would I do without Dorie Greenspan?  Well, I would waste a lot of time online checking out a lot of recipes that don't work...seriously!  Anyway, with the rain making it's way back to the northwest, I may be abandoning many of my favorite eateries and enjoying more meals at home.

I have spent most of my life in the food and beverage industry and you'd think the last thing I would want to do is cook.  Well, you are wrong, cooking is my therapy.  Slicing, chopping, sautéing, simmering...I love it.




The Dorie recipe for this week is Osso Buco a L'Arman from Dorie Greenspan's "Around My French Table".  I had to change the process a bit, because I had to go to the office and I couldn't babysit the pot while the Osso Buco was braising.  After preparing everything on the stove, I assembled everything in my slow cooker, starting with a little of the tomato sauce on the bottom, then the veal, then more tomato sauce and the carrots on top.


Turned out great.  Tender and the flavors were a perfect balance of salty, citrus, herby, meaty...YUM!

I took Dorie's "bonne idee" and made the Orange-Basil Gremolata and the Orang Rice Pilaf to go with the Osso Buco and a lovely glass of Bordeaux!

DELICIOUS!!!

To see how the rest of the Doristas at French Fridays with Dorie made out, click here.

He cooks: Granola Bars and Protein Bars

I am never sure what inspires my husband to cook, but I love when he makes something pretty awesome! Not one to stray from the recipe as it is written, I knew he had done some research and we would be going on a field trip to find all the "right" ingredients. After a trip to the Pike Place Market, Trader Joes, the Vitamin Shop, Safeway and QFC, we had everything we needed to make granola bars and protein bars. Honestly, I was very curious to see how these would turn out. These didn't take long, especially since my husband had such a talented sous chef! If you want to try making your own granola bars and protein bars, click here.  If you are a fan of Alton Brown's, you'll like this recipe.

FFWD: sausage-stuffed cornish hens

OK, another great weeknight dinner from Around My French Table. Thank You Dorie Greenspan!  I wasn't able to complete my recipe for last week, even if it was a non-cook recipe, because I was traveling for work.  However, even if this was a catch-up week and I was super busy, the sausage-stuffed Cornish game hens were a snap to prepare.  The only thing that took a long time was waiting for the birds to defrost.
The recipe required very little prep, chopped onions, garlic and parsley.  I used mild chicken Italian sausage, bought bulk, so I didn't need to deal with the casing.  I didn't have bread for the stuffing, so I used Panko bread crumbs.  After I cooked the stuffing, I put it all in the seasoned and oiled game hens.  Into the 425 degree oven, then I used the side-side-back method for roasting and "viola!". Delicious!

I hope the other Doristas enjoyed this as much as I did!  Click here to find out. I served my hens with roasted sweet potato and creamed spinach...YUM!