French Onion Tart
- 2 cups all-purpose flour
- 1/2 tsp kosher salt
- 1 Tbsp sugar
- 12 Tbsp cold unsalted butter, diced (1 1/2 sticks)
- 1/2 cup ice water
- 1 cup gruyere cheese, shredded (4 oz)
- 1 1/2 tsp fresh thyme, minced
- 2 tsp fresh chives, minced
- 1 1/4 lbs sweet onions (such as Vidalia), peeled, halved, and very thinly sliced into half moons (keep the moons intact) (about 3 medium onions)
- 1 Tbsp heavy cream
- 3 Tbsp unsalted butter, diced
- 1 tsp kosher salt
Preheat the oven to 400 degrees and line a sheet pan with parchment paper. Place the dough on the prepared sheet pan and refrigerate while you prepare the onions. Sprinkle the rolled pastry with the cheese right to the edges. Sprinkle with thyme and chives. Place the onion half-moons on the pastry in diagonal lines, just barely overlapping and brush lightly with cream. Dot with the butter and sprinkle with salt.
Bake for 40 mins or until the tart is golden and browned. Cover the edges with foil if the tart is getting too brown during baking.
Let cool slightly and cut into squares to serve. Serve warm or at room temperature.
Potato Au Gratin Makes 4 servings
- 4 russet potatoes, sliced into 1/4 inch slices
- 1 onion, sliced into rings
- salt and pepper to taste
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 2 cups milk
- 1 1/2 cups shredded Cheddar cheese
Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
Bake 1 1/2 hours in the preheated oven.
Ratatouille serves 8
1 large (1.25 lb) eggplant, cut into 1/3-inch cubes
6 tablespoons extra virgin olive oil, plus more for serving
2 medium zucchini (about 1 lb), cut into 1/3-inch cubes
1 medium yellow onion, finely chopped
1 red, orange or yellow bell pepper, cut into 1/4-inch dice
5 large cloves garlic, chopped
5 large vine-ripened tomatoes (1.75 lb), cut into 1/3-inch cubes, with their juices
1 tablespoon tomato paste
2 teaspoons fresh chopped thyme, plus more for serving
3/4 teaspoon sugar
1/4 teaspoon crushed red pepper flakes (optional)
3 tablespoons chopped fresh basil
Heat 3 tablespoons of oil in a large nonstick pan over medium heat. Add the eggplant and season with 1/4 teaspoon salt. Cook, stirring frequently, until soft and starting to brown, 10 to 12 minutes. Transfer to a plate and set aside.
Add another tablespoon of oil to the pan (no need to clean it). Add the zucchini and cook, stirring frequently, until tender-crisp, 3 to 4 minutes. Season with 1/4 teaspoon salt and transfer to a plate; set aside.
Add two more tablespoons of oil to the pan and add the onion and bell pepper. Cook, stirring frequently, for about 5 minutes. Add the garlic and continue cooking for about 3 minutes more. Do not brown. Add the tomatoes and their juices, tomato paste, thyme, sugar, crushed red pepper flakes (if using) and 3/4 teaspoon salt. Cook, stirring occasionally, until the tomatoes are broken down into a sauce, 8 to 10 minutes. Add the cooked eggplant to the pan; bring to a gentle boil, then reduce the heat to low, and simmer, uncovered, for about 10 minutes or until the eggplant is soft. Add the zucchini and cook for 1 to 2 minutes more, or until just warmed through. Taste and adjust seasoning, if necessary. Sprinkle with fresh basil and thyme, drizzle with a little olive oil if desired, and serve warm or chilled.
Easy Sole Meuniere 2 servings
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
4 fresh sole fillets, 3 to 4 ounces each
6 tablespoons unsalted butter
1 teaspoon grated lemon zest
6 tablespoons freshly squeezed lemon juice
1 tablespoon minced fresh parsley
Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready. Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they’re done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.
Sauce for fish
¼ c butter
Juice of 1 lemon
1/4 C flour
1/3 White wine
Salt and pepper to taste
1 Tsp of sugar
Put into pan melt butter add remaining ingredients and whisk.