The Menu
Caramelized Onion & Tomato Tart
MIXED GREEN SALAD WITH CREAMY PARSLEY SALAD DRESSING
crisp thin crackers
FRESH BERRY SOUP
The Recipes
Caramelized Onion & Tomato Tart
serves 6
adapted from Claudia Roden's Tarte aux Oignons d'Alsace
The inspiration for this tart is Claudia Roden's Alsatian onion tart in The Book of Jewish Food (US, UK). That tart, tomato-less and heavier with onions, is one of my favorite things to eat. Onions are robust once caramelized, I know, but the perfect poise of this creamy filling is light and delicate. It also suggests alternatives to its purity: some leeks, some truffle salt, perhaps (every now and then) some bacon. Or, in optimistic honor of the coming warmth, vine-ripened tomatoes and flecks of freshly ground pepper. Perfect for lunch with a fresh green salad.
Pastry:
125g (4 oz) unsalted butter
250g (8 3/4 oz) plain flour (all purpose)
1/4 tsp salt
1 egg, lightly beaten
1-2 tbsp milk (if required)
Filling:
1 large onion
25g (1 3/4 tbs) butter
2 tbsp sunflower or light vegetable oil
salt
2 tbsp plain flour
250 ml (8 1/2 Fluid oz) light double cream
2 eggs, lightly beaten
white pepper
2 ripe tomatoes
salt & freshly ground black pepper
Pastry:
cut the butter into small pieces and rub it into the flour and salt with your hands. Add the egg, mix well, and work very briefly with your hand until bound into a soft sough, adding a little milk if necessary. Cover in plastic wrap and refrigerate for 1 hour.
Filling:
cut the onion in half, then into thick slices. Heat the butter with the oil in a large pan and cook the onion over very low heat and with the lid on for about 1 hour, or until very soft and lightly colored, stirring occasionally and adding a little salt. Now add the flour and stir well. Beat the cream into the eggs. Let the onions cool a little before stirring into the cream mixture. Taste before adding a tiny bit of salt if necessary and pepper. The tart should not be too salty.
Preheat the oven to 300°F/150°C/gas oven 2.
Slice the tomatoes 1/2 a centimeter (1/4 inch) thick, place the slices to drain on a paper towel, and sprinkle with a little salt.
Line a greased 25cm (9-inch) tart pan or rectangular tart mold with the dough by pressing it in with the palms of your hands (easier to do with this soft dough than to roll it out) and pressing it up the sides. Pour in the creamy filling, then top with tomato slices. Bake for 1 hour, or until set and golden. Serve hot or cold, with freshly ground black pepper.
MIXED GREEN SALAD WITH CREAMY PARSLEY SALAD DRESSING
from COOKS.COM
3/4 c. oil
1/4 c. fresh parsley leaves
2 tbsp. red wine vinegar
1 sm. onion, finely minced
1 tsp. salt
1/2 tsp. freshly ground black pepper
2 tbsp. sour cream, plain yogurt, or whipping cream
1 tbsp. Parmesan cheese
1 head each Romaine & Iceberg lettuce
Combine all ingredients except sour cream and lettuce in food processor, blender, or bowl and mix well. Slowly add sour cream, blending thoroughly. Refrigerate in airtight jar. Makes 1 cup.
Prepare salad using 1 head each of Romaine and Iceberg and pour on dressing when ready to serve.
Serve with thin crisp crackers.
FRESH BERRY SOUP
Makes 4 (1-cup) Servings.
Raspberries and strawberries combine with vanilla yogurt for this sweet and healthy August treat.
Recipe from Cooking Light '88, ©1997 by Oxmoor House, Inc.
3 cups fresh raspberries
1 1/2 cups sliced fresh strawberries
1 1/2 (8-ounce) cartons vanilla low-fat yogurt
1 1/2 cup unsweetened orange juice
1/2 cup rosé wine*
1 1/2 tsp grated orange rind
2 tsp powdered sugar
*You can substitute a compatible fruit juice for the wine
Place berries in container of an electric blender or food processor; process until smooth. Press berry mixture through a sieve lined with two layers of cheesecloth; lift cheesecloth from sieve, and squeeze to drain remaining juice. Discard seeds.
Return puréed berry mixture to container of blender. Add yogurt, orange juice, wine or juice, and orange rind; process until smooth. Pour into a bowl; cover and chill thoroughly.
Sift powdered sugar over soup before serving.
Per Serving:
150 Cal; 1-1/2 g Total Fat; 30 g Carb; 3 mg Cholesterol; 40 mg Sodium; 133 mg Calcium; 4 g protein.
Exchanges: 2 Fruit; 1/2 Milk.
Caramelized Onion & Tomato Tart
MIXED GREEN SALAD WITH CREAMY PARSLEY SALAD DRESSING
crisp thin crackers
FRESH BERRY SOUP
The Recipes
Caramelized Onion & Tomato Tart
serves 6
adapted from Claudia Roden's Tarte aux Oignons d'Alsace
The inspiration for this tart is Claudia Roden's Alsatian onion tart in The Book of Jewish Food (US, UK). That tart, tomato-less and heavier with onions, is one of my favorite things to eat. Onions are robust once caramelized, I know, but the perfect poise of this creamy filling is light and delicate. It also suggests alternatives to its purity: some leeks, some truffle salt, perhaps (every now and then) some bacon. Or, in optimistic honor of the coming warmth, vine-ripened tomatoes and flecks of freshly ground pepper. Perfect for lunch with a fresh green salad.
Pastry:
125g (4 oz) unsalted butter
250g (8 3/4 oz) plain flour (all purpose)
1/4 tsp salt
1 egg, lightly beaten
1-2 tbsp milk (if required)
Filling:
1 large onion
25g (1 3/4 tbs) butter
2 tbsp sunflower or light vegetable oil
salt
2 tbsp plain flour
250 ml (8 1/2 Fluid oz) light double cream
2 eggs, lightly beaten
white pepper
2 ripe tomatoes
salt & freshly ground black pepper
Pastry:
cut the butter into small pieces and rub it into the flour and salt with your hands. Add the egg, mix well, and work very briefly with your hand until bound into a soft sough, adding a little milk if necessary. Cover in plastic wrap and refrigerate for 1 hour.
Filling:
cut the onion in half, then into thick slices. Heat the butter with the oil in a large pan and cook the onion over very low heat and with the lid on for about 1 hour, or until very soft and lightly colored, stirring occasionally and adding a little salt. Now add the flour and stir well. Beat the cream into the eggs. Let the onions cool a little before stirring into the cream mixture. Taste before adding a tiny bit of salt if necessary and pepper. The tart should not be too salty.
Preheat the oven to 300°F/150°C/gas oven 2.
Slice the tomatoes 1/2 a centimeter (1/4 inch) thick, place the slices to drain on a paper towel, and sprinkle with a little salt.
Line a greased 25cm (9-inch) tart pan or rectangular tart mold with the dough by pressing it in with the palms of your hands (easier to do with this soft dough than to roll it out) and pressing it up the sides. Pour in the creamy filling, then top with tomato slices. Bake for 1 hour, or until set and golden. Serve hot or cold, with freshly ground black pepper.
MIXED GREEN SALAD WITH CREAMY PARSLEY SALAD DRESSING
from COOKS.COM
3/4 c. oil
1/4 c. fresh parsley leaves
2 tbsp. red wine vinegar
1 sm. onion, finely minced
1 tsp. salt
1/2 tsp. freshly ground black pepper
2 tbsp. sour cream, plain yogurt, or whipping cream
1 tbsp. Parmesan cheese
1 head each Romaine & Iceberg lettuce
Combine all ingredients except sour cream and lettuce in food processor, blender, or bowl and mix well. Slowly add sour cream, blending thoroughly. Refrigerate in airtight jar. Makes 1 cup.
Prepare salad using 1 head each of Romaine and Iceberg and pour on dressing when ready to serve.
Serve with thin crisp crackers.
FRESH BERRY SOUP
Makes 4 (1-cup) Servings.
Raspberries and strawberries combine with vanilla yogurt for this sweet and healthy August treat.
Recipe from Cooking Light '88, ©1997 by Oxmoor House, Inc.
3 cups fresh raspberries
1 1/2 cups sliced fresh strawberries
1 1/2 (8-ounce) cartons vanilla low-fat yogurt
1 1/2 cup unsweetened orange juice
1/2 cup rosé wine*
1 1/2 tsp grated orange rind
2 tsp powdered sugar
*You can substitute a compatible fruit juice for the wine
Place berries in container of an electric blender or food processor; process until smooth. Press berry mixture through a sieve lined with two layers of cheesecloth; lift cheesecloth from sieve, and squeeze to drain remaining juice. Discard seeds.
Return puréed berry mixture to container of blender. Add yogurt, orange juice, wine or juice, and orange rind; process until smooth. Pour into a bowl; cover and chill thoroughly.
Sift powdered sugar over soup before serving.
Per Serving:
150 Cal; 1-1/2 g Total Fat; 30 g Carb; 3 mg Cholesterol; 40 mg Sodium; 133 mg Calcium; 4 g protein.
Exchanges: 2 Fruit; 1/2 Milk.
