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Posts Tagged ‘Onions’

I cooked this at my parent’s house, which was wonderful. Everything looks super elegant on Blue and White plates!

This is one of my classic, go-to recipes for when I am cooking for myself. It is very light and it doesn’t take forever to put together, which is nice when you just want to eat already. This dish basically takes all that I love in the world – cooked onions, lemon and thyme – and marries them together. And it is one of those amazing dishes where the side and main are combined.

A few notes. One, the original recipe doesn’t call for potatoes, but I like to add in a few sometimes to add some more substance to the dish. Also because not everyone loves eating piles of cooked onions the way I do. Two, feel free to spice the fish something other than just salt and pepper. I recently bought McCormick’s Perfect Pinch Lemon Herb and it is amazing on fish. Finally, you can use any thin white fish for this dish. Martha recommends flounder, but any delicate fish will work well.
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Recently I have been on a tour of other peoples kitchens. I journeyed to Brooklyn to make La Petite Grocery Ravioli (mmmm….just as good the second time) and I went to Union Square to make this recipe. I have discovered that cooking is much easier with a sous chef(s). Not only do they chop the garlic and do the dishes, but they also take the photos! Thanks to Sous Chef Cha, this is the most thoroughly documented recipe I have ever made.

When I first read this recipe, I thought, yum! Then, of course, I mentally started modifying the recipe. Since fresh figs aren’t available right now, I used dried figs. Delicious, but I look forward to remaking this in the summer with fresh figs. If you use dried figs, try to massage them back into fruity shape so they slice better. Originally, the recipe called for Stilton and pine nuts, but I immediately thought that walnuts would be better. I bought a generic blue cheese instead of Stilton (Sorry Brits, but your cheese was overpriced at Food Emporium). The result was a delicious savory tart. Even my mom liked it and she is usually anti-onion.

Finally I know some of you are thinking, puff pastry again? I promise, I am not getting anything from the puff pastry lobby! If such a thing exists. Actually, it probably does in France, since they have legislation regarding bread. Only in France.

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I have recently become obsessed with puff pastry. Obsessed. I’ve gone through almost three boxes in a week. I’ve been thinking about making it from scratch, but it seems excessively complicated. I’m all for making things from scratch (I loved making my own butter and I want to try yogurt one day), but making puff pastry really seems insane.

So I’ve been buying Pepperidge Farms. Yes, I am aware that every magazine/chef/blogger raves about Dufour Pastry. Yes, I’m sure the Resident Frenchman would like my puff pastry creations even more if they were Dufour based. But it is literally twice the price. Ten dollars a box. That is insane! So Pepperidge Farms it is.

But yes there is a recipe in here. A very tasty one. I almost made this onion-y delicousness as a Superbowl appetizer, but I ran out of time, so I made it as a side for what was a very disappointing roast chicken dinner. It totally made the meal, as it is super delicious. I adore crème fraîche, and the apples and onions melded perfectly together. Though really you can put almost anything on puff pastry and it will taste good. Even if it isn’t Dufour.

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Pletzlach

In honor of Hannukah, I thought I would not make latkes (well not yet anyway, but they are coming!) and make pletzlach instead. Pletzlach are flattened rolls topped with chopped onions and poppy seeds. I actually had bookmarked this ages and ages ago, but it fell into bookmark oblivion during the Great Computer Crashes of 2007 and 2009 (yes I have terrible luck with computers). But I happily rediscovered it in the Hanukkah recipe slideshow in the New York Times this week.

This is a very simple yeast recipe – it has a lot of yeast and a short rise time, so they come together very quickly. I recently went to a baking demonstration by King Arthur Flour where I finally learned to knead bread properly and I am going to attempt to impart this knowledge via photos. But don’t be dissuaded by what will probably be an overly complicated and overwrought explanation. These are fast, delicious and they smell like a slice of onion-y heaven.


Merged Pletzach

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