Text 1558, 76 rader
Skriven 2006-05-19 10:26:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Sacrifices 694
======================
 JW> I missed beer even more than meat.
 ML> I would find it tough to live without both, though. But you know
 ML> what I would probably wither and die without? Onions and garlic.
 JW> Agreed. One or the other or both show up in almost every meal I

I've found that the best way to make a lackluster dish into
a great one is to add caramelized onions. Or any other kind
of onions.

 JW> prepare. Although I do seem to use less garlic than many here.

You'll probably live a fraction less long as a result.

Which reminds me. Why are onions and garlic considered by
some to be the perfect antibiotic, when I see rotten and
moldy onions and garlic all the time?

 ML> Luckily, I never dated a woman who was less than
 ML> enthusiastic about both of these
 JW> Same here. But I doubt if it's luck.
 
They could smell my breath coming and going, or what, I wonder.

  - Will you go out with me?
  - Lips that touch garlic will never touch mine.
  - Happy trails, byeeeee!

---------- Recipe via Meal-Master (tm) v8.05

      Title: Caramelized Onion Tarte Tatin with Feta Cheese
 Categories: Side-dish
      Yield: 6 Servings

      6 sm Red onions
    1/2 c  Balsamic vinegar
      1 tb Olive oil
           Salt and pepper to taste
      3    Sprigs fresh sage
      3    Sprigs fresh thyme
      3 tb Olive oil
      2 tb Sweet butter
      2 md Leeks, diced, using white
           -and light green part only
      6    4-1/4" circles of puff
           -pastry
      2    Eggs; beaten
      6 oz French [!] feta
      6    Sprigs fresh chervil
           Cracked black pepper to
           -taste

  Peel onions and place in a baking dish. Pour vinegar over and drizzle with
  olive oil. Season. Cook at 350F, covered, 45 min and uncovered for another
  15 min, turning onions over from time to time. Set aside to cool, then
  dice.

  Sweat sage and thyme in olive oil and butter. Add leeks and saute slowly
  until leeks are tender, 10-15 min. Set aside.

  Line six 4" tart molds with parchment paper. Spoon a 1/3" layer of onions
  into molds, followed by a 1/3" layer of leeks. Cover each mold with a 4
  1/4" circle of puff pastry (brushed with egg wash) and bake for 6 min in a
  475F oven. When tarts are golden brown, turn each one over onto a serving
  plate so that the onions will show. Crumble 1 oz feta on each tart, season
  with cracked black pepper and garnish with a sprig of fresh chervil.
  Optional: Drizzle black olive feta vinaigrette around tarts.

  Michael's NOTE: Hold the feta and the vinaigrette for me and my friends.
                  Maybe shave a little aged Parmesan over the tarts.

  Source: dchandon.com

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