Text 5429, 87 rader
Skriven 2013-10-03 20:18:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: soy sauce 249
=====================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> "Soy sauce is people!"

Hmmm ... kosher? Certainly not pareve.

 ML> I see all sorts of people using sweet onions in cooking.

I like sweet onions for a few things, but always raw ... in salads
and sandwiches mostly, when I want a generous, thick slice.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Onion Pie with Roquefort, Prosciutto and Walnuts
 Categories: French, Pastry, Cheese, Ham, Nuts
      Yield: 4 Servings
 
      2 tb Olive oil
      2    White onions, very thinly
           -sliced
    1/4 c  Water
      3 oz Roquefort cheese, crumbled
           Into small pieces
           Salt and freshly ground
           Pepper
    1/2 c  Walnuts, coarsely chopped
      1 tb Unsalted butter, melted
      2    Puff pastry sheets, each 11
           By 15 inches
      1    Egg, lightly beaten
      4 sl Prosciutto, about 1 oz each
 
  Pithiviers de Roquefort au Jambon et aux Noix
  
  A staple of everyday French cooking, onions are a common
  ingredient in a variety of dishes featured on bistro menus.
  Embellished with Roquefort, prosciutto and walnuts, this recipe
  produces a somewhat more upscale version of the ever-popular onion
  pie. It is traditionally served either as a first course or
  alongside a crisp green salad for a light supper.
  
  Place a baking sheet with sides in a freezer.
  
  In a saute pan over medium-high heat, warm the olive oil. Add the
  onions and saute until golden brown, about 10 minutes. Add the
  water and continue to saute until all the moisture evaporates,
  about another 5 minutes. Add the Roquefort cheese and continue
  cooking, stirring occasionally, until melted, about 5 minutes
  longer. Season only lightly with salt, if needed, and add pepper
  to taste. Stir in the walnuts, then spread the mixture out onto
  the chilled sheet pan. Place in the freezer until the onions cool
  down completely, about 10 minutes.
  
  Preheat an oven to 450 F (230 C). Brush a baking sheet evenly with
  the melted butter.
  
  Place the puff pastry on a cutting board. Using the rim of a small
  plate about 5 inches (13 cm) in diameter as a guide, cut the
  pastry into 8 rounds. Discard the pastry scraps.
  
  Place 4 of the rounds on the prepared baking sheet. Brush their
  outer rims and tops with the beaten egg. Evenly distribute the
  cooled onion mixture onto the middle of each of the 4 rounds,
  leaving 1 inch (2.5 cm) uncovered around the edges. Place 1
  prosciutto slice on top of each mound of the onion mixture. Cover
  each round with a second pastry round, making sure to pinch down
  firmly around the edges to seal in the filling. Brush the top of
  each "pie" with more of the beaten egg. Using a small, sharp
  knife, pierce the top of each pie once with a small slit.
  
  Bake until golden brown, about 20 minutes. Remove from the oven
  and serve immediately.

  From Bistro: The Best of Casual French Cooking by Gerald Hirigoyen

MMMMM



YK Jim


... Ramps taste like mildish green onions which cost 49 cents a bunch.

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