Caramelized Onion, Eggplant and Heirloom Tomato Tart

I took this recipe from the Press Enterprise Sept. 4, 2013, edition.  It was meant for a summer Rosh Hashanah recipe - the Jewish New Year.  But I find it's one of my favorite summer recipes.

A few tips - the 2 hour time is extremely optimistic.  It takes me at least 3 hours, what with the chopping and everything.

And I rarely get the dough to come up in a nice, easy crust to be draped prettily into the springform pan.  Luckily, it doesn't matter.  If it breaks into pieces, press it into place, use your fingers to smooth over the cracks and rips, and pretty up the edges by crimping them like a pie crust.  Or not - it won't matter. Once it bakes, the crust will be just fine.  And this recipe is always a hit!

Caramelized Onion, Eggplant and Heirloom Tomato Tart

Start to finish: 2 hours

Servings: 8

For the crust:

2 cups all-purpose flour

1 teaspoon kosher salt

1/2 cup extra-virgin olive oil, chilled in the freezer for 1 hour

4 tablespoons ice water

For the filling:

Olive oil cooking spray

13/4 pounds small eggplants, peel and cut into 1/2-inch-thick rounds

Kosher salt and ground black pepper

2 tablespoons extra-virgin olive oil

4 cups thinly sliced red onions (about 3 large)

1/2 teaspoon dried thyme

1 tablespoon balsamic vinegar

4 heirloom tomatoes (multiple colors), cut into 1/4-inch-thick slices

Fresh basil leaves, to garnish

To make the crust, in a large bowl whisk together flour and salt.

Add chilled olive oil and using clean hands or a fork, mix until the oil is incorporated and the mixture is the consistency of small peas.

Add the ice water and mix until dough has just formed.

Shaped into a 6-inch disk, wrap tightly in plastic wrap and refrigerate for at least 1 hour.

Meanwhile, prepare the filling.

Position an oven rack in the middle of the oven. Heat the oven to 375 degrees.

Coat a large baking sheet with olive oil cooking spray.

Mist the eggplant rounds with cooking spray, then season both sides of each slice with salt and pepper.

Arrange the eggplants slices in a single layer on the prepared baking sheet.

Bake for 30 minutes, or until soft and golden brown.

Remove from the oven and set aside.

While the eggplant cooks, in a large saucepan over medium, heat the olive oil.

Add the onions and saute until softened and translucent, about 5 minutes.

Stir in 1 teaspoon salt and the thyme, then reduce heat to low.

Cook, stirring occasionally so the onions don’t burn, until very soft and browned, about another 30 minutes.

Stir in the vinegar and remove from heat.

Mist an 11-inch springform tart pan (or a tart pan with a removable bottom) with cooking spray.

On a clean, floured surface using a floured rolling pin, roll the chilled dough into a 13-inch circle.

Transfer the dough to the tart pan and fold in and press together the overhanging dough to build up the edges.

If the dough tears or breaks, simply piece it together and press it into the pan.

Spread the onion mixture in an even layer over the bottom of the tart.

Add an even layer of the eggplant.

Top with tomato slices arranged in an overlapping circular pattern.

Spray the top of the tart with olive oil cooking spray, then season with salt and pepper.

Bake until the crust is golden and the tomatoes are slightly browned, about 45 minutes.

Remove from oven and cool on a rack. Remove the outer ring of the pan and transfer the tart to a serving plate.

Slice into 8 wedges and serve warm, at room temperature or chilled.

Serve garnished with torn basil leaves.

Nutritional information per serving: 340 calories; 160 calories from fat (47 percent of total calories); 18 g fat (2.5 g saturated; 0 g trans fats); 0 mg cholesterol; 41 g carbohydrate; 7 g fiber; 8 g sugar; 6 g protein; and 610 mg sodium.

Grilled Red Onions and Shishito Peppers with Peanut Sauce

From the Press Enterprise, July 15, 2015

These peppers and onions are ideal as a finger food to nibble on while the rest of the meal hits the grill.

Grilled Red Onions and Shishito Peppers with Peanut Sauce
Start to finish: 15 minutes
Servings: 6

1/2 cup smooth natural peanut butter
1/2 cup red wine vinegar
2 cloves garlic
1-inch chunk fresh ginger
1 tablespoon soy sauce
1 tablespoon sugar
Splash hot sauce
1 pound shishito peppers
2 large red onions, cut into 1/2-inch rounds
2 tablespoons sesame oil
Kosher or other coarse salt

1. Heat the grill to medium-high.

2. In a blender, combine the peanut butter, vinegar, garlic, ginger, soy sauce, sugar and hot sauce.
Puree until smooth.  Taste and adjust soy sauce, vinegar and hot sauce to desired taste. The sauce should be thin enough to drizzle easily. If not, add water 1 tablespoon at a time and blend. Set aside.

3. On a large serving platter, combine the peppers and onion slices.  Drizzle with the oil, then toss gently until evenly coated.  Try not to break apart the onion rings.

4. Arrange the peppers and onions on the grill and cook, turning often, until evenly browned and tender, 5 to 7 minutes. Return the peppers and onions to the platter.  This time, let the onion slices separate into individual rings.

5. Sprinkle the onions and peppers with salt, then drizzle with a bit of the peanut sauce.
Serve with the remaining peanut sauce on the side for dipping.

Recipe from J.M. Hirsch, Associated Press Food Editor.
Nutritional information per serving: 240 calories; 140 calories from fat (58 percent of total calories); 15 g fat (2 g saturated; 0 g trans fats); 0 mg cholesterol; 420 mg sodium; 18 g carbohydrate; 4 g fiber; 8 g sugar; and 7 g protein.

Roasted Root Vegetables

I find this recipe works a bit better if I don't add the garlic and the fresh herbs until 20 minutes into the cooking.  Otherwise, they burn.  Just be sure to mix them with the rest of the vegetables so the oil gets mixed in.

Roasted Vegetables

Rated: Submitted By: Saundra Photo By: Beth Wand Sidell Prep Time: 15 Minutes Cook Time: 40 Minutes Ready In: 55 Minutes Servings: 12

"Butternut squash, sweet potato, red peppers, and Yukon Gold potatoes are roasted with olive oil, balsamic vinegar, and herbs in this easy side dish."

Ingredients:

1 small butternut squash, cubed 2 red bell peppers, seeded and diced 1 sweet potato, peeled and cubed 3 Yukon Gold potatoes, cubed 1 red onion, quartered

1 tablespoon chopped fresh thyme 2 tablespoons chopped fresh rosemary 1/4 cup olive oil 2 tablespoons balsamic vinegar salt and freshly ground black pepper

Directions:

1.	Preheat oven to 475 degrees F (245 degrees C).
2.	In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
3.	In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
4.	Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

ALL RIGHTS RESERVED © 2014 Allrecipes.com

Printed from Allrecipes.com 10/28/2014

Chicken Tagine with Apricots and Almonds

From Gourmet via Epicurious. I made this in the tagine I haggled for in Morocco! It came out great, both the recipe and the haggling.

My brother Andy and I followed our noses to a restaurant that made the most delicious-smelling tagine in the Old City part of Tangiers. Afterward, I wanted to buy a tagine of my own. We asked a kid in a shop that had tagines in the window, but the boy told us they weren't for sale. Still, he said, he had a friend who would sell us one, and he set off to take us there.

We followed the boy through the maze of streets for what felt like a long way. Right about the time we started to fear we'd been taken in several senses of the word, he stopped in front of a shop door.

We paid him the few cents in coins everyone seems to expect for helping a person out in Tangiers. The shop owner spoke English, and I told him what I wanted. Originally, he tried to charge me the equivalent of about $200!  I offered around $20. We both told each other the other was being ridiculous, and so the haggling began.

"This was handmade - look at the craftsmanship," he told me.

"And Customs officers are going to grill me about it," I replied.

"It's such a large piece of art - think how easily you'll feed your family."

"I'm going to have to lug the heavy thing in my backpack for miles!"

He nodded toward my brother. "You have a handsome, strong young man.  Surely he can afford to buy you this!"

"She's my sister," Andy said, helpfully. "I don't buy her anything."

Finally, we settled on about $80. I know I went away happy, and I'm sure I didn't get the better of the shopkeeper.

photo by John Kernick

yield
Makes 4 servings

active time
30 min

total time
1 1/2 hr

Food editor Maggie Ruggiero tasted this sweet, Moroccan-spiced dish on a recent visit to Marrakech, where chef Lafridi serves it at Jnane Tamsna.

ingredients

• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon turmeric
• 1/2 teaspoon black pepper
• 1 1/4 teaspoons salt
• 3 tablespoons plus 1/4 cup olive oil
• 1 (3-lb) chicken, cut into 6 pieces, wings and backbone discarded
• 1 tablespoon unsalted butter
• 1 medium red onion, halved, then sliced 1/4 inch thick
• 4 garlic cloves, finely chopped
• 5 fresh cilantro
• 5 sprigs fresh flat-leaf parsley
• 1 1/2 cups water
• 2 tablespoons mild honey
• 1 (3-inch) cinnamon stick
• 1/2 cup dried Turkish apricots, separated into halves
• 1/3 cup whole blanched almonds

• Special equipment: a 10- to 12-inch tagine or heavy skillet; kitchen string

preparation

Stir together ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Add chicken and turn to coat well.

Heat butter and 1 tablespoon oil in base of tagine (or in skillet), uncovered, over moderate heat until hot but not smoking, then brown half of chicken, skin sides down, turning over once, 8 to 12 minutes. Transfer to a plate. Brown remaining chicken in same manner, adding any spice mixture left in bowl.

Add onion and remaining 1/4 teaspoon salt to tagine and cook, uncovered, stirring frequently, until soft, about 8 minutes. Add garlic and cook, stirring occasionally, 3 minutes. Tie cilantro and parsley into a bundle with kitchen string and add to tagine along with 1/2 cup water, chicken, and any juices accumulated on plate. Reduce heat and simmer, covered, 30 minutes.

While chicken cooks, bring honey, remaining cup water, cinnamon stick, and apricots to a boil in a 1- to 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until apricots are very tender (add more water if necessary). Once apricots are tender, simmer until liquid is reduced to a glaze, 10 to 15 minutes.

While apricots cook, heat remaining 1/4 cup oil in a small skillet over moderate heat and cook almonds, stirring occasionally, until just golden, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.

Ten minutes before chicken is done, add apricot mixture to tagine. Discard herbs and cinnamon stick, then serve chicken sprinkled with almonds on top.