Swiss Chard and Onion Tart

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This delicious and filling tart is inspired by Smitten Kitchen’s French Onion Tart. I’ve made her French Onion Tart plenty of times and always enjoy it. This week, I had a bunch of chard I needed to use up and and thought covering it with dough, cheese and onions sounded about perfect!

Unfortunately this isn’t the most photogenic of dishes, but believe me, it still tastes great! I’ll be bringing this over to Angie’s Fiesta Friday party today and boy am I ready for the Fiesta this week!

Onion and Swiss Chard Tart Adapted from Smitten Kitchen’s French Onion Tart

Dough:
2 cups flour
1/4 teaspoon salt
1 teaspoon thyme
1 stick cold butter, cubed
3 tablespoons water

Filling:
1 tablespoon olive oil
1 tablespoon butter
1 large onion, thinly sliced
2 bunches swiss chard, chopped
1/4 teaspoon salt
1 tablespoon white wine (optional)
1 cup chicken stock (any kind of stock will work)
3/4 cup grated parmesan
1 egg
1/2 cup heavy cream

1. Preheat oven to 400 degrees and begin making your dough. In a large bowl combine the flour, salt and thyme. Work the cubed butter into the mixture with your fingers or a pastry cutter. Slowly add the water until you have a solid ball of dough.

2. Roll the dough out to about 1/4 inch thickness and place it over a baking dish.

3. To make the filling and the olive oil and butter to a pan on medium-low heat. Add the onions and cook for about 5 minutes. Add the salt and the swiss chard and continue cooking until the chard has wilted and the onions are translucent. Remove the pan from the heat and add the wine, if using.  Lower the heat and return the pan and add the stock.

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4. Allow the mixture to simmer until the stock as dissolved. Allow the mixture to cool a bit.

5. In a small bowl combine 1/2 cup of the cheese, the egg and the heavy cream. When the onion and chard mixture has cooled add them on top of the dough and add the egg mixture on top. Fold over any dough that’s off the pan to cover the topping. Sprinkle the remaining cheese on top. Bake at 400 for 35-40 minutes until the dough begins to brown and the cheese is brown and bubbly! Enjoy!

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Cinnamon Caramel Donuts

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‘Tis the season..Fall that is! The season of cinnamon, apples, soups and stews is upon us and I have to say it’s one of my favorite times of the year. I willingly embrace the change from sandals to boots, iced tea to warm cider and humidity to a warm blanket.

One change that always signifies the beginning of Fall to me is the opening of the cider mill just outside my hometown. The excitement of waiting in line for a freshly made donut while watching the cider being made has not waned since childhood. Unfortunately, since moving six hours away, I don’t always make it home while they’re open. You can imagine my jealousy this weekend when my best friend back home instagramed a video of those freshly made cinnamon donuts being churned out.

In an attempt to curb my craving (and my jealousy) I set out to make my own donuts. Last year I brought you my Mini Apple Donuts but I think these cinnamon donuts with a caramel topping are even better. Don’t have a donut pan? I impulse bought one like this a few weeks ago and I’m already dreaming up plenty of other ideas for it!

Since I’ve been gone for so long I think I owe it to my amazing fellow bloggers to bring two treats to our Fiesta Friday get together today! Hope they like these!

Cinnamon Caramel Donuts
Makes about 12 donuts
Donuts:
2 cups flour
3/4 cup granulated sugar
1/2 cup brown sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 egg
2 tablespoons melted butter
1 cup milk
1 teaspoon vanilla extract or paste
1/4 cup honey

Caramel Topping:

1/2 cup brown sugar
1/4 cup heavy cream
2 tablespoons butter
1 teaspoon vanilla paste or extract
pinch of salt

1. Preheat oven to 350 degrees. Lightly grease your donut pan. Combine the flour, sugars, baking powder, cinnamon and salt in a bowl. In a separate bowl combine the remaining ingredients. Slowly add the wet ingredients to the dry until combined, the mix should resemble a cake batter.

2. Pour about 1/3 of the batter into a piping bag. If you don’t have a piping bag, a zip loc bag with the tip cut off works just as well. Carefully pipe the mixture to fill about 3/4 of the donut pan. Bake at 350 for about 13-15 minutes, until a toothpick inserted in one comes out clean.

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3. Allow the donuts to cool a but then carefully remove them from the pan.

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4. To make the caramel add the sugar, cream and butter to a pan on low heat. Whisk the mixture for a a few minutes until the sugar melts and it starts to thicken. Remove from the heat and stir in the vanilla and salt.

5. Allow the caramel to col for a few minutes, then dip the cooled donuts in the caramel or drizzle it over the top, enjoy!

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Cornbread Strata and Meet Bindi!

My apologies again for disappearing. I know I said I was back after my last hiatus, but then something very exciting happened….we got a puppy! Meet Bindi our lab mix little cutie.

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I absolutely love this little pup, so much so that I find it difficult to spend time cooking or writing instead of playing with her! I think we’ve now gotten into a more routine schedule and I hope to posting much more often. If any of you have suggestions for how you balance blogging with family, work, pets and other priorities I’d love to hear them!!

And now for the food. The mornings have started to get a bit cooler, which makes me want to just curl up with something warm and cozy for breakfast. I had 3/4 of a loaf of cornbread and some sauteed onions left over from earlier in the week and decided to try a strata to use it up. You can really make this with any type of bread, but cornbread gives it a nice fall feel. I like to add a little
King Arthur Vermont Cheese Powder to my cornbread. I know, I know cheese powder? But this is a great ingredient that can add extra flavor to mannny dishes. Bread that is a day or two old generally works best for this as well.

Cornbread Strata
Cornbread (note: this is half the amount that I make if I’m making the bread to eat, the strata doesn’t require as much unless you’re feeding a crowd)
1/2 cup cornmeal
1/2 cup flour
1/4 cup granulated sugar
1/2 teaspoon salt
1 tablespoon King Arthur Vermont Cheese Powder (optional)
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 cup milk
1 large egg
4 tablespoons butter, melted

Sauteed Onion:
1 large onion
1 tablespoon olive oil
salt
pepper

Strata:
1 pan cornbread (see above)
4 large eggs
3/4 cup milk
1 tablespoon honey
1/2 cup grated cheddar cheese
1/2 cup grated Parmesan cheese

Make the cornbread: Preheat oven to 350 degrees. Combine the cornmeal, flour, sugar, salt, cheese powder, thyme and parsley in a large mixing bowl. Combine the remaining ingredients in a separate bowl. Slowly add the wet ingredients to the dry and stir to combine. Pour the mixture into a baking dish and bake at 350 for 30-40 minutes, until the edges start to brown and a toothpick inserted in the middle comes out clean.

Saute the onions: Add the olive oil to a pan on medium-low heat. Slice the onion thinly and add to the pan. Cook the onions slowly for about 10 minutes until they’re soft and start to brown just a little. Salt and pepper to taste. Let the onions cool.

Make the strata: Cut the cornbread into small chunks and place about 1/2 in the bottom of a baking dish. Combine the rest of the strata ingredients and the cooled onions in a bowl and whisk lightly. Pour half of the mixture over the bread. Place the rest of the bread in the dish and pour the remaining mixture evenly over the bread the cover it. Add some more grated cheese on top if you like. Bake at 350 for about 35-40 minutes until the eggs are cooked. Enjoy!

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Baked Eggs

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Well I don’t know about you, but I really think every weekend should be a three day weekend 🙂 I had a great time over the weekend, including co-hosting Fiesta Friday and I hope all of you did as well! We spent one day of the weekend looking at apartments since we’ll be moving soon. I know apartment searching can be a very time consuming and trying experience so I figured we’d start the day off with a delicious and very filling breakfast to help us make it through!

These baked eggs are super warm and tasty. I made them in individual dishes since it was just the two of us, but you could definitely double or triple the recipe and bake them in a larger baking dish if you’re feeding a crowd.

Baked Eggs
Serves 2
2 slices of day old bread
1/2 cup tomato sauce or crushed tomatoes
4 eggs
1/2 cup shredded cheese (whatever kind you like, I used fontina)
6 cherry tomatoes, cut in half
salt
pepper
fresh parsley, chopped
fresh basil, chopped

1. Preheat oven to 400 degrees. Tear the slices of bread into small pieces and layer them on the bottom of ramekins or a baking dish.

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2. Divide the tomato sauce over the bread.

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3. Crack the eggs one by one into a separate bowl and then slide them from the bowl on top of the tomato sauce and bread.

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4. Top with cheese and tomatoes. Sprinkle a pinch of salt and pepper over each egg. bake at 400 for 15-18 minutes until the whites of eggs have turned white and the yokes are cooked through.

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5. Remove them from the oven and top with a small amount of chopped basil and parsley. Enjoy!

Fontina Focaccia with Garlic Herb Oil

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When I heard that the first Fiesta Friday challenge would involve yeast and herbs I was excited. In my mind, there are few things better than fresh warm bread and I love having a reason to experiment and try something new. I immediately knew I wanted to make a focaccia. I love the crunch bottom and sides and the fluffy soft inside.

I also really like baking cheeses into my breads and fontina seemed like a great choice for this Italian classic. The fontina adds a little saltiness and flavor without being overwhelming. However, I think the real star of this focaccia is the garlic and herb oil. The fresh herbs really bring this to life and well, I love garlic so a garlic infused oil is right up my alley. If you’re not such a garlic fan you can either use less or omit it.

I can’t wait to see what everyone else enters in the challenge. Click the badge below to see what’s been entered so far!
”Fiesta

Fontina Focaccia with Garlic Herb Oil

Dough
1 1/2 cups warm water
1 tablespoon dry active yeast
1 teaspoon salt
3 1/4 cups bread flour
2 tablespoons olive oil
1 1/2 cups Fontina cheese, grated or shredded

Garlic Herb Oil
2 cloves garlic
2 tablespoons olive oil
1/4 cup fresh parsley
6-8 fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon black pepper

1. Begin by adding the water and yeast to the bowl of a stand mixer fitted with the dough hook. Let sit for about ten minutes, until it starts to get frothy. Add the flour and salt to the yeast and water and begin to combine on the lowest speed. Slowly drizzle 1 tablespoon olive oil into the dough while it combines. Once the dough starts to form a ball, add 1 cup of the fontina and let it continue to combine until you have a sticky dough ball. Remove the dough and place it in a bowl. Cover the bowel with a clean towel and let it rise for an hour.

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2. While the dough is rising, make the garlic herb oil. Peel and smash the two cloves of garlic and place them in a microwave safe bowl with the olive oil. Place the bowl in the microwave for 30 seconds. Put the oil, garlic, basil and parsley in a food processor and pulse until the herbs and garlic are in small pieces.

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3. Once the dough has risen, preheat the oven to 400 degrees. Place 1 tablespoon olive oil in a large baking dish. Place the dough in the dish and spread it out as best you can. Then turn the dough over so both sides get oiled and spread it out a little more. It’s fine if it doesn’t reach the edges of the bowl. Use your fingers to dimple the surface of the dough and drizzle the remaining tablespoon of olive oil on top.

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4. Bake the bread at 400 for about 30 minutes. Then place the rest of the fontina cheese on top of the bread. Bake for another 5-10 minutes, until the top just starts to brown. Remove from the oven and brush the garlic herb oil on top. Enjoy!

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Simit (Turkish Bagel)

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In the past week I’ve made kabobs twice, humus and now simit. Something tells me I’m really missing this time last year when I was enjoying these foods with tea by the sea in Turkey. Simit was basically everywhere in Turkey, we’d buy a bunch in the morning and snack on it all day long while we walked around.

I wasn’t totally sure how to go about making this myself. Traditional Turkish simit has grape molasses in it, something I didn’t have. I used a light maple syrup instead for the syrupy component. It wasn’t quite what I remembered but still a great snack that I’m sure will be all gone in the next 24 hours. These are best served with a glass of Turkish tea, but personally, I like to dip them in Nutella!

Simit
1/2 teaspoon yeast
1 cup water
2 cups flour
1 teaspoon salt
3 tablespoons water
3 tablespoons grape molasses (I used maple syrup)
1 cup toasted sesame seeds

1. Combine the yeast and 1 cup of water in the bowl of a stand mixer fitted with the dough hook. Let sit for about ten minutes. Then, add the flour and salt and combine. Let it mix for about 5 minutes, until you have a slightly sticky ball of dough. Transfer the dough to a bowl and let it rise for about an hour, until it doubles in size.

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2. When the dough has risen, divide into 12-14 even pieces. Roll each piece out into a thin log. Combine two of the logs and twist them around each other. Combine the ends together so it forms a circular shape.

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3. Combine the water and molasses in a shallow plate, and the sesame seeds on another.

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4. Dip the simit in the water and molasses mixture, let the excess liquid drip off, then dip them in the sesame seeds.

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5. Continue with each simit and place them on a baking sheet lined with parchment paper. Let the formed simit rise again for about 30 minutes. Finally, preheat your oven to 350 degrees and bake for 25 minutes, until they’re slightly browned. Enjoy!

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Panzanella with Bacon and Sweet Balsamic Dressing

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As much as I’ve been trying to be very healthy lately, I have been and always will be a carb-aholic. I love bread of every shape and size and simply can never get enough. Therefore, it shouldn’t surprise you that I would he a huge fan of a bread salad. And if you’re already making the salad out of bread, why not add bacon? Now that’s a salad!

I received some great little yellow tomatoes in this week’s farm basket and their color just goes so great with the bacon and toasted bread. However, you can use any kind of tomatoes you like. I also added some spinach to this so I could feel slightly less guilty while eating it. I topped this salad with a sweet balsamic dressing which was just perfect. I’ve already eaten two helpings of this salad today – and it’s not even noon, oops! Oh well, I’m sure you’ll enjoy it as much as I am!

And to make things even better, it’s Fiesta Friday! Check it out and join the party!

Panzanella with Bacon and Sweet Balsamic Dressing
For the salad:
2 tablespoons salted butter
2 slices day old bread, cubed
3 pieces of crunchy bacon
1/2 cup tomatoes, chopped in half
1 cup spinach chopped into bite-sized pieces
2 green onions, chopped
1 tablespoon parsley, chopped
1/2 ball of mozzarella cheese, cubed

For the dressing:
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon pepper

1. Add the salted butter to a pan on low heat. When the butter melts, add the bread cubes to the pan and cook until lightly toasted, about 8-10 minutes.

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2. In a bowl combine the bacon, tomatoes, spinach, green onions, parsley and mozzarella. Add the bread when it’s toasted and toss to combine all of the ingredients.

3. To make the dressing whisk all the ingredients together. Pour the dressing over the salad, enjoy!

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