Tag Archives: onions

Rice, Lentils, and Caramelized Onions with Spiced Yogurt

lentils and yogurt

lentils

People often ask me what I make for lunches, and I have to be honest; I will make one meal on Sunday night and eat it everyday for lunch the entire week, provided that it’s adequately delicious.

Even better is when the meal gets better over the course of the week, like this one. The longer the flavors mingle, the more comforting this dish becomes. (For the record, it’s actually called mujaddara.)

Even even better is when that meal maintains some semblance of “healthy.” Granted, I doubled the yogurt sauce recipe, but I also added carrots and celery because I’m aware that some of you have New Year’s resolutions that you’re interested in keeping, and my cupcakes are no help. I wanted to redeem myself this week.

Speaking of New Year’s resolutions — what meals are you looking to make more of in 2013? I’d love some new post inspiration.

Note: This recipe can easily be made vegan by substituting the butter for more olive oil, and using a vegan yogurt. (My real vegan roommate suggests the coconut alternative as the almond was too sweet.)

Recipe from Food 52. I added carrots and celery.

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Apple Onion Cheese Tart

I am not private in my opinion of comfort foods. This blog, if nothing else, serves as a testament of my devotion to all things warm and buttery. Living so far from home necessitates cooking with an excess of butter from time to time. Is a flaky tart an acceptable replacement for my brother’s bear hugs or my sister’s permeating laugh? Well, no. But it makes a decent consolation prize.

Being a resident of New York City is taxing in all the ways you’ve heard (including, quite literally, taxes). There is no loneliness quite so profound as the one experienced while surrounded by a sea of strangers. Cures are difficult to come by. When home is a few bites away, sometimes that’s enough. In any case, it has to be.

This recipe comes from Alice Waters’ The Art of Simple Food, which is my go-to resource for fresh and, obviously, simple food. Alice actually has the onion tart and the apple tart listed as two different recipes, but the two foods seemed like such a complementary pair. The dough recipe required no modification. It actually bubbles butter. Now that, my friends, is enough.

Tart Dough:
Makes 2 12-inch tarts
2 cups flour
1/2 teaspoon salt
12 tablespoons cold butter, cubed
1/2 cup ice-cold water

1) Cut the butter into the flour with your fingers or with a stand mixer. Pour in the water slowly, until the dough begins to clump. (Mix for 30 seconds or less if using a mixer.)
2) Divide the dough in two and create two balls of dough. Wrap with plastic and compress into disks. Refrigerate for 1 hour.

Tart Filling:
Note: This recipe makes enough to fill one tart. Double the recipe if you want two!
2 tablespoons olive oil
4 medium onions, peeled and sliced
1 pound Granny Smith apples, peeled, cored and sliced
1/2 cup cheddar or goat cheese

1) Heat the olive oil in a shallow pan on medium-low heat. Add the onions and stir occasionally, cooking for 20 to 30 minutes until onions are brown and soft. Let cool.
2) Preheat the oven to 375 degrees. Remove one of the tart dough sections from the fridge and roll into a circle with a rolling pin until the dough is about 12 inches in diameter. Place on a cookie sheet lined with parchment paper or a Silpat and refrigerate for 10 minutes.
3) Spread cheese over the chilled tart, leaving a border of 1 and 1/2 inches. Starting at the outside, layer the apples slightly over one another and work toward the center. Apple slices in the center should be layered about 1 inch thick.
4) Sprinkle the apples with the cooked onions. Fold the border over the apples and onions to make a crust.
5) Mix the egg and milk or water together and brush gently over the crust. Place the tart on the lower rack in the oven and cook for 45 to 55 minutes until the crust is golden brown.

Butternut Squash Tart with Caramelized Onions


I’ve officially lived in New York City for one month.

I want to say that I’ve been putting my beautiful black-counter-topped, white-subway-tiled kitchen with cherry cabinets and gas stove to good use on a regular basis, but shoot, kids. I live in New York City. Do you even know how much food exists here? I experience moments of overwhelming anxiety whenever I consider how many restaurants I have to eat at while my metabolism still allows for reckless eating. It’s a rough life.

Also, I’m in love with Brooklyn. In love. I see no reason to leave on the weekends when there are flea markets and food markets and farmers markets to be visited and general exploring to be done.

But, every Sunday, I make lunch for the week. This was last week’s lunch. Sometimes I even paired it with salad.

Butternut Squash Tart with Caramelized Onions:
Makes one 9-inch tart
Tart Crust
1 1/2 cups all purpose flour
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons chilled solid vegetable shortening, cut into 1/2-inch cubes
4 tablespoons ice water

Tart Filling
olive oil
1 small butternut squash
1 red onion, sliced
1 tablespoon balsamic vinegar
2 eggs
3 tablespoons sour cream
3 tablespoons heavy cream
4 ounces goat cheese
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper

For crust:
1) Blend flour and salt in processor. Using on/off turns, cut in butter and shortening until pea-size pieces form. With the machine running, add enough ice water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 1 hour. Soften dough slightly before rolling dough out.
2) Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan. Trim dough overhang to 1 inch. Fold overhang in; press to form double-thick sides. Pierce bottom of dough all over with fork. Refrigerate 1 hour.
3) Preheat oven to 400 degrees. Bake crust until golden, piercing with fork if bubbles form, about 20 minutes. Cool 5 minutes. Reduce oven temperature to 375 degrees.

For filling:
1) While the tart crust is being refrigerated in the tart pan, slice squash in half and place on cookie sheet. Drizzle with olive oil, sprinkle with salt, and roast for 40 minutes or until squash is soft.
2) Heat a pan on the stove over medium heat with a few tablespoons of olive oil. Cook onions for a few minutes to soften, then add balsamic vinegar. Cook for 20 minutes.
3) Beat together eggs, sour cream, heavy cream, goat cheese, cayenne pepper and ground pepper. After the squash cools, remove it from the skin and combine with egg mixture.
4) Pour the filling into the tart and sprinkle with caramelized onions. Bake for 20 to 25 minutes at 375 degrees.

Italian Steak Sandwiches

It’s impossible not to be inspired here, really. I could wax poetic about Italy all day, but I think it’s best to write this post channeling the same simplicity that I have noticed in the food here. Fresh and, often, sublime, yes. But also simple.

Since we’re talking inspiration, this picture depicts my view during lunch today (and every day):

Ha! Totally kidding. My back is actually facing the Mediterranean Sea where I sit at our table, so actually my view looks more like this:

Yes, life is good. And so is this sandwich. And its name is derived from the place it was born, and nothing more. I hope I don’t offend any Italians out there with a culturally inaccurate sandwich.

And for those of you who have been to Italy before, I have to ask: Where are the best places to go in Florence and Rome? And by “go,” I mean “eat.” Obviously.

Italian Steak Sandwiches:
Serves 4
2 medium-sized cuts of flank steak
Olive oil
Salt & pepper
2 medium sweet onions, cut in 1/2-inch strips
2 medium red peppers, cut in 1/2-inch strips
1 tablespoon balsamic vinegar
1 large loaf of bread (I used ciabatta, but I’ll opt for a less dense bread next time)
1 large mozzarella ball, sliced
A few sprigs of basil
Pesto or your favorite sandwich spread

1) Season steak on both sides with salt and pepper while heating a large pan with 1 tablespoon of olive oil over medium heat. When the pan is hot, add steak. Cook for about 4 minutes on each side. Set steak aside on a cutting board.
2) Add another tablespoon of olive oil to the pan, then add onions and peppers. Cook for 2 minutes, then add balsamic vinegar. Reduce heat to medium-low and cook for about 20 minutes, stirring occasionally.
3) Cut steak into strips. Slice bread into four sections, then cut each section in half again to make the sandwich. Add steak strips to the base of each sandwich, then layer with onion and pepper mixture, mozzarella, and basil. Spread pesto or other sandwich spread on the top half of the sandwich. Serve warm (I heated ours up on a pan with another pan on top, panini-style) or cold.