Caramelized Onion and Jarlsberg Cheese Puff Pastry Squares

Well, it is not a Pissaladière, not exactly a Quiche, I would say it's more of a savory tart.
And very good for a lighter meal (not lighter in calories though!)  It's one of those dishes you can make when the cupboards are practically bare.
If you make it, please note that your proportions of ingredients  will vary, depending upon the dimensions of your pan.  I was going for a rather thin layer of filling, so I chose the shallow tart pan. Here's a brief description of how I put it together:
I placed a sheet of puff pastry in the square tart pan, docked it on the bottom only, and baked blind, until a little over half way done. Then I removed it from the oven and allowed it to cool slightly on a cooling rack.
Meanwhile, I sliced an onion thinly, and caramelized them in a skillet in a little butter and olive oil, cooking slowly so the sugars in the onions turned a beautiful golden brown and the onions were very tender.
Next I "painted" the partially baked crust with a thin layer of Dijon mustard and distributed the onions evenly over the  mustard coated crust, then sprinkled a few fresh thyme leaves,  and a couple of grinds of freshly ground black pepper over.   I added a generous amount of grated Jarlsberg cheese (from Norway), or a Swiss-type cheese over the onions and thyme.
To make the custard, I whisked a couple of eggs with a little half & half  (you can use cream or whole milk)  and carefully poured it over the cheese until it almost reached the top edge of the partially baked pastry crust. The filling will puff up while it bakes, so it's better to  under-fill than over-fill.


I baked it off in a 350ºF preheated oven (center rack) until the cheese was melted and beginning to brown, and the custard filling was just set.
Allow to cool slightly, then cut with a sharp knife, serve up and enjoy while still warm.


Served with a salad of greens and a good vinaigrette, it makes a fine, simple little meal and is budget friendly, too. You can also cut into smaller portions to serve as appetizers.

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Thanks for coming by today friends, please leave me a comment if you have a mind to ~ I really enjoy reading what you have to share.



I'm linking to Foodie Friday. (click)
Happy Thursday, everybody! 
xo~mari

Brazilian-Style Collard Greens

Perhaps you've eaten Collard Greens all your life?
Or maybe, like me, you can count the number of times - that you've eaten them on one hand.
In my family we always had Swiss Chard, because my grandfather and my father grew it in their vegetable gardens ~ other times my mother would  prepare spinach for us, but not collard greens.



Prior to finding this recipe, the only way I had seen collards prepared they were way overcooked, a washed-out gray-green, limp mass. And not the most healthy. So I was really pleased to have found this recipe which retains more of the vitamins, and it is lower in fat.
Because the leaves are sliced into thin strips, then are sauteed with lots of garlic in olive oil,  a little butter and salt for just a couple of minutes, they retain their deep green color and cooked quickly,  there is a pleasant 'chew' to the texture.
You can also add bacon if you like ~ I cook the bacon separately and offer it on the side, along with a little rice vinegar if anyone wants to add some. Balsamic, Red Wine vinegar or a squeeze of lemon would also be good. I offer a small shaker of red pepper flakes for those who like to add a little spicy kick.



In Brazil collard greens prepared this way (probably minus the vinegar) are traditionally served with Brazil's national dish Feijoada, but they go well with almost any meal.
If you would like a printable copy of this recipe, please hop on over to my recipe blog!

I love to read your comments, so thank you for taking the time!
Have a wonderful weekend, friends.

Cucumber Shooters

You know that saying ~  "Cool as a cucumber" ?
Well, it's been so blasted HOT here for the past couple of days, these are about all I felt like eating for dinner.


I'm sure you can see how easy they are to make ~
Peel (if desired) an English/Hot house cucumber; try to select a straight one, and one that is of even circumference if possible. Cut cross-way into 1-1/2 to 2-inch sections. Use a melon ball tool to scoop out a cavity, creating a cup to hold the filling.


You can fill them with anything you like: 
Pico de Gallo ~ Salsa Cruda Gazpacho (spiked, or not) Chicken, Shrimp or Tuna Salad Your favorite dip, or spread, etc.

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Happy Independence Day to all who celebrate!

Caponata

Caponata is an Italian dish, quite similar to French Ratatouille; cubed or diced eggplant, onion, celery, garlic, bell pepper, tomatoes, etc. Caponata usually contains green olives, and since I like capers I add some, plus some toasted pine nuts, and if I have zucchini on hand, I dice it and add it as well.


The ingredients, except the olives, capers and pine nuts can be sauteed in olive oil until tender, or do as I do and place the ingredients in a shallow baking pan, toss with a little olive oil and roast in a 375º to 400º  preheated oven, stirring occasionally. I usually don't add the tomatoes until the other veggies are almost tender, then continue roasting until the ingredients are very tender and nearly all the liquid has evaporated. Cool and serve at room temperature.  (May be covered and refrigerated to serve later.)  It will keep for up to a week in the refrigerator.


It's very good served as a topping on bruschetta, crackers, tucked into an omelet, as a spread added to a grilled cheese or other favorite sandwich. It's also good as a topping on cheese pizza, either before the pizza goes into the oven or after, as well as a condiment to serve along with simply prepared chicken or fish.


If you've never made this, once you do, I'm sure you'll see how easy it is. And you can adjust the ingredients to suit your own taste. Occasionally I'll add tiny, quartered artichoke hearts, black olives instead of green, whatever sounds good will usually work.
I loosely follow this recipe, if there is a vegetable listed that you don't care for (or don't have on hand),  feel free to omit it.


 I don't like quite as much sugar in mine so I reduce it by at least half. I suggest starting with a smaller amount, then add more if you like it sweeter. 
If you make this version I hope you enjoy!
xo ~m.
Note:  The recipe for Amaretti Cookies is now up over on my recipe blog. Click here.
Linking to Foodie Friday @ Rattlebridge Farm. Please come see the lovely things that are going on there!

Hello . . . May I have a moment of your time, please?

As you may know, as of July 1st Google Reader will no longer be available.
Meaning that if you subscribe to Once Upon a Plate via RSS feed, and view it in Google reader, you  will no longer see my updates (or any of your other favorite blogs.)
To continue to get my RSS feed updates, sign up for BlogLovin'  or Feedly as an alternative feed reader. They are both easy and free.
I'll miss you otherwise!
Thank you everyone.
~Mari xo
P.S. The sandwich buns have nothing to do with this post . . . except I got them yesterday at the  Farmer's Market, because we're having burgers from the grill for dinner tonight. :o)
They are whole wheat, baked locally ~ and I didn't feel like baking in this HEAT.

Have a great remainder of your weekend, friends!

"The Circle of Kindness" by Jana Kolpen & Mary Tiegreen

Hello! 
Welcome in once again as The Novel Bakers play with the third book in Jana Kolpen's and Mary Tiegreen's Trilogy; "The Circle of Kindness".




Whew ~ Please excuse me as I'm late to the party  (computer got cranky...)
Here we go! 

We find that our main character Mlle. J. has been invited from The Villa della Luna in Italy, to Ireland:
This could well be my favorite of the three books. :)

The story is enchanting ~ the other Novel Bakers are such wonderful story tellers, so if you have visited them, I'm sure you've gotten the gist of The Circle of Kindness. 
I love the story and the message of the book, however, I got side-tracked by the food, as well. (what's new??) *grin*
Lots of bits of wisdom in this sweet little book . . .

"Through her experiences she had come to understand  the power we hold in our hands and in our hearts."




We learn that Mlle. J is invited to stay with Shannon,  in her little thatched-roof cottage, framed with roses.



"It was here in this land of many greens that Mademoiselle J. would find the generosity of spirit and compassion that turns the world."

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The first morning Mlle. awoke to Shannon baking bread.
Shannon teaches Mlle. J.  how to bake delicious, bread . . . all the while promoting kindness, compassion and friendship . . .

So I made some, too . . .


It's not a yeast bread, it's a soda bread ~  goes together very quickly and it's delicious! If you don't have the book, here is another excellent recipe for brown bread.



I ground red wheat berries very coarsely, the texture was perfect.
(If you don't have a grinder you can probably find coarse-ground at your healthy food store.) 

After some good tea and bread, a little later we're off for an outing into town . . .
One of the stops? To visit a shop ~






 And also "The Inn Between" !



Called the "Inn Between", because it is located between the barber shop and the bakery (and it holds very odd hours.)




Fascinated by the names of the item menu, I had to make a few!



The first one:



Bubble and Squeak Cakes . . .




Traditionally made with mashed potatoes, mixed with some kind of leftovers; cabbage, carrots, Brussels sprouts, etc. And made into one large cake, then shallow  fried until crispy and brown.





No recipe in the book for this one, so I followed Gordon Ramsay's version, with Brussels sprouts.
Very good! Thumbs up at our house.



Such an adorable format!




The next item from the menu that I made was Irish Toasties.   


There are many, many versions of Toasties, limited only by your imagination. Basically it's a toasted/baked cheese sandwich, with other things . . .

Again, no recipe in the book ~ but I followed this one,  and used the Brown Bread I had made earlier.
It is very good, especially if you like the sweet and savory flavor play.  You build it on a good, sturdy brown or multi-grain bread, toasted. Smear with Fig jam, then pile a mixture of grated white cheddar cheese (mixed with, minced shallots, whole grain mustard, and beaten egg.)
Another really good recipe.
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Teatime!!

I made Mrs. Monahan's RaggaMuffins.

No recipe in the book, but used this one, for Maple Sugar RaggaMuffins, I added some cinnamon to the filling.  (You could substitute brown sugar for the Maple Sugar.) Some like to ice them with Maple icing, but we thought they were sweet enough. 




The texture is similar to a biscuit, rather than traditional cinnamon roll.  Again, because no yeast is involved, they go together quickly and are really good with a cup of tea or coffee.

I would make them again, but would increase the amount of cinnamon to maybe 1 to 1-1/2 teaspoons.
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Happy messages, and words of wisdom about kindness are sprinkled throughout the book:




And the good changes that even the smallest kind gesture can make.



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Ice cream really doesn't have anything to do with the book ~ but it is an act of kindness to share some, yes?


This is real, honest to goodness homemade Mint ice cream, no artificial colors.
I used David Lebovitz's recipe ~ you steep the fresh mint leaves in warm milk, cool, then combine with the egg custard mixture and chill before freezing.
His recipe goes a step further and he adds chocolate to make Mint Chip ice cream. mmmmm.




It goes really well with a little slice of Shortbread,  made with Irish butter, of course. ;-)



(My violets didn't produce many blossoms this year so I made sugared violas instead, the color is not as vibrant, but they are deliciously in mild flavor.)







If you grow mint, you know how out of control it  can become unless you contain it. 
This recipe is a great way to use up quite a bit of mint. The flavor doesn't scream mint, it is more delicate.  You could add a little pure mint extract and food color if you want it to taste and look more like the commercial product.

Thank you for stopping by today friends! I love when you leave me comments, I  cherish each one. 


I'll close with this lovely and touching sentiment from "Circle of Kindness" . . .




I'll have the recipe for the gluten-free/fat-free Amaretti cookies (from Wednesday's post) over on my recipe blog a little later today.

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Please stop by to see the magical goodness my Novel Baker friends have in store for you!

--  Home is Where the Boat Is
--  A Quiet Life
--  Rattlebridge Farm

Have a good weekend everyone,  and spread the kindness.  xoxo