Tomato and Caramelized Onion Tart

Tomato and Caramelized Onion Tart
Yields 2
Tart Shell
  1. 12 T. butter, cold
  2. 2 cups all-purpose flour
  3. ½ t. salt
  4. ¼ t. baking powder
  5. 4 ½ oz. cream cheese, cold
  6. 2 T. ice water
  7. 1 T. cider vinegar
  1. 2 T. oil
  2. 2 T. butter
  3. 1 t. salt
  4. 3 sweet onions
  5. 1 t. thyme
  6. Mixed cherry tomatoes
  7. 1 cup mozzarella cheese
  8. 1 cup Manchego cheese
  1. Cut butter into cubes, wrap in saran wrap and freeze for 30 minutes.
  2. Place flour, salt, and baking powder in a gallon plastic bag and freeze for 30 minutes.
  3. In a food processor, blend the flour mixture for a minute.
  4. Cut the cream cheese into 3 or 4 pieces and add the flour mixture. Process for a minute or so until the mixture resembles coarse meal. Add frozen butter cubes and pulse until butter is the size of peas. Add the water and vinegar and pulse another 10-12 times.
  5. Spoon the crumbly mixture into 2 Ziploc bags. Knead mixture until it holds together.
  6. Wrap with saran, flatten into a rectangle and refrigerate for 45 minutes.
  7. In a large nonstick sauté pan, add the oil, butter, salt, onions and thyme over medium high heat. Stir often for 10 minutes. If onions begin to brown at all, turn temperature down. After 10 minutes, drop temperature to low and continue sautéing for 20 more minutes until tender.
  8. Roll out dough and press into tart shells. Prick with a fork, 8 times. Freeze for 20 minutes.
  9. Bake empty shells for 15 minutes.
  10. Add ½ the cheese to each tart shell; top with ½ the onions, then half of the tomatoes.
  11. Cover the crust edges with foil and bake for about 15-20 minutes. Let rest for 10 minutes prior to slicing.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Summer Panzanella Salad with Beans, Corn, Beets, Burrata and Croutons

Summer Panzanella Salad with Beans, Corn, Beets, Burrata and Croutons
  1. Candy beets
  2. ½ cup basil leaves
  3. ¼ cup oil
  4. ½ t. salt
  5. Velour purple beans, trim one end
  6. Mirai Bi Color sweet corn, shucked
  7. ¼ cup oil
  8. 4 slices of country bread, hand torn
  9. Burrata or fresh mozzarella
  10. 8 oz. Arugula
  1. Heat oven to 400.
  2. Trim ends of beets and lay on a piece of foil (no more than 4 beets per packet). Drizzle a little oil on beets and season with salt and pepper. Wrap package tightly and place on a parchment lined sheet tray. Roast for 20 – 60 minutes depending on size of beets. Beets should be fork tender. When cool enough to handle, remove skin and slice into ¼” slices. (Optional to wear gloves.)
  3. Bring a large pot of water to boil and add 1 T salt.
  4. Prepare an ice bath in a medium bowl. Place basil leaves into a mesh strainer and dunk into boiling water for 10 seconds. Immediately plunge into ice bath for 10 minutes. Wring out all water from basil by squeezing it.
  5. Put basil into Vitamix with ¼ c. oil and ¼ t. salt. Blend until smooth. Either use puree as is on the salad or strain oil and just use the oil on the salad. If straining, reserve the basil pulp for another use.
  6. In a large sauté pan, heat ¼ cup oil over medium heat, add croutons and stir to thoroughly coat with oil. Season with salt and pepper and continue sautéing about 5 minutes, stirring occasionally until crisp on the outside, tender in the middle.
  7. Drop sweet corn into boiling water for 3 minutes. Remove corn from water with tongs and cut off core when cool enough to handle. Season with salt and pepper.
  8. Drop beans into boiling water for 2 minutes, remove and strain. Season.
  9. When ready to eat, squeeze lemon on arugula and season with salt and pepper. Lay on bottom of platter. Artfully arrange beans, corn, beets and cheese on top of arugula.
  10. Drizzle with basil oil, sprinkle with croutons and eat!
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Roasted Radishes – Who Knew? by Teri Hiben

The next time you’re at the farmer’s market, don’t skip by the beautiful red radishes or the kohlrabi.  Both of these vegetables with strong flavors can be eaten raw or roasted which yields a delicious, mild and mellow flavor.  Recently I roasted both of these after they arrived in my CSA box. Here’s one idea to prepare each of these: 

Cut the radishes in half and rub with olive oil.  Place cut side down on a baking sheet.  Sprinkle with a bit of salt.  Roast at 400 degrees for 10-15 mins.  After you plate them, squeeze a little lemon on top and sprinkle with a few of the green leaves from the radishes that you have minced. 

Cut the kohlrabi in 1/4” thick sticks and rub them with olive oil and sprinkle with salt.  Roast these also at 400 degrees for 10-15 mins.  When they come out of the oven, immediately sprinkle with a bit of parmesan.