Food recipes
Asparagus and Caramelized Onion Tartlets
Directions: Preheat oven to 350F diploma. Line a heavy sheet pan with foil. Minimize each and every asparagus spear in 50% lengthwise and then into 1-inch ingredients. Position in a small bowl with garlic, 1 teaspoon...
Directions:
Preheat oven to 350F diploma. Line a heavy sheet pan with foil.
Minimize each and every asparagus spear in 50% lengthwise and then into 1-inch ingredients. Position in a small bowl with garlic, 1 teaspoon olive oil, 1/8 teaspoon salt and pepper, to taste. Throw to lightly coat.
Heat a large non-adhere skillet around medium warm. Move asparagus to the bowl to the skillet and sauté until it softens a bit and browns about the edges. Remove in opposition to warm and destination back again into bowl. Set aside.
In the identical skillet above medium heat, add a further teaspoon of oil and the onions. Throw to coat. add a tablespoon of water, 1/8 teaspoon salt and a sprinkle of sugar. Cook, stirring generally, for 5 minutes or till the onions get started to brown and turn out to be translucent. reduce heat to medium-reduced and carry on to cook a further 5 minutes, or until the onions are golden and caramelized. (If they are browning also out of the blue, change down the heat and add yet another splash of water.)
To collect tartlets: in about every shell, layer ½ teaspoon mozzarella cheese, then onions, asparagus areas and top with even more mozzarella and parmesan. Bake for 10 minutes or till the shells are crisp and the cheese is melted. Garnish with chives and serve right away.
==============
Ingredients:
8 thick asparagus spears, finishes trimmed
1 garlic clove, minced
2 teaspoon olive oil, separated
1/4 teaspoon kosher salt, separated
Freshly ground black pepper, to taste
1 medium yellow onion, halved and thinly sliced
Pinch granulated sugar
30 mini phyllo pastry shells (2 bins) I made use of <a href="http://www.athensfoods.com/athens-mini-fillo-shells/#.VvLQvxIrKqA">Athens</a>
2/3 cup shredded section-skim mozzarella cheese
3 tbsp shredded parmesan cheese (I applied Parmigiano Reggiano)
Chopped fresh chives, optional for garnish
Preheat oven to 350F diploma. Line a heavy sheet pan with foil.
Minimize each and every asparagus spear in 50% lengthwise and then into 1-inch ingredients. Position in a small bowl with garlic, 1 teaspoon olive oil, 1/8 teaspoon salt and pepper, to taste. Throw to lightly coat.
Heat a large non-adhere skillet around medium warm. Move asparagus to the bowl to the skillet and sauté until it softens a bit and browns about the edges. Remove in opposition to warm and destination back again into bowl. Set aside.
In the identical skillet above medium heat, add a further teaspoon of oil and the onions. Throw to coat. add a tablespoon of water, 1/8 teaspoon salt and a sprinkle of sugar. Cook, stirring generally, for 5 minutes or till the onions get started to brown and turn out to be translucent. reduce heat to medium-reduced and carry on to cook a further 5 minutes, or until the onions are golden and caramelized. (If they are browning also out of the blue, change down the heat and add yet another splash of water.)
To collect tartlets: in about every shell, layer ½ teaspoon mozzarella cheese, then onions, asparagus areas and top with even more mozzarella and parmesan. Bake for 10 minutes or till the shells are crisp and the cheese is melted. Garnish with chives and serve right away.
==============
Ingredients:
8 thick asparagus spears, finishes trimmed
1 garlic clove, minced
2 teaspoon olive oil, separated
1/4 teaspoon kosher salt, separated
Freshly ground black pepper, to taste
1 medium yellow onion, halved and thinly sliced
Pinch granulated sugar
30 mini phyllo pastry shells (2 bins) I made use of <a href="http://www.athensfoods.com/athens-mini-fillo-shells/#.VvLQvxIrKqA">Athens</a>
2/3 cup shredded section-skim mozzarella cheese
3 tbsp shredded parmesan cheese (I applied Parmigiano Reggiano)
Chopped fresh chives, optional for garnish