A couple years ago we spent a month near the beach in Tel Aviv. Most mornings we would walk down to a little cafe and have a version of this salad for breakfast. Yes, breakfast! Sometimes with an egg. So delicious and fresh in the morning. I added the feta for an extra flavor kick.
Enjoy!
Hello, cute Superbowl Party food! I’m going to make these little Hummus-Tomato Deviled Eggs for the big game on Sunday. It’s been unseasonably warm in Northern California (with a lot of early blooms!) and I’ve been sitting outside with these for lunch several times this past week… and I can’t get enough of them! Just mash together the yolks with hummus, mayonnaise, and (spicy) mustard until creamy and spoon the mixture into the egg whites. I top each with a half of a grape tomato (like cherry tomatoes, but oblong like a football!). Finish with a sprinkle of smoky paprika and (Maldon) sea salt. Enjoy!
This is The Forest Feast’s first Recipe Video! In just 2 minutes I take you through the steps of making a simple Caramelized Onion Tart. Broadcasting from the deck at our little cabin in the woods…. Happy cooking!
Caramelized Onion Tart (serves 4-6 as a main course)
3-4 medium onions (red, white, or both!)
1 T butter
1 T olive oil
6 eggs
1/3 c cream (milk or half-n-half works, too)
1 sheet of defrosted puff pastry
4 oz. creamy goat cheese (like chevre) at room temp.
2 t chopped fresh rosemary
salt & pepper to taste
Directions:
1.) Roll out the sheet of puff pastry until it fits into an approx 13x9-inch greased casserole dish or baking pan. Press the pastry into the pan, crimp the edges to form a crust.
2.) Slice 3 to 4 onions into thin circles. Sautee´ for about 30 minutes with butter, olive oil and a pinch of coarse salt in a large skillet over medium/low heat. Caramelize the onions- you’ll know they’re done when they become translucent and begin to get a bit golden.
3.) While onions are cooking, beat 6 eggs and 1/3 c cream with a fork in a bowl. Set aside.
4.) Spread the goat cheese all over the bottom of the puff pastry in the pan forming a base layer of the tart.
5.) When onions are done, spread them evenly over the goat cheese “base layer”. Then pour the egg mixture over the onions. Lastly, sprinkle the top with chopped rosemary, and salt and pepper, if you like.
6.) Bake at 350 degrees for about 30 minutes, or until the egg is set and the crust is golden.
Serve warm. (Lovely with a side salad for brunch or lunch!)
Corn tortilla quesadillas filled with mashed roasted butternut squash, Manchego cheese and fresh thyme! I recently made a big batch of these for a party and they were great. They’d be perfect for a Superbowl party because you can make them ahead and keep them warm in the oven- just slice before serving.
For more photos and recipe details click over to my post today on Better Homes & Gardens’ blog, Delish Dish.
I was recently commissioned to create this custom quote and recipe illustration and it was such a fun project! The quote is by author Nick Harkaway from his book The Gone-Away World. It reads:
“I need bruschetta (that’s “broo-SKET-uh,” not “brushetter,” a slender piece of ciabatta toasted and brushed with garlic and oil and covered in fresh tomato and basil– the chunks inevitably fall off the bread and the olive oil runs over your lips and down your chin. The whole thing is delicious, deeply physical and delightfully undignified, and a woman who can eat a real bruschetta is a woman you can love and who can love you. Someone who pushes the thing away because it’s messy is never going to cackle at you toothlessly across the living room of your retirement cottage or drag you back from your sixth heart attack by sheer furious affection. Never happen. You need a woman who isn’t afraid of a faceful of olive oil for that)”.
Basic bruschetta is simply a salsa of diced tomatoes, minced garlic, basil and olive oil. Spoon onto toasted baguette slices and sprinkle with salt. If you want to mix things up a little, try my recipe for Watermelon Bruschetta.
Bon Appetit!
