Balsamic Caramelized Onion and Goat Cheese Crostini

There is something special about caramelized onions. Its not that its expensive and it doesn't take a special pan or knife or anything really.... just time and attention. Its dishes like these that truly show off your cooking skills - its easy to make $40 a pound prosciutto taste good but how does the $0.99/lb onion fare.  I have to admit that this idea was totally ripped off from a friend... she served it at her Christmas party this year and I have been thinking of it ever since! She served brie with her crostini and that was a perfect pairing as well.

This is a simple and low cost appetizer that can either be assembled or just put out for guests to serve themselves. The most expensive part of the whole dish was the splash of aged balsamic I used to deglaze the pan at the end of the cooking. If you don't have the time (or inclination) to make the crostini yourself you can always get pre-made rounds at most stores - the store near me even sells them pre-seasoned which is even easier.

Follow the link for the directions

Eggs Benedict vs Bacon, Egg and Cheese.... why choose when you can have both?

The ultimate brunch food is Eggs Benedict....soft, gooey soft boiled eggs with a creamy, rich Hollandaise Sauce. This is the perfect mix of decadence and simplicity. Poached eggs can sometimes be difficult to make at home but they don't need to be! If you add just a splash of white vinegar to the water when poaching the eggs they come out perfect every time - no need for crazy stirring or special containers. This time I skipped the lux Hollandaise sauce and stuck to a simple preparation that was just as satisfying (while saving quite a few calories).

This Poached Egg is served on top of a toasted round of wheat bread with some pepper jack cheese, slices of thick cut bacon and a perfectly cooked egg.... with a yolk ready that is ready to spill out with just the lightest touch of your fork! Just a simple sprinkle of salt and pepper tops it off for the perfect breakfast treat in only 5 minutes.

Another Challah! The Annual Baking

So every year around this time, I bake a round Challah for my boyfriends parents and for my own celebration.  We love celebrating all holidays so we have an annual Rosh Hashanah party and after three years of baking challah I finally feel like I have got it down. Every year I always end up with a very sticky dough that is closer to batter and I have to add more flour this year I measured it so I can change the recipe! I have decided that I need closer to 6.5- 7 total cups of flour using about 5.5-6 in the first mix and then adding about the final one during the final kneading.

I made two recipes of the dough which will yield you two large rounds and 1 loaf or you can also make 4 loafs if you desire. On Rosh Hashanah, you traditionally would make the circular loaf and I just happen to think that they are prettier so I made both that way! This recipe would not be appropriate for someone who keeps kosher as it uses both milk and butter which can not be consumed with meat - traditional recipes would use oil in its place.

5/23/10 - Tomato Basil Open Faced Grilled Cheese

The best ingredients make the best meals..... this advice is true no matter what you might be cooking. And I think it might be even more applicable when you are cooking some thing simple since each ingredient makes a big impression. It seems that all my posts recently are revolving around the Greenmarket in Union Square and I have to admit, the first sites of spring have me a bit giddy! There is something about walking around among like minded foodies knowing that everyone is in search of the perfect tomato or cheese to make thier dinner just right...unlike the super market where I often find myself tsk-tsk'ing (I know I shouldn't judge!) behind a cart filled to the brim with processed foods, sodas, cookies etc. As some one who doesn't have children, I know that I can't even begin to understand the time (and energy and money) needed to raise a family, but sometimes I wonder just how convenient some of these pre-package foods are? Do they really save time or is it just the marketing telling us that we don't have time and we deserve a treat/ time off/ to relax etc? I mean this delicious fresh meal only took me about 10 min tops to make and only about 1 min to clean up!