Onion-Berry Gorgonzola Hats

1 med white onion, sliced into 3 or 4 thick slices
3 T butter
1/2 cup Trader Joe's Marionberry Blueberry Fruit Sauce
gorgonzola cheese
asparagus spears
Trader Joe's grapeseed oil

Melt butter on medium heat in small saucepan. Add onion slices and sautee on medium low heat for 12-15 mins til carmelized. During the sautee, spoon fruit sauce on top of onion slices and allow fruit sauce to cook into onion. sautee asparagus in trader joe's grapeseed oil on medium high heat until tips are crispy and stems are softened. Whilst things sautee, slice gorgonzola into 2x2 squares and place on top of fruit sauce. reduce heat and when cheese is slightly melted transfer pan to 350 degree oven for 7 minutes to finish melting cheese. top with whatever you like, fresh ground pepper and pair with your favorite Trader's Joe's beer. this dish is most definitely better with beer.

We thought next time we would spread a bit of stone ground mustard on the top of the onion before adding fruit sauce, to give it extra zing.


Love this recipe? Contact me at phennings@sbcglobal.net.

 

Bon Appetit from my family's heart, to yours.

 

Cheesy Popovers (not my recipe - in my modified recipe I added julienned zucchini and grated cheddar)

Recipes
1966: Maida Heatter’s Preheated Oven Popovers

This recipe ran in The Times with an article by Craig Claiborne.

Unsalted butter, for greasing the molds

6 large eggs
2 cups milk
6 tablespoons melted butter
2 cups sifted flour
1 teaspoon salt.
1. Preheat the oven to 375 degrees. Generously grease 10 4-ounce heatproof pottery custard cups (or a muffin or popover pan) with butter. Arrange the cups (or muffin or popover pan) on a baking sheet.

2. Beat the eggs lightly, then add the milk and melted butter and stir to combine. Gradually stir in the flour and salt. Beat just until the mixture is smooth. Do not overbeat. If the mixture is not smooth, strain it.

3. Pour the mixture into a pitcher and then pour into the custard cups. Fill the cups almost to the top.

4. Bake for 50 minutes. Do not open the oven door during baking.

5. After 50 minutes, remove the popovers from the oven, cut several slits in the top of each and return to the oven for 5 to 10 minutes. Immediately remove the popovers from the cups. Makes 10 popovers.

Portabello Parmesan
Cheap and easy and less $6. Serves 2.
Remove stems from two large portabellos. Wash both well; trim and dice stem. Place cap smooth side down, and drizzle with a olive oil. Place uncovered in 350-degree oven 15 minutes. Whilst it's baking, melt 2Tbs butter w/ 2Tbs light oil then add and stir-fry the following vegetables - 2 cups julienned cabbage, 1/2 cup julienned carrot, 1/3 thinly sliced onion and diced portabello stem. Add chili flakes if you like it hot. Reduce til soft. Add 1/4 cup dry white wine and 2tsp soy sauce to veggies, reduce heat and simmer 5 minutes. Whilst the veggies are simmering, sprinkle 1/2 cup grated fresh parmesan on hot mushroom caps and return to oven five more minutes. When cheese is melted, top with another 1/2 cup dry parmesan, then broil 4 minutes at 425. On each plate, draw little twirly spikes of some sweet-spicy kind of sauce on the plates (for example we have this nice jalapeno chutney we got at Trader Joe's). Plate up by making a little bed with the shredded veggies, then top each with a hot crispy cheesy rich portabello cap. Yowm.