Sautéed Green Beans With Mushrooms and Caramelized Cipollini Onions

Ingredients

serves Serves 6 to 8, active time 1 hour, total time 1 hour 15 minutes

• 4 tablespoons unsalted butter, divided
• 1 pound cipollini onions, trimmed and peeled
• Kosher salt and freshly ground black pepper
• 2 pounds green beans, trimmed
• 2 tablespoons canola or vegetable oil
• 1 pound button mushrooms, washed, trimmed, and cut into quarters
• 1 medium shallot, finely chopped
• 4 medium cloves garlic, minced (about 4 teaspoons)
• 1 teaspoon picked fresh thyme leaves
• 1 teaspoon soy sauce
• 1 teaspoon juice from 1 lemon

Procedures

1. Melt 3 tablespoons butter in a large non-stick or cast iron skillet over medium heat. Add cipollini onions, season well with salt and pepper, reduce heat to low, and cook, turning occasionally, until onions are a deep, caramel brown, about 45 minutes total.
   
2. Meanwhile, bring a large pot of salted water to a boil. Add beans and cook until tender-crisp, about 3 minutes. Drain and run under cool running water until at cold. Set aside.
   
3. Heat oil in a large saucepan over high heat until lightly smoking. Add mushrooms and cook, stirring occasionally, until they've released all their liquid and are browned, about 10 minutes total, reducing heat if oil starts to smoke excessively. Season to taste with salt and pepper. Add shallots, garlic, thyme, and remaining tablespoon butter and cook, stirring, until fragrant, about 30 seconds. Add soy sauce and toss to combine.
   
4. Add green beans, onions, and lemon juice to mushrooms and toss to reheat and combine. Serve immediately.

Caramelized Vidalia Onion Mashed Potatoes

Slowly caramelized onions lend a touch of sweetness (and plenty of interest) to creamy mashed potatoes.

Note: You may prepare the potatoes up to two days in advance. Store them in the refrigerator and microwave them, covered, for about 8 minutes before serving. If they seem a little dry, add additional milk in 1/4 cup increments.

Special equipment: Potato masher

Ingredients

serves Serves 4 to 6, active time 20 minutes, total time 40 minutes

• 2 1/2 pounds Yukon gold potatoes, peeled and cut into large, even chunks
• Kosher salt
• 7 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 2 large Vidalia onions, thinly sliced (about 4 cups)
• 1/4 teaspoon sugar
• Freshly ground black pepper
• 1 cup whole milk
• 1/2 cup sour cream
• 4 ounces cream cheese

Procedures

1. Cover potatoes with salted water in a large pot. Bring to a boil over medium-high heat. Simmer uncovered until tender, 15 to 20 minutes.
   
2. Meanwhile heat 2 tablespoons butter and olive oil in a large sauté pan over low heat until melted. Add onions, cover, and cook, stirring periodically until soft and translucent, about 15 minutes. Remove cover, add sugar, season with salt and pepper and stir. Raise meat to medium-high and allow to caramelize, stirring often and adding water a tablespoon at a time if onions begin to burn, about 15 minutes longer
   
3. When potatoes are done cooking, drain in a colander and return to pan. Add remaining 5 tablespoons butter, milk, sour cream and cream cheese. Mash potatoes by hand using a potato masher, leaving some texture. Season to taste with salt and pepper.
   
4. Fold in onions. Taste and adjust seasonings, if needed. Serve immediately, or store in the refrigerator for up to two days and reheat in a covered heavy dish in the oven or on the stovetop over low heat, stirring frequently.

Fresh Tomato and Caramelized Onion Jam

Ingredients

serves Makes about 1 cup, active time 30 minutes, total time 2 hours

• 3/4 pounds yellow onions (about 2 medium), finely sliced
• 1 tablespoon butter
• 1 1/2 pounds roma tomatoes (about 6 medium), peeled, cored, seeded, and finely chopped
• 1/2 cup white sugar
• 1/4 cup light brown sugar
• 2 tablespoons juice from 1 lemon
• 2 tablespoon apple cider vinegar
• 1 teaspoon kosher salt
• 1/2 teaspoon red pepper flakes

Procedures

1. Melt butter in a large heavy-bottomed stainless steel or enameled cast iron saucepan over high heat. Add onions and cook, stirring frequently, until bottom of saucepan is glazed in a pale brown fond, about 5 minutes. Add 2 tablespoons water and scrape up fond with wooden spoon. Continue to cook, stirring frequently, until fond has built up again, about 2 minutes longer. Add 2 more tablespoons water and scrape up browned bits. Repeat cooking, adding water, and scraping until onions are completely softened and a deep, dark brown, about 15 minutes total.
   
2. Add tomatoes, white sugar, brown sugar, lemon juice, vinegar, salt, and red pepper flakes in with the onions; stir to combine. Bring mixture to a boil, then reduce heat and simmer, stirring occasionally, until tomatoes have broken down and jam has thickened and developed a jammy consistency, 1 to 1 1/2 hours. Remove from heat. Transfer jam to a an airtight container and store in refrigerator for up to two weeks, or ladle into sterilized jars and process in a hot water bath for 10 minutes to seal for self storage.

Orecchiette with Caramelized Turnips, Tuscan Kale, and Cracked Pepper

Ingredients

serves Serves 4, active time 30 minutes, total time 30 minutes

• Salt
• 1 pound orecchiette
• 1/4 cup canola oil
• 2 medium turnips, peeled and cut into 1/4-inch dice
• 1 pound Tuscan kale, stems and center ribs removed, roughly chopped
• 2 garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• Freshly cracked black pepper
• 8 tablespoons (4 ounces) unsalted butter
• 2/3 cup grated Parmigiano-Reggiano cheese, plus extra for garnish

Procedures

1. Bring 6 quarts salted water to a boil in a large pot over medium-high heat. Add the pasta and cook until al dente, about 8 minutes. Drain the pasta, reserving 3/4 cup of the pasta water. Set aside.
   
2. Meanwhile, heat the oil in a large saucepan over medium-high heat until hot but not smoking. Add the turnips and reduce the heat to medium. Cook, stirring often, until the turnips are tender and golden, about 6 minutes.
   
3. Add the kale and cook, stirring often, until the kale is very tender, about 8 minutes. Add the garlic and red pepper flakes, and cook, stirring often, 1 minute. Add the reserved pasta water as needed and season with cracked pepper to taste. Add the butter and stir gently until melted.
   
4. Add the pasta to the kale mixture and toss with tongs until the pasta is well coated. Stir in the Parmigiano-Reggiano. Season with salt and additional cracked pepper to taste.
   
5. Divide the pasta into warm bowls, sprinkle with additional cheese, if desired, and serve.

Caramelized Onion and Bayley Hazen Blue Galette

Ingredients

serves serves 4 to 6, active time 1 hour, total time 1 1/2 hours

• 1 1/4 cups all-purpose flour
• 8 tablespoons (4 ounces) salted butter, cut into pieces and chilled
• 1/4 cup crème fraiche
• 1/4 cup ice water, plus extra as needed
• 2 tablespoons olive oil or bacon fat
• 4 medium yellow onions, peeled and thinly sliced
• Pinch granulated sugar
• 2 garlic cloves, minced
• 1/2 teaspoon finely chopped fresh rosemary or thyme
• 5 ounces blue cheese, preferably Bayley Hazen Blue Cheese, crumbled (1 1/4 cups)
• 1 large egg yolk, lightly beaten

Procedures

1. Place the flour in a large bowl. Cut in the butter with a pastry cutter, two butter knives, or with your fingers, until the mixture begins to form pea-sized pieces. Combine the crème fraiche and ice water and add in a steady stream while mixing the dough with your fingertips. If necessary, add a bit more water until the dough holds together, but do not over mix. Turn the dough out onto a clean, floured work surface and form into a ball. Wrap in plastic wrap or waxed paper and refrigerate for at least 20 minutes.
   
2. Meanwhile, preheat the oven to 400 degrees. Heat the oil in a large skillet over medium heat. Add the onions and sugar and cook for 2 minutes. Reduce the heat to medium-low and continue to cook, stirring frequently, until the onions are soft and golden, 35 to 40 minutes. Add the garlic and rosemary and cook for 1 minute.
   
3. On a floured work surface, roll the dough out into a 13-inch round. Transfer the dough to an ungreased baking sheet. Evenly spread the onion mixture over the dough, leaving a 1 1/2- inch border. Evenly sprinkle the cheese over the top. Fold the border over the filling, pleating the edges as you go around. The center will be open. Brush the crust with the beaten egg yolk.
   
4. Bake the galette until the crust is golden brown and the cheese is sizzling, about 30 minutes. Remove from the oven and let cool for 5 minutes before cutting and serving.

Grilled Merguez Sandwiches with Caramelized Onions, Manchego, and Harissa Mayonnaise

Special equipment

Grill

Ingredients

serves Serves 4, active time 25 minutes, total time 25 minutes

• 1/3 cup mayonnaise
• 1 tablespoon harissa
• 8 links merguez
• 1 French baguette
• 1/3 cup extra-virgin olive oil
• 1/2 cup caramelized onions
• 1/3 pound manchego cheese, grated
• 1 bunch fresh cilantro
•  
• Type of fire: two-zone indirect
• Grill heat: medium-high

Procedures

1. Mix mayonnaise and harissa together in a small bowl. Set aside.
   
2. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill merguez over hot side of grill until browned all over and cooked through, 4 to 6 minutes total. Transfer to plate.
   
3. Slice baguette into four 6-inch portions and halve each portion lengthwise. Brush cut side of each baguette with oil. Grill baguette over hot side of grill, cut side down, until lightly browned, about 1 minute. Remove to plate.
   
4. Top bottom half of baguette with 2 merguez links, about 2 tablespoons of caramelized onions, manchego cheese, and a few sprigs of cilantro. Spread harissa mayo on top half of baguettes and place on top of each sandwich.
   
5. Place sandwiches on cool side of grill, cover, and cook until cheese has melted, about 5 minutes. Transfer to a plate or tray and serve immediately.