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.

Cevapi (Southeastern European Meat and Onion Sausages)

Special equipment

Grill

Ingredients

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

• 3/4 pound ground beef
• 3/4 pound ground lamb
• 3 tablespoons finely grated onion
• 1 tablespoon freshly minced garlic (about 3 medium cloves)
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons Kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 3/4 teaspoon baking soda
•  
• Type of fire: Direct
• Grill heat: medium-high

Procedures

1. In a medium bowl, mix together beef, lamb, onion, garlic, paprika, salt, pepper, and baking soda by hand until thoroughly combined.
   
2. Form meat mixture into finger-length sausages 3/4-inch in diameter.
   
3. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill sausages over medium-high direct heat until well browned on all sides and just cooked through, about 8 minutes total. Remove to a serving tray or plates, let rest for 5 minutes, then serve immediately.

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.

Stuffed Mirliton

Ingredients

serves serves 8 to 16, active time 1 1/2 hours, total time 3 1/2 hours

• Basic Creole Seasoning
• 1 1/2 tablespoons table salt
• 1/2 tablespoon kosher salt
• 1 1/2 tablespoons ground cayenne
• 2 tablespoons coarsely ground black pepper
• 1 tablespoon ground white pepper
• 2 1/2 tablespoons sweet paprika
• 2 tablespoons granulated garlic
• 2 tablespoons granulated onion
• 1 tablespoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon celery seed
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• 8 medium mirlitons (chayotes) (about 4 1/2 pounds total weight)
•  
• Stuffing
• 3/4 pound medium shrimp, peeled and deveined
• 1 teaspoon Basic Creole Seasoning Blend
• 1/2 teaspoon cayenne pepper
• 1/2 cup (1 stick) unsalted butter, plus about 5 tablespoons
• 1 yellow onion, chopped
• 2 celery stalks with leaves, finely diced
• 1/4 large green bell pepper, seeded and chopped
• 1/4 cup minced fresh flat-leaf parsley
• 3 tablespoons finely chopped green onions, white and tender green parts
• 2 1/2 tablespoons finely chopped garlic
• 1/2 cup very fine dried bread crumbs, plus about 5 tablespoons
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 large egg, lightly beaten

Procedures

1. Make the creole seasoning: Combine all the ingredients for the seasoning in a blender or food processor and process until thoroughly mixed. Use immediately, or store in an airtight container for up to 4 weeks.
   
2. Prepare the mirlitons: Put the mirlitons in a 3-gallon pot, or two large stockpots, and cover with water. Bring to a boil over high heat. Cover the pot(s) and continue boiling, just until the mirlitons are fork tender, 45 minutes to 1 hour. Remove from the heat and, using a slotted spoon, immediately transfer the mirlitons to a colander to drain and cool.
   
3. Once cool enough to handle, place the mirlitons on a cutting board or other flat surface. Cut them in half lengthwise. With a paring knife, shallowly trim away any spiny or blemished spots from the skin, and tough pulp from the end nearest to the seed. Remove and discard the seed and use a small spoon to carefully remove the pulp from the inside of each half, leaving a 1/4- to 1/2-inch-thick shell. Drain the mirliton pulp in a colander, lightly squeezing it to release excess moisture, then chop the pulp. Set aside the pulp and shells.
   
4. Preheat the oven to 350°F.
   
5. To make the stuffing: Season the shrimp with the Creole seasoning and cayenne, mixing well. Set aside. In a heavy 5-quart saucepan or large Dutch oven over low heat, melt the 1/2 cup of butter. Add the onions and cook until they start to soften, about 5 minutes, stirring occasionally. Stir in the celery, bell pepper, parsley, green onions, and garlic, and cook and stir for 2 minutes. Add the reserved mirliton pulp and cook for 6 minutes. Put 1/2 cup of the bread crumbs into a small bowl.
   
6. Once the mirliton pulp mixture has cooked for 6 minutes, add 2 tablespoons of the reserved bread crumbs, mixing thoroughly, then continue adding 2 tablespoons at a time until you have added all of them, stirring thoroughly between additions.
   
7. Cook the mixture over low heat, until it is noticeably dryer but still moist, about 3 minutes, stirring as needed. Next, add the seasoned shrimp, salt, and pepper.
   
8. Continue cooking until the shrimp turn pink, about 1 minute more, stirring almost constantly. Remove from the heat and stir in the egg, blending well.
   
9. Mound the stuffing in the 16 mirliton shells, using it all. Place the stuffed shells in a baking pan, such as a 12-by-17-inch baking pan, that will hold the shells in a single layer touching each other lightly to help support their shapes as they cook. Sprinkle about 1 teaspoon more bread crumbs evenly over the top of each stuffed shell and center a scant 1 teaspoon butter on the top of each. Cover tightly with aluminum foil and bake in the hot oven for 10 minutes. Remove the foil and continue baking until the tops are browned, about 1 hour more. Serve at once.
   
10. Note: To make ahead, prepare through the point of stuffing up to 1 day in advance. Cover the stuffed mirlitons tightly and refrigerate. Bake as directed when ready to serve.

Roasted Zucchini-Chickpea Dip with Za'atar

 

Special equipment

Food processor

Ingredients

serves Serves 6 to 8, active time 10 minutes, total time 30 minutes

• 3 to 4 medium summer squash, cut into rough dice (about 1 quart)
• 1 medium red onion, peeled and chopped (about 1 cup)
• 3/4 cup extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper
• 1 (15 ounce) can chickpeas, rinsed and drained (or use 1/2 cup dried chickpeas, soaked overnight in 3 cups water and simmered until tender)
• 3 medium cloves garlic, smashed, peels removed
• 2 tablespoons tahini paste
• 3 tablespoons lemon juice from 2 lemons
• About 3 tablespoons water
• 1 teaspoon za'atar

Procedures

1. Adjust oven rack to middle position and preheat oven to 400°F. Toss squash and onion with 3 tablespoons olive oil and season generously with salt and pepper. Turn onto a rimmed baking sheet and roast, stirring once or twice, until vegetables are tender and browned, about 20 minutes.
   
2. Add chickpeas, garlic, tahini, and roasted vegetables to the bowl of a food processor. Season to taste with salt and pepper. Pulse until well-chopped. With machine running, stream in olive oil, lemon juice, and water, and blend until smooth. Add more water if mixture is too thick. Taste, adding more oil, lemon, or seasoning as needed.
   
3. Scrape dip into a serving bowl, drizzle with 1 additional tablespoon olive oil and sprinkle with za'atar. Serve with toasted flatbread, pita or crudités.