The Opinionated Foodie: The Love (or Not) of Food and Everything That Goes with It


Onion Tarts and Sam’s Club Samples at Book Club

For this month’s bookclub, I was so totally swamped with family and friends celebrations, cooking, caroling, decorating, helping abandoned animals from those sad commercials, and doing my Christmas service work, that I totally forgot to read the book!

Of course, that is not true. I was just lazy all the way around, because there is no lazy like Christmas break lazy and Christmas break lazy don’t stop.

Everyone who read the book which was basically everyobe except me, though, liked it fine. The book was The Winters in Bloom by Lisa Tucker. I loved her book Once Upon a Day, but I just didn’t get motivated enough to read this one. Actually, I wasn’t motivated to much at all like get dressed or brush my teeth on most days.

I did cook one thing and prepare something else for bookclub, though. Go me!

So, we had been to Sam’s and one of the many samples that I was abusing to fill Miss Helper up for free was multi-grain crackers with prosciutto on top. They weren’t too bad; she said that were good, so I had one myself. I bought the ingredients and remade them at bookclub. Simple.

I also made an onion tart, or at least that is what I am calling it.
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I found the recipe in a magazine, but then I reworked it. I liked it a lot, but I do love onions. And cheese. And tarts.
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All the way around, it was good. We also ate some chicken salad stuffed in tiny little tomatoes, sausage balls, salmon on crackers with a dill sauce, and a reuben dip that was divine. It was a good bookclub, even if I have no clue what the book was about.
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Onion Tart:
1/2 stick of butter
One three pound bag of sweet onions, peeled and sliced
3 cloves of garlic, chopped
One frozen piecrust, thawed
1/2 cup of Parmesan-I used the kind on the green container, if you know what I mean
1 egg, beaten

In a large skillet, melt the butter and then add the onions. Let them get a little tender, and then add the garlic. Cook the onions and garlic over low heat for a long time, about 45 minutes or until the onions turn golden brown. Meanwhile, line a large cookie sheet with parchment paper. Roll out the piecrust with a rolling pin and shape into a rectangle the size of the cookie sheet. Transfer the piecrust to the cookie sheet. When the onions and garlic are done, add half of the Parmesan and mix. Spread the onion mixture on the piecrust leaving a rim of piecrust around the edges. Fold those edges over and brush the edges with the egg.

Bake for 15 minutes at 400. Then, sprinkle the remaining Parmesan on top and bake for 15 minutes more. Broil for 3 or 4 minutes if necessary to get the edges brown.

This does not have to be hot to be good, but it was really good while it was hot.



Seriously? This Is Getting Ridiculous: The Pioneer Woman’s Blue Cheese Steak

The PW is coming out with a new cookbook in the fall!

I am not sure if excitement is appropriate though.

The PW’s book is all about celebrations. That could be a great thing, as I see it. Paula Deen’s cookbook about celebrations, Paula Deen and Friends is one of my favorites. I have many tried and true recipes from it. Of course, all that was before Paula went and destroyed her career the old-fashioned way-by crying on national TV. Still, I like the recipes, so celebration recipes may be a plus for PW.

Also, the last PW cookbook was full way too many animal/kid pictures. I could just imagine the cat hair in my food as I looked at Miss Kitty while cooking. Same thing with all the dogs. And the kids. Blech. Plus, all the dang cows. Do you know why we call Beef beef? Because calling it cow is a little too uncomfortable. Know what? So is looking at beautiful pictures of them while cooking them. Too close to home, my friend.

Another thing, I have tried too many recipes from PW #2 that have not turned out like I (and hopefully PW) had planned. Case in point:

Rib-eye Steak with Onion-Blue Cheese Sauce.

My spin on this little recipe here went like this:

I decided to follow PW bit by bit except for one thing-the onions. Instead of one onion in a skillet, I made two on the grill along with the steak.

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Lovely. We grill onions all the time. I followed everything else to a T. I added the cream and the seasonings. I had high hopes.
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I also tweaked the steaks just a small bit. Instead of smearing the butter at room temperature, I melted it first. No big deal.
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At the end of the grilling time, I added the blue cheese to the sauce as the steaks were all but done.
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How was it?

Now, I love blue cheese. This was not quite what I expected, however. One could argue that I fixed the dish wrong because it was prepared totally on the grill.

One could also be wrong.

I used two onions over very high heat. I allowed it to bubble as the recipe said. So the sauce should have been thick like the non-cat photo of the sauce, right?

It wasn’t. It was a thin, liquidy, blue cheese gravy-type thing. Not what I had planned.

Taste-wise, it wasn’t bad, but the runniness nullified the deliciousness. A good steak needs very little help from a sauce. I can make a great steak without the extra work of making a sauce that may or may not be worth the effort.

So, the new PW cookbook is something I will purchase with caution. She’s just burned me one too many times with recipes that aren’t worth the pictures of her dogs.

On the bright side, cookbook number three might be the charm. We’ll just have to wait and see…

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