A Simple Swiss Onion Pie

From the kitchen of One Perfect Bite...I first featured this recipe in 2009 and I thought it was time to share it with those of you who did not follow us back then. It certainly is worthy of an encore performance. I've made this tart for close to for 50 years and while I've tried others - including my beloved Julia's quiche Lorraine - this one always calls me home. It's simple to make and as close to fool-proof as a custard can be. The original recipe, which first appeared in Better Homes and Gardens magazine, appealed to me because it used a crumb crust. At some point I substituted a buttery pie crust for the crumbs and that added another dimension to an already delicious entree. We like this so well that I've developed another version of the pie that uses smoked salmon instead of bacon and over the years I've experimented with various types of cheese, including some combinations that make a lovely Southwestern-style tart. This makes a great entree for lunch or a light supper. It can also be cut into squares and served with cocktails. I hope you'll try this.

Onion Bacon and Spinach Tart

From the kitchen of One Perfect Bite...I had to bring a dish to a potluck-type luncheon today. This is a yearly event, so I knew there would be a boatload of salads and macaroni dishes. Rather than contribute to the glut, I decided to strike out on my own and use the occasion as an excuse to test a recipe that has been sitting in my must-try bin for way too long a time. This tart has several virtues, the most important being how easy it is to prepare, but running a close second is its great flavor. I enjoyed this tart, but the next time I make it  I plan to use 2 or 3 additional slices of bacon and cut back just a bit on the spinach. I was in a hurry when I prepared my tarts, so rather than carefully measure the spinach I used a rather generous handful to approximate a one cup measure. As a result, my tarts were heavy on spinach, and while it gave the tarts great color, the spinach almost overwhelmed the other flavors. This is a great dish to try when you need something that comes together quickly. I do hope you'll give it a try. It is a nice change of pace from a standard quiche and I think you'll enjoy it. Here is how its made.

Onion Bacon and Spinach Tart...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients:
1 refrigerated rolled pie crust (from a 15-ounce package)
4 slices bacon, cut crosswise into 1/4-inch slices
6 cups baby spinach
1-1/2 pounds yellow onions (about 4), halved and cut crosswise into 1/4-inch slices (6 cups)
3/4 teaspoon salt, divided use
1/4 teaspoon dried thyme
3 eggs
3/4 cup half-and-half
1/4 teaspoon black pepper
1/4 cup shredded Gruyere cheese

Directions:
1) Heat oven to 375 degrees F. Fit pie crust into 9-inch tart pan. Trim excess crust from top edge of tart pan; refrigerate while preparing filling.
2) Heat a large nonstick skillet over medium heat. Add bacon to skillet and cook, stirring often, for 8 minutes. Add spinach to skillet and cook 1 minute, stirring until wilted. Using a slotted spoon, remove bacon mixture to a paper-towel-lined plate.
3) Return skillet to medium heat and add onions, 1/4 teaspoon salt and the thyme. Cover and cook 25 minutes over medium heat, stirring occasionally, or until browned. Remove from heat and allow to cool, uncovered, 5 minutes.
4) Whisk together eggs, half-and-half, pepper and the remaining 1/2 teaspoon salt. Stir bacon mixture and onions into eggs; stir to combine. Pour egg mixture into crust. Bake at 375 degrees F for 15 minutes. Reduce heat to 325 degrees F and continue to bake 20 minutes.
5) Heat broiler. Sprinkle tart with Gruyere and broil for 1 to 2 minutes. Let stand 5 minutes before slicing and serving. Yield: 8 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Baked Shells with Cauliflower and Cheese

Two Years Ago Today: Spiced Corn on the Cob

Three Years Ago Today: White Chocolate and Lime Cookies

Four Years Ago Today: Summer Rolls

Baked Shells with Cauliflower and Cheese

From the kitchen of One Perfect Bite...If you are looking for a meatless entree to serve tonight, I think you'll enjoy this hearty baked pasta casserole. The shells, which are combined with cauliflower and two types of cheese, take everyday mac n' cheese to a whole nother level. The pasta is rich and delicious but I'd be remiss if I didn't tell you that it is not quick to prepare. There are three steps to the recipe and while none of them is hard, they take some time to complete and you'll have to plan accordingly. I can assure you that your efforts will be rewarded at the table. The dish comes from the Moosewood Restaurant and this recipe can be found in the collective's latest cookbook, New Recipes from from Moosewood Restaurant. While I'm posting the recipe as it was written, I wanted you to know that I cut back on the quantity of onions it called for. My brain refused to let my hands chop 4 cups of onions for a pound of pasta, so I settled for 2 cups and cooked them until they were translucent. That worked well for me. One of these days, I'll get the courage to try the recipe with the full compliment of onions, but I didn't feel like experimenting with aromatics tonight. While I used fresh tomatoes to make the casserole, a good canned variety can be substituted if you are pressed for time or tomatoes are out of season. I hope you'll try this recipe. I know the mix of ingredients sounds a bit strange, but the combination makes for a delicious meatless meal. Here's how the shells are made.

Baked Shells with Cauliflower and Cheese...from the kitchen of One Perfect Bite adapted from New Recipes from Moosewood Restaurant

Ingredients:
Bechamel Sauce
1/2 cup butter
1/2 cup flour
1 quart warm milk
1-1/2 tablespoons Dijon mustard
pinch fresh nutmeg
salt and pepper to taste
Casserole
1/4 cup vegetable oil
4 cups chopped onions (I used 2 cups)
3 garlic cloves, minced
1/2 cup fresh basil, chopped
1 large head cauliflower, cut into florets
6 ripe tomatoes, chopped (or 3 cups canned, drained and chopped)
3 tablespoons fresh lemon juice
1 pound medium pasta shells
1 cup freshly grated Parmesan cheese
1-1/2 cup shredded mozzarella or mild provolone cheese
seasoned bread crumbs

Directions:
1) Preheat oven to 375 degrees F. Lightly grease or oil a 13 x 9 x 2-inch baking pan.
2) To prepare Bechamel sauce: Melt butter in heavy sauce pan. Whisk in flour until a smooth paste is formed. Add warm milk slowly, whisking until  sauce begins to thicken. Add  mustard, nutmeg, salt, and pepper and let  sauce thicken further on low heat. Remove from heat and cover.
3) Saute  onions, garlic, and basil in oil. When onions are translucent, add  cauliflower and saute for 5 minutes more. Add tomatoes and simmer until the cauliflower is tender.
4) Cook  pasta  per package instructions until al dente. Drain.
5) Combine pasta, vegetable mixture, Bechamel sauce and lemon juice in a large bowl. Put half of pasta mixture in prepared baking dish. Sprinkle with half of each cheese. Add remaining pasta mixture and top with remainder of the cheeses. Top with bread crumbs. Cover pan and bake for 30 minutes. Uncover and continue baking until top is golden and casserole is bubbling, about 15 minutes longer. Yield: 6 to 8 servings.

One Year Ago Today: Spiced Corn on the Cob

Two Years Ago Today: White  Chocolate and Lime Cookies

Three years Ago Today: Summer Rolls

Julia Child's Basque Piperade

From the kitchen of One Perfect Bite...Each summer, just about this time,  I start to daydream about the heady and distinctive food of the French Basque region. The Basque people occupy a narrow strip of land nestled between the Atlantic Ocean and the western Pyrenees in a region that spans the border between France and Spain. While Basque food tends to be unique, elements of both cuisines can be found in the food favored by the people of this region. Ingredients you might be familiar with, include Bayonne ham and piment d’Espelette, a chili pepper that is used to flavor one of the region's best known dishes, piperade. A fleeting thought of piperade, visually triggered by bins of peppers appearing in farmer's markets, usually begins my reverie, and before I can help myself, I find myself slicing peppers with a vengeance and speed that rivals that of the guillotine. Come September, my freezer will have neatly labeled packets of  stewed and seasoned peppers that will bring sunshine to my winter kitchen.  Plainly stated, I love piperade and serve it often as a main course or side dish, depending on my fancy. The dish is made with sauteed onions, bell peppers and tomatoes that are flavored with Espelette pepper. It can be served with rice or potatoes, and eggs, meat and poultry can also be added to make the dish more substantial. The dish has wonderful color that, by accident or design, reflects the red, green and white colors of the Basque flag. It also has a robust flavor that I find addicting. The recipe I use to make piperade was developed by Julia Child and can be found in her book, The Way to Cook. While there are many fine recipes for piperade floating around, I continue to use hers. It's like an old friend and my kitchen just wouldn't be the same were it to be swapped with another. If you have never had piperade, I hope you will give this recipe a try. It is wonderful and quite easy to make. Use proscuitto to replace Bayonne ham and hot Hungarian paprika as a substitute for piment d’Espelette. I most often use piperade in a braised chicken dish that is so simple it needs no recipe. A cut-up chicken is first sauteed and then placed in a casserole with piperade. It simmers, stovetop, for about 45 minutes and is served with white rice. If you like well-flavored food, I know you will love casserole. Here's the recipe.

Piperade...from the kitchen of One Perfect Bite courtesy of Julia Child

Ingredients:
6 medium tomatoes or 1 (14.5-oz.) can diced tomatoes, drained
1 tablespoon + 2 teaspoons olive oil
4 ounces thinly sliced Bayonne ham or proscuitto, cut into 1/2-inch squares
2 medium yellow onions, halved and thinly sliced
2 medium garlic cloves, minced
2 tablespoons fresh Italian parsley, coarsely chopped
1 tablespoon fresh thyme leaves, coarsely chopped
1 medium dried bay leaf
2 medium red, yellow, or orange bell peppers, cleaned and sliced lengthwise into 1/4-inch strips
2 medium green bell peppers, cleaned and sliced lengthwise into 1/4-inch strips
Kosher salt
2 teaspoons piment d’Espelette or hot Hungarian paprika

Directions:
1) If using fresh tomatoes, bring a large saucepan of water to a boil over high heat. Prepare an ice water bath by filling a medium bowl halfway with ice and water. Using tip of a knife, remove stem and cut a shallow X-shape into bottom of each tomato. Place tomatoes in the boiling water and blanch until the skin just starts to pucker and loosen, about 10 seconds. Drain and immediately immerse tomatoes in ice water bath. Using a small knife, peel loosened skin and cut each tomato in half. With a small spoon, scrape out any seeds, then core and coarsely chop remaining flesh. Set aside.
2) Place a large Dutch oven or other heavy-bottomed pot with a tight-fitting lid over medium heat and add 1 tablespoon of oil. When oil shimmers, add ham or proscuitto and cook, stirring occasionally, until it’s golden brown, about 8 minutes. Using a slotted spoon, transfer to a plate and set aside.
3) Return pan to heat, add remaining 2 teaspoons oil, and, once heated, add onion and garlic. Cook, stirring rarely, until soft and beginning to color, about 8 minutes. Stir in herbs and pepper slices and season well with salt. Cover and cook, stirring rarely, until peppers are slightly softened, about 10 minutes.
4) Stir in diced tomatoes, browned ham, and piment d’Espelette or paprika and season well with salt. Cook uncovered until mixture melds and juices have slightly thickened, about 10 minutes. Remove bay leaf and serve. Yield: 4 to 6 servings.

One Year Ago Today: Key Lime Cheesecake

Two Years Ago Today: Watermelon Limeade

Three Years Ago Today: Baked French Toast with Cardamom and Apricot Preserves

James Beard - Smothered Pork Chops

From the kitchen of One Perfect Bite...How can you not love a man who when asked about cannibalism said, " I might manage if there was enough tarragon around."

I wanted to take some time this week to focus on another gentleman who was instrumental in the careers of many of the women who are on the Gourmet Live list of Women Game Changers in Food. James Beard is considered by many to be the father of American cooking. Even his detractors will admit he was a champion of American food and his writing reflected his delight in its abundance and variety. He was born in Portland, Oregon to an English mother who ran the Gladstone Hotel and his experience there certainly influenced his love of food and the theater. He went to England at the age of 19 to study opera and then came to New York City to become an actor. He opened a catering shop to keep from starving. The business was successful and three years later he published his first cookbook. He was able to channel his love of food with a flair for the dramatic and used his talents as a showman to bring drama to the American table. He also is credited with being the first food personality to introduce French food to the American middle class. He went on to publish more than twenty books, as well as writing numerous articles for newspapers and magazines. He became a leading food expert, championing American cuisine and helping to place it on a par with the foods of Europe. He was one of the first food writers to appear on television and he opened a new-type of cooking school whose goal was to teach home cooks to enjoy and take pleasure in the food they prepared. He effectively taught Americans, who had survived the Depression and the austerity of war, to have fun with their food and enjoy the abundance of the land in which they lived. His meals were eclectic because he believed that cooks, not culture, made food interesting. In 1986, his house became the headquarters for the James Beard Foundation, a place where chefs from around the world came to showcase their skills. Julia Child, a good friend, assisted by Peter Krump of cooking school fame, spearheaded the effort to raise funds needed to create the foundation. The mission of the foundation is to celebrate, nurture and preserve America's diverse culinary heritage and future. Through events such as the annual celebration of Beard's Birthday and the prestigious Beard Awards for members of the food industry, his foundation has established a generous scholarship fund and a national network of chefs, writers, and restaurateurs. Despite changes in the way America eats, the Beard Awards keep his name alive and within the food community he is remembered with great fondness and respect.

Because he was such a champion of American food, I wanted to feature a recipe that epitomized his style. These pork chops came to mind. They are simple, easy to prepare and decidedly American. When the onions are properly cooked, this recipe is delightful. They should be cooked until they have softened and browned without becoming mushy. The onions should hold a recognizable shape. I found mine needed 15 minutes to cook and release their sweetness. I know that those of you who make the pork chops will be very pleased with the results. Here's the recipe.

Smothered Pork Chops...from the kitchen of One Perfect Bite courtesy of James Beard

Ingredients:
4 pork loin chops or 4 pork chops, 1 to 1-1/2 inches thick
2 tablespoons butter
1 tablespoon oil
salt & freshly ground black pepper
3 large sweet onions, thinly sliced
1/3 cup Madeira or dry sherry wine

Directions:
1) Combine 1 tablespoon butter and oil in a large heavy skillet. When sizzling add chops and brown well on both sides, about 3 to 4 minutes per side.
2) Season chops with salt and pepper. Remove to a platter while onions cook.
3) Add remaining 1 tablespoon butter to pan. Add onions and cook until soft and golden brown, turning as necessary to prevent burning.
4) Return chops to pan and arrange onions on top of them. Reduce heat, cover pan and simmer for 10 minutes. Add wine and simmer until chops are tender, about 10 minutes longer. Serve immediately. Yield: 4 servings.


Be sure to stop by tomorrow. I'll be featuring the dish voted to be the most delicious in the world.









One Year Ago Today: Cranberry Apple and Walnut Salad














Two Years Ago Today: Coconut Cloud Pudding

Cream of Garlic Soup

From the kitchen of One Perfect Bite...Several times a year, I throw caution to the wind and invest in a center cut piece of beef tenderloin. That's a sure sign I'm yearning for the dinner parties of my misspent youth and have a yen for chateaubriand that I feel can only be justified by the presence of guests at our table. While I no longer called these occasions dinner parties, they are special dinners where good food and fine wine are combined with great conversation and the company of good friends. I want the food to be delicious, but I also want it to be simple, so I can enjoy the company of our guests. That means the first course I serve will usually be a soup that can be made well ahead of time. This lovely cream soup, develop by chef Susan Spicer, is perfect for those occasions. It is made from a slurry of garlic and onions that mellow with long, slow cooking. The soup is then pureed to perfect smoothness and enriched with light cream just before it is served. The trick to this, of course, is proper cooking of the onions and garlic. While the recipe calls for chopped onions and garlic, I've found they exude less liquid and brown better when sliced. Because garlic can burn quickly, I partially cook the onions before adding it to the slurry and I consider the times recommended in the recipe to be suggestions rather than fiat. The vegetables should be cooked until they are golden brown and form a slurry similar to that of an onion soup. That might take longer than the recipe suggests, so don't rush the process. If you master the slurry, you will have a interesting soup that makes your socks go up and down. This is a lovely soup that ages well. I hope you will give it a try. Here's the recipe.

Cream of Garlic Soup...from the kitchen of One Perfect Bite courtesy of Susan Spicer

Ingredients:
2 tablespoons olive oil
2 tablespoons butter
2 pounds onions, about 4, chopped
2 cups garlic cloves, about 4 large
heads, chopped
2 quarts Chicken Stock or canned
low-sodium chicken broth
1/2 loaf day-old French bread (about
1/4 pound), cut into chunks
1 bouquet garni: 6 parsley stems, 9 sprigs fresh thyme or 1-1/2 teaspoons dried, and 1 bay leaf
1-1/2 teaspoons salt
2 cups half-and-half
1/4 teaspoon fresh-ground black pepper
Croutons, optional

Directions:
1) Heat oil and butter in a large pot set over low heat. Add onions and garlic. Cover pot and cook, stirring occasionally, until very soft and beginning to turn golden, about 30 minutes. Raise heat to moderate and continue cooking onions and garlic, uncovered, stirring frequently, until deep golden, about 10 minutes longer.
2) Add stock, bread, bouquet garni, and salt. Bring to a boil. Reduce heat and simmer about 15 minutes.
3) Remove bouquet garni and purée soup in a blender or food processor. Strain soup back into pot. Add half-and-half and pepper and bring back to a boil. Serve topped with croutons, if you like. Yield: 6 servings.










One Year Ago Today: Moroccan Lamb Stuffed Peppers
















Two Years Ago Today: Chocolate Chili with Black Beans

Bacon and Onion Corn Muffins

From the kitchen of One Perfect Bite...Soup has figured prominently in our meals for the past several weeks. It really is a perfect way to beat back the damp and chill of a gray Oregon winter. Today, at least this evening, was no exception. We awoke this morning to dense fog that threatened swallowed anyone foolish enough to step into it. Fortunately, foolish or not, the brunch bunch made it up and down our hill without incident and we had a lovely midday meal in the company of good friends. When dinner time rolled around, I had just enough energy and appetite to pull soup from the freezer and throw these muffins together. This recipe comes from a 1991 edition of Gourmet's 50 Baking Favorites. The Silver Fox and I loved the muffins and they've managed to be a feature in my kitchen since that time. I enjoy savory muffins and these are a perfect accompaniment to the soups and stews of winter meals. Men love them. So do women, though I must admit they are a bit too substantial to be tea party fare. This is a straight forward recipe. You can't go wrong if you cook the bacon until it is shatteringly crisp, and the onions are transparent. Thanks to the sour cream, the muffins can be kept for 24 hours if they are well wrapped, though I prefer to serve them when they are freshly made and still warm from the oven. If you are looking for a recipe for great savory muffins or corn bread, I think you've just found it. Here's how the muffins are made.

Bacon and Onion Corn Muffins...from the kitchen of One Perfect Bite courtesy of Gourmet's 50 Baking Favorites

Ingredients:
8 slices of lean bacon
1/2 cup finely chopped onion
1 cup yellow cornmeal
2/3 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 tablespoon salt
2 large eggs
1/2 stick (1/4 cup) unsalted butter,
melted and cooled
1-1/2 cups sour cream
1/4 cup milk

Directions:
1) Cook bacon in a heavy skillet set over moderate heat until it is crisp. Transfer ito paper towling to drain. Crumble and set aside.
2) Pour off all but 1 tablespoon of fat from skillet. Add onions to skillet and cook over moderately low heat until softened and translucent.
3) Sift cornmeal, flour, baking powder, baking soda and salt into a medium bowl.
4) In another bowl whisk together eggs, butter, sour cream, and milk, stir in the bacon, onion and the cornmeal mixture, and beat batter well. Divide batter among 12 well-buttered standard muffin cups and bake muffins in middle of a preheated 425-degree F. oven for 20 minutes, or until they are golden. Turn the muffins out onto a rack and let them cool. Yield: 12 muffins.








One Year Ago Today: Rissoto with Smoked Salmon and Spinach















Two Years Ago Today: Brined Shrimp with Jalapeno and Garlic









This post is being linked to:
Smiling Sally - Blue Monday

Menemen and Breakfast in Istanbul

From the kitchen of One Perfect Bite...If you think Paris is a moveable feast, it will help to think of Istanbul as an unending block party where lusty flavors fill bowls that never seem to empty. The feast begins at breakfast where tables laden with fresh fruits and vegetables are balanced with the local cheeses and wonderful breads that helped give Turkey its reputation as a food lover's paradise. A typical breakfast includes a unique and slightly milder version of feta cheese called called beyaz peynir. You'll also find wedges of a semi-soft sheep's milk cheese called kasar. There are platters and bowls of butter, olives, eggs, tomatoes, cucumbers, jam, honey and a spicy Turkish sausage called sucuk. If you are lucky you might also be served pastirma, which is a thinly sliced air-dried beef that is spicy like pastrami. There will be filled flaky pastries called börek and the ubiquitous Turkish bagel-like rolls called simit. There are bowls of hard boiled eggs and a Turkish egg specialty called menemen. The dish contains eggs, onions, green peppers and tomatoes and it can be scrambled or prepared in the same fashion as a frittata. Interestingly, tea is the beverage of choice for breakfast in Turkey. There is some humor in that. The Turkish word for breakfast is kahvalti, which we were told means before coffee, but we couldn't find brewed coffee in the whole of Istanbul. Believe me we looked. There was lots of the instant variety but we never found a place that served the real thing. That led to much grumbling from the Silver Fox and other aficionados who like their morning coffee strong and intravenously. Today's recipe is for menemen, an egg dish that's crossed borders and worked its way into the cuisine of many countries. In Turkey it's made with a lot more olive oil than I've used in the recipe that appears below. I've cut back to keep you from talking about me, but you should know that Turkish cooks use copious amounts of olive oil and they are very healthy people. Banana peppers are usually used to make this dish, but if they are unavailable bell peppers can be substituted. I really hope you'll try this. It truly is delicious and very easy to make. Here's the recipe.

Menemen...from the kitchen of One Perfect Bite

Ingredients:
8 eggs, lightly beaten
2 onions, diced
2 green peppers, sliced crosswise or diced
4 tomatoes, blanched, peeled, seeded and diced
2 tablespoons chopped parsley
2 tablespoons olive oil
salt and pepper

Directions:
1) Sauté onions and peppers in olive oil until tender. Add well-drained tomatoes and cook for 5 to 7 minutes longer. Add parsley and season lightly with salt and pepper.
2) Pour eggs over mixture in pan. Stir until cooked. Yield: 4 servings.

One Year Ago Today: Chocolate Zucchini Bread


















Two Years Ago Today: The Apple Lady Apple Cake

Pico de Gallo

From the kitchen of One Perfect Bite...Our plans for the weekend are in place, and, despite predictions of heavy rains, we plan to soldier on. We'll simply move everything, save for grilling, inside. Should you drive by and look up the hill, you'll see a huge umbrella on the deck of the topmost house. We'll be the folks you see grilling under its protective cover. I've planned two themed meals for the holiday. I'm leaving the third in the hands of the kitchen gods and praying they'll be kind to me. I've been working on condiments for the Mexican-style meal I've planned for tomorrow night. If all goes according to Hoyle, we'll be having fish tacos and fajitas along with numerous sides and sundry Southwestern fixin's. I thought this weekend would be an ideal time to add some of these condiments to my recipe collection. Fast and simple has real appeal to me on these long holiday weekends. I hope it does for you as well. I realize that you can buy any of the condiments I'll be featuring, but I've always had a quiet chuckle when I see "fresh" pico de gallo or "fresh" mango salsa with an expiration date stamped on their containers. Tomatoes are still being imported here. They look very anemic, so I've been ripening them in a brown paper bag, hoping to get better color and flavor for the salsas I'm preparing. The technique helps, but it will never replace the blood red color and sweet flavor of garden grown tomatoes. We make do. Pico de gallo is a fresh tomato salsa that is served with many Mexican dishes. It is very easy to make and homemade versions have far more flavor than anything that can be purchased in the supermarket. A recipe is needed only to list the ingredients required to make the salsa. The directions can be summed up in three words, chop, combine and chill. That, literally, is all there is to it. Here's the recipe.

Pico de Gallo...from the kitchen of One Perfect Bite

Ingredients:
1- 1/2 cups seeded, diced tomatoes
1/4 cup diced red onion
1 tablespoon diced jalapenos
1 tablespoon minced garlic
Juice of 2 limes
2 tablespoons cilantro, plus extra for garnish
Salt and pepper

Directions:
Combine all ingredients in a bowl. Yield: 2 cups.








One Year Ago Today: Funeral Pie












Two Years Ago Today: Blueberry and Lemon Cake-Style Muffins








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Fire Roasted Salsa Verde - Gastronomical Sovereignty
Pineapple and Banana Salsa - Closet Cooking
Peach Salsa Cruda - Wicked Good Dinner
Black Bean Mango Salsa - Mommy's Kitchen
Fire Roasted Corn Salsa - No Recipes
Strawberry and Mango Salsa - Two Peas and Their Pod
Black Bean Salsa - Christine's Pantry
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Crock-Pot Greek-Style Beef Stew

From the kitchen of One Perfect Bite...As you know, stifado is a Greek stew. It can be made with rabbit, hare or beef and it's slowly simmered with a quantity of onions until the cubed meat is meltingly tender. The stew is both sweet and sour and is fairly unique in the spices that are used to flavor it. The dish I'm featuring tonight is Greek-like. I would never claim it to be authentic and I don't want to become embroiled in arguments waged by those who believe theirs to be the definitive stew. I've combined stew meat, pearl onions and tomatoes in a slow cooker and seasoned them with cinnamon, allspice and cloves to produce a stew that becomes Greek-like when topped with feta cheese and walnuts. This is a no fuss dinner and once the meat and onions have been browned, it is a meal that takes care of itself. The recipe I used was was developed by Lynn Alley, and the only change I've made to it, is to use a bit more garlic and add a small amount of vinegar at the end of cooking. Those of you who love to use the crock-pot or slow cooker will love this recipe. Those of you who do not can achieve the same results by braising the stew in a 250 degree F. oven for 6 to 7 hours, or until the meat is fork tender. Either way, you'll have a wonderful family meal that is delicious when served with rice and a salad. The recipe calls for a bouquet garni. Remember you can use a coffee filter rather than cheesecloth to hold the herbs and spices in place. Here's the recipe.

Crock-Pot Greek-Style Beef Stew...from the kitchen of One Perfect Bite courtesy of Lynn Alley

Ingredients:
3 tablespoons olive oil, divided
2 tablespoons all-purpose flour
Pinch of salt and freshly ground black pepper, more to taste
2 pounds boneless beef stew meat or top round steak, trimmed or fat and cut into 1 1/2-inch chunks across the grain
24 white pearl onions, trimmed
1 can (28 ounces) crushed tomatoes, undrained
1/2 cup hearty red wine
3 bay leaves
2 cinnamon sticks (4-inch)
4 cloves garlic, smashed flat
8 whole cloves
4 allspice berries
Kitchen twine (for bouquet garni)
1 tablespoon red wine vinegar
1/4 pound feta cheese, crumbled, for serving
3/4 cup coarsely broken walnut pieces, for serving
1/2 cup finely chopped fresh Italian parsley, for serving

Directions:
1) In a large skillet over medium-high heat, heat 1-1/2 tablespoons oil until very hot. While it is heating, combine flour, salt and pepper in a large zipper-top plastic bag. Add beef chunks to bag and shake until well coated. Add half of beef to hot oil and brown on all sides, for 3 to 4 minutes. Transfer to a medium or large slow cooker. Repeat browning with remaining 1-1/2 tablespoons oil and remaining beef. Transfer to slow cooker.
2) Add onions to skillet and brown slightly, stirring, over medium-high heat. Transfer to a bowl and refrigerate, bringing them to room temperature after 2 1/2 hours.
3) Using same pan, add tomatoes, their juice and wine and bring to a boil, scraping up browned bits stuck to pan. Pour into cooker.
4) Make a bouquet garni of bay leaves, cinnamon sticks, garlic, cloves and allspice berries by wrapping them in cheesecloth or a coffee filter and tying bundle with kitchen twine; submerge into the stew. Cover and cook on low for 3-3 1/2 hours.
5) At three hour mark, add room-temperature onions, cover and continue to cook on low until the meat is tender, another 3 to 3 1/2 hours. Remove bouquet garni, stir in vinegar and season with salt and pepper to taste. Stir gently so as not to break up onions. Serve topped with feta cheese, walnuts and parsley. Yield: 6 servings.

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Mushroom Bourguignon - Elle's New England Kitchen
Coffee and Chili Braised Pot Roast - Cara's Cravings
Crock-Pot Vegetarian Chili - Spice Opolis
Sunday Suppers: Cassoulet - Stacey Snacks
Beer Stew - Food and Whine
Crock-Pot Southwestern Sausage and Hominy Stew - One Perfect Bite

Pickled Pepper Relish

From the kitchen of One Perfect Bite...I must admit to a deception. A small one to be sure, but a deception nonetheless. This condiment should actually be called calico relish, but I can't get the yellow or green peppers to show in the photographs I've taken. Rather than fuss, I've decided to rename the dish and what was once called calico has become pickled pepper relish. This is a wonderful way to use end of season sweet peppers. The relish is great with sandwiches and lovely with cream cheese. The recipe makes enough to guarantee you always have some around when you want or need it. The downside to this process is that you'll need a water bath canner to put this one by. If you need additional information about canning you can find it here. I don't freeze relish because I find it loses all trace of crispness when it thaws. Over the years, this has become really simple to make. I no longer do the chopping of vegetables by hand. The food processor is perfect for this task. I pulse the peppers until they have the same consistency as the cranberries that are used in Thanksgiving relish. I let them drain for a few minutes and then proceed with the recipe. If you like relish or chutney, I suspect you love this condiment. Here's the recipe.

Pickled Pepper Relish...from the kitchen of One Perfect Bite

Ingredients:
2 sweet red peppers, chopped
2 sweet yellow peppers, chopped
2 sweet orange peppers, chopped
2 sweet green peppers, chopped
4 medium onions, finely chopped
1 cup white vinegar
1 cup granulated sugar
1 teaspoon pickling salt

Directions:
1) Combine peppers, onions and 1/4 cup water in a large non-reactive saucepan. Bring contents of pan to a boil. Remove from heat, cover pan, and let sit for 5 minutes.
2) Drain vegetables and return to saucepan. Stir in 1/3 cup each vinegar and water. Bring to a boil, cover and reduce heat; simmer for 5 minutes.
3) Drain vegetables and return to saucepan. Heat remaining 2/3 cup vinegar, sugar and salt in a separate saucepan, until sugar is dissolved. Add to vegetables and return mixture to a boil. Boil gently, uncovered, for 25 minutes or until liquid is reduced and vegetables are tender-crisp.
4) While vegetables cook, sterilize 4 half-pint jars and lids. Bring water in a water bath kettle to a boil.
5) Ladle hot relish into jars to within 1/2-inch of jar rims. Process in hot water bath for 10 minutes. Remove jars from kettle and let cool on a towel until jars are room temperature. Tighten lids and store in a cool dark place. Yield: 3-1/2 cups relish.

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