ANDREAS VIESTAD ONION PIE WITH JARLSBERG AND THYME
Taken from "Kitchen of Light". In Norway this pie is usually made with Jarlsberg or Gouda, but equally good made with Gruyere.
Provided by Elly in Canada
Categories Lunch/Snacks
Time 50m
Yield 1 pie, 4 serving(s)
Number Of Ingredients 10
Steps:
- In large skillet, heat butter over medium-high heat; add onions, garlic, bay leaf, peppercorns and cloves.
- Reduce heat to medium-low and cook until onions are soft, but not brown; about 20 minutes.
- Season with salt to taste.
- Line medium-size overproof dish with puff pastry (roll your pastry to fit the size of your dish) Set aside.
- Remove cloves, peppercorns and bay leaf from onions and discard.
- Place onions in dish, add cheese and 1 teaspoon of the thyme.
- Bake in 400F oven on lowest rack until golden brown, about 15 minutes.
- Just before serving, sprinkle with remaining fresh thyme leaves.
Nutrition Facts : Calories 565.2, Fat 38.4, SaturatedFat 15.5, Cholesterol 45.6, Sodium 220.6, Carbohydrate 41.6, Fiber 2.6, Sugar 5.6, Protein 14.7
CHICKEN CARDAMOM MASALA WITH CASHEWS
This delicious dinner recipe is featured in "Where Flavor was Born" by Andreas Viestad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 18
Steps:
- Place garam masala, cardamom, cinnamon stick, chile flakes, ginger, and salt in a mortar and lightly crush with a pestle. Place chicken, yogurt, and spice mixture in a large bowl, turning chicken to coat. Let marinate, covered and refrigerated overnight.
- Using a rubber spatula, wipe excess marinade from chicken; reserve marinade. Pat chicken with paper towels to dry; sprinkle with turmeric.
- Heat about 1 tablespoon oil in a Dutch-oven over high heat. Working in batches if necessary, add chicken and cook, turning occasionally, until skin is nicely browned, about 10 minutes.
- Remove chicken from pot and set aside. Reduce heat and add onions and garlic. Cook, stirring, until softened, 4 to 5 minutes. Return chicken to pot, along with reserved marinade, cashews, and tomato paste. Cover and cook, 10 to 15 minutes. Add carrots and cauliflower, cover, and continue cooking until chicken is cooked through, about 15 minutes more.
- Stir in cream or yogurt, if using, and cook 2 minutes more. Garnish with cilantro and serve immediately.
ONION PIE
Categories Food Processor Onion Bake Vegetarian Swiss Cheese Thyme Gourmet
Yield Makes 6 (light main course) servings
Number Of Ingredients 17
Steps:
- Preheat oven to 400°F.
- Make onion topping:
- Heat butter and oil in a 12-inch heavy skillet over moderate heat until foam subsides, then cook onion, stirring occasionally, until golden brown, about 25 minutes. Remove from heat and stir in thyme, salt, and pepper, then cool. Toss cheese with onion and spread in bottom of a 9 1/2-inch deep-dish glass pie plate.
- Make crust:
- Blend flour, baking powder and soda, and salt in a food processor. Add cheese and pulse 3 or 4 times to combine. Add butter and pulse until mixture resembles coarse meal.
- Whisk together buttermilk and dry mustard in a small bowl and add to processor, then pulse until liquid is incorporated and dough begins to clump (do not let it form a ball).
- Turn dough out onto a lightly floured surface and fold it over on itself several times to lightly knead. Form dough into a ball and let stand, covered with plastic wrap, at room temperature 10 minutes.
- Roll out dough between 2 sheets of plastic wrap into a 10-inch round. Remove top sheet of plastic wrap and flip dough over onto onion. Peel off remaining plastic and tuck dough inside rim of pie plate.
- Bake pie in middle of oven until crust is golden brown and firm to the touch, 25 to 30 minutes. Cool pie on a rack 2 minutes, then invert a platter over pie and flip pie onto platter. Serve warm.
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