Caramalized Onion, Bacon, Cheese and Baby Kale Strata

Before I say good bye to winter, I must share my latest strata (last of the comfort food hopefully?). Remember, I live in New England and while a lot of the country has been enjoying comfortable temperatures, I made this dish 3 days ago when it was hailing on my way home from work. It's a simple fix, and I know you're going to like the caramelized onion/cheese/bacon/kale combo. Oh and the little tang of Dijon mustard is just perfect. Here's what you need to put this little darling together, and you don't have to be having a tough winter to make this, it's a great brunch entrée- hot out of the oven or served at room temp.

End of the Winter Strata
Serves 6

6 slices bacon chopped 1 inch pieces
1 T olive oil
2 medium sized onions chopped
1/2 cup Fontina cheese shredded
1/2 cup Gorgonzola cheese crumbled
3/4 cup baby kale chopped
8 slices hearty white or Italian bread cut into 1 inch cubes
4 large eggs
1-3/4 cups milk or half and half
1 T Dijon mustard
1/2 tsp kosher salt
1/4 tsp black pepper
2 T unsalted butter melted

Let's do this with pictures. It will help me next year when I'm at my wit's end with cold weather. Yes, that might help!

Sauté bacon in a large pan.

 

When just about crisp, remove from pan and drain on paper towel. Save 1 T of bacon fat and place back in pan and add 1 T of olive oil. Add your onions and cook on low heat for at least 20-30 minutes.

 

 

Add a little salt and pepper if you like. I did. While onions are caramelizing, shred your Fontina cheese and crumble the Gorganzola. Now chop your baby kale, slice your bread, melt butter and prepare your egg custard. In mixing bowl or large measuring cup mix eggs, milk, mustard, salt, pepper and cooled melted butter.

Prepare an 8" x 8' baking dish with cooking spray and layer 4 of the sliced pieces of bread.

Add your cooked bacon, caramelized onions, cheese and kale.

Top with the rest of the sliced bread and add the egg custard. Cover with plastic wrap and let sit for about an hour.

Since I've been making strata's all winter, I've been reading up on the "setting-up in the fridge" time of this lovely dish, and I am of the belief that 1 -2 hours is all you need. Some say overnight. Sorry- I don't have time for that, and also...I don't think it bakes as well. Yeah, I'm a rebel. But try it my way, I think you'll be happy. So put this little dish of deliciousness in a 325 degree oven and bake for 50-55 minutes. Oh, you can also add a bit more cheese to the top. It is a farewell to winter right? Take a look. Imagine how good it tastes.

MIA

Yes, that would be me, Missing In Action. I don't think I have skipped an entire month of writing since I started this little journal, how many years ago? But I do have an excuse, hopefully it's a good one and you'll understand. I'm going to the World Food Cooking Championships again this fall in Las Vegas and have been boning up on desserts- the category I qualified in this year. I've been baking and timing recipes almost nonstop and finally caught my breath, came down to earth and decided I'd do a short post on a simple, quick dinner I made tonight. Do you like white pizza? I haven't really made many, but with the help of some Naan Bread, this little darling is just what the doctor ordered for a now busy dessert chef wannabe. The recipe is simple and I'll explain it in pictures. Here's what you'll need for one pizza:

Naan White Pizza
serves 1

1 slice of naan bread
2 T small curd low fat cottage cheese drained of liquid
1 T olive oil
1 large onion thinly sliced
salt and pepper to taste
1 tsp Dijon mustard
1/4 cup mozzarella cheese shredded
2 T grated pamesan cheese

In medium saucepan on medium low temp add your olive oil and heat. Add your onions, a bit of salt and pepper and cook slowly stirring every few minutes until they become caramalized (about 20 minutes). When they're just about done add a teaspoon of Dijon mustard. Stir and set aside to cool a bit. (sorry, no picture of this, but the onions should be a caramel color and your kitchen should smell delicious).

Take out your naan and place on a foil lined baking sheet that has been lightly spritzed with cooking spray. I'm not sure this is necessary, but I wasn't taking any chances. Pre heat oven to 400 degrees.

Spread a thin layer of low fat cottage cheese on the bread. I added a bit of black pepper on top.

Top with the caramalized onions. Don't pile them on, spread them gingerly and if you have any left over, either pop them in your mouth or save them for tomorrow's sandwich. They will keep in the fridge for a few days.

Now it's time for some more cheese. Add your mozzarella and parm, again not loading up the pie. This is not supposed to be a "loaded" pizza.

Doesn't that look good already? Bake in pre heated oven for 15-20 minutes until bubbly. Serve hot or at room temp. A green salad would have been heavenly with this, but I just didn't take the time. Next time I will for sure.

I hope you try this! And the re-mixes can be anything your little heart desires. My next naan pizza will have some sriracha bacon on it. This meal is so quick and simple, the sriracha bacon update could be very soon!

Over the Top

I can't get enough caramelized onions into my diet lately, so I just made what now ranks as my favorite appetizer or side dish- Ciabatta Garlic Bread with Parmesan and Caramelized Onions. I simply added caramelized onions to my cheesy garlic bread recipe and the result is simply over the top- salty, sweet, cheesy and downright decadent.

Ciabatta Garlic Bread with Parmesan and Caramelized Onions

Pre heat oven to 350 degrees. Take one loaf of ciabatta bread and slice it horizontally almost all the way through, then open it like a book. Slather one side of the loaf with 2T softened butter and top with cooled caramelized onions. On the other side of the bread place semi-cooked garlic and olive oil (see original recipe) and top with 3T shredded Parmesan cheese.

Close bread and wrap in aluminum foil. Bake 15 minutes. Remove foil from top of bread and bake another 8 minutes. Let cool slightly before cutting and serving. Simply delicious!

Caramelized Onions, Sweet...

After running around after work yesterday in 100 degree heat, I thought for sure when I got home I'd crash and watch some stupid TV. But that wasn't the case. I've had a craving for caramelized onions lately, and with air conditioning keeping me in the comfort zone, I proceeded with the task ahead. I love the sweetness that slow cooking brings to onions. It's almost like making jam or jelly. If you haven't done this lately or ever before, it's simple, doesn't take much time and is the perfect condiment for sandwiches, salads, pizza, vegetables, soups, savory bread pudding and absolutely perfect for eating right out of the bowl.

Caramelized Onions
3 large onions- I used 2 Vidalia and 1 red
1T olive oil
1-1/2 tsp salt
1/2 tsp sugar- I used Splenda no calorie sweetener
2 T water

Heat large pan on medium high and add oil. When oil is glistening, add onions and stir to coat. Lower heat to medium or medium low (my stove cooks HOT, so I use medium low). Spread onions evenly in pan and let cook, stirring occasionally. After about 8 minutes, add salt and sugar. If onions seem to be drying out snd sticking to the pan, add 2T water. Continue cooking onions about 30 minutes stirring every few minutes. You'll know the onions are done when they're dark brown, dense and a bit gooey. And when you taste them, the concentrated flavor is sweet and heady. Here's the progression:

Grilled Fontina and Caramelized Onion Sandwich

2 slices Italian bread

2 T caramelized onions

Shaved Fontina cheese- I buy a wedge and shave it for excellent meltability

Cooking spray

Mist stove top grill pan or griddle with cooking spray. Heat to medium/medium high. You can guess by now I use medium. Place caramelized onions on one side of bread. Top onions with shaved Fontina (use as much as you like). Cover with second piece of bread and place on grill. Cook about 3-4 minutes per side. I sometimes add pressure to my sandwich by placing a heavy saucepan on top of the sandwich and pretend I have a pannini press and that works great. When you've got nice grill marks on the bread and the cheese is oozy and hot, your sandwich is done. Eat, enjoy and get ready to make some more. They're that good!

Feel free to add cold cuts like turkey breast or roast beef, additional vegetables such as roasted peppers or tomatoes, or omit the Fontina completely and substitute with a mixture of mayo and blue cheese. Or really, just enjoy the intensity of the onions alone on a crisp cracker. This is a great condiment that needs nothing but a little imagination.