Wednesday, October 20, 2010

Gorgonzola-Apple Quesadilla with Walnuts and Caramelized Shallots

Apple season has arrived and I always look forward to all the unique, locally grown varieties. The focus is on crisp, slightly tart apples; if you have a favorite, use it. Leave the skin on since it lends extra nutrition and color.

As with most quesadilla, this comes together quickly and effortlessly; just the thing for a busy weekday supper. If you are not a Gorgonzola fan or if you have children, a mild white cheddar is a pleasant alternative. Have a bit of creative fun as the possibilities and combinations are limitless.

Thursday, October 14, 2010

Cooking School: Caramelized Onions and Shallots

Caramelizing onions or shallots significantly reduces the volume by about half, so plan accordingly.

Sweet yellow onions or shallots
white wine

Remove top and bottom off onion or shallot along with the papery skin. Slice into thin half-rounds. Over medium heat, melt butter in a heavy skillet and add onions or shallots; stir to coat well. Cover and cook for 15 minutes until tender. Reduce heat to low and continue to cook uncovered for 25 minutes, stirring occasionally to allow for even browning. Remove from heat and stir in 1-2 tablespoons of water or white wine to deglaze pan.