Cooking School: Flaxseed Egg Substitute

A large, metal, egg-shaped tea ball works wonderfully here. Simply place whole flaxseed in the ball, close, and simmer with water. This helps to ease the straining process at the end. Or, for added fiber and texture, no need to strain the flax seeds at all.

Yield: 1 cup

Technique:

2 tablespoons whole flaxseed

1 1/2 cup water

In a small saucepan, combine flaxseed and water. Bring to a boil and reduce heat to a simmer. Cook mixture uncovered until water is reduced by one-half cup, approximately 20 minutes. Remove from heat and strain seeds from mixture, saving the thick, clear gel. Refrigerate unused portion in a tightly sealed container for up to a week.

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.

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

butter

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.