SALMON & MELTING CHERRY TOMATOES
Steps:
- Preheat the oven to 425 degrees F.
- Heat 3 tablespoons of the olive oil in a medium (10-inch) saute pan. Add the onion and saute over medium-low heat for 5 minutes, stirring occasionally, until very tender but not browned. Add the garlic and saute for 1 more minute. Stir in the tomatoes, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, stirring occasionally, until the liquid evaporates and the tomato sauce thickens slightly. Off the heat, stir in the vinegar and basil.
- Meanwhile, place a large (12-inch) cast-iron pan over high heat for 5 minutes. Brush the salmon all over with olive oil, sprinkle liberally with salt and pepper, and place it skin side up in the pan. Cook the fish for 3 to 4 minutes without moving them, until browned. Turn the salmon skin side down with a small metal spatula and transfer the pan to the oven for 8 minutes. (The salmon will not be completely cooked through.) Remove the fish to a serving platter, cover with aluminum foil, and allow to rest for 5 minutes.
- Reheat the tomatoes, season to taste, and serve hot, warm, or at room temperature along with the salmon.
BEEF ROAST WITH MELTED TOMATOES AND ONIONS
"I would rather be the kosher Rachael Ray than the kosher Martha Stewart," Susie Fishbein told our colleague Julia Moskin in 2008, after the release of one of Mrs. Fishbein's popular "Kosher by Design" cookbooks. "My books speak to harried everyday cooks like me." This fabulous roast of beef with melted tomatoes and onions serves as an excellent example of her appeal - and the leftovers make incredible sandwiches the next day.
Provided by Julia Moskin
Categories dinner, main course
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Season roast with salt and pepper. In a large heavy pot or Dutch oven, heat oil to very hot. Sear roast on all sides until crusty dark brown, at least 3 to 4 minutes a side. Do not move roast around while searing, as this will prevent crust from forming.
- Add onions, garlic, tomatoes and thyme to pot. Stir and cook vegetables 3 to 4 minutes. Add water to come a third of the way up the roast. Place pot in oven, uncovered.
- Braise about 1 to 2 hours depending on size, until meat thermometer inserted into center registers about 135 degrees (medium rare). Do not overcook. Remove from oven, tent with aluminum foil, and let rest 10 minutes. Transfer to carving board or platter and serve with tomatoes, onions and pan juices.
Nutrition Facts : @context http, Calories 1032, UnsaturatedFat 43 grams, Carbohydrate 5 grams, Fat 89 grams, Fiber 1 gram, Protein 50 grams, SaturatedFat 35 grams, Sodium 841 milligrams, Sugar 2 grams
LINGUINE WITH MELTED ONIONS AND CREAM
This surprisingly elegant pasta dish is also seriously easy. All you need are pantry ingredients and some patience for slowly cooking down the onions until they turn into a fragrant purée. Add a squeeze of tomato paste and a slosh of heavy cream, taste and done. This recipe comes from a book by two excellent home cooks: "The Good Food: A Cookbook of Soups, Pastas and Stews" by Julie Strand and Daniel Halpern, first published in 1985 and reissued in 2018.
Provided by Julia Moskin
Categories dinner, pastas, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a wide skillet with a lid, heat the butter and oil over medium heat. When melted, add the onions in batches, stirring to coat. Reduce the heat to very low, cover and cook, stirring often, until very soft and translucent, about 30 minutes. The onions may turn light gold, but they should not brown.
- Sprinkle with 1 teaspoon salt, cover and continue cooking until onions are golden and melting into a purée, 30 to 60 minutes more depending on the thickness of the onions.
- In a microwave, heat the cream until warm, add the tomato paste, and stir until dissolved.
- Meanwhile, bring a large pot of water with 1 tablespoon salt to a boil over high heat for the pasta.
- When the onions are cooked, stir the cream mixture into the skillet along with a dozen grinds of black pepper. Cook, stirring, until the onion mixture is slightly thickened, 2 to 3 minutes. Turn off the heat.
- Add the pasta to the boiling water and cook until tender, then drain and return to the pot. Immediately add the onion mixture and Parmesan cheese and toss together. Taste and adjust the seasonings with salt and pepper; add a little more tomato paste if the mixture needs sweetness or acidity.
- Serve immediately, sprinkling each serving lightly with parsley, if you'd like. Pass more cheese at the table.
Nutrition Facts : @context http, Calories 864, UnsaturatedFat 20 grams, Carbohydrate 101 grams, Fat 42 grams, Fiber 7 grams, Protein 22 grams, SaturatedFat 19 grams, Sodium 787 milligrams, Sugar 11 grams, TransFat 0 grams
CARAMELIZED ONION-TOMATO FOCACCIA
Fontina cheese, arugula and juicy organic tomatoes dress up focaccia bread in this tasty appetizer.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. In 10-inch skillet, heat oil and butter over medium heat. Add onion; cook 8 to 10 minutes, stirring frequently, until onion is softened and light golden brown.
- On ungreased cookie sheet, place focaccia. Sprinkle 3/4 cup cheese on focaccia. Top with onion and tomatoes; sprinkle with remaining 1/4 cup cheese.
- Bake 10 to 15 minutes or until cheese is melted and bread is hot. Sprinkle with arugula.
Nutrition Facts : Calories 130, Carbohydrate 15 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 1 g, TransFat 0 g
MELTED ONIONS
Melted onions are onions that have been slowly cooked in a little salt and olive oil until they completely breakdown and their flavor and character have been changed. They can be used as the basis for a number of recipes, as a topping, or instead of tomato sauce on pizza! This super-simple recipe comes from Hunter Lewis as written in "Saveur" magazine.
Provided by threeovens
Categories Onions
Time 3h10m
Yield 2 lbs
Number Of Ingredients 3
Steps:
- Combine ingredients in a large skillet and cook over low heat, stirring occasionally, until onions break down and are completely soft (they will be a lovely medium to dark brown), several hours.
Nutrition Facts : Calories 601.9, Fat 27.9, SaturatedFat 4.1, Sodium 3525.1, Carbohydrate 84.8, Fiber 15.4, Sugar 38.5, Protein 10
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