Cooking
An Italian blogger, living in Germany came up with a unique virtual blog event, a blog cooking day called "Is my blog burning?"
"Why not put up a day where, just for the fun, bloggers take up a certain theme and come up with a recipe (original or not) for it? It would be really interesting to see what people from different backgrounds come up with and a great chance to get new ideas."
A French blogger picked the theme of tartine for today, March 7th, 2004.
tartine
n.
A French open-faced sandwich, especially one with a rich or fancy spread.
So I went down to the San Francisco Ferry Building Marketplace to find some inspiration for this event. What was in season? What nice bread was available? Sweet? Savory? Hot? Cold? So many choices!
I managed to get one of the last "pain au levain with walnuts" and this helped me with the rest of my decisions. I chose to make a balsamic onion marmalade tartine topped with Gruyere cheese. A French bread (with a California addition--the walnuts) topped with an Italian inspired spread and a Swiss cheese!
Balsamic Onion Marmalade and Gruyere Tartine
Serves 2-4 depending on how hungry you are
Ingredients
1 medium onion (red, white or yellow)
1 teaspoon olive oil
1 teaspoon butter
1 teaspoon sugar
pinch salt
1 Tablespoon balsamic vinegar
4 slices of bread, preferably pain au levain or similar
grated Gruyere cheese
Instructions
Sliver the onions as thin as you can using a madoline or slicing with a knife. Melt the butter and oil over a low flame. Add the onion, salt and sugar. Stir the onions for a minute or so, then lower the heat and cover the pan to allow the onions to soften. After a few minutes remove the cover and stir until the onions caramelize. Off the heat add the balsamic vinegar then stir to mix over the heat and reduce until the vinegar has evaporated--you can add some water if it needs it.
Slice the bread, not too thin! Top with the onion marmalade, sprinkle on about a tablespoon of grated Gruyere per piece of bread and pop in the broiler until the cheese melts. Serve immediately with a tossed green salad dressed with lemon and olive oil.
Enjoy!
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Cooking
Balsamic Onion Marmalade and Gruyere Tartine Recipe
An Italian blogger, living in Germany came up with a unique virtual blog event, a blog cooking day called "Is my blog burning?"
"Why not put up a day where, just for the fun, bloggers take up a certain theme and come up with a recipe (original or not) for it? It would be really interesting to see what people from different backgrounds come up with and a great chance to get new ideas."
A French blogger picked the theme of tartine for today, March 7th, 2004.
tartine
n.
A French open-faced sandwich, especially one with a rich or fancy spread.
So I went down to the San Francisco Ferry Building Marketplace to find some inspiration for this event. What was in season? What nice bread was available? Sweet? Savory? Hot? Cold? So many choices!
I managed to get one of the last "pain au levain with walnuts" and this helped me with the rest of my decisions. I chose to make a balsamic onion marmalade tartine topped with Gruyere cheese. A French bread (with a California addition--the walnuts) topped with an Italian inspired spread and a Swiss cheese!
Balsamic Onion Marmalade and Gruyere Tartine
Serves 2-4 depending on how hungry you are
Ingredients
1 medium onion (red, white or yellow)
1 teaspoon olive oil
1 teaspoon butter
1 teaspoon sugar
pinch salt
1 Tablespoon balsamic vinegar
4 slices of bread, preferably pain au levain or similar
grated Gruyere cheese
Instructions
Sliver the onions as thin as you can using a madoline or slicing with a knife. Melt the butter and oil over a low flame. Add the onion, salt and sugar. Stir the onions for a minute or so, then lower the heat and cover the pan to allow the onions to soften. After a few minutes remove the cover and stir until the onions caramelize. Off the heat add the balsamic vinegar then stir to mix over the heat and reduce until the vinegar has evaporated--you can add some water if it needs it.
Slice the bread, not too thin! Top with the onion marmalade, sprinkle on about a tablespoon of grated Gruyere per piece of bread and pop in the broiler until the cheese melts. Serve immediately with a tossed green salad dressed with lemon and olive oil.
Enjoy!
- Onion Smothered Eggs Recipe
I am what's known as a good eater. There isn't much I won't eat and hardly anything I won't try at least once. When I was young there was only one food I can recall that I didn't like--hard boiled egg salad. Then while living in Florence...
- Spring Macaroni & Cheese Recipe
The weather can't seem to decide what it wants to do, in turn making it hard to decide what to eat: something comforting and cheesy or something fresher and green? I decided the only solution was to combine the two. One of the great American dishes...
- Pilgrim Onion Marmalade:recipe
One of the many things I love about Thanksgiving is the idea that it commemorates a time when the pilgrims and native peoples got along. With such a well-documented sad history of native Americans being mistreated, it's nice to remember that for...
- Spinach Fig Salad Recipe
Summer is the season for salads. Some days it just gets too hot to turn on the stove. And you never get quite as hungry on those days anyway. A salad for dinner makes perfect sense. Still I am always challenged to figure out how to make salad feel like...
- Is My Blog Burning?
Clotilde proposed the second "Is My Blog Burning?" event focusing on tartines, or open-faced sandwiches. The basic idea is that all the participating food blogs post their own tartine experiments on the same day (that would be today) ...