ONION TART

This month of August in Costa Rica we celebrate  "Mother's Day" So I decided to make a memorial for the  wonderful mothers that we have in our family. So I started with one of my mother's sister, "tia (aunt) Elida" she was a very sweet, very elegant women, friendly and a excelent cook. I remember to go to her house for vacation and stayed there for a few days because she pampered me a lot.
One of her famous recipes is this "Onion Tart". It is more like a quiche, but it is delicious, is creamy. It can't be better way to remember and honor her.

Here is her picture that my cousin Hernan sent to me. As you can see, she was beautiful, elegant, with a sophisticated style.

We love you, "tia" and always you will be in our hearts...

Here is the recipe, I hope you enjoy as much as I did..



 

 


Ingredients


FOR THE PASTRY:

2 cups all-purpose flour
1/2 teaspoon of salt
1 tablespoon of sugar
12 tablespoons  cold unsalted butter, diced
1/2 cup ice water



                                                                  FOR THE FILLING:


4 tablespoons of butter
4 cups of sweet onion, coarse chopped
4 tablespoon of celery, fine chopped
4 slices of bacon
1/2 tablespoon of "complete sazon" Badia
1/2 teaspoon of sugar
4 eggs (separately)
1/4 teaspoon of salt


Directions

For the pastry, place the flour,salt and sugar in the bowl of a food processor fitted with the steel blade. Pulse a few seconds to combine. add the butter and pulse 10 to 12 times until butter is in small bits. With the motor running, pour the ice water until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap with plastic and refrigerate for at least 1 hour.

Preheat the oven 350.

Roll the dough and place it onto a 9 inch pie or tart pan. Carefully press down and cut the excess. Bake until is a little brown, cook it half way, because you have to put in the oven again. Let it cool. Set aside.

On a medium pot cook the onion with the butter until is tender. Add the rest of ingredients, except the eggs, and cook for a few minutes more.  Set aside to cool complete.

Beat the whites eggs until form firm picks, add the yolks and salt and beat until is well combine.

Fold the cold onion mixture with the beaten eggs and pour onto the prepared cooked dough.

Bake for 25 minutes or until is golden brown.

SALTED CARAMEL BROWNIES

The school vacations almost finish and my daughter, Carolina with only 8 years old was at the kitchen baking, cooking and learning to decorate cakes. She is so sweet and dedicate to the kitchen as I never see a kid of this small age to be. She can surprise me with a breakfast in bed, with muffins she made, watching a video in Youtube, or a pork chops for lunch, following a Foodnetwork recipe.


Today I want to share this delicious, chewy  recipe that she made and our family enjoy so much, because taste great and I know it was made with love and enthusiasm that add more flavor to it.


Here is the recipe, I hope you can do it and enjoy it too.

Ingredients

1 1/2 cups unsalted butter, cubed
1 (4 ounces) bars semisweet chocolate, chopped
6 eggs
2 cups sugar
1/2 teaspon salt
2 cups all-purpose flour
1 cup unsweetened cocoa powder
2 teaspoons vainilla extract
20 individually wrapped caramels, unwrapped
sea salt

Directions

Preheat the oven to 350. Spray a 13x9 inch baking pan with nonstick baking spray with flour. Line pan with parchment paper, allowing excess to extend over sides of pan; spray parchment with baking spray.

In a medium microwave-safe bowl, combine buter and cocolate. Microwave on high, in 30 second intervals, stirrring between each, until chocolate is melted and mixture is smooth, about 1 1/2 minutes total.

In a large bowk, beat eggs, sugar, and salt with a mixer at high speed for 3 minutes or until light and fluffy. Add flour, cocoa, vainilla, and chocolate mixture, beating to combine. Stir in caramels, Spread batter in prepared pan.

Bake for 25 minutes or until a wooden toothpick inserted in the center comes out clean. Sprinkle with sea salt, let cool completely in pan on a wire rack.

Using the excess parchment paper as a handles, lift brownies out of pan, and cut into squares. Store in airtight containers for up to 3 days.