megram - Index

megram - magazine - Index

ROASTED TOMATO GOAT CHEESE SPREAD
Mix 125 g (4 oz) of softened cream cheese or goat cheese with
eight to 10 chopped roasted tomatoes, four or five minced fresh
basil leaves, one minced clove of fresh garlic, freshly ground pepper
and enough olive oil or reserved pan juices to moisten. Taste; add
more chopped tomatoes if desired and adjust seasonings. Serve with
crackers or sliced baguette.
Makes about 250 ml (1 cup).
CARAMELIZED ONION MIXTURE
25 ml (2 tbsp) olive oil
500 ml (2 cups) coarsely chopped or sliced
Spanish onion
dash of each: brown sugar, thyme, rosemary
and basil
15 ml (1 tbsp) balsamic vinegar, or more, to taste
125 ml (1/2 cup) any or all of the following: coarsely
chopped pecans or walnuts or grated
parmesan cheese (optional)
salt and pepper to taste
1Heat oil in large skillet on medium-low. Add onions, sugar and
herbs. Cook slowly for 20 to 30 minutes, stirring often until
onions are soft and golden.
2Add vinegar and nuts or cheese if using; mix well. Add salt and
pepper to taste. Cool before freezing in 250 ml (1 cup) portions.
Due West/Due East Magazine • Fall 2008 Ottawa Page 4