Kyle’s Kitchen
Iran across this first recipe recently and thought it would make a good Easter side in place of macaroni and cheese. Caramelizing onions takes time, so plan for that if you make this recipe. Do it slowly over low heat so they don’t burn.
Caramelized Onion Pasta
12 ounces bow-tie pasta (or any other small pasta) 2 large onions (thinly sliced) 3 tbsp olive oil 1 tbsp butter 1 tsp sugar 4 cloves garlic (minced) 1 cup heavy cream 1/2 cup chicken or vegetable broth 1 cup Parmesan cheese (grated) 1 tsp dried thyme (or 1 tablespoon fresh thyme leaves) Salt and pepper (to taste) Fresh parsley, chopped In a large skillet, heat the olive oil and butter over medium heat until melted. Add the sliced onions and sprinkle with sugar. Cook, stirring occasionally, for about 25-30 minutes, until the onions are golden brown and caramelized. If the onions start to stick, add a splash of water or broth to deglaze the pan.
While the onions are caramelizing, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
Add the minced garlic to the skillet with the caramelized onions and cook for 1-2 minutes until fragrant. Stir in the heavy cream and vegetable broth. Bring to a simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly.
Stir in the grated Parmesan cheese and dried thyme. Season with salt and pepper to taste.
Add the cooked pasta to the skillet, tossing to coat the noodles evenly with the sauce. If the sauce is too thick, add some of the reserved pasta water until you reach your desired consistency.
Garnish with chopped fresh parsley and additional Parmesan cheese if desired.
—kwc— Here’s a nice spring-y appetizer which is quick and easy. And fairly healthy.
Quick Mediterranean Feta Dip 8-10 ounces feta cheese, crumbled 3 ounces cream cheese, softened at room temperature 3 tbsp extra virgin olive oil 1 tsp honey 1 Persian cucumber or 1/4 English cucumber, chopped (about 1/2 cup) 1 jalapeño, chopped 3/4 cup sun-dried tomato bits 10 fresh basil leaves, torn 1-1/2 tbsp chopped chives Place the feta, cream cheese, 1 tablespoon olive oil and the honey in a large mixing bowl. With the back of a spoon, press until the cheeses are softened and well-combined.
Add the remaining ingredients, 2 tablespoons olive oil and gently combine.
Transfer the feta cheese dip into a serving bowl. Serve with your favorite bread or pita chips.
—kwc— Here’s another possible Easter side which you can eat warm or at room temperature. When cold they would be good cut up and thrown into a fresh salad.
Crispy Baked Tomatoes
6 large plum tomatoes 3 tbsp extra virgin olive oil 1 cup panko breadcrumbs 1/2 cup grated Grana Padano cheese (or Parmesan) 1/2 cup finely chopped green onions 2 tbsp chopped fresh parsley 1/4 tsp red pepper flakes Preheat oven to 425 degrees. Halve the tomatoes from the stem and cut out the cores. Squeeze out the seeds. In a large bowl, toss the tomatoes with the olive oil and 1 teaspoon of the salt.
In a medium bowl, toss together the panko, grated cheese, scallions, parsley, red pepper flakes, and remaining 1/2 teaspoon salt. Press the stuffing into the tomatoes, opening the tomatoes up with your fingers as you go to get some stuffing into the smaller cavities.
Set the tomatoes, cut side up, on a parchment-lined rimmed sheet pan. Drizzle the tops with olive oil. Bake on the top rack of the oven until the tomatoes are tender but still hold their shape and the stuffing is browned, about 20 to 25 minutes.
Move the tomatoes to the bottom rack, and bake to dry them out a bit, about 10 to 15 minutes more.
- Log in or Subscribe to post comments.