Ginger Ahi Tuna Tartar (생강 참치회 애피타이저), Caramelized Onion Tart (양파 고르곤졸라 타르트)

Ginger Ahi Tuna Tartar

 

Need:

1-pound sushi grade Ahi tuna, cut into 1/4-inch (or smaller) dice
1/2 cup finely chopped white onion (about 1/8-inch dice)
1/4 cup finely chopped, fresh, peeled ginger (about 1/8-inch dice)
1/4 cup finely chopped chives
Sea salt to taste

1. Combine all of the ingredients and keep chilled until you’re ready to serve.
(레시피 한번 간단하다.)



Caramelized Onion Tart with Gorgonzola and Brie








Need:

2 Tbsp olive oil
4 cups of sliced onions, sliced root-to-top into 1/4-inch thick slices (about 2-3 med onions)
1 Tbsp brown sugar
2 Tbsp balsamic vinegar
1/2 tsp salt
1/2 tsp pepper
8 oz frozen puff pastry (defrosted a couple hours in the fridge)
2 oz chilled Brie cheese, rind removed and diced
2 oz Gorgonzola or other blue cheese, diced
2 Tbsp chopped fresh tarragon

1. Heat oil in a large deep pan on medium-high heat. Add onions and cook for about 10 minutes or until wilted and starting to brown.

2. Add sugar, vinegar, salt and pepper. Reduce heat and cook gently, uncovered for 20-25 minutes or until richly caramelized. Add a little water if the onions look like they are starting to dry out. Cool.

3. Roll pastry into a 10-to-14-inch rectangle (or whatever shape you want). Place pastry on a baking sheet lined with parchment paper. Prick with a fork at a couple inch increments to prevent the pastry from forming big bubbles while baking. (난 아마도 난을 사서 사용할 듯...)

4. Spread onions over pastry, all the way to the edges of the pastry. Dot with cheese. Sprinkle with tarragon. Refrigerate if not baking immediately.

5. Bake in a preheated oven at 400°F for 18-20 minutes or until cheese has melted and pastry is crispy. Cool for 5 minutes.


오늘은 고르곤졸라 치즈를 골라봤다. 양파타르트를 시도해 볼만 하다.

(Sources: cookingontheweekends, simplyrecipes)