Caramelized Onion and Parsnip Tart

This is one of my favorite afternoon snacks in the late fall, early wintertime. The spice of the parsnips pairs wonderfully with the delicate sweetness of the caramelized onion and buttery crust. Serve it warm with just wilted arugula and a balsamic reduction drizzled over top.

If you have left over pastry dough, roll it out as thin as you can, cut into small squares and skewer with a fork.  Salt and pepper and bake in a 350 degree oven for about 15 minutes and you'll have delicious little crackers!

What You'll Need:
For the Crust

• 2 cups flour
• 1 tablespoon confectioners' sugar
• 1/2 teaspoon salt
• 1/2 cup butter, cold and cut into 1/2" cubes
• 2 large egg yolks
• 1 tablespoon heavy cream, plus extra

For the Filling

• 1 tablespoon butter
• 1/2 red onion, sliced into thin half circles
• 1 tablespoon brown sugar
• 2 medium sized parsnips
• 1 cup whole milk
• 1 cup heavy cream
• 3 large eggs
• 1 large egg yolk
• 1 teaspoon thyme
• Salt and pepper

To prepare the crust, combine the flour, confectioners' sugar and salt in a medium bowl and whisk to combine. Scatter the butter pieces over top and toss to coat them. Using 2 knives or a pastry cutter, cut in the butter until the mixture is coarse and resembles corn meal (this can also be done in a food processor to speed up the process - just pulse it a couple times). In a small bowl, whisk the eggs and cream with a fork until smooth. Make a well in the center of the flour and butter mixture and pour in the egg mixture. Using the fork, start to beat the egg mixture into the flour until the dough starts to come together. If the dough is still too dry, add a little extra cream. Form the dough into a ball and flatten it into a disk with the heal of your hand, wrap in plastic wrap and refrigerate for at least an hour or up to overnight.

When the crust is thoroughly chilled, remove it from the refrigerator and place the disc in the center of a tart pan. Using the heal of your palm, press the dough into the pan, filling up the bottom and sides, until the dough is about 1/8" thick. Cut off any excess. Place the crust in the refrigerator for 30 minutes and preheat the oven to 400 degrees.

When the crust is chilled, line it with tin foil and fill the foil with rice, beans or pie weights. Place the crust in the oven for 15 minutes. After the 15 minutes are up, check to see if the crust is dry by gently lifting up one corner of the foil. If the foil sticks, it is not ready - return the crust to the oven and check every 2 minutes. Once the foil stops sticking, remove the foil and weights and return the crust to the oven for another 5 minutes. Remove the crust from the oven and let cool. Reduce the oven temperature down to 375.

To prepare the filling, melt the butter in a medium skillet over medium-high heat. When the butter is just golden brown, add the onions. When the onions begin to soften, add the brown sugar. Cook the onions until they are dark in color and fragrant, about 5 - 7 minutes. Be careful not to burn them. Remove the onions from the heat.

Chop the peeled parsnips in half and again lengthwise into longish strands, about 4" long and 1/4" wide. Arrange the parsnips in the bottom of the crust so they cover the bottom. Try to arrange them in an attractive pattern. Set aside

In a medium bowl, whisk the milk, cream, eggs, yolk, salt, pepper and thyme until the mixture is smooth. Pour the milk mixture over the parsnips into the crust. Arrange the onions on top.

Place the tart in the oven until the center has set when you give it a little shake, about 30 minutes. Remove from the oven and let cool slightly. Serve warm.

Flakey Goat's Milk and Thyme Biscuits

I believe that every person who loves to bake or cook needs to have a good biscuit recipe. Biscuits are so simple, yet the slightest misstep in adding the proper amount of a particular ingredient or using a less than effective technique can result in crummy biscuits. I've spent hours in the kitchen perfecting my biscuit recipe. They are flakey and soft. They are perfect for sandwiches or served simply with homemade raspberry balsamic preserves (keep your eyes open for that recipe come mid summer!)

What You'll Need:

2 cups all purpose flour

2 teaspoons sugar

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon baking soda

3 tablespoons dried thyme

1/3 cup shortening (or lard), cold cut into cubes

2/3 cup goat milk

½ cup butter, melted

- Preheat oven to 450 degrees.

- In a large mixing bowl, whisk flour, sugar, baking powder, salt, soda, and thyme.

- Using two knives, cut in the shortening until well blended (this can also be done in a food processor which will speed up the process).

- Add the goat milk and form the dough into a ball. Feel free to add a little extra flour if you need.

- Form the dough into a ball and roll out into a rectangle about ½" thick.

- Arrange the rectangle so one of the short sides is facing you. Starting from the edge closest to you and working up the rectangle, using a pastry brush or spoon, lightly cover two thirds of your dough with the melted butter. Starting with the farthest edge, fold the dough into thirds.

- Roll out the dough again and repeat the previous step about 3 more times. This process is what will make your biscuits flakey. Be careful not to roll to hard or be too harsh with your dough, otherwise your biscuits will be tough (and nobody likes tough biscuits!)

- Once you have coated and folded your dough for the last time, roll out the dough until it is about 1" thick. Using a sharp knife, cut the biscuits into equal squares. If you prefer circular biscuits like me, you can also use a round cookie cutter or even a biscuit cutter to cut out your biscuits.

- Place your cut biscuits on a greased cookie sheet and bake for about 10 to 12 minutes until golden brown.

- Remove from oven and let cool slightly. These babies are best served warm.

Yield: About 12 

Roasted Tri-Colored Potatoes and Leeks

This is one of my favorite dishes because it is easy to make and it looks beautiful. I always serve this whenever company comes over because it looks impressive and tastes delicious. I have also included a recipe to make a balsamic reduction to serve with this dish. I usually paint the reduction on the plate then pile the potatoes on top. Served with a tender, grilled steak you can't go wrong! Delicious!

What You'll Need:

1.5 lbs of Tri-Colored Potatoes

2 Leeks

2 Tablespoons of dried Thyme

2 Tablespoons of dried, powdered Rosemary

4 Tablespoons of Olive Oil

Sea Salt and Pepper to Taste

½ cup Balsamic Vinegar

- Preheat oven to 400 degrees.

- Slice your potatoes into disks about ¼" thick. Be sure to cut them all roughly the same size to ensure even cooking. Place these in a large mixing bowl.

- Slice your leeks on the bias about ¼" thick. Be sure you wash your leeks very well as they have many layers and dirt can get logged between them. Once you have sliced them, place them in the bowl with the potatoes.

- Drizzle the oil over the potatoes and leeks.

- Using clean hands, toss the mixture until the oil has coated the veggies. You could use a spoon, but I find it's easier just to dig in.

- Toss in the thyme, rosemary, salt and pepper. Again, toss with your hands until the spices are evenly incorporated.

- Empty the bowl into a roasting dish and roast for 30 to 40 minutes, checking every so often so they do not burn.

For the Reduction:

- Heat the balsamic over medium high heat until boiling. Once it begins to boil, reduce heat to a simmer.

- Simmer for about 5 minutes or until vinegar becomes syrupy.

- Remove from heat and serve immediately. FYI: This process does release some strong (delicious) smells, so be prepared.

Serves 4 to 6