I did not go to the grocery store for 12 days. (In a regular week, I'm happy to go almost daily.) The break from the grind of daily shopping - I have to say was really nice. Shopping for groceries takes a lot of time and as much as I love cooking new foods and experimenting, the challenge of really trying to make use of what we had was one that I couldn't pass up. So we set off to do it.
This past Monday, while working out together, SH and I began talking about what we had in our fridges and pantries and began planning what we'd do with the stuff. She decided to bring over a random assortment of whatnots and see what we could do together for lunch. I was excited and jazzed and ready to rumble. Of particular note in our refrigerators was an excess of puff pastry. She had a pack and I had a pack and so it seemed that we'd be doing a lot of work around that.
Here is a list of some of the crazy stuff we made with stuff from our food supply. (excuse photo quality as I took them with my phone.)
Braised Asian Pork Shoulder (SH had some leftover pork shoulder, and I offered to braise it for her in a soy sake concoction. I didn't taste it, but she said it was good.)
Popovers (SH had some half and half and I had some non-fat milk and eggs and flour and we mixed it all up for our first run at popovers.)
Pigs in a Blanket (Puff pastry from my freezer with sausages sliced in half from my freezer. Rolled them and baked them. Dipped in ketchup it was so good.)
Cherry Turnovers (SH had some cherry preserves in the pantry (which turned out to be AMAZING on the popovers) and more puff pastry from the freezer)
Pesto Potato Quiche (sheet of puff pastry, and then some roasted potatoes I had tossed with some pesto I had and mixed with egg and the half and half and some additional milk. Caramelized onions as well. YUMMY!)
AND.....Caramelized Onion and Gorgonzola Tart. This was the first thing we ate (we were starving) and it was so yummy. I had a half bag of arugula, so I wanted to use that up to, so I eventually topped this with some lightly dressed arugula (like the picture above) and it was really delicious.
Caramelized Onion Gorgonzola Tart with Arugula
1 sheet of puff pastry, defrosted (Trader Joes has a nice one)
1 large onion sliced (about 4 cups sliced)
3 tablespoons unsalted butter
1 tablespoon olive oil
salt and pepper to taste
3 leaves of sage, finely chopped
¼ cup crumbled Gorgonzola cheese (or other blue cheese)
2 cups of arugula, washed
2 teaspoons balsamic vinegar
2 teaspoons olive oil
pinch of salt and pepper
In a heavy fry pan, over medium high heat, melt butter and olive oil together. Add onions and season with salt and pepper. Cook over medium high heat until onions have softened and begun to golden brown, and then reduce heat to low, cooking onions slowly for an additional 10 minutes. Add oil if onions seem dry or sticking to fry pan. Set aside. to cool slightly.
Preheat oven to 400. Line baking sheet with parchment or grease it liberally. Place defrosted puff pastry sheet on top and spread caramelized onions over entire surface of puff pastry. Sprinkle Gorgonzola cheese over entire surface and chopped sage as well. Bake for 25 to 30 minutes, until pastry is puffed and golden and cheese has melted.
In a small bowl mix together vinegar and olive oil. Add arugula and toss lightly. Place dressed arugula on top of puff pastry onion tart and slice into pieces. Enjoy warm.