I'm a little obsessed with cooking and eating...

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  • Location: Davis, CA
  • Favorite foods: Cheese, Chiles, Artichokes, Asparagus, Pig
  • Last bite on earth: Goat Cheese Calzone

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Roasted Tomato and Shallot Fondue Recipe

littlestcapy, thanks for the Food Network link. I ended up making up my own recipe:

Roasted Tomatoes and Shallots

4 large tomatoes
4 shallots
1 T champagne vinegar
2 T olive oil
salt and pepper

Preheat oven to 450 degrees

Line a baking sheet with foil. Peel shallots, core and half tomatoes. Toss shallots and tomatoes in olive oil and vinegar. Place on a rack over the baking sheet. Bake for about 45 minutes until shallots are golden and the tomatoes are blackened. Let cool, then remove the skins from the tomatoes. Roughly chop the shallots and tomatoes, then add the accumulated juices from the pan. Season with salt and pepper.

note: With the tomatoes and shallots, I also roasted a half dozen garlic cloves tossed in olive oil and wrapped in foil. I added these to the grits in the master recipe. If I was making just the tomato/shallot fondue, I would chop the garlic and add to the fondue.

This was really good.

Cabbage Burgers

Thanks for the responses. I made my Bierocks/Runzas/Cabbage Burgers last night and they were really good. Here's my recipe (I doubled the recipe).

Dough (I doubled this)

Proof yeast:
2 T warm water
1 package or 2 1/4 t yeast
1/2 t sugar

Dough mixture
3 c flour
2 T sugar
1 t salt
3/4 c + 2T of scalded milk
2T shortening (I used lard)
1 egg slightly beaten

Filling (I doubled this)
1 onion diced (I used visalias)
1 T olive oil
2 cloves garlic minced
1/2 lb ground chuck
1 T canola
1/4 cup white wine
1/2 lb chopped napa cabbage
salt and pepper

I proofed the yeast for about 20 minutes. Then I added the remaining dough ingredients and used my stand mixer to combine. I switched to the dough hook and kneaded for about 5 minutes until the dough became smooth and elastic. I covered with plastic and let rise while I cooked the filling.

I placed the olive oil and the onion and a pinch of salt in a large dutch oven over low heat. I cooked for 30-40 minutes stirring occasionally until the onions were lightly carmelized.

Meanwhile I heated the canola oil in a skillet over med-high heat. When hot, I added the ground chuck and stirred constantly until the meat was browned. I drained it in a colander and deglazed the pan with the wine.

When the onions were cooked, I added the garlic and cooked for a minute or two then added the beef, deglazed pan juices and cabbage. I turned the heat to med-high and cooked until the cabbage was tender. I found that I need to add a fair amount of salt and pepper. I turned off the heat to let the mixture cool.

The dough rose for about 30-45 minutes. I rolled it out into a sheet on a floured board to about 1/4" thickness (the dough was really easy to work with; very soft but not sticky). I cut the dough into 18 squares measuring about 5 x 5 inches. I then used a #30 ice cream scoop to place a little less than 3 tablespoons of filling on the middle of each square. I then sealed the packages by pinching together opposite corners so they met in the middle then sealing the edges. I turned them over and formed them into balls making sure the sealed edges were under the rounds. I placed them onto greased cookie sheets and baked them in a 400 degree oven until they were browned, about 15 minutes.

The dough was perfect. Kind of puffy and carameled on the bottom if the filling mixture leaked a bit. The filling was good too. I froze half the recipe after baking.

Cabbage Burgers

I also found this recipe when I searched. But it was the pastry I remembered from my childhood. I'm pretty sure it wasn't frozen bread dough.

Cook the Book: 'On the Line'

Marinate in lime juice and achiote paste. Grill.