Week 73: Sweet Potato, Apple, and Caramelized Onion Gratin

Have you ever found a recipe that, after trying it, you wanted to immediately make it for everyone you know? You feel like you have hit a culinary jackpot, and you just need to share the wealth?

For example, when I first made Poblano and Mushroom Tacos from Epicurious, I wanted to quit my day job and spend eternity making these vegetarian masterpieces. Okay...maybe a SLIGHT exaggeration.

Well, I have struck gold once again, my friends. I knew that this dish had potential. When I saw all of those ingredients that I loved in the TITLE of the dish, and saw it was followed by a word synonymous with CHEESE, I knew I was in for a treat.

Here's the thing, though: It is not in the least bit healthy. I'm talking heavy whipping cream, FULL fat sour cream, and cheddar cheese. This is okay for the occasional treat, but if I make this a habit, I'm going to have to invest in a new wardrobe in the next size up. If you know how many clothes I tend to buy, this could get quite expensive. AND THEN I MIGHT NOT BE ABLE TO AFFORD TO BUY INGREDIENTS TO MAKE THIS DISH! Woe.

Year of Yum Rating: 5 STARS

INGREDIENTS
1 medium sweet potato, (ridiculously) thinly sliced
1 granny smith apple, peeled, cored and thinly sliced
1/2 cup caramelized onions
1 cup shredded cheddar cheese
1/2 teaspoon kosher salt
1/4 teaspoon cinnamon
1/4 teaspoon coriander
1/4 teaspoon smoked paprika
1/2 cup full fat sour cream
1 cup heavy cream
1 teaspoon cornstarch

DIRECTIONS
Heat the oven to 375F and spray a small casserole dish with non-stick spray.

In a small bowl mix the cornstarch into the cream, then blend in the sour cream. Set aside.

In another small bowl mix together the salt, cinnamon, coriander, and smoked paprika until evenly mixed. Set aside.

In the prepared casserole dish layer 1/3 of the sweet potatoes, apples, and caramelized onions. Dust with 1/3 of the spice mixture then add 1/3 of the cheese and pour over 1/3 of the cream mixture. Repeat two more times.

Bake the gratin covered in foil for 40 minutes, then uncover and bake for 15 to 20 minutes, our until the gratin is bubbling and the cheese has browned.

Week 64: Goat Cheese, Caramelized Onion, and Smoked Salmon Pizza

Listen up. This pizza is somethin' special. Something I would be proud to serve to dinner guests. Not to mention the fact that this is the only dish I've had that has made me think that I just might have a future with a fish that is not out of a can.

This pizza features SWEET caramelized onions, SALTY goat cheese, SMOKY salmon, PEPPERY arugula, and (get ready for this...) SOUR lemons. Wow.

Next time:

-More lemon...I want some in EVERY bite
-I made sure to leave plenty of crust on the outside to hold on to when eating the pizza, but every bite that didn't have toppings made me sad. Handle shmandle.
-Something I did right = get premade crust from Papa Murphy's, and just baked the pizza on that cardboard circle it comes on. I'll definitely do that again.

Year of Yum Rating: 4 1/2 STARS

INGREDIENTS
1-2 tablespoons olive oil
1 red onion, sliced thin
2 tablespoons brown sugar
1 batch of pizza dough
salt, for sprinkling
4 oz smoked salmon, sliced
olive oil
fresh arugula
4 oz goat cheese, crumbled
1 lemon, sliced thin (we used a meyer lemon)

DIRECTIONS
Preheat the oven to 500°F with pizza stone or thin baking sheet on the bottom rack (unless your crust is already on a handy-dandy cardboard disk).

Heat 1-2 tablespoons of olive oil in a wide sauté pan on medium-high heat. Add the onions and sauté for one minute. Add brown sugar. Continue to sauté for 10-15 minutes until the onions are soft, sweet, and brownish. Remove from heat.

Sprinkle some salt on the dough and then distribute the toppings: arugula, caramelized onions, goat cheese, prosciutto, and lemon slices. Put the pizza in the oven and bake for 15 minutes or until desired doneness.

Week 46: Caramelized Onion and Prosciutto Pizza

Another one of Pioneer Woman's great recipes.

We made a few adjustments. We substituted some Provel cheese for a little of the Mozzarella, and we used a premade pizza crust from the refrigerated section.

The flavors of this pizza were really yummy. The sweet caramelized onions with the salty cheese and prosciutto. My only complaint was that the toppings kept falling off of the pizza when I took a bite.

Year of Yum Rating: 4 STARS

INGREDIENTS
1 whole pizza crust
Olive oil, for drizzling
1 whole large red onion, halved and thinly sliced
¼ cups brown sugar
Kosher salt to taste
Parmesan cheese, grated
10 ounces, weight fresh Mozzarella cheese, thinly sliced
8 slices Prosciutto (more to taste)

DIRECTIONS
Preheat oven to 500 degrees.

Heat 2 tablespoons olive oil in a large skillet. Add onions and brown sugar and toss/stir for several minutes, or until onions are brown and cooked. Set aside.

Roll out pizza dough to a rectangular shape. Drizzle on olive oil, sprinkle on a little salt, followed by a little Parmesan.

Lay slices of mozzarella evenly over the top of the crust. Arrange caramelized onions over the top of the mozzarella. Randomly lay slices of prosciutto over the onions.

Bake for 15 to 17 minutes in the lower half of the oven, or until crust is golden brown. Remove from oven and cut into squares. Serve immediately.