Couscous With Caramelized Onions And Goat Cheese Food

CARAMELIZED ONION AND GOAT CHEESE CROSTINI

Steps:

• In 12-inch nonstick skillet, heat oil over medium-high heat. Stir in onions; cook uncovered 10 minutes, stirring every 3 to 4 minutes.
• Reduce heat to medium-low. Stir in salt, brown sugar, and vinegar. Cook 30 to 35 minutes longer, stirring every 5 minutes, until onions are deep golden brown (onions will shrink during cooking). Cool slightly.
• Heat oven to 325°F. Place bread slices on ungreased cookie sheet; spray lightly with non-stick cooking spray. Bake 6 to 9 minutes or until crispy.
• Meanwhile, in small bowl, combine goat cheese and cream cheese; blending until smooth; set aside.
• Place 1 teaspoon caramelized onions onto each bread slice; top with 1 rounded teaspoon cheese mixture. Sprinkle with herbs.

SALMON WITH TOMATO-GOAT CHEESE COUSCOUS

Steps:

• Sprinkle salmon with salt, garlic salt and pepper. Heat oil in a large skillet over medium-high heat; add salmon skin side up and cook 3 minutes. Turn fish and cook an additional 4 minutes or until fish flakes easily with a fork. Remove from heat and keep warm., In a large saucepan, bring stock to a boil. Stir in couscous. Remove from heat; let stand, covered, until stock is absorbed, about 5 minutes. Stir in tomatoes, green onions and goat cheese. Serve with salmon.

COUSCOUS WITH CARAMELIZED ONIONS AND GOAT CHEESE

Steps:

• Heat olive oil in a medium nonstick skillet over medium-high heat. Add diced onion, and sauté 7 minutes or until browned.
• Combine couscous and garlic power, pepper and salt in a medium bowl; top with onions and cheese. Place broth in a microwave-safe measuring cup; microwave at high 2 1/2 minutes or until hot. Slowly pour over couscous mixture. Cover; let stand 5 minutes. Fluff with a fork, tossing until well combined.

BAKED GOAT CHEESE WITH CARAMELIZED ONION, GARLIC AND MISSION FIGS

Steps:

• Preheat the oven to 350 degrees F.
• Crumble the goat cheese into an oven safe dish and set aside.
• In a sauce pot combine the figs and sherry with enough water to barely cover the figs. Place the sauce pot over high heat and bring up to a bubble, cover and remove from the heat and let the figs plump while the onions are cooking.
• Pour the olive oil into a large skillet and place over medium heat. Add the onions, garlic, rosemary, salt and pepper and cook, stirring often, for about 10 minutes, or until lightly browned. Using a slotted spoon remove the plumped figs from the sauce pot, leaving behind any of the pluming liquid. Add the figs to the cooked onions, stir to combine and then spoon over the goat cheese. Place the dish into the top half of the oven for 20 minutes, until the edges begin to bubble.
• Remove and serve immediately with sliced baguettes.

CARAMELIZED ONION AND GOAT CHEESE FILO SQUARE

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with a silicone baking mat.
• Put the bacon in a small skillet and cook until crisp; drain.
• Put the brown sugar, red onions and 4 tablespoons of the butter in a skillet over medium heat. Cook, stirring, until the onions are tender, 6 to 8 minutes, then add the fig jam and 2 tablespoons of the balsamic vinegar. Continue cooking until the onions are caramelized, another 15 minutes. Remove from the stove and set aside.
• Put 2 sheets of the filo dough on the prepared baking sheet; brush with melted butter. Add 2 more sheets; brush again with butter. Repeat until you have done this 4 times. Then sprinkle with the goat cheese, spread with the caramelized onions and sprinkle the bacon on top. Repeat with filo as for the bottom layers (4 layers of filo, 2 sheets per layer).
• Cut into squares and bake until golden, about 15 minutes.
• Meanwhile, pour the remaining 3/4 cup balsamic vinegar and the bourbon into a saucepan over medium-high heat; reduce by half, 8 to 10 minutes. Whisk in the cayenne.
• Serve two filo squares to a plate, drizzle with balsamic sauce and enjoy.

A1 TURKEY BURGER WITH CARAMELIZED ONIONS AND GOAT CHEESE #A1

Steps:

• Slice onions and sauté in olive oil over medium high heat until they start to become translucent. Add 2 T brown sugar, 2 T A1 and 2 T water. Cover and lower heat to just simmer.
• Mix ground turkey with 2 T A1, 2 T mayo and salt and pepper and then form into 4 patties. This mixture will be very moist - don't worry.
• Spray a medium size skillet with cooking spray and heat over medium high heat. Add turkey patties and cook for 5-7 minutes on the first side.
• While the burgers are cooking mix together the basting sauce by mixing 2 T A1, 2 T brown sugar and 1 T water and microwave for 1 minute just to combine. Take the cover off of the onion mixture and turn to very low heat.
• Flip the burgers and baste with the basting sauce. Cook for another 5-7 minutes and flip again, basting again.
• Assemble burgers (on buns or no) by placing goat cheese on top of the burger and then the caramelized onions on top of the goat cheese.

CARAMELIZED ONION, APPLE AND GOAT CHEESE MELTS

Steps:

• Heat 2 tablespoons oil in a large nonstick skillet over medium. Add the onions and salt and cook, tossing frequently, until the onions turn creamy and golden, 15 to 18 minutes.
• Add thyme and red-pepper flakes and stir for another 30 to 45 seconds until fragrant. Transfer the onions to a small bowl and stir in the goat cheese and olives.
• Place 4 slices of bread on the counter and divide the onion mixture among them, spreading to the edges. Top with the apple or pear slices, then the remaining bread, pressing down gently to adhere.
• Wipe the same skillet down with a paper towel, then add 1 to 2 teaspoons olive oil (or more as needed to coat the bottom of the pan) and heat over medium. Working in batches, if needed, add the sandwiches and cook 1 to 2 minutes per side, pressing them gently to compress them as they cook, until the bread is toasted and deeply golden brown. If working in batches, add more olive oil as needed and cook remaining sandwiches. Slice and serve.

ARUGULA SALAD WITH CARAMELIZED ONIONS, GOAT CHEESE AND CANDIED W

Steps:

• For caramelized onions:.
• Heat oil in heavy large skillet over medium-high heat. Add onions. Sauté until golden, about 18 minutes. Remove from heat. Sprinkle with vinegar; stir to blend. Season with salt and pepper.
• For candied walnuts:
• Combine first 4 ingredients in another heavy large skillet. Bring to boil, whisking. Boil 1 minute. Add walnuts; stir. Toss until syrup forms glaze on nuts, about 3 minutes. Transfer nuts to sheet of foil and quickly separate nuts with forks. Cool. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
• For croutons:
• Preheat oven to 350°F Place bread cubes in large bowl. Drizzle with oil, tossing constantly to coat evenly. Scatter cubes in single layer on rimmed baking sheet. Sprinkle with salt and pepper. Bake croutons until crisp, stirring occasionally, about 15 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand on sheet at room temperature.
• For salad:.
• Whisk oil and vinegar in small bowl. Season dressing with salt and pepper.
• Place arugula in very large bowl. Drop in onions, tossing to distribute evenly. Add nuts, croutons, and goat cheese. Toss with enough dressing to coat lightly.

COUSCOUS WITH SAVORY CARAMELIZED ONION

Steps:

• In large heavy saucepan, heat oil over medium-high heat.
• Add onion, stirring to coat with oil; reduce heat to low.
• Cook, covered, 15 minutes.
• Stir in raisins, sugar, cloves, cinnamon stick, pepper, ginger and nutmeg.
• Cook, covered, 30 to 40 minutes, until onion is tender, dark brown and juicy.
• In medium pot, cook couscous according to package instructions, using stock instead of water. For Vegetarian use only a vegetable based mushroom stock.
• Fluff.
• Heap in serving dish.
• Top with onion mixture.
• Spoon some paneer over the top if you desire.

MASHED POTATOES WITH CARAMELIZED ONIONS AND GOAT CHEESE

Steps:

• Place the potatoes in a large pot of cold, salted water. Bring to a boil and cook until fork tender.
• In the meantime, melt 2 tablespoons of butter and the olive oil in a large sauté pan over medium heat. Add onions, 1/4 teaspoon salt and the sugar and stir frequently, until onions are golden brown and caramelized, about 30-40 minutes. If the onions get too dry, add a small amount of water to deglaze the pan. Set aside.
• While the potatoes and onions are cooking, heat the half and half, garlic, bay leaf, and remaining 2 tablespoons of butter in a small saucepan over medium heat.
• When done, drain the potatoes and return them to the hot, dry pot. Stir them over low heat for 2 minutes until they are dry. Pass the potatoes through a ricer into a large bowl.
• Discard the garlic and bay leaf from cream. Gently stir in the hot cream a little at a time until the potatoes are smooth and creamy. You may not need to use all of the liquid.
• Set aside a small amount of the caramelized onions for garnish and stir the remaining onions into the mashed potatoes. Crumble the goat cheese into the potatoes and stir to combine well. Season with salt and black pepper to taste.
• Spoon the mashed potatoes into a serving bowl and garnish with the remaining caramelized onions. Serve hot.

VEGETABLE COUSCOUS, GOAT CHEESE, AND BEETS

Steps:

• Stir together dill, chives, and pepper on a plate, then roll cheese in herb mixture to coat sides (not ends). Wrap cheese in plastic wrap and chill.
• Bring water, salt, and 1 tablespoon oil to a boil in a 1-quart heavy saucepan. Stir in couscous, then cover pan and remove from heat. Let stand, covered, 5 minutes.
• Heat 1 tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook onion, stirring, 1 minute. Add zucchini, bell pepper, and corn and cook, stirring, until zucchini is bright green, about 3 minutes. Season with salt and pepper and transfer to a bowl.
• Fluff couscous with a fork and stir into vegetables, then season with salt and pepper.
• Peel beet and cut half of beet into very thin slices (less than 1/8 inch thick) with slicer (discard remainder), then stack slices and cut into thin matchsticks. Rinse beets and pat dry, then transfer to a bowl.
• Whisk together vinegar, remaining 2 tablespoons oil, and salt and pepper to taste. Add 1/2 tablespoon dressing to beets and toss to coat.
• Fill ramekin with couscous, pressing it firmly into mold with a rubber spatula. Invert ramekin onto a salad plate and carefully unmold couscous, then make 3 more couscous mounds on 3 more plates.
• Drape each couscous mound with 1 prosciutto slice (if using), then top with some of beets.
• Unwrap cheese and cut crosswise into 4 equal slices with a lightly oiled knife, then arrange 1 cheese slice alongside each couscous mound and spoon remaining dressing around mounds.