First thing’s first, before I get into recipes and vacations and all of that. If you haven’t already, please attend a town hall hosted by your local representatives while they’re out on recess. You can find out where they are being held here. This is especially important in areas with representatives who are not doing their jobs and questioning the constant insanity that President Trump and his team continue to push forward. Demand that your representatives listen to you. There are great lists of resources here to help you do everything from ask a question to organize your own town hall if your rep isn’t going to be holding one. I’m going to again encourage you to also give Pod Save America a listen if you need inspiration. Katie Couric was a guest this week, and it was both incredibly informative and also just plain refreshing to hear a well-respected journalist talk honestly and bluntly about the current state of our government. People are still being held up at borders, the government is rolling out a ridiculous program to deport good, hardworking members of our society, and people are in danger of losing their healthcare. If you want to feel really awful this morning, check out this article (with photos!) of people trying to actually leave the United States to seek asylum in Canada, only to have their family literally torn apart by border agents. I’m really hopeful that this week’s protests and town halls can make a huge difference. Keep writing, keep calling, don’t become complacent. Continue to have tough conversations with friends and family. It’s only been one month of this administration. If anyone is doing something that they want me to post about, too, please email me on sydney [at] crepesofwrath [dot] net and I’ll post it here. It’s not much, but it’s something. Keep it up, guys!
After you’ve done your political activism for the day, I encourage you to sit back, relax, and take care of yourself. Maybe have some friends over this weekend, and over discussing the current political climate that we’re all living in (and how we can fix it), perhaps you could bust out some of these tarts? They’re incredibly easy to make, but they look super fancy because they’re made with puff pastry, which I actually hadn’t ever used before this. I had a package of it in my freezer for months, thinking I’d use it to make all kinds of tasty finger foods, but it wasn’t until New Year’s Eve that I decided to make these (wow, I’m really behind on posts). It’s always nice to have something vegetarian to offer to your friends, and while they are made with buttery pastry, the result is a light, crispy appetizer perfect for popping in your mouth and not having to worry about crumbs falling all over the place. You can use pretty much anything here–maybe use mozzarella cheese and add some olives, or sprinkle chives over everything to make it extra gourmet. You could add sausage or peppers or even just keep it simple with onions and cheese. The world of puff pastry is your ready-to-bake oyster. I made these earlier in the day on NYE, then popped them in the oven quickly to warm up before people came over. They were all gone by the end of the night, thankfully, or else I would have had to eat them all myself.
It was good to remember what the sun felt light for a minute.
Our friends Lily and Joel drove out from Houston to hang out for the day, which made the trip especially awesome.
Kramer and Joel used to live next door to each other as kids, and he even DJ’d our wedding! Look at the lovebirds now.
Your ingredients. I didn’t have two large onions, so I improvised.
Caramelizing onions sometimes feels like it takes forever, but it’s worth the wait!
Add dollops of your onion mixture to these bad boys and bake.
Cooled. That’s it!
These couldn’t be easier or tastier.
Look at that.
Those layers, though.
- 8 ounces white mushrooms, washed, dried, and sliced
- 6 tablespoons unsalted butter, divided
- 2 large onions, peeled, halved, and thinly sliced
- 2-3 sprigs fresh thyme, leaves only
- 2 teaspoons granulated sugar
- 3 cloves garlic, finely minced
- ½ teaspoon salt, plus more to taste
- a few grinds fresh black pepper
- 1 cup grated cheese (I used Comté, but really anything mild would work here, even cheddar or mozzarella - just don't used Parmesan as it will be too salty)
- 1 package frozen puff pastry, thawed
- 1 egg, beaten
- Preheat your oven to 400 degrees F and line two baking sheets with parchment paper. Set aside.
- In a large, heavy-bottomed skillet, add in 2 tablespoons of butter and your mushrooms. Cook for 8-10 minutes, over medium heat, until softened. Remove from the pan and set aside.
- Heat the remaining 4 tablespoons of butter in the pan with the sliced onions. Cook for 15 minutes over medium-high heat, stirring often, until caramelized and slightly browned. Add in the thyme and sugar and stir to combine. Add in the garlic and stir for 1 or 2 minutes, until fragrant, then add in the mushrooms, salt, and pepper. Stir, then remove from the heat. Set aside.
- Roll out the puff pastry and slice them into 2-inch squares (I used a ruler to do this to make sure they were all even). Place the squares on your baking sheets and brush the beaten egg lightly onto each square.
- Stir the cheese into your slightly cooled onion mixture, then place a dollop on top of each square. Bake for 25 minutes or so, until puffed up, crispy, and bubbling. When they're ready, remove them from the oven and place each square on a cooling rack, so that they're not just sitting in a puddling of grease. These can be made ahead of time and warmed again in the oven later when you're ready to serve.