Culinary talents must run in the family since Karen Swanson is a wonderful cook and her son, Ryan, is a fabulous chef at the 5 star Wildhorse Pass resort restaurant Kai. These flatbread appetizers were amazing.
Karen served them at a planning meeting for Evening Under the Stars at the David Wright House, April 9.
Flatbread with Carmelized-Onions and Cheese
Ingredients:
3 large onions, chopped
2 tbsp olive oil
1 tbsp brown sugar
2 tsp balsamic vinegar
salt and pepper to taste
14 oz pkg frozen puff pastry
6 oz brie (rind removed) diced
6 oz mild blue cheese, crumbled
2 tbsp chopped fresh parsley
Directions: Heat oil in large deep frying pan on medium-high, add onions. Cook until wilted and starting to brown, about 10 minutes. Add sugar, vinegar, salt and pepper. Reduce heat to medium-low. Cook for 15-25 minutes, until onions are caramelized and golden. Cool. Puff pastry package has two pouches. Pinch both together and roll out to a 12 “ X 16” rectangle. Place pastry on baking sheet lined with parchment paper. Spread onions over pastry. Dot with cheese. Sprinkle with parsley and refrigerate if not baking immediately.
Bake in preheated 400 degree oven for 20-25 minutes, until cheese is melted and pastry is crisp. Cool for 5 minutes. Cut into 20 squares. Cut square in half diagonally to make 40 triangles.
When they heard that John Wayne had often stayed at the Francisco Grande hotel, Karen Swanson and Ruth McLeod decided to investigate. The front desk was most helpful and gave them the key. Check out the lovely views and comfortable spaces that the Duke had when he came to Arizona. 1,000 acres of his Red River Ranch were sold to Shamrock Dairy Farms so they could grow their farm, moving from Phoenix to the Casa Grande area. Lunch at Francisco Grande was included in the Shamrock Farms Historical League tour. Judy Blackwell did a wonderful job organizing such an informative trip.
