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    fresh thyme

    Onion Tart

    January 29, 2019

    onion, tart, brunch, appetizer, super bowl, pie, butter
    tart, pie, onions, breakfast, brunch, taste, butter

    Beautiful tart with simple onions as the main ingredient.

    Simple. Elegant.

    Sometimes I struggle to find just the right dish for a brunch or appetizer for a party. How many hummus platters can I truly make? You know? This time of year I really, really start to miss summer, especially summer produce. Fresh plucked tomatoes from my garden are by far the BEST, taking a bite and tasting pure summer.

    I got thinking about tomato tart, one of my favorite things to do with those fresh summer tomatoes, like this one I have on the blog. I wanted to create a riff on that classic but something warm and comforting for these cold winter days. Onion tart! Classic enough to make all year long but especially good when you're craving comfort food.

    This onion tart would be delightful for brunch or cut up into small pieces and used as an appetizer dish. Who says your Superbowl party can't have these fancy appetizers?

    tart, pie, onions, breakfast, brunch, taste, butter

    A few sprigs of fresh time and sprinkle of pure flake sea salt really elevate the dish.

     

    Balanced flavor.

    The balance of a buttery crust, cheese, labneh and sweet onions really gives this tart soooooo much depth of flavor. A bit of sweetness from the onions, salty sharpness from the cheese, tanginess from the labneh and pure heaven from the buttery crust. If you don't have labneh, you can easily substitute with thick Greek yogurt or ricotta cheese, both would be a good substitute.

    I love making my own pie dough, it's simple ingredients but you can certainly use prepared pie dough. I would definitely work in the cheese and thyme in the dough to give it that extra something special.

    tart, pie, onions, breakfast, brunch, taste, butter

    Perfect for a brunch gathering.

    I truly hope you try this delicious and simple recipe. As always, I love seeing your creations, tag me on Instagram or Facebook!! Don’t forget to Pin the recipe!
    Xoxo,
    Cosette

    tart, pie, onions, breakfast, brunch, taste, butter

    This onion tart is a crowd pleaser!

     

     

      

    Print Recipe
    Onion Tart
    Impress your guests with this simple but elegant dish. Perfect for brunch or appetizer. Makes (1) 9x12 tart
    onion, tart, brunch, appetizer, super bowl, pie, butter
    Course Appetizer
    Prep Time 20 minutes
    Cook Time 25 minutes
    Passive Time 1 hour
    Servings
    squares
    Ingredients
    Pie Crust
    • 1 ¼ cup all purpose flour
    • 1 tablespoon sugar
    • ⅛ teaspoon salt
    • ½ cup cold unsalted butter, cubed
    • ¼ cup freshly grated Parmesan cheese
    • 4-5 springs fresh thyme, removed from stem
    • 6-7 tablespoon ice cold water
    Tart Filling
    • ⅓ cup labneh, Lebanese yogurt thick plain Greek yogurt or ricotta can be substituted, add 1 tablespoon lemon juice if using either
    • 1 tablespoon toum spread 1 teaspoon of garlic powder can be substituted, find toum recipe below
    • ½ teaspoon kosher salt
    • ½ cup freshly grated Parmesan cheese
    • 2-3 large sweet onions, sliced whole Vidalia or Walla Walla are common sweet onion varieties
    • 1 tablespoon butter
    • fresh thyme
    • Flake sea salt
    Course Appetizer
    Prep Time 20 minutes
    Cook Time 25 minutes
    Passive Time 1 hour
    Servings
    squares
    Ingredients
    Pie Crust
    • 1 ¼ cup all purpose flour
    • 1 tablespoon sugar
    • ⅛ teaspoon salt
    • ½ cup cold unsalted butter, cubed
    • ¼ cup freshly grated Parmesan cheese
    • 4-5 springs fresh thyme, removed from stem
    • 6-7 tablespoon ice cold water
    Tart Filling
    • ⅓ cup labneh, Lebanese yogurt thick plain Greek yogurt or ricotta can be substituted, add 1 tablespoon lemon juice if using either
    • 1 tablespoon toum spread 1 teaspoon of garlic powder can be substituted, find toum recipe below
    • ½ teaspoon kosher salt
    • ½ cup freshly grated Parmesan cheese
    • 2-3 large sweet onions, sliced whole Vidalia or Walla Walla are common sweet onion varieties
    • 1 tablespoon butter
    • fresh thyme
    • Flake sea salt
    onion, tart, brunch, appetizer, super bowl, pie, butter
    Instructions
    Pie Crust
    1. I strongly encourage you to make your own pie dough but if you are unable to, please refer to notes below.
    2. In the bowl of a food processor, add in your flour, sugar, salt and pulse for a few seconds to combine.
    3. Next, add in your cubed butter one slice at a time. Pulse, release then add another.
    4. Add in your cheese and thyme.
    5. Next add in one tablespoon of water at a time until a crumbly but cohesive dough forms. Usually 6-7 tablespoons.
    6. On a sheet of wax or parchment paper, dump your dough mixture out. Press using the sides of the paper to create a disc. The dough should come together, wrap and place in fridge for at least an hour but can be made ahead and pulled out the next day.
    Tart Assembly
    1. Preheat oven to 450 degrees Fahrenheit.
    2. Remove your dough from the fridge and on a floured surface begin rolling out into about a 9x12 rectangle (rustic is fine).
    3. In a quarter sheet pan (you can use a half sheet pan if you don't have a 9x12, just section to one side of the pan). Spray or butter and then place a piece of parchment paper.
    4. Lay your pie dough on the parchment, you can press the edges up slightly to create a small raised crust.
    5. Mix together your labneh, toum and salt. Spread an even thin layer on the crust. Next, sprinkle your Parmesan cheese.
    6. Slice your onions about ¼" thick, I actually like cutting them with the skin on then peel off for each ring. Finally, place your sliced onion rings on top to cover most of the tart. I like to use a variety of different sizes.
    7. Dot your onions with some small pieces of butter and bake for 25 minutes until golden brown. You can broil the top for a few seconds at the end for a little more char on your onions if you'd like.
    8. Remove from oven and sprinkle with flake sea salt and additional thyme. Enjoy warm or at room temperature.
    Recipe Notes

    *Store bought pie crust can be used, I'd encourage adding the cheese and fresh herbs to get that ultra flaky/crispy crust

    *Basic pie dough recipe from Marie Saba: http://cocinamarie.com/how-to-make-an-all-butter-pie-crust/

    *Toum recipe: https://cosetteskitchen.com/recipe/toum

    Share this Recipe

    Friendsgiving

    November 1, 2018

    friendsgiving, thanksgiving, dinner, turkey, family, friends

    The Story of Thanksgiving

    16 years ago I took a leap of faith and changed my life. I uprooted my entire life, family and friends to move across the United States. It was one of the bravest and scariest things I have ever done. With new adventures come changes, one of the biggest is how to spend holidays away from home. Thanksgiving became a holiday I spent away from the family, a time where good friends gathered and began new traditions and memories. Friendsgiving. 

     

    Friendgiving

    Friendsgiving, a concept created to describe the celebration of Thanksgiving with friends as opposed to family. I've found that living in Portland, transplants are plentiful. Many of our closest friends are away from their family during Thanksgiving and so began the tradition of spending time together instead of alone.

    This year, I had the pleasure of hosting an early Friendsgiving with some of the most lovely friends. What a grand idea to gather some of the most talented home cooks for one special Friendsgiving event. My co-host LaRae Burk and I had the vision of celebrating food with those friends that enjoy food as much as we do. Taking the freshest ingredients, the most gorgeous tableware and stunning cookware to capture a picturesque Friendsgiving event. We were able to showcase our beautiful food at a local brewery, Widmer Brothers where a warm and rustic space set the mood for this special day.

    friendsgiving, thanksgiving, dinner, turkey, family, friends

    Find special pieces to decorate your table to make it special for each guest.

     

    The Food ~ New Seasons Market

    The beauty of Friendsgiving is the shared workload! Typically the host prepares the turkey (find recipe below), sets up the space and organizes the event. But all the goodies, the side dishes and desserts come from friends. What would Friendsgiving be without everyone sharing the favorite dish? For this special event, we partnered with New Season Market to find the freshest ingredients for our main and side dishes. Local produce is in abundance and picked at their optimum to ensure the best tasting food. Our dishes for this event included incredible ideas like: Pistachio and Citrus Quinoa Salad, Roasted Brussel Sprouts with Balsamic Reduction and Cranberries, Dutch Oven Bread, Browned Butter Salted Caramel Cake, Pumpkin & Beer Cheese Bisque and Apple, Taragon Turkey Sausage Stuffing and more. So many creative and innovative ideas to prepare for your own special Thanksgiving or Friendsgiving event. 

    Pumpkin & Beer-Cheese Bisque

     

    friendsgiving, thanksgiving, dinner, turkey, family, friends

    Charcuterie Board

     

    friendsgiving, thanksgiving, dinner, turkey, family, friends

    Pistachio and Citrus Quinoa Salad

     

    Tablescape ~ Sur La Table

    You know what's funny, I never really knew what a tablescape was until I started food blogging. I mean, sure I set the table, perhaps added some cloth napkins but a TRUE tablescape is something you can't take your eyes off of, something magical. We were honored to highlight some of Sur La Table most gorgeous tableware for our Friendsgiving event. Crisp pearl white dinner plates with pops of color from adorable pumpkin plates and bowls, soft linens to drape the table, magical candles to create a romantic soft atmosphere and the most stunning wine glasses. These beautiful pieces helped to create the perfect table for our Friendsgiving gathering. Fresh florals, pumpkins and greens adorn the table arranged by the talented Shannon Garcia Shinn.

    friendsgiving, thanksgiving, dinner, turkey, family, friends

    Beautiful Sur La Table tableware

     

    friendsgiving, thanksgiving, dinner, turkey, family, friends

    Beautiful wine glasses by Sur La Table

     

    friendsgiving, thanksgiving, dinner, turkey, family, friends

    Gorgeous tableware pieces elevate any event

     

    Cookware ~ Finex

    Cooking! You have 10 different dishes to prepare and keep warm for this big dinner, what do you do? Cast Iron! One of the most versatile and heat conductive cookware is cast iron. We had the pleasure of cooking many of our incredible dishes in amazing Finex Cookware. Finex is a small local Portland based company that not only handcrafts cast iron cookware, but has reinvented the look, feel and design of cast iron. So, a turkey in cast iron? Yes, it is possible! I chose a smaller turkey (about 11 pounds) and decided to use the Finex Grill Pan to cook the beautiful bird. With the built in grill grates, the turkey was elevated and cooked so evenly, not to mention the most beautiful display! Whether you're preparing soup, potatoes or stuffing, Finex Cookware is the perfect vessel. Check out some of the beautiful dishes prepared at our event. 

    friendsgiving, thanksgiving, dinner, turkey, family, friends

    Gorgeous turkey cooked in 12" Finex Grill Pan

     

    friendsgiving, thanksgiving, dinner, turkey, family, friends

    Stuffing cooked in 12" Finex skillet

     

    friendsgiving, thanksgiving, dinner, turkey, family, friends

    Beautiful spread of side dishes prepared in Finex

     

    Pulling it Together

    Pulling off a Friendsgiving is no easy task. It requires patience, planning and a lot of prep. But with the right tools and a vision, setting up the perfect event is possible. I hope this post inspires you to create a magical Friendsgiving or Thanksgiving this year. For more tips, don't miss out signing up for my newsletter. I'll be sending out a special edition newsletter to subscribers with a step by step guide to planning your Thanksgiving Day and exclusive recipes! As always, I love to see your creations, tag me in your Thanksgiving creations this holiday season. 

    xoxo
    Cosette

    friendsgiving, thanksgiving, dinner, turkey, family, friends

    Cheers to an amazing group of friends celebrating Friendsgiving

    Blogger attendees, please check out the attendees for more delicious inspiration:

    Lena Gladstone
    Judiaann Woo
    Carly Diaz
    Sue O'Bryan
    Erin Lynch
    Karlee Flores
    Candice Walker
    Kristel Matousek
    LaRae Burk

    This post and event is sponsored by New Seasons, Sur la Table and Finex Cookware. All opinions and ideas are my own. 


    Print Recipe


    Turkey

    friendsgiving, thanksgiving, dinner, turkey, family, friends

    Course Main Dish, Side Dish
    Cuisine American
    Keyword dinner

    Prep Time 30 minutes
    Cook Time 1 hour 45 minutes
    Passive Time 12 hours

    Servings
    people


    Ingredients
    • 1 10-11 lb whole turkey
    • ¾ cup unsalted butter softened (1 ½ sticks)
    • ⅓ cup herbes de provence **see recipe notes
    • 4-5 teaspoon kosher salt
    • 3-4 sprigs fresh thyme
    • 1 large onions quartered
    • 2 large carrots 2" pieces
    • 12 oz fingerling potatoes
    • 4 whole shallots

    Course Main Dish, Side Dish
    Cuisine American
    Keyword dinner

    Prep Time 30 minutes
    Cook Time 1 hour 45 minutes
    Passive Time 12 hours

    Servings
    people


    Ingredients
    • 1 10-11 lb whole turkey
    • ¾ cup unsalted butter softened (1 ½ sticks)
    • ⅓ cup herbes de provence **see recipe notes
    • 4-5 teaspoon kosher salt
    • 3-4 sprigs fresh thyme
    • 1 large onions quartered
    • 2 large carrots 2" pieces
    • 12 oz fingerling potatoes
    • 4 whole shallots

    friendsgiving, thanksgiving, dinner, turkey, family, friends


    Instructions
    1. Prepare the turkey 1-2 days in advance.

    2. Remove turkey from packages, be sure to remove the giblets that are usually stuffed inside.

    3. Pat dry the turkey using paper towels.

    4. In a small bowl, mix your softened butter ¼ cup of your herbes de provence + 2 teaspoon salt.

    5. Use the butter mixture and place clumps of the herb butter underneath the skin. It may seem like you are over buttering but it is okay! The butter will melt into the meat and make it extremely tender.

    6. Take the remaining herbes and salt and generously rub the outer layer of skin with this mixture.

    7. Take the bird and place in fridge, do not cover. Not covering allows the skin to dry and create a crisp exterior.

    8. Day of baking, set your oven to 325 degrees (convection cooking) or 350 for traditional oven cooking and begin prepping your turkey. You'll want your turkey to come to room temperature so plan to leave out for at least an hour before cooking.

    9. Remove turkey from fridge and place your chopped onions and carrots inside the cavity. Truss legs together with cooking twine.

    10. Place your turkey in your roasting pan (or grill pan).

    11. Add your fingerling potatoes and shallots around the turkey. Coat them in olive oil and additional seasoning.

    12. Add 1 cup of broth or water to the pan.

    13. Cook turkey based on weight:
      6 to 10 pounds - 1 ½ to 2 hours
      10 to 18 pounds - 2 to 2 ½ hours
      18 to 22 pounds - 2 ½ to 3 hours
      22 to 24 pounds - 3 to 3 ½ hours

    14. Check your turkey at the earlier mark for temperature:
      The internal temperature of the turkey when an instant-read thermometer is inserted between the thigh and side of the breast without touching bone should now be 165 to 170 F

    15. Once your turkey is cook through, remove from oven and let rest for 20-30 minutes.

    16. Carve and enjoy!


    Recipe Notes

    **Make your own herbes de provence if you can't locate: 
    https://www.rachelcooks.com/2014/11/24/herbes-de-provence-recipe/


    Share this Recipe

    Creamy Mushroom Soup

    March 27, 2018

    Cream of Mushroom Soup

    Cream of Mushroom Soup

    I often sit and reminisce about the days of old, you know, back when I was younger which seems like AGES ago at this point in time. When did I get old exactly? Oh yeah, probably when I came to the realization that I became a mom just about 10 YEARS AGO! What?!? Yes, my oldest will be 10 in just about 2 weeks. I can barely comprehend this. I'm a mom. I'm a mom of 3. I became a mother 10 years ago. Clearly this is the point I realized I'm getting old. **Sigh**

    So now that I'm older and wiser (clearly), I feel I'm very equipped to tell you about what you should be eating and feeding your family! When I was a kid I had this thing with Campbell's Cream of Mushroom Soup, I know, I know, what was I thinking? But there was something comforting about it and frankly, in college it was so easy to make and so delicious with some saltine crackers. One can + instant happiness. 

    Cream of Mushroom Soup

    I had this craving to make a soup like I used to enjoy (when I was young) a cream of mushroom soup that is a little more adult and full of flavor. We've had quite the bout of sickness run through our household so soups have been a bit hit! I made a big pot of this and a big pot of my Chicken Noodle Soup and slowly, through the power of food, rest and medicine, everyone is on the mend again. The beauty of this soup is that it takes less than 30 minutes to make, perfect for a meatless dinner, a dinner party, easy enough for a weeknight dinner or even for a holiday gathering. I love pairing simple rustic ingredients that are packed with so much flavor. The earthiness of the mushrooms combined with the freshness of the thyme and bit of cream make this hearty and so satisfying. 

    I hope you give this recipe a try and include it in your rotation of meals. As always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

    xoxo
    Cosette

    Print Recipe
    Creamy Mushroom Soup
    Cream of Mushroom Soup
    Course Main Dish
    Cuisine American
    Prep Time 20 minutes
    Cook Time 30 minutes
    Servings
    cups
    Ingredients
    • 1 pound crimini mushrooms cleaned and sliced
    • 1 pound assorted mushrooms I used baby bellas & maitake mushrooms
    • 2 whole shallots, chopped
    • 8 tablespoon unsalted butter, divided
    • 8 cloves garlic, minced
    • 10 sprigs fresh thyme
    • 5 tablespoon all purpose flour
    • 8 cups vegetable broth
    • 2 cups heavy cream
    • salt & pepper to taste
    Course Main Dish
    Cuisine American
    Prep Time 20 minutes
    Cook Time 30 minutes
    Servings
    cups
    Ingredients
    • 1 pound crimini mushrooms cleaned and sliced
    • 1 pound assorted mushrooms I used baby bellas & maitake mushrooms
    • 2 whole shallots, chopped
    • 8 tablespoon unsalted butter, divided
    • 8 cloves garlic, minced
    • 10 sprigs fresh thyme
    • 5 tablespoon all purpose flour
    • 8 cups vegetable broth
    • 2 cups heavy cream
    • salt & pepper to taste
    Cream of Mushroom Soup
    Instructions
    1. Begin by prepping your mushrooms by cleaning them with a damp paper towel. Gently wipe the tops and stems with the damp paper towel to remove any dirt. Do not submerge mushrooms in water.
    2. Heat 2 tablespoons of butter in a frying pan and add your assorted mushrooms (baby bellas + maitake) and 2 sprigs of thyme and a dash of salt. Cook until tender and set aside.
    3. In a heavy-bottomed pot, heat 2 tablespoons of butter and add chopped shallots and sliced crimini mushrooms. Let the mushrooms and shallots soften, continue to stir until the liquid from the mushrooms begins to evaporate, about 5-7 minutes.
    4. Add in your minced garlic and the leaves from about 8 of your thyme. Stir until fragrant, just a few minutes making sure the garlic doesn't burn.
    5. Add in 4 tablespoons of butter and your flour to coat your mixture.
    6. Slowly add your vegetable stock while stirring.
    7. Bring the mixture up to a gentle boil, then reduce and remove from heat.
    8. Place your immersion blender in the pot and blend the mushroom mixture until desired consistency. Place pot back on heat and add in your other mushroom mixture and 2 cups of heavy cream. Salt & pepper to taste.
    9. Enjoy!
    Recipe Notes

    You can certainly keep your mushrooms all whole and saute all together if you prefer and avoid blending. I enjoy the smooth and creaminess with some delicious meaty mushrooms. 

    You can find the lovely walnut cutting board on Arousing Apetites:
    https://shop.arousingappetites.com/collections/chefs-kitchen-tools/products/black-walnut-wood-cheese-board-with-drip-groove-2

     

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    My name is Cosette Posko and I reside in Portland, Oregon with my family of five. Originally from Pennsylvania, I moved to the great Pacific Northwest about 15 years ago and have been here ever since.

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