Grilled Carrots with Dill Yogurt Sauce

The last time I was in Charleston, South Carolina it was a gray, rainy, chilly day. In the weeks prior to a return trip back, rain was again in the weather forecast. As I have learned or at least try to remind myself, weather can be rather unpredictable and not necessarily influenced by wishful thinking, fingers/toes crossed, or even a rain dance. But there are times when one has to put rationality aside. This was one of them. Yet, even as I got on the plane, rain remained in the forecast. I had been second guessing this group running trip ever since I had committed to it months ago. Maybe the rain forecast was as omen. Steady inclines/hills and heat/humidity are things frequently causing me to whine. Having to give up control of my time/space on a trip is enough to cause some minor hyperventilation. So, if you have asked me a year ago if I would travel more than 900 miles to run a 10K race (one having a significant incline) on a hot/humid day with 40,000+ runners and stay in house with 9 other people I had never traveled with before, more than likely I would have said without hesitation 'no thank you'. However, funny things happen when you give yourself permission to leave your comfort zone, when you stop looking for (bad) omens, and when you allow yourself to take a leap of faith. Literally and figuratively the sun comes out. After a night of tornado warnings and hurricane-like pounding rain, blue skies miraculously appeared shortly before the start of our 10K race. A validating omen on many different levels.

While my whining days over heat, humidity, and hills are (unfortunately) far from over, my perceptions of what traveling with an eclectic group of fellow runners could be like has been forever altered. From having 'family' meals together, to exploring parts of Charleston, to a night of karaoke, to a morning run along the ocean, to unexpected kindnesses, to great meals in some incredible restaurants, to being open to possibility, to waking every morning with the view of the ocean, everything about this trip was positively memorable. One changing me in some unexpected ways. So if you asked me again if I would make another group road trip again, I would only hope the next running venue would be a little cooler, a little flatter. Although I would probably still obsess about the weather.

When friends suggested we order a plate of radishes with soft creamy butter and sea salt as an appetizer at the The Publican restaurant in Chicago, I probably made one of those 'really, are you serious?' faces. Up until that point, I had probably consumed less than two radishes over the course of my lifetime. I can't remember the other appetizer we ordered that day, but I do remember the radishes. In just one bite of a radish half slathered in some soft, creamy butter and topped with a hint of sea salt I instantly knew my lifetime consumption of radishes was about to change. So when I saw a recipe for The Publican's Barbecued Carrots with Yogurt and Pecans, I knew my love for carrots was about to be deepened. And let's just say, if I had radishes and carrots served The Publican way growing up, chances are I might be a vegetarian or at least, have strong vegetarian tendencies.

Prior to making these Grilled Carrots with Dill Yogurt Sauce I thought nothing could top the flavor of oven roasted carrots. Apparently my vision for the possibilities of carrots was a bit narrow. Now having tasted carrots marinated in a myriad of spices, grilled until slightly charred, drizzled with yogurt dill sauce, topped with toasted pecans, and served with a drizzle of freshly squeezed lemon juice, it might be awhile before an oven roasted carrot passes my lips.

The Publican's recipe calls for one pound of small carrots. But since I couldn't find them I went with several bunches (somewhere between 1 1/2 and 2 pounds) of slightly larger carrots, but ones still having their beautiful green tops. Whether you find the smaller ones or the slightly larger (but not too large) ones or not may not really matter. However, look for the carrots that haven't had their tops cut off. After peeling and cutting them in half lengthwise, they are parboiled in boiling salted water for approximately 4 minutes (or until crisp tender). This size carrot took only 4 minutes to get to that point.

The parboiled carrots are then marinated in a spice and olive oil mixture for 1 to 3 hours. One look at this sweet and savory array (sweet smoked paprika, celery salt, onion powder, cumin, kosher salt, black pepper, granulated garlic, Aleppo pepper, and dark brown sugar), you might think 'I don't stock all of those spices in my cupboard. Or 'not sure I would like this combination of spices'. Next! But don't let preconceived notions keep you from these carrots and definitely don't throw in the towel just yet. As this is an obstacle you can easily overcome without spending a fortune on jars of spices you might not use regularly. Nowadays many grocery and spice stores allow you to buy many different spices in whatever quantity you need (Whole Foods was my source for some of them).

The fragrance of this spice mixture is intoxicating. It is a prelude of what is to come.

Is is easier to rub the olive oil spice mixture into the carrots if done on a large baking sheet (rather than a bowl). Additionally, you don't risk breaking any of them. The longer you allow the carrots to marinate the more they take on the flavor of the spices (my marinating time was 90 minutes).

While the carrots marinate you can make the Dill Yogurt Sauce. After mixing the full fat yogurt, buttermilk, freshly squeezed lemon juice, fresh dill, some sea salt and black pepper, cover and refrigerate. This is one of those sauces greatly benefitting from having some 'resting' time. There was more than enough of the spice mixture to coat almost 2 pounds of carrots, however, I increased the proportions of the ingredients in the sauce as I wanted to have some to serve on the side.

Having a gas grill means we can grill year round here in the midwest. But these grilled carrots can also be made on an indoor grill pan (if you don't have a gas grill). Placing the carrots cut side down, they grill until they begin to char and the sugars caramelize (about 3-4 minutes).

Transfer the grilled carrots to a large platter, drizzle with some of the Yogurt Dill Sauce, sprinkle with the toasted pecans, and finish with some freshly squeezed lemon juice. The sweet spicy taste of the grilled carrots are balanced with the cool, creamy Yogurt Dill Sauce and splash of lemon juice. Together with the crunch of the roasted pecans, this is an incredibly satisfying, almost over-the-top, unexpected delicious side or appetizer dish made with carrots.

If there was one recipe to take your summer barbecue from good to great, it would be these Grilled Carrots with Dill Yogurt Sauce. They would be a great prelude to a meal as well as pair well with grilled chicken, steak, or lamb. However, I could have made a meal out of these incredibly sweet and savory carrots. I really like carrots, but until now, never knew they could taste this good.

Because most of the preparation can be done ahead of time, they may one of the easiest appetizer or side dishes you make. Sit back and watch how their expectations around the taste of carrots is changed forever.  I wouldn't be surprised if your consumption of carrots increases significantly. Or if you give some thought to becoming a vegetarian (at least for a day).

Recipe
Grilled Carrots with Dill Yogurt Sauce (an ever so slight adaptation to The Publican restaurant's Barbecue Carrots with Yogurt and Pecans recipe)

Ingredients
Carrots
3 Tablespoons dark brown sugar
1 Tablespoon sweet smoked paprika
2 teaspoons ground cumin
1 teaspoon celery salt
1 teaspoon granulated garlic
1 teaspoon onion powder
1/4 teaspoon Aleppo pepper (or cayenne pepper)
1 Tablespoon kosher salt
1 teaspoon ground black pepper
1 1/2-2 pounds fresh carrots, peeled and halved lengthwise
3 Tablespoons extra-virgin olive oil
1/2 cup pecan halves, toasted, roughly chopped

Dill Yogurt Sauce
3/4 cup (7 ounce container) of full-fat yogurt (recommend Fage Total)
3 Tablespoons buttermilk
1 1/2 Tablespoons fresh dill, chopped
3 teaspoons fresh lemon juice
Pinch of sea salt and pinch of black pepper
1 whole lemon, cut into quarters for serving

Directions
Dill Yogurt Sauce
1. In a small bowl, mix together the yogurt, buttermilk, dill, and lemon juice. Season with sea salt and black pepper. Cover and refrigerate. (Note: Sauce can be made 1-2 days in advance.)

Carrots
1. Combine dark brown sugar, smoked paprika, cumin, celery salt. granulated garlic, onion powder, Aleppo pepper, kosher salt and black pepper together in a small bowl. Set aside.
2. Bring a medium-large of salted water saucepan to a boil. Add carrots and cook for approximately 4 minutes or until crisp tender. Drain and transfer carrots to a large sheet pan.
3. Add extra-virgin olive to the spice mixture and rub on carrots to coat. Allow carrots to marinate in spice-olive oil mixture for 1-3 hours.
4. Heat grill to medium-high heat (or can use a stove top grill pan). Grill carrots, cut side down until lightly charred and slightly caramelized (approximately 3 minutes). 
5. Transfer carrots to a platter. Drizzle with Dill Yogurt Sauce and roughly chopped pecans. Lightly squeeze a lemon half over the carrots. Serve immediately with additional Dill Yogurt Sauce and lemon quarters. 

Images from Charleston, South Carolina.

Deviled Eggs

The more colorful signs of spring are only just beginning to emerge here in the midwest. As if on cue, the Forsythia bushes, the Magnolia tree, some Crocus, Creeping Periwinkle, and a few clusters of daffodils all revealed their gloriousness this past Easter weekend. Finally returning some long awaited color to the brown landscape. If, by some miracle or wishful thinking, the wind and rain are kept to a minimum over the next couple of weeks, the lifespan of these relatively short-lived, somewhat fragile blossoms may be lengthened. 

Later this week I am heading to South Carolina. First to spend some long overdue time with a friend I met years back in Colorado. While our life paths getting us both to the same place at the same time were different, our connection to one another was immediate. Unbeknownst to us at the time, it was the beginning of a life-changing, life-enhancing, life-long friendship. And ever since that first meeting, we have both worked to maintain this valued long-distance friendship. Although we talk on the phone, text, and keep up with one another on social media, nothing replaces, further sustains, or deepens the foundation of a friendship more than being able to spend some quality time together.

On second part of the trip, I, along with some of the members of my running group will be running a 10k race across one of Charleston's most scenic bridges. The second part of this trip caused to me to obsess over the weather forecast slightly more than usual. While the rational part of me understands the weather is well outside of my sphere of influence (and control), the irrational part hopes my prayers for sun-filled, rain-free days will be heard and answered by the good weather Gods or Goddesses. Let's hope irrationality prevails because we are all looking forward to experiencing this iconic 'scenic' run as well as spending some time at the beach. Because when you live in the midwest, a 70 degree day is a beach day.

My trepidation over making Deviled Eggs has been due in large part to being 'hard-boiled' egg challenged. No matter how many of the 'fool-proof, perfect every time hard-boiled egg' recipes attempted over the years (and there have been at least a dozen), my eggs were consistently imperfect. Either I made a mess of them in the peeling process or the yolks were over/under done. Trust me when I say there is only so much hard-boiled egg failure one can take. With there being a significant amount of time and distance between me and the making of Deviled Eggs, I was finally able to put my ego aside, muster up all of my hard-boiling egg courage, and try one more time. 

Either the stars were aligned or this hard-boiled egg recipe is the real deal. Finally, I have found the perfect, fool-proof one.

This hard-boiling egg technique begins with bringing a pot of water to a boil and then carefully adding the eggs. Once all of the eggs have been added, the heat is reduced to a simmer and a lid is placed on the pot. After 10 minutes, the eggs are removed and immediately submerged in a bowl of iced water until they are cool enough to handle. Not only did these eggs peel easily, but the yolks were done perfectly! 

There are hundreds, maybe thousands, of filling recipes for Deviled Eggs, some even having claims of being the 'best' or the 'greatest'. And let's not forget the long standing family favorites passed down from generation to generation. Fortunately, or unfortunately, I had a blank deviled egg slate.

So when I came across the Hillstone Restaurant Group's "Greatest" Deviled Egg recipe posted by Bon Appetit my curiosity was peaked. And my 'how can I make even better?' competitiveness went into overdrive. After looking at the ingredient list, I immediately knew what the game changer options were going to be. Either Maille's Dijon Mustard or their new Mustard with Carrot and a Hint of Shallot instead of a yellow mustard. One taste of the complex, slightly intense flavor of the Mustard with Carrot and a Hint of Shallot and the choice was easy as I knew it would be the perfect compliment to the mayonnaise, celery, scallions, drained pickle relish, parsley, kosher salt, pepper, and hard-boiled egg yolks.

I tried to keep the ingredient proportions the same as the inspiration recipe, however. there will be one possibly, two changes the next time I make these Deviled Eggs: Reduce the 3 Tablespoons of drained pickle relish to 2 Tablespoons to better balance all of the flavors in the filling as well as consider using a mild ChowChow instead of a pickle relish. But I will definitely keep the relish as one of the ingredients.

How you fill the egg whites will purely depend on your desired finished look to the Deviled Eggs (a little fancy or a little rustic). The use of a pastry bag with a larger round tip put the finished look of these eggs somewhere between fancy and rustic.

The finishing touch to the filled eggs is another light sprinkle of black pepper and freshly chopped parsley.

Once filled the eggs they are ready to be served and devoured. However, if you allow the filling to chill, its' flavors are further deepened and the sinfully deliciousness factor goes up exponentially.

These Deviled Eggs will definitely be making repeat appearances and subsequent disappearances here. Especially now that I have mastered making the perfect hard-boiled egg. Sometimes good things really do come to those who aren't afraid to stop trying.

A very special thanks to Maille for sending me their incredibly delicious Spring/Summer collection of mustards.

Recipe
Deviled Eggs (several adaptions to Hillstone Restaurant Group's Deviled Egg recipe)

Ingredients
12 large eggs, taken out of the refrigerator at least an hour before boiling
4 1/2 Tablespoons mayonnaise
4 1/2 Tablespoons very finely chopped celery
2-3 Tablespoons finely chopped drained pickle relish or ChowChow (recommend Stonewall Kitchen's Farmhouse Relish)
3 Tablespoons very finely chopped scallions, white and green parts
3 teaspoons dijon mustard (highly recommend Maille's Mustard with Carrot and a Hint of Shallot)
3 teaspoons finely chopped parsley, plus more for garnish
3 dashes of hot sauce
Kosher salt and black pepper

Directions
1. Bring a medium sized pot filled with water to a boil.
2. Gently add eggs, reduce to a simmer, cover, and cook for 10 minutes.
3. Drain and transfer to a bowl filled with cold water and ice. Let sit long enough to handle. Peel eggs.
4. In a small bowl, whisk together the mayonnaise, celery, relish, dijon mustard, scallions, parsley, and 2 dashes of hot sauce. Season with kosher salt and black pepper. 
5. Halve eggs lengthwise. Scoop out yolks into the mayonnaise-mustard mixture. Place whites on a platter.
6. Gently mash yolks into dressing until smooth. Season with salt and pepper.
7. Using a pastry bag (or forks), fill egg halves with mixture.
8. Lightly sprinkle top of eggs with black pepper and finely chopped parsley. Chill and/or serve immediately.
Note: Eggs can be made 1 day ahead. Cover and store egg white halves and filling separately. Fill just before serving.
Biggest takeaway: Allow the filling to chill slightly (at least 2 hours or overnight) before filling the eggs.

Caramelized Shallots, Blue Cheese, & Prosciutto Spoons

I read somewhere it had only been the 18th time that Punxsutawney Phil had not seen his shadow since the Groundhog Day tradition began way back in the late 1800s. And according to folklore, this signaled the arrival of an early spring. But he wasn't the only groundhog failing to see their shadow on Groundhog Day this year.  If more than one groundhog did not see his shadow, then it's probably safe to say the early spring forecast will actually come to fruition. Right? Because who cares he has only been right somewhere between 36 and 39 percent of the time (depending on the time periods of records you look at). Certainly these are not the kind of percentages to cause anyone to gamble away their life savings. Yet, in spite the groundhog's poor powers of prognostication, I really believe this year he would get it right. However, a few bitter cold and snowy February days had me wondering if I shouldn't have been so quick to so vehemently take an early spring forecast position. But then, this past week as I was driving through an arboretum, I came upon a tree filled with not one, but dozens of robins. Upon seeing this almost surreal sight, I thought the return of all of these robins was more than an omen, but definitive proof spring really would return early this year. Well, as it turns out the whole return of the robins as a predictor of spring's arrival is nothing more than an old wives' tale. If you can't believe groundhogs and robins, who can you believe?

During a trip to New York several years ago I picked up a baker's dozen of Chinese Spoons I found at Fishs Eddy, a store filled with an incredibly eclectic collection of dinnerware, glassware, linens, and assortment of interesting serving pieces and knick-knacks. If you are ever in NYC and looking for a fun adventure, you absolutely must make a trip to this store. Okay, back to the Chinese Spoons. There must have been a reason why I bought them, although to be honest I don't remember what it was. If I had to guess, there was probably a recipe needing Chinese Spoons I thought I needed to make. Those spoons, the ones I absolutely had to have and then ultimately carefully pack for the return plane trip home had never been used. Until now that is. All because one of my best friends posted on her FB page an array of appetizers she served at a recent progressive dinner. The Caramelized Blue Cheese and Prosciutto Spoons caught my attention, setting me off on a search for the recipe. Fortunately I knew exactly where those Chinese Spoons were. And finally, these spoons in waiting would be put to good use.

These Caramelized Shallots, Blue Cheese, & Prosciutto Spoons are a perfect bite. Sweet, savory, and salty. How was it I never had them before? 

In searching out recipes for these spoons, some called for the use of shallots while others called for the use of (red or yellow) onions. Milder in flavor than red onions, but with a hint of garlic flavor, shallots it had to be. Note: Some recipes called for the use of either raspberry or red wine vinegar, so the choice is yours. I used red wine vinegar.

The thinly sliced shallots are first sautéed in unsalted butter (along with a generous pinch of kosher salt) until they become lightly golden and translucent. A tablespoon of sugar added to the shallots contributes to their caramelization as well as further highlights their sweet notes. Two tablespoons of red wine vinegar brings both balance and a slight tartness to the caramelized shallots. As tempted as you may be to eat this insane deliciousness right out of the pan, you really need to fill about a dozen Chinese spoons with a generous teaspoon of them.

The savory second layer on these spoons is a small slice of your favorite blue cheese. Mine happens to be Maytag Blue. 

A thin slice of prosciutto, cut into strips, becomes the final and salty layer on these spoons. 

If there is a downside to these Caramelized Shallots, Blue Cheese, & Prosciutto Spoons it is you need to assemble and serve them while the shallots are still warm. However, having the blue cheese and prosciutto cut and ready makes the process go quickly. If serving these for a cocktail party, the shallots can be caramelized early in the day and reheated (on low) in the microwave when you are ready to assemble them. Note: While the combination of the warm onions and chilled blue cheese and prosciutto send your taste sensation into a deeper state of euphoria, they retain their deliciousness even when the caramelized shallots begin to return to room temperature.

If there really such a thing as a perfect teasing bite, they would be these Caramelized Shallots, Blue Cheese, & Prosciutto Spoons. And while relatively inexpensive, the purchase of the Chinese spoons in NYC all those years ago, turned out to be a wise, maybe even fortuitous acquisition.  So now that I am feeling a little vindicated and even a little prophetic, I am predicting spring will be arriving early this year. I am betting on it.

Recipe
Caramelized Shallots, Blue Cheese, & Prosciutto Spoons (slight adaptation to the Blue Cheese and Prosciutto Spoons recipe shared on the French Cooking for Dummies food blog)
Makes approximately 10-12 spoons

Ingredients
4 - 5 large shallots or 6 - 7 medium sized shallots, peeled, and cut into thin slices (no larger than 1/4 inch)
1 1/2 Tablespoons unsalted butter
pinch of Kosher salt
1 Tablespoon granulated sugar
2 Tablespoons of red wine vinegar (or raspberry vinegar)
3 slices of prosciutto, sliced into long strips
2 ounces blue cheese (recommend Maytag Blue Cheese), cut into small sliced pieces

Directions
1. In a medium-large frying pan, melt butter over low heat. Add sliced shallots, stirring to coat the shallots in butter. Cover pan and cook until shallots become translucent (removing lid to stir several times as well as to ensure shallots are not burning). Approximately 8-10 minutes.
2. Stir sugar into the shallots and continue cooking for several minutes until the shallots begin to caramelize further. 
3. Increase heat to medium, add red wine vinegar cooking until vinegar evaporates. Immediately remove from heat.
4. Spoon a generous teaspoon of the caramelized shallots into each of the spoons. First top with a piece/slice of blue cheese and finish with a strip of the prosciutto. Serve immediately.
Notes: (1) Caramelized shallots can be made earlier in the day and reheated on low in the microwave before assembling. (2) Have the blue cheese and prosciutto cut up prior to filling spoons with the caramelized shallots. (3) While intended to be served warm, room temperature spoons were also delicious.

A tree filled with feasting robins, an omen spring will be arriving early here in the midwest.

Caramelized Onion and Bacon Tart

Becoming a fiercely loyal Bears fan is part of the indoctrination process that happens for many growing up in the Chicagoland area. Undoing decades of 'drinking only the Bears kool-aid' might possibly occur after a significant life-changing event. For me it was moving to the east coast five years ago. Switching one's football team allegiance falls somewhere between heresy and insanity. Which end of the continuum one skews closer toward is often determined by your family or circle of friends. However, sometimes they decide you are both a heretic and insane. Especially those who take things like football and team loyalty very seriously. But as there are exceptions to most rules, there is a one-day-only team allegiance change allowed. Superbowl Sunday is the only safe day to root for another team, particularly if your team isn't playing in the game. There doesn't need to be a good reason for which team you choose (although sometimes who you might be rooting for is predictable) and fortunately most won't remember your choice. Although there is an exception to this. If, after also undergoing decades of team rivalry brainwashing, you choose to cheer for that rival team...well, that might be tantamount to committing an unforgivable sin. One some of your friends may never give you absolution from.

Fortunately or unfortunately, neither the Bears (and their most hated rival) nor my east coast favorite team are playing in this year's Superbowl. So the day can be all about the commercials, the half-time show, the beverages, and of course, the food. Hundreds, if not thousands, of recipes for game day appetizers and foods have already begun appear in the blogosphere and in social media. Add these to the repertoire of your go-to favorites and, well, deciding which ones to make or bring to a gathering could be more challenging than deciding which team you would like to see win. And unlike the recent caucus in Iowa, you shouldn't allow your appetizer (or football team preference) to be decided by a coin toss. Rather you should feel really good about your choice. And if good isn't good enough and you want to feel great, then make this Caramelized Onion and Bacon Tart. Crispy bacon and caramelized onions layered on a cross between a Dutch Baby and pizza crust base is pure and simple, wicked deliciousness.

What is not to love about a simple, rustic savory tart made with bacon and caramelized onions?

I made a couple of minor adjustments to the Onion and Bacon Tart recipe first shared in Saveur (November 2011). I used closer to 7 ounces of bacon (instead of 6 ounces) and added a teaspoon of dijon mustard. Subtle changes that made a difference.

Use a thicker cut bacon for this tart. Sometimes you can find a thick cut bacon already prepackaged. If you can't, many grocery stores now sell slab bacon at the meat counter. I found it easier to cut the bacon into 1/4" to 1/3" lardons (strips) using a scissors instead of a knife. If your bacon is really, really cold, a knife will work just fine. The bacon is fried in a large, heavy skillet until crispy. The cooked bacon is transferred to a plate lined with paper towels and all of the bacon fat is poured into a 9"x11" pan.

Four tablespoons of unsalted butter is added to the same pan you cooked the bacon in (don't wipe out any residual droplets of the bacon fat as it will further deepen the flavor of the caramelized onions). After lightly seasoning the thinly sliced onions with kosher salt and pepper, cook them until lightly caramelized. Cooking time will range from 10-14 minutes. Once they have caramelized, remove the pan from the heat.

The batter is made with three large eggs, whole milk, dry mustard, dijon mustard, black pepper and all-purpose flour. Once the batter is whisked until smooth it needs to rest for 10 minutes. While the batter is resting, the 9"x11" pan with the bacon fat is put in a preheated 425 degree oven. Hint: Put the pan on a larger jelly roll pan in case you have any spillage during the cooking process.

Immediately after the hot pan is removed from the oven, pour on the batter, then scatter the caramelized onions and bacon evenly over the top. Don't worry if you see bacon fat remain at the edges of the pan. It will absorb into the batter during the baking process.

The Caramelized Onion and Bacon Tart bakes for 25-30 minutes or until the crust is golden and has puffed up along the edges. Hint: Rotate baking pan midway through the baking process to ensure an evenly baked tart.

The Caramelized Onion and Bacon Tart is a great appetizer, but served with a salad it would also make for a perfect lunch or light dinner. The look, flavors, and texture of this tart are why it is destined to be declared as a 'winner'. One definitely you should put on the top of your go-to tarts, go-to appetizer, and/or go-to lunch/dinner lists.

If by any chance you have any leftovers (which you probably won't), reheat a slice in the microwave (or toast on a griddle) and top with a poached or over-easy egg.

Recipe
Caramelized Onion and Bacon Tart (inspired by Saveur's Onion and Bacon Tart recipe, November 2011)

Ingredients
6 - 7 ounces thick cut bacon, cut into 1/4 to 1/2 inch matchsticks
4 Tablespoons unsalted butter
2 medium yellow onions, thinly sliced
Kosher salt and black pepper for seasoning onions
1/4 teaspoon black pepper (for batter)
1 1/2 cups all purpose flour
2 teaspoons dry mustard
1 teaspoon dijon mustard (recommend Maille)
1 1/4 cups whole milk
3 large eggs, lightly beaten

Directions
1. Cook bacon strips in a large skillet over medium-high heat, until fat is rendered and bacon is crisp. (approximately 10-12 minutes).
2. Transfer bacon to paper towels to drain and pour bacon fat in a 9"x11" baking dish. Set aside.
3. Add butter to pan. Once melted, add sliced onions, and season with kosher salt and pepper. Cook on medium-low until onions are lightly caramelized (approximately 10-12 minutes). Remove from heat and set aside.
4. Heat oven to 425 degrees (F).
5. In a large bowl, whisk together flour, dry mustard, and 1/4 teaspoon black pepper. Set aside.
6. Mix together eggs, milk and dijon mustard. Add dry ingredients and stir until smooth. Allow batter to rest for 10 minutes.
6. Place baking pan with baking fat in oven for 10 minutes.
7. Remove pan from oven and pour in batter, scatter cooked bacon and caramelized onions over the top. Return to oven and bake until tart is puffed and golden brown. Approximately 25-30 minutes.
8. Remove from oven, transfer tart to a cutting board and serve immediately. Note: Tart is still delicious as it cools to room temperature.
Notes: This tart could also be make in a large cast-iron skillet.

A farm in northern Wisconsin.