Categories

Subscribe!

thumbnail_image0

National Cheese Lover’s Day – Carmelized Onion Cheddar & Walnut Pie (Chef Anthony Salemme)

By Alexandra Slack, food editor & Anthony Salemme, chef

Our research did not identify the creator of this day, or when it began. All we can be sure of, is that it was someone who loves cheese. While an official “National” day requires an act of Congress or a presidential proclamation, There is no evidence to suggest that this is truly a “National” day, which requires an act of congress. and/or a presidential proclamation. But we know that loving cheese is something we can all agree on!

We follow chef Salemme on Instagram and asked him his recommendation for National Cheese Lover’s Day – here is his recipe!

Dough

1 ¼ cup all-purpose flour

1/2 teaspoon kosher salt

1/4 pound Cabot butter very cold, diced

1 Tablespoon vegetable oil

4 ounces Cabot Extra Sharp Cheddar Cheese, grated

 3 Tablespoons ice water

1 egg yolk (for brushing on crust)

For the pastry, place the flour and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and cheddar and pulse 12 to15 times, until it is the size of peas.

With the motor running, add the ice water all at once through the feed tube.

Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass.

Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour.

Roll out into a 11 inch circle and fit it into a 9 inch pie pan brush the inside of crust with egg yolk. Chill until ready to fill.

Filling

1 ½ pounds yellow onions, sliced thin
3 tablespoon Cabot butter

6 ounces Cabot Extra Sharp Cheddar Cheese, grated
3/4 cup cream
1/2 tsp. salt
1 egg
1 egg yolk
¼ teaspoon freshly ground nutmeg

½ teaspoon ground white pepper

½ cup chopped walnuts

In a sauté pan melt butter until it gets foamy.

Add onions, nutmeg, and pepper. and cook slowly until they start to soften and carmelize; about 15 – 20 minutes. Let cool for 15 minutes.

Mix the creams, salt, and eggs to form a custard base.

Distribute the onions over the dough. Sprinkle with the grated Cabot Extra Sharp Cheddar.

Pour the custard over the top and tilt to distribute evenly.

Sprinkle walnuts over the custard.

Bake in a heated, 375 F. oven for 40 – 50  minutes or until custard is set and dough is browned.

Remove from oven and serve warm.

Anthony Salemme, Personal Chef &  Massage Therapist

www.anthonysalemme.com

My2handsvi@aol.com

Instagram at @mealpvd