Zucchini Cakes
3 Cups coarsely grated zucchini		Place grated zucchini in a colander; sprinkle lightly with salt and let stand 30 minutes. Press with paper towels to remove as much liquid as possible. Zucchini should be fairly dry, and you should have about 2 cups. Place zucchini and remaining ingredients (except oil and butter) in a bowl. Mix well. Form into 8 patties the size of crab cakes. Chill. Heat oil and butter in a skillet. Add patties to skillet and cook on both sides until browned. drain on paper towels. Serves 4.
1/2 Tsp. Salt
1 Cup fresh bread crumbs from baguette
1 Egg
2 Green Onions thinly sliced
1/4 Cup Diced Red Pepper
1 1/2 Tsp. Old Bay Seasoning
1 Tsp. Dijon Mustard
1 Tbsp Mayonnaise
1/8 Tsp. Red Pepper Flakes
2 Tbsp. Vegetable Oil for frying
1 Tsp Butter

From the kitchen of Sandi Smith		October 15, 2014
Caramelized Onion-Chanterelle Tart
1 Pie Crust		Preheat oven to 350°. Roll out pie crust to fit in a 12-inch tart pan. Place in pan and press into the sides. Coat surface with mustard. Bake 10 minutes. Let Cool. To prepare filling, melt 1 tablespoon butter in a deep skillet over medium heat. Add onions and saute 15 minutes. Add salt, pepper, and thyme leaves. Scrape into a small bowl. In the same skillet, melt remaining butter. Add mushrooms and cook 10 minutes. Remove from heat. Combine eggs and half-and-half and beat until well blended. Sprinkle about half the cheese on the bottom of the tart shell. Spoon in onions. Pour in egg mixture. Place mushrooms all over the top, along with remaining cheese. Bake 40 minutes, or until tart is golden brown and filling is set. Serve warm or room temperature.
1 Tbsp. Dijon Mustard
2 Tbsp. Butter divided
2 Medium Onions sliced lengthwise
Sprigs of Fresh Thyme
4 Oz. Chanterelle Mushrooms sliced lengthwise
2 Eggs
1Cup Half-and-Half
1 Cup Shredded Gruyere Cheese
1Tsp. Sea Salt
Freshly Ground Black Pepper
From the kitchen of Sandi Smith		October 15, 2014
French Onion Tart
1 9" Unbaked Pie Crust		Preheat oven to 400°. Roll out pie crust to fit in a 12-inch tart pan. Fry bacon until browned. Drain bacon on paper towel and reserve 4 tablespoons bacon fat. Place the onions into the same skillet with the bacon fat, and cook over medium-high heat until evenly browned. Season with salt and pepper. Mix milk and cream in a bowl. Sprinkle flour over the onions, and stir to blend. Stir in the milk mixture. Cook and stir over medium heat until the mixture thickens. Remove from heat and stir in the bacon. Set aside to cool for 10 minutes. Beat the eggs in a mixing bowl until light colored and frothy. Stir a teaspoon of onion mixture into the eggs. Add another spoonful of the onion mixture, and continue stirring. Repeat until all the onions have been stirred into the eggs and are thoroughly blended. Pour the mixture into the prepared pie shell. Sprinkle with nutmeg. Bake until the mixture is set. Test with a small knife. If it comes out clean the tart is ready. Remove from the oven and cool five minutes before serving.
10 Slices Bacon cooked & cut into 1" pieces
5 Onions Thinly Sliced
1 Tsp Salt
1/8 Tsp Pepper
1/2 Cup Milk
1/2 Cup heavy Cream
1 Tbsp. Flour
1 Pinch Nutmeg
4 Eggs

From the kitchen of Sandi Smith		October 15, 2014