First, I love to start with caramelizing one red onion. You can slice it any way you want as long as it is thin.
Use a small saute pan without oil and bring to high heat. Many people use non-stick pans but.... they suck. The trick is to bring the pan to a high temperature before adding oil. Metal is porous and ragged before heating. Applying heat expands metal and closes all those little jagged parts for a smooth surface. At that point add your olive oil.
Now for the fun part! Add the onions and quickly lower the heat by half. All stovetops vary, you just want a light hissing sound. This process will take about fifteen minutes or so. During this time occasionally move the onions around to prevent scorching.
When the onions start to have a pink hue and the edges are a solid brown, turn the heat off but leave the onions there. They will continue to cook for a few minutes without having to worry about burning them.
That is the component for at least two layers in the napoleon. Next, I have some very fresh squash and zucchini from the Intervale. You can slice them into thin rounds, but today I used my mandolin to make zucchini and squash noodles.
This will add that tender crunch we all love. A Japanese mandolin is a prized piece of equipment in any kitchen, especially for veggies. Next, I had a bunch of crimini mushrooms in the fridge. This will add a nice earth flavor. As before, slice thin and saute in a little olive oil. This has a twist. I usually open a nice bottle of wine (sauvignon blanc) and pour a glass. After a few minutes the mushrooms need a drink too!
I have to admit. I cheated a little for this next part. I love roasted peppers, but a good product in a jar is more than adequate. That's it! Everything is done. Now comes the fun part! For this I used a ring mold. I have had this for years. If you go to Home Depot and buy a piece of aluminum tubing cut into 4" pieces, this will save some time and enhance appearance. Press in the onions and mushrooms with a spoon.
Add the squash, zucchini, mushrooms and peppers to form distinct layers. Today I used fresh pesto and sundried tomato tapenade. These work perfectly with the ingredients. To get the "stipple" effect hold the spoon at least a foot above the plate and pour slowly. Use a spatula to hold underneath the ring mold and place in the middle of the design. You can top with some baby salad greens. I know it seems like a lot, but when you put it in perspective it's not.
This looks like a work of art. Amazing!
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