Is your old model caramelized onion tart starting to feel long in the tooth? Do you bring it to parties only to have your friends and family give it a big ho hum? Well I’m here to tell you, folks, that the new and improved Twice Cooked onion tart is here to save the day, taking your allium game from old to new.
That’s right. Just in time for your Thanksgiving feast, we’ve upgraded our caramelized onion tart from one featuring Manchego cheese and a few Walnuts to one bursting with bacon, Brussels sprouts, and a cheddar so sharp that it will make the back of your tongue convulse with joy (your Cheddar may vary).
So here’s the good-news / bad-news situation. Which should — by this point — sound like a pretty familiar situation to folks reading along at home.
The bad news is that once again, for the third year out of the last five, I’m not hosting Thanksgiving. I used to insist that Thanksgiving was my holiday. I used to beg, plead, and cajole family and friends to schlep out to Philadelphia from California, or Missouri, or wherever else to come eat turkey and dressing, pie, bread, and even curry — whether they wanted to or not. I insisted that you simply must make an appearance! It’s Sarah’s and my anniversary, and it we would be terribly offended if you stayed away. And then I had a grand old time cooking like a crazy person and sometimes confounding Thanksgiving expectations.
There’s something that’s brilliantly, deceptively pedestrian about a quiche Lorraine. We tend to think of it as elegant, perhaps because its name is French, or perhaps because Julia Child famously made one, or perhaps because so many people — so much to my confusion — seem to find shortcrust pastry to be a challenge. But in the immortal words of The Simpsons: would a rose by any other name still smell as sweet?
Not, conclude Bart and Homer, if you called it Stench Blossom. Or Crap Weed.
When is he going to make another post about collards? I know, I know — that’s the question that’s been on all of your minds. You can’t resist those broad leathery leaves, dark green in both look and smell. You can’t resist that bitter taste, or that extensive history, or that big shiny 1000 on […]
Here is a super-easy summer salad. I came up with it because my CSA *just* *wouldn’t* *stop* *sending* *me* *corn*. And I don’t really like corn all that much. This, to my taste, is much, much more palatable than eating ear after ear of corn on the cob. 3 ears of corn, lightly steamed 2 […]