Tuesday, November 15, 2005

Quick Pissaladiere


His Froginess' preferred way of pissaladiere: sans tomatoes, more cheese


I prefer mine with the tomatoes, less cheese

Sometimes the day just deserves quick, easy comfort food. You're tired. He's exhausted. One of those dishes that needs little attention to detail is my version of pissaladiere. Its basis comes from one of my favourite cookbooks: "Moosewood Restaurant Cooks At Home" How much of a favourite? Let's just say that the soft-covered book now has a duct-tape spine keeping the cover to the rest of the book.

Quick Pissaladiere

3 medium onions (yellow preferably but white will work). Cut into thin rings.
2 Tbsp olive oil
dash of salt

Saute onions in olive oil over medium-low heat for about 15-20 minutes until onions begin to brown.

While onions cook, roughly crush 10 canned Greek black olives (or more to taste), pitting if necessary. Prep up to 1 cup of grated Parmesan cheese. Slice one tomato thinly. Rinse and drain one to two cans anchovies or sardines. Sardines may need to be cut to smaller pieces. Prep about one to two tablespoons of capers. Once these are cut, move up rack in oven and preheat broiler. (These are only possibly ingredients add or omit as you see fit)

When onions are golden-brown have prepared:

1 tsp dried thyme
1 tsp cracked black pepper (or to taste)
2 Tbsp brandy

Add thyme and pepper. Stir in. Add brandy. Stir in for one minute. Remove from heat.

Premade garlic bread (store bought ideal for quick easy prep)

Open a packaged french-style loaf of garlic bread. Split in half. Lay on a cooking sheet. Spread hot onions on the buttered surface until well-covered. If using anchovies or sardines, lay them in a pattern across the surface of the bread (Lattice -wise is good). If using tomatoes lay them next across the surface of the bread. If using crushed black olives, sprinkle them evenly over bread surface. Sprinkle parmesan cheese over the other ingredients as you see fit. Sprinkle capers over surface as you see fit. Save a few for on top. I don't like a lot of cheese on mine but, if you like strong salty cheese, you might want to put down the full cup of cheese. If preferred, sprinkle a few capers on top of the cheese as well (I like to do that) Place onion (and condiment) -covered bread in oven under broiler for about 5 minutes or until cheese on top melts and gets golden.

Very enjoyable with a green salad (a nice vinaigrette counters the saltiness of the olives, cheese and anchovies)

I know the pictures aren't the best but believe me, if you love comfort food or onions and other savories, this is the dish for you

2 comments:

Rachel said...

oooh, we love capers! thanks!

Nerissa said...

We love capers too :) You're welcome