Pissaladiere

From the kitchen of One Perfect... I can't tell you how often I've made pissaladiere. It is a favorite of mine and it is one of the dishes I make when I'm on my own for dinner. This is often called a Provencal tart. That's a bit of a misnomer because the pie, which is layered with caramelized onions, anchovies and olives, contains no eggs. While I may not be right about this, I think of pissaladiere as a pizza that gets its name from the anchovies, or pissala, that are stirred into the onions to intensify their flavor. While the recipe I'm featuring tonight comes from Dorie Greenspan, I use Julia Child's recipe more frequently. The recipes are similar, but Julia's uses a pie crust as the pizza base. I suspect Dorie's recipe is more correct in its use of a pizza type dough, but I don't want you to get hung up on what you use as the base. I've used flat bread, and tubed pizza dough to hold the filling and because this pie is more about the filling than it is  about the crust, I have never been disappointed . It is simple to make and if you are adventurous and like strongly flavored foods, pissaladiere  just might become a favorite of yours. The onions can be made a day before you assemble the pie and once it is baked the pie can sit for several hours before it is served. Do try this. I don't think you'll be disappointed and it fits into Lenten menus. Here is how the pie is made.

Frugal Foodie Friday - Mushroom Pizza

From the kitchen of One Perfect Bite...Pizza, especially when made at home, is an easy and economical family meal. I wanted to feature this recipe for one of my Frugal Friday posts, because I know that many of you would enjoy it. It comes awfully close to being a designer pizza, and I apologize for that, but if you use chicken or vegetable stock instead of Madeira, you can keep costs under control and you'll find this pie is affordable, and well-within the budget set for a Frugal Friday meal.  I personally find the combination of caramelized onions and mushrooms irresistible, and while I use them in other dishes, this is the first time I've tried them in a pizza.  While it won't appeal to children, I think the adults in your family might grow to love this meatless pie. Here is how it's made.

Mushroom Pizza...from the kitchen of One Perfect Bite

Ingredients:
Dough for 1 12-inch pizza crust
2 large onions, thinly sliced
3 tablespoons olive oil, divided use
1 teaspoon fresh thyme
1 pound thinly sliced mushrooms
2 teaspoons minced garlic, minced
1/3 cup Madeira
1/2 teaspoon pepper
Salt
1 tablespoon butter
1-1/2 to 2 cups shredded provolone or mozzarella cheese
1/2 cup grated Asiago cheese

Directions:
1) To caramelize onions: Place 2 tablespoons olive oil in a large frying pan. Heat until oil shimmers. Add onions and stir to distribute evenly. Cover pan and cook onions over medium-high heat until they wilt, about 10 minutes. Uncover pan and continue cooking until onions are a deep golden brown.
2) To cook mushrooms: Add remaining 1 tablespoon oil to another frying pan and heat until oil shimmers. Add mushrooms and cook until browned. Stir in garlic and cook until fragrant. Add Madeira and cook until pan is almost dry. Stir in butter and season mushrooms with salt and pepper. 3) Preheat oven to 450 degrees F.  Spray 12-inch pizza pan with cooking spray, then sprinkle with cornmeal.  Roll dough to a 12-inch circle, transfer to pan and brush top lightly with olive oil.
4) Sprinkle caramelized onions on surface of dough. Top with provolone cheese. Cover cheese with mushrooms and then cover mushrooms with Asiago cheese. 
5) Bake for 12 to 15 minutes, or until cheese has melted and bubbling. Remove from oven, slice and serve. Yield: 1 pie.

One Year Ago Today: Streusel Topped Blueberry Coffee Cake

Two Years Ago Today: Raspberry Pie

Three Years Ago Today: Lavender Sugar, Butter and Salad Dressing

Frugal Foodie Friday - Whole-Wheat Pizza with Caramelized Onions and Bitter Greens

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From the kitchen of One Perfect Bite...I think those of you who enjoy bitter greens will really like this pizza. I decided to feature it today because I was in the mood for something different and I thought the pie would be delicious. Save for pine nuts, the ingredients used to make it are not terribly expensive and they are readily available at this time of year. Those who are on limited budgets will have to make all the elements of this pie from scratch, but I think you'll find that everything is doable and the steps required to make the pie are not terribly time consuming. Pine nuts are ridiculously expensive right now, so feel free to replace them with slivered almonds or sunflower seed kernels. I found the recipe for the pie in Food and Wine magazine and I didn't vary much from the version they featured. The only change I made was to make one large pie rather than the three smaller ones they recommended. I really liked this pie, but I hasten to add that the Silver Fox and I enjoy bitter greens. If you are not fond of them, it's probably best to stick with your standard pizza recipe. Here is how the pie is made.

Whole-Wheat Pizza with Onions and Bitter Greens...from the kitchen of One Perfect Bite courtesy of Food and Wine magazine

Ingredients:
Dough
3/4 teaspoon active dry yeast
3/4 cup warm water, divided use
1/4 teaspoon sugar
1 cup whole-wheat flour
1 cup all-purpose flour, plus more for dusting
1/2 teaspoon salt
2-1/2 teaspoons extra-virgin olive oil, plus more for oiling and rubbing
Toppings
2 tablespoons canola oil
2 large onions, halved and thinly sliced
10 thyme sprigs
Salt
Freshly ground pepper
1/4 cup pine nuts
1 large garlic clove, minced
2 tablespoons extra-virgin olive oil
1 head of radicchio (6 ounces), thinly sliced
2 cups thinly sliced kale leaves (3 ounces)
1 tablespoon thinly sliced sage leaves
5 ounces fresh mozzarella, thinly sliced

Directions:
1) To make the dough: In bowl of a standing electric mixer fitted with a dough hook, combine yeast with 1/4 cup warm water and sugar and let stand for 5 minutes. Add remaining 1/2 cup of water, whole-wheat and all-purpose flours, salt and olive oiland beat at medium speed until a soft, supple dough forms, about 8 minutes. Roll dough into a ball, rub it with olive oil and return it to a bowl. Cover dough and let stand until doubled in bulk, about 1 hour.
2) Preheat oven to 500 degrees F. Place a pizza stone on bottom rack of oven, allowing at least 30 minutes for it to preheat. Punch down dough and divide it into 3 pieces; form them into 3 balls and transfer to a lightly oiled baking sheet. Cover with oiled plastic wrap and let stand for 20 to 30 minutes.
3) Meanwhile prepare toppings: Heat canola oilin a large skillet. Add onions and thyme and season with salt and pepper. Cover and cook over moderate heat, stirring once or twice, until onions soften, about 5 minutes. Uncover and cook until onions are very soft and golden, about 15 minutes longer; add water as needed to keep onions from scorching. Discard the thyme.
    Spread pine nuts in a pie plate and toast in oven until golden, 2 minutes.
    In a large bowl, combine garlic and olive oil. Add radicchio, kale and sage, season lightly with salt and pepper and toss.
4) Turn broiler on. Roll or stretch one ball of dough to a 10-inch round and transfer it to a floured pizza peel. Mound one-third of the greens on top, followed by one-third each of the onions, pine nuts and cheese. Carefully slide the pizza onto the hot stone and bake until the crust is browned and the toppings are sizzling, 8 to 10 minutes. Cut pizza into wedges and serve right away. Repeat to make the remaining 2 pizzas.

One Year Ago Today: Pasta with Shrimp and Cilantro Pesto

Two Years Ago Today: Elote - Mexican Corn on the Cob

Three Years Ago Today: Raspberry and White Chocolate Ice Cream

Zucchini and Caramelized Onion Tart

From the kitchen of One Perfect Bite...This is a wonderful zucchini dish, but I must tell you up front that there are two parts to this recipe and neither of them is quick to do. Now that you've been warned, I must also tell you that while the two recipes are not hard to make, they both are time consuming and require a lot of chopping. Are you still with me? The recipes come from Cooking Light and the tart makes a wonderful brunch, luncheon or light dinner entree. The work starts with caramelizing onions. Fortunately, the onions can be made several days before you plan to use them, and that helps reduce any last minute stress that might occur as the tart is put together. Once the onions are ready to go, you are free to move on to the second stage of this creation. There's nothing difficult here, save for the slicing of the zucchini, and once that's done the tart comes together quickly. The finished tart is beautiful and, while I won't make it often,  this recipe has gone into my brunch rotation. This is the kind of dish I like to serve to friends who are also good cooks. While leftover onions can be used for soup or for roast beef and blue cheese subs, the tart does not hold up well. It can, of course, be eaten, but it gets soggy and the texture seems to change if it sits too long. I hope my effort to be honest hasn't frightened you away. Here's the recipe for the brave among you.

Basic Caramelized Onions...from the kitchen of One Perfect Bite courtesy of Cooking Light magazine

Ingredients:
3 tablespoons olive oil
1 tablespoon butter
12 cups vertically sliced yellow onion
1/4 teaspoon kosher salt

Directions:
Heat a large Dutch oven over medium heat. Add oil and butter; swirl until butter melts. Add onion and salt; cook 15 minutes or until onion begins to soften, stirring occasionally. Reduce heat to medium-low. Cook 50 minutes or until very tender, stirring occasionally. Cook an additional 10 minutes or until browned and caramelized, stirring frequently. Yield: 2 cups.

Zucchini and Caramelized Onion Tart...from the kitchen of One Perfect Bite courtesy of Cooking Light magazine

Ingredients:
Pie dough for a 10-inch pie or tart pan
1 tablespoon olive oil
4 cups (1/8-inch-thick) slices zucchini
3 garlic cloves, minced
3/4 teaspoon kosher salt, divided
1/2 cup finely chopped Basic Caramelized Onions
1 cup 1% low-fat milk
1-1/2 tablespoons all-purpose flour
1/2 teaspoon freshly ground black pepper
3 large eggs
2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)

Directions:
1) Preheat oven to 425 degrees F.
2) Roll dough into a 12-inch circle. Fit dough into a 10-inch deep-dish pie plate or quiche pan. Fold edges under and flute. Line dough with foil and fill with pie weights or dried beans. Bake at 425 degrees F. for 12 minutes or until edges are golden. Remove weights and foil and bake an additional 2 minutes. Cool on a wire rack.
3) Reduce oven temperature to 375 degrees.
4) Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirling to coat. Add zucchini and garlic. Sprinkle with salt and sauté for 5 minutes, or until crisp-tender. Cool slightly.
5) Arrange Basic Caramelized Onions over bottom of crust and top with zucchini mixture. Combine remaining 1/2 teaspoon salt, milk, flour, pepper, eggs, and cheese in a medium bowl, stirring well with a whisk. Pour milk mixture over zucchini mixture. Bake at 375 degrees for 35 minutes or until set. Let stand 10 minutes before serving. Yield: 6 servings.

One Year Ago Today: Turkish Chicpea and Potato Stew with Bahart + Cappadocian Cave Dwellings

Two Years Ago Today: Blue Cheese Dip

Three Years Ago Today: Scandinavian Yellow Pea Soup

Savory Roasted Pumpkin Tart - A Light Fall Entrée

From the kitchen of One Perfect Bite...I've had the recipe for this savory tart for several years now, but, for one reason or another, never got around to making it. I put that to rights this evening and we had the tart as the entrée for an early supper. It was well received and even I, who can pick things to death, enjoyed it. I think most of you would like it as well. I must emphasize that this is not a quiche. It's a vegetable tart that's bound together with a couple of eggs and its texture is completely different than that of a quiche. The flavors of the sweet pumpkin and caramelized onions meld beautifully together and put an end to any lingering thoughts that this will just be another pumpkin pie. There is, however, some trouble in paradise and I want you to be aware of it before you jump in and start making this. The biggest problem is with the pumpkin itself. I began this with a very cavalier attitude. After all, how hard could cutting a pumpkin be? It was a lot harder than I thought and it took far longer than I had planned. If you decide to make the tart, I suggest you go here to get directions that will make cubing the pumpkin easier. If all else fails, buy a tomahawk and whack the pumpkin into submission. It is also important to cook the onions until they form a slurry like one you would use to make onion soup. Undercooked onions will make the vegetable mixture bitter and unappetizing. When it comes to the crust, you can use any pastry that you want, just make sure it is cooked before you fill it with the vegetable mixture. The original recipe for this tart, found here, came from The New York Times. The tart is delicious and I think those of you who are looking for a culinary change of pace might really enjoy it. Here's the recipe.

Savory Roasted Pumpkin Tart...from the kitchen of One Perfect Bite inspired by Laura Anderson

Ingredients:
2 small pie pumpkins
3 tablespoons olive oil, divided use
2 tablespoons unsalted butter
3 medium yellow onions, sliced
1/2 cup grated Jarlsburg, Gruyère, or Swiss cheese
2 eggs
1 tablespoon milk
Salt, pepper and nutmeg
9-inch blind baked pie or tart shell
Optional: 2 tablespoons roasted pumpkin seeds

Directions:
1) Preheat oven to 450 degrees. Peel pumpkins, discard seeds and stringy innards, and cut flesh into 1-inch cubes. Put pumpkin on a baking sheet and toss with 1 tablespoon olive oil. Sprinkle with salt and pepper and bake for 45 minutes, or until pumpkin is tender and slightly browned.
2) Meanwhile, melt butter with reserved 2 tablespoons olive oil in a heavy skillet set over medium heat. Add onions and cook until the onions are a deep brown and very fragrant, about 45 minutes.
3) Remove pumpkin cubes from oven. Reduce oven temperature to 375 degrees F. Mix pumpkin cubes with caramelized onions and gently scrape into baked tart shell. Sprinkle grated cheese on top of vegetables.
4) In a small bowl, beat together eggs, milk, and salt, pepper, and nutmeg to taste. Pour egg
mixture over pumpkin mixture. Sprinkle with pumpkin seeds if using.
5) Bake tart for 20 to 25 minutes, or until cheese is melted, eggs are firm, and the top of tart is golden brown. Remove from the oven and let cool for a few minutes before serving. Yield: Serves 6 to 8.









One Year Ago Today: Red Hot Cinnamon Apple Cider

















Two Years Ago Today: Mămăligă Baked with Cheese

Mango Salsa

From the kitchen of One Perfect Bite...Before getting to today's recipe, I wanted to let you know about an article in Gourmet Live that lists the 50 most important women in food. The list is fairly comprehensive and contains some entries and omissions that might surprise you. At the very least, it will give you something to talk about with other foodies and friends. Over the course of the next year, I'm going to try to make one dish created by each of the women on the list. If you'd like to join in the fun, email me and we can formalize a schedule. Otherwise, I'll aim to publish one recipe each Friday starting the second week in June. I hope to hear from you.

The hail was a bit much, but other than that we've had a great day. The fajitas and tacos were both well-received and everyone loved the mango salsa I'm featuring here tonight. This simple condiment is a feature of Mexican, Asian and Indian cuisine. This version has a decidedly Mexican bent and, like yesterday's pico de gallo, a recipe is needed only to list the ingredients required to make it. Once they are assembled the dish becomes a chop, combine and chill affair that can be tailored to your liking. I do hope you will give it a try. Here's the recipe.

Mango Salsa...from the kitchen of One Perfect Bite

Ingredients:
1-1/2 cups diced mango
3 tablespoons finely chopped jalapeno pepper
3 tablespoons finely chopped red onion
2 tablespoons fresh chopped cilantro
1 tablespoon lime juice

Directions:
Combine all ingredients in a storage container. Cover and chill for up to 3 days. Yield 2 cups.








One Year Ago Today: Sauteed Sweet and Spicy Szechuan Asparagus














Two Years Ago Today: Blueberry Fool











You might also enjoy these recipes:
Mango Cream Pie - Cookie Madness
Mango Paletas - Sweet Life
Mango Chile Ice for Dessert - A Spoonful of Thyme
Coconut Mango Granola - Kitchen Runway
Mango Lassi - Niya's World
Mango Lava Cake - Home Cooking and Baking
Green Mango Relish with Whole Spices - Love Food Eat
Mango Pound Cake - Home Cooking and Baking
Black Bean Mango Salad - Mommy's Kitchen
Mango Margarita - Home Cooking Rocks

Peas with Onions and Mint

From the kitchen of One Perfect Bite...and because man cannot live by bread alone, it's time to feature a vegetable or two. I've been testing vegetable recipes for our Easter dinner. I found one in The Gourmet Cookbook that I really like. It's easy to do and it uses ingredients that can be found in any grocery store. It may surprise you to learn that the recipe calls for frozen, rather than fresh, peas. Those of you who are gardeners know that peas, particularly English peas, become starchy if they are not used shortly after they are picked. If you're not using peas freshly plucked from the garden, it is much better to go with the frozen variety. The Gourmet recipe produces a lovely side dish. I've altered it slightly because I think the ratio of onions to peas was too high. When you glance through the recipe you will see that the quantity of onions is given as a range. This is a case when I think less is more and I use the smaller amount. Be forewarned, that fresh mint is essential to the success of this recipe. I love the color this dish adds to the table. This recipe is so easy and inexpensive that there is no reason not to make it on a regular basis. I think those of you who try this dish will love it. Here's the recipe, which can, by the way, be doubled.

Minted Peas and Onions...from the kitchen of One Perfect Bite, adapted from The Gourmet Cookbook

Ingredients:
2 tablespoons unsalted butter
8 to 12 ounces sweet onions, halved lengthwise and thinly sliced crosswise
2 cups frozen green peas, thawed
2 tablespoons finely chopped mint
1/2 teaspoon salt
1/8 teaspoon pepper

Directions:
Heat butter in a 12-inch skillet over moderately low heat until foam subsides. Add onions, cover, and cook, stirring occasionally, until soft, about 8 minutes. Add peas, mint, salt and pepper and cook, stirring, until peas are heated through. Yield: 4 servings.

You might also enjoy these recipes:
Snap Pea Salad - Sense and Sensibility
Peas with Lettuce - Never Enough Thyme
Sauteed Peas with Mint - Chantel's Cooking Blog
Sugar Snap Peas with Mint Oil - One Perfect Bite
Simple Pleasures-English Peas - Bunky Cooks
Three Types of Peas with Bacon and Leeks - Sara's Kitchen

Salisbury Steak with Caramelized Onion Gravy

From the kitchen of One Perfect Bite...Salisbury Steak is one of the retro foods that has made a comeback in American kitchens. It was named for James Salisbury, a 19th-century physician, who prescribed it for battlefield patients who, in addition to their wounds, were suffering from digestive problems. His diet recommended serving chopped beef patties three times a day, and the oval-shaped patties, informally dubbed the poor man's steak, came to bear his name. In its purest form, the steak consists only of seasoned beef. However, frugal depression housewives and those cooking in the meat-rationed kitchens of WWII began to add extenders to the chopped beef in order to feed more people. I am no stranger to Salisbury Steak. It was a regular feature on my Mother's table and I made it in the early days of our marriage when then was more love than money. Versions of the steak that are currently popular use wine and mushrooms in the sauce that is served with the steak. The original versions of the recipes did not, for obvious reasons. A budget meal does not lend itself to auxiliary ingredients that cost more than its main components. The newer versions are delicious and I can heartily recommend them. I want, however, to share with you a really old-fashioned version of the steak. Here's the recipe.

Salisbury Steak with Caramelized Onion Gravy...from the kitchen of One Perfect Bite

Ingredients:
Onion Gravy
2 large red onions, thinly sliced
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3 cups low-sodium beef broth
1/2 cup dry red wine (optional)
1 tablespoon tomato paste
1 teaspoon cider vinegar
Salt and pepper
Meat Patties
1 pound lean ground beef
1/2 cup cooked white rice
1 egg yolk
1 teaspoon salt
1/4 teaspoon pepper
1 clove minced garlic
1 teaspoon Worcestershire sauce
3 tablespoons chopped parsley
1/2 teaspoon dried thyme
1 tablespoon olive oil

Directions:
1) To make gravy: Heat butter in a large sauté pan. Add onions and cook over medium-high heat, until onions start to brown, stirring occasionally. When onions are slightly softened and turning a deep honey brown, add 1/4 cup broth. Reduce heat, cover and continue cooking, adding more broth as needed to prevent caramelized bits at the bottom of the pan from burning. It should take at least 25 to 30 minutes to properly caramelize onions. Stir in flour and cook for about 2 minutes. Add wine and reduce by half. Stir in remaining beef broth and tomato paste. Stir in cider vinegar. Simmer for 10 minutes. Add salt and pepper to taste. Reduce heat to low and keep warm.
2) To make patties: Mix ground beef, rice, egg yolk, salt, pepper, garlic, Worcestershire sauce, parsley and thyme in a bowl. Shape into 4 oval patties about 3/4-inch thick. Heat olive oil in a large nonstick skillet set over medium-high heat. Sear patties about 3 minutes per side, or until a brown crust forms. Pour gravy over patties and simmer for an additional 10 minutes. Serve warm with mashed potatoes or noodles. Yield: 4 Servings.

You might also enjoy these recipes:
Ground Beef Stroganoff - Real Mom Kitchen
Easy Ground Beef Dinners: Holiday Time Savers - Are You Hungry?
Red Bean Chili - The Red Spoon
Stuffed Cabbage - Living the Gourmet
Meatballs with Gravy - Seasalt with Food
Shepherd's Pie - Annie Bakes

Caramelized Onion, Blue Cheese and Walnut Pizza

From the kitchen of One Perfect Bite...I used to serve small squares of this pizza as a cocktail appetizer. People loved the combination of caramelized onions with blue cheese and toasted or candied walnuts. We had it so often that I grew tired of it and that usually marks the death knell for my recipes. Once retired, they're rarely used again. This one has been pardoned and given a second life because of Meatless Mondays. As you can see, I've resurrected the recipe and we had the pizza for supper tonight. The recipe makes a nice pie and if you're looking to serve something a bit outside the box, you might enjoy this one. The pizza can be made with a standard dough or served on a flatbread or tortilla. While this is simple to make, it is not speedy and you'll need time to caramelize the onions. The mantra here remains the same. The onions must be watched as they cook. Once they start to caramelize they move from brown to black in the wink of an eye. If they char or burn you'll have to start again. This is a highly flavored pie and to enjoy it, you have to love all three of its major ingredients. If the trio appeals to you, you'll love this pizza. Here's the recipe.

Caramelized Onion, Blue Cheese and Walnut Pizza - Meatless Monday...from the kitchen of One Perfect Bite

Ingredients:
3 tablespoons olive oil, divided use
2 tablespoons butter
2 pounds yellow onions, very thinly sliced
2 teaspoons kosher salt
1 teaspoon sugar
fresh ground black pepper to taste
1 pound pizza dough
1 cup toasted walnuts, chopped
4 ounces blue cheese, crumbled

Directions:
1) Heat 2 tablespoons oil and butter in a large heavy skillet set over medium heat. Add onions and salt, stirring frequently until onions begin to brown, about 20 minutes. Add sugar and cook, stirring frequently until onions are well-browned, about 15 minutes longer. Do not allow onions to burn. Season with pepper to taste.
2) Preheat oven to 425 degrees F. Spray bottom of a round or rectangular pizza pan with nonstick cooking spray. Press dough into pan, building up sides slightly. Brush crust with reserved 1 tablespoon oil. Bake for 10 minutes. Remove from oven. Spread onions on crust. Top with walnuts and blue cheese. Return to oven and bake until cheese starts to soften and brown, about 10 minutes. Serve hot. Yield: 4 -6 servings.

You might also like these recipes:
Greek-Style Flatbread Pizza - One Perfect Bite
Onion Parmesan Focaccia with Tomatoes - One Perfect Bite
Whole Wheat Olive Flatbread Focaccia - One Perfect Bite