ONION TARTS

These sweet and savory onion tarts are wonderful any time of day. With an egg for breakfast, or perhaps a bloodymary. As a lunch with a cold beer or a glass of wine and as a light dinner along with a nice crisp salad.

The dough used here is very easy to work with, rich in olive oil and very forgiving. It has the consistency of play dough and is almost as fun to work with and it certainly tastes better. Once you have handled this, I am sure you will start thinking of other wonderful things that can be made with it.

 Planning a party, busy schedule? Make both the dough and saute the onions the day before and bring all to room temperature before proceeding or you can even finish the whole tart the day before and the reheat.

I use either Vadallia onions or red onions and then slice them thin as thin into half circles.  Sauteed in olive oil till well caramelised.

What you will need:

1 teaspoon active dry yeast
1 tablespoon sugar
2/3 cup warm water
5 tablespoons butter
1/2 cup extra-virgin olive oil.
2 large eggs, beaten
Pinch of salt
4 cups all-purpose flour

Place dry ingredients in a large mixing bowl. Add water,  egg and oil. Mix until a soft dough ball forms. Turn out onto a well floured board and knead just till smooth and pliable. Add a little flour if it feels sticky.

Place in oiled bowl, cover with plastic wrap, and chill in fridge for 30 minutes or over night.
While the dough is chilling it is time to cut and cook those onions, unless you have already done that, then you can relax for a bit.

5 large onions, peeled and sliced or diced, your call.
1/4 cup honey
1 tablespoon sweet paprika
Olive oil for sauteing

In a heavy bottomed pot or frying pan, saute onions till well caramelized. Add honey and paprika and cook 2 more minutes.
Set aside and let cool.
Now, pull the dough out of the fridge and either roll it out onto a sheet pan or press it onto a baking pan.
Bake in a hot oven till almost done and just a hint of colour, now spread the onions over the top and bake till done, about 15 minutes.
Serve warm or room temperature.

FRENCH ONION SOUP

It

THE START OF A WONDERFUL FRENCH ONION SOUP

This soup takes time. No short cuts to a perfect French onion soup. The onions are peeled and cut. I avoid the awkward mess of trying to eat a spoon full of onion rings by cutting them the onions in half and then making a partial cut down the center before slicing. Basically  quartering the onion.

Into a pot with plenty of butter and a bouquet Garni of bay leaf and thyme plua a few grating of Nutmeg. then allowed to cook down over medium?low heat for hours.  Most recipes call for sugar but I feel enough onions are in this recipe and that given time they will caramelize well on their own, again it is all about time.

Remember the beef stock that you made a few weeks ago and put in the freezer? This is what you made it for. Did not get around to making your own stock? Buy a good quality brand, I prefer the cartons to the cans.

4 Tablesppons (1/2 stick)unsalted butter

10 cups thinly sliced sweet onions (about 3-1/2 pounds)

1/2 teaspoon salt

2 bay leaves

bunch of thyme

A few gratings of Nutmeg

1 1/2 tablespoon flour

10 cups beef stock,home made or good quality store bough

1/4 cup Cognac

1 1/2 cup dry white wine

8 (1/2-inch) thick slices of French bread, toasted

3/4 pounds coarsely grated Gruyere

Directions
Melt butter in a heavy bottomed soup pot, stir in the onions add nutmeg,bay and thyme, cover, and cook slowly until tender and translucent, about 10 minutes, increase the heat to medium high, and let the onions brown, This takes time!  Keep an eye on them so as they do not burn.  Your going for nut brown here.

Sprinkle the flour and cook slowly, stirring, for another 3 to 4 minutes. Remove from heat,  whisk in 3 cups of hot stock. When well blended, bring to the simmer, adding the rest of the stock, Cognac, and wine. Cover with a piece of waxed paper with a hole cut in the center, and simmer very slowly 1 1/2 hours, Peek in know and then and add a little water if needed. Taste for seasoning

Now, I do not have a broiler, or a large enough oven to place  place 30 bowls of hot soup, and when we are sailing along in a good breeze it would just become a nightmare of a mess.  To solve this, I place the bread slices on a baking sheet, add the cheese on top and toast these. Come serving time I just ladle the hot soup into bowls and place a slice of toasted cheese bread on top.

PETITS PAN AU CHOCOLAT

Before turning in for the evening I whipped up a batch if brioche dough.  In the morning the dough was rolled out, and cut into small rectangles.  Chocolate nibs were placed in the center and then the dough is folded over and sealed
Allowed to proof and then given an egg wash before being placed in the oven

Served with both fresh strawberry and raspberry jam and coffee.

PICKLED MACKEREL

This is as simple as can be. Caught a few mackerel the other morning, and after cleaning them I let them soak in a mild brine solution for 24 hours. This helps firm them up.
The pickle was made by adding a few tablespoons of sugar to white vinegar, along with whole cloves and allspice
Red onions are sliced thinly and beets if you wish. They do so add a beautiful colour.
The vinegar is brought to a boil and then allowed to cool.
Pack the fish into clean jars. Add a layer of onion, beets and s bay leaf.
Pour the cool vinegar over the fish, cover and store in icebox.
Though good the next day they are even better about four days after being pickled.
Serve with good rye bread and sour cream or horse radish.

PEANUT BUTTER COOKIES.

Always a big hit when these come on deck after lunch dishes are done.

1 cup butter
1 teaspoon vanilla
2 cups sugar
3 tablespoons molasass
2 eggs
1 cup peanut butter
3 cups flour
1/8 teaspoon salt
2 teaspoons baking soda

Cream butter and sugar. Add molasses eggs and vanilla mix well then mix in peanut butter.

Add remaining ingredients, mix. Shape into 1 inch balls and make cross hatches with fork tines.

Bake 350° for 8 to 10 minutes.

Perfect with a cup of Bowditch coffee or a cold glass of milk.

CORN CHOWDER

One should always have a few cans of corn in the larder, or frozen, plus some evaporated milk, onion, potatoes and, of course, some salt pork.

The pork is cut into dice and rendered till crisp. I leave them in the pot and add the diced onion to it. Brown the onions and then add the potatoes, corn and a few bayleaves. Water to just cover. Simmer till potatoes are tender. Add milk and heat.

Serve with hot Bisquits and bread and butter pickles.

SUMMER IS HERE

With warmer weather our thoughts turn to grilling, fireworks, hot dogs and beer.

At a recent lobster bake I decided to make hot dog rolls from scratch.

I wanted a simple recipe that could be made in a flash. Just flour, yeast, salt and little sugar and some olive oil was all.

I made two dozen rustic rolls and it was a big hit at the bake.

Here it is:

10 cups all-purpose flour
3 packages dry yeast
2 Tablespoons salt
4 Tablespoons sugar
4 Tablespoons olive oil
4 cups hot water (120-130 degrees f)

Place half the flour in a mixing bowl, along with salt and yeast, mix it up. Add hot water and beat till smooth. Add remaining flour, mix and then knead for about 5 minutes.

Place in oiled bowl, let rise till doubled in bulk. Punch down, shape into 5 inch tubes about 1 inch in diameter, place side by each in a baking pan. Let rise till double again.

Bake in a 400 degree oven till done.