I made some caramelized onions last summer and froze them for a wintery day. We’ve had a lot of those lately! I decided to put them on this pizza, which also has capers and black olives. And, it has white sweet potatoes mashed with ricotta cheese! White sweet potatoes have a mildly citrus-y flavor that I like a lot. This whole pizza was a mixture of sharp flavors and comforting textures, and I liked it a lot.
If this dish was an olympic sport, it would be that race in which the swimmers do a different stroke every couple of laps. Why? Because there’s a different filling between each crepe! If this dish was the olympics opening ceremony, it would be that part when they go through the whole history of the host country. Why? Because the fillings are OOTO favorites, and making them was like taking a walk through the history of this blog. How did it all come about, you ask? Well, I’ll tell you. It was a sultry Friday night. Delivery of the next box share of vegetables was imminent upon the morrow. But, what’s this? We still have beets and zucchini and basil and lord-knows-what-else from last week? Let’s cook them all up, I say!! What grows together, tastes good together! And so it does. I made a stack of rosemary and black pepper crepes. And then I made toasted beets, sauteed zucchini and capers, I made some pesto, I had some caramelized onions leftover, I roasted some mushrooms. I grated some mozzarella. I made a light and simple but smoky tomato sauce to go on top. And that was that! You could obviously use whatever elements you have on hand to make fillings for the layers. And you can arrange them in any order that you like. It’s very fun to put together. It does take a while to make everything at once, but if you happen to have some of the stuff leftover – pesto, or caramelized onions, or sauteed zucchini, it all goes together in a snap.
Here’s Jurassic 5 with The Game
Well, I believe that there are certain flavors that go together perfectly, as well. When you taste them they just make sense, and they hum in your mouth. Frequently they grow together and ripen together, which almost makes you agree with Piero della Francesca’s assessment that there’s some divine pattern accounting for all of the harmonies in the world. Tomatoes and basil, for example. Perfect. And I like to think about my piano teacher’s idea of introducing one element of flavor that’s surprising and unexpected, and makes all of the other happily harmonizing flavors more exciting. Some flavors hum along together, some contrast pleasantly, to create a beat. Personally, I love chard and french lentils together. And I love chard and some sweet and tangy fruit. And I love them all together in a crispy crust. I really liked these empanadas! It’s one of my favorite meals I’ve made in a while. I combined chard, which had been sauteed with a bit of garlic and hot red pepper, with lentils, which had been cooked with nigella seeds and sage. I added some caramelized onions, for sweetness. And I added a spoonful of quince jam. I used queso blanco & mozzarella to make everything nice and melty, and bring it all together. I’d read that in argentina they make empanadas with quince paste and salty white cheese, and I guess this is my version of that. We ate these with my version of patatas bravas, which I’ll tell you about in a little while, and, I’m not saying it was a masterpiece, or anything, but it was very pleasing meal to have in out little green backyard on a cool summer evening.
So – we got some onions from the farm. It might seem odd, but this has been one of my biggest veg challenges to date. I like shallots, chives, scallions… I just don’t love actual onions. They’re too much! I don’t like the smell of them clinging to walls and clothes like some bad dream from a Tom Waits song. But I tried caramelizing them, and I think they’re quite nice. I followed Deborah Madison’s recipe to the letter (except that I halved it). If ever I were to follow a recipe, it would certainly be hers. She’s my hero! And I decided to put them on a big, pizza-like tart. With brie, capers, and artichoke hearts, and fresh sage and fresh thyme. Because I had all those things, and they told me they’d be good together! And they were! This was very easy, and very tasty. I used a buttery pate brisée crust, but you could use pizza dough instead, if you were in the mood.