Monday, March 16, 2009
Good news! No, my computer is not fixed (yet), but I figured out how to upload pictures from my memory card onto the printer onto the computer. So I won't be forced into retirement until my computer is fixed. Cross your fingers for me, I'm taking it to the doctor tomorrow.
Some other good news is that I made this delicious concoction for dinner tonight. Alex thought it was pizza at first (and was bummed, even though he always ends up liking it when I make pizza) but then was super excited when he bit into it and found out that it is not pizza at all. This is out of Nigella Lawson's book How to be a Domestic Goddess, which I love, even though I haven't made nearly enough recipes out of it. I have about a dozen pages (at least) dog-eared and waiting for me to attempt them. She calls this 'supper onion pie', which I guess is accurate, but I don't know if I would call it a pie. I guess I don't really know what to call it, so pie it is.
To make this, you caramelize some onions, add some mushrooms and let them soften, then mix up a biscuit-like dough and place it on top, then invert once it's cooked. Nigella says it's a scone dough, but I don't remember scones too fondly - they were always dry and crumbly and bland. This dough is cheesey and delicious. Not bland, crumbly, or dry. It is, in fact, very delicious. I think I will be using this mix again, but in different elements (cheese dumplings for soup? I think so!).
Caramelized onion and mushroom 'pie'
From Nigella Lawson's book How to be a Domestic Goddess. I added the mushrooms, and obviously converted it to be gluten-free.
4 onions, cut in half and sliced into thin slices
1 T olive oil
1 T butter
salt and pepper
1 t dried thyme
3/4 c cheddar cheese (or Gruyere)
1 2/3 c rice flour mix
1/2 t xanthan gum
1 t baking powder
1 t salt
1 t paprika
1 t powdered mustard
a scant 1/2 c milk (I used buttermilk and it was a good choice)
3 T butter, melted and cooled
1 egg, beaten
Heat the olive oil and butter in a cast iron pan (8 to 10 inches) or in whatever pan you want (if not using a cast iron pan, have a pie plate handy). Add onion and cook over medium heat, stirring occasionally until browned and soft and caramelly, about half an hour. Preheat the oven to 400. Once the onions are pretty much done, add the mushrooms and cook while you mix up the dough. The mushrooms won't get entirely cooked now, but that's OK- they'll finish cooking in the oven. Sprinkle with salt and pepper and thyme. If you didn't use a cast iron pan to cook the onions and mushrooms, dump them into a pie plate now (if you did use a cast iron pan, spread everything out fairly evenly. Sprinkle the top with half of the cheese and set aside.
Mix together flour mix, xanthan gum, baking powder, salt, paprika, mustard powder and remaining cheese in a large bowl. In a smaller bowl, beat the egg with the (butter)milk and the melted butter. Stir the wet mixture into the dry mixture, and then knead in the bowl with your hands until all the flour is incorporated. Place the dough on a cutting board that you lightly dusted with rice flour, then pat into a circle that's roughly the size of your pan/pie plate. Place the dough on top of the onion mixture, and push it down a little bit around the corners so no onions are showing through. Bake 15 minutes at 400, then turn oven down to 350 and bake another 10. Let it sit for a few minutes, then flip over onto a plate or cutting board, and slice like a pizza. Nigella says this makes 6 generous servings, but Alex and I ate 2/3 of it for dinner with some soup. Maybe it will serve 4 if you're not pigs.