Easy Gourmet Dinners

Pissalidière

You could think of it as a pizza without the tomato sauce.

But it's so much more than that.

A classic from the south of France, the traditional Pissalidière, has lots and lots of very slow-cooked onions, briney anchovies and wrinkly oil-cured black olives - with pits. The flavor is both strong and subtle, bringing to mind the olive groves overlooking the sea.

If you really hate anchovies, leave them off; if you're undecided, this may convince you to like them.

The feta is not traditional, but my addition. And I prefer to use pitted olives. I also sped up the cooking of the onions, but, I think, with no appreciable loss of flavor. 

But this isn't haute cuisine, and like any classic country dish.... there are as many variations as there are cooks.

I have the nutrition info for this serving 2.  It would really serve 3 or 4 quite nicely.... with a salad and or/dessert.  But it is rather 'morish' and we have been know to eat the whole thing with no problem.... and look for more...

Pissalidière

Crust    You can use a purchased crust - but it won't save any time...

2/3 cup warm water, 105 - 115F, hotter will kill the yeast
1 pkg (2 tsp) active dry yeast    fast acting if you can get it           7.2gr, .25oz
1/2 tsp sugar - you need this to 'feed' the yeast           2gr, .07oz
1/2 tsp salt - you need this to 'control' the yeast           3gr, 1oz
1 tbs olive oil            13.5gr, .48oz
2 cups flour             250gr, 8.8oz

Dissolve yeast and sugar in warm water and let sit a few minutes to 'proof' - start to look foamy to prove that the yeast is still alive. If you have a mixer with a dough hook put the yeast and all remaining ingredients in mixer bowl. Blend with dough hook attachment until well mixed then kneed for an additional 3 minutes. Put in a warm place (75F, 24C) to rise, if possible.
If making by hand put yeast in large bowl along with all of the rest of the ingredients minus 1/2 cup flour. Stir to combine. Put remaining flour on work surface, add dough and kneed until smooth and elastic - about 10 minutes. As remaining flour is incorporated dough will become less sticky. Put in warm place to rise.
After dough has doubled in size, about 30 minutes, punch down. Lightly butter a pizza pan or large baking sheet. Roll dough out with a rolling pin as best you can. Then put on pan and stretch it to fit, patting it out with your fingers. If it keeps springing back wait a few minutes. Try not to put any holes in the crust.
You are now ready to assemble.

Topping

1 1/2 lbs (24oz, 750gr) red onion           700gr, 24.7oz
2 tsp olive oil           9gr, .32oz
2 tsp butter           9.5gr, .34oz
1 tsp dried savory
1 tsp dried thyme
2 bay leaves (laurel)
1/4 cup chicken stock          56gr, 2oz
12 - 15 anchovy filets, drained     one small tin of anchovies in oil or brine - if oil, drain well, if brine, rinse and drain           48gr, 1.7oz net weight
20 - 25 black olives, dry or oil-cured    these are normally dry-packed and wrinkly, get pitted if possible              80gr, 2.8oz
4 - 5 oz (150gr) feta cheese  buy a chunk and cut it into small cubes, 1/4" (.6cm)           115gr, 4oz
Truffle oil optional

Slice onions about 1/4" (.6cm) thick. Heat butter and oil in large, nonstick skillet over medium-high heat. Add onions and sauté until they become soft, stirring frequently. Add herbs and stock, cover, reduce heat to low and simmer 20 minutes, until very soft. Uncover, turn heat up to medium-high and continue cooking until volume of onions has reduced by half and liquid has evaporated. Reduce heat if they start to cook too hard and/or brown. We are not caramelizing these. Cooking time should be about 45 minutes, total. When done, turn off heat, remove bay leaves and keep warm if not using immediately.

To finish Pissalidière

To assemble: Spread onions evenly over crust. Arrange whole anchovies on top of onions. Top with whole olives and feta cubes. Bake at 450F (225C) for 20 - 25 minutes, until crust is golden brown. Remove from oven, drizzle with truffle oil if you have it, slice and serve.

------------------------------------------------------------------------------------------

Entire recipe / per serving, serves 2
Calories:    2008 / 1004
Total Carbohydrates:    269 / 134
   Dietary Fiber:    24 / 12
Total Fat:    74 / 37
Saturated Fat:    27 / 13.5
Cholesterol:    160 / 80
Protein:    68 / 34
Calcium:    920 / 460
Sodium:    6024 / 3012

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

------------------------------------------------------------

For more recipes check out my internet cook book:  Easy Gourmet Dinners

Asparagus and Chevre (Goat Cheese) Quiche

Anyone who knows me or reads my blogs knows that I don't do pie crusts.

I never learned.

My mother used to glance at the clock on a Sunday morning, realize that she had a few minutes to spare and whip up a pie.

Her piecrusts were always perfectly browned and perfectly flaky.

She was known for her piecrusts.

For some reason, either I didn't bother to learn or she didn't bother to teach me.

I have made pies at Christmas or Thanksgiving, but I always bought the pie crust.

Then, somewhere, I saw an article on using rice instead of dough for crusts.

I could do that!

Not only easier than a proper piecrust, it's healthier, quicker and almost foolproof. (Nothing is totally foolproof)

I've never done it for a sweet dish, but it's perfect for savory, ie. quiche.

The variations on quiche are almost infinite and they are a great way to use up leftover bits.  

For a spring brunch, cook the rice ahead of time, blanch the asparagus and the rest is just a quick assembly.  Serve hot, warm or cold.

Asparagus and Chevre (Goat Cheese) Quiche

The Crust:
2/3 cup brown rice           125gr, 4.4oz
1 1/3 cup chicken stock          310gr, 10.9oz
1/4 cup shredded cheese           30gr, 1oz
1 egg             65gr, 2.3oz
The Filling:
4 - 5 thin slices,  Prosciutto           100gr, 3.5oz
6 - 8oz (250gr) asparagus, trimmed           200gr, 7oz
4oz chevre (goat cheese) the kind that comes in a log with a white (edible) rind          112gr, 4oz
2 tbs snipped fresh chives
2 tbs snipped fresh basil
2 - 3 tomatoes, depending on size I used 2 very long roma tomatoes           400gr, 14oz
3 eggs           195gr, 6.9oz
1 cup milk           240gr, 8.4oz

The crust: Cook brown rice in stock according to package directions. Can be done ahead or the day before. If rice is just cooked, spread it on a plate to cool for 5 minutes before adding to egg. Oil a 9" (22 cm) pie or quiche plate. Lightly whisk 1 egg. Add 1/4 cup of the cheese and the cooked rice. Mix well. Pat into the quiche plate, working it up the sides as best you can. Bake in 400F (200C) oven for 10 minutes. Remove and set aside.

The filling: Trim asparagus, snapping off tough ends. Cut into 1" (2.5cm) lengths. Heat water in a saucepan over high heat. When boiling, add asparagus and blanch for 3 minutes. Drain and refresh under cold water. Dry on paper towels.
Snip herbs. Slice tomatoes and goat cheese. Cut Prosciutto into large pieces.
In medium bowl whisk 3 eggs well. Add milk and whisk to combine.



To assemble: Lay Prosciutto evenly over the bottom of the crust. Lay the goat cheese on top. Sprinkle with herbs. Lay the tomatoes on top of the herbs and top with the asparagus. Pour the egg mixture over all and bake for 40 minutes. (Check after 30) Let stand 5 minutes before serving.

Note: I put the quiche/pie plate on a pizza pan before pouring the egg/milk over. Makes it easier to get into the oven and catches any drips and spills - saving oven clean-up.

------------------------------------------------------------------------------------------

This would actually serve 4 - 6 as part of a brunch, as a dinner it serves 2 - with a slice left over.

Entire Recipe / per serving
Calories:    1926 / 963
Total Carbohydrates:    138 / 69
   Dietary Fiber:    18 / 9
Total Fat:    100 / 50
Saturated Fat:    50 / 25
Cholesterol:    1355 / 677.5
Protein:    126 / 63
Calcium:    1770 / 885
Sodium:    3501 / 1750.5

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

                                      ------------------------------------------------------------

For more recipes check out my internet cook book:  Easy Gourmet Dinners

Courgette (Zucchini) and Tomato Tart

I almost found myself playing the role of Food Police.

I started doing the nutrition analysis on this lovely tart....

And, after I tallied up the calories and carbs, thought I can't possibly put this on my food blog....

I'm supposed to be posting healthy food, suitable for diabetics.

But, I decided that most diabetics are perfectly capable of making their own decisions regarding food choices.

My job is to offer healthy, natural foods.... with the information needed to aid those decisions.

And....

Sometimes, one just has to indulge.

One could serve 4 people with a lovely side salad.

On the positive side..... Fewer calories/carbs than pizza....

 

Courgette (Zucchini) Pastry

Using puff pastry rather than a traditional pizza crust gives a much lighter aspect to this, late-summer pastry. Cut everything very thinly, with a knife or food processor, 1/16th inch (.3cm), and don't be too generous with the cheese. Scoring a line around the edge of the pastry will help it puff up.

1 red onion          175gr, 6.2oz
1 tsp dried thyme
2 tsp olive oil           9gr, .3oz
1 courgette (zucchini), medium, 7 - 8 inches (20cm) you may not use it all...         250gr, 8.8oz 
2 tomatoes          500gr, 17.5oz
175gr, 6.2 deli or baked ham or smoked turkey, sliced thinly like for a sandwich, not paper thin
3oz (90gr) shredded cheese          90gr, 3.2oz
2 tbs Parmesan           10gr, .35oz
1 sheet puff pastry          245gr, 8.6oz

 

Lay the puff pastry out on a baking sheet. With a dull knife (butter knife) lightly score a line around the pastry, 1/2" (1.25cm) from the edge, being careful not to cut all the way through. If your pastry is frozen you may have to wait until it thaws a bit.

Chop onion. In a medium skillet sauté onion in oil until tender, about 7 minutes. Add thyme and stir to combine. Remove from heat until needed. Thinly slice zucchini and tomatoes, about 1/16th" (.3cm). You should get 8 - 10 slices from each tomato. Cut the ham into strips.



To assemble: Spread the onion on the puff pastry, staying inside the scored line. Lay the zucchini slices on top in 2, slightly overlapping circles. Spread the ham on top of the zucchini, Lay the tomatoes on top of the ham, touching, but not overlapping. Sprinkle with shredded cheese and Parmesan. Bake, 420F (210C) until edges of the crust are golden and vegetables are tender, 25 - 35 minutes. Remove.
If zucchini has given off much liquid, score a slit in the edge and tilt slightly to drain. Cut into wedges and serve.

----------------------------------------------------------------------------------------------------------

Nutrition Information:    Entire Recipe / per serving - serves 2

Calories:   2283 / 1141.5
Total Carbohydrates:   167 / 83.5
       Dietary Fiber:  18 / 9
Total Fat:  145.5 / 72.75
     Saturated Fat:  36 / 18
Cholesterol:  183 / 91.5
Protein:  81 / 40.5
Calcium:   944 / 472
Sodium:   3266 / 1633

Glycemic Index: medium - low

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.