A fragrant and light soup, very simple and quick to make.
A tradition of the southeast of France, served as an appetizer or cut in bite-size pieces to accompany an aperitif.
A thin, crisp olive oil crust topped with onion, and typically garnished with anchovies and black olives. A naturally dairy-free dish, the photo above is a vegan version, where I omitted the anchovies and added some fresh parsley. You could also add thyme or savory to the onions while cooking.
For the recipe I describe below, I use the traditional anchovies and made a gluten-free crust. You can certainly use all-purpose, unbleached flour if you and your guests are not gluten sensitive.
For the topping
About 8 yellow or white onions
1 small can of anchovies cured in olive oil (or fresh herbs for a vegan version)
2 dozens black olive, ideally oil cured with herbs
2 Tbsp olive oil for cooking
For the crust
2 cups gluten-free flour
1/2 cup plus 1 Tbsp olive oil
1/2 cup plus 1 Tbsp hot water
2 pinch sea salt
1/2 baking sheet
A pastry scraper
A rolling pin
A food processor
I like Red Mill all purpose gluten-free baking flour based on a variety of flours from potato, garbanzo beans, fave beans… Working with this flour will make the dough feel a bit stickier and more breakable than if you are using a wheat flour. However, in the end, the results work out beautifully.
Start mixing gently with your finger tips in the center, slowly incorporating the flour from the sides of the well. Be sure to use only one hand when you work with dough. I learned this from my pastry chef at the Ritz, Bruno, who said you always need a clean hand to ….answer the phone. And sure enough, at the moment he said that, the phone rang in the pastry lab!
Keep adding the remaining olive oil and water as needed to fully mix with the flour.
Ensure all the juices from the onions have drained. To do that, you might press the onions against the sides of the colander with the back of a wooden spoon. Then, spread the onions which are almost ‘purée-like’.
The Pissaladiere is cooked when the edges of the crust are brown and crisp. Let sit for a few minutes, until it is not too hot to handle, place a spatula underneath the crust and transfer to a large cutting board. Cut in rectangular slices to serve as an appetizer with an arugula salad or cut in bit-size pieces to offer with an aperitif. Enjoy!
Delicious, nutritious, high-protein breakfast.
A great gluten-free alternative to oatmeal, this sweet and fruity quinoa is ideal for breakfast. Spring has been so timid here in Chicago, that we are still using winter fruits this time of year. This is a heartwarming and satisfying dish. Although this dish is best served immediately, if you are pressed for time in the morning, you can prepare it the night before and simply heat it on the stove again.
A refreshing blend of root vegetables and tangy citrus. Colorful, crisp and appealing, this salad can be served as an appetizer, or at the end of a meal as a finishing note.
Peel the root celery, making sure to remove all the ripples with a pairing knife until you obtain a smooth surface. Place it firmly on the prongs of the mandolin holder. Fit the mandolin with the smooth blade on the narrower setting.