I had forgotten about Ruth Reichl, the editor for many years, for Gourmet magazine. When I would have long stretches of time in Paris, I loaded up with evening reading because TV was so awful. I also took movies to play on my computer. Anyway, Ruth Reichl caught my attention before she was Gourmet editor and on one trip I read and enjoyed very much: Comfort Me with Apples; Garlic and Sapphires and Tender to the Bone.Today I noticed Remembrance of Things Paris (six years of writing for Gourmet); Endless Feasts (60 years of writing from Gourmet magazine, edited by Ruth). She of course has a web site which I intend to read with pleasure. If you like the skillful word cushioned in food and life with funny situations, you will like these books. I especially remember one book where she detailed the events that unfolded when she was food critic for The New York Times.
Today I received the voluminous Australian Women's Weekly magazine. It's the first time I've received a copy and I am about to immerse myself in this hopefully wonderful first issue of 338 pages...in a magazine. I'm just sayin...
I'm exhausted! It will take forever to read this magazine which is an amalgamation of: People, USA Today, Elle, Gourmet, famous people, sewing, people I don't know anything about, Mel Gibson, shopping, beauty secrets, health, nutrition, cash, home design, gardening, crafts, home hints, entertainment puzzles, humor horoscopes, jazz, racing, swimming, best buys, risottos, Julie's comfort food, stuff for kids, test kitchen and ideas for the pantry! Oh...an ads galore! So far I don't like it.
I have given up on that magazine and concentrated on Cook's Corner, today, from the Columbus Dispatch. I made their delectable onion-potato puff tart and it is now my new favorite. It is scrumptious and easy and pleasing to the eye, and, you can serve it hot or at room temperature. I have pictures, but Bella chewed the camera wire that goes from the computer to the camera, so I must wait to get a new one. Here is the recipe, so you can get started:
Onion-Potato Puff Tart (makes 6 servings)
1 package frozen puff pastry, thawed in the refrigerator (or make your own...LOL, I laugh because I did this ONCE)
1 1/2 cups shredded cheddar, cheese or which ever you like and if it melts well
1 tablespoon butter
1 tablespoon olive oil
1 large onion, thinly sliced
salt, pepper to taste
4 cups frozen shredded hash browns, thawed (I used tater tots)
1/2 cup sour cream with 2 tablespoons chopped fresh thyme (I used several different fresh herbs) oven 450, racks upper third of oven
Place puff pastry on prepared sheet. Press together at the short ends, creating a long rectangle. Brush the edge of the pastry with water. Fold edge over to create a 3/4-inch border. Poke the interior of the pastry several times with a fort. Sprinkle interior with 1 cup cheese. Bake this until golden, about 125 minutes. Meanwhile, melt butter with oil in a large skillet over medium heat. Add onion. Cook until softened, about 10 minutes while it starts to brown (I added a little sugar).Pat potatoes dry. Season with salt and pepper. Add these to the onions and cook until lightly browned, about eight minutes.
Combine sour cream and herbs in a bowl. Spread potatoes over the partly baked crust, sprinkle with more cheese if you want. Bake about 5-8 minutes. Serve hot or at room temperature.
A muffuletta (muff-uh-LOT-uh) is a sandwich made with a Sicilian seeded bread commonly known as muffuletta bread. An average muffuletta averages 10 inches in diameter. The inside of the muffuletta contains ham, salami, mortadella and provolone cheese and olive salad. The meats and cheeses in the muffuletta can be found at any local delicatessen. We had this delicious sandwich in New Orleans one Christmas when we took the entire family there to enjoy the festivities. It is Andy's favorite, but it is the Sicilian olive salad which I enjoy with crackers that sets the pace for flavor. I make a ton of this at a time and keep it in the frig for the sandwiches, for snacks, for some meat and fish dishes. It is wonderful. The best recipe I've found in a couple of weeks. I made the sandwiches with Carfagna's new pretzel bun because I don't have muffuletta bread, which can be bought on line. (You put the muffuletta in a sandwich press to squish it all together and to make it flatter. If you don't have an electric press, it can be done in a skillet with something heavy on top of the sandwiches. They are served hot.
Sicilian Olive Salad (YUM)
2 1/2 cups large green olives (about one pound) diced
3 diced ribs of celery
1 small diced red onion (I also put some green onion in mine)
1 minced clove of garlic (I used several)
one small jar of caperberries drained
1 tablespoon chopped herbs--I used a variety from the garden... the recipe says oregano 1 1/2 tsps. dried
1/2 cup extra-virgin olive oil
Mix it all together and refrigerate for 24 hours before use. Take it out an hour before using to come to room temperature. I just put it in several jars and set it out as I need it. It is MUCH better at room temperature.
