The Opinionated Foodie: The Love (or Not) of Food and Everything That Goes with It


Onion Tarts and Sam’s Club Samples at Book Club

For this month’s bookclub, I was so totally swamped with family and friends celebrations, cooking, caroling, decorating, helping abandoned animals from those sad commercials, and doing my Christmas service work, that I totally forgot to read the book!

Of course, that is not true. I was just lazy all the way around, because there is no lazy like Christmas break lazy and Christmas break lazy don’t stop.

Everyone who read the book which was basically everyobe except me, though, liked it fine. The book was The Winters in Bloom by Lisa Tucker. I loved her book Once Upon a Day, but I just didn’t get motivated enough to read this one. Actually, I wasn’t motivated to much at all like get dressed or brush my teeth on most days.

I did cook one thing and prepare something else for bookclub, though. Go me!

So, we had been to Sam’s and one of the many samples that I was abusing to fill Miss Helper up for free was multi-grain crackers with prosciutto on top. They weren’t too bad; she said that were good, so I had one myself. I bought the ingredients and remade them at bookclub. Simple.

I also made an onion tart, or at least that is what I am calling it.
072
I found the recipe in a magazine, but then I reworked it. I liked it a lot, but I do love onions. And cheese. And tarts.
002
All the way around, it was good. We also ate some chicken salad stuffed in tiny little tomatoes, sausage balls, salmon on crackers with a dill sauce, and a reuben dip that was divine. It was a good bookclub, even if I have no clue what the book was about.
001

Onion Tart:
1/2 stick of butter
One three pound bag of sweet onions, peeled and sliced
3 cloves of garlic, chopped
One frozen piecrust, thawed
1/2 cup of Parmesan-I used the kind on the green container, if you know what I mean
1 egg, beaten

In a large skillet, melt the butter and then add the onions. Let them get a little tender, and then add the garlic. Cook the onions and garlic over low heat for a long time, about 45 minutes or until the onions turn golden brown. Meanwhile, line a large cookie sheet with parchment paper. Roll out the piecrust with a rolling pin and shape into a rectangle the size of the cookie sheet. Transfer the piecrust to the cookie sheet. When the onions and garlic are done, add half of the Parmesan and mix. Spread the onion mixture on the piecrust leaving a rim of piecrust around the edges. Fold those edges over and brush the edges with the egg.

Bake for 15 minutes at 400. Then, sprinkle the remaining Parmesan on top and bake for 15 minutes more. Broil for 3 or 4 minutes if necessary to get the edges brown.

This does not have to be hot to be good, but it was really good while it was hot.

Advertisements


The Peach Keeper

Book club this month was The Peach Keeper by Sarah Addison Allen.

The book was a nice, safe, happy read. Nothing was offensive. The language and innuendos were mild. The end was pleasant.

It was, in other words, a far cry from last month’s book, Fifty Shades of Grey.

And, in comparison, maybe a tad boring. Still a good book, though.

The food, however, was awesome. The theme, of course, was all things peachy.

The stars of the night, in my opinion, were two dishes. One, our vet friend made Southern Living’s marinated cheese. I have seen this recipe many times, but it looked a little too difficult to me. She took the time to make it, and it was divine. The cheeses were out of this world. So, so good.

My other favorite was the host’s spicy watermelon. She made this dish last year, and it was just as good this year. It was fresh and not too spicy. Love. Love. Love.

I made a hot mess with my dishes. Of course. When it comes to book club lately, I always seem to choke.

First, I made a Southern Living recipe that looked pretty interesting on paper-grilled peaches, onions, and bacon salad. Not having time to grill and it was too hot anyway, I made it in the house. I peeled and sliced five white peaches and macerated them in sugar. In a pan with a little oil, I sautéed an onion until it was nice and golden. On my griddle pan, I fried half a pound of bacon. When it was done on one side and almost done on the other, I covered it with brown sugar and pressed the sugar in letting it get good and hot. Meanwhile, I made the dressing according to the directions in the recipe.

I mixed the peaches, the onions, and the bacon after I chopped it into bite size pieces.

It was a pretty dish, and it wasn’t bad. My dressing was a little watery, but it was fine. Not really worth the time and effort, though. It needs tweaking. Maybe I’ll try again someday.

Doubt it.

I also made an attempt at a recipe I have done before, my friend Trish’s peach sandwiches. Only this time I made more of a dip type situation.

Why did I decide to mess with a good thing? Good question.

I used all the ingredients from before and then I chopped the fire out of them. I was going for an easier version but with the same taste as before.

Again, why is a good question here.

What happened was the pepper bacon made the whole shebang way peppery, which I thought was not a good thing. I asked my sister what she thought, thinking that she would be honest. She said it was fine.

Obviously she is not honest all the time. Since she doesn’t read this blog, I can say that.

She made potatoes wrapped in bacon with a sour cream sauce. Yum. Our mother made peach glazed ribs. We had a few fruit salsas and a great veggie pizza.

Good, good honest, peachy fun.




%d bloggers like this: