petty petty annoyance!

[schmerica]

I curled up on the couch and watched Invader Zim for most of the afternoon. It's getting late, though, so I just headed into the kitchen to start thinking about making dinner. I was thinking about what food is still in the house, and I suddenly realized exactly what I was having a craving for, and that we had all the ingredients. So I got out all my cookbooks and started looking for the recipe and then realized -- I don't own the cookbook with it in it. It's Supper Onion Pie from Nigella Lawson's How to Be a Domestic Goddess which is actually a book I've read and tried recipes from, but not bought.

Quick google search doesn't bring it up online, either. Pooey!

Hmmph. Back to scratch for dinner.

Comments

[derryderrydown.livejournal.com]

This one (http://www.recipelink.com/mf/31/10818) is an adaptation of Lawson's recipe, if it would be any good?

[pearl-o.livejournal.com]

See, I'm not sure exactly how different that one is, is the thing; I remember it all being pretty simple the last time I made, but I don't know how bad my memory. I'm pretty sure there was no buttermilk involved, though, and I definitely used Cheddar. Hmmmmmm.

Thank you, though.

[silverakira.livejournal.com]

Hmm. I think I may have found it. Is this it?

NIGELLA'S SUPPER ONION PIE
From “How to Be a Domestic Goddess”

INGREDIENTS
For the Filling / Topping:
4 medium Red Onions
1 Tablespoon Olive Oil
1 heaping Tablespoon Butter
Salt & Pepper to taste
3-4 Sprigs of Thyme, de-stalked, or 1/2 Teaspoon Dried Thyme
1/2 Cup plus 2 Tablespoons or 5 oz. Sharp Cheddar Cheese or Gruyere, grated

For the Pastry Dough:
1 2/3 Cups all-purpose Flour
1 scant Teaspoon Baking Powder
1 Teaspoon Salt
Scant 1/2 Cup Milk
3 Tablespoons Butter, melted
1 scant Teaspoon Dry English Mustard
1 large Egg, beaten
8 to 10 inch cast iron skillet or 9 inch pie plate, buttered

DIRECTIONS
Preheat the oven to 400 degrees Fahrenheit. Peel the onions, halve them, then cut each half into 4 segments each. Heat the oil and butter in the pan, then add the onions and cook over a medium heat, stirring regularly, for about 30 minutes; they should be soft and tinged with color. Season with salt & pepper, and add the thyme. Turn into a pie dish, and scatter 2 ounces of the cheese over the waiting onions. Leave while you get on with the dough topping.

Put the flour, baking powder, and salt together in a bowl with the remaining cheese. Pour the milk into a measuring cup, add the melted butter, mustard, and egg, mix well and then pour onto the flour mixture in the bowl. Mix to a dough using a fork, a wooden spoon, or your hands; it should be quite sticky. Then tip it out onto a work surface and press it into a circle about the size of a pie dish. Transfer it to the dish, pressing it to seal the edges.

Put it in the oven for 15 minutes, then turn down to 350 degrees. And give it another 10 minutes, by which time the dough should be golden and crisp on top. Let it stand for a couple of minutes, then cover with a large plate and turn upside-down so the plate's beneath and the pie dish is on top. Place on a flat surface and remove the dish.

Makes 6 generous slices.

Try it with a homemade or store brought brown sauce.

[pearl-o.livejournal.com]

Oh, wow -- dude, you rock so hard!

I already went ahead and made my dinner for tonight (a welsh rarebit that turned out extraordinarily good), but yay! Now I can make this tomorrow! *dances*

Thank you very much!

[mz-bstone.livejournal.com]

Invaders blood marches through my veins, like giant radioactive rubberpants! The pants command me! Do not ignore my veins!

*g*

B

[pearl-o.livejournal.com]

Dude, I know! *sighs contentedly*