1/4 cup unsalted butter
2 medium onions, finely chopped
2 medium leeks (white part only) finely chopped
2 shallots, finely chopped
2 medium garlic cloves, finely chopped
salt and pepper
1 1/4 cups half and half
2 cups 1/2 inch cubes stale challah with crust, toasted until golden (about 1/2 loaf)
1 1/2 tablespoons chopped fresh chives
1/4 teaspoon grated nutmeg
2 beef bouillion cubes
1/4 cup butter, heated to dark golden and cooled
sour cream (garnish)
Melt unsalted butter in heavy large skillet over low heat. Stir in onion, leeks, garlic, shallots. Cover, cook about 10 minutes. Season to taste with salt, pepper. Remove from heat. Beat half and half with eggs 'til well blended. Stir bread, chives, and nutmeg into vegetables. Blend in egg mixture. Set aside about 30 minutes to absorb.
Bring large amount of water to rapid boil in stockpot. Meanwhile, cut three 12 X 36 inch rectangles of cheesecloth, stack to form 3 layers. Brush top layer generously with corn oil Turn bread mixture onto cloth about 6 inches from one short end and several inches from sides. Fold 6 inch border over, then continue to roll mixture up in cloth. Twist ends to enclose and tie securely with string. Add boullion cubes to boiling water, dissolve. Add sausage, return water to boil, reduce heat and simmer until firm to touch, about 40 minutes. Cool to lukewarm before removing cloth. Brush with some browned butter. Cool completely before slicing and frying in browned butter.
Like I said, it sounds like quite a project!
Last edited by gingerpale on Thu Aug 31, 2006 5:34 pm; edited 1 time in total
Joined: 29 Sep 2004 Posts: 2498 Location: Los Angeles, California, USA
Posted: Sat Aug 26, 2006 1:23 am Post subject:
Thanks, birgit, I do know Boston brown bread so that makes it much more clear. _________________ God writes a lot of comedy... the trouble is, he's stuck with so many bad actors who don't know how to play funny. -- Garrison Keillor
Joined: 23 Nov 2004 Posts: 450 Location: a Dutchie in HongKong
Posted: Sat Aug 26, 2006 7:16 am Post subject:
oh dear, Gingerpale, could you tell I was very tired and very stressed after a busy day at work?!
these recipes sounds yummy. Time to get the onions out!
Maybe flämkuchen, which may resemble onion pizza a little, but thinner crust, no tomato, just sweet, soft onions and some sour cream, and, if you like, thinly sliced bacon or pancetta.
gingerpale, thanks a lot, that's really a project, even for onion lovers and simmering the sausage in beef bouillon sounds interesting, too. I think it's amazing how even small quantity shifts with ingredients end up in a completely different texture, resulting in dishes which are delicious in a new way.
Why am I reading and typing instead of chopping onions? Just stupid, I guess. birgit, I had to educate (edugoogle) myself about Swabia--no lack of good food there, and Albert Einstein! The zweilbelkuchen very close to a Vidalia Onion Pie, and the flamkuchen (mentioned by swan) more pizza-like.
The picture of 'napkin dumplings' with mushroom sauce! my oh my
"Why American Women Don't Get Fat HAHAHAHAHA"
And onions are so cheap! Mushrooms less so, but of course worth it. Thank you!
Last edited by gingerpale on Thu Aug 31, 2006 5:36 pm; edited 1 time in total
For the sake of fairness it has to be added that most wine regions have tasty onion tart recipes, e.g. Alsace, etc.;
as well as it's also true that the swabians have some very delicious dishes worth trying
I've googled a bit about Vidalia onion pie. Does it commonly contain cheese?
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