This year, for the Pirate theme, you'll find me as Mary Read, an English Pirate who sailed with "Calico Jack" Rackham and Anne Bonny.
Last year's theme was Villains on Trial, with me as Cruella de Vil...
Sensing my irritation with frequent deliveries of Pirate stuff over the past few months, our friend Brad suggested Men Without Girlfriends for next year's theme.
After making this week's French Fridays with Dorie recipe, Pissaladière (pronunciation), with all the onions and anchovies on top, it could work as a nice hors d'oeuvre for the Pirate Party, but I think I'll change the name to Pirate Breath Pizza.
Pissaladiere, a thin tart topped with onion, anchovies and olives, is a specialty of Nice, in Southern France. The sweetness of caramelized onions is balanced with the saltiness of anchovies and distinctive, sour flavor of Niçoise olives. I used Italian Cerignola olives, which have a mild, sweet flavor, because my market was out of Niçoise olives...and I loved the pretty green color. I mixed in some roasted garlic with the onions, and added a sprinkle of pine nuts and grating of Parmigiano-Reggiano over the top.
The recipe has a
But after over an hour of slow cooking, with olive oil and thyme, they melt down into caramelized sweetness.
The dough is rolled out thin, placed on a baking sheet, and covered with the onions. According to Jacques Médecin, former mayor of Nice and an authority on its cuisine, the layer of onions on a pissaladière should be half as thick as the crust.
After baking about 20 minutes, the top is adorned with strips of anchovies and olives, and baked a few minutes longer. This should most definitely be served only as hors d'oeuvre, but it was all Captain Juan Carlos Rodriguez Dominguez Christiana de Coronado got for his dinner last night!
Fine Cooking has published Dorie's Pissaladiere recipe, here.
French Fridays with Dorie is an online cooking group, dedicated to Dorie Greenspan‘s newest book Around My French Table: More Than 300 Recipes from My Home to Yours. As members of the group, we have purchased the cookbook and cook along as much as we can. There is a new recipe each week, and we post about that recipe on Friday. We are asked to refrain from posting the actual recipes on our blog. The book is filled with stunning photography, and personal stories about each recipe, which makes it that much more intriguing. I highly recommend adding it to your cookbook collection if you haven't already!