Dee’s Pantry Recipes, Vol. 1

Pissaladiere

This is a “pizza” from southern France. Make pizza dough (food processor dough for two pizzas is 2.5 c flour, 1 t salt; make yeast mixture of 1 C tepid water, 1 pkg yeast, a pinch of sugar and 1T olive oil). Process and let rise. Punch down, divide and make two tight balls and let sit 20 minutes before rolling out.

While dough is rising take four large onions, slice them thinly and set in a pan to sweat then caramelize, adding a pinch of sugar after sweating. I add thyme, salt and pepper. Thyme smells so good with onions.

When dough is rolled out and in the pan, add caramelized onions, and top with crisscrossed anchovies. Bake for about 10 minutes, turning pans halfway through, in a 450 degree oven.

This is a great appetizer cut into diamonds with crusts cut off. The onions are sweet, the anchovies salty and it is a hit at any party as long as the fish-allergy people know to avoid it as the anchovies on top should be a clue.

White Bean Salad

2 cans Cannellini beans, drained and rinsed

1/2 red onion, diced

1/4 lb dry Italian Salame, diced

splash red wine vinegar

Fresh sage

Olive oil

salt and pepper

Make, mix and set in refrigerator to marinate at least 1-2 hours.

Let salad come to room temperature before serving.