I am working on the mountain of details for A Taste of Paris 2016. Where will we eat, what will we study…how will I squeeze in just one more site or flea market to search for hidden treasures?
I have always felt blessed to enjoy my work but this is somehow different, time is literally evaporating as I am lost in the wonder of it all.
Come along with me to the bustling streets of Paris and enjoy Pissaladiere for dinner tonight! This dish originated in Nice, France and was considered a breakfast meal but serve it up with a green salad and it makes a delightful weeknight meal. If you don’t want to take the time to make the simple crust, just use frozen bread dough. Take a little time to make this for someone you love, you will be glad you did.
Registration for A Taste of Paris 2016 is closed right now but will reopen on August 25th, if you would like to be added to the information list please send an email to email@example.com
2 cups plus 2 tablespoons flour plus more for dusting
1 cup warm water
2 teaspoons salt
1/3 cup sugar
2 envelops dry yeast
¼ cup olive oil plus more for drizzling
2 pounds yellow onions sliced ¼ inch thick
3 medium tomatoes sliced thin
1/2 cup whole black olives
1 cup frozen artichokes, chopped
1 clove garlic pressed
1 teaspoon fresh thyme or ½ teaspoon dried
1 ½ teaspoon salt
½ teaspoon pepper
1/3 cup cornmeal
Dissolve yeast in warm water. Combine salt, sugar, yeast water and mix well. Add flour and stir with a spoon, do not over mix. If dough is too sticky add a bit more flour. Place in greased bowl and let it rise until doubled in size, 1-2 hours. Punch dough down and roll it into a 10×15 rectangle using the corn meal to keep it from sticking. Place dough on a baking sheet and allow to rise again while cooking onions. Heat olive oil in a large sauté pan and add onions, garlic, thyme, salt and pepper. Cook the onions uncovered for about 30 minutes until soft but not browned. Preheat oven to 450 degrees. Using your fingers dimple the surface of the dough. Top the dough with onions, tomato slices, olives and artichokes. Bush crust edge with olive oil and drizzle the top with a bit more oil. Bake for 15-18 minutes until crust is beginning to brown. Slice in squares and serve.