Spelt Pissaladière with Puff Pastry

Gavin WrenBaking, Recipes, Side dishes, Spelt & ancient grains

A beautiful French tart made with rich, sweet caramelised onions and topped with anchovies and kalamata olives, it's a welcome addition to any meal, picnic or sharing platter. The powerful flavours combine to make a taste sensation like only the French know how, so it's time for you to make room in your oven to bake a spelt Pissaladière!
Twitter brought this blog post to me. Rachel Cousineau at @lovelearncook recently tweeted that she’d just made a Pissaladière and it smelled good. Immediately, my heart was full of love and passion for this beautiful, traditional French tart (the Pissaladière, not Rachel). I needed some. Now. Before I had time to question my motives on that Tuesday afternoon, I was rifling through the cupboard, discovering all the ingredients were present for me to make a beautiful spelt Pissaladière with puff pastry, to consume that day. Sharing it with you, my reader, would be the only right-thinking course of action, so here it is, my beautiful Pissaladière. Caramelised onions. Those words are enough to send my taste buds into a dizzying spiral of salivary excitement. For many years, my go-to Pizza Express choice was a Romana Padana, a delightfully thin pizza topped with goat’s cheese, caramelised onions and mozzarella. It’s just…

How to Cook Onions and How Recipes Lie

Gavin WrenBasic Ingredients, Food Education, Food Techniques, The World of Food

How to cook onions and how recipes lie to us
Today I’m looking at how cooks and chefs around the world have lied to us about how to cook onions, misusing terms like sauté, caramelise, sweat and fry along with frankly ridiculous suggestions of cooking times. So if you really want to know your onions, read on, and I will expose the real truth about onions. Hold the Front Page! It’s time for a News of the World style exposé of the food world. Time to blow open the doors of convention and open your eyes to the delusion and deception that’s all around us in the circus ring of recipes. There’s a common portrayal out there in the culinary world, a veil of misconception that’s flown across people’s faces time and time again, a published mistruth, a conspiracy to mislead and delude the common or garden home cook. For many years there has been a delusion that’s paraded around,…