By now you know we’ve been part of a Gourmet Group for the past 25 years but that’s just while we’ve lived in Wisconsin. The first year we were part of an eating group was in 1975 in Indiana. At the end of that first year, after everyone had hosted, we put all the recipes together and “published” our own cookbook. One of the members had a sister in Monterey, California who had a letterpress. Under the name Peters Gate Press she did limited edition runs.
We titled our book:
Six of those eight cooked, the other two ( Dennis and Richard) just ate.
I think we made them do their share of clean-up.
But why am I telling you this?
Well last week I found a recipe in Saveur Magazine that reminded me of a main dish we had in that first round of eating. It was Rosemarie’s recipe and it was called Salami Puff. I loved that recipe and it used to be a go-to dinner option in the early years of our marriage. But its been years since I’ve made it until I saw the Saveur recipe for an Onion and Bacon Tart. Boy, it sounded familiar so I dug out the little recipe book printed 37 years ago.
Except for salami it was pretty much the same recipe. I made it that night for dinner. It’s really easy and obviously classy enough to serve to guests. Serve with a vinaigrette dressed green salad and a Petit Syrah.
Onion/Bacon Tart-Salami Puff
6 oz. slab bacon, cut into 1/4″ matchsticks
4 Tbsp unsalted butter
2 medium yellow onions, thinly sliced
1 1/2 C flour
2 tsp dry mustard
1 1/4 C milk
3 eggs, lightly beaten
Heat bacon in skillet over med/high heat, stirring occasionally, till crisp (about 12 min). With slotted spoon, transfer bacon to paper towels to drain. Pour bacon fat into a 9″ x 11″ baking dish and set aside. I use a 10″ glass pie pan.
Return skillet to med/high heat and add butter, onions, salt and pepper to taste and cook until lightly carmelized, about ten minutes. I eliminate the salt because the bacon is salty enough. Remove from heat.
Heat oven to 425 degrees. In large bowl, whisk together flour, mustard, milk and eggs until smooth. Let batter rest for at least 10 minutes. Meanwhile, place baking dish in oven and let heat for 10 minutes or until fat sizzles. If it seems like you don’t have enough fat add a Tbls of butter. Remove dish from oven, pour in batter and sprinkle with bacon and carmelized onions. Bake until puffed and golden, about 30 minutes.
Cut into wedges and serve immediately.
The Salami Puff was pretty much the same. Chopped parsley was mixed into the batter (2 eggs, 1 C milk, 1 C flour) and instead of bacon and onions, about 1/2 lb of hard salami, cut into strips was strewn over the batter. Instead of bacon fat, 2 Tbls of butter was heated in the pan. It was baked at 450 for 15 minutes and then heat was reduced to 375 and it was baked for 10 minutes more.