Speaking of French Cooking

[NashVegas]

I made this out of the August Bon Appetit. Ugly to look at, but oh my, was it good.

http://www.epicurious.com/recipes/food/views/Pissaladiere-Ni-oise-354315

[eleny]

1. Where's my fork?

Was it hard to make? I don't know much about making crusts.

[NashVegas]

2. No, Not Really

I didn't have lard, substituted some chilled, rendered bacon fat (I cook it in the oven on a rack).

I cheat with crusts: use the food processor (pulse the fats w/the dry goods till it's crumbly, add the cold water s-l-o-w-l-y, a tsp at a time), flatten it to a disc, wrap it in plastic and chill it until I'm good and ready.

Then, when I use the roller, put the disc between sheets of lightly floured parchment paper or plastic wrap. Makes it SO much easier to get it in the pan w/no mess.

[eleny]

3. Thanks...

I've finally gotten pie crusts down with the help of DUers here in C&B. I roll out the soft dough between sheets of waxed paper. It's so arid here that I have trouble keeping crust dough pliable.

[EFerrari]

4. You guys find the coolest recipes.

It looks great and the instructions seem simple enough.

[NashVegas]

5. Hang Out For a While

:hi:

[hippywife]

6. No hairy little fishies!

No! No! No!

I've tried, I mean really tried, to like anchovies and I no can do.

Glad it came out good for you, tho. :hi:

[EFerrari]

7. Give me yours! I still remember one of my dear aunts

looking at me BALEFULLY -- FULL OF BALE -- because I was eating too many of her hairy canapes as fast as my 6 yr old hands could shovel them to my mouth.

lol

[NashVegas]

8. Funny I Didn't Notice

any hair at all

[mopinko]

10. have you had the white ones? i had those for the first time the other day.

not the same at all. salty little wonders.

[Fire1]

9. Anchovies are too salty for me but it looks good. n/t