This isn’t a food blog, but I’ve decided to try making a note here of our nicer dinners. While I can store my own ratings of the individual recipes in Springpad (which I also use to store recipes, make shopping lists and generally do all our kitchen-related planning), I like the idea of also keeping track of which dishes worked especially well together.
I had the following conversation with Alec a while back, which entertained people on Facebook at the time but didn’t get recorded here:
Me: How should we use up this shitload of onions?
Alec: Hmm, maybe an onion soup.
Me: Isn’t that quite labour intensive though?
Alec: No, it’ll be fine with the food processor.
Me: Food processor?!
Alec: Ah right, we haven’t got one. Back to the drawing board then.
After unfreezing my face from the pained WTF grimace I reserve only for the person I love most in the world, I went looking for an easier way to use up that shitload of onions, and found this onion pandade. Paired with this shaved carrot and pear salad with curry vinaigrette, it made for a meatless meal which was hearty, savoury and refreshing all at once.
Because this was an afterthought, inspired simply by being halfway through this meal and never wanting it to end, I don’t have any photos, but it wasn’t the most photogenic meal anyway, for reasons I will now explain.
Although the onion pandade recipe is intended to yield what its author described as a “savoury bread pudding”, we discovered that by screwing up, you can actually make it into a really delicious onion soup. Alec decided to disregard my suggestion of a suitable oven dish and instead use one which was simultaneously too deep and too small, which meant that a fair amount of the stock didn’t get absorbed into the bread, and we got the golden, crunchy topping the recipe promised…but on the floor of the oven. No matter. Our onion pandade “stew” was still bloody tasty, and the oven floor got the clean it probably needed – not by me, of course.