posted on Sep, 8 2006 @ 08:01 PM
i love to cook, i spend many hours in my kitchen cooking along the week.
i had a idea that can be funny and very cool:
all the members that want to contribute for the project will have till Xmas(24/12/2006), to post here a special food recipe.
Special because it is your favorite one, special because it is exotic, etc.
at the end of the year, i will make a compilation of all the recepies and member names, and i will print "The ATS Cooking conspiracy book, above
all the kitchens"
I will do this using Word Processor.
and i will ask to the administrators to send one printed and the digital file as a gift
each of you can post more then one time, but think well, because in the case one member gives more then one recipe, i will chose just one to putt in
in the final, the book will have all the recepies (one for each contributive member), with they'r respective nickname.I hope you all (and the ATS
staff) like the idea
my contribution will be:
ONION AND BACON TART
Serve with a green salad for a lovely lunch or light supper. What to drink: Gewürztraminer or a dry Alsatian Riesling.
2 1/4 cups (or more) all purpose flour
1 cup warm water (110°F to 115°F)
1 teaspoon active dry yeast
1/2 teaspoon fine sea salt
3/4 cup crème fraîche*
1/3 cup large-curd cottage cheese
1/3 cup sour cream
2 small white onions, very thinly sliced (about 1 1/2 cups)
12 ounces 1/4-inch-thick bacon slices cut crosswise into 1/2-inch-wide strips
Freshly ground black pepper
Combine 1 cup flour, 1 cup warm water, and 1 teaspoon yeast in large bowl; stir to blend well. Cover bowl with plastic wrap and let stand until
mixture bubbles, about 30 minutes. Stir in salt, then 1 1/4 cups flour. Mix until soft slightly sticky dough forms, adding more flour by
tablespoonfuls if very sticky. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
Preheat oven to 500°F. Lightly flour 2 large baking sheets. Lightly flour hands; punch down dough and divide in half. Roll out each half on lightly
floured surface to thin 16x10-inch rectangle. Transfer each rectangle to prepared baking sheet. If dough shrinks, roll or stretch each back to size.
Puree crème fraîche, cottage cheese, and sour cream in processor until smooth. Season to taste with salt and pepper. Spread cream mixture over
crusts. Sprinkle onions and raw bacon over cream mixture, dividing equally. Bake tarts until edges of crusts are crisp and brown, about 14 minutes.
Sprinkle generously with pepper; cut into pieces and serve.
*Sold at some supermarkets. If unavailable, heat 1 cup whipping cream to lukewarm (85°F). Remove from heat and mix in 2 tablespoons buttermilk. Cover
and let stand in warm, draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Refrigerate until ready to use.
Makes 6 servings.
[edit on 8-9-2006 by Umbra Sideralis]