Crostata di spinaci and soupe à l’oignon

May 24, 2013 § 1 Comment

First, let’s celebrate this morning with this picture:

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…because the flower next to my bed is reflecting the sunshine outside the window.  Finally!

As if to have a farewell-dinner to the cold’n’rainy weather, last night’s endeavor consisted of preparing a menu to warm up the heart and soul.  And lasso the food menu back to the European continent.  So, I got dolled up and put on some high heels (because that’s how Italian women do everything, right?), turned up the Italian beats, and got into the Kitchen State of Mind.

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Part I was supposed to be a crostata di spianci.  Not sure how accurately that turned out, but I still had fun making the pasta frolla salata, shaping it, mixing together all of the spinach stuffing ingredients, and watching it grow in the oven.  A little too enthusiastically for my liking, because I still haven’t figured out the oven settings completely… so, what was supposed to be 40 minutes turned out to be 20, and there was a lovely umber hue on the top that I will try to avoid next time.  Also, less panna, more greens.

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Part II drew inspiration from this:

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So, I did a lot of cutting, and added this:

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And ended up with some onion soup:

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Yum!  Coincidentally, my mother shared a newly-learned-in-France cooking tip yesterday: if you hold your breath while cutting onions, you won’t cry.  I’m a sensitive person, and this was the perfect opportunity to try out the tip.  It worked for the first two seconds, after which I had to breath, and thereby started sniffling.  I also heard the opposite of holding your breath- breathe in through your mouth (thanks, Sandy!).  Which, despite all of my efforts to look like a dead fish with my mouth wide agape, didn’t work either.  Never have I shed so many tears over a meal before.  But that’s alright, it was worth it.

It’s been a while since I spend hours standing next to the stove and using every single pot and pan in the house, so this was nice.  Therapeutic.  And scrumptious🙂

 

 

 

 

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§ One Response to Crostata di spinaci and soupe à l’oignon

  • Clay Allison says:

    The only trick that I know that works (onions/no tears) I almost never use because I love to cry. It is simple though and seems to work. Put a wee bit of olive oil on your hands and rub it in before cutting the onion. Try it. It will work, or not, for you.

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