These days, inspiration in the kitchen has been hard to come by. A long winter probably hasn’t helped, but the promise of spring has me reaching for different cookbooks to read, different flavors to explore and getting myself excited about the food to come.
One of the most inspiring cookbooks whose inspiration is hidden in the simple, straightforward directions and hints, uses normal ingredients and allows you to end up with the most fabulous dinners is The Splendid Table’s How to Eat Supper.
This Provencal Oven Onion Saute is perfect for an easy, easy dinner that can impress friends as a pasta sauce, or as a bed for a beautiful piece of grilled steelhead trout, or as a topping for a quick homemade pizza, or whirled together with a bit more olive oil as a spread for crusty bread, or a stuffing for baked tomatoes….
See what I mean?
Provencal Oven Onion Saute
Adapted from The Splendid Table’s How to Eat Supper by Lynne Rosetto Kasper and Sally Swift
5 oil packed anchovies
1 tbsp balsamic vinegar
5 good swirls extra virgin olive oil
6 large garlic cloves, coarsely chopped
½ tsp fennel seeds, bruised
½ large orange
2/3 cup Kalamata olives, pitted and coarsely chopped
4 canned San Marzano tomatoes, coarsely chopped
3 medium onions, all red or a mix of red and sweet yellow, sliced ¼ inch thick
Coarse salt and freshly ground black pepper
Preheat the oven to 450. Cover a large pan with aluminum foil. Slid into the oven to preheat.
In large bowl, mash the anchovies into the balsamic vinegar olive oil and garlic. Shred the zest of the orange into the bowl. Add fennel seeds, olives, tomatoes, onion, salt and pepper and toss with your hands to mix. It’s easier that way.
Spread mixture over the pan and roast, stirring occasionally for 20 minutes. Squeeze the lemon over to taste. Let your inspiration guide you!
Serves 3 generously.
Click here for a printable recipe!
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