Tart of Tofu, Caramelized Onion and Zucchini with a Toasted Hazelnut Crust

This is worthy of guests.  It has rich flavors from caramelization, cheese - and the anchovies.  I'm not a big fan of anchovies on pizza, because they stand out too much.  Here, there is sufficient baking time to allow them to really melt in better and flavor more subtly. But if you are serving strict vegetarians, you can skip them, and you'll still have an awesome, hearty main dish.
2 large sweet onions, thinly sliced
1 Tbsp butter and 1 Tbsp olive oil
2 cloves garlic, minced
1 medium zucchini, coarsely grated
1 brick extra-firm tofu
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 lb favorite melt able cheese such as fontina, Swiss or cheddar, grated
2 large fresh, ripe tomatoes, sliced (you'll need at least a dozen slices)
1 dozen pitted Calamatta olives, sliced lengthwise
6 anchovies, chopped
1/4 cup grated Parmesan cheese
1 tsp herbs de Provence

Crust:
1-1/2 cup flour
1/3 cup hazelnuts
1 tsp salt
1 stick very, very cold butter, cubed
Palmful fresh parsley leaves
About 5 Tbsp ice water

First start the onions by placing them in a large skillet with the butter and oil. Bring them to a sizzle, and then stir. Lower heat to a gentle simmer and allow the onions to slowly caramelize. You should stir them every five minutes or so.

Assemble the crust while the onions cook. First toast the hazelnuts in a 375F oven (I use a toaster oven) for about 3 to 5 minutes, shaking once or twice. Watch the nuts closely, being very careful not to burn them, which can happen quickly.

Let the nuts cool and then tip them into a large food processor. Pulse them to form a fine, but dry grind, being careful not to over process to almond butter!  Add the flour, salt and parsley and pulse together. 

Next, add the butter and pulse together just enough to form a coarse mixture. Pulse in the water by the tablespoon-ful. Add only enough just so that the dough pulls together.  Tip dough out onto a floured counter and form into a disk. Wrap with plastic wrap and refrigerate for 30 minutes.

Now back to the onions . Add the zucchini and stir well. Continue cooking until the dough has chilled. Add the garlic just before you are about to take the dough out of the fridge.

Add the tofu to an oiled non-stick skillet and season by tossing with the onion and garlic powders. Salt and pepper generously. Allow all the sides to brown well, about 15-20 minutes on total.

Preheat oven to 400F.  Pull out the dough from the fridge after 30 minutes, and roll it out into about a 14-inch disk. Butter a deep, 12-inch springform pan and lay the dough down into the pan, leaving the dough climbing up the sides - you'll pinch it down later.

Now the final assembly.  Distribute the tofu evenly onto the crust and sprinkle with the Fontina, or other cheese. Next, scatter in the onion/zucchini mix. Finally, lay on the sliced tomatoes, overlapping The slices slightly. Top with the Parmesan cheese and decorate with the anchovies and olives. Now pinch back the dough onto the tomatoes and sprinkle on the herbs.

Bake 45-60 minutes until the tart is bubbly and the crust is nicely browned. Remove from oven and cool 10 minutes before removing the springform. Transfer to a serving platter and slice.

Serves 4-6.

Cook's note: A nice way to finish this dish is to lay a slice of herbed goat cheese on each tart wedge. Or not.

You can manage the anchovies as you wish.  I laid the fillets out, and it was a bit strong.  I have also chopped (recommended in recipe)  and scattered, which allows more of a dissolution/distribution, and a more mellow result.

Not Welsh Rarebit

What is it with the British and toast?  They are now clearly a leader of the modern word in culinary prowess, completely turning the old-world joke about bland British food on its head.  You want good food?  Go to Britain.  But, guys, get with your toast!  Honestly I can't help smiling at how they still use those silly toast racks, which my fellow travelers and I call "toast chillers".  I don't get it. Why would you want to chill your toast so quickly and efficiently as those cooling radiators do?!

Oh well, the British do actually know what to do with their toast.  And this is a take on some nice open-face "melties" you might come across in the UK.  I don't really know what Welsh Rarebit
actually is, though I know it has something to do with toast, lots of melted cheese, and maybe even some Worcestershire sauce and horseradish.  This is not meant to be Welsh rarebit - although, who knows, it might be, because I actually don't know what Welsh Rarebit is!  But it has many British elements in it, and is as warm and cozy as an Agatha Christie murder mystery enjoyed in front of a crackling fireplace on a cold clammy wet autumn day. So British.
4 slices whole meal bread (that's British for whole wheat)
1 Tbsp Worcestershire sauce
1 10-oz package fresh button mushrooms, cleaned and thickly sliced
1/4 cup good real mayonnaise
2 Tbsp prepared horseradish
8 slices savory cheese like Stilton, aged cheddar or jalapeño Monterey Jack
1-2 fresh ripe tomatoes, enough for 8 generous slices
Some dried dill weed for garnish

First the mushrooms.  Sauté them in a large skillet in a bit of oil.  After they release their water, sprinkle in the Worcestershire sauce and continue cooking until the mushrooms begin to brown and dry up a bit.

Now toast your bread, but only lightly because they will cook further in the oven.  Whisk together the mayonnaise and horseradish.  Lay your toast down on a roasting pan and spread the mayo sauce evenly on the four slices.  Distribute the mushrooms evenly over the toast followed by the cheese and tomatoes.  Sprinkle on the dill weed.

Broil carefully (I use a toaster oven) for about 5 minutes, until the cheese melts and begins to brown and bubble, and the tomatoes soften. 

Serve toasties with little cornichon pickles, which the Brits will insist are called gherkins!

Serves 4 as a snack at the very least.

 Buckingham Palace: God Save the Queen

Scattered Italian Chicken with Oliver English

Everyone is talking London these days because of the Olympics. So here's a spin on something Italian, influenced by a Brit. In sports, don't they call spin 'English'?! During a recent trip to London I ate at Jamie Oliver's "Jamie's Italian" restaurant. It was wonderful. Surprising to some, great cosmopolitan food, especially vegetarian, is coming out of the UK - France and Italy watch out!I am very impressed and influenced by Jamie Oliver, as much as I feel his flip side sometimes detracts from his innate creativity. Nonetheless, he has something important to share and for many to learn. Here is a simple chicken dish influenced by Jamie, with scatterings of many Italian things - Jamie scatters a lot in his preparations - this is one of the things I love about Jamie! Some might say this tends towards Greek - OK, the Feta may justify this - but honestly, who cares? Chicken Mediterranean - enjoy!

6 chicken thighs, trimmed
1/4 tsp (or to taste) red pepper flakes
1/3 cup black California or Calamata olives, about 2 dozen
1/3 cup green stuffed olives, drained, about 2 dozen
4 cloves garlic peeled and halved lengthwise
1 medium onion sliced
2 Tbsp capers
8 fresh sage leaves
1/4 cup Feta cheese

Preheat oven to 375F. Place chicken thighs in an oiled casserole dish. Season with salt and pepper to taste, and red pepper flakes. Scatter olives, garlic, onions and capers about chicken. Distribute sage leaves on top. Bake 30-40 minutes, until chicken is cooked through, with juices running clear when pierced with a knife. Scatter feta cheese on top and serve. Serves four.