On Books + Slicing Onions.

This is how I spent the day: lolling in bed, stocking up at the grocery store before The Big Storm, then lolling on the sofa.  Oh, it was tiring.  I’m being half-serious here — I was lolling with the latest book club selection:  Innocent Traitor by Alison Weir, which is such an involving read that I couldn’t bear to be away from it for too long.  It also got me incredibly emotional; I was about a gasp and a half away from bawling my eyes out, something I very rarely do.  Honestly, the crying was so bad that at one point I turned to Keith and said, “If we had a puppy, I would be hugging it right now.  Will you be my puppy?”  And so he patted me on the back while I left an imprint of my tear-soaked face on his shirt, quite similarly to what Chuck Palahniuk‘s narrator does to Bob’s T in Fight Club.  Minus the testicular cancer, chaos and commentary on consumerism.

caramelized-onions1After I calmed myself down a bit, I headed to the kitchen to start caramelizing the onions for dinner tonight and for another meal later in the week.  Here’s a handy little trick I discovered:  if you want to avoid tearing up while slicing an onion, it helps to be crying already.  Don’t get me wrong — there’s no way that crying is going to prevent the burning sensation you’re going to feel behind your eyes the moment after you put your knife to an onion.  You’ll just be feeling so terrible already that you won’t mind the extra tears.

Okay, maybe that’s not necessarily the truth, but it kinda worked for me.

Anyway, tomorrow I’ll be making mejadara but tonight we’ll share with our friend Melissa a very unseasonal pizza, since it features fresh basil.  Though summer is months away, this is an incredibly light, easy-to-make meal that will make you feel as though its at least fifty degrees warmer outside.

pizzaA few notes about this dish…

In order for a pizza to be a pizza, it requires a bready, doughy crust.  Thing is, as I have said repeatedly, I am terrified of yeast.  Therefore, I buy my doughs or use a pre-made shell.  If you don’t have the same hang up, good for you — I’m sure your pizza will be indescribably fantastic.  If you too are frightened by yeast, rest assured that you won’t have to face your fear in order to enjoy a sweet and tangy dinner.

You can, of course, make your own sauce — and should! — but only when tomatoes are in season in order to get the fullest flavor.  When buying bottled, I like Enrico’s All Natural.

Lastly, the recipe calls for oil-packed sun-dried tomatoes.  The oil really does make all the difference, otherwise you’ll end up with tomato-flavored bark encircling your pizza.  That said, it is extremely important to drain the oil, otherwise you’ll have in your hands an utterly greasy mess.

(Unrelated:  I finally have a camera again and am in love.)

Caramelized Onion and Goat Cheese Pizza, from Cooking Light.
Makes six to eight portions.

2 teaspoons olive oil
1 thinly sliced onion, separated into rings
1 pre-made pizza crust
½ cup pizza sauce
¼ cup oil-packed julienned sun-dried tomatoes, drained
2/3 cup crumbled goat cheese
¼ cup chopped fresh basil

  1. Preheat oven to 450°.  Heat olive oil in a large nonstick skillet over medium-high heat. Add onion; cover and cook for 3 minutes. Uncover and cook for 11 minutes or until golden brown, stirring frequently.
  2. Place the pizza crust on a baking sheet. Combine the sauce and tomatoes. Spread sauce mixture over pizza crust. Top with onion and cheese. Bake at 450° for 10 minutes or until crust is golden brown. Sprinkle with basil. Cut into wedges and serve.