Instead, two things came of the weekend: delicious onion flatbread and homemade pasta sauce.
Green onions are one of those great things to keep in the house, and they are 5 for $1 at the Korean market I shop at, so I always have a ton around. This bread is the cheapest, easiest way I have found to put those onions to good use (ham and leek quiche, subbing the onions for leeks is the other).
Recipe: green onion flat bread (2)
3 c. all purpose flour
2 c hot water
pinch of salt
2-4 bunches of green onions cut into tiny pieces (I use scissors), divided
Combine flour, salt and water in mixing bowl until a dough forms. It shouldn't be too sticky, add more flour if needed. Cover with a towel, or invert bowl over dough for 30-45 mins. Knead gently on a floured surface and roll into 2 large circles (or round-ish shapes).
Press your fingers into the dough to make tiny wells. Drizzle or brush with olive oil and sprinkle with sea salt and half the green onions on each. Fold the ends in (to make 3 layers), brush top with olive oil and sprinkle with salt and pepper.
Bake at 350 for 20 mins or until golden brown.
Snowed in Pasta Sauce -- I didn't have everything I wanted for this, but it turned out REALLY well.
1 can diced tomatoes (wish I had had 2 cans or a big can)
1/2 can plain tomato sauce
1 tsp sugar
1/2 tsp red chili flakes
6-8 cloves garlic, rough chop
salt and pepper
splash of white wine
drizzle of olive oil
meatballs or italian sausage
Combine all ingredients in a medium sauce pan and simmer for 3-4 hours. I also added 1 small can of tomato paste, 1 can full of water (the small can) and 1 can of white wine when I added the meatballs, since it didn't look like enough sauce.
The result was awesome, full bodied sauce (the wine, meat and chili flakes REALLY developed over the afternoon) that was super easy to make, and helped clear down my pantry a little. :)
Sadly no photos, since we scarfed it down pretty quickly!
Next up? Giant gougeres, a la Serious Eats, once I get home for Christmas!!
Dreaming? of my new kitchen! Moving in January.