Subject: Brazilian Onion Toasts
From: Unicorn (unicorn@indenial.com)
Date: Mon Oct 30 2000 - 03:07:19 EST
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F O O D F U N N Y
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Here's a true food funny from reader Ernestine Trainer. I'll bet
she's not the only one with a similar story.
Our son Eddie, five years old in 1959, had become aware of Popeye the
sailor man and his fondness of spinach. Trying to take advantage of
the moment, we decided this is the time to introduce Eddie to spinach.
Upon trying it he said, "how does Popeye stand this stuff?"
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T O D A Y ' S R E C I P E
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Here I introduce a topic that I will revisit from time to time in the
future: Favorite Cookbooks. This week the cookbook is "All Around the
World Cookbook" by Sheila Lukins, co-author of the popular "Silver
Palate" cookbooks.
Among the many things I like about this book are its eclectic
selection of recipes from six continents, and Ms. Lukins' simplified
versions that make them accessible to home cooks everywhere. The book
is also a wealth of information, with side bars on subjects such as
"The Wines of Russia," "The Beers of South America," and "The Turkish
Palate." It is available from Amazon.com at
http://www.amazon.com/exec/obidos/ASIN/1563052377/worldwiderecipes
These savory little bites are quick and easy to prepare, and the
recipe can easily be multiplied to accommodate the number of mouths
involved.
As with all the recipes this week, this is adapted from "All Around the
World Cookbook" by Sheila Lukins, Workman Publishing Company, 1994.
Brazilian Onion Toasts
6 Tbs (90 ml) mayonnaise
1 Tbs (15 ml) Dijon-style mustard
Salt and freshly ground black pepper to taste
1 medium onion, peeled, cut into quarters, and sliced very thinly
8 thin slices white or whole wheat bread, crusts removed.
4 Tbs (60 ml) freshly grated Parmesan cheese
Mix together the mayonnaise, mustard, salt, and pepper in a small
bowl. Combine 5 tablespoons of the mayonnaise mixture with the sliced
onion. Spread the onion mixture on 4 slices of bread and top with the
remaining bread. Spread the remaining mayonnaise mixture on the tops
of the sandwiches and sprinkle with the Parmesan cheese. Cut each
sandwich into quarters and place on a baking sheet. Bake in a
preheated 350F (180C) oven until light golden brown, about 15 minutes.
Serve immediately. Serves 4 to 6 as an appetizer.
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