Onion and Parsley Canapes

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            FOOD FUNNY
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This isn't so much a food funny as a profound insight into the
human condition. Thanks to Anna Welander of Uppsala, Sweden for
sending it in.

Since hunger is the most primitive and permanent of human wants,
men always want to eat, but since their wish not to be a mere
animal is also profound, they have always attended with special
care to the manners which conceal the fact that at the table we
are animals feeding. - John Erskine, "The Complete Life"

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            TODAY'S RECIPE
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After more than six years of publishing "favorite ingredient" themes,
I don't seem to be anywhere near running out of ideas because,
basically, I like everything. This week we're going to focus on one
of my favorite vegetables. This versatile bulb is prized by virtually
every culture on earth. It can be used as a seasoning for other
ingredients, or it can stand almost alone as the primary component
of many dishes. Here is the lineup for "Favorite Ingredients - Onions":

(Recipes in brackets are in the PLUS Edition only.)

Monday's Starter
Onion and Parsley Canapes
[Marinated Onions]

Tuesday's Soup or Salad
Scalloped Onions
[Onion Rings]

Wednesday's Side Dish
Onion Shortcake
[Braised Shallots]

Thursday's Entree
Onion and Apple Gratin
[Stuffed Onions]

Friday's "Extra"
Sauce Soubise (White Onion Sauce)
[Sauce Lyonnaise (Brown Onion Sauce)]

My source for the following recipe contends that "parsley tends
to neutralize onion odors," and this may or may not be true. One
thing that I think is beyond dispute is that parsley and onion are
both assertive flavors that go very well together, as in these elegant
yet simple little canapes.

Onion and Parsley Canapes

1 onion, grated
1 cup (250 ml) mayonnaise plus additional for garnishing
1/2 tsp (2 ml) Worcestershire or soy sauce
Hot sauce to taste (optional)
Sliced rye or pumpernickel bread
Finely chopped fresh parsley for garnish

Combine the onion, mayonnaise, Worcestershire sauce, and
optional hot sauce in a small bowl and stir to combine. Spread
between two slices of bread. Trim the crust from the bread and
cut into small shapes with a knife or cooky cutters. Spread a
little mayonnaise around the edges of the bread and roll in the
chopped parsley. Serves 6 to 8 as an appetizer.
Received on Mon Feb 20 02:57:03 2006