Test Your Chops as a Chef - Hell, Make It Up!

Last night's British Broadcasting Corporation (BBC) "news" finally finished last night.  I really hate them.  Why don't they stick to their own business on their side of "the Pond" as they so winsomely term it.  Instead they have the audacity to criticize our President, all Republicans of any stripe and enthuse about such as the Paris Accord and on and on.  I suggest: "the BBC - pro Dem every day!  Tune in here for the most tasteful in faux nouvelles" to borrow from our friends across the Chunnel.

It is a good nightly exercise for my blood pressure so perhaps I shouldn't complain.

After the "news," Richie switched over to the Food Channel - much, much more to my liking because he often will write down the name of a dish, Google how to make it and - viola!  Dinner!

Last night it was Julia Child hosting Andre Soule, despite both of them being dead.  Andre made this dish and it roused me from my interest in a book.  I came in late, but here's what's in it with some adaptations from me.

BACON ONION TARTS
Buy a pie crust and do what the directions say or buy a tube of crescent rolls and roll them out as one into a big square.  Cut into a size that will squish down into a muffin cup and bake as directed.  You will wind up with (Julia channeling through here)  "adorable" little pastry cups.  Leave them in the muffin tin.

Blend together 1/2 cup sour cream and 1/2 cup of cottage cheese, add a T of flour and mix.
Pour this into a bowl and set aside. Since small cottage cheese is runnier than large curd, use your own judgement.

Saute several strips of bacon, cut in 1 in. squares and when crisp set aside on paper towels.
Using the bacon fat, saute probably half a medium onion, chopped, until they are borderline translucent.  Drain and dump into the liquid and add the bacon and beat the hell out of it. Pour into the pie shell or muffin tin and bake at 450 for 12 minutes.

Julia raved about them.  The crust that peeks out over the filling top will get very, very brown making the name of the dish "flambe" which does not always mean "set on fire at your table."  It also means a very well done crust.

For a light winter's dinner, serve with a salad and a cheese course after that.  "Bon appetite!" (said in a high, flutely voice.)  Optional.