onion-mushroom-pie

A some sort of quite modified quiche, the bottom has a dough made with yeast and the onion-mushroom- filling spiced with vermouth is... well... simply really good! As I have a seemingly unlimited supply of home-made vermouth I use it a bit excessively. But then again, it is really a great spice!


Dough:

1dl milk
20g yeast
a tiny bit of sugar
a tiny bit of salt
2 eggs
2 tbs oil or goose fat (gives a nice and special flavour!)
2 dl rye flour
1 1/2 dl wheat or spelt flour

Make the dough as any basic yeast-dough and let it rise while you prepare the filling.

Filling (quite approximate, I tend to make too much...)
2 onions
1 leek
some bacon if you want
some zucchini if you want
a handfull dried spicy mushrooms; Craterellus cornucopioides is the very best one but Cantharellus tubaeformis can do as well
1dl or so vermouth 
3 eggs
2 dl milk
1-3 dl grated rather strong cheese

Put the dried mushrooms to soak. Chop the onion, leek (zucchini and bacon). Fry the onion, leek (zucchini and bacon), with a bit of oil or buter. I imagine this pie would also work with fresh mushrooms, and then one would simply fry them with the onions. Add the soaked mushrooms and vermouth, let the vermouth simmer away and spice up the filling. Let cool down a bit. Mix the eggs, milk and cheese in another pot. Mix the two parts of the filling. One can add some salt, chives and other spices according to taste, but the mushrooms, vermouth, onion and cheese do already have quite a lot of flavours.

Spread the dough at the bottom of a pie-form, add the filling on top and fry in 200 Celcius about 45 min. Or, depending on your oven - until it is done.

Janssonin kiusaus, Janssons fristelse, The Temptation of Jansson

As it happened that there were too many anchovy in a jar to be marinated, I made this as well. It is a traditional Swedish and Finnish dish, the typical type of "not exactly light food".

1 kg potatoes
2 onions
anchovy filee, more or less like 250g
few dl of cream (in this one, I used around 4)
salt, pepper

Peel potatoes, and chop the into sticks, resembling french fries. Soak them in cold water to get rid of the starch. While the potatoes soak, peel, chop and fry the onions. Then dry the potatoes. Oil an oven-form, and fill it in some kind of mixed order (not exactly layered) potatoes, anchovies and onions. Add pepper (and salt, if you want) on top, pour cream on the mixture. The cream should almost reach the top of the mixture, so neither just a drop at the bottom, nor cover everything, but something in between. Cook in the oven for about an hour in 200C. If the top starts to bee too brown, you can cover it with aluminum foil for the rest of the cooking.