Pissaladier, aka: Onion Tart

For my brother's 30th birthday/new year's celebration, we decided to make an onion cake. Well, that's what we told the birthday boy.

Danielle had an awesome recipe for this superFrench onion tart with a borderline offensive name (see title) from Rebecca Riley, who taught a gluten-free cooking class in Cambridge a few years ago.

I made the onions, which took over an hour to slice on the mandoline (6 lbs = 2 bags) and cook slowly so they didn't brown.  I wish I had taken other photos of the during part of the recipe, but the after photos seem to tell a fine story.

Let your mouths water.

• MAKING TIME:    2.5 hours
• COST:   $3.49 (for the onions, had the other stuff around the house)
  

The Bun is Out of the Oven

We made our own baby announcements to introduce Oliver to the world. He was so so so tiny and looked like a pork bun. A delicious, succulent, Momofuku-caliber pork bun.

But he's not really as small as the photo shows. First we tried to shoot it in-camera, that is, without any retouching. This is how it looked.

more after the jump

Unquestionsably the Finest Thing We've Ever Made

Oliver. Born 12/17/08. He took about 9 months to make. Not a bad time investment for infinite return.

• MAKING TIME: 9.5 months
  
• COST: $0