Pizzettas With Walla Walla Onions Saffron And New Potatoes Recipes

WALLA WALLA ONION, PINE MUSHROOM FONDUTA

Steps:

• Roasted Walla Walla Onions:
• Preheat the oven to 450°F.
• Cut the very tops (about 1 inch) off the onions and then replace. Make a bed of coarse salt in a small roasting pan. Place the onions on the salt and roast for about an hour, or until soft through.
• When cool enough to handle, scoop out the insides of the onions, leaving the outer two layers intact within the skin. Take care not to scrape out the base of the onions, as the fonduta will leak out the bottom. Finely chop half of the onion innards for the filling. Set aside.
• Pine Mushroom Fonduta:
• In a medium-size sauté pan, heat the olive oil and add the sliced pine mushrooms. Sweat for 5 minutes, then add the flour. Sauté for 1 minute more, then add the Vegetable Stock and cream. Bring to a simmer and add the reserved chopped Walla Walla, thyme, and salt and pepper to taste. Add the day-old sourdough bread pieces. Cook together for 5 minutes to meld the flavours. Add the grated Gruyère, stirring to melt, then remove f rom the heat.
• Assembly:
• Preheat the oven to 450°F. Place the Roasted Walla Walla Onions in a roasting pan, and fill with hot Pine Mushroom Fonduta (if you have extra, it can be served on the side). Top with the grated Gruyère. Roast for 10 minutes, until bubbly.
• Serve with lots of Arctic Sourdough and any extra fonduta that didn't fit in the onions.

WALLA WALLA ONION BISCUITS

Steps:

• Preheat oven to 400°F.
• Grease a cookie sheet with shortening or non-stick spray.
• Mix dry ingredients together; cut in shortening.
• Saute onions in butter until translucent. Add to flour mixture with milk. Mix until blended. Form dough into ball.
• Roll out on floured surface about 1/2 inch thick. Cut with biscuit cutter or knife and place on cookie sheet.
• Bake 15 minutes.

PIZZETTAS WITH WALLA WALLA ONIONS, SAFFRON AND NEW POTATOES

Steps:

• *PIZZA DOUGH: Stir the yeast and sugar into the warm water and let stand 10 minutes. Using a food processor fitted with the metal blade, put the two kinds of flour and the salt in the work bowl and turn the machine on.
• With the machine running, pour the yeast mixture through the feed tube and process for about 45 seconds, or until the dough pulls away from the sides of the bowl. Add the oil through the feed tube and process for 60 seconds longer.
• *Alternatively, you could use an ABM and prepare the pizza dough on the DOUGH setting then continue with recipe as follows.
• Divide the dough into four parts. On a floured surface, roll the dough into four circles.
• Sprinkle cornmeal on baking sheets or pizza stone. Transfer the dough to the baking sheets and set in a warm place while you proceed with making the onion topping.
• WALLA WALLA SWEET ONION TOPPING: Heat olive oil in a sauté pan over medium heat. Add the onions and garlic and cook, stirring occasionally, until the onions start to become juicy approximately; 10 minutes. Do not brown the onions.
• Add 1/4 teaspoon crumbled saffron threads and continue to cook down until all of the juices have evaporated and the onions are very tender and golden in color. (This will take about half an hour.) Add thyme, salt and pepper to taste. Set aside to cool slightly.
• In the meantime, preheat the oven to 400 degrees.
• TO ASSEMBLE EACH PIZZETTA: Spread the saffron/onion mixture evenly over the top of the pizza dough. Place the cooked potato rounds on top of the onion mixture. Place the olives around the potatoes in a decorative pattern.
• Drizzle the potatoes with a touch of olive oil and garnish the remaining 1/2 teaspoon thyme over the surface of the pizzetta. Bake for 15-20 minutes, or until the crust is puffed and golden.
• Serve hot from the oven.