Great, Easy, Unexpected Snack

September 12, 2018

I made James Beard’s “onion rings” the other night for the first time in a while.  Now’s the perfect moment for them – farmers’ markets are filled with sweet onions just pulled from the earth, and this is the best way I know to showcase that compelling flavor.  On top of that, this is the moment when all the parsley in the garden is proud and full.

Start with a loaf of sturdy white bread.  Or traditional Pepperidge Farm sandwich white.  Using a 2 1/2 inch cookie cutter, cut circles out of the bread. Slather them with good commercial mayonnaise and sprinkle them with salt.

Slice your onions very thinly.

Chop a good amount of parsley as finely as you like.

Put a slice of onion on a circle of bread and sandwich it with another circle of bread.

Spread mayonnaise on the edge of each sandwich and roll it in chopped parsley.

These keep surprisingly well; I just ate the last of the two-day old sandwiches.  It made a perfect 10 a.m. snack.


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More Old Menus

September 3, 2018

I’ve been going through old files, getting ready for the American Cuisine and Hospitality Symposium in New Orleans in a couple of weeks. I was there at the first Symposium in 1983, and I wanted to get a sense of what things were like back then.  At the time, we were very focused on California Cuisine – I was the restaurant critic at New West Magazine – and I  came upon this interesting letter.

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