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THREE-ONION PIE WITH FETA OR GOAT CHEESE

Makes 1 10-inch pie, 6 to 8 servings
This is a quiche-sized pie, so there will be leftovers after serving two. You won't mind, though, as it reheats nicely. Onions are one of the foods most frequently written of an aphrodisiac.
  • 2 tablespoons dry white wine
  • 1 large yellow onion, chopped
  • 1 large red onion, quartered and thinly sliced
  • 2 large leeks, white parts only, cut into l/4-inch rings and well rinsed
  • 2 eggs plus 1 egg white, beaten
  • 3 tablespoons chopped fresh parsley, divided
  • 1 tablespoon chopped fresh dill, or 1 teaspoon dried dill
  • 4 ounces crumbled feta or dry goat cheese
  • Freshly ground pepper to taste
  • 1 ripe plum tomato, thinly sliced crosswise
  • Fine dry bread crumbs
Heat the wine plus 2 tablespoons of water in a large skillet. Add the yellow and red onions and "sweat" over moderate heat, covered, for 5 minutes.
Stir in the wine, then add the leeks. Saut™ for another 15 minutes, stirring frequently, or until the onions are golden and the leeks are limp. Remove from the heat.
Preheat the oven to 350 degrees.
In a mixing bowl, combine the beaten eggs with two tablespoons of the parsley, the dill, tarragon, feta cheese, and pepper. Stir in the onion mixture.
Spray a 10-inch tart pan with cooking oil spray and line the bottom generously with bread crumbs. Pour in the onion mixture. Ring the outside edge of the pie with tomato slices, then sprinkle the remaining parsley in the center. Sprinkle a light layer of bread crumbs over the entire top. Bake for 40 to 45 minutes, or until the mixture is set and the top is golden. Let stand for 5 to 10 minutes, then cut into wedges and serve.
Bake or microwave the potatoes until tender but still firm. Let cool (at room temperature, they have less chance of falling apart when you scoop them out), then scoop out the centers, leaving a firm, 1/4-inch thick shell.
Mash the potatoes in a small bowl, then stir in the melted margarine, buttermilk, and chives. Season to taste with salt and pepper, then fill the shells. Dust the tops with paprika. Bake at 350 degrees for 15 to 20 minutes, or until well heated through.
Serve hot.
TWICE-BAKED BUTTERMILK POTATOES
Serves: 2
Potatoes were sometimes referred to as love apples during the Renaissance.
  • large baking potatoes
  • 2 teaspoons reduced-fat margarine, melted
  • 1/3 cup buttermilk
  • 1 tablespoon fresh minced chives or 1 teaspoon dried chives
  • Salt and freshly ground pepper to taste
  • Paprika for garnish
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