Tired of turkey yet? Try this.

I was reading a recent issue of Cooks Illustrated today when I came across a recipe for pissaladière, a Provençal pizza with olives, caramelized onions, and anchovies. Also, Anne Burrell was making a similar thing on her show, "Secrets of a Restaurant Chef" today, so I took this as a sign from the universe. Thus, moving on from turkey and dressing, tonight I tried my hand at pissaladière, but instead of the salty little fishies, I substituted some crispy bacon when it came out of the oven. Also, I added a layer of my homemade ricotta as in Chef Burrell's Tarte Flambee.

Here is one of the pissaladières before it finished baking. It was quite delish! Would have been better if I had bread flour, though. I thought I did, but as it turns out, I have two bags of self-rising. Oh well. It was still YUMMY!

Pissaladière
(Source: Cooks Illustrated)
Yield: Makes 2 tarts, 8 to 10 first course servings

Dough:
2 cups bread flour (11 ounces), plus extra for dusting work surface
1 teaspoon instant yeast
1 teaspoon table salt
1 tablespoon olive oil, plus additional oil for brushing dough and greasing hands
1 cup water (8 ounces), warm (about 110 degrees)

Caramelized Onions:
2 tablespoons olive oil
2 pounds yellow onions, sliced 1/4 inch thick
1/2 teaspoon table salt
1 teaspoon brown sugar
1 tablespoon water

Olives, Anchovies, and Garnishes:
olive oil
1/2 teaspoon ground black pepper
1/2 cup niçoise olives, pitted and chopped coarse
8 anchovy fillets, rinsed, patted dry, and chopped coarse (about 2 tablespoons)*
12 anchovy fillets, rinsed and patted dry for (optional) garnish*
2 teaspoons minced fresh thyme leaves
1 teaspoon fennel seeds (optional)
1 tablespoon minced fresh parsley leaves (optional)

1. For the dough: In workbowl of food processor fitted with plastic dough blade (see note), pulse flour, yeast, and salt to combine, about five 1-second pulses. With machine running, slowly add oil, then water, through feed tube; continue to process until dough forms ball, about 15 seconds. Generously dust work surface with flour; using floured hands, transfer dough to work surface and knead lightly, shaping dough into ball. Lightly oil 1-quart measuring cup or small bowl, place dough in measuring cup, cover tightly with plastic wrap, and set aside in draft-free spot until doubled in volume, 1 to 1 1/2 hours.

2. For the caramelized onions: While dough is rising, heat oil in 12-inch nonstick skillet over high heat until shimmering but not smoking; stir in onions, salt, and brown sugar and cook, stirring frequently, until moisture released by onions has evaporated and onions begin to brown, about 10 minutes. Reduce heat to medium-low and cook, stirring frequently, until onions have softened and are medium golden brown, about 20 minutes longer. Off heat, stir in water; transfer to bowl and set aside. Adjust oven rack to lowest position, set baking stone on rack, and heat oven to 500 degrees.

3. To shape, top, and bake the dough: When dough has doubled, remove from measuring cup and divide into 2 equal pieces using dough scraper. Working with one piece at a time, form each piece into rough ball by gently pulling edges of dough together and pinching to seal. With floured hands, turn dough ball seam-side down. Cupping dough with both hands, gently push dough in circular motion to form taut ball. Repeat with second piece. Brush each lightly with oil, cover with plastic wrap, and let rest 10 minutes. Meanwhile, cut two 20-inch lengths parchment paper and set aside.

4. Coat fingers and palms of hands generously with oil. Using dough scraper, loosen 1 piece of dough from work surface. With well-oiled hands, hold dough aloft and gently stretch to 12-inch length. Place on parchment sheet and gently dimple surface of dough with fingertips. Using oiled palms, push and flatten dough into 14- by 8-inch oval. Brush dough with oil and sprinkle with 1/4 teaspoon pepper. Leaving 1/2-inch border around edge**, sprinkle 1/4 cup olives, 1 tablespoon chopped anchovies, and 1 teaspoon thyme evenly over dough, then evenly scatter with half of onions. Arrange 6 whole anchovy fillets, if using, on tart and sprinkle with fennel seeds, if using. Slip parchment with tart onto pizza peel (or inverted rimless baking sheet), then slide onto hot baking stone. Bake until deep golden brown, 13 to 15 minutes. While first tart bakes, shape and top second tart.

5. Remove tart from oven with peel or pull parchment onto baking sheet; transfer tart to cutting board and slide parchment out from under tart. Cool 5 minutes; sprinkle with 11/2 teaspoons parsley, if using. Cut tart in half lengthwise, then cut crosswise to form 8 pieces; serve immediately. While first tart cools, bake second tart.

*I skipped the anchovies and added 1/4 pound of crispy bacon pieces to the top of each pissaladière when it came out of the oven.
**Here is where I added a layer of ricotta, about a half cup to each pissaladière.

And if you AREN'T sick of turkey yet, you might want to make this: a crock pot version of my very favorite turkey and wild rice soup. I wait for it every year! (Though I don't know why. It would be very good with chicken, too.)

Crock Pot Turkey and Wild Rice Soup
(adapted from Taste of Home)

8-10 cups turkey or chicken stock, divided
8 oz. uncooked wild rice
1 tablespoon olive oil
1 medium onion, chopped
2 celery ribs, diced
2 carrots, diced
1/2 teaspoon pepper
2 tablespoons chicken soup base (I like Better Than Bouillon)
4 tablespoons butter
1/2 cup all-purpose flour
2 cups half-and-half or cream
2 cups diced cooked turkey
1/4 cup fresh parsley, chopped (or one tablespoon dried parsley flakes)
salt and pepper to taste

Add eight cups of stock and the uncooked wild rice to a crock pot set to high. In a large skillet over medium heat, add the olive oil and saute onion, celery and carrots until onion is transparent, about 10 minutes. Season with the black pepper, and add the sauteed veggies to the crock pot. Stir in the chicken soup base. Cook on high for 3-4 hours (or on low for 6-8 hours) until the wild rice and veggies are sufficiently tender.

In the same skillet over medium heat, melt 1/2 stick of butter. Whisk in the flour, and cook for a minute or two. Gradually add the half-and-half or cream, whisking constantly. You may wish to thin this mixture out with an additional cup of stock at this point. Once thickened and completely smooth, add the white sauce to the crock pot and stir to combine. Add the turkey and the parsley (and perhaps another cup of stock if you prefer a thinner soup), and cook on high for another 15-20 minutes until heated through. Taste to correct seasonings before serving.

Yield: Between 4-5 quarts