Back to Spain...


Last week, Joel asked when he could make dinner. We decided to try cooking on alternating weeks so we both get the chance to make the dinners we want to make. This week was his. Last night, he wanted to surprise me so he wouldn't even let me in the kitchen while he was cooking!


While we were in Madrid last summer, we went to a bunch of little cafes in the middle of a busy street around the corner from our flat. It was like nothing I had ever seen before. We would have long lunches and then walk around for a while before returning home to make dinnerl Joel's favorite lunch that he had while he was there was carmelized onion, Spanish ham, and cheese on an open face flat bread type thing. He tried to recreate that meal tonight. He made open face sandwiches with a side of garlic stuffed olives.

1 small Baguette (demi)
4 slices Spanish Ham (I'm sure it has a name but I don't know what it is)
Goat Cheese
2 Garlic Cloves
Olive Oil
1 medium Onion
Sugar
Butter
Parmesan Cheese

Cut the baguette in half both lengthwise and widthwise. Brush them with good olive oil and toast them in the toaster oven (you can also put them under the broiler but watch them carefully). Take them out and press a garlic clove on the baguette, spreding it around. Toast them a little more and then spread each half with goat cheese. Meanwhile, carmelize onions. Slice the onions relatively thin. In a frying pan with a little olive oil and butter, sautee the onions until soft. Add a spoonful of sugar and continue to saute until they start to brown. Take the carmelized onions and separate them between the 4 halves of baguette. Top each baguette with a slice of Spanish ham and a shave of parmesan cheese.