For Years When Serving Prime Rib in Fancy Restaurants...

...I made a savory bread pudding from stale caraway rye bread, tons of caramelized onions, a splash of egg/milk custard and a sprinkle of nutmeg. We cut a tiny diamond of this and placed it on the fatty "tail" of a king-sized portion of the beef and I thought it added yummy and dramatic appeal.

But tonight while cruising "Tastspotting" I saw a neat idea I liked even better!

White Onion and Pecorino Tarts recipe and food photography by Madalene Bonvini-Hamel Food Fanatic and chef From the British Larder - The British Larder

These tiny little savory tartlets made in a mini muffin tin, and are both inventive and adorable!

Sorry Kev, I think your savory bread pudding sounds better than an onion custard pie. Specially with a nice piece of beef. the next time I make a roast, I am going to carmelize some onion and add it to my yorkshire pudding just to see where it takes it on the flavor scale. I have been inspired.

The Ironic Chef said:

Sorry Kev, I think your savory bread pudding sounds better than an onion custard pie. Specially with a nice piece of beef. the next time I make a roast, I am going to carmelize some onion and add it to my yorkshire pudding just to see where it takes it on the flavor scale. I have been inspired.

Click to expand...

Nice, IC... Enjoy!

Kevin that sounds so good! Think I will have to give it a try one of these days. The caraway rye sounds delish for that purpose!