Today’s post is dedicated to someone I call a friend, though we’ve never met. Rosmarie DiDomenico (aka “Nana”) sadly passed away last month at the age of 89. I’ve “known” Nana for over 10 years via the online cooking groups dedicated to working through Dorie Greenspan’s books – firstly, when she cooked through Around my French Table with her daughter Tricia, then as she worked through Everyday Dorie on her own.
Ro was a delight to “know” – she was an enthusiastic participant in the online groups and always took the time to leave a comment on everyone’s posts, weekly. Many “Doristas” had the pleasure of meeting her in person (sadly, not me). Over the past few months, Nana had nominated this recipe a number of times but it never made the “to make” list. In her honour today, it is the chosen recipe.
Now for today’s recipe, I did something here that I know Nana would expect. And another thing she wouldn’t expect. Firstly, I minified the recipe (Nana’s been around since the start of me making small versions of things!) but secondly, I made the recipe as it was written, even though it involves smoked salmon (one of the very few things I will not eat). Neil was a happy camper (I made a chicken version for myself).
After a few weeks of binge quiche-making and a brunch at Russ & Daughters, the Lower East Side Manhattan restaurant that specializes in smoked fish and Jewish tradition, I came up with this recipe. Think bagels and lox, the Sunday-morning meal of millions of New Yorkers, Jewish or not. But to say “bagels and lox” is to shortchange the dish. What you want with your bagel and smoked salmon (lox is one kind) is “the works”: cream cheese, red onions, capers, dill and tomato. And that’s what you get in this tart.
So yeah, kind of like a bagel in a quiche. And apparently it went down a treat.
Nana, I’m raising a cold glass of rosé in your honour tonight. It was a pleasure to “know” you xo
Get the recipe for Dorie Greenspan’s Lower East Side Brunch Tart on page 47 of Everyday Dorie or here.
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