Sunday, February 15, 2009

Notebook Four - It's what's on the inside that counts

Thank you to everyone who has sent me comments and emails about my notebook posts. I am glad that you are enjoying them almost as much as I'm enjoying re-reading the books and picking the recipes to cook. I may have to do this on a regular basis!

So Book Four - this is a big one. 178 pages of recipes, and most pages have 2-4 recipes per page. And you know, this one beats out Three for awesome untried recipes. Mu Shu Pork. Porchetta style roasted pork. Chicken Mole! Coconut Shrimp. Satay. Peking Chicken. Spinach latkes. English Muffin bread. Curried Pea soup. Aieee! I can't look anymore! Too much goodness.

Look look look! What would you make first?

On the left page there, I've wanted to try that Pepper Jelly Tart recipe for YEARS. Finally, with this notebook sharing series, I finally have the chance....and chose another recipe instead. SMRT!


I bet you think I made the potato galette, cause you know I'm mad crazy for potatos! But I didn't. I made the onion rings. Because, mmmmmm. O-Rings.


Got a hankering for onion rings but don't want to go out or fry? Then make these. They're sort of ugly, but tasty.

Oven Fried Onion Rings
Gourmet

1 egg white, lightly beaten
1/2 cup buttermilk
1/4 cup flour
1/2 tsp salt
1/4 tsp cayenne
1 large sweet onion, cut into 1/3" thick slices
1 tb olive oil

Preheat oven to 450'.
Whisk the egg white, buttermilk, flour, salt and cayenne until smooth.
Separate the onion slices into rings and pick out 12-16 of the best rings. Reserve the rest of the onion for another use.
Heat 1 tsp of the oil in a large frying pan over medium high heat. Dip onion rings into the batter and cook in skillet (in batches) until golden on each side - 1-2 minutes per side. Place browned rings on a baking sheet.
Once all the onion rings have been browned, bake them for 12-15 minutes, turning once, until crisp and golden.

6 comments:

natalia said...

I really love your notebook recipes even if every time I see them I start blaming myself for being so .....(not constant ?)!!

MyKitchenInHalfCups said...

;) It sounds like your mind works about like mine does. Look at recipes and decide and end up making something else. Why that is I don't know but It works like that.
Love onion rings. These look about as healthy as you could get, with olive oil even.
Do you think it would work to do the skillet part a couple hours before the baking in the oven?

Natashya said...

Mmmm.. onion rings..
Pass the malt vinegar and sea salt, please.

Amanda at Little Foodies said...

I love onion rings! I also love it that you've kept all these notebooks.

Sara said...

tanna, i think you could pan fry these ahead of time, and then bake them later. the pan frying just basically firms up the batter, the baking heats and crisps. i am assuming.

Bellini Valli said...

There is something about onion rings that makes me want to order them even over fries:D