Oven-Fried Onion Rings …

… and a killer pickled garlic scape tartar sauce – if I do say so myself.

3784138298_b43153e0c6_b

I’m not one to shy away from fried foods. What I do tend to avoid are large stinky messes.

Fried foods are notorious for producing an enormous mess. The bubbly caldron of hot oil leaves a lingering smell which takes months and multiple bottles of Febreze to remove. Not to mention the layer of grease that coats every counter, cabinet and counter-dwelling kitchen machinery. Those who know me well know that cleanliness is not something I excel in so again – if I can I will avoid the opportunity to spend hours on my knees scrubbing and poslishing feeling as if I am Cinderella being tortured by my evil step-mother and sisters.

3784140658_0a5e87db90_b

But when I became the proud owner of three Walla Walla onions so fresh the dirt was still attached – my first thought was onion rings.

In order to avoid the mess I set out to make oven-fried onion rings. Just so you know this wasn’t a health choice for me. It was all in the name of ease and less mess. And I must say I succeeded beyond my expetations because not only were these simple, quick and clean to throw together but they came out as crispy and flavorful as their deep-fried brothers.

3784132054_74988d82ae_b

If you, like me, love the grease but hate the mess then let us celebrate in the name of laziness for a recipe that takes more time to clean the grease off our fingers than off our counters.

Oven-Fried Onion Rings

2 medium onions (sweet or yellow) cut into 1/2 – inch rings

1/4 cup all-purpose flour

1/2 tsp. salt

1/4 tsp. black pepper

1/4 tsp cayenne

1/2 cup buttermilk or plain yogurt

1 egg

1/4 cup  + 1 tbl. flour

1 1/2 cups finely crushed potato chips (I highly recommend Kettle chips if you can find them)

3 tbl. vegetable oil

3783332819_8b17fe5bdb_b

Pre-heat your oven to 450*

Combine 1/4 cup flour, salt, pepper and cayenne in a bowl large enough to dip the onions into.

In another similar size bowl combine the buttermilk, egg and 1/4 cup + 1 tbl. flour. Whisk until a smooth batter is formed. This should be the consistency of a slightly loose pancake batter. If it’s too runny add 1 tbl. more flour.

Have all your ingredients nearby to minimize the mess. First your seasoned flour, then the batter and finally a bowl containing your finely crushed chips.

Dip an onion ring into the seasoned flour. This will help the batter to adhere which helps the chips to adhere. They all work together – deliciously.

After the seasoned flour, dip the onion into the buttermilk batter. Let the excess batter dribble off before you coat the wet ring with the crushed chips. You will need to use your hands a bit to make sure the chips adhere.

Repeat this process with all the onion rings.

Cover a baking sheet with a piece of parchment. Drizzle with 3 tbl. vegetable oil then pop it into the hot oven for 8 minutes – or until the oil just starts to smoke.  Carefully remove the baking sheet from the oven and rotate to evenly coat with oil.

Quickly place your onion rings on the baking sheet then return to the oven. Bake for 8 minutes then flip each ring over before baking for another 8 minutes. Sprinkle with  salt while they’re still hot.

Serve with …

3783331879_155f31044a_b

Remember those pickled scapes – and you thought to yourself – what would I ever do with pickled garlic scapes?! Now you know.

Pickled Garlic Scape Tartar Sauce

1/4 cup mayonnaise

2 tbl. pickled garlic scapes, finely chopped (or any other pickled item you have on hand)

1/2 tsp. basil, finely chopped

1/2 tsp. fennel leaves, finely chopped

1/4 tsp. pickle juice – whatever pickle you use – add a tiny splash of it’s pickling juice

Combine all the ingredients. Taste and season with salt and pepper if it needs it. If you want a touch of heat this can handle the addition of a little, finely minced raw garlic.

*note* If you have problems getting the chips to stay on – and as you can see in some of my photos I did, but they still were delicious – you can add in some crushed Saltine crackers. This helps with the adhesion.  You can add as much as half the quantity of chips. So it would be 50% potato chips and 50% Saltine crackers. I do however prefer the taste of using all potato chips.

  • 76 Comments /
  • Permalink

Greek Nachos

It happened about a month ago. It was a typical day – casually following Twitter – laughing at the wittiness of those whom I follow and clicking through the links that caught my attention. As it was quite some time ago I don’t remember the exact words that @bittman used to lure me in but it had to do with nachos. 3673385760_0686c0dc1d_b The nachos that Mark Bittman was referring to resembled nothing like the grease-laden chips covered in orange “cheese-flavored” glop that my husband likes to consume while we’re at Safeco watching the Mariners. No these were vastly different and were immediately on the menu for that night’s dinner. Bittman’s Greek Nachos begin with a bed of oven crisped pitas. On top of that he uses a cumin and onion seasoned ground lamb – I used beef because it’s what I had. Drizzled over the top of the pitas and ground meat is a perfectly salty, creamy and tangy sauce of yogurt, feta, lemon juice/zest and fresh mint. (If your mouth isn’t watering yet you might want to get your salivary glands examined). 3672584421_b177c8ce2d_b But wait. There’s more. Finish the nachos with chopped tomatos, cucumbers and olives. And if you are like me sprinkle more feta on top and a bit more fresh mint. This dinner is made extra tasty with the addition of this fruit salad on the side. Of course, being the crazy lady that I am, store bought pitas just would not do. So I made my own and I must say that it was incredibly satisfying watching them balloon in the oven. It took a few rounds before I figured out the “trick” to the ‘puff”. Which really isn’t a trick at all – just make sure that when rolling them out you leave them thick enough so that there is room for them to expand. A 1/4-inch thick should do the trick. For this recipe however, you don’t need the typical pocket in the pita – but for the leftover sandwiches you make with the leftover nacho ingredients – you will. 3673409258_71042926a2_b   3673347688_dc4d2b2766_b   3672554585_cfe5b6af69_b   3673356166_09c47efc53_b

Whole Wheat Pitas

Whole Wheat Pitas This is an incredible Pita tutorial from The Fresh Loaf (much more detailed than mine) 2 cups flour 1 cup whole wheat flour 1 1/2 teaspoons salt 1 Tbl honey 1 packet yeast (or 2 1/2 tsp.) 1 1/4 to 1 1/2 cups water, roughly at room temperature 2 tablespoons olive oil   Method Combine the yeast, flour, salt and honey. Stir in the water and olive oil to form a ball. If the mixture is not coming together add a bit more flour or water so that a cohesive mass is made. Knead the dough, or mix with a dough hook on low, for ten minutes. Place the dough in a lightly oiled bowl and cover with a cloth or plastic wrap. Let this rest and rise until double in size. Approximately 90 minutes. After the dough has double punch down to release some gas then divide into 8 equal portions. Roll each potion into a ball then cover and let rest for 20 minutes. Preheat the oven to 400*. If you have a baking stone (recommended) place that in the oven at this point as well. If you don't have a stone use the underside of a cookie sheet placed in the middle of your oven. On a floured surface roll a portion of the dough into a circle about 1/4-inch thick (this thickness worked best for me). Quickly open the oven and place the rolled dough on your stone or cookie sheet - if there is room bake two at a time. Watch closely as it is quite exciting - if you are into that kind of thing - and it happens quickly. They should be done after 3 minutes.You can continue to bake for a couple more minutes if you want them crispier. If you are going to be using these pitas for the Greek nachos - which you really should - then once the pitas cool you are going to cut them into wedges drizzle with salt and olive oil and bake again just to crisp them up a bit (i.e. pita chips). If you have enough will power pitas can keep for awhile or they freeze really well. Of course you could just run to the store and buy a pack of pitas but really these are super easy and quick to make and the taste will leaving you screaming "OPA!"

  • 71 Comments /
  • Permalink