I am a blogger who would rather talk than write. I enjoy traveling, family time, friends and food/fine dining. I have made some real efforts in the kitchen lately, and I blog in order to document and motivate myself to: 1.) fully use all of the fresh ingredients in my kitchen and 2.) cook healthy, creative meals.
I leave you this weekend with a tasty treat to try out. Sweet Vidalia onions are shredded, battered, and fried before they are served piping hot with a side of chive sour cream. The recipe is remarkable easy, and little ones might enjoy helping out. Enjoy!
SWEET ONION LATKES WITH CHIVE SOUR CREAM (Yield: 12 latkes)
1 medium large sweet onion
4 Tbsp all purpose flour
1 tsp salt
lots of fresh cracked black pepper, to taste
1 large egg, well beaten
olive oil for frying
chive sour cream
1/2 cup sour cream
1/4 cup snipped chives
1 Tbsp horseradish cream
Set oven to 325F (for keeping the latkes warm, if necessary)
Mix sour cream, chives, and horseradish together and process in a small food processor. Set aside.
Peel the onion and slice it into 1/8 inch slices with a mandoline. Then cut the slices into quarters, so you have small shreds. Roll the onions in a clean kitchen towel and squeeze out as much moisture as you can. You may need to do this again with a fresh towel if they are very wet.
Put the onions into a mixing bowl and add the flour, salt, and pepper. Toss well. Add the egg and mix well with a fork until everything is well combined.
Coat the bottom of a skillet with olive oil and heat on medium to medium high heat until hot.
Drop the latke mixture into the pan by the tablespoonful, and flatten out slightly with the back of the spoon. Cook for about 2 minutes per side until crisp and golden. Remove to a paper towel to drain. You can keep the latkes warm in the oven while you finish the rest of the batch.
Serve hot with the sour cream and a sprinkle of chives.
This recipe creates a flavorful, spicy crust over a tender, moist piece of Red Snapper. Easy to make, the only suggestion that I would make would be to leave the fish out once it has been coated with the spice mix. Cold fish sometimes seizes up when it hits hot oil. Allow the fish to come to room temperature before cooking in order to avoid a fish that is dry on the outside and cold in the middle.
BLACKENED RED SNAPPER (Servings: 6)
2 teaspoons paprika
1 teaspoon dried Mexican oregano, or Italian oregano
1 teaspoon dried thyme
1/2 teaspoon ground cayenne pepper
1 teaspoon sugar
2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
Six 4-ounce red-snapper fillets, with skin
2 teaspoons extra-virgin olive oil
In a small bowl, combine the paprika, oregano, thyme, cayenne, sugar, 1 teaspoon salt, and black pepper. Set spice mixture aside.
Place the fillets on a clean, dry work surface, skin side up, and cut 3 to 4 shallow slits across skin to keep it from curling up while cooking. Turn fillets over, and sprinkle the top of each fillet with a heaping teaspoon of the reserved spice mixture; pat gently with hands to make spice mixture stick. Cover, and place in the refrigerator for 1 hour.
Heat 1 teaspoon oil in a heavy skillet. When hot, but not smoking, add half the fillets, seasoned side down. Cook until well browned, about 2 minutes. Flip; cook until fish is cooked through, 2 to 3 minutes more. Carefully wipe skillet with a paper towel. Repeat with remaining oil and fillets; serve.
Sooo many onions!!! I guess I should have picked up on the fact that it was the first thing in the title. They kind of overshadowed the exotic mushroom mix we picked up, but all around a very tasty side . . . but sooo many onions!
ONION, MUSHROOM AND SPINACH SAUTE (Yield: 4 Servings)
2 teaspoon olive oil
2 medium onion , sliced thinly lengthwise( any kind of onion you like)
8 ounces mushrooms , sliced
2 garlic clove , minced
4 cups spinach leaves , loosely packed
1/2-1 teaspoon balsamic vinegar , to taste
salt and pepper , to taste
Preheat a medium saute pan on medium heat.
Add olive oil.
Add onions and mushrooms, stirring for 5-10 minutes, until golden brown, adding garlic halfway through.
Add spinach and stir a minute or two, until spinach is just wilted.
Remove from heat and add balsamic vinegar, salt and pepper to taste.
We had a bit of leftover salmon from our Smoked Salmon Egg Boats, and this recipe seemed like the perfect fit. The author suggests that we use one pan to cook the salmon and eggs simultaneously; however, I prefer to fry my eggs at a bit of a higher temperature so I used two small pans. Even though the salmon releases fat as it is heated, I found that I needed to add a bit of light olive oil along the way. This might be because I use stainless steel pans rather than non-stick. We added a couple of slices of grilled tomato on top of the avocado mash and served it with a tossed salad. Perfect for a light summer supper .
CRISPY SMOKED SALMON AND FRIED EGG STACK (Servings: 2)
3.5oz smoked salmon
1/2 sliced avocado mixed
2 slices bread of choice, toasted or fresh
Drizzle half of the side of a non tick pan/skillet with a little oil for the eggs. Pan fry eggs on the greased side, and the salmon on the clean side of the pan over medium heat on a nonstick pan/skillet. No cooking oil for the salmon needed, as the salmon releases it’s own natural oil.
Fry until salmon has turned golden and crisp, and the eggs are cooked to your liking.
Top each bread/toast with avocado slices, egg and half of the crispy salmon!
What a wonderful brunch idea!! I wasn’t able to lay my hands on a batard, so I used a few smaller loaves. I don’t recommend it — it kind of altered the bread to filling ratio. A larger loaf would be cut in slices that create the “boat” effect that is so striking. For variety, make up any combination of fillings that you especially like. The author suggest some of the following: Gruyère cheese + crumbled bacon + sautéed mushrooms; Feta cheese + halved cherry tomatoes + chives; and Cheddar cheese + crumbled cooked sausage + chopped scallions. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 300°F oven until warmed through, about 15 minutes.
SMOKED SALMON EGG BOATS (Yield: 8 Servings)
2 sourdough bâtard loaves, or 4 sourdough demi baguettes
1/2 cup shredded Gruyère or Swiss cheese (about 2 ounces)
4 ounces sliced smoked salmon
12 large eggs
1/2 cup crème fraîche (or sour cream in a pinch)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 scallions (white and light green parts only), thinly sliced
2 tablespoons capers, drained
2 tablespoons chopped fresh chives
Arrange a rack in the middle of the oven and heat to 350°F. Line a rimmed baking sheet pan with parchment paper.
Using a serrated knife, cut a V-shaped section from the top of each bread loaf, stopping the knife about 1/2 inch from the bottom of the loaf. Remove the loose bread tops, and scoop out a bit of the inside, too, to form the “boats.” Discard the scooped bread (or save it to make homemade breadcrumbs). Place the boats on the prepared baking sheet.
Evenly distribute the shredded cheese and smoked salmon between the cavities of the boats.
Whisk together the eggs, crème fraîche, salt, pepper, and scallions in a medium-sized bowl. Pour the egg mixture into the boats, distributing it evenly between them. Scatter the capers atop the egg filling.
Bake until the eggs are puffed and no longer jiggle when you shake the pan gently, 30 to 40 minutes. (If using demi baguettes, check for doneness around 20 minutes.)
Let the boats cool for about 5 minutes. Sprinkle them with the fresh chives, slice into 8 pieces total, and serve warm.
This recipe is a true winner!! Sweet Vidalia onions are caramelized and create the top of this moist, delicious cornbread.
UPSIDE DOWN SWEET ONION CORNBREAD (Yield: 10-12 Servings)
2 (8.5 oz.) boxes corn muffin mix
2 Vidalia onions
1 cup cottage cheese
1 cup corn, rinsed and drained
1 cup sharp cheddar cheese, grated
3/4 cup (1 1/2 sticks) unsalted butter, melted
1/2 cup bacon, cooked and crumbled
1/3 cup green onions, finely chopped
4 tablespoons butter
1/4 teaspoon sugar
chive cream cheese, garnish (optional)
Preheat oven to 375º F.
Carefully slice your onions into rings, making sure to leave them intact.
Melt 4 tablespoons butter in a large cast-iron skillet over medium heat and arrange 5-7 large onion ring sections in the center and around the edge of the pan. This will be the top of your “cake.” Fill in empty section with smaller pieces of onion.
Sauté onions for 5-8 minutes, or until softened.
While onions cook, beat eggs into corn muffin mix in a large bowl, then stir in cottage cheese, 3/4 cup melted butter and sugar.
Once fully incorporated, fold in cheddar cheese, corn, bacon and green onions.
Pour (thick) batter over the sautéed onions in the skillet, then transfer skillet to oven and bake for 30-35 minutes, or until cornbread is golden brown and toothpick inserted in center comes out clean.