So we had a bit of a lazy Saturday yesterday. I couldn't get myself moving to accomplish anything too significant. We had to go to a friend's baptism about mid-day, and afterwards my husband was thinking about dinner. Specifically steak. So we headed to the store and got some nice strip steaks from the butcher. But we were debating on the side dishes. Until I remembered this great recipe for onion rings that I haven't made in a really long time. They are from the Barefoot Contessa book called "Barefoot Contessa at Home". I really enjoy her books, and most of her recipes are spot on. This one is great served with steak.
CORNMEAL-FRIED ONION RINGS
by Ina Garten (the Barefoot Contessa)
2 large Spanish onions (or 3 yellow onions)
2 cups buttermilk
Kosher salt and freshly ground black pepper
1 1/2 c flour
1/4 c yellow cornmeal
Oil for frying
Heat oven to 200 F and place wire rack over cookie sheet, then place cookie sheet in oven. Cut the onions into about 1/2" slices. In a large bowl, separate the layers of onions into individual rings. I usually take out the inside and the very small couple of inner rings, put them in a bag, and throw them in the fridge to use for something else. Pour buttermilk over the onion rings and sprinkle with 1 1/2 tsp salt and 1/2 tsp pepper. Toss the onion rings in the buttermilk and seasonings and let marinate at least 15 minutes. Heat the frying oil to 350 F. Dredge the onion rings, about 1/4 of them at a time. Fry rings until golden brown, remove to paper-towel lined plate to drain. Then, place rings on wire rack in oven to stay warm while the remaining rings are finished. Remove from oven just before serving, they cool quickly. Serve with or over steak.
Along with our delicious dinner, we needed a yummy dessert. We haven't made homemade ice cream yet this summer, so that seemed like a good option. Except I wanted it to be a little fancy. I've been reading about a lot of gourmet ice creams lately in non-traditional flavors so I really wanted something a little different from the basic fruit or chocolate. So I found a great recipe on one of my favorite cooking sites. Dulce de Leche ice cream with toasted pecans. Wow. It was so great. Enough "off the beaten track" but not too strange. My childrens' one complaint was too many nuts. Sorry kiddos. Nuts are a must!
You can buy the dulce de leche flavoring itself at a store, if you have one with a good international section (this was right down the Hispanic aisle), or you can make your own with a can of sweetened condensed milk. It just takes a little time. You vent the top of the can just a little, with a pop-top can just pop a tiny bit open, with a regular can, just break the seal with a can opener. Then place in a saucepan with water going up about 1/3 of the can. Let simmer for about 3 hours, replenishing water as needed. If you don't want to take the time though, which was my case, this canned dulce de leche was great and only a dollar more than a can of sweetened condensed milk. Worth it in my opinion! So, here is the link to the recipe for the ice cream:
http://smittenkitchen.com/2008/05/dulce-de-leche-ice-cream/
Enjoy these great summer nights!
