I love those amazing deep-fried blooming/blossoming onion appetizers that they have at steak houses. They consist of a sweet onion (we used a small vidalia), that’s cut so that the slices form petals. This is then breaded and deep friend to form a beautiful flower that is made up of little pieces of battered and fried onion. Paired with a horseradish & mayo dipping sauce, it’s positively heavenly.
I had a craving, so after a cursory internet search, I came upon this recipe here:
I’m back! Thank to everyone for being so patient. I decided to take a little hiatus as I was transitioning to a new work schedule as well as beginning training for an upcoming 12k race.
Lets get to the goods: Homemade Mozzarella. It only takes a half-hour and is an easy “instant gratification” recipe. While it’s always easier to just go to the store and pick up a ball of this cheese, there’s something very satisfying in making your own, not to mention the obvious health benefits of making something so fresh.
This recipe is thanks in large part to this site. Please take a moment to visit that site and check out the notes/tips. They’re great and will help very much in this recipe.
I’ve augmented it to adjust for the preparation, and substituted lemon juice for citric acid, as not only could I not find any at the store, but felt that it was a lot more flavorful that way.
Ahh, Kale. It’s such a love-hate relationship. I’ve always been romanced into making a kale salad by virtue of it’s sheer beefy-ness when it came to how healthy and fiber-rich it is…only to be disappointed halfway through because it’s just too bitter for me.
Then this recipe came along. It magically transforms shreds of kale into thin, crispy, and tasty pieces of healthy goodness. The flavor is similar to roasted pumpkin seeds. Don’t be surprised if you end up mowing through a whole bunch. I know we destroyed 2 whole bunches in less than 10 minutes.
A different take on pizza. Same ingredients, but this time wrapped in an aromatic and chewy envelope. Calzones are a pretty close precursor to the infamous Hot Pocket, but lack the power to make you want to save them for a hangover craving.
A basic pizza dough recipe follows, which can also be used to make focaccia if you feel like something different. :)
Sweet potato bread is basically an excuse to eat pound cake. It’s dense and rich, but has a whole lot of sweet potato in it, so you don’t feel as bad about eating half a loaf. Much like banana bread, this recipe relies on a nice slow cooking time which results in a sweet crust and a dense crumb. Dusted with powdered sugar or just straight-up, this is a keeper.
The research for this recipe was really fun. The recipe itself is from Smitten Kitchen (thank you!), with extra tips & hilarity from Flour Child (thank you!).
The history of the Oreo is pretty cool as well. It all began in 1912, and originally the Oreo was a mound-shaped cookie and “available in two flavors; lemon meringue and cream”. The cream variety won out, and over the years the Oreo changed in shape and consistency, ballooning to countless varieties such as “double-stuff”, “strawberry milkshake”, and “blueberry ice cream”, to name a few. Products which contained or were inspired by Oreo cookies range anywhere from ice cream flavors to pie crusts. For more information on the history, as well as speculation as to the origin of the name, check out the Wikipedia article.
NOW, here’s the goods. This is easy enough, essentially make an even number of cookies, then sandwich the filling by wiggling the two halves together.