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Thursday, June 03, 2010

Weekly Recipes: May 29

I had a rather busy weekend, and never got these posted. So, here they are five days late. I hope you enjoy them.





Onion Rings


These are crisp, tasty and the thick batter ensures that the onions are cooked thoroughly.

3 onions, sliced into 3/8 to 1/2 inch thick slices
1 3/4 cup corn starch
1 cup flour
2 teaspoons sweet paprika
1 1/2 teaspoons salt
1/2 - 3/4 teaspoon cayenne (depending on how spicy you like them)
12 ounce bottle of beer

Separate onion slices into rings and set aside. Preheat oil in a deep pan on the stove, until a cube of stale bread sizzles when you dip it in or set an electric fryer to 350 degrees F.

Whisk up corn starch, flour, paprika, salt and cayenne in a bowl. Pour in beer and mix to make a thick batter. Dip onion rings in batter and fry until golden brown. Set on racks with a pan underneath to drain. Serve hot.

If you really want to be gross, you can make a kind of savory funnel cake with any remaining batter. Not that we'd ever do that. Or eat it. Not us.


Creamed Salmon and Peas on Toast

This is a simple dinner. It's not fancy, it's probably nothing you'd serve to dinner guests, but it is tasty, easy to prepare and fills a family quite nicely.

4 tablespoons butter
1 small onion, finely diced
1/4 cup flour
2 teaspoons dried dill
1/2 teaspoon freshly grated nutmeg
4 cups milk
2 tablespoons sherry
salt and freshly ground pepper to taste
1 pound peas (frozen is fine)
12 - 16 ounces canned boneless, skinless salmon, flaked

Heat butter over medium heat in a saucepan. Add onion, and cook until translucent. Sprinkle flour, dill and nutmeg over onions and butter and cook about a minute. Slowly pour in milk, whisking to make a paste, adding more until all milk is incorporated. Cook, stirring, until desired thickness. Stir in sherry and season with salt and pepper to taste. Stir in peas and salmon to heat through.

Serve over toast.


Baked Lemon Pasta

I got this recipe from the Pioneer Woman, but changed it a little to suit our tastes.

1 pound whole grain durum spaghetti
4 tablespoons unsalted Butter
6 cloves garlic, Minced
2 whole lemons, juiced and zested
2 cups sour cream
1 teaspoon kosher salt
Plenty Of Grated Parmesan Cheese
Flat-leaf Parsley, Chopped
Extra Lemon Juice

Preheat oven to 375 degrees F. Cook spaghetti until al dente.

In a skillet, melt butter over low heat. When butter is melted, add
minced garlic. Pour half of the lemon juice into the pan. Turn off heat.

Add sour cream and stir mixture together. Add lemon zest and salt.
Taste, then add more salt if necessary. Pour mixture over drained
spaghetti in oven safe dish and stir together. Top generously with Parmesan cheese.

Bake, covered with foil, for 15 minutes. Then remove foil and bake for an
additional 7 to 10 minutes.

When you remove it from the oven, pour remaining lemon juice over
the top, then sprinkle with chopped parsley. Give it a final squeeze of
lemon juice at the end.

This is good hot, warm and cold.

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