Beer Batter Onion Rings

The buttermilk-beer batter, seasoned with cayenne, yields a golden coating on the fried rings that gets even better when spritzed with lemon juice.


Ingredients

Serves 6

1 cup all-purpose flour

1 teaspoon coarse salt

Cayenne pepper

3/4 cup buttermilk

3/4 cup beer, preferably lager or pilsner

1 large egg

1 teaspoon finely grated lemon zest

Vegetable oil, for frying (about 4 cups)

2 large white onions, cut crosswise into 1/2-inch-thick slices, separated into rings

Sea salt

1 lemon, cut into wedges, for serving


Directions

1.Combine flour, salt, and a pinch of cayenne in a medium bowl. Whisk in buttermilk, beer, egg, and lemon zest, and let stand for 20 minutes.

2.Preheat oven to 200 degrees. Place a baking sheet on middle rack of oven. Heat oil to 380 degrees in a large, heavy saucepan over medium-high heat. Dip a few slices of onion in batter, turning to coat. Gently drop slices into oil. Cook, turning once with a wire-mesh skimmer, until golden brown, about 2 minutes. Transfer rings to paper towels, season with salt immediately, then transfer onions to the baking sheet to keep warm. Repeat with remaining onions. (Adjust heat as necessary to keep oil at a steady temperature.) Serve with lemon wedges for squeezing.

Seared Sirloin Steak With Onion Relish

I'm gearing up for grilling weather and practicing with this recipe until the next warm spell.  This relish will be especially yummy when the steak can be grilled outside.  We did manage to sneak in a couple of steaks and hamburgers this past week but all of a sudden, the cool weather is back.  This happens every year...a nice tease in the beginning of April, then cool again before the real Spring weather sets in.  No matter, this is the kind of recipe you want to have on file in case of unexpected rain before your next Summer cookout!  We've all been there, haven't we?


Serves 4

Ingredients

1 tablespoon honey

3 tablespoons sherry vinegar

Coarse salt and freshly ground pepper

1/4 cup olive oil, preferably Spanish, plus more for skillet

1/2 red onion, finely chopped (about 1/2 cup)

1 tablespoon minced garlic, (2 medium cloves)

1/3 cup brine-cured pitted green olives, such as Picholine, cut into 1/4-inch-thick rounds

1 navel orange, peel and pith cut off, flesh cut into 1/2-inch cubes

1/4 cup coarsely chopped fresh flat-leaf parsley, plus sprigs for garnish

1 (1 1/2 pounds and 1 inch thick) boneless sirloin steak

Directions

Whisk together honey and vinegar in a medium bowl; season with salt and pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Stir in onion, garlic, olives, orange, and parsley; set aside.

Season steak all over with 1 teaspoon salt and 1/2 teaspoon pepper. Coat a 12-inch seasoned cast-iron skillet with a thin layer of oil; heat over medium-high heat until very hot. Sear steak, turning once, 6 to 8 minutes per side for medium-rare. Transfer to a plate, and tent with foil; let stand 10 minutes before slicing.

To serve, cut steak against the grain into 1/4-inch-thick slices, and arrange on a platter. Spoon relish on top; garnish with parsley sprigs.

From Martha Stewart Living, May 2004

Caramelized Leek Quiche

A great addition to a Sunday Brunch!


Ingredients


Makes one 9-inch tart

All-purpose flour, for work surface

1/2 recipe Pate Brisee

3 leeks, whites and light green parts only, halved lenthwise, sliced crosswise 1/4-inch thick

2 tablespoons extra-virgin olive oil

2 teaspoons fresh thyme leaves

Coarse salt and freshly ground pepper

1 1/2 cups freshly grated gruyere cheese

3 large eggs

1 large egg yolk

1/2 cup milk

1/2 cup heavy cream

Directions

On a lightly floured surface, roll out dough to a 12-inch circle. Fit dough into a 10-inch round fluted tart pan with a removable bottom, pressing into edges. Trim dough to a 1/2-inch overhang all around. Fold edge of dough over to create an edge that extends 1/4-inch above the pan. Lightly prick bottom of dough all over with a fork. Chill until firm about 30 minutes.

Preheat oven to 375 degrees. Line bottom of dough with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights or dried beans. Bake until the edges are just beginning to turn golden, about 30 minutes. Remove parchment paper and weights; continue baking until lightly golden all over, 10 to 15 minutes more. Cool tart shell completely on a wire rack.

Heat olive oil in a medium skillet over medium heat. Add leeks and thyme and cook, stirring occasionally, until leeks soften and begin to brown, 10 to 15 minutes. Season with salt and pepper.

Sprinkle half of the cheese over the bottom of the tart shell, top with cooked leek mixture and sprinkle with remaining cheese. In a medium bowl, whisk together eggs, yolk, milk, cream, and a pinch of salt and pepper. Pour mixture over leeks and cheese. Bake until puffed and golden brown, 30 to 35 minutes. Transfer to a wire rack to cool 10 minutes before serving, or serve at room temperature.

From The Martha Stewart Show