I have only fried something one other time in my life. I think it was a Fijian doughnut that I made after returning from the island last November. I was feeling up the challenge, and ready to try that whole deep-frying thing again. I am glad with the result, onion rings with a good light coating, fried in grape seed oil. But the whole process kind of grossed me out. I could feel my skinny jeans getting tighter as I poured, poured, and poured oil into my pot. I’m not saying that this recipe isn’t worth making, on the contrary –if you’re up to deep frying. This whole thing got the fried bug out of me, I will now be returning to making lentils and eating artisan bread, please and thank you.
The real hero, and “ah hah!” moment of this whole ordeal was serving the onion rings with blackberry jam. Kind of a weird idea, I never would have come up with it, except there was a pot of the jam simmering next to my splattering vessel of oil. One dip of the slightly tangy ring into the sweet jam made a great surprise. It was a refreshing change from the normal mayo based sauce served with onion rings. It adds a little touch of sophistication to a greasy diner recipe.
Oh and please invest in a good thermometer, I’m pretty sure that’s the only reason these came out so well.
Let’s call it The Fully Loaded. The potpies to beat all pot pies. A potpie that is more then, gravy gravy gravy carrot…pea…gravy gravy gravy. I loaded this thing with vegetables and just enough gravy hold everything together. It’s all put together by a light and buttery wholewheat crust. Speaking of crusts, before you go all “that crust looks like crap” on me, have you ever made a wholewheat pie crust?! It’s hard, it will not stay together to save your life. But you know, you can piece it together and make it looks halfway decent.
And don’t feel confined to use the meat or veggies I used. These were just the ones I had on hand. Chicken of course would be great, as well as carrots, sweet potatoes, or anything else you have on hand. I’ll bet you could even use leftover cooked veggies from this week’s dinners.
What’s with scones? They’re freaking amazing, and addicting, and sometimes you just want a scone. I love this scone recipe, this is my standard when it comes to baking scones. I changed them up a little, added a little glaze, made them fancy. They’re so flaky, and flavorful. Butter flavor. And lemon flavor. And cranberry flavor. Nothing like those not-worth-the-claories scones you get at a coffee shop or grocery store.
Obviously this dessert was a joy to photograph. I couldn’t stop taking shots of this beaut. Secondly, I am now obsessed with spiced chocolate.
Third and finally, is this my Valentines Day post? I don’t know, I am not a celebrit of the holiday. I still paint my nils black, and go out to a movie solo –and I like it like that. Will I be posting a fluffy pink dessert with a recommendation of serving it with red wine and gazing into the eyes of your significant other on Thursday? Yeah, probably not. Please. Eat chocolate. And be merry, grab a fork and eat this happily alone.
Also some past pear recipes: swaddled pears, pear and blue cheese salad , pear and hazelnut flatbread.