To Die For Onion Rings with Cherry Barbecue Sauce

Happy Memorial Day. I really meant to post these onion rings before today, so you could actually make them today, but alas. They will taste just as good tomorrow, and the next day, and for the rest of your life. We had company all weekend and we were just too busy cooking, eating, hiking, swimming, and laughing. My brother Roy and his wife were here with their family of five children, plus Roy's Korean mother in law. Her name is Mamasan-I think-or else it is Harmony, or Omanay. I just call her whatever everyone is calling her, so I might be calling her mother, or grandma, or hey little old lady. She never seemed to mind. Or maybe she did, but since she speaks only Korean, I'll never know. It turns out that she loves onion rings. (Roasted tomato salsa, not so much.) But who doesn't love onion rings? And this recipe, as it turns out, is absolutely irresistible. So if your name is Marigold or Marvin or Mamasan, give them a try. And have a happy Memorial Day.
Onion Rings
Estimated Cost: $5.00 for 8-10 servings
2 large onions, thinly sliced into rings
2 cups buttermilk
1 teaspoon each salt and pepper
2 cups flour
2/3 cup cornmeal
1 teaspoon paprika
vegetable oil, for frying
Soak onions in buttermilk with salt and pepper for at least a half an hour. Preheat oil to 350 degrees in large pot over medium heat. (Oil should be at least 2 inches deep.)In a pie plate, mix flour, cornmeal, and paprika. Add 1/2 teaspoon each salt and pepper. A few at a time, remove onions from buttermilk and dredge in flour mixture. Fry onion rings until golden brown. Remove to paper towel lined plate. Keep warm in oven at 250 degrees till serving. Serve with cherry barbecue sauce (scroll down for recipe) or with your favorite barbecue sauce.
Next Up:
White Chocolate Brownies are my assignment for Tuesdays with Dorie, but they don't sound too great to me. Anybody want to convince me otherwise?

Fresh Ricotta with Roasted Red Pepper Hearts Crostini

Greetings from wintery Pierre, South Dakota. Last week I had no idea I would be here. Like I was saying, this weekend on Valentine's Day, my sister Laurie is marrying her high school sweetheart in sunny California. Our sunglasses and bathing suits were packed and our hotel reservations were made. But then on Saturday morning, a phone call changed everything.

Grandpa. It wasn't too many months ago that we'd dashed up to visit the comeback kid in the hospital. But this time, it was the right time. If he would have known he was dying, he wouldn't have let it happen. But he drifted quietly and peacefully away in his sleep, unaware that at 92, he wasn't fighting anymore. And suddenly, it seemed very important to me that my children understand who Grandpa Bud really was. They had never seen his South Dakota farm, or heard the stories of how he had settled the land. How he was a true cowboy with hundreds of cattle to prove it. How he could fiddle and call auctions. How every tree on his property was planted by him. How he never had a fight with Grandma Boots. How he drove his children to the oneroom school house with a horse and sleigh. How he injured his hand by falling down the well during a blizzard. How he was still stronger than an all of us, one-handed. How he never complained, but was quick to share a poem, a song or a joke. How his blue eyes twinkled. And how he loved them and always had a tear in the corner of his eye when we said good bye.

Suddenly it seemed like being here, in frozen South Dakota for a Valentine's Day funeral, would help them to understand all of that. Oh the contrasts! We are not sad that he is gone, but then again, we will miss him. And I'm grateful we can be here, but then again I'm sorry to miss my sister's marriage and the celebration of Valentine's Day, too. I did pack up some Valentine party supplies and surprises for the little charges. We can still celebrate on a small hotel-ish scale. The death of a loved one is always a reminder to make every minute count, especially the time spent with family.

I really did have some lovely food planned for you, dear readers. This year I was thinking of Valentine's spaghetti and meatballs, with Lady and the Tramp and Moonstruck in the background. We'll just have to slurp the noodles together when I get back.

For today, I'll share my fresh ricotta on toasted baguette with sweet little hearts made from roasted red pepper. Making fresh ricotta is plain old easy-peasy and inexpensive, too.

While in Italy, we had loads of fresh ricotta spread on bread and it's just magical when it's plain and fresh.

Money Saving Tips:

Make fresh ricotta when milk is on sale. It takes a lot of milk to make a little ricotta. I've made ricotta with whole milk, 2 percent, and a combo of milk and cream. It's all delicious, but the fattier ingredients will make it creamier.

Easy Fresh Ricotta (1/2 cup)

1 and 3/4 cups whole milk

1/4 cup cream

1 tablespoon lemon juice or vinegar

1/4 teaspoon salt

In a small saucepan, bring milk and cream to a simmer. Add lemon juice and salt. Simmer until curds form, about 1 or 2 minutes. Line a bowl with cheesecloth. Pour ricotta over cloth; drain very very briefly. Put ricotta curds in bowl. Pour a couple of tablespoons liquid back over ricotta. Refrigerate. Stir before using and adjust salt, if needed.
For the Appetizer, cut hearts out of roasted red peppers. Drizzle olive oil and balsamic vinegar around the plate. Easy!

Up Next:

X-O-X-O Cupcakes for Valentine's Day

Twice Baked Potato Appetizers

This is my brother-in law Adam and my littlest sister Mary Kate. (Aren't they cute? And they're nice, too. To know them is to love them.) Adam is living every man's dream today at the Super Bowl, having won a trip at work. It was probably a most popular or best personality or most likely to make everyone love you any contest. But Adam says it was something to do with sales, or some other something that I don't know anything about. Congratulations for whatever it was, Adam, you lucky dog. I was planning to make the five hour drive to visit the lonesome but ever charming Mary Kate for the weekend. (If it had been a cutest couple contest then she could have gone too.) We were going to have our own Super Exciting Unbelievably Thrilling Super Bowl party. A Super Exciting Unbelievably Thrilling food Super Bowl Party, not a Super Exciting Unbelievably Thrilling football Super Bowl party. Except last weekend I got sick with the flu, and while I was moaning on the couch, I started to notice my unmopped floors, the dust on the ceiling fan, my stack of ungraded papers dating back to 1987, and the sprig of holly on the cuckoo clock, and the Star Wars figurines under the ottoman, and the overdue library books, and the 172 Polly Pocket shoes and accesories in the couch crevasses, and I started to moan some more and went back to bed. And I decided to stay home for the weekend and work, which I don't like to make a habit of. So now poor Mary Kate is forced to have her own lonesome Super Exciting Unbelievably Thrilling food Super Bowl party. Alone, with her four children under the age of 9. And if that doesn't make for Super Exciting Unbelievable Thrills, then I don't know what does. The food had better be good.

Here's something to get the party started, Mary Kate! I know you'll love it and I promise to come for a visit soon!

For my fellow penny pinchers, there's hardly an appetizer in the world that will ring in cheaper than the humble potato. Depending on what you put inside, you could potentially spend less than $5.00 for a hearty scrumptious dozen.

Bake the potatoes until tender, about 1 hour at 375.

When cool enough to handle, halve them and scoop out about 2/3 of the insides. Place the potato flesh in a bowl, and mix it up with what you like. Some should be plain, with cheddar cheese, sour cream, butter, cream cheese, salt and pepper. Others might have a pinch of curry, chopped broccoli, green onions, cheddar and swiss cheese, and sour cream. My husband's favorite is chili-seasoned ground meat, cheddar cheese, salsa and sour cream. Put them back in the oven and bake for another 20 minutes, or until hot and melty.

Now, give them a garnish that offers a clue to what's inside the potato. Some people would rather die than unexpectedly bit into some broccoli. Three of those people live at my house. So it's best to give them fair warning with a visible florette.

Up Next:

World Peace Cookies

A Last Minute Easy Appetizer

Happy New Year's Eve, dear readers! Tonight's the big family New Year's Party. We start off the evening with a vast appetizer spread at my place, with parlor games (scattergories, guesstures, pictionary, etc.) for the young and old. After a couple of hours, when everyone starts to wilt or get wild, we have a change of venue and head to my mom's place for a taquito extravaganza. My favorite part of the night is a little game my mom started decades ago. Everyone writes down the three very best things of the past year on a 3 by 5 card. The cards are collected and read aloud by noisy me, and we all try to guess to whom it belongs. My mom saves all the cards so we can still read about the time that my best memory was an Adam Ant concert. It really was a great concert, I tell you. The toughest part of my mom's game is limiting the three best things to THREE best things. For this year, I'd have to include our recent trip to Europe, a family reunion this summer, the births of the newest babies to our evergrowing family, getting the Quiet Man one step closer to his doctorate, watching my daughter dance in the Nutcracker or with her nose in a novel, seeing my little boy overcome his fears and play his violin in public and also his current obsession with his villainous ability to raise one eyebrow, and just living everyday knowing that I have enough of everything that I need to be healthy and happy. And of course, starting this Prudence Pennywise blog, which has brought me truckloads of fiber, vitamins, minerals, calories and unabashed joy in 2008.

And here's a quick appetizer for your big parties tonight:

Spread out a sheet of saran wrap on a work surface and lightly coat it with cooking spray.

Take an 8 ounce block of cream cheese from the fridge.

Pat it onto the saran wrap into a 8 by 6 inch rectangle.

Spread about 3 tablespoons filling to within 1 inch of the edges. I've used raspberry chipotle jam here, but I love hot pepper jelly, fruit jam, cranberry sauce, barbecue sauce, chili sauce, red or green salsa, chutney, or even sweet and sour sauce.
Gently roll it up, using the saran wrap to roll it along. Store it in the fridge until serving time...or serve immediately with crackers, chips, or bread. Garnish with fresh herbs, chopped scallions, nuts, or spices. If you were able to get your cream cheese for $1 a block, then this appetizer won't cost you much more than that!

Have a very very Happy New Year. Here's looking forward to an economical but magically delicious 2009.

Caramelized Onions Pear and Brie Crostini

Last night we went to see the musical Les Miserables at a spectacular outdoor theatre. We even took our two charges, since one of them is smack dab in the middle of studying the French Revolution. No matter how many times I see or read this story, I'm always struck by the delicate interplay of right and wrong, justice and mercy, selfishness and selflessness. But most of all, I'm left with an overwhelming urge to be kinder to my fellow man. One act of true kindness has the potential to alleviate a suffering soul, and because our lives are so interconnected, the effect will ripple out to so many others-and probably boomerang back at some point. Life is richer when we try to be better. It's so worthwhile to find meaningful forms of entertainment that uplift and inspire and show the great goodness that man is capable of. A novel, a work of art, a piece of music, a theatrical presentation, even a movie can exploit the best-or worst-of humankind. Choose wisely!
In keeping with our French revolution theme, today's recipe has not only French bread, but also French cheese. You may be wondering how a blog that professes to save you money can advocate the purchase of fine French cheeses. Here's how: I buy my brie in individually wrapped 1 ounce wedges. These mini wheels go on sale several times a year for 2 for $5 at most grocery stores. It's perfect for a small family, since a full sized wheel of Brie would be as dangerous as la guerre. I made this little appetizer for dinner guests on Sunday. For a minute I thought we should just skip dinner and have four times the appetizers. Suffice it to say they were a hit. This weekenend I'm making another plate full for lunch and curling up on the couch with Les Miserables, the book. Great literature and great food...equally inspiring.
Money Saving Tips: Buy your Brie in small wedges on sale. Blue cheese or creamy feta would make great substitutes. Make a double batch of caramelized onions to use in other recipes for the week. It's a great idea to keep a couple sliced baguettes in the freezer.
Caramelized Onions, Pear, and Brie Crostini
Estimated Cost: $3.00 for 16 crostini
1 tablespoon olive oil
1 large onion, thinly sliced
2 teaspoons honey
1 teaspoon vinegar (cider, red wine, or balsamic work well)
16 thin sliced multi grain baguettes, toasted (about half a baguette)
2 ounces brie
1/2 of a pear, very thinly sliced
1 tablespoon chopped fresh parsley
In a large skillet, heat oil over medium heat. Add onion and cook, stirring occasionally until onion caramelizes, about 20 minutes. (I usually get bored and crank up the heat-it's not a true caramelization, but it's still fabulous.) Add the honey and vinegar and cook for another 3 minutes, stirring often. Season to taste with salt and pepper. Spread brie very thinly over crostini. Top with onion mixture and thin pear slices. Sprinkle with parsley and serve.
****Thanks to all my readers for helping me find a great multi tasking jeans skirt. I'm sure to find the perfect one now!
Coming Tomorrow:
10 minute-Maple Glazed Apple Turn Overs

Barefoot Thursdays: Feta Herb Spread

Wiggle your toes and get out your whisks. It's time for Barefoot Thursdays... This week, our assignment was Ina Garten's Smoked Salmon Spread. While I'm sure it's delicious if you are a fan of dried salmon, I veered in a fish-free direction and converted my spread into a crudite (raw vegetable) dip. What is about the process of dipping that is so pleasurable and indulgent? I think dip must be magical. I offer as evidence the long list of food that you can convince children to eat with a little dip. Well, actually, for adults too. Raw broccoli just isn't that spectacular alone and naked. (I'm talking about the broccoli-not me! Shame on you!)
This dip will make your broccoli spectacular, fully dressed, and companionable. It's light, lemony, not too bad for you and totally addictive; oh so much better than any lousy packet of dried french onion dip mix you find at the store. Although, I've been known to eat that, too. With mediocre grocery store brand chips. I told you dip was magical.
Lemon Herb Spread
Estimated Cost: $3.50
Notes: I served this dip with a platter of colorful vegetables, but it would also work well with long pretzels, french bread, or crackers.
4 ounces 1/3 less fat cream cheese
1/2 cup light sour cream or plain yogurt
3 tablespoons chopped fresh herbs, such as mint, basil, cilantro, or dill
3 tablespoons chopped green onions
1 teaspoon horseradish, drained
juice of 1/2 lemon
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 ounces crumbled feta cheese
Mix cream cheese and sour cream until well combined. Add remaining ingredients. Chill until serving time. Sprinkle with additional green onions, herbs and pepper before serving.
Coming Tomorrow:
Grilled Honey and Lime Chicken

Cumin Toasted Tortilla Chips with Pantry Hummus

If you think of hummus as only an appetizer, your missing out on a really great lunch. It's quick and easy to make, and it's delicious and healthful and cheap. Are any other adjectives necessary? There's no reason to buy those pricey little hummus tubs at the market.
Make a little extra for my leftover bonus tomorrow. I had to make a double batch and then hoard a little for the leftovers. The cumin toasted chips are crisp and smoky, but you could swap them out for pitas or use fresh vegetables as your dip. You can brush your chips with olive oil, but they also crisp up nicely with just a little misting of water.
Cumin Toasted Tortilla Chips with Pantry Hummus
Estimated Cost: $3.00
Notes: You may have to make the chips in batches. You can omit the olive oil if you're trying to save calories. Just add extra liquid from the canned beans.
12 corn tortillas, cut into triangles
spray bottle of water
1/2 teaspoon each cumin and salt
1 (14 ounce) can garbanzo beans
1 clove garlic
2 tablespoons plus 1 teaspoon olive oil
pinch of cumin
pinch of paprika
juice of 1 lemon
Chopped flat leaf parsley, cilantro, or mint

Preheat broiler. Place tortillas on foil lined cookie sheet. Spray with water and sprinkle with cumin and salt. Broil, watching closely until crisp and browned in places. Flip, spray with water and sprinkle with more cumin and salt if desired.
Drain the garbanzo beans, reserving the liquid and a few whole beans for garnish. Add beans, garlic, 2 tablespoons olive oil, cumin, paprika, and lemon to the bowl of a blender or food processor. Process until almost smooth, adding reserved liquid from can if necessary. Season to taste with salt and pepper. Transfer to a bowl, drizzle with oil, and sprinkle with herbs, reserved whole beans, and additional cumin and paprika if desired. Dig in!
Coming Tomorrow:
Leftover Bonus-North African Whole Wheat Chicken Wraps

Warm Garlic and Cherry Tomato Bruschetta

You already love bruschetta, I bet. You probably already have a solid recipe for making the classic tomato, basil, and garlic first course. But, I think you could maybe love it better. You've just got to try it my way, inspired by the ristorante Via Agnese. The ingredient list doesn't extend beyond the basics; the difference is in the preparation of the garlic. A quick warming bath in olive oil gives the "stinking rose" a sweet mellowness and tempting aroma. All of the ingredients take on an extra layer of depth from a low saute. It's a particularly needed boost for less than perfect spring tomatoes. With the hefty amount of garlic in the bruschetta, you won't need to rub it on the bread-unless you want to. I never discourage ample use of garlic. I am una ragazza italiana, you know. Take my word for it-this warm garlicky version of the classic brushcetta will become a new make-at-home favorite.

Warm Garlic and Cherry Tomato Bruschetta

Estimated Cost: $3.50

Notes: Use your best quality Parmesan, extra virgin olive oil, and balsamic vinegar here; a little goes a very long way. Skimp by using a day old baguette.

1/2 thin crusty baguette

2 tablespoons olive oil, plus more for brushing,

6 cloves garlic, minced

1 cup small tomatoes, such as cherry, halved

1/4 cup chopped fresh basil

1 tablespoon balsamic vinegar

salt and pepper to taste

1 ounce very thinly shaved Parmesan cheese

Slice baguette into thin slices. Brush with olive oil. Broil or grill until crunchy. In a large skillet, warm olive oil over low heat. Add garlic and cook for two minutes, or until very fragrant and soft. (Increase the heat a bit if the garlic seems too raw and strong.) Add tomatoes and cook for one minute, stirring often. Remove from heat and stir in basil and vinegar. Season to taste with salt and pepper. Spoon tomatoes and juices over bread. Sprinkle lightly with shaved Parmesan.

Coming Tomorrow:

Sunday Afternoon Lazy Lunch-Italian Ham Sandwiches

with Roasted Red Pepper and Asparagus