Tinkering in kitchen turns to Breaducation
05.10.11
Naperville resident Anthony Caragol is always looking for new cooking challenges.
“I love to tinker around in the kitchen,” he says.
He started experimenting with cooking when he was nine and his parents opened a restaurant. His mother was working so hard at the restaurant that she had little time to cook at home; so, young Anthony started with cookies, moved onto peanut brittle and never stopped.
He pursued a career as an IT consultant but never lost his culinary curiosity. As his 35th birthday approached, his wife suggested a gift of cooking lessons. As Anthony considered the offer, he learned about Panera’s Breaducation competition with a grand prize of cooking lessons. He sent in his “bread-time story” about his cooking interests and was selected one of three finalists.
On Oct. 1, Anthony prepared his original dishes for judges. The contest guidelines stated that each contestant had to prepare two dishes using French baguettes.
Source: Chicago Sun-Times
Connecticut Country Fair Thin, Crispy Onion Rings
25.09.11
Canola for Deep Frying as needed
Method:
Peel onions, and using thin mandoline slicer or a knife, slice into very thin slices. Separate slices into rings. Place the sliced onions in a bowl and pour the buttermilk over. If the buttermilk does not submerge the onions, use a less wide bowl. Let marinate for 15 minutes to allow the acid in the buttermilk to mellow the sharp, onions taste.
Meanwhile, fill large deep fry pot no more than halfway with canola oil. Using a deep fry thermometer, heat to 400° F.
While fryer is heating, place the flour in a wide roasting pan, casserole dish, etc. Working in batches, lift some of the onions out, let excess buttermilk drip off, dredge the onion rings in the flour coating thoroughly. Shake off excess flour. In small batches, (to not cool down the fryer too much, and thus make the food absorb oil) add the onions to the deep fryer and cook for about 1 minute or until your desired level of golden brown. Drain on paper towels, and if desired season lightly with fine sea salt. Allow the fry oil to return to 400°f before frying more onions. Enjoy and imagine you’re at one of our great Connecticut country fairs!
Source: NBC Connecticut
