August 26, 2005

IMBB #18 - BLT & Buttermilk Cornmeal Onion Rings Summer's Flying, Let's Get Frying hosted by Linda of At Our Table is here. Already this international virtual cook off has served up Cappuccino Semifreddo with Cinnamon Sugar Doughnuts in Singapore; Zucchini Rutabaga Cakes with Tomato Marmalade in Maine and Vietnamese Bahn Xeo Crispy Pancakes in Sydney. So many tasty possibilities! The BLT, bacon, lettuce and tomato, sandwich is the ultimate summer sandwich. All ingredients, particularly when locally sourced, say summer at every bite. The clean, fresh taste of tomato offsets the deep smoky saltiness of crisp-chewy bacon, while lettuce adds cool crunch. Over the years, and usually only in summer, I have worked on many variations on this theme. Today's lunch included the addition of Bay Bread sliced sourdough, Laura Chenel goat cheese, Brokaw Haas avocado, Eatwell rosemary sea salt, and a touch of McEvoy olive oil, to the Early Girl tomatoes, Fatted Calf bacon and Heirloom greens. Yes, yes I know iceberg is the classic but I'm not a fan and it has zero nutritional value. I know I also skipped the mayo for olive oil--variations allow for creativity. I've been thinking about this sandwich all week. I also had picked up some Walla Walla sweet onions from the Healdsburg farmers market. Homemade onion rings would accompany this beauty. The onion rings were a bit of a made up recipe. I knew I wanted them to be buttermilk but I wanted a crunch. In to a bowl filled with room temperature water went the rings of sliced onions....


what happens to the hole when the donut is gone?

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