kaikani

These Baby “Blooming” Onions are the perfect t snack for Game Day! Using Baby Onions allows for maximum crispness 🧅 Iserve this with my Smoked Ranch Dip 😮‍💨 Wet Dredge 1 egg 1 1/4 c buttermilk 1 tb hot sauce 1 tsp smoked paprika 1 tsp mustard powder 1 tsp dried oregano 1 tsp garlic powder 1 tsp onion powder 1 tsp black pepper 1/2 tsp cayenne 1 tsp salt Dry Dredge 1 1/2 c all purpose flour 1/4 c cornstarch 1 tsp smoked paprika 2 tsp mustard powder 1 tsp dried oregano 1 1/2 tsp garlic powder 1 1/2 tsp onion powder 2 tsp black pepper 1 tsp cayenne 2 tsp salt To Finish 2 dozen yellow “boiler” onions or cipollini neutral oil for frying kosher salt to finish

Soft, Crispy & Fluffy Roasted Garlic Rosemary Focaccia ❤️ Full Recipe ⤵️ Dough 500 g Bread Flour 3 g Dry Active Yeast 400 g Warm Water (90 F°) 15 g Kosher Salt 25 g Extra Virgin Olive Oil 2 tb Fresh Rosemary, Leaves Picked (plus more when baking) Flaky Salt for Baking In the bowl of a stand mixer combine the warm water, yeast & bread flour. Knead until the dough just comes together, this should take about 2 min. Scrape down the sides of the bowl, cover with a damp towel & rest for 1 hour. After the hour, add in the salt, olive oil, & rosemary. Knead the dough on medium-low speed for 12 min. Transfer the dough to an oiled bowl. Cover & rest for 1 hour. Stretch & fold the dough over itself 4 times until you come full circle. Cover & rest for 1 hour. Repeat the stretch & fold 1 more time. Then, let the dough rest for an additional hour. Cover the bowl w/ plastic & refrigerate for 24 hours or up to 72 hours. Generously coat a 9 x 9 inch baking pan w/ olive oil, about 2 tb. Gently transfer the dough to the pan and slightly stretch it out. Cover the pan & proof until it’s about doubled in size. This can take anywhere from 1 1/2 to 3 hours. Preheat oven to 440 °F. Drizzle over the Roasted Garlic Olive Oil. Then, sprinkle over the confit garlic cloves, rosemary & flaky salt. Then, dimple the dough with your fingers. Make sure to leave some big bubbles in for extra texture. Bake for 25-30 minutes. Remove from oven and drizzle with more olive oil. Let the focaccia cool for 10 minutes before cutting. Roasted Garlic Oil 1 head of garlic, cloves peeled 3/4 c olive oil Heat oven to 250 °F. Pour both ingredients into an oven proof dish. Bake for 1 1/2 hours until the garlic is golden & tender. Let cool completely