Steemit Iron Chef #15 - Onions Galore

Well, well, well ... I honestly thought I'd not be able to contribute to Week 15 of Steemit Iron Chef. It's been so hectic as I'm sure it is for everyone around this time of the year. I had made some of the elements of my dish a few days ago but couldn't find the time to complete it. Anyway, long story short, I was able to get my entry together.

My entry for Week 15: Caramelized Onion Panna Cotta Topped with Chunky Smoked Salmon Salad and Crispy Yellow Onion Chips, Persian Cucumber Topped with Vinegar Veil and Peppery Pickled Red Onions, Roasted Onion and Potato Farinata Served with Toasted Onion Oil and Chili Oil in Whey-Softened Onion Bowl

Caramelized Onion Panna Cotta Topped with Chunky Smoked Salmon Salad

This creamy panna cotta is a savory one with a beautiful caramelized onion flavor. It goes well with seafood. For this plating, I decided to make it a smoked salmon salad. I wasn't able to take photos of the panna cotta ingredients but below are the main ingredients for the salmon salad.

I plated the panna cotta and salmon salad two different ways. The first was in a clear glass. I poured the warm onion panna cotta mixture to below halfway and put it in the fridge to set. Once set, it was topped with a spoonful of the salmon salad, onion chips and some greens for garnish. The caramelized onions gave the panna cotta a nice caramel tint and roasted flavor.

The second way was in a sardine tin. I poured the warm onion panna cotta mixture in the emptied sardine tin. When set, it was topped with salmon salad to look like it was overflowing from the tin. This way of serving the panna cotta and a seafood salad did not make the final plating but it is one of my favored ways when I have dinner guests.

Crispy Yellow Onion Chips

Thinly sliced yellow onions were cooked in peanut oil until they were crispy. Save the onion-infused oil to serve with the farinata.

They end up being these crispy bits that are so flavorful! Married with the smoked salmon salad and caramelized onion panna cotta and some greens ... yumm!

Persian Cucumber Topped with Vinegar Veil and Peppery Pickled Red Onions

I wanted more veggies and texture on this plate so I opted to serve a thick piece of salted Persian cucumber cylinder alongside the panna cotta and smoked salmon salad. This was topped with a vinegar veil.

Red onions were pickled with lime and whole tellicherry peppercorns then served atop the vinegar veil and cucumber cylinder. Here's a photo of the red onions before adding the pickling solution.

I love the way the color transforms to a beautiful shade of pink once it's pickled! And it tastes so good and wakes up the flavors of the dishes it's served with. Simply amazing!

Roasted Onion and Potato Farinata

Farinata is a chickpea pancake and a vegan one. I made it with roasted onions and potatoes and finished it in the oven in a cast iron pan. It's a nice complement to the panna cotta and salmon salad.

The farinata gets even better drizzled with toasted onion oil and chili oil.

Toasted Onion Oil

Don't throw away the onion-infused peanut oil from the crispy onion chips above!

It's lovely drizzled over the farinata and can be used to enhance many other dishes.

Chili Oil in Whey-Softened Onion Bowl

I've been saving whey from making Greek yogurt. I cooked the onions in it to soften then torched the pieces to caramelize the top. It makes a huge difference in elevating the flavor.

The torched onion serves as a great vessel for the chili oil.

Farinata + Onion Oil + Chili Oil = Yumm!

Proof photo

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Caramelized Onion Panna Cotta Topped with Chunky Smoked Salmon Salad and Crispy Yellow Onion Chips, Persian Cucumber Topped with Vinegar Veil and Peppery Pickled Red Onions,

Caramelized Onion Panna Cotta

Ingredients

1 1/4 teaspoons unflavored gelatin
1 tablespoon cold water
1 small onion, thinly sliced
Olive oil
1 1/2 cups heavy whipping cream
1/2 cup yogurt

Directions

Bloom the gelatin by sprinkling over cold water. Let stand for 5 minutes.

Caramelize the onion in olive oil in a saucepan. Put in a blender and purée. Strain. Heat onion-cream mixture in a saucepan over medium-high heat until bubbles form around the edges. Do not boil. Stir in the softened gelatin until thoroughly dissolved. Take the cream off the heat. Let cool for about 10 minutes.

In a medium bowl, whisk the yogurt. Stir in the cream mixture a little at a time until mixture is well-combined and smooth. Pour into small containers or molds. Chill for 4 hours or overnight.

Crispy Yellow Onion Chips

Ingredients

3/ 4 cup peanut oil
1/2 pound onions, thinly sliced

Directions

Heat a wok over high heat for 30 seconds. Add the peanut oil and onions. Cook for 5 minutes. Add peanut oil. Cook for another 5 minutes, turning onions consistenly. Cook for another 10 - 15 minutes or unit brown but not burned. Drain and save oil for onion oil.

If not serving immediately, store in refrigerator.

Peppery Pickled Red Peppers

Ingredients

1 1/2 cups water
1 medium red onions, thinly sliced
1/2 lime, thinly sliced
1/2 cup rice wine vinegar
1 tablespoon sugar
3/4 teaspoon kosher salt
1/2 teaspoon whole tellicherry peppercorns
3 tablespoons lime juice
about ½ cup water

Directions

Prepare a colander in the sink. In a medium-size microwave safe bowl, heat1 1 1/2 cups of water to boiling, Blanch onions for 30 seconds. Drain. Transfer onion to mason jars, adding lime slices between onion layers.

Combine vinegar, sugar, salt, and peppercorns in a microwavable bowl. Cook until it boils, approximately 3 minutes and making sure sugar and salt has dissolved. Pour into mason jar(s) with the onions and lime slices. Add water if pickling solution does not reach the top. Let cool at room temperature then refrigerate.

Roasted Onion and Potato Farinata

Ingredients

1 large potato
1/2 medium-sized onion, halved and sliced into 1/4-inch slices
2t ablespoons olive oil
1/2 cup chickpea flour
1 cup cold water
3/4 teaspoon salt

Directions

Preheat oven to 375°F. Whisk together chickpea flour, water, salt, and 1 tablespoon of olive oil in a medium sized bowl. Refirgerate until ready to use.

In an eight-inch cast iron pan, toss the onions and potatoes in the remaining 1 tablespoon of olive oil. Roast the vegetables for 15 minutes, give them a stir and roast for another 15 minutes. They should be starting to brown and soften.

Remove the vegetables from the oven and transfer them to a bowl. Heat oven to 500°nd. Place the emptied cast iron skillet back in the oven to preheat.
When the oven is preheated, take the batter out of the refrigerator and stir in the vegetables. Remove the skillet from the oven and pour in the batter/vegetable mix being very careful (the pan is hot and the batter will probably splatter). Bake for 15-18 minutes. The top should be browning and not jiggly.
Let the farinata sit for at least 15 minutes before removing it from the pan. Looking forward to some yummy dishes! Flip the skillet upside down over the plate. The farinata should pop right out.
Allow the farinata to sit at room temperature or in the refrigerator for at least 2-4 hours. Right out of the oven it will be wet and a bit mushy.
This is best eaten at room temperature. When ready to serve, sprinkle the top with crushed sage and cut it into slices.

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Bon Appetit!
2017 is almost over but it's never too late. If you haven't yet, come join @progressivechef's Steemit Iron Chef Contest and be part of the fun!