I never know what we’re going to be eating when I wake up in the morning.
Danny and I both love to play in the kitchen. It’s our favorite space to dance. After years of cooking methodically, following a recipe to the letter, I released into experimenting after I met Danny. It’s funny how different food can taste when you stand in the space before the stove at ease.
Of course, Danny has been doing this for years. He never follows a recipe. It makes him itchy to stare at words on a printed page and try to replicate the choices someone else made at the stove. (Pretty funny that we write recipes for a living now, right?) He adores looking at other people’s cookbooks. He pores over them daily. But he uses them to wake his senses to flavor combinations he might not have tried or remind him of dishes he has been wanting to eat. He likes to create, not re-create.
I love his confidence.
And I love the mornings when he wakes up and says, “Hm, I’ve been thinking about oven-dried onions. I wonder what that would be like?” He disappears into the kitchen to play with the mandolin . A few hours later, he hands me a dish of warm crunchy onions.
Play, my love. Keep playing.
These dried onions have the crunch and saltiness of potato chips without the frying. If you need a little nosh of something to satisfy that urge, these might be good to make.
And hey! Come fall, these might be perfect for that green bean casserole so many us love without having to buy that glutenous can of fried onions.
- 1 large yellow onion
- extra-virgin olive oil, preferably in a spray bottle
- kosher salt or sea salt
These should be good for 2 days or so. After that, they will lose their crispness.