In the past, I have publicly expressed my dislike of bread and butter pickles. Honestly, I just don’t love sweet pickles. Usually. But maybe I think I don’t because so many are overly sweet and lacking in flavor. So, it was with a bit of trepidation that I tried this recipe for zucchini pickles from the Zuni Cafe Cookbook. My friend Sandra was the first to recommend the recipe, and she is a very trustworthy source. Judy Rodgers ain’t bad either.

My first impression was that these are seriously good looking pickles. The combination of mustard powder and turmeric gives them a beautiful chartreuse color. And believe it or not, I like the way they taste. This first round, I followed the recipe exactly. I remain tempted to reduce the sugar a little for my next try, but part of me thinks that the sugar is important and that I actually like the sweetness. These would be such an incredible side to serve with a grilled burger. I can’t think of anything better.
Bryan was super skeptical. First of all, he insists on calling these pickled zucchini. Pickles is an honorary title only awarded to cucumbers. But even he admitted these were good. The recipe says they’ll keep indefinitely in the fridge, which means you can still be eating your bumper crop of zucchini when there is snow on the ground.

Zucchini Pickles (from the Zuni Cafe Cookbook by Judy Rodgers)

• 1 pound zucchini (medium-smallish)
• 1 small yellow onion
• 3 tablespoons kosher salt
• 2 cups apple cider vinegar
• 1 cup sugar (I would try 3/4 cup)
• 1 1/2 teaspoons dry mustard
• 1 1/2 teaspoons crushed yellow and/or brown mustard seeds
• scant 1 teaspoon ground turmeric

Wash and trim the zucchini, then slice 1/16-inch think on a mandolin. Slice the onion thin as well. Place together in a large but shallow bowl, add the salt and toss to distribute. Add a few ice cubes and cold water to cover, then stir to dissolve the salt.

After about 1 hour, taste and feel a piece of zucchini- it should be faintly salty and softened. Drain, making sure to remove any reaming ice cubes. Dry very thoroughly between towels, or use a salad spinner. The zucchini needs to be very dry- otherwise it will not be crisp. Rinse and dry the bowl you were using.

Combine the vinegar, sugar, dry mustard, mustard seeds, and turmeric in a saucepan and simmer for 3 minutes. Set aside and cool until room temperature.

Put the zucchini back in the bowl and add the cooled brine. Stir to distribute the spices.

Transfer the pickles to jars. Cover and refrigerate for at least a day before serving to allow the flavors to mellow and permeate the zucchini. Rogers says these will keep indefinitely in the fridge.

Permalink to Zucchini Pickles | 42 comments so far

Time for something savory.

This recipe comes from a really beautiful book, Cooking in the Moment: A Year of Seasonal Recipes by Andrea Reusing. Just when I thought I had enough of seasonal cookbooks, Reusing created something fresh. The book manages to keep one foot in the professional kitchen (she is the James Beard Award-winning chef behind Chapel Hill’s Lantern) and one foot in the home kitchen. The resulting recipes are home cooking inspired by professional experience and a real love of ingredients. It is a charming read and one of those cookbooks that I actually sit down and read from front to back. I have about ten recipes bookmarked to try.

First up was this asparagus in soy sauce. It is the perfect recipe for right now and I plan on making this often while asparagus sticks around. It is easy to put together, but the timing is important. Read through the whole recipe so you get a sense of what needs to happen, and then get your table set and ready to go. This will come together quickly.

I’m skipping instructions for poaching eggs because there are so many techniques online and every cook has their own preferred method. In my experience, the easiest way to guarantee a smooth poaching process is to use fresh farm eggs. (For the record, I use the whirlpool method)

Happy asparagus everyone! We’re back to cooking with local fruits and vegetables in the Midwest.

Asparagus with Butter and Soy (adapted from Cooking in the Moment by Andrea Reusing)

• Kosher salt
• 1 bunch asparagus (about 1/2 pound), tough ends snapped off
• 2 teaspoons expeller-pressed vegetable oil
• 2 tablespoons soy sauce
• 4 tablespoons unsalted butter, at room temperature
• Flaky sea salt, such as Maldon
• 2 poached eggs

Fill a medium pot halfway with water and bring it to a boil over high heat. Add enough kosher salt so that the water is like seawater.
Heat a saute pan over high heat. When the pan is very hot, drop the asparagus into the boiling water and cook for 25-30 seconds, less if the asparagus is super skinny. Drain the asparagus and shake dry. Add the oil to the hot pan and swirl to coat bottom. Immediately add the asparagus and toss constantly for 30 seconds, until they become slightly blistered in spots. Do not lower the heat! (be careful! when you add the asparagus to the pan it will sizzle and splash a little) Add the soy sauce and shake the pan to coat the asparagus. As soon as it evaporates, remove from heat, add 1 tablespoon water and immediately follow with the butter. Continue to toss the asparagus until the butter is melted, creating a dark golden brown emulsified sauce. If the sauce breaks, add up to a tablespoon of water and continue to toss until it comes back to together.
Divide the asparagus between two plates and top with the poached egg. Sprinkle with a little sea salt.
–

Permalink to Asparagus with Butter and Soy | 28 comments so far

Sometimes a recipe stops you in your tracks.

A few weeks ago Bryan and I attended a dinner party for my friend Amber’s new business, Las Manas Tamales (more on that in a minute). The first course was described as a spring vegetable escabeche with savory granola. I didn’t really know what to expect and certainly had no idea I would be so moved by the dish.

Maybe I should start by saying that both Bryan and I love vinegar. Love it. Pickles of all kinds (except Bryan hates bread & butter—too sweet) would be in both of our top 5 favorite foods.

So, you can imagine our delight when a plate of pickled asparagus, beets and carrots topped with a mess of puffed millet, seeds and spices arrived at our table. After our first bites, we both nodded in agreement. This is so good. A few bites into it and we were saying it out loud after every bite. This is so good. Bryan even did the little neck thing he does when he really likes what he is eating.

The vegetables were sharp, intensely flavored and very vinegary. The granola is toasted, salty, sweet, and umami. Together, they were one of the best things I have ever eaten.

I know, I know, there I go with dramatic proclamations again— but I really mean it!

Fast forward to the end of the meal, when I first started begging Amber for the recipe. She is a reasonable woman, and happily agreed to share it with me—and all of you. Last weekend I made this at home for the first time and fell in love all over again. Seriously good food, people. Amber adapted the granola from a recipe that appeared in Saveur. I haven’t tried the original, but I can’t imagine it being better than this adaptation.

So, now that you know Amber is such a talented cook, you might be wondering about those tamales. If you are in Chicago, you can stop wondering and go get some. Amber is going to be selling her wonderful homemade tamales at Green City Market all summer! I am so excited to see GCM mix it up a little in terms of the types of prepared foods that are for sale. Tamale flavors might include delicious combinations like: Mint Creek bacon, Green Acres chives, and butterkase cheese; braised Heartland beef brisket, charred Werp ramps, Nordic Creamery jalapeno cheese and Seedling sungold tomato jam; or Prairie Fruits Farm goat cheese, Green Acres sorrel, and River Valley crimini mushrooms. That is some amazing local flavor! Like everyone at Green City, she’ll be using local, sustainably raised produce and meats in all of the tamales.

So, stop by Las Manas Tamales on Saturday and welcome Amber to the market. Try some tamales, and tell her you can’t wait to make her escabeche with savory granola. (Thanks, Amber, for sharing this recipe with all of us!)

A couple of notes on the recipe:

I know puffed millet is hard to find. But I believe in you. You can do it. (If that fails, I found it here.)

The vegetables are super acidic. If you want to tame these beasts, simple replace some of the vinegar with water (try 2 cups vinegar and 2 cups water). I would never do such a thing, but I know not everyone loves vinegar as much as I do.

Keep in mind, the pickles need to sit in your fridge overnight, so make these the day before you want to eat them. They’ll keep in the fridge for at least a week.

Go crazy! Both of these recipes can be taken in so many different directions. The possibilities are endless. Have fun.

Savory granola is the food of the future!

Savory Granola

• 1/2 cup sunflower oil
• 1 cup fresh cilantro
• 2 cups puffed millet
• 1 cup raw pepitas
• 1/4 cup grated manchego
• 2 tablespoons sesame seeds
• 1 teaspoon ancho chile powder
• 1 teaspoon cumin
• 1 tablespoon minced garlic
• 1/4 cup agave nectar
• salt to taste

Fry the cilantro in sunflower oil until crisp (about 10 seconds, make sure the cilantro is dry to avoid splashing) and allow to cool/drain on paper towels. Save leftover oil for another use (Amber uses it for dressing). Mix the cilantro with the millet, pepitas, manchego, sesame seeds, chile powder, cumin, and garlic. Toss with the agave nectar. Season to taste with salt (I ended up using about a teaspoon).

Spread on a sheet pan, lined with a silpat or parchment, and bake at 250°F until toasted, 35-40 minutes.

Escabeche

• 1/3 cup sunflower oil
• 8 jalapenos (halved)
• 8 scallions (white and light greens parts)
• 8 cups of vegetables (cut into desired size and shape), I used carrots, jicima, and asparagus
• 1 head of garlic (broken into cloves, no need to peel)
• 3 cups cider vinegar
• 1 cup water
• 2 tablespoons kosher salt
• 2 bay leaves
• 1 1/2 teaspoons fresh oregano (or 1/2 teaspoon dried oregano)
• 3/4 teaspoons fresh thyme (or 1/4 teaspoon dried thyme)
• 1 tablespoon sugar

Preheat the oil in a large dutch oven, then add the jalapenos, scallions, garlic and the vegetables (except for asparagus, add asparagus for about a minute before adding the vinegar, etc.).  Saute for about 10 minutes. Add the vinegar, water, salt, herbs, and sugar. Bring to a boil, lower and simmer until vegetables are al dente. Allow to cool and refrigerate overnight.

Permalink to Escabeche + Savory Granola (+ Las Manas Tamales) | 21 comments so far

Now is the time when we Midwesterners get desperate. We’re about as far as we can get from fresh fruits and vegetables. Storage apples, onions, and root vegetables have all but disappeared. I just want some variety in the produce I can buy! This is when I inevitably think it is a good idea to buy a plastic carton of cherry tomatoes, which are almost always a disappointment.

A couple of years ago, I took to roasting them which provides some extra flavor. So, my interest was piqued when Saveur suggested roasting them with maple syrup. I like tomato jams and other sweet applications of tomatoes, so it seemed worth a try.

They were savory and sweet and full of more flavor than any mid-winter tomato I had ever tasted. I was impressed with how well the maple and tomato flavors played off of each other. I liked eating these out of the bowl like candy, but they would be great on crostini (with some goat cheese), in a grilled cheese or tossed with some pasta. You’ll definitely find a use for them.

Maple Syrup-Roasted Tomatoes (or Tomate Confite au Sirop d’Érable, as my French-Canadian friends would say–adapted from Saveur)

• 20 cherry or grape tomatoes, halved
• 2 tbsp. maple syrup
• 2 tbsp. olive oil
• 4 sprigs fresh thyme, stemmed
• 2 cloves garlic, thinly sliced
• pinch of red pepper flakes
• Kosher salt and freshly ground black pepper, to taste

Heat oven to 250°. Arrange tomato halves cut side up on an aluminum foil—lined baking sheet (with rim). Whisk together syrup, oil, thyme, garlic, red pepper and salt and pepper in a bowl and then drizzle over tomatoes. Bake until tomatoes are half-dried and concentrated, 2-3 hours.

Permalink to Tomate Confite au Sirop d’Érable | 28 comments so far

Hello, friends! We are so very excited to be guests on Lottie + Doof. We have been fans since the start of the blog and when we started A COLLECTION OF, Tim was one of the first people we interviewed (see it/read it HERE). Today we are making muhammara, a middle eastern dip with walnuts, bread crumbs, pomegranate molasses and red peppers. I learned to make this dip from my grandmother who lived in Lebanon for most of her life, and learned it from her mom when she was young. The dip is complex – a bit nutty and chock full of flavor. The pomegranate molasses is the only tricky ingredient. You can find it at your local middle eastern store or order it online. One bottle goes a long way, so don’t let it keep you from trying it out. The dip is really easy to make and can be served with pita bread, crackers, cucumbers (or whatever you’d like, really).

[I couldn't have Stefani and Gilda here without asking them to respond to the L + D food quiz....]

LOTTIE + DOOF FOOD QUIZ!

Sweet or salty?
S: Definitely salty (and then sweet and then salty…)
G: Sweet! Oh how I love sweets.

Chocolate or vanilla?
S: Chocolate
G: Chocolate, most definitely.

Hot or mild?
S: H O T !
G: Somewhere in between.

What won’t you eat?
S: I will try anything once which may in turn be the last. I recently just tried mắm nêm for the first and last time. (Side note: I will try anything again with Bourdain if the occasion ever arises.)
G: I’m a pescitarian/vegetarian, so you won’t find me eating anything that falls off of that umbrella. Otherwise, I’m not a picky eater and love to try new things.

Most memorable meal?
S: Fresh, just caught, grilled squid with lemon on the island of Pantelleria during my honeymoon.
G: I traveled through Lebanon and into Cyprus by myself for a month after graduating high school to visit family. I had lunch at the house of a childhood friend of my mother’s one Sunday afternoon. There were platters of tiny fried fish and mezzes of all kinds. It was beautiful and delicious. I remember thinking the fruit we ate after lunch tasted like the full potential of every fruit I had had before that. The flavors were incredible.

Favorite object in your kitchen?
S: My porcelain glove mold that holds the dish towel.
G: My one and only Kitchenaid. Cleaning off my KitchenAid after a bout of baking makes me think of every movie I’ve seen in which a girl lovingly grooms her beloved horse.

What are you scared of in the kitchen?
S: Forgetting to put the timer on.
G: Burnt baked goods… there is something so tragic about burnt desserts.

Do you prefer to cook alone or with others?
S: With others and for others! Oh those others.
G: It depends on my mood. I do like cooking by myself because it affords a freedom for experimentation that I don’t exercise with others. But I also love cooking with friends! On regular weeknights, my husband and I team-cook our dinners: I start the dish (prepping, sauteing base ingredients) and he finishes the process (sauces, seasoning, finishing touches).

What country would you move to for the food?
S: Northern India with a rail pass.
G: Send me to the Middle East, please!

What’s for dinner?
S: I just got the pasta attachment for my mixer and I want to make homemade rigatoni tonight with a classic tomato sauce accompanied by the celery and fennel salad I got from Mark BIttman’s NY Times feature. (http://www.nytimes.com/2008/11/26/dining/26mini.html)
G: We’ve been making loads of greens (tis the season!) and experimenting with various kinds of tahini sauces. I find that they complement each other well. But tonight… cupcakes and champagne!

Muhammara Recipe

• 2 cups chopped walnuts
• 1/3 cup fresh bread crumbs
• 1/2 cup olive oil
• 2 tablespoons chopped onion
• 1 tablespoon pomegranate molasses
• 1.5 teaspoons ground cumin
• 4-5 tablespoons red pepper paste
• 1/4 teaspoon sugar
• salt to taste

Place walnuts, bread crumbs, olive oil, onion, pomegranate molasses, cumin, red pepper paste, sugar and salt in food processor. Turn on-off to mix well, but do not puree. It should have a coarse texture.

Spread on serving plate. Sprinkle lightly with extra oil, if desired. Serve with crunchy cucumber slices, bread, crackers or crudites.

************************************GIVEAWAY ALERT!

We asked our friends and favorite bloggers to contribute their favorite starter recipes for a booklet that Stefani designed for this guest post. We have 25 copies ready to go so please leave a comment below and email us your address at contact@collectionof.org so we can send you one. We will be mailing the booklets out to the first 25 people whose address we receive.

Thanks for having us, Tim, and happy making!

*************************************FREE + AMAZING!

[Thanks, you two! So happy to have you here. Readers, get to commenting! Remember, ACO wants you to comment here and then (if your comment was in the top 25) to email them with your mailing address. So excited to check out their recipe booklets. And remember to bookmark A COLLECTION OF!]

Permalink to Lottie + Doof + A COLLECTION OF = | 48 comments so far

There isn’t a lot to say about this salsa. It will remind you that sometimes the best things are also the simplest. Chiles, garlic, lime and oil. Apply heat and then a blender. They are transformed into one of the best salsas I have ever eaten. The garlic allows this to emulsify into a surprisingly creamy sauce. Dribbled on tacos or scooped up with chips, (or even spread on a grilled cheese sandwich) –you won’t have any trouble eating it. Period.

With so few of them, ingredients matter. Taste your peppers to get a sense of their heat. Make sure your garlic is fresh.

Salsa Cremosa de Chile Jalapeño Asado (recipe by Rick Bayless)

• 6 ounces jalapeño chiles (about 5-6), stemmed
• 10 garlic cloves
• 1/4 cup fresh lime juice
• 1/2 cup vegetable oil
• salt

In a large skillet over medium heat, roast the jalapeños and unpeeled garlicuntil soft and blotchy brown, 15-20 minutes. Cool, then peel the garlic and roughly chopped the jalapeños. (you can remove some of the seeds, to control heat) Combine the garlic, chiles, and lime juice in a blender and pulse to finely chop. Turn blender on and slowly dribble in the oil. Pour into a small bowl and add a tablespoon or two of water to thin the salsa. Taste and add salt, about a teaspoon.

This salsa is really best in the first 24 hours. You can keep it for a day or two, in the fridge- re-blend if it starts to separate.

Permalink to Creamy Roasted Jalapeño Salsa | 18 comments so far

I don’t really know how or when Ina Garten became a cultural icon, but somewhere along the way she became Camp. I guess it was her television show that introduced Garten and her Hamptons world to everyone.  A recent episode of 30 Rock poked fun at her relationship with her husband, Jeffrey, confirming (for me) that she is different than the other celebrity cooks. It is all sort of amusing and confusing to me.

Like many of you, I’ve been cooking with Ina Garten for years. Some of my favorite recipes come from her cookbooks (including my all-time favorite lasagna). She adds to her collection of books this month with the release of How Easy is That? (see!, she even has a catchphrase!).

The book is intended to provide home cooks with simple recipes for easy entertaining. The premise immediately confused me. Aren’t all of Gartens books full of simple recipes? I thought that was her thing. How Easy is That? is indeed full of easy, satisfying foods, most of which I would be happy to eat, but it all seems very familiar and ultimately uninspired. I found myself wondering if she had already included some of these recipes in past cookbooks (she hadn’t–but almost!). I think for those of us that have been following Garten for years, this book will be a bit of a disappointment. It lacks the energy and care that makes me return to her past books again and again. While overall this feels like a step in the wrong direction, there are some gems.
A favorite Garten recipe for Rosemay Cashews,  finds its way into most parties I host. She has included another spiced nut recipe in the new book. This time maple syrup, chipotle powder, and fresh rosemary are added to a mix of nuts and roasted in your oven. The results are delicious. This is the sort of simple recipe that makes us all love our Barefoot Contessa. With the holidays quickly approaching it is a wonderful recipe to have on hand for entertaining.

Chipotle and Rosemary Roasted Nuts (from How Easy is That? by Ina Garten)

• Vegetable Oil
• 3 cups whole roasted unsalted cashews
• 2 cups whole walnut halves
• 2 cups whole pecan halves
• 1/2 cup whole almonds
• 1/3 cup pure maple syrup
• 1/4 cup light brown sugar, lightly packed
• 3 tablespoons freshly squeezed orange juice
• 2 teaspoons ground chipotle powder
• 4 tablespoons minced fresh rosemary leaves, divided
• Kosher salt

Preheat the over to 350°F.
Brush a sheet pan generously with the vegetable oil. Combine cashews, walnuts, pecans, almonds, 2 tablespoons of vegetable oil, the maple syrup, brown sugar, orange juice, and chipotle powder on the sheet pan. Toss to coat the nuts evenly. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again.

Spread the nuts in one layer. Roast the nuts for 25 minutes, stirring twice with a large spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of rosemary. Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in an airtight container at room temperature.

***This makes a lot of nuts. Feel free to cut it in half if you need to.

Permalink to Nuts (the sequel) | 26 comments so far

Melissa Clark is one of the food writers that I just trust. I have been cooking her recipes for years, and they are always excellent. She co-wrote many of my favorite cookbooks including the The Last Course with Claudia Fleming, which remains one of my all-time favorite books. Her new book, In the Kitchen with a Good Appetite (named after her excellent column in the New York Times) is as appealing, fresh and wonderful to read as you might imagine. Clark really excels at recipes that are both familiar and somehow special. These are the recipes that I find myself wanting to cook, and the book is full of them.

I was immediately drawn to her Garlicky-Sesame-Cured Broccoli Salad recipe, which just sounds delicious. Some fresh broccoli from the market is chopped up and allowed to sit in a dressing of sorts: toasted sesame oil, vinegar, and some pepper come together to create a really exceptional side dish. Something that even those of you dubious about broccoli will love (Bryan enjoyed it!). This is a perfect side dish but I imagine some of you will run with it and turn this into an entree. Add some rice? Maybe some other vegetables? Whatever you do, try it.

Garlicky-Sesame-Cured Broccoli Salad (adapted very slightly from In the Kitchen with A Good Appetiteby Melissa Clark)

• 2 teaspoons red wine vinegar
• 1 teaspoon kosher salt, plus more to taste
• 2 heads broccoli, 1 pound each, cut into bite-size florets
• 3/4 cup extra-virgin olive oil
• 4 fat garlic cloves, minced
• 2 teaspoons cumin seeds
• 2 teaspoons roasted (Asian) sesame oil
• Large pinch crushed red pepper flakes
• Black sesame seeds (to taste, I added a couple of tablespoons)

In a large bowl, stir together the vinegar and salt. Add the broccoli and toss to combine.

In a large skillet, heat the olive oil until hot but not smoking. Add the garlic and cumin and cook until fragrant, about 1 minute. Stir in the sesame oil and red pepper flakes. Pour the mixture over the broccoli and toss well. Let sit for at least 1 hour at room temperature, or chilled, up to 48 hours (chill it if you want to keep it for more than 2 hours). Adjust the seasonings (it may need more salt), add the black sesame seeds and serve.

Permalink to Garlicky-Sesame-Cured Broccoli Salad | 20 comments so far

A tiny little post and a final recipe from Bryan’s party. Something to do with all of the pecans that don’t make it into your Maple Pecan Pie. These spiced nuts are super tasty, easy to make and keep well. Enjoy! Next week: one really amazing kuchen…

Spiced Pecans (adapted from recipes by Ina Garten and Frank Stitt)

• 4 cups pecan halves
• 1 3/4 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper (or more to taste, I do more)
• 2 teaspoons brown sugar
• 1 heaping tablespoon very finely chopped fresh rosemary leaves
• 1 tablespoon melted butter
• 2 tablespoons olive oil

Permalink to Spiced Pecans | 8 comments so far

The new issue of Saveur features a cover story on the food of Rome. I’ve been experiencing some pretty serious wanderlust in recent weeks and so dreaming about Rome came pretty naturally. Since I have no real hopes of a trip to Italy in the near future, I decided to try a couple of the recipes. I started with the gnocchi and the milk-braised fennel. Luckily, they were both great, relatively easy to make, and perfect for this moment where many of us are anxiously waiting the arrival of warmer days and adventure.

The Roman gnocchi (Gnocchi alla Romana), which actually seems a lot more like polenta in preparation, tastes incredible. I think this recipe is absolutely lovely and I will definitely be making it again soon. Semolina is cooked with milk, Parmesan, egg yolks and butter. Spread in a pan and allowed to cool. Then cut into squares and baked in a very hot oven until golden brown and crisp on the edges. It is great as is, but I think next time I will try a red sauce with it to make it a bit more of a meal. It would be heavenly with a nice bright red sauce, just barely cooked with fresh basil.

I love fennel and was excited when the milk braised fennel tasted as good as I had hoped it would. The technique is simple and the results make for a really satisfying side dish. The fennel becomes very rich and sweet after the braising and baking but the saltiness of the Parmesan offers a nice contrast.

For the record, neither of these dishes satisfied my desire for travel. In fact, they made it worse. So, proceed with caution.

Unrelated to Rome, fennel, or semolina is a cookbook review I posted over at ReadyMade for Kim Boyce‘s new book Good to the Grain: Baking with Whole-Grain Flours. It is the best cookbook I have seen in a while and I encourage all of you to check it out. I’ll post a recipe and more on the book soon. And speaking of ReadyMade, you’ll notice a little article I wrote in the new issue which is out now. Especially exciting is that the whole issue is dedicated to FOOD! It is beautiful and worth picking up.

Gnocchi alla Romana (Saveur, April 2010)

• 4 cups milk
• 1 1⁄2    cups semolina (about 8 oz.)
• 1 1⁄2    cups finely grated Parmesan
• 8 tbsp. unsalted butter, softened
• 2 egg yolks, beaten
• Kosher salt, to taste

In a 5-qt. pot over medium-high heat, bring milk to a simmer while stirring. Reduce heat to low; slowly whisk in semolina. Cook, whisking, until tender, 8–10 minutes. Whisk in 1⁄2 cup Parmesan, 4 tbsp. butter, and yolks; season with salt. Remove from heat.

Wet a 15″ x 10″ rimmed baking sheet with a soaked paper towel. Pour semolina mixture onto baking sheet; smooth surface with spatula to 1⁄2″ thickness. Let cool until firm, about 40 minutes.

Heat oven to 450˚. Using a knife, cut gnocchi dough in 2″ squares; transfer half of the squares to a buttered 9″ x 13″ baking pan. Sprinkle gnocchi with 1⁄4 cup Parmesan and dot with 2 tbsp. butter. Layer remaining gnocchi on top and sprinkle with 1⁄4 cup cheese and remaining butter. Bake until golden, about 15 minutes. Serve with remaining cheese.

SERVES 4

Finocchio con Latte al Forno (Saveur, Issue #128)

• 3 medium bulbs fennel, fronds reserved
• 4 cups milk
• 4 tbsp. unsalted butter
• 1 tsp. fennel seeds, crushed
• Kosher salt and freshly ground black pepper, to taste
• 1 cup freshly grated Parmesan

Heat oven to 475°. Remove tough outer layer of fennel. Halve bulbs lengthwise and cut into 1⁄2″ wedges. Combine fennel, milk, and 2 tbsp. butter in a 4-qt. saucepan over medium-high heat and cook, stirring occasionally, until fennel is just tender, 30–45 minutes. Add fennel seeds and season with salt and pepper.

Using a slotted spoon, transfer fennel to a 2-quart oval baking dish; pour 1 cup of the milk mixture over fennel. Sprinkle with Parmesan, dot with remaining butter, and bake until golden brown and bubbly, about 20 minutes. Serve fennel garnished with some of the fronds.

SERVES 4 – 6

Permalink to Roman Holiday (I wish) | 14 comments so far

Today we are hosting our very first Thanksgiving in our new place. I’m not a traditionalist when it comes to this meal. Turkey never impresses me and since I am now in charge— I declared it a turkey-free Thanksgiving! Although this declaration was met with resistance (mostly from Bryan) I am confident that I will be able to convince everyone that we can still give thanks without killing a turkey (instead we will kill a cow). We’ll still have a really lovely meal, just minus the bird. I’ll tell you a little more about the feast once I have cooked it, but for now I wanted to share these delicious little cheese straws that will accompany cocktails and wine at the start of the meal.

This recipe is from the incomparable Edna Lewis and really is such a great recipe to have in your cooking repertoire. Cheese straws are a popular appetizer in the south and I have always wondered why they didn’t make their way north. The best thing about these cheese straws is that they are actually better made in advance! What more could you ask for? They are elegant and addictive and the perfect snack as everyone waits around for the main event (it is 9am and I have already eaten 5 of them— help).

I have a meal to prepare so— Happy Thanksgiving everyone! I hope that it is delicious.

I will see you all back here on Tuesday, December 1st for the start of something very, very exciting. December is going to be crazy here at Lottie + Doof!

Cheese Straws (by Edna Lewis and Scott Peacock)

• 1 2/3 cups unbleached all-purpose flour
• 1 1/4 teaspoons dry mustard
• 1 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper (or more, to taste)
• 1/2 pound extra-sharp Cheddar cheese, coarsely grated (2 1/2 cups)
• 1 stick (4 ounces) unsalted butter, at room temperature
• 2 tablespoons water

Sift the flour, mustard, salt and cayenne into a medium bowl. Using an electric mixer, beat the cheese and butter on low speed until well blended. Gradually beat in the flour until completely incorporated. Add the water and beat for 1 minute.
Turn the dough out onto a lightly floured surface and knead 5 times. On a large sheet of wax paper, roll the dough into a 12-by-9-inch rectangle. Slide the dough onto a cookie sheet and refrigerate until chilled, about 15 minutes.
Preheat the oven to 425°. Cut the dough in half crosswise, then cut it into 6-by- 1/4 -inch strips. Transfer the strips to 2 cookie sheets. Bake 1 sheet at a time for about 14 minutes, or until the cheese straws are golden brown and crisp. Let cool slightly, then transfer to a rack to cool completely.

Permalink to Thanksgiving and Cheese Straws | 19 comments so far

I love this time of year. I know that it portends some seriously bad weather ahead, but for now I don’t care. I like putting on a scarf and walking around our beautiful new neighborhood amazed by the colors that a tree can produce. I am also pretty enamored with the foods available at the market right now: baskets of apples, and squash and especially concord grapes.

Last year I made a tart using concord grapes which was very delicious and worth a try. This time around I decided to make this foccacia, which I have had my eye on since last season. This was surprisingly wonderful. It falls somewhere between sweet and savory. The sweet concord grape flavor is nicely balanced by the rosemary and sea salt. This would be great with some nice cheese and a glass of wine or as an afternoon snack with tea.

One thing that will annoy some of you (and it annoyed me), is that you have to seed the concord grapes. Not a simple task. So, be patient, put on some good music and seed away. The end result is totally worth it. I’ll be honest though, I cursed a few times as I tried to remove the tiny seeds from their gelatinous protectors.

Grape Focaccia with Rosemary (Claudia Fleming, The Last Course)

• 3/4 cup plus 2 tablespoons warm water (105° to 110°F)
• 1 1/2 teaspoons sugar
• 1 1/4 teaspoons active dry yeast
• 1 3/4 cups plus 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon dry milk powder
• 3 1/2 tablespoons unsalted butter, softened and cut into bits
• 4 tablespoons unsalted butter, melted and cooled
• 1 1/2 cups halved Concord grapes, seeded
• 1 teaspoon fresh rosemary needles
• 2 tablespoons turbinado (raw) sugar
• 2 teaspoons coarse sea salt

In the bowl of an electric mixer fitted with the paddle attachment, stir together the water, sugar, and yeast. Let the mixture sit until foamy, about 15 minutes.

Meanwhile, in another bowl, stir together the flour and salt. Add the milk powder and 1 1/2 tablespoons of the softened butter to the yeast mixture and mix well. Add the flour mixture and set the mixer to lowest setting. Mix for 2 minutes. Attach the dough hook , raise speed to medium-low, and knead for 8 minutes longer. The dough will seem really wet.

Brush a large bowl with a generous amount of the melted butter. Scrape dough into the buttered bowl and turn to coat with butter. Brush more of the melted butter on top of the dough. Cover bowl with plastic wrap and let it rise in a cool place (65°F) until the dough doubles in bulk, 1 1/2-2 hours.

Press the dough down with a floured hand. Turn the dough out onto a floured surface and form it into a ball. Place it on a large baking sheet brushed with melted butter and brush top with more of the melted butter. Cover the ball with a clean, damp kitchen towel and set aside for 20 minutes.

Divide dough in half  and shape into two balls. Dip your fingers in melted butter and press and stretch each ball into a 8-9 inch circle. The dough should be slightly dimpled from your fingers. Brush tops with remaining melted butter, cover with the damp towel. Let the dough rise in a cool place for 1 1/4 hours.

Preheat the oven to 450° F. Top the dough evenly with the grapes, rosemary and the remaining 2 tablespoons of salted butter bits. Sprinkle with the turbinado sugar and the salt. Bake for 15 minutes, until the crust is golden brown and puffed around edges. Let cool before serving. Serve warm or at room temperature.

Permalink to Grape Focaccia with Rosemary (+Autumn) | 17 comments so far

No time for dinner means we have to get creative with what we eat. We still want delicious food, but it needs to be ready in about 15 minutes. A while back I saw a recipe for baked feta, and although I lost the recipe- I remembered the idea. Who could forget feta?

A thick slice of feta is baked with some oil and herbs and vegetables and then eaten warm from the oven. We enjoyed this with a giant salad and slices of crusty baguette. It is both satisfying and only takes a few minutes to prepare. Perfect for times when you lack…time. Like now!

Baked Feta

• Feta
• Fresh Oregano
• Red onion sliced into thin half-moons
• plum tomato, seeded and diced
• capers, rinsed and drained
• garlic, sliced very thin
• olive oil
• freshly ground black pepper
• red pepper flakes

Preheat oven to 350°F. Combine ingredients in whatever proportions seem good to you on squares of aluminum foil. (One package per person) Seal aluminum foil packets tightly. Bake for 15 minutes. Carefully open packets and transfer hot contents to plates. Serve warm.

Permalink to Baked Feta | 30 comments so far

After my success with the quick refrigerator pickles, I was eager to pickle anything I could get my hands on. I pickled some red onions, which Bryan and I enjoy on everything from salads to quesadillas. Then, I came across this recipe of Molly Wizenberg’s for pickled peppers and immediately went to my farmers market to get some mini bell peppers.

Not only are these beautiful with their layers of color, they are delicious. And useful in a variety of situations to top everything from pizza to sandwiches. They are even good on their own as a first course with some bread and cheese. I tried to pick out a nice color assortment so the jars would look beautiful but these would be just as good if you could only find one color. If your peppers are larger, you can cut the rings in half and pickle them as strips.

As summer is coming to a close and autumn quickly approaches, preservation is on my mind. While these quick pickles only keep for a week or two, with proper canning you can extend the harvest. Even without proper canning, things can be frozen or dried. I’ll be trying my hand at drying my own herbs. I hope you’re thinking about how to hold on to some of the late-summer bounty for cold days to come.

Pickled Peppers (adapted from Molly Wizenberg)

Permalink to Pickled Peppers | 20 comments so far

I decided to make focaccia for dinner at about 7pm on a very hot night in Chicago. Maybe not the best decision I have ever made. Three hours later we were both starving and very hot.  Luckily this focaccia was worth the wait. It is wonderful. We ate almost all of it in one sitting and I was truly sad to see it go.

This would be another great recipe for all of you yeast-phobes out there. The reward will outweigh any anxiety you might have over the process. Like all recipe with few ingredients, try to find the best. I used organic tomatoes from the farmers market and best quality olive oil. Try to buy olives from a reliable source and avoid supermarket cans. There seems to be such a range in quality of focaccia out in the world. From sort of soft, limp, flavorless breads to rich, crusted, and full of great taste. This definitely belongs to the latter.

I hope everyone is looking forward to the weekend as much as I am. It has been a long week and I need to enjoy these last weekends of summer. If you’re looking for a restaurant to try in Chicago I’d suggest: Urban Belly or Xni-Pec. Both very special and far enough away from the lake to avoid Air and Water Show madness!

Focaccia with Tomatoes and Olives (adapted from Saveur)

• 1 1/4 teaspoons active dry yeast
• 2 tablespoons sugar, divided
• 3 1/2 cups all-purpose flour, plus more for kneading
  
• 1 tablespoon plus 1 teaspoon kosher salt
  
• 1/2 cup extra-virgin olive oil, divided
  
• 1 pint cherry tomatoes, halved
  
• 1/4 pound kalamata olives, pitted and halved
• Coarse sea salt

In a small bowl, combine yeast, 1 teaspoon sugar, and 1⁄4 cup water heated to 115˚. Let mixture sit until foamy, about 10 minutes. Meanwhile, whisk together flour, the remaining sugar, and salt in a large bowl; form a well in the center. Pour in yeast mixture, 1 tablespoon oil, and 1 cup warm water; mix into a stiff mass. Transfer dough to a floured work surface; knead until smooth and elastic, about 10 minutes. Form dough into a ball and transfer to a bowl greased with 3 tablespoons oil; cover with plastic wrap and let rise until dough has about doubled in size, about 1 1⁄2 hours.

Heat oven to 475˚. Rub bottom and sides of a 13″ deep dish pizza pan or a 12″ cast-iron skillet with 2 tablespoons of the oil. Transfer dough to pan; flip to cover both sides in oil and flatten into the bottom of skillet with your fingertips. Cover skillet with a damp kitchen towel; set aside to let rise for 1 hour.

Gently press tomatoes and olives into dough and sprinkle with salt. Drizzle dough with remaining oil. Bake until golden brown and cooked through, 30–35 minutes. Transfer to a rack to let cool slightly. Enjoy!

Permalink to Focaccia | 28 comments so far

I love pickles. All forms. All vegetables. Pickled onions, turnips, cucumbers, peppers. Bring. Them. On. Until last week the only thing I pickled on a regular basis was red onions, which I love on salads and on top of tacos and other Mexican dishes. (I love this recipe for quick pickled onions) Then I found this super fast and easy recipe for spicy dill pickles and am currently on my second jar of them in less than two weeks. They are perfect.

They are refrigerator pickles— no heat involved. I know that this is the mildest summer I have ever experienced in Chicago, but it is still nice to not have to turn on the stove. Summer makes me lazy. Just combine the ingredients and let them do their magic overnight. You will be rewarded with a jar of seriously addictive pickles. You can vary the heat by how many and what kind of peppers you include. I used a couple of jalapenos and ours had a pleasant heat that increased as they aged. We’ve been eating these with everything and you should be too. Bring them to the next BBQ and your friends will be quite impressed.

Quick Spicy Dill Pickles (adapted from Food & Wine, August 2009)

• 12 oz kirby cucumbers, quartered or halved depending on size
• 1 tablespoon kosher salt
• 1 tablespoons sugar
• 3/4 cups distilled white vinegar
• 1 tablespoons coriander seeds
• 4 large garlic cloves, halved
• 2 long red or green hot chiles, halved lengthwise (some or all seeds removed depending on taste)
• 8 dill sprigs

Pack vegetables into a clean 1-quart glass jar. In another jar, combine the salt, sugar, vinegar, coriander and garlic. Shake until the salt and sugar dissolve. Add 1 cup of water and pour the brine over the vegetables. Tuck the chiles and dill between the vegetables. Add enough water to keep the vegetables submerged. Close the jars and refrigerate overnight or for up to 1 month.

***These are best the first week. They get less crunchy as they sit and I like them crunchy.

Permalink to Pickles | 21 comments so far

Montreal was an amazing place to eat, but after a trip in which I ate poutine, croissants, fried pork, steak and more bacon than I care to admit, I was in need of some serious dietary improvements. I came home craving fruits, vegetables and whole grains. This is pretty much the state I am in at the end of all travels. Too much enjoyment of the local cuisine and I feel a strong desire to balance things out. The first thing I made for us was this very simple brown rice pilaf with green olives, lemon and a sprinkle of goat cheese.

I found this recipe in the current issue of Food & Wine which I picked up in the airport on my way to Canada. Sitting on the airplane 36,000 feet from dinner, the pilaf seemed like heaven. I discovered the recipe again on my return flight and was excited to get back to my kitchen and give it a try. It was the perfect post-vacation dinner served with a generous amount of salad. The cooking technique turns the rice into an almost creamy risotto-like dish which is accented by the salty olives and tangy goat cheese. It is totally satisfying and a great recipe to keep on hand for the next time you return home from good travels.

Brown Rice Pilaf with Green Olives and Lemon (adapted from Food & Wine, August 2009)

• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 medium onions, finely chopped
• 7 garlic cloves, minced
• 10 cups water
• 3 cups short-grain brown rice
• 3 thyme sprigs
• 1 bay leaf
• Kosher salt
• 1 1/2 cups pitted small green olives, sliced (6 ounces)
• 1/4 cup chopped basil, plus more for garnish
• 3 tablespoons fresh lemon juice
• 1 tablespoon grated lemon zest
• Freshly ground pepper
• 4 ounces aged goat cheese, shaved with a vegetable peeler

In a large saucepan, heat the 2 tablespoons of oil. Add the onions and garlic and cook over moderate heat, stirring occasionally, until softened, 8 minutes. Add the water, rice, thyme and bay leaf and bring to a boil for 1 minute. Remove from the heat, cover and let stand for 30 minutes.

Stir 1 tablespoon of salt into the rice. Cover and simmer over low heat, stirring occasionally, until most of the water has been absorbed, about 30 minutes. Remove from the heat; discard the bay leaf and thyme. Stir in the olives, chopped basil, lemon juice and lemon zest and season with salt and pepper. Spoon the rice into bowls. Drizzle with olive oil and garnish with the goat cheese and basil leaves; serve.

***This makes a lot of rice. Like 12 servings. You may want to cut the recipe in half. Also, feel free to experiment with this, I think other things could make their way into the rice.

Permalink to Brown Rice Pilaf with Green Olives and Lemon | 16 comments so far

The barbecue that I started writing about in my last post had a pretty amazing first and last course, both of which you need to try.

For starters, Bryan made a cold cucumber soup flavored with basil and mint. It was tangy and refreshing and the perfect sidekick to the kebabs and vinegar potatoes. Katie and I agreed that we could eat it every day. We used low fat sour cream in this recipe, with good results. It tastes healthy and bright and would go well with any sort of Mediterranean-themed meal. It doesn’t keep for more than a day or so, although I doubt you will have any trouble finishing it quickly.

Cucumber Soup with Basil and Mint (adapted from Martha Stewart Living, July 2009)

• 1 cup sour cream
• 1/2 cup fresh basil
• 1/4 cup fresh mint
• 1/3 cup sliced scallion
• 1 cup water
• 1 English cucumber, peeled, seeds removed, and chopped
• 1 tablespoon fresh lemon juice
• 3/4 teaspoon hot sauce, such as Tabasco
• Salt

Puree sour cream, basil, mint, scallion, and water in a blender. Add cucumber. Pulse until just combined but still slightly chunky.

Stir in lemon juice and hot sauce, and season with salt. Chill soup at least 3 hours (soup is best served the same day). Top each serving with thin cucumber slices if desired.

For dessert I made the grapefruit sheet cake that I fell in love with when I first saw it in the Texas issue of Saveur. I fell in love with pretty much every recipe in that issue of Saveur. This is the ideal summer party cake- sweet, sour and fresh. As night fell and we sat outside finishing our feast it was the perfect punctuation to a summer barbecue. I am already scheming to get access to the grill again and try out some more recipes. Everything tastes better when it is being eaten under a tree and twilight sky. Summer is here friends! Get out there and cook something over a fire!

Grapefruit Sheet Cake (from Saveur, July 2009)

• 3 pink grapefruits
• 2⁄3 cup unsalted butter, softened,  plus more
• 3 cups cake flour, plus more
• 1 tbsp. baking powder
• 1 tsp. kosher salt
• 1 3⁄4 cups sugar
• 2 eggs
• 3⁄4 cup milk
• 1 1⁄2 tbsp. vanilla extract
• 1 lb. cream cheese, softened
• 2 1⁄2 cups confectioners’ sugar

Zest 1 grapefruit to make 2 tsp. zest; set aside. Peel and segment grapefruits; set aside. Squeeze juice from remaining pulp, reserving 1⁄2 cup plus 1 tbsp.; set aside.

Heat oven to 350°. Butter and flour a 9″ x 13″ baking dish; set aside. In a bowl, whisk together flour, baking powder, and salt; set aside. Into a large bowl, beat remaining butter and sugar with a handheld mixer until fluffy. Beat in eggs one at a time. Add 1⁄2 cup of the reserved juice, milk, and vanilla; stir. Add flour mixture; stir until combined. Line bottom of pan with half the reserved grapefruit; add batter; smooth top with a spatula. Bake until a toothpick inserted into the cake comes out clean, 40–45 minutes; let cool.

In a large bowl, beat reserved zest, remaining juice, and cream cheese until fluffy. Add confectioners’ sugar 1⁄2 cup at a time; beat until smooth. Spread frosting over cake; top with the remaining grapefruit segments. Chill.

Permalink to The Barbecue, cont. | 18 comments so far

A couple of weekends ago we barbecued with our friend Katie in the suburbs (well, technically the outskirts of the city). This might not seem newsworthy to you, but for apartment dwellers without access to a grill it was a very special and eagerly anticipated event—the opportunity to perform an important ritual of summer and try out a couple of the grill recipes I have been collecting. I am still kind of amazed that we are now people who grill-out, not just the children of people who grill. It seems so adult. I guess we are also buying houses, having babies and opening our own businesses- so maybe grilling shouldn’t be such a surprise.

The day started off with rain and grey skies, but as we pulled into her driveway the clouds parted and we were awarded the perfect summer day—hot in the sun, cool in the shade with blue skies and big fluffy clouds. It was a BBQ miracle and the perfect early summer evening.

Bryan was in charge of the grill although it turns out I am pretty aggressive with the lighter fluid and so with a little teamwork our charcoals were glowing and eventually our grill was ready to go.  He monitored the fire and acted as grill-master while Katie and I prepared the food. And oh what food!

Our main course was chicken kebabs marinated in a yogurt herb sauce and accompanied by slices of potatoes which were first cooked in vinegar and then grilled and sprinkled with sea salt and black pepper. The grilling equivalent of salt and sour chips.

The kebabs were delicious. The marinade rendered the chicken moist and flavorful. The potatoes were a real revelation- they were amazing! Such a simple idea that I had never even imagined doing. Salt and Vinegar chips are one of my favorite things and I was happy to have a less fried version that is so simple to make. The potatoes were so good that I am anxious to try to accomplish the same thing at home without the use of charcoal and lighter fluid. (oven roasted?) It was such a good meal and such a pleasure to eat outside with loved ones and look forward to the summer that lies ahead of us.

And that isn’t all. Stay tuned for the stellar cucumber soup we made and the cake that closed out our meal!

Grilled Vinegar Potatoes (adapted from Martha Stewart Living Magazine)

• 1 pound potatoes (your favorite- I used Yukon Gold) cut lengthwise into 1/4-inch-thick slices
• 2 cups white vinegar
• 2 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons coarse salt, plus more for sprinkling
• 1/4 teaspoon freshly ground pepper

Bring potatoes and vinegar to a boil in a medium saucepan (vinegar should cover potatoes). Reduce heat to medium-low, and simmer potatoes until just fork tender, about 5-10 minutes. Let potatoes cool in vinegar for 30 minutes. Drain well, and gently toss with oil, salt, and pepper.

Preheat grill to medium-high. Grill potatoes in a single layer until browned on both sides and cooked through, about 5 minutes per side. Watch carefully so they don’t burn too much. Sprinkle with salt before serving.

Chicken Kebabs (Cook’s Illustrated)

• 3/4 cup plain, low-fat yogurt
• 3/4 cup extra virgin olive oil
• 6 garlic cloves, minced
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons freshly ground black pepper
• 1/2 teaspoon cayenne pepper
  
• 6 boneless, skinless chicken breasts, cut into 1-inch cubes
• 3 tablespoons chopped fresh basil leaves
• 5 tablespoons freshly squeezed lemon juice
• 3 large red bell peppers, stemmed and seeded and cut into 1-inch pieces
• 2 large red onions, peeled and cut into 1-inch pieces

Whisk yogurt, 6 tablespoons oil, 4 teaspoons garlic, thyme, oregano, salt pepper and cayenne in a large bowl. Add chicken pieces and toss to coat. Cover and refrigerate 3 to 6 hours. Whisk remaining oil, garlic, basil and lemon juice in a small bowl. Cover and refrigerate while the chicken is marinating.

Remove chicken from yogurt marinade and discard marinade. Thread each skewer with chicken, red pepper and onion alternating. Set aside.

Grill over medium-high grill turning one quarter turn every couple of minutes until chicken is thoroughly cooked. Transfer to serving platter and brush with garlic-basil oil. Serve hot.

Permalink to The Barbecue | 20 comments so far

I seem to either make desserts or party food. I just reviewed my recipe index and find that I offer you guys very few recipes for entrees. I think I gravitate towards things like side dishes, appetizers and spreads because fairly often we piece together a meal using these foods. Some delicious artichoke-olive spread on a baguette with a nice robust salad or a serving of Mac & Cheese and some fresh fruit and I am happy. It is the way we eat. I also find that many people will only cook new recipes for special occasions and like many of you I find myself most excited by special spreads, appetizers and sweets. Little treats. And so, to continue the recipe tradition, I present: Charred Onion Dip.

This recipe features delicious charred onions which you make by slicing a red onion into 1/2-inch-3/4inch slices and placing on a very hot grill, or grill pan. Let the onion slices cook on one side for 5-6 minutes until black char lines have formed and the onion is melting and caramelized. Flip it over and let the same thing happen to the other side. You then have a charred onion slice. You could put them on top of a burger or salad or use them in this amazing dip. By combining the charred onion with sour cream and a host of other flavors you create the ultimate dip for potato chips. It will remind you of the stuff people served in your youth, or at least it did me. Don’t limit yourself to chips though, this would also be good with vegetables or even as a sandwich topping. It is robust, complicated and extremely satisfying. It gets even better the next day and is definitely something that can be made in advance. This could be the perfect thing to bring to summer cook-outs with friends or picnics in the park. It may not be dinner, but it sure is good.

Charred Onion Dip (adapted from Frank Stitt’s Bottega Favorita)

• 2 cups sour cream
• 1 tablespoon Mascarpone I am sure you could use cream cheese)
• 2 teaspoons whole-grain mustard
• 6 dashes Tabasco sauce
• 2 tablespoon thinly sliced chives
• Juice of 1/2 lemon
• 2 dashes Worcestershire sauce
• Two 1/2-inch-thick slices charred red onion, finely chopped
• Kosher salt and freshly ground black pepper

Combine sour cream, Mascarpone, mustard, Tabasco, chives, lemon juice, and Worcestershire in a medium bowl. Fold in chopped onions, taste the mixture and season with salt, pepper and additional Tabasco if needed.

Permalink to Charred Onion Dip | 13 comments so far