Posts Tagged ‘dip’

Bacon shallot dip

In recipe on February 9, 2011 at 6:02 am

So I mentioned this recipe in my last round-up, I tweeted about it, and now I’m writing about it. How could one dip recipe capture my heart and mind so completely?!

Oh yes. I will tell you. Four words: brandy, bacon, caramelized shallots. I made it for the Superbowl, and lemme say, this little dip packs a touchdown of flavor!

Good thing I had practiced my caramelizing skills last week. It’s like I was in training to make this dip (lame sports metaphors now complete).

A side tip: you will smell like smoky bacon for the rest of the day. Not, you know, that is ever a bad thing. Some people even pay to smell like that.

Bacon shallot dip, adapted from Thrillist SF Read the rest of this entry »

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Borani kadoo

In recipe on December 27, 2010 at 9:31 am

Happy New Year! If you were in any state to cook Saturday, I salute you.

Looking for a great addition to your dip roster? Meet BORANI KADOO! I had never even heard of this Afghan recipe (to be fair, I don’t know a lot of Afghan recipes), but found it in the SF Chronicle in the deep dark past when I actually had a subscription.

I first made this delicious pumpkin dip for a party, back when I was first getting into cooking and didn’t understand the peculiar challenges of the gourd family. By “peculiar challenges,” I mean, “necessary sharp knife, hours necessary to cook, and venomous rage.”

Back to the first time I made this dish: I started hacking into the pumpkin, almost slicing off several finger-tips, going though 3 knives that each failed me and cursing like a sailor. Then I started braising the squash, which the original recipe told me to do for twenty minutes. Twenty minutes passed. My pumpkin was hard as concrete. Twenty more minutes. Still practically a weapon. In total, I had to braise for over an hour, and was practically frantic with rage at this tough little root vegetable.

My lesson, I suggest roasting the pumpkin before making. It makes the recipe time actually achievable. And you may even enjoy making it!

Borani kadoo

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Vinete

In recipe on July 25, 2010 at 1:35 pm

Vinete on bread

I don’t usually get to say this, but I don’t know where else you would find this recipe. I’ve never seen it anywhere else but my house. And I refuse to google and relieve my ignorance.

Little background – my dad is Hungarian, by way of a region nestled in Romania’s Carpathian mountains. You know it as Transylvania (ominous cackle). The dishes I love that he makes include chicken paprikash (and its vegetarian version,mushroom paprikash), sour cherry soup (this site has a recipe – I haven’t tried it, but the illustration is especially lovely), and vinete.

Vinete (I say “veenahtah”) is the Eastern European equivalent of baba ganoush. I LOVED this dish growing up (still do!). My dad would barbeque eggplants and make the dip, and I would eat it warm (though it is even more delicious cold).

A word of caution for readers nervous of being mocked: In 4th grade I moved to a new school in Los Angeles. My mom packed me a lunch including vinete and bread. The other kids cruelly made fun of my food, saying it looked like vomit. So watch out if you bring this to lunch around 9 year olds. They are cruel!

Vinete recipe Read the rest of this entry »

Black bean hummus

In recipe on March 23, 2010 at 5:48 pm

So Mark Bittman (author of 1 of my favorite cookbooks, How to Cook Everything Vegetarian), writes for the NY Food Section. His way of cooking is always always 5 steps longer than I want it to be, but I’ve come to trust his judgment. Homemade veggie stock? Worth it. DIY salad dressing? Hands down, amazing.

But BEANS. How I have struggled with beans. This blog originally started “semi-veg,” and I still try to cook mostly meat-free, so I use beans pretty frequently. Mr. Bittman insists that cooking beans the long way (i.e. not open-and-dump) is worth it. I have cooked beans at home: black, kidney, and Great Northern.

I remain unconvinced. IF I manage to remember to soak the beans before I leave for work, then let them cook for approximately an hour and a half – yes, it works out really well. But if you’re already home, staring at a pack of dry, feelingless legumes, let’s just say that a can looks a lot more friendly.

Last Friday, I was golden: remembered to soak the beans all day, then came home, drained and cooked them for a delicious veggie taco recipe (which I should totally write about). But now I have half a pot of black beans sitting in the fridge, and I am determined to use them. But what?

How about some black bean hummus?

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