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Tag: Dips & Dippers

QUESO FUNDIDO CON CHAMPIÑONES, RAJAS Y CHORIZO

QUESO FUNDIDO CON CHAMPIÑONES, RAJAS Y CHORIZO

1 Chile poblano, roasted, peeled and cut into strips (about ½ cup)
2 T. butter
salt and freshly ground pepper
3 oz. mushrooms, sliced
1 chorizo or other spicy sausage, casing removed and chopped
3 cups grated Oaxaca
10-12 flour or corn tortillas
Aluminum foil

Sauté the chile strips in 1 T. of butter, season lightly with salt and pepper and set aside. Sauté the mushrooms in the other T. of butter until they begin to release their juices. Season with salt and pepper and set aside. Heat a skillet, add the chorizo and cook over low heat for 8 to 10 minutes. Lightly grease 3 cazuelitas or small flameproof casseroles. In one, place a portion of and half of the chile strips. In the second, place other portion of cheese and half the mushrooms. In the third cazuelita add the remaining Oaxaca and half the chorizo. Cover the cazuelitas with aluminum foil and set over low heat until the cheese is completely melted. Remove aluminum foil and add the remaining mushrooms, chile strips and chorizo to their respective cazuelitas until cheese is completely melted. Serve hot with flour tortillas, so that the cheese can be used in preparing individual tacos. Can also be served with salsa mexicana.

Herb Pita Crisps

Herb Pita Crisps

6a00d8341c63d853ef00e54f9f20898834-800wi2 garlic cloves minced
6 T. olive oil
4 pita breads, (I used white and whole wheat)
2 T. each of fresh thyme and dill, finely chopped
Kosher or sea salt

Preheat oven to 350 F or 180C. Mix the garlic and oil together. Cut or slice the pita breads into strips and separate each strip into two pieces, brush with the garlic oil and sprinkle with the salt and herbs. Place on a baking sheet and bake for about 7-15 minutes. Check on them as they bake and take them out when they are golden brown. Store in an air tight container.

California Kiwifruit Salsa

California Kiwifruit Salsa

3 to 4 California kiwifruit, peeled and diced (1 ½ C.)
2 medium tangerines or 1 orange, peeled and diced
1 C. peeled and diced jicama
½ C. diced sweet red or yellow bell pepper
¼ C. chopped cilantro
1 T. line juice
1 T. vegetable oil
½ to 1 small jalapeno pepper, minced, seeds and veins removed
¼ tsp. salt

In a large bowl, combine all ingredients, mixing well. Chill briefly. Makes about 2 1/2 C.

Creamy Avocado Ranch Dressing

Creamy Avocado Ranch Dressing

Crisp lettuces like iceberg and romaine are a perfect match for this creamy dressing. Shaved red onion, grape tomatoes, and crumbled bacon make excellent garnishes for greens tossed with this dressing. Use 1 to 2 tsp. this dressing per 4 C. greens, serving two.

1 avocado, halved and pitted
1 tsp. lime juice
½ tsp. hot sauce
½ C. buttermilk
¼ C. mayonnaise
1 tsp. minced red onion
1 tsp. minced fresh cilantro
1 garlic clove, minced
½ tsp. sugar
¾ tsp. salt
¼ tsp. pepper

Puree avocado, lime juice, and hot sauce in food processor until avocado is broken down, about 30 seconds. Add remaining ingredients and process until dressing is completely smooth. (Dressing can be refrigerated for up to 1 week.)

Green Goddess Dip

Green Goddess Dip

¾ C. Mayo
¾ C. Sour Cream
¼ C. minced fresh Parsley
¼ C. minced fresh Chives
2 tsp. minced fresh Tarragon
2 cloves Garlic, minced
1/8 tsp. Salt
1/8 tsp. Pepper

Combine all ingredients in medium bowl until smooth and creamy. Transfer dip to serving bowl, cover with plastic wrap and refrigerate until flavors are blended, at least 1 hour, and up to 3 days.

Cook’s Illustrated Fool Proof Vinaigrette

Cook’s Illustrated Fool Proof Vinaigrette

After making and testing hundreds of vinaigrettes both straight and on salads, we’ve arrived at a few conclusions. To start, ratios: For most green salads, a ratio of 4 parts oil to 1 part vinegar works best. We might alter this ratio when the vinegar is unusually mild (like rice wine vinegar), when citrus juices are used, or when the dressing is heavily flavored by another ingredient that needs a good kick (such as tomatoes). And salads like Chef’s Salad benefit from an acidic dressing that cuts through the richness of the meat and cheese. Second, extra-virgin olive oil is our top choice for most vinaigrettes, except those that have strong Asian flavors. Third, we’ve found that simply shaking all the vinaigrette ingredients together in a jar with a sealed lid in the easiest method of making the dressing; there is no extra bowl or whisk to wash and you can store what is left over in the same jar. Most vinaigrettes last about a week in the refrigerator. Just bring the dressing to room temperature and shake vigorously to recombine before serving.

1 tsp. Wine Vinegar
1 ½ tsp. minced Shallot
½ tsp. Mayo
½ tsp. Dijon
1/8 tsp. Salt
Pepper
3 tsp. EVOO

Combine Vinegar, Shallot, Mayo, Mustard, Salt and Pepper to taste in small bowl. Whisk until milky in appearance and no lumps remain. Place oil in small measuring C. so it is easy to pour. Whisking constantly, very slowly drizzle oil into vinegar. If pools of oil gather on the surface as you whisk, stop adding oil and whisk until combined, then resume whisking oil in a slow stream. Vinaigrette should be glossy and lightly thickened, with no pools of oil on the surface. (Or use the jar shaking method) Store refrigerated up to 2 weeks.

Lemon Vinaigrette (For mild greens): substitute fresh lemon juice for vinegar, omit shallot and add ¼ tsp. finely grated lemon zest and a pinch of sugar with salt and pepper.

Balsamic-Mustard Vinaigrette (For assertive greens): substitute balsamic vinegar for wine vinegar, increase mustard to 2 tsp. and add ½ tsp. fresh chopped thyme along with salt and pepper.

Nuttier Vinaigrette: Replace half the EVOO with walnut oil

Herb Vinaigrette: Add 1 tsp. minced parsley or chives and ½ tsp. minced fresh thyme, tarragon, marjoram, or oregano just before using.

Roasted Corn & Tomato Salsa

Roasted Corn & Tomato Salsa

5 ears fresh corn, shucked
3 C. tomatoes, chopped
½ C. jalapeno peppers, chopped
½ C. onion, chopped
½ C. apple cider vinegar
½ C. bottled lime juice
¼ C. sugar
½ tsp. red pepper flakes
½ tsp. ground cumin
½ tsp. sea salt

Prepare water bath canner by filling with jars and water to cover. Bring to a boil and then turn to simmer until ready to use. Roast corn ears under broiler or on grill, turning until all sides are a deep golden brown. When cool, cut kernels from cob. Combine all the rest of the ingredients in a large saucepan and bring to a boil. Reduce heat and simmer until liquid is reduced to about half. Ladle into jars leaving ½ inch of headspace, bubble to remove air pockets, and wipe rims. Apply caps and process in the canner for 15 minutes after water returns to a boil. Add water, if necessary, to bring level to at least 1 inch over the tops of the jars. When time is up, turn off heat and let jars rest for 5 minutes. Remove from canner to a heat-proof counter and let cool for 12 hours. Then remove bands, test seals. Unsealed jars should be immediately refrigerated and used within 3-4 days. Label and date and store in a cool, dark area.

Italian Salsa Verde

Italian Salsa Verde

Italian Salsa Verde

1 tsp. capers

2 anchovy fillets

2 cloves garlic (peeled, green germ removed)

¾ C. extra-virgin olive oil

½ C. fresh parsley, chopped

¼ C. arugula, chopped

¼ C. basil leaves, chopped

1 tsp. fresh chives

3 tsp. Herb(s) of Choice – Original recipe called for tarragon, rosemary and sage, but I find those too strong and unique a flavor.  Use what’s in the garden, or just more parsley.  Total herbaciousness should be 1 ¼ C.

¼ tsp. sea salt

 

Rinse capers in cold water, then drain. Soak anchovies in cold water for 5 minutes, then pat dry and remove the bones.  Using a mortar and pestle (or a food processor), smash the capers, anchovies and garlic with 2 tsp. of the olive oil until smooth. Transfer to a large bowl. Add all the herbs and start with about half the remaining olive oil to start, adding more olive oil until you get a chunky, not oily, texture. Season with sea salt. Serve alongside roast chicken. Or with other roasted meats. Or with bread as a dip. Or mixed into quinoa. Or just eat it plain. Whatever.

Spicy Asian Plum Dipping Sauce

Spicy Asian Plum Dipping Sauce

10 Ripe Red Plums (pits and stems removed and cut in quarters)
1/2 C. Apple Cider Vinegar
1/2 C. Tamari Soy Sauce
1 inch of fresh Ginger, chopped
2 whole cloves of Garlic, no need to dice
1 sliced Jalapeno Pepper seeds included
1/2 tsp. Stevia
2 Star Anise (optional)

If you are not canning this sauce, just put all of the ingredients listed above in a medium size pot and boil, stirring frequently, for about 30 minutes on medium to reduce down the plums and meld the flavors. Remove from the heat and let it sit for a few to cool down some. Using an immersion blender, work through the plums to create a thick sauce much like a Salsa texture. And that’s it. Store it, freeze it, use it up within a month if it’s not frozen.

If you “can” the sauce. You’ll need a little more prep. Makes 4 -1/2 pints You’ll need to prepare at least 4 1/2 Pint size canning jars. Sterilize and have them ready to go when your Plum sauce is ready. Prepare the sauce just the same as outlined above and then set your pot near your canning jars. Ladle the sauce into each jar leaving 1/4 inch head space in each one. Wipe down the outside and top rims carefully to remove any sauce that may have dripped and place a lid and ring on each jar, tightening just until a resistance is felt, they shouldn’t be screwed on overly tight for the boiling water process. Place the jars down into your water bath canning pot so the each jar has water covering the top by at least 1 inch. Bring to a boil and time the canning process 10 minutes at a full boil. Remove them from the heat carefully sliding the pot off of the burner and let them sit there untouched for about 15 minutes. Using a canning jar clamp, carefully remove each jar from the pot and sit them on top of a dish towel in an undrafty area. Don’t move them for at least 8 hours so that they can set up and cool. After this, check to make sure each jar sealed correctly, remove the outer ring before storing. Label, enjoy within the next 2 years.

Grilled Artichokes with Shishito Pepper Aioli

Grilled Artichokes with Shishito Pepper Aioli

Grilled Artichokes with Shishito Pepper Aioli

 

2 globe artichokes

8-10 whole black peppercorns

pinch of salt

2 bay leaves

2 cloves garlic peeled

half a lemon

olive oil, as needed

shishito pepper aioli, for dipping (recipe follows)

 

Rinse artichokes under cold, running water. Pull off lower petals and cut off bottom stems. Cut about 1/2 inch of the pointed top of the artichoke. For a nice presentation, trim tips of leaves with scissors to remove thorns. Cut artichokes in half lengthwise and scrape out the fuzzy chokes and any purple-tipped petals.  Place artichokes in boiling water seasoned with black peppercorns, salt, bay leaves, garlic, and half a lemon. (I squeeze the lemon juice and then throw in the half a lemon in the pot.) Cook until the bottoms of the artichokes are tender and the petals pull off easily. Remove from water and drain well. Brush artichokes with a little olive oil. Place cut side down on a hot grill and cook lightly browned, about 5 to 7 minutes. Turn artichokes over and brush with more olive oil. Grill until petals are lightly charred, about 3 to 4 minutes more. Artichokes may be served either hot or room temperature with shishito pepper aioli.

 

Shishito Pepper Aioli

Yields 1/2 cup

 

1 large egg yolk

1 small garlic clove, finely grated

1/4 teaspoon kosher salt, or to taste

2 teaspoons water

1/4 cup grapeseed oil, or other neutral oil

1/4 cup good-quality extra-virgin olive oil

3 tablespoons puréed shishito peppers

2 generous dashes of cayenne pepper, or more, to taste

Fresh lemon juice, to taste

Freshly ground black pepper, to taste

 

In the work bowl of a blender, combine the egg yolk, garlic, 1/4 teaspoon salt, and water and blend. Slowly drizzle in grapeseed oil, 1 teaspoonful at a time, until sauce is thickened and emulsified. Whisking constantly, add olive oil in a slow, steady stream. Stir in the puréed shishito peppers and the cayenne. Season aioli with lemon juice, pepper, and more salt, if needed.

Sorrel Salsa Verde

Sorrel Salsa Verde

tomatillos
garlic
jalapeno
sorrel
cilantro
mizuna
Homemade green onion infused olive oil

Husk, rinse and chop twelve tomatillos and place in the glass base of a food processor. Peel two garlic cloves, chop and place in the processor base. Seed and chop two small jalapeno peppers and place in the processor base. Remove the stems from one C. sorrel, one C. cilantro, one C. mizuna and place in the processor base. Process sorrel verde sauce for thirty seconds. Add two T. green onion infused olive oil and one quarter tsp. salt to sorrel verde sauce and process for thirty seconds again.

Minty Pineapple-Jalapeno Salsa

Minty Pineapple-Jalapeno Salsa

2 C. diced fresh pineapple (1/4-inch dice)
¼ C. diced yellow bell pepper (1/4-inch dice)
¼ C. diced green bell pepper (1/4-inch dice)
1 to 2 T. chopped fresh mint leaves
1 tsp. minced fresh jalapeno pepper, or to taste
1 T. fresh lime juice
Kosher or coarse salt, to taste

Place the pineapple, yellow and green bell peppers, mint, jalapeno, lime juice, and salt in a medium-size bowl and toss gently until well combined.

Zucchini Spread

Zucchini Spread

3 1/2 C. zucchini, unpeeled, shredded (equiv. to 1 pound)
1/4 C. fresh parsley, finely snipped
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 medium garlic clove, minced
1/4 teaspoon salt
pepper
2 tablespoons finely chopped pecans, dry roasted

Squeeze the zucchini to remove excess water. In a food processor or blender, process the zucchini and all other ingredients except the nuts until smooth, scraping the sides as needed. Spoon the mixture into a serving bowl. Fold in the nuts. Cover and refrigerate before serving.

Charred Lemon-Mint Chimichurri

Charred Lemon-Mint Chimichurri

This sauce works well with grilled meats (especially lamb chops and steak) and fish (try fresh sardines or halibut), but it’s a good accompaniment to vegetables too. Drizzle it on thick slices of tomato, grilled zucchini, or to dress a grainy salad or cucumbers.

1 small lemon
1 small jalapeño
1 C. flat-leaf parsley leaves
1 C. fresh spearmint leaves
3 tsp. fresh oregano leaves
2 cloves garlic, coarsely chopped
1 tsp. coarsely chopped shallot
1 tsp. white wine vinegar
1/2 C. extra-virgin olive oil

Cut off the blossom and stem ends of the lemon, removing enough so that you can see the pulp on both ends. Cut the lemon into 1/4-inch-thick slices, and place in a small bowl with the whole jalapeño. Toss with a little bit of olive oil and salt, and grill or broil until slightly charred. Return them to the bowl, and cover with a plate. The steam will cause them to soften and collapse slightly, and make the skin of the jalapeño easy to remove. Peel and seed the jalapeño (leave all or some of the seeds and membrane if you prefer some spice). Remove any seeds from the lemon slices. Put about 4 slices of lemon and the jalapeño in the bowl of a food processor with the parsley, mint, oregano, garlic, shallot, and vinegar. Pulse the ingredients in short bursts to chop and combine without creating too fine a purée. With the motor running, drizzle in the remaining olive oil. Remove the sauce and let sit at least 2 hours or up to overnight, during which time the flavors will develop.

Root Vegetable Chips

Root Vegetable Chips

2 medium beets, scrubbed and tops removed
l sweet potato, scrubbed
l T. extra-virgin olive oil
l tsp. flaky sea salt

Preheat the oven to 250°F. Line two large baking sheets with parchment paper. Slice the vegetables about Vs inch thick. Use a mandoline, if you have one, to create even pieces. Place the beet slices in one bowl and the sweet potatoes in another. Divide the olive oil and salt between the bowls and toss the slices to coat. Place on the prepared baking sheets without letting the slices touch. Place the baking sheets in the oven. Rotate the pans after 1 hour and continue to bake until crisp, a total of 1 hour 50 minutes to 2 hours for the beets and 1 hour 40 minutes for the sweet potatoes. Transfer the chips to a large bowl and serve immediately. Best right away, but leftovers will keep for up to 3 days in an airtight container.

Tomato Basil Dip

Tomato Basil Dip

1 C. softened cream cheese or yogurt cheese
1 C. sour cream or labneh (yogurt cheese)
2 tsp. extra virgin olive oil
4 cloves garlic, minced
1 heaping tsp. dried basil (or 3 heaping tsp. fresh basil leaf shreds)
2 heaping tsp. dried tomato powder
3 tsp. water
1/2 tsp. salt
2 heaping tsp. finely grated Parmesan or Romano cheese
1 tsp. lemon zest

Soften your cream cheese at room temperature so that it is easy to work with. Add your olive oil to a skillet over medium heat. .Add minced garlic to the skillet. Allow it to sauté for about 30 seconds. Add the dried basil for an additional 30 seconds. Add the tomato powder for 30 more seconds. (Fresh basil and rehydrated dried tomato can be added directly to the cream cheese.) . Add water to the skillet to hydrate the tomato and basil until it forms the consistency of a watery ketchup. Whip your room temperature cream cheese with a wire whip. Add oil, garlic, tomato, basil, and water mixture to cream cheese. Mix well. Add sour cream until your dip reaches the desired consistency. Add lemon zest, grated cheese, and salt. Adjust for salt. Garnish with grated cheese and fresh basil if available. Ideally, make this dip a day in advance to allow the flavors to blend. The flavors will be nice for about three days though the dip can last a few days longer.

April Bloomfield’s Lemon-Caper Dressing

April Bloomfield’s Lemon-Caper Dressing

2 medium lemons
3 tablespoons finely chopped shallots
2 tablespoons Dijon mustard (choose one whose flavor you like on its own — we used Maille)
2 tablespoons drained capers, finely chopped
1/2 teaspoon Maldon or another flaky sea salt
1/2 teaspoon superfine sugar
1/4 cup extra virgin olive oil

Segment the lemons over a bowl to catch the juices. Set aside. Squeeze the juice from the membranes into a separate bowl, add the rest of the ingredients, and stir well. Add the lemon segments and toss gently to coat them without breaking them up. Use straightaway or chill in the fridge, covered, for up to an hour. Note: To segment the lemons: Use a sharp knife to cut off just enough of the fruit’s top and bottom to expose a full circle of the flesh on either end. Stand the lemon on one of its ends, place your knife point at the seam where the fruit meets the pith, and use a gentle sawing motion to cut away a wide strip of pith and skin, following the curve of the fruit from top to bottom. Repeat the process until all you have left is a nice, round, naked fruit. If you’ve missed any white pith, trim it off. Make a cut down either side of each segment, right against the membrane, and gently pry out each segment, one at a time. Flick out any seeds, and set the segments aside in a bowl, reserving the juicy membranes.

Herbed Butternut Squash Chips

Herbed Butternut Squash Chips

1 small butternut squash, about 1 pound
2 teaspoons chopped mixed fresh herbs (I used sage, thyme and oregano)
4 teaspoons olive oil
1/2 teaspoon kosher salt

Heat the oven to 250 degrees F and put a rack in the middle of the oven. Peel the squash and cut it in two, separating the thin end without seeds from the bulbous end. Scoop out the seeds with a spoon and discard them (or save and roast them if you’re feeling energetic). Slice the squash finely with a mandoline, about an 1/8-inch thick. You’ll have nice neat rounds from the seedless end, and pretty rings from the other end. Toss the squash in a bowl with the herbs, olive oil and salt. Line 2 baking sheets with parchment and spread out the squash slices in a single layer on the parchment. Bake for an hour, then flip the slices using tongs or a spatula. Bake for another hour. Turn the slices again, lower the heat to 200 degrees and bake for another hour. Turn off the oven and let the chips cool in there for several hours, or overnight. Remove from the parchment and serve, or store in an airtight container for up to a week.

Zucchini Butter

Zucchini Butter

2 pounds zucchini or assorted summer squash (feel free to use less or add extra — cooking times will vary)
1/4 cup olive oil or butter
2 minced shallots, garlic, or combination of both
Salt and pepper

Coarsely grate the zucchini. Let it drain in a colander for 3 to 4 minutes or until you are ready to begin cooking. To hasten cooking time, squeeze the water out of the zucchini by wringing it in a clean cloth towel. In a deep skillet, heat the olive oil/butter. Sauté the shallots or garlic briefly. Add the zucchini and toss. Cook and stir over medium to medium-high heat until the zucchini reaches a spreadable consistency, about 15 minutes. If you scorch the bottom, turn the flame down! (And scrape those delicious bits into the butter for added flavor — you can splash in a little water to help deglaze the pan.) The zucchini will hold its bright green color and slowly caramelize into a nice vegetable jam. How to use it? Spread it on toast in place of actual butter. Cake a thick layer in a sandwich with salted tomatoes or soft cheese. Sauce a grilled pizza. Consider it a side dish. Or just eat a big heap of it, right out of the pan!

Smoked Salmon Pate

Smoked Salmon Pate

6 oz. Smoked Salmon Pieces
Juice of ½ Lemon
¼ lb. Cream Cheese
½ tsp. Paprika
Pepper
Parsley, Chives, Dill, Scallions, optional

Place everything except pepper in blender or food processor. Process until smooth and creamy. Season to taste with pepper. Serve with crackers, cherry tomatoes and cucumber sticks, on or small sandwiches.

Clam Dip with Bacon & Scallions

Clam Dip with Bacon & Scallions

Clam Dip with Bacon & Scallions

 

4 slices Bacon, cut into ¼” pieces

¾ C. Sour Cream

¾ C. Mayo

1 tsp. Lemon Juice

1 tsp. Worcestershire

1 6.5oz. cans minced Clams, drained

2 Scallions, sliced thin

Salt & Pepper

Cayenne Pepper

 

Cook bacon in 8 inch skillet over medium heat until crisp, 5-7 minutes. Transfer to paper towel lined plate. Whisk together sour cream, mayo, lemon juice, and Worcestershire in medium bowl. Stir in clams, scallions and bacon. Season with salt, pepper and cayenne to taste. Transfer dip to serving bowl, cover with plastic wrap and refrigerate until flavors are blended, at least 1 hour, and up to 2 days.

Avocado Caesar Dressing

Avocado Caesar Dressing

Avocado Caesar Dressing

1/2 avocado

1 egg yolk

1 lg. clove garlic

1/2 tsp. salt

6 anchovy filets

1/4 c. lemon juice

1 c. olive oil

2 T. chopped chives

Freshly ground pepper, to taste

Chive blossoms (optional)

 

Place avocado, egg yolk, garlic, salt, anchovy filets and lemon juice in bowl of food processor and process briefly to combine. While processor is on, drizzle olive oil in a thin stream through the feed tube until it emulsifies. Pour out into medium mixing bowl and stir in chopped chives and freshly ground pepper. Toss dressing with salad greens and garnish with chive blossoms.

Tuscan-style White Bean Spread with Capers

Tuscan-style White Bean Spread with Capers

Tuscan-style White Bean Spread with Capers

 

1 15-oz. can cannelini beans, drained (or use 2 c. cooked white beans)

1 medium clove garlic

1/2 tsp. salt, plus more to taste

1 tsp. dried thyme

1 1/2 T. lemon juice

3 T. olive oil

1 T. capers (or more if you adore them like I do)

1-2 T. parsley, minced (optional)

 

Put beans, garlic, salt, thyme, lemon juice and olive oil in food processor and process until smooth. Using a spatula, scoop bean purée into medium-sized bowl and add capers and parsley. Stir to combine and adjust salt. Serve with bread, pita or crackers.