Monday, March 15, 2010

Caramelized Onion Dip

So I have been sick since last August pretty much, and I've had to leave all of the cooking to Geoff. He is a good cook but it's been pretty standard fare and not too much worth taking a picture of. When we have made an amazing meal, we've just been too tired to photograph it, but today I have energy!
I have put in five hours at work, two hours of work on my thesis and another hours worth of studying for an astronomy quiz. Instead of continuing to get things done, I decided to take a break and make this awesome dip which was adapted from a dash of sass who had originally adapted it from Ina Garten's recipe for Pan Fried Onion Dip.I'm going to try and take pictures throughout the cooking process in the future like all of the other successful bloggers seem to be doing.

I think I love caramelized onions. I had my first bowl of french onion soup while I was in university out East. It was one of the few edible dishes that was served in the cafeteria. It certainly didn't end up being a good example of French onion soup, but it had caramelized onions and as much cheese as I could fit in my bowl... I love anything with cheese.

Sooo good! As you can see, the onions have shrunk, but that's partially because I couldn't help myself from eating them. They made the kitchen smell so tasty.

The final result was delicious! I've made this dip before, but I added more cayenne this time. A perfect balance between sweet and spicy.

The original recipe calls for mayo, but mayo gives me the creeps. I hate it. I never order sandwiches when I go out to eat because most restaurants add a ton of sugar to their mayo and its just gross. Instead, I just added extra sour cream and it turned out great!

Caramelized Onion Dip
Adapted from A Dash of Sass who adapted it from Ina Garten
2 large yellow onions
2 tbsp butter
3 tbsp olive oil
1/2 tsp cayenne pepper
1 tsp kosher salt
1/2 tsp black pepper
6 ounces cream cheese
1 cup sour cream

  1. Cut the onions in quarters and slice into thin strips.
  2. Heat a large saucepan over medium heat. Combine butter and oil in the pan.
  3. Add the onions, cayenne, salt and pepper. Saute for 10 minutes or until softened. Reduce the heat to medium-low and continue sauteing for another 30 minutes until the onions are browned and caramelized.
  4. Put the cream cheese, sour cream and onions into a bowl. You don't need to soften the cream cheese before hand because the heat from the onions with soften it enough. Mix it all up together.
  5. Enjoy!

Wednesday, December 2, 2009

Wednesday, October 21, 2009

Goat cheese, cream cheese and garlic scape stuffed chicken breasts

This is one of the meals we had stored on our camera before the long hiatus.

Super easy meal with very little work, and looks pretty impressive to boot!

2 boneless skinless chicken breasts
4 strands of garlic scape
2 tbsp chopped chives
4 tbsp goat cheese
4 tbsp cream cheese
whatever seasoning you'd prefer

  1. Preheat oven to 350F
  2. Mix together garlic scape, cheeses, and chives
  3. Slice a pocket on the side of the chicken breast, be careful not to go through the other side
  4. Spoon cheese mixture into the pocket
  5. Season the outside of the breast with whatever seasoning you'd like, we used herbs de provence
  6. Bake for 30 minutes

Thanksgiving dulce de leche cheesecake and our return to blogging

It's been so long since we've updated our blog. But it's not without reason. Geoff and I went on a day long bike trip to my cottage and the next day I woke up and had no balance and very blurry eyes. After a month in the hospital I was diagnosed with severe acute MS. I spent the next month on my moms couch waiting for my sight and balance to return.

Now things are getting back to normal and we're finally back to cooking. This is one of the first things I have made on my own since July. It wasn't too bad, definitely need to add some Baileys or some other liqueur to the cheesecake batter.

We totally stole this recipe and idea from the daring bakers April challenge. This is where I found the idea to top it with dulce de leche and whoppers.