Need a festive New Year’s dip, try
Spicy Buffalo Chicken Dip
Dishes made for a party or whipped up a quick dip for friends coming over to watch The Big Game should be three things:
- Ridiculously Bad For You
Really, I should have saved this dish for unResolution month (starting in just a few short days), but I thought to heck with it. New Year’s Eve is rapidly approaching and we all need to consume some calories before everyone in the world simultaneously hits the gym. So throw this dip together, put out some corn chips, and say good bye to 2009!
Oh, and Jessica, if you are reading, this dip is made with chicken, not buffalo. Just saying.
So on yesterday’s inaugural Foodies’ Night In (#fni) Twitter chat sponsored by @cookingwcaitlin, we were talking all things cheese with @AlouetteCheese.
And as things go, we started talking about baked brie because what cheese conversation would be complete without talking about baked brie? There were lots of suggestions about making it with fruit and jam and honey and while that’s good, it’s not my thing. I like my brie savory with a little bite to it. So let’s talk about making
Baked Brie with Spicy Sundried Tomato Pesto
Making baked brie is actually really simple. I did a lot of research on the topic and found that all recipes really seem to follow the steps laid out in this eHow article. Basically all you do is bake, top and eat.
The White Album- Perfect Music to Listen to for a White Meal
Okay, so the fashionistas all agree that you can’t wear white after Labor Day, but, I’m wondering about eating white after Labor Day. Think about it. If you can’t wear white, you’re probably wearing darker colors and if you spill… yikes! Who knows…maybe tomorow the manner experts are going to outlaw fettuchini alfredo, sugar cookies, and White Russians!!
Just in case, maybe you should try this all-white Labor Day menu. It’s not exactly the most waistline-friendly, but that’s not my fault. I was trying to think of what was white and, of course, I thought of heavy cream! It’s not my fault this meal is so creamy and delicious. I have to make sure every one gets one last white meal during Labor Day.
You know, just in case.
Caramelized Onion Gratin
I have no idea how this recipe slipped through the cracks. It’s the thing my wife requests I make the most. It’s
Caramelized Onion Gratin
What? Gratin I say? Yes, gratin.
Wait! Like au gratin? Well, sort of.
See, I used to think that all gratins were au gratins, like potatoes au gratin, which is potatoes sliced and then baked with cream, butter, and cheese. However, I attended a cooking class at the Kansas City Culinary Institute where we made these awesome little appetizers which Chef Cody Hogan called gratins (that’s gruh-TAN rather GRAW-tun like I was used to). Anyway, it got me scrambling over to Wikipedia to get the 411 on exactly what a gratin is.
According to that venerable font of knowledge, a gratin is a baked dish with a browned crust on it, traditionally from bread crumbs or cheese. In the case of this gratin, we use Parmesan cheese sprinkled on some slowed cooked, caramelized onions for a little browning.