Alton Brown's Onion Dip from Scratch

Is anyone having friends over to watch Olympic events? We might have a gathering or two for the gold medal hockey games when the time comes, so I've had my favourite snacks on the brain.

I made Alton Brown's Onion Dip from Scratch a few times last summer and at Christmas to rave results, and for good reason. Once you make this, you will never go back to purchased. Toss out the soup mix, readers, and get ready for the real thing.

This dip is not only delicious, but also extremely easy to make. Anyone who can chop an onion is already an expert. Simply saute your onion in olive oil until it's beautifully carmelized.

Then, once it's cooled, mix it with mayonnaise, sour cream, garlic powder, and salt and pepper. Now, it's going to be hard, but you'll have to let it sit before digging in. The sweet flavour of the carmelized onions needs to permeate the creamy surroundings. Just walk away! You can do it.

You will be rewarded in the end. Alton Brown has created the ultimate chip dip! Caramelizing the onions brings out a sweet, deep flavour that you just won't find in a purchased dip. Also, this recipe contains the perfect ratio of mayonnaise to sour cream.  Neither too thick nor too thin, it is the ideal consistency for your favourite rippled chips, crackers, or crunchy veggies. As my friend Emilee exclaimed, "Tastes like Ruffles! But better!" Set it out in front of your pals, and watch it disappear.

Alton Brown's Onion Dip from Scratch: The Recipe
Amanda's notes: I've used both yellow (stronger) and vidalia (sweeter) onions with fine results.
White pepper is a bit less hot than black pepper. I think that the only reason it's used here is to keep the dip white in colour. Use freshly cracked black pepper if you prefer.
I like to let my dip sit overnight, but a few hours should be fine if you're pressed for time.

Ingredients
2 tablespoons olive oil
1 1/2 cups diced onions
1/4 teaspoon kosher salt
1 1/2 cups sour cream
3/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon ground white pepper
1/2 teaspoon kosher salt

Directions
In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving.

Grown Up Tomato Soup and Grilled Cheese

Are you looking to update your favourite childhood meal to your sophisticated, adult tastes? Simple!

Start with a homemade bowl of tomato soup. No need to put too much effort into it; just mix some canned crushed tomatoes with some broth (we had homemade chicken broth in the freezer, but a good store bought brand is just fine) and some flavouring agents and spices, and let it simmer for a little while.

Onto the sandwich. The foodie's secret to a phenomenal grilled cheese is quality ingredients. Choose wisely, keeping in mind that there are a few easy ways to sneak in extra flavour. For example, this fresh loaf we bought at the farmers market is a rye bread with caraway seeds. I love how fragrant it is!

Of utmost importance, of course, is the cheese. My suggestion is to go with either something that is flavoured (like an herbed Gouda, Havarti, or Monteray Jack) or something smoked. Pictured here is one of my favourites, apple wood smoked Cheddar cheese. The beauty of using it in a grilled cheese (or in just about anything, really) is that it tastes a bit like bacon. The taste of bacon in your grilled cheese without having to bother frying any? Yes, please!


Are you ready for this?

Oh, yes.

Mmmmmmm! Although reminiscent of everyone's familiar childhood meal, this gourmet version takes the concept of tomato soup and grilled cheese to a whole new level. Homemade soup, even a quick one such as this, always has a lot more depth and flavour than what comes out of a can, and the sandwich, when made with quality bread and cheese, is a little taste of happiness. I guarantee that this meal will put a smile on anyone's face. Personally, my inner child jumped for joy while my matured taste buds savoured every element.

Lastly, I think you all know what to do: dip that baby!

Quick Homemade Tomato Soup: The Recipe

Amanda's notes: If you would like to make a heartier meal out of your soup, add a handful of macaroni and a drained and rinsed can of beans.

Ingredients

olive oil

1 onion, chopped

2 cloves garlic, minced

6 cups broth (chicken, beef, or veggie)

2 large cans crushed tomatoes, plain

1 tsp crushed red pepper

2 tsp soy sauce

1 tsp Worcestershire sauce

about a palm full each of basil, oregano, thyme, rosemary

kosher salt and freshly cracked black pepper, to taste

Directions

Heat olive oil in a large saucepan over medium high heat. Add onion, saute a few minutes. Add garlic, saute a few minutes more. Add broth and tomatoes, bring to a boil. Reduce to a simmer. Add rest of the ingredients. Simmer for 30 minutes. Enjoy!

Crab Cakes

I've mentioned before that I am trying to recover from a life-long irrational fear of seafood; now that I've conquered cooking fish at home, crab cakes were next on my list to try. Jeff and I looked online for recipes, but we were overwhelmed by all of the variations. After reading a few different ones, we decided to just forge ahead with our own ideas.

In addition to the crab and mayonnaise, of course, I was insistent on green onions while Jeff was insistent on corn; in they both went! We also added panko bread crumbs, fresh lemon juice, sriracha hot sauce, cayenne pepper, and an egg. Next, I pressed the patties into more panko before frying them in a skillet so that they would be extra crispy. I served the hot crab cakes with some tarter sauce into which I whisked a whole bunch of fresh lemon juice.

I really enjoyed these crab cakes. The corn brought out the sweetness in the crab while also adding a different texture to the mix. The green onions and lemon juice provided plenty of brightness, while the hot sauce and cayenne pepper made the cakes perfectly spicy. What can I say about panko? The contrast between the crispness of the outside of the cakes and the tender inside was to die for; I'll never use another kind of bread crumb.

Keep in mind that I've only tried crab cakes a couple of times, so I don't have the greatest frame of reference; however, Jeff, the household Crab Cake King, assured me that these were very, very good. With his endorsement, I am confident in recommending this recipe. Enjoy!

Crab Cakes: The Recipe

Amanda's notes: Next time, I may add another egg to this recipe because the cakes were a little fragile; however, it was nothing that gentle handling couldn't take care of.

The next day, I broke up the leftover crab cakes into the leftover rice, added some green peas, and fried everything in a skillet with a little bit of soy sauce. Tasty!

Ingredients

1 package frozen crab (approx. 1 lb), thawed

1/2 cup mayonnaise

1/2 cup panko bread crumbs

4 green onions, sliced

1 can corn, drained

1 large egg (2 if mixture isn't holding together)

juice from 1/2 lemon

1 tsp sriracha hot sauce

1/4-1/2 tsp cayenne (less or more, depending on how brave you are!)

1 tsp kosher salt

freshly cracked black pepper

Extra panko

vegetable oil

Directions

Mix all ingredients, form into patties (6 large, 12 small). Fill a shallow dish with extra panko, coat patties on both sides. Coat the bottom of a skillet with vegetable oil, heat to medium high. Fry crab cakes until golden brown (about 3 min per side). Drain on a cookie sheet lined with paper towel. Serve cakes with lemony tarter sauce. Enjoy!

Stormy Eats

We've been hit by a storm. A lot of snow has fallen, and we're expecting even more over the next 24 hours. It is extremely messy outside, what with the blowing snow, uncleared sidewalks, and icy conditions. My walk to work this morning wasn't too bad, but as the morning progressed, conditions worsened.

Even though I wouldn't recommend that anyone go walking outside unless absolutely necessary, I still had to make the trek home for lunch. Why not just buy my lunch at work, you ask? Well, there's this furry little guy that depends on me to let him outside in the middle of the day. Oh, the things we do for little creatures.

By the time I made it home and waded through knee-deep snow to get to my front door, I was a wreck. My jeans and boots were soaked, my glasses were fogged up, my hair was a mess, and I was shivering. There was no way that I was going to eat my usual cold salad for lunch; I needed a serious pick-me-up. Omelette time!

So, I sauteed some sliced cremini mushrooms in butter, wilted some fresh spinach into the pan, and poured in a couple of beaten eggs with cream. I then folded the omelette over some grated provolone cheese. For fun, I added a few dashes of Sriracha hot sauce (which I've recently discovered and adore!)

Yum! After a couple of bites, I forgot all about my miserable walk home and how I would have to head right back out into the storm once I was done eating. The omelette was a nice change from my usual lunch, and I found it very comforting. It's amazing how even a quick little dish can really improve your mood!

Suddenly, as I was enjoying my creation, Mortie C called to tell me that our workplace had decided to close for the rest of the day. Yay! So now I'm sitting at home in a warm change of clothes, with a full belly and a snuggly puppy, while a storm rages outside. It's finally the weekend, and I couldn't be happier.

Meatballs, Two Ways

Jeff and I bought the entire box-set of The Sopranos off of e-bay, and we've been drawn into the show in a big way. In addition to making me swear like a sailor and exclaim things such as "Always with the barking, that one!!" to no one in particular when I'm playing with the dog, The Sopranos has given me a huge craving for Italian food. The other night I watched a scene in which Dr. Melfi is eating dinner with her family, and I couldn't take my eyes off a big dish of pasta with giant meatballs sitting on top of it. I just had to make my own.

I very gently mixed lean ground pork and beef with finely grated onion, minced garlic, freshly grated parmesan cheese, panko breadcrumbs (which are Japanese rather than Italian, but they're the best,) marjoram, crushed red pepper flakes, kosher salt and freshly cracked black pepper, and a couple of beaten eggs, and chilled it for about 15 minutes. I then lightly rolled about 2 tbsp of the meat mixture between my palms to form the balls.

After browning the meatballs on all sides in a little bit of olive oil, I threw them into Jeff's simmering spicy homemade tomato sauce for about 15 minutes to heat them through.

Ladeled generously over some fresh spaghetti, these saucy meatballs were just what I wanted. Moist and flavourful, they held together well without being too compact. Bellissimo!

But that wasn't all, folks; the next day, I had grand plans for the tasty leftovers. While I reheated the meatballs on the stove, I put a loaf of crusty bread in the oven to warm it up, cut it into two pieces, and then sliced it, taking care to leave one edge intact. To make a pocket, I used a spoon to scoop out a lot of the warm bread (which Jeff and I happily snacked on) and spread a bit of garlic butter on the inside of it.

I filled the bread with provolone cheese and the warmed up meatballs and sauce, and put the sandwiches back in the oven for a few minutes. Once the cheese was good and melted, Jeff and I eat the best lunch ever.

I totally recommend going through the trouble of making your own meatballs, just so that you can experience the likes of this sandwich. You will burn the roof of your mouth, but you will not care. Oh, I can still taste it: the crunchy bread, the tender meatballs, the spicy sauce, and the gooey cheese, all melded together into a mouthful of heaven. I am changed.

Aside from stimulating my mind for hours on end, The Sopranos has given me the best sandwich of my entire life. What's not to love? Although I can't say for sure that Carmela Soprano or Dr. Melfi would serve these meatballs to their Italian families, I'm glad to say that I satisfied my craving to the best of my abilities. There really is no limit to where a hobby cook can find inspiration; so tell me, what has inspired some of your best cooking?

Meatballs: The Recipe
Amanda's notes: Be careful not to over-mix! Once the ingredients are just incorporated, and after letting the mixture sit, wet your fingers with water and roll each meatball very gently in the palm of your hand.

Ingredients
1 lb ground beef
1 lb ground pork
2/3 cup panko bread crumbs
2-3 garlic cloves, minced
1/2 cup finely grated onion
2 large eggs
1/2 cup grated parmesan cheese
1-2 tsp dried marjoram
1 tsp red pepper flakes
1/2 tsp kosher salt
1/2 tsp freshly cracked black pepper

2 tbsp olive oil
Tomato Sauce

Directions
Bring tomato sauce to a boil; reduce heat to a simmer. Meanwhile, gently mix all ingredients. Let mixture sit in fridge for 15 minutes. Form balls out of 2-3 tbsp of mixture. Heat olive oil in a pan over medium heat. Cook meatballs in batches, turning every few minutes to brown all sides, 8-10 minutes. Transfer the meatballs to the simmering tomato sauce, covering and turning heat to low, to finish the cooking process (10-15 min.) Serve over spaghetti or in a sandwich. Enjoy!

One Pot Meal

Sometimes, I just want to throw a bunch of ingredients in a pot and have them magically turn into dinner. Last Sunday was one of those days, and, while I didn't want to put a whole lot of effort into it, I still wanted a quality meal. Ladies and gentlemen, enter a roast with root vegetables.

This meal is so easy! Just chop up a bunch of root vegetables (in this case, onions, carrots, red and fingerling potatoes, and parsnips,) smash a few cloves of garlic, and toss them in olive oil with kosher salt, rosemary, and plenty of freshly cracked black pepper.
Bring your roast to room temperature. Make up a mixture of olive oil, whole-grain mustard, herbs and spices (Jeff used garlic powder, onion powder, thyme, and herbes de provence) and salt and pepper, pour it into a shallow dish, and roll your roast around in it. Use a choice cut roast such as top sirloin (pictured here,) rib-eye, or striploin for this method, since you won't be braising it. (Use cheaper cuts for stews, etc., because the liquid will tenderize the roast.)

And now, for a tip: the day before Jeff and I made this roast, we were watching Secrets of a Restaurant Chef on the Food Network, a new show that I like. The host was roasting a leg of lamb, and she shared one of her tricks with the viewer: after she had the bones removed from the leg, she used them as a roasting rack. Genius!
Inspired, we went to the grocery store and told the butcher about our plan; his eyes lit up and he said he had just the thing for us to use. A couple of minutes later, we had two rib bones all wrapped up to use as a rack. They only cost a few dollars, were very effective at keeping the roast off the bottom of the pan, and added a lot of flavour to the vegetables. I'm sold on this method!
We put the roast in the oven to cook on its own for about 30 minutes before adding the vegetables, but in the end the roast was done before the vegetables were. I recommend either roasting everything at the same time, or chopping the veggies into smaller pieces before adding them to the browned roast.
Anyway, put the whole thing in the oven, and forget about it for a couple of hours. Once it's cooked to your liking (when the sun has set and you have no more natural light for nice pictures, of course,) remove the roast and let it rest under a tent of foil. If your vegetables aren't done, continue to roast them; you can leave the "rack" in for flavour.
When the meat is done resting and the veggies are fork-tender, serve yourself a big plate of comfort. The meat will be tender and juicy, and the vegetables will be done to perfection and bursting with flavour. You will be very happy.
So, next time you're feeling a little lazy but have some time to spare, consider making a roast with root vegetables. A delicious, homemade meal without all the work? That's what I call a success!
Notes: Leftovers from this meal make a wonderful hash. Chop up the meat into small pieces and sautee everything in a skillet, mashing the vegetables into the pan as they cook. Top with some sharp cheddar, cover to melt the cheese, and serve. Enjoy your reinvented meal!

Potatoes au Gratin with Onions, Mushrooms, and Bacon

After spending a couple of weeks without cooking anything more substantial than finger foods, I was looking forward to this weekend so that I could try something a little more labour intensive. Since I wanted something really comforting (which, for me, usually translates into a liberal use of dairy products), and as I'm always on a mission to jazz up potatoes, my choice was to try potatoes au gratin. Jeff bought me some Russet potatoes from the farmer's market, and I started to hatch my plan.

While researching recipes, I couldn't believe the variation. Some people parboil their sliced potatoes before baking them, and some use them raw; some people put cheese between each layer of potatoes, some only put it on top, some make a cheese sauce, and some don't use cheese at all (I don't quite understand that last one). Cheddar or gruyere? Heavy cream or whole milk? Would you like to add onions, turnips, or go pure potato? Choices, choices!

Since it was obvious that there was no set formula to follow, I figured that I couldn't possibly mess up that much; so, I decided to wing it. I sauteed sliced onions and cremini mushrooms with some chopped garlic in olive oil, and fried and crumbled a few slices of bacon. Then, I layered this mixture with the potato slices in a buttered baking dish.

To some heavy cream, I added kosher salt, freshly cracked pepper, and, since I love what it does to alfedo sauce, a little bit of ground nutmeg. I heated it to a simmer in a sauce pan to thicken it a bit, and poured it gently over the potatoes, until they were just covered.

I covered the dish with foil and baked it until the potatoes were cooked through; then, I added plenty of aged cheddar cheese and dried thyme on top before baking it uncovered.

Once it was beautifully browned, it was time for the hardest part: letting the dish rest before digging in.

As usual with labours of foodie love, it was worth the wait. Decadently creamy and full of flavour, the potatoes au gratin were just what I wanted on a cozy Sunday evening. They would make a great side dish to just about anything, but since we were eating them as a main dish, I served them with a simple salad. I'm so glad I made much more than I needed (I can't wait to eat them with tomorrow night's salmon!)

I think this dish is elegant enough to serve at a nice dinner party. A convenient bonus is that you could assemble the entire thing the day before, and just throw it in the oven while you get everything else ready. I know I'll be serving it with pride very soon!

Potatoes au Gratin with Onions, Mushrooms, and Bacon: The Recipe

Ingredients

3 lbs russet potatoes, peeled and sliced thinly

1 lb sliced cremini mushrooms

1 large onion, sliced

1 clove garlic, chopped

6 slices bacon, cooked and crumbled

3-4 cups heavy cream

kosher salt and freshly cracked black pepper, to taste

pinch nutmeg

2 cups shredded aged cheddar

dried thyme

Directions

Preheat oven to 375C. Saute onions, mushrooms, and garlic in olive oil with kosher salt and fresh pepper, until softened. Place a layer of potato slices in the bottom of a buttered 9x13 in baking dish, overlapping slightly. Spread half of onion and mushroom mixture and half of bacon over the potatoes, top with another layer of potatoes; repeat.

Add kosher salt, fresh pepper, and nutmeg to the heavy cream; bring to a simmer. Pour over potatoes until just covered. Cover baking dish with foil, and bake for 40-45 minutes, or until potatoes are tender (pierce with a fork.) Remove foil and top with cheese, and sprinkle with thyme. Bake for another 30-35 minutes to brown. Broil for a few minutes, if desired. Let stand for 10-15 minutes before serving.

Enjoy!

Holiday Cheese Ball

After the success I've had serving Amy Sedaris' L'il Smoky Cheese Ball, I decided to make another one to bring home for the holidays. Since my sister is a vegetarian and would therefore not enjoy a cheese ball that was reminiscent of bacon, I set out to create one with a different flavour.

I found a forgotten jar of gourmet mango chutney in my pantry, and added a few tablespoons of it to the base recipe of cream cheese and butter, substituting aged cheddar for the smoked gouda in Amy's recipe. Inspired by the pink grocery store cheese ball that my parents usually have on hand, I added a generous glug of port to the mixture. Then, for extra flavour, colour, and texture, I folded in a handful of chopped dried cranberries. Finally, I rolled the cheese ball in a mixture of chopped toasted pecans and walnuts.

This cheese ball couldn't be more different from the earlier version, but it was a fantastic and festive appetizer. The mango chutney and port brought a lot of sweetness to the mixture, which was balanced nicely with the tartness of the cranberries and the sharpness of the aged cheddar. Once again, the toasted nuts brought the taste and texture of the cheese ball to the next level.

I enjoyed this cheese ball as part of a finger food buffet dinner, spread on rice crackers and crostini, and as breakfast the following morning on 7-grain crackers with a big mug of coffee (over the holidays, I will eat absolutely any leftover for my first meal of the day. I think it's a big part of what makes Christmas special).

I'm excited to try even more cheese ball variations. With a great base recipe and tasty additions, how could it go wrong? How about, in 2010, we all live on the wild side, and experiment with our recipes? Try something new, share your results with your loved ones, and feel warm and fuzzy as you stuff yourself silly. Cheers!

Holiday Cheeseball: The Recipe

Ingredients

2 sticks cream cheese, room temperature

1 stick (1/2 cup) butter, room temperature

2 cups grated aged cheddar cheese (I used 4 yr old Canadian)

2 tbsp mango chutney

1/4 cup port

1 cup dried cranberries, chopped

2 cups toasted pecans and/or walnuts, chopped

Directions

To toast nuts, spread on a cookie sheet and into a 350F oven for 8-10 minutes. Cool, then chop.

Using an electric mixer, mix cream cheese, butter, and grated cheese. Stir in mango chutney and port. Fold in cranberries. Let mixture chill overnight.

Form mixture into two balls. Roll into chopped nuts, pressing them into the cheeseball. Serve with crostini and/or crackers.

Enjoy!

Polenta with Marinara Sauce and Mushrooms

On the first snowy morning of the season, Jeff decided to make himself some cornmeal porridge for breakfast; however, by following the directions on the back of the bag that are meant to feed an entire family, he unintentionally ended up with an entire saucepan full of it. After he served himself a bowl and set to sweetening it with cream and brown sugar, I poured the rest of the plain porridge into a dish so that it would cool completely and mold.

Although traditional Italian polenta is cornmeal that is more coarsely ground, I was confident that this would be a close approximation. Since it's not at all common in my region, I've only tried polenta once before, several years ago in a restaurant in Fredericton, where it was cut into triangles and served under a wild mushroom ragu. I loved how it was an interesting alternative to pasta or potatoes, and how its neutral taste absorbed the flavour of the ragu. Armed with this tasty memory, I set to work on creating a polenta dish to call my own.

To start, I sautéd a mixture of sliced cremini, shitake, and white button mushrooms with kosher salt and freshly cracked pepper in butter and olive oil until soft and fragrant.

I then seasoned the sliced polenta and fried it in butter until it was golden brown on each side. This took about 3-4 minutes on each side on medium-high heat.

I placed the fried polenta in the bottom of a shallow dish. I thought of making it arty and having the pieces radiate outward in a star shape, but then I snapped back to reality. That's just not how I operate! Random placement is just fine.

Lucky for me, Jeff had a marinara sauce bubbling away on the stove (made from crushed canned tomatoes, onions, garlic, basil, oregano, thyme, bay leaves, and copious amounts of red wine.) I ladled a generous serving of the sauce all over the polenta, and topped it off with the mushrooms.

The only thing left to do was to add some grated parmesan cheese for garnish, of course.

I was really pleased with this dish. The buttery polenta acted like a delicious sponge, and really took on the flavour of the sauce. I also loved the combination of the different kinds of mushrooms. This was a very hearty vegetarian dish, one that was perfect for the cold weather we've suddenly come into.

I'm grateful for Jeff's culinary mishap, because it allowed me to be creative and try something new.

In fact, from now on when he gets a craving for cornmeal porridge, I'll insist that he follows the instructions on the back of the bag.

Amanda's notes: Something I'd like to try in the future would be to mix herbs and spices and/or cheese into the cornmeal before allowing it to cool.

I think leftover slices of polenta broiled with a sharp cheese on top would make a wonderful breakfast.