Creamy French onion dip

August 1, 2023August 1, 2023 Belinda

Think of this crowd-pleaser as the love child of French onion soup and French onion dip: an ooey-gooey, salty, tangy Gruyère-filled dip with jammy caramelized onions. Gruyère is classic for that French onion soup flavor, but any fairly firm cheese like cheddar or Gouda will work—you can even mix and match if you’d like.

Recipe from Bon Appetite magazine

Serves 6-8
3 Tbsp. plus 1½ tsp. extra-virgin olive oil
5 medium sweet onions, thinly sliced
5 garlic cloves, thinly sliced
2 bay leaves
½ tsp. crushed red pepper flakes
1 sprig thyme, plus more for serving
1¾ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, divided
8 oz. full fat cream cheese, room temperature
¾ cup mayonnaise
¾ cup sour cream
1 lb. Gruyère, coarsely grated, divided (about 4 cups)
Freshly ground black pepper
½ cup panko breadcrumbs
1 baguette, sliced
2 pears, sliced
2 red endive, leaves separated

Step 1
Preheat oven to 350°. Heat 3 Tbsp. oil in a large skillet over medium. Add onions, garlic, bay leaves, red pepper flakes, 1 thyme sprig, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt and cook, stirring occasionally, until onions are golden and jammy, 15–20 minutes.

Step 2
Meanwhile, stir cream cheese, mayonnaise, and sour cream in a large bowl to combine well. No lumps!

Step 3
Remove bay leaves and thyme sprig from onions; discard. Transfer onions to cream cheese mixture. Add 3 cups Gruyère and season with pepper; stir to combine. Transfer dip to an 8″ cast-iron skillet or 2-qt. ovenproof baking dish and spread into an even layer with a rubber spatula.

Step 4
Toss panko, remaining Gruyère, remaining 1½ tsp. oil, and remaining ¼ tsp. salt in a medium bowl to combine, then sprinkle over dip. Bake until heated through and top is lightly browned, 25–30 minutes.

Step 5
Heat broiler. Broil dip until bubbling and golden brown, about 3 minutes. Let cool 5 minutes.

Step 6
Scatter more thyme over dip and serve with baguette, pears, and endive alongside for dipping.

Do ahead: Dip (without panko mixture) can be made 3 days ahead. Cover and chill. Top with panko mixture just before baking.

Antipasto Grain Salad

July 30, 2023July 30, 2023 Belinda

Recipe from food blog, The Kitchn

SERVES 12 and leftovers can be refrigerated in an airtight container for up to 5 days.

1lb farro (about 2 1/2 cups)
12 cups water or broth to give the farro more flavor
1/3 cup plus 1 tablespoon extra-virgin olive oil, divided
Kosher salt
2 cloves garlic
1/4 cup red wine vinegar
1 tbsp dried oregano
Freshly ground black pepper
8 oz Castelvetrano olives (1 1/2 cups), or 10 ounces pitted Castelvetrano olives
4 oz peppadew peppers (1 cup); use multi-colored if you can find them
8 large pickled pepperoncinis
12 oz multi-colored cherry tomatoes (2 cups)
12 oz bocconcini (small mozzarella balls), drained (2 cups)
1 cup loosely packed coarsely chopped fresh basil leaves
1/2 cup loosely packed coarsely chopped fresh parsley leaves

Cook the farro (yields 6 to 7 cups cooked farro): Place 2 1/2 cups farro in a fine-mesh strainer, rinse under cool running water, and set aside to drain. Heat 1 tablespoon of the olive oil in a 6-quart or larger pot over medium-high heat until shimmering. Add the farro and toast, stirring often, until golden and nutty-smelling, about 4 minutes. Pour in 12 cups water or a broth and 1 tablespoon kosher salt and stir to combine.
Increase the heat to high and bring to a boil. Reduce the heat to maintain a simmer and cook uncovered until the the farro is tender but has a slight chew in the center, 10 to 15 minutes for pearled and 25 to 30 minutes for semi-pearled. (This is a good time to make the dressing.) Drain and spread onto a large baking sheet to cool.

Make the dressing: Mince 2 garlic cloves and place in a large bowl. Add 1/3 cup red wine vinegar, 1 tablespoon dried oregano, 3/4 teaspoon kosher salt, and several grinds black pepper, and whisk to combine. While whisking constantly, slowly drizzle in the remaining 1/3 cup olive oil and continue whisking until emulsified.

Make the salad: Prepare the following ingredients, adding each one to the bowl of vinaigrette as you complete it: Using the side of a chef’s knife, crush 8 ounces Castelvetrano olives to release the pits; discard pits. Tear the pitted olives into large pieces (if you bought pitted olives, simply tear them into the bowl). Coarsely chop 1 cup peppadew peppers. De-stem and thinly slice 8 pepperoncinis. Halve 12 ounces cherry tomatoes. Tear 12 oz drained bocconcini in half. Toss to coat all the ingredients in the dressing. Add the cooled farro and toss again. Taste and season with kosher salt and black pepper as needed.
Chop basil leaves until you have 1 loosely-packed cup. Chop parsley leaves until you get 1/2 loosely-packed cup.
Just before serving, stir the herbs into the salad.

Do-ahead · Gluten Free · Salad · Vegetable-related

Greek Potato salad

July 4, 2023July 4, 2023 Belinda

This Greek potato salad recipe by food blog “Foodiecrush” is a tangy spin on the traditional potato salad, with sun-dried tomatoes, olives, feta cheese and a zesty Greek dressing that brings big, bold flavor.

Serves 10

2lbs petite white or red potatoes
1 cup pitted Kalamata olives
7 oz oil-packed sun-dried tomatoes, drained and chopped
4 oz capers, drain and reserve brine
1 cup red onion, thinly sliced
½ cup fresh dill, roughly chopped
½ cup feta cheese, crumbled
Greek Salad Dressing
1/2 cup extra-virgin olive oil
1/2 cup red wine vinegar
2 cloves garlic, minced
2 tsp dry mustard
2 tsp dried thyme
2 tsp dried oregano
1 tsp kosher salt
1 tsp freshly ground black pepper

Add the potatoes to a medium pot and fill with enough water to cover the potatoes by 1 inch, then bring to a boil. Add 1-2 teaspoons of kosher salt, reduce to a rolling simmer, and cook until tender or when the potatoes can be pierced with a fork or skewer, about 15 minutes.

While the potatoes are cooking, make the dressing.
To a jar fitted with a lid, add the olive oil, red wine vinegar, garlic, dry mustard, oregano, thyme, kosher salt, and freshly ground black pepper. Top with lid, shake well, and set aside.

The potatoes are done cooking when they can be easily pierced with a sharp knife or skewer. Drain them. Then when the potatoes are cool enough to handle, cut them in half or into bite-sized chunks, depending on how big they are. While they’re still warm, drizzle with the reserved caper brine, toss, and set aside to cool.

Add the kalamata olives, red onion, capers, sun dried tomatoes, and dill. Gently toss with the dressing. Taste for seasoning and add more salt and pepper to taste, then top with the feta cheese.
Serve warm, at room temperature, or chilled. This salad is best served at least an hour after cooking so the potatoes absorb the dressing and flavor. Keeps in the refrigerator for 3-4 days.

Accompaniments · Baking · Do-ahead

Parmesan, rosemary shortbread

June 25, 2023June 25, 2023 Belinda

Recipe by Rachel Conners

Total time: 30 MINUTES
Yield: 30 ROUNDS 1X
These Parmesan Rosemary Shortbread Rounds are quick and simple slice-n-bake crackers. Tender, buttery, and flavored with Parmesan cheese and fresh rosemary.

1¾ cups all-purpose flour
¾ cup plus 2 tablespoons grated parmesan cheese (about 2½ ounces)
1 teaspoon coarse kosher salt
1 small garlic clove, minced
2 tablespoons fresh rosemary, minced
2 tablespoons milk
1 cup (2 sticks) unsalted butter, chilled (cut into ½-inch cubes)

Preheat oven to 350°F.
Line baking sheet with parchment paper. Mix flour, ¾ cup Parmesan cheese, salt, garlic, and rosemary in a food processor.
Add butter and pulse until dough begins to come together. Add milk and pulse until it forms a dough.
Remove from food processor and gather the dough into a ball. Divide dough in half. Roll each half into a 12-inch log, wrap with plastic wrap and chill for at least an hour.
Once chilled, slice each log into thin rounds and transfer to a baking sheet lined with parchment or a Silpat. Sprinkle the remaining 2 tablespoons of Parmesan cheese over the rounds.
Bake shortbread rounds until tops are dry and bottoms are golden brown, about 20 minutes. Transfer shortbread rounds to rack and cool completely.

Do-ahead · Gluten Free · Salad

Creamy cucumber salad

June 23, 2023June 23, 2023 Belinda

Not being American, I have no concept of the old fashioned version of this that was ultra sweet and thick with no fresh dill. I found this served with a piece of grilled sea bass very light and more-ish.
You need to make it about 2-3 hours before serving so the flavors have time to meld and they really do, it tastes completely different after several hours hanging out in the fridge. Check and tweak seasonings if necessary before serving.

3 cups thinly sliced peeled cucumbers
1 cup thinly sliced red onion
1/2 cup sour cream
1.5 tbsp white vinegar
1.5 tbsp minced fresh dill
1/2 tbsp granulated sugar
1/2 tsp salt or more to taste
1/4 tsp garlic powder or more to taste

In a medium mixing bowl stir together sour cream, vinegar, dill, sugar, salt, and garlic powder.
Add cucumbers and red onion; toss to coat.
Cover and refrigerate 2 or more hours.

Asian flavors · Do-ahead · Icecream

Fresh ginger ice cream

June 20, 2023 Belinda

Fresh ginger gives a subtle kiss of flavor to this smooth, creamy ginger ice cream.

Servings 8

1 cup milk
3/4 cups granulated sugar
1/3 cup sliced fresh ginger (sliced into thin rounds like coins)
1/4 teaspoon vanilla extract
Pinch cinnamon
2 cups heavy whipping cream

In a large mixing bowl, whisk together the milk and sugar until the sugar is dissolved.
Add the sliced ginger, vanilla, and cinnamon. Stir together until combined.
Add the heavy whipping cream and stir gently to combine.
Cover the bowl and let sit in the refrigerator for a few hours, or overnight for a stronger ginger flavor.
Strain the mixture and process in an ice cream maker. Serve while soft, or freeze until firm.

Dessert · Do-ahead · Fruit

A giant panna cotta

June 20, 2023 Belinda

What really is the purpose of portioning panna cotta into precious individual servings, as it so often is? Instead, pour your panna cotta into a big bowl and bring it to the table in its full-size glory, quietly luxurious and begging to be dug into by the whole group at once. And while we’re at it, who said panna cotta has to be inverted before serving?
Free from the pressures of having to somersault onto a serving plate, panna cotta can be less firm and rigid, more jiggly and wibbly-wobbly, trembling on the spoon like an unshed tear stuck on an eyelash.

Gelatin is remarkably easy to use once you know a few ground rules. Always start by mixing it with a cold liquid. Let it hydrate and swell (or bloom, as it’s technically called) for at least 15 minutes before heating to dissolve. Underhydrated gelatin will be stubbornly gritty, never dissolving, and negatively impact the final set. As with all gelatin desserts, this will become firmer the longer it sits, so eat your panna cotta within 24 hours for the most delicate, elegant texture.

Serves 6-8
2 envelopes unflavored powdered gelatin (about 1 Tbsp. plus 2 tsp.)
1 cup (200 g) sugar
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
2½ cups chilled whole milk
4 cups chilled heavy cream
2 tsp. vanilla bean paste
BERRIES AND ASSEMBLY
12 oz. fresh raspberries
¼ cup (50 g) sugar
2 Tbsp. balsamic vinegar
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
1 Tbsp. unsalted butter
½ cup sliced almonds

Whisk 2 envelopes unflavored powdered gelatin (about 1 Tbsp. plus 2 tsp.), 1 cup (200 g) sugar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in medium saucepan to combine. Pour in 2½ cups chilled whole milk and stir, scraping down sides of bowl to incorporate any dry bits of gelatin or sugar, until combined. Let sit until gelatin swells and is softened, 15–20 minutes.

Set saucepan over medium heat and cook, stirring often with a heatproof rubber spatula, until mixture is hot but not simmering and sugar and gelatin are completely dissolved, about 5 minutes. Remove from heat and add 4 cups chilled heavy cream and 2 tsp. vanilla bean paste; stir until well combined.

Strain panna cotta base through a fine-mesh sieve into a 2-qt. dish. Chill, uncovered, until set, at least 12 hours (cover with plastic wrap after 8 hours).

Do Ahead: Panna cotta can be made 1 day ahead. Keep chilled.

BERRIES AND ASSEMBLY
Toss 12 oz. fresh raspberries, ¼ cup (50 g) sugar, 2 Tbsp. balsamic vinegar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl to combine. It’s okay if some berries are crushed. Cover with a plate or lid and let sit at least 20 minutes and up to 2 hours.

Meanwhile, melt 1 Tbsp. unsalted butter in a small saucepan over medium heat. Cook ½ cup sliced almonds, stirring constantly, until golden brown, 4–8 minutes. Transfer to a small bowl, season with a pinch of kosher salt, and toss to combine. Let cool.

To serve, spoon raspberry mixture and juices over panna cotta; top with almonds.

Appetizer Vegetarian · Do-ahead

Whipped Feta with Hot Honey

June 15, 2023June 15, 2023 Belinda

Recipe from food blog “Erin Lives Whole”
Grab your crostini and pita chips and dig into this Whipped Feta with Hot Honey recipe.
Made with Greek yogurt, lemon juice, and scallions, it’s the perfect refreshing summer dip just make sure you refrigerate it and serve the feta/yoghurt mixture cold, it will firm up in the fridge.

Makes up to 2 cups
8oz block Greek feta cheese
1/3 cup Greek full-fat yoghurt
1/4 cup lemon juice
3 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper

Toppings:
2 tbsp olive oil
1 bunch scallions, chopped (stringy tops discarded)
3 cloves garlic, minced
1/2 cup almonds, toasted and chopped small
1 tbsp red pepper flakes
1/4 cup hot honey (heat it up gently in a saucepan.)

In a food processor, add feta, yogurt, lemon juice, and olive oil. Scrape down sides as needed, until dip is smooth and fluffy. Add salt and pepper and stir to combine and taste for seasoning.Put in the fridge to firm up for a couple of hours.
When you’re getting ready to serve, in a sauce pan, heat olive oil over medium high heat. Add scallions and garlic and cook for 5-6 minutes or until browned. Turn off heat and set aside.
Pour whipped feta into serving bowl. Top with scallions and garlic and any remaining oil.
Add almonds, red pepper flakes, and drizzle hot honey on top.
Serve with crostini.

Breakfast · Dessert · Do-ahead · Fruit · Gluten Free

Roasted figs with pomegranate molasses and orange zest

June 8, 2023June 8, 2023 Belinda

Recipe by Yotam Ottolenghi

I can’t emphasize enough how crucial it is to choose good, sweet, squidgy figs, no matter what you do with them. It makes all the difference.

Serves 4

3 tbsp pomegranate molasses
1 tbsp lemon juice
3 tbsp dark Muscovado sugar (you can get this on Amazon)
4 thyme sprigs, 2 whole and 2 picked leaves
Skin of 1 orange, 3 long shaved strips and the rest grated
8 fresh figs, cut in half lengthways
100g mascarpone
100g Greek yoghurt
1 tbsp icing sugar
Salt

Put together in a large mixing bowl the pomegranate molasses, lemon juice, 1 tablespoon of the sugar, 2 thyme sprigs, 1 tablespoon of water, the orange skin strips and a pinch of salt. Mix well to dissolve the sugar and then stir in the figs. Set aside to marinate for 30 minutes.

Meanwhile, whisk together in a small bowl the mascarpone, yoghurt and icing (powdered) sugar until smooth. Keep chilled.

Remove the figs from the bowl (keeping the marinade) and arrange them snugly inside a small baking tray, roughly 20x20cm (8″ x 8″), the cut side facing up. Sprinkle the figs with the remaining sugar and put under a hot grill, clearing about 15cm from the grill. Grill for 10 minutes, or until the sugar has caramelized and the figs softened.

Meanwhile, pour the marinating liquids into a small saucepan, bring to the boil and then simmer for 2-4 minutes or until the sauce is reduced by half and has a consistency of runny honey.

Transfer the hot figs to serving plates and spoon over any leftover syrup from the baking tray, then drizzle over the sauce reduction and sprinkle with picked thyme leaves. Place a spoonful of the yoghurt cream on the side or on the figs and sprinkle over the remaining orange zest. Serve at once.