We’re in San Fran right now as you’re reading this, but we had to put a post in queue in our absence. This is a dip made not too long ago that was a bit of an experiment, as some of our recipes are from time to time. Have you ever felt nervous that one of your brilliant food ideas would not translate to the plate? Perhaps you were hit with an epiphany the night before, and when you’re actually putting the elements together, you begin to feel tiny twinges of doubt. No matter how much of a cook you are, there is no guarantee that each dish will be a success. Following a sun-dried tomato and basil dip that disappeared faster than you can say “Sally sold seashells by the seashore”, there was the need for another quick appetizer idea. We decided to move ahead with this shaky idea and just see what would happen.
Caramelized onions in a dip? Oh yes. Caramelized onions and pears in a dip? Oh double yes. It works, and it works like a dream. They work so well that we instantly did a mental music throwback to the Spice Girls who oh so eloquently described the union of two different entities…(Don’t act like you didn’t like at least one Spice Girls song!) But back to the dip. It’s sweet and creamy and perfect with vegetables, although it made an even better spread on breadsticks. Rosemary breadsticks to be exact. It’s a heavy dip, so a little goes a long way.
If you haven’t put your name in the bucket yet for a $50 gift card to Kitchen 24 in Hollywood, do so here! Tomorrow’s the last day before we announce the winner on Monday. You must live in or near Los Angeles to win this one, but do not fret because there will be another giveaway once we’ve resurfaced from Foodbuzz!
Caramelized Red Onions and Pear Dip – Serves 8 to 10
1/2 large red onion, thinly sliced
1 medium pear, thinly sliced
2 cloves garlic, minced
1 bay leaf
1 tablespoon unsalted butter
2 tablespoons olive oil
1 1/2 tablespoons brown sugar
1 cup light sour cream
1/2 cup mayonnaise
2 teaspoons apple cider vinegar
1. Pour oil in a wide pan, add butter and swirl around until melted. When hot, add pears, onions, garlic, brown sugar and bay leaf. Stir or toss to coat everything with sugar and buttery oil mixture. Cook over medium heat until onions begin to go translucent, approximately 5 minutes.
2. Cover pan, turn down heat and cook onions and pears until dark brown, approximately 10-12 minutes. Stir occasionally to keep them from sticking. Remove from heat and cool completely. Remove bay leaf.
3. Whisk vinegar, sour cream and mayonnaise together. Stir in onions and pears. Salt to taste.
Rosemary Breadsticks – 1 1/2 -2 dozen (reconstructed from Sara Moulton)
2 – 2 1/8 cups flour
3/4 teaspoon kosher salt, plus extra for sprinkling
1 1/2 teaspoons sugar
1 tablespoon honey
2 tablespoons olive oil, plus extra for sprinkling
1/4 ounces rapid rise yeast
2/3 cups warm water
2 tablespoons fresh rosemary, chopped
1. Mix yeast with salt, sugar, honey and water. Whisk and let sit until frothy, approximately 3-5 minutes.
2. Add flour 1/2 cup at a time until dough begins to come together. Turn onto a floured surface and knead 3-5 min. Put in bowl doused with vegetable oil and set aside 30-40 minutes or until doubled in size. Dump onto a floured surface and press into a rectangular shape approximately 1/4″ thick. (The baking sheet we used was 9” x 13”, so our rectangle of dough was about 8” x 12”.)
3. Spread parchment paper over the baking sheet and toss a bit of olive oil on the paper. Spread to all edges of the pan with your fingers or a pastry brush. Carefully life bread dough and set on paper. Sprinkle the dough liberally with more olive oil and use fingers or brush to cover the dough with the oil. Sprinkle rosemary and, if desired, a little kosher salt on top.
4. Bake in a preheated oven at 425 degrees for 12-15 minutes or until golden brown. Let sit a couple of minutes to cool sightly.
5. Carefully lift bread to a flat surface and slice into 1” – 1 1/2” strips, then cut strips in half. Serve warm.
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