Saturday, October 25, 2008
onion dip, arugula pesto
I don't think we mentioned this in our intro post, but Kenny & I both used to live in Philly before we moved out here. Since the Phillies are in the world series, we have been getting together with other former-Philadephians to watch the games. Here are two recipes I made to snack on while watching the Rays get trampled. GO PHILLIES!
A variation on our previous arugula pesto recipe.
2 bunches arugula
1 cup parmesan cheese
1/2 cup pine nuts
1/4 cup extra virgin olive oil
salt & pepper to taste
Blend in a food processor. Served with apple wedges.
This recipe is based on Alton Brown's "Onion Dip from Scratch" recipe.
2 Tbsp olive oil
1 1/2 cups onions, diced
1/4 tsp kosher salt
1 1/2 cups sour cream
3/4 cup Vegenaise (or mayonnaise)
1 tsp garlic powder
1 tsp white pepper
1 tsp salt
Heat the olive oil in a pan and caramelize the onion with a 1/4 teaspoon of salt to help them sweat. Remove them from the heat and set aside to cool. Mix together the remaining ingredients, then the cooled onions. Refrigerate and stir again before serving.
Served with Lancaster hard pretzels!