Fall calls for roasted garlic

And yesterday was the day to make that calling a reality... this is where I started.

I cut off the top of the garlic head, drizzled about a teaspoon of olive oil and some kosher salt on top...

Then I wrapped up the garlic head with a double-layer of aluminum foil...

I placed it on a cookie sheet and roasted it in a 400 degree F oven...

Within a minute of shutting the oven door I could smell the garlic, oh so good garlic!

And this is what it looks like about 45 minutes later...

Then all you need to do is squeeze... pinch the bottom of the garlic head and the cloves will pop right up, just waiting to fulfill their destiny! After being roasted those cloves are almost sweet, very savory and just about ready to melt in your mouth... plop a few on a nice piece of toast ...

And spread... and consume...

Oh, it's soooo good... roasted garlic can be added to just about anything you'd usually put garlic in. So don't let it go to waste. If you don't use it all just wrap it up in your aluminum foil and set it aside. I guarantee... you'll want to use the rest very soon!

enjoy your time in the kitchen...

Raclette at the Swiss Chalet

While in Tahoe last week I noticed a restaurant on Tahoe Blvd I wanted to check out online. I wanted to see if they had "raclette" on their menu... and what did their website tell me?

That they had raclette...



I talked my very loving (and gracious) family members to go out for yet another meal (even though a few of us were still full from lunch). We each just ordered an appetizer...

I first had raclette in a small village in Switzerland called "Gruyeres"... yes, like the cheese. Raclette is a certain brand of cheese that melts very well and browns up nicely under the broiler. It has a very gentle "browned" taste to it... a taste like I'd never tasted before. Click here for more on raclette.



In Tahoe, it was served a little differently... since it was an appetizer it was served in a nice tidy portion. (Part of me was disappointed - but the other side of me told me I shouldn't have much more than this anyway... ahem!)

On the menu it read "Raclette - served over potatoes, with cornichons". I had to ask what "cornichons" stood for (since that didn't come with the raclette serving I had in Gruyere). The waiter explained that they were pickled vegetables. The small pickled onion and gherkin were a nice addition to this plate...

Once melted, raclette cheese is very different from fondue. Fondue is more creamy... more like a sauce or a dip. Raclette is more true to the melted cheese form... and perfect over potatoes!!! Or on bread... or even by itself.


If you have never had raclette... I encourage you to search out a place nearby so you can try it. It'll change your view of cheese! I promise...




enjoy your time in the kitchen...

RECIPE: onion dip on steroids!

Recently, my friend Marsha turned me onto this recipe: Pan-fried onion dip. Thank you, Barefoot Contessa... this dip is sooooooooooooo stinking good. You didn't have to share this recipe with the world... but you did! Thank you for that!



And I've made it a few times and it's a great hit... from a house-warming party to the office to a Creative Getaway... the dip is a hit! Again, Barefoot... thanks for helping me look so good. But I have decided to raise the bar... just a couple extra steps. Take a stroll through my kitchen and see for yourself. Here's how I do it:

First, I fry some bacon in my All-Clad... I love the way that pan crisps up the bacon!



While the bacon is frying, I slice up two medium-sized yellow onions.



And like the recipe calls, I add some butter and oil to the pan WITHOUT removing any of the bacon grease. (I just reduce the oil by the approximate amount of bacon grease left in the pan...)



The heat is set to medium heat, and I'm stirring those onions around like there's no tomorrow... ok, but only because I'm scraping off all the bacon goodness from the bottom and sides of that All-Clad pan. Go ahead, I dare you... oh, and don't forget to add those spices. The cayenne pepper is a perfect fit!



And while Barefoot Contessa's recipe says to brown and caramelize the onions for about 20 more minutes... I let mine hang out on low for almost an hour. Just makes them a little darker... and a little more fantastic!



Next? Well, let's back up for a second... before I started slicing the onions I took out some cream cheese to come to room temperature. To that I added some sour cream and mayonnaise... yes, it's that creamy!



And then it's time to bring it all together. First we add caramelized onions to the creamy goodness...



And then we crumble about 4 slices of bacon in there... and keep stirring...



And that's it... it takes some time... but it's oh-so-worth-it!!!



So, can you blame me?! I crust up some bread under the broiler (drizzled with a little bit of olive oil)... and start dipping...


Pan Fried Onion Dip
Source: Barefoot Contessa

Ingredients
2 large yellow onions,
4 tablespoon butter
¼ cup vegetable oil
¼ teaspoon cayenne pepper
1 teaspoon kosher salt
½ teaspoon black pepper, freshly ground
4 ounces cream cheese, room temperature
½ cup sour cream
½ cup good mayonnaise

Instructions
Cut the onions in half, and then slice them into 1/8 inch thick half rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large sauté pan on medium heat. Add the onions, cayenne, salt and pepper and sauté for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes, until the onions are browned and caramelized. Allow the onions to cool.

Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with a paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings.

Serve at room temperature.


enjoy your time in the kitcen...