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Monday, October 23, 2006

Recipe time!

Gather 'round, TWoPers, it's recipe time with Clare!

Blue Cheese and Caramelized Shallot Dip

6 large shallots
1 1/2 T oil (NOT olive oil--you want something that doesn't have a lot of flavor)
1/2 cup sour cream
1/2 cup mayo
4 oz crumbled blue cheese
Veggies and crackers (for dipping)

Slice the shallots into thin rings. Over medium heat, heat the oil in a medium-size frying pan. Once the oil is hot, add the shallot rings and cook gently, stirring occasionally until the shallots are wilted, golden and caramelized, about 10-12 minutes. Remove the shallots from the pan and allow to cool on a paper towel-covered plate.

Add the crumbled blue cheese to a bowl and smash into smaller bits with a fork. Add the sour cream and mayo to the blue cheese and combine. Add the shallots once they are completely cooled and the excess oil is drained. Stir shallots, blue cheese, mayo and sour cream together to combine thoroughly. Cover with plastic wrap and chill several hours to combine flavors. Serve with crudites and crackers for dipping (I like baby carrots, broccoli florets, Belgian endive, sesame crackers from Trader Joe's, and kettle-cooked potato chips).

Gus's Bacon and Horseradish Dip
(So named because I brought it to a party at Gus's once, so he is with whom I associate it.)

7 strips bacon (6 for the dip, 1 for the chef)
1/4 cup horseradish, drained well
1 cup mayo
1 cup sour cream

Fry the bacon over medium-high heat until browned and most of the fat has rendered. Remove from the pan and allow to cool on a paper towel-lined plate. Once drained and cooled, crumble or cut the bacon into small pieces and set aside.

Combine mayo, sour cream and horseradish in a small bowl and add cooled bacon pieces. Stir to combine, cover with plastic wrap and chill to allow flavors to develop. Also good with veggies, crackers and chips.

Not that you really asked for that one.


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