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french onion dip

November 13, 2011
somethin' on the side, the underwear diet
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A birthday celebration with my best friends from high school usually involves a high level of ethanol and specific foods fit for eating after a night of dancing and drinking. These foods are generally rich in saturated fats that plagues you with great guilt the next day.

Keeping this in mind, I made one of my best friends’ favorites to satisfy our cravings and alleviate some of the morning-after shame: French onion dip. This recipe replaces the sour cream with non-fat plain Greek yogurt, retaining creaminess and cutting much of the fat.

Caramelize sliced onions in oil and season with S & P. During the last minute of cooking, add minced garlic. Remove from the pan and cool. Once the onions have come to room temperature, combine with mayonnaise, yogurt and chopped fresh parsley. Season with lemon juice and S & P, to taste.

Refrigerate for at least two hours or overnight. This dip gets better with time, and you’d never notice that it contains half the fat of traditional French onion dip.

So whether or not you eat these in your underwear, your booty will thank you in the morning.

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if it’s got goat cheese…

September 13, 2011
appeteaser
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…it’s goat to be good. And that’s exactly what this is: Goat. I mean good. It’s goat cheese crostini with apple-onion chutney.

Start by toasting baguette that has been thinly sliced on a bias (yes, on a diagonal. I knew you knew that). While the bread is working in the oven, leave the goat cheese out to soften. Now, get started on the onions.

Slice them thinly and brown on medium-high heat in canola oil. Season with S & P (you know the stuff). While that’s happening, peel, core and thinly slice the apples. Reserve them in a bath of water and vinegar so that they don’t turn brown and gnarly. Once the onions have developed a nice deep caramel color, reduce the heat to medium-low, add the apples and a small knob of butter. Continue cooking until the onions and apples are soft, stirring occasionally.

Remember that bread? If you haven’t burned it at this point, slather each slice with goat cheese and top with the chutney.

We’re playing with contrast in this dish. The crunch of the crostini is the ideal base for the creamy goat cheese and soft chutney. The vinegar used to keep the apples from browning adds a subtle tart flavor, which works with the sweetness from the onions and apples.

Not sure about you, but caramelized onions always make me want to get naked.