In keeping with the spirit of multiple recipes I have prepared two dishes that were never meant to go together, but work really well as a pair or independently.
Today we have Herb Dip and Popovers.
We are going to start with the Herb Dip for no other reason than it was the dish that I took the pictures of first. The versatility of this recipe is what is most striking. Originally meant to be used for crudités and tortilla chips it has evolved, at least in my home, to be used as salad dressing as a sandwich spread (insanely good), and even with fish and chicken. Therefore it has found a near permanent spot on my refrigerator shelf. Anyway without further ado the recipe:
Recipe: Courtesy of nytimes.com
- 1 cup sour cream
- 1 cup mayonnaise
- 1/3 cup finely chopped parsley
- 3 tablespoons chopped chives
- 1 tablespoon white-wine vinegar
- 1 clove garlic, crushed
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
In a bowl, combine all of the ingredients, mixing them well. Cover and refrigerate overnight. Serve with crudités, including cherry tomatoes; yellow-pear tomatoes; red, yellow and green peppers; seeded cucumbers; scallions; baby carrots; French radishes; blanched broccoli, and cauliflower.
About two cups of dip
I know you will get tired of reading about this but I cannot stress the importance of having fresh herbs, and please don’t get caught up buying that prepackaged nonsense! I have seen it at the market and I think it is horrendous that these companies charge an arm and a leg for herbs that are not expensive and you can get double the amount for what they charge. Even better grow them yourself they’re easy to care for and will grow abundantly, in general. I am liberal with the garlic for this recipe, but if making this amount try not to go past 2 cloves of garlic, it will overwhelm the recipe and then you just have garlic mayonnaise. That being said I have also substituted other fresh herbs, did I say fresh already, fresh herbs for those represented in the ingredients. I have used basil, rosemary, mint, and cilantro, but I will admit the original parsley and chives is the best combination. However, in a pinch you have options. Make this dip first and let it set in the fridge, covered of course! The more the dip sits the more flavorful it becomes so try to make it an hour or so before your guests arrive to get the most out of it.
The first time I made this recipe was Thanksgiving dinner last year. Least I say it was a resounding hit with the entire family. There is something sublime about smelling freshly baked bread in a home, not to mention on thanksgiving.
Recipe: Courtesy of nytimes.com
5 tablespoons melted butter
1 cup milk
1 teaspoon sugar
1 teaspoon salt
1 cup all-purpose flour
1 teaspoon fresh thyme (or 1/2 teaspoon dried), optional.
1. Preheat oven to 425 degrees. Drizzle a teaspoon or so of melted butter in each cup of a 12-cup muffin pan or a popover tin and put it in oven while you make batter.
2. Beat together the eggs, milk, 1 tablespoon butter, sugar and salt. Beat in the flour a little bit at a time and add thyme if using; mixture should be smooth.
3. Carefully remove muffin tin from oven and fill each cup about halfway. Bake for 15 to 20 minutes, then reduce heat to 350 degrees and continue baking for 15 minutes more, or until popovers are puffed and browned. Do not check popovers until they have baked for a total of 30 minutes. Remove from pan immediately and serve hot.
Yield: 12 popovers.
These bake up in a very unusual shape due to the butter in the bottom of the muffin tins. Conveniently enough the depression created is perfect for holding a nice dollop of Herb Dip! Also, because the popovers have some herbs in them the flavors merge insanely well. The best advice I can give here is pay attention to them while they’re in the oven. Check your time carefully, but be sure not to take them out too soon, If you do they will deflate. If you take them out at the right time they will deflate slightly, but still retain significant height and will look similar to the pictures provided. This is the type of bread that you can mix the ingredients well in advance and store for when you are ready. Serve them warm out of the oven they’re awesome and prepare your troops for the swooning!