Author Archives: Ahna

Sweet Onion “Crack Dip”

onioncrackpie

I’ve been seeing this dip posted on several other blogs and was intrigued to make it myself.  I’ve always been a fan of spinach and artichoke dips, so this could possibly be good. This recipe can be found in Bountiful: Recipes Inspired by Our Garden by Todd Porter and Diane Cu of  the blog White on Rice Couple (one of my favorite food blogs). Anyway, this recipe is super easy, has loads of flavor and is aptly named “crack dip”!
Ingredients
  • 1 (8-oz) package cream cheese, softened/room temp
  • 1 cup mayonnaise
  • 1 cup freshly grated Parmesan cheese
  • 1 cup diced sweet onion
  • 1 T freshly cracked black pepper
  • toasted Sourdough bread, French baguette, pretzel flats or crackers
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine cream cheese, mayo, Parmesan, onion and pepper. Mix until thoroughly combined.
  3. Spread the mixture into a 6-inch baking dish or small oven-safe dish. Bake for 40 to 50 minutes until ingredients are melted together and crust is a dark golden brown. The darker brown the crust, the better the flavors.
  4. Serve hot with your favorite bread or crackers. The crispier the better.

This was really good!

 

Bucky’s Butchery

buckysbutcherysteak

 

If you haven’t visited Bucky’s Butchery on the UW-Madison campus you should.  The selection and choices are endless.  I especially like  that it is a teaching butchery and all proceeds got back to education, research and extension activities.  They sell every cut of meat and you can special order anything from a 1/2 of a cow to fresh lamb chops and pork sausage.  I also like that they have farm fresh eggs too.

The butchery is located in the  UW Meat Science and Muscle Biology Laboratory and is a part of the Meat Science program in the Department of Animal Sciences. The Meat Lab and Bucky’s Butchery is  operated by about 10-15 undergraduates. These undergraduates gain valuable  experience in many facets of the meat industry including cutting and processing meat as well as food safety, proper sanitation and product sales.

This past February they had a special offer for Valentine’s Day.  It was a heart-shaped dry aged rib eye!  I couldn’t pass this up as this would out do any other Valentine’s present I’ve ever given my husband.  It was hands amazing!  My husband couldn’t have been more excited to get a huge piece of heart-shaped beef!

Bucky’s Butchery is only open on Fridays from 11am-3pm!

Address: 1805 Linden Drive, Madison, WI 53706

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Dutch Baby

dutchbabyI’ve always wanted to make a Dutch baby and saw a post on epicurious recently.  A Dutch Baby―basically a cross between a crepe and a popover. It is derived from the German pfannkuchen. It was amazingly delicious and easy to make. I’m going to make them all the time now since the ingredients are so simple and a staple in any fridge/pantry. Serve it with fresh berries or a lavish sprinkling of lemon sugar.

Lemon Sugar:

  • 1/3 cup sugar
  • 2 teaspoon grated lemon zest

Dutch Baby:

  • 3 large eggs at room temperature 30 minutes
  • 2/3 cup whole milk at room temperature
  • 2/3 cup all-purpose flour
  • 1/4 teaspoon pure vanilla extract
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1/2 stick unsalted butter, (4tbsp), cut into pieces

Optional accompaniment: lemon wedges

Equipment: a 10-inch cast-iron skillet

  1. Put skillet on middle rack of oven and preheat oven to 450°F.
    Stir together sugar and zest in a small bowl. Set aside
  2. Beat eggs with an electric mixer at high speed until pale and frothy, then beat in milk, flour, vanilla, cinnamon, nutmeg, and salt and continue to beat until smooth, about 1 minute more (batter will be thin).
  3. Add butter to hot skillet and melt, swirling to coat. Add batter and immediately return skillet to oven. Bake until puffed and golden-brown, 18 to 25 minutes.

    Serve immediately, topped with the lemon sugar.

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