Sunday, January 25, 2009

Blaze: Balsamic Glaze

So I always used to make my own balsamic glaze, but having it in a handy little squeeze bottle already prepared is much easier! You can try this stuff on almost anything: salads, pasta, meats, fish, cheese, cheesecake!, really anything. And they come in a variety of flavors, including truffle and fig! Pick up a bottle!

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Caramelized Onion and Ricotta Dip

Sorry it's been so long since I last posted! The holiday craze was so busy, but I am finally back in the swing of things and ready to kick off 2009 with some awesome food! This recipe comes from my roommate Brendan who has been inspired to create some delicious food and is doing an awesome job. This one is a kind of spin on the traditional french onion dip (remember, the one your mom always made with the Knorr's Onion Soup Mix and Sour Cream). It's very simple but tastes amazing! He recommends eating it with pita chips or some fresh veggies. I say try baking or broiling it to create a bit of a crust on top! Awesome!

Caramelized Onion and Ricotta Dip

1 Large Sweet Vidalia Onion, chopped medium fine
1.5 Cups Fresh Ricotta
1/2 Cup Parmesan Cheese
3 Tablespoons Olive Oil
Salt and Pepper to tastes

Heat olive oil on medium heat and saute onions until translucent. Lower heat and continue to saute onions until they are golden brown, gooey, and caramalized (around 10-15 minutes). In a bowl, combine caramelized onions, ricotta, and Parmesan cheese. Mix thoroughly. You can either serve like this or bake at 350 for 20-30 minutes until bubbly and crusty. Serve with pita chips, fresh veggies, or anything else you feel like dipping. Enjoy!