Baked Caramelized Onion and Chèvre Dip

These January days can be tiring and just plain icky.  Though I love a good rainy day, the post-holiday funk is only worsened by soggy coats and damp hair.  I think January is a rough month for all of us.  It is the time where we try to get back into life and though I love routine, I crave to regain the long, lazy mornings and relaxing afternoons of December.

Caramelized Onion and Chèvre Dip {Pedantic Foodie}

Try as I might, I cannot reverse the laws of time and so I must tug on my boots and re-enter the world with as much confidence and enthusiasm as I can muster.  

Cheese helps.  People help.  The worst thing for the post-holiday funk is retreating.  It is good to be around people and to laugh and eat as much cheese as possible.

Caramelized Onion and Chèvre Dip {Pedantic Foodie}

I love dips, spreads, and anything which can be piled upon toasts and shoved into my mouth.  This dip is especially irresistible because it is super creamy and packed with onions which have become super sweet thanks to the magic of caramelization.  

Baked Caramelized Onion and Chèvre Dip {Pedantic Foodie}

Cream cheese, butter, caramelized onions, chèvre, and gruyere - nothing can go wrong.

Caramelized Onion and Chèvre Dip {Pedantic Foodie}

You can serve this dip alongside a toasted baguette or crackers, it's really all about getting the cheese into your mouth.  

Is it too early to start thinking about Super Bowl parties?  This would make an awesome addition to your game day menu.  

Caramelized Onion and Chèvre Dip {Pedantic Foodie}

Break out some board games and invite some sweet humans into your home.  Let's conquer this January funk.  

Baked Caramelized Onion Dip 2.jpg

Wishing you all a splendid week!  

Sincerely, 

   Pedantic Foodie

Baked Caramelized Onion and Chevre Dip 

serves 6 or one very hungry lady 

  • 2 medium sweet onions, sliced
  • 3 tablespoons unsalted butter
  • 1 1/2 teaspoons kosher salt
  • 1 bay leaf 
  • 8 ounces cream cheese, softened
  • 5 ounces chevre goat cheese, softened
  • 1 1/2 cups gruyere, grated 

Preheat oven to 375 degrees. 

In a medium skillet melt 3 tablespoons butter over medium high heat.  Add the onions, bay leaf, and kosher salt to the melted butter and cook, stirring often, until the onions are translucent and deep amber in color.  Remove from heat and remove bay leaf and set aside. 

In the work bowl of your stand mixer combine cream cheese, chevre, and grated gruyere.  Beat on medium speed until the cheeses are well combined.  Fold in caramelized onions.  

Spread the cheese mixture out into a 9-inch baking pan.  Bake for 15-10 minutes or until the dip is bubbling and the surface has deepened in color.  

Serve immediately* alongside toasts or crackers.  Enjoy!  

*If you wish to make the dip ahead of time it can be placed in the refrigerator and reheated when ready to serve. 

Soft Pretzels

Last week we took a look at what happened on this site in 2014.  There was a lot of butter, a lot of breakfasting, and a little bit of floral-flavored magic.  As I looked through the many recipes I have shared on this site, I realized that I have neglected to share one of my favorites.  I have made this recipe more than any other, and yet, until now, it has been left unmentioned.

Soft Pretzels {Pedantic Foodie}

I am not even going to try to surmise the number of soft pretzels that I have made.  It’s a lot.  I think I have been invited to gatherings just because they want me to bring these pretzels.    Whatever, I’m going to eat all your brie when I get there...

Soft Pretzels {Pedantic Foodie}

Soft pretzels are so often destroyed by frozen food companies who wish to deaden our palates with dry, flavorless shapes covered in salt.  This makes me a bit upset, especially because soft pretzels are so incredibly delicious when executed properly. 

Soft Pretzels {Pedantic Foodie}

This recipe is so simple and it comes together relatively quickly.  The dough is pretty standard - flour, sugar, salt, yeast, and butter.  It is really important that you measure the flour by weight if you possibly can.  We have talked about this before...  Lots of factors can affect flour and the only way to ensure that you have a precise measurement is by weighing the flour.  Yada, yada, yada, you know, just grab your kitchen scale. 

Soft Pretzels {Pedantic Foodie}

After the dough has risen, we shape our pretzels.  I like my pretzels to be on the smaller side so I portion the dough into 10 pieces and roll them into 16-inch ropes.  If you prefer for them to be larger and thinner, you could portion the dough into 8 pieces and roll those pieces into 24-inch ropes.  It is entirely up to your personal pretzel preferences.

Soft Pretzels {Pedantic Foodie}

After the pretzels are shaped, they are dropped into the boiling baking soda hot tub for a quick dip.  This will provide the chewy texture and distinct flavor we associate with soft pretzels.  After their bath they are coated with egg wash and sprinkled with a heavy dose of course sea salt.  

Soft Pretzels {Pedantic Foodie}

I like to serve my pretzels with honey mustard.  *sigh*  This is good... 

Soft Pretzels {Pedantic Foodie}

Happy Wednesday friends!

Sincerely, 

  Pedantic Foodie

Soft Pretzels 

recipe adapted from Alton Brown / makes about 10 pretzels 

  • 1 1/2 cups warm water 
  • 3 tablespoons granulated sugar 
  • 2 teaspoons kosher salt 
  • 1 package active dry yeast
  • 22 ounces all-purpose flour, roughly 4 1/2 cups
  • 2 ounces unsalted butter, melted
  • vegetable oil, for greasing
  • 10 cups water 
  • 2/3 cup baking soda
  • egg wash (1 egg yolk beaten with 1 teaspoon of water)
  • course-ground kosher salt or sea salt

In the bowl of your stand mixer combine 1 1/2 cups warm water, sugar, and kosher salt.  Sprinkle yeast on top and allow to sit for 5 minutes or until foamy. 

Add the flour and melted butter to the yeast mixture and fit your mixer with the dough hook attachment.  Mix on low speed until the flour and butter are well incorporated.  Change the speed to medium and knead until the dough is smooth and begins to pull away from the sides of the bowl.  This will take about 5 minutes.  

Remove the dough gently and place in a large bowl greased with vegetable oil.  Cover with a damp towel and place in a warm place to rise for 1 hour, or until doubled in size. 

Preheat your oven to 450 degrees.  Line two baking sheets with parchment paper and grease lightly with vegetable oil.  

In a large, heavy saucepan, combine baking soda with 10 cups of water.  Bring to a rolling boil.  

Turn the dough out unto a floured surface and portion into 10 equal pieces.  Roll each piece of dough into a 16-inch rope.  Form the pretzels by making a U-shape with the rope, crossing the two ends over each other and pressing the ends onto the bottom of the U.  

Place the pretzels in the boiling water, one at a time, for 30 seconds.  Transfer the boiled pretzels to the prepared sheet pans.  Brush each pretzel with egg wash and sprinkle with salt.  

Bake the pretzels until they are deep golden brown, about 10-12 minutes.  Allow to cool for several minutes before partaking. 

Serve warm with lots of sweet honey mustard.  Enjoy!

Twice-Cooked Potatoes

2014 is quickly coming to a close and my heart is a bit sad to bid it farewell.  I have never liked goodbyes...

Twice-Cooked Potatoes {Pedantic Foodie}

Fortunately, there are still a few precious moments of this year left to be enjoyed, and if you are familiar with this blog you know that we celebrate last moments with butter, butter, and various forms of rich, decadent dairy. 

Twice-Cooked Potatoes {Pedantic Foodie}

We are making what are perhaps the richest, creamiest, and most decadent of all potatoes. 

Mashed potatoes must be flavorful, creamy, and fluffy - these are my simple but requisite demands.  

Twice-Cooked Potatoes {Pedantic Foodie}

In this particular application, our potatoes get their creaminess from butter, sour cream, and careful whipping,.  Eggs provide fluffiness and sharp, aged white cheddar gives us a burst of rich, refined flavor. 

Twice-Cooked Potatoes {Pedantic Foodie}

These potatoes are cooked twice.  The first cooking period serves to actually cook the potatoes, while the second gives them a light and fluffy texture.  

Twice-Cooked Potatoes {Pedantic Foodie}

Yukon gold potatoes are peeled and boiled while the sharp, salty, cheddar is grated.  

Are you excited?  

Twice-Cooked Potatoes {Pedantic Foodie}

These potatoes make the perfect side dish to pair alongside just about any of your holiday dinners.  They can also be whipped ahead of time and baked just before serving, which is quite convenient if you are preparing an extravagant New Year's Eve feast.  I like to do as much  cooking as possible ahead of time - it makes the hour before a dinner less stressful.  

Twice-Cooked Potatoes {Pedantic Foodie}

Sour cream, butter, cheese, eggs and potatoes seem like the perfect way to end this year.  

If you were expecting a smoothie recipe I apologize, but not really... January will give us plenty of time for salads and super fruits.  But for now, I am going to sit in my favorite corner, in my new Christmas socks, and savor these last precious moments of a year that has been very good to me. 

Twice-Cooked Potatoes {Pedantic Foodie}

Thank you for spending another year with me and my oven.  You are loved and appreciated.  

*imaginary Champagne glass clink*

Sincerely, 

   Pedantic Foodie 

Twice-Cooked Potatoes 

makes 8 4-ounce ramekins 

- 5 medium yukon gold potatoes, peeled and cubed

- 1/2 cup sour cream

- 3 tablespoons unsalted butter 

- 1 1/2 cups freshly grated aged, sharp Irish white cheddar 

- 2 large eggs 

- kosher salt and freshly ground pepper, to taste

- heavy cream, optional

 

Place potatoes in a large saucepan and cover with water.  Sprinkle with 1 teaspoon of kosher salt.  Bring to a boil over high heat and boil until the potatoes are fork tender, about 10-12 minutes.  

Preheat oven to 450 degrees. 

Drain the cooked potatoes and stir in butter until melted.  Using a hand mixer, whip potatoes until smooth and fluffy, then beat in sour cream and add eggs one at a time.  Mix until fully incorporated and add cheese.  Season with salt and freshly ground pepper to taste.  If the potatoes appear overly thick you may add a dash of heavy cream to loosen them.  

Divide potatoes amongst eight ceramic ramekins.*  Place the filled ramekins on a sheet pan and transfer to the oven.  Bake for 15 minutes or until the tops are browned and have puffed slightly.  

Allow to cool for 5-7 minutes before serving.  Enjoy!  

*If you wish to bake the potatoes later, the filled ramekins can be covered in plastic wrap and refrigerated for several hours before baking.