Party Favorite - Sour Cream and Onion Dip

Will she kill me for posting this photo? We've been friends since we were (I don't know) 15 or 16, if we can make it through high school, we can make it through anything right? Fortunately, she doesn't have Internet, and she does have a good sense of humor, and seriously, who else could grin like that while eating and still look that good? Here's a better photo of two Katies and an Adam partaking of the goods available at our party. I meant to take photos that didn't make our party look so lame, except that I kept leaving my camera/phone/drink in random places throughout the house (a good sign that the party wasn't lame, right?). Rachel asked what I thought the best thing we served was. I knew she was fishing for the right answer. It was (in my mind and Rachel wholeheartedly agreed) without a doubt the sour cream and onion dip. I followed a recipe on 101 Cookbooks and I admit being completely skeptical that it would come out alright. There was hardly any salt in the recipe, surely something in abundance in those sachets of french onion dip you get at the store. But dios mio, this dip was a-maz-ing. And too easy (another reason why I was nervous about its quality). The only thing easier than this would be, well, buying a packet of french onion dip, but that's no fun. Eric and I were scooping out the remnants of the dip at 2-something in the morning while subtely hinting that a few stragglers might want to wrap up their heated, existential convo. This dip was made to go on the latkes, as pictured above. Sour Cream and Onion Dip: (You can just as easily click through to 101 Cookbooks, a superb food blog, I'm recording the recipe here for my collection) olive or vegetable oil onion, chopped onion powder dash of salt sour cream All of the ingredients are measured to taste. I almost always go light on the onions, just a personal preference. So I used about a quarter of a white onion for about a regular-sized tub of sour cream. I applied the oil liberally and sauteed the onions for 30-40 minutes (you do not have to stand right over the stove for 30 minutes for this, medium heat will take care of it), until they were carmelized (and sort of burnt-looking, as you can see above). I added maybe a teaspoon of salt and, errr, about a tablespoon of onion powder to the sour cream. Mixed it. And then added the onions and served it.

Potato Latkes or I Try To Be Kosher

Sometimes I wish I was Jewish. For whatever reason, I find the religion and culture fascinating. And maybe it's the fact that I couldn't ever really be Jewish that makes me want it even more. However, I can still cook, eat and enjoy Jewish food. The holidays are in full swing at our apartment. We're having a party on Friday night, so I spent my random day off on Monday decorating and cooking. Latkes are a completely new thing for me to make because 1.) it's not Italian, 2.) I rarely cook with potatoes and 3.) I have never, ever trully fried anything. I bought a frying/candy thermometer at the store because the recipe called for it. Turns out I totally could have done without it, which is a good thing because as I was removing the thermometer from the skillet I burned my fingers and dropped/threw the thermometer on the counter where it bounced of and shattered on the floor. Turns out frying is a lot less scary than I imagined it would be (except for grabbing the thermometer). The draw of this hors d'oeuvre is that it can be reheated just before guests arrive.

Potato Latkes: (adapted from Gourmet) 1/2 medium onion 3 pounds russet potatoes, peeled (about 6) 2 teaspoons lemon juice (to prevent browning) 1/3 cup flour salt and pepper 3 eggs, whisked 1 cup vegetable oil You can shred the potatoes and onions in a food processor or (as I did) with a cheese grater. Grate/shred the onion. Mix potatoes and onion together. Toss with lemon juice. In a separate bowl mix flour, about 2 teapspoons of salt and a teaspoon of pepper. Add to potato/onion mixture and toss to mix. Add whisked eggs and stir to coat.

Add oil to heavy skillet and heat to 360 degrees on the stovetop. Add a heaping spoonful of the potatoes to the oil. Use a fork to flatten to 3- or 4-inch pancakes. Cook until golden brown on each side (take 2-3 minutes each). Transfer to paper towel lined baking tray.

Apparently, latkes can be frozen for up to two weeks. Reheat in an oven at 450 degrees for five minutes. Served with sour cream (recipe to follow later this week).