OMG kill me now this is all I want to eat for the rest of my life. With wine duh. Maybe add some olives to the plate for vegetables.
I made this dip for an Oscars party, and it was devoured in addition to 3 other cheese-based dips. Why not, you know? We weren’t fitting into dresses. We were wearing PJs. The dish is inspired by a crazy-good appetizer we had last year at Biltmore House, of all places, at their on-site pub that is surprisingly really yummy. We didn’t order it again the last time we were there, but we saw a few people order it and kiiiiind of regretted our decision to try something new, even though the something new was delicious too.
So I made it at home the next day. It’s a pretty traditional garlic + wine + Swiss fondue, but we dot it with prosciutto that gets crispy in the oven and is just ridiculous over bread. RIDICULOUS.
So, I was going to write a kind of house buying/selling update today, but the long and short of it is that we haven’t sold our house yet and once we do we don’t know where we are going. We have tons of interest on our house, usually showings every day and sometimes multiple times per day, and I swear I’m setting a new world record for how much restaurant food someone who loves to cook can eat in one month.
So. We tried hard to start cooking more after the first few weeks of showings. The deal is that it’s hard to start cooking anything because if we get a call for a showing we have to immediately leave + make the place look amazing. So, it was/is easier to buy food and never have any dishes.
When I do cook, I’m careful to only do one-pot kinds of things or something I can make in advance, then hide in the microwave, fridge, or oven (off) until we get back from hiding out for dinner or whatever meal I’ve cooked for. Quick + not many meals are the name of our game, plus a few ingredient-types of things like extra chopped veggies or cooked quinoa or pasta in the fridge that can be added to other stuff.
Here are some highlights!
I have accidentally photographed a few vegetarian or vegan soups all with Asian flair.
I’m sorry? I’m having a moment and you’re involved? I would say that I’m trying to lose weight but dunking everything with excessive amounts of naan would give me away?
I saw something like this on one of the myriad food blogs I read (I don’t know if that’s how to use that word, I’ve been staring at it for awhile), and it sounded so….cozy. Tomato soup but with curry. The one I read had a butter base and no chick peas, but the curry/tomato combo has been on my mind ever since. But! It didn’t feel like enough (you’re like, this is why you’re fat) for a meal, and I don’t ever eat soup as a side dish – who has time for that? Croutons are a natural accompaniment, but chick peas + curry are even MORE natural, so we basically have a super smooth slightly creamy soup (from coconut milk!) with chick peas that act like croutons.
Get to it.