Here are my favorite recipes this week.
Bloody Fizz
c/o Martha Stewart
- Ice
- 2 ounces Campari
- Blood-orange soda, such as San Pellegrino Aranciata Rossa
- Gin
Directions
Fill glass with ice. Pour in campari; top with soda. For an extra kick, add a shot of gin
Whipped Bacon and Blue Cheese Dip with Baked Oven Fries
Whipped Bacon and Blue Dip:
- 2/3 cup Heavy Whipping Cream, whipped
- 1 cup Crumbled Wisconsin Blue Cheese
- 4 slices Bacon, cooked and finely chopped
- 3 Tbsp Chives, minced
- 2 tsp Dill, minced
- ½ tsp Red Pepper Flakes
- 1 clove Garlic, minced
- Salt and Pepper to Taste
Directions
For Oven Fries:
Preheat oven to 425 degrees. Scrub and dry potatoes of residual dirt, do not peel. On a cutting board, halve each potato. Slice each half into ½” sections, then lay each section on its flat side and cut again into ½” slices making fries. Place the fries into a large bowl of cold water and let the potatoes soak in the water for 10 minutes. This will help remove excess starch.
Line a baking sheet with several paper towels. Drain the potatoes and lay onto the paper towels, patting to dry. Once dry, pour onto the baking sheet. Drizzle the potatoes with olive oil and sprinkle with salt and pepper to taste.
Place into the oven to bake for 25-30 minutes, turning three times while baking. The potatoes should be crispy and golden brown when done. Remove from oven and plate.
For the Whipped Bacon and Blue Cheese Dip:
In a bowl, using an immersion blender, or use a food processor if available. Pour the whipping cream into the bowl. Blend until the cream starts to set and hold soft peaks. Scrape down the bowl several times through the process to ensure that the cream is being evenly mixed. Once the cream has softly set, add in the crumbled Wisconsin blue cheese, chives, dill, red pepper flakes, and garlic. Pulse the mixture together until the cream has set and the Wisconsin blue cheese has been mixed in. Pour into a dish and serve along side homemade oven fries.
Harissa Eggsc/o Skinnytaste
- 1/2 tsp olive oil
- 2 tbsp minced red onion
- 14.5 oz can petite tomatoes
- 2 tbsp prepared Harissa (I used Mina) or more if you like it spicier
- 4 large eggs
- salt and pepper, to taste
- 1 tsp fresh chopped parsley or chives
Directions
Heat a large non-stick skillet over medium heat, add the oil then the onion and sauteuntil golden, about 2 to 3 minutes. Add the tomatoes, harissa, salt and pepper and increase the heat to medium-high and simmer until the liquid reduces a bit, about 3 to 4 minutes.
Reduce the heat to medium-low, carefully add the eggs, salt and pepper and cover. Cook until the top of the eggs set, about 4 to 5 minutes, or to your liking. Top with chopped fresh parsley or chives and serve.
Reduce the heat to medium-low, carefully add the eggs, salt and pepper and cover. Cook until the top of the eggs set, about 4 to 5 minutes, or to your liking. Top with chopped fresh parsley or chives and serve.
