Saturday, December 6, 2008

Muli-layered Party dip

You'll Need:

  • 16 oz. can refried beans
  • 1 C grated cheddar or Monterey Jack cheese
  • 1/3 C black ripe olives, sliced, pitted, and drained
  • 1 large tomato, chopped
  • 1 C sour cream
  • 1 C guacamole
  • 1 C salsa
  • tortilla chips

Using a 10-inch glass pie plate or baking dish, spread the refried beans over the bottom of the dish.

Make a layer for the cheese, followed by the olives, then the tomato, then sour cream, guacamole, and top with salsa.

Cover and chill for at least 30 minutes before serving.

Friday, December 5, 2008

Chicken with 40 cloves of garlic (Poulet Aux Quarante Gousses d'Ail)

Dishes like chicken unfairly become stamped as pedestrian due to simple over-exposure. This baked chicken graces our table almost every week, to the point of it becoming ho hum at home. But I’m reminded of how good it is if someone happens by in time to catch a whiff flowing from the oven. Baking it with foil over it, simmering it its juices combined with herbs and a nice dry sherry can be compelling, even to the over-exposed like me.

  • 1 medium whole chicken
  • 2 Tbsp olive oil
  • 1 tsp salt
  • Several turns of a pepper grinder
  • 10 cloves garlic, peeled and crushed
  • 2 bay leaves
  • 3 sage leaves
  • 1 respectable rosemary sprig
  • ½ cup dry sherry

Remove giblets, rinse, and set into foil-lined baking dish

Apply oil over bird, followed by salt and pepper

Litter the bottom of the pan with the sage, bay, rosemary, and pour in the sherry.

To Bake cover the chicken over with aluminum foil and bake at 400 for 75 minutes

Uncover and brown until crispy on the top and the juices run clear.

Monday, December 1, 2008


This is basically a dessert in a glass. It is very rich and should be served in small portions.

You'll Need:
  • 4 ½ cups whipping cream
  • 4 ½ cups whole milk
  • 18 large egg yolks
  • 1 ½ cups sugar
  • 2 ¼ teaspoons ground nutmeg
  • 1 cup (about) bourbon (optional)
  • ½ cup (about) dark rum (optional)
  • Additional ground nutmeg for garnish


Bring cream and whole milk to simmer in large pot.

Whisk yolks and sugar in large bowl.

Gradually whisk in half of hot cream mixture.

Return mixture to pot.

Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil).

Strain into bowl.

Stir in 2 ¼ teaspoons nutmeg.

Cool slightly.

Chill. (Can be made 1 day ahead. Keep chilled.)

Mix in bourbon and rum to taste. (optional)

Divide eggnog among glasses or cups.

Sprinkle with additional nutmeg.