Back in the Kitchen--Where Every Mother Belongs

Wow! I feel like I've been out of the kitchen for months (probably because I have.) The broken foot really slowed me down, as any extra standing just made things worse. I am now two weeks into physical therapy (Jeff Fahrenbruck--you rock!) and five days out of "the boot," so things are looking up. This next week will be very, very busy as we wrap up the school year, but I plan to get back in the kitchen in a meaningful way right after that.



My biggest foray into the kitchen was for Mother's Day. My contribution was the veggie tray. While this isn't a dish that showcases my cooking talents, it is pretty, and I found a couple of dips in The Big Book of Appetizers that were standouts, and certainly had a little more sophistication than the ubiquitous ranch dressing. They were also very well received, and I can see more applications for them than just a crudite accent. The dip in the bell pepper (foreground) is a Blue Cheese and Toasted Walnut Spread. The blue cheese taste was there, but pretty mild. Even those who aren't blue cheese fans (or walnut fans) seemed to enjoy this. I used the recommended Saga blue cheese, but a stronger flavored cheese could be used for a more pronounced blue cheese flavor. I'd actually like to try tossing this in a fondue pot and using it as a dipper for sliced apples and pears.

The other dip was a Yogurt and Green Onion blend from the same cookbook. This dip had a wonderful, fresh from the garden taste which could easily be modified by changing the herbs used. This would also make a fabulous baked potato topping.

Of course, the real reason to gather is family, and here are my two granddaughters, who top the list of my favorite family members:

Yogurt Green Onion Dip

Copyright 2006: The Big Book of Appetizers

2 cups whole plain yogurt (I used 2% Greek style yogurt)
8 ounces cream cheese, at room temperature
3 green onions white and green parts, trimmed and sliced
1/3 cup chopped fresh Italian parsley
2 teaspoons fresh lemon juice
1 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1/8 teaspoon cayenne pepper

Add all ingredients to the work bowl of a food processor and blend until smooth. Taste for seasoning and adjust salt and pepper.

The dip keeps, refrigerated, for up to 5 days.

Blue Cheese and Toasted Walnut Spread

Copyright 2006: The Big Book of Appetizers

1 cup crumbled Gorgonzola or Saga blue cheese, a room temperature (about 5 ounces)
8 ounces cream cheese, at room temperture
1cup sour cream
1/2 cup mayonnaise
1 cup chopped toasted walnuts
1/2 cup finely diced celery
1/4 cup chopped green onion, white and green parts
2 tablespoons minced fresh Italian parsley
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
Milk to thin the dip, if desired

Mix all ingredients in a large bowl until blended. If desired, thin the dip with a tablespoon or so of milk. Refrigerate, covered, for at least an hour. (This dip can be made up to 3 days ahead and kept, covered, in the refrigerator.)