This will be my first posting as a Daring Cook. The July 2010 Daring Cooks' Challenge was hosted by Margie of More Please and Natashya of Living in the Kitchen with Puppies. They chose to challenge Daring Cooks to make their own nut butter from scratch, and use the nut butter in a recipe. Wow, was I impressed with the 9 page presentation. There is a wealth of research and information provided with several recipes from which to choose. I selected the Walnut White Bean Dip with Rosemary & Sage. Since I had dried Cannellini beans, I cooked them with some celery, onion and garlic. The recipe is an adaptation from Cooking Light, August 2007. After preparing the walnut nut butter, I proceeded with recipe. I enjoy baking bread each week, therefore, I baked a Rustic Whole-Wheat Walnut Bread from Fine Cooking, Issue No. 30. The article by Fran Gage is "How to Get a Good Crust on Rustic Breads". I must say, the bread turned out great and was delicious. A real keeper recipe.
I served the dip with the walnut bread, endive, cherry tomatoes, sliced cucumber and Maldon Sea Salt. I sprinkled lemon zest over the dip just before serving. This was an easy, delicious recipe and one that I will prepare again. I liked offering crisp vegetables with the dip. Thank you Margie and Natashya for a job very well done. I look forward to viewing the other postings. Until next month, this is lola!
Spectacular! Looks like something in a restaurant.
ReplyDeleteVicki, Thanks for the nice comment and encouragement.
ReplyDeleteBeautiful presentation and all looks yummy.
ReplyDeleteHello and welcome to the Daring Cooks' and congratulations on your 1st challenge and I hope that you have many happy experiences with us.
ReplyDeleteLovely looking bread and the dip looks scrumptious well done on this challenge. Cheers from Audax in Sydney Australia.