This weekend I've made a few things but nothing new. I made Nana's Sponge Cake again, but this time I divided the batter into three 8" pans, because I wanted to see how a tripple layer worked. If you want to make this in 3 layers it only takes about 13-15 mins to cook.
It was sort of a waste of time to do the three layers because it didn't really make it better, only more lopsided - so next time I'm sticking with the two layers. Here's a bad photo:
All the raspberries and cream were slipping off the other side of the cake. It still tasted good. I think I was in a total funk putting the cake together because I had just learned about the demise of Tastespotting.
I also made these chocolate chip cookies for Marc for Fathers Day, and I put together a French Onion Dip from Ina.
It doesn't look much in this picture, but it is really delicious. I usually make and just fry up the onions inside, but this time I used the side burner on the grill and did them in a cast iron skillet and it added a lot of flavour and as a bonus didn't stink up the house.
2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese
1/2 cup sour cream
1/2 cup mayonnaise
Cut up the onions in slices and then halve them, or however you want really - I don't think it makes a difference . Heat the the butter and the oil in a large saute pan on medium heat. Add the onions, cayenne, salt and pepper and saute for 10 minutes. Reduce the heat to medium low and cook, stirring occasionally, for 20 more minutes, until the onions are browned and caramelized. Allow to cool.
Place cream cheese, mayonnaise and sour cream in the bowl of an electric mixer, with the paddle attachment, and beat until smooth, add the onions and mix well.
This makes a TON of dip. You would have to have 50 people over to eat all this in one session, so I sometimes halve the recipe and it's about the right amount to snack on before dinner.