Oven Roasted Tomato & Garlic Dip

Butter Yum knows her tomatoes! I made her Killer Marinated Tomatoes this summer and they were out of this world so when I saw her post "Oven Roasted Tomato Dip-Sauce-Spread Stuff" I just HAD to try it. I am so glad I did! It's super simple to make (although it's hard to wait for the tomatoes and garlic to roast because they smell amazing as they do) and it's very versatile. Butter Yum lists the ways this creamy veggie goodness can be used and I added the last one myself:
1 Dip for veggies and crackers
2 Spread for sandwiches 
3 Sauce for chicken or pasta (or shrimp!)
4 Accompany your favorite cooked eggs
5 Eat it right from the bowl


I made this the same night we had  Grilled Shrimp with White Truffle Oil, so of course I drizzled some of this delectableness on the shrimp. Heavenly! I also loved dipping celery and Wheat Thins into it. I think I am going to make this for my next party because I know people are going to go nuts over it. Try it for an upcoming Holiday get together!

Oven Roasted Tomato and Garlic Dip
From Butter Yum
Printable Version


Ingredients
6 Roma Tomatoes, quartered
3 cloves of garlic, whole and unpeeled
3 tablespoons olive oil
6 ounces cream cheese, softened
1/4 cup sour cream
1 1/4 teaspoons Kosher salt
1 1/2 teaspoons ground black pepper
Chives, scallions, or parsley for Garnish

Directions
Preheat oven to 450 degrees. Place tomatoes and whole, skin on garlic cloves on a baking sheet. Drizzle with olive oil and toss to coat. Roast in the oven for 25-30 minutes. Remove from oven and allow to cool completely. 

Remove paper skin from garlic cloves. Place tomatoes, peeled garlic, cream cheese, sour cream, and salt and pepper into the work bowl of a food processor fitted with metal chopping blade. Process until smooth. 

Garnish with chives, scallions, or parsley and serve at room temperature with fresh veggies, crackers, or pitas. Can be made ahead 2 days or refrigerated for 2 days. 

30 Things to Make Before I Turn 30: Julia Child's Bearnaise Sauce

I'm going to be completely honest and straightforward here: Julia Child would not be impressed with my Bearnaise Sauce. It was waaaaay too thin and instead of trying to fix it with another five steps like Julia recommends in her book Mastering the Art of French Cooking, I just served it. Thankfully I have an extremely supportive, easy to please husband who not only drowned his steak in this sauce and sang it's praises, he DRANK this sauce because he thought it was that delicious. 

So my first endeavor with Julia Child's Bearnaise sauce is nothing to brag about. I will take make another attempt to "master" this incredibly buttery and sinful sauce at a later date.

Julia Childs' Bearnaise Sauce

Bearnaise sauce differns from hollandaise sauce only in taste and strength; instead of lemon juice, its basic flavoring is a reduction of wine, vinegar, shallots, pepper, and tarragon. 

Ingredients

1/4 cup wine vinegar

1/4 cup dry white wine or dry white vermouth 

1 tablespoon minced shallots or green onions

1 tablespoon fresh tarragon or 1/2 tablespoon dried tarragon

1/8 teaspoon pepper

Pinch of salt

3 egg yolks

1 tablespoon lemon juice

1 tablespoon cold water

3 tablespoons cold butter

1/2 to 2/3 cup melted butter

2 tablespoons fresh minced tarragon or parsley

Directions

In a small saucepan boil the vinegar, wine, shallots or onions, herbs, and seasonings over moderate heat until the liquid has reduced to 2 tablespoons. Let it cool.

Beat the egg yolks until thick.  Add in the lemon juice and cold water. Strain in the vinegar mixture and beat. Add 1 tablespoon of cold butter and thicken the egg yolks over low heat. Beat in the other tablespoon of cold butter, then the melted butter by droplets. Correct seasoning, and beat in the tarragon or parsley. 

Makes 1 1/2 cups.