|I'm getting tired of my poor pictures. *sigh*|
I wanted something I could re-heat. Yes...not eat it when I made it, but prepped for later. Okay, eat a little when I made it. Something to pull out of the fridge when I had the last of my baking done, before turning off the oven for the day. Something made when I had the desire and energy, to use later when I wanted easy and little effort. Of course, this is something that needs to be used in a two-three day window. Oh, the up and down energy of motherhood. No problem. We can have all those feelings plus six others in three hours. Three days..pishshaw.
Cheese dip ~
('cuz as much as I'd like to go here for their dip instead, I have three young children and I'm poor. :) Okay, that's not true. I am poor, but I love being at home.)
1 T. olive oil
1/2 c. diced shallots
1/2 of a jalapeno, seeded, minced.
2/3 c. ale of choice - I picked up this
(Accurately, this was the beer I was craving at the moment in the store.)
- Pop open the beer, sip away. You only need 2/3 of a cup for the recipe. Plenty in the bottle. Mmm, refreshing.
- Heat saute pan to medium heat, add olive oil.
- Add shallots, a toss of kosher salt, saute to slightly soft.
- Sip the beer. Cool. Refrehing. Make that "ahhh" sound.
- Add the ale, jalapenos and reduce on a low simmer until thick.
- Inhale the shallots. Ooooooo.
- Dang, 2/3 of a cup took a noticeable part of my beer. Good thing I have a porter in the fridge.
- When the ale has been almost all evaporated and/or absorbed, remove it from the pan. But first...
- Lean down and inhale the shallots. Oh, baby. Dip your finger in the syrup.
- This tastes so good you tell yourself, I could eat it with a spoon. Or schmear it on someone.
4 T. butter
4 T. flour
2 c. milk - I used 2%
2 oz. cream cheese
8 oz. jack cheese, grated
Parmesan cheese - optional
Chipotle puree, 1/2 - 1 tsp. - optional
Salt and pepper
- Return pan to medium heat. Add butter, melt.
- Add the flour. Stir and cook for a minute.
- Add the milk, stirring constantly. Toss in some kosher salt. Let thicken over medium heat.
- Taste for any salt adjustment
- Add the cream cheese first to melt. Then add the jack cheese, melt.
- Add pepper, salt to taste.
- Add the shallots to the cheese mixture.
- Now add parmesan if you like...more cheese if you like...spice if you like...salt and pepper to taste.