Yesterday was the first pottery show I was invited to submit work to. So exciting!! It was at the gallery at the front of the Beech Grove Clay Works studio. It was a great gathering--lots of visitors and many beautiful pieces by about a half dozen members of the studio. Here's a few shots from the show--and since it's my blog, focusing mostly on my stuff!
Member of the studio also brought tasty libations and some delicious food, including bacon mini-cupcakes. Shockingly pleasant!
For the folks who requested the recipe for the homemade onion dip I brought....
Pan-Fried Onion Dip
Originally from The Barefoot Contessa Cookbook Ingredients 2 large yellow onions 4 tablespoons unsalted butter 1/4 cup vegetable oil 1/4 teaspoon ground cayenne pepper 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 4 ounces cream cheese, at room temperature 1/2 cup sour cream 1/2 cup good mayonnaise
Directions Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over 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 the onions to cool.
Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ What Fiona actually did: 3 medium onions
lesser amounts of oil and butter
1 container of sour cream 1 block of softened cream cheese skipped the mayonnaise entirely salt, pepper, and garlic powder, chipotle chili powder (in place of cayenne) to level of flavour that seemed tasty With the cream cheese softened, hand blending seemed enough without using mixer.