Last week we finished the final phase of production on our forthcoming book, Canal House Cooking–Volume N°4–Farm Markets & Gardens. We’d been glued to our computers for days (and nights) tweaking layouts, syncing images and text files, pouring over the final pages, and inputting corrections. And then, finally, with a push of the button, the final finished files flew off to Wisconsin to be printed and bound. We sat back and breathed a satisfied sigh.

It was a momentous day, one that needed a proper celebration, after all. So we poured tall glasses of bone-cold pink champagne, opened up a nice fresh bag of salty potato chips, and tucked into the “from-scratch” onion dip that our friend and design colleague, Teresa Hopkins, had brought to the studio earlier that day.

As we sipped and crunched we couldn’t agree on what was more delicious, the exquisite champagne, the cool onion-y dip, or the happiness we were all feeling for bringing our newest darling, Volume N°4, into the world.

Canal House Cooking Volume N°4, Farm Markets & Gardens will be available in early July.

ONION DIP

makes a generous 2 cups

1 tablespoon butter
1 tablespoon olive oil
2 medium onions, diced
Kosher salt
1 ½ cups sour cream
¾ cup mayonnaise
¼ teaspoon garlic powder
Pepper

Melt the butter and the olive oil together in a medium skillet over medium-high heat. Add the onions, season with a big pinch of salt, and sauté until deep golden brown, 15–20 minutes. Reduce the heat if the onions begin to brown too quickly. Transfer to a bowl and set aside to cool.

Mix the sour cream, mayonnaise, garlic powder, and cooled onions together in a medium bowl. Season with salt and pepper. Cover and refrigerate until ready to serve. Garnish with chopped fresh chives, if you like. The dip will keep in the refrigerator for up to 1 week.

 

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