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Beet Dip with Hazelnuts and Goat Cheese // A Thought For Food

There was a palpable energy on Friday night as we headed into the city for dinner. I suspect it’s because most people, like Eric and I, have been stuck inside for the last month. It was cold… brutally cold. So cold that it was dangerous to be outside for more than ten minutes. But that didn’t stop folks from going out. Boston businesses have been suffering, so seeing packed bars and restaurants was a nice sight.

This was a very social weekend for the two of us. There was dinner and drinks on Friday. On Saturday, we were invited over to our neighbors for “‘ninis and ‘tinis” (that’s panini and martinis). I got inspired to make some potato chips for the occasion, along with a bowl of cucumber salad. Six hours later and more than a few martinis in and we were all feeling pretty good.

Sunday was equally enjoyable (and, thankfully, warmer than it’s been recently).  We prepared brunch for some friends and then had more over to watch the Academy Awards. I put together a spread of baked brie, beet dip, and a large pot of wild rice and mushroom soup. We sat and ate and drank and laughed and said snarky things during the show. Is there anything better?

Going back to this beet dip. It’s an Ottolenghi creation and, therefore, it’s perfect. I first had it at a holiday party a few years back and have been anxious to make it ever since. And, so, now I have. Twice. In two days. It was that good. Minor adjustments have been made because, well, I’m not sure how many folks have za’atar in their spice cabinet. Of course, you can play around with this recipe as much as you’d like. The pepper certainly gives it some nice kick, but a little more couldn’t hurt. I also can’t get enough of the color. It’s striking and really brightens up a table. Just be aware that it’ll stain anything it touches, so keep it away from carpets and couches… and small children who might be likely to get it all over the place.

Beet Dip with Hazelnuts and Goat Cheese // A Thought For FoodBeet Dip with Hazelnuts and Goat Cheese // A Thought For FoodBeet Dip with Hazelnuts and Goat Cheese // A Thought For FoodBeet Dip with Hazelnuts and Goat Cheese // A Thought For FoodBeet Dip with Hazelnuts and Goat Cheese // A Thought For FoodBeet Dip with Hazelnuts and Goat Cheese // A Thought For FoodView full post »

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  • February 24, 2015 - 5:17 am

    Cooking With Erin - Sending warm thoughts! This dip looks amazing and I have all the ingredients in the house right now – even za’atar. 😉 I could eat beets every day – why not in a party dip??ReplyCancel

  • February 24, 2015 - 7:52 am

    Katrina @ Warm Vanilla Sugar - I just love the bright colour of this dip. Gorgeous!ReplyCancel

  • February 24, 2015 - 8:45 am

    amanda @ fake ginger - This is stunning!ReplyCancel

  • February 24, 2015 - 9:06 am

    Tieghan - You just cannot beat the color of this, so pretty!ReplyCancel

  • February 24, 2015 - 9:46 am

    Lisa @ Healthy Nibbles & Bits - Ottolenghi recipes are always some of my favorites. I’m loving all the red beet hummus recipes I’m seeing lately. It adds such beautiful color to every dish!ReplyCancel

  • February 24, 2015 - 11:29 am

    Millie | Add A Little - I love the colours and textures here – so delicious! The deep beetroot contrasting with the bright white goats cheese and crunchy hazelnuts!ReplyCancel

  • February 24, 2015 - 11:37 am

    Anna | ANNAdventure - Yum! This dip sounds awesome! I would never have thought to use beets but it makes total sense :)ReplyCancel

  • February 24, 2015 - 1:46 pm

    Christie Palmatier Daruwalla - I cannot wait to make this dip. We adore beets, plus it is an absolutely gorgeous color.ReplyCancel

  • February 25, 2015 - 2:55 pm

    Brenda @ a farmgirl's dabbles - This is so pretty! I just love beets, must try this. Hope you’re staying warm out there!ReplyCancel

  • February 25, 2015 - 3:11 pm

    Liz @ The Lemon Bowl - Ninis and Tinis = yes please! This dip looks to die for. I just made hazelnut granola yesterday and I’m wishing I had saved some for this dip!!ReplyCancel

  • February 25, 2015 - 9:47 pm

    Christina @ The Beautiful Balance - Everything about this works. And I love your addition of honey. Cold winter or not this is perfect to have!ReplyCancel

  • February 26, 2015 - 7:38 am

    Joanne - That pretty-in-pink color, though. Totally red carpet worthy!!ReplyCancel

  • February 26, 2015 - 12:55 pm

    Jeanne Horak-Druiff - Hah – I so agree – if it’s an Ottolenghi recipe, it will be PERFECT! :) Love the look and sound of this – can’t waot for hubby’s beetroot harvest this year!ReplyCancel

  • February 27, 2015 - 11:04 am

    Abbe @ This is How I Cook - I’ve made this also and totally love it! I prefer to wear a black shirt when I eat it. Just sayin’!ReplyCancel

  • February 27, 2015 - 12:50 pm

    8 Food Blog Links We Love | Support Paula Deen - […] Make this beautiful beet dip with goat cheese and hazelnuts the next time you entertain. (A Thought for Food.) […]ReplyCancel

  • February 28, 2015 - 7:34 am

    Currently Crushing On. | How Sweet It Is - […] beet dip with hazelnuts and goat cheese. seriously […]ReplyCancel

  • February 28, 2015 - 8:20 am

    Just Cooking News / Currently Crushing On. - […] beet dip with hazelnuts and goat cheese. seriously […]ReplyCancel

  • March 1, 2015 - 10:11 am

    Francesca - Big giant yum.ReplyCancel

  • March 1, 2015 - 12:36 pm

    Amy Nelson Makechnie - Gorgeous – and so awesomely healthy. Thanks for this.ReplyCancel

  • March 2, 2015 - 12:01 am

    Shiitake Mushroom + Broccoli Soba Noodles » A Thought For Food - […] house. I had some time to do a little cooking and came up with a few dishes to share here. The beet dip was one… these soba noodles was the other. We always have a few packages in our cabinet and they […]ReplyCancel

  • March 2, 2015 - 7:18 am

    Fahmida Miah - I absolutely love your beetroot recipe. I am addicted to beetroots at the moment, from an eating and photography point of view. They are so wonderful to capture on camera. Don’t you just think nature’s colours are so gorgeous?.. look at that pretty pink-red.. I do prefer natural, fresh ingredients over anything processed any day! I will be making this soon! Thanks for the recipe http://www.intomytummy.comReplyCancel

  • March 2, 2015 - 11:05 am

    A Taste Of Madness - This is genius! I love beets! Also, the color is gorgeous!ReplyCancel

  • March 6, 2015 - 7:58 am

    Friday Favorites | A Tasty Life - […] “Appy” Hour:  Beet Dip with Hazelnuts + Goat Cheese.  Not only is the color of this dip gorgeous but the flavor combination sounds too good to be true. […]ReplyCancel

  • March 23, 2015 - 12:01 am

    Spinach-Artichoke Matzo Kugel » A Thought For Food - […] Beet and Quinoa Tabbouleh Shaved Fennel, Apple and Quinoa Salad Cucumber, Avocado and Kumquat Salad Beet Dip with Hazelnuts and Goat Cheese Pesto-Coated Carrots and Parsnip […]ReplyCancel

  • May 6, 2015 - 12:34 am

    Half Baked Harvest - Made with Love - […] Beet Dip with Hazelnuts + Goat Cheese. I am so all into this. […]ReplyCancel

Seafood Stew // A Thought For Food

Another fifteen inches of snow fell on our neighborhood over the weekend. We spent most of Saturday preparing for this latest storm, clearing out the driveway as much as possible so that we’d have a place to shovel the new pile. Thankfully, it didn’t start until later in the evening. But by the time we awoke on Sunday, the mounds surrounding our house had grown. After some breakfast and a few hours of reading newspapers, Eric suited up for some shoveling. I offered to help, but he said he was ok with taking care of it. As this was the first Sunday I wasn’t working in over a month, I didn’t argue with him.

That’s not to say that I wasn’t helpful. I did what I could, getting some laundry and cooking done. Eric had talked about making a goat stew, the task of which soon became mine to take on. I’ve never cooked goat, but I had a feeling it needed a couple of hours of simmering time. As someone who doesn’t consume much meat and prepares it even less frequently, I feel a great deal of pride when a dish comes out tasting the way it’s supposed to. And as good as it tasted, it smelled equally delightful. How wonderful it’ll be when he walks through the door and can take in these wonderful aromas. 

As for my dinner, I had already planned on putting together a batch of seafood stew. Before the weekend, I’d stocked up on an assortment of fish and other sea creatures. This is my new obsession. Getting a little of a number of ingredients and throwing them into a pot. This time it was a combination of squid, shrimp, littleneck clams, bay scallops and salmon.  After a long day of shoveling, I poured us a glass of wine and ladled our his and his stews into our respective bowls. We threw a couple blankets on top of our laps and curled up on the couch. It wasn’t an official Valentine’s Day celebration, but it certainly was a nice reminder of the life we’ve built for ourselves and the little (and not so little things) we do for one another.

Seafood Stew // A Thought For FoodSeafood Stew // A Thought For FoodView full post »

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