My friend Susan had a party on Sunday night for the Oscars and requested that we all bring a dish that somehow related to one of the nominated movies or actors. I figured that baking my first cake from scratch is rather domestic (like Kate in Revolutionary Road) so I sought out a recipe to try. After looking at Smitten Kitchen and a few others, I settled on a recipe at the Kitchen Sink (I swear I have many other blogs that I enjoy I just seem to always be the most drawn to these recipes!) This recipe seemed perfect: I could finally use my 9 inch cake pans for a layer cake and give splitting a whole vanilla bean (and getting to make vanilla sugar with the leftovers) a try.
The cake recipe uses 9 egg whites. I almost bought a jug of just egg white at the store but that alone cost more than a dozen cage-free eggs so I decided to figure out a use for the leftover yolks (which are still in the fridge so they will probably get thrown out…ekk).
After letting the dough rest for an hour, I tested out the new attachments to create the noodles.
After cutting the noodles, we hung them on this really cool pasta drying rack that I also bought with the attachments. In just over 2 hours, I had successfully turned eggs and flour into pasta. How sweet is that?
We cut half with the fettuccine cutters and the other half with the spaghetti sized cutters.
We decided to use the spaghetti for dinner (with mushrooms, garlic, parm, and red pepper flakes) and threw the fettuccine into a ziploc and stuck it in the freezer. I will let you know how it tastes after freezing. Let me just say, that the homemade pasta was FANTASTIC. It is not even comparable to store-bought dried. Not that I will stop eating dried pasta for a quick meal, but it really is worth taking the time to make some fresh pasta from scratch. I can’t wait to try this technique in ravioli or lasagna, especially this one.
I have one of my best friends to thank for this dip (Hey Ashley!!). During college when we were both living in the sorority house, we spent a Friday night in, chopping and stirring away, making a big bowl of this dip. Then sitting on her floor (she was President at the time so she got her own room), with tortilla chips or even a fork and eating away.
Since moving to Chicago, I have made this dip for every Superbowl party and it has not disappointed. The beans, avocado and corn is a nice change from all the other greasy, fried goodness on the table.
Last night my friends Brian and Julia had us over to watch the game and prepare WAY too much food that could be reasonably consumed by 4-6 people. I brought the Dip (recipe below) and made Bakerella’s famous Cake Balls by request (had to use yellow cake mix because red velvet was unavailable at two stores and I was too busy this weekend to make it from scratch). I also tried to class up queso by using Homesick Texan’s method. It was tasty but I wish I could have found “Longhorn Cheddar” because I think I used a little too much Monterrey Jack. It was reminiscent of PW’s Spicy Mac and Cheese, which of course is not a bad thing.
But the Dip is really something special. I wish I could have gotten this posted before the Super Bowl but it really is great for any party, picnic or potluck. It is sure to impress.
Ashley’s Famous Dip
1 can black beans-drained (rinse and drain well-you don’t want to turn the whole dip black)
2 cans of shoepeg white corn-drained (or yellow if that is all that you can find)
1 can Rotel (diced tomatoes and chiles) drained
1/4 to 1/2 purple onion-diced
1 bunch cilantro-chopped
Juice of 2-3 limes
Fajita seasoning to taste
Kosher salt to taste.
Mix everything together. Don’t stir too hard so that the avocado stays somewhat in pieces.
Serve chilled with tortilla chips. Or even just a fork.