We were the highest bidders for an “in home Chef experience” at a recent fundraiser, and Krutons Festivities and Botanicals of NWA were wonderful!!
Initially I planned to set up in the wine cellar, but after talking to Jeff, I didnt want to miss out on any of the cooking action, so I set the table that was right beside the kitchen, so we were able to visit with our friends and the Chef and watch the “cooking show”.
It was a fabulous and very fun experience, with an abundance of delicious food, and wines that I had asked a friend to pair with each course, but it was difficult for me to invite someone into my home and not prepare food to share. So I set out appetizers, including an Onion Olive Dip.
|Dinner – Scallops, Steak, Twice Baked Potato, Bacon Wrapped Green Beans and Homemade Rolls
|Jeff flambeing our dessert
|Bananas Foster Cheesecake
ONION OLIVE DIP
2 onions, chopped
3 tablespoons olive oil
1 teaspoon dried thyme
salt and pepper
1 tin anchovies
1/2 cup sliced kalamata olives
6.5 ounce container garlic and herb cheese (such as boursin)
squeeze of lemon
Pita chips and fresh vegetables to serve
Heat oven to 500F.
Toss onions, olive oil and thyme and season to taste with salt and pepper. Combine with anchovies, roast for 12 to 15 minutes.
Transfer to a food processor and process with olives and cheese until smooth. Adjust seasonings to taste, transfer to a bowl and garnish with fresh parsley.