First, an apology - I know I am way behind on this blogging thing. It's hard to get back in the habit!
It was Maybay's birthday last weekend and she requested I bring an app. I got really excited about the options and brought two. I decided that it would be fun to bring a high-brow dish and a low-brow dish, in honor of the true fabulousness of the event's honoree.
High-Brow: Prosciutto and Fontina Pinwheels from Food and Wine
I love using puff pastry because it is basically idiot-proof. Thanks, Pepperidge Farm.
The first thing you do is roll it out. Actually, the first thing you do is thaw it. Then you roll it out. It helps to have a rolling pin for this. I misplaced mine. Which I discovered after I spread flour all over the place.
Rolling out the dough is super easy. Once that's done, you just layer the goods on and roll it up.
I think the recipe lied and in retrospect I think I would put some more prosciutto on them. But they turned out ok.
They looked pretty and tasted good and sometimes that's enough!
For the record, this dip was named long before Gwyneth Paltrow started her little blog-newsletter. In fact, I'm pretty sure we have it in print from an employee cookbook made by my Dad's employer in the 80s. Maybe we should sue Gwyneth. Lawyer friends, do we have a case? Any chance I can get my hands on some Coldplay cash?
Frivolous lawsuits aside, this delicious dip has been passed down from my grandmother, Nana (which is pronounced like the start of the song Na-Na-Hey-Hey-Goodbye - it does not rhyme with banana).
I once tried to make Goop with "real" ingredients like fresh chives and fresh garlic because in general I like to use the most authentic ingredients I can find. Guess what? It tasted like crap. And incidentally, that's what Nana would have said had she sampled it. You can't deviate from the ingredients or it just doesn't taste right.
Trust in 60+ years of this recipe. This stuff is freaking delicious - garlicky and addictive. And you would never guess it's made from cottage cheese.
Makes about 2 cups.
- 1 - 16 oz carton small curd cottage cheese with chives (Yes, the kind that already has chives in it. Trust in the recipe.) If you use low fat cottage cheese increase the mayo about 2 tsp. If you use large curd cottage cheese, you'll have to beat it harder and longer. That's what she said.)
- 2 heaping Tbsp mayonnaise. Regular or lite is fine. Non-fat is unacceptable.
- 1/4 tsp + 1/8 tsp garlic powder
Put everything in a bowl and mix with an electric hand mixer on high speed or food processor until all the curds are decimated and it's all very smooth with just teeny tiny curd texture. Chill. (You can scoop it back into the cottage cheese container, which is the traditional storage method for this dip.)
Mandatory: Jays ridged chips (or if you are not in Chicago and can't get Jays, you can use Ruffles)
Optional: dipping vegetables - carrots, celery, broccoli, bell pepper, cucumber