Do the Dip!

These were very delicious flavor explosions in a world of dipping fantasy. The first was simply grilled cheese but with ciabatta spread with some white pepper aioli, which I have become obsessed with making and eating, and some aged white cheddar from New Zealand which I bought from Trader Joe's. The dip was a creamy marinara. I started by sautéing some garlic, sweet long red pepper, and jalapeno. After the veggies are done turn down the heat and add the red sauce stir until the heat is just above a simmer. Then you add some half and half, and continue to stir until the cream has reduced and the mixture has thickened a bit.

The second is Teeny Tiny Baby Potatoes(real name.) with pears and pancetta. To begin Half the potatoes and parboil them then stick them in the freezer on a single layer to cool them down. Then peel, core, and dice one D'Anjou pear, I save a few slices for a garnish. Next heat some olive oil and some agave nectar, or honey and add the potatoes all face down, and the diced pear. The key is to leave it alone but don't burn them to get a nice sweet crispy bottom. When that happens turn down the heat to medium, add the pancetta over the top, (all I could find was diced pancetta from Trader Joe's,) and put a lid on it. It should only take a couple of minutes, when its about half done, take the lid of and the you can toss everything. Be quick but gentle about it, to ensure not breaking the potatoes. The dip was a mixture of dijon, mayo, olive oil, black pepper, a little bit of the white wine I was drinking. I hope you enjoyed the two for one. Thanks!