Tag Archives: award shows

Onion Dip Recipe for the Golden Globes

133This Sunday is the Golden Globes. Of all the awards shows, it’s the only one where the nominees and audience are eating and drinking. Over 9,000 glasses of champagne will be poured during the night — not including the ones you may be pouring at home.

I’m interested in seeing the table settings. The preview photos showed lots of cream colored linens and gold rimmed plates, which as you know is close to my heart! The centerpieces are being designed with multiple  types of flowers, including several breeds if roses, all in shades of golden yellow, peach, and blush pink. The menu the stars will be enjoying sounds decadent —  grilled eggplant with sun-dried tomatoes and mini sweet peppers to start, with an elegant spin on surf and turf for the main course — a spice crusted braised beef and smoked trout with a tomato dill sauce. There’s also going to be an almond sponge cake topped with a gold dusted chocolate arc. A little intense to try recreating at home. Instead, try a tried and true party favorite — onion dip. Serve in an elegant bowl with thick cut potato chips.

Caramelized Onion Dip

  • 1 tablespoon oil
  • 2 cups thinly sliced onion
  • 3/4 cup mayonnaise
  • 3/4 cup sour cream
  • 1 teaspoon salt
  • 2 teaspoon ground black pepper

Heat the oil in heavy saucepan over medium heat. Add the onions and cover. Cook for about 20-30 minutes, until the onions are fragrant and golden brown. Remove from the stove and let cool.

Blend the mayonnaise and sour cream together in a medium bowl. Stir in the cooled caramelized onions, salt, and pepper. Cover dip and refrigerate for at least 2 hours to give the flavors a chance to blend.


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SAG Awards Snacks

A perfect bowl for pasta

Awards season is truly underway now with the Oscar nominations being announced earlier this week. There were definitely some surprises on the list — how many of the nominated films have you seen? There’s still a few weeks to catch up on everything. But this Sunday is the Screen Actors Guild Awards. Awards ceremonies are renowned for being long and the nominees and audience members have to make due with whatever snacks they can fit into their tiny purses or pockets for the duration. But afterwards they flood into the tent for the gala — this year the theme of the party is Old Hollywood glamour with a modern twist, with film reels on the wall, ashtrays from the Stork club (for ornamental use only of course) and expansive bouquets of dramatic calla lilies. There will be four buffet stations, and while normally the food at these event is as over-the-top as the gowns, at the pasta station this year the celebs are being served a raviolini Bolognese that would be easy and appropriate food to eat while watching the awards.  A plate of cured Italian meats and some nice breadsticks can be put out to start and then serve up your own pasta in shallow Annieglass Roman Antique Gold bowls for a bit of old-style Hollywood glamour.

Raviolini Bolognese Recipe

Photo by erix!

  • 1/4 cup extra-virgin olive oil
  • 1 medium onion, finely diced
  • 1 carrot, finely diced
  • 1 celery rib, finely diced
  • 3 ounces thickly sliced pancetta or bacon, finely diced
  • 1/4 pound ground beef
  • 1/4 pound ground veal
  • 1/4 pound ground pork
  • 4  garlic cloves, chopped
  • 1/2 cup white wine
  • One 28-ounce can peeled Italian tomatoes— chopped,  save the juices
  • 1 cup chicken stock
  • Salt and fresh ground pepper
  • 1/4 cup heavy cream
  • 2 lbs of cheese-filled raviolini — or ravioli or tortolinni
  1. Heat 1 tablespoon of olive oil in a large saucepan. Add the onion, carrot, celery and pancetta or bacon and cook over low heat,  until the vegetables are softened but not browned, about 8 minutes. Put the vegetable mixture into a large bowl.
  2. Add the remaining olive oil to the saucepan. Add the ground meats and cook over medium heat until the mixture is cooked through and no longer pink. Return the vegetable mixture to the saucepan along with the garlic and wine and cook, stirring occasionally, for about 10 minutes. Stir in the tomatoes and their juices, the chicken stock and season with  generous pinches of salt and pepper and bring to a boil over high heat. Cover let simmer for about an hour. Stir in the heavy cream and cook the sauce just until heated through.
  3. In a large pot of boiling salted water, cook the pasta and drain. Return the drained pasta to the pot and toss with the sauce. Serve. Enjoy!
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