Thursday, June 14, 2012

Melissa Perello's charred spring onion dip

Melissa Perello is chef and owner of Frances restaurant in San Fransisco. Frances' menu "reflects modern California sensibilities, and focuses on ingredients from local markets, farms and producers in a casual, neighborhood setting." Melissa earned a James Beard “Best New Restaurant” nomination in 2010 and a Michelin star -- AND she's a regular Saturday morning visitor to the Dirty Girl Produce stall at the Ferry Plaza market! She kindly agreed to share her charred spring onion dip recipe with us here. Thank you Melissa!

Charred Spring Onion Dip

2 bunches spring onions, white and or red (DGP's baby/green shallots could be interesting for this too)

Trim the bottoms, nip off any ugly parts from the green tops and peel off any super ‘papery’ skins. Wash and dry ‘em. Toss onions with a bit of olive oil and kosher salt. Grill until they start to take on a good amount of color. Then cut off the bulb bases and toss those in an oven (350F or so) wrapped with foil, for about 10-15 minutes or until they are just cooked through, but retain a bit of crunch. Take the cooked green tops and bulbs and cool until chilled, then mince or chop them up.

3/4 pint Sour Cream (we use Straus whole milk)

1/2 cup Ricotta Cheese (again, whole milk, no low-fat bull-sh*t)

1/2 cup finely grated Parmesan or Pecorino cheese

Mix everything up together and season with salt and black pepper to taste. If necessary, adjust consistency or ‘tartness’ with more sour cream.

Serve chilled with crackers or grilled bread. At Frances we serve this with our with nigella seed lavash cracker.

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