Today on Food Friday, it’s a Super Bowl pregame. Cooking instructor and food writer Deanna Fox and Kevin Mullen, owner and head brewer of Rare Form Brewing Company in Troy, NY, are in the studio with some tasty dishes and drinks for the big game.
The number to call is 1-800-348-2551.You can also email your questions to firstname.lastname@example.org.
Deanna Fox is a freelance food and agriculture writer based in the Capital District. Her work is known locally in the Times Union, All Over Albany, Edible Capital District, and also in national publications like Eater and Beer Advocate. More can be found on her website www.foxonfood.com or on Facebook under Fox on Food.
Kevin is the owner and head brewer of Rare Form Brewing Company in Troy, NY. It is a five barrel brewer with a wide range of crafted beers. Kevin is a board member of the New York State Brewers Association.
French Onion Dip
Makes about 2 cups
2 tablespoons unsalted butter
1 sweet or Vidalia onion, sliced
1/4 teaspoon baking soda
1/2 teaspoon kosher salt, divided
1 sprig of thyme
1 teaspoon vermouth
1 teaspoon Worcestershire sauce
1 tablespoon dried onion
1 teaspoon onion powder
1/4 teaspoon garlic powder
1 tablespoon chopped fresh parsley
1 cup sour cream
1/2 cup mayonnaise
Bagel chips, potato or root veggie chips, and crudite for serving
In a large cast iron pan over medium-high heat, add the butter and allow to melt. Add the raw onion, baking soda, kosher salt, and thyme. Cook for 4-5 minutes over medium-high heat to brown the onions, then turn the heat to medium/medium low and continue to cook the onion for about 10 minutes, stirring frequently, reduced and caramelized. Turn off heat and add the vermouth and Worcestershire sauce. Stir to incorporate. Allow to cool.
Add the onions to a bowl along with the celery salt, dried onion, onion powder, garlic powder sour cream, mayonnaise, and parsley. Stir well to incorporate. Serve alongside chips and vegetables.
Can be made a day in advance, covered in the refrigerator.
Korean Chicken Wings
5 pounds chicken wings
1/4 cup canola oil
Fresh black pepper
1 cup ketchup
1/2 cup distilled white vinegar
1/2 cup unseasoned rice vinegar
1/2 cup soy sauce
2 tablespoons honey or brown sugar
2 tablespoons gochujang (Korean red pepper paste)
Scallions, sliced thin
Fresh cilantro, chopped
Preheat the oven to 325 degrees Fahrenheit. Line 2 large baking sheets with foil or parchment. Place half of the chicken wings on each baking sheet, then drizzle with half the canola oil on each baking sheet. Toss the wings in the oil to coat. Generously season the wings with kosher salt and fresh black pepper. Toss again to coat. Bake to cook the wings thoroughly, about 30 minutes. Remove the wings from the oven and increase the heat to 450 degrees Fahrenheit. Transfer the wings to a clean bowl and discard any juices that are on the pans. (But keep the foil or parchment.)
Meanwhile, combine the ketchup, vinegars, soy sauce, honey, and gochujang in a medium saucepan and bring to a boil. Cook over medium-high heat for about 15 minutes, stirring occasionally, or until the sauce has reduced to 1 cup in volume.
Add the sauce to the bowl with the wings, and toss everything to combine. Arrange the wings back on the baking pans and bake until slightly charred, about 10-15 minutes. Rotate the pans in the oven if needed.
Place the wings on a serving platter and top with scallions, cilantro, and sesame seeds. Serve with lime wedges.
Broccoli and Spinach Stromboli
Basic pizza dough, cut into two balls (recipe follows)
2 cloves garlic, minced
1 package frozen spinach leaves or 1 pound fresh baby spinach
1 teaspoon crushed red pepper (or more to taste)
Fresh black pepper
All-purpose flour, for rolling dough
3/4 pound sliced Provolone cheese
1 cup shredded Romano cheese
2 cups steamed broccoli florets
Bring pizza dough up to room temperature, if cold or refrigerated. Set aside. Preheat the oven to 350 degrees Fahrenheit.
In a saute pan, heat 2 tablespoons of olive oil over medium heat. Add the garlic and cook, stirring, until the garlic is fragrant, about 2 minutes. Add the spinach, crushed red pepper, salt, and pepper. Cook until the spinach is wilted and most of the water has evaporated off, about 7-10 minutes. Set aside.
Roll the dough balls each into a 10x16-inch rectangle -- not too thin -- using flour to lightly dust the rolling pin and counter to avoid sticking. Be sure the shorter side of the rectangle is facing you. On each rectangle, lay half of the Provolone cheese, Romano cheese, broccoli florets, and spinach mixture on the two-thirds of the dough closest to you, leaving a small border around the sides. Season with salt and pepper. Roll the stromboli rectangles into thirds, with the “blank” third as the bottom of the fold. Be sure to repeat for both rectangles.
Place the stromboli on a parchment-lined baking sheet or baking stone with the seam facing down. Cut 4 small slits in the top of the stromboli to allow steam to escape. Bake for 40 minutes or until golden brown and grease is starting to bubble from the steam slits. Remove from the oven and allow to rest for 30 minutes before serving.
Basic Pizza Dough
Makes Two Pounds
2 packets (1/4 ounce each) active dry yeast
2 tablespoons sugar
1/4 cup olive oil, plus more for bowl and brushing
2 teaspoons kosher salt
4 cups all-purpose flour, plus more for work surface
Pour 1 1/2 cups warm water (not hot!!) into a large bowl, then sprinkle the yeast over the top. Let stand until foamy, about 5 minutes.
Whisk sugar, oil, and salt into the yeast mixture. Add flour and stir until a sticky dough forms. Transfer the dough to an oiled bowl and brush the top with oil. Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in size, about one hour. Turn out onto a lightly floured work surface and gently knead one or two times before using.
This recipe can be frozen, tightly wrapped in plastic and stored in a freezer-safe zip-top bag.