Fine food lovers: The days of mixing sour cream with Lipton Onion Soup mix are behind you.

Herewith, a better recipe for Game Day or any party. It uses caramelized onions, crème fraîche and fromage blanc, making it more “French” than a dip made with onion soup mix.

The recipe comes to us from Bellwether Farms. Located on 35 acres in Sonoma County, the dairy is dedicated to sustainable agricultural practices, ethical animal husbandry and crafting the highest quality dairy products possible.

Bellwether Farms crafts a family of aged and fresh sheep and cow milk cheeses and sheep milk yogurt using time-honored traditions and whole milk sourced from their flock and six family dairy farms. Discover more at BellwetherFarms.com.
 
 
RECIPE: CLASSIC FRENCH ONION DIP WITH CRÈME FRAÎCHE AND FROMAGE BLANC

Ingredients

 
Preparation

1. HEAT the oil and add the chopped onion to a medium sauté pan. Lower the heat and cook slowly until the onion softens and becomes caramelized, about 30-40 minutes. Don’t rush this step and the onions will be sweet and not bitter. Remove from heat and allow to cool completely.

2. MIX together in a bowl the cooled onions and remaining ingredients. Season to taste with salt and pepper.

TIP: Make extra caramelized onions as a garnish for the dip. While you’re at it, make a whole bunch extra for a week’s cooking: with eggs, burgers, sandwiches, meat, fish, potatoes, etc. Onions may look large but they cook down to what looks like very little, so don’t hesitate to use a lot.

[1] Caramelized onion dip with crème fraîche and fromage blanc (photo © Bellwether Farms).

[2] Make extra caramelized onions as a garnish (photo © Robert Mondavi Winery).

The classic French Onion Dip recipe was created in 1954 in Los Angeles by a French chef whose name has been lost to history.

It dip was not known in France, but the seasoning used was modeled after the flavors of the classic French dish, Soupe à l’Oignon, made with beef stock and heavily caramelized onions.

The chef combined sour cream and an instant dehydrated onion soup mix, that would quickly become a real crowd pleaser. Printed in a local newspaper, the recipe spread quickly.

The following year, The Lipton Company promoted the recipe on Arthur Godfrey’s Talent Scouts a popular television show.

Initially, the recipe was known as Lipton California Dip, shortly contracted to California Dip. The name French Onion Dip began to be used in the 1960s.

A Lipton advertising campaign promoted it on television and in supermarkets, and the recipe was added to the Lipton Instant Onion Soup package in 1958.

An enduring favorite, there are now many ready-to-eat versions, such as Ruffles French Onion Dip and Frito-Lay French Onion Dip. Commercially prepared products include thickeners, stabilizer and preservatives.

Beyond chips and crudités, fans use it as a spread or topping onburgers, sandwiches and tacos [source].

If you like fine tea, have you tried Darjeeling tea?

January is national Hot Tea Month. We’ve written tons and tons about tea, including this Tea Glossary, that explains tea terminology.

But celebrating National Tea Month doesn’t mean simply brewing a tea bag from your cupboard.
 
 
ABOUT DARJEELING TEA

Darjeeling is grown in West Bengal, India in the Darjeeling District, which is situated at the foothills of the Himalayas in the northeast corner of the country.

Called “the champagne of teas,”* Darjeeling is the name of the district, the town, and the tea that is produced there.

Darjeeling is a medium-bodied style of black tea, renowned for its complex, captivating aromas and nuanced flavors.

The liquor, or brewed tea, is much lighter than most other black teas, as shown in photos #1, #2 and #6.

While mass-marketed Darjeeling is available in supermarkets around the world, specialty tea shops carry a far superior version: first flush and second flush estate Darjeeling (more about them below).

You can see from the descriptions below how the flavors and aromas vary by estate† (similar to how the flavor of the same variety of grapes vary by vineyard).
 
An Official Certification

Darjeeling is one of few teas with an origin certification, like the European A.O.C. or D.O.P, attesting that the product was produced in Darjeeling. Since 1999, only teas made at the 87 registered gardens† in the district is allowed to be sold as Darjeeling.

Alas, “there is little policing, and counterfeits abound; much more tea is sold as Darjeeling than what those farms could conceivably produce,” say the experts at In Pursuit Of Tea.

To add to consumer confusion, in some countries to which Darjeeling is exported, blenders are able to call a any tea “Darjeeling” as long as 51% or more of the leaves comes from the Darjeeling district.

So if you want an authentic Darjeeling experience, go to the best purveyors. In Pursuit Of Tea’s Darjeelings include Darjeeling first flush and second flush teas from the finest estates.

Their current offerings include:

 
How do you choose what to try?

Read the descriptions on each tea’s page (start here).

If you can afford it, buy small amounts from different estates to compare.

 
WHAT ARE FIRST FLUSH & SECOND FLUSH?

Flush refers to the time of harvest: first flushes are the first picking of the plants, second flushes are a subsequent picking, and so on.

In the Darjeeling region:

 
Is one flush better than the other? As with most foods, it’s a matter of personal preference.

But for connoisseurs, it’s definitely a choice between the first and second flushes of estate teas.
 
 
DARJEELING TEA HISTORY

While tea was first discovered growing wild some 5000 years ago in China, it is indigenous to both China and India (the history of tea).

Tea, like other agricultural products, varies in flavor, aroma and appearance according to its terroir: the type of soil, the elevation (altitude) and the climate and microclimate of the area in which it grows, as well as the weather in each particular season.

The processing style of the particular estate also greatly influences the taste and appearance (photo #5).

While tea itself dates back thousands of years, Darjeeling tea began its rise to fame some 150 years ago, thanks to Dr. Archibald Campbell.

Campbell, a doctor in the Bengal Medical Service, was the first superintendent of the sanitarium town of Darjeeling.

A botany enthusiast, he is credited with the introduction of tea cultivation in Darjeeling [source].

As an experiment, he planted tea seeds from the native Chinese tea bush (Camellia sinesis var. sinesis) in his garden at Beechwood, Darjeeling.

He was successful in raising the tea plants, such that the British government, in 1847, decided to install tea nurseries in Darjeeling. The first commercial tea gardens were planted in 1852.

At that time, Darjeeling was a sparsely populated resort and sanitarium hamlet used by the army and affluent civilians. Tea, a labor intensive enterprise, required large numbers of people to plant, tend, pluck and manufacture the tea.

Locals from Darjeeling and from Nepal, just across the border, were recruited.

[1] Tea professionals compare the aromas and flavors of different estates or flushes by cupping: pouring small amounts of tea in shallow cups. (photos #1, #3, #4 and #5 © In Pursuit Of Tea).

[2] A different cupping, showing teas from different estates or flushes. You can see how the color of the liquor (the brewed tea) (photo © The Republic Of Tea).

[3] The teas are withered for a long time in troughs, creating the light Darjeeling style.

[4] The withered leaves, ready to be fired, where they turn from green to black.

[5] Visual differences in two second flush Darjeeling estate teas that have been fired and are ready to brew. The Rohini Estate (top) and Snowview State teas available from In Pursuit Of Tea.

[6] The difference in color between a first flush and second flush Darjeeling (photo © National Honey Board).

In the 1960s, Indian processors began to experiment with producing a lighter Darjeeling tea. They created the modern style, lighter in color and more delicate (more accurately champagne-like).

The tea leaves are withered for a long time in heated troughs, and then fired for a shorter time than other black teas. The result is a more aromatic and flavorful tea with a lighter body and more astringency than the original Darjeeling teas [source].

Darjeeling produced the world’s best aromatic teas, and became a profitable venture. Today Darjeeling has 86 tea gardens which produce about 10 million kilograms of tea each year [source].

________________

*This seems to us to be a clever marketing move. The tea looked nothing in color like champagne (although some other teas are pale gold, like champagne). The closest reason for the comparison is that some people perceive the darjeeling aroma to have a winey aroma, specifically, muscatel grapes. The aroma is delicate and fruity, but there are plenty of wines that could fit this description. However, “the champagne of teas” does sound more beguiling than “the chianti of teas.”

†Estates are also called tea gardens and plantations. The term estate is used for single-origin teas that come from a single property (i.e., estate).

‡The muscatel quality in Darjeeling is described as “musky spiciness,” “a unique muscat-like fruitiness in aroma and flavor,” or “dried raisins with a hay-like finish” [source].

[1] Bombay Spice chickpeas, one of 10 flavors of the better-for-you snack (all photos © Saffron Road | Facebook).

[2] Toss your favorite flavor onto a salad. Here, kale salad with Falafel Chickpeas.

[3] Garnish anything. Place a bowl of Saffron Road Crunchy Chickpeas on the table and let everyone help themselves.

[4] Trying to consume less meat? Add protein by substituting Crunchy Chickpeas for the chicken.

[5] Have a sweet tooth? Satisfy it with Crunchy Chickpeas in Dark Chocolate, Dark Chocolate Chai, Honey Roasted and Salted Caramel.

From ancient times, across Asia, India and the Middle East, smart snackers have been enjoying the crunch of chickpeas.

And because they’re a good source of protein and fiber, you can enjoy a crunchy snack that’s actually good for you.

Roast chickpeas are more than a snack—although they do make a great snack with wine and beer.

And Saffron Road Crunchy Chickpeas give you plenty of ways to use them:

 
Use the sweet flavors for:

 
They’re delicious on pretty much everything!
 
 
10 FLAVORS OF CRUNCHY CHICKPEAS

In fact, the crunchy snacks have so many fans that Saffron Road has expanded the original Sea Salt variety to 9 additional flavors:
 
Savory Flavors

 
Sweet & Salty Flavors

 
Chocolate Covered

 
The line is certified gluten-free, halal, Kosher Dairy (OU), Non-GMO.
 
 
CHICKPEA NUTRITION

Chickpeas, or garbanzo beans, are a type of legume*. The most common type has a round shape and a beige color, but other varieties are black, green, or red. Their nutrients have a variety of health benefits.

Chickpeas are high in calories, but they are all good calories.

Like other legumes, such as lentils, chickpeas are rich in fiber and protein. They are an excellent source of protein and cholesterol-lowering fiber: 6g protein per serving, 5g dietary fiber.

Chickpeas are an excellent source of folate (vitamin B9) and contain the antioxidant vitamins A and C, along along with other good-for-you phytonutrients. With zero cholesterol, saturated or trans fats and low in sodium, chickpeas are a heart-healthy food.

Medically, their high level of insoluble fiber helps to prevent digestive disorders such as diverticulosis and IBS. Studies have shown better blood fat regulation—including lower levels of LDL-cholesterol, total cholesterol, and triglycerides.
 
 
HOW THE CHICKPEA GOT ITS NAME

Call it Bengal gram, ceci bean, chana, garbanzo bean or sanagalu: The chickpea is one of the earliest cultivated legumes. Remains have been found in the Middle East that date back 7,500 years.

“Chickpea” evolved from the Latin cicer, which happens to be the same root as the Roman name Cicero.

The Oxford English Dictionary lists a 1548 citation that reads, “Cicer may be named in English Cich, or ciche pease, after the Frenche tonge.” By the mid-18th century, ciche peas became chick-peas.

The word “garbanzo” is a bit more obscure. It is first noted in English in the 17th century, as “calavance,” perhaps from the Old Spanish algarroba. There is also a possible Basque word parent, garbantzu, a compound of garau, seed and antzu, dry.

In ancient Greece, chickpeas (called erébinthos) were consumed raw when young and eaten as a staple food, as well as a dessert.

The Romans roasted garbanzos as a snack and cooked them into a broth. Many centuries later, in 18th-century Europe, roasted chickpeas were ground and brewed as a coffee substitute.

Today, halua, chickpeas in a sugar base that has some resemblance to peanut brittle, is a popular sweet dish in Bangladesh.
 
 
ABOUT SAFFRON ROAD

Saffron Road debuted nationally in July 2010 in Whole Foods Market, as the world’s first halal-certified, antibiotic-free and humanely-raised frozen entrées. The first varieties were Indian dishes, and have expanded to a whopping 16 choices highlighting Indian and other cuisines.

At last, one could whip up a dinner of Chicken Biryani or Lamb Saag just by going from freezer to microwave. We were instant fans.

The product line has expanded to include, among other items: appetizers, bowls, simmer sauces and more crunchy snacks (baked lentil chips, chickpea crisps, lentil crackers).

Check out the different types of beans and legumes in our Bean Glossary.

*Legumes are plants that bear fruit that grows in pods. Legumes can be broken down into different subsections including: beans, lentils, peas and peanuts.
 
  

Want a gluten-free pizza?

A sweet potato pizza crust is a wholesome, gluten-free and vegan pizza crust alternative that you can decorate with your favorite toppings.

The crust is full of flavor, fiber, vitamins and antioxidants.

The recipe came to us from The North Carolina SweetPotato Commission, contributed by Bucket List Tummy.

You can find many more sweet potato recipes in their recipe collection.

Since 1971, North Carolina has been the #1 sweet-potato-producing state in the U.S., nearly 60% of the nation’s supply.

Home to more than 400 sweet potato growers, the state’s hot, moist climate and rich, fertile soil are ideal for cultivating sweet potatoes.
 
 
RECIPE: GLUTEN-FREE PIZZA CRUST WITH SWEET POTATO

Ingredients

 
Plus

 
Preparation

1. PREHEAT the oven to 375°F. Add all ingredients to a high speed blender or food processor and process until very fine.

2. TRANSFER the dough to a bowl to help mold it into a ball (it may be sticky). Then transfer and press the dough onto a 12” pizza pan coated with parchment paper. It’s okay if the dough doesn’t span the entirety of the pan.

3. BAKE for 25-30 minutes. Take out of the oven and let cool. Once cooled…

4. FLIP the dough over, gently pulling the parchment paper from what is now the top of the pizza dough. Coat with olive oil and place back in the oven for 5-7 minutes, or until the crust reaches your desired crispiness. Let cool and sprinkle with sea salt.

[1] This gluten-free sweet potato crust pizza has a Mexican spin, topped with a mix of cheddar and mozzarella cheeses, plus protein-rich black beans and red onion. We also added snipped cilantro (photo © North Carolina Sweet Potato Commission | Bucket List Tummy).

[2] Along with their delicious sweetness and mild flavor, sweet potatoes are chock full of nutrients (photo © North Carolina Sweet Potato Commission).

Both sweet potatoes and white potatoes are tuberous root vegetables, but they differ in appearance and taste.

They come from separate plant families*, offer different nutrients, and affect your blood sugar differently.

The origin and domestication of sweet potato occurred in either Central or possibly, South America.

Archaeological evidence shows that domesticated sweet potatoes were present in Central America at least 5,000 years ago, with the origin possibly between the Yucatán Peninsula of Mexico and the mouth of the Orinoco River in Venezuela.

The cultivated plant spread to South America and the Caribbean by 2500 B.C.E. [source]. The sweet potato spread to Polynesia with explorers, dating to 1400 C.E. in the Cook Islands.

They were brought to Europe by Christopher Columbus, and then traveled to Africa. Numerous species are now grown worldwide.

Most sweet potatoes sold in the U.S. have brown skin and orange flesh, but other varieties include purple, yellow, and red varieties—and are well worth seeking out.

Our favorite, the Murasaki from Japan (murasaki means violet or purple), has purple skin and sweet yellow flesh. It is well worth seeking out (we buy ours at Trader Joe’s).
 
 
SWEET POTATO VS. WHITE POTATO NUTRITION

Sweet and white potatoes are comparable in their calorie, protein, and carbohydrate content: around 90 calories 2 grams of protein and 21 grams of carbs.

 
 
_______________

*Both types of potato are members of the Solanales order, an order of flowering plants. But they branch off at the family level.

Sweet potatoes, Ipomoea batatas, are from the Convolvulaceae family, commonly known as the morning glory family, a family of mostly herbaceous vines. Their species is Ipomoea, genus Batatas.

White potatoes, Solanum tuberosum, are members of the Solanaceae family, popularly known as the nightshades. Their genus is Solanum, species Tuberosum.

[1] A feast for the eyes as well as the palate: crostini with a goat cheese-ricotta spread. The recipe is below (photo © DeLallo).

[2] Add more flavor with garlic- or herb-infused olive oil (photo © Alta Cucina Italia).

Your family and guests won’t believe how easy it is to make this appetizer or snack: crostini with a “fully loaded” goat cheese spread.

Put a twist on the standard appetizer spread with a creamy goat cheese spread, a drizzle of flavorful oil and your favorite antipasto ingredients.

We simply went online and ordered the antipasto ingredients from DeLallo, purveyor of fine Italian groceries (they also provided the recipe).

The recipe serves from two hungry people to 6-8 adults seeking just a bite with a glass of wine.

It’s a crowd pleaser that certainly brightens up the day!
 
 
RECIPE: ANTIPASTO CROSTINI

Ingredients

 
Preparation

1. WHISK the ricotta and goat cheese until smooth in a medium mixing bowl. Spread cheese mixture on a serving dish (see photo).

2. TOP the cheese spread with olives and antipasti. Drizzle oil on top and serve with the accompaniments.

 
RECIPE: CROSTINI

You can bake the crostini up to a week in advance. Once cool, store them at room temperature in a resealable plastic bag.

For extra flavor, substitute a flavored olive oil, such as garlic- or herb-infused oil.

For added heat, chili-infused oil works, too.

 
Preparation

1. PREHEAT the oven to 350°F. Arrange the baguette slices on two large rimmed baking sheets. Brush both sides with oil, and season with salt and pepper.

2. BAKE until golden, 15 to 20 minutes, rotating the sheets halfway through. If the undersides are not browning, turn the slices over once during baking. Cool on the baking sheets.
 
 
>>>THE DIFFERENCE BETWEEN CROSTINI & BRUSCHETTA<<<