Most people out there enjoy a good snack, but on Ally’s mom’s side of her extended family, they really embrace the snacking thing. When they’re together for a holiday or any sort of large gathering, they don’t just have three meals in a day. They add a fourth, solely devoted to snacks. Somewhere along the way, someone named this fourth meal “Dip Thirty.” (The alternate, but less popular name is “Dip O’Clock.”) Dip Thirty occurs between lunch and dinner, somewhere in the mid-afternoon. This allows dinner to be pushed back well into the evening, originally so no one had to waste the last hours of summer sunshine on preparing dinner or listen to whines of “I’m staaaaaaaarving!” Dip Thirty is so successful because with such a large family, everyone feels the need to bring something to contribute… which leads to counter-tops and picnic tables covered with a variety of snacks to sample!
Today we had a just-for-fun family gathering at Ally’s aunt & uncle’s home along the banks of the Potomac River, in Virginia’s Northern Neck. Now, Dip Thirty really isn’t the time to be calorie-counting, but we decided to bring a snack that leaned towards the healthier side of the spectrum, knowing there would be plenty of delicious cheese-packed dips from other family members.
This dish, sabse borani, is an Afghan spread which is more commonly eaten on flatbread. We decided to use it in more of a dip fashion with pita chips. It’s actually quite simple to make, with only a few ingredients, but your result is a lovely and flavorful yogurt-based dip/spread. I see why it’s used as a spread, but it definitely works as a dip too! We made a larger amount to share, but this recipe is easily halved.
Afghani Spinach & Onion Dip (Sabse Borani)
(Adapted from one of my faves – Global Table Adventure, with tips from the rest of the Internet in general)
- 2 cups plain Greek yogurt (or any yogurt, strained)
- 2 tbsp olive oil
- 2 medium sweet onions, sliced
- 4 cloves garlic, minced
- 4 heaping cups fresh spinach
- Salt & pepper
- Pinch of red pepper flakes
- Heat the olive oil in a large pan over medium heat. Add the onions and stir to coat in the oil. Top with a pinch of salt and pepper. Cook for 20+ minutes, until the onions are deeply golden brown, soft, and nearly caramelized. Stir frequently.
- In the last few minutes of the onions cooking, add the garlic so it can soften
- Remove the onions and garlic to a large bowl.
- Lower the heat to a low-medium and then add the spinach to the same pan. Cover and wilt the spinach. Add a splash of water if needed. This only takes a minute or two.
- Allow the spinach and onions to cool and then stir them in with the yogurt.
- Add a pinch of crushed red pepper flakes if desired. Adjust salt if needed.
Yields ~ 3 1/2 cups
Holy *^%$ yall! We made fried chicken! We took advantage of this gorgeous summer day and went on ahead and conquered another culinary fear… homemade fried chicken. Prior to making this tonight, I typed out: “I’m 99.999% certain that we can’t best KFC or any southern back road gas station’s fried chicken, but we’re going to try!” Well, we succeeded! I’m a little shocked actually… It even looks like the gorgeous, crispy-skinned chicken you might see when you’re out picking up a bucket!
After we decided to do this, I thought, who better to help us than Paula Deen…? If you google “southern fried chicken,” her recipe is the first recipe that shows up. I’m not going to lie… I don’t know that I’ve ever cooked Paula Deen before… her devotion to butter is slightly overwhelming. But it just seemed to be the right thing to do when learning to fry chicken. (Confirming our decision to try the Queen of Southern Cooking’s recipe was an article from Food52, where they tested the recipe.) We did tweak her recipe in a few places, which luckily worked out well. The main difference between our recipe and hers is the brine. We’ve been convinced by our reading to brine chicken prior to frying. I definitely think it helped to keep our chicken moist and flavorful!
Southern Fried Chicken
- ~2 lb bone-in, skin-on chicken pieces
- 1 gallon water
- 1 cup salt
- 1 cup brown sugar
- 5 cloves garlic, minced
- 3 eggs
- 1/3 cup water
- 2/3 cup hot sauce (we like Frank’s Red Hot)
- 2 cups self-rising flour (or 2 cups AP flour + 1 tbsp baking powder + 1/2 tsp salt)
- 1 tbsp garlic powder
- 1 tsp salt
- 15+ turns fresh ground black pepper
- Oil, for frying (we used peanut oil)
- Bring the ingredients for the brine to a boil to dissolve the sugar. Then remove from heat and let cool – all the way!
- Once the brining liquid is cool, submerge the chicken pieces and refrigerate for 12-24 hours. (We did a full 24h).
- Once ready to cook, remove chicken from brining liquid and pat dry. Let sit out until room temperature.
- Meanwhile, make two dishes of wet and dry dredging ingredients. Whisk together eggs, water, and hot sauce. In another bowl, sift together the flour, garlic powder, salt, and pepper.
- Pour oil into the pot you’ll use for frying. Don’t fill the pot more than 1/2 full of oil, but add enough to cover the chicken pieces. Heat to 350 degrees.
- Dredge the individual chicken pieces first in the wet bowl, then in the dry bowl. Repeat, dipping again in the wet, then dry bowls.
- Fry in batches until brown and crispy. [Paula says it should take 8-10 minutes for white meat and 13-14 minutes for dark meat.] Don’t crowd the pot!
Pickles again? Didn’t we just do that? Yes, yes we did. I’ve been munching on the Midnight Quick Pickles from last week out of my fridge pretty much every day. Sorry for the repetition, but sometimes I can’t help the order of our culinary diary. This weekend, Selim’s parents came to visit us in Virginia, and we all joined my parents in Amherst for the day. Selim and I made dinner for the group, with a little assistance on the grill from my dad. Instead of brats and hot dogs, we grilled sucuk (a delicious Turkish sausage) and some spicy venison sausage (hunted & made by my cousin’s husband), with a variety of toppings. We quick pickled these onions earlier in the week, with the thought that they’d go well with the sucuk and feta cheese, but I thought they worked even better with the spicy venison sausage! The slightly sweet, very acidic pickled onions give your tastes buds a reprieve from the spiciness of the sausage with each bite.
My sister recently ranted to us about how “pickles are the cool new thing,” and how “every restaurant is putting pickled vegetables in things that don’t need pickles.” I respect her opinion, but I totally disagree. I think pickles, depending on their variety, could go on just about everything. I think anything spicy or fatty or really rich is improved with some type of pickle on top. I also eat these guys plain, but I’m not sure I’m in the the majority on that one.
Standard Quick Pickle Disclaimer: As we’ve mentioned with previous recipes (see: Midnight Quick Pickles, Red Quick Pickled Cauliflower and Radishes), these are not shelf-safe “real” pickles. They should not be left in pantry or cellar for eternity. They must stay refrigerated. Hence they’re called “quick pickles” or “refrigerator pickles.” We skipped the step of sterilizing the jar and lid that keeps you from getting botulism when canned goods are left on a shelf for months on end.
Pickled Red Onions
- 1 large red onion
- 1 cup red wine vinegar
- 1/2 cup white sugar
- 1/2 cup water
- 1 tsp salt
- Slice the onion length-wise and place in a jar.
- Meanwhile, bring the remaining ingredients to a simmer. As soon as the salt & sugar are dissolved, remove from the heat.
- Once the liquid has cooled, pour over the onions. Refrigerate for 48+ hours prior to using.