Tuesday, May 4, 2010

Water, Water Everywhere...and a Nice Dip

After almost 2 weeks straight working and trying to make up lost time due to the volcano flight cancellations, I came home from London Saturday to a "boil water order." A water main break affecting 2 million households has left us boiling our water for the last 4 days. At least it is water and not oil that is spewing out of the ground. I've spent a lot of time looking for bottled water and found it in dribs and drabs, mostly sparkling water. Untreated water is coming out of our taps and it is all a little confusing. The officials say it is OK to shower with it, but to use hand sanitizer after washing your hands in it. So what kind of ick is in the shower water?? There is a slight fishy smell (ewww!) Dishes have to be washed in boiled water or use disposable plates and utensils. It pays to be creative with one dish meals without ingredients that have to be washed....kind of like camping at home. I had some mascarpone cheese in the refrigerator and organic chives in the garden I could use to make an appetizer. I chopped some of the chives and infused them in olive oil overnight. Using some French bread to make crostini, it all came together with little prep and very little water. It goes great with a sparkling water/juice spritzer, or whatever floats your boat. Cheers!

Mascarpone and Chive Dip

4 ounces mascarpone cheese
3 ounces extra virgin olive oil
1 tablespoon snipped chives
1 teaspoon pink peppercorns
sea salt to taste

Combine the chives in the olive oil and infuse overnight. When ready to serve, place the mascarpone cheese on a serving plate or shallow bowl and drizzle the chive infused olive oil over it.
Top with pink peppercorns and lightly sprinkle with sea salt. Serve with crostini, sliced French bread or crackers.

French bread slices, 1/4 inch thick
extra virgin olive for brushing
sea salt

Put the French bread slices on a baking sheet in a single layer and brush with olive oil to coat on one side. Put in a preheated 400 degree oven and toast until golden brown. Lightly sprinkle with sea salt.

Store in an airtight container.

Mascarpone and Chive Dip recipe, click here.

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