Caramelized Onion and Bacon Dip with Potato Chips and Crudite

Recipe courtesy of Martha Stewart

Yield: Serves 6 to 8

Ingredients

• 4 bacon strips, chopped
• 1/4 cup extra-virgin olive oil
• 3 pounds yellow onions, peeled, halved, and thinly sliced
• 1 teaspoon coarse salt
• 2 tablespoons white-wine vinegar
• 1 1/2 cups mayonnaise
• 1 cup sour cream
• 1/4 cup vegetable oil
• 3 small shallots, thinly sliced into rings

For serving: potato chips, celery, carrots, or other raw vegetables

Braised String Beans and Chickpeas

Recipe courtesy Martha Stewart

Ingredients

• Extra-virgin olive oil
• 1 large shallot, thinly sliced crosswise
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1 pound green beans, trimmed and washed, water left clinging to beans
• 1 15 1/2 ounce can chickpeas, drained
• 1 sprig basil
• 1/2 lemon

Mashed Potatoes with Crispy Fried Shallots

Ingredients

• Vegetable oil, for frying
• 1 1/2 cups heavy cream
• 4 pounds russet potatoes, peeled and cut into equal-size chunks
• Coarse kosher salt and freshly ground black pepper
• 3 shallots, thinly sliced
• 1 tablespoon all-purpose flour

Directions

Heat some vegetable oil in a skillet over medium heat. Add the flour to a small bowl and season with salt and pepper, to taste. Coat the sliced shallots in the seasoned flour. Drop the shallots in the hot oil ,a few at a time to avoid clumps, and fry until dark golden in color. Transfer the shallots to a paper towel lined dish and sprinkle with salt, to taste.