December 1, 2011
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Recipes
Photo by Joe Saba
Smoked Tomato Goat Cheese Dip
1 pound softened cream cheese
1 pound softened goat cheese
1 cup finely chopped smoked tomatoes (substitute sun-dried, if needed)
1 tablespoon kosher salt
1 teaspoon black pepper
½ teaspoon garlic powder
1 cup dry white wine.
In a medium sauté pan, over medium heat, rehydrate the tomatoes in the white wine with all seasonings. Do not cook off all the liquid, only about half. Allow to cool, then fold completely into the two cheeses.
This works best if chilled overnight (8 hours) and then baked prior to serving in a 350-degree oven.
Provided by chef Aaron O’Mara of Augustino’s Italian Restaurant, 8028 S. Emerson Ave., Indianapolis, 865-1099
- February 10
“Dark Star Orchestra”
8 p.m., Old National Centre, 502 N. New Jersey St. - February 10
“10th annual Greenwood Valentine’s Dance”
, - December 28
“Untitled document”
, Johnson County Fairgrounds - October 1
“Mallow Run Winery for Winter Warm-up Weekend”
Noon to 6 p.m., Mallow Run Winery, 6964 W. Whiteland Road - January 1
“Indianapolis Home Show”
, Indiana State Fairgrounds - April 1
“STOMP”
7:30 p.m., IU Auditorium, 1211 E. Seventh St.