Bradford - Big dips: cheese, salsa, pesto, hummus

To Breanna and Keisean, my two favorite reasons to cook

As a chef, I get asked all the time, Do you ever get tired of cooking? and the answer is still no! The only thing I enjoy more than cooking is sharing the food I create with other people. I jump at the chance to cook at any friend or family event, and even when I am planning on staying out of the kitchen, I usually end up with an apron on, standing over the stove. Because I love cooking, I am the kind of guy that cant be happy to just make dinner.

I have to set out something when people arrive, usually a canap that I can quickly assemble while talking to my guests. One thing I have learned over all of the years that I have been cooking, whether for work or at home, is that people love to snack before they eat! Having a bowl of hummus and some veggies can buy you an extra thirty minutes to finish up that rib roast or boil the potatoes just a little bit longer without anyone asking where the food is. I dont let anything go to waste either. Dips can have a life beyond the cracker or crostini. Having a bit of leftover pesto in the fridge can give you an extra layer of flavor that you didnt realize that salad dressing needed, and having a bit of cheese dip on hand can turn a cream sauce into a smoked-Gouda masterpiece that even you didnt see coming! But what are dips really made for? Parties! The recipes in this book are all quick and easy to make. Nearly every one of them can be prepared without the stove or the oven.

All you need is a blender or food processor and your ingredients, and youre ready to get cooking! (Yes, it still counts as cooking in my book.) Make a last-minute batch of sweet and piquant for your next book club meeting. Double the recipes to (hopefully) have leftovers for perking up your dinner or for after-school or pre-dinner snacks the next day. Each of these recipes is tasty, crowd-pleasing, and just plain fun to make. I encourage you to be adventurous with these dips. Get brave and bold in your kitchen; change up the recipes a bit if you have an ingredient in mind that can make a dip even better. I usually treat recipes more like suggestions, and I think youd have a blast if you did too.

Work through a few of the dips in each chapter and get a feel for what making dips, pesto, hummus, and salsa is all about, then try your hand at adding a bit of your own flavor. It may take a few adjustments to get it just right, but that can be half the fun. Plus, there is nothing like taking a recipe and turning it into a dish that you get to own and brag about! But before you start dipping, youll need some dippers. In the next few pages, youll find recipes for Basic Crostini, Ciabatta Toast, Crispy Pita Wedges, and Tortilla Chips. Dont limit yourself to these classic options, though; try zucchini sticks, sweet peppers, potato wedges, or any other finger food you enjoy. Now, lets get dipping!

Makes 30 to 40 slices 1 loaf ciabatta bread, cut into 1/4-inch-thick slices about 2 inches long 1 stick unsalted butter Salt Preheat the oven to 400F.

Grease a baking sheet and set aside. Heat a large nonstick skillet over medium heat. Working in batches, melt enough butter to cover the bottom of the pan and dip both sides of each piece of ciabatta in the melted butter. Arrange the buttered pieces on the baking sheet and bake for 10 to 12 minutes, until browned and crispy to the center. Allow to cool at room temperature.

Makes about 60 slices 1 (8- to 10-ounce) baguette,* cut into 1/4-inch-thick slices 3/4 cup olive oil Salt 1 cup grated Parmesan 1/4 cup minced fresh parsley Preheat the oven to 425F. Makes about 60 slices 1 (8- to 10-ounce) baguette,* cut into 1/4-inch-thick slices 3/4 cup olive oil Salt 1 cup grated Parmesan 1/4 cup minced fresh parsley Preheat the oven to 425F.

Grease a baking sheet. Arrange the baguette slices on the sheet in a single layer as close together as possible. Set aside any slices that do not fit. Drizzle the bread lightly with olive oil, then sprinkle with salt. Sprinkle the slices with the Parmesan and parsley. Bake for 10 to 12 minutes, or until the edges are lightly browned and the bread is a bit crispy.

Allow to cool at room temperature. Repeat until all of the baguette slices have been baked. *Many supermarkets offer a variety of artisanal loaves that would work well for this recipe. The trick is to select bread with a dense interior that will crisp up well and allow for scooping without breaking. Another thing to keep in mind when making crostini is that they should fit in your mouth in one or two bites.

Makes 72 chips 12 corn tortillas, each cut into 6 triangles Vegetable or canola oil, for frying Kosher salt Fill a cast-iron Dutch oven or heavy-bottomed saucepot with roughly 1 inch of oil. Place over medium heat and bring the oil up to 350F, measuring with a candy or deep-fryer thermometer.

Place about a quarter of the triangles in the hot oil; stir gently to ensure they cook evenly on all sides. Continue to fry until the edges begin to brown and the tortillas are no longer pliable. Using a slotted spoon or wire strainer, remove the chips from the oil and drain well. While still warm, place the chips into a large bowl and toss with a large pinch of kosher salt. Continue working in batches until all of the tortillas have been fried and tossed in salt. Variation: For baked tortilla chips, place the cut tortillas in a single layer on a parchment-lined baking sheet.

Bake at 350F for 5 to 6 minutes. Turn the tortillas over and continue to bake until lightly browned and firm in the center, about 5 minutes. When the chips are crispy, remove them from the oven. Toss with kosher salt while still warm.

Makes 40 wedges 5 (6-inch) pitas, each cut into 8 wedges 1/4 cup olive oil Salt Preheat the oven to 400F. Grease a baking sheet.

Arrange the pita wedges on the baking sheet as close together as possible, then drizzle lightly with olive oil and sprinkle with salt. Bake for 10 to 12 minutes, until the pita is just browned and slightly crisp. Depending on the size of your baking sheet, you may need to bake the wedges in multiple batches.