Posts for May 21st 2010
1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
3 garlic cloves, very finely chopped
16 ounces marinated artichokes, drained and coarsely chopped
1/4 cup dry white wine
Two 10-ounce packages frozen chopped spinach, thawed and squeezed dry
12 ounces cream cheese, at room temperature
1/2 cup freshly grated Parmigiano-Reggiano cheese
1 teaspoon finely grated lemon zest
tortilla chips, crostini, or pita chips, for serving
- In a large skillet, heat the olive oil until shimmering. Add the chopped onion and garlic and cook over moderate heat, stirring, until softened, about 5 minutes.
- Add the artichokes and cook, stirring occasionally, until lightly browned in spots, about 5 minutes.
- Add the white wine and cook until nearly evaporated. Add the spinach and cook, stirring, for 1 minute.
- Add the cream cheese, Parmigiano-Reggiano and lemon zest and season with Tabasco. Cook, stirring, until the dip is creamy, about 2 minutes. Transfer to a bowl and serve warm or at room temperature with the chips or crostini.
Make Ahead: The dip can be refrigerated overnight. Serve the dip at room temperature.
- Appetizers, Dips
- North American
In the hours in between, we pondered whether food was a necessary pairing with wine, wondered if registries are a good idea, and learned not to overfill our ice cream makers. Were you around for it all? You'll know when you get started on our quiz below.Take the Quiz
1/2 head romaine lettuce, cut into bite-size pieces
1/2 head butter lettuce, cut into bite-size pieces
1/2 head iceberg lettuce, cut into bite-size pieces
1 cup rinsed canned red kidney beans, patted dry
1 cup rinsed canned garbanzo beans, patted dry
8 ounces salami, cubed
6 ounces Provolone, cubed
2 tomatoes, coarsely chopped
1/2 cup red wine vinegar
3 tablespoons lemon juice
1 teaspoon honey
2 teaspoons salt, plus more for seasoning
1 cup olive oil
Freshly ground pepper
- Make the red wine vinaigrette: Mix the vinegar, lemon juice, honey, and salt in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette with salt and pepper, to taste.
- Toss the salad: Combine the first 8 ingredients in a large bowl. Toss with enough vinaigrette to coat. Season the salad with salt and pepper, to taste, and serve.
Serves 6 to 8.
1 15-ounce can kidney beans, drained and rinsed
1 small red onion, shredded and squeezed dry (about 1/2 cup)
1/3 cup chopped walnuts
1 small carrot, finely diced
1 cup plain or whole-wheat breadcrumbs
2 scallions, white and green parts, finely chopped
2 tablespoons chopped fresh parsley
2 teaspoons Worcestershire or soy sauce
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
3 cups assorted mushrooms, sliced
4 English muffins, split and toasted
Mayonnaise and/or mustard, for garnish
Baby spinach or arugula, for garnish
- Smash the beans in a bowl with a potato masher or fork until slightly chunky. Add the onion, walnuts, carrot, 1/2 cup breadcrumbs, scallions, parsley and 1 teaspoon Worcestershire sauce. Season with salt and pepper and mix with your hands until combined.
- Spread the remaining 1/2 cup breadcrumbs on a plate. Form the bean mixture into 4 patties; lightly coat with the breadcrumbs, shaking off any excess. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the patties and cook until golden and slightly crisp, 2 to 3 minutes per side. Transfer the burgers to a plate.
- Heat the remaining 1 tablespoon oil in the same skillet over medium heat. Add the mushrooms and the remaining 1 teaspoon Worcestershire sauce; season with salt and pepper and cook until the mushrooms are slightly wilted, 3 to 4 minutes. Serve the burgers on the English muffins with mayonnaise and/or mustard, baby greens and mushrooms.
Makes 4 burgers.
- Main Dishes, Beans
- North American
For a recent party, I made this strawberry ice cream. With a smooth texture, rich strawberry flavor, and pretty pink color, it's absolutely perfect. But be careful when adding the berries to not overfill the ice cream maker. Want the recipe? It's actually really easy! Read more.
I've had asparagus soup several times, but it's never been topped with fresh croutons before. After one look at this savory soup, I've decided that my next asparagus purée will be topped with fresh croutons made from pain de mie and topped with pesto!
How are you celebrating the second film?
Photo courtesy of Warner Bros.