December 28, 2009

Warm Spinach Artichoke Dip

  • 1 (14 ounce) can artichoke hearts, drained
  • 1/3 cup grated Romano cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon minced garlic
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1/3 cup heavy cream
  • 1/2 cup sour cream
  • 1 cup shredded mozzarella cheese


  1. Preheat oven to 350 degrees F. Grease a 9x13 inch baking dish.
  2. In a blender or food processor, place artichoke hearts, Romano cheese, Parmesan cheese and garlic . Pulse until chopped, but not ground. Set aside.
  3. In a medium bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish.
  4. Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and bubbly.

December 16, 2009

Butternut Squash Risotto


  • 1 butternut squash (2 pounds)
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 6 cups chicken stock, preferably homemade
  • 6 tablespoons (3/4 stick) unsalted butter
  • 2 ounces pancetta, diced
  • 1/2 cup minced shallots (2 large)
  • 1 1/2 cups Arborio rice (10 ounces)
  • 1/2 cup dry white wine
  • 1 teaspoon saffron threads
  • 1 cup freshly grated Parmesan


  • Preheat the oven to 400 degrees F.
  • Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.
  • Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
  • In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter.
  • Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper.
  • Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes.
  • Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total.
  • Off the heat, add the roasted squash cubes and Parmesan.
  • Mix well and serve.

Chocolate Brownie Cake

Chocolate Brownie Cake


  • 1/2 pound butter, softened at room temperature
  • 2 cups sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 4 tablespoons cocoa powder
  • 1/2 cup buttermilk
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • Chocolate Buttermilk Frosting, recipe follows


Preheat the oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans, then line with parchment paper.
In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add the eggs and mix until thoroughly combined.
Into a medium mixing bowl, sift the flour, baking soda and cocoa powder together.
In a small mixing bowl whisk the buttermilk, sour cream and vanilla together.
While the mixer is on low speed, add the dry ingredients in 3 batches, alternating with the liquid ingredients.
Divide the cake batter evenly among the 2 prepared cake pans and bake until a toothpick inserted in the middle of the cake comes out clean and the edges of the cake just begin to pull away from the sides of the pan, about 30 to 35 minutes.
Transfer the cakes to a cooling rack and allow the cakes to cool in the pans. Carefully remove the cakes from the pans and frost as usual for a layered cake with the Chocolate Buttermilk Frosting.
Chocolate Buttermilk Frosting:
1 stick butter, softened
1/4 cup cocoa powder, sifted
8 ounces cream cheese
1 pound powdered sugar, sifted
2 tablespoons buttermilk
1 teaspoon vanilla

In the bowl of an electric mixer combine the butter, cocoa powder and cream cheese over low speed and mix until thoroughly combined. Increase speed to high and cream ingredients until light and fluffy. Reduce speed to low and slowly add the powdered sugar, buttermilk, and vanilla. Beat until mixture is smooth and thoroughly combined.
Frost cake as usual.

December 5, 2009

Gourmet Grilled Cheese Sandwich

  • 4 Slices of Sourdough Bread
  • Butter
  • Garlic Salt
  • 4 slices of White Cheddar
  • 2 slices of Havarti cheese
  • 2 slices of Guyere Cheese
  • sliced pepperoncini
honey mustard
sliced onions
thinly sliced ham

1. Butter 1 side of each slice of sourdough bread and sprinkle with garlic salt
2. Flip the bread over and layer 1 slice of Cheddar, pepper rings, Guyere, Harvarti and another slice of cheddar.
3. Heat a shallow pan over medium heat. Add sandwiches and cook on one side until the cheese starts to melt, then flip over. Each side should be golden brown and the cheese on the inside should be melted before serving.
Open and slip in your optional ingredients. Enjoy!

Tomato Bisque

• 4 tablespoons unsalted butter
• 1 tablespoon minced bacon (about 1/2 ounce)
• 1 Spanish onion, chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• 4 cloves garlic, minced
• 5 tablespoons all-purpose flour
• 5 cups chicken broth, homemade or low-sodium canned
• 1 (28-ounce) can whole, peeled tomatoes (with liquid), roughly chopped
• 3 parsley sprigs
• 3 fresh thyme sprigs
• 1 bay leaf
• 1 cup heavy cream
• 1 3/4 teaspoon kosher salt
• Freshly ground black pepper
1. Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside.
2. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.
3. Stir in the flour and cook, stirring, for 3 minutes.
4. Pour in the broth and tomatoes and bring to a boil while whisking constantly.
5. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool.
6. When the soup base is cool, remove and discard the herb bundle.
7. Working in batches, transfer the mixture to a blender and puree until smooth.
8. Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot and reheat over medium heat.
9. Whisk the heavy cream and salt into the soup and season with pepper to taste.
10. Divide among warm soup bowls and serve immediately.
Related Posts Plugin for WordPress, Blogger...