Spin-Dip

In my last blog, I mentioned how much I love fall; with fall comes football season.  I'm from a family full of football fanatics.  My son even joins in, although he mostly wants to fit in and usually chooses a team as well (generally based on which color he likes).  Sometimes we differ on teams.  My dad and I had a heated conversation the other day over NFL football.  We love our favorite teams for different reasons, logical or not.  I like the Vikings and he likes Dallas.  My son sides with him because "purple is for girls".  Thanks son.  Regardless of team differences, we still like to get together to watch the games, eat food, and get rowdy.  If you know me I am kind of the queen of dips, so if you come over expect a couple of dips to happen.   I guarantee this one is great to bring to a game day party,  potluck tailgate or holiday party. It may become your favorite too, and even Viking and Cowboy fans can agree on this one.   

Spinach Artichoke Dip
Serves 8-10

2        8 oz Blocks          Cream Cheese, Softened
1        8 oz Tub               Sour Cream
1/4     Cup                      Green Onions, Chopped Finely
1        Tbsp                     Lemon Juice
1        Cup                      Parmesan
1        Tsp                       Salt
1/2     Tsp                       Fresh Ground Pepper
1        Tbsp                     Olive Oil
4        Cloves                  Garlic, Minced
1        5 oz Bag               Fresh Baby Spinach, Roughly Chopped
1        14 oz Can             Quartered Artichoke Hearts
1        Cup                      Mozzarella


Preheat oven to 350.  In a medium bowl fold together the cream cheese, sour cream, green onion, lemon, parmesan, salt, and pepper.  Set aside.  Heat olive oil in a large saute pan.  Toss in the garlic and spinach and saute until the spinach is wilted and tender.  Drain it in a colander for a few minutes.  Fold it and the artichokes into the cream cheese mixture until incorporated.  Pour it into a 8x8 baking dish.  Top it with the mozzarella and bake for 20 minutes or until golden and bubbly.  Let cool a few minutes, then dig in.  I like to serve mine with toasted naan or pita.  Yum!
Love as always, "Big K"

Fall for Soup!

At the first day of Indian Summer - my thoughts turn to autumn. I love fall with the crisp weather and sunshine! Pumpkin patches, apple cider, fall colors and sweaters- you know the drill. You can also tell it's fall when pumpkin lattes are back at Starbucks, and all the restaurants are featuring soup. Now that it's cooler outside, the big vegetable garden I planted is about ready to plow under .I had a perfect cool morning with sunshine to go out and enjoy being in my garden one more time before winter, harvesting the remaining vegetables. I gathered the remaining tomatoes and a giant pile of aromatic basil leaves, (who doesn't love basil!) it's easy to grow, smells delicious, and is a good add in for pasta, sauces, and soups!

Later, after spending the day at a pumpkin patch fall festival, I decided T and I needed some warm comfort food to take off the chill. We love making soup together, and since we had the last of the tomatoes and the basil, it was the perfect way to end our first fall weekend. Tomato basil soup is a healthy, easy soup to make, and nothings more comforting than making little cheese toasts for me and T to dip into our end of summer soup. Soup is a perfect food for a fall evening.   Give this one a try!

Tomato Basil Soup with Cheese Toasts

Serves 6

2          Tbsp          Olive Oil

1          Each          Small Sweet Yellow Onion, Diced

5          Cloves       Garlic, Minced

2          Tbsp          Brown Sugar

1          Cup           Dry White Wine

4          Cups         Fresh Tomatoes, Stewed (Dice the tomatoes, simmer 30 minutes, if you don't have fresh you can substitute a 28 oz can of stewed tomatoes)

10 oz   Can           Tomato Puree

1          Cup           Heavy Whipping Cream

4          oz              Fresh Basil, Chopped

2          Tsp            Salt

1/2       Tsp            Fresh Ground Pepper

1          Each          Baguette, Cut Into 1/2" Discs (about 16 pieces)

1          Cup           Mozzarella, Shredded

Preheat oven to 350 degrees.  In a medium sauce pot, saute the onion and garlic in the olive oil until tender.  Add in the sugar and wine and cook for 5 minutes to reduce the wine and dissolve the sugar.  Add in the tomatoes, cream, salt, and pepper.  Simmer for 20 minutes.   Then puree the soup with a hand held immersion blender or in 2 batches in your blender for about 2 minutes to make velvety smooth.  Fold in the basil and serve hot, with the cheese toasts for dipping.  For the Cheese Toast, place the discs of baguette on a baking sheet lined with parchment.  Drizzle with olive oil and bake them for 10 minutes until golden.  Pull them out of the oven and top each one with a tablespoon of the mozzarella cheese.  Bake for 3 more minutes or until  the cheese is melted and bubbly.   

   

     

Fresh Fruit Sangria

At the end of culinary school there is an ACF (American Culinary Federation) sanctioned test that was basically going to decide if I passed culinary school. I had been studying like crazy and had one day left. My friend Gwyn's house was quiet and she always had food, so I went over there to study. I sat on the counter studying while she baked a confetti cake in a casserole dish. She smeared Betty Crocker frosting all over it and scooted in front of me. She climbed up on the counter with two forks and we ate it straight out of the pan. "Wine?" She asked. I nodded. She got a giant jug of Carlo Rossi sangria and we drank most of it and polished off most that cake. That next morning I had purple teeth and a headache but off I went to take that test. I passed. Wine and cake, kids. That's the trick. Now I always think of her when I make sangria. Don't get me wrong, I love the $13.00 gallon of Sangria you can buy at the liquor store, however I came up with my own grown up version with fresh fruit. It's delicious- savor the flavor with your favorite italian meal, or maybe confetti cake!

Fresh Fruit Sangria


2            Each           Oranges, 1 Sliced into Rounds, 1 Juice Only
1            Each           Lemon, Sliced into Rounds
1            Each           Lime Sliced into Rounds
1            Each           Peach, Remove the Pit and Slice into Wedges
1            Cup            Mixed Berries
1/4         Cup            Sugar
1/4         Cup            Agave Nectar (you could substitute honey)
1/4         Cup            Brandy (I used E & J)
1            Cup            Proseco or Sparkling Water
1            Bottle         Red Wine (I used Merlot)

In a pitcher, combine the fruit, juice of 1 orange, and sugar and let sit for 10 minutes.  Add in the nectar, brandy, proseco, and wine.  Refrigerate until the drink is chilled and the flavors are blended, 4 to 8 hours. Serve the sangria in chilled, ice-filled glasses.   Enjoy!  Love as Always, "Big K"

Breakfast Fix

My son started pre-k in August this year, he calls it "big boy" school.  The first week of school I made a batch of homemade muffins, so he could have something quick before we go.  They serve breakfast at school as well, but fruit out of a can and cornflakes don't really cut it for my little food snob-I have spoiled him, I know.  So, pretty much every Sunday I have been making a batch of muffins for him for the week.  Last Sunday when I went to make them I realized we were out of sugar.  "Sugar Free?" I asked him.  "What's that?" He replied.  "You don't wanna know", I laughed.  So muffins were out.  I looked in the fridge and I had some eggs, cream, and a bunch of cheeses from my latest Whole Foods excursion.  T loves eggs in any form and quiche is my favorite, so I got to work.  Quiche is actually very easy to make and totally delicious.  They are also very versatile, you can mix up the add ins for a custom quiche.  I cut it into wedges and individually wrapped them so they can still be grab and go.  Good for me and good for T!

Breakfast Quiche filled with Habanero Cheddar, Bacon, and Green Onion

For the crust:
2 1/2          Cups             All Purpose Flour
1                Tsp               Salt
1                Stick             Cold Butter, Cubed
1/2             Cup              Shortening
1/2             Cup              Ice Cold Water
Extra Flour for Rolling

I prefer to make my own crust.  This one came out tender and flaky.  In a medium sized bowl place the flour, salt, butter, and shortening.  Use a pastry blender or 2 forks to cut the butter and shortening up into the flour until it resembles a course meal.  Add the cold water in and fold it in until dough comes together.  Place dough on a cutting board and lightly dust it with extra flour.  Knead the dough a few times, then roll it out to fit a deep 9" pie dish.  Cut the excess dough off and crimp the edges.  Set Aside.

For the quiche:
2            Cups             Heavy Whipping Cream
6            Each             Large Eggs
1            Tsp               Salt
1/2         Tsp               Freshly Ground Pepper
1            Cup              Shredded Habanero White Cheddar, Shredded
1/4         Cup              Green Onions, Chopped
1/4         Cup              Bacon, Cooked & Chopped

Preheat oven to 325 degrees.  In a large bowl, whisk together cream, eggs, salt, and pepper until well blended.  Mix in the cheese, onions, and bacon.  Pour the filling in the shell and place it on a baking sheet.  Pop it in the oven and bake for an hour.  You can cut it and serve warm or cool it completely in the refrigerator then slice and wrap in plastic wrap.  To reheat it, unwrap and warm it in the microwave heating 30 seconds at a time until heated through.  Enjoy!  Love as Always, "Big K"