Classic Spinach and Artichoke Dip

This dip was so good! It was awesome hot and it was even better cold the next day.
I took this recipe from “The Epicurious Cookbook” by Tanya Steel.

I made this earlier in the day and baked it later that same night.

10 ounces frozen spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and cut into quarters
2 cups shredded mozzarella cheese
1 cup freshly grated Parmesan cheese
1 cup mayonnaise
1 cup sour cream
3 garlic cloves, minced
1 teaspoon freshly ground black pepper
1/4 teaspoon salt

1. Position a rack in the middle of the oven and preheat the oven to 350F.

2. Using paper towels, squeeze the spinach to remove as much liquid as possible, then finely chop and place in a large bowl. Add the artichokes, mozzarella, 3/4 cup Parmesan, the mayonnaise, sour cream, garlic, pepper, and salt and stir to combine. Transfer to a 1 1/2-quart baking dish. Sprinkle with the remaining 1/4 cup Parmesan, and cover snugly with foil. Bake until the top is golden brown, about 30 minutes.

YIELD : Makes 8 to 10 servings

Southwestern Salad with Ranch Salsa Dressing

My husband and I seriously loved this salad! I added chicken to ours and made this salad our dinner. I took this recipe from “The Best of Rose Reisman” by Rose Reisman. You can find the ranch dressing recipe on this blog as well under “Ranch Dressing”.

A tip from Rose: To bake a tortilla bowl, preheat the oven to 400F. Brush 2 large flour tortillas with a mixture of 1 Tbsp (15 ml) of olive oil and water. Place the tortillas over the 2 empty cans from the corn and beans and bake for 5 minutes just until browned. Fill with salad.

1 cup (250 ml) corn
8 cups (2 L) chopped romaine lettuce
1/2 cup (125 ml) diced sweet onion
1 cup (250 ml) halved cherry tomatoes
1/2 cup (125 ml) sliced avocado
1/2 cup (125 ml) canned black beans, drained and rinsed
2 tsp (10 ml) minced jalapeño peppers
3/4 cup (185 ml) grated Monterey Jack cheese or aged cheddar (2 1/4oz/65 g)

RANCH SALSA DRESSING
2/3 cup (160 ml) Ranch Dressing (recipe on blog)
1/3 cup (80 ml) medium salsa

1/4 cup (60 ml) chopped cilantro
1 cup (250 ml) broken baked tortilla chips (1 oz/30 g)

1. In a skillet sprayed with vegetable oil, sauté the corn just until seared (about 5 minutes).
2. Meanwhile, arrange on a serving plate the lettuce, onion, tomatoes, avocado, beans, jalapeños and cheese. Add the corn.
3. TO MAKE THE RANCH SALSA DRESSING – Combine the ranch dressing and salsa. Pour overtop the salad and garnish with cilantro and tortilla chips.

MAKE AHEAD: Prepare the salad early in the day and dress just before serving
MAKES: 6 servings
CALORIES : 255 (per serving, not including tortilla chips)

Ranch Dressing

I love this ranch dressing. It’s awesome on the “Southwestern Salad with Ranch Salsa Dressing” recipe that is also on this blog. I have also used this dressing as a dip for a vegetable platter. This recipe is taken from “The Best of Rose Reisman” by Rose Reisman.

Rose has added a tip of using a mixture of milk and lemon juice if you did not want to use buttermilk.

1/3 cup (80 ml) reduced-fat mayonnaise
1/2 cup (125 ml) buttermilk (or mix 1/2 cup/125 ml 2% milk with 2 tsp/10 ml lemon juice and let sit for 5 minutes)
1 tsp (5 ml) Dijon mustard
4 tsp (20 ml) lemon juice
Pinch of salt and pepper
1/2 tsp (2.5 ml) crushed garlic
1 1/2 tsp (7.5 ml) sugar

1. Whisk mayonnaise,buttermilk, mustard, lemon juice, salt and pepper, garlic and sugar until combined.

MAKE AHEAD: Refrigerate for up to 3 days
MAKES: 1 cup
CALORIES: 18 (1 Tbsp/15 ml)

Summer Corn Soup with Crisp Prosciutto

I loved this soup. It is a great way to use the tasty Manitoba corn available right now. I took this recipe from Fine Cooking’s “Cook Fresh” cookbook.

The book mentions to resist the temptation to remove husks at the store. The husks keep the corn fresh and moist.

 

3 very thin slices prosciutto
3 or 4 large ears fresh corn
4 tablespoons unsalted butter
1 medium yellow onion, chopped (about 1 1/2 cups)
Kosher salt
2 cups homemade or lower-salt chicken broth
1 1/2 cups medium-diced peeled red potatoes (from 2 to 3 medium)
Freshly ground pepper
2 tablespoons coarsely chopped fresh basil

1. Position a rack about 4 inches below the broiler and heat the broiler on high. Arrange the prosciutto in a single layer on a small baking sheet and broil until it begins to curl, 1 to 2 minutes. Flip the prosciutto and broil until it appears dry-crisp and has curled a bit more, about 1 minute. Let cool, then finely chop or crumble by hand; set aside.
2. Slice the kernels off the corncobs for a total of 3 cups corn. Reserve the cobs.
3. In a medium Dutch oven over medium heat, melt the butter. Add the onion and cook until softened and slightly golden, 5 to 7 minutes. Season with a generous pinch of salt.
4. Add 4 cups water, the broth, potatoes, 1 1/2 cups of the corn, the cobs and 2 tsp salt. Bring to a boil. Reduce the heat to medium low and simmer until the potatoes are tender, 10 to 15 minutes. Remove from heat and discard the cobs.
5. Working in batches, carefully purée the soup in a blender, transferring each batch to a large heatproof bowl or large liquid measuring cup.
6. Pour the puréed soup back into the pot. Add the remaining 1 1/2 cups corn and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally, until the corn kernels are tender, 3 to 5 minutes. Season to taste with salt and pepper. Garnish each serving with the crisped prosciutto and basil.
MAKES ABOUT 8 CUPS
SERVES 8 AS A FIRST COURSE
170 calories per serving

HOW TO CUT CORN OFF THE COB
Removing corn kernels from the cob can be messy – they like to bounce off the cutting board and end up scattered all over the counter and floor. To keep those kernels in their place, insert the tip of the ear of corn into the center hole of a Bundt pan. Cut the kernels away from the cob in long downward strokes, letting them fall into the pan.