A Super Bowl of Dip

I've said it before and I'll say it again. I hate mayonnaise. It is the main reason why I can't stand those disgusting spinach dips that appear on crudités platters a plenty. Fortunately I have found a version that is made with both ricotta and feta cheese and is much tastier and way less slimy than the deli case variety. And since an entire bag of spinach is used, you can tell yourself (and believe it) that on this major day of dips, you are getting a full serving of vegetables along side your chicken wings and nachos. Eat up!

Fresh Spinach Dip
Adapted from Great Party Dips

6 cups loosely packed fresh baby spinach (about 5 ounces)
1 garlic clove
1/4 teaspoon salt
3/4 cup ricotta cheese
1 cup crumbled feta cheese (4 ounces)
1/4 cup extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh dill
Cayenne pepper
Pita chips, crostini, and fresh vegetables for serving

1. Rinse the spinach in cold water and drain, but do not spin dry. Add to a large nonreactive saucepan over medium heat. Cook, stirring occasionally, until the spinach is bright green and just wilted, 2 - 3 minutes. Transfer to a colander to drain. When cool, squeeze dry with your hands.

2. In a food processor, combine the garlic and salt. Process until the garlic is finely chopped. Add the ricotta, feta, oil, lemon juice, dill, cayenne (to taste) and spinach and puree until smooth.

3. Transfer to a bowl, cover with plastic wrap and refrigerate for at least one hour or up to 6 hours before serving. Makes about 2 cups.

Out Like a Lamb

Have you finished your Easter Egg hunt? Demolished a giant chocolate bunny? Prepared to chow down on a leg of lamb or side of ham? How about a lamb burger instead? Who says you always have to make and do what is traditional? Could I ask any more questions?

I like the idea of a casual Easter brunch rather than a formal dinner. Lamb burgers cook quickly and are super tasty. You could serve a nice Greek salad on the side, this orzo salad or really any of these sides to round out your meal. Serve these coconut cupcakes for dessert and your Easter meal is complete...though perhaps I'm a little late. There's always Memorial day!

Lamb Burgers

1 pound ground lamb
2 teaspoons dijon mustard
2 teaspoons finely chopped mint

2 teaspoons finely chopped parsley
1 teaspoon dried oregano
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper, to taste

Feta yogurt sauce (recipe below)

4 ciabatta rolls (or preferred bun of choice), toasted

Thinly sliced cucumber

1. In a medium bowl mix the lamb, mustard, herbs, spices, and salt and pepper. Form the meat into four equal (about 1-inch thick) patties. Set aside.

2. Heat a gas or charcoal grill to medium-high (or heat a tablespoon of canola oil in a large cast-iron skillet over medium-high heat). Cook the burgers, flipping once, until browned and cooked to desired doneness, about 3 - 4 minutes per side for medium rare. Place each burger on the bottom half of a bun and top each with the yogurt sauce, cucumbers and bun top. Serves four.

Feta Yogurt Sauce

1/2 cup crumbled feta cheese

1/2 cup plain yogurt

1 1/2 tablespoons fresh lemon juice

1 teaspoon dried oregano

1 garlic clove, minced

1. Using a fork, lightly mash the feta cheese in small bowl. Stir in the remaining ingredients. Season to taste with salt and pepper. Let stand for 30 minutes to allow the flavors to develop. (Sauce can be made 2 days ahead. Cover and refrigerate.)

Feeling like chicken tonight?

Helloooo Cleveland!!! First of all I'd like to send a hearty thanks to the Cleveland Hopkins International Airport for having free wi-fi so that I could finish this post during my 2 hour layover (except for the part where it lost connection and I lost half of this post). Why every other airport seems to charge $9.95 for wi-fi access is beyond me. Anyhoo...I have been experimenting with making something other than shrimp lately. I know, cooking chicken breasts is hardly an experiment, but making it taste like something other than the shoe leather that you typically get in caesar salads IS a challenge! It's a really good base for trying out sauces and toppings if you can keep yourself from over cooking it. (A key is bringing the chicken to room temperature first so that the inside doesn't remain cold while the outside over cooks.)

Wondering about the purple chicken above? That was my experiment with using red wine in my mushroom sauce. Typically I really like reduced red wine sauces, beurre rouge and whatnot, but the color made the chicken look...weird. So I went back to the beige sauce made with stock. And in an effort to clean out my fridge before my weekend trip, I sauteed grape tomatoes and garlic and topped it all off with feta. Pretty darn tasty if I do say so myself. It would even be good on fish. Or shrimp.



Sauteed Chicken With...

Mushrooms

2 boneless chicken breasts
Salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
1 cup sliced mushrooms
1/2 teaspoon fresh thyme leaves
1/3 cup chicken stock (or white wine)
1 tablespoon heavy cream



1. In a large skillet over medium-high heat, add the oil. Sprinkle salt and pepper on both sides of the chicken breasts, add to the pan and cook, about 6 minutes per side, depending on the thickness. (Resist the urge to move them around the pan so that you get a nice golden crust on each side.) Remove to a plate and set aside.

2. To the same skillet, add the mushrooms and cook until soft, about 5 minutes. Add the thyme, and stock and cook until reduced by about half. Add the cream and cook until warmed through. Season to taste with salt and pepper. Drizzle the sauce over the chicken and serve. Serves 2.



Cherry Tomatoes

2 boneless chicken breasts
Salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
2 cups cherry or grape tomatoes, halved
2 garlic cloves minced
1 teaspoon fresh oregano
1/2 cup crumbled feta

1. In a large skillet over medium-high heat, add the oil. Sprinkle salt and pepper on both sides of the chicken breasts, add to the pan and cook, about 6 minutes per side, depending on the thickness. (Resist the urge to move them around the pan so that you get a nice golden crust on each side.) Remove to a plate and set aside.

2. To the same skillet, add the tomatoes and garlic and cook until soft, about 5 minutes. Add the oregano and cook stir. Season to taste with salt and pepper and drizzle with additional olive oil. Spoon the tomatoes over the chicken, sprinkle with feta and serve. Serves 2.

Guarded by Garlic

So did you catch the True Blood Season 3 premiere last night??? It was awesome! Fabulous bloggers, Wendy and Stacy, came over to hang out and to watch the awesomeness unfold. Even more awesome? Wendy brought me my new stake necklace just in time to wear at our personal premiere party! She revealed the new necklace design just in time for the show. (I love that the photo of Eric on her blog features him wearing a similar necklace.)



I didn't really plan my True Blood menu (at all), so the only thing linking the recipes below happens to be garlic. It's in everything. (Sorry, ladies. I hope peeps didn't have to move far away from you at the gym today!) According to folklore, garlic was used to keep vampires away. According to Google, it repels mosquitos. But after watching last night's episode, we'd really, really rather not keep Vampire Eric away.



Garlic Bread
(Adapted from Food & Wine)

4 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
6 large garlic cloves, thickly sliced (about 1/4 cup)
4 thyme sprigs
1 rosemary sprig
Coarse sea salt
1 baguette, halved and split lengthwise
Pimentón de la Vera (smoked Spanish paprika), optional



1. Preheat the broiler. Heat the butter and oil in a small skillet over medium heat. Add the garlic, thyme, and rosemary and cook over moderately low heat, stirring occasionally, until the garlic is softened and lightly golden, about 10 minutes. Discard the herb sprigs. Using a slotted spoon, transfer the garlic and any loose herbs to a small bowl and mash to a paste. Season the garlic-herb paste with salt.

2. Spread the baguette with the garlic-herb paste, brush with the melted butter left in the skillet, then sprinkle with salt. Season lightly with smoked paprika, if using. Broil the bread for about 1 minute, or until sizzling and browned. Serve hot.




Eggplant, Garlic & Feta Dip
(Adapted from Food & Wine)

2 (1-pound) eggplants
3 tablespoons chopped flat-leaf parsley
2 large garlic cloves, minced
Salt and freshly ground pepper
4 ounces feta, crumbled (about 1 cup)
3 tablespoons extra-virgin olive oil
Pita chips

1. Preheat the oven to 425°F. On a baking sheet, roast the eggplants, turning once, until they are very soft and blackened, about 1 hour. Let cool.

2. Cut the eggplants in half lengthwise. Using a spoon, scoop the pulp into a strainer. Let drain for 10 minutes, shaking the strainer occasionally.

3. On a work surface, finely chop the parsley with the garlic. Transfer the eggplant pulp to a food processor and pulse until chopped. Add three-fourths of the parsley mixture, and season with salt and pepper and pulse just until blended. Transfer the eggplant to a bowl and stir in three-quarters of the feta and 2 tablespoons of the oil. Sprinkle with the remaining parsley mixture and feta, drizzle with the remaining olive oil and serve. Serve with pita chips or crusty bread. Makes about 2 cups.




Mediterranean Couscous and Lentil Salad
(Adapted from Gourmet)

1 cup lentilles du Puy (French green lentils) or brown lentils
3 tablespoons white-wine vinegar
1 1/4 cups water
1 cup couscous
1/2 teaspoons salt
5 tablespoons extra virgin olive oil
1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/2 cup finely chopped fresh mint, parsley, or basil leaves (or a mixture of all)
2 cups vine-ripened cherry tomatoes, halved
4 ounces feta, crumbled (about 1 cup)

1. In a small saucepan, simmer the lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes. Drain well. Transfer the hot lentils to a bowl and stir in 1 tablespoon of the vinegar and salt and pepper to taste. Cool the lentils completely, stirring occasionally.

2. In a saucepan bring the water to a boil and add the couscous and salt. Remove the pan from the heat and let the couscous stand, covered, 5 minutes. Fluff the couscous with a fork and transfer to a large bowl. Stir in 2 tablespoons of the oil and cool completely, stirring occasionally.

3. In a small bowl whisk together the garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste. Stir the lentils and dressing into the couscous. Chill, covered, at least 3 hours and up to 24.

4. Just before serving, stir in the remaining ingredients and season with salt and pepper to taste. Serves 6.

Pretentious Hurdles

I can't tell if I've been busy or lazy. Or maybe both. My cooking seems to have gone down the tubes, but occasionally I'm still able to throw together a meal. Lately I've been into cooking (when I actually cook) super fast dishes that take little to no prep time. As long as I have onions and garlic, I feel like I can come up with something.

Fortunately I found shrimp in the freezer and tomatoes in the cupboard so all I needed was some feta and dill to finish this recipe off. I've often come across versions of this recipe in Greek restaurants and happily discovered that it's quite simple to assemble. In fact, the most difficult hurdle for me was figuring out how to cook my fancy Israeli couscous that had no cooking directions on the package. I guess the message here is that if you're paying top dollar for an imported product, you should know what you're doing. Who knew that grocery items could be pretentious?



Shrimp With Tomatoes and Feta

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 (14.5-ounce) can of diced tomatoes, with juices
2 tablespoons finely minced fresh dill
1/2 pound shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup crumbled feta cheese
Cooked couscous, orzo, or rice, optional

1. Preheat the oven to 425˚ F. Heat the oil in an oven-proof skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the garlic and cook for 1 minute.

2. Add the tomatoes and bring the mixture to a boil. Reduce the heat to medium-low and simmer for about 5 minutes, until the tomato juices thicken slightly.

3. Remove the skillet from the heat. Stir in the dill and shrimp and season with the salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and the cheese is melted, about 12 minutes. Serve over couscous (or orzo or rice), if desired. Serves 2.