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.

The Deep South

View from the Westin

So, yeah. I've been kind of MIA. Had to go to Aruba for work. I know. Poor me. Woe is me. Blah blah blah. But YOU try being "on" for 18 hours a day. It's exhausting! It's hard enough to travel with friends, let alone with work peeps. Plus, the wind was blowing a constant 20 knots. I still have sand in my ears. Anyhoo, that's a lame excuse for my lack o' blog posts. After 8 days of restaurant dining, I need to cut back hard core. So I've looked to some veggie relief.

I found this recipe on the Food & Wine website and it just sounded tasty and healthy (once I reduced the oil by half). Since I feel like I need to cut back on white food (rice, bread, pasta, sugar) I ate this recipe for dinner as is, without any sides. But you could serve it with Basmati rice and it would be a bit more filled out and super delish. Enjoy it with my travel photos below...

View of Aruban east coast

Bushiribana Gold Smelter Ruins

View from inside Bushiribana Gold Smelter Ruins

View from the (collapsed) Natural Bridge area

National Archaeological Museum

Sand dunes north of the California Lighthouse

Sunset at sand dunes

Curried Eggplant with Chickpeas and Spinach

Adapted from Food & Wine

2 large garlic cloves, minced

Kosher salt

2 teaspoons curry powder

1/4 cup vegetable oil

1 medium eggplant (about 1 1/2 pounds), peeled and cut into 3/4-inch pieces

1 large onion, cut into 1/2-inch wedges

One (15-ounce) can chickpeas, drained

1/4 cup grated fresh ginger

Freshly ground pepper

One (5-ounce) bag baby spinach

Warm naan or Basmati rice and plain yogurt, for serving

1. Preheat the oven to 425°F. On a work surface, mash the garlic to a paste with a pinch of salt.

2. In a large roasting pan, mix the paste with the curry powder and vegetable oil. Add the eggplant, onion, chickpeas and ginger, season with salt and pepper and toss thoroughly.

3. Spread the vegetables in an even layer and roast for about 30 minutes, stirring once or twice, until the eggplant and onion are tender. Stir in the spinach and roast just until wilted, about 2 minutes. Serve with warm naan or rice and yogurt. Serves 4, or 2 without sides.

Nudie Gnudi

Nudie Gnudi


Not Nudie Gnudi

Unlike never nudes, I've had gnudi experiences. My first was at Picholine. It was restaurant week years ago (not my normal lunch destination obvs) and I had never tried gnudi before. That is just so sad because I had to wait so long to discover how delicious they are, in a way that gnocchi (it's little potato cousin) often aren't. Instead of being little pillows of heaven, if they aren't made well, gnocchi can be little starch grenades. However, the Picholine gnudi were light and fluffy and amazing. Fast forward to the opening of The Spotted Pig and the crazy delicious sheep's milk ricotta gnudi that are served there. Whoa. There's no reason to order anything else. Except the burger. Check please! Valet, bring my ambulance around.

It's not like I was obsessing over gnudi last week out of the blue, which wouldn't be unlike me, but it was while reading my weekly Food & Wine e-newsletter that I spied a recipe for a batch of spinach gnudi. And that was it. I bought my ingredients and got to work! While I may not be able to exactly replicate the perfection that I've had in restaurants (yet!), this rendition is pretty darn good...and super tasty and easy to make. I think some fresh basil might be a nice addition, or a lathering in a simple brown butter. And just to show how on trend I am, check out this article in the NY Times today!



Spinach & Ricotta Gnudi
(Adapted from Food & Wine)

2 teaspoons extra virgin olive oil
2 cups spinach, stems discarded
2 pounds fresh ricotta
4 large eggs, lightly beaten
Pinch of freshly grated nutmeg, optional
1/2 cup freshly grated Parmesan cheese, plus more for serving
2 cups all-purpose flour

All-purpose tomato sauce
4 tablespoons butter, optional



1. Heat the oil in a medium skillet over medium-high heat. Add the spinach, a handful at a time, and stir over until wilted, about 3 minutes. Transfer to a colander and let cool. Squeeze the spinach dry and finely chop it.

2. Bring a large pot of salted water to a boil. In a stand mixer, combine the spinach with the ricotta, eggs, nutmeg, and the 1/2 cup of Parmesan and mix on medium-low speed until blended. Add the flour in 3 batches, mixing on low between additions, until just incorporated.

3. Add about one-fourth of the gnudi dough to a large, resealable plastic bag. With scissors, cut a 1/2-inch corner from the bag. Working over the boiling water, squeeze the dough through the corner opening and use a knife to cut it into 1-inch pieces as it is squeezed out. Cook the gnudi over moderately high heat until firm, about 3 minutes. (They will drop to the bottom of the pot and then float to the surface as they cook.) With a slotted spoon or wire skimmer, transfer the gnudi to a platter. Repeat with the remaining dough.

4. Heat the tomato sauce and stir in the butter, if desired. Carefully transfer the gnudi to the tomato sauce and stir lightly to heat through. Spoon into shallow bowls and serve at once, passing more Parmesan at the table. Serves 6 - 8. This recipe can be halved and works perfectly.

Drunken Scallops

Yes, it's back to the daily grind, new diets (for some), and a long cold winter...but it doesn't have to be all bad! Plan a last minute beach getaway. Eat a calorie laden plate of spaghetti carbonara. Try a cocktail you've never had before. Smoke a cigarette. No, don't smoke a cigarette! I'm just checking to see if you're paying attention. Don't ever smoke cigarettes!

Because of the recent month-long holiday excess, I'm not quite ready for austerity. Soup and salad isn't going to cut it. Somehow scallops seem fancy even though they are extremely easy to prepare and don't actually cost that much. And for the calorie/health conscious, they are about 75 calories per 3 ounce serving, and are chock full of vitamin b12, omega-3 fatty acids, potassium, and magnesium. However, if you are really health conscious, you might want to skip this particular preparation. Bake or broil them instead.

Bacon and scallops are a classic combination. I'm sure you've encountered a bacon wrapped scallop at least once in your life. Maybe a bacon wrapped water chestnut? (What's that about?) Anyway, this recipe eliminates all of the handiwork required of wrapping, and simply has you cook the scallops in the rendered bacon fat. (See what I mean about being health conscious?) Oh, and here's a personal note about making the sauce. I never seem to have white wine in my apartment during the winter. For some reason I do have tons of sparkling wine, so I added Champagne (it was just New Year's!) in place of the white wine...and drank the rest. Cheers!



Seared Scallops With Bacon
(Adapted from Martha Stewart Living)

3 slices bacon, cut into 1/4-inch pieces
1/2 pound large sea scallops (about 6)
Salt and freshly ground black pepper
1 tablespoon minced shallot (about 1 small shallot)
1/2 cup white wine or champagne or chicken stock
1 tablespoon unsalted butter
Sauteed spinach, if desired

1. Heat a large saute pan over medium-low heat, and add the bacon. Cook slowly, stirring frequently, until brown and crisp, about 8 minutes.

2. Remove the bacon with a slotted spoon, and transfer to a paper-towel-lined plate. Drain the excess bacon fat, leaving a thin coat on bottom of pan, about 1 tablespoon.

3. Increase the heat to medium, sprinkle the scallops on both sides with salt and pepper, and add them to the pan. Cook until golden brown and opaque, about 3 minutes per side. Transfer the scallops to a serving dish.

4. Add the shallots to the pan. When the shallots are translucent, about 1 minute, add the wine (or stock). Scrape the browned bits from the bottom of the pan with a wooden spoon. Cook until the liquid is reduced by half, 3 to 4 minutes. Turn off the heat and stir in the butter. Pour over the scallops and top with the reserved bacon. Serve over sauteed spinach if desired. Serves 2.

It's Alive!

I apologize for my recent blogging lameness, but I'm finally off the couch! Yippee! I can actually breathe. Oh, and before I forget, now that I've actually been walking outside in the rain...golf umbrellas should be outlawed in NYC!!! How is it OK to walk down a sidewalk with a gigantic (potential) guillotine?!? It's so rude. We should all have to wear rain hats alla Paddington Bear. This chick looks pretty chic, no?

Whatever. It will never happen so I'll just have to accept being stabbed by people lacking in self awareness. And since I've been living off of soup and tea for the last week, I'll need some protein in order to refrain from grabbing those umbrellas and beating the owners over the head with them. (Golf umbrellas belong ON THE GOLF COURSE!) Fortunately my freezer is teaming with forgotten items like the two thick cut pork chops I found hidden beneath a whole bundt cake.



Saltimbocca (which when translated literally means "jumps in the mouth") is traditionally made with veal. But these days, because veal is so un-PC, it will often be made with chicken or pork. Typically the main protein would be wrapped in the prosciutto (and occasionally cheese) and topped with the sage, but I found a recipe for a stuffed version while combing through my files that would be great with these thick chops. What's better than pork wrapped (or stuffed) with pork? And if it's still raining later, maybe I'll throw the leftover pork rib bones at the giant umbrella toting morons.



Pork Chops Saltimbocca with Sauteed Spinach
(Adapted from Gourmet)

2 (1-inch-thick) center-cut rib pork chops
2 sage leaves, chopped
2 thin slices Fontina
2 thin slices prosciutto (1 ounce)
Salt and freshly ground black pepper
2 tablespoons olive oil, divided
1 large garlic clove, minced
1 (10-ounce) bag fresh spinach
2 tablespoons unsalted butter, cut into pieces
1 tablespoon fresh lemon juice

1. Preheat the oven to 425°F. Cut a deep, wide pocket in each pork chop. Sprinkle half of sage into each pocket and then stuff with the cheese and prosciutto. Season the chops all over with 1/4 teaspoon of each salt and pepper.

2. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat until it shimmers. Cook the chops until the undersides are golden, about 2 minutes, then turn the chops over and transfer the skillet to the oven. Roast until cooked through, about 5 minutes.

3. While the chops cook, heat the remaining tablespoon oil in a large skillet over medium heat. Add the garlic and cook until pale golden, about 30 seconds. Add the spinach and cook, stirring occasionally, until wilted, about 3 minutes. Season with salt. Transfer the spinach and the chops to a platter.

4. Add the butter and lemon juice to the hot skillet that held the chops, stirring and scraping up the brown bits, then pour the sauce over the pork. Serve immediately. Serves 2.

Chickalicious

After last night's decadent meal I needed to take a break. So where did I turn? Where else! The Recipes for Health section of the NY Times that is my go-to guide for quick, healthy meals. One of my favorite pantry meals is the Chickpeas With Spinach. I always have chickpeas in my cupboard as a kind of emergency staple because I know that I can do so many things with them, even if the rest of the cupboard is bare.

The Times pictures this chickpea recipe on toasted bread, but I like to serve it with Basmati rice for a more complete meal. I also add a little more garlic and heat, but that's just my personal preference.



Oh! I almost forgot, this recipe calls for 1 tablespoon of tomato paste, which is such a small amount that I recommend purchasing the tomato paste that is sold in tube form (like toothpaste) rather than the 4 ounce can that you generally find in grocery stores. I've found that whenever I buy those cans I use a little, have every intention of making something with the rest, never do, then end up throwing it away. So, even if the tube is a little more expensive, you're probably coming out ahead because you don't have to keep buying and throwing away unused tomato paste. OK that's my hot tip of the day. Back to the recipe.



Chickpeas With Spinach


1 tablespoon olive oil

1 medium onion, chopped

3 garlic cloves, minced

1/2 teaspoon cumin

1/4 teaspoon red pepper flakes

Salt and freshly ground pepper to taste

1 tablespoon tomato paste

1 (15-ounce) can chickpeas, drained and rinsed

1 cup chicken or vegetable stock, or water

Cayenne to taste

1 (6-ounce) bag baby spinach

1. Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, red pepper flakes, tomato paste and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.

2. Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste (about another teaspoon) and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve. Serves 2 - 3.

Recession Regression

I'm not a vegetarian. I've never been a vegetarian. (Helloooo. Bacon!) But sometimes I think if anyone saw the way I cook for myself, they might mistake me for one. Tofu. Beans. Grains. Veggies. I feel like I'm regressing to my undergrad days when it seemed like everyone was a vegetarian and there was a vegetarian restaurant on every other corner. And the cookbooks. Remember Moosewood Cookbook, American Wholefoods Cuisine, Horn of the Moon Cookbook? I lived by those.

The NY Times has been running a column called Recipes for Health and I'm totally obsessed. The recipes are simple, tasty, and inexpensive in addition to being healthy. I think I've printed out at least one recipe a week and have been trying to make them almost as often.

Let's face it. It's much easier to go out for steak frites than to mess up your kitchen making it at home, so I'll leave it to the restaurants to make anything grilled or fried. And with the guilt that drives me to the gym in the morning after one of those meals, I don't mind the occasional "healthy" meal at home (don't let the tofu scare you!).

The recipe that follows can be made in about 15 minutes...quicker than waiting for the delivery guy.

Spinach, Tofu and Sesame Stir-fry

1 tablespoon canola oil

1/2 pound tofu, cut in small dice

1 large garlic clove, minced

1 teaspoon grated or minced fresh ginger

1/4 teaspoon red chili flakes

Soy sauce to taste

1 6-ounce bag baby spinach, rinsed

2 tablespoons toasted sesame seeds

1 teaspoon sesame oil

1. Heat the canola oil over medium-high heat in a large nonstick skillet or wok, and add the tofu. Stir-fry until the tofu is lightly colored, three to five minutes, and add the garlic and ginger (and chili flakes). Cook, stirring, until fragrant, about one minute, and add soy sauce to taste. Add the spinach and stir-fry until the spinach wilts, about one minute. Stir in the sesame seeds, and add more soy sauce to taste. Remove from the heat.

2. Using tongs, transfer the spinach and tofu mixture to a serving bowl, leaving the liquid behind in the pan or wok. Drizzle with the sesame oil, and add more soy sauce as desired. Serve with rice or other grains, or noodles. You may also use it as a filling for whole wheat pita bread.