Showing posts with label Artichoke. Show all posts
Showing posts with label Artichoke. Show all posts

1/05/2025

Sunday Dinner

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 Bruschetta with Artichoke Hearts, Parmesan and Basil

Sautéed Veal Chops with Radicchio

Cannoli Cake




Bruschetta.  What started as a piece of bread soaked in the first harvest of olive oil is now a food group on its own.  From veggies, meats, cheeses, fruit, herbs, etc...the toppings and pairings are endless. They are served at any time of day and for any occasion.

I really wanted to change the name of the recipe to Artichoke Hearts, Parmesan, and Basil Spread because that is essentially what it is.  You can serve it as a topping for bruschetta, as an accompaniment to an antipasto platter, a spread for a sandwich or panini and even toss it with pasta.  Its versatility is endless as well.  I might even put some in the mashed potatoes I am serving tonight!  

I will leave the details of preparing the bread for this bruschetta recipe up to you because everyone's preferences are different.  You can serve the bread toasted or not toasted, broiled or grilled.  And then, there is the option to rub one side of the bread with a clove of garlic.  See where I am going with this? That might have to be a blog post all on its own. So once again, "Make it for you. Make it your own". Happy Sunday!

12/04/2022

Sunday Dinner

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Spinach-Artichoke Dip


Peppermint Ice Cream


Season's Greetings from TGG! Sorry, it's been a while, but there has been soooooo much (did I say so much?) going on.  I have been working, decorating, cleaning, shopping, and a few other things that I will share with my diary and my pillow. But for now...
🎵 It's the most wonderful time of the year... 🎶 
I am questioning those lyrics right now.  But what I am not questioning is this recipe.  I think most of us need a good and solid dip/appetizer this time of year and this classic combination of spinach and artichokes delivers.  What separates this dip from the norm of creamy and cheesy is the crunch from the...canned water chestnuts.  Notice that I said canned because canned water chestnuts have absolutely no flavor at all. Zero. They are just a nice add-in for crunch to balance the creamy and cheesiness. 

The one thing that I want to point out in this recipe is the overall execution.  I use a cast iron skillet for cooking and serving purposes, but you can cook it in a large skillet and transfer it to an oven proof serving vessel.  Now, if you cook it right before serving while it is still hot, you can skip the baking and just put it under the broiler so the cheese can brown and bubble.   Having said that, you can make this ahead of time and that's where the baking comes into play.  So, I will let you and your holiday schedule decide on which way to prepare it.  Tonight it is going from the stove-top, to the broiler and then into our bellies! 

Speaking of serving, you can serving this dip with crackers, toast points, croutons,  and it is really tasty with bagel chips.  But I will be honest, it is really good with just a spoon 😋. Happy Sunday!