Chocolate Stout Cake

St. Patrick’s Day is in less than a week and as someone with predominantly Irish heritage, I always enjoy celebrating the holiday with some Irish inspired dishes. This week, I’ll be sharing with you some Irish dishes that you can make to celebrate too!

I spotted this recipe, a chocolate stout cake, on one of my new favorite baking blogs, Sweetapolita, a week or so ago and realized I had all the ingredients on hand to make it. Few things go together better than chocolate and Guinness and then add the fact that you can eat them together in cake form. Brilliant!

Start this cake by measuring and cutting parchment paper to line the bottoms of two round cake pans. Then spray the pans with baking spray.

Heat the Guinness and butter in a small saucepan over medium heat until the butter melts.

Remove it from the heat and whisk in the cocoa powder until smooth.

Pour it into a separate bowl and set it aside to cool completely (I put mine in the fridge to speed up the cooling process).

In a medium size bowl, whisk together all the dry ingredients. In an electric mixer, mix together the eggs and sour cream until well combined.

Add the cooled cocoa mixture and mix until well combined.

Slowly add the dry ingredients and combine on low speed.

Divide the batter into the prepared pans and bake for 35 minutes at 350 degrees.

Once cooled, frost with the whipped vanilla bean frosting.

This cake was delicious. It tasted chocolaty but also had another layer of flavor from the Guinness. There is a visible difference between my cake and the one from Sweetapolita, my cake is lighter in color. I think I may have needed a darker cocoa powder but I couldn’t find any at the grocery store. I may have to start ordering some baking ingredients online in order to get what I truly need.

The frosting was sensational! Creamy and light and the addition of the vanilla bean was a great idea, it looked like vanilla bean ice cream covering the cake. The flavor in the icing paired very well with the cake. All in all, a simple and delicious recipe and perfect for your St. Patty’s Day celebration!

The recipes for both cake and frosting can be found at Sweetapolita.com.

 

Not you mother’s beef stroganoff

I grew up eating beef stroganoff a few times a year and always enjoyed it. The beef flavor along with mushrooms and sour cream, over pasta, sign me up! I recall even requesting it as a birthday meal once. It’s safe to say that I really do love the stuff. I think I grew up eating a very traditional and basic recipe for it which consisted of cooking the floured beef cubes, allowing them to simmer with the mushrooms and finally mixing in the sour cream right before it was time to eat. The first year I was married, I called up my mother, wrote down her recipe and proudly made my very first beef stroganoff.

Eric was less than impressed. Picture the wind in my sails going down, fast. He was not as into the eggs noodles covered in sour cream sauce as I had been. I mean, I still thought it tasted delicious, but I could tell he was forcing it down. Since then, I’ve enjoyed my childhood beef stroganoff only once or twice; I just can’t watch Eric try and eat it so I stopped making it, until last year.

While paging through an issue of Bon Appetit, I came across a new version of beef stroganoff in which I could leave out the egg noodles and instead serve it over toasted bread. It also used sherry and shallots, two things my old beef stroganoff was without. I made the recipe and quickly won back Eric’s heart. Admittedly, it was better than the stuff I grew up with and has become our beef stroganoff staple recipe.

The recipe itself is not complicated, but it does have a few steps, especially when it comes to assembling the final dish.

Start by prepping the ingredients and then cooking the mushrooms. Melt the butter and olive oil over medium heat. Saute the mushrooms until they release their liquid, about 6 minutes.**Try to get a mushroom medley or more than one kind of mushrooms, like white and cremini. The varieties add great flavor.**

Add the sherry or vermouth and simmer the mushrooms until the liquid reduces, about 1 minute. Take off heat and stir in creme fresh or heavy cream, season with salt and pepper. Let sit while you cook the beef.

In a separate skillet, heat the olive oil and butter over medium-high heat. Cook the beef for about 30 seconds on each side to sear it.

Transfer beef to a plate and season with salt and pepper. Set aside.

Reduce the heat to medium. Add the sliced shallots to the skillet and cook until brown, about 4 minutes.

Stir in flour and tomato paste and stir around, it will clump. Add in broth and paprika.

Simmer until the sauce thickens, about 2 minutes. Season to taste with salt and pepper.

Add the beef cubes back into the sauce and remove from heat.

Stir in sour cream.

While the sauce is cooking, toast the sourdough slices. Mix together olive oil and tomato paste and spread on one side of the bread slice.

Toast about a minute per side under the broiler, on a large baking sheet.

To assemble, spoon some of the beef mixture onto the toast.

Top with a scoop of the mushroom mixture.

This dish is so good and I love the use of tomato paste on the toast, it adds such a great flavor to the dish. If you like mushrooms, you will love this recipe!

Here is the recipe from Epicurious.com:

Tri-Tip Beef Stroganoff with Wild Mushrooms on Sourdough Toasts
Print
Author: Bon Appetit
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Serves: 6
Ingredients
  • 2 tablespoons (1/4 stick) unsalted butter, divided
  • 5 tablespoons extra-virgin olive oil, divided
  • 1 pound assorted fresh wild mushrooms (such as chanterelle, oyster, crimini, and stemmed shiitake), cut into 1/4-inch-thick slices
  • Coarse kosher salt
  • 1/4 cup dry white vermouth or dry Sherry
  • 1/4 cup crème fraîche or heavy whipping cream
  • 1 1 1/2-pound tri-tip roast, excess fat trimmed, meat cut against grain into 1/4-inch-thick slices, slices cut crosswise into 3-inch lengths
  • 1 cup thinly sliced shallots (about 4 large)
  • 1 tablespoon all purpose flour
  • 1 teaspoon plus 2 1/2 tablespoons tomato paste
  • 1 cup beef broth
  • 1/2 teaspoon Hungarian sweet paprika
  • 6 5 x 3 x 1/2-inch slices crusty sourdough bread
  • 1/4 cup sour cream
  • 2 tablespoons chopped fresh Italian parsley
Instructions
  1. Melt 1 tablespoon butter with 1 tablespoon olive oil in large nonstick skillet over medium heat. Add sliced wild mushrooms to skillet; sprinkle with coarse kosher salt and pepper and sauté until mushrooms release juices, about 6 minutes. Increase heat to medium-high; sauté until mushrooms are tender and brown, about 4 minutes longer. DO AHEAD: Can be made 2 hours ahead. Remove from heat. Let stand at room temperature.
  2. Add vermouth to mushrooms and boil until almost evaporated but still moist, scraping up browned bits, about 1 minute. Stir in crème fraîche; remove from heat. Season to taste with coarse kosher salt and pepper. Cover; set aside.
  3. Melt remaining 1 tablespoon butter with 1 tablespoon olive oil in another large nonstick skillet over medium-high heat. Working in batches, add beef slices to skillet and sauté just until brown outside but still pink in center, about 30 seconds per side. Transfer beef slices to plate; sprinkle with coarse salt and pepper. Add sliced shallots to same skillet, reduce heat to medium, and sauté until golden brown and tender, about 4 minutes. Stir in flour and 1 teaspoon tomato paste (mixture will clump). Add broth and paprika and whisk to blend, scraping up browned bits. Simmer until sauce thickens slightly, about 2 minutes. Season sauce to taste with coarse kosher salt and pepper. Remove from heat; cover and keep warm.
  4. Meanwhile, preheat broiler. Whisk remaining 3 tablespoons oil and 2 1/2 tablespoons tomato paste in small bowl to blend. Arrange bread slices in single layer on rimmed baking sheet. Brush oil-tomato paste mixture lightly over both sides of bread slices. Broil bread just until lightly toasted, watching closely to avoid burning, about 1 minute per side. Arrange sourdough toasts on large platter.
  5. Add beef slices and any accumulated juices to shallot mixture in skillet; bring to simmer, stirring occasionally, then stir in sour cream. Remove from heat. Season to taste with coarse salt and pepper. Rewarm mushroom mixture over medium heat.
  6. Divide beef mixture among toasts, then top each with mushroom mixture. Sprinkle with parsley and serve.

 

Sunday Pot Roast

I hate how the weekends fly right by. I always have high hopes for my weekends and somehow house work and obligations always seem to creep in and take over. This makes my Sunday evenings more stressful as I run around trying to get things ready for the week and desperately hope to get 1 hour to myself to catch up on the newspaper or watch one of the 2 shows that I love  on Sunday nights. This weekend was no exception. Last night, I was working on the blog while trying to watch a movie with Eric, a movie that we rented 2 days ago and never found time to watch; a basket of clean laundry was waiting to be folded and I found myself wishing for simpler Sundays.

Sundays is a day that has always had a greater feeling of rest. Sunday afternoon naps are always better than Saturday ones. Movies watched on a Sunday always feel less rushed and Sunday food is always warm, delicious and satisfying.

Last week, I made pot roast for Sunday dinner and it was amazing. It cooked most of the day and filled the house with a wonderful and lingering smell; I could still smell it Monday after coming home from work! I don’t make pot roast often, it’s such a “1950′s American Sunday Dinner” and that’s not usually my style, but there is something to be said for the American nostalgia that comes with making pot roast on a Sunday. It makes me feel like Joan Cleaver (the mom from Leave it to Beaver).

I found a recipe that got rave reviews, by Ina Garten on Foodnetwork.com. Most of Ina’s recipes get rave reviews but this one was out of the park. And after making it, I fully concur.

Start the recipe by prepping all the ingredients. There is a lot of chopping. You should end up with garlic, onions, carrots, celery, leeks and fresh herbs.

 

Prep the meat by allowing it to come to room temperature before you cook it. (This will prevent the meat from being tough or chewy.) Dry the meat with paper towels and then season it on all sides with salt and pepper.

Dredge the entire cut of meat in flour.

Heat oil in the dutch oven over medium heat and brown all sides of the roast, about 4-5 minutes per side.

Remove the roast to a large plate. Add more olive oil to the pot and add in the garlic, onion, carrots, celery, leeks, salt and pepper. Saute for 10-15 minutes until tender but not brown.

Add the rest of the ingredients except for the herb bundle.

Use kitchen twine to tie together the rosemary and thyme and add it to the pot.

Cover the pot and bring it to a boil. Place in a 325 degree oven for 1 hour and then turn the heat down to 250 degrees for another 1.5 hours for a total of 2.5 hours in the oven. The house will smell amazing and it should look like this when you take the lid off (don’t forget pot holders! the whole dutch oven will be extremely hot!).

Remove the roast and cover. At this point, if you only have a blender, blend about half of the cooking juice and stir it back into the pot. I have an immersion blender so I just used that right in the pot itself to blend all over to make the sauce smoother.

While the pot roast was cooking, I also prepared some potatoes in the Irish fashion. Simply boil them for about 20 minutes, drain the water out and put a sheet of crumbled newspaper in the top of the pot with the lid on. Allow to sit for about 10 minutes. The newspaper will suck up the moisture and leave your potatoes light and fluffy! It sounds strange, I know, but it worked so well.

To serve your pot roast, slice it and pour the sauce over it on a large platter.

Serve along side the Irish potatoes.

This was the best pot roast I have ever eaten/made. The sauce was rich and thick and the meat was juicy and tender. The potatoes were fluffy and paired perfectly with the sauce. It was the perfect meal for a Sunday afternoon and a great way to start a new week with a warm, full and happy belly.

Here’s the recipe from Foodnetwork.com:

Company Pot Roast
Print
Author: Ina Garten
Prep time: 20 mins
Cook time: 3 hours
Total time: 3 hours 20 mins
Serves: 8
Ingredients
  • 1 (4 to 5-pound) prime boneless beef chuck roast, tied
  • Kosher salt and freshly ground black pepper
  • All-purpose flour
  • Good olive oil
  • 2 cups chopped carrots (4 carrots)
  • 2 cups chopped yellow onions (2 onions)
  • 2 cups chopped celery (4 stalks)
  • 2 cups chopped leeks, white and light green parts (2 to 4 leeks)
  • 5 large garlic cloves, peeled and crushed
  • 2 cups good red wine, such as Burgundy
  • 2 tablespoons Cognac or brandy
  • 1 (28-ounce) can whole plum tomatoes in puree
  • 1 cup chicken stock, preferably homemade
  • 1 chicken bouillon cube
  • 3 branches fresh thyme
  • 2 branches fresh rosemary
  • 1 tablespoon unsalted butter, at room temperature
Instructions
  1. Preheat the oven to 325 degrees F.
  2. Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1 1/2 teaspoons pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.
  3. Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and Cognac and bring to a boil. Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast back into the pot, bring to a boil, and cover. Place in the oven for 2 1/2 hours, until the meat is fork tender or about 160 degrees F internally. Turn the heat down to 250 degrees F after about an hour to keep the sauce at a simmer.
  4. Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth. Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer. Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Remove the strings from the roast, and slice the meat. Serve warm with the sauce spooned over it.

Split Pea Soup

Last week we got a burst of cold weather after lots of unseasonably warm temps for weeks. In an attempt to soften the shock to our systems and use the leftover ham bone from our party I decided to make my first pot of split pea soup. Split pea soup was not something I ate growing up. Typically, leftover ham turned into ham and green beans, which is also yum! Eric and I love peas, they might be our favorite vegetable and I’ve been dying to try to make split pea soup for a few years.

I searched my cookbooks and online and came upon a recipe from Epicurious.com. Not only did the recipe get great reviews, but it started and ended with bacon. What could be better than that?!

To start the recipe, chop up your 8 slices of bacon and cook over medium heat until crispy.

While that’s cooking, prep the rest of your ingredients. There aren’t many, another reason I love this recipe, it’s really simple and easy.

Once the bacon is cooked, use a slotted spoon and remove it from the pot. Drain it on paper towels and set it aside for later. You’ll use it as a garnish for the soup.

Add the carrots and onions to the hot bacon fat and fry it up until soft.

Add in the rest of the ingredients, the ham bones, water, salt and pepper, bay leaf and split peas.

Simmer uncovered for about 2 hours until the soup thickens.

Take out the ham bone and remove the meat.

Add the ham back into the pot and season with salt and pepper, to taste. Ladle into bowls and top with crumbles of the crispy bacon.

Serve with a slice of country bread. This soup was filled with flavor and really warms you up on a cold day.

Here’s the recipe:

Mrs. Schreiner’s Split Pea Soup
Print
Author: Epicurious.com
Prep time: 20 mins
Cook time: 2 hours
Total time: 2 hours 20 mins
Serves: 6
Ingredients
  • 8 slices bacon (about 1/4 pound)
  • 1/2 onion, chopped
  • 2 carrots, cut into 1/4-inch dice
  • 1 pound dried split peas
  • 2 1/2 quarts water plus additional if necessary
  • 1 smoked ham hock
  • 1 teaspoon salt, or to taste
  • 1 bay leaf
Instructions
  1. In a large heavy kettle cook bacon over moderate heat, stirring, until crisp and transfer to paper towels to drain.
  2. Pour off all but about 1/4 cup bacon fat from kettle and cook onions and carrots, stirring, until softened. Add remaining ingredients and simmer, uncovered, stirring occasionally and adding 1 to 2 cups more water if soup becomes too thick, 2 hours.
  3. Remove kettle from heat and transfer ham hock with a slotted spoon to a cutting board. Discard fat and bones and chop meat. Return meat to kettle and simmer soup, stirring, until heated through. Discard bay leaf.
  4. Just before serving, crumble bacon and sprinkle over soup.

12 Days of Cocktails – Days 8 & 9

Sorry for the delay in these two cocktails, I was on a business trip  and thought I’d have time to write up some posts, but didn’t. So I’m cramming 2 in to this post.

I’m also planning to bake some more cookies this afternoon. This will be my first attempt at gingerbread men! Fingers crossed that things go well. I’ll update you on that tomorrow.

And speaking of gingerbread, that is the inspiration for the next cocktail!

Cocktail # 8: Gingerbread Cocktail

This recipe will take some time but it will taste just like gingerbread!

Here’s the recipe:

Gingerbread Cocktail
Print
Author: Giada De Laurentiis
Prep time: 24 mins
Cook time: 5 mins
Total time: 29 mins
Serves: 4
Ingredients
  • For Syrup:
  • 1 cup water
  • 1 1/2 cups sugar
  • 1-inch piece fresh ginger, thinly sliced
  • 2 cinnamon sticks
  • 3 whole cloves
  • Espresso:
  • 1 cup boiling water
  • 2 tablespoons instant espresso powder
  • 3 to 4 tablespoons hazelnut liqueur (recommended: Frangelico), optional
  • 4 ounces (1/2 cup) Kahlua
Instructions
  1. For the syrup: In a small saucepan over medium heat, combine the water, sugar, ginger, cinnamon, and cloves. Bring to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved.
  2. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Remove and discard the ginger, cinnamon, and cloves.
  3. For the espresso: In an 8-ounce glass measuring cup, whisk together the boiling water, espresso powder, and liqueur, if using, until the powder is dissolved. Set aside to cool.
  4. Combine 1 cup syrup with the espresso/hazelnut liqueur mixture in a large martini shaker. Add the Kaluha and shake to combine. Pour over ice-filled glasses and serve.

 

This next cocktail is beautiful and simple not to mention delicious, but then what champagne cocktail isn’t delicious? It combines the iconic flavors of strawberries and champagne.

Picture of Grand Champagne Cocktail Recipe

Here’s the recipe from foodnetwork.com:

Cocktail # 9: Grand Champagne Cocktail

Ingredients

  • 4 shots orange-flavored liqueur (recommended: Grand Marnier)
  • 4 teaspoons honey
  • 4 fresh strawberries, tops trimmed
  • 1 bottle Champagne, well chilled
  • Special equipment: 4 chilled Champagne flutes

Directions

Add the orange-flavored liqueur, honey and strawberries to a food processor and process until smooth. Fill the chilled glasses halfway with the strawberry mixture and then fill the rest of the glass with Champagne.

Macaroni and Goat Cheese with Rosemary

I saw this picture on Pinterest a few weeks ago:

Post image for Mac and Cheese with Roasted Chicken, Goat Cheese, and Rosemary

And if you’re anything like me, your first thoughts when seeing something like this are, “mmm, I want to make that.” I clicked on the picture and found it belonged to a blog called My Baking Addiction. That author got the recipe from famous chef, Michael Simon (he’s an Iron Chef and is now on the new talk show, The Chew.)

The recipe combines cream, goat cheese, garlic, chicken and rosemary into a creamy and delicious sauce. I’ve never been a big fan of mac n cheese, sorry folks, I just never liked it. Let me explain. I grew up not really liking cheese in general. I’m not sure why, but even today its not my favorite. I cannot sit and eat an entire cheese course nor do I enjoy a snack of cheese and crackers. For me, cheese needs to be in a dish or on a pizza. One of my brother’s favorite meals growing up was my mom’s macaroni and cheese, we ate it pretty often. My mom did the whole make the cheese sauce and bake it thing, it wasn’t Kraft, but I still didn’t enjoy it much. It was too bland and too much of the same flavor for me. Naturally, this twist on that dish intriqed me. The ingredients were simple and since the recipe didn’t take long to make, it looked perfect for a week night meal.

To start the recipe, combine the heavy cream, garlic and rosemary in a medium sauce pan and place over medium heat until it begins to simmer. Watch so it doesn’t boil over and keep it at a low temp so that its still simmering and reduces by half. The recipe says this shouldn’t take too long, for me, it took about 40 minutes to reduce properly; plan accordingly.

While the mixture is reducing, cook the pasta and shred the chicken.

Once reduced, stir the goat cheese into the cream mixture until smooth and thick.

Add the roasted chicken to the mixture.

Combine the mixture with the cooked pasta and top with some fresh rosemary.

The flavors are subtly delicious, but this dish is extremely rich.

Another tip is to make only half of the recipe depending on how many people you’re feeding. It doesn’t reheat well because of the cream sauce and you never eat as much as you think because the sauce is so rich.

This recipe was simple and delicious, a mac n cheese I could get used to!

Here’s the recipe that I got from My Baking Addiction (her blog is really nice, be sure and check it out!):

Macaroni and Goat Cheese with Rosemary
Print
Author: Adapted by My Baking Addiction from “Live to Cook”
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 8
Ingredients
  • 1 tablespoon vegetable oil
  • 1 pound dried rigatoni
  • 1 quart heavy cream
  • 2 tablespoons chopped fresh rosemary
  • 1 clove fresh garlic, crushed
  • 8 ounces goat cheese
  • 2 cups shredded roasted chicken
  • salt and pepper to taste
Instructions
  1. Place a large pot of salted water over high heat and bring to a rapid boil. Add the oil and rigatoni to the water and cook according to the directions on the package, 10-12 minutes.
  2. While you are waiting for the water to boil, pour the cream into a large sauce pan over medium heat. Add the rosemary and garlic to the cream and bring it to a simmer – take care not to let it boil over. Allow the cream to reduce by about half.
  3. Stir in the goat cheese and chicken and continue cooking cooking it till the cream coats the back of a spoon.
  4. Thoroughly drain the pasta. Add the pasta to the sauce. Coat the pasta in the sauce and simmer over low heat for a few minutes. Serve hot.

Spinach Artichoke Dip

Have you been invited to Thanksgiving or just to a gathering of friends and asked to bring an appetizer? Are you completely blank on what to make? I feel your pain. Appetizers are not something that I make often, I enjoy ordering them in restaurants, but when it comes to making them in my own home, I typically move right on to the main meal, skipping appetizers all together.

A few years ago, I was asked to bring an appetizer to Thanksgiving and had no clue what to make. I needed to feed a lot of people and I wanted something that wasn’t very complicated. I came upon a recipe for spinach artichoke dip and immediately knew I needed to make it. Everyone loved it and it became one of my go-to appetizer recipes.

I made some last week to take to a party and was able to make most of it the night before and finish it off when we arrived at the party. It’s a perfect take-along dish!

Start the recipe by thawing your spinach and wringing it out between paper towels. Then chop up the onions and drain and chop the canned artichoke hearts. Mince the garlic and grate the lemon peel.

Melt  the butter in a saute pan over medium heat and then add the onion and garlic. Cook for about 5 minutes.

Add in the thyme and lemon peel and stir. Add the flour and whisk well and cook for 1 minute.

Add the chicken stock, whisking the whole time and salt and pepper. Increase the heat to high whisking often and cook until it gets thick 8-10 minutes.

Stir in the artichokes and spinach and half of each of the cheeses.

Transfer the mixture to a casserole.

At this point, I put my dip in the refrigerator overnight. When you are ready to re-heat the dish, put it in a 350 degree oven for about 20 minutes until its heated through.

Sprinkle the top of the dip with the rest of both cheeses and put under the broiler for 5 minutes until the cheese is melted and begins to brown.

Serve with French bread slices, Melba toasts, crackers or corn chips.

Here’s the recipe:

Spinach Artichoke Dip
Print
Author: Red Velvet
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 10
Ingredients
  • Two 10-ounce boxes chopped frozen spinach
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • Half of a small onion, finely chopped
  • 2 tablespoons chopped fresh thyme
  • 2 teaspoons grated lemon peel
  • 2 tablespoons flour
  • 2 cups chicken broth
  • Salt and freshly ground pepper
  • One 13.75-ounce can artichoke hearts in water, drained and chopped
  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • 1 cup freshly shredded mozzarella
  • 1 loaf whole grain baguette, cut into bite-size cubes
Instructions
  1. In a microwaveable bowl, defrost the spinach in the microwave for 6 to 8 minutes. Drain the spinach in a kitchen towel and wring dry. Tear the spinach into small pieces and set aside.
  2. In a medium skillet, melt the butter over medium heat. Add the garlic and onion and cook until tender, about 5 minutes. Stir in the thyme and lemon peel. Whisk in the flour and cook for 1 minute. Gradually whisk in the chicken broth and season with salt and pepper. Increase the heat to high and cook, whisking often, until thickened, 6 to 8 minutes. Stir in the spinach, artichokes and half each of the Parmigiano-Reggiano and the mozzarella. Transfer the mixture to a casserole.
  3. Refrigerate overnight if making ahead. Re-heat dish at 350 degrees for 10 minutes until heated through, when ready to serve.
  4. Sprinkle the remaining cheese on top.
  5. Preheat the broiler. Broil the dip until bubbly and lightly browned, about 3 minutes. Serve with the bread cubes.