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Spinach Artichoke Dip

Spinach Artichoke Dip

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Yield: 2 to 3 cups
Alison Roman / NY Times

Easter 2017:  I needed a dip as an appetizer contribution.  I used this one from the NY Times. Use canned artichoke hearts; they’ve got a tangier flavor and better texture than the frozen ones. If you want to go a step further, transfer it to a skillet and run it under the broiler after cooking, which gives you bubbling dip with a golden top.

  • 110-oz package frozen spinach, defrosted, drained and chopped as desired
  • 2TBS olive oil
  • 1large garlic clove, finely chopped
  • Pinch crushed red pepper flakes (optional)
  • Kosher salt and black pepper
  • 1(14-oz) can quartered artichoke hearts, drained and coarsely chopped
  • 8oz cream cheese, cut into 1-inch pieces
  • 4oz fresh mozzarella, torn or shredded
  • 4oz sour cream or full-fat Greek yogurt
  • ¼cup pecorino Romano or Parmesan cheese, finely grated


Defrost, drain spinach. Wring out well in paper towels or dish towel. Chop, if desired.

Heat olive oil in a medium pot over medium heat. Add garlic and cook, stirring until it’s softened and fragrant, about 30 seconds.

Add crushed red pepper, if using. Add artichokes and season with salt and pepper. Cook for a few minutes, just to take the raw edge off the artichokes.

Reduce heat to low and add cream cheese and mozzarella. Using a wooden spoon or spatula, stir until all the cheese has melted, about 3 minutes. Stir in sour cream and pecorino/parmesan, and season with more salt and pepper.

You can certainly eat this dip straight from the pot (or transferred to a serving bowl), but running it under the broiler for a crispy top is also an excellent option. To do so, transfer dip to a small ovenproof skillet (6 to 8 inches). Place in oven and broil until the top is golden and the dip is bubbling, 5 to 8 minutes. Let sit a minute or two before serving.

Potato Kielbasa Skillet

Potato Kielbasa Skillet

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Yield: 4 Servings
Adapted from http://www.tasteofhome.com/recipes/potato-kielbasa-skillet

This is a great simple, tasty meal for a weeknight.

  • 1lb red potatoes, cubed
  • water to cover
  • ¾lb kielbasa, cut into 1/4-inch slices
  • ½cup chopped onion
  • 1TBS olive oil
  • 2TBS brown sugar
  • 2TBS cider vinegar
  • 1TBS Dijon mustard
  • ½tsp dried thyme
  • ¼tsp pepper
  • 4cups fresh baby spinach
  • 5bacon strips, cooked and crumbled
  • Special Equipment: 5-6 qt covered pan.

Cover potatoes with water in a medium sauce pan. Bring to a boil and cook until just tender.

In the covered pan, sauté kielbasa and onion in oil until onion is tender. Add potatoes; sauté 3-5 minutes longer or until kielbasa and potatoes are lightly browned.

Combine the brown sugar, vinegar, mustard, thyme and pepper; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Add spinach and bacon; cover, cook until spinach is wilted. Stir as necessary to wilt and combine spinach.

Taste and adjust seasoning and serve.

Fisherman’s Pie

Fisherman’s Pie

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Yield: 6 Servings
Adapted from Chef John / Food Wishes

A good alternative to plain baked fish. I make this with cod because haddock is just about unheard of on the west coast.

  • For potato crust:
  • 3russet potatoes
  • 3TBS butter
  • nutmeg, salt, pepper, cayenne to taste
  • ½cup milk
  • For the sauce:
  • 3TBS butter
  • 3TBS flour
  • 2cloves garlic, minced
  • 2cups cold milk
  • 2tsp lemon zest
  • salt to taste
  • For the rest:
  • 1TBS butter to grease dish
  • salt, pepper, cayenne to taste
  • 2½lb boneless cod or haddock filets
  • 12oz washed baby spinach
  • juice of ½ lemon
  • fresh chives to garnish

Add russet potatoes a large saucepan of water until covered by and inch. Add 1 tsp salt and bring to a boil.  Cook until very tender, about 20 minutes. Drain well. Mash in 3 tablespoons butter until thoroughly combined. Season with nutmeg, salt, black pepper, and cayenne pepper to taste. Mash 1/2 cup milk into potato mixture until smooth.

Drizzle olive oil in a large Dutch oven over medium-high heat, add spinach, and season with a big pinch of salt. Cook, stirring occasionally, until spinach has wilted, about 1 minute. Transfer to a bowl lined with paper towels to wick away excess moisture.

Heat 3 TBS butter and flour in a saucepan over medium heat; whisk mixture to a smooth paste. Cook, stirring constantly, until mixture has a nutty smell and is slightly browned, about 2 minutes. Add chopped garlic; whisk until fragrant, 10 to 20 seconds.

Whisk 1 cup cold milk into flour mixture; cook until thickened. Whisk in remaining 1 cup milk and lemon zest. Bring white sauce to a gentle simmer, whisking constantly; season with salt. Turn heat to very low and keep sauce warm.

Preheat oven to 375°F. Grease an 8×12-inch casserole dish with 1 tablespoon butter.

Season buttered pan with salt, black pepper, and cayenne pepper. Lay boneless cod fillets into the pan in a single layer. Season tops of fillets with more salt, black pepper, and cayenne pepper. Spread spinach evenly over fish and drizzle with lemon juice. Spoon white sauce over spinach; give casserole dish several taps and shakes to eliminate bubbles.

Drop mashed potatoes by heaping spoonfuls over the casserole and spread smoothly to cover. Place dish onto a rimmed baking sheet to catch spills.

Bake in the preheated oven until bubbling, about 40 minutes. Turn on oven’s broiler and broil until potato crust has a golden brown top, about 2 minutes. Fish should flake easily. Let stand 10 minutes before serving. Garnish with a sprinkle of chives.