Tuesday, January 5, 2010

Another reason to love Rachael Ray

I am a huge fan of Rachael Ray. I love her perkiness and big smile. In college, as soon as I got home from class I would watch Rachael Ray on Food Network and just drool over whatever she made. Sometimes I would pretend that the piece of toast I was eating was actually bruschetta or bell pepper appetizers made by Rachael.
On new years eve I tried out a Spinach-Artichoke Dip recipe I found on Rachael Ray's website. Success. Totally trumps this Martha Stewart one my sister and I made on Thanksgiving day.

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
1/8 teaspoon grated nutmeg (eyeball it)
One 13.75-ounce can artichoke hearts in water, drained and chopped
1 cup freshly grated Parmigiano-Reggiano cheese (a couple of generous handfuls)
1 cup freshly shredded mozzarella or scamorza cheese
1 loaf whole grain baguette, cut into bite-size cubes

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.

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, pepper and the nutmeg. 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. Sprinkle the remaining cheese on top.

Preheat the broiler. Broil the dip until bubbly and lightly browned, about 3 minutes. Serve with the bread cubes.

Servings: 6
Prep time: 30 minutes

Thank you, Rachael.

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