At this time of year, with warm summer-like days and cold temperature nights, I feel torn between the substantial meals of winter and the fresh tastes of spring. The BA Foodist delivered the perfect mix of substance and freshness, all the while writing about one of my favorite places to eat when I lived in Atlanta--Houston's restaurant. My version of Andrew Knowlton's Spring Vegetable and Goat Cheese Dip (Bon Appetit April 2012) includes my almost spring offerings from my garden: over wintered leeks and garlic chives:
Preheat oven to 450 degrees.
Add 1/4 cup sliced leeks (which have been rinsed well to remove any sand) to 2 Tbsp butter in a medium saucepan. Cook over medium low until softened, approximately 5 minutes.
Add 2 Tbsp of white whole wheat flour (use AP flour if that's what you have on hand) to saucepan and whisk while the flour cooks for approximately one minute.
Add 1 1/4 cups of whole milk, 1 tsp sea salt, and cracked black pepper to taste to the saucepan and whisk while mixture simmers and thickens slightly.
Add one package of frozen, chopped spinach (which has been thawed, drained and squeezed to get most of the water out), one 14 ounce can or jar of chopped artichokes (drained), 1/2 grated sharp white cheddar, 1 tsp garlic chives and 2 ounces of goat cheese to the saucepan and stir well.
Place mixture in your favorite 4-5 cup baking dish (mine is stoneware) and dot with 2 ounces of goat cheese.
Bake for 15-20 minutes until bubbly and slightly browned on top.
Sprinkle with an additional 1 tsp of garlic chives and let rest for 5 minutes.
Rhonda is my source for my favorite stoneware and more benefits of cooking with stoneware can be found here.
I also want to share today a wonderful giveaway from HerbalRootZine. Make sure that you visit their website for a chance to win the April 2012 issue!
How's does this Monday find you?