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26
Spinach Artichoke Dip
Makes about 2 cups, 4 - 6 servings
Who said dip has to be a trip back to the fifties and a bunch of canned
ingredients blended with cream cheese? Creamy mascarpone, goat
cheese and Parmesan combine with artichokes and spinach to make
this fabulous party dip. All it needs is hot, crusty French bread as an
accompaniment to make a great summer appetizer or hors d’oeuvre.
INGREDIENTS
3 bunches spinach, washed,
stems removed
1 10 - ounce package
frozen artichoke hearts, thawed
1 cup mayonnaise
1/3 cup mascarpone cheese
1/3 cup crème fraiche
1/4 cup freshly grated
Parmesan cheese
2 tablespoons goat cheese
METHOD
1 In large metal sieve, blanch one bunch of spinach for about 1 minute
in large pot of boiling water. Transfer in sieve to bowl of iced water
and leave for 30 seconds. Remove sieve from water and with the
back of a large metal spoon drain out excess water. Set aside.
Repeat with remaining bunches of spinach.
2 Place artichokes in bowl of your food processor fitted with the S-
Blade. Process for about 5 to 7 seconds or until very coarsely
chopped. Pre-heat oven to 375 degrees F.
3 Add mayonnaise, mascarpone cheese, crème fraiche, Parmesan,
goat cheese, roasted garlic, lemon juice, salt and pepper. Process for
another 5 seconds or until combined.
4 Add blanched spinach and pulse a few times or until well blended.
The dip should still have some texture and not be completely
smooth. Spoon into a shallow ovenproof dish.
5 In small bowl combine all ingredients for topping and sprinkle over
spinach dip. Bake in a 350 degrees F oven for about 15 to 20
minutes or until heated through and top is golden brown. Serve hot
surrounded by slices of crispy French bread or crackers.
Recipe courtesy Wolfgang Puck
2 tablespoons roasted garlic
1 tablespoon lemon juice
1 teaspoon salt
1/4 teaspoon black pepper
Topping
1/4 cup freshly grated Parmesan cheese
2 tablespoons breadcrumbs
1/4 teaspoon paprika
25
Potato Latkes
Serves 12
The ever-popular potato pancakes of the Jewish kitchen make a
wonderful appetizer, side dish, or even a vegetarian main course.
INGREDIENTS
8 medium baking potatoes, peeled
1 medium onion, peeled
Lemon juice
1 cup all-purpose flour
1 cup milk
1 egg
1 tablespoon baking powder
2 tablespoons unsalted butter, melted
Peanut oil
Freshly grated nutmeg
Salt and pepper to taste
Watercress, for garnish
Caviar, for garnish (optional)
Applesauce, for garnish (optional)
Crème fraiche or sour cream, for garnish
METHOD
1 With the shredding blade large side up in your food processor shred
the potatoes and onions and transfer into a large mixing bowl. Toss
them with a squeeze of lemon juice. A handful at a time, squeeze out
as much liquid as possible from the shreds.
2 In another mixing bowl, stir together the flour, milk, egg, baking
powder, and nutmeg. Stir this batter into the potatoes and then stir
in the melted butter.
3 Heat a large, heavy skillet over medium-high heat. Add an even film
of peanut oil about 1/4 inch deep and, when it is hot, form pancakes
about 1 heaping tablespoonful large, spreading out and smoothing
the top surface with the back of the spoon. When the undersides are
golden brown, about 3 minutes, use a metal spatula to flip the
pancakes over and cook until their other sides are browned.
4 Serve the pancakes as a side dish or appetizer, garnished with
watercress. If serving as an appetizer, also accompany the pancakes
with your choice of caviar or applesauce, along with some crème
fraiche or sour cream.
Recipe courtesy Wolfgang Puck
FG_FoodProc Manual2 7/7/06 3:54 PM Page 27