Artichoke and Salami Sandwiches

Annnnnnd, it's been over 3 months since I was here last. I guess I sort of thought that the whole blogging thing was a phase. And when I started getting pretty busy with work, I decided I would just let it fizzle out. But the truth is, I've missed it. Therefore, this amateur (who is hopefully becoming less of one) is back! And just because I haven't been blogging does not mean we haven't been cooking. So there will be some good stuff to share.

First off, something simple. Salami sandwiches with an amazing artichoke-basil spread. A deliciously light dinner or a very splendid lunch. Find some yummy bread that you can toast up in the oven, hard salami, spinach leaves, tomatoes, fontina cheese, and make up the spread as follows.

Artichoke-Basil Spread

In a food processor, combine one 14 oz. can of artichoke hearts (or a 10 oz. package of frozen artichoke hearts, thawed), fresh basil leaves, a couple tablespoons of hummus, fresh lemon juice, about a 1/4 teaspoon of crushed red-pepper flakes, coarse kosher salt, and freshly ground black pepper. Maybe give the artichoke hearts and basil a bit of a chop prior to mixing in the processor. This will make about 1 cup of the spread and it will save in the refrigerator for up to 3 days.

This spread would also be good on crackers or as a dip. It has a great, smooth texture and adds great flavor to your ordinary sandwich. 

Well, enjoy. And see you back here sooner rather than later. Cheers.

Cooking with Friends: Spinach-Artichoke Stuffed Shells and Red Velvet Cake

Last night, Zack and I got together with friends for dinner. I think it may turn into a regular thing, which would be cool, because they have a really nice kitchen (and we happen to like them too). And they have a dinner table. Which is also good for having people over to eat. Sitting on the floor Asian-style around our coffee table would probably only be fun for so long.

So Zack and I made a trip to Central Market for groceries, I made a red velvet cake, and we took a box of ingredients over to our friends' to cook stuffed shells together. The cake was actually adapted from Ina Garten's Red Velvet Cupcakes recipe. We thought a cake would be more dinner party-like in comparison to cupcakes. And boy, was it party-like. There's something about red velvet. Why is it that a few drops of red food coloring just make a cake like nothing else? So smooth. So moist. And this cream cheese frosting just tops it off perfectly. I'll definitely make this recipe again. Cupcakes or cake.

About the spinach-artichoke stuffed shells. Let's just say, cooking in someone else's kitchen is a little high stress, because you just don't know where anything is. And then your pan of olive oil gets super hot because you can't seem to chop things fast enough, so then your garlic almost gets burned. Eventually, you're just shouting out orders because that's the only way anything is going to get done in a timely fashion. Yep, I make a great guest. Ha ha. No, it was really fun. Everyone helped out and we made these greatest tasting stuffed shells. They were really good. If you like spinach-artichoke dip, you'll like this filling. Ricotta, lemon zest, thyme...so delicious. And all laying in an amazing marinara sauce. San Marzano tomatoes all the way, baby. If you haven't tried San Marzano tomatoes, you have not lived. Definitely the best canned tomatoes, and they make the best sauce. Some fresh basil, and boom, you've got a great sauce.

It was a really fun night. So here's to great food, and great people. And thanks to Naomi and Jim for being the first people (besides Zack) to partake in my still-kind-of-amateur cooking.