Food & Wine Chickie Insider

• 1-10 ounce package frozen chopped spinach, defrosted
• 4 canned artichoke hearts, well drained
• 5 tbsp. butter
• ¼ cup minced onions
• 2 tsp. minced shallots
• 1 tsp. minced garlic
• ¼ tsp. nutmeg
• ½ tsp. salt
• 1/8 tsp. pepper
• 1 tbsp. flour
• 2 cups heavy cream
• 4 ounces ( 1 cup ) shredded mozzarella
• 6 ounces ( 2 cups ) shredded Parmesan

Drain, then squeeze as much moisture out of the spinach as possible.  Break up the clumped spinach and place in a large bowl.

Chop the artichoke coarsely, and combine with spinach.

In a heavy saucepan, melt the butter over medium heat.  Add the onions and sauté 3 minutes.  Stir in the shallots, garlic, nutmeg, salt, pepper, and continue cooking 2 minutes.

Sprinkle the flour evenly over the sautéed mixture.  Lower the heat to medium-low and cook 2 minutes.  Slowly add the cream, stirring constantly all the while, until slightly thickened, then let simmer 5 minutes.

Add mozzarella, a little at a time, stirring until thoroughly melted.  Add the Parmesan the same way. Simmer gently another 5 minutes, stirring often to avoid burning.  Remove from heat and let cool, 10 minutes.

Stir the sauce into spinach mixture, mixing well.  Pour into ovenproof dish. Serve.

6 Servings.

• 2 ripe avocados
• 1/4 cup diced tomatoes
• 2 Tbs. diced red onion
• 1 Tbs. chopped jalapenos
• 1 clove of garlic, minced
• 1 Tbs. lemon juice
• 1/2 tsp. fresh lime juice
• 1/4 tsp. Tabasco sauce
• 1/2 tsp. ground cumin
• salt and pepper

Slice avocados in half and remove the pit and the skin.  Mash avocados with a fork until there are only small lumps.  Stir in remaining ingredients; mix well.  Cover tightly and chill for 2-4 hours. Serve with tortillas.

6 Servings

• 2 Tbs. butter
• 3 lb. onions, sliced
• 1/2 tsp. sugar
• 2 Tbs. flour
• 4 cups canned beef broth
• 2 Tbs. white wine
• 1 1/2 Tbs. brandy
• 1 1/2 tsp. Dijon mustard
• 4 French bread slices
• Swiss cheese for melting
• Mozzarella for melting

Melt butter in heavy large pan over medium heat.  Add onions, sugar, and salt.  Cover and let cook until onions are very soft, about 20 minutes.  Increase heat to high and sauté until onions are browned, about 10 minutes.  Add flour and stir 2 minutes.  Mix in broth, wine, Brandy, and mustard.  Bring to a boil.  Reduce heat to medium-low, cover and simmer 10 minutes.  Season to taste.  Preheat broiler.  Ladle soup in the bowls.  Float bread on top of the soup, and sprinkle with some of both cheeses.  Broil until brown.

4 Servings

This great soup is adapted from a popular soup I had at Dan Marino’s Town Tavern in Ft Lauderdale.  It was published in Taste of Home Magazine!

Tomato Bisque

Ingredients:

• 6 celery ribs, chopped
• 1 large onion, chopped
• 1 medium sweet red pepper, chopped
• 1/4 cup butter, cubed
• 3 cans (14-1/2 ounces each) diced tomatoes, undrained
• 1 tablespoon tomato paste
• 3/4 cup loosely packed basil leaves, coarsely chopped
• 3 teaspoons sugar
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1-1/2 cups heavy whipping cream

Directions:

In a large saucepan, sauté the celery, onion and red pepper in butter for 5-6 minutes or until tender. Add tomatoes and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 40 minutes.
Remove from the heat. Stir in the basil, sugar, salt and pepper; cool slightly. Transfer half of the soup mixture to a blender. While processing, gradually add cream; process until pureed. Return to the pan; heat through (do not boil).

Yield: 5 servings.