Classic Pickled Persian Cucumbers

During the weeklong family vacation in Pentwater, Michigan this past year the seemed to be an abundance of leftover mayonnaise and pickles. Either everyone brought a jar of each or we didn't consume enough of either of them. Fortunately, or maybe unfortunately, my niece ended up being the one bringing home all of the leftover jars of mayonnaise and pickles. While sometimes have an abundance of condiments is a good thing, there can also be too much of a good thing. 

While I can't guarantee all of the mayonnaise will be used up on next summer's family vacation, I am predicting there will not be the problem of too many jars of pickles. Because rather buying them, we will be making them on an as needed basis. Yes, we (or maybe I) will be making these Classic Pickled Persian Cucumbers! Not only do freshly made pickles generally taste better than the store-bought kind, but they also have a much higher likelihood of being inhaled more quickly. 

These Classic Pickled Persian Cucumbers are made using the quick pickling method, a fast and easy way to pickle vegetables without the more cumbersome traditional canning process. But unlike most quick pickling methods, this one does not use a heated brine of vinegar and water but rather uses a room temperature brine. I was initially concerned the cucumbers would not properly crisp up as they chilled in the refrigerator, but they did!

Many of us think of pickles as condiments to put on hotdogs and/or hamburgers, to add into potato salads, and/or to serve along with sandwiches. However, famed restauranteur and cookbook author Erin French of the Lost Kitchen recommends serving pickles as part of the appetizer course. The idea is actually brilliant! Pairing pickles and/or pickled vegetables with cheeses and wine can not only make for a great starter but can also enhance one's appetite for what's to come. So the next time you are putting out a platter of nibbles, consider putting these Classic Pickled Persian Cucumber on them!

I will shamelessly tell you that this recipe is one Erin French created. One, I was thrilled she shared in her recent cookbook. However, having made them several times already (yes, they are that good), I have some personal preferences around making them. First, I much preferred cutting the cucumbers in half verses in quarters. Most of this had to do with presentation. And second was in using dill sprigs rather than chopping up the dill. The chopped-up dill seemed to clump on the pickle spears while the dill sprigs easily slid off of them. Again, maybe this too was about presentation. I have not been fortunate enough to have dined at the famed Lost Kitchen, but I often seriously fantasize about working there. Erin French recently posted a position for a baking assistant for the remainder of this year. If it came with a small room to rent cheaply, I may have impulsively sent in an application. Because not even driving halfway across the country or the idea of living in Maine during the off-season were considered to be drawbacks or enough to give me pause to throw my hat in the ring. So, who knows, maybe someday this dream of mine will become a reality. Maybe someday.

Recipe

Classic Pickled Persian Cucumbers

Ingredients

1 pound baby or Persian Cucumbers, halved or quartered lengthwise, depending on size

1 Tablespoon Kosher Salt (see notes)

2 cups ice cubes

1 small shallot, thinly sliced

2 large cloves of garlic, cut in half

1/4 cup fresh dill sprigs (see notes)

1 cup seasoned rice vinegar

1/2 cup water

Directions

1.In a medium sized bowl, toss the cucumbers with the Kosher salt and ice. Refrigerate for at 30 minutes.

2. Transfer the cucumbers to a colander and rinse under cold water.

3. Transfer the cucumbers to a medium sized (quart sized) jar. Note: I placed some of the shallots, garlic and dill on the bottom of the jar before adding in the cucumber slices.

4. Top with the shallot slices, garlic and dill. 

5. Add in the vinegar and water. Cover the jar with the lid. Place in the refrigerator.

6. Allow the cucumbers to sit in the refrigerator for at least 3 hours or preferably overnight.

7. The cucumbers will keep in the refrigerator for up to two weeks, however, it's not likely they will last that long.

Notes: (1) Highly recommend using on Diamond Chrystal salt. (2) Cut sprigs of the dill from the stems and press into the measuring cup. Do not chop up the dill. (3) I much prefer cutting the cucumbers in half versus quartered. (4) This recipe is a minimally altered version of Erin French's Classic Picked Cukes recipe as shared in her cookbook "The Lost Kitchen, Volume 2: Big Heart Little Stove."

Meatballs in Buttery Marinara

 

If you haven't already figured out that I tend to skew more toward chaos and complexity (with regard to cooking & baking) than I do toward calm and simplicity, then today is the day for that revelation. On occasion, yet most recently, I have been reminded that there is much to be said for a simple, delicious meal. With the Thanksgiving holiday just weeks away (the epitome of chaos and complexity), there has never been a better time to make an uncomplicated, straightforward, scrumptious meal for your family and/or friends. And nothing could be more effortless, more enjoyable than a serving a platter of Meatballs in Buttery Marinara. Served with some garlic bread or a crusty loaf of bread and maybe a salad, this is an impressive, soul satisfying, hearty weeknight meal, an intimate dinner party worthy meal, or a date night meal. Yes, you can serve this over pasta, but why complicate things (who is writing this blogpost?). 

The most straightforward comment I can make about these Meatballs in Buttery Marinara is that they are CRAZY GOOD! Beautifully arranged on a large (white) platter, who amongst your family and friends wouldn't want to savor a plate of the most impeccable meatballs at your dinner table? 

When it comes to making meatballs, there can be very strong opinions on which ingredients to use as well as which is the best method to use to cook them. So, let's start with the ingredients. Some swear by using seasoned/unseasoned bread crumbs, others are staunch supporters of using stale cubed bread; some strongly believe meatballs should be made with a combination of ground beef (80/20) and Italian sausage, while others lean toward the ground beef, ground pork combination; some rely on dried herbs, while others use only freshly chopped ones; some use pre-grated cheese, while others are relentless in their belief that only freshly grated cheese (Parmigiano-Reggiano) will do; and last but not least, some add in ricotta to achieve a lighter, more tender textured meatball while others prefer a more traditional (yet equally scrumptious) denser meatball. At the end of the day, it's sometimes a matter of personal preference and taste. These meatballs use cubed stale Italian bread, ground beef (only 80/20) and ground pork, freshly chopped herbs, freshly grated Parmigiano-Reggiano cheese, and no ricotta. 

Just as there are variations in what goes into making a crazy good meatball, there are also differences in the method used to make them. Options range from frying them, to par baking them and finishing by simmering in a marinara sauce, to adding them raw into the marinara sauce, to fully baking them before adding to the marinara at the very end to enable them to absorb some of the flavor of the sauce. This recipe bakes the uniformed, golf-ball sized meatballs in a 350-degree (F) oven for 35-40 minutes or until they reach an internal temperature of 160 degrees (F) and then they are slowly simmered in the marinara sauce for at least 10-15 minutes. While the meatballs simmer their internal temperature will reach 165 degrees (F). Note: Meatballs with an internal temperature of less than 160 degrees (F) are not safe to eat.

Rather than use a marinara sauce this recipe calls for the use of a buttery marinara sauce. Adding butter to the marinara sauce creates a richer flavor, smoother, more velvety, silky texture, adds a glossier finish, and helps coat the meatballs beautifully. Adding butter to either a store-bought or homemade marinara is a flavor game changer and it is what sets this meatball recipe apart from all others. It's also what makes these meatballs even more luscious!

In full disclosure I used a store-bought sauce (for simplicity purposes) for this recipe, however, the flavor was not at all sacrificed as I used two high-quality marinara sauces (see notes). Remember this was all about creating an exceptional, outstanding, delicious, simple meal. 

Rather than making the Meatballs in Buttery Marinara your main course, you could serve them as an appetizer. And instead of serving them simply with garlic bread or a crusty loaf of bread (with lots of softened butter to slather on), you can serve them over pasta (highly recommend a fettuccini, bucatini or linguine). So, whether you seek to entertain your friends and/or family simply or more elaborately, these meatballs absolutely must be in your repertoire! And adding butter to the marinara should be considered non-negotiable!

Recipe

Meatballs in Buttery Marinara

Makes 18 large meatballs

Serves 5-6 as a main course, Serves 9-12 as an appetizer.

Ingredients

2 cups (92g) small cubed slightly stale Italian Bread (see notes)

1/4 cup whole milk

1/4 cup chicken stock or broth

2 large eggs

4-6 large cloves of garlic, minced

1/4 cup freshly chopped oregano (or you can use flat Italian parsley, but if you can, use the oregano)

1 cup (100g) Parmigiano-Reggiano, finely grated

2 Tablespoons extra virgin olive oil

1 large yellow onion, finely chopped

2 teaspoons Kosher salt, divided (and more to taste)

1 teaspoon black pepper

1 teaspoon crushed red pepper flakes (optional)

1 pound ground beef (80/20) - see notes

1 pound ground pork

32-36 ounces of marinara sauce (see notes)

4 Tablespoons unsalted butter, room temperature

Garlic Bread OR

A Fresh Loaf of Italian Bread served with a large bowl of whipped for or softened butter

Directions

1. Preheat oven to 350 degrees (F). Line a large baking sheet with parchment paper or a Silpat.

2. In a large bowl combine the cubed bread, milk and chicken stock. Stir to combine. Set aside.

3. Heat a medium sized skillet. Add in the extra virgin oil. When warmed add in the minced onion and 1 teaspoon of Kosher salt. Sauté until the onions have softened (approximately 5-6 minutes). Remove from heat and set aside.

4. Stir in the eggs, garlic, oregano, grated cheese, 1 teaspoon of Kosher salt, black pepper and red pepper flakes (if using) to the bread mixture.

5. Break up the ground beef and pork into chunks before adding to the mixture. Blend well. Using your hands works best.

6. Mix in the slightly cooled sauteed onions. Mix well. Note: You can add in additional teaspoon of Kosher salt at this point. Or you can leave the total amount of salt to 2 rather than 3 teaspoons.

7. Using a large (2 1/4") ice cream scoop to form the meatballs. Place the meatballs on the prepared baking sheet.

8. Bake for 35-40 minutes or until the meatballs have an internal temperature of 160 degrees (F).

9. During the last 15 minutes of baking time for the meatballs, heat the marinara sauce and butter in a large saucepan.

10. Transfer the baked meatballs into the heated marinara sauce. Continue to simmer for at least 10-15 minutes to give the meatballs a chance to soak up some of the marinara.

11. Arrange the meatballs and buttery marinara sauce on a large platter.

12. Serve with thick slices of freshly made garlic bread or thick slice of a dense Italian Bread.

Other Meatball Recipes: Meatballs in Marinara, Cranberry Meatballs with Creamy Ranch Dip, Chile-Cumin Lamb Meatballs with Yogurt and Cucumbers, Swedish Meatballs with Lingonberry Sauce, Bucatini and Meatballs, 

Notes: (1) You can make the meatballs early in the day. Cover and chill in the refrigerator until ready to bake. (2) Cut half inch slices of the Italian bread and set side out overnight to get stale before cubing. Use a good quality loaf of Italian bread. (3) You can make your own marinara or use store-bought (which I did here). I used a combination of a chunky marinara sauce (Bertolli Rustic Cut Marinara) and a smooth marinara sauce (my favorites are Carbone and Rao's for the smooth marinara sauce). They were used in equal ratios. (4) You definitely want to use an 80/20 ground beef mixture for the most flavorful and juiciest meatballs. Leaner cuts of beef will result in a drier meatball. (5) I used a large ice cream scoop (2 1/4" in diameter) to form the meatballs. If you make them by hand, they must be uniform in size.

Early Morning in Yellowstone (May 2024)

Retro Cheese Ball

All it took was four white cloud kissed sapphire blue sky days of hiking in the mountains in Colorado to bring some much needed joy to my soul and spirit. Never underestimate the healing powers of nature as some say. After periodically returning back to the Rocky Mountains for more than two decades, its views and aura will never get old for me. Especially in the fall when the landscape is a tapestry of rich autumnal colors. While I am drawn to both the water and the mountains, I think my body craves and my heart longs for spending time in the soul-awakening, renewing, refreshing beauty and grandeur of the mountains. And as John Muir once said "Thousands of tired, nerve-shaken, over-civilized people are beginning to find out that going to the mountains is going home; that wildness is a necessity." So yes, I am a mountain girl.

While Cheese Balls may not be as old as the mountains, they certainly have endured over time. They gained popularity in the mid-1940s when a published recipe led to many in the Midwest and South making it the obligatory holiday and party snack. Although there was a period of time where cheese balls went out of fashion, cheese balls have again been making their reappearance at all sorts of gatherings. 

There are cheese balls and then there are great cheese balls. The difference depends on your choice of cheeses and the ingredients chosen for flavor and texture. There are almost an unlimited number of cheese and ingredient combinations in the making a great cheese ball. In this one, goat cheese, shredded white cheddar cheese, thinly sliced green onions, Worcestershire sauce, hot sauce and black pepper are mixed in with the cream cheese. The finishing touch is the Everything Bagel Seasoning.

If you have never tried the Trader Joe's Unexpected Cheddar, you should. It's nutty, complex flavor works incredibly well in this cheese ball. However, if you don't happen to live near a Trader Joe's, Tillamook's White Cheddar Cheese (sharp or extra sharp) would be your next best option!

Besides the cheeses and ingredients selected, the key to a great cheese ball is letting it chill for a period of time. At least 8 hours or preferably overnight. The chill time allows the flavors to blend, thus creating an even more delectable, slightly addictive cheese ball. To enhance the cheese ball's spreadability, I highly recommend taking it out of the refrigerator at least 30 minutes before serving. 

Serve the cheese ball with your favorite crackers, toasted baguette slices, bagel slices, and/or pretzels. If the cheese ball is the only appetizer you are serving, surround it with some freshly sliced veggies. Your platter will then have all of the makings of 'girl dinner'. 

Make this easy to put together Retro Cheese Ball for your next movie night in, game night, or your next gathering. Not to sound cheesy, but this classic, timeless appetizer is bound to be a huge hit with your family and friends! 

Recipe

Retro Cheese Ball

Ingredients

1/4 generous cup everything bagel seasoning

8 ounces (227g) cream cheese, slightly softened

5 ounces (141g) goat cheese, slightly softened

2 cups (8 ounces/227g) shredded white cheddar cheese (See Notes)

4 scallions, green and white parts, thinly sliced

1 teaspoon Worcestershire sauce

1/2 to 1 teaspoon hot sauce (I used 1/2 teaspoon)

1/2 teaspoon black pepper

Assorted crackers, sliced bagels, toasted/grilled baguette slices, pretzel thins

Directions

1. In a medium sized mixing bowl, cream together the cream cheese and goat cheese.

2. Add in the shredded cheddar cheese, scallions, Worcestershire sauce, hot sauce and black pepper. Use a spatula or wooden spoon to blend well. Form into a ball.

3. In a shallow bowl, pour in the everything bagel seasoning.

4. Roll the cheese ball into the cheese ball, cover completely.

5. Place the cheese ball in a bowl and cover with plastic wrap. Chill for at least 8 hours or overnight.

6. Remove cheese ball from the refrigerator at least 30 minutes before serving.

7. Serve with assorted crackers, sliced bagels, toasted/grilled baguette slices and some sliced veggies.

Notes: (1) I used the Trader Joe's Unexpected Cheddar, but would also recommend Tillamook's White Cheddar (sharp or extra sharp). Always recommend grating your own cheese, but if you are in a hurry use a preshredded cheese. (2) If you like a little more heat to cheese ball use up to 1 teaspoon of your favorite hot sauce. I used a little more than 1/2 teaspoon. My favorite hot sauce is Tapatio Hot Sauce.

Rocky Mountain National Park, October 2025

Roasted Tomato and Goat Cheese

 

Fall has officially arrived. Its long-awaited arrival means different things for different parts of the country. Here in the Midwest, it means crisp days, perfect sleeping weather cool nights, an abundance of autumnal fruits and vegetables, a vibrant landscape, and, for me, cravings for warm foods. Fall vibes definitely inspire one (especially me) to spend as much time out in nature as well as to fill the house with sweet and savory aromas. In the weeks ahead I will be traveling out to Colorado to take in the mountain views and mountain air, hike some favorite trails, swoon over the brilliantly golden Aspens, and watch with wonder the elk rut season before returning home to make my favorite seasonal recipes. As someone who is a bit of a creature of habit, I definitely love making the tried and true, treasured ones. However, every year I like to add a few more recipes to my repertoire. And this year, and every year going forward, I will be making this Roasted Tomato and Goat Cheese Appetizer. Essentially made with chunky marinara, goat cheese, toasted garlic and served with grilled slices of a baguette, this may be one of the easiest, most mouthwatering, heavenly appetizers ever! For those of you who love a simple recipe, this one has your name on it. And for those of you who love simple but don't like garlic, a garlic free version is calling your name too!

This Roasted Tomato and Cheese Appetizer is my take on the one served at the Crate and Barrel restaurant just miles from my house. We ordered this delicious, hearty, comforting, rave worthy appetizer while recently celebrating my birthday with dear friends. What is not to love about dipping a slice of a grilled baguette into a warm dish of chunky marinara sauce further flavored with bits of goat cheese and toasted garlic? The three of us wolfed it all down, so that should tell you something.

I immediately knew I wanted to recreate this appetizer. However, I waited until I could buy a freshly baked baguette from a great, relatively local bakery. Because we all know not all baguettes are created equally. But did you also know grilled slices of a baguette are the most astoundingly scrumptious slices of bread? Grilling the bread creates game-changing flavor. Grilling the bread (without olive oil, you are not making crostini) to get a bit of char and that toasty flavor is key to creating an utterly wonderful, memorable appetizer. One, I promise you too will want to repeat on a regular basis. Everyone who takes a bite of this Roasted Tomato and Cheese appetizer will want the recipe.

Rather than making a homemade marinara sauce I decided to use a chunky store-bought marinara sauce (see notes). Not because I don't make a really great marinara or that we are in the height of tomato overload season, but because I wanted this appetizer to be as simple to make as possible. If you decide to make your own marinara, make sure to create a chunky version. A smooth marinara sauce (homemade or store-bought) won't deliver the same kind of flavor and texture this appetizer calls for.

This is the kind of appetizer you want to make on a cool night when having over just two to four friends. Or maybe, if served only with a salad, it's one you want to make for just two and call it dinner. Either way, you are going to be obsessed with this incredibly uncomplicated recipe.

Recipe

Roasted Tomato and Goat Cheese

Serves 4-5 as a hearty appetizer

Ingredients

1 cup chunky marinara sauce (homemade or storebought - see notes)

4 ounces goat cheese, thickly sliced and then cut in half or then rolled into balls

1 large garlic clove, chopped

1 Tablespoon olive oil

1 Baguette, cut into 1/4" slices and grilled (or toasted in the oven)

Directions

1. Preheat oven to 400 degrees (F)

2. Heat a small pan, add in the olive oil. When hot, add in the chopped garlic. Sauté until the garlic is lightly browned. Remove with a slotted spoon and set aside.

3. Pour the marinara sauce into a 4 inch deep baking dish or 4 inch cast iron pan. Top with the goat cheese.

4. Bake for 20 minutes or until the marinara is hot and the goat cheese has softened. (I usually just stick my finger into the sauce to test for doneness.)

5. Remove from the oven and top with the sauteed garlic.

6. Serve with the grilled or toasted baguette slices.

Notes: (1) I used the Rustic Cut Marinara Sauce from Bertolli. (2) Instead of putting half slices of goat cheese into the marinara, roll the cut slices into small balls and then place on top (it might make for an even prettier presentation). (3) If you don't love garlic or it doesn't agree with you, leave it out. It will still be a very satisfying appetizer. (4) If you don't have a grill, toast your baguette slices in the oven. The flavor will be a bit different, but it will give the slices the stability needed to dip into the marinara.

Rocky Mountain National Park, Estes Park, Colorado

Lettuce and Celery Salad w/ Blue Cheese Dressing

 

While channeling my inner Ansel Adams I took a black and white photo of myself with the Tetons in the background. Little did I know this rarely taken selfie would inspire treasured friends to send me a surprise gift containing all things in shades of grays. In addition to a vintage book of Ansel Adams photos, there was also a cookbook whose cover was in black and white contained in the thoughtfully filled box. The first book will definitely influence the photos I take on my upcoming return trip to the Tetons, while the second one immediately inspired me. Truth be told, I am a hard one to buy a cookbook for. Not only because I have an immense collection of more than five hundred cookbooks, but because I am rather fussy about which ones I want to own, which ones I think I will learn something from, and which ones contain recipes I want to make. From the moment I opened "Outside: Recipes for a Wilder Way of Eating" by English chef Gill Meller, I knew this was one of those 'rare' cookbooks. The first recipe to get my attention was the one for a Lettuce and Celery Salad with Blue Cheese Dressing. 

There were two things about this recipe that intrigued me. First, was the simplicity of a salad made with only Little Gems (or butter lettuce) and fresh summer celery. Never had I ever thought of creating a salad combining these two ingredients. Second, was the recipe for the blue cheese dressing. One made with an interesting combination of ingredients. Again, not ones I would have ever combined together with blue cheese. Never did I imagine a dressing made with blue cheese, garlic, Dijon mustard, honey, apple cider vinegar, creme fraiche, mayonnaise and extra-virgin olive oil could be so complexly flavorful. Nor did I ever think both the salad and the dressing would be ones I will be serving regularly when having friends for dinner. In other words, this will be the new 'house' salad. At least for now.

As luck would have it, my local Farmer's Market had freshly cut stalks of summer celery for sale. I took that as an omen. After gathering all of the other necessary ingredients, I made the salad and the dressing as soon as I got home. Because I couldn't wait. It took only one bite and I was in a rare state of salad euphoria. The savory blue cheese paired with the tart apple cider vinegar, sweet honey, subtle pungency of the garlic, the creaminess of the creme fraiche and mayonnaise, and richness of the extra-virgin olive oil created the most phenomenal dressing I had ever tasted. 

The Little Gem lettuce is the smaller, sweeter baby sibling of romaine. In addition to its' sweet, crisp flavor, it cradled the dressing perfectly. Because the dressing is a little on the 'thicker side, it definitely needs a 'heartier' lettuce to hold up to it, without smothering it. 

Last, but not least, were the sprinkling of toasted walnut halves over the salad. They added an earthy richness to the salad. A perfect finishing touch for this seemingly simple salad.

With the exception of adding a little more olive oil and slightly more apple cider vinegar, I made no other alterations to the dressing. I should point out that the dressing is on the thick side. If I had wanted it just slightly thinner, I would have added a little more olive oil or maybe a little milk. Make to your preferred consistency, but don't thin it too much or it will lose its' impact.

For the blue cheese I used one made by Point Reyes as it has a slightly creamy texture. If you can't find it at your favorite grocery store or cheese shop, ask for the creamiest blue cheese they sell. 

If you are a lover of beautiful, flavorful salads and a big fan of blue cheese, then this is the salad for you! Serve it with some grilled fish, chicken, or beef, a loaf of bread, and a bottle of wine or sparkling water. Finish your meal with your favorite dessert, preferably one using seasonal ingredients or made with chocolate. More than likely, when everyone leaves, they will go home remembering the salad.

Recipe

Lettuce and Celery Salad w/ Blue Cheese Dressing

Serves 4-6

Ingredients

5 to 6  ounces Little Gem or Butterhead Lettuce, had cut into medium sized pieces

5-6 stalks of fresh celery, cut into 1/4" pieces on the diagonal

Large handful of walnut halves, toasted

5 sprigs of chives, cut into half inch pieces

5 to 51/2 ounces of your favorite creamy blue cheese (see notes)

1 small garlic clove finely minced or grated

2 teaspoons of dijon mustard

2 teaspoons of pourable honey, plus more to taste

1 1/2 Tablespoons apple cider vinegar

2 Tablespoons creme fraiche

2 Tablespoons mayonnaise

3 Tablespoons of extra-virgin olive oil

Kosher or sea salt and black pepper to taste

Directions

1. Begin by making the dressing. Crumble the blue cheese into a medium sized bowl. Add in the garlic, honey, mustard, vinegar and a pinch of black pepper. Use a fork to mash into a coarse paste. Note: Do not get rid of all of the bits of blue cheese. 

2. Work in the creme fraiche and mayonnaise. Mix until well blended. 

3. Whisk in the olive oil until reaching desired consistency. Add salt to taste. Note: If you want your dressing slightly thinner add in some additional olive oil, one tablespoon at a time.

4. In a large bowl, add in the torn lettuce leaves and celery. 

5. Spoon half of the dressing over the mixture. Use your hands to gently coat the lettuce and celery. Transfer to your serving dish.

6. Sprinkle the chopped chives and toasted walnut halves over the salad.

7. Spoon small dollops of the remaining dressing over the salad. Lightly season with black pepper and Kosher or seal salt. Serve immediately. Note: You will have some left over dressing. Do not use it all on this salad.

Notes: (1) I used Point Reyes Blue Cheese. (2) Sour cream is the easiest substitute for creme fraiche, but it's not as rich and tangy. Whole foods usually carries creme fraiche.

Grand Tetons, Wyoming, May 2024

Spinach Artichoke Dip

Once the dog days of summer arrive here in the midwest, I make an attempt to avoid making anything requiring a long cooking time in a hot oven.  However, even in the heat and humidity, I still have cravings for 'hot' foods. There is something rather comforting, more satisfying about a hot dish. Whether it's the appetizer, the meal or the dessert, I am happy if one of those things are on the warm side. If it's something with a relatively short cooking time and moderate baking temperature, then I really don't mind turning on the oven. Being able to enjoy a 'hot' appetizer, one hearty enough to be a small meal, having a baking time around thirty minutes, and requiring an oven temperature of only 400 degrees (F) on a hot day is a guilty pleasure. And this delicious Spinach Artichoke Dip hits all the right notes.

It's been seven years since I shared the one and only Hot Spinach and Artichoke Dip recipe on the blog. But this newest one has less ingredients, is incredibly flavorful, slightly addictive, lighter, and just might be what a great spinach artichoke dip was meant to be. It's definitely worth making on a hot day! 

Shredded Monterey Jack and Parmesan cheeses, cream cheese, mayonnaise, sour cream, chopped spinach, chopped artichoke hearts, Kosher salt, and black pepper along with the zest and some of the juice of a Meyer lemon are all you need to create this divinely delicious dip. While artichoke hearts marinated in olive oil (but drained) might add more flavor than artichoke hearts packed in water (and drained), you can use either. You can grate your own cheese or buy packaged shredded cheese, although there will be a discernible difference in flavor between the two. If there is one thing you really shouldn't substitute, it's the Meyer Lemon. Why? Well, it's because Meyer lemons are less acidic, sweeter, and brighter in flavor compared to the everyday tart lemon variety. 

The entire recipe comes together in one bowl and requires only a whisk and spatula. For the best texture, begin by whisking the cream cheese, mayonnaise, and sour cream together until smooth and creamy. Then mix in all of the remaining ingredients until well blended.

Transfer the mixture to a buttered casserole dish, sprinkle with a little more cheese and bake for approximately 30-35 minutes in a preheated 400 degree (F) oven. While the Spinach Artichoke Dip is baking make your crostini on the grill. Or instead of serving the dip with some crostini, serve with tortilla chips, grilled naan, crackers, or even a sliced baguette. 

Because this creamy, flavorful, impressive Spinach Artichoke Dip doesn't require any seasonal ingredients, you can make it year round. With plenty of summer entertaining opportunities still remaining, you might not want to wait until cooler temperatures arrive to make it. It would be the perfect appetizer to serve if you are having friends over for an Olympic Watch party! It's guaranteed to be a gold winner!

Recipe

Spinach Artichoke Dip

Serves 8-10

Ingredients

10 ounce (287g) package of chopped frozen spinach, thawed and squeezed of any liquid

15 ounce (340g) jar of marinated artichoke hearts, drained and coarsely chopped

8 ounce (225g) package of cream cheese, room temperature

1/2 cup (56g) Monterey Jack cheese, shredded

1/2 cup (56g) Parmesan cheese, grated or shredded

1/4 cup (70g) mayonnaise

1/4 cup (70g) sour cream

Zest from a medium sized Meyer Lemon

1 Tablespoon Meyer Lemon juice, freshly squeezed

1/2 teaspoon Kosher salt

1/4 teaspoon black pepper

Butter, for preparing the pan

Small handful of the grated cheeses for topping the dish before baking

Crostini, Grilled Naan, Tostitos, crackers or a sliced baguette for serving.

Directions

1. Preheat the oven to 400 degrees (F).

2. Butter a 9" round or 10" oval baking dish. Set aside. Note: Use a cast iron pan if possible.

3. In a large bowl, whisk together the cream cheese, mayonnaise and sour cream until smooth and creamy.

4. Add in the remaining ingredients. Use a spatula to blend.

5. Transfer the mixture to the prepared baking dish. Top with a small handful of some additionally grated or shredded Monterey Jack and Parmesan cheeses.

6. Place dish on a baking sheet and insert into the oven. Bake for 30-35 minutes or until lightly browned on top and heated through.

7. Remove from the oven and serve immediately. Note: The dip is still really good as it cools.

Notes: (1) Store any leftovers covered in the refrigerator. Reheat in the microwave. (2) Because there is less mayonnaise in this recipe as compared to the one shared years ago, it is lighter in taste. (3) You can make the Spinach Artichoke Dip early in the day. Cover and refrigerate. Remove from the refrigerator at least 15 minutes before placing in the preheated oven.

Roasted Bone Marrow w/ Gremolata &/or Roasted Tomato Vinaigrette

 

"When someone cooks for you, they are saying something. They are telling you about themselves: where they come from, who they are, what makes them happy." (Anthony Bourdain). Serving good food beautifully presented and enjoyed by everyone at the table has always made me happy. But making simple food look and taste like something you might find at a (really good) restaurant or see in a magazine gives me a level of excitement akin to taking in a breathtaking landscape or wandering through an antique store filled with early 19th century treasures. After ordering roasted bone marrow, not once but twice, while in Jackson Hole, Wyoming I was delirious. And not just because of the guilt-free moments of savoring the rush of fatty pleasure. It was discovering how unbelievably easy this sexy, rich, and impressive appetizer was to make. When the roasted bone marrow was spooned over some grilled bread and topped with either the gremolata or roasted tomato vinaigrette my taste buds were sent into a euphoric state. It might have been after the second bite when I decided Roasted Bone Marrow would become one of the happiest, most satisfying starts to my future dinner parties. 

It wasn't long after I returned home from the best-ever western adventure that set off to learn all I could about roasting bone marrow. As it turned out, high heat, Kosher salt, black pepper and fresh herbs (thyme being the one used most), beef marrow bones cut lengthwise, slices of grilled bread, and a cast iron pan was all that was needed to make one of those 'best things I ever ate' kind of dishes. 

Finding a source for the lengthwise cut beef bones was much easier than I thought it would be. Meat markets and butcher stores are the best places to find them. If you are lucky, they will already be cut lengthwise. If they aren't, kindly ask the butcher to cut them for you. Cutting the bones lengthwise is often called the canoe cut. This cut makes it easier to get at the roasted marrow with a spoon. You can roast bones cut crosswise (about 3 inches in height), but then you need one of those fancy spoons to get at the roasted marrow. Note: Approximately three pounds of beef bones will give you enough for two hearty, appetizer servings. 

The seasoned bones are roasted in an oven preheated to 450 degrees (F). Preheating is key as you want your oven to be really hot when you put your cast iron pan in the oven. Roasting time is short. Somewhere between 20-24 minutes. Or until the ivory white bones are lightly browned and only some of the fat from the marrow will be in the bottom of the pan. If cooked too long, too much fat will be rendered from the marrow. And you want as much marrow left in the bones as possible!

Before you roast your beef bones, make the gremolata and/or the roasted tomato vinaigrette. Again these are very easy to make. If you are making Roasted Bone Marrow for the first time, I highly recommend you make only the gremolata. Eating the roasted bone marrow on (good quality) bread lightly grilled along with the refreshing flavor of the gremolata best showcases the richness of the marrow.

If you have had roasted bone marrow before, serve it with both the gremolata and the roasted tomato vinaigrette. You won't be sorry. Neither will your guests.

If you are looking for a mouthwatering, impressive, decadent, irresistible appetizer, make this Roasted Bone Marrow w/ Gremolata &/or Roasted Tomato Vinaigrette. It happens to be one of those appetizers made with simple ingredients yielding insanely delicious results. There's a reason its' been enjoyed for centuries and has become a featured appetizer on the menus of some really great restaurants. Once you taste it, you will understand why.

Recipe

Roasted Bone Marrow w/ Gremolata &/or Roasted Tomato Vinaigrette

Serves 2 as an appetizer

Ingredients

3 pounds beef bone marrow, split lengthwise (recommend 5" to 7" inch pieces) - See notes

Kosher salt

Black Pepper

3 teaspoons freshly chopped thyme, divided

3/4 cup Italian parsley, minced

1 garlic clove, minced

Zest of a large sized lemon (about 2 teaspoons)

1/4 teaspoon Kosher salt

1 Tablespoon olive oil

24 cherry tomatoes

1 Tablespoon olive oil

1 large clove garlic, minced

1/2 teaspoon Kosher salt

1/4 teaspoon black pepper

1 Tablespoon red wine vinegar

1-2 teaspoons sugar

Grilled baguette sliced on the diagonal or ciabatta slices (buy a good quality bread)

Directions

Roasted Bone Marrow

1. Preheat oven to 450 degrees (F).

2. In a medium-large sized cast iron pan, place the bones (cut side up) in. Season with Kosher salt, black pepper, and two teaspoons of the chopped thyme.

3. Roast for 20-24 minutes or until the bones are lightly browned. Note: Some of the fat will render from the marrow, but the majority of the marrow should stay in the bone.

4. Transfer roasted bone marrow to serving platter. Sprinkle with remaining one teaspoon of the chopped thyme (or with thyme sprigs).

5. Serve with grilled baguette or ciabatta slices and sides of gremolata and/or roasted tomato vinaigrette.

Gremolata

1. In a medium sized bowl, mix together the parsley, garlic, lemon zest, Kosher salt, pepper and olive oil. Stir to mix. Keep at room temperature until ready to serve. Note: Can be made shortly before or an hour before ready to serve.

Roasted Tomato Vinaigrette

1. In a medium sized skillet, heat the olive oil or medium-high heat. Add in the cherry tomatoes. Cook the tomatoes for about 3-4 minutes (or until they begin to soften). Note: If you can press down on the tomatoes and they start to break up, you are ready to add the additional ingredients.

2. Add in the minced garlic, salt, pepper, sugar and vinegar. Cook for another 2-3 minutes (stirring frequently).

3. Transfer the mixture to a small food processor. Process until the vinaigrette has a chunky, but blended consistency. Let cool before serving. Note: It can be made early in the day or the night before. Cover and refrigerate until ready to serve.

Notes

1. Most butcher shops sell split beef marrow bones. If the bones are left whole, ask your butcher to cut them, preferably lengthwise. 2. Instead of plating the roasted bone marrow, serve in the cast iron pan it was roasted in. Let everyone dip their bread in the drippings!

Mormon Row, Grand Teton National Park, May 2024