Paper Plane Cocktail

For only the second time in the past eleven months we had two of our friends over for dinner on Valentine's Day. To say I was excited for a 'party of four' gathering would be an understatement. The anticipation of actually making and sharing a meal with friends was akin to awaiting the arrival of a favorite childhood holiday. For five glorious hours, the reality of the world we currently live in, was temporarily suspended as life actually felt normal. Next to spending a week in Colorado this past September, I don't think my spirit ever felt happier. Who would have ever imagined a simple dinner with friends could bring the same kind of joy felt while spending time in one's 'happy' place. If I have learned anything in the past year, it has been appreciating the seemingly simple things. Sharing a meal, going on a hike, being able to run, and/or enjoying an outdoor coffee with friends are the kinds of things I once took for granted. Now they are nothing less than treasured occasions. If only there could be more of them.

Ever since our dinner plans were confirmed, I had been planning everything from the table setting, to the flowers (orchids and tulips), to the menu, to the favors (it was Valentine's Day after all), to the wine (an insane bottle of 2015 Austin Hope Paso Robles), to the 'house' cocktail. The meticulous attention to detail for this Valentine's Day dinner would rival a NASA space mission, overseeing a $200 million dollar budget, or embarking on a multi-million dollar public building project. Let's just suffice to say this pandemic has, for better or worse, changed me. A year ago I would have never even thought to make a 'signature' cocktail when having friends for dinner. Now, I could't imagine not having one. Who knows when we will be able to have our next dinner party. But one thing is for certain. The 'signature house' cocktail is definitely going to be a Paper Plane. It seriously might be one of the best cocktails to have ever been created. Says the girl who in recent years has become a Bourbon lover with enough knowledge to make her dangerous.

As far as cocktails go, the Paper Plane is a relative new one. First served in the Chicago bar "The Violet Hour", known for its' artisanal cocktail, it was created in either the summer of 2007 or sometime in 2008 by New York bartender Sam Ross. With a name inspired by the song "Paper Planes" by M.I.A., the Paper Plane is considered to be a slight riff on the pre-Prohibition cocktail "The Last Word" (made with equal parts cocktail made with gin, lime, maraschino liqueur and Chartreuse). The first rendition of this bright orange cocktail was made with equal parts freshly squeezed lemon juice (the citrus element), bourbon (the spirit), Amaro Nonino (the herbal element) and Campari. But the bitterness of the Campari was almost immediately replaced with the slightly sweeter Aperol. The result is a classic cocktail having a perfect balance of bitter, sour, sweet, and herbal notes. 

If have never heard of the Paper Plane cocktail before, it's possible you have not heard of the Italian liqueur Amaro Nonino either. Made from a base of grappa, Amaro Nonino includes notes of botanicals, alpine herbs, and orange peel. Flavorwise is has notes of sweet and burnt orange, cinnamon, and a hint of burnt caramel. When blended with equal parts of freshly squeezed lemon juice, bourbon, and Aperol, it is a cocktail that goes down really, really, really easy.

When making a Bourbon cocktail, save your top-shelf, sipping bourbons. Bourbons like Blanton's, Pappy Van Winkle, or Basil Hayden are best enjoyed when served neat or maybe over ice. For the Paper Plane you want to use a slightly higher proof, good quality bourbon. One with a 43-46% ABV range will add the kind of heft to this cocktail to give it the perfect amount of body. I used the 10 year old Russell's Reserve Bourbon Whiskey, a small batch bourbon distilled by Wild Turkey, to bring some caramel, spicy, slightly sweet flavor to the Paper Plane.    

Serve the Paper Plane ice cold. Add equal parts of freshly squeezed lemon juice, bourbon, amaro nonino, and aperol to a shaker. Add 10-12 ice cubes and shake energetically for just 15-20 seconds. You definitely don't want to over shake this cocktail or allow the ice to melt. Once shaken, immediately strain and pour into a coupe glass. The stemmed, shallow, broad-bowl coupe glasses are best for serving cocktails served without ice. Which makes it the best, most perfect, sexiest choice for Paper Planes. 

The originally created cocktail didn't have a garnish (unless you consider a homemade paper plane one). But adding a peel of orange ties all of the ingredients together in both a flavorful and symbolic kind of way. 

If you are looking for a delicious, refreshing Bourbon based cocktail having incredible flavor complexity, this Paper Plane is for you. If you are new to the Bourbon cocktail world or an Old-Fashioned aficionado, the Paper Plane may be the cocktail destined to open your world up to a whole new cocktail drinking experience. This quite possibly might replace the Pisco Sour and Mint Mojito as the house cocktail here. No, let's make that a definitely. Because this the Paper Plane is nothing short of cocktail perfection.

Recipe

Paper Plane Cocktail

Makes two 3 ounce cocktails or one perfect 6 ounce cocktail

Ingredients

1 1/2 ounces freshly squeezed lemon juice

1 1/2 ounces Amaro Nonino

1 1/2 ounces Aperol

1 1/2 ounces Bourbon (43-48% ABV) See Notes.

Optional garnish: Orange peel or slice of an orange

Directions

1. Add the equal amounts of lemon juice, Amaro Nonino, Aperol and Bourbon to a cocktail shaker.

2. Add in 10-15 ice cubes. Shake energetically for 15-20 seconds. Immediately strain and pour into a coupe glass.

3. Garnish with an orange peel, orange slice or homemade paper plane.

4. Sit back and savor a cocktail having incredible flavor complexity. 

Notes: (1) I used Russell's Reserve Bourbon Whiskey, (45% ALC/VOL, 90 Proof) as I am a big fan of small batch bourbons. But I would also recommend Breckinridge Bourbon Whiskey (43% ALC/VOL or 86 Proof), one having complex flavors that linger on your tongue. (2) You can find Amaro Nonino at any good quality liqueur store. A little expensive but it's worth every penny. (3) I bought these coupe glasses at Crate & Barrel.

The Boulevardier Cocktail

In times of duress I don't often say something like "I need a drink!". A piece of chocolate is often my go-to antidote to either dealing with stress or coping with disappointment. But watching March Madness basketball this weekend, specifically the Illinois vs Loyola game, I actually uttered those words. The classic, iconic Boulevardier Cocktail was supposed to the post-game celebratory drink. Instead it became the post-game recovering from shock and wallowing in defeat cocktail. For those of you have a fondness for Bourbon Whiskey, you know it has a way of putting a disappointment into perspective. So in spite of watching my Alma Mater lose, the Boulevardier Cocktail was a winner.

First invented and served during Prohibition at Harry's Bar in NYC, The Boulevardier is Bourbon's answer to the gin made Negroni. The original recipe was made with equal parts Bourbon Whiskey, Campari, and Sweet Vermouth, but over the years the ratios has been nuanced. In addition to increasing the amount Bourbon, the more traditional orange peel garnish is often replaced with a lemon twist, with a maraschino cherry or with the more decadent Luxardo cherries.

However, unlike the Paper Plane, my other favorite Bourbon based cocktail, The Boulevardier is a stirred not shaken cocktail. Unlike a shaken drink where water is often one of the added 'secret' ingredients, a stirred cocktail is the more gentler, perfect way to keep your cocktail Bourbon forward. 

Instead of the more common Martini and Rossi Sweet Vermouth, this cocktail was made with Antica Formula, the exquisite Italian Sweet Vermouth. Considered to be a standard in any highly respectable bar. In addition, to being the perfect ingredient for a refined cocktail, it has just the right amount of richness, vanilla notes, and spice to hold up to the Campari. Either an orange peel or Luxardo Cherries perfectly compliments the flavor profile of this sweet vermouth. And if you ask me, a cocktail made with Italian made Campari and Antica Formula Vermouth calls for a luxe Italian maraschino cherry as the garnish.

Serving The Boulevardier Cocktail in a coupe glass rather than a lowball glass isn't just a more elegant presentation. It encourages sipping. In other words, you don't want to rush the experience of savoring this classic cocktail.

Serve The Boulevadier with a bowl of Marcona Almonds or your favorite cocktail nuts. 

Soon we will again be able to host gatherings with family and/or friends. Which means it's time to up your Bourbon cocktail game. Boulevardier Cocktails or Paper Planes are both perfect beverages to welcome the return of a new, better normal. And speaking of game, the Boulevardier is a perfect cocktail whether your team advances in or loses during March Madness. Becausee Bourbon based cocktails make everything a little bit better. And given the choice between a piece of chocolate of a Boulevardier I think I would choose the latter.

Recipe

The Boulevardier Cocktail

Makes 1 cocktail

Ingredients

2 ounces Bourbon Whiskey (I have a fondness for Russell's Reserve.)

1 ounce Campari

1 ounce Sweet Vermouth (highly recommend the Italian Antica Formula Vermouth)

Ice Cubes

Luxardo Cherries or an Orange Twist

Optional: Marcona Almonds or your favorite mixed nuts

Directions

1. Pour the Bourbon, Campari, and Sweet Vermouth into a cocktail shaker.

2. Add a generous handful of ice cubes. Stir until the liquids are blended and chilled (no more than 30 seconds).

3. Strain into a coupe glass.

4. Garnish with either Luxardo Cherries or an Orange peel.

5. Sip and savor. And as always, drink responsibly.

Notes: (1) The original Boulevardier Cocktail was made with 1.5 ounces of Bourbon whiskey, 1.5 ounces Campari, and 1.5 ounces of Sweet Vermouth. Alternately it can be made with 3 parts Bourbon whisky, 2 parts, Campari, and 1part Sweet Vermouth. You can decide which version of The Boulevardier Cocktail is your favorite.

Honey and Butter Baked Pears with Cream

For those of you (like me) who don't rank pears up there as one of your favorite fruits or would rather go hungry than eat one, hang in here. But for those of you who love pears, consider this to be your lucky day. For those of you (like me) who have never understood how a bowl of fruit served at the end of a great meal comes even close to qualifying as a dessert, stay with me. But for those of you who discovered the sumptuousness of a fruit dessert years ago, add me to the list of those who envy your food genius.

Yes, I am fully aware we are entering the holiday season. Otherwise known as the weeks of overindulgence, a rationalized eating and drinking bender, and the over-consumption of all foods rich or sweet. So why in the midst of this seasonal food orgy would I even try to convince you to serve a fruit dessert at any one of the dinner parties you will be having in the weeks ahead?  No, contrary to the opinion of a few or for sure at least one, I have not yet lost my senses. Rather I have finally wised up. This newly found, better late than never, wisdom came after taking a single bite of these Honey and Butter Baked Pears with Cream.

This recipe came from one of Denmark's most respected chefs, restauranteurs, and cookbook authors Paul Cunningham. The simplicity of this baked pear dessert is rivaled only by the complexity of its' flavors. Butter, honey, fresh thyme, bay leaves, and some (sea or kosher) salt, and oh let's not forget the little more than a splash of heavy cream, turn anjou pears into a dessert worthy of going on my last meal list. 

Slow roasting the pears at a relatively high temperature caramelizes and causes them to become more deeply flavorful than you think is possible. They ascend to a level of flavorfulness reserved only for those best kind of unexpected surprises. 

There are at least ten kinds of pears, but for this dessert the anjou pear works best as it one holding up well in the baking or roasting process. I used a Green Anjou pear, however, you could also use its' red cousin, the Red Anjou even though there is a slight difference between the two of them. The Red Anjou has been described as being slightly sweeter, milder, and having with hints of sweet spice. However, the citrus notes in the Green Anjou may better compliment the thyme and bay leaves.

While shopping for the pears I came across a slightly smaller version of the Green Anjou Pear. Instead of using eight regular sized Anjou pears, I ended up using eleven of the smaller ones. Coring the pears after they have been peeled and halved lengthwise helps them to retain their beautiful shape. Using a melon baller makes this easier, but a small teaspoon would work as well.

After placing the pears on a baking sheet lined with parchment paper, each half is filled with butter, lightly seasoned with salt (I used sea salt), and sprinkled with fresh thyme leaves. Instead of using fresh bay leaves, I used dried ones. By keeping them whole and simply laying over the pear halves, the butter and honey will absorb their flavor.

Drizzle all of the pears with the honey before placing them in a preheated 400 degree (F) oven. The recipe called for a half-cup of honey, however, 1/3 cup seemed to work well. To compliment the citrus notes of the Green Anjou pears I used an Orange Blossom Honey. 

Pure magic happens in the hour these pears roast in the oven. The subtle flavors of the thyme, bay leaves, and honey are infused into the pears as they caramelize. Turning the pears every fifteen (15) minutes helps to ensure their even caramelization. The baking time for the smaller sized pears was an hour exactly. Which means it may take slightly longer for regular sized pears to become tender. 

The sheer beauty of this dessert is merely a prelude to what your palate will experience. Meant to be served as soon as or shortly after the pears come out of the oven, the taste of the warm pears served with heavy cream is nothing short of pure bliss, a most elegant end to any meal. My perception of fruit desserts has now (or should I say finally) undergone a significant paradigm shift. And all it took was a bite of these Honey and Butter Baked Pears with Cream.

I am feeling compelled to get on a plane to Amsterdam and personally thank Paul Cunningham for generously sharing this recipe. But then I would give some of you cause to believe I truly have taken leave of my senses. Deliriousness has a way of fostering impulsive, irrational thoughts.

With pears now in season, it could not be the more perfect time of the year to make this dessert. As hectic as the holidays can sometimes be (at least in my world), a relatively simple to make dessert may be the best gift you can give to yourself. And if you are looking for a perfect end to a dinner with friends, the Honey and Butter Baked Pears with Cream should make it memorable.

Recipe
Honey and Butter Baked Pears with Cream (inspired by chef Paul Cunningham's recipe as shared in the December 2015 issue of Saveur magazine)

Ingredients
11 small or 8 regular sized (green or red) Anjou pears, peeled, halved and cored
8 Tablespoons unsalted butter, cut into cubes to evenly distribute amongst pear halves
Sea salt or kosher salt
5 sprigs of thyme, plus more for garnishing
2 bay leaves (dried or fresh)
1/3 - 1/2 cup Orange Blossom Honey (recommend Savannah Bee's Orange Blossom Honey)
Heavy whipping cream (18-19% fat content), chilled creme fraiche, or double cream

Directions
1. Preheat oven to 400 degrees (F). Line a large 12'x17' or 12'x18' rimmed baking sheet with parchment paper and set aside.
2. Arrange pears cut-side up in a single layer. Top each pear half with butter and season lightly with salt.
3. Scatter thyme leaves evenly over the pear halves. Lay the bay leaves over the pears. 
4. Drizzle pears with honey.
5. Bake pears, turning every 15 minutes to coat in butter and honey. Bake until pears are tender and have caramelized (approximately 1 hour for the smaller pears. Baking time for regular sized pears may be slightly longer.)
6. Transfer baked pears to serving dish and/or place 3-4 pours in small bowls. Pour about a tablespoon of cream in each bowl. Garnish with a small spring of thyme. Serve immediately.
Notes: (1) This dessert is recommended to be served hot out of the oven. However, if there are any leftover pears, you can reheat in the microwave before serving again. (2) When lining the baking pan with parchment paper, ensure paper comes up along sides of pan as the butter and honey will seep under the paper. Not only will you lose some of that deliciousness, but it makes for a messier clean-up.

"Gratitude is the inward feeling of kindness received. Thankfulness is the natural impulse to express that feeling. Thanksgiving is the following of that impulse." Henry Van Dyke

Aperol Lemon Drop

I go through these phases where giving something the designation of a signature meal, a signature dessert, and/or a signature cocktail makes for an even more fun reason to invite friends over for a gathering. While they change with the seasons, the underlying intent of having these 'signature' foods and beverages is my sincerest attempt at making everyone who walks through my front (or side) door feel special, feel loved. With all my heart I believe creating beautiful, delicious meals for others is the simplest, yet most powerful gesture of unconditional love. Food and beverages have been and will always be my love language. 

So when I discover and/or create a new dish and/or new cocktail, I get giddy with excitement over the anticipation of sharing them with my favorite people. Preferably in person, but virtually too! My level of giddiness over this refreshing Aperol Lemon Drop is almost undefinable. And as much as I love an Aperol Spritz and swoon over a Paper Plane, this Aperol Lemon Drop is going to give them both a run for their money. If I had to describe it, I would say it's part Cosmopolitan, part adult slightly tart lemonade, and part irresistible. Whether you call it an Aperol Lemon Drop or Aperol Cosmopolitan, you might easily want to immediately start calling it your summer signature cocktail.

Other than having some ice cold vodka, freshly squeezed lemon juice, and Aperol, you will need some simple syrup. Make it the night before or early in the morning so it has time to chill. Homemade simple syrup is easy to make and so much better than any store bought bottled simple syrup (see notes below for directions).

In addition to how incredibly delicious it is, the Aperol Lemon Drop is one of those cocktails you can make in a big batch. Just quadruple the ingredients, pour into a pitcher, and keep chilled in the refrigerator. When your guests arrive, you are ready to hand them a glass filled with some ice of your 'signature' cocktail within minutes of their arrival! You might only need to ask if they like their 'lemon drops' sugared or unsugared. 

Cheers to getting your summer entertaining season off to a fabulous start!

Recipe

Aperol Lemon Drop

Makes 1 refreshing cocktail

Ingredients

2 ounces ice cold vodka

1 ounce freshly squeezed lemon juice

1/2 ounce Aperol

1/2 ounce simple syrup

Slice of a lemon peel

Directions

1. In a cocktail shaker, add in the vodka, lemon juice, Aperol, simple syrup and 10-12 ice cubes. Shake vigorously for 18-20 seconds.

2. Strain and pour into a coupe or martini glass. Add in 5-6 ice cubes and a slice of lemon.

3. Sip, savor, and swoon.

Notes: (1) Make the simple syrup in advance as it needs time to cool and chill. To make simple syrup add in 1 cup of water and 1 cup of granulated sugar. Cook over medium heat until the sugar dissolves. Transfer to a heatproof jar (preferably one with a tight fitting lid). Cool to room temperature and then place in the refrigerator. The simple syrup will be good for 2-3 weeks. (2) You can rim the coupe or martini glass in sugar for those who like a sugared 'lemon drop' rim.

Sea Salted Chocolate Dipped Macadamia Nuts

If the benefits of traveling (for pleasure) weren't so incredible, the process of unpacking and regrouping would be a fate worse than having a root canal (coming from someone who has had one). Being able to extend the zen-like benefits of a vacation stay upon returning back home is the only reward for enduring any or all of the travel hiccups that happen along the way. You know the ones, the flight delays, the sneezing passenger, the flight delays, the reclining their seat passenger sitting in front of you, and oh, did I say the flight delays? Being able to fly home first class on this recent trip (was the lucky recipient of someone's frequent flyer miles), seemed to make those hiccups almost disappear. Am still wondering how the guy sitting next to me managed to walk off the plane after having six, maybe seven gin and tonics. At least all of that alcohol stopped him from sneezing.

Some new cookbooks arrived (yippee) while I was away for a few days, giving me a plausible reason to delay unpacking my overpacked, overweight suitcase. Whether the books arrived or not, I am pretty certain I would find another reason to delay the inevitable unpacking.

Before I left for a trip to visit a very close friend in warm, sunny Arizona, I had made some Sea Salted Chocolate Dipped Macadamia Nuts. Normally dipping nuts in chocolate isn't such a big deal, possibly not even blog posting worthy. But double dipping macadamia nuts in chocolate and sprinkling them ever so lightly with sea salt just seemed to take them from being ordinary to being extraordinary chocolate dipped nuts. Thus making them blog worthy, not only for inspiration but for staying connected.

When dipping anything in chocolate, use real chocolate. When dipping macadamia nuts in chocolate, use real chocolate. There is a reason why I am being a little redundant (redundancy is usually, almost always a good thing) about real chocolate. There is what I call 'real' and 'fake' chocolates out there. There are many 'real' chocolate options: Ghirardelli (US), Callebaut (Belgium), Valrhona (France), Scharffenberger (US), and Guittard (US). And then sometimes even local chocolatiers will sell the 'real' chocolate they use. Then there are the 'fake' chocolate options, sometimes called 'candy' melts. Besides taste (and cost), there is also a difference between the two are in its' ingredients. 'Real' chocolate contains cocoa butter while the 'fake' chocolate contains vegetable fat. What I am trying to say here is that when buying chocolate to melt for dipping nuts or making candy, be a chocolate snob (the best and only kind of snob there is) and use the 'real' stuff.

Microwaving is probably the easiest way to melt chocolate (power level set on high and microwaving in 1 minute bursts, checking at each interval). The other option is melt in a bowl over a pan of simmering water, making sure the bowl doesn't touch the water. In both options, you need to have some patience. Wait until the chocolate has fully melted before stirring until smooth. 

Using a fork, single (whole) or small clusters of the macadamia nuts are dipped in the melted chocolate.

After the nuts have been dipped once, allow the chocolate to set before dipping a second time. You might think a single dipping is enough. But once you taste them double dipped, your definition of 'enough' will shift. Trust me, it will.

In order for the fine sea salt to adhere to the chocolate, work in batches. After double dipping 10 to 12 macadamia nuts or nut clusters, sprinkle on some fine sea salt, ever so lightly.

Waiting for the chocolate to set is the hardest part of making these Sea Salted Chocolate Dipped Macadamia Nuts. They could not be easier to make and could not be more decadent. Perfect for serving after dinner, perfect for giving as a gift, and perfect for rewarding yourself for any reason (like unpacking your bags). 

Recipe
Sea Salted Chocolate Dipped Macadamia Nuts

Ingredients
2 1/4 cups roasted and lightly salted macadamia nuts
1 1/4 pounds of milk chocolate discs, divided (used the milk chocolate discs from Graham's, a local chocolatier)
fine sea salt

Directions
1. Line a long baking sheet or cutting board with parchment paper. Set aside.
2. Melt 3/4 pound of milk chocolate discs (in microwave or over simmering water, either method works).
3. Dip macadamia nuts in melted chocolate and place on parchment paper. Note: Dip nuts individually or in small clusters (2-3 nuts).
4. Allow dipped nuts to dry.
5. Melt remaining 1/2 pound of milk chocolate discs (in microwave or over simmering water, either method works).
6. Dip dried macadamia nuts for a second time. 
7. Sprinkle ever so lightly with fine sea salt while nuts are still 'wet'. Note: After the second dipping of 10-12 macadamia nuts, sprinkle with sea salt. Repeat.

To work off some of the liquid calories consumed on this trip, we went on several early morning hikes. As warm as the southern Arizona sun was, the lack of humidity made hiking in 80 to 90 degree weather bearable. Stopping to take photos along the way (really so I could catch my breath), made it easier to hike in an elevation higher than the one I live in. There is something simultaneously energizing and calming about hiking in the outdoors, particularly when the views are so spectacular as well as so different than the ones I see everyday. How anyone could ever get 'enough' of taking in views of the mountains, of water, or of the desert, I could not even begin to imagine.

No matter how many times I walk or hike a trail one thing is for certain. It may retain its' familiarity but it never looks or feels the same. Sometimes the changes are as subtle as the depth of color of the sky. Sometimes they are significant as changes to the seasonal landscape. And depending on where my head is on any given day, things missed in both the landscape and in my life are often seen with such clarity I sometimes wonder out loud 'how could I have missed this?'. John Muir, the 'patron saint of the American wilderness' once said 'I only went out for a walk and finally concluded to stay out till sundown, for going out, I found, was really going in.' And I couldn't agree with him more.

Roasted Artichoke Dip with Feta and Oregano

It's time for a culinary confession or two. I have had a limited repertoire of dip recipes made with artichokes. Yes, that is my confession. What were you expecting, something a little more revealing? Actually until now, I had only one go to artichoke dip recipe. You know the one, goat cheese, parmesan cheese, mayonnaise, and artichoke hearts all mixed together and baked. While I love that artichoke recipe, it is one that requires turning on the oven and is really best eaten warm out of the oven. More importantly, it is one that you can pack up and take to the beach or on a picnic or just set out as an appetizer for everyone to graze on. So finding another artichoke dip recipe, one that could be served cold or at room temperature as well as being picnic, beach, and/or cocktail party worthy, was like finding the perfect white antique platter to add to a collection. So for now, my collection of artichoke dip recipes has been increased by one. I would call this incremental progress, forward momentum, and moving in the right direction.

This new recipe actually came out of the book More from Macrina: New Favorites from Seattle's Popular Neighborhood Bakery written by Leslie Mackie. It was a lifetime ago that I was in Seattle, but should I ever get back there someday, this is one bakery that will be on my must experience list. There isn't a recipe in this book that I would not want to try and the photos of the food, well they are beautiful enough to either want you to make the recipe or to get on a plane headed to Seattle.

The second confession would be that for some reason I have gotten on a feta kick. Maybe eating a great Greek salad at, of all places, the only pizza restaurant in town, that was responsible my craving for this cheese. First, it was the Tomato Crostini with Whipped Feta recipe and now it's the Roasted Artichoke Dip with Feta and Oregano. You must be wondering, is it the artichoke or feta recipe repertoire that is increasing? Well I suppose the answer would be yes and yes. Hearing the word yes multiple times consecutively (yes, yes, yes) brings a smile to face as it makes me recall a really great memory.

A can of artichoke hearts (in water, not oil) is mixed with two tablespoons of extra-virgin olive oil and some salt and pepper in a medium sized bowl.

Once mixed, the artichokes are spread on a parchment paper lined baking pan and placed in a 350 degree oven and roasted for about 25 to 30 minutes or until golden brown on the edges. Although my oven has been calibrated, I have been going to the longer baking/roasting times lately. Would suggest you check your artichokes after 20 minutes, just in case. When the artichokes are finished roasting, you will let them cool for at least 20 minutes.

What is not to love about cream cheese and feta cheese in the same recipe?  Both of the cheeses should be room temperature before placing them in a food processor fitted with a steel blade. After you combine the cheeses, you will slowly add 1/4 cup of extra virgin olive oil and process until smooth.

This recipe calls for the use of chopped fresh oregano. I love being able to walk out my back door and cut fresh herbs. The oregano in the herb garden came back beautifully this year, even though we had quite a wicked winter here out east (the winter I am now referring to as the "Little House on the Prairie" experience). You will add 1 Tablespoon and 1 teaspoon of chopped fresh oregano to the cheese mixture and process for about 30 seconds.

The cooled roasted artichokes are then added. Because I wanted the dip to be on the smoother side, I blended them in the food processor past the 'slightly chunky' stage. I added just a little more salt and pepper to taste before removing from the food processor and transferring to a bowl. Whether you choose the smoother or chunkier version, you will have a most amazingly delicious dip. And if you are like me and have a limited number of artichoke recipes, your friends and family will be very happy you have added to your collection.

The dip can be with bagel chips, crostini, fresh vegetables (carrots sliced on the diagonal would be perfect) or warm bread. If you make it early in the day, set it out for at least an hour as you want it to be spreadable. The recipe says it keeps well in the refrigerator for up to five days, but depending on the size of your gathering, it might not last the night.

Recipe
Roasted Artichoke Dip with Feta and Oregano (from the cookbook More from Macrina by Leslie Mackie)

Ingredients
1 (14 ounce) can of artichoke hearts in water, (if whole, cut in quarters and drained)
2 Tablespoons of extra-virgin olive oil
Kosher salt and freshly ground pepper
8 ounces of cream cheese, at room temperature
6 ounces or 1 1/3 cups crumbled feta cheese, at room temperature
1/4 cup extra-virgin olive oil
1 Tablespoon plus 1 teaspoon chopped fresh oregano

Directions
1. Preheat oven to 350 degrees. Line a small baking sheet with parchment paper and set aside.
2. Toss the drained artichokes with the 2 Tablespoons of olive oil. Sprinkle with salt and pepper to taste.
3. Place the artichoke mixture on the prepared baking sheet and roast for 25 to 30 minutes (or until the artichokes are golden brown on the edges).  Remove from oven and let cool for at least 20 minutes.
4. Place cream cheese and feta cheese in a food processor fitted with a steel blade. Process until combined.
5. With the food processor running, slowing add the 1/4 cup extra virgin olive oil and process until mixture is very smooth.
6. Add in chopped oregano and pulse for approximately 30 seconds.
7. Add in cooled roasted artichokes and incorporate until smooth or slightly chunky. Add more salt and pepper to taste.
8. Serve or cover and chill in refrigerator. If refrigerated, allow to sit for at least one hour so that it is spreadable.
9. Serve with the breads, crackers or vegetables of your choice.

At some point in my life I became a collector. My collections range from dishes to glassware to cookbooks to art to antique cookie cutters to kitchen tools, okay I will stop there, as the collection list is shamefully long. In other words, this would mean that it would be fair to say that I have more than my share of collections. And so two weeks ago when I bought a medium-sized Cuisinart food processor, my collection of food processors grew from two to three. However, in using the concept from the "Goldilocks and the Three Bears" childhood fairy tale, I have discovered that the medium-sized one (versus the baby one) is the one that is 'just right'. Yes I know, this is at least one too many food processors for anyone to have, but didn't we all learn way back in science class in middle and high school the importance of hypothesis testing?  I can hear some of you (or at least one of you) saying 'shesh' (a word that brings a frown and not a smile to my face) as I share my rationalization of this recent purchase.

In two weeks, my best childhood friend is coming out east to spend a few days with me. Last year when she came for a visit, we got up one morning at 5 am to drive two hours to get on the ferry in Hyannis and then headed to Nantucket. This year when she comes, one morning we will get up at 5 am and drive more than three hours to Brimfield as it will be antiques week there. Instead of riding bikes (which was an incredibly hilarious adventure, although if my friend told you her version of the story the word hilarious would not be used), we will be walking  (endlessly) through the fields in search of a treasure. Like Nantucket's beauty is beyond breathtaking, the fields of Brimfield can also make one's heart race, but for completely different reasons. And I anticipate that there will be experiences on this trip that will be added to the collection of memories of our adventures together (which go all the way back to when we were in junior high). What has made this friendship so great and so enduring is that we have continued to create memories with one another. And isn't the creation of memories one of the things that strengthens connections between two people? The simple answer to that question would be 'yes, yes, yes'.