Spinach Artichoke Dip

This looks so delicious...

Recipe from TheKitchn.

Yields 2 cups

Ingredients
2 (10 ounce) bags fresh spinach
2 tablespoons butter
1/2 medium onion, chopped
2 cloves garlic, minced
2 tablespoons flour
1 cup heavy cream
1 cup milk (2% or whole)
1/4 cup dry white wine (optional)
1/2 cup grated Parmesan Cheese
1/2 teaspoon Worcestershire Sauce
1/2 cup chopped artichoke hearts
1/4 cup sour cream
1/2 grated white cheddar cheese
Kosher salt and pepper, to taste

Directions
In a large stockpot of boiling water, add spinach and cook until bright green, approximately one minute. Drain and squeeze out excess water. Coarsely chop and set aside.
In a straight-sided saute pan or sauce pot, melt butter over medium heat. Sauté onions until soft and tender, then add garlic and cook for another minute. Add flour and cook for another minute, until no flour is visible. Pour in cream, milk, wine and, stirring constantly, cook until thickened. Remove from heat and stir in Parmesan and Worcestershire sauce. Season with salt and pepper.
Meanwhile, mix together spinach, artichokes, and sour cream. Pour warm cream mixture over spinach, add white cheddar, and combine thoroughly. Season again, to taste.
Serve warm with tortilla chips, pitas, or crudité and sides of salsa and sour cream. To reheat, warm in a saucepan over medium low heat.

Pasta with Sausage, Artichokes and Sun-Dried Tomatoes

Recipe from Taste and Tell.

serves 4

Ingredients
1/2 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
1/2 pound Italian sausage
8 oz. artichoke hearts, quartered
2 large cloves garlic, minced
1 1/4 cup chicken broth
8 oz. short cut pasta
1/4 cup Parmesan cheese, plus more for garnish
2 tablespoons fresh basil leaves, chopped
2 tablespoons fresh Italian parsley, chopped
8 oz. mozzarella, cubed
salt and freshly ground pepper

Directions
Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.

Meanwhile, bring a large pot of salted water to a boil. Cook the pasta in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside.

Broccoli Beef

I really hope to eat better once Grant is here!
Recipe from Dishing the Divine.

Ingredients
1 lb flank steak, cut into 2-inch-wide strips with the grain, then sliced across the grain in to 1/8-inch-thick slices
3 tbsp soy sauce
1 tbsp dry sherry
2 tbsp chicken broth
5 tbsp oyster-flavored sauce
1 tbsp light brown sugar
1 tsp Asian sesame oil
1 tsp corn starch
6 medium garlic cloves, pressed
1 piece (1 inch) ginger, minced
3 tbsp peanut or vegetable oil, divided
1 1/4 lb broccoli, florets cut into bite sized pieces, stems trimmed, peeled, and cut on diagonal into 1/8-inch-thick slices
2/3 cup water
1 small red pepper, cored, seeded, and cut into 1/4 inch pieces

Combine beef and soy sauce in medium bowl; cover with plastic wrap and refrigerate at least 10 minutes or up to 1 hour, stirring once.

Meanwhile, whisk sherry, chicken broth, oyster sauce, brown sugar, sesame oil, and cornstarch in measuring cup. Combine garlic, ginger, and 1 1/2 teaspoons peanut oil in small bowl.

Drain beef and discard liquid. Heat 1 1/2 teaspoons peanut oil in 12-inch nonstick skillet over high heat until smoking. Add half of beef to skillet and break up clumps; cook, without stirring, for 1 minute, then stir and cook until beef is browned around edges, about 30 seconds. Transfer beef to medium bowl. Heat 1 1/2 teaspoons peanut oil in skillet, and repeat with remaining beef.

Add 1 tablespoon peanut oil to now-empty skillet; heat until just smoking. Add broccoli and cook 30 seconds; add water, cover pan, and lower heat to medium. Steam broccoli until tender-crisp, about 2 minutes; transfer to paper towel–lined plate.

Add remaining 1 1/2 teaspoons peanut oil to skillet; increase heat to high and heat until just smoking. Add bell pepper and cook, stirring frequently, until spotty brown, about 1 1/2 minutes.

Clear center of skillet; add garlic and ginger to clearing and cook, mashing mixture with spoon, until fragrant, 15 to 20 seconds, then stir mixture into peppers.

Return beef and broccoli to skillet and toss to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until sauce is thickened and evenly distributed, about 30 seconds.

Boba

I dream of being able to run downstairs to buy some boba milk tea or hot honey green tea like I used to be able to in Berkeley. I keep saying that I'd be REALLY happy if they would just knock out the pet grooming store below my apartment and open up a Chinese bakery/boba tea shop (with free wi-fi)... I'd be fat, but it'd be amazing.

Until that fateful day, perhaps I can learn to make my own boba!

Recipes from The Kitchn.

Note: Apparently you can just buy prepared, packaged boba and make it to the package directions, then soak it in a simple syrup until you serve it.

Milk Tea
Ingredients
2 cups boiling water
1 teabag of strong English black tea or Earl Grey tea
Sweetener of your choice, to your taste
Milk, cream or condensed milk
Prepared boba

Directions
Prepare the tea just as you would make a cup of hot tea; steep the tea bag until very strong, and add the sweetener of your choice if desired. Add the milk, cream, or condensed milk in amounts to your taste. Add the boba to a tall glass and slowly pour the hot tea on top. Serve with a boba straw or spoon. Can be served hot or cold. If you want this cold, make the milk tea ahead and refrigerate, or add ice.

Green Milk Tea
Ingredients
2 cups boiling water
1 teaspoon powdered green tea ("matcha")
Sweetener of your choice, to your taste
Milk, cream or condensed milk
Prepared boba

Directions
Whisk the powdered green tea in the boiling water until smooth, and add the sweetener of your choice if desired. Add the milk, cream, or condensed milk in amounts to your taste. Add the boba to a tall glass and slowly pour the hot tea on top. Serve with a boba straw or spoon. Can be served hot or cold. If you want this cold, make the green tea milk ahead and refrigerate before adding to the boba, or add ice.

I miss Christmas.

Images from Design Sponge.

Christion Dior Couture Spring 2011

Fantastic. =)

Image from the Cut.