Friday, May 29, 2015

Guacamole salsa

This is a delicious green salsa that you can use for tacos, tostadas, or a dip. It's quick and easy if you use a good bottled salsa verde.


1 avocado, peeled 
1 thick slice of red onion
1 serrano chile
2-4 tbl cilantro, I just pull off a handful
Juice from 1/2 - 1 lime
1 tsp orange juice 
Bottled green salsa.
Salt and pepper to taste

If you are worried about heat, de-seed the serrano chile. Put everything but the salsa in your stick blender container.  I puree everything with my stick blender, but you could use a regular blender or food processor too.  Lacking any of this equipment, mash the avocado with a fork and chop everything by hand. Add enough green salsa to make it a sauce and season to taste.

Sunday, May 17, 2015

Spring vegetable and goat cheese dip from Bon Appetit

SERVINGS: 4–6
  • 1 cup 3/4-inch pieces asparagus
  • 2 tablespoons unsalted butter
  • 1 cup chopped leeks (white and pale-green parts only)
  • 2 tablespoons all-purpose flour
  • 1 1/4 cups whole milk
  • 1 cup grated mild white cheddar
  • Kosher salt and freshly ground black pepper
  • 1 14-ounce can chopped artichoke hearts in water, drained
  • 1/4 cup fresh (or frozen, thawed) peas
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1/2 teaspoon finely grated lemon zest
  • 4 ounces crumbled fresh goat cheese, divided
  • Preheat oven to 450°. Cook asparagus in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; let cool.
  • Melt butter in a medium saucepan over medium heat. Add leeks and cook, stirring often, until soft, about 10 minutes. Whisk in flour; gradually whisk in milk. Bring to a simmer, whisking constantly. Cook, whisking occasionally, until thickened; remove from heat. Add cheddar; whisk until cheese is melted and mixture is smooth. Season to taste with kosher salt and freshly ground black pepper. Fold in asparagus (reserve tips), artichoke hearts, peas, chives, mint, flat-leaf parsley, zest and 2 oz. crumbled fresh goat cheese.
  • Transfer mixture to a 4–5-cup baking dish; arrange asparagus tips on top and dot with another 2 oz. goat cheese. Bake until golden brown and bubbling, 15–20 minutes. Let rest for 5 minutes before serving.