Delicious and easy family recipes--Southern, Mexican, Cajun/Creole, Indian, and quick and easy. Suggestions for menus.
Sunday, May 17, 2015
Spring vegetable and goat cheese dip from Bon Appetit
1cup3/4-inch pieces asparagus
1cupchopped leeks (white and pale-green parts only)
1 1/4cupswhole milk
1cupgrated mild white cheddar
Kosher salt and freshly ground black pepper
114-ounce can chopped artichoke hearts in water, drained
1/4cupfresh (or frozen, thawed) peas
2tablespoonschopped fresh chives
2tablespoonschopped fresh mint
2tablespoonschopped fresh flat-leaf parsley
1/2teaspoonfinely grated lemon zest
4ouncescrumbled 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.