Eggs Florentine

I have been hooked on Eggs Florentine for the last two weeks and thought I would share my recipe.

Ingredients

• (2) Eggs
• (1/2) Lemon
• (1) Shallot
• (3) Garlic Cloves
• (4) Cups of Spinach
• (1) Large tomato
• (1) Sourdough English Muffin (I recommend the Artisan variety from Fresh & Easy)
• Olive Oil
• Salt
• Cayenne Pepper

Directions

Pre-heat oven to 400°.

Fill a medium sauce pan with 3/4 of water, add a couple pinches of salt, and add lemon juice. (Use a strainer unless you enjoy the taste of lemon seeds.) Bring to a boil and reduce to a simmer.

Cut the English Muffin in half and brush about 1 tablespoon of olive oil on each piece. Place English Muffins on a cookie sheet and cook for 10 minutes once oven reaches 400°.

Place a small sauté pan over medium heat. Wait 1 minute for pan to heat, then add 2-3 tablespoons of olive oil. Once oil is heated, add diced shallots and cook for 3-5 minutes. Add minced garlic and cook for 30 seconds. Lastly, add the spinach and cook for 1-2 minutes until spinach wilts. Ensure that you stir occasionally. Remove pan from heat.

Crack the first egg and place in a ladle. Using the ladle, submerge the egg into the simmering water for a few seconds and then remove the ladle and allow the egg to cook for 3 minutes. Use the ladle to remove the egg and place on paper towels. Repeat with the second egg. You can actually start cooking the second egg about 30 seconds after the first.

Place the English Muffin on a plate, add (1) tomato slice, add the wilted spinach, add the pouched egg and sprinkle cayenne pepper.

Enjoy!

Spicy Artichoke Dip with Crostini

 For those of you who entertain and are tired of the same old artichoke dip from Trader Joe's (or wherever you shop), try a simple spicy homemade alternative.

Ingredients

• (1) Can of artichoke hearts
• (2) Heaping tbsp of mayonnaise
• (1/3) Cup of diced jalapenos
• (1/2) Cup of grated parmesan reggiano (or whatever cheese you prefer)
• (1/2) Loaf of french bread
• Olive Oil

Directions

Pre-heat oven to 375°.

Begin by dicing your artichoke hearts and jalapenos. Then, place diced ingredients into a bowl and add the mayonnaise and grated parmesan cheese. Mix until all ingredients are incorporated.

Transfer mixture to a small, oven-safe bowl. Sprinkle parmesan cheese on top and bake for 25-30 minutes.

Five minutes before the artichoke dip is finished baking, place a small sauté pan over medium heat. Wait 1 minute for pan to heat, then add 2-3 tablespoons of olive oil. Once oil is heated, add 2-3 thinly sliced pieces of french bread to pan. Cook on each side for 45 seconds and transfer to paper towels. Repeat for additional slices of bread. You will need to add additional oil after each batch.

Remove artichoke dip from oven and let it stand for 2-3 minutes. Lastly, plate the crostini and serve immediately.

As always, enjoy with wine or your preferred cocktail!

Blue Cheese Stuff Olives

 Well, I am not sure if this recipe falls under the food category, since it's really a garnish. But, I thought I'd share it with you as it's my preferred garnish in my dry gin martinis.

Like most martini aficionados, I love my olives. A couple of my favorite happy hour spots hand-stuff their olives with blue cheese. So, why not do the same at home? Don't settle for those store bought blue cheese olives. Trust me it's not the same!

Ingredients

• Spanish queen olives with jalapenos
• Blue cheese

Directions

Use a toothpick to remove the jalapenos and place the olives on a paper towel to remove excess olive juice.

Cut blue cheese into rectangular chunks (about the size of the hole). Then, get stuffing. If the cheese is too soft to work with, place it in the freezer for 5 minutes to harden.

Place three olives on a toothpick and add to your martini.

If you're like me, you'll enjoy the spiciness of the jalapeno with the saltiness of the blue cheese. I found that my guests that don't drink martinis actually really enjoy snacking on these as well. But really, they're better soaked in gin!

Dates with Bacon and Blue Cheese

When I was a teenager my parents introduced me to a new type of dish called tapas. This was about the age that I was ready to appreciate new and interesting foods. Tapas are Spanish appetizers or small bytes that are ideal for cocktail parties and entertaining. In fact, I have hosted parties serving nothing more than 5-6 tapas, Spanish wine and port. 

As this is my first tapas posting, I thought I would start out with my favorite: Dates with Bacon and Stuffed Blue Cheese. I know it sounds strange, but trust me it is delicious.

Ingredients 

• 1 lb Thick sliced bacon
• 1 lb Pitted dates
• 6 oz Blue cheese (block)
• Toothpicks

Directions

Preheat oven to 400°.

Begin by cutting your blue cheese into rectangles large enough to fill each date. I prefer to put the blue cheese in the freezer for about 5 min before I start so that the cheese is easier to cut and stuff.

Cut each slice of bacon into 3 equal parts. The "1/3 rule" is typically long enough to wrap the bacon once around the date. Wrap dates with bacon and pierce with toothpick to secure.

Place dates on cookie sheet and cook for 22-28 minutes. Check on the dates after 15 minutes, and every few minutes afterward to ensure that the bacon does not burn. Once the bacon is nice and crisp, remove from oven.

Let the dates cool for a few minutes. Then, remove with spatula and plate.

I find that the typical serving per person is around 3-4 dates. However, these go quickly, so be prepared and make extra! This dish is great with Spanish red wine, port and sangria.