Hot Artichoke Dip – 3/67

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I’ve always loved Thanksgiving. I mean, we all know I love food. And a whole day (or letsbehonest, a whole! weekend!) devoted to food?? I’m down.

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We always have two celebrations, one with each side of the family, and then since we’re all together anyway, add a gift-exchange component to the day. On one side that means a Yankee swap, on the other it means socks. Both sides do fairly traditional Thanksgiving meals (although one turkey is always better than the other, not saying which). One side does cherry pie, the other does pumpkin. One leans into the marshmallows on the sweet potatoes, the other tries to get rid of them every year. And one side has artichoke dip.

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Artichoke dip at Thanksgiving is, I concede, gratuitous. But even though something is unnecessary does not mean it is unwelcome. I Love artichoke dip. Well, I love all things artichoke (oh wow, only one other recipe with them on the site!), so it’s no surprise that when mixed with roughly 6 kinds of dairy products and then baked until golden and bubbling and filling the house with incredible smells, I’d be a fan.

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This is my first Texas Thanksgiving, and when faced with the thought of missing my family’s traditions for a year, artichoke dip rose to the top of the list. How else would I ruin my appetite before the turkey meal?? Turns out, there are endless ways to do this, including decadent quiche for Thanksgiving brunch, cheesy salty Tex Mex the night before, and the Williams’ family own impressive appetizer spread, including deviled eggs, bruschetta, shrimp on cucumbers, and various pickled things. Texas always provides. And now I can provide Texas with artichoke dip! Family mushing in action. 

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one year ago: nothing of note, but I also made this cauliflower tart for the Big Meal. So good, so rich.
two years ago: nothing of note, but I also made this mushroom farro stuffing yesterday. This had lots of fans!
three years ago: blueberry lemon cake with ginger cream cheese frosting
four years ago: sweet sesame cauliflower, snow pea, and kale salad 

Hot Artichoke Dip

From Aunt Beth B – I one-and-a-halved Beth’s recipe, with some extra artichokes. The following is how I made it.

12 ounces cream cheese (one and a half bricks)
¾ cup mayonnaise
1 cup shredded mozzarella
¾ cup grated parmesan
2 14-oz cans artichokes in water, drained and chopped

Preheat oven to 350F. Using electric beaters, mix together cream cheese and mayo until combined. Add cheese and mix until just combined. Fold in artichokes, and a dash each of salt and pepper, with a spatula.

Spray a baking dish with cooking spray. (Original recipe called for a pie pan, but I ended up using a small-ish casserole dish and a little square pan for the extra. I think I prefer it in a thinner layer because more surface area = more browning.) Bake until golden and bubbling — original recipe said 20 minutes but mine took closer to 40.

Serve with crackers and veggies, to kid yourself about any health value.

 

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Cilantro Quinoa Soup with Spicy Pan Seared Shrimp and Corn

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One summer when I was in college, my sister and I went to Ecuador. Highlights of the trip included an Amazonian tour guide singing “My Heart Will Go On” in Spanish as he rowed the two us back to civilization, playing barefoot volleyball on a deserted stretch of beach and needing to continually run into the sharp “pica pica” plants to fetch the ball, and peeing from a composting toilet in the Andes, where the mountains and fields literally sprawled out from the bathroom’s edge.

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a pee with a view!

The trip was all roses until the last night, when our evil hostel-mate in Quito stole Rachel’s cell phone. After Rachel had continuously berated me the whole trip for misplacing passports, money, cameras, bus tickets, etc. I would like to state for the record that even though my things get disorganized, I don’t lose them. Preach it.

The culinary high point of the trip for me was consuming the world’s most perfect scrambled eggs in a rundown roadside inn outside Papallacta. This is not a knock at the food I ate in Ecuador, it’s just that those eggs were SO GOOD. I would give anything to know the secret (probably minutes-old eggs and more butter than I want to think about.) I also fondly remember dinner from the night we stayed at the hostel connected to the World’s Most Beautiful Bathroom. It was a simple brothy quinoa stew, probably made with vegetables from the yard and quinoa from the neighboring hilly farm patches.

This version is similarly simple and delicious. We used spicy pan-fried shrimp and corn from the cob, but you could easily add stewed chicken, avocado, little potatoes, cotija cheese. Etc.

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Quinoa Cilantro Soup with Corn and Spicy Pan-Seared Shrimp
from palate/palette/plate

olive oil
1 red onion, sliced
4 cloves garlic, minced
1 cup uncooked quinoa
1 box (4 cups) veggie broth
1 cup chopped cilantro leaves (1 big bunch, or 1.5 smaller bunches)
1 T ground coriander
1/2 t ground Ancho chili powder
s&p
1 lime
3 ears of corn
1/2 pound of raw jumbo shrimp (about 10)
1 t dried chili pepper flakes
1 t smoked paprika

In a medium large pot, add enough olive oil to coat the bottom. Add onions and garlic and cook on medium-high heat until the onions start to soften and everything smells good, about 5 minutes. Add the quinoa and stir constantly for a minute, until the quinoa is incorporated, toasty, and evenly coated. Next add broth, cilantro, and a good sprinkle of salt and pepper. Bring mixture to a boil, and then simmer uncovered for about 15 minutes, until quinoa is cooked. Keep an eye on it, and add water or extra broth if too much liquid evaporates.

Meanwhile, cook corn in desired methods. We simply husked the ears and boiled them, and then cut kernels off the cob and it was delicious. Feel free to roast or grill instead.

Five minutes before soup is ready, prepare shrimp. Heat a large pan til it’s super steamy hot. Meanwhile, shell shrimp and rinse. Coat with olive oil, pepper flakes, and smoked paprika. Pour into pan and cook for about 2 minutes on each side, or until just pink and cooked throughout. (Perhaps a wise idea to disconnect your fire alarm before attempting.)

Before serving, add chili powder, coriander, and juice from a lime. Spoon into bowls and top with extra chopped cilantro, shrimp, and corn!

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SIDENOTE: This is the artichoke we ate as an appetizer. It’s just so darn cute.

Also it was only $1. Somehow, I’ve never made myself artichokes before and had to call my Mom to ask a) how to cook them, and b) her amazing sauce recipe from my childhood. Turns out it’s just mayo + lemon juice. But ya know what tasted great as a 10 year old also tastes great as a 24 year old. Thank goodness.

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LIKE, OMG, DON’T YOU WANT TO EAT THIS?! cooking quinoa ain’t a pretty task but someone’s gotta do it