Sunday, September 11, 2005

spinach artichoke mousse

5 oz fresh spinach, finely sliced
1 shallot, finely diced
1 tsp butter
10 marinated artichoke heart quarters
14 oz (400g tub) light cream cheese, softened

In a medium saucepan, melt butter over medium heat. Add shallot and sauté until just translucent. Add spinach and cook until wilted. Transfer to a strainer and place over a bowl. Refrigerate until cold.

In a food processor, pulse artichoke hearts. Transfer to a medium mixing bowl. Squeeze cooled spinach mixture to remove as much moisture as possible. Add to artichokes. Fold in cream cheese with a rubber spatula. Serve with slices of crusty bread.


Anonymous said...

What a great idea - the blog, I mean (although the spinach artichoke mousse sounds 'nummy too!). Now I won't have to track you down for the best ever (in the world) chocolate chip cookie recipe you printed and I lost - but what about a chocolate chip zucchini bread? Did you publish that? I had it, I lost it, I want it.

darcie said...

Have one (recipe for chocolate zucchini bread), haven't printed it before, but will. Keep watching.

Michele Rule said...

Hi Darcie,

Here is a recipe for an unusual quick bread - you could add chocolate chips although I have never done that!

Kumquat Nut Bread

2/3 cup milk
2 beaten eggs
2 tbsp oil
2 cups flour
1-1/2 tsp baking powder
1 tsp salt
1/2 tsp soda
3/4 cup pureed kumquats
3/4 cup chopped nuts
3/4 cup sugar

In a mixing bowl, combine milk, eggs and oil. In another bowl, mix the dry ingredients. Add liquid mixture and stir until moistened. Fold in pureed kumquats and nuts. Bake in a greased 8" x 4" x 2" loaf pan in 350 degree oven for 50-60 minutes. Cool and remove from pan.

You can usually get kumquats at Extra Foods or Superstore. Remove the seeds before you puree the kumquats!


maureen said...

I am always looking for simple appetizers to serve our ladies at book club. I have made your spinach artichoke mousse a couple of times and it was enjoyed by all. Do you have any more appetizer recipes I can use. Keep up the good work,I enjoy reading your column and trying your recipes.

darcie said...

Dear Maureen: Have you tried the spicy black beans as a dip for nachos? It's the most recent post. Which reminds me, it's time to update with new ones.

If you'd prefer something without the heat, though, I have a little recipe for a Mushroom Almond Pate. I haven't made it in years. In fact, I it may harken back to my Home Ec days - but who can remember that far back anymore?! I do distinctly remember that it was a favourite served on toast points. I hope you and your book clubbers enjoy it. ~ Darcie

Mushroom Almond Pate
1 cup slivered almonds
1/4 cup butter
1 small onion, chopped
1 clove garlic, minced or pressed
3/4 lb mushrooms, sliced
3/4 tsp salt
1/2 tsp thyme leaves
1/8 tsp white pepper
2 tbs canola oil

Spread almonds in a shallow pan and toast in a 350F oven for about 8 min. Melt butter in a large skillet over medium heat. Add onion, garlic, mushrooms, salt, thyme and pepper. Cook, stirring ocassionally, until onion is soft and most of the pan juices have evaporated.

In a food processor, whirl almonds to form a paste. With motor running, add oil and process until creamy. Add mushroom mixture and process until pate is smooth.