The blue cheese dressing was a cinch. Simply throw all the ingredients into the food processor and get the consistency to your liking. However, the Spinach Triangles took a little more effort. I actually cut the recipe in half for just the two of us and we still had leftovers. Don't be discouraged, though, it is worth the work, and next time, I plan on making them in advance and baking right before dinner. I also included orzo topped with tomato sauce and parmagian as a side, which went nicely with the meal. At the end of the meal, all plates were clean and my husband fevervently requested that I make it all again very soon!
Green Salad with Blue Cheese Dressing
Adapted from the Barefoot Contessa
Ingredients:
- 1/2 pound Roquefort (or any good blue) cheese, divided
- 1 cup good mayonnaise
- 1/3 cup heavy cream
- 2 teaspoons tarragon wine vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 heads green lettuce, washed and spun dry (I prefer Bibb)
- 3 pounds heirloom tomatoes, mixed colors and sizes, sliced (could also use grape tomatoes)
For the dressing, crumble half the Roquefort cheese, the mayonnaise, heavy cream, vinegar, salt and pepper in the bowl of a food processor fitted with a steel blade and process until combined but still chunky.
Arrange the lettuce leaves on a platter and place the tomatoes on top. Pour the dressing over the tomatoes. Crumble the remaining Roquefort and sprinkle it over lettuce and tomatoes.
Yields: 6-8 servings. I cut this recipe in half and still had leftover dressing. It should keep in the fridge for about a week or so.
Dinner Spanakopitas
Adapted from the Barefoot Contessa
Ingredients:
- 1/4 cup good olive oil
- 1 cup chopped yellow onion
- 3 scallions, white and green parts, chopped (I omitted)
- 2 (10-ounce) packages frozen chopped spinach, defrosted
- 4 extra-large eggs, lightly beaten
- 3 tablespoons freshly grated Parmesan cheese
- Plain dry bread crumbs
- 1 teaspoon grated nutmeg
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cups small-diced feta cheese (12 ounces)
- 3 tablespoons toasted pine nuts (I omitted)
- 24 sheets frozen phyllo dough, defrosted
- 1/4 pound (1 stick) unsalted butter, melted
- Flaked sea salt, such as Maldon, for sprinkling (I used regular salt)
Preheat the oven to 375 degrees F.
Heat the olive oil in a medium saute pan, add the onion, and cook for 5 minutes over medium-low heat. Add the scallions, and cook for another 2 minutes until the scallions are wilted but still green. Meanwhile, gently squeeze most of the water out of the spinach and place it in a large bowl.
When the onion and scallions are done, add them to the spinach. Mix in the eggs, Parmesan cheese, 3 tablespoons bread crumbs, the nutmeg, salt, and pepper. Gently fold in the feta and pine nuts.
Place 1 sheet of phyllo dough flat on a work surface with the long end in front of you. Brush the dough lightly with butter and sprinkle it with a teaspoon of bread crumbs. Working quickly, slide another sheet of phyllo dough on top of the first, brush it with butter, and sprinkle lightly with bread crumbs. (Use just enough bread crumbs so the layers of phyllo don't stick together.) Pile 4 layers total on top of each other this way, brushing each with butter and sprinkling with bread crumbs. Cut the sheets of phyllo in half lengthwise. Place 1/3 cup spinach filling on the shorter end and roll the phyllo up diagonally as if folding a flag. Then fold the triangle of phyllo over straight and then diagonally again. Continue folding first diagonally and then straight until you reach the end of the sheet. The filling should be totally enclosed. Continue assembling phyllo layers and folding the filling until all of the filling is used. Place on a sheet pan, seam sides down. Brush with melted butter, sprinkle with flaked salt, and bake for 30 to 35 minutes, until the phyllo is browned and crisp. Serve hot.
Yields: 12 triangles (two per person). I cut this recipe in half.
