If life were spent blogging 24/7 we would be able to contribute to every blogging event and support each and every one of our blogging friends in their endeavours. Since I don't live in a perfect world, and actually have to keep my day jobs, I participate in the events that time allows, throwing in a social life once in a while as well. I am going to prepare everything I see out there that tickles my fancy so I will be a slave to the kitchen and see you in 50 years.
There is however an event in the blogosphere that I try not to miss. It is the brainchild of Myamii over at For the Love of Food . The premise is simple... we are paired with another blogger... we choose a recipe from their extensive posts...we prepare the dish and then... blog about it. I love this event because then I can showcase someone else's blog, a favourite dish or just "chat up" a friend. The blogosphere is filled with delicious recipes that are piling up waiting for me to try. It's time to get some of them out from the blogosphere amd into my kitchen!!!!
This month I have been paired with the very busy and hilarious Kelly at Sounding My Barbaric Gulp . She has a love for life and fabulous food which is evident on every page. She is a teacher and from what I gathered she worked weekends in the summer at a winery...my DREAM job!!!!! It is scary how similar our taste in food is ...there is nothing on her blog I wouldn't make twice. It was very difficult to narrow it down to just one dish.... Potage Parmentier , BLT Cheesecake , Spanakopita , Blue Goose Pie, Wine Braised Chicken with Garlic, Salmon Stuffed Puff Pastry...the list goes on. I finally decided upon an appetizer she made for the Port Club. It just sounded like something my friends and I would go for, with a nice glass of wine this evening. Her original recipe is here with tips.
**Stuffed Artichoke Bread**
Adapted from Midwestern Kitchens, everywhere
Adapted from Midwestern Kitchens, everywhere
1 large loaf of sourdough or French bread (no baguettes)
1 12 oz can of artichoke hearts, packed in water
1 cup sour cream
¾ cup mayonnaise
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon garlic powder
3-4 dashes Tabasco or Franks Red Hot
4 slices of Thick-Cut Bacon (my veggie friends can leave the bacon out:D)
2 Tablespoons of Fresh Chives, minced (or 1 Tbs dried)
1 small shallot, diced
1 ½ cups grated Sharp Cheddar
¼ cup ground Parmesan
4 slices Aged Swiss Cheese, or
1 ripe tomato, sliced
1 12 oz can of artichoke hearts, packed in water
1 cup sour cream
¾ cup mayonnaise
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon garlic powder
3-4 dashes Tabasco or Franks Red Hot
4 slices of Thick-Cut Bacon (my veggie friends can leave the bacon out:D)
2 Tablespoons of Fresh Chives, minced (or 1 Tbs dried)
1 small shallot, diced
1 ½ cups grated Sharp Cheddar
¼ cup ground Parmesan
4 slices Aged Swiss Cheese, or
1 ripe tomato, sliced
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Preheat your oven to 350 degrees F. Line a sheet pan or cookie sheet with tin foil, and set aside.
Slice the bread in half, evenly. Using the tip of your knife, trace the interior of each half, leaving a ¼ to ½ inch border of bread. Now tear out the innards, and rip into bite-size pieces, no bigger than an inch in width or height. Reserve a heaping cup and a half of these, and dispose of the rest however you wish.
Drain the artichokes completely, and chop roughly. Slide into a large bowl, and add the mayonnaise, sour cream, salt, pepper, garlic powder, Tabasco or other hot sauce, and chives. Stir to combine, cover with saran wrap and chill.
Meanwhile, fry the bacon until crisp or done to your liking. Drain completely on a paper towel or napkins, and pour off almost all of the grease. Add the shallot, and sauté until soft, tender and golden. Cool slightly.
Crumble the cooked bacon and add the shallots into the sour cream mixture. Stir well, then add 1 cup of the grated Cheddar and the Parmesan. Stir to combine one last time, check for seasonings, adjust to taste, and fold in the reserved cup and a half of bread cubes. Divide the mixture between each loaf half (if your loaf is exceptionally long or wide, and I’ve heard it is, you might end up with only one full half – it’s better to have an overfilled half than a skimpy whole). Tear each slice of Swiss cheese in half, and layer diagonally (4 half-slices per slice) over each half. Or, use a tomato instead.
Bake for 30-35 minutes, until golden brown, bubbly and smelling ridiculous. Remove from oven, cool for ten minutes, and devour. And don't go swimming for at least forty-five minutes.
Preheat your oven to 350 degrees F. Line a sheet pan or cookie sheet with tin foil, and set aside.
Slice the bread in half, evenly. Using the tip of your knife, trace the interior of each half, leaving a ¼ to ½ inch border of bread. Now tear out the innards, and rip into bite-size pieces, no bigger than an inch in width or height. Reserve a heaping cup and a half of these, and dispose of the rest however you wish.
Drain the artichokes completely, and chop roughly. Slide into a large bowl, and add the mayonnaise, sour cream, salt, pepper, garlic powder, Tabasco or other hot sauce, and chives. Stir to combine, cover with saran wrap and chill.
Meanwhile, fry the bacon until crisp or done to your liking. Drain completely on a paper towel or napkins, and pour off almost all of the grease. Add the shallot, and sauté until soft, tender and golden. Cool slightly.
Crumble the cooked bacon and add the shallots into the sour cream mixture. Stir well, then add 1 cup of the grated Cheddar and the Parmesan. Stir to combine one last time, check for seasonings, adjust to taste, and fold in the reserved cup and a half of bread cubes. Divide the mixture between each loaf half (if your loaf is exceptionally long or wide, and I’ve heard it is, you might end up with only one full half – it’s better to have an overfilled half than a skimpy whole). Tear each slice of Swiss cheese in half, and layer diagonally (4 half-slices per slice) over each half. Or, use a tomato instead.
Bake for 30-35 minutes, until golden brown, bubbly and smelling ridiculous. Remove from oven, cool for ten minutes, and devour. And don't go swimming for at least forty-five minutes.
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Verdict.....I was so very right about this!!!! Simply amazing!!! "Ooh Aah" Kelly!!!!!!! I made the filling thicker as the recipe suggested, but it would be equally amazing spread thinner on top of the bread and then topped with vine-ripened tomatoes as Kelly suggested. She also used some of the leftover filling in scrambled eggs! You could even use this filling for small crostini baked to a golden crispiness in the oven. My girls loved this and there were plenty of "Ooh Aahs" involved....if the walls had ears...blush...simply tantalizing!!!
