Hot Artichoke Dip

• 18-20 oz drained marinaded artichoke hearts - finely chopped
  
• 1 clove garlic - crushed
  
• 1 cup mayonnaise
  
• 1 cup Parmesan cheese
• 1 large pkg of pre-shredded cheese (Cheddar or Jack)
  
• 1 1/2 teaspoon lemon juice
  
• 1 box Triscuits
  

Finely chop artichoke hearts. Mix with crushed garlic, mayonnaise, Parmesan cheese and lemon juice. Bake in glass or corning ware bowl at 350
degrees for 40 minutes. Until Bubbly. Serve hot or warm with Triscuits.
This is not an advertisement for Triscuits, but they really work the best
for this recipe.

Quantity

Goat Cheese Potatoes Gratin

1½ cup	heavy cream
5 oz	soft goat cheese, crumbled
1	garlic clove, minced
1½ lbs	baking potatoes (about 3)
	coarse salt and freshly ground pepper

Instructions:

1. Preheat oven to 375 degrees. Butter an 8-inch square (2-quart) baking dish; set aside. In a large saucepan, combine cream, goat cheese, and garlic; season with salt and pepper.

2. Peel potatoes and slice crosswise 1/8 inch thick; add to cream mixture as you work.  Bring to a boil. Reduce to a simmer; cook until potatoes are crisp-tender, 12 to 15 minutes.

3. Transfer mixture to prepared baking dish; using a spatula, press potatoes into cream to cover. Place dish on a rimmed baking sheet; bake until golden and potatoes are tender, 20 to 25 minutes.
   

chicken in sparkling wine

chicken in sparkling wine

Serves 4
Prep time: 20 minutes
Cooking time: 12 - 15 minutes

2 deboned chicken legs and thighs or 2 large chicken breasts
2  tablespoons flour
1/4 cup olive oil
About 1 1/2 cups very fruity sparkling wine (Spanish cava, asti, blanquette de Limoux, or any other sparkling wine from southern France)
Juice of 1/2 lemon
Salt and freshly ground pepper
Hot pimentón (smoked Spanish paprika)

Cut chicken into 1/2-inch slices and then into pieces.  Season with salt and pepper.  Place flour in a sturdy plastic zip-top bag, add chicken, close the bag, and shake well.  Remove chicken pieces from bag and shake free from excess flour.

Immediately heat olive oil in a large sauté pan and brown chicken on all sides.  Add sparkling wine, then lemon juice; reduce heat and stir gently.

Season with a little salt, pepper and pimentón.  Cover and simmer for 12 - 15 minutes, stirring occasionally.  If the sauce evaporates or becomes too thick, add a little wine.  Adjust seasonings to taste.  Make sure chicken is cooked through.

Serve as part of a meal of tapas, accompanied by steamed potatoes if desired.

allioli potatoes

allioli potatoes

Serves 4
Prep Time: 30 minutes
Cooking Time: 20 minutes

1/3 pound red potatoes
1 cup mayonnaise
(homemade is preferable)
4 cloves garlic, pealed (3 of them well crushed)
2 tablespoons chopped Italian parsley
1-2 teaspoons fresh lemon juice or white wine vinegar
Salt and freshly ground pepper

Rinse potatoes and boil with peels on in salted water along with the whole garlic clove.  When potatoes are don (after 20-25 minutes, test with tip of a knife), drain, peel, and cut in 3/4-inch cubes.  Discard the whole cooked garlic.

In a large bowl, combine mayonnaise, crushed garlic, and chopped parsley.  Mix with a little lemon juice or vinegar.  Season to taste, add cubed potatoes, stir carefully, and let stand for 30 minutes before serving at room temperature.