

Here is approximately what you will need:
- 1/2 c unsalted butter
- 1/2 c flour
- 1/2 white or yellow onion, diced
- 2 c heavy cream
- chicken broth as needed
- 1 1/2 c spinach, coarsely chopped
- 1 can of quartered artichoke hearts soaked in water
- 5 oz Parmesan cheese (about one handful)
- 4 slices of swiss cheese or some white cheddar
- salt and pepper to taste
- 3 tbsp lemon juice
- hot sauce, optional
- In a medium-sized pot melt butter and sweat onion until translucent or clear.
- Add flour for roux. Stir for about 30 seconds.
- Add cream, stir for about 1 minute. If consistency is too thick, add chicken broth as needed. Continue to cook for about 5 minutes.
- Add salt and pepper to adjust the taste. Then the spinach and artichoke. Give it a good stir then add the lemon juice and optional hot sauce. Stir.
- Add about 5 oz of Parmesan and swiss/cheddar to taste. Stir until cheese is melted. Serve.
#3 Salsa works well as a dip for chips as well as a filling for quesadilla! Will expand this section later, but for now... here are the ingredients:
- 3 Roma tomatoes, diced
- 1/2 red or white onion, diced
- 2 tbsp Cilantro, finely chopped
- salt and pepper to taste
- 2 tsp lime juice
- 1/2 finely chopped jalepeno
For the quesadilla:
- Mexican blend cheese OR Monterey Jack & Cheddar
- Salsa
- Sauteed mushrooms, sliced
- Grilled chicken
- Sour cream to dip
That's my version; you can put in anything you like!
#4 The Finale, setting dessert on fire.
perform at your own discretion
Need: rum (40% alcohol), pan to enclose the flames, dessert to set on fire.
Science is great.
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