Best Guacamole Yet

Here's one for all you football fans: delicious homemade guacamole for Superbowl Sunday. Guacamole is a favorite in this house. My husband's eyes light up whenever I make a batch. I like to spoon it onto turkey tacos, Mexican salads, or use it as a dip for just about any finger food you could imagine. I've experimented with several different guac recipes and this is my favorite one so far. It's fresh and packed with flavor. Mmm yum.

Drunken Fig Crostini with Prosciutto and Roquefort

Decadent in the extreme, this is a perfect appetizer for a fancy winter meal or holiday party. Spread a little bleu cheese on freshly toasted crostini, add a bit of prosciutto, and crown with wine-soaked figs. These delectable little treats disappeared in minutes when I made them for my in-laws. Fortunately I was smart enough to reserve a couple for myself in the kitchen - they were gone before I even made it to the dinner table! Garnish with walnuts for a nice counterpoint to the sweet-savory flavors of this delicious finger food. Serves 8-10 (assuming each person has two).

Spinach Artichoke Dip - a hot appetizer for a cold day

I suspect even veggie-haters would enjoy this creamy spinach artichoke dip. Fresh garlic and crushed red pepper give it just a little zing without overpowering. Simple to make, it works well as a hot appetizer or party hors d'oeuvre.

Easy Ranch Dressing

This easy herbed ranch dressing takes just minutes to make, and will keep in the fridge for about 3 weeks. I use fresh chives because they grow in my garden, but dried chives or finely diced green onions could be substituted. As written, this recipe produces a creamy, flavorful dressing perfect for drizzling over salads or using as a spread on sandwiches. For ranch dip, increase the amount of sour cream by 1/4 cup for a thicker consistency.

Quiche Lorraine: a savory French custard

Quiche is a savory French treat that is commonly served for brunch, lunch, or as an appetizer.  Gruyere, egg, heavy cream, and bacon combine in this richly flavored, creamy custard. Those who attended my rehearsal dinner will probably remember the delicious mini-quiches that my talented sister-in-law Andrea prepared for our guests. This is an adaptation of her basic recipe. I recently served this for a baby shower, and have also made it for Sunday brunch.

I'm a little lazy - I don't find it worth my time to make homemade pie crust, and typically use a frozen pie shell instead. However, if you are more motivated than me, you can line a ceramic pie plate with pastry
and pre-bake for 5 minutes at 450 degrees before adding the other ingredients. If you can't find gruyere cheese, Swiss cheese may be substituted.

Cream of Watercress Soup: a touch of French sophistication

This delicate and refreshing soup from Tours is based on watercress, a piquant herb that I grow in my garden.  The key to a perfect result is to blanch the watercress to remove most of its acid first, and then simmer it in broth for several minutes to mellow the flavor.  The result is a light cream soup with just a hint of sharpness.  Perfect as a starter for a sophisticated meal.

Ingredients

1 large bunch watercress, stems discarded

2 tbsp butter

2 medium-large gold potatoes, peeled and sliced

3 cups chicken broth

salt & pepper

1 cup milk

1/4 cup crème fraîche (may substitute heavy cream)

pinch nutmeg

Directions

1.  Bring a large pot of water to a boil and add the watercress, reserving a few sprigs for garnish.  Blanch for 90 seconds.  (Blanching for a shorter time will yield a green soup.  If blanched for more than 2 minutes, the watercress will lose its flavor.)  

2.  Drain, rinse the leaves in cold water, and squeeze dry with your hands.  

3.  Melt the butter over low heat in a soup pot.  Add the watercress and cook for 3 minutes, stirring constantly, until the remaining liquid has evaporated.

4.  Add the potato slices and chicken broth and bring soup to a boil.  Season lightly with salt and pepper.

5.  Reduce heat to med-low, cover, and simmer for 15-20 minutes until potato is tender.

6.  Turn off the heat.  Using an immersion blender or food processor, puree the soup.  (If soup was removed from the pot to do this step, return it to the pot.)

7.  Stir in the milk.  Turn on the heat to med-low and return the soup to almost (but not quite) boiling.

8.  Turn off the heat.  Add the crème fraîche and nutmeg, stirring well to incorporate.  Taste the soup and adjust the seasoning.  

9.  Using a slotted spoon, remove any large pieces of watercress that remain.  

Serve hot, or ladle into bowls and chill for one hour in the refrigerator for a cold soup.  Garnish with the remaining sprigs of watercress.

  

Bon appetit!