Artichoke Dip Slab Pie

Dip Squared
When I sat down to think about a tasty recipe to suggest for your Fourth of July get-togethers, I was definitely leaning towards pie. After all, a friend of mine had just dropped off a significant amount of rhubarb from his Garden That Overfloweth. And, I had pie on the brain.

But, then I got to thinking that pie would be the easy route. Everyone does pie for the Fourth. Who cares about another cherry pie, ya know?

So, I turned to the realm of appetizers. I attended a party over the weekend where I ate my weight in spinach dip so I figured that might be a good way to go. (Though I don’t recommend eating that much spinach dip—no matter how good it is…)

But then, the fates shown down upon me (Shown? Shined?…I have dip brain.) The only thing I love more than a good spinach dip is a good artichoke dip. And this one comes in pie form. You read that correctly. Pie form. I know! Mind blown…

While thumbing through one of my pie cookbooks, Pie Squared by Cathy Barrow, I found this amazing-looking Artichoke Dip Slab Pie that you can cut up into little pieces for bite-sized noshing while waiting for the hot dogs and hamburgers to finish on the grill. Or you can go with bigger slices for the vegetarians in the group…

Artichoke Dip Slab Pie Recipe
Adapted from Pie Squared by Cathy Barrow
Yields 24 small servings

In this recipe, our favorite artichoke is dip nestled in a delicious cream cheese pie crust. The filling is easy to prepare and completely vegetarian. The cream cheese dough is sturdy enough to hold the filling, but still flaky and tasty. Be certain to select artichokes that are packed in water, not marinated or in a vinegar brine.

Do Ahead: Combine the filling ingredients up to one day ahead.

Note: The crust needs about 4 hours to set up in the fridge before assembling the pie. Read more…

Tandoori Prawns

Tandoor Oven Dreaming
Long ago, on a continent far, far away, I ate a meal that I can still taste twenty-three years later. I have talked about the trip I took to India a few times through the years, but I don’t think I have specifically talked about the night we went to Trishna in Mumbai. (If I am wrong, I apologize. I ask that you indulge me and let me reminisce…)

I can’t remember what I was expecting food-wise when we decided to go to India. Did I expect some really good curry? Yes. Did I expect to eat it for breakfast? That would be a no. Did I expect the most amazing and uber-authentic hot Chai every morning despite the oppressive heat outside? No. Was it the greatest way to wake up ever? Absolutely one hundred percent, yes.

The fact is there is no way to visit India without tasting some of the best things you will ever taste. I mean Indian spices have been revered for centuries for a reason, right? I was surprised to find that not everything I ate was screaming hot. I mean, sure, there were plenty of chilis involved no matter what we ate.

But, the best thing I ate was super simple—the tandoori crab from Trishna. Known for its amazing seafood, Trishna’s menu is immense, but the crab is the one item on the menu that you just can’t miss. It was essentially an entire crab drowning in butter, some chilis, and an insane amount of garlic. The crab was either cooked in a tandoor oven or in a wok. (I am not completely sure which.) I am certain there was more to it than that because I have tried to recreate the dish but can’t no matter how hard I try. (Guess we just have to go back. Oh darn…)

And despite how fondly we both look back on that dinner, my husband draws the line at installing a tandoor oven in the backyard. He’s no fun…

The one dish I have been able to recreate from that night is the Tandoori Prawns. So much flavor!! Full disclosure, the prawns we ate were giant Indian Ocean tiger prawns. You would be hard-pressed to find some here but definitely opt for a larger prawn to make these, though medium prawns will work too, especially for a crowd.

Tandoori Prawns Recipe
Yields 4 servings

These Tandoori Prawns are fairly quick and easy to throw together and make a nice change of pace for a mid-week dinner when the temperatures go up. Read more…

Grilled Artichokes and Lemons

When life hands you…Artichokes
Nothing says spring more than a fresh artichoke. Add some lemons to that mental picture and it would be easy to see yourself on the coast of the Mediterranean, in the country of your choosing. Sounds fantastic, doesn’t it? A little sun. A light snack of a grilled artichoke with some lovely aioli and, if you’re feeling frisky, some grilled lemons as well. Ahhhh…..

While I can’t transport that European sun, sand, or the smell of the Mediterranean Sea breeze, I can do my best to replicate the snack part. Sure, you could cook artichokes the old-fashioned way by steaming them. But, there is something about throwing them on the grill that raises the game and adds a bit more worldly sophistication.

If you have never tried a grilled lemon, today should be the day. Grilling lemons heats them up and helps to release the juice but it also mellows out the acidity and gives the flavor a little smoke. I could go all science-y about it but trust me on this, lemons are good on the grill.

The weather is supposed to be almost perfect this weekend. What better way to celebrate than by bringing a little bit of the Mediterranean to your backyard?

Grilled Artichokes and Lemons Recipe
Adapted from Home Cooked Harvest and The Spruce Eats
Yields 4 servings Read more…

Grilled Chicken Satay

Word on The Street
I love to travel. With my kids getting older and moving out, I am looking forward to having more opportunities to explore what lies beyond our windows. Of course, for me, that means trying new foods as well as new cultures. The world is full of really great places to eat but not all of them include white tablecloths. To really get to experience a different culture you need to try the street food.

I am sure that there are people who will disagree with me when I say that the U.S. does not really have street food. We tend to bring other cultures’ street food to us. (Boba tea, anyone?) I mean, I guess we do have street food to a degree. The hot dog carts in New York for example. And sure, the folks selling cut fruit at the corner sprinkled with Tajin (so good!) count also. We have plenty of regional specialties but, in my opinion, and I would be pleased to be proven wrong, the closest we come to true street food culture here in the U.S. would be the rise of the food trucks.

Some of the best things I have tasted came from a vendor selling their fare on the side of the road. From Kabobs to Al Pastor Tacos to Churros to Yada Pav there is a world of flavor waiting to tempt your taste buds.

Not all street food is on the street though. The hawker centers of Singapore are world-renowned and have been on my travel bucket list for some time. Remember that food scene in the movie Crazy Rich Asians? That’s my idea of heaven. And, since my calendar seems to be opening up, hopefully, we’ll get there soon. I’ve heard you can find almost anything you could desire in Singapore, though my first stop would be the grilled chicken satay as a warmup for later rounds. You can never go wrong with grilled meat on a stick.

Grilled Chicken Satay Recipe
Adapted from recipetineats
Yields 13 to 16 skewers Read more…