Hot Artichoke Spinach Dip

This is an Emeril Lagasse recipe that I made an adjustment or two to. It can be made ahead, just don't bake it. When ready to serve, bring to room temp for a little while then bake for 15 or 20 minutes, until hot, bubbly, and starting to brown. 

1/8 cup olive oil plus more for sauteing

2 tablespoons butter

1/4 cup all-purpose flour

2 cups milk (any kind, I used non-fat, lactose free milk)

Salt and Pepper
1/2 cup grated Parmesan (about 2 ounces)
1/2 cup grated Monterey Jack (about 2 ounces)
1 cup chopped onion
1 (10-ounce) bag fresh baby spinach, rinsed and rough chopped
1 to 2 cloves garlic, pressed or minced
2 (15-ounce) cans artichoke hearts, drained and roughly chopped


Melt butter with oil in sauce pan over medium heat. Add the flour and whisk constantly for 2 or 3 minutes until combined and beginning to lightly brown. Slowly add the milk, whisking constantly. Turn heat to medium-high and whisk for several minutes until the mixture comes to a boil. Continue to boil for a few minutes, until mixture becomes very thick. Keep whisking to avoid scalding and burning on the bottom of the pan. Remove  from the heat and whisk in cheeses until smooth. Season with salt and pepper. Set aside. 


In a non-stick skillet, saute onions over medium heat until softened, about 5 minutes. Add chopped spinach and stir until completely wilted. Add artichoke and garlic. Saute a few more minutes to get evaporate the extra moisture that will be in the pan. 


Remove from the heat, stir in cheese sauce. Season with salt and pepper, to taste. Pour into a casserole dish. At this point, you can let it cool and refrigerate until ready to use. Otherwise, bake at 400 degrees for 10 to 15 minutes, until bubbly and browning.

The Easiest Loaf of Bread You Will Ever Bake

The recipe below is exactly how you will find it at KAF. My changes and suggestions are: if you don't have cornmeal, use flour, semolina, or parchment paper.  I use my stand mixer with the dough hook attachment to make this. Start with only 5 1/2 cups (21.5 oz) of flour, add more as needed depending on weather conditions/humidity.  I kneaded the dough in the mixer for about 10 minutes, stopping it every few minutes to add additional flour, as needed, and scrape down the dough hook. I then kneaded for just a minute by hand mostly to shape into a ball.  I ALWAYS bake with the Traditional Method, haven't tried the quick method... if you try it, let me know how it works out!!  

Ingredients:

1 tablespoon sugar
2 1/4 teaspoons active dry or instant yeast
2 cups warm water (not over 110°F)
2 1/2 teaspoons salt
5 1/2 to 6 cups (21 1/2 to 25 1/2 ounces) King Arthur Unbleached All-Purpose Flour
cornmeal 

boiling water

MIX IT
Add sugar and yeast to warm water and let dissolve. Gradually add salt and flour to liquid and mix thoroughly until dough pulls from sides of bowl. Turn out onto floured surface to knead. (This may be a little messy, but don't give up!)

KNEAD IT
Fold far edge of dough back over on itself towards you. Press dough away with heels of hands. After each push, rotate dough 90°. Repeat process in rhythmic, rocking motion for about 3 minutes. (Lightly sprinkle flour on board to prevent sticking.) Let dough rest while you scrape out and grease mixing bowl. Knead dough again about 3 more minutes until bouncy and smooth.

LET IT RISE
Place dough in bowl and turn over once to grease the top. Cover with damp towel or plastic wrap and let rise until doubled in bulk (1 to 2 hours).

SHAPE IT
Gently deflate the dough and briefly knead out gas bubbles. Cut in half and shape into 2 Italian or French-style loaves. Place on baking sheet generously sprinkled with cornmeal. Let dough rest 10 minutes.

BAKE IT
Quick method: Lightly slash the tops three or more times diagonally and brush with cold water. Place on a middle rack in your cold oven. Turn the heat to 400°F, and bake for 35 to 40 minutes, until crust is golden brown and sounds hollow to the touch.

Traditional method: For lighter, crustier bread, let loaves rise 45 minutes. Preheat the oven to 450°F for 15 minutes. Pour 2 to 3 cups of boiling water into a roasting pan. Carefully place on the lowest rack of the oven. Place bread on an oven rack above the pan, and bake 20 minutes. Turn the heat off and allow the bread to remain in the oven for 5 more minutes. Remove, cool, and devour!