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entertainingfoodFood & Drinkin the kitchen withkristina gillrecipes

in the kitchen with: sabra krock (part 2)

by Grace Bonney

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I am so thrilled Grace invited me to do another “in the kitchen with” post. Thanks so much everyone for all of your kind words and enthusiasm the last time!

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The weather here in New York has turned wonderfully warm and sunny lately, and all of my thoughts have turned away from winter and toward the spring and summer. I so appreciate the vegetables and herbs appearing in abundance at the markets. In my semi-outdoor space I’ve planted all sorts of herbs: tarragon, thyme, sage, Italian parsley, mint, chives, chervil, basil and oregano, to name a few! I love having fresh herbs on command and avoiding inevitable waste that comes with buying them from the supermarket. Recently, I had a brunch party and used beautiful herb seed packets to decorate the table. Herbs in vintage bottles are also nice. Both celebrate the change of season and are a fresh alternative to flowers. Artichokes have also returned, and we have been eating them all different ways. My favorite preparation is the simplest: steamed with a great dipping sauce; but another standby is an easy artichoke casserole that is quick to make and serves many. The trick is to use frozen artichoke hearts. They require far less effort than preparing your own and are just as wonderful. Trader Joe’s sells a very nice package. Enjoy! -Sabra Krock {Click here for Sabra’s work and here for Sabra’s blog}

CLICK HERE for the full recipe after the jump!

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Artichoke casserole
(serves 6)

1 pound frozen artichoke hearts
1 3/4 cups whole milk
1 3/4 cups aged Fontina cheese, freshly grated
1/2 cup fresh ricotta
1 1/2 cups fresh spinach, julienned
1 leek, white and light green parts only, well washed and cut into rounds
1 extra large egg, lightly beaten
3 Tbs fresh tarragon leaves, chopped
3 Tbs fresh Italian flat leaf parsley, chopped
2 Tbs all purpose flour
1/2 tsp freshly ground black pepper (plus more to taste)
1/2 tsp good sea salt (plus more to taste)
Olive oil

Pre-heat oven to 350˚ F. Cook artichokes according to package directions. Meanwhile, heat a few tablespoons of oil in a heavy-bottomed sauté pan and sauté leeks until translucent. Drain water from artichokes and add artichokes, salt and pepper to pan and sauté for a couple of minutes. Add herbs, and sauté for 30 seconds. Add milk and flour, mix well and simmer for ~10 minutes until mixture thickens a bit and flavors are infused throughout. Slowly add a few tablespoons of the hot milk mixture to the lightly beaten egg in a separate bowl to temper the egg. Remove pan from heat. Add the egg mixture to the pan, followed by the spinach and the cheeses. Stir until cheese melts and ingredients are well combined. Add additional salt and pepper if desired. Pour into a 7×10 casserole dish. Cover loosely with foil and bake for 35-45 minutes or until casserole is set (check after 35 minutes). Allow to cool for 5-10 minutes before serving. Garnish with parsley.

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