by Cate Bogue | May 14, 2018
SPICY SPINACH ARTICHOKE DIP (Adapted from Tabasco) 1/2 cup butter 1 medium onion, chopped 2 (10-ounce) packages frozen chopped spinach, thawed and well drained 1 (14-ounce) can artichoke hearts, drained and chopped 1 (8-ounce) package cream cheese 1 (8-ounce) carton...
by Cate Bogue | May 14, 2018
PARMESAN POTATO GRATIN (Adapted from bhg.com) 1TBSP olive oil 1 pound Parmesan cheese 4 slices bacon, cooked and crumbled 2 scallions, thinly sliced 2 TBSP snipped fresh chives 1 TBSP snipped fresh thyme 1 TBSP snipped fresh rosemary 1/4 cup unsalted butter, cut up 4...
by Cate Bogue | May 14, 2018
CAVIAR DIP (Adapted from Silver Palate) I’ve been preparing this caviar dip every New Year’s Eve for about 15 years. It’s simple to prepare and just delicious. Yet another gem from The Silver Palate cookbook… 6 oz whipped cream cheese, room...
by Cate Bogue | May 14, 2018
BIBB LETTUCE SALAD (Epicurious) I absolutely insist on having something crunchy on my plate at every meal. The thought of just eating mushy food (the creamed spinach and the soft potatoes) just doesn’t agree with me unless there is something there to break up...
by Cate Bogue | May 14, 2018
PANCETTA AND PORCINI POTATO GRATIN (Adapted from Closet Cooking) 1 ounce dried porcini mushrooms 1/2 cup boiling water 1 TBSP oil 6 oz pancetta, diced 1 onion, sliced 2 cloves garlic, chopped 1 tsp thyme, chopped salt and pepper to taste 1 cup cream 1/2 cup milk 1...
