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Recipes
Stuffing, Savory Spinach and Artichoke
By dtrumble
Preheat the oven to 350 degrees F
- 1/4 cup extra-virgin olive oil
- 2 1/2 pounds spinach, washed (3 cups cooked and roughly chopped)
- 2 cups chopped yellow onions
- 1 tablespoon roughly chopped garlic
- 1 tablespoon plus 2 teaspoons Emeril's Italian Essence, or other Italian seasoning blend
- 2 1/2 teaspoons salt
- 1 1/4 teaspoons freshly ground black pepper
- 3 (8 1/2-ounce) cans quartered artichoke hearts, any tough outer leaves removed
- 2 large eggs
- 1 1/2 cups heavy cream
- 2 cups chicken stock
- 2 tablespoons lemon juice
- 12 to 14 cups cubed (1-inch) day-old French bread (1 loaf)
- 1 pound Brie, rind removed and cut into 1/2-inch cubes
- 1/2 cup freshly grated Parmesan
- 1/4 cup minced fresh parsley leaves
Mediterranean Salmon Cooked in Parchment
By dtrumble
Directions Preheat oven to 375 degrees
- 1 small bulb fennel, trimmed, cored, and very thinly sliced crosswise, reserving 1 tablespoon fronds
- Coarse salt and freshly ground black pepper
- 4 boneless skinless salmon fillets (4 ounces each), about 1/2 inch thick
- Extra-virgin olive oil
- 1 thin slice lemon, halved
- 1 thin slice navel orange, halved
- Finely chopped flat-leaf parsley, for garnish (optional)