Today Framework magazine launched its special First Anniversary issue with an editorial featuring recipes and photos for a French-inspired lunch by yours truly. I’ve worked with them a few times but only recently was struck with the realization that I should submit some French recipes, as this is more or less the focus of my blog. French cooking can be time consuming, but my recipes for Prawns Provençal and Crème Brûlée are easy enough for even the kitchen novice, and served with a salad, make a perfect lunch à deux. If you want to take a look click here and go to page 17.
As I’ve been into this quick recipe thing lately, I’m also posting a recipe for my three cheese spinach spread. But first I want to share some news about a project I’ve had in the works for some time now–my own photography website! I’ve been working with a fantastic web designer/developer to put my food portfolio online. I wasn’t clear on exactly what I wanted, but somehow Jon asked the right questions and pulled it out of me. I’m thrilled with the result. It’s not completely finished, mind you, in the sense that I will be adding more categories of photography in addition to food–notably still life and travel images. This will have to wait until I come back from my trip to Europe this spring, where I hope to take tons of great shots. So for now, it’s simply a portfolio of what I feel are my better food shots. He’ll also be redesigning the blog, as I find things get a little stale around here after a year or two without any tweaking.
So onto the spread, which is a pesto-like paste combined with cream cheese. I like to set aside some of the spinach base and use it on pastas and chicken, or even diluted with a bit more lemon juice and olive oil for salad dressing. I love to serve the spread with olive or cheese bread, but it also works on crackers and can even be thinned out to make a delicious dip for crudites. It’s also great warm, too, served with pita or tortilla chips.
4 cups of baby spinach leaves, packed
1 cup cream cheese
1/4 cup finely grated Parmesan cheese
1/4 cup finely Asiago cheese
1/4 cup olive oil
1/3 cup walnuts, toasted
juice of one lemon
2 large cloves of garlic, mashed
1/4 teaspoon sea salt
1/8 teaspoon ground pepper
1) In the bowl of a food processor, combine the spinach, olive oil, lemon juice and garlic; pulse until you have a paste. Add the walnuts and the Parmesan and Asiago cheeses. Pulse ingredients until smooth.
2) Add cream cheese and mix again until all ingredients are well combined. Season with salt and pepper, adding more to taste if required.