Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 01 May 2015 15:39:44 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.1 Warm Spinach Mascarpone Dip http://steamykitchen.com/6960-warm-spinach-mascarpone-dip.html http://steamykitchen.com/6960-warm-spinach-mascarpone-dip.html#comments Tue, 22 Dec 2009 21:39:13 +0000 http://steamykitchen.com/?p=6960 Forget the sour cream. Forget the cream cheese. Spinach dip made with mascarpone cheese is an absolute winner!

The post Warm Spinach Mascarpone Dip appeared first on Steamy Kitchen Recipes.

]]>
0912_warm-spinach-dip_3787

Forget the sour cream.

Forget the cream cheese.

Spinach dip made with mascarpone cheese is an absolute winner! Lighter (texture…sorry…not in calories) and I bet you’ll love it.

0912_warm-spinach-dip_3820

I’m normally all over anything served warm, spreadable and dippable, but I had never met a spinach dip to fall in love with, that is until now. Most recipes that I’ve seen call for sour cream and cream cheese, and the combination of the two heavy ingredients make the spinach dip too thick and hides the flavor of the spinach. Which is good if you’re like my husband and don’t like spinach anyways and is in it only for the warm oozy cheese…but just so-so for Popeye fans.

The solution that I found was in a cookbook called “In a Cheesemaker’s Kitchen” by Allison Hooper, founder of the Vermont Butter and Cheese company. They not only sent me a cookbook to test recipes from, but also included a selection of their artisan cheeses, including a mascarpone cheese, which I used in their Warm Spinach Mascarpone Dip recipe.

Warm Spinach Mascarpone Dip Recipe - final shot

Simply fantastic. The mascarpone cheese made the spinach dip so much lighter!

(screeeetch!) Wait. I didn’t say the dip was lighter in calories (I haven’t counted, and I probably won’t) as mascarpone is made of butterfat. But um, perfect warm spinach dip? Who’s counting?! The texture of the dip is lighter than if you used sour cream/cream cheese combo…and bonus…I can taste the spinach!

Oh and by the way, I’ve just realized that I’ve been pronouncing Mascarpone wrong all these years.

My way (i.e. the wrong way): mar-ska-pone

The right way: mas-car-pone

Yum
Print

Warm Spinach Mascarpone Dip Recipe

Servings: 8 Prep Time: 10 minutes Cook Time: 30 minutes
0912_warm-spinach-dip_3787

Yields 2 cups
adapted from In a Cheesemaker's Kitchen by Allison Hooper

I think the original recipe lacked a crucial step - and that is to squeeze out all of the water from the frozen spinach. I like to serve the spinach dip with sliced french bread, celery sticks or warmed pita bread triangles. I've also used two small ramekins, each ramekin holding 1-cup of the spinach dip comfortably. Oh, I've also added freshly grated nutmeg to the original recipe too.

Ingredients:

16 ounces frozen chopped spinach, defrosted
1 small onion, minced
2 tablespoons olive oil
1/2 teaspoon kosher or sea salt (1/4 teaspoon table salt)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg (freshly grated if you have)
1/4 teaspoon cayenne pepper powder
8 ounces mascarpone cheese, softened at room temperature
1/2 cup grated parmesan cheese

Directions:

1. Preheat the oven to 350F.

2. Take a handful of the defrosted spinach and squeeze and discard the water from the spinach. Squeeze as much of the water out as you can, you should get about a little less than a cup of spinach water.

3. Heat a saute pan over medium heat. When hot, add the olive oil and swirl to coat. Add the onions and saute until soft and translucent, about 4-5 minutes (take your time, if you do this over high heat, the onions will burn and become bitter). Add the spinach and saute until the spinach is warm, but still bright green about 30 seconds.

4. Season and toss with salt, pepper, nutmeg and cayenne. Turn off the heat and stir in the mascarpone cheese and the grated parmesan.

5. Pour into 2 small ramekins (or other oven-safe dish) and bake for 30 minutes until the cheese is bubbling around the edges. Serve warm with pita chips, bread or celery sticks.

The post Warm Spinach Mascarpone Dip appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/6960-warm-spinach-mascarpone-dip.html/feed 43
Barefoot Contessa’s Tiramisu http://steamykitchen.com/50-tiramisu-recipe.html http://steamykitchen.com/50-tiramisu-recipe.html#comments Sun, 25 Mar 2007 14:06:18 +0000 http://s198136598.onlinehome.us/blog/2007/03/25/tiramisu/ If the food gods could create the most perfect dessert, it would combine my three favorite ingredients: espresso, chocolate and dark rum. Surprisingly, Tiramisu is very easy to make, especially since it sounds so fancy and costs $8.95 at an Italian restaurant. If you don't have an espresso maker, you can just brew super-strong coffee or even use instant ...

The post Barefoot Contessa’s Tiramisu appeared first on Steamy Kitchen Recipes.

]]>
Barefoot Contessa's Tiramisu Recipe

If the food gods could create the most perfect dessert, it would combine my three favorite ingredients: espresso, chocolate and dark rum. Surprisingly, Tiramisu is very easy to make, especially since it sounds so fancy and costs $8.95 at an Italian restaurant. If you don’t have an espresso maker, you can just brew super-strong coffee or even use instant espresso granules in a pinch. You can make Tiramisu in a large pan, or as I prefer, in cute little individual dessert cups. These were made in ice cream bowls I found on sale at Marshalls.

The recipe is adapted from Barefoot Contessa, however I have made some minor changes to the recipe. The biggest change that I made was the size of the pan. Ina Garten’s recipe calls for a 9×12 pan. However, I made the recipe 3 times using that sized pan, and each time I ran out of the mascarpone creme and the Espresso Syrup for dipping. Its very frustrating when you’ve run out of an ingredient – especially for this dessert because once you’ve laid the soaked ladyfingers in the pan, you can’t really move them or they fall apart. I’ve been very successful using an 8.5 x 8.5 x 2.5 Pyrex square pan or my individual dessert cups pictured above which hold about 1.5 cup capacity.

I also found that the original recipe left me with runny mascarpone creme – I’ve modified the technique to include whisking the mascarpone to lighten and fluff just a bit. If you don’t soften the mascarpone cheese to room temp before mixing it in, your creme mixture will be lumpy. If you don’t cool your espresso before adding to the egg yolk/sugar, the creme mixture becomes too runny.

In case you do run out of the mascarpone creme before you finish assembly – you can just spread the creme as evenly as you can and then top with whipped creme to cover. I often use whipped creme to add more height to the dessert. Sometimes I sneak a little more dark rum into the whipped creme too!

Yum
Print

Barefoot Contessa's Tiramisu

Servings: (serves 6-8) Prep Time: Cook Time:
barefoot-contessas-tiramisu

Adapted from Barefoot Contessa - Family Style

Ingredients:

6 extra large egg yolks, at room temperature (or 7 large egg yolks)
1/4 cup sugarMascarpone Creme
1/4 cup dark rum
1/4 cup espresso or strong coffee - cooled to room temperature
16 oz mascarpone cheese - softened to room temperatureEspresso Syrup for dipping
1/3 cup dark rum
1 1/2 cups espresso or strong coffee - cooled to room temperature
30-40 Italian lady fingers
Dark chocolate bar, shaved with vegetable peeler8.5 x 8.5 x 2.5 pan or 6 individual dessert cups (my dessert cups pictured above hold 1.5 cup capacity). If you have a slightly larger or smaller pan, thats ok too.

Directions:

1. Spoon out the mascarpone into a bowl – with fork or whisk, whisk the mascarpone just a bit to soften and make it easier to mix in later. In your mixer with whisk attachment,whisk yolks and sugar on high for 5 minutes. It should be creamy and light yellow. Lower speed to medium. Add the cooled espresso, rum and marscapone.

2. In a bowl, mix all of the ingredients of the Espresso Syrup together. Set up your assembly line - from left to right:

Ladyfingers - Espresso Syrup - Pan/Indiv Cups - mascarpone Creme

Quickly dip the ladyfinger in the Espresso Syrup - a 2-second dip is all that you need. If you dip too long, too much of the syrup gets absorbed and the ladyfinger will get too soggy to lift out of the bowl. The ladyfinger should still be a little hard - don't worry, they will all soften up in the refrigerator. Line the dipped ladyfingers on the bottom of the pan/cups). Follow this with another layer of dipped ladyfingers. Finish with remaining mascarpone Cream. Sprinkle chocolate shavings on top. Cover and refrigerate overnight.

The post Barefoot Contessa’s Tiramisu appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/50-tiramisu-recipe.html/feed 15