hors d'oeurves

After a week of making them, I think I finally got the hang of spelling hors d'oeurves. My next goal is to be able to spell onomatopoeia without looking it up. Cling cling, clang clang goes the pots...

Our Intro to Garde Manger class has definitely been a bit slower compared to previous classes, but I enjoyed most of the food we made. Besides learning special techniques, the thing with culinary arts is that we can take simple ingredients and make them look extravagant. I'd be comfortable throwing my own classy holiday dinner with hors d'oeurves now, so I definitely got something out of this class.

I'm usually the lone ranger working at my own station, but this class has also made me more comfortable working in groups. I couldn't imagine these dishes coming out so well if we didn't work together. There are a lot of pictures I want to show you guys, so I will stop talking now!

Kerry and Kristin

Tea Sandwiches
Sarah Workin' her Mojo

Hot Platter

Vegetable Platter

Cajun Shrimp with Jalapeno Cream Cheese (These were SOOO good!)
Sun-dried Tomato Smoked Chicken wrapped in Crepes
Caviar/salmon/roe on puff pastries
Pear and Prosciutto with Gorgonzola Cheese
I'm gonna open a bakery with these girls, haha...

spinach artichoke dip

Sorry I haven't posted in a while! As you know, last weekend was Halloween. My friend Robbie had a special request for his Halloween party, and I thought I'd post the recipe on here.

Spinach Artichoke Dip

The one I have pictured here is a slightly different than how I usually make it, and I don't feel it was as good, so I will post up the one I usually use.

You will need:

1 large deep skillet

2 Tbls of olive oil
1 cup white onions, chopped
1 clove of garlic, minced

2 jars of marinated artichoke hearts, roughly chopped (about 14-16oz)
16 oz frozen spinach, thawed and drained

1 tsp cumin
1/2 tsp paprika
1/2 tsp cayenne
Salt and Pepper to taste

8 oz cream cheese
8 oz swiss cheese, sliced
8 oz pepperjack cheese, sliced or shredded/grated
4 oz parmesan cheese, shredded/grated

Red bell pepper for garnish

Tortilla chips or toasted/warmed baguettes for dipping.

Heat skillet over medium heat. Add olive oil. Once it's hot, add the chopped onions into the deep skillet and lightly salt them. Saute until just tender (1 to 2 minutes), then add the minced garlic. Saute less than 30 seconds, and add artichokes along with a little bit of the marinade from the jar and drained spinach. Saute until all of it is heated through, and add cumin, paprika, cayenne, and salt and pepper. Stir just until spices are incorporated, then add the cream cheese. Heat until cream cheese is melted and incorporated into the greens. Then add swiss, pepperjack, and paremesan and melt all the way through. Transfer to chafing dish or serving bowl and garnish with bell peppers, chopped or sliced. Serve with tortillas or baguettes.

Simple, no? I kind of do it a little different every time depending on what cheeses I can find at the moment. Let me know how yours turn out!