Hot Spinach Artichoke Dip Recipe • Always a Hit! | Club Foody

 

It doesn’t matter if it’s a formal soirée, a Holiday 🎄, a dinner party or just a get together with friends, dips are always a great choice! I think of Beet Hummus, Fire Roasted Salsa, Middle East Muhammara (David’s favorite), Pumpernickel Spinach Dip, Six Layer Chip Dip, Jalapeño Bacon Cheese Dip, and more…
 
Since the 1st recipe ever posted here on Club Foody (Sausalito Smoked Salmon Dip), dips have always been among the most popular food items on the website. With over 2 dozen delicious recipes, there’s a dip for every occasion 😀!
 
There’s one that I couldn’t’ resist to share and it’s my Hot Spinach Artichoke Dip! Creamy and cheesy 🧀 with a lovely combination of ingredients, this is an easy recipe that is sure to please everyone. It’s perfect to serve anytime!
 
Often found on restaurant, bar, and bistro menus 📜, I’m showing you the fastest way to make it. What differs between restaurant-style and this one is it’s made with either a Béchamel Sauce and then cheese is added which turns into a Mornay Sauce. My take is more straightforward using sour cream and mayonnaise.
 
My Hot Spinach Artichoke Dip also separates itself from most other recipes. I add ingredients that are normally not used in it like red peppers and hot sauce 🔥. These two bring not only colors to the dip but also layers of yumminess…
 
There are a couple of important points to mention when prepping the artichoke hearts and spinach. Let’s start with the artichokes…
 
When buying a can of artichoke hearts, they are generally brined and it’s important to rinse them very well otherwise the flavor of the appetizer might be unpleasant 😫. To prevent the dip from getting wet, it’s important to place them in a bowl lined with paper towels and then blot them dry with more paper towels.
 
When it comes to spinach, frozen or fresh can be used. I prefer frozen as they’re easier and faster ⏳ to prepare. If you opt for fresh, you’ll need about 12 ounces. The vegetable will have to be steamed or sautéed until wilted before cooling it and wringing out the excess water.
 
Like with artichoke hearts, it’s important to dry the spinach as much as possible. Some use a colander. Why? The little bits and pieces will get stuck in the holes. The best way of doing this is to wash your hands and then squeeze it out, that’s all!
 
In the video, I use a mix of Mozzarella and Parmesan cheese. Other times, I still use Mozzarella but I switch the Parmesan for sharp white Cheddar cheese. I also like to play with the ingredients by adding finely chopped cooked bacon 🥓. Like I mention often, recipes are guidelines and can be altered.
 
Hot Spinach Artichoke Dip has been around for a long time but never gets old! Served with crackers, tortilla chips, baguette slices, crostini, or crudités 🥕🥒, this appetizer is always a crowd pleaser! Another plus with it is it can be made ahead or even frozen (thaw in the fridge the day before) and when ready to eat, transfer to the oven and bake until heated through and the top is golden.
Bon Appétit! 🍽
 
Here are several more delicious appetizer recipes for you to enjoy… 😀
– Cognac Chicken Liver Pâté
– Scallops and Roasted Chestnut Soup
– Egg Rolls
– Crab Artichoke Pepper Dip
– Pepper Jack Cheese Sticks
– Spanakopita
– Easy Baba Ghanoush
and for even more appetizer recipes, click on this link… Recipe Category • Appetizers

For ingredient amounts, directions, and much more, visit https://clubfoody.com/cf-recipes/hot-spinach-artichoke-dip/

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Parchment Paper Rounds for Cakes - Tips & Tricks | Club Foody

 

Baking procedures can be tricky and sometimes disastrous… we’ve all been there!
After pouring a nice smooth batter into a well-greased, floured pan, baking it perfectly, letting it cool and then unmolding it, certain recipes might make your cake stick at the bottom and the results are catastrophic 😖! The beautiful icing decoration you have planned might be ruined because of that incident.
 
To ensure that it doesn’t happen again and the cake releases nicely from the pan, here’s a little step to prevent the frustration and deception… Parchment Paper Rounds for Cakes! As much as it sounds excessive, this quick and simple step will make a big difference preventing your cakes 🍰 from sticking to the pans.
 
First and foremost, let’s start with the cake pans themselves. Spend the money 💰 and get yourself nice quality pans. When I started baking in my early 20s’, I bought cheap ones but these have been replaced by Fat Daddio’s. They cost a little more, but they’re heavy-duty and reliable.
 
Now, let’s proceed…
Most people out there use the folding method which is fold to a square and then keep folding to create a triangle 🔻. It’s too complicated for no reason. My way of making my Parchment Paper Rounds for Cakes is to trace a circle with a pencil with the cake pan I’ll be using, cut the stencil with scissors and done!
 
There’s another step I also do…
After cutting the round, I place it in the pan to verify it covers the bottom nicely then remove it and set aside. I grease the pan with butter 🧈 or cooking spray, place the round back in the cake pan and press it down so it’s well coated with butter or cooking spray. I peel it off, flip it, place the ungreased side down inside the pan and repeat by pressing down to coat. Now, both surfaces are greased!
 
From here, I like to lightly flour the sides of the pan and the round as well. The end result is the cake won’t stick to the pan and the round won’t stick to the cake plus it helps the batter to cling and rise. This entire process takes about 2 minutes ⏳ and it works like a charm…
 
Whether I make my Chocolate Beet Cake, Yule Log, or even a Rainbow Cake, this is what I use. These Parchment Paper Rounds for Cake are my savior! With this easy method, there are no more large crumbs of cake stuck at the bottom. A couple minutes makes a big difference and it’s an effective way to have gorgeous cakes 🎂 all the time…
Bon Appétit! 🍽
 
Check out these other great kitchen tips and tricks… 😀
– Almond Meal • DIY
– Pears • How to Core
– Ricotta Cheese • How to Drain
– Vanilla Sugar – How to Make It
– Passion Fruit • How to Prep
– Cherry Simple Syrup
– Perfect Whipped Cream Every Time – How to
– Berries • How to Keep Them Longer
and for more handy kitchen tips and tricks 💡, click on this link… Recipe Category • Tips & Tricks
 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube

Slow Cooker Beef Curry Recipe • So Flavorful! | Club Foody

 

Last year, we finally purchased a pressure cooker and an instant pot. I started to create some recipes using these appliances but somehow, I always return to my slow cooker. Is it the fact that I’ve been using it for so many decades 🤔? Am I set in my old ways and not willing to try new technologies?
 
Probably but what I like about my crock pot which the other two don’t have is I can add ingredients or stir whenever I want. Also, while cooking, a beautiful aroma exudes from it and fills the air in the house. This reason alone makes me return to my slow cooker…
 
I shared many recipes using this preferred appliance like El Pollo Cinco de Mayo (Mexican Chicken), Red Beans & Rice, Beef Stew, Mulled Cider, and many others including this one… Slow Cooker Beef Curry! With fall-apart beef cubes braised slowly in a gorgeous curry sauce, this flavorful recipe is sure to please your taste buds 😋!
 
I use beef blade but chuck, round or sirloin are other options. After stirring the meat in the marinade until nicely coated, I transfer to the fridge overnight – the longer, the better – but if you’re short on time, 3 to 4 hours 🕑 is pretty decent.
 
Whichever length of time you choose, when ready to cook, work in batches and sauté the cubes for 5 minutes to get a nice color on them. The marinade will create a lot of juice and to prevent the meat from boiling, simply scoop up the liquid and reserve it for later. This is flavor and we’re not discarding it 😀!
 
When the meat is done and transferred to the crock, this is when the “reserved” liquid is added. Also, if there’s some marinade left in the bowl, add it to the meat as well. All this adds more taste to the Slow Cooker Beef Curry.
 
When sautéing the onions 🧅, there are some bird’s eye chilies 🌶 added to the them. If you or someone else has a low “heat” tolerance, don’t use them, it’s really not a big deal! As I mentioned often, most recipes are a guideline therefore you can adjust them to your liking.
 
When everything is in the crock, there’s an ingredient amount that is not set in stone and it’s the beef broth. Depending on how much liquid you collected when cooking the meat, that will determine how much broth you need. Pour enough to just cover the beef cubes – I normally use 1/3 cup.
 
This Slow Cooker Beef Curry is loaded with serious flavor! This is another great recipe to add to your folder. It’s a beautiful weeknight meal that tastes as good as it looks! Served with cooked rice 🍚 and garnished with some chopped cilantro, this is a delicious reason to dust off your appliance…
Bon Appétit! 🍽
 
Here are more delicious slow cooker recipes for you to try… 😀
– Slow Cooker Beef Barley
– Slow Cooker Chicken Cacciatore
– Slow Cooker Beef Brisket
– Texas BBQ Slow Cooker Pulled Pork
– Slow Cooker Rice Pudding
– Slow Cooker Barbacoa Beef
– Slow Cooker BBQ Sloppy Joes
and for even more beef recipes 🐂, click on this link… Recipe Category • Beef

For ingredient amounts, directions, and much more, visit https://clubfoody.com/cf-recipes/slow-cooker-beef-curry/

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Poires Belle Hélène Recipe • A Classy French Dessert | Club Foody

 

Either you admit it or not, we all have a sweet tooth 🦷. Ending a meal with a dessert, wraps up the whole experience so nicely. Some might skip it and finish their meal with a Spanish Coffee, Sambuca, Negroni, Port wine, etc. – don’t kid yourself, all of them are “sweet”.
 
There’s all kinds of sweets we can enjoy; from ordinary like cookies to comfort ones like pies or really fancy ones. There are dozens and dozens of gorgeous and fancy desserts from around the world 🌎 to choose from. They’re elegant and perfect for any occasion.
 
Here’s a quick list; Pavlova (Australia or New Zealand), Sachertorte (Austria), Tiramisu (Italy), Crème Brûlée (France), Baklava (Turkey), Black Forest Cake (Germany), Mochi (Japan), Sticky Toffee Pudding (United Kingdom), Eszterhazy Torta (Hungary), Cheesecake (United States), Flapper Pie (Canada), and more.
 
With my French background, I try really hard to stay impartial but, in this case, I can’t! Let’s not deny the fact that “les desserts français” have a soft spot for most of us 💖! They are elegant plus so scrumptious… well they’re French !
 
I think of Crêpe Suzette, Floating Island, Opera Cake, Baba au rhum, Charlotte, Mille-feuille, Paris-Brest, Éclairs, and +++. When it’s time to make a dessert with mostly fruits 🍌🍑🍐🍓, there’s another mouth-watering selection; Pêche Melba, Cherries Jubilee, Plum Galette, Clafoutis, and others including this one… Poires Belle Hélène!
 
Created by Auguste Escoffier back in the 19th century, this dessert is simply delectable! It’s made with pears 🍐 that are poached in a nice sugar syrup and then when serving them, a dark chocolate sauce is generously poured over and garnished with vanilla ice cream. It’s so beautiful to look at and even more when taking a bite of it!
 
The first thing that has to be done before starting these Poires Belle Hélène is to core the fruits. To keep them whole for a nice appearance, the seeds have to be removed. It’s pretty straight forward and uncomplicated to do. To see how it’s done, click on this link… Pears • How to Core
 
The success for making this stunning dessert is to gently poach the pears on medium-low heat until just cooked through. There’s a little bit of babysitting to do. If there are no bubbles going on in the saucepan, increase the heat a little so the mixture returns to a simmer.
 
To know when the fruits are done is to prick them with a pairing knife in the thickest part of them. If it goes in with a slight resistance, they’re done. Depending on their size, poaching can take anywhere from 20 to 30 minutes 🕝.
 
From here, they cool off to room temperature in the syrup while making the chocolate sauce 🍫. I don’t show how in the video because I already did so here’s the link to view it… Chocolate Sauce. I halved the chocolate recipe for 2 pears so adjust accordingly to the number of fruits you’ll be using.
 
With my objectivity slightly shaded by my roots, these French Poires Belle Hélène 🍐 are elegant and impressive to serve (the stems have to be on for impact)! With a generous drizzle of chocolate sauce and some vanilla ice cream, satisfy your sweet tooth with this classic dessert!
Bon Appétit!🍽
 
Here’s another pear 🍐 dessert recipe you should try… Poached Pears with Caramel Sauce
 
Check out these other scrumptious dessert recipes…😀
– Christmas Stollen
– Blood Orange Ice Cream
– Cream Cheese Carrot Cake
– Silk & Satin Chocolate Pie
– Butterscotch Pudding
– Holiday Fruitcake
– Lemon Posset
– Canadian Butter Tarts with Maple Syrup
and for even more dessert recipes, click on this link… Recipe Category • Dessert

For ingredient amounts, directions, and much more, visit https://clubfoody.com/cf-recipes/poires-belle-helene/

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Lancashire Hot Pot Recipe • A British Favorite! | Club Foody

 

My mother never liked eating lamb 🐑 therefore, we never had it at home. One day, she came to visit me in Toronto and I took her to one of my all-time favorite restaurants… Le Sélect Bistro! I ordered one of my two preferred dishes which was lamb (the other one is Canard à l’Orange). She tried it but didn’t want anymore.
 
I’m saying all this because my father 👨‍🦳 had a dish from his family – actually from his great-grand-mother – and only made it once because my mom didn’t like the protein… yes, it was lamb! Years later, I asked for the recipe from my father and have made it ever since. It’s the British Lancashire Hotpot!
 
British? I’m Canadian 🍁 so how could it be? -, you may ask. Somewhere in the 19th century, my great-great-grand-father Ramsay (perhaps I’m related to Gordon… who knows) immigrated with his wife from Scotland to Canada.
 
Lancashire Hotpot is not a traditional Scottish recipe but according to my father, my great-great-grand-mother was originally from North of England, met her husband, got married 👰 and eventually ended up here in North America. This is how I got my hand on this recipe although it has been modified a lot.
 
My husband was never a fan of lamb and it was a challenge for me 🙄 (like with my mother) to make him try it. After a couple years together, he finally tried lamb and lucky for me, he liked it but let’s put it this way, this is not his preferred protein!
 
Enough history…
This casserole is such a warm comfort food! With lamb, fresh produce and spices in a nice savory gravy topped with thinly sliced potatoes, it’s a lovely weeknight meal to enjoy! This is the kind of dish I like making on those chilly days 🥶!
 
You’re not a fan of lamb… not a problem, switch to beef 🐂 or even pork 🐖. Whichever protein you set your mind on, it has to be seared, not browned as it will cook more on the stove and then in the oven. I like using yellow onions but if you want a stronger taste, use white.
 
My version has a few “nontraditional” ingredients. I like carrots 🥕 and celery as they give more flavor and substance in the stew. I also add garlic 🧄. Oh boy, I can hear some Britons complaining about the authenticity of this “pot-au-feu” (French version of hotpot).
 
In addition, I sprinkle on some paprika on top of the potatoes 🥔… WHAT? Absolutely! It’s okay to be traditional but when the dish can be improved and elevated with flavor, why not do it. Also, it gives a nice color to the dish. Remember, we eat with our eyes 👀 first!
 
This Lancashire Hotpot recipe travelled through time and over 5000 kilometers of distance 🚢 before getting on this website. It’s a simple and yet delicious dish perfect for the fall and winter seasons. With all the changes, I’m sure it will become a family favorite!
Bon Appétit! 🍽
 
Here are more comfort food recipes for you to enjoy… 😀
– Moroccan Kefta Tajine
– Cola Chicken
– Smoky Mac & Cheese Beef
– Eggplant Rollatini
– Lasagna Soup
– Cod au Gratin
– Pierogi Ruskie
and for even more comfort food recipes 🥰, click on this link… Recipe Category • Comfort Food

For ingredient amounts, directions, and much more, visit https://clubfoody.com/cf-recipes/lancashire-hotpot/

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube