Olla-Podrida: treat yourself well

Friday, May 22, 2020

Cheesy Spinach Pull-Apart Bread with Hearts of Palm

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In your family do you have things that you refer to as “party food?“ We do. This generally applies to finger foods, baked appetizers, and other truly wonderful little edibles that we tend to only make for parties, and never for ourselves. Why is that? I mean, we love this food, why not enjoy it more often? Today, I decided that I was going to make party food for myself.

This is super simple to make. The filling can be made the day before, and assembly is a breeze so that you can bake it up just before you’re ready to enjoy it. Dividing the filling between the slices of biscuit is best accomplished by using a cookie scoop, as I did. Seriously, this went together in no time at all. I had it with a spinach and strawberry salad, and enjoyed myself tremendously. More party food is in my future, I guarantee!

Cheesy Spinach Pull-Apart Bread with Hearts of Palm

8 oz. cream cheese, room temperature

½ c. finely chopped Melissa’s Hearts of Palm

½ c. finely chopped baby spinach

1 c. shredded mozzarella, divided

½ c. freshly grated Parmesan

1 t. minced garlic

¼ t. red pepper flakes

Pinch kosher salt

Freshly ground black pepper

1 tube Pillsbury refrigerated biscuit dough

Fresh or dried parsley, for garnish

Preheat oven to 350°F. Spray a 9"-x-5" loaf pan with PAM; set aside.

In a large bowl, combine cream cheese, hearts of palm, spinach, ½ cup mozzarella, Parmesan, garlic, paprika, and red pepper flakes. Season with salt and pepper and stir to combine.

Cut each biscuit in half horizontally.

Using a cookie scoop, dollop 2 tablespoons of the dip mixture onto one side of each biscuit half.

Stack biscuits so that there is a layer of dip between each biscuit, leaving the ends plain.

Place your biscuit stack into prepared loaf pan. Cover with foil and bake 45 minutes. Remove from oven and remove foil.

Brush with butter, sprinkle with remaining mozzarella, and bake 15 minutes more, until biscuits are golden and cheese is melted.

Allow to cool for 10 minutes. Run a knife around the edge of the pan, and carefully remove. Garnish with parsley and serve.

Wednesday, October 17, 2018

Drink the Wine!

The other day, when I made French Onion Soup, I was downstairs in the belly of the beast rummaging around (as I often do), looking for a bottle of port to add to the soup. While I was down there, I came across my husband’s wine rack, with all of his special bottles of wine on it. Some of them dated back to 1995, the year that we were married. He would buy these special (read: expensive) bottles of wine that he’d planned to uncork on a “special occasion.” He’s gone now, and apparently no occasion ever seemed quite special enough for him to drink this wine. I looked at those bottles, grabbed a bottle of French Bordeaux from 2007, and carried it upstairs. I relaxed that evening with a British mystery, some crackers and tomato basil cheese, and a glass of this wine. I don’t think my husband ever quite realized that just waking up in the morning is a special occasion.

Celebrate every day, people. Drink the wine!