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Sunday, December 21, 2014

Spinach and Artichoke Brie Stuffing (Jessie)


1/4 cup extra virgin olive oil
2 1/2 lbs spinach, washed ( 3 cups cooked and roughly chopped) 
2 cups chopped yellow onions 
1 tablespoon roughly chopped garlic 
1 tablespoon emeril's italian spice essence or 1 tablespoon other italian seasoning 
2 teaspoons emeril's italian spice essence or 2 teaspoons other italian seasoning 
2 1/2 teaspoons salt 
1 1/4 teaspoons fresh ground black pepper 
3 (8 1/2 ounce) cans quartered artichoke hearts, any tough outer leaves removed 
2 large eggs 
1 1/2 cups heavy cream 
2 cups chicken stock 
2 tablespoons lemon juice 
12 -14 cups cubed stale French bread ( 1-inch, 1 loaf) 
1 lb brie cheese, rind removed and cut into 1/2-inch cubes 
1/2 cup freshly grated parmesan cheese 
1/4 cup minced fresh parsley leaves


1. Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon olive oil.

2. Bring a medium pot of water to a boil. Add the spinach and cook until just wilted, about 30 

seconds. Drain and rinse with cold water. Once cool, squeeze as much water from spinach as 
possible, then roughly chop, and reserve.

3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and cook until  golden brown and tender, about 5 minutes. Add the garlic, 2 teaspoons of Italian Essence, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the artichokes and cook, stirring, another 2 minutes. Remove from the heat and reserve.

4. Combine the eggs, cream, chicken stock, lemon juice, remaining 1 tablespoon Italian Essence, 
remaining 2 teaspoons salt, and remaining 1 teaspoon pepper in a large bowl. Whisk to combine. 
Add the bread, spinach, artichoke mixture, brie, 1/4 cup Parmesan, and parsley and stir to 
combine. If bread does not absorb all of liquid immediately then let rest until this happens, about 
20 minutes.

5. Pour the bread pudding mixture into the prepared dish. Sprinkle remaining 1/4 cup Parmesan 
over the top and drizzle with remaining 2 tablespoons olive oil. Bake until firm in the center and 
golden brown, about 1 hour. Serve warm.

Tashini Sauce (Wendy)


2/3 cup light tahini paste (I recommend Soom)
3 tbsp freshly squeezed lemon juice
1/3 cup water
1 medium clove garlic crushed
1/4 tsp salt


Whisk together...the sauce should be a bit runnier than honey;  add 1 to 2 tbsp water if needed.


Some of you may remember a dish that I made at the island, lamb sausage with pine nuts and a tahini sauce.  The recipe came from the Jerusalem cookbook:  Kofta b'siniyah.  The tahini sauce was amazing...I used tahini from Soom (, a new company based in Philadelphia and Israel.  Some of you will be receiving a jar around the new year. 


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