Spicy Bean & Escarole Soup

1 large head of escarole chopped

1 15.8 ounce can white beans rinsed

1 onion chopped

2 garlic cloves minced

4 cups chicken stock + 2 cups water

1 sprig fresh rosemary

1/4 teaspoon red pepper flakes

1/4 teaspoon nutmeg

1 teaspoon kosher salt

1/2 teaspoon ground pepper 

Heat a heavy bottomed pot to medium high.

Add the olive oil, onion, pinch of salt & red pepper flakes. Sauté until translucent about 5 minutes.

Put in the garlic, escarole, nutmeg, pepper & the remaining salt. Let the escarole wilt about 2 minutes.

Add the stock, water & beans. Simmer for 15 minutes. Squeeze over some fresh lemon juice & parmesan to serve.

Spinach Pie

                                                                                                                                                                                 

This is defiantly a decadent dish, but the rewards are so great, its hard to not find a reason to make this for dinner.  Easily done ahead of time & versatile.   I made this for my Aunt and Cousin and they both loved it. I obliviously did as well. Try it and I bet it quickly becomes a family favorite!

For the crust.

6 TBS cold butter (diced)

2 TBS cold vegetable shortning
4   ounces  cold cream cheese (diced)
1/4 cup heavy cream
1 1/2 cup bread flour
1 1/2 tsp kosher salt

Process the butter, flour, salt & cream cheese in a food processor 
until its like corse wet sand. Add the heavy cream & process just until a 
ball forms. Pour it onto a floured surface, divide in two pieces & wrap 
in plastic wrap. Refrigerate at least an hour or overnight. Roll out each piece to 
1/4 inch thick to fit an 8 x 8 glass baking dish.

For the filling.

16 ounces ricotta cheese
1 cup gruyere cheese grated
2 eggs beaten
2 TBS paresam
8 ounces diced ham
1 1/2 tsp kosher salt
1 tsp ground pepper
1/2 tsp nutmeg
10 ounces frozen spinach defrosted & squeezed of excess liquid
2 TBS olive oil
1 diced onion, sautéed 4-6 minutes until soft. Let it cool slightly.
Mix the filling. Put the first piece of dough into the baking dish. Add 
the filling & put the second piece of Dough over & fold, crimp & tuck 
under. Cut some vents in the top. Refrigerate for 1 hour.

Make an egg wash with 1 egg yolk & 1 tsp of water, brush the top of the 
dough with the egg wash.
Bake in a  350 degree oven for 1 hour and fifteen minutes/to 1 1/2 hours until golden. Then let it sit for at least 30 
minutes before cutting so that the filling has time to set.

* A tip for defrosting your spinach. Do it in the refrigerator over night, DO NOT microwave! It makes a big difference. *

                                         

Shrimp Scampi

This is so easy it almost doesn't need a recipe.  Its baked so its fool proof really. I used lemon thyme because I had it and it blew me away, but if you cant get it regular thyme will be fine.

1 pound of shrimp (peeled & deveined)
1 lemon juice & zest
2 TBS butter
1 TBS olive oil
1 tsp thyme
2 garlic cloves smashed
1 TBS chopped parsley
salt & pepper

Melt the butter, oil & garlic slowly over low heat for about 10 minutes.
Season the shrimp with the thyme, lemon zest & s&p.
Pour the melted butter and oil over the shrimp and toss to coat.
In a shallow baking dish bake at 400 degrees for 8-10 minutes depending on the size of the shrimp.
When it comes out of the oven squeeze over the lemon juice & parsley. Thats all there is to it!