02 May 2013

spring vegetable & goat cheese dip



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When my friend Skye came over and we had a little baking and cooking session, I was in charge of the parker rolls. The other recipe that she picked out from my little collection of magazine recipes, was this dip. Loaded with veggies and goat cheese.
We shuffled about my little kitchen, where it is difficult to fit more than one person in it at a time, and both made creations.



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This dip came out ok. Not my favorite. 
It wasn't from any cooking errors, more just the recipe I think still needs a bit of tweaking. The abundance of artichokes was a bit overwhelming. I wanted more of that goat cheese tang that is synonymous with chevre. It took a whole lot longer than 20 minutes to bake. Yeah our top got a bit brown in spots but whenever we would jiggle it, it was always still really soupy. 
Lower temperature for longer time I suppose. I think this recipe serves better as a base recipe to switch in your veggies and cheese to create some more scrumptious. This dip piled on top of a baguette though, I'm not gunna complain.




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So now I'm off work until the 13th. I am going away on vacation.

To Maui!

We had to leave the house tomorrow bright in early, before 5 am. Which to me means I get to sleep in a bit. Then a 5 hour or something flight then my feet will be firmly planted on Hawaiian soil. I can't wait. I haven't had a vacation in quite a while and the last time I went to Maui was nearly 7 years ago I think. 
The sand, the sun. My cameras are packed, in a Burton camera backpack that seems practically larger than me, and a little bag of summery hot weather clothes. 

Check out my instagram to see my daily photos.



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spring vegetable and goat cheese dip

134 grams 3/4" asparagus pieces
28 grams butter melted
89 grams leeks chopped (white and pale green parts only)
16 grams flour
303 grams whole milk
125 grams grated mild white cheddar
one 14oz can artichoke hearts, drained and chopped
250 grams fresh peas
2 tbsp of each, mint, chives and parsley, fresh and chopped
1/2 tsp fresh lemon zest
114 grams fresh goat cheese, soft, divided in half
salt and pepper

Oven 450

Cook asparagus in large pot of boiling salted water until crisp-tender, about 2 minutes. Drain and let cool.
Melt butter in a medium saucepan over medium heat. 
Add leeks and cook, stirring often, until soft, about 10 minutes. 
Whisk in flour; gradually whisk in milk. 
Bring to a simmer, whisking constantly. Cook, whisking occasionally, until thickened; remove from heat. 
Add cheddar; whisk until cheese is melted and mixture is smooth. 
Season with salt and pepper. 
Fold in asparagus (reserve tips), artichoke hearts, peas, chives, mint, parsley, zest and half the goat cheese.
Pour mixture to a 4–5-cup baking dish; arrange asparagus tips on top and dot with remaining goat cheese. 
Bake until golden brown and bubbling, 15–20 minutes. 
Let rest for 5 minutes before serving.



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21 comments:

Sarah said...

Well, even if it didn't work out perfectly, the pictures are more than doing it justice! Beautiful styling and light.

Jade Sheldon said...

Oh my, this looks exceptionally delicious. Have a fabulous time in Hawaii! I've never been :(

Elen Smirnova said...

O my God! It's something really fabulouse!

thecitygourmand said...

Oh my goodness, this looks fabulous. I like the idea of a baked dip - genius!

Emilie's daughter said...

Oh... this is mouthwatering! Just perfect to start the weekend - of course with a glass of sparkling wine! Christa

quinncooper said...

Wow this looks so good!
I'll have to make this the next time I have people over. Or I could just make it as a snack for my husband and I. The photos are gorgeous.
xo Quinn

Quinn Cooper Style

Margherita said...

This looks insane....I drooling over my keyboard...

Kasey said...

Not picky. I'd totally wolf that down. Have a great vacation!

Katrina @ Warm Vanilla Sugar said...

This looks sooo good!

Cintia Soto said...

Oh my god that looks delicious. !! the photos are amazing.

Abby @ The Frosted Vegan said...

I just had a lovely dip very similar to this the other day, so so good!

Rosie @ Blueberry Kitchen said...

Have a great vacation! Even if the dip didn't turn out as well as you hoped, it looks pretty incredible in your photos!

Gourmantine said...

looks like a wonderful dip for spring: fresh yet satisfying.

Grace A. said...

Wounderfull and so nice pictures.

LG Grace www.zeit-fuer-dich.blogspot.de

Vera Zecevic said...

Perfect spring recipe with fresh vegetables. Pictures are absolutely beautiful!

karla diaz cano said...

just found your blog. really like your editing style!

Anonymous said...

Looks great, but why the peculiar values for the ingredients?

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Sylvia said...

Hi! Love your blog and the cozy atmosphere here! The images are fantastic! Have a wonderful vacation!

Louise´s Spis said...

You are a true inspiration for food and food photography! Thank you so much for sharing your talents!!!

//Louise

Rosie said...

Oh my gosh, this sounds wonderful! Think I might give it a go this weekend, my boyfriend and I are having a BBQ and this would be such a lush side dish!


www.ciderwithrosiebee.blogspot.com