spring vegetable & goat cheese dip

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.

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.

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.

spring vegetable and goat cheese dip

from Bon Appetit Magazine.

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.