Guacamole

It's been weeks since I've posted anything here. I must have been so busy preparing for Jeopardy! that I forgot to add some recipes. Tonight, I made guacamole to go along with fajitas for dinner. Trust me, this is the best guacamole you'll ever taste.

6 tablespoons white or sweet onion, finely chopped
7 tablespoons cilantro, roughly chopped (2-3 pulses in the food processor)
1 cup tomatoes, finely chopped (yellow tomatoes OK)
1 small jalapeño, seeded, ribs removed; finely chopped
1 lime, cut in half
2 teaspoons kosher salt
5 ripe Hass avocados
1 ripe Florida avocado

Avocados, a note: Many avocados you find in the grocery store are hard. These are not good. They are not ripe, and they have no taste. Make sure you choose fruit that just yield to the touch, not mushy. Hass avocados have dark green – almost black – skin and are about the size of a tennis ball. They have a nuttier and more buttery taste than Florida avocados. The Florida avocado is larger and has less natural fat than the Haas, so it helps balance the flavor and texture of guacamole. This recipe calls for a mixture of the two. If you can't find Florida avocados, use 6-7 Haas avocados, depending on their size.

Special equipment: food processor, citrus reamer

1. In a large mixing bowl, place onion, cilantro, tomatoes, jalapeño, and salt. Mix together. Squeeze the juice from both lime halves into the onion-tomato mixture. and mix again.
2. Cut avocados in half and remove the pits. Peel the skin off carefully, leaving the flesh in tact. For chunky guacamole, cut the flesh in half lengthwise and then cut flesh into 1/2" slices; turn 90º and slice again into 1/2" cubes. For smooth guacamole, mash the avocado halves into the onion-tomato mixture with a fork.
3. Gently toss avocados into the onion-tomato mixture. Using a clean spoon, taste for balance of flavors. Add more salt or lime if necessary.

Serve immediately. Do not make ahead.
Yields approximately 5 cups.

Artichoke Dip

2 15-oz cans artichoke hearts, drained and chopped
1 cup grated Parmesan cheese
1/2 cup mayonnaise
1/2 cup sour cream
1/4 teaspoon paprika
1/2 cup minced onions

1. Preheat the oven to 350ºF.
2. Combine the artichokes, cheese, mayonnaise, and sour cream, mixing well. Stir in 1/4 cup of minced onions and taste. Add more onion if necessary.
3. Spoon mixture into an 8" square baking dish. Bake until bubbly and lightly browned, approx. 20 minutes.

Serve with assorted crackers.

Makes 3 cups.

Spinach-Artichoke Casserole

1/4 lb. butter
26 oz. frozen chopped spinach (16 oz. bag + 10 oz. box)
2 large cans artichoke hearts, drained
1 1/2 pints sour cream (reduced fat OK)
1 cup finely chopped onion
1 cup grated Parmesan cheese
salt and pepper

1. Preheat oven to 350ºF.
   
2. Place spinach in a microwave-safe dish and add 1/3 cup water. Cover the dish and microwave on High for 8 minutes. Drain the spinach.
3. While the spinach is cooking, sauté the onions in the butter until soft and translucent but not brown.
   
4. Dice artichokes or pulse them in a food processor for a few seconds, until they are roughly chopped.
5. Mix spinach, artichokes, onions, sour cream, and Parmesan cheese together. Add a few grinds of fresh pepper. Taste and add salt if necessary.
6. Place mixture in a 13"x9"x2" or a 10"x2" round casserole dish and spread evenly. Bake for 30 minutes.

Serve warm with assorted crackers.