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CalifChick -> RE: Menu ideas needed for Mistress Event (2/20/2011 12:29:45 PM)
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Short answer: Spinach-dip stuffed mushroom caps.
Long answer: Get a package of Knorr Vegetable Soup Mix (comes either in an envelope by itself or in a box with more than one envelope inside). Prepare the recipe that is printed on the package for spinach dip. Take some clean white button mushrooms (easier to get them already cleaned), and with a soft cloth or a soft paintbrush wipe off any remaining dirt, and take off the stems (twist and pull gently). If they have large vanes (the brown "gills" that show after you remove the stem), using a spoon and cupping the mushroom in one hand to avoid breakage, gently scrape out the vanes.
Then take the spinach dip, and using a spoon, carefully pack it into the mushroom caps. Take some pretty kale or other dark green leafy vegetable, and lay some leaves out on a plate. Set the mushrooms on top.
The recipe with detailed instructions:
one 10-ounce package frozen chopped spinach, thawed
one 16-ounce container sour cream
one cup mayonnaise
one package Knorr Vegetable Recipe Mix (the new name I've seen lately, it used to be called "Knorr Vegetable Soup Mix")
one 8-ounce can sliced water chestnuts
The recipe calls for chopped onions, which I sometimes use (about 1/4 cup)
If you haven't thawed your frozen spinach in advance, it's okay. Open the package and put it in a fine-mesh sieve, and run warm water over it until it is thawed. Then, for either pre-thawed spinach or the newly-thawed spinach, take a small handful at a time and really squeeze out all the water. Put each small handful on a plate lined with some paper towels. When all the spinach is on the plate, press down hard on them with more paper towels. You really want the spinach to be dry so that your dip is not watery.
Dump your spinach into a bowl and add the sour cream and mayonnaise. Take the soup mix, and without opening the package, lay it on the counter and crush it with the bottom of a flat glass. Then open it and add it to your bowl.
Open the can of water chestnuts and dump out the water. Either run them thru a chopper (I have an attachment for my stick blender that is a mini-chopper), or chop them fine with a sharp knife (about 1/4 inch cubes). Add them to your bowl. If you're going to use onion, chop that to the same size as the water chestnuts and add to the bowl. Stir it all up and then cover and refrigerate at least two hours to soften the dried soup mix. Then stir dip and taste it. If it seems strong from onions, you may wish to add a little more mayonnaise.
Some notes:
Water chestnuts are usually in the oriental/asian section of the grocery store. If you can't find them, ask a store clerk because some grocery stores put them in weird places.
This recipe is very forgiving if you want to add more of something. For instance, if you can only find a 12 ounce package of frozen chopped spinach, just go ahead and use the whole package instead of trying to measure out 10 ounces of it. If the dip seems like it's not creamy enough, just add another spoonful of mayonnaise.
When you chop onions, you can chop a whole onion and then measure out what you need, then lay the rest out on a waxed paper or silpat-lined cookie sheet and freeze it. When it is frozen, scoop it into a freezer bag and store it in the freezer. This way the chopped onion will stay separated and not clump into one giant lump. You can then measure out only as much as you need. Also, if your onions seems a bit too strong, put them in a bowl of cold water and let them sit for 10 minutes or so. This will make them a bit milder. Of course, drain well before adding to your dip.
Cali
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