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Joel’s Artichoke Dip (serves eight)

Joel’s Artichoke Dip
(serves eight)

1 cup artichoke hearts (fresh or from a jar), chopped
1 cup mayonnaise
1 cup grated parmesan cheese

Mix well and place in a 9 x 9 baking dish (non-stick sprayed to make life easier), or several individual ramekins if you want to place them around an appetizer table at a party. Bake at 400 degrees for about 20–3– minute or until bubbly and brown on top. Serve with toasted baguette rounds or crackers.

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What part of living blissfully in New York and owning an art gallery didn’t work for me? Well, the part that was transferred to London with my husband’s job… Six years later, here we are, and I am deliriously content to live in the second greatest city in the world (first? second?), cooking, eating, bellringing, watching our remarkable daughter bring herself up in style, and describing it all here, for posterity.
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Random Recipe

Roast Turkey with Mushroom Risotto and Broccolini

Roast Turkey with Mushroom Risotto and Broccolini
(serves five people awfully happy to eat dinner together in Iowa)

1 large turkey breast, on the bone (not split, crucially)
6 tbsps butter
4 tbsps olive oil
1/2 tsp each: dried basil, oregano, paprika, garlic salt
2 cloves garlic, minced
4 tbsps minced onion
1 1/2 cup arborio, or risotto rice
two handfuls baby portabella or button mushrooms, chopped roughly
1/2 cup white wine
at least 4 cups chicken broth (canned!)
1 cup fresh grated pecorino or parmesan cheese
1/2 tbsps fresh thyme leaves (not the stems)
3 bunches broccolini, trimmed and rinsed
fresh ground pepper, and salt to taste

So here’s what you do. Two and a half hours before you want to eat, preheat your oven to 325 degrees. Spray an oven-safe dish large enough for the turkey breast with nonstick spray. Lay the turkey breast in the dish, sprinkle with herbs and place 3 tbsps of the butter, in pats, along the top of the breast. Roast for two hours.

Meanwhile, mince your garlic and onion and tear off your thyme leaves. Grate your cheese. Trim your broccolini and lay it in a skillet covered with 2 tbsps of the olive oil, and some salt.

Half an hour before you want to eat, place the remaining…
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Joel’s Arti­choke Dip (serves eight)

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Roast Turkey with Mush­room Risotto and Broccolini

Joel’s Artichoke Dip (serves eight)

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Roast Turkey with Mushroom Risotto and Broccolini