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Video: Easy apps! Artichoke dip, veggie panzanella

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    >>> time for "today's kitchen," grab your ingredients and cook with us.

    >> we have appetizers you can throw together in no time.

    >> and one of them you voted for. let's get started.

    >> so our people voted for this.

    >> they did. so we're making bread salad, who doesn't love salad?

    >> bread salad?

    >> all grilled. perfect as we head into spring and summer. i'll put you to work, kathie lee .

    >> okay.

    >> she likes that.

    >> do you mind brushing this bread with olive oil . this is a baguette we sliced an inch or so. we'll put it on to the grill . if you don't have access to an outdoor grill , this is something that every city dweller should own. you get the nice char, deep flavor. and --

    >> you put it on both sides or just one?

    >> we'll grill both sides. so you'll put it on and grill it.

    >> grill some more.

    >> throw these on there, just like this.

    >> a little chintzy.

    >> there we go.

    >> pick up my --

    >> we'll pick it up.

    >> while kathie lee finishes that, i'll have you help me with these veggies. we have nice light vegetables, a little olive oil .

    >> what do you want me to do?

    >> maybe two tablespoons or so, whatever feels right to you. forget about the spoon, just -- there you go. doesn't that feel liberating? little salt, little pepper, throw the tomatoes in there, add some of this beautiful yellow squash .

    >> just dump it in.

    >> just dump it in and add that --

    >> look what i did.

    >> what did you do?

    >> look at it.

    >> then we just take these veggies and throw them on the grill as well. this is such a simple process.

    >> yeah, easy.

    >> my book is all about -- we grill these babies off, and then it is all about what we dress it with. and nice punchy vinaigrette. want to grab that? goes right over the top and we'll --

    >> stir that.

    >> this --

    >> here we go. and this grilled bread.

    >> i love that.

    >> it goes in as well. what happens is the bread soaks up that really nice vibrant vinaigret vinaigrette. it is really fantastic. we have fresh mozzarella.

    >> basil?

    >> fresh torn base.

    >> throw the chunks in like that?

    >> it is just so easy.

    >> big crouton.

    >> yes, exactly.

    >> let's go back here.

    >> perfect. this is what the viewers voted for. artichoke dip which i love.

    >> i love that.

    >> the base is cream cheese . we have some parmesan cheese . hoda, do you want to add a little --

    >> add the whole thing?

    >> i think that's the key to getting a great artichoke dip, the mayo and the sour cream .

    >> not on a diet.

    >> no, this is for a party, to have a good time and throw all of that in.

    >> you got some -- is that tomato?

    >> this is roasted red pepper . we have got some artichoke hearts. this is kale to make you feel better about it or you can just use spinach.

    >> and some garlic?

    >> garlic.

    >> mush that all up?

    >> mush it all up, right into the baking dish, top it with white cheddar cheese , more parm and --

    >> 20 minutes, 350, just until it gets nice and golden brown on top.

    >> all right.

    >> dried pickles?

    >> dried pickles.

    >> are they great?

    >> homemade buttermilk ranch dressing , really, really nice.

    >> mm. that dressing is awesome.

    >> thank you so much.

    >> thank you, guys. thanks for having me.

    >> little but lethal.

    >> right.

    >> on our website, klgandhoda.com.

TODAY recipes
updated 3/20/2014 5:51:43 PM ET 2014-03-20T21:51:43

Recipe: Ratatouille tart

  • 1 sheet frozen puff pastry, thawed
  • All-purpose flour, for dusting
  • 3/4 cup caramelized onion-tomato jam
  • 3 plum tomatoes, cut into 1/4-inch-thick slices
  • 1 Japanese eggplant, cut into 1/4-inch-thick slices
  • 1 yellow squash, cut into 1/4-inch-thick slices
  • 1 zucchini, cut into 1/4-inch-thick slices
  • 2 roasted red peppers, thinly sliced
  • 2 to 3 tablespoons extra virgin olive oil
  • Kosher salt and cracked black pepper
  • 1 tablespoon chopped fresh oregano
  • 1/2 cup (2 ounces) crumbled goat cheese

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

On a lightly floured surface, using a rolling pin, roll the sheet of puff pastry into a rectangle that’s about 12 × 10½ inches. Transfer the pastry to the prepared baking sheet. Using the tines of a fork, press holes around the edges of the pastry to form a ½-inch border and then poke a few holes in the center as well. This will prevent the dough from rising too much in the center as it cooks.

Spread the jam evenly over the pastry, excluding the border. Layer the tomatoes, eggplant, yellow squash and zucchini on top in overlapping rows. Sprinkle the roasted red peppers on top of the tart. Drizzle with a little of the oil and brush oil on the tart’s edges. Season with salt and pepper and sprinkle with half of the oregano.

Bake until the pastry is golden brown and puffed, 20 to 25 minutes. Remove the pan from the oven and immediately sprinkle the tart with the goat cheese and the remaining oregano. Serve hot.

Serving Size

Serves 6

Recipe: Fried homemade pickles with ranch dressing

  • To prepare the pickles:
  • 2 cups red wine vinegar
  • 11/2 cups sugar
  • 1/4 cup kosher salt
  • 1 teaspoon mustard seeds
  • 3/4 teaspoon coriander seeds
  • 1/2 teaspoon celery seeds
  • 1/4 teaspoon whole black peppercorns
  • 2 garlic cloves, smashed
  • 1 red Fresno chile, halved lengthwise
  • 6 Kirby cucumbers (about 2 pounds)
  • For the ranch dressing:
  • 1/2 cup buttermilk
  • 1/2 cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon chopped fresh dill
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cracked black pepper
  • For the pickles:
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 cup panko bread crumbs
  • 1 teaspoon dried dill
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt, plus more for sprinkling
  • Vegetable oil, for frying

For the pickles:

In a large saucepan set over medium-high heat, combine the vinegar, sugar, salt, mustard seeds, coriander seeds, celery seeds, peppercorns, garlic, chile and 2 cups water. Bring the mixture to a boil, stirring to dissolve the sugar and salt.

Meanwhile, using a mandoline (or sharp knife), cut the cucumbers crosswise into ¼-inch-thick slices and put them in a large heatproof bowl or container.

Once the vinegar mixture is boiling, pour it over the sliced cucumbers, making sure the cucumbers are submerged. Let sit in the liquid for about 20 minutes. The longer the pickles sit in the liquid, the softer they become, so for me, 20 minutes is perfect. Drain the pickles. You can eat these right away or transfer to an airtight container and refrigerate for up to 1 week.

For the dressing:

In a medium bowl, whisk together the buttermilk, mayonnaise, lemon juice, chives, dill, garlic salt, onion powder and pepper. Adjust the seasoning to taste. The dressing can be stored in the refrigerator in an airtight container for up to 1 week.

For the fried pickles:

Set a wire rack over a baking sheet lined with paper towels.

In a large zip-top plastic bag, combine the drained quick pickles and flour and shake until the pickles are well coated. In a bowl, whisk together the eggs and milk. In a shallow dish, combine the panko, dill, garlic powder and salt. Working in batches, dip the floured pickle chips into the egg mixture, then toss them in the panko, fully coating them. Put the coated pickles on the prepared baking sheet.

In a large heavy skillet or cast-iron pan set over medium high heat, heat ½ inch of oil until it reaches 350 degrees.

Working in batches, shallow-fry the pickles until they are golden brown, 1 to 2 minutes per side. Transfer the pickles to the rack to drain and immediately sprinkle them with kosher salt.

Serve the fried pickles hot, with the dressing on the side.

Serving Size

Serves 6 to 8

Recipe: Hot artichoke dip with roasted red peppers and kale

  • 1 bunch kale stems removed, leaves roughly chopped (about 2 cups)
  • 2 (14-ounce) cans artichoke hearts, drained and chopped
  • 1/3 cup roasted red peppers, chopped
  • 4 ounces cream cheese, at room temperature
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 garlic cloves, minced
  • 1 1/3 cups grated
  • Parmesan cheese
  • 1/4 pound white cheddar cheese, shredded (1 cup)
  • Toasted baguette slices, for serving

1. Preheat the oven to 375 degrees.

2. In a medium saucepan, bring salted water to a boil. Add the kale and boil until tender, about 5 minutes. Drain, rinse under cold water and squeeze out any excess water. Transfer to a cutting board or food processor and finely chop.

3. In a large bowl, stir together the kale, artichokes, roasted red peppers, cream cheese, mayonnaise, sour cream, garlic and 1 cup of the Parmesan. Spread the mixture evenly in a shallow 1-quart baking dish. Top with the cheddar and remaining ¹/³ cup Parmesan.

4. Bake until bubbling and browned in spots, 25 to 30 minutes. Serve warm with the toasted baguette slices.

Serving Size

Serves 8

Recipe: Grilled veggie panzanella with mozzarella and basil

  • Cooking spray (optional)
  • 1 loaf French bread, cut on an angle into 1-inch thick slices
  • 1/2 cup extra-virgin olive oil, plus more for brushing and drizzling
  • Kosher salt and cracked black pepper
  • 1 yellow squash, cut on an angle into 3/4-inch thick slices
  • 1 small zucchini, cut on an angle into 3/4-inch thick slices
  • 1 orange bell pepper, cut into quarters
  • 8 ounces heirloom cherry tomatoes
  • 1/2 cup red wine vinegar
  • 1/2 tsp Dijon mustard
  • 1 garlic clove, grated
  • 8 ounces fresh mozzarella cheese, cut into 1/2-inch dice
  • 1 cup fresh basil leaves, torn

Preheat a grill or grill pan to medium-high heat. If using an outdoor grill, coat a grill basket with cooking spray and put it on the grill.

Brush both sides of the bread with oil and season with salt and pepper. Grill until grill marks appear, about 2 minutes per side. When cool enough to handle, cut or tear into 1-inch cubes.

In a large bowl, combine the squash, zucchini and bell pepper. Drizzle with oil, season with salt and black pepper and toss to coat. Grill, flipping once, until the vegetables have grill marks and are softened and caramelized, 6 to 8 minutes. When cool enough to handle, cut the squash, zucchini and pepper into 1-inch pieces and transfer to another large bowl. Add the tomatoes to the first bowl, drizzle with a little more oil and season with salt and pepper. Grill until charred and caramelized, 4 to 5 minutes. Add the tomatoes to the grilled vegetables.

In a small bowl, combine the vinegar, mustard and garlic. While whisking, slowly drizzle in the half cup of oil and whisk until emulsified. Season with salt and pepper.

Add the toasted bread and mozzarella to the bowl of vegetables. Drizzle in the vinaigrette, add the torn basil leaves and toss well. Let stand for 10 minutes before serving to allow the flavors to develop.

Serving Size

Serves 6

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