Saturday, June 8, 2013

the yummy recipe that i wanted to share yesterday!

it's no secret that i love cookbooks.
i recently edited and re-categorized my little collection.  
here are my favorite baking books at the present.

the thing about cookbooks is...
 if they are not out where you can touch them you rarely used them.
 i am  making a point to keep one on the farm table

for daily inspiration.  this cookbook always returns to the table.  there's a
 chance that it could live on the farm table all Summer. i would love to 
cook my way through it...a la Julie & Julia. 

the first Macrina Bakery & Cafe opened in Seattle's Belltown neighborhood in 1993.
there are now three bakery cafes.  the images and the stories between the recipes
 are beautiful, and reflect an amazing work ethic.  

the recipe that i share today is versatile. not only is it yummy on
a piece of Macrina's Sardinian Flatbread with Truffle Salt, 
it works with my simple Friday French bread, and is heavenly
atop a roasted or Summer grilled chicken breast.

there are numerous uses for this recipe...let your creativity fly!

roasted artichoke spread 
feta and oregano

i love to make it before work on Friday morning.

it's 3 cups of yumminess will carry you through the weekend!

the spread's lightness and texture is perfect for Summer cooking!

1 14 oz can whole artichoke hearts drained and halved.
(i have also used  frozen, quartered artichoke hearts)

2 tablespoons pure olive oil...i use the standard e.v.o.o.

salt and pepper

8 oz (1 cup) cream cheese,  at room temperature

6 oz (1 1/3 cups) crumbled feta cheese at room temperature

1/4 c extra virgin olive oil

1 tablespoon plus 1 teaspoon chopped fresh oregano.

that's it! SIMPLE!  most of the ingredients can be found 

already packaged in the needed increments!

preheat the oven to 350 degrees. line a baking sheet with parchment. 

in a medium bowl, toss the artichokes in 2 tablespoons of olive oil.

season with salt & pepper. ( i just do a quick sprinkle of salt when 

using the canned artichokes, as they are already salted.)

roast in the oven about 15 to 20 minutes, or until the artichokes are

golden brown on the edges. (seriously, i could eat the "chokes" in this

state, with a butter on French bread... in fact i have.) 

cool for 20 minutes!

combine the cream cheese, feta, and oregano in a food processor,

add or drizzle the 1/4 cup of e.v.o.o. in a slow stream as you

 process the mixture

then add the chokes, and pulse until they are blended nicely but

chunky!  at this stage, it's where i taste, to see if additional

salt and pepper is needed!

the spread will keep in the refrigerator for 5 days.

i served it with Mr D's favorite shrimp pasta last night!

this morning, i toasted and topped French bread with it

and served it with scrambled eggs!  

More from MACRINA can be found here!

you will not be disappointed in this book!

have a wonderful weekend! 



  1. Good morning, Lynne! These recipes are perfect for what we are all dreaming of lately: summer fun, fresh tastes and suggestions of European flair! I am growing oregano and basil and just the smell as I go out to water these herbs is enough for me. HAVE FUN BAKING and cooking, and especially eating! Anita

  2. Wow, Lynne. Those are great recipes! I love the artichoke one a lot!!! Hope you have a great weekend- xo Diana

  3. I do love to see what others have in their cookbook collection and so appreciate recommendations of favorites!

    I have a gift card to use at Amazon and will be ordering this one. Thanks for sharing the book and yummy recipe.

    Have a lovely weekend and enjoy this beautiful weather! xo

  4. I printed this yummy recipe to make one day soon...need to make a grocery run to get feta cheese and artichoke hearts.

    Wonderful photos to show the preparation in progress...


  5. These cookbooks look like they were written by real artisans. I have a basket on my island that holds a few things, including a few cookbooks which I switch out every few weeks. You are right, seeing them inspires us to open them. The recipe looks terrific...I think I would love it on a good French bread! Or flat bread. Or pita crisps. Or celery. Or...

    Thanks so much, Lynne!


  6. I will make this(can't get enough artichokes)for Monday night dinner on Chicken. Thanks

  7. This is definitely a must try recipe. Thank you!! :-

  8. This is different, love it.
    maybe I'll give it a shot. Time is the problem. Thanks

  9. Hi Lynne, this looks delish. I am definitely tempted to make it. My husband and I have been visiting a different farmer's market every weekend and we had a blast again this Saturday. I usually go with a recipe in mind and this one is very tempting.
    Caught up with all your posts, including Friday's French morsel. Love it all.
    PS-Would love to grow lavender in a pot. Any tips appreciated.