¼ cup chopped walnuts
¼ cup olive oil, divided
1 cup chopped canned artichoke hearts
- 2 killed, half-million lose power in Seattle-area windstorm
- Mariners fire general manager Jack Zduriencik
- Now comes the hard part for the Mariners: Hiring Jack Zduriencik’s replacement
- Wet weekend ahead, with high winds and heavy rain expected
- Jack Zduriencik’s M’s legacy: More than 3 dozen departed managers, coaches, scouts, staffers
Most Read Stories
3 cups tightly packed baby spinach
¼ teaspoon chili powder
8 teaspoon grated nutmeg (5 or 6 scrapes of fresh nutmeg on a rasp)
2 demi baguettes (or 1 regular-sized baguette)
½ cup crumbled tomato and basil-flavored feta cheese
1 cup grated Parmesan cheese
1. Preheat the oven to 350 degrees.
2. Heat a dry sauté pan over medium heat. Toss the walnuts in the hot pan until fragrant and a test bite is soft, warm, and a bit chewy. Transfer the walnuts to a large bowl (large enough to hold the filling) to cool.
3. In the same pan, heat 2 tablespoons of the oil over medium heat. When the oil begins to swirl a bit, add the artichokes, spinach, chili powder and nutmeg. Using tongs, toss until the spinach is wilted, about five minutes. Add to the bowl with the walnuts and allow to cool.
4. With a serrated knife, cut about 2 inches off one end of each baguette and reserve. Use the knife to hollow out the inside of each baguette, leaving just 1
8-inch of bread as a shell. Be careful to not puncture the outside of the bread from the inside while hollowing each baguette. Save the bread for breadcrumbs.
5. Add the feta and Parmesan cheese to the large bowl. Stir to combine. Give a taste; everything should be salty enough courtesy of the cheese.
6. Stuff each baguette with the filling, packing tightly. When done with each, invert the untrimmed, tapered end of each baguette into the open end to seal in the filling. Tightly wrap each baguette in aluminum foil and bake for 25 minutes.
7. Remove from the oven and raise the temperature to 400 degrees. Open the aluminum foil and brush both baguettes with the remaining oil. Return to the oven uncovered and cook until golden, five to eight more minutes.
8. Rest, slice and serve. Allow the baguettes to cool until just warm. Using a serrated knife, cut 1-inch slices along the length of each baguette. If transporting the baguettes to a party, keep the slices in the form of a baguette and wrap them back up in the same aluminum foil. These are also great cold or at room temperature. Feel free to slice, cool completely, then rewrap and refrigerate.
Adapted by Cox Newspapers from “Sunny’s Kitchen: Easy Food for Real Life,” by Sunny Anderson (Clarkson Potter, $22.50).