Spinich and Garlic Bruchetta

I made this recipie up instead of putting my laundry away. Its really yummy and a more creative use of my time. If you cant tell yet, I put spinich in almost everything... even in my spaghetti.

Serves: about 12
Time: 5 min

8 oz. cream cheese
2 garlic cloves minced
1 cup packed fresh spinich
1/4 c. parmesan cheese
1 tsp lemon juice
1 tsp basil flakes
tomato chopped fresh or sundried (optional)
1 loaf french bread (you can use cheesey bread too.)

slice loaf into 1 inch slices on a diagnal. lay on cookie sheet and put under the broiler for 3-5 min till golden brown. you can also put slices on the grill for about 30 sec or till slightly charred on edges. meanwhile pack spinich in a food processor and finley chop. add garlic, parmesan, lemon juice, and basil and chop again. Add cream cheese and pulse till creamy and smooth. (It will turn a minty green color). Spread on toasted bread while still warm and add optional tomatos. Serve immediatly. ( Spread can be made ahead of time.) you can finish off with a sprig of parsley for looks.

Fleming's Potatoes

Serves: 6-8

Time: 1 hour (including prep)

These are the best potatoes in the world! This is like the recipe from Dan and my fav restaurant called Flemings.

Fleming's Prime Steakhouse Potatoes

1-1/2 C. heavy cream
1 C. half-and-half
2 t. salt
2 t. black pepper, finely ground
1 small jalapeño
3 oz. leeks
3 C. cheddar cheese, grated
4 lbs. russet potatoes

Heat cream and half-and-half in large sauce pot on medium high heat to simmer. Add salt and black pepper. Finely dice the jalapeño. Cut off ends of leeks, clean them and dice only the bottom 3 inches of leek into 1/2-inch dice. Place jalapeños and leeks in a large mixing bowl. When cream is hot, remove from heat, add cheddar cheese and blend in thoroughly. Peel potatoes and slice into 1/4-inch-thick circles on a mandoline slicer, by hand or with the slicing blade of a food processor. (these potatoes are sliced like scalloped or au gratin potatoes would be) Combine potatoes and cream mixture in mixing bowl with leeks and jalapeño and mix well. Spray sides and bottom of a 9 x 12-inch baking pan with nonstick cooking spray. Place potato mixture in pan and evenly distribute the potatoes. Cover with plastic wrap and then with aluminum foil (the plastic wrap melted on me but I think it was because I needed to cover it bettter with the aluminum foil but if you can try to find oven safe plastic wrap because it is necessary to keep the moisture in). Bake in 350°F. oven for 35 to 45 minutes. Remove wrap and foil and bake an additional 10 to 15 minutes to brown top.

Toasted Garlic Bread

Serves: depends
Time: 7 min

1 loaf french bread sliced into 1 1/2 in slices on a diaganal.
3 garlic cloves
5 T butter or margrine
1/4 c parmesan cheese
1 tsp dry basil
1 T parsley flakes

Blend ingredients in a food processor and spread on both slices of bread. Cook in a pan over medium heat till golden brown, about 3 min per side. Serve warm. Butter can be kept in fridge in an airtight container for a while.