Maloof Family Recipes From Real Housewives of Beverly Hills Chef Bernie Guzman
Real Housewives of Beverly Hills starAdrienne Maloof’s personal chef is full of juicy information — and delicious recipes. Just in time for the holidays, check out two Maloof family staples, courtesy of chef Bernie Guzman: hot artichoke dip and cabbage rolls! To round out the dining table spread, don’t forget to check out our previous Bernie recipe installment: noodle kugle. Those Maloofs sure do eat like kings (and queens)!
Adrienne’s Favorite Hot Artichoke Dip
INGREDIENTS 2 tablespoons olive oil 2 cups cabbage – chopped and diced 1 yellow onion ¼ teaspoon salt 2 cans of artichokes in water 2 packages (8oz each) of cream cheese, softened ½ cup sour cream ½ cup mayonnaise 1 cup parmesan cheese ½ teaspoon garlic powder Black pepper to taste
STEPS 1. Preheat the oven to 350 degrees. 2. Chop and dice both the cabbage and the onion. 3. In a frying pan, mix the onion and salt with the oil. Sauté for five minutes over medium heat. 4. Add the cabbage; sauté for five more minutes. 5. Drain liquid from the pan and set aside. 6. Drain the water from the cans of artichokes. Chop the artichokes. 7. In a large bowl, combine all ingredients. 8. Taste test the saltiness, add more salt if preferred. 9. Add ground black pepper to taste. 10. Pour contents of bowl into a casserole dish and bake uncovered for 40 minutes.
Serve warm on rye crisps or toasted bread.
Maloof Family Stuffed Cabbage Rolls
INGREDIENTS ¼ cup olive oil 1 medium white onion 1 28-oz can of crushed tomatoes 2 20-oz cans of tomato sauce 2lbs ground beef 2 cups (cooked) white rice 2 cups water Salt and pepper to taste 2 large green cabbages
STEPS 1. The day before, cook the white rice. Drain and dry on a cookie sheet and set aside overnight. 2. Day of: preheat oven to 350 degrees. 3. Finely chop the medium white onion. 4. Put a large sauce pan over medium heat. 5. Add the olive oil and chopped onion. 6. Sauté the chopped onion until softened – but take care not to brown! 7. Add the tomatoes, beef, tomato sauce, water, and salt and pepper (to taste). 8. Bring the mixture to a boil. 9. Reduce heat and let mixture simmer for two hours, remove from heat, and then set aside. 10. Fill another large sauce pot with water and put it on high heat until boiling. 11. Cut out the cores of both cabbages and remove wilted outer leaves. 12. Carefully peel off the cabbage leaves individually. 13. Blanch the cabbage leaves in the boiling water for five minutes. 14. One by one, set the leaves aside on baking sheets to cool. 15. Cut out the middle vein of each cabbage leaf. Set aside the “good looking” leaves. 16. Cover the bottom of a casserole dish with 1 cup of tomato sauce and cabbage leaf scraps (so your rolls don’t burn). 17. Spoon mixture into cabbage leaves and place rolls “seam down” in casserole dish. 18. Add enough tomato sauce to cover the rolls in the dish. 19. Add remaining leaves to top of rolls (like insulation, to ensure meat is cooked). 20. Drizzle olive oil on top of the rolls. 21. Bake at 350 degrees for 90 minutes.