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Posts with tag artichokes
Awesome Artichokes -- Feast Your Eyes
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| Photo: Not Eating Out in New York |
When presented with a bag of the baby variety, Erway was initially stumped as to how to make them pleasing both to the palate and the eyes, at last deciding upon an ingredient that would do both justice: butter. After steaming them, she halved the hearts and browned them in a pan of butter before sprinkling the lovely layered veggies with minced, jewel-hued nectarines, sprightly lime juice and shallots.
Success! Because, as Julia Child taught us, everything is better -- and, quite obviously, more beautiful -- with butter.
[Via Not Eating Out in New York]
Artichoke Recipes - Slashfood Ate (8)
I was grocery shopping yesterday, and I couldn't get my eyes off of cute mini artichokes from California. Ah, the gorgeous produce from California! I bought these artichokes and stuffed them with a marjoram stuffing. I'm a fan of the entire artichoke - the leaves and the heart.Artichoke hearts taste delicious plain or thrown into a salad. They can also make the perfect braised chicken dish. In Italy, artichoke hearts are mixed with olive oil and transformed into an exquisite spread that's often applied to pizza. Besides stuffing the flower, you can also deep fry it. Or, you can simply go for steamed artichokes with an aioli dip.
Not only are artichokes eaten, but they are also used in drinks. In Vietnam, they're made into an herbal tea. And, in Italy the Italian bitter apéritif liqueur Cynar has artichoke as its primary flavor.
Below are 8 different artichoke recipes:
- Chicken with Artichoke Hearts
- Cream of Artichoke Soup
- Artichoke Dip
- Arugula and Baby Artichoke Salad
- Fried Artichokes
- Artichoke and Smoked Tuna Tart
- Steamed Artichokes with Herb-Caper Mayonnaise
- Falsone's Roasted Artichoke-Stuffed Artichokes
Artichoke Pesto - Foodie Flicks
There's a neverending rush of video recipes on the Internet, but while many offer tasty food concoctions, few give you any extra helpful information. But not Michelle Knaus! Above, you can watch her clearly and articulately tackle artichokes as part of Cooking Up a Story.
It might be 14 minutes, but they'll be 14 minutes well spent, especially if you've ever shrugged away from the world of peeling and preparing artichokes. She outlines how they grow, how to prep and prepare them, and ultimately make the Artichoke Pesto. Better yet -- she outlines how to make the most of your ingredients, the how and why behind each part of the recipe, and answers many questions that might pop up -- how the recipe changes when using fresh or canned artichokes, why and how she uses each herb, and more.
This woman needs her own show.
The Toronto Star in 60 seconds: From markets to paella
- My favorite weekend spot is the North St. Lawrence Market in Toronto --a large expanse of wonderful veggies, fresh-baked goods, cheese, meats, and more. Patty Winsa runs down the stories behind the market's faces.
- Harovin sundown pears -- 36 years in the making.
- The ins and outs of a night at Scaramouche.
- Ontario honey is in season and hitting the farmers' markets.
- The perks of artichokes.
- What alcohol does to you, drink by drink.
- Recipe: Valencian-style Paella
- Wine: Tastes of Italy, South Africa, and California.
Tip of the Day: Preparing artichokes
Artichokes can be scary at first, but here's how to prepare them.
Food Festivals: Who wants a strawberry tart in the face?
We're back in business this weekend, with food festivals from coast to coast (actually just on both coasts). And since it's finally beautiful outside, there's no excuse to shy away from amazing opportunities to consume ridiculous amounts of strawberries, artichokes and (as always) alcohol. Savor: An American Craft Beer and Food Experience (May 16-17, 2008) - Don't be turned off by the pretentious name -- instead embrace the chance to attend a reception-style sampling (it's Washington, D.C., what did you expect?) of over 35 appetizers and 96 craft beers. The pairings look amazing, with duos like Santa Cruz Mountain Brewing's Dread stout beer with pan-seared pilsener sirloin tips with shiitake blue-cheese sauce. I'm salivating. Tickets must be purchased in advance.
The Food and Wine Festival at National Harbor (May 17-18, 2008) - And while you're in the nation's capital, check out the tons and tons of exciting foodie events down on the Potomac River. Attend lectures, panels, tastings and shows, and I definitely wouldn't miss the Maine-style clam bake either. With an emphasis on foods from across the globe (food will be divided by continent in the main tasting pavilion), this definitely seems like an all-hit, no-miss opportunity.
And there are more!
Continue reading Food Festivals: Who wants a strawberry tart in the face?
Feast Your Eyes: Farmers Market season is here
I am eagerly awaiting the opening of my beloved Headhouse Square Farmers Market this weekend, and so this picture caught my eye since I have local and seasonal produce on the brain. I am jealous of Princess Peach, as she has had gorgeous produce at her local farmers market now for sometime. Darn Californians (Don't throw things at me CA folks, I tease because I love). Thanks Princess Peach for adding your picture to our Flickr pool.
Artichoke season
Globe artichokes are in season, their spiky green heads peeking out of produce bins, their petals vaguely purple-tinged. Artichokes have long been one of my favorite foods, the special thing my mother would make when I came home from summer camp or on my birthday. But for years, the reason I really loved the artichoke was for its capacity as spoon for melted butter - when else can you publicly scoop tablespoons of hot, salty fat into your mouth, without anyone blinking an eye?
These days I appreciate the artichoke in a variety of preparations, sometimes even swapping the melted butter for vinaigrette or aioli. Perusing the Internet for new recipes, I stumbled upon a treasure trove of ideas at The Gutsy Gourmet, and thought I'd share. There are recipes for Italian stuffed artichokes, Roman fried artichokes, artichoke and crab dip, prosciutto and artichoke sandwiches with rosemary mayonnaise (I am considering having a picnic this week, just for an excuse to make these), and more. Any favorite artichoke recipes from you guys?
The Seattle Times in 60 seconds: Anonymity, African-Americans, and Artichokes
Times restaurant critic Nancy Leson comes out of anonymity and announces a new blog to boot, All You Can Eat.
Yes, there are a lot of African-American chefs in Seattle. No, they don't all cook "soul food."
In the kitchen, make good use of Spring produce with recipes for: Marinated Salmon and Spinach Salad, Oven-Braised Cod with Leeks, Fennel and Peppers, Sautéed Artichokes with Crispy Garlic and Sage, Artichoke Bottoms, and Grilled Asparagus Salad.
Brian Carter blends a good bottle, and your petite Syrah questions are answered.
Celebrate Easter with Lidia Bastianich
Lidia Bastianich has long been one of my favorite chefs. This may seem strange, given my ardent vegetarianism (and gradual shift toward veganism) and her propensity for meat dishes, but I believe that a good chef is more than just the dishes they create. Presence, skills, and love of food are what separate a good chef from a great one.
Bastianich has the presence and authority of an accomplished chef, while still managing to maintain that grandmotherly charm. She's a strong woman (mother, breast-cancer survivor) who has taught people of the likes of Mario Batali, yet she is never boastful or arrogant - just confident and knowledgeable.
My favorite of her tv episodes are the ones where she makes her own pasta, expertly making little nests with the dough, dropping the egg into the center, and kneading until she winds up with a fresh, doughy ball of goodness. Watching her make gnocchi is great fun - she gently twists tiny pieces of dough into the perfect shapes, all while chatting to the camera.
So, obviously, I was thrilled to find Epicurious's "Easter with Ease" section, featuring what Bastianich does best: traditional Italian food with a fresh twist. From braised artichokes with pecorino for the veggies to braised lamb shoulder for the carnivores (and a decadent-sounding Limoncello tiramisu for dessert with a whopping pound of mascarpone cheese), she's got it all covered.
But you don't have to celebrate Easter to enjoy this food - make these recipes anytime!
Spring is in the Air: Los Angeles Times Food section in 60 seconds
- Russ Parsons sees nothing but Spring coming at the Farmers market with colorful cauliflower and watermelon radishes. He also goes into the kitchen and makes Spring soups: Potato and green garlic chowder, Shrimp and artichoke soup with spring herb gnocchi, and Chilled sweet pea bisque with Dungeness crab and mint.
- One the dining scene, LA restaurants are rounding dinner bills up (or down) and returning no coins in change. SIV finds Paperfish too flimsy, and takes a first look at STK Steakhouse.
- The Wine of the Week is 2005 Coudoulet de Beaucastel Côtes-du-Rhône and there's a new, faster, bartender in town.
Look of Love: Artichoke
I'm pretty sure that there isn't any scientific basis for one of the oldest known food's being an aphrodisiac. However, I do believe that it's seductive power is the power of suggestion. By pulling back the leaves one by one, you're undressing the artichoke, and you have to work hard to get at what you really want -- the artichoke's heart, that's been playing hard to get under the prickly "choke."
Of course, artichokes have health benefits. Artichokes are a good source of fiber, potassium, and magnesium. The artichoke is a natural diuretic, a digestive aid, and provides nutrition to health-promoting bacteria in the intestinal tract.
And hey, there is nothing sexier than health-promoting bacteria in your intestines, baby.
Food Porn: Fried Baby Artichokes
A few years ago, I got over my fear of the artichoke. I absolutely love eating artichoke hearts, but I had never before tackled a fresh one myself. That giant bulb, all those spiky leaves, and the warning about the "choke" -- I just resigned myself to ordering them in restaurants. Then I finally did it, and got over myself.
Then I discovered baby artichokes, which are even easier to handle, and in my book, tastier for their tenderness. Jaden of food blog Steamy Kitchen has done a simple, yet beautiful thing, of frying baby artichokes. Their fair green color and of course, the browned edges from frying, are gorgeous! If you want to try them, too, you only have a few months -- artichokes are in season until the end of May, and baby artichokes? Well they're growing up fast!
Picnic tip: take veggies to go
While it may seem like a "duh" moment when you hear that there are a lot of veggies that taste great at room temperature, it's a good thing to keep in mind for a picnic. I know that I tend to think of sandwiches and salads, as well as cookies and other treats, all of which can pack up nicely, but not of things that are usually served hot. At home, I usually cook and serve vegetables right away, but as I noshed on a leftover ear of grilled corn on the cob, I realized that it would be perfect picnic fare. With corn, you can grill it or boil it, tuck it into a ziploc bag (once it is cool) and bring it along. Once you hit the picnic table, you can still butter and salt it or, better yet, use some lime juice to really bring out the flavor.
Other cooked veggies that I like at room temperature are artichokes, which require a little more preparation than corn on the cob since you'll need a spoon to remove the choke, but are excellent even when chilled (try lemon juice and salt to avoid bringing heat-sensitive dips outdoors), asparagus (if they still have it at the markets in your area), zucchini/summer squash and any kind of beans. Of course, you can always add in some raw veggies, like tomatoes, cucumbers, celery and carrots, but you'll probably want some hummus or other dressing to make them a little more interesting since they're not as easy to simply spice up as cooked vegetables are.
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