Sunday, March 30, 2014

Broiled Artichokes

I love artichokes!!  Right now, I believe Artichokes are coming into season because they look awesome and the price is low, $.99 each for large.

I don't cook them often enough.  In the past, I have made this really neat recipe for oven baked stuffed artichokes from a Tuscany The Beautiful Cookbook that I own.  The leaves are pulled apart and stuffed with milk soaked bread.  They are sealed tightly and baked.  I will have make them soon and share that recipe with you.

A few months ago while in Baton Rouge, I ate at J. Alexanders for lunch.  The food was delicious, btw!!  The Fired-Grilled Artichoke appetizer was outstanding!  Additionally, about 10 years ago, I ate at The Cheesecake Factory in Maryland.  There, I had also ordered an artichoke appetizer that was wonderful, similar to the fire-grilled variety, but served with reduced balsamic glaze.

As a kid, when my mother brought home artichokes, we cooked them in seasoned water with Lemon, Olive oil, salt and whole peppercorns.  Once done, we ate them while standing around the kitchen counter.  We simply pulled the leaves off, one at a time, and dipped the leaves in melted butter.

The inspiration for today's recipe comes from all of those experiences and spans the many years. So today, I am going to make up a recipe that combines the two preparations.  Artichokes take time to cook and are inedible if undercooked.  I feel that broiling alone will leave them undercooked, so I am cooking them first and broiling them later.

I am working with 2 large Artichokes. First, using a very sharp knife (I just sharpened mine 2 days ago) remove them bottom outside set of leaves since they can be tough.  Next, trim the stem so the artichoke is flat on the bottom.  Trim 1/2" off the tops of the leaves and using a spoon, clean cut the very center of the fine purple leaves and try to remove the parts that resemble "hair".  They are very fine fibers.  Soak them in water to rinse while you are working.

To a pot, add enough water that the chokes will be covered.  Add the squeeze of 4 lemon wedges then drop the wedges in the pot.  Add 1/4 Olive Oil, 1 tsp Salt, and 20-30 peppercorns.  The peppercorns can be any color you choose.  Add the artichokes and heat over medium until simmering.  Cook for about 35-45 minutes, depending on the size.  Remove from water, let cool for 5 minutes (up until now can be made ahead).  Once cool enough to handle, cut the artichokes in quarters.  Place on a sheet pan, cut side up. 

Make an herbed compound butter by combining 3 Tbl Softened Butter, 1 Minced Shallot, Salt and Pepper, Fresh Parsley.   Add the butter to the cut side of the artichoke and try to get some in between the layers.

Preheat the broiler and when hot add the artichokes and cook for 5-7 minutes until browned.  While broiling, add 1/4 Cup Balsamic Vinegar and 1/4 tsp Sugar to a saucepan.  Reduce over medium heat for a few minutes until thickened.  Place the artichokes on a platter and drizzle with Olive Oil and Vinegar.  Eat right away with warm crusty bread.


Thursday, March 13, 2014

Black and White Mustache Cupcakes

My son turned 12 today and he wanted cupcakes for school.  I made my favorite batter, Martha Stewart's One Bowl Chocolate Cake from her baking handbook, which made 35 cupcakes.  After that though, I had a hard time coming up with a theme for him.

Naturally, once I decided on mustache's, I couldn't find them at Michael's but I did find these cool cupcake papers that force the batter to rise taller than the muffin pan, so I snagged 2 packs of those.  I always like to buy a windowed box to make them easy for transport.  As a kid, we always used shoe boxes to bring treats to school.  Boy have times changed! 

Next, I was in Target and they had 3 packs of mustache's left so I bought 2 of them as well as black and white striped napkins.

I think of mustache's as a coming of age theme even though I personally feel coming of age is a few years away.  But this kid is 5'7" and wears size 12 shoes.  On top of that he feels he has earned the stripes of a full fledged independent adult even though I remind him constantly that he can't wake to his alarm.

We must be nuts but this birthday gift is a trip to the Miley Cyrus Bangerz Tour.  Boy, times have really changed!!