CM
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Post by CM on Apr 19, 2009 17:25:30 GMT -5
Artichokes are cooking fresh picked today.
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Post by EscapeHatch on Apr 20, 2009 17:55:51 GMT -5
Man, CM. Artichokes are great to work with!
If you have a large bowl, fill it with water and the juice of a couple of lemons.
Peel off all of the leaves of the artichoke, and the outer petals until the center choke is exposed. Scrap off the choke and get rid of it. They call it "choke" for a reason. Cut the heart into slices about 1/8 to 1/4" thick and slip them into the acidulated water. Peel off the tough outer layer of the stem and cut coins about 1/8" to 1/4" thick. Toss these into the water, too. Keep doing this until you have about a quart to work with.
Peel a couple of Russet potatoes, slice them 1/8" thick or thinner and put them into the water, as well.
Chop a few cloves of garlic and a couple of shallots. Have handy some mayo, grated Parmigiano Regiano and about 1/8 cup of Procsiutto di Parma, julienned.
Preheat the oven to 350 Deg. In a large skillet or flame proof casarole over a medium high heat, melt about 2 T's butter and add the garlic. When you hear the slightest applause from the garlic, toss in the shallot and ham. Saute for just a couple of minutes- three at the most. Toss in the artichokes and saute for another 3 to 4 minutes. Remove the skillet from the heat and add the potatoes and a tablespoon of the water and season with salt and pepper. Fold in about 1/2 C of mayo and a handfull of the cheese. Cover and place in the oven for 20 minutes, or until the potatoes are just tender. Season with salt and pepper if needed and top with more mayo, and put back into the oven without the lid.
This can be served as a hot side dish or allowed to cool to room temperature and spread on crostini or just a chewy slice of French bread.
I've also sliced up some fennel bulb and sprinkled in some feta for variety.
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CM
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Post by CM on Apr 30, 2009 17:34:16 GMT -5
Hatch, thanks for the suggestions. I grow two kinds of chokes and it is almost unfair to call them chokes because they are nearly “choke” free. The first is called “Globe” very nice, it does not have those pesky sticker thingies at leafs end. The first cuttings of the seasons are significantly tenderer than late season’s pickings. I’ll cut leaving about 8-12 inches of stalk, peel off the outer skin and the balance cooks up and taste just like heart. The second is similar to the standard grocery store variety absent of the sticky thingies. Also I grow asparagus; I could eat my weight in asparagus. The one's pictured are giant purple passion, tender and jam packed with flavor.
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Post by EscapeHatch on Apr 30, 2009 18:08:34 GMT -5
Great photos, CM.
I see onions or garlic growing in the background in photo #2. Which are they?
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CM
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Post by CM on Apr 30, 2009 18:20:50 GMT -5
Good eye. 2 varieties of garlic, Inchelium Red and Xian. Honest, I get $12.00 for one head of Xian, roasted it is absolutely amazing, never have I had anything like it, sweet garlic butter without the butter.
The onions are Maui, well not officially since they are not grown in Maui but the same seed. I also grow Vidalia's also (again not officially) and I think they are a hair sweeter than the Maui’s. For Mother’s Day its French Onion soup.
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CM
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Post by CM on May 3, 2009 16:28:03 GMT -5
What’s cook’n Cocido
Ingredients
• 1 tablespoon extra-virgin olive oil • 1/2 pound Spanish chorizo, halved lengthwise then sliced 1/2-inch thick • 1 small head or 1/2 large head, no more than 1 pound, savory cabbage, shredded • 2 leeks • 1 large carrot, peeled and grated • Salt and freshly ground black pepper • 1 bay leaf • 1 (15-ounce) can chick peas, drained • 6 cups chicken stock • 3/4 to 1 pound boneless skinless chicken thighs or chicken tenders, cut into bite-sized pieces • 3/4 pound ground beef pork and veal mix • 1/2 cup plain bread crumbs or 1 slice stale bread, crumbled • 1 teaspoon smoked sweet paprika or paprika • 1/4 teaspoon ground cinnamon • A few grates fresh nutmeg • 1/2 cup chopped flat-leaf parsley, 2 handfuls, and divided • 1 egg, beaten • 2 cups medium egg noodles • 1 lemon , zested • 2 cloves garlic, finely chopped • 2 firm plum tomatoes, seeded and finely chopped
Directions
Heat a Dutch oven or soup pot over medium to medium high heat with extra-virgin olive oil. Add chorizo and render 2 to 3 minutes. To chorizo, add cabbage and begin to cook it down. While cabbage wilts, trim the leeks of top 3 to 4 inches and root ends then halve them lengthwise and thinly slice add to cabbage with some grated carrot. Season with salt and pepper and bay leaf and simmer vegetables 3 to 4 minutes. Add chick peas and chicken stock to the pot, cover to bring up to a boil.
Uncover pot and turn heat back a bit but keep at a low boil. Stir chicken into soup.
Add ground meat to a bowl and top with bread crumbs or crumbled bread. Season the bread with paprika, cinnamon, nutmeg, salt and pepper. Add a handful of parsley to the bowl and an egg. Mix and form 1-inch meatballs, adding them to the soup as you work.
Simmer meats 5 minutes then stir in egg pasta and simmer 5 minutes more. Turn off soup. Or cook pasta separately (my preference.)
While the soup cooks, combine remaining parsley with lemon zest, chopped garlic and chopped tomatoes in a small bowl and combine.
Serve Cocido in shallow bowls and top with spoonfuls of tomato topping to stir in.
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Post by EscapeHatch on May 3, 2009 18:58:15 GMT -5
Man, that sounds greatt! Via Galicia!
I have the wood pit going today. Big ol' pork butt.
I may be contributing to global warming, but, it tastes so danged good!
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CM
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Post by CM on May 3, 2009 21:16:45 GMT -5
It takes me about 2 hours after dinner before I contribute to global warming.
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Post by johng on May 27, 2009 18:17:06 GMT -5
We need to open a restuarant we can take turns cooking and gardening!
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Post by johng on May 27, 2009 18:18:20 GMT -5
John slaps himself! That would make all this work and we don't want that. Besides I have fought my kids on that idea for years as they keep trying to convince me of it.
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CM
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Post by CM on Jun 20, 2009 11:21:07 GMT -5
Okay I know this sounds weird but it is awesome. You need a large (enough to hold an egg) non-stick spoon. Cover the spoon surface with olive oil and a very tiny touch of sesame oil, followed by a drop of soy sauce and a two drops of mirin (cooking sake.) Crack an egg into the spoon (discard shell) sprinkle with 1/8 teaspoon of finely chopped chives. Over the stove top on high heat hold the spoon moving the spoon up and down to adjust cooking time. Place the egg on a toasted baguette. It only takes a minute and the egg is awesome.
Also try grilling eggs, take a room temperature egg place on the grill over the non-heated side for about 20 minutes. The shell does not crack and the egg has a light smoky flavor. It takes a few tries to get it right but well worth the effort.
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Post by nikki on Jun 20, 2009 14:48:47 GMT -5
Okay I know this sounds weird but it is awesome. You need a large (enough to hold an egg) non-stick spoon. Cover the spoon surface with olive oil and a very tiny touch of sesame oil, followed by a drop of soy sauce and a two drops of mirin (cooking sake.) Crack an egg into the spoon (discard shell) sprinkle with 1/8 teaspoon of finely chopped chives. Over the stove top on high heat hold the spoon moving the spoon up and down to adjust cooking time. Place the egg on a toasted baguette. It only takes a minute and the egg is awesome. CM, Your recipe reminded me of the 60 Minutes piece recently about Alice Waters, the organic guru from SF. She is also the person behind the new White House Victory garden. www.cbsnews.com/stories/2009/03/13/60minutes/main4863738.shtmlClick on the second video "Alice's Restaurant" where she is cooking the egg in a spoon breakfast. Which, of course, lead me to wonder if she had anything to do with inspiring Arlo Guthrie's "Alice's Restaurant" since we are talking about hippies. Nope. But for nostalgia's sake: www.youtube.com/watch?v=5_7C0QGkiVo
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Post by cemilne on Oct 11, 2009 17:06:01 GMT -5
CM, Swanson's Fried Chicken Dinner is SOOOO bad for you, but tastes SOOOOO good!
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raddy
Man On The Street
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Post by raddy on Oct 11, 2009 18:45:54 GMT -5
Okay I know this sounds weird but it is awesome. You need a large (enough to hold an egg) non-stick spoon. Cover the spoon surface with olive oil and a very tiny touch of sesame oil, followed by a drop of soy sauce and a two drops of mirin (cooking sake.) Crack an egg into the spoon (discard shell) sprinkle with 1/8 teaspoon of finely chopped chives. Over the stove top on high heat hold the spoon moving the spoon up and down to adjust cooking time. Place the egg on a toasted baguette. It only takes a minute and the egg is awesome. Also try grilling eggs, take a room temperature egg place on the grill over the non-heated side for about 20 minutes. The shell does not crack and the egg has a light smoky flavor. It takes a few tries to get it right but well worth the effort. Why does it say you have 0 posts!?
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Post by Turk on Oct 11, 2009 18:47:57 GMT -5
Okay I know this sounds weird but it is awesome. You need a large (enough to hold an egg) non-stick spoon. Cover the spoon surface with olive oil and a very tiny touch of sesame oil, followed by a drop of soy sauce and a two drops of mirin (cooking sake.) Crack an egg into the spoon (discard shell) sprinkle with 1/8 teaspoon of finely chopped chives. Over the stove top on high heat hold the spoon moving the spoon up and down to adjust cooking time. Place the egg on a toasted baguette. It only takes a minute and the egg is awesome. Also try grilling eggs, take a room temperature egg place on the grill over the non-heated side for about 20 minutes. The shell does not crack and the egg has a light smoky flavor. It takes a few tries to get it right but well worth the effort. Why does it say you have 0 posts!? CM had a coming out and became Turk
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