Travel is Good for the Soul and the Belly
Velvety smooth artichoke puree enhances this creamy risotto; with a little crunch of frizzled artichoke on top to keep things interesting. This is dangerously, seductively good.
Lamb and artichokes make a lovely couple. Sizzling hot grilled lamb meets its match with the seductive sweet artichoke and it’s steady side kick, the potato.
A great Mother’s Day picnic or BBQ idea because you can prep the artichokes and potatoes ahead of time and putting the whole dish together just takes a few minutes.
Meltingly soft artichokes, simply dressed with a bit of parsley, olive oil, red onion and lemon. Simple, rustic and oh, so satisfying. They’re good enough to be a meal all on their own.
hey’re in season, so why not take advantage of this abundance? Besides, I’ve had enough people ask me, “How do you clean an artichoke?” and “What can I make with an artichoke?” that I finally took the hint. So here’s to a week of celebrating the ‘choke!
There is much ado over Nathan Myhrvold’s Modernist Cuisine and if I had a spare room and a lot of extra cash…well, I still don’t think I’d buy it.
In case you missed the coming of this encyclopedic behemoth, it’s 5 volumes, at around 500 bucks and it’s on back order. I respect and admire the Boyz with Toyz crowd, but in general, I’m a simpler, comfort seeking cook. Let me be clear, there’s a time and place for modernist cuisine, and a time and place for comfort food. There is room to enjoy both; there is no line in the sand and both schools learn from each other.
What kind of cook are you? Do you cook a little? Do you cook a lot?
I’ve set up a quick, fun Kitchen Confidence survey to get an idea of what goes on in our kitchens. We’re working on our second cookbook and I’d love to hear what you think about cooking.