A Simple and Delicious Way to Cook Artichokes

 

artichokes on plate

 

Phew—who’s ready for a break and some easy cooking?  I know I am.  As I mentioned in this post about broiled asparagus, spring came along just in time for me this year.  I’ve been busting my booty over my recently launched beginning sewing e-book for the last couple of months, so anything that tasted delicious and and fresh without a whole lot of time and effort in the kitchen was a major bonus.  We’ve eaten a lot of artichokes this spring.

I love artichokes.  That time of spring when they appear at our CSA farm store, tiny and fresh and beautiful in their variations, would get me excited whether or not I needed some easy food options.  So we’ve eaten a lot of them, practically one every day for a while there.  I also wasn’t running to the store unless absolutely necessary, so I did some experimenting with what I added and how I cooked them.  Considering how cool this spring has been in many parts of the country, I’m hoping their are still some artichokes available near you!

 

 

artichokes with lid

 

Simply Delicious Artichokes

  • Rinse the your artichokes and trim the stems flush with the bottoms.  I don’t trim any of the leaves.  Especially when they are small and fresh, I like to leave on each possible delicious morsel.  My mom cooks the stems along with the rest, but I find they are often somewhat bitter.
  • Put the artichokes in a pot in a single layer.  Use a pressure cooker if you have one (more about that below).  Either put the artichokes stem side down in the pan and add about 1/2″ of water around them, or put them in a steamer basket with either the top or the stem up and add water below.  I haven’t found any difference in how they come out with any of those methods.
  • Optional: add a drizzle of olive oil on top.  It doesn’t change the flavor very much, but it does the usual jobs of added oil: making sure that the artichokes don’t dry out and adding a little smoothness to the taste.
  • Optional: add a drizzle of lemon juice.  This doesn’t change the flavor much either, but without it the water left in the pot turns an amazing dark green color which could stain your cookware.  However, I cooked a bunch without any lemon and they came out fine.
  • Put the lid on the pot and cook until the leaves are tender.  Pull one out from somewhere in the middle, and pull the base of the leaf off with your teeth to see if it’s tender.  It’s hard to overcook them.  I knew they were taking a while to cook on my stove, but I didn’t realize how long until I started keeping track for this post.  It was anywhere from 45 minutes to an hour and a half!  So then I did what should have been obvious, at least at high altitude, got out the pressure cooker.  15 minutes later (12 minutes at high pressure plus warm-up and cool-down) I had cooked artichokes!

 

Ok, you knew I was going to say this, right?  But it’s no joke, artichokes are totally delicious with crème frâiche!  And possibly even more delicious with just a bit of good quality balsamic vinegar on top, so that each leaf you dip gets some of each.  If you’ve never eaten one before, there are illustrated directions here, among other places.  I may have to try a clove garlic in the water next time I make them.  But I bet the flavor of the artichokes themselves will still be my favorite part.  (By the way, they contain a chemical that can change your perception of other flavors, so beware of eating them with your best wine.)  Enjoy!

 

Advertisements

Broiled Asparagus – Simple Spring Vegetables

 

broiled asparagus 1

 

I’ve been working super hard on my soon-to-be-released project lately, as you may have noticed since no post has appeared yet this week!  Luckily, some spring produce has also arrived lately, heralding the long season of practically effortless vegetables.  Perfect timing!  I could use some easy dinners right now.

If you’ve never tried asparagus broiled, it’s great.  It’s just a little caramelized and crispy on the outside, juicy and delicious inside.

If your asparagus varies widely in thickness, like this bunch did, either separate it into two batches or take the tiny ones out when they’re cooked, sooner than the thicker spears.   Cut or snap off the ends of the asparagus spears, put them in a broiler-safe pan and smear a little olive oil on them.  Start your broiler on low heat.  Put asparagus pan close to the broiler and check it every couple of minutes.  The spears will turn bright green first.  When they have caramel-colored patches and the ends are barely crispy, they’re done.

 

broiled asparagus 2

 

Broiled asparagus is delicious as a side to just about anything I can think of.  On the day I took these photos we ate it on lemon pepper pasta from Decio (a Christmas gift) with a little cheese, accompanied by a salad and then artichokes.

Enjoy!  And feel free to share your favorite spring vegetables/recipes . . .

 

DIY Crème Fraîche – and Kohlrabi Salad

 

Or, why I like The Joy Of Cooking so much.

 

creme fraiche and kohlrabi

I know, it looks like strange bedfellows, but keep reading . . .

 

If you’ve never had crème fraîche, I recommend trying it.  It’s kind of like sour cream, but a little less sour and much more subtly flavored.  And expensive, at least here.  It’s a cultured food, so we figured that if some of the cultures are still active, we might be able to get more crème fraîche by adding some of what we had to some plain cream.  Good quality organic heavy cream is about 1/4 the price per ounce of crème fraîche, at least in Flagstaff, AZ.

And in fact, if you look up crème fraîche in the KNOW YOUR INGREDIENTS section at the back of The Joy of Cooking (I love that part of the book), they suggest as a substitute: adding one tablespoon of buttermilk to one cup of heavy cream, warming it to 110° F on the stove, and then pouring in into a jar, letting it set loosely covered “until the cream has thickened and has a pleasant mildly sour flavor,” anywhere from 6 hours to 3 days.

We tried the same thing, using one tablespoon of store-bought crème fraîche to one cup of cream.  And, almost three days later, tada!  It’s funny because it looks like nothing is happening for quite a while, the cream still very liquid, and then finally a few more solid clumps appear, and the then bam! it’s done.  Once it gets as thick and mildly sour as you would like, store it in the fridge to keep it from becoming overly acidic.

These directions say to leave it in a warm place while the cultures are working.  Our house is short on warm places in the winter, so the first time I tried it, I left the little jar near the stove, figuring that whenever I heated something up it would get a little warmth.  That was the time it took almost the whole three days, but definitely worked.  The next time, I actually forgot to heat it at the beginning, I just added 1 tablespoon of the first batch to one cup of fresh cream and stirred it around.  I thought it might benefit from a warmer place, so I put it in the middle of the burners on the stove as I was cooking dinner, checking from time to time to make sure the jar was getting warm, but not hot, and to rotate it around a bit.  That time the whole jar had become thick crème fraîche by the next morning!

 

kohlrabi salad

 

Ok, so once you have some crème fraîche, kohlrabi is probably not the first thing you are inspired to put it on.  Dolloped in soup or on waffles might sound more luscious, and both are wonderful.  But, if you’ve never had kohlrabi, I definitely recommend it.  It’s one of those winter vegetables that looks knobbly and scary on the outside, but on the inside has a lovely subtle flavor, in this case a little cabbage, a little nutty, and quite good.

I tried one recipe for kohlrabi salad earlier this winter, but I thought the amount of lemon juice in the dressing overwhelmed the soft flavors.  If you look up almost any specific vegetable in Joy, it will tell you not only whether it is good raw or cooked, and how to cook it, and whether to peel it first, but it also gives a list of flavors that compliment that veggie particularly well.  That features was a huge help when we joined our local CSA – even though I had never heard of most of the greens we got, they were almost all listed, and I could figure out at least whether they were for cooking or salad, and what they were likely to taste like.

Under kohlrabi it says, among other things, that it goes well with cream, parsley, and dill.  As do carrots, and so . . .

 

Recipe Sketch: Kohlrabi and Carrot Salad with Crème Fraîche

This makes enough for 2 or 3 servings, feel free to make more!

 

Peel, taking off the woody outside layer (chew on a bit if you are not sure), 2 small kohlrabi

Scrub one medium carrot (I pretty much never peel carrots)

Grate the kohlrabi and carrot on the largest teeth of your grater (a trick I only recently figured out is to leave the carrot top as a handle, start grating from the skinny end, and stop when you get almost to the top).

Put these in a bowl, add 2 – 3 tablespoons of crème fraîche, and mix with your fingers, it should be slightly creamy all over.

Sprinkle on about a tablespoon each of chopped fresh dill and fresh parsley.  (Remember how I keep herbs in a jar in the fridge?  Dill keeps practically indefinitely that way.)

Mix together, taste, and add a pinch of salt if desired.  If you are not serving it right away, you may find that the veggies have absorbed some the liquid and the salad is a little dry, if so you can add a little more crème fraîche or regular cream before serving.

 

I love all harmonious delicate flavors in this salad.  And, as you might guess, some crème fraîche mixed with the cream for carrot and raisin salad is pretty great as well.

If you can’t find any crème fraîche to start from where you live, you may be able to get the cultures from a source like New England Cheesemaking Supply.

I did a little research on using the same process to make perpetual yogurt, which I’m embarrassed to say I’ve never tried, but it’s now next on my list of kitchen projects.  From what I’ve read so far it seems only slightly more complicated, heating the milk, I presume to kill of any unwanted bacteria, then adding the yogurt or culture once it’s cooled back to warm.

What about you – have you made your own crème fraîche or yogurt, or other cultured food?  Any tips or thoughts?

 

Yarn as Jewelry

 

 

I bought this yarn at a tiny shop in Albuquerque’s Old Town years ago.  It’s hand spun, and there was such a tiny amount on the skein (which I didn’t realize at the time) not even enough for a whole hat!  I ended up using it in part of a hat for Bryan.

But, it’s totally gorgeous!  Just look at it, there are parts that are spun so tightly that it’s basically too much twist, but those parts also give it a bit of shine, and highlight the natural color variations.  I fell in love with it right away, and I was still in love with this little bit I had left.  At some point it occurred to me to wear it as jewelry.  To me this wool yarn is just as beautiful as anything else you might put around your wrist.  So . . .

 

 

If you’d like to make one too, it’s quite easy and quick, I made this one (including a small sample and pulling that out) while talking to friends and waiting for dinner!  Just be sure to use a very stretchy cast on and bind off, because the whole thing must stretch over your hand and still fit close around the wrist.  I like “Jeny’s Stretchy Slipknot Cast-On“, I’ve been using it for all kinds of things lately, as it looks good in addition to being super stretchy.  “Jeny’s Surprisingly Stretchy Bind Off” is a little bulkier, but perfect for something like this, or the top cuff of a sock, etc.

I wanted mine to fit close, so I used my wrist measurement minus 10%.  Multiply your desired size by how many stitches per inch you are getting in your yarn, and that’s it!  Mine is 20 stitches around at about 3 sts/inch.  The pattern is purl 3, knit 1, repeat until desired length, or until you run out of yarn like I did.

Bryan called this my “warrior sheep woman cuff”.  I’m, um, calling that a compliment!

What unusual things do you think are beautiful?  Would you like to display or wear them somehow?