Wednesday 26 February 2014

ARTICHOKE STEAMED IN WINE with MEYER LEMON BUTTER SAUCE

To think I’ve been intimidated by artichokes all these years! Could’t have been easier!




ARTICHOKE STEAMED IN WINE with MEYER LEMON BUTTER SAUCE


2 cups vegetable broth
2 cups dry white wine
2 lemons, quartered 
Salt 
Pepper
Thyme sprigs
2 whole artichokes


!/2 cup butter
1 Meyer lemon (or any lemon will do)
1 garlic clove, minced


Bring all ingredients, up to the artichokes, to a simmer in a large pot.


For the artichoke. Give it a good rinse. Cut off the stem. Then pull off a few of the thickest leaves near the bottom and discard. Cut off about 1 inch from the top and discard. Rub top cut part of artichoke immediately with the lemon, to prevent discolouration.

Now place the artichokes, bottoms up, in the pot with the broth and wine. Let this simmer away for about 30 minutes, or until a knife inserts into the bottom easily. Remove from the broth and set aside. Artichokes are great served hot, cold or room temperature.


Meanwhile, melt 1/2 cup of butter with lemon zest and garlic. Squeeze Meyer lemon juice in the butter.

To eat: pull the leaves off the artichoke, dip in the butter sauce. Then just sort scrape the  meat off the leaf off with your front teeth. Have a separate bowl to discard the tough part of the leaf.  So much fun!


Important Note: Do NOT eat the the thorny purple section in the centre. This protects the artichoke heart (the best part). Simply scrape away the the thorny purply part and then eat the entire heart, it will be tender and delicious.

Wednesday 19 February 2014

ROASTED BROCCOLI AND KALE SALAD

I realize my most recent post was also a roasted broccoli dish (though vastly different from this recipe in every respect), but the scrumptiousness of roasted broccoli cannot be overstated. That, and the overwhelmingly positive response it received from my husband (who continues to mistakenly believe he'll enjoy the meat portion most), led to this little lovely appearing below. 


ROASTED BROCCOLI & KALE SALAD





1 bunch of broccoli, cut into florets, including stalk
1 bunch black kale, sliced
2 garlic cloves, minced
Pinch of red pepper flakes
Plenty of olive oil
Plenty of sea salt and fresh black pepper

1/2 cup pea shoots
1/2 cucumber, peeled and diced
1/2 cup cherry tomatoes, halved
Zest from one lemon
Juice from 1 lemon
1/2 bunch flat-leaf parsley, rough chopped
1/2 bunch fresh dill, rough chopped
3 scallions, minced

Preheat oven to 425 degrees. Toss broccoli, kale, garlic, pepper flakes, olive oil, salt and pepper together. Place on a large baking sheet. Roast just until kale becomes crispy, gently tossing a couple of times. Should take about 20-25 minutes.

Meanwhile, stir remaining ingredients together .

Remove broccoli and kale from oven, top with pea shoot mixture.

That's it!




Tuesday 11 February 2014

Roasted Broccoli & Mashed Sweet Potato Crostini

This little lovely is the direct result of being left alone all day with nothing but a new cookbook and a huge appetite. How wonderful to feast away so magnificently before dinner, and yet still end up hungry!

Here is my happy adaptation.


Roasted Broccoli & Mashed Sweet Potato Crostini



1 large sweet potato, peeled and cut into 1” chunks
1/2 cup orange juice
1 cup water
1/2 teaspoon chili flakes (or 1/2 habernaro chili, seeded and minced)

1 head broccoli, cut into flowerettes, tender part of stalk peeled and sliced 
Olive Oil
Sea salt
Pepper
Zest of one lemon
Juice of one lemon
1/4  cup minced cilantro
2 tablespoons minced chives
1/4 cup toasted hazelnuts, rough chopped

4 slices of heavy, grainy bread
Olive oil


Place sweet potato, orange juice, water and chili in a small sauce pan. Add a bit of salt and pepper. Bring to a boil, reduce heat and simmer gently until all the liquid is absorbed and potato is well cooked, about 20-25 minutes. Mash well and set aside.

Meanwhile, preheat oven to 450 degrees. Toss broccoli with olive oil, pepper and salt. Lay in a single layer on a large baking sheet. Roast until broccoli is tender and beginning to  char, about 25-30 minutes. Give the broccoli a rough chop. You want some small pieces and some larger, so that it’s still recognizable as a vegetable.

Toss the lemon zest, lemon juice, cilantro, chives and hazelnuts with the chopped broccoli. Set aside.

Brush the bread with some olive oil and place directly on middle oven rack. Toast for 4-5 minutes or until nicely browned.

Now for the good part. Spread the toasts with the sweet potato mash mixture. Pile on the broccoli mixture. Top with a few more chives and cilantro if you’d like. Cut into appetizer size pieces. 


It’s CRAZY how delicious this incredibly healthy appetizer is.

Tuesday 4 February 2014

Brie & Blue Cheese Nachos

These nachos have me looking forward to next year’s Superbowl already! Or any other sporting event requiring heavy, calorie-laden delights. However, paired with a fruity zinfandel, definitely sophisticated enough for Masterpiece Theatre.




BRIE & BLUE CHEESE NACHOS


10 oz tortilla chips
Olive oil
1 lb button mushrooms, sliced
4 cups baby spinach, chopped
8 oz brie, sliced
2 oz blue cheese, crumbled
1 small red onion, thinly sliced

Preheat oven to 375 degrees.

Spread the tortilla chips in the bottom of a 9x12 baking dish. 

Meanwhile, sauté the mushrooms in a little olive oil. Sprinkle with pepper and salt, cook until nicely browned. 

Toss the spinach with a bit of olive oil, salt and pepper. Spread evenly over the tortilla chips. Top spinach with the brie, then mushrooms and blue cheese.

In the same pan as you cooked the mushrooms, sauté the red onions for a couple of minutes, until softened. Then layer on top of entire dish.

Pop in the oven and cook until warm and bubbly, about 20 minutes.


Trust me, you won’t be needing any salsa with this wondrous concoction.