Last Sunday we picked up some nice looking Italian Artichokes at the Farmers Market. (Pssssst: don’t forget WCC30!)
I really didn’t know what to do with them but jwa assured me that he did.
“Boil them in water,” he instructed.
“For how long?” I asked.
“Hmmm”, he replied, “maybe you should look that up.”
So I did. Not surprisingly, one of the best resources I found was on Simply Recipes: How to Cook and Eat an Artichoke. Which is what I did. Kind of.
lemon slices (1-2)
1 -2 garlic cloves
1 bay leaf
Basically, I followed Elise’s instructions for preparing the artichoke. In very little detail — trim the stem and cut about 3/4 of an inch off the top of the artichoke. We did not bother snipping the ends of the leaves off. Okay. All ready to go.
We also chose to boil them instead of steaming, as jwa had fond memories of boiling artichokes as a youth. This will take 25 – 45 minutes to cook (pot covered), depending on the size of your artichokes. When the leaves pull off easily, they are done! Let them drain upsidedown for a few seconds before serving.
Mmmm….quite . . . → Read More: Artichoke Madness!
I have been getting into Spanish food lately, well, over the past couple of years. I really like the flavors and, although most that I have made have been served hot, they really seem to go great with Summer weather.
Now, this dish is pasta but it is also pretty much one pan pasta dish (okay, and a pot, but just for a few minutes). It’s relatively quick and you can be out of the kitchen before it even gets too hot in there. Get yourself a glass of wine and you’ll be eating in no time. Plus, damn, it’s just so good.
Chorizo, Chorizo, Makes the World Go Round:
For the sausage, I used a mix of ground, uncased, hot & spicy chorizo and regular Italian ground pork sausage (removed from the casing). This is because when I first made the dish, I decided to use up some Italian sweet sausage that I had in the freezer. Tasty.
But, with the leftovers, I got some ground pork chorizo, cooked it up, and reheated all the pasta in the pan with the new sausage. Mmm! If you can find authentic, Spanish chorizo links where you are, I would go ahead and use . . . → Read More: A Tasty, Tasty Dish: Spanish-Style Spaghetti with Chorizo and Almonds
Hai there. Oh, look, I am guest-hosting July’s Weekend Cookbook Challenge! Hooray, it’s my 2nd time! Thank you very much to Sara, for agreeing to let me do this again. Last October, my theme was Halloween. This time, the theme is…Farmers Markets.
July is a great time to hit your local Farmers Market in search of veggies, fruits, cheeses, maybe even eggs and meat. You never know what you can find unless you go look! So, go to a Farmers Market near you, find some interesting foodstuffs and bring them home and cook something!
Of course, since this is a cookbook challenge, you should try to get your recipe from a cookbook, but if you see an amazingly awesome recipe for just the very item(s) that you got at the market, in a magazine (or even online) that you really want to use for this, I’m not going to stand in your way. Myself, I just scored a used copy of The Northern Exposure Cookbook and I can’t wait to make something from it!
Alternatively, if you are a member of a CSA or something like that, that works just fine too. And if there is just no Farmers Market by . . . → Read More: Announcing…Weekend Cookbook Challenge #30!