Roasted artichokes


He has ‘le coeur comme un artichaud’. Eddy fumbled for her high school French. ‘A heart like an artichoke?’ ‘Oui. He has a leaf for everyone, but makes a meal for no one.
— Poppy Z Brite

Purple Artichoke

Honestly as a kid I disliked most veggies.  The list of vegetables I did not like was long when I look back now.  I was not as picky as some kids only eating mac and cheese or chicken fingers but I definitely had my staple foods and they did not include much from the garden variety.  Somehow though, I always liked artichokes.  Perhaps because it wasn't about the vegetable as much as the moment with my mom.  

They were always steamed and usually I got to eat them with mayonnaise or with melted butter.  I would eat every leaf down to the prickly center but once I reached the heart I would have my mom eat that  because for some reason I didn't like that part.  Weird kid, I know.  Especially considering the heart is not only the best part, but the center of what you had worked for in eating the leaves.  I would take a leaf dip it into the melted butter and pull the meat off with my teeth just how my mom had shown me to do.

 Artichokes were never a quick eating meal, maybe that's what I liked about it.  We didn't eat together as a family but since my mom liked them she would always sit down and eat the choke with me.  She would steam two.  One for me and one for her knowing she was going to eat my heart.  A small bowl of melted butter sat between us and I was allowed to double dip because after all it wasn't truly about the artichoke back then but more about the butter.

 As I am now doing the "adulting" thing in my life I of course eat the hearts.  I learned however from a friend that roasting instead of steaming gives a mouthwatering flavor to the artichokes and it isn't as much work.  I still like to dip choke leaves in melted butter but I have gained new skills with this beautiful vegetable that flowers, if you let it, did you know that?  I never did. One day a neighbor was growing them and I said:

"Wow, how cool you are growing artichokes."

 Her reply, "I don't actually like artichokes but the flowers are beautiful."  

And that summer they were beautiful. 

Now I watch the flowers grow in my neighbor's yard, while I eat them in my home. The best of both worlds.😄

Ingredients:

  • 3 Large Artichokes

  • 2 Tbsp Tuscan Herbed Olive Oil (Or use Olive oil and add 1 tbsp italian herbs

  • 1 tsp Maldon Sea Salt or Kosher salt

Roasted Artichokes

Instructions:

Step 1

Preheat oven to 425 degrees Fahrenheit. After washing artichokes cut in half lengthwise.  Remove the fuzzy part from the center that rests on top of the heart of the artichoke using a grapefruit spoon.  You can scrape the fuzz away with the teeth of the grapefruit spoon.

Step 2

After scraping away the fuzz, brush each artichoke heart with olive oil and if you do not have the herbed olive oil sprinkle the dried herbs over the olive oil on each artichoke half.  Next sprinkle using your pinched fingers the Maldon Sea Salt.  I don't use black pepper as I prefer the roasted chokes without the peppery flavor but you can choose to add that if you like it.  

Step 3

Turn the artichokes flat side down onto a sheet pan and place in preheated oven for 35-40 minutes  When removing artichokes make sure color on interior is golden brown and if not continue cooking until done.

Step 4

Tear off leaves and dip in melted butter, mayonnaise, a vinaigrette or eat without dipping.  I prefer no dip with the roasted version of artichokes but I will let you be the judge.  These are beautiful served with a steak or piece of chicken or just eat them as is, for dinner.

Enjoy! 

 

Tips:

  • Grapefruit Spoons are your best friend use them for removing fuzz from artichoke, scraping out seeds from squash or pumpkins and much much more!

  • Purple Artichokes have more nutrition than green artichokes

  • When purchasing artichokes look for tight leaves, vibrant color, heavy in size and squeaks when squeezed

Salmon Kabobs

My life is what a salmon must feel like. They are always going upstream, against the current.
— Laura Schlessinger

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      Loving salmon didn't begin I have to admit, in Seattle.  Rather it began at a small little restaurant now owned by it's employees with a waiter who always reminded me of Albert Einstein on the Mendocino Coast in California.  I think it might have been year

two

or three

or four...

(I can't recall exactly) of our marriage.  Our waiter I guess we will call him Albert told us about a salmon entree with a corn salsa.  I wasn't drawn to it by any means but wanting me to expand my food horizons my hubby convinced me to try it and promised to switch his meal if I didn't like it.

 He had turned my mind around on fish slowly taking me away from my days of fish sticks with tartar sauce. 😖 Now I cringe as you must be doing right now. Unless you make homemade fish sticks! 

 "It won't smell like fish" he told me "it will be fresh."

"It is extremely fresh miss.  Just caught yesterday." Albert agreed standing by the side of our garden side table.

I was unsure, questioning my new found palate.  They both seemed so sure of the fact that I would love the salmon. Heads bobbing up and down and eyes waiting in anticipation of my decision.

  I did like corn especially sweet corn.  It was summer and corn on the cob dipped in butter and covered in salt had always been my favorite treat from the California State Fair.  It can't be half bad if it had corn in the dish right?

"hummm" I hesitated...

"If you don't like it miss we will be happy to bring you something else." the waiter added.

This restaurant was all about pleasing the guest.  It was a favorite of ours and I had never had one bad thing on the menu, well, minus the one time Albert's silver hair was in my cobbler but that's another story.😉

"Okay. Sure. I will try it." I agreed.

My husband grinned from ear to ear. Triumphant.  Albert smiled with his crazy gray hair all around.  I waited.

The fish was a dark reddish color and the yellow corn contrast gleemed like golden topaz gems sprinkled all over my piece of salmon.  Small specks of emerald green jalapeno's peeked through the corn salsa.  

"Looks good" my husband said.

"Yeah. It does." I replied.

I opened my mouth and took my first bite of salmon and corn salsa.  It was good.  Soft, sweet, a little crunch from the corn and a sea salt flavor from the fish with just a hint of piquant from the jalapeno.  

"Like it?" he asked wide-eyed with hope.

"Yeah actually. I do." I answered surprising even myself.

Albert popped over from nowhere and checked up on me.

"Miss?" he asked questioning with his eyes.

"It's good." I said, " Thank you" wanting to add, Albert.

With an empty plate and a full stomach my new found  salmon love started its expansion.  I don't waver over ordering salmon at a restaurant anymore unless I am on the East Coast.  Sorry to my East Coast Foodies but Atlantic Salmon just doesn't cut it for me. (I know, snob)

Now though more than restaurant dining on salmon I prepare it at home. Sometimes I ask for a whole salmon when sockeye is in season even though our household only has two.  We just eat it all week. My sweetie calls it the bear diet.  Summer salmon and berries seems to be what we live on for a while until the fall. Until the Pacific Northwest hibernation begins. 😉☔️ Grrr.🐻 

If the fish is fresh just a little seasoning and grilling is needed and dinner is served.  This Calico fish rub which consists of:

  • Purple Sumac

  • Hawaiian sea salt

  • Black Sesame Seed

  • Chinese Chili

  • Dill weed

is a knock your socks off kind of seasoning good on fish, chicken and even vegetables.  It gives you a little kick and takes you on a world journey taking me to the sea.  You can find it here.  A little goes a long ways.  

Salmon Kabobs

Ingredients:

  • 1/4 pound of salmon per person cubed

  • small mixed blend of cherry and golden tomatoes

  • 1 teaspoon of Calico fish rub

  • 1-2 teaspoons of olive oil

 

Special items:

  • Wood or metal skewers

  • Grill

Step 1

If using wood skewers soak in water for about 20 minutes prior to grilling. Heat grill.

Step 2

After cubing salmon or having your fishmonger do so, rub the seasoning all over fish and then rub with olive oil.  

Step 3

Skewer the salmon and small tomatoes one after the other leaving not much space between each but space at the end of the skewer for turning.

Step 4

On a hot grill, grill until fish changes color and skin looks crispy on skewer about 5-6 minutes total, turning as you go.  Do not overcook as the fish will taste like rubber tires if you do so.  Better to undercook than over.  Let skewers rest for a few minutes before plating.

Step 5

Serve with a green salad and pop your  warm tomatoes over the greens and taste the sweet tomatoes blend with your vinaigrette.  Divine!

Don't forget that glass of dry Rosé🍷(only a red wine emoji...😞)

 

Fresh Sockeye Salmon and Calico Fish Rub

How do you do summer?  What do you love to grill?  

Tips:

  • Look for Fish that has clear eyes with healthy wet and intact fins

  • Touch the fish...No sticky fish! It should be cold and wet and spring back when pushed (if not keep go elsewhere)

  • If buying already filleted fish look for cracks, breaks or pooling water...your fish is or was mishandled or getting old.

  • In salmon the saturated color is a good thing...I promise I didn't saturate the photos in this blog that was the real color!

  • Last but not least if it smells run like he... double hockey sticks!

 

 

Tapioca Pudding

I am starting to think that maybe memories are like this dessert. I eat it, and it becomes a part of me, whether I remember it later or not.
— Erica Bauermeister

Tapioca Pudding with Berries

I've been thinking about how many women in history have worn strings of pearls.  Jackie O., Princess Diana, Grace Kelly, Coco Chanel, and the list goes on.  Why?

 Recently I had a strand of pearls that were a gift from my husband many years ago break.  It has such good memories surrounding it I did not want to leave it broken. I have worn it over the years and always receive such warm compliments and reminds me of the great memories I have with my other half.  

Single pearls are lovely but a strand of them is classic.  Life's ups and downs are often like a strand of pearls. Each one is unique and beautiful but together it is and elegant and strong. It makes a statement. Sometimes the down's in life feel like the broken strand.  Maybe if we start too look to closely at the individual pearls we might see chips or blemishes or flaws.  We do this too often to ourselves when we hurt or life has pushed us to it's limit. We all have chips and blemishes but, it isn't until we step away and start to see that all of the pieces can be put back together and be made beautiful again that our hurt begins to heal.  

Vanilla Bean Tapioca 

 No doubt it is difficult, after all the hole might be small and at first the string might be weak but with time we learn to buy the strongest cord and we ask for help to put it back together again.  In fact most of the time we need help stringing back together the little pieces.

 In life we need help too, from others that's what makes us a stronger person.  We need those who are experts to teach us how to thread the pearls, or make the knots, or even just to tell us don't worry, it can be fixed, and it will be beautiful again.

 I  chose to pick up the pieces and have a friend help me put it back together. It's stronger and more beautiful to me now than before.  Why? Because I stopped looking at the little flaws and started looking at the big picture.  

Tapioca Pudding with Strawberries

Now I can look in the mirror and see the strand of pearls together lying flat against that little black dress and say I love your Beauty, every little flaw and every little blemish, because together you make Me shine.

Speaking of Pearls...Tapioca Pearls make Delicious Eating.  

Enjoy!

Recipe from:  Slightly Adapted from Bob's Red Mill classic Old Fashioned Tapioca Pudding

Ingredients

  • 1/3 cup Small Pearl Tapioca
  • 3/4 cup Water
  • 2 1/4 cup  Whole Milk
  • 1/4 tsp Salt
  • 2 eggs,separated
  • 1/2 cup Sugar,divided
  • 1 Vanilla bean, sliced in half and scraped or 1/2 tsp Vanilla Paste

Instructions

Step 1

Soak the 1/3 cup pearls in 3/4 cup water making sure it is large enough saucepan. (Around:  1 & 1/2 quarts can hold) DO NOT DRAIN TAPIOCA AFTER SOAKING!

Step 2

Add milk, salt, 1/4 cup sugar and lightly beaten egg YOLKS to Tapioca pearls and stir over medium heat until boiling. Then turn down heat and simmer uncovered over very low heat for 10-15 minutes.  Stir often and do not let come to  a boil again.  

Step 3

In a mixer using a whisk, or whisking by hand beat egg WHITES with remaining  1/4 cup sugar until soft peaks form.  Fold about 3/4 cup of HOT tapioca into egg whites slowly and then gently fold mixture using a spatula.  Fold mixture all together into saucepan slowly.  Stir over low heat for about 3 minutes.

Step 4

Cool 15 minutes then add Vanilla Bean or Vanilla Paste.  Serve warm or chilled with Fresh Berries of your choosing. You can also top with a little whip cream if you would like. 😋 

Berries and Tapioca Pudding