Saturday, November 21, 2009
Friday, November 20, 2009
There is a wonderful, homey restaurant in Santa Barbara call Pan e Vino (no connection to the one in LA). They have been serving an appetizer like this one for years. We liked it so much that we begged my father to try to replicate it at home. This is his version.
4 artichokes, washed and trim the leaves - with a very sharp knife cut off about 1 ½ inches off of the top of the leaves. With kitchen scissors remove the sharp portions of any leaves that still have tops.
2 tomatoes, finely chopped
2 cloves of garlic, finely minced
1 tablespoon onion, finely minced
salt and pepper to taste
2 tablespoons best quality extra virgin olive oil
juice of half a lemon
Boil all four artichokes until tender, approximately 30 minutes. I boil artichokes by placing them in about ½ inch of water in a large covered pot. Each artichoke should rest on the bottom of the pot. They should not be stacked on top of each other. Add a small amount of lemon juice to the water and the artichokes will maintain their color. Once they have been boiling for 30 minutes pull a leaf off and taste it. Make sure it is tender before you stop the cooking process.
Take two of the artichokes and trim off all of the leaves and the fur. Finely chop the artichoke hearts.
Take the remaining two artichokes and remove all center leaves and fur down to the heart. Leave the exterior leaves attached. Spread the leaves outward so that there is a center cavity.
Blend the tomatoes, garlic, onion, salt, pepper, olive oil and lemon juice in a small bowl. Fill the center cavities of the two artichokes with the filling, and spread the filling into the spaces of the surrounding leaves.
Keep in the refrigerator until ready to serve.
Tuesday, November 17, 2009
Monday, November 16, 2009
In a medium bowl combine flour, soda, and salt. Whisk until blended. Set aside.
In the bowl of an electric mixer blend together the butter and sugars until it they form a grainy paste. Add eggs, one at a time until just blended. Add peanut butter and vanilla and mix on medium speed until the batter is light and fluffy.
Wednesday, November 11, 2009
- 4 eggs, beaten
- 1 cup leftover chili (see my post last week for one option but any chili will do)
- Grated cheese (optional)
- Chopped onions (optional)
- Sour cream (optional)
Tuesday, November 10, 2009
The pecans should glisten with the sugar syrup before you put them in the oven to toast.
Friday, November 6, 2009
Perhaps you should.
- 2 pounds tri-tip steak
- 2 tablespoons flour seasoned with salt and pepper
- 4 tablespoons olive oil
- 3 medium sized onions, quartered
- 3 carrots, coarsely chopped
- 4 stalks celery, coarsely chopped
- 2 teaspoons paprika
- 20 ounces vegetable or beef stock
- ½ cup red wine
- 1 bay leaf
- 1 pinch of caraway seeds
- 2 tablespoons of plain yogurt or sour cream
- 1 can (or jar) roasted red bell pepper cut into strips
Thursday, November 5, 2009
- 1 12-ounce bag fresh cranberries
- 1 naval orange including peel and pith, cut into 8 pieces
- 1 cup, less 1 ½ tablespoons sugar
This used to be a recipe for a 16-ounce bag of cranberries and a cup of sugar. This year I cannot find any 16-ounce bags so I modified by dropping some of the sugar. If you find a 16-ounce bag add a full cup of sugar.
- ¾ cup of Cranberry Relish (recipe above)
- 2 cups less 4 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature
- 1 cup sugar
- 1 teaspoon vanilla
- 2 large eggs
- 8 ounces whole milk plain yogurt
- 3 tablespoons lemon juice (I use Mayer Lemons)
- 1 ½ cups powdered sugar
Monday, November 2, 2009
- 2 garlic cloves, chopped fine
- 1 large onion, chopped fine
- 1 teaspoon oregano
- 1 tablespoon ground cumin
- ¼ teaspoon cayenne pepper
- 2 tablespoons chili powder
- 2 pounds ground beef (I use organic grass fed ground beef )
- One 15-oz can tomato sauce
- 1 teaspoon salt
- ½ cup Masa (Mexican corn flour)
- 1 cup water
- 1 can pinto beans (drained - pintos can be hard to drain, don't sweat it either way)
- 1 can kidney beans (drained)
- 1 14.5 oz can diced tomatoes with chilies (don’t drain)