Tag Archives: artichoke

Parmesan buerre blanc

This sauce is excellent with artichokes and (I think) would be great with a sturdier fish. I loved it. A+

½ cup dry white wine
8Tbsp. (1 stick) chilled unsalted butter, diced
¼ cup finely grated parmesan, or more to taste
1 t lemon, or more to taste
S & P

  1. Pour the wine into a medium saucepan. Place over medium-high heat, bring to a boil, and cook until reduced by half.
  2. Turn the heat down to medium-low, and whisk in the butter a couple of pieces at a time.
  3. Whisk in the Parmesan. Taste, and adjust with lemon juice, salt and pepper or more Parmesan, as needed.

More than the sum of its parts

I made a really yummy dinner on Tuesday night. Not an A+, but a solid A. The thing is, I wouldn’t really give any of the individual dishes a great grade, but it just all worked together. Funny how that works. I tried a few new recipes and would only make a few of them again…or rather, I would only make that exact version of those recipes again. A  few tweaks might save the day. Anyway, here’s how it looked:

The dressing on the butternut squash salad was really good, but more importantly was really thick. It gave me a good idea how to thicken up Liza’s tahini dressing.

The French carrot salad is never the most delicious thing in the whole world, but it is easy, fast, healthy, really good and gorgeous on a plate.

I almost got the artichoke right…FINALLY. I think if I just trim the top a little less this time, we’re there. The dipping sauce was sick delicious. It would be great on fish. This sauce is officially in my recipe book now.

I’m trying to broaden the array of veggies and fruits that live in my fridge/on my counter/eventually in my belly. This roasted rhubarb was pretty darn good and I’ve loved having it with yogurt for breakfast. Probably not everyone’s cup of tea, but I dug it. Next time, I’m cutting the pieces a bit smaller and roasting it uncovered. Maybe that will keep it from turning into a stringy goop.

Lemony Artichoke Hummus

1  (14/15 oz) can artichoke hearts in water, rinsed and dried (pat with towel or put in colander)

1 lemon, zested and juiced

1/4 Cup rool  temp water

6 Tbl tahini

2 Tbl EVOO

1 (14/15oz) can chickpeas, drained

1 toe garlic

1/2 tspn salt (+ more to taste)

2 tspn parsley and/or mint

  1. Combine lemon juice and water in small bowl. Whisk together tahini and 2 tablespoons oil in measuring cup.
  2. Process chickpeas, artichoke leaves and most heart bases (set asides some bases fro garnish), garlic, salt, cayenne, and lemon zest in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through feed tube (oil acts as a emulsifier); continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
  3. Transfer hummus to serving bowl. Sprinkle with reserved chopped artichoke heart bases and parsley/mint over surface