June 2009 Archives

Phyllo Asparagus Spears

These are easy to make, but take some practice.  I would recommend you make them at least once before you make them for a special occasion.  The above photo was taken by Ninette at Big, Bold, Beautiful Food.  She made this recipe and made some little changes to it.  You can read her take on the recipe here.  Be sure to check out her website while you're there, it's gorgeous and is one of Saveur Magazine's "Best of the Web"

Ingredients:

• 24 asparagus spears, wood ends trimmed
• 6 sheets frozen phyllo, thawed
• 3-4 tablespoons melted butter
• 12 thin slices prosciutto (about 6 ounces), cut in half crosswise
• 1 cup grated Parmesan cheese (or more)

Method:

Preheat oven to 450 degrees. Line a baking sheet with parchment paper.

Prep all ingredients prior to working with phyllo dough.  This will make the assembly go faster with less opportunity for the phyllo to dry out.

Steam asparagus in a steamer basket set over 1-inch of boiling water just until bright green, about 2 minutes. Blanch them under cold water (helps to retain color and flavor) Transfer to a colander to cool. Remove phyllo from the refrigerator and unroll them to lay flat.  Place 1 sheet of phyllo on a work surface (cover the remaining phyllo with plastic wrap and then a damp clean towel). Brush lightly with butter. Start at the ends of the dough to keep it from cracking and work towards the center.  Cut into 4 rectangular pieces.  Cut the asparagus spears down to 4 inch lengths.  Keep the unused phyllo dough covered with the plastic and towel when you aren't working with it.  Don't leave it uncovered for more than a minute at a time and work quickly.

Place 1 piece of prosciutto on each phyllo rectangle, lining up along 1 short edge. Arrange an asparagus spear over the prosciutto, letting the tip lay beyond the top edge of the phyllo. Sprinkle with Parmesan (I like it more than most). Roll up and secure the edge of the phyllo with butter, if necessary.  When rolling, leave the asparagus tip unwrapped about one inch. Wrap foil around the exposed asparagus tip so it doesn't burn.  This is optional, but I find it's prettier if it's wrapped while baking. Arrange on prepared baking sheet. Repeat with remaining ingredients.

Bake until phyllo is golden brown, about 5 minutes.

Any unused phyllo can be rolled back up and wrapped in plastic.  Place the the refrigerator and use within 2 weeks.  Or, wrap in plastic, freeze and use within 2 months.

This year I had a very large July 4th party.  It was held outside and the menu consisted of appetizers.  We served these plums with a few modifications.  The rosemary sprigs were made longer so that people could hold them while standing and visiting.  St. Andre cheese is one of my personal favorites so we opted to use that instead of Gorgonzola.  It's a recipe you can make your own based upon your favorite ingredients and your guests will be impressed by the interesting flavor and beauty.

Serves 8

Ingredients:

• 2 purple or black plums, pitted and sliced into eighths
• Extra-virgin olive oil, for brushing plums
• 8 teaspoons Gorgonzola cheese, crumbled or sliced (I used St. Andre... Stilton would be nice too)
• 8 slices prosciutto
• 16 small sprigs fresh rosemary

Method:

Preheat a grill pan or outdoor grill over high heat.

Lightly brush the plum slices with the oil and place on the hot grill, being careful to keep them from falling through the grate.

Turn once to get grill marks on each cut side of the fruit.

Remove and cool slightly.

Place 1/2 teaspoon Gorgonzola on each slice of plum.   I will also try this with other cheeses, perhaps St. Andre?

Cut each slice of prosciutto in half lengthwise.

Wrap the prosciutto around each plum slice and skewer with a sprig of rosemary to secure.

Check out his book on Amazon.com:

Follow his blog at www.forkingdelicious.blogspot.com

Banana’s Foster Cream Pie

Photos and Recipe Reprinted with Permission by

www.evilshenanigans.com

This is such a smart recipe.  Take a classic dessert like Bananas Foster and turn it into a creme pie.  The writers of www.evilshenanigans.com came up with this on a whim and I bet it will become a classic of its own.

Here is the recipe, in her own words:

Yield 1-9″ Pie

Ingredients:

Crust:

1 1/4 cup graham cracker crumbs

1/4 cup light brown sugar

1/4 cup unsalted butter, melted

Caramel Sauce:

3 tablespoons unsalted butter

1/3 cup light brown sugar, loosely packed

2 tablespoons cream

2 tablespoons dark rum

Filling:

2-3 bananas sliced

2 1/2 cups milk, 2% or higher

1/2 cup sugar

1/4 cup cornstarch

1/4 teaspoon cinnamon

1/4 teaspoon all-spice

1/8 teaspoon salt

1 teaspoon vanilla bean paste

2 eggs

1 egg yolk

2 tablespoons unsalted butter

Topping:

2 cups heavy cream

1/2 teaspoon dry gelatin

1 tablespoon water, room temperature

1 teaspoon vanilla

2 tablespoons sugar

Cinnamon for dusting

Heat the oven to 350 F.

Method:

In a bowl mix the brown sugar, graham cracker crumbs and melted butter until well mixed.  Pour into a 9″ pie plate and press it evenly into the pan.

Bake for 10 minutes.  Allow to cool while you prepare the caramel.

In a small skillet melt the butter and brown sugar over medium low heat.  Allow it to come to a boil, turn the heat down to low and cook for 30 seconds.

Remove the pan from the heat and stir in the cream and rum.  Allow to cool slightly.

Slice two to three bananas and layer the slices on the bottom of the pie crust.

Pour the caramel evenly over the bananas.  Allow to cool at room temperature while you prepare the custard.

In a heavy saucepan combine the sugar, cornstarch, salt, vanilla bean paste, and spices.  Pour over the milk and mix well.  In a separate bowl mix the eggs and egg yolk well.  Pour it into the milk mixture and whisk until well combined.

Cook over medium heat until the mixture comes to a simmer.  Cook for 30 seconds then remove from heat.

Strain the mixture into a large bowl, then whisk in the butter.

Pour the custard over the bananas and caramel.  Cover with plastic wrap, making sure it is pressed directly against the custard to prevent a skin from forming.   Chill for at least four hours, but overnight is better.

To finish the pie mix the dry gelatin with the water in a small microwave save bowl.  Allow to bloom for two minutes.  Once bloomed, heat in the microwave for 10 seconds.  Stir and allow to come to room temperature.

In a large bowl add the cream.  Mix on medium speed until it begins to develop large bubbles.  Add the vanilla and increase the speed to medium high.  Add the sugar and the cooled gelatin.  Increase the speed to high and beat until it thickens and holds soft peaks.  Spread the cream over the cooled pie and dust with cinnamon.  Chill for thirty minutes before slicing and serving.

I did get this shot of the last slice in the pan, from across the room, before my brother ate it.

Chipotle Gouda Cornbread

Photos and Recipe Reprinted with Permission by www.evilshenanigans.com

I was on Twitter this morning and "met" a very creative and friendly foodie @bakingblog.  When I visited her website www.evilshenanigans.com , I was captivated by this recipe.  I'm a chipotle addict and this sounded incredible. There are many other recipes on this website that are worth checking out... like grilled mushroom and picatta pizza on sourdough wheat crust and baja fish tacos.

"The texture is soft and creamy, savory and sweet.... there is a slight smokey flavor followed by a gentle spice, and it is some of the best cornbread I have ever had."

Chipotle Gouda Cornbread  Yield 18 muffins or 1 - 9″ round loaf

5 oz all-purpose Flour 5 oz corn meal 1 1/2 oz sugar .5 oz baking powder .75 oz non-fat dry milk 4 oz Gouda cheese, shredded 1 teaspoon dry chipotle powder 1 teaspoon chili powder 1 egg, beaten 9 oz buttermilk .5 oz honey or corn syrup 6 oz butter, melted

Heat the oven to 350 F and spray a 12-cup muffin pan, or a 9″ cake pan, with non-stick spray.

In a large bowl mix the flour, corn meal, sugar, baking powder, non-fat dry milk, and spices until well combined.  Add the cheese and stir to combine.

In a separate bowl mix the egg, milk, honey or corn syrup, and butter.

Make a well in the dry ingredients and pour the went into it.  Fold the mixture gently, mixing until the dry ingredients are just moist.  Do not over-mix.

Scoop into the prepared muffin pan, filling each cup half way with batter, or pour the patter into the prepared cake pan.

Bake for 18 to 20 minutes for muffins, or 25 to 30 for the cake pan.

Allow to cool in the pan for 3 minutes before turning out of the pan.

Mache Greens with Garlic Lemon Vinaigrette, Goat Cheese and Roasted Heirloom Cherry Tomatoes

From NPR.org:  Mache, also called lamb's lettuce, has been cultivated in France since the 17th century. But in California's Salinas Valley, the tiny, dark green plant with the sweet, nutty flavor is making its American commercial debut

I love these greens.  They are nutty and sweet and don't have any bitterness to them.  You can find them in Whole Foods and other good quality markets.

Ingredients:

• 1 bunch or container of Mache greens
• Leaves from 1 large bunch of fresh mint
• 2 scallions, thinly sliced
• 1 container heirloom cherry tomatoes
• 1/4 cup freshly chopped Italian parsley
• Locally made goat cheese (Haystack in Colorado)
• Kalmata olives
• Freshly made vinaigrette  (see recipe below)

Vinaigrette Ingredients:

• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 5 garlic cloves, chopped
• 3 TBSP fresh oregano, chopped
• 1 TBSP fresh thyme leaves
• Juice of 1 lemon

Method:

Make vinaigrette by whisking together oil, vinegar, garlic, oregano, thyme and lemon juice in a bowl.  Season with salt and pepper.

Preheat oven to 425.  Place heirloom tomatoes in roasting pan.  Toss with parsley, salt and pepper.  Drizzle with olive oil and lightly shake tomatoes in pan to coat with olive oil.  Roast for about 20 minutes in oven.  Remove from heat and set aside.

Toss mache, mint leaves and scallions in a bowl.  Add about 4 tablespoons (approximate) of vinaigrette and toss well to coat mache.  Dress on a plate with crumbles of goat cheese, scallions, pitted kalmata olives and roasted tomatoes.

Tagliatelle With Carmelized Onions, Applewood Smoked Bacon and Cremini Mushrooms

Ingredients:

• Sea salt
• Extra virgin olive oil
• 1/4 pound good quality applesmoked bacon, cut into thin slices
• 2 small sweet onions, peeled and halved or quartered (depending upon size)
• 1 pound cremini mushrooms, sliced
• 4 garlic cloves, peeled and smashed
• Needles from 2 small fresh rosemary sprigs
• Cracked black pepper
• 1 pound tagliatelle pasta (or any wide ribbon egg pasta)
• 1/2 stick cold butter, cut into smaller pieces
• 1/2 cup freshly grated Parmigiano-Reggiano (plus extra for the table)
• 1/2 cup chopped fresh Italian parsley

Method:

Fill a large pot with water and bring to a boil over high heat.

In a large skillet, heat 3 tablespoons (or 3 count) of olive oil over medium heat.  Add bacon and onions and cook until carmelized (about 8 minutes)  Add the mushrooms, garlic and rosemart and cook until mushrooms are well carmelized (about 12+ minutes)  Season with salt and pepper and scrap mushroom mix into a serving bowl.  Cover to keep warm.  Do not wash the skillet!!  Set aside.

Place pasta in water.  Cook until al dente (approximately 8-9 minutes)  After pasta has been cooking about 4 minutes when it's about half way done-  take a cup of the pasta water and place in the same skillet used for the mushrooms.   Add cold butter pieces and simmer over medium heat until the liquid reduces to a sauce-like consistency (about 10 minutes)

Drain the pasta and place it in the bowl with the mushroom mixture.  Pour in the hot butter sauce.  Add the Parmigiana, cracked black pepper and parsley.  Toss lightly and serve with more cheese.

Marinated and Grilled Leg of Lamb

Tagliatelle With Carmelized Onions, Applewood Smoked Bacon and Cremini Mushrooms

Mache Greens with Garlic Lemon Vinegarette, Goat Cheese

and Roasted Heirloom Cherry Tomatoes

I was reading Tyler Florence's book "Tyler's Ultimate" and decided to modify and combine some of his recipes in order to create a special menu to accompany leg of lamb.  This is what I came up with... to view the accompanying recipes, please click the above links.

Leg of Lamb - Ingredients:

• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 5 garlic cloves, chopped
• 3 TBSP fresh oregano, chopped
• 1 TBSP fresh thyme leaves
• Juice of 1 lemon
• Sea or Kosher salt and freshly ground pepper
• 1 (3-3.5 lb) leg of lamb, boned and butterflied but not tied

Method:

Make vinaigrette by whisking together oil, vinegar, garlic, oregano, thyme and lemon juice in a bowl.  Season with salt and pepper.  Remove lamb from any ties and pat dry.  Place in a roasting pan or platter and liberally apply salt and pepper to all sides of lamb.  Pour about 1/2 of the vinaigrette over the lamb and roll the meat in it so it is well coated.  Return to refrigerator and marinade, covered for 2 hours.

Preheat your outdoor grill or Big Green Egg to medium high heat.  Clean grate with scraper.  Using folded paper towel dampened with olive oil - carefully oil grates to create a non-stick surface.

Place lamb on the grill and cook anywhere from 15 - 25 minutes per side.  Make sure all sides are cooked evenly and have charred grill marks.  Continue cooking until a thermometer reads 130 degrees in the thickest part of the leg.  Remove from grill, place on cutting board or platter and cover.  Let rest 10 to 15 minutes prior to carving.

When ready to serve, slice the lamb and pour some of the remaining vinaigrette over the slices on each plate.  Season with sea salt and pepper.

Homemade Rose Petal Pistachio Ice Cream

Chef David Lawrence is a Facebook friend and lately he's killing me with his recipe posts!  His new blog... www.forkingdelicious.blogspot.com is a combination of stunning food photos, humorous writing and interesting culinary creations.  He has been gracious to allow me to re-post many of his recipes.  So many are wonderfully inventive and decadent that I find myself asking him constantly if I can add them to this collection.  This one will be haunting me all day and it's only morning.... thanks Dave!

David has a self-professed obsession with making ice cream.  Check out his cheesecake ice cream on the blog... While searching for more exotic ingredients, he found this one in a wonderful book by  Padma Lakshmi.

From Tangy Tart Hot & Sweet

by Padma Lakshmi

Makes about 1 quart

Ingredients:

• 2 cups heavy cream
• 2 cups whole milk
• 4 large egg yolks
• ½ cup sugar
• 1 teaspoon pure vanilla extract
• 2 tablespoons rose water*
• 5 tablespoons rose petal jam*
• ¼ cup crushed, raw, unsalted pistachios
• 2 tablespoons dried rose petals, without stems or leaves, just petals

Method:

Heat the cream and milk over medium heat for 5 to 8 minutes, until the mixture is just below the boil. In a small bowl beat together the egg yolks, sugar and vanilla until the mixture is smooth. Add about ¼ cup of the hot cream mixture to the yolks stirring vigorously so the eggs won’t scramble. Add warmed yolk mixture back to the heated cream, whisking constantly over low heat until the mixture thickens slightly, about 3 to 5 minutes. Stir in the rose water and rose jam. Cool the mixture completely in ice water bath (my prefered method) or in the refrigerator.

Pour the cooled custard into your ice cream maker and follow the manufacturer’s directions. When finished churning , remove the ice cream and fold in the pistachios and rose petals if using, mixing well to distribute evenly. Freeze ice cream until ready to serve.

 Click on the ingredients with links to find them on Amazon

Duarte's Crab Cioppino

www.duartestavern.com

source:  NPR.org

• 2 1/2 pounds fresh cracked Dungeness crab (your fishmonger/butcher will crack the crab for you)
• 12 cherrystone clams
• 12 jumbo white prawns
• 8 oz. cod
• 1 cup clam juice
• 1/2 cup dry white wine
• Cioppino sauce (recipe follows)

To assemble: Place half the sauce in a 5 quart roaster or Dutch oven. Place crab in next, then clams and prawns, clam juice, and wine. Pour rest of sauce over crab. Place the cod on top last. Place lid on pan and turn heat to medium-high until it starts to boil. After it reaches a boil, turn heat down to medium. When the fish is cooked and the clams are open, the cioppino is ready. Serve immediately with a good crusty sourdough bread.

Sauce

• 2 medium yellow onions, chopped fine
• 6 stalks celery, chopped fine
• 1/4 cup parsley, chopped fine
• 4 tbsp. olive oil
• 2-14.5 oz. cans diced tomato
• 15 oz. can tomato sauce
• 1 bay leaf
• 2 tsp. fresh garlic, chopped fine
• 1 1/2 tsp. salt
• 1 tsp. thyme
• 1 1/2 tsp. oregano
• 1 1/2 tsp. Italian seasoning
• 3/4 tsp. cumin
• 1/4 tsp. red pepper flakes

Saute onion, celery and parsley in olive oil until translucent. Add spices, saute for one minute. Add diced tomato and tomato sauce. Simmer for 30 minutes. Adjust seasonings to taste.

photo by David Lawrence

Ultimate Fried Chicken

by Tyler Florence

My friend Chef David Lawrence beat me to the punch on posting this one.  This fried chicken recipe looks absolutely delectable.  I must admit that I've never been very good at frying chicken and my kitchen usually needs a power wash to get rid of the oil.  David suggested I try this recipe developed by Tyler Florence.  This immediately drew me in and I believe it is deserving of it's "Ultimate" title.

Because I am always entertained by David's writing in his new blog, www.forkingdelicious.blogspot.com.  I have included his comments.  If you haven't checked out his blog yet, please do... you can also follow him on Twitter @ChefDaveLA.  Tyler Florence has also recently become very active on Twitter @TylerFlorence.  You'll enjoy following them both to get recipes, tips and updates on their latest books and television appearances.

from David Lawrence:

I'm here today to talk about fried chicken. It's a dish that is so common, so ubiquitous that it's available on every street corner and at every grocery store deli counter. There are so many bad versions of it that it's easy to forget the sheer genius of a plump piece of chicken rolled in perfectly seasoned flour, dipped in egg wash and deep fried to a glorious, golden brown, all crispy on the outside with a crust that gives way to succulent, juicy meat inside.

Admittedly, even I hadn't given much thought to fried chicken lately, even though it was a staple in my home growing up. That is to say, until I stumbled upon this recipe for Tyler Florence's Ultimate Fried Chicken. It was the picture that first grabbed my attention. I'm a card-carrying sucker for good food porn and was drawn in by the gorgeous pile of freshly-fried chicken with the beautiful bunch of deep fried herbs and garlic cloves perched on top, and scattered about with lemon wedges. Lemon and chicken, absolutely! Lemon and fried chicken? Nice! Intrigued, I dove into the recipe and soon found out that the aromatics were heated slowly, along with the oil, gently perfuming it with their essential oils and removed just before frying the chicken itself. The result: a piece of chicken that is delicately flavored with the herb and garlic essence and the crispiest, most flavorful skin you’ve ever tasted. Made better only by the suggestion of a scattering of sea salt and a spritz of fresh lemon to give it some edge. GENIUS!

Serves 4

INGREDIENTS

• 1 (3½ pound) chicken, cut into 10 pieces
• Juice of 2 lemons

• 1 gallon peanut or vegetable oil, for deep-frying
• ¼ bunch of fresh thyme
• 3 big sprigs fresh rosemary
• ¼ bunch of fresh sage
• 2 fresh bay leaves
• ½ head of garlic, smashed, husks still attached

• 2 cups all-purpose flour
• Sea salt & freshly cracked black pepper
• 4 large eggs
• Extra-virgin olive oil
• Lemon wedges, for serving

METHOD:

Rinse the chicken pieces and pat dry. Put them in a large bowl and squeeze the lemon juice over them, turning the chicken so that the lemon gets all through. Let it marinate while you heat the oil.

Pour the oil into a large pasta pot. Add the herbs and the garlic and heat over medium-high heat until the oil registers 375 degrees on a deep-fry thermometer.

Meanwhile, put the flour in a large, shallow dish and season generously with salt and pepper. Be sure to taste the flour mixture, you should be able to taste the salt and pepper. Crack the eggs into a large, shallow dish; add a drizzle of olive oil and a couple tablespoons of water and whisk together.

When the oil reaches 375 degrees skim off the herbs and garlic and reserve. Dredge the chicken pieces in the seasoned flour and shake off the excess, then dunk them in the egg wash. Carefully drop the chicken into the hot oil and cook for about 20 minutes, turning it with tongs every now and then to keep the color even until it’s cooked through. Keep an eye on the thermometer and adjust the heat to keep the temperature as even as possible.

When the chicken is done, sprinkle it with salt and a dusting of black pepper. Scatter the reserved herbs and garlic over the top. Serve hot, with big lemon wedges spritzed over .

Bistecca with Fried Artichokes and Potatoes

from A Platter of Figs by David Tanis.

I am in the middle of reading the most wonderful cookbook ... A Platter of Figs and other recipes by David Tanis.  And when I say I'm "reading" a cookbook, I mean I'm actually reading it a page at a time from start to finish.  It's wonderfully well-written with a refreshing and simplistic perspective of cooking and spending time with friends.  Although Mr. Tanis is the head chef of one of America's premier restaurants, Chez Panisse, his recipes are not elitist or over-complicated expressions of a celebrity chef ego.  It is his belief that the very best food is prepared simply and in the comfort of your home with good friends.... not in fancy restaurants.  He is a big believer in seasonal cooking using what is most fresh and in season from local sources.  I couldn't agree more with his philosophy.  Unlike other cookbooks, he constructs complete menus so that each course compliments the next for each season.

Even if you aren't a "foodie" or chef, buy this book and try the recipes.  You'll thank me if you do.  You will enjoy reading every page from cover to cover.

INGREDIENTS:

• 4 pounds flank steak
• Salt and pepper
• Olive oil
• 4 pounds medium potatoes, such as Yellow Fin
• 2 pounds baby artichokes
• 1 lemon
• 4 garlic cloves, finely chopped
• 1 bunch flat-leaf parsley, leaves roughly chopped
• 1/2 pound arugula, washed and dried
• Lemon wedges

METHOD

1. Season the flank steak generously with salt and coarsely ground black pepper. Drizzle with a little olive oil and massage in the seasoning.

2. Cover and refrigerate for at least several hours, or overnight. Bring to room temperature before cooking.

3. Peel the potatoes and cut them into wedges. Boil the potatoes in salted water until just done (soft when pierced with the tip of a knife). Drain the potatoes and spread them on a baking sheet to cool.

4. To prepare the baby artichokes, cut off the tops and remove a few outer leaves from each to reveal the pale green centers. Trim the stem ends with a pairing knife. Slice the artichokes lengthwise 1/4 inch thick. Put the slices in a bowl of cool water. Squeeze in the juice of the lemon.

5. Prepare a fire in a charcoal grill. While you wait for the grill to heat, pan-fry the artichokes and potatoes: Drain the artichoke slices and blot with a kitchen towel. Put a large skillet over a high flame. Add 1/2 inch of the olive oil and let it heat. Add the artichokes and stir them around in the oil for a minute or so. Add the potatoes and let them sizzle with the artichokes.

6. Turn the flame to medium, shaking the pan and stirring the vegetables, until they brown and crisp, about 10 minutes. Season with salt and pepper. Add the garlic and let it sizzle without browning. Stir in the parsley and turn off the heat.

7. Grill the flank steak over hot coals. For a rare steak, cook about 4 minutes per side, just until juices begin to appear on the surface. Transfer to a platter and let the steak rest for 10 to 15 minutes before carving.

8. Carve the flank steak in thin slices against the grain. Arrange the meat on a large warmed platter. Reheat the fried artichokes and potatoes if necessary and spoon around the steak. Garnish the platter with arugula leaves and lemon wedges.

Duarte's Famous Artichoke Soup

"It mighta' choked Arti but it ain't gonna choke me" -Buckwheat

When I was a child, my parents decided to venture into the business of growing and selling Christmas trees.  They opened the San Gregorio Christmas Tree Farm in the early 1970's.  For many years, hundreds of people would come from the San Francisco Bay Area to visit our farm.  It was a nice way to grow up... watching kids and their parents wander through nearly 60 acres of Monterey Pine and Douglas Fir seeking the perfect tree to cut down and take home with them.  San Gregorio is a very small hamlet just south of Half Moon Bay.  The coastline is dotted with small communities that seem to be stuck in a time warp.  Many of the hard working cattle ranching families have lived in this area for generations and helped to shape the history rich coast.

Just down the highway from San Gregorio is the town of Pescadero.  In addition to its beautiful scenery, Pescadero is known for a small restaurant called Duarte's Tavern.  The Duartes were Portuguese immigrants and in 1894 they settled in Pescadero and paid $12.00 in gold for what is now Duarte's Tavern.  The family has been running it using the same recipes and fresh coastal ingredients ever since.

www.duartestavern.com

When I was a child, I had the pleasure of going to Duarte's many times for their very famous artichoke soup, crab Cioppino followed by olallieberry pie.   Emma Duarte or "Grandma" as everyone called her, would always make me feel so special when she fussed over me during our regular visits.  She was such an institution to this wonderfully interesting part of California, I feel very priviledged that I was able to know her.

Photo of Emma Duarte's Olallieberry Pie

When I started looking for their soup recipes, I found numerous versions on the internet.  So, I called Duarte's with what I felt were the closest recipes and they walked me through the process.  Since they have been making this for generations, the recipe isn't a scientific formula but requires an instinct and "a little of this and a little of that"  In fact, Emma never wrote down any of her recipes but rather passed them down to each generation through lots of practice in the kitchen.  I can't promise this is exact.. but it will be good and very close.

Tips:

Using only fresh artichokes (never canned) clean them well and remove all fuzz. Trim the green off around the bottom. As soon as you finish cleaning each one, drop it in water with lemon in it.  When you have enough, cook them in hot olive oil al dente. Add a little salt and pepper when you begin cooking. Drain.

It's very important to sautee the artichokes in olive oil to preserve it's color and flavor.  Don't completely cook, just until they are Al Dente.  Over cooking can make the artichokes gray and mushy in your soup.

Place the artichokes in a blender or food processor with Organic (or homemade stock) chicken broth.  Add garlic and saute' in olive oil for just a minute or two.  Thicken with cream  and corn starch (mix those two first than add to thicken).  Add a some butter...at least 1/4 stick.  .

Don't let the soup get too light or white in color.  Try to keep it green.  The result is a bright beautiful light jade green soup with darker green flecks in it.

Approximate proportions and steps:

1. About one cup of chunks of fresh artichoke hearts (maybe four large/jumbo sized bottoms)
2. Lemon in water (used in preparation to keep them from turning brown)
3. Three tablespoons good quality, fresh extra virgin olive oil
4. Cook al dente, maybe ten to fifteen minutes, add a smashed garlic for the last two minutes
5. Save out one quarter to one half of an artichoke bottom to use as garnish
6. Add one cup chicken broth to artichokes and garlic
7. Blend
8. Mix one tablespoon of cornstarch with one cup of milk or half and half; add more cornstarch if you like thicker soup or cream if you like richer soup
9. Put the contents of the blender and the milk/cornstarch mixture in a large saucepan
10. Stir over low heat, constantly scraping the bottom, until it boils
11. Boil one minute, remove from heat
12. Swirl in one or more tablespoons of butter
13. Adjust salt, do not add more chicken broth as it will cover the lovely vegetable flavor
14. Grind some pepper over it, garnish with reserved diced fried artichoke

Island Style Gazpacho

Living in the Boulder Colorado area I am very spoiled by wonderful grocery and specialty food stores.  This includes a fabulous Whole Foods that is so popular it is about to be expanded to nearly double its current size.  This interesting twist on Gazpacho came was inspired by the Whole Foods deli and it is wonderful on a warm day.  Try them with grilled prawns or baby lobster tails.

Ingredients

1 cup good quality tomato juice (or homemade juice or 2 fresh Roma tomatoes)

1 1/2 cups fresh pineapple juice

1 champagne mango, peeled and coarsely chopped

1 1/4 cups fresh chopped pineapple

1 small hot house cucumber, peeled, seeded and finely chopped

1/2 cup finely chopped red bell pepper

1/2 cup finely chopped green bell pepper

1/3 cup finely chopped red onion

1/3 cup finely chopped cilantro

3 tablespoons lime juice

1/2 teaspoon lime zest

1/2 teaspoon sea salt

1 teaspoon hot sauce

Method

Combine the tomato juice, pineapple juice, mango and pineapple in a blender and pulse 5 to 8 times, or until just combined; the mixture should be slightly chunky. Transfer pineapple mixture to a large non-metallic bowl. Stir in cucumbers, bell peppers, onions, cilantro, lime juice, zest, salt and hot sauce. Cover and refrigerate for at least 2 hours, or overnight. Ladle gazpacho into tall high ball or martini glasses and serve.

Grandma Dave's Latin Spiced, Marinaded and Slow-Cooked Ribs

Ingredients:

• Baby Backs or St. Louis Style Spare Ribs (Two full slabs)
• Olive oil - ¼ cup
• Latin Spice blend - ¼ to ½ Jar WES Latin Blend
• Honey -2 Tablespoons
• Garlic finely chopped -3 cloves
• Kosher Salt -1 Tablespoon
• Grandma Dave’s BBQ Sauce -½ to 1 bottle (don’t be shy!)

Method:

1. Rinse and dry baby backs and set aside
2. Mix Olive oil with Latin Blend, Honey, Garlic and salt
3. Let ribs marinate in the refrigerator for 2 hours
4. Pre-heat your Big Green Egg Slow-cooker)

1. After marinading... Fire up the grill and roll ribs around to develop color and flavor.  This will give the ribs that slightly grilled flavor.

1. Place ribs in rib rack in center of Big Green Egg
2. Cook in the Egg for 3-4 hours - or until meat recedes from the bone.  You may test one by cutting off a rib on the end until it the meat appears to be falling off the bone.
3. Remove from Egg, cut ribs off of slab and slather in Grandma Dave's Orange Chipotle BBQ sauce.  Place in baking dish that can handle the heat of the egg.  Return to egg until sauce begins carmelizing on the ribs... but not too long.  The sauce should always go on at the end so it doesn't get too burned on the ribs.

About Grandma Dave and Wholearth Spices . . .

The absolute FINEST spices on the market! Wholearth Spice Blends are organic hand-crafted  spice blends to bring alive the authentic flavors of various cultures and regions of our world. These spice blends contain the highest quality organic spices, combining them to create a harmonious flavor that is distinct, unique, and authentic. These versatile blends can be used as rubs, marinades or seasonings, or can be added to salad dressings, soups and sauces.

Wholearth Spice Blends are created by a professional chef with over twenty years of experience and a dream to bring the dynamic flavors of the world to your kitchen, bringing our culture closer together.

To order spices and marinades visit www.grandmadave.com

Recipe and Photos Reprinted with Permission by Chef David Lawrence

www.chefdavidlawrence.com

Neiman Marcus Chocolate Chip Cookies

INGREDIENTS:

METHOD:

Preheat the oven to 375 degrees.

In an electric mixer fitted with a paddle attachment, cream together the butter and both sugars. Add the eggs and the vanilla, mix well to incorporate. Whisk the oatmeal, flour, salt, baking powder and baking soda together in a medium bowl and combine with the wet ingredients. Mix on low speed to form the dough. Fold in the chocolate chips, grated chocolate and walnuts by hand, so as not to break them up or melt the chocolate with the heat of the mixer. It takes a bit of elbow grease, but trust me, it is well worth the effort!

Roll the dough into “golf ball” sized rounds and place 2 inches apart on a parchment lined sheet pan. Bake for 10 to 14 minutes until the top of the cookie cracks and turns golden brown. The key is to slightly “under bake” them so the cookie stays soft and chewy. Cool completely, (if you have that kind of willpower) on a cooling rack and store in an airtight container.

Shipping Overseas:  Cookies with chocolate chips are not recommended during the hottest months in Iraq as chocolate may melt.

Please check with your local post office as they will also have excellent shipping suggestions.