THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
Also visit our main website, TheNibble.com.

Archive for Tip Of The Day

TIP OF THE DAY: Piperade & Espelette Pepper

Pipérade (French) or piperrada (Spanish) is a French Basque dish made from green bell pepper, garlic, onion and tomato, sautéd together and seasoned with red espelette pepper.

The word derives from piper, the Basque word for pepper. The colors—red, white and green—are those of the Basque flag (said to be a coincidence).

Basque Country straddles the border between France and Spain on the Atlantic coast, Pyrénées-Atlantiques north and south of the Pyrenees Mountains.

The area has a rich culinary heritage, including some 40 Michelin-starred restaurants and a sheep cheese, Ossau-Iraty, named best cheese in the world at the World Cheese Championships in 2011.

Pipérade is a dish from the Northern Basque Country (French Basque Country), which lies entirely within France and known as Pays Basque Français in French.

Pipérade is related to the Provençal ratatouille, which adds zucchini and eggplant to the mix. Both are colorful and versatile dishes that can be enjoyed any time of the day (and are a delicious way to add to your daily vegetable servings).

WAYS TO SERVE PIPERADE

While many of these applications may not be traditional Basque, they show the flexibility of piperade.
 
Pipérade At Breakfast

  • With eggs, any style
  • Atop polenta, with or without a fried egg
  • With cheese grits or other porridge (cream of wheat, cream of rice)
  • A Basque version of shakshsouka
  • On toast
  •  
    Pipérade At Lunch

  • On a burger
  • On a sandwich: grilled cheese, turkey, ham
  • On pizza
  • As a vegetable sandwich (instead of grilled vegetables), with or without mozzarella or other cheese
  • As a vegetable plate, with rice or other grain
  •  
    Pipérade At Dinner

  • As an appetizer, on crostini or bruschetta
  • As an appetizer, in tartlet shells
  • As a side, alone or with grains or potatoes
  • Atop grilled, roasted or sautéed chicken*, fish or pork
  •  
    ________________
    *In French Basque cuisine, piment d’espelette with ham is often served over braised chicken.
    ________________

     
    RECIPE: PIPERADE

    When bell peppers are on sale, we load up and make a batch of pipérade (it can be frozen). We’re flexible on the color of the bell peppers (in fact, we prefer a mix of colors ).

    While waiting for summer tomatoes (and after they’re gone), we use whole canned San Marzano† tomatoes instead of the bland plum tomatoes in the market. Drain them, but save the juice and drink it, plain or with a splash of gin.

    We adapted this recipe from one by Chef Aida Mollenkamp. She peels the tomatoes. We’re lazy and often skip this step (and usually use use the peeled, canned San Marzano tomatoes, anyway).

       

    Chicken With Piperade

    Piperade Poached Eggs

    Piperade Crostini

    Sirloin With Piperade

    [1] Pipérade crostini (here’s the recipe from The New York Times, and another recipe for piperade with Arctic char). [2] Eggs poached in pipérade, shakshouka-style (here’s the recipe from Au Petit Gout). [3] Chicken with pipérade, a basque classic (here’s the recipe Williams-Sonoma). [4] Sirloin with pipérade and arugula pesto (photo from Sun Basket meal delivery service).

     

     

    Fresh Espelette Pepper

    Ground Espelette Pepper

    [5] Fresh espelette peppers in the marketplace (photo courtesy Lurrak). [6] Ground espelette pepper, used in recipes (photo courtesy La Maison du Piment).

     

    Ingredients

  • 6 medium tomatoes
  • 1 tablespoon plus 2 teaspoons olive oil
  • 4 ounces thinly sliced Bayonne ham, cut into 1/2-inch squares
  • 2 medium yellow onions, halved and thinly sliced
  • 2 medium garlic cloves, minced
  • 2 tablespoons fresh Italian parsley, coarsely chopped
  • 1 tablespoon fresh thyme leaves, coarsely chopped
  • 1 medium dried bay leaf
  • 2 medium red, yellow, or orange bell peppers, cleaned and sliced lengthwise into 1/4-inch strips
  • 2 medium green bell peppers, cleaned and sliced lengthwise into 1/4-inch strips
  • Kosher salt
  • 2 teaspoons piment d’espelette
  • Optional: Bayonne‡ ham or substitute (2)
  • ________________

    †The San Marzano is an heirloom variety of plum tomato, originally planted in the town of the same name at the base of Mount Vesuvius, near Naples. The volcanic soil and sunny climate grow tomatoes that are among the most sought-after on earth, with remarkable, sweet, intense tomato flavor. The canned variety are also delicious.

    ‡Bayonne ham is a cured ham from the French Basque country. If you can’t find it, substitute prosciutto or other ham.
    ________________

    Preparation

    1. PEEL the fresh tomatoes. Bring a large saucepan of water to a boil over high heat. Prepare an ice water bath by filling a medium bowl halfway with ice and water. Using the tip of a knife, remove the stem and cut a shallow X-shape into the bottom of each tomato. Place the tomatoes in the boiling water and blanch until the skin just starts to pucker and loosen, about 10 seconds. Drain and immediately immerse the tomatoes in the ice water bath. Using a small knife, peel the loosened skin and cut each tomato in half. With a small spoon, scrape out any seeds, then core and coarsely chop the remaining flesh. Set aside.

     
    2. PLACE a large Dutch oven or other heavy-bottomed pot with a tigh-fitting lid over medium heat, and add 1 tablespoon of the oil. When the oil shimmers, add the ham and cook, stirring occasionally, until it’s golden brown, about 8 minutes. Using a slotted spoon, transfer the ham to a plate and set aside.

    3. RETURN the pan to the heat, add the remaining 2 teaspoons of oil, and, once heated, add the onion and garlic. Cook, stirring a few times, until soft and beginning to color, about 8 minutes. Stir in the herbs and bell pepper slices and season well with salt. Cover and cook, stirring a few times, until the peppers are slightly softened, about 10 minutes.

    4. STIR in the diced tomatoes, browned ham, and piment d’Espelette, and season with salt to taste. Cook uncovered until the mixture melds and the juices have slightly thickened, about 10 minutes. Remove the bay leaf and serve.
     
    THE ESPELETTE PEPPER

    The espelette pepper, called piment d’espelette in French and ezpeletako biperra in Basque, is a variety of species Capsicum annuum that is cultivated in the French commune of Espelette in the Northern Basque Country (Pays Basque Français).

    Chiles, which are native to Central and South America, were brought to France in the 16th century. It is believed that the chiles were introduced into the Basque Nive Valley in 1523 by Gonzalo Percaztegi, a navigator who voyaged with Christopher Columbus (who brought chiles to Spain in 1494). It became popular as a condiment and is now a staple of Basque cuisine, where it has gradually replaced black pepper.

    This pepper has only a maximum of 4,000 SHUs on the Scoville Scale and is therefore considered only mildly hot—at the level of cayenne and Louisiana hot sauce.

    Espelette pepper can be purchased as fresh or dried whole peppers (photo #5), as ground pepper (photo #6), as purée in jars or pickled in jars. For fresh espelette, look for non-AOC espelette peppers grown in California.

    Growing in French soil, its unique qualities have earned it AOC and APO classifications. An annual pepper festival organized by Confrérie du Piment d’Espelette, held the last weekend in October since 1968, attracts some 20,000 tourists [source].

    If you can’t find it, substitute hot paprika or cayenne.

    See the different types of chiles in our Chile Glossary.

      

    Comments

    TIP OF THE DAY: Asparagus Season Tips, Tricks & Recipes

    Our favorite harbinger of spring has landed in the market. There are numerous spring fruits and vegetables that are eagerly awaited by food enthusiasts; but our favorite is asparagus.

    Fresh-harvested domestic asparagus is as flavorful and affordable as it gets.

    Bonus: asparagus has just three calories per medium spear, and contains no fat or cholesterol.

    It’s also nutritious:

  • A good source of calcium, magnesium, vitamin B6 and zinc.
  • A very good source of copper, dietary fiber, folate, iron, manganese, niacin, phosphorus, potassium, protein, riboflavin, selenium, thiamin, vitamin A, vitamin C, vitamin E (alpha tocopherol) and vitamin K.
  •  
    The season runs through June, so dig in.

    A BRIEF HISTORY OF ASPARAGUS

    Asparagus officinalis was first cultivated more than 5,000 years ago in the eastern Mediterranean region. The oldest reference shows the spring vegetable on an Egyptian frieze dating to 3000 B.C.E.

  • The ancient Greeks and Romans prized asparagus for its flavor, texture and alleged medicinal qualities. They liked asparagus so much that they dried it to enjoy after the short asparagus season ended.
  • The oldest surviving cookbook, De Re Coquinaria by Apicius, believed to be from the late 4th century C.E., has a recipe for cooking asparagus.
  • The vegetable gained popularity in France and England in the 16th Century. King Louis XIV of France (1638-1715) enjoyed asparagus so much that he had special greenhouses built to supply it year-round.
  • No doubt Louis enjoyed it with with hollandaise sauce, a rich sauce made from butter and eggs. The first known recipe for hollandaise was published in 1651, in a cookbook by the great French chef François Pierre de La Varenne (1618-1678). The recipe was for Asparagus in Fragrant Sauce (his original name for hollandaise).
  • Early colonists brought the plant to America.
  •  
    Asparagus is a perennial plant, raised in furrowed fields. It takes about three years before the plants produce spears that can be harvested. The spears are cut by hand when they reach about 9 inches in length.

    The delicate asparagus plant needs a temperate climate and requires much hand labor in all phases of cultivation; hence, their higher cost.

    White Asparagus, Purple Asparagus

    White asparagus is a special treatment of conventional asparagus, grown for its color.

    The spears must be grown underground or in the dark without exposure to sunlight, which would engender photosynthesis and the development of green chlorophyll. The growing technique was developed in France in the mid-1600s.

    If you come across fresh white asparagus and want to see if the extra cost is worth it, steam them with a bit of salt and taste their nuances before adding butter or another ingredient. You may or may not find a difference worth the money. Never buy bland, canned white asparagus.

    Here’s more about white asparagus as well as purple asparagus, a breed that is larger, sweeter and tastier than the conventional green types of asparagus.

    Purple asparagus was originally developed in Italy by farmers in the Albenga region of the Italian Riviera. It was first commercialized under the variety name Violetto d’Albenga.

    Purple asparagus retains its color if cooked briefly (blanching, quick sauteing), but reverts ti green with prolonged cooking.

    ASPARAGUS PURCHASE & PREPARATION

    Buying Asparagus

    Look for firm stalks of a uniform width and a minimum amount of woodiness at the end. It doesn’t matter if they’re thick or slender: both are equally tender. But you need uniformity of size to cook them evenly.

    The tips should be tightly closed. Once they begin to separate, it means that the asparagus is older and won’t have the best fresh flavor. If your tips have begin to wilt, soak the spears in an ice bath before cooking.

    Vegetables wilt when they dry out. You can restore the moisture with an ice bath: Fill a bowl with water with ice cubes. Add the vegetables (cut as you plan to use them) and let them sit for 15 minutes or longer. Remove with a slotted spoon or tongs and drain on a cloth or paper towel and they’ll be crisp.

    Preparing Asparagus

    Asparagus can be boiled, grilled, roasted, steamed, tossed into soups and stews, and eaten raw as crudités.

    Most cooking instructions tell you to hold a spear of asparagus in both hands and bend until it snaps at its natural break point (which is 1-2 inches above the base). That produces rough, uneven bottoms.

    We simply trim them with a knife as far as the green portion goes.

    Other instructions tell you to peel the surface of the bottom quarter if they are woody. We don’t have this problem, even with the thickest asparagus. But if you’ve trimmed the white bottoms and still are concerned about woodiness, here are two options:

  • Slice a 1/4″ piece from the bottom and chew it. You’ll know for sure if it will cook nicely.
  • Trim that extra inch or so, keep the trimmings and use them in a scramble or other recipe.
  •    
    Asparagus Scramble

    Bacon-Wrapped Asparagus

    Asparagus Burrata Salad

    Ham & Asparagus Rolls With Blue Cheese

    Asparagus Crostini

    [1] Asparagus Scramble (here’s the recipe from California Asparagus Commission). [2] Asparagus-Bacon Bundles (this also works with green beans—here’s the recipe from Food Network). [3] Burrata Salad With Asparagus & Prosciutto at Barbuto | NYC. [4] Ham & Asparagus Rolls With Blue Cheese (here’s the recipe from Castello USA). [5] Asparagus Crostini from Nestle USA | WordPress. Use hummus or bean dip as the base.

     
    Cooking Asparagus

    Boiled Asparagus: Bring a pot of salted water to a rolling boil, then gently tip in your prepped asparagus. Boil for 2 minutes or until the asparagus are bright green and al dente. Take them out and lay it in a single layer to cool. Top with chopped hard boiled eggs and herbs for a light lunch, or puree with a little green garlic for a simple pasta sauce.

    Grilled Asparagus: Asparagus will slip through the grill if you don’t use a vegetable basket or skewers. We actually like the skewer technique, which creates a rack of asparagus. Simply skewer four or five medium or thick asparagus together, brush with olive oil, season to taste, and cook on a hot, preheated grill Preheat grill for high heat for 2-3 minutes per side (depending on thickness), or to desired tenderness.

    Before you add the oil, however, use the ice bath technique described above. When the asparagus come off the grill, they’ll be moist and crisp.

    Raw Asparagus: After trimming, use a vegetable peeler to remove the skin below the spear. We like to slice it thinly on an angle to create ovals, to add to salads and grain bowls, but you can also peel it into delicious ribbons. Reserve the tips of the asparagus and mix them in with the rest!

    Roasted Asparagus: Heat the oven to 400°. Toss prepped asparagus on a parchment-lined baking sheet with a glug of olive oil and a large pinch of salt and roast for 5 minutes or so—until crisped at the tips and slightly browned.

    Steamed Asparagus: Simply steamed fresh asparagus at peak flavor is so delicious, we find it needs no embellishment—no salt, balsamic drizzle, butter, lemon juice or other seasoning beyond a pinch of salt. It requires just a quick visit to the vegetable steamer (or microwave) to be ready to eat. (Note: While some people love it, we think that a vertical asparagus steamer is a waste of space.)

    But if you do have a bottle of balsamic glaze or balsamic cream, bring it out!

     

    Grilled Rack Of Asparagus

    Linguine With Prosciutto  & Asparagus

    [6] Grilled Rack Of Asparagus (here’s the recipe from the California Asparagus Commission). [7] Linguine With Asparagus and Parma Ham (here’s the recipe from Il Consorzio del Prosciutto di Parma).

     

    ASPARAGUS RECIPES

    Enjoy asparagus every meal of the day!
     
    Breakfast & Brunch

  • Asparagus Frittata With Red Bell Peppers
  • Asparagus Scramble With Herbed Cream Cheese & Tomatoes
  •  
    Lunch

  • Asparagus Pizza
  • Asparagus Spring Rolls With Sweet Red Chili Dipping Sauce
  • Fresh Asparagus & Smoked Salmon Sandwich
  • Thai Grilled Lamb & Asparagus Salad
  •  
    Dinner

  • Asparagus & Shrimp Risotto
  • Green Lasagna With Asparagus & Pesto
  • Linguine, Asparagus & Parma Ham (Prosciutto)
  • Linguine In Clam Sauce With Asparagus
  • Morels With Scallops & Asparagus
  • Warm Salad Of Asparagus Spears & Seared Lamb Chops With Fresh Mint Vinaigrette
  •  
    First Courses & Sides

  • Asparagus & Grapefruit Saute
  • Asparagus & Prosciutto Wraps
  • Grilled Asparagus & Mushroom Salad With Shaved Parmesan
  • Grilled Rack Of Asparagus
  • Radish & Asparagus Salad With Blood Orange Vinaigrette
  • Sweet & Spicy Szechuan Asparagus
  •  

     

      

    Comments

    TIP OF THE DAY: DIY Wedge Salad Bar & Different Types Of Lettuce

    Back in the 1950s and 1960s, restaurant menus offered hearts of lettuce salad with creamy dressings. The head was cut into quarters and plated with a slice of tomato for color.

    Homemakers were fans, too.

  • The iceberg heads were sold fully trimmed, with little waste.
  • It was easy to cut into wedges or slice into shreds.
  • Although some people tore it into pieces, “The Joy Of Cooking” admonished: “Heads of iceberg lettuce are not separated. They are cut into wedge-shaped pieces, or into crosswise slices.”
  •  
    The lettuce’s crunch was very popular, if bland-tasting (solution: lots of dressing!). The heads kept longer in the fridge, so there was no wilted waste.

    Even James Beard was a fan, recommending the crisp texture mixed with other greens.

    Then came the California cuisine movement, introducing us to better varieties to eat. Iceberg was mocked for lacking flavor.

    Instead, foodies filled their shopping carts with romaine plus arugula and radicchio.

    Yet, hardy, crunchy iceberg still accounts for 70% of the lettuces raised in California (down from 80% in the mid-1970s, however). It’s still popular in foodservice (commercial, institutional), at salad bars and casual restaurants.

    And thanks to the retro food movement of the past decade, iceberg has returned to restaurant menus beyond the steakhouse, in the hearts of lettuce salad now known by a trendier name: wedge salad.

    Let the wedge salad add fun and crunch to your meals. If you have a daily dinner salad, feature the wedge once a week. Turn it into a DIY salad buffet for family and guests. An ingredients list is below.

    WEDGE SALAD HISTORY

    The crisphead (iceberg) lettuce variety is relatively new in the history of lettuce cultivation (see the different categories of lettuce, below).

    Crisphead lettuce was a mutation: A grower discovered a different-looking, sweeter-tasting head of lettuce in his field.

    Liking its flavor and superior crispness, he teamed with other growers to breed it to be even better. Thus was born what we today call iceberg lettuce.

    The new variety became a top seller, and remains so. It was called crisphead, its given varietal name, until the 1920s. It subsequently acquired the name iceberg because of its ability to be transported for long distances when packed on ice.

    Before the iceberg named settled in, it was also called cabbage lettuce, for its resemblance to cabbage. In 1894, a Burpee seed catalog exclaimed, “There is no handsomer or more solid Cabbage Lettuce in cultivation.”

    Numerous varieties of crisphead were developed, including varieties with reddish leaves tinged with green and varieties with scalloped edges. While they did not enter the mass market, you can still buy the seeds from specialty sellers.

    Now about the wedge salad:

    Period cookbooks, newspapers and culinary reference books date the popularity of iceberg lettuce salads to the 1920s.

    But the general consensus is that the wedge salad with creamy dressing became a ubiquitous menu entry in the 1950s. [source]

    Who served the first “hearts of lettuce salad,” as it was then called?

    Likely it was a steak house, given the popularity of that type of restaurant in the 1950s and the [still] ubiquitous presence on those menus. But as with so many things, we can only give credit to “an unknown cook.”

       

    Wedge Salad

    Wedge Salad

    Iceberg Lettuce

    [1] A California Wedge Salad with avocado, prosciutto crumbles and ranch dressing (here’s the recipe from Little Broken). [2] A BLT Wedge Salad from Applegate also has avocado and bacon with ranch dressing (here’s the recipe). Note that these are two different recipe names with the same ingredients. [3] The ubiquitous head of iceberg lettuce: Just quarter it for your wedge salad (photo Good Housekeeping).

     

    Boston Lettuce

    Red Leaf Lettuce

    Romaine

    [4] Boston lettuce, a variety of butterhead. [5] Red leaf lettuce, a variety of leaf lettuce. [6] Romaine lettuce (photos courtesy Good Housekeeping).

     

    DIY WEDGE SALAD BAR

    At THE NIBBLE, we’ve added a lot to the simple wedge salad. Call it a DIY, customized or signature wedge salad, it’s a fun munch.

    The Must Haves

  • Iceberg lettuce wedges
  • Cherry tomatoes
  • Creamy dressings: blue cheese, thousand island/Russian, ranch
  •  
    Nice Additions

  • Avocado
  • Bacon, any type (the different types of bacon)
  • Cheeses: crumbled blue cheese or feta, shaved parmesan
  • Croutons
  • Veggies: peppadews or pimentos, red onion or scallions
  • Watercress
  •  
    For A Main Dish

  • Hard boiled egg halves (the quarters tend to fall apart)
  • Ham or turkey, julienned or cubed
  •  
    Garnishes

  • Fried Chinese noodles
  • Frizzled onions
  • Fresh herbs (basil, chives, dill, tarragon)
  • Nuts and seeds: candied walnuts, pepitas, spiced pecans, salted peanuts, any toasted nuts
  •  
    THE DIFFERENT TYPES OF LETTUCE

    There four basic types: butterhead, iceberg, leaf, and romaine, along with hundreds of hybrids bred from them.

    Iceberg Lettuce: Also known as crisped lettuce, this is the crispest and hardiest of lettuces varieties. It lasts twice as long in the fridge as long as most other varieties. The downside: It’s not as flavorful or nutritious as other lettuces.

     

    Butterhead Lettuce: Comprising Boston and Bibb Lettuces, these are small, loosely formed heads of soft, supple leaves. Boston is a larger and fluffier head than Bibb; Bibb is the size of a fist, and sweeter than Boston. Both are excellent for lettuce cups. The down side: They’re highly perishable and bruise easily; and are pricier than iceberg and romaine.

    Leaf Lettuce: This category does not form a head; the leaves branch up from a single stalk. The leaves are very tender and are often seen in baby lettuce blends. The burgundy tint of red leaf lettuce and the spicier, nuttier oak leaf lettuce adds charming color to a mixed green salad. The downside: Leaf lettuces are more perishable than head lettuces and wilt easily.

    Romaine Lettuce: Second in crunchiness to iceberg lettuce, romaine is a stalk lettuce like leaf lettuce, with a pleasant bitterness. The crunchy center ribs make the leaves sturdy; and when the outer leaves are trimmed, the smaller ones (sold as hearts of romaine) can be used as “boats” to hold protein salads (egg, chicken, tuna, etc.).

      

    Comments

    TIP OF THE DAY: Spring Artichokes, Steamed Whole

    March 16th is National Artichoke Hearts Day, but today, the first day of spring, we take on the whole fresh vegetable, a spring arrival.

    The artichoke is actually a large flower bud. If left in the field, the fuzzy choke in the center becomes the blossom (photo #3), which is supported by the thick, spiny leaves.

    The familiar globes are harvested prior to flowering (photo #4).

    The outer leaves, heart and stem of the artichoke are equally (and similarly) tasty. The toughest outer leaves and the choke (the light, fibrous section on top of the heart) are discarded.

    RECIPE: STEAMED ARTICHOKES

    Artichokes can be braised, fried, grilled, roasted or stewed; but to cook a whole artichoke, the technique is to steam.

    The process is actually very easy. All you need is a large pot and a steaming tray. Serve them as a first course, hot or cold, with your choice of dipping sauce.

    Our pasta pot fits six large artichokes. We like them large, as you get more to eat with the same amount of effort.

    While many retailers chop the stems off, we look for those with the longest stems. Surprise: The heart grows from the stem, and the stem tastes like the heart. Don’t throw them out: Enjoy them!

    Some people peel the stems first, as they do with asparagus. We find that most do just fine with some extra steaming. As a hedge, you can cut the stems and steam them separately, in case they need some extra time in the pot.

    Finally, artichokes have traditionally been served with the melted butter (with hot artichokes) and aïoli or vinaigrette (hot or cold artichokes), we find that most steamed vegetables are delicious without anything else.

    A large artichoke (162g, 5.7 ounces) has just 76 calories.

    Ingredients

  • Whole artichokes
  • Fresh lemon juice, plus wedges for serving as desired
  • Optional garnish: snipped parsley or other herb to scatter on plate
  • For dipping: aïoli (garlic mayonnaise), melted butter or vinaigrette
  •  
    Preparation

    1. PEEL off some of the tougher outer leaves. While some people undertake a severe removal, we recommend steaming more rather than less. Steam the artichokes until you can easily pull off one of the outer leaves, and taste it. If it’s soft enough to scrape off with your teeth, you get more artichoke!

    2. With a scissors, snip off the thorny ends of the leaves. This is the most time-consuming part of the preparation. (Our colleague Ruth, the consummate crafter, uses pinking shears.) With a sharp knife, cut the off top center of the globe—the small, thorny leaves that are inside the large ones.

    3. CLEAN by placing the globes upside-down in a large bowl of water with the lemon juice (to prevent browning until you’re ready to cook them). Parsley stems also prevent artichokes from browning (another reason to save those stems in the freezer). You do this part in advance. When ready to steam…

    4. FILL the pot with water up to the bottom of the steamer basket, and add a tablespoon of salt. Place the artichokes in stem side up. This enables the steam to get into the interior leaves, and allows you to test for doneness.

    5. COVER the pot and bring to a boil. Steam until until the heart (the bottom of the artichoke where it connects to the stem) is tender when pierced with the tip of a paring knife, and inner leaves pull out easily, 25 to 35 minutes. Check in the latter half of steaming and add more water to pot as necessary.

    6. SERVE hot or cold with a ramekin of melted butter or vinaigrette and a lemon wedge. Garnish with fresh herbs as desired.

    If the bottoms of the globe are level (i.e., no protruding stem), you can stand them up on a plate for presentation. Otherwise, present them on their side.

    A BRIEF ARTICHOKE HISTORY

    Artichokes are members of the thistle family native to the Mediterranean region, that are cultivated as food.

    They were bred from their lesser-known cousin, the cardoon (photo #5). The familiar globe artichoke, Cynara cardunculus var. scolymus, is a variation of Cynara cardunculus, the cardoon.

    Cynara is a genus of thistle-like perennial plants in the sunflower family. Cardoons are long, edible stalks that are similar in flavor to the artichoke stalks. The tops and flowers are also very similar. The difference is that the artichoke has an edible heart within the leaves on top.

    Artichokes were first cultivated thousands of years ago in Maghreb, the region of North Africa west of Egypt, where they still grow wild. They spread throughout the Mediterranean.

     

    Fresh Artichokes

    Steamed Artichoke

    Artichoke Flower

    Sangria Artichoke

    Cardoons

    [1] Fresh artichokes from California, cut up for a recipe (photo courtesy Good Eggs). [2] Steamed whole and served with aïoli (here’s the recipe from Fine Cooking). [3] In the field, artichokes grow on long, thick stems (photo courtesy Frieda’s Produce). [4] A flowering artichoke (photo courtesy Sierra Flower Finder). [5] Cardoons, which look like celery (but are no relation), are the predecessor of the globe artichoke. There is no heart; the stem is what’s eaten (photo courtesy Fine Cooking).

     

  • The earliest references to artichokes appear in the 8th century B.C.E. Both Homer and Hesiod, a Greek philosopher and naturalist, wrote of them as cultivated plants.
  • Theophrastus (371-287 B.C.E.), the successor to Aristotle, wrote of artichokes being grown in Italy and Sicily.
  • The Greek physician Pedanius Dioscorides (40-90 C.E.), a surgeon with the Roman army of Emperor Nero, wrote about artichokes at the time of Christ.
  •  
    Ancient Greeks and Romans considered artichokes a delicacy and an aphrodisiac. In the ensuing centuries, they were grown in Italy, France and other areas of Europe.

    They were among the fruits, vegetables and animals brought to the New World by colonists. Martha Washington’s Booke of Cookery contains a 17th-century recipe entitled “To Make Hartichoak Pie.” In the early 1800s, French immigrants settling in the Louisiana Territory planted artichokes.

    In 1922 Andrew Molera, a landowner in the Salinas Valley of Monterey County, California, leased land to Italian immigrant farmers and encouraged them to grow the “new” vegetable, as artichokes were fetching high prices. [Source]

    Artichoke lovers: Give thanks to Mr. Molera for the popularity of artichokes in the U.S.

    MORE ARTICHOKE RECIPES

    Spinach and artichoke dip is one of the most popular dips in the U.S., so it’s surprising that we can’t find information on its origin. If you know it, please let us know.

    Our mom recalls that in the 1950s or 1960s, a recipe appeared on packages of dry soup mix or a sour cream.

  • Ways To Use Artichokes
  • Warm Artichoke Dip With Gorgonzola
  • Artichoke Dip With Sundried Tomatoes
  • Creamy Artichoke Dip With Gorgonzola & Fontina
  • Hot Crab & Artichoke Dip
  • Roast Leg Of Lamb With Stewed Artichokes
  •   

    Comments

    TIP OF THE DAY: Plate Decorating With Sauce

    Octopus With Swirled Sauce

    Lava Cake With Sauce

    Squeeze Bottles

    Dessert Sauce Squeeze Bottles

    [1] These “flowers” are simply polka dots pulled together with a toothpick (see the video below; photo courtesy Gardenia | NYC). [2] Any food that isn’t made in a sauce can be decorated (photo courtesy Shalit Foods). [3] Keep your favorite sauces in the fridge, ready to squeeze (photo courtesy Pure Joy Concepts). [4] You can buy sauces or make them (photo courtesy Melissa’s).

     

    When you get your food at a good restaurant and the chef has made beautiful chevrons, flowers or hearts from the sauce, are you impressed?

    If so, know that some of these are so easy, that all you need are a couple of squeeze bottles and a toothpick or skewer to make them at home.

    In fact, the hardest thing to do is to decide which sauces to use with your dish.

    So watch the video below, or plenty more on YouTube under “sauce decoration.”

  • Start with polka dots of sauce before moving into more complex designs.
  • Look for the color impact as well as the flavors when you select sauces.
  • The lists below are just guidelines. You can use whatever goes through a squeeze bottle (but steer clear of sauces with inclusions—bits of dill, mustard seeds, etc.).
  •  
    SAVORY SAUCES

  • Aïoli (garlic mayonnaise) or other flavored mayonnaise 
  • Alfredo (parmesan) or other cheese sauce
  • Barbecue sauce
  • Cream sauce (plain, basil, curry, ginger, tomato, wasabi, etc.)
  • Hoisin or plum sauce
  • Horseradish sauce
  • Lemon sauce
  • Mustard sauce
  • Ranch sauce
  • Sriracha sauce
  • Vegetable coulis*
  • Yogurt-based (e.g. garlic-yogurt sauce)
  •  
    SWEET SAUCES

  • Berry coulis*
  • Butterscotch/caramel sauce
  • Chocolate/white chocolate/mint chocolate sauce
  • Cinnamon sauce sauce
  • Coffee/mocha
  • Custard/crème anglaise
  • Honey or maple syrup
  • Kiwi coulis
  • Lemon or other citrus sauce
  • Mango coulis
  • Sweetened condensed milk
  • Yogurt-based (e.g. honey-yogurt sauce)
  •  
    ________________

    *Coulis (COO-lee) is a sauce made from puréed and strained vegetables or fruits (i.e., no seeds remain).

     
    This video shows three easy techniques for both sweet and savory sauces.


     
      

    Comments



    © Copyright 2005-2016 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.