Russell
Senior Cook
I can't stand scallions or bell pepper
jkath said:I think artichokes are the most heavenly food in the veggie kingdom![/quote/]
In the Kitchen said:Okay. How do you fix them? Everyone in store has told me to be careful of the choke? Can choke you? Is this right? I have never ate one and seem to be plentiful in the store.
Cut just the end of the stem, and then cut the pointy part straight across about 1" from top. Then, with scissors, cut each leaf across (parallel to the bottom & top cuts) so you get rid of the sharp "hook". Then, in a large kettle of salted, rolling boiling water, place your artichokes in and then cover. Turn heat down, if the water boils over. I boil till the chokes are just fork tender in the stem.
Then...
drain thoroughly in a collander (turn them head down)
and place each in a bowl. (after all, nobody likes to share!)
Take each leaf off, and dip in melted butter. Scrape just the flesh & about 1/3 of the way up with your teeth. Pure heaven. Discard leaves in your bowl.
When you reach the thin leaves, forget them. Put one hand on the stem half and one on the leaf half. Pull (think New Year's cracker) and you'll see the "choke". With a spoon, CAREFULLY take out just the thistle-looking stuff (this would be on the stem end). You will have a disc-shaped piece of heaven. Cut this into small pieces, and throw them in your leftover melted butter. (think soup) Eat these babies, and you will know why nobody shares.
Also, the part that's left (the leaf end) has what we used to call "the bite-around", which is a circle-shaped portion of the flesh that you can...well...bite around.
I want your input when you try these!
Also, you can eat these with a Garlic Aioli, which is good with either a hot artichoke or cold artichoke, but in my opinion, it is best as made above.
PA Baker said:Even if you don't like zucchini, you'll like this recipe--it tastes like potato pancakes!
Zucchini Patties
2 c grated zucchini
2 eggs, beaten
1⁄4 c chopped onion
1⁄2 c flour
1⁄2 c grated Parmesan cheese
1⁄2 c shredded mozzarella cheese
Salt to taste
In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan, mozzarella, and salt.
Heat oil in a medium skillet over medium high heat. Drop zucchini mixture by heaping tablespoonfuls and cook for a few minutes on each side, until golden.
norgeskog said:In the Kitchen said:The vegetable I don't care for is acorn squash. I shy away from squash that I have to peel first before preparing. Never fails I either slice my finger or have to take a break when I clean it. Getting the peeling off is such an effort. Any other vegetable seems simples. Oh, shredding cabbage is another one that I don't like. Not for the taste but preparation.
Why do you peel the squash, I just cut them in half, remove seeds and sprinkle cut side with fresh pepper, turn cut side down on oiled parchment paper and roast until desired doneness, then scoop out and continue preparation. I do not like shredding cabbage either, usually cut in wedges and steam or roast.
marmalady said:Well, all y'all okra haters are just gonna have to come to South Carolina and have us fix up a mess a fried okra - yew'll see, it's good!