Lemon and Garlic Roasted Artichokes

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RoastedArtichokes

Lemon and Garlic Roasted Artichokes

For most of my youth (and well into adulthood), I believed that the best part of eating artichokes was the melted butter that accompanied them.  This was the sole reason I'd endure the tedious process of scraping away at each leaf. That, along with the knowledge I'd be treated to a tender heart I could dunk in the remaining butter, kept me going. Since one can't indulge in such decadence all the time, I have grown to appreciate a new condiment: a combination of Greek yogurt, Dijon mustard, and fresh dill. Sound boring compared to melted butter? Well, it's definitely not as rich, but it is creamy and the mustard gives it a little kick, which definitely adds to the experience.

Until now, I'd been steaming my artichokes. This, I've learned, is not the most exciting way to prepare them. After recently trying my hand at roasting them with olive oil, lemon, and some garlic cloves, I'm now a convert to this method. In fact, a dipping sauce becomes less essential since the flesh has already been infused with these flavors and is seasoned with salt. I'm not saying you shouldn't include the yogurt-mustard sauce or lemon butter, but if you don't feel like mixing it up, there's enough going on with these roasted 'chokes that you probably won't miss it.

Lemon and Garlic Roasted Artichokes

Garlic and Lemon Roasted Artichokes

Source 2-4 servings

Ingredients

2 medium artichokes
1 lemon
4 garlic cloves
1 tablespoon olive oil
Kosher salt

1/4 cup Greek yogurt
1.5 tablespoons Dijon mustard
2 teaspoons chopped fresh dill

Instructions

1. Line a baking pan with aluminum foil. Position an oven rack in the center and preheat the oven to 375 degrees.

2. Cut the stem and 1 inch off the top of the artichokes. Trim the outer leaves using scissors.  Cut the artichokes in half lengthwise. Use a knife to carefully core out the hairs from the center of the artichoke.

3. In the area where the hairs were, place a garlic clove in each section. Drizzle with olive oil, squeeze the juice of one lemon over the artichokes, and sprinkle generously with salt. Flip the halves over so the cut side is flat on the pan.

4. Roast in oven for 35 minutes.

5. While they're cooking, make the dipping sauce by whisking together the Greek yogurt, mustard, and fresh dill.

6. When the artichokes are done, transfer them to plates, along with a dollop of the Greek yogurt and mustard sauce.

Ramp and Mushroom Toast

Eric and I returned home on Sunday to find a note left by my mom. "I love you," it said. "We had a wonderful time in your beautiful and warm home." Somehow she'd found a way to tuck this in our office without us noticing. It was a lovely message to receive after a fantastic weekend. I'd been anxiously awaiting this visit from my parents. For one thing, they hadn't seen the house. Yes, we sent photos and videos and did our best to describe things in as much detail as we could. But that isn't the same as experiencing it.  They got to walk around the garden and see all the flowers that have started to crop up these last couple of weeks. They got to meet our neighbors and see what a charming street we're on.

There was a lot accomplished this weekend, especially in the way of decorating. They brought up furniture that came from my grandmother, who passed away a few months ago. I didn't know how it'd fit in the house, but I'm beyond thrilled with how it's all turned out.  It's nice to have a piece of my grandparents here... especially the two brown leather recliners that now reside in our living room. They were their favorite chairs and every time I sit in one, I'll remember the hours they spent in them, working on crossword puzzles, reading, or watching basketball games.

My parents took us to get some lamps and pillows and treated us to new sheets and a comforter and a throw to lay on top of the bed (you know... grown up things). And my mom, with her incredible eye, helped us figure out what art to hang on the walls.  In addition to all the errands, we did dinner with Eric's mom and dad and their partners.  On Friday, I cooked up a storm, even going so far as to make an appetizer for everyone to nosh on before the meal (again... so grown up).  There was wine and scotch and wonderful conversation. And, most importantly, we got to just be together in our home.

Ramp and Mushroom Toast

Servings 4-6 servings

Ingredients

1/4 lb ramps, ends trimmed, green parts coarsely chopped, white parts reserved 1/2 lb button and wild mushrooms (such as oyster, cremini, chanterelle, and shiitake), cleaned, trimmed and sliced thinly 1 garlic clove, minced 8 tablespoons unsalted butter, softened (but not melted) 2 teaspoons Herbes de Provence 1 teaspoon balsamic vinegar 2 teaspoons lemon zest 2 teaspoons fresh (or dried) dill Kosher salt Black pepper

1 baguette or a similar crusty bread, cut into 1/4 inch slices on a bias Olive oil

Instructions 

1. Preheat the oven to 400 degrees

2. Heat 2 tablespoons of butter in a skillet over medium-high heat. Cook mushrooms for 2 minutes, or until they start to brown slightly. Add ramps and garlic and cook an additional 2 minutes. Mix in Herbs de Provence, balsamic vinegar, and lemon zest. Season with salt and pepper.  Remove from heat.

3. To prepare the toast, brush both sides of the sliced bread with a little olive oil and place on a baking sheet (you may need two). Transfer to the oven and bake for 5 minutes. Flip the slices over and bake in the oven for an additional 2-3 minutes, or until it starts to turn golden brown brown.

4. To make the ramp butter, finely chop the reserved white parts of the ramps. In a bowl, stir the remaining softened butter with the ramps and dill and season with Kosher salt.

5. Spread the ramp butter on the toast and then top with cooked mushrooms. Sprinkle a little coarse sea salt over each before serving.

Creamy Tomatillo Dip

Creamy Tomatillo Dip | A Thought For Food

Creamy Tomatillo Dip | A Thought For Food

It's funny that just a few days ago, as we prepared for our trip to Texas, our CSA sent us a bag of tomatillo just to get us in the mood. I have a lot of love for these little guys. First off, aren't those husks just so cool? And then there's the flavor. Ever since I first cooked with them, I've been struck by their tartness. Where most dishes need acid to give it a boost, tomatillos have enough that additional lemon or lime juice is unnecessary.

The last time I played around with tomatillos, I turned them into a pesto and tossed them with pasta. Of course, my mind went in a similar direction this time, but to spruce things up, I made a creamy (and spicy) dip. Roasting allows them to blister, adding a bit of smokiness to the dip.

I may or may not post next week (who the heck knows?!?!) as we'll be touring (aka eating and drinking) our way through Austin and Dallas.  We're super excited to spend some time with friends and family. I'm ready for a taco and a margarita! That's what they eat there, right?

Creamy Tomatillo Dip | A Thought For Food

Creamy Tomatillo Dip | A Thought For Food

Creamy Tomatillo Dip

Tools Baking pan Immersion blender (or a regular blender)

Ingredients 8 oz tomatillos, husks removed 2 serrano peppers, seeds removed 3 garlic cloves, peeled 2 tablespoons olive oil Kosher salt 1/4 cup fresh cilantro 4 oz goat cheese

Tortilla chips, crackers or pretzels, for dipping

Instructions

1. Preheat the oven to 375 degrees.  Line a baking pan with aluminum foil.

2. Toss tomatillos, peppers, and garlic cloves in olive oil and 1 teaspoon of Kosher salt.  Transfer tomatillos and peppers to the prepared baking pan. Roast for 20 minutes, or until the skin of the tomatillos and peppers become blistered. Remove from oven and let cool for a few minutes.

3. Transfer these ingredients to a large bowl (or use the large measuring cup that comes with most immersion blenders) and puree with an immersion blender. Alternatively, you can use a regular blender to do this.  Add cilantro and goat cheese and blend to incorporate.

4. Check for seasoning and, if necessary, add additional salt.  Serve with tortilla chips or crackers.