If I could pick anything I wanted for lunch!

When I was 7 years old and lived in Corpus Christi, Texas, my parents took me to spend the day with a friend of theirs, an older woman who was the wife of a retired rabbi. She enjoyed children and, I suppose, had set up a play date for us. Her name was Bibbi Wolf- I never knew her real first name because my parents just called her Bibbi. I don’t remember what we did together, but I do remember lunch. Bibbi told me that I could have anything I wanted for lunch. Looking back on the day, I suppose she expected that I would ask for a peanut butter and jelly sandwich or maybe even grilled cheese--but I didn’t. I asked Bibbi for an artichoke with hollandaise sauce, and told her that it was my number one favorite food. She said, with a wink, that it was hers, too. As luck would have it, Bibbi had artichokes, and prepared them for lunch for the two of us. Later, I remember her telling my mother about the events of the day, both of them chuckling. I never understood what was funny about our lunch, not until several years later. Bibbi didn’t know who she was messing with, but I can pretty much guarantee you that she never again asked a young friend what she would like to have for lunch if she could have anything she wanted. 

This isn't Bibbi's recipe, I have made that for this blog before, but it's a great recipe for artichokes. It also works with the frozen hearts- just thaw them out and cook them this way for great flavor without any sauce.

Artichokes, Infused with Herbs

2 globe artichokes
2 cloves of garlic, minced
2 teaspoons dried thyme
1 teaspoon dried tarragon
1 tablespoon lemon juice
1/4 - 1/2 cup water
olive oil to coat bottom of pan
1/2 stick butter

Slice pointy tops of leaves off of artichokes.



Place them stem up and slice them in half.





Scoop out the choke with a spoon.



Wash well and pat dry.  Now they're ready for cooking!



Coat bottom of saute pan with olive oil, add the garlic and spices and heat to medium-high.



After just a couple of minutes, you will notice the spices have become fragrant. Place the artichokes, inside down, in the pan.



Leave the heat on medium high for 2 more minutes, then squeeze lemon juice in and pour 1/4 cup of water in and cover tightly. Turn heat down enough for the water to simmer and don't touch it for 20 minutes. After 20 minutes, check to see if the leaves pull off easily. If they do, they're done. If they don't, and if the water has evaporated, add a little more water and check after 5 minutes. When the leaves do pull off easily, toss 1/2 stick of butter, and replace lid until you are ready to eat.



What makes these artichokes different from steamed artichokes is that the thyme and tarragon flavors have been infused throughout the artichoke meat. These are delicious eaten as they are, no other sauce necessary. To serve, place artichokes halves on plate and spoon some of the pan juices over them. These make a delicious appetizer, and, even as a side dish, are always fun to eat!

There are dozens of ways to cook artichokes, my next attempt will be the grill- so if you have any suggestions for grilling methods or advice about grilling artichokes, lay them on me.

I wish Bibbi was still here, so I could make lunch for her, anything she wanted, of course. I wonder what she would choose. I have a sneaking suspicion it might just be artichokes, and I would be honored to make them for her...and the eggs.

Added June 2, 2008: I found a fascinating article which discusses Rabbi Sidney Wolf, and well into the article, his wife, Bebe, and their life. I didn't know most of this. My father was Rabbi Wolf's replacement in 1972. Click here for the article.

Onion-Cheese Puffs!

For a quick, impressive and savory appetizer, try these puffs.

1 cup water

1/3 cup butter or margarine

1 cup all purpose flour

1 teaspoon salt

1/4 teaspoon garlic powder

4 eggs

3/4 cup shredded swiss or mozarella cheese

1 small bermuda onion, chopped

Heat oven to 400 degrees. Heat water and butter to rolling boil. Stir in flour, salt and garlic powder.

Stir vigorously over low heat for 1 minute, or until mixture forms a ball. Remove from heat.

Beat in eggs, one at a time, until smooth. Stir in onion and cheese.

Drop dough by scant teaspoonfuls onto lightly greased baking sheet.

Bake until puffed and golden, 20-25 minutes.

The recipe, from Carnegie Cooks: Delicious Food and Delectable Facts from the Volunteers and Staff of Carnegie Museums of Pittsburgh, (thank you, Colleen, er, um, I mean Santa!) includes a few ideas for variations. Place pimento stuffed olive or 1/2 inch square cheese slice (1/8 inch thick) on each puff. Bake as directed. For filled puffs, place one of the following on each puff and then top with enough dough to cover: salted peanut, 1/2 inch ham or bologna cube or 1/2 a pimento stuffed olive. I made these plain, since I had all of the ingredients on hand.

This recipe makes about 6 dozen puffs. We had them along with a few other appetizers one recent Saturday afternoon as an impromptu tapas-style brunch. These little warm, golden, cheesy, oniony treats go fast. Enjoy them while they're hot...and the eggs.

Crab Rangoon!

Crab rangoon, like the fortune cookie and other American Chinese dishes, is not an authentic Chinese dish- it was developed in the United States. The rangoon ingredients melt into each other, surprising you with a satisfying, addictive, crunchy, crab-onion-cheese-bacon-y mouth symphony! A perfect snack for any time, we enjoyed these just before the game started. You know-- the game-- the one the Eagles weren't in again this year.



First, chop 4 slices of bacon, 1 small onion and 1 clove garlic. Fry bacon until the fat is rendered and the meat is almost crispy. Add the onion and garlic for 2 minutes. Remove from heat.

In another bowl, mix together one 8 ounce package of softened cream cheese, 6 ounces of shredded Monterey Jack cheese, 4 green onions (sliced thinly) and a few shakes of hot sauce. Add bacon and onion mixture. Fold in 1 lb. of crabmeat. I used Phillips canned, for lack of availability of anything better, but it worked fine for rangoons.

Place wonton wrapper on flat surface and put a small spoonful of filling in center. Fold over, wetting edges of wrapper to get a good seal.



Heat vegetable oil in fryer or deep pot to 360 degrees, cook the rangoons in several batches for 3-4 minutes apiece, until browned and crisp.



I found dumpling sauce at a local Asian market. Soy sauce is an alternative for dipping. Once you start eating these, it is hard to stop. The crunch takes you right into the soft, savory filling. It's a nice combination of flavors, not one of the ingredients overpowers the others, but all make their stand. This recipe made more than enough to fill one whole package of won ton wrappers- and I froze half of the rangoons to make another time. So if you have a few extra minutes, try crab rangoon, your family will be glad you did...and the eggs.

Louisiana Pickled Shrimp

My friend and co-worker, Debbie, is from Baton Rouge, Louisiana. She is a bit of an LSU fan. Okay, she is completely and utterly obsessed with LSU sports (especially football at the moment), but that's another story. She compiled a cookbook a few years ago for Christmas gifts for her friends and was nice enough to share it with me when I asked for some recipes. The book, Recipes from Home, is full of dishes like Crawfish Etouffee, Jambalaya and more than one type of roux. It's a new type of cooking for me, so I picked an easy recipe to be my first.

What makes this shrimp perfect is that you can make it a day ahead of time and have it on hand for a festive appetizer or snack. After it's assembled and mixed, it has to sit for at least 24 hours to marinate, making preparation ideal for busy folks.

3 lbs. peeled and cooked shrimp
3 onions, sliced very thinly
8 bay leaves
1 1/4 cups canola oil
3/4 cup white wine vinegar
1/2 teaspoon salt
2 1/2 teaspoons celery seed
2 1/2 tablespoons capers (undrained)
Generous dash Tabasco Sauce (I used Texas Pete's)
1 clove garlic, chopped



Alternate layers of shrimp and onions in a shallow glass dish.



Combine remaining ingredients and pour over shrimp.





Cover and refrigerate for 24 hours or longer.



Drain and serve ice cold in a bowl with toothpicks or on a plate with any type of crackers. I didn't drain everything off, and kept the onions and capers, although this shrimp would be good either way. It was light and very tasty- just the right combination of spices and oil. If you like spicy, add more hot sauce for a bigger kick- or just leave the hot sauce on the side and let your guests decide. We have decided to make various appetizers for Christmas Eve snacking, and this one is now on the list.

The next recipe I think I'll try before the year is up is jambalaya. I get hungry just reading it. Thank you, Debbie, for introducing me to these regional, spicy, unique recipes...and the eggs.

Eggplant Caviar

The second recipe I tested from The Art of Simple Cooking was Eggplant Caviar. Very much like baba ganoush, sans tahini and olives. This would make a great appetizer, it has a super fresh taste with just a hint of garlic.



Preheat oven to 400 degrees. Cut 2 medium eggplants in half lengthwise. Sprinkle the cut surfaces with Salt, Fresh-ground black pepper and olive oil. Place cut side down on a baking sheet and roast until soft. Test for doneness at the stem end; it should be very soft. (This took me a good hour and 15 minutes). Remove from oven and let cool.





Scrape the flesh out of the skins into a bowl and stir vigorously to loosen into a puree. Add:

2 tablespoons fresh lemon juice
1/4 cup olive oil
Salt
Fresh-ground black pepper
1 garlic clove, peeled and pounded into a puree
2 to 4 tablespoons chopped parsley or cilantro (I used 2 of chopped parsley)

Mix well and taste, adding more salt and lemon as needed. (Mine needed no more lemon, but I did need to adjust the salt).

Variations!

Use 2 tablespoons chopped mint in place of parsley or cilantro.

Add 1/2 teaspoon crushed toasted coriander seeds. To toast, heat whole coriander seeds in a heavy pan over medium heat until slightly brown. Crush in a mortar and pestle or under a heavy pan.

Add a pinch or two of dried chile flakes **(I did this one- recommended!)

For a smoky flavor, keep one eggplant whole and char it over hot coals or the open flame of a burner until tender. Cut in half, scrape out the flesh, and combine with other ingredients.

Serve it with pita wedges or pita chips, or just about any type of cracker. It's different, it's tasty. You can make it a little spicy with the addition of some chile flakes. I would put this out as an appetizer with other middle eastern style snacks like hummus or stuffed grape leaves. Mmm. Now I'm making myself hungry, I'll have to go try a bite...and the eggs.

Ceviche with Shrimp, Tomatillos and Avocado Cream

This ceviche was my first attempt, so I wisely tried it when my kitty-mom was here visiting, as she knows about all things food! This was a fantastic first try. I tested it for you, and will tell you what I learned and what was good, and what I would change.




Juice of 2 lemons
Juice of 4 limes
Juice of 1 orange (my recipe called for bitter orange but use regular!)
3 tomatillos (husk tomatoes) cut into very small cubes
1 pound frozen shrimp peeled (note: I threw them into boiling water for 2 minutes and then into ice just to get them going a LITTLE)

1 avocado
chili oil

extra virgin olive oil
salt
pepper
cream



Squeeze lemons, limes and oranges and mix their juice together in a bowl. Chop the shrimp into 1/2 inch pieces, and place in bowl. Cover with juice mixure. Place in refrigerator for 4 hours. Remove and add tomatillos, and put back in refrigerator for 2 more hours.



To make the avocado cream, we used large florida avocados, and needed to use only 1/2. If you are using regular sized avocados, you will need one whole fruit. Scoop out meat and place in a blender or food processor.



Blend well for a minute and then add a pinch or two of salt and add 1/4 cup cream. Squeeze in a few drops of lemon juice. Blend again, and taste. The consistency should be very creamy and light, so blend as long as you have to until that happens. Add more cream if you need to. I used a mini food processor and blended for probably 2 minutes all together. Taste- it will taste like avocado ambrosia!



In the bottom of a small chilled cups or glasses (I used martini glasses which sit in ice), put a few drops of olive oil and a few drops of chili oil, depending on how hot you want it. Drain ceviche and spoon on top, and spoon 2 teaspoons of avocado cream on top of that. It tasted best all mixed up together. I have tried other people's first ceviche attempts and none of them were anywhere near as good, so I was pretty proud of this! If you try it, good luck. The ingredients are simple, and just be sure to let it sit long enough in the refrigerator. The citrus will cook the shrimp the rest of the way, and all the other ingredients will blend. I'll be waiting to hear how you do...and the eggs.

Sydney Meers' Neo-Southern Pimento Cheese!

Sydney Meers is a friend of the family, and is the head chef and owner of Stove, located in Portsmouth, Virginia. When my dad and kitty-mom came to visit this week, they brought a recipe that was published in a Hampton Roads publication called Solutions Home. There was a great short article about Sydney and two recipes- Rockfish with Pan-Reduced Fresh Tomatoes and a Compound Shallot Herb Butter and the Pimento Cheese recipe.

Pimento Cheese:

2 cups grated white cheddar, aged for at least 10 months
2 cups grated yellow cheddar, aged 12-15 months
1 1/2 cups Hellman's Mayonnaise (Syd's favorite brand)
1/2 teaspoon hot sauce
1/2 cup minced leeks, white only
2 each of yellow, red and green bell peppers, roasted and chopped, with juice
salt and pepper to taste

How to roast bell peppers in oven:

Preheat oven to 350 degrees. Core and seed the bell pepper and brush with olive oil, and place on a large-rimmed baking sheet. Bake for about 1 hour, or until the skins are blistered and the peppers are soft. Peel off the skins (will be easy after they're roasted).

Mix all ingredients for the pimento cheese together and cover in the refrigerator for at least 24 hours to let the cheese and flavors set. Meers is adamant it be served with homemade crackers, but it can also be spread over steak or fish. (We used Stacy's Plain Pita Chips, but plan on using it on steaks later this evening).

The pimento cheese was really different- after it sits, the taste of the roasted peppers and leeks really infuses the whole dish. The aged cheese makes this dish, it would never have the same savory taste if you used regular cheddar. My parents said that it tasted exactly like the one Syd makes himself, but the consistency was a little different, and suggested using 1 cup mayo instead of 1 1/2, which I will. I thought it was perfect, never having tasted Syd's. The only thing that was missing was the company of Sydney himself, but he was with us in spirit. My partner and I can't wait until February when we go to Portsmouth for a visit, and spend an evening eating at Stove...and the eggs.

Artichoke dip (basic!)

I have talked about hot artichoke dip, but never shown you how I make it. I made it over the weekend for all of us and as special treat for Nunu, who is a big fan of my artichoke dip! Preheat oven to 350 degrees. Take one can of artichoke hearts (non marinated) or one defrosted box of frozen artichoke hearts and chop roughly.

Add 1 cup of mayo and 1 cup of Parmesan cheese. Add a few shakes of garlic powder and paprika.



Mix everything together and put in oven safe baking dish. I sprinkle some extra paprika on the top to make it pretty.



Bake at 350 degrees for 30-45 minutes.



Perfect. Serve with any kind of bread or crackers you like. Not exactly health food, but easy and delicious. Your company will love it...and the eggs.

Vote for Me on July 1st!! June's Royal Foodie Joust

Over at The Leftover Queen's website, http://www.leftoverqueen.com, Jenn started a new forum, http://www.leftoverqueen.com/forum/index.php?board=5.0. The forum promotes a monthly contest, the Royal Foodie Joust. The three ingredients for this month's contest are nuts, cheese and dried fruit. Being a newbie at cooking contests, I made those the only ingredients (except for one- butter) in my Joust entry. I might not be the only one who uses the ingredients in such an elementary, some-might-say predictable fashion, but when you try this recipe for your next get-together or weekend afternoon treat, I think you'll agree that it's a winner!

Try my recipe and if you agree, please vote for me on July 1st at the forum (link above).

Toast 1 cup of sliced almonds in 1/2 a stick of salted butter. After almonds are brown, throw in another 1/4 stick butter to melt. Remove from heat.

Boil 1/2 cup each of dried apricots, dried cherries and golden raisins for 4 minutes and drain.

Place small round camembert in baking pan and preheat oven to 350. Pour fruit on and around cheese.

Pour toasted almonds and butter on top of that.

Finally, bake uncovered at 350 for 18-20 minutes. Remove and transfer to serving platter. Serve warm with bread of choice- I use mini toasted breads.

Enjoy!

...and the eggs.