Cardoon

I picked up a couple of Cardoon plants this past weekend, and am
looking forward to trying them. I love artichokes, and am
understanding the flavor is similar. I have read some basics recipes,
but wondering if any of you have experience and/or recipes that you
would like to share. TIA!

"Nancy Young" <[email hidden]> wrote

Quoted message said:

"merryb" <[email hidden]> wrote

Quoted message said:

I picked up a couple of Cardoon plants this past weekend, and am
looking forward to trying them. I love artichokes, and am
understanding the flavor is similar. I have read some basics recipes,
but wondering if any of you have experience and/or recipes that you
would like to share. TIA!

Nah, never heard of them.

(merry, that was a joke, in case you didn't know. I've posted
about cardoon before. However, I can't help you in preparing
them)

nancy

In article <[email hidden]>,

merryb said:

I picked up a couple of Cardoon plants this past weekend, and am
looking forward to trying them. I love artichokes, and am
understanding the flavor is similar. I have read some basics recipes,
but wondering if any of you have experience and/or recipes that you
would like to share. TIA!

Never heard of it:

http://en.wikipedia.org/wiki/Cardoon

Cool! If we start having longer winters here like we did last year, I
might try growing it. Please let us know how it does?

I have yet to ever be able to keep an artichoke alive. :-(
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

In article <[email hidden]>,

Nancy Young said:

"merryb" <[email hidden]> wrote

Quoted message said:

I picked up a couple of Cardoon plants this past weekend, and am
looking forward to trying them. I love artichokes, and am
understanding the flavor is similar. I have read some basics recipes,
but wondering if any of you have experience and/or recipes that you
would like to share. TIA!

Nah, never heard of them.

nancy

Gooooogle. :-)

http://en.wikipedia.org/wiki/Cardoon
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

On Mon, 9 Jul 2007 13:47:38 -0400, "Nancy Young" <[email hidden]>

Quoted message said:

"merryb" <[email hidden]> wrote

Quoted message said:

I picked up a couple of Cardoon plants this past weekend, and am
looking forward to trying them. I love artichokes, and am
understanding the flavor is similar. I have read some basics recipes,
but wondering if any of you have experience and/or recipes that you
would like to share. TIA!

Nah, never heard of them.

LOLOL
--

History is a vast early warning system
Norman Cousins

merryb said:

I picked up a couple of Cardoon plants this past weekend, and am
looking forward to trying them. I love artichokes, and am
understanding the flavor is similar. I have read some basics recipes,
but wondering if any of you have experience and/or recipes that you
would like to share. TIA!

Here's a few good ones. The first is pretty basic. My preference
is the second one, the custard. They're both good.

Baked Cardoons - {Cardi Al Forno}

Recipe By :Mario Batali
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds cardoons -- trimmed, scraped,
cut 4" lengths, and soaked in
acidulated water
2 lemons -- juiced
Flour -- for dredging
2 eggs -- beaten
Olive oil -- for frying
Salt -- to taste
Freshly-ground black pepper -- to taste
2 cups Basic Tomato Sauce -- (see recipe)
3/4 cup freshly-grated Parmigiano-Reggiano
2 tablespoons butter -- cut small pieces

Preheat the oven to 350 degrees. Bring 6 quarts of water to a boil, add 2 tablespoons
salt and lemon juice.

Remove the cardoons from the acidulated water, rinse and cook in the boiling
water until tender but not fully cooked, about 30 minutes. Drain well and
dry on paper towels. Dredge each cardoon in the flour, then the eggs.

In a 14-inch saute pan, heat about 1/2 cup of oil over high heat until
almost smoking. Fry the cardoon pieces in the oil until golden brown,
working in batches to avoid overcrowding the pan. Drain the cardoons on a
plate lined with paper towels. Season with salt and pepper.

Meanwhile, heat the Basic Tomato Sauce in a small saucepan until bubbling.
When all cardoons are cooked, place in a casserole with the hot sauce and
the grated cheese. Distribute the butter evenly across the top of the dish and bake in the oven 15 minutes.

This recipe yields 4 servings.

=========================

Cardoon Custard - {Sformato Di Cardi}

Recipe By :Mario Batali
Serving Size : 8 Preparation Time :0:00
Categories : Side Dish Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cardoon stalks about 15" long -- (1 to 1 1/2 lbs)
4 tablespoons extra-virgin olive oil
1 medium red onion -- cut into 1/4" dice
3 cups Besciamela Sauce - (see recipe)
4 eggs -- plus
3 egg yolks
1/2 cup ricotta
1/2 cup freshly-grated Parmigiano-Reggiano -- divided
Freshly-grated nutmeg -- to taste
1/2 cup fresh bread crumbs
1/4 cup fresh bread crumbs -- toasted
Butter -- for the mold

Bring 6 quarts water to a boil and add 2 tablespoons salt. Peel the fibrous part off the
stalks of cardoons and cut each stalk on the bias into pieces 1/4-inch thick. Drop the
pieces into the boiling water and cook 15 minutes, until tender. Drain and allow the pieces
to cool.

Preheat oven to 350 degrees.

In a 12- to 14-inch saute pan, heat the oil over medium heat until smoking. Add the
onion and cook 7 to 9 minutes, until soft and light golden brown. Add the cooked
cardoon pieces and cook until very soft, about 10 more minutes. Remove from the
heat and cool.

Place cool cardoon mixture into a mixing bowl and add Besciamela, eggs and yolks,
ricotta, and 1/4 cup of the Parmigiano and season with nutmeg, salt and pepper.

Butter a bundt cake pan and sprinkle with breadcrumbs to coat. Pour the cardoon
mixture into the prepared pan and place it in a roasting pan. Pour cool water
into the roasting pan to come up 3 inches on the side of the bundt pan, and place
it in the oven. Cook 1 hour, until sformato is just cooked through, then remove.
The sformato is cooked when a toothpick poked into the center exits clean.

Allow to rest 15 minutes before edging with a thin knife and turning out onto
a plate. Sprinkle with toasted bread crumbs and remaining grated cheese before
serving warm.

This recipe yields 8 servings.

--
Reg

Quoted message said:

Here's a few good ones. The first is pretty basic. My preference
is the second one, the custard. They're both good.

WOW- Thanks, Reg- those both sound incredible!

merryb said:

I picked up a couple of Cardoon plants this past weekend, and am
looking forward to trying them. I love artichokes, and am
understanding the flavor is similar. I have read some basics recipes,
but wondering if any of you have experience and/or recipes that you
would like to share. TIA!

How about the Piedmontese bagna caoda in which cardoons are very often
used? It is a kind of anchovy sauce or dip into which vegetables are
dipped. Here is a recipe from _The Food of North Italy_ by Luigi
Veronelli. Personally, I would use anchovies in brine, not in oil, as
they always seem to be better tasting, at least here in Germany.

Victor

This is one of Piedmont's most famous dishes, and though it may seem
exceedingly simple, the results are spectacular. Bagna caoda was
originally peasant food but it now appears on the most chic tables.
Appropriate vegetables include cardoons, broccoli, cauliflower, endive,
escarole, small onions, leeks, Jerusalem artichokes, cooked or raw white
turnips, roasted beets, slices of fried squash, boiled potatoes (skin
on), roasted onions, and yellow and red bell peppers (capsicum).

10 cloves garlic
3/4 cup (190 ml) extra virgin olive oil
5 canned anchovies in oil, 1/2 oz (15 g), drained
Raw vegetables of your choice, julienned or cut into bite-sized pieces

Crush 3 of the cloves of garlic and thinly slice the remaining 7 cloves.
Place oil and sliced and crushed garlic in a small pot over very low
heat. As soon as the garlic colours slightly, add the anchovies. Stir
to dissolve.
Transfer the small pot to a burner on the table in an arrangement
similar to a fondue pot. Serve vegetables and allow each diner to dip
vegetables into the anchovy dip. Serves 4 to 6.

Omelet said:

Gooooogle. :-)

http://en.wikipedia.org/wiki/Cardoon

That's Wikipedia, not Google :-P

-sw

Steve Wertz said:

Omelet said:

Gooooogle. :-)

http://en.wikipedia.org/wiki/Cardoon

That's Wikipedia, not Google :-P

That's early-onset Alzheimer's. :-)

Steve Wertz said:

Omelet said:

Gooooogle. :-)

http://en.wikipedia.org/wiki/Cardoon

That's Wikipedia, not Google :-P

I don't think she would have found the site if she didn't google for
it.
--

History is a vast early warning system
Norman Cousins

In article said:

Steve Wertz said:

Omelet said:

Gooooogle. :-)

http://en.wikipedia.org/wiki/Cardoon

That's Wikipedia, not Google :-P

I don't think she would have found the site if she didn't google for
it.

Exactly :-)
I had googled for the Wiki reference.

That's the problem with geniuses like Wertz.
They don't always catch the clu'!

Very high IQ people... well, I've known some in the past and they are
smart and a lot of fun, but sometimes they just don't "get it".

OTOH, he may have been inebriated. <G>

FWIW tho' I do consider him to be a friend. I even gave him the access
code to hack into my computer once when I was having problems, but the
router firewall still kept him out. I finally managed to solve the
problem on my own, but it validated Kim Komando's recommendations for
Router usage! Even with my access login password, he was unable to get
thru the router firewall into my computer.

Interesting stuff!

We use a Router because we have two computers using the same cable
broadband account.

It's nice to know that it adds a layer of security.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

On Wed, 11 Jul 2007 09:02:53 -0500, Omelet <[email hidden]>

Quoted message said:

but it validated Kim Komando's recommendations for
Router usage! Even with my access login password, he was unable to get
thru the router firewall into my computer.

What was validated? "Use a router"?

I know about that, I CC tried to help me solve a problem long distance
one time and couldn't access my computer either. If I remember
correctly, I disconnected from the router and plugged directly into
the cable modem, but she still couldn't get in (this is after me
issuing an "invitation"😉. She though it might have something to do
with the cable company itself blocking hackers before they reach your
computer. My router isn't wireless, so I don't have a password.
--

History is a vast early warning system
Norman Cousins

Omelet said:

That's the problem with geniuses like Wertz.
They don't always catch the clu'!

Very high IQ people... well, I've known some in the past and they are
smart and a lot of fun, but sometimes they just don't "get it".

I was being silly. Sheesh :-P OK, so maybe sometimes it's hard
to tell. If I was trying to be a [censored] I wouldn't haved used the
emoitcons. I would have expressed it with words.

Quoted message said:

OH, he may have been inebriated. <G>

Not as bad as I was Monday night. Hmm, what time was that post?

Quoted message said:

FWIW tho' I do consider him to be a friend. I even gave him the access
code to hack into my computer once when I was having problems, but the
router firewall still kept him out. I finally managed to solve the
problem on my own, but it validated Kim Komando's recommendations for
Router usage! Even with my access login password, he was unable to get
thru the router firewall into my computer.

I wasn't going to step you through modifying your router setup
for VPN access.

-sw

In article <[email hidden]>,

Steve Wertz said:

Omelet said:

That's the problem with geniuses like Wertz.
They don't always catch the clu'!

Very high IQ people... well, I've known some in the past and they are
smart and a lot of fun, but sometimes they just don't "get it".

I was being silly. Sheesh :-P OK, so maybe sometimes it's hard
to tell. If I was trying to be a [censored] I wouldn't haved used the
emoitcons. I would have expressed it with words.

I'm the one that uses too many annoying emoticons, remember? <lol>

Quoted message said:

Quoted message said:

OTOH, he may have been inebriated. <G>

Not as bad as I was Monday night. Hmm, what time was that post?

Don't recall. Sorry!

Quoted message said:

Quoted message said:

FWIW tho' I do consider him to be a friend. I even gave him the access
code to hack into my computer once when I was having problems, but the
router firewall still kept him out. I finally managed to solve the
problem on my own, but it validated Kim Komando's recommendations for
Router usage! Even with my access login password, he was unable to get
thru the router firewall into my computer.

I wasn't going to step you through modifying your router setup
for VPN access.

-sw

That was probably for the best. :-)

I'm no computer nerd... and highly respect those that are!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson