Tonight's dinner

"Jude" <[email hidden]>
news:[email hidden]:

Quoted message said:

Vegiies in a shell: it's a popover-like crust (similar to yorkshire
pudding but w/o drippings) filled with sauteed mushrooms, carrots,
olives, and dill, topped with gouda cheese

Baked "stuffed" artichoke hearts with a topping of garlic, anchovies,
breadcrumbs, parsley, and parmesan. These were definitely a winner -
the recipe came from food.com and was apparently from a rachel ray
show.

Melon salad

And for dessert, cranberry-apple crisp with oatmeal crumb topping. (I
needed to use the last of the fall cranberries from the freezer!)

MMmmmmm, mmmmmm, good!

Yummm!!! We stuff whole artichokes. I'm in the mood for it these days.
Cropping the top of a whole artichoke and slicing the stem off the base,
quickly steaming it and then bake it. Stuff the leaves with butter,
parmesan, breadcrumb mixture (I'll try the anchovies next time) and throw
'em in the oven for a bit. Gawd are they good. I'm usually stuffed by the
time I get to the heart. I eat it anyway 😉

Michael

--
"The first zucchini I ever saw I killed it with a hoe."
John Gould, Monstrous Depravity, 1963

Michael 'Dog3' Lonergan said:

"Jude" <[email hidden]>

Quoted message said:

Quoted message said:

Baked "stuffed" artichoke hearts with a topping of garlic, anchovies,
breadcrumbs, parsley, and parmesan. These were definitely a winner -
the recipe came from food.com and was apparently from a rachel ray
show.

Quoted message said:

Yummm!!! We stuff whole artichokes. I'm in the mood for it these days.
Cropping the top of a whole artichoke and slicing the stem off the base,
quickly steaming it and then bake it. Stuff the leaves with butter,
parmesan, breadcrumb mixture (I'll try the anchovies next time) and throw
'em in the oven for a bit. Gawd are they good. I'm usually stuffed by the
time I get to the heart. I eat it anyway 😉

But stuffing artichokes is so much WORK!! I just get whole globe
arrtichokes and steam 'em in white wine, lemon juice, and peppercorns.
Then I make an aioli - basically mayo in the blender, using 3 or 4
cloves of roasted garlic and made with the oil they roasted in,
supplemented with half olive oil and half canola oil. This, plus drawn
butter with lemon juice, are the leaf-dipping options.

We ALWAYS eat the heart. My daughter (9) has adored arti's her whole
life, so I amsometimes kind enough to give her half of mine in addition
to her own. Sometimes, thought, I'm greedy and keep the whole heart for
myslef!

The BF had never eaten one til he was with me, and now I have him AND
the kiddo begging me for them constantly. If only they weren't $2.99
apiece!

I order stuffed artichokes when they are offered in restaurants, and if
you ever have me over for dinner, i'll hafta hope you make them for me.
=)

As far as the anchovies, i 'melted' them in butter along with garlic
til they were nice and liquidy. Then added breadcrumbs, toasted them
for a few minutes, stirred in parsley and wilted a bit, then finally
added parm before topping the hearts. If I could afford the canned
"artichoke bottoms" they sold at Kroger - $5 for a can of 4 to 6 - I'd
like to stuff em for real with this. It was delicious.

My daughter also loves anchovies, so I topped one end with whole
anchovies, which she got in her serving. Those had a real kick to em!
lol

So, I found a popular new side dish! Always a nice find!

Loved the recipe ideas. Looking for info on cookery holidays,
especially France. Know anything about it.

Jude said:

Vegiies in a shell: it's a popover-like crust (similar to yorkshire
pudding but w/o drippings) filled with sauteed mushrooms, carrots,
olives, and dill, topped with gouda cheese

Baked "stuffed" artichoke hearts with a topping of garlic, anchovies,
breadcrumbs, parsley, and parmesan. These were definitely a winner -
the recipe came from food.com and was apparently from a rachel ray
show.

Melon salad

And for dessert, cranberry-apple crisp with oatmeal crumb topping. (I
needed to use the last of the fall cranberries from the freezer!)

MMmmmmm, mmmmmm, good!

"Michael "Dog3" Lonergan" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Jude" <[email hidden]>
news:[email hidden]:

Quoted message said:

Vegiies in a shell: it's a popover-like crust (similar to yorkshire
pudding but w/o drippings) filled with sauteed mushrooms, carrots,
olives, and dill, topped with gouda cheese

Baked "stuffed" artichoke hearts with a topping of garlic, anchovies,
breadcrumbs, parsley, and parmesan. These were definitely a winner -
the recipe came from food.com and was apparently from a rachel ray
show.

Melon salad

And for dessert, cranberry-apple crisp with oatmeal crumb topping. (I
needed to use the last of the fall cranberries from the freezer!)

MMmmmmm, mmmmmm, good!

Yummm!!! We stuff whole artichokes. I'm in the mood for it these days.
Cropping the top of a whole artichoke and slicing the stem off the base,
quickly steaming it and then bake it. Stuff the leaves with butter,
parmesan, breadcrumb mixture (I'll try the anchovies next time) and throw
'em in the oven for a bit. Gawd are they good. I'm usually stuffed by

the

Quoted message said:

time I get to the heart. I eat it anyway 😉

Michael

I've done artichokes in a similar way, Michael, but I always add garlic,
too. Everything is better with garlic!

kili

"kilikini" <[email hidden]>
news:[email hidden]:

Quoted message said:

I've done artichokes in a similar way, Michael, but I always add
garlic, too. Everything is better with garlic!

kili

I use a garlic butter for dipping the leaves in. Does that count 😉

Michael

--
"The first zucchini I ever saw I killed it with a hoe."
John Gould, Monstrous Depravity, 1963

In article <[email hidden]>,

Jude said:

The BF had never eaten one til he was with me, and now I have him AND
the kiddo begging me for them constantly. If only they weren't $2.99
apiece!

Pretty depressing. We were at a farmer's market in San Francisco
earlier this week. The little ones were two for a buck.

Artichokes have two seasons. I don't remember what they are, but prices
vary a lot.

--
Dan Abel
[email hidden]
Petaluma, California, USA

Quoted message said:

Loved the recipe ideas. Looking for info on cookery holidays,
especially France. Know anything about it.
Jude wrote:

There's a book called "The Guide to Cooking Schools" which lists
schools all over the world. Lots in France. It's by Shaw Guides.