Gayle's Diner

I am sure you have seen this unusual vegetable in the produce section, some of us absolutely love them (like me), others don't and some have never tried them because they don't have a clue about the joy of eating the leaves down to the heart, scraping off the fuzz, dipping in butter ( or mayo as some folks do) and simply enjoying the wonderful taste .  So this article will tell you more than you ever knew about artichokes.  And they are good for you, check out the nutritional value!

Nutrition
1 - 10 ounce, medium artichoke, steamed or boiled60  calories 
4.2 grams protein 
.2 grams (less than 1 gm) fat 
13.4 grams carbohydrate 
114 grams sodium 
6.5 grams fiber 

 Legend of Artichokes  

According to an Aegean legend and praised in song by the poet Quintus Horatius Flaccus, the first artichoke was a lovely younggirl who lived on the island of Zinari. The god, Zeus was visiting his brother Poseidon one day when, as he emerged from the sea, he spied a beautiful young mortal woman. She did not seem frightened by the presence of a god, and Zeus seized the opportunity to seduce her. He was so pleased with the girl, who's name was Cynara, that he decided to make her a goddess, so that she could be nearer to his home on Olympia. Cynara agreed to the promotion, and Zeus anticipated the trysts to come, whenever his wife Hera was away. However, Cynara soon missed her mother and grew homesick. She snuck back to the world of mortals for a brief visit. After she returned, Zeus discovered this un-goddess-like behavior. Enraged, he hurled her back to earth and transformed her into the plant we know as the artichoke.

THE HISTORY OF THE ARTICHOKE: 
The artichoke is a perennial in the thistle group of the sunflower family and is believed to be a native of the Mediterranean and the Canary Islands. In full growth, the plant spreads to cover an area about siz feet in diameter and reaches a height of three to four feet. The "vegetable" that we eat is actually the plant's flower bud. If allowed to flower, the blossoms measure up to seven inches in diameter and are a beautiful violet-blue color.

They are available twelve months a year with the peak season in the spring and fall. There are more than 140 artichoke varieties but less than 40 are grown commercially. Today most artichokes grown worldwide are cultivated in France, Italy, and Spain, while California provides nearly 100 percent of the United States crop. One hundred percent of all artichokes grown commercially in the United States are grown in California. Artichoke fields are maintained in perennial culture for five to ten years. Each cropping cycle is initiated by "cutting back" the tops of the plants several inches below the soil surface to stimulate development of new shoots. The operation called "stumping," is timed to regulate the new harvest season.

Its origins dates back to the time of the Greek philosopher and naturalist, Theophrastus (371-287 B.C.), who wrote of them being grown in Italy and Sicily.

Pedanius Dioscorides (40-90 A.D.), a 1st century A.D. Greek physician of Anazarbus, Cilicia, wrote about artichokes at the time of Christ. While traveling as a surgeon with the Roman army of Emperor Nero, he collected information on the remedies of the period and wrote a work on The Greek Herbal of Dioscorides. Originally written in Greek, Dioscorides’ herbal was later translated into Latin as De Materia Medica. It remained the authority in medicinal plants for over 1500 years.

Ancient Greeks and Romans considered artichokes a delicacy and an aphrodisiac. In Ancient Greece, the artichoke was attributed to being effective in securing the birth of boys.

In 77 A.D., the Roman naturalist Caius Plinius Secundus, called Pliny the Elder (23–79 A.D.), called the choke "one of the earth’s monstrosities." Evidently he and his colleagues continued to enjoy eating them. Wealthy Romans enjoyed artichokes prepared in honey and vinegar, seasoned with cumin, so that the treat would be available year round.

Beginning about 800 A.D., North African Moors begin cultivating artichokes in the area of Granada, Spain, and another Arab group, the Saracens, became identified with chokes in Sicily. This may explain why the English word artichoke is derived from the Arab, "al’qarshuf" rather than from the Latin, "cynara.". Between 800 and 1500, it’s probable that the artichoke was improved and transformed, perhaps in monastery gardens, into the plant we would recognize today.

Artichokes were first cultivated at Naples around the middle of the 15th century and gradually spread to other sections of Europe. After Rome fell, artichokes became scarce but re-emerged during the Renaissance in 1466 when the Strozzi family brought them from Florence to Naples.

1500s - In the 16th century, Catherine de Medici (1519-1589), married to King Henry II (1519-1559), of France at the age of 14, is credited with making artichokes famous. She is said to have introduced them to France when she married King Henry II in the mid 16th century. She was quoted as sayig, "If one of us had eaten artichokes, we would have been pointed out on the street. Today young women are more forward than pages at the court."

The chronicler, Pierre de L'Estoile, in his Journal of June 19, 1576 talks about the occasion of the wedding of Marquis de Lomenie and Mlle de Martigues, "The Queen Mother ate so much she thought she would die, and was very ill with diarrhoea. They said it was from eating too many artichoke bottoms and the combs and kidney of cockerels, of which she was very fond."

From the "Book of Nature," by Dr. Bartolomeo Boldo in 1576, "it has the virtue of . . . provoking Venus for both men and women; for women making them more desirable, and helping the men who are in these matters rather tardy."

1600s - Martha Washington's Booke of Cookery contains a 17th-century recipe entitled "To Make Hartichoak Pie."

1800s - French immigrants brought artichokes to the United States in 1806 when they settled in the Louisiana Territory. But though the first commercial artichoke fields were developed in Louisiana, by 1940 they had mysteriously disappeared. They were later established in Louisiana by French colonists and in California in the Monterey area by the Spaniards during the later 1800s.

Johann Wolfgang Goethe (1749-1832), poet and dramatist, shunned the artichoke. In his book Travels Through Italy, Goethe says, "the peasants eat thistles," a practice he could never adopt.

20th century - In 1922 Andrew Molera, a landowner in the Salinas Valley of Monterey County, California, just south of San Francisco, decided to lease his land previously dedicated to the growing of sugar beets to Italian farmers that he encouraged to try growing the "new" vegetable. His reasons were economic as artichokes were fetching high prices and farmers could pay Molera triple what the sugar company did for the same land.

By the early 20th century, Fannie Farmer noted in her ninth edition of her cookbook that California artichokes were selling in Boston for 30 to 40 cents each.

In the 1920s, Ciro Terranova "Whitey" (1889-1938), a member of the mafia and known as the "Artichoke King," began his monopoly of the artichoke market by purchasing all the produce shipped to New York from California at $6 a crate. He created a produce company and resold the artichokes at 30 to 40 percent profit. Not only did he terrorize distributors and produce merchants, he even launched an attack on the artichoke fields from Montara to Pescadero, hacking down the plants with machetes in the dead of night. These "artichoke wars" led the Mayor or New York, Fiorello La Guardia, to declare "the sale, display, and possession" of artichokes in New York illegal. Mayor La Guardia publicly admitted that he himself loved the vegetable and after only one week he lifted the ban.

Some Trivia

Castroville California and the artichoke really made it on the map when Marilyn Monroe was crowned Artichoke Queen in 1948.  Eighty percent of all artichokes grown commercially are from Castroville.   Castroville is located approximately 98 miles (156km) south of San Francisco, and 16 miles north (25 km) of Monterey. 
 
Nearly one hundred percent of all artichokes grown commercially in the United States are grown in California. 
 
Baby artichokes are not a separate variety but merely smaller versions of larger artichokes. Their size comes from their location on the artichoke plant. They are picked from the lower parts of the artichoke plant where the plant fronds protect them from sun, in effect stunting their growth.  

The How to's

How To Select Artichokes
Choose globes that are dark green, heavy, and have "tight" leaves. Don't select globes that are dry looking or appear to be turning brown. If the leaves appear too "open" then the choke is past its prime. You can still eat them, but the leaves may be tough. (Don't throw these away you can always make artichoke soup). Artichokes are available throughout the year with peak season being from March to May with a smaller crop produced in October. 

How To Clean and Prepare Artichokes
1. Tap the choke upside down in the sink. This will remove anything that may have made this artichoke a home. With most commercial grown chokes this is not usually an issue. But,  if you or a friend grow artichokes you'll find earwigs love to live in the leaves (if grown organically).
TIP: Always use a stainless-steel knife and a stainless-steel or glass pot. Iron or aluminum will turn artichokes an unappetizing blue or black. For the same reason, never let aluminum foil come in contact with artichokes.  
2. Rinse the choke under running water.
3. Some of this is preference. I do not cut away the entire stem (because it tastes good). I leave about 1 1/2" or so, trim then end and peel the top layer off the stem. You may remove the entire stem, at the base, if you prefer.( You may want to do this for "presentation" purposes.) Remove the really small leaves along the bottom of the choke. Some people whack off the top inch or so of the choke to remove the thistles and to even out the top prior to stuffing the choke. You may also use scissors or a sharp knife to trim away the sharp tips. Prepared artichokes should be placed in a bowl of water with the juice of one or two lemons added until you are ready to cook them.
Artichoke cleaned and prepared for cooking.

Etiquette of Eating Artichokes

 It is both proper and polite to pluck the leaves with your fingers, leaving fork and knife aside for now. Pull off a leaf, holding it by the pointed end. Put the other end in your mouth and pull it between your teeth, scraping the length of the leaf (the edible portion of the leaves becomes greater as you get closer to the center of the artichoke).
Just before you get to the very center, leaves will become almost white with purple tips. Be careful of these leaves because their purple ends are prickly.
When the leaves are pulled, you will be left with the base, the heart, crowned with a fuzzy patch. You have now reached the best part of all, the very reason for eating artichokes: the heart. Carefully scoop away the fuzzy stuff with your knife or spoon (though a properly prepared artichoke will already have the choke removed). With knife and fork, cut bites from the heart like pieces of prime fillet.
If you're provided with a dip such as, lemon-butter, a vinaigrette or mayonnaise, put a small part of the edible portion of the leaf in the dip and scrape with your teeth as directed above. Don't overdo it on the dip or you won't taste the artichoke.  

 The Artichoke Heart
Once you've eaten all the leaves you'll see the heart or flower of the choke. By the way, the leaves closest to the heart of the choke are very tender and depending on the size and age of the choke you can frequently eat the whole cluster of leaves.  Once you see a bed of fuzzy or hair like strands you've hit the heart. Scoop out the fuzz with a spoon and discard. The rest of the base of the choke is edible, referred to as the heart. This is the favorite part of the artichoke for some people.

How To Store Artichokes
Fresh artichokes should be put in a plastic bag, unwashed, and refrigerated. It is best to use them within 4 days of purchase.  If you grow your own then cut them right before you cook them
 
TRIMMED ARTICHOKES

A simple way to prepare artichokes, whether they are then to be stuffed and cooked whole, or cut up and cooked as a component in a dish.
Squeeze juice from 2 lemon halves into large bowl of cold water; add squeezed lemon halves. Cut off top half of each artichoke and discard.
*
Cut off stem of artichoke. Starting at base,bend tough outer leaves back and snap off where they break naturally, leaving tender inner leaves. Using small sharp knife, trim outside of base until no dark green areas remain. Rub trimmed area with lemon half.
*
If recipe calls for baby artichokes, place in lemon water until ready to use.If recipe calls for medium or large artichokes left whole, scoop out fibrous choke and small purple-tipped leaves, using spoon. Rub exposed areas with lemon half. Place whole artichokes in lemon water until ready to use or up to 2 hours.
*
If recipe calls for medium or large artichokes halved, cut each whole artichoke in half. Rub cut sides with lemon half. Using spoon, scoop out fibrous choke and small purple-tipped leaves. Rub exposed areas with lemon half. Place artichoke halves in lemon water until ready to use or up to 2 hours.

Basic Boiled Artichoke
Clean and trim artichokes. Select a heavy pot with a lid. The size will depending upon the quantity and size of the artichokes you are cooking.  Make sure the chokes will fit in the pan with the lid on.  Add 1 1/2 to 2 cups water to the pan.  At this point you can add either a little salt to the water, 1 teaspoon, or none. 
*
Bring the water to a boil. Place the artichokes in the pot  in a single layer if possible.  Simmer about 30 - 40 min depending on the size of the chokes. To test for doneness pull a leaf from the middle row of leaves.  The leaf should pull out easily.When the chokes are done, remove them from the water with tongs, and allow to drain. Serve hot or cold. Chilled artichokes have more flavor. 
 
Basic Soup Recipe

4 large artichokes, trimmed to hearts
1 tablespoon olive oil
1 leek, (white and light green parts only), sliced
1 large russet potato, peeled and cubed
1 celery stalk, chopped
1 bay leaf
3 cups reduced-sodium chicken stock (substitute vegetable stock for a vegetarian soup)
2 tablespoons fresh lemon juice
1 cup whipping creme
Salt & freshly ground white pepper to taste
*
Cut trimmed artichokes into thin wedges. Heat oil in a large soup pot over high heat. Add the artichokes, leek, potato, celery and bay leaf and cook and stir until the leeks start to soften, 3 to 5 minutes.
*
Add chicken stock and bring to a boil. Cover, reduce heat to low andsimmer until potatoes and artichokes are tender, about 30 minutes. Remove from heat and discard bay leaf. Let the soup cool for 5 minutes.
*
Strain the vegetables allowing the liquid to drain into a bowl.  Insert the metal blade into a food processor and puree the vegetable mixture in two batches.  Return the batches to the pot and mix in the vegetable liquid. Stir in the creme. Continue to warm over low heat.  Season with salt and white pepper to taste. 

Basic Stuffed Artichoke
Artichokes Stuffed with Lemon-Garlic Breadcrumbs
Bon Appétit - April, 1998

2 cups fresh breadcrumbs from crustless French bread
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh oregano
3 garlic cloves, minced
1 teaspoon grated lemon peel
6 medium artichokes, trimmed, left whole, chokes removed according to recipe for Trimmed Artichokes
2 tablespoons (1/4 stick) butter, cut into 6 pieces
1/2 cup (or more) water
Lemon wedges
*
Preheat oven to 400°F. Mix breadcrumbs and oil in medium bowl. Spread mixture on large rimmed baking sheet. Bake until golden on edges, stirring occasionally, about 10 minutes. Transfer to large bowl.
*
Mix in lemon juice, oregano, garlic and lemon peel. Season with salt and pepper. Drain artichokes. Gently pull leaves outward from center until leaves open slightly. Fill artichoke cavities with bread stuffing. Pack stuffing between leaves. Place artichokes in 13 x 9 x 2-inch glass baking dish.
*
Dot tops with butter. Pour 1/2 cup water into dish. Cover dish with foil; bake until wooden skewer pierces artichokes easily, adding more water as necessary, about 40 minutes. Remove foil. Continue baking until tops are golden, about 20 minutes. Serve with lemon wedges.  

Artichoke and Mushroom Casserole 

Serving Size: 6
9 ounces artichoke hearts
1 teaspoon olive oil
1/2 cup onion -- finely chopped
2 cloves garlic -- finely chopped
3 cups sliced mushrooms
1 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper -- to taste
1 tablespoon lemon juice
1 tablespoon dry white wine
1 tablespoon Italian seasoned bread crumbs
*
Preheat oven to 350 F. Lightly oil a 1-quart baking dish or spray with a nonstick cooking spray. Cook frozen artichokes according to package directions. (1-16 oz. can of artichokes can be substituted, these need only be drained.) Drain and place in pan.
*
Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic.
Cook, stirring frequently, 3 minutes. Add mushrooms. Sprinkle with spices.
Add lemon juice and wine.Cook, stirring frequently, 3 minutes more. Remove from heat and stir in bread crumbs. Spoon mushroom mixture evenly over artichokes. Bake uncovered, 30 minutes.  

Artichoke Mushroom Cannelloni Lasagna 

1 (12") lasagna noodle with fluted sides
Filling Ingredients (see recipe below)
Creamy Roasted Garlic Sauce (see recipe below)
1 tablespoon grated Fontina cheese, divided
Arugula leaves, spinach leaves, or basil  leaves, cut into a chiffonade*
Lemon zest
Balsamic vinegar glaze, (Trader Joe's sells in a handy squirt bottle)
* Chiffonade refers to thin strips or shreds of vegetables used to garnish foods. To make a chiffonade, cut the thick main vein from the leaves, stack them, roll them lengthwise, and then cut the thin strips from the ends.

Cook the lasagna 30 minutes in boiling water; remove from heat, rinse in cold water, drain and set aside. (This can be done ahead of time and refreshed in boiling water just before serving). Prepare Filling Ingredients and Creamy Roasted Garlic Sauce; set aside until ready to use..Makes 2 servings.
*
Filling ingredients:
(this can be made ahead of time)
1 tablespoon butter
2 ounces Shiitake mushrooms, sliced thinly
1 clove garlic, sliced thinly
1/4 cup leeks, white part only sliced thinly
1 artichoke bottom chopped finely
1/4 cup dry vermouth
*
Melt butter in a skillet over medium heat, add the mushrooms, garlic, leeks and artichoke bottom.  Saute for approximately 7 to 8 minutes. Add the vermouth and cook until liquid is absorbed, stirring occasionally. Add salt and pepper according to taste. This can be made ahead of time and heated before serving.
*
Creamy Roasted Garlic Sauce ingredients:
(this can be made ahead of time)
2 garlic cloves unpeeled
1-1/2 teaspoons olive oil
1 teaspoon dry white wine
3/4 cup whipping cream
1/4 cup Parmesan cheese, finely grated
Dash of freshly grated Nutmeg
Kosher salt and cracked pepper to taste
*
Preheat the oven to 400°. Place the garlic cloves in a small piece of foil; drizzle the oil over them, fold up the foil and place in a small oven proof pan. Roast until garlic is soft for 30 minutes. Remove from oven; when cool squeeze out the garlic and mash it slightly.
*
Place the mashed garlic in a small saucepan with the dry white wine and whipping cream; reduce until it starts to thicken. Add the Parmesan cheese and nutmeg. Whisk constantly until heated through and fairly smooth. Add salt and pepper according to taste.
*
Assembly:
Spoon a small amount of Creamy Roasted Garlic Sauce in the middle of each plate.
*
Lay the lasagna on a flat surface; cut in two crosswise, now you have two strips of lasagna, each are approximately 6-inches long. Lay noodles out flat, spread approximately 1/4-cup Filling Ingredients evenly over each noodle; add the Fontina cheese. Leave a 1/2-inch border on all sides. Roll up each noodle and place seam side down on the creamy garlic sauce.
*
Place the arugula (or spinach or basil) chiffonade and lemon zest on top of the roll.  Decorate the plate with Balsamic vinegar glaze and serve. Wine recommendation: Chardonnay

FETTUCINI WITH ARTICHOKES AND HAM
   
1/2 Cup Julienne smoked ham 
1 tablespoon chopped shallot  
1/2 teaspoon chopped garlic 
2 tablespoons butter 
1/2 Cup Chicken stock  
2 cups Hot cooked fettucini 
3/4 cup Prepared, cooked California baby artichokes, halved 
3 Tablespoons Grated Parmesan cheese 
1 tablespoon each Chopped ripe and green olives 
*
Sauté ham, shallot and garlic in butter. Add chicken stock and bring to a boil. Add fettucini and toss. Add artichokes; heat through. Sprinkle with Parmesan cheese and olives.  

Gayle

hfgayle at 11:44:56 AM PST Permalink | Blog about this entry |  Add to del.icio.us |  digg this This entry has 0 comments: Add your own

I am sure you have seen this unusual vegetable in the produce section, some of us absolutely love them (like me), others don't and some have never tried them because they don't have a clue about the joy of eating the leaves down to the heart, scraping off the fuzz, dipping in butter ( or mayo as some folks do) and simply enjoying the wonderful taste .  So this article will tell you more than you ever knew about artichokes.  And they are good for you, check out the nutritional value!

Nutrition
1 - 10 ounce, medium artichoke, steamed or boiled60  calories 
4.2 grams protein 
.2 grams (less than 1 gm) fat 
13.4 grams carbohydrate 
114 grams sodium 
6.5 grams fiber 

 Legend of Artichokes  

According to an Aegean legend and praised in song by the poet Quintus Horatius Flaccus, the first artichoke was a lovely younggirl who lived on the island of Zinari. The god, Zeus was visiting his brother Poseidon one day when, as he emerged from the sea, he spied a beautiful young mortal woman. She did not seem frightened by the presence of a god, and Zeus seized the opportunity to seduce her. He was so pleased with the girl, who's name was Cynara, that he decided to make her a goddess, so that she could be nearer to his home on Olympia. Cynara agreed to the promotion, and Zeus anticipated the trysts to come, whenever his wife Hera was away. However, Cynara soon missed her mother and grew homesick. She snuck back to the world of mortals for a brief visit. After she returned, Zeus discovered this un-goddess-like behavior. Enraged, he hurled her back to earth and transformed her into the plant we know as the artichoke.

THE HISTORY OF THE ARTICHOKE: 
The artichoke is a perennial in the thistle group of the sunflower family and is believed to be a native of the Mediterranean and the Canary Islands. In full growth, the plant spreads to cover an area about siz feet in diameter and reaches a height of three to four feet. The "vegetable" that we eat is actually the plant's flower bud. If allowed to flower, the blossoms measure up to seven inches in diameter and are a beautiful violet-blue color.

They are available twelve months a year with the peak season in the spring and fall. There are more than 140 artichoke varieties but less than 40 are grown commercially. Today most artichokes grown worldwide are cultivated in France, Italy, and Spain, while California provides nearly 100 percent of the United States crop. One hundred percent of all artichokes grown commercially in the United States are grown in California. Artichoke fields are maintained in perennial culture for five to ten years. Each cropping cycle is initiated by "cutting back" the tops of the plants several inches below the soil surface to stimulate development of new shoots. The operation called "stumping," is timed to regulate the new harvest season.

Its origins dates back to the time of the Greek philosopher and naturalist, Theophrastus (371-287 B.C.), who wrote of them being grown in Italy and Sicily.

Pedanius Dioscorides (40-90 A.D.), a 1st century A.D. Greek physician of Anazarbus, Cilicia, wrote about artichokes at the time of Christ. While traveling as a surgeon with the Roman army of Emperor Nero, he collected information on the remedies of the period and wrote a work on The Greek Herbal of Dioscorides. Originally written in Greek, Dioscorides’ herbal was later translated into Latin as De Materia Medica. It remained the authority in medicinal plants for over 1500 years.

Ancient Greeks and Romans considered artichokes a delicacy and an aphrodisiac. In Ancient Greece, the artichoke was attributed to being effective in securing the birth of boys.

In 77 A.D., the Roman naturalist Caius Plinius Secundus, called Pliny the Elder (23–79 A.D.), called the choke "one of the earth’s monstrosities." Evidently he and his colleagues continued to enjoy eating them. Wealthy Romans enjoyed artichokes prepared in honey and vinegar, seasoned with cumin, so that the treat would be available year round.

Beginning about 800 A.D., North African Moors begin cultivating artichokes in the area of Granada, Spain, and another Arab group, the Saracens, became identified with chokes in Sicily. This may explain why the English word artichoke is derived from the Arab, "al’qarshuf" rather than from the Latin, "cynara.". Between 800 and 1500, it’s probable that the artichoke was improved and transformed, perhaps in monastery gardens, into the plant we would recognize today.

Artichokes were first cultivated at Naples around the middle of the 15th century and gradually spread to other sections of Europe. After Rome fell, artichokes became scarce but re-emerged during the Renaissance in 1466 when the Strozzi family brought them from Florence to Naples.

1500s - In the 16th century, Catherine de Medici (1519-1589), married to King Henry II (1519-1559), of France at the age of 14, is credited with making artichokes famous. She is said to have introduced them to France when she married King Henry II in the mid 16th century. She was quoted as sayig, "If one of us had eaten artichokes, we would have been pointed out on the street. Today young women are more forward than pages at the court."

The chronicler, Pierre de L'Estoile, in his Journal of June 19, 1576 talks about the occasion of the wedding of Marquis de Lomenie and Mlle de Martigues, "The Queen Mother ate so much she thought she would die, and was very ill with diarrhoea. They said it was from eating too many artichoke bottoms and the combs and kidney of cockerels, of which she was very fond."

From the "Book of Nature," by Dr. Bartolomeo Boldo in 1576, "it has the virtue of . . . provoking Venus for both men and women; for women making them more desirable, and helping the men who are in these matters rather tardy."

1600s - Martha Washington's Booke of Cookery contains a 17th-century recipe entitled "To Make Hartichoak Pie."

1800s - French immigrants brought artichokes to the United States in 1806 when they settled in the Louisiana Territory. But though the first commercial artichoke fields were developed in Louisiana, by 1940 they had mysteriously disappeared. They were later established in Louisiana by French colonists and in California in the Monterey area by the Spaniards during the later 1800s.

Johann Wolfgang Goethe (1749-1832), poet and dramatist, shunned the artichoke. In his book Travels Through Italy, Goethe says, "the peasants eat thistles," a practice he could never adopt.

20th century - In 1922 Andrew Molera, a landowner in the Salinas Valley of Monterey County, California, just south of San Francisco, decided to lease his land previously dedicated to the growing of sugar beets to Italian farmers that he encouraged to try growing the "new" vegetable. His reasons were economic as artichokes were fetching high prices and farmers could pay Molera triple what the sugar company did for the same land.

By the early 20th century, Fannie Farmer noted in her ninth edition of her cookbook that California artichokes were selling in Boston for 30 to 40 cents each.

In the 1920s, Ciro Terranova "Whitey" (1889-1938), a member of the mafia and known as the "Artichoke King," began his monopoly of the artichoke market by purchasing all the produce shipped to New York from California at $6 a crate. He created a produce company and resold the artichokes at 30 to 40 percent profit. Not only did he terrorize distributors and produce merchants, he even launched an attack on the artichoke fields from Montara to Pescadero, hacking down the plants with machetes in the dead of night. These "artichoke wars" led the Mayor or New York, Fiorello La Guardia, to declare "the sale, display, and possession" of artichokes in New York illegal. Mayor La Guardia publicly admitted that he himself loved the vegetable and after only one week he lifted the ban.

Some Trivia

Castroville California and the artichoke really made it on the map when Marilyn Monroe was crowned Artichoke Queen in 1948.  Eighty percent of all artichokes grown commercially are from Castroville.   Castroville is located approximately 98 miles (156km) south of San Francisco, and 16 miles north (25 km) of Monterey. 
 
Nearly one hundred percent of all artichokes grown commercially in the United States are grown in California. 
 
Baby artichokes are not a separate variety but merely smaller versions of larger artichokes. Their size comes from their location on the artichoke plant. They are picked from the lower parts of the artichoke plant where the plant fronds protect them from sun, in effect stunting their growth.  

The How to's

How To Select Artichokes
Choose globes that are dark green, heavy, and have "tight" leaves. Don't select globes that are dry looking or appear to be turning brown. If the leaves appear too "open" then the choke is past its prime. You can still eat them, but the leaves may be tough. (Don't throw these away you can always make artichoke soup). Artichokes are available throughout the year with peak season being from March to May with a smaller crop produced in October. 

How To Clean and Prepare Artichokes
1. Tap the choke upside down in the sink. This will remove anything that may have made this artichoke a home. With most commercial grown chokes this is not usually an issue. But,  if you or a friend grow artichokes you'll find earwigs love to live in the leaves (if grown organically).
TIP: Always use a stainless-steel knife and a stainless-steel or glass pot. Iron or aluminum will turn artichokes an unappetizing blue or black. For the same reason, never let aluminum foil come in contact with artichokes.  
2. Rinse the choke under running water.
3. Some of this is preference. I do not cut away the entire stem (because it tastes good). I leave about 1 1/2" or so, trim then end and peel the top layer off the stem. You may remove the entire stem, at the base, if you prefer.( You may want to do this for "presentation" purposes.) Remove the really small leaves along the bottom of the choke. Some people whack off the top inch or so of the choke to remove the thistles and to even out the top prior to stuffing the choke. You may also use scissors or a sharp knife to trim away the sharp tips. Prepared artichokes should be placed in a bowl of water with the juice of one or two lemons added until you are ready to cook them.
Artichoke cleaned and prepared for cooking.

Etiquette of Eating Artichokes

 It is both proper and polite to pluck the leaves with your fingers, leaving fork and knife aside for now. Pull off a leaf, holding it by the pointed end. Put the other end in your mouth and pull it between your teeth, scraping the length of the leaf (the edible portion of the leaves becomes greater as you get closer to the center of the artichoke).
Just before you get to the very center, leaves will become almost white with purple tips. Be careful of these leaves because their purple ends are prickly.
When the leaves are pulled, you will be left with the base, the heart, crowned with a fuzzy patch. You have now reached the best part of all, the very reason for eating artichokes: the heart. Carefully scoop away the fuzzy stuff with your knife or spoon (though a properly prepared artichoke will already have the choke removed). With knife and fork, cut bites from the heart like pieces of prime fillet.
If you're provided with a dip such as, lemon-butter, a vinaigrette or mayonnaise, put a small part of the edible portion of the leaf in the dip and scrape with your teeth as directed above. Don't overdo it on the dip or you won't taste the artichoke.  

 The Artichoke Heart
Once you've eaten all the leaves you'll see the heart or flower of the choke. By the way, the leaves closest to the heart of the choke are very tender and depending on the size and age of the choke you can frequently eat the whole cluster of leaves.  Once you see a bed of fuzzy or hair like strands you've hit the heart. Scoop out the fuzz with a spoon and discard. The rest of the base of the choke is edible, referred to as the heart. This is the favorite part of the artichoke for some people.

How To Store Artichokes
Fresh artichokes should be put in a plastic bag, unwashed, and refrigerated. It is best to use them within 4 days of purchase.  If you grow your own then cut them right before you cook them
 
TRIMMED ARTICHOKES

A simple way to prepare artichokes, whether they are then to be stuffed and cooked whole, or cut up and cooked as a component in a dish.
Squeeze juice from 2 lemon halves into large bowl of cold water; add squeezed lemon halves. Cut off top half of each artichoke and discard.
*
Cut off stem of artichoke. Starting at base,bend tough outer leaves back and snap off where they break naturally, leaving tender inner leaves. Using small sharp knife, trim outside of base until no dark green areas remain. Rub trimmed area with lemon half.
*
If recipe calls for baby artichokes, place in lemon water until ready to use.If recipe calls for medium or large artichokes left whole, scoop out fibrous choke and small purple-tipped leaves, using spoon. Rub exposed areas with lemon half. Place whole artichokes in lemon water until ready to use or up to 2 hours.
*
If recipe calls for medium or large artichokes halved, cut each whole artichoke in half. Rub cut sides with lemon half. Using spoon, scoop out fibrous choke and small purple-tipped leaves. Rub exposed areas with lemon half. Place artichoke halves in lemon water until ready to use or up to 2 hours.

Basic Boiled Artichoke
Clean and trim artichokes. Select a heavy pot with a lid. The size will depending upon the quantity and size of the artichokes you are cooking.  Make sure the chokes will fit in the pan with the lid on.  Add 1 1/2 to 2 cups water to the pan.  At this point you can add either a little salt to the water, 1 teaspoon, or none. 
*
Bring the water to a boil. Place the artichokes in the pot  in a single layer if possible.  Simmer about 30 - 40 min depending on the size of the chokes. To test for doneness pull a leaf from the middle row of leaves.  The leaf should pull out easily.When the chokes are done, remove them from the water with tongs, and allow to drain. Serve hot or cold. Chilled artichokes have more flavor. 
 
Basic Soup Recipe

4 large artichokes, trimmed to hearts
1 tablespoon olive oil
1 leek, (white and light green parts only), sliced
1 large russet potato, peeled and cubed
1 celery stalk, chopped
1 bay leaf
3 cups reduced-sodium chicken stock (substitute vegetable stock for a vegetarian soup)
2 tablespoons fresh lemon juice
1 cup whipping creme
Salt & freshly ground white pepper to taste
*
Cut trimmed artichokes into thin wedges. Heat oil in a large soup pot over high heat. Add the artichokes, leek, potato, celery and bay leaf and cook and stir until the leeks start to soften, 3 to 5 minutes.
*
Add chicken stock and bring to a boil. Cover, reduce heat to low andsimmer until potatoes and artichokes are tender, about 30 minutes. Remove from heat and discard bay leaf. Let the soup cool for 5 minutes.
*
Strain the vegetables allowing the liquid to drain into a bowl.  Insert the metal blade into a food processor and puree the vegetable mixture in two batches.  Return the batches to the pot and mix in the vegetable liquid. Stir in the creme. Continue to warm over low heat.  Season with salt and white pepper to taste. 

Basic Stuffed Artichoke
Artichokes Stuffed with Lemon-Garlic Breadcrumbs
Bon Appétit - April, 1998

2 cups fresh breadcrumbs from crustless French bread
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh oregano
3 garlic cloves, minced
1 teaspoon grated lemon peel
6 medium artichokes, trimmed, left whole, chokes removed according to recipe for Trimmed Artichokes
2 tablespoons (1/4 stick) butter, cut into 6 pieces
1/2 cup (or more) water
Lemon wedges
*
Preheat oven to 400°F. Mix breadcrumbs and oil in medium bowl. Spread mixture on large rimmed baking sheet. Bake until golden on edges, stirring occasionally, about 10 minutes. Transfer to large bowl.
*
Mix in lemon juice, oregano, garlic and lemon peel. Season with salt and pepper. Drain artichokes. Gently pull leaves outward from center until leaves open slightly. Fill artichoke cavities with bread stuffing. Pack stuffing between leaves. Place artichokes in 13 x 9 x 2-inch glass baking dish.
*
Dot tops with butter. Pour 1/2 cup water into dish. Cover dish with foil; bake until wooden skewer pierces artichokes easily, adding more water as necessary, about 40 minutes. Remove foil. Continue baking until tops are golden, about 20 minutes. Serve with lemon wedges.  

Artichoke and Mushroom Casserole 

Serving Size: 6
9 ounces artichoke hearts
1 teaspoon olive oil
1/2 cup onion -- finely chopped
2 cloves garlic -- finely chopped
3 cups sliced mushrooms
1 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper -- to taste
1 tablespoon lemon juice
1 tablespoon dry white wine
1 tablespoon Italian seasoned bread crumbs
*
Preheat oven to 350 F. Lightly oil a 1-quart baking dish or spray with a nonstick cooking spray. Cook frozen artichokes according to package directions. (1-16 oz. can of artichokes can be substituted, these need only be drained.) Drain and place in pan.
*
Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic.
Cook, stirring frequently, 3 minutes. Add mushrooms. Sprinkle with spices.
Add lemon juice and wine.Cook, stirring frequently, 3 minutes more. Remove from heat and stir in bread crumbs. Spoon mushroom mixture evenly over artichokes. Bake uncovered, 30 minutes.  

Artichoke Mushroom Cannelloni Lasagna 

1 (12") lasagna noodle with fluted sides
Filling Ingredients (see recipe below)
Creamy Roasted Garlic Sauce (see recipe below)
1 tablespoon grated Fontina cheese, divided
Arugula leaves, spinach leaves, or basil  leaves, cut into a chiffonade*
Lemon zest
Balsamic vinegar glaze, (Trader Joe's sells in a handy squirt bottle)
* Chiffonade refers to thin strips or shreds of vegetables used to garnish foods. To make a chiffonade, cut the thick main vein from the leaves, stack them, roll them lengthwise, and then cut the thin strips from the ends.

Cook the lasagna 30 minutes in boiling water; remove from heat, rinse in cold water, drain and set aside. (This can be done ahead of time and refreshed in boiling water just before serving). Prepare Filling Ingredients and Creamy Roasted Garlic Sauce; set aside until ready to use..Makes 2 servings.
*
Filling ingredients:
(this can be made ahead of time)
1 tablespoon butter
2 ounces Shiitake mushrooms, sliced thinly
1 clove garlic, sliced thinly
1/4 cup leeks, white part only sliced thinly
1 artichoke bottom chopped finely
1/4 cup dry vermouth
*
Melt butter in a skillet over medium heat, add the mushrooms, garlic, leeks and artichoke bottom.  Saute for approximately 7 to 8 minutes. Add the vermouth and cook until liquid is absorbed, stirring occasionally. Add salt and pepper according to taste. This can be made ahead of time and heated before serving.
*
Creamy Roasted Garlic Sauce ingredients:
(this can be made ahead of time)
2 garlic cloves unpeeled
1-1/2 teaspoons olive oil
1 teaspoon dry white wine
3/4 cup whipping cream
1/4 cup Parmesan cheese, finely grated
Dash of freshly grated Nutmeg
Kosher salt and cracked pepper to taste
*
Preheat the oven to 400°. Place the garlic cloves in a small piece of foil; drizzle the oil over them, fold up the foil and place in a small oven proof pan. Roast until garlic is soft for 30 minutes. Remove from oven; when cool squeeze out the garlic and mash it slightly.
*
Place the mashed garlic in a small saucepan with the dry white wine and whipping cream; reduce until it starts to thicken. Add the Parmesan cheese and nutmeg. Whisk constantly until heated through and fairly smooth. Add salt and pepper according to taste.
*
Assembly:
Spoon a small amount of Creamy Roasted Garlic Sauce in the middle of each plate.
*
Lay the lasagna on a flat surface; cut in two crosswise, now you have two strips of lasagna, each are approximately 6-inches long. Lay noodles out flat, spread approximately 1/4-cup Filling Ingredients evenly over each noodle; add the Fontina cheese. Leave a 1/2-inch border on all sides. Roll up each noodle and place seam side down on the creamy garlic sauce.
*
Place the arugula (or spinach or basil) chiffonade and lemon zest on top of the roll.  Decorate the plate with Balsamic vinegar glaze and serve. Wine recommendation: Chardonnay

FETTUCINI WITH ARTICHOKES AND HAM
   
1/2 Cup Julienne smoked ham 
1 tablespoon chopped shallot  
1/2 teaspoon chopped garlic 
2 tablespoons butter 
1/2 Cup Chicken stock  
2 cups Hot cooked fettucini 
3/4 cup Prepared, cooked California baby artichokes, halved 
3 Tablespoons Grated Parmesan cheese 
1 tablespoon each Chopped ripe and green olives 
*
Sauté ham, shallot and garlic in butter. Add chicken stock and bring to a boil. Add fettucini and toss. Add artichokes; heat through. Sprinkle with Parmesan cheese and olives.  

Gayle

hfgayle at 11:44:50 AM PST Permalink | Blog about this entry |  Add to del.icio.us |  digg this This entry has 0 comments: Add your own

I know that there are times I have wondered about this.  So I did some searching and found this.  Sure does answer some of the more common questions.

  Vegetables

To ensure that your vegetables are cooked correctly, observe these rules: When you’ve cooked vegetables that grow underground, such as potatoes, beets, and onions, they should feel soft when squeezed (carrots are the one exception). To avoid burning your hand, slide a fork or a knife into the root vegetable to determine doneness. If it meets no resistance, the vegetable is ready to eat.

Vegetables that grow aboveground, such as green beans, snow peas, and asparagus, should have a crisp yet tender texture when cooked. (Exceptions: Eggplant, tomatoes, and winter squash, which grow on vines, should feel soft when ready to eat.) They should resist being punctured when you poke them with a fork. Try breaking a green bean in half; if you hear a quiet snap, it’s time to take them off the fire.

You can also gauge readiness by the color and taste: Well-cooked vegetables should retain a subtle variation of the original color and flavor. If they lose too much of either, you’ve gone too far.

 

Poultry

No one wants their chicken rare. So examine the skin for doneness. It should be dark gold in color and feel soft (yet firm), like the fatty part of your palm, and the oil or any herbs you included should be giving off their distinct aromas. Prick the thigh of the chicken with a skewer; the moment the juices run clear, and not rosy, the chicken is ready. Whatever you do, don’t go by the old saying that “it’s done when the leg wiggles.” That’s just a sign that your goose — or chicken — is too cooked.

If you tend to second-guess yourself, buy a thermometer. Stick its prong into the middle of the thigh. When the temperature hits 180° F, the chicken is done. Then, to ensure a moist bird, let it rest for 10 to 15 minutes to let the juices redistribute.

Seafood

Thick, steaklike fish, such as swordfish, should pass a sight inspection before being brought to the table. Make a small cut in the center and take a peek inside, using a flashlight to shine direct light on the center. If the fish is translucent, it needs to cook longer, but if it is milky white or opaque, it’s good to go. Salmon should be a glossy — not chalky — orange, and tuna should look pink, like your tongue.

When dealing with medium to large shrimp, cook them for 3 minutes after the water starts boiling. (Smaller shrimp will take less time.) Soon the shrimp will turn from translucent to opaque and begin to float. Scoop them out when they come to the surface.

Meat

Whether you’re cooking a tenderloin of beef or pork, there’s no trick that will trump the dependability of a meat thermometer. Insert one into the thickest part of the roast, or slide it in horizontally from the side if you’re cooking a hamburger.

Steaks and roasts should be cooked to 125° F for rare, 135° F for medium, and 155° F for well-done. When it reaches the desired temperature, remove the meat from the heat and let it stand. The inside temperature will continue to rise.

If you don’t have a thermometer, you can use your own hand as a reference for doneness. Place the tip of your thumb on the inside of the bottom knuckle of the index finger next to it. The flesh between your thumb and index finger will have the same firmness as well-done meat. If you place your thumb on the inside of the middle knuckle, this flesh will feel like medium-cooked meat. Moving to the inside of the top knuckle will make the flesh feel soft, like rare meat

Lasagna

Lasagna can be deceiving while it’s baking: It can look bubbly and golden like lasagna, smell warm and cheesy like lasagna, but when you slice into the middle, it can be cold.  To achieve the perfect balance, keep an eye on the surface. When the cheese is oozy and melted and beginning to brown, insert a dinner knife or a metal skewer into the middle of the dish. Then remove the knife and lay the tip on your wrist. If the knife is hot, the lasagna’s ready. If it’s cold or just mildly warm, keep baking.

Pasta

While whipping a piece of spaghetti at the wall might be a great way to blow off some steam, it isn’t the smartest way to find out if the pasta is al dente. “That’s a good way to know that your pasta is totally overdone,” says Mark Bittman. Instead, remove a piece from the water and taste it. (Check it every 30 seconds after the minimum suggested time is up.) Pasta should look slightly swollen with water and feel tender in your mouth, yet have a little bite to it.

For thick pastas, such as rigatoni, you can cut a piece in half to check the center. The color should be uniform throughout; if there’s a white spot or ring in the middle, it needs to boil longer. Also, your water should never get too cloudy — that means it’s on the verge of going mushy. When you’re adding pasta to another dish or dressing it with sauce, you can err on the undercooked side. The pasta will continue to cook after you turn off the heat (so repeat overcooking offenders should turn off the stove early).

 

Omelets

“My mother says it takes 55 seconds to recite a Shakespeare sonnet,” says Tamasin Day-Lewis, the author of Good Tempered Food  “I believe it takes the same amount of time to cook an omelet.” Consider reciting your favorite sonnet as you cook your eggs over high heat to get the timing right.

Or simply see how it looks. Both omelets and frittatas should hold together, says Day-Lewis, but a frittata will be firm; an omelet will be slightly runny in the middle. Flip your omelet once you have a bubbling golden mass. “When it’s done, it will be foaming and oozing a bit,” she says. “You don’t want to remove it cooked, but nearly cooked.” Always be sure to take it off before the edges curl inward — a sure sign your omelet is on the verge of being overcooked.

Whipped Cream and Egg Whites

The trouble with making whipped cream is that it can go from a soft, pillowy cloud to a ball of butter in no time. If you start to see granules while you’re whipping, stop or you’ll go too far, To avoid this, test the cream as you whip it: Lift the whisk out of the bowl in a vertical position. The cream should rise up in a little peak, and the tip should flip over. The same technique works when you’re beating egg whites. A standing peak can be excessive. Meringues may call for stiff peaks (in which case you’d whip them longer), but stiff peaks are usually not appropriate when you’re making whipped cream or folding cream or egg whites into a recipe.

 

Sauces

Your sense of taste is your best tool for establishing when a sauce is ready,  so sample your sauce as it cooks.

Red sauces (like tomato sauce) are relatively stress-free. They should simply taste the way you want them to taste — and if you leave one on the stove for a while, the worst that can happen is that the flavor will get richer (up to a point, of course). But if “reduce the sauce by half” is an instruction that has stumped you, use a chopstick or a wooden skewer as a gauge.Dip one end in to measure the depth of the sauce at the beginning, then dip it in again a minute or so later to compare. The bubbles will also look syrupy and pop more slowly when the sauce is sufficiently reduced.

Cream sauces, on the other hand, are done when they coat the back of a metal spoon. testing the coating properties and taste by dipping a bit of the food — a piece of lamb, for example — that you want to serve with the sauce. For the most part, the sauce should have the consistency of melted ice cream.

 

Chocolate Cookies Or Brownies 

 It’s easy to tell when peanut butter cookies have turned golden, but chocolate baked goods, including cookies and brownies, are more difficult to assess, since they’re already dark in color. The solution? Do a touch test.  Brownies and dark cookies should feel dry on top and firm on the sides.  And when you gently push them with your finger, they should give slightly but not feel mushy.

Brownies also flake on the surface, and the edges begin to pull back from the pan when they’re ready. You can use the same touch test for sugar or shortbread cookies, which are naturally light in color but traditionally cooked until the edges are slightly golden. Or you can sacrifice one and break it open. It should not look moist inside, and the color should be the same throughout.  If it’s undercooked, the center will appear darker.

At least this answers some of the questions.  Got any others you need to know about?

Gayle

 

hfgayle at 11:24:53 AM PST Permalink | Blog about this entry |  Add to del.icio.us |  digg this This entry has 1 comments: Show Recent | Add your own

Choosing the right wine
For centuries, wine has been enjoyed as an everyday beverage to drink with meal or with friends. People drank whatever wine was made in their local village without worry about wine etiquette. It was simple pleasure.

Today, hundreds of choices and types have made choosing the right wine a sometimes difficult decision. Here are some helpful hints and tasting tips to make your choice more enjoyable.

CHARDONNAY(Shardonnay)
The most popular white wine today. Chardonnay is usually aged in French or American oak barrels prior to being bottled. The vanilla and oak flavors complement the apple and citrus flavor of the wine. The wine is medium to full bodied, full and satisfying to the mouth with a crisp dry finish.

A very versatile wine, which many people will drink with any type of food. Highly recommended with shellfish, firmer textured fish, chicken, quiche and other egg dishes.

SAVIGNON BLANC (sawveeyon Blawnk)
Varies from pale green to pale gold in color. The fruit is often described as herbaceous, grassy or smoky in the nose. Crisp citrus, pear or melon flavors in the mouth. Often given some wood aging, sometimes barrel fermented. The style from high-medium to quite full bodied wine.

Quite a versatile wine which is used in place of Chardonnay. Goes well with richly spiced foods (not hot) such as fish and foul. A good picnic wine to accompany cheeses and cold cuts.

GEWUZTRAMINER (Garvuts trameener)
Gewurz is German for spicy.  This wine has an aroma of perfumed fresh spring flowers. To get the full flavor of the grape, the juice is left on the skins for several hours, which imparts body to the wine.

Goes especially well with turkey, Oriental, Indian and Cajon cuisine as well as strong cheeses such as Roquefort or Muenster.

RIESLIG ( Reesling)
A very pleasant grape, which makes attractive, delicate flavored wine. The fruit is normally balanced by good fruit acids, allowing for a semi-dry-sweet finish.

Chicken or fresh water fish such as trout prepared in a wide variety of styles. The sweeter wines go as well with fruit and ice cream desserts.

CHENIN BLANC ( shennan blawk)
A white grape that is made into wine in a variety of styles from semi-dry to semi-sweet. It is always delicately fruity with apple hints.

Chicen or lighter fish dishes particularly fresh water fish. Good with many cheeses, quiche and omelets.

WHITE ZINFANDEL (pronounced as it sounds)
White Zinfandel is made from the white juice of a red skinned grape. It picks up a touch of color while being separated from the skins, which can impart a pink "blush" to the wine. Fresh berry fruit, with a touch of grape sugar and a nicely acidity make this a very easy drinking and popular wine.

Many wine drinkers say that the "blush" wines will go with anything anytime. White Zinfandel goes particularly with ham or turkey. The fruit and zippy acids nicely complement the drier meat.

CABERNET SAUVIGNON ( Kavernay Sawveegon)
A red grape that produces one of the best dry red wines. The wine is complex with ripe cherry, plum, spice, dark chocolate herb and oaky vanilla flavors. The wine is medium to full bodied with a pleasant bite imparted by the presence of grape tannins.

Great with fine cuts of red meat, leg of lamb, beef rib roast, filet mignon, chateaubriand, and other fine cuts of red meat.

MERLOT (Marelow)
Merlot has an intense ruby red color with deep cherry and dark chocolate flavors. The soft tannins make the overall impression a smooth balance.

Merlot is great with beef, lamb roast, lamb chops, filet mignon, and all steaks.

PINOT NOIR ( Peeno Nwah)
"Elegant" is the word most often used to describe Pinot Noir. Liquid velvet and satin with superb balance after aging. Rich fruit nicely balanced by hints of French oak.

Light spiced sauces with veal, pork, venison, rabbit or game birds rather than the heavier robust styled dishes.

ZINFANDEL
Zindandel is made in every style possible from light and fruity to big and tannic. Black currant and spice is the best way to describe the flavor of this grape.

Lighter styles of Zinfandel are great with picnic and barbecue wines. The higher styles are good with fine cuts of red meat roasts.

SIGHT, SMELL, TASTE AND FEEL are all important senses when enjoying a fine glass of wine.
The first step is to pour the wine so the glass is only a third to a half full. Swirl the wine in the glass. When the wine is swirled aromas are released so you get the full effect of the bouquet. Wine should not be served to cold. This will make the aromas hard to perceive.
To ensure the wine hits the four different taste regions of the tongue, swish the wine around in your mouth. If you allow a little air to draw over the wine before you swallow, the bouquet will be sensed in the upper air passages of the nose.
The final step------ Simply enjoy what a fine wine has to offer.

hfgayle at 8:24:37 AM PST Permalink | Blog about this entry |  Add to del.icio.us |  digg this This entry has 0 comments: Add your own

I know, have been lax with adding new topics.  And today I am going to talk about rice, one of my favorite foods.  Rice has been around probably since time began.  Rice is classified as being in the grass family and is grown in water.  There are thosands of varities of rice.  China has dated rice back 4000 years. 

Forms of Rice and Best Uses

Worldwide there are more than 40,000 different varieties of rice. Here are some of the common and popular varieties.

Short-Grain (brown)
Description: This rice is small and can be sticky when cooked
Cooking hints: This rice needs to be soaked over night and then cooked with 1 part rice and 2 parts salted liquid for 20 minutes. Steam for 5 minutes before serving.
Best Uses
Pudding
Sticky sweet snacks
Desserts
Risotto
Croquettes and burgers
Recipe: To make traditional British Rice Pudding, put 3 tablespoons short-grain pudding rice (which has been soaked overnight) into a shallow buttered ovenproof dish. Stir in 3 cups milk and 2 tablespoons soft light brown sugar. Add a vanilla pod or a few drops of real vanilla extract and dot the top with a little butter. Bake for 2 ½ - 3 hours at 325 degrees F or until done. Stir at regular intervals.

Short-Grain (white)
Description: Very flavorful, it yields a stickier, softer product. It is especially good when a creamy texture or stickiness is desired
Cooking hints: This rice needs to be soaked for 20 minutes to relax the grain. Use one part rice to one and 1/8 part of water. Bring water to a boil, then reduce heat and cook, covered, for 10 minutes or until done.
Best Uses
Pudding
Sticky sweet snacks
Desserts
Japanese sushi
Rice balls
Idlis
Risotto
Croquettes and burgers
Sushi
Recipe:  To make traditional British Rice Pudding, put 3 tablespoons short-grain pudding rice into a shallow buttered ovenproof dish. Stir in 2 ½ cups milk and 2 tablespoons soft light brown sugar. Add a vanilla pod or a few drops of real vanilla extract and dot the top with a little butter. Bake for 2 ½ - 3 hours at 325 degrees F, stirring in the skin after about 30 minutes and again about an hour later.

Sticky (a.k.a. Glutinous Rice)
Description: This rice is sticky when it is cooked. For this reason it easy to handle with chopsticks. Sticky rice is more glutinous than other varieties and any form of rice like long, short and medium rice could be sticky when cooked.
Cooking hints: This rice needs to be soaked over night and then cooked with an equal weight of water for 12 minutes. Steam for 5 minutes before serving.
Best Uses
Sushi
Sweets and deserts
Asian dishes
Recipe - Iraqi Pilaf
- Ingredients
2 t cumin seeds
6 Japanese eggplant (the long variety) cut lengthwise in fours and then cut in 1" pieces
1 green bellpepper
2 red bellpepper
4 medium onions sliced
2 c oil
4 c glutinous rice
1/2 c tomato paste
1 cup parsley chopped
3 large tomatoes peeled
1 lb ground meat or 1 8oz can of garbanzo beans (drained)
1/2 c clarified butter
Salt to taste
1/4 tsp chili powder
Procedure
1.  Heat 1 cup of oil in a deep pot, sauté cumin seeds, eggplant, bellpepper and chopped onion until slightly tender,.
2.  Wash rice and add to the pot
3.  Add tomato paste, tomatoes and parsley.
4.  In another skillet, heat remaining oil; add beef and fry till cooked. Add beef mixture or garbanzo to rice mixture.
5.  Add ghee or butter, salt, and chili powder. Mix very well.
6.  Pour 3 cups water into the pan. Cover with a tight lid and cook on medium heat for 30-40 minutes or until done. Check the water content to see if more or less is needed during the 30 to 40 minutes. Add water if more is needed and evaporate the water if less is needed.
7.  Serve with yogurt that as fresh cloves of garlic crushed into it and is seasoned with salt and black pepper.

Medium-Grain (brown)
Description: Short, plump kernel but less dense than short-grain. Moist, tender texture.
Cooking hints: Soak overnight or for 4 hours. Bring 1 part rice and 2 parts salted liquid to a boil; lower the heat. Cook, covered, for 15-20 minutes.
Best Uses
soups 
side dishes
salads

Medium Grain (white)
Description: Short, plump kernel but less dense than short-grain. Moist, tender texture
Cooking hints: This rice needs to be soaked over night and then cooked with an equal weight of water for 12 minutes. Steam for 5 minutes before serving.

Long-Grain (brown)
Description: Chewy, with a firm texture and nutty flavor. Looks golden brown and fluffy after it is cooked.
Cooking hints: This rice needs to be soaked over night and then cooked with an equal weight of water for 20 minutes. Steam for 5 minutes before serving.
Best Uses
Pilafs
Paella
Stir fry
Salads
Side dishes
Plain boiled white rice

Long-Grain (white)
Description: Long, polished kernels. Bland and somewhat firm in texture. Yields a drier, fluffy rice. Long grained rice such as the Basmati and Jasmine are also aromatic.
Cooking hints: Bring 1 part rice and 2 parts salted liquid to a boil; lower the heat. Cook, covered, for 15 minutes.
Best Uses
Pilafs
Paella
Stir fry
Salads
Side dishes
Plain boiled white rice
Not very good for puddings, burgers or any dish where the rice is not displayed whole. For such dishes parboiled rice or short grained rice is preferred.

Converted Rice (a.k.a. parboiled)
Description: The process of parboiling is from south India where steam was passed through the grains with the husks on. The nutrients are embedded into the grain by this procedure. The rice is polished after this teaming is done. This results in more nutritious rice than white rice and more digestible rice than brown rice. . For this reason other Asian countries that depended on rice as their staple sometimes had survey, but the Indians avoided it due to the process of parboiling. Also, This procedure gelatinizes the starch in the grain, and ensures a firmer, more separate grain. Consumers and chefs who desire extra fluffy and separate cooked rice favor parboiled rice.
Cooking hints: This rice requires no rinsing due to its enrichment. Bring 1 part rice and 2 parts salted liquid to a boil; lower the heat. Cook, covered, for 15 minutes
Best Uses
an all purpose rice
good for south Indian Idlis
for pilafs
plain boiled rice
Excellent rice for side dishes along with vegetables.

Enriched Rice
Description: This is white riceso it does not contain any fiber. Nutrients are added back and they coat the rice.
Cooking hints: This rice requires no rinsing due to its enrichment. Bring 1 part rice and 2 parts salted liquid to a boil; lower the heat. Cook, covered, for 15 minutes. Cooking varies as to the type of rice used
Best Uses - Depends on type of the rice used

Instant Rice (pre-cooked)
Description: This rice has been completely cooked and then dehydrated. It is good for quick cooking when life gets too busy and one wants to have a quick rice dish.
Cooking hints: Read the label as cooking directions vary as per the manufacturer. This rice may not be rinsed as it may be coated with nutrients. Generally a given amount of boiled water is poured over the rice to re-hydrate it.
Best Uses
side dishes
burgers with boiled leftover vegetables

 

Importance of Rice as a Food

It has been estimated that half the world's population subsists wholly or partially on rice. Ninety percent of the world crop is grown and consumed in Asia. American consumption, although increasing, is still only about 25 lb (11 kg) per person annually, as compared with 200 to 400 lb (90–181 kg) per person in parts of Asia. Rice is the only major cereal crop that is primarily consumed by humans directly as harvested, and only wheat and corn are produced in comparable quantity. Plant breeders at the International Rice Research Institute in the Philippines, attempting to keep pace with demand from a burgeoning world population, have repeatedly developed improved varieties of “miracle rice” that allow farmers to increase crop yields substantially.Brown rice has a greater food value than white, since the outer brown coatings contain the proteins and minerals; the white endosperm is chiefly carbohydrate. As a food rice is low in fat and (compared with other cereal grains) in protein. The miracle rices have grains richer in protein than the old varieties. In the East, rice is eaten with foods and sauces made from the soybean, which supply lacking elements and prevent deficiency diseases. Elsewhere, especially in the United States, rice processing techniques have produced breakfast and snack foods for retail markets.Deficient in gluten, rice cannot be used to make bread unless its flour is mixed with flour made from other grains. 
 

Storing rice
Place it in a cool dry and dark place inside an airtight container.
Put garlic cloves (do not de-skin) into the rice container/bag to keep weevils away. Check for weevilswhich may be present even before the rice package is opened.
White rice keeps longer but storing brown rice in the refrigerator or freezer can lengthen life span.
Cleaning rice
Rinse with water a couple of times to get rid of the excess starch and particles.
Cooking rice
For 1 cup of rice, add 1 1/2 cups of water or for 2 cups of rice add 3 cups of water and so on. Bring the rice to boil and when boiling occurs, turn heat down to medium low. When craters start to appear, turn heat to low and let to simmer for another 15 minutes before serving. When cooking with a lid, make sure that an allowance is given for the steam to escape.
There are several ways to get rice cooked : over the stove, in a microwave oven, in a pressure cooker or in an electric rice cooker.
Most often rice grains (especially Basmati rice) are soaked in water for about 30 minutes so that they will separate and not be stuck together.
Use leftover rice to cook fried rice.
And now Recipes!
 
Asparagus Cashew Rice Pilaf

1/4 cup butter
2 ounces uncooked spaghetti, broken
1/4 cup minced onion
1/2 teaspoon minced garlic
1 1/4 cups uncooked jasmine rice
2 1/4 cups vegetable broth
salt and pepper to taste
1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces
1/2 cup cashew halves
*
Melt butter in a medium saucepan over medium-low heat. Increase heat to medium, and stir in spaghetti, cooking until coated with the melted butter and lightly browned.
*
Stir onion and garlic into the saucepan, and cook about 2 minutes, until tender. Stir in jasmine rice, and cook about 5 minutes. Pour in vegetable broth. Season mixture with salt and pepper. Bring the mixture to a boil, cover, and cook 20 minutes, until rice is tender and liquid has been absorbed. 
*
Place asparagus in a separate medium saucepan with enough water to cover. Bring to a boil, and cook until tender but firm. Mix asparagus and cashew halves into the rice mixture, and serve warm.
~END~

Baked Mushroom Rice
You can vary this easy rice side dish by adding different spices or meat. yield: 6 servings.

2 cups uncooked white rice
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup vegetable broth
1/2 cup chopped onion
1/4 cup fresh chopped mushrooms
1 teaspoon dried parsley
1 teaspoon dried oregano
1/4 cup butter, melted
salt and pepper to taste
*
Preheat oven to 400 degrees F (200 degrees C).  In a large bowl, stir together the white rice, cream of mushroom soup, and vegetable broth. Blend in the onion, mushrooms, parsley, oregano, melted butter, salt, and pepper.
*
Transfer to a 2 quart baking dish, and cover with a lid or aluminum foil.
Bake for 35 to 40 minutes in the preheated oven. If the rice is looking dry before it is tender, then pour in a little water and continue cooking until rice is tender.
~END~

Cabbage and Rice
"This is a nice side dish or a vegetarian entree. Our favorite with this dish is a nice ham steak. Enjoy!"  recipe yield: 8 servings.

1 cup long grain white rice
2 cups water
2 teaspoons olive oil
1 medium onion, chopped
1 clove garlic, crushed
1 head cabbage, cored and shredded
1 (14.5 ounce) can diced tomatoes
1/2 cup jalapeno pepper rings
*
In a saucepan, combine the rice and water. Bring to a boil. Cover and reduce heat to low. Simmer for 15 to 20 minutes, until water is absorbed and rice is tender.
*
Meanwhile, heat the olive oil in a large pot. Add the onion and garlic; cook and stir until fragrant, about 3 minutes. Add the cabbage, and cook for about 10 minutes, stirring occasionally, until the cabbage cooks down. Mix in the tomatoes, pepper rings and cooked rice. Simmer for 10 to 15 minutes to blend the flavors together.
~END~

Carrot Rice

"Fragrant basmati rice sauteed with carrots, onions, fresh ginger, peanuts, and cilantro. You will be surprised to taste this delicious rice." Original recipe yield: 6 servings.

1 cup basmati rice
2 cups water
1/4 cup roasted peanuts
1 tablespoon margarine
1 onion, sliced
1 teaspoon ginger root, minced
3/4 cup grated carrots
salt to taste
cayenne pepper to taste
*
Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
*
While rice is cooking, pulverize peanuts in a blender and set aside. Melt margarine in a large skillet over medium-high heat. Saute onions until golden brown.Stir in ginger, carrots, and salt to taste. Reduce heat to low and cover to steam 5 minutes. Stir in cayenne pepper and peanuts. When rice is done, add it to skillet and stir gently to combine with other ingredients. Garnish with chopped cilantro.
~END~

Cuban Beans and Rice
The leftovers are very good wrapped in a tortilla, too. Very filling dish."  yield: 6 servings.

1 tablespoon olive oil
1 cup chopped onion
1 green bell pepper, chopped
2 cloves garlic, minced
1 teaspoon salt
4 tablespoons tomato paste
1 (15.25 ounce) can kidney beans, drained with liquid reserved
1 cup uncooked white rice
*
Heat oil in a large saucepan over medium heat. Saute onion, bell pepper and garlic. When onion is translucent add salt and tomato paste. Reduce heat to low and cook 2 minutes. Stir in the beans and rice.
*
Pour the liquid from the beans into a large measuring cup and add enough water to reach a volume of 2 1/2 cups; pour into beans. Cover and cook on low for 45 to 50 minutes, or until liquid is absorbed and rice is cooked.
~END~

Egg Fried Rice

1 cup water
1/2 teaspoon salt
2 tablespoons soy sauce
1 cup uncooked instant rice
1 teaspoon vegetable oil
1/2 onion, finely chopped
1/2 cup green beans
1 egg, lightly beaten
1/4 teaspoon ground black pepper
*
In a saucepan bring water, salt and soy sauce to a boil. Add rice and stir. Remove from heat, cover and let stand 5 minutes.  Heat oil in a medium skillet or wok over medium heat. Saute onions and green beans for 2 to 3 minutes. Pour in egg and fry for 2 minutes, scrambling egg while it cooks. Stir in the cooked rice, mix well and sprinkle with pepper. 
~END~

Kiwifruit Rice Salad

2 1/4 cups water
1 cup brown rice
2 tablespoons butter
1/4 cup chopped onion
1/2 cup chopped celery
1/2 teaspoon curry powder
1 cup plain yogurt
1 teaspoon fresh lime juice
1/2 teaspoon lime zest
1 teaspoon white sugar
1 kiwi, peeled and chopped
4 ounces cooked ham, julienned
2 ounces Swiss cheese, cubed
1/3 cup cashews
1/2 cup fresh mushrooms, coarsely chopped
2 kiwis, peeled and sliced
*
Combine water and rice in a medium saucepan. Bring to a boil. Cover, reduce heat, and simmer for 45 to 50 minutes. Cool.
*
Heat butter in a skillet over medium heat. Cook onion and celery in butter until tender, stirring frequently. Season with curry powder, and continue cooking for one minute.
*
In a large bowl, mix together yogurt, lime juice, lime zest, and sugar. Stir in rice, onion and celery mixture, chopped kiwi, ham, cheese, nuts, and mushrooms. Arrange sliced kiwi over salad.
~END~

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Have you ever wondered what herb or spice goes well in what you are cooking, I know I have.  So here is a chart on the most common spices and herbs that most of us use. 

Basil
General Description
Basil is a bright green, leafy plant, Ocimum basilicum, which is in the mint family.  
Traditional Ethnic Uses
Basil is widely used in Italian cuisine and is often paired with tomatoes. It is also used in Thai cooking. The herb complements meat, vegetables, cheese, and egg dishes.  
Taste and Aroma
Basil has a sweet, herbal bouquet.  
A Few Ideas to Get You Started
Basil tastes great in tomato and pasta dishes but it is also gives a sweetscented, minty aroma when crumbled over baked chicken, lamb, or fish. It blends well with garlic, thyme, and oregano. Crush dried leaves with your hand or in a mortar and pestle to release the herb's flavor. Start with 1/2 teaspoon for 4 servings; add more to taste.  

Cayenne Pepper
General Description
Cayenne Pepper is made from the dried pods of pungent chili peppers. This fiery spice adds flair to dishes from Asia, the Americas, and the Middle East.  
Traditional Ethnic Uses
Cayenne Pepper is traditionaly used in Mexican and Italian cooking.  
Taste and Aroma
Cayenne Pepper has little aroma, but it is extremely hot to taste.  
A Few Ideas to Get You Started
Try adding Cayenne Pepper to salsa, avocado dip, taco, and enchilada sauces for extra zesty flavor. You can heat up a barbecue sauce or meat marinade with a shake of Cayenne Pepper. Spice up your tartar sauce or vegetable dips and dressings with a pinch of Cayenne Pepper. You can make SouthoftheBorder omelets with tomatoes, onions, peppers, and a pinch of Cayenne Pepper added to the eggs.  

Cilantro

General Description
Cilantro is the leaf of the young coriander plant, Coriandrum sativum, an herb in the parsley family, similar to anise.  
Traditional Ethnic Uses
Cilantro is traditionally used in Middle Eastern, Mexican, and Asian cooking.  
Taste and Aroma
Cilantro's taste is a fragrant mix of parsley and citrus.  
A Few Ideas to Get You Started
Before it is used, Cilantro should be crushed, either by hand or with a mortar and pestle. Cilantro is a perfect addition to Mexican dishes; add Cilantro to salsas and bean dips. Mix crushed Cilantro into sour cream and use it as a topping for chili, tacos, or enchiladas. Sprinkle Cilantro over stirfried vegetables for color and Asian flavor. Add Cilantro to sesameginger dressing when making Chinese chicken salad. 

Curry Powder

General Description
Curry Powder is a blend of many spices and is used widely in savory dishes throughout India and Southeast Asia.  
A Few Ideas to Get You Started
For a quick dip to complement fruit and vegetable sticks, blend sour cream or yogurt with Curry Powder, marmalade, and thyme. Try adding Curry Powder to deviled eggs and egg salads. You can easily make an East Indian marinade for chicken or lamb with Curry Powder, yogurt, lime or lemon juice, and garlic.  
 
 Ginger
  General Description
Ginger is a flavoring from a tuberous root of Zingiber officinale, a plantin the Ginger family. The root is often dried and ground or "crystallized" with sugar.  
Traditional Ethnic Uses
Ginger is used in gingerbread, ginger ale, gingersnaps, and Asian dishes.  
Taste and Aroma
Ginger has a slightly biting and hot note. Its aroma is rich, sweet, warm, and woody.
A Few Ideas to Get You Started
Since ginger is a fibrous root, at times fibers may get into the manufactured product. Crystallized Ginger can replace fresh Ginger. Wash off the sugar first if desired when preparing a savory dish.   
 

  Tarragon
General Description
Tarragon is a small, shrubby herb, Artemisia dracunculus, in the sunflower family. Two species are cultivated, Russian and French. Leaves of the French variety are glossier and more pungent. Most commercial Tarragon comes from dried leaves of the French Tarragon plant.  
Traditional Ethnic Uses
Tarragon is commonly known as a flavoring for vinegar and is used in pickles, relishes, prepared mustards, and sauces. Tarragon also goes well with fish, meat, soups and stews, and is often used in tomato and egg dishes. Tarragon adds distinctive flavor to sauces.  
Taste and Aroma
Tarragon has a slightly bittersweet flavor and an aroma similar to anise.  
A Few Ideasto Get You Started
Tarragon adds flavor to egg and cheese dishes, light soups and fresh fruits. To baste chicken, fish or seafood, blend Tarragon with butter, chives, and lemon.  

Thyme
General Description
Thyme is the leaf of a low-growing shrub in the mint family called Thymus vulgaris. Its tiny grayish-green leaves rarely are greater than one-fourth inch long. For use as a condiment, Thyme leaves are dried then chopped, or ground.  
Traditional Ethnic Uses
Thyme is often included in seasoning blends for poultry and stuffing and also commonly used in fish sauces, chowders, and soups. It goes well with lamb and veal as well as in eggs, custards, and croquettes. Thyme often is paired with tomatoes.
Taste and Aroma
Thyme has a subtle, dry aroma and a slightly minty flavor.  
A Few Ideas to Get You Started
Rub minced garlic and Thyme over lamb, pork, or beef roasts. Season cheese, tomato, and egg dishes with Thyme. Blend fragrant Thyme into poultry stuffing, spaghetti or pizza sauce, and chili along with any combination of marjoram, basil, oregano, sage, rosemary, or garlic 

Marjoram

General Description
Marjoram is the graygreen leaf of Majorana hortensis, a low growing member of the mint family. It is often mistaken for oregano, although they are not the same plant.  
Traditional Ethnic Uses
Marjoram is used as a flavoring for meat dishes.  
Taste and Aroma
Marjoram has a delicate, sweet, pleasant flavor with a slightly bitter undertone.  
A Few Ideas to Get You Started
Crush in your hand or with a mortar and pestle before using. Marjoram's mellow taste and enticing fragrance make it compatible with a wide variety of foods. It won't overpower: start with 1/2 teaspoon per 4 servings. Complements lamb dishes, as well as beef and veal. Marjoram blends well with parsley, dill, basil, or thyme. Try it in soups or stews.

Oregano 

  General Description
Mediterranean Oregano is the dried leaf of Origanum vulgare L., a perennial herb in the mint family. Mexican Oregano is the dried leaf of one of several plants of the Lippia genus.  
Traditional Ethnic Uses
Oregano is the spice that givespizza its characteristic flavor. It is also usually used in chili powder.  
Taste and Aroma
Oregano has a pungent odor and flavor. Mexican Oregano is a bit stronger than Mediterranean Oregano.  
A Few Ideas to Get You Started
Oregano tastes great with tomato, egg, or cheese based foods, and is also a great addition to many lamb, pork, and beef main dishes. Try sauteeing aromatic vegetables in olive oil with garlic and Oregano. You can make a savory sauce with melted butter, lemon juice and a bit of Oregano; drizzle it over grilled fish and poultry. An easy way to accent pasta sauces, salad dressings, and ground meat dishes is with a dusting of crushed Oregano leaves. To release its flavor, crush Oregano by hand or with a mortar and pestle before using it in your recipes.  

Rosemary
General Description
Rosemary is an herb in the mint family. It is a small evergreen shrub, Rosmarinus officinalis, whose 1inch leaves resemble curved pine needles.  
Traditional Ethnic Uses
Rosemary is used primarily in Italy in lamb, pork, chicken, and rabbit dishes.  
Taste and Aroma
Rosemary has a tealike aroma and a piney flavor.  
A Few Ideas to Get You Started
Rosemary's assertive flavor blends well with garlic to season lamb roasts, meat stews, and marinades. Rosemary also enlivens lighter fish dishes, tomato sauces, and vegetables. Melt butter with Rosemary to dress freshly steamed red potatoes and peas or a stirfried mixture of zucchini and summer squash. Crush leaves by hand or with a mortar and pestle before using.