Ingredients

• 4 artichokes
• olive oil
• salt and pepper
• 4 tbsp. butter
• 2 tbsp. fresh lemon juice
• 1 tbsp. fresh tarragon, chopped

Preparation

Wash your artichokes and cut in half lengthwise. Using a spoon, carve out the hairy “choke” in the center along with the tiny, pointy leaves. Place them in lemon water as you go to prevent oxidation. Place them on a baking sheet and drizzle them with olive oil, salt and pepper. Roast in the oven for about 45 minutes to an hour (depending on size of artichoke, large ones could be longer) at 375 degrees (F) or until the heart is fork tender.

Meanwhile, gently melt the butter in a small saucepan, add the lemon juice and cook for one minute. Remove from the heat and add the chopped tarragon. To serve, ladle a few teaspoons of the lemon butter over each artichoke. Use the center “cup” of the artichoke for dipping.

I Breathe… I’m Hungry…

Ingredients

• 1/2 teaspoon salt, more as needed
• 1/2 pound shell-on, large or extra-large shrimp
• 210 grams all-purpose flour (about 1 3/4 cups)
• 2 tablespoons finely chopped onion
• 2 small garlic cloves (or 1 fat clove), minced
• 2 teaspoons finely chopped parsley
• 3 tablespoons good, preferably homemade mayonnaise
• 1 teaspoon sriracha sauce, or more to taste
• 1/8 teaspoon Korean chile powder, smoked hot paprika or a pinch cayenne
• Squeeze of fresh lemon juice
• Olive oil, for frying

Preparation

Fill a bowl with ice water. In a small saucepan over medium heat, bring 4 cups water and 1/2 teaspoon salt to a simmer. Drop in shrimp and poach gently until opaque, 1 1/2 to 2 minutes. Use a slotted spoon to transfer shrimp to ice water to stop the cooking; reserve 2 1/2 cups poaching liquid.

Peel shrimp and finely chop tails; discard rest of shells. Coarsely chop shrimp and season lightly with salt.

In a medium bowl, whisk together flour and 2 cups plus 2 tablespoons of the poaching liquid. Whisk in the onion and half the garlic, along with the parsley, shrimp and chopped shrimp tails. Add more poaching liquid as needed; you want the consistency of a very thin pancake batter.

In a small bowl, combine remaining garlic, the mayonnaise, the sriracha, the smoked paprika and the lemon juice. Set aside.

In a medium, nonstick skillet over medium heat, warm 1/2 inch oil until a drop of water flicked into the pan sizzles (about 300 degrees). Ladle in 1/4 cup of the batter. Using a spatula, quickly spread the batter out in the pan so that it is very thin, making small holes in the pancake to help it cook evenly. You want to err on the side of too thin rather than too thick. The final pancake should have a crisp, lacy appearance and be riddled with holes. Shake pan slightly toward you, creating waves of oil over the top of the pancake. Cook until underside is golden brown, about 2 minutes. Gently flip and cook other side until golden, about 2 minutes more. Adjust heat as needed to maintain an even temperature for uniform browning. [From Mom: This frying step will take at least an hour; be prepared.]

Transfer pancake to a paper towel-lined plate to drain and sprinkle with coarse kosher salt immediately after frying. Repeat with remaining batter. Serve with the spicy mayonnaise.

Makes 8 fritters.

Melissa Clark, The New York Times

Ingredients

• 1/3 cup white-wine vinegar
• 2 tablespoons water
• 2 teaspoons salt
• 1/2 teaspoon sugar
• 2 teaspoons minced fresh tarragon leaves or 1/2 teaspoon dried, crumbled
• 1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
• 1/2 cup olive oil
• 1 pound medium pasta shells
• 1/2 pound shelled fresh or frozen peas (about 1 1/2 cups), boiled until tender and drained
• 2 pints red or yellow pear tomatoes or cherry tomatoes or a combination, halved
• 1/2 cup shredded fresh basil leaves

Preparation

In a large bowl whisk together the vinegar, the water, the salt, the sugar, the tarragon, the garlic paste, and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a kettle of salted boiling water cook the pasta until it is tender, in a colander rinse it well, and drain it. In the bowl toss the pasta with the dressing, add the peas, the tomatoes, and the basil, and toss the salad well.

Gourmet, June 1993

Ingredients

• 6 medium potatoes
• 3 cloves Garlic
• 1 large yellow onions or 2 medium
• Olive Oil
• 2 cups chicken broth
• 3-4 threads Spanish saffron
• 2 Tbsp. flour for sauce
• 2/3 cup flour (approximately) to coat potatoes
• 2 eggs, lightly beaten
• salt and pepper to taste

Preparation

Finely chop the onions and garlic. Pour olive oil to cover entire bottom of a large frying pan. Place pan on medium heat. When oil is hot, add onions and garlic and sauté until onions are translucent and soft. Add about 2 Tbsp. flour and stir.

Add chicken broth and simmer for about 10 minutes. After 10 minutes of simmering, remove broth from heat and set pan with sauce aside for later. While broth simmers, peel and cut potatoes. Slice potatoes – 1/3 to 1/2-inch thick.

Spread flour onto a large dinner plate. Dredge the potatoes slices in the flour and coat both sides thoroughly. Remove the potatoes when coated and set aside.

Pour olive oil approximately 1 inch deep in a large frying pan. Place pan on medium to medium-high heat.

Beat 2 eggs in a small mixing bowl. Dip each piece of potato into the egg to coat and remove quickly, allowing excess egg to run back into the bowl. Then, place in the hot oil. Carefully monitor the heat so that the oil does not burn.

As the potatoes cook and turn a golden color on one side, turn them over and brown the other side. Remove the pieces as they brown and allow to drain on a paper towel.

When most potatoes are fried, place them in a single layer in the frying pan with the onion-garlic sauce. Place pan back on stove. Cover and gently simmer on low until potatoes are cooked. Potatoes should be soft, but not mushy. If the broth evaporates and potatoes are not completely covered, add more broth or water. Salt to taste.

Serves 4

Lisa and Tony Sierra, About.com

Ingredients

• 3 vidalia onions, thinly sliced
• 2 eggs, beaten
• 1/2 c. sour cream
• salt and pepper to taste
• 1/4 c. unsalted butter
• 2 tbsp. grated Parmesan cheese
• pinch paprika
• 1 tbsp. hot sauce
• 9" pie shell, baked
• 1/4 c. grated Parmsean for topping

Preparation

Preheat oven to 375 degrees F (190 degrees C).

In a medium skillet, cook onions in butter for about 10 minutes, or until clear and soft; stir often. Reserve juices.

In a large bowl, mix onions with eggs and sour cream. Stir in onion juices, butter and cheese. Add salt and pepper and hot sauce to taste. Make sure all ingredients are well blended and then pour into the pie shell.

Sprinkle grated cheese and paprika on top of pie. Bake in preheated oven for 20 minutes. Lower temperature to 350 degrees F (175 degrees C) and bake for an additional 30 to 40 minutes, or until lightly browned on top. Let cool for a few minutes to settle before slicing.

Serves 8, one 9" pie

Allrecipes.com

Ingredients

• 1 tbsp. sesame seeds
• 4 tbsp. rice wine vinegar
• 1 tbsp. soy sauce
• 1 tsp. sugar
• 1-2 tbsp. vegetable oil
• 2 cloves garlic, minced
• 1 cup shredded carrots (~2 medium)
• 12 oz. fresh spinach
• 3 green onions, thinly sliced

Preparation

In a small, non-stick pan, toast the sesame seeds over medium heat until caramel-colored, stirring frequently. Let cool. In a small bowl, combine the rice wine vinegar, soy sauce, and sugar and set aside. Heat a pan over medium heat. Add the vegetable oil and saute the garlic for 1 minute. Add carrots and cook for another minute. Then add the spinach a little at a time until wilted. (Don’t overcook the vegetables.) Let cool for 2 minutes. Pour the vinegar mixture over the vegetables and toss. Add green onions and sesame seeds. Serve over rice.

Penzey’s

Ingredients

• 2 lbs baby carrots, packaged and peeled
• 32 oz low sodium chicken or vegetable broth
• 6 roasted mild Hatch chiles, seeded and chopped
• 1 roasted hot Hatch chile, seeded and chopped
• 1 sweet onion, diced
• 2 tbsp olive oil
• 1 tbsp fresh grated ginger root
• 2 1/2 cups whole milk Greek yogurt
• 1/4 cup half and half
• Basil leaves for garnish

Preparation

Place carrots in microwave-safe bowl and steam for 10 minutes, or until fully cooked. Cool in refrigerator. This may be done a few days in advance.

Sauté onions in olive oil until translucent. Puree onions and carrots in several batches in a blender with cream, yogurt, and broth until the mixture is velvety. Chiles may be puréed with carrots or chopped and added as garnish or a combination of both. Add fresh ginger and stir. Cool soup in refrigerator until ready to serve. Garnish with a dollop of Greek yogurt, basil leaf, and chopped Hatch chiles.

Central Market

Ingredients

• 2 tablespoons plus 1 cup olive oil
• 1 medium onion, minced
• 1 cup arborio rice
• Pinch of saffron
• 1/4 cup dry white wine
• 1 cup vegetable broth or water
• Kosher salt
• 3 large eggplants (about 3 pounds), cut crosswise into 1/4-inch rounds
• Freshly ground black pepper
• 4 cups store-bought tomato sauce (such as marinara), divided
• 1 pound fresh mozzarella, cut into 3/4-inch cubes (about 2 cups), divided
• 1 cup coarsely grated Parmesan (4 ounces), divided

Preparation

Arrange racks in top and bottom thirds of oven; preheat to 425°. Heat 2 Tbsp. oil in a large saucepan over medium heat. Add onion; cook, stirring often, until softened, about 8 minutes. Add rice; cook, stirring constantly, for 3 minutes. Stir in saffron, then wine. Cook until wine reduces slightly, about 1 minute. Add broth; season with salt. Cover and cook over medium heat until rice is very al dente and still crunchy, about 6 minutes; remove pan from heat.

Meanwhile, divide eggplant between two rimmed baking sheets, overlapping slightly to fit. Drizzle 1 cup oil over; season with salt and pepper. Bake, turning eggplant and rotating sheets halfway through, until tender and golden brown, 20–25 minutes.

Cover the bottom of a 13x9x2-inch baking dish with 1 cup tomato sauce. Sprinkle 1/3 of mozzarella over, then 1/3 of Parmesan.

Cover with a layer of eggplant rounds, overlapping so no sauce is visible beneath them. Add saffron rice, spreading out in an even layer. Sprinkle over another 1/3 each of mozzarella and Parmesan, then 1/2 of the remaining tomato sauce and another layer of eggplant. Top with remaining tomato sauce and remaining mozzarella and Parmesan. Cover dish with foil; transfer to a foil-lined baking sheet.

Bake until sauce is bubbling and cheese is melted, about 15 minutes. Uncover dish and bake until golden on top, about 20 minutes longer. Let stand for at least 10 minutes to set before serving.

Serves 8.

Bon Appetit, September 2012

Ingredients

• 2 tablespoons olive oil, plus extra for grilling or sauteing if desired
• 3/4 cup finely chopped red onion
• 2 cloves garlic, finely minced
• optional: 1/2 medium jalapeño, or a few tsp. hot paprika
• 1 quart chicken stock or broth
• 1 cup coarse ground cornmeal
• 3 tablespoons unsalted butter
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 ounces Parmesan, grated

Preparation

Preheat oven to 350 degrees F.

In a large, oven-safe saucepan heat the olive oil over medium heat. Add the red onion and salt and sweat until the onions begin to turn translucent, approximately 4 to 5 minutes. Reduce the heat to low, add the garlic (and peppers or paprika, if using), and saute for 1 to 2 minutes, making sure the garlic does not burn.

Turn the heat up to high, add the chicken stock, bring to a boil. Gradually add the cornmeal while continually whisking. Once you have added all of the cornmeal, cover the pot and place it in the oven. Cook for 35 to 40 minutes, stirring every 10 minutes to prevent lumps. Once the mixture is creamy, remove from the oven and add the butter, salt, and pepper. Once they are incorporated, gradually add the Parmesan.

Serve as is, or pour the polenta into 9 by 13-inch cake pan lined with parchment paper. Place in the refrigerator to cool completely.

Once set, turn the polenta out onto a cutting board and cut into squares, rounds, or triangles. Brush each side with olive oil and saute in a nonstick skillet over medium heat, or grill.

Alton Brown, Food Network

Ingredients

• 1 lg. onion, diced
• 3 cloves garlic, minced
• 2 chicken breasts, diced
• 1 lg. baking potato, diced (optional)
• 2 c. corn kernels
• 14 oz. can diced tomato
• 4 green chiles, diced (vary based on heat)
• 1 can cream of chicken soup
• shredded jack cheese (optional)
• fried tortilla strips (optional)

Preparation

Sautée the onion and garlic in butter or oil. Add the chicken and brown. Add the potato, cover with water, and simmer until the potato is tender. Add corn and/or tomato, green chile, and the cream of chicken soup. Simmer for a while to blend the flavors. Top with jack cheese and tortilla strips, if you’re serving it as a main course.