I love living in Southern California where there is the availability of local fruits and vegetables in the stores, as well as what is trucked and flown in from around the country and from other parts of the world, pretty much year-round. It really makes cooking and eating fun! #ThisGirlLovesToEat
Since I happen to love them, it’s a pretty good thing that Lt. Governor Gavin Newsom named artichokes the Official State Vegetable of California on April 10, 2013. Artichokes from California are so fabulous that they’ve had their own festival for the past 56 years: Castroville Artichoke Food & Wine Festival.
Some people dip their leaves in mayonnaise (which makes me want to gag), others in various aiolis, dips or other concoctions, but I’ve been a ridiculous creature of habit for as long as I can remember, eating my artichokes one way and one way only: dipping each succulent leaf into a bowl of melted butter. Occasionally I may deviate in the preparation of the steam that surrounds my artichoke, adding some white wine, maybe some garlic or some lemon to the water, but I never deviate on my buttery leaf bath. Until now.
This long forgotten recipe I’d clipped from the May 2007 edition of Cooking Light Magazine convinced me to change my ways (at least temporarily).
Artichokes With Roasted Garlic Wine Dip
2 whole garlic heads
4 medium artichokes (about 3 1/2 pounds)
1/2 cup dry white wine
1 cup organic vegetable broth (such as Swanson Certified Organic)
1 tablespoon butter
1/4 teaspoon kosher salt
Chopped fresh parsley
Preheat Oven to 400° F.
Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 400° F for 45 minutes; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
Cut off stems of artichokes, and remove bottom leaves. Trim about 1/2 inch from tops of artichokes. Place artichokes, stem ends down, in a large Dutch oven filled two-thirds with water; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until a leaf near the center of each artichoke pulls out easily. Remove artichokes from pan.
Combine half of garlic pulp and wine in a small saucepan; bring to a boil. Cook 2 minutes. Add broth; cook until reduced to 1/2 cup (about 8 minutes). Remove from heat; stir in butter and salt. Pour mixture into a blender; add remaining half of garlic pulp. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Sprinkle dip with parsley, if desired. Serve dip with warm artichokes.
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It may be starting to look like fall in the East, but here in Southern California, we’re getting ready for another 80°+ weekend. It’s late September, and I’m not complaining.
With any luck, I’ll be out of my cast (fingers crossed), my stitches will come out of the four incisions on my foot, and I’ll be able to spend all day Sunday floating in my pool, catching some rays and we’ll BBQ a steak, some fresh asparagus, and some sweet potatoes for dinner.
Well before dinner though, I’m absolutely going to have a couple of these shrimp cocktails (thanks for the recipe Pampered Chef) prepared and ready to have for lunch while I’m lounging!
Ceviche Style Shrimp Cocktail
1 pound shelled, deveined, large cooked shrimp, diced (21-25 per pound)
1/2 medium seedless cucumber, diced
2 plum tomatoes, seeded and diced
1/4 cup thinly sliced and quartered red onion
1/4 cup snipped fresh cilantro
1/4 cup lime juice
1/2 teaspoon salt
1 medium avocado
Coarse salt, lime slices and whole shrimp (optional)
1 jalapeño pepper, seeded and finely chopped
Combine shrimp, cucumber, tomatoes, onion, cilantro, lime juice, jalapeño pepper and salt in mixing bowl; toss to coat. Cover; refrigerate up to 1 hour before serving.
Immediately before serving, dice avocado and fold gently into shrimp mixture. If desired, rub the rims of four margarita glasses with one lime slice, then dip into shallow dish of coarse salt; spoon salad into glasses. Garnish with lime slices and whole shrimp.
For the best texture, do not prepare this recipe more than 1 hour in advance. Once combined with the acidic lime juice, the shrimp will begin to firm up and eventually become tough and rubbery.
Nutrients per serving:
Calories 200, Total Fat 8 g, Saturated Fat 1.5 g, Cholesterol 220 mg, Carbohydrate 8 g, Protein 26 g, Sodium 550 mg, Fiber 5 g
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The threats and warnings of the “Fury” and strength of the approaching El Nino has, so far, failed to materialize in Southern California. A week and a half ago we were seeing colder than normal temperatures in the mid-50’s followed by last weekend’s mid to high 70’s and then this week’s high 80’s to mid 90’s. I had barely gotten the dust off of my boots & sweaters and had to dig my spring clothes back out to keep from sweating my ass off while visiting customers this week!
I am neither gloating or complaining, I would just really like the weather to make a decision. I have a great fireplace in the living room (and another one out by the BBQ island), but it just hasn’t been cold enough to justify lighting them. In fact, it’s been so warm and sunny that I turned the heater back on in the pool and invited a single girlfriend & her kids over to catch some rays and barbeque by the pool for Valentine’s Day.
Instead of making reservations for brunch we put together a menu that would need minimal prep, have no gluten and be able to be cooked & served in the backyard.
Backyard Bloody Marys:
Pour 1 1/2 to 2 ounces Tito’s or Smirnoff 21 Vodka (both are Gluten Free) into a glass (or in this case, red Solo cup) filled with ice
Fill the rest of the cup up with a homemade mix comprised of: Low Sodium V-8, a splash or two of juice from a jar of martini olives, a dash of your favorite hot sauce (we used Frank’s Red Hot), a dash or two of Lea & Perrin’s Worcestershire Sauce, a bit of fresh-full strength horseradish, an a dash of A-1 Steak Sauce.
Garnished with a slice of crisp bacon, a stalk of celery, a peeled mini carrot, a thick ring of red bell pepper, and a skewer with sweet peppers, onions, and pepperocini
The BBQ was kept busy with:
Bacon Wrapped Jalapenos Stuffed With Herbed Cream Cheese
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