The title says it all. My luck ran out last night when the chicken hit the cutting board. Chef Emi had us dissect the chicken into 8 parts. Normally not a problem for me; but then make an entrée, that is colorful and flavorful, with a starch and vegetable.
There really is no fresh vegetables left in the cooler, and so coming up with something colorful was a struggle. I keep using tomatoes and red pepper, and I am sure everyone including me is tired of the same dish presented by me.
I settled on marinating the breast’s in some orange juice and chopped up sage I brought in from my garden. I decided on garlic-parmesan risotto for my starch, and I fluted mushrooms! GREAT everything is white. At least the mushrooms were interesting to look at. So much for colorful! As for the flavor it was ok, but I have done better at home.
Spring was in the air yesterday afternoon at the Five Points Farm Market. I attended a pretty cool event of the celebration of asparagus. One of my all time favorite veggies! Asparagus you either love or hate. I LOVE. My love grew for it when mom and dad decided to expand the back yard garden to include trenches and hills for growing asparagus. Mmmm, tender, pencil thin. It really is one of the best veggies available.
Well back to the event. It was a 10 dollar fee to get in the door, and with that included a wonderful sampling of asparagus soup, and other fresh veggie tray’s created by Chef Nic at the Open Air Café in the market itself. The Chef auction was exciting. I am just sorry I don’t have a decent house or the room for a chef to come cook for me and three friends, but I tell you I would so love it someday. The four chefs introduced their judiciously sprinkled asparagus menu, and then Randy the Auctioneer auctioned off the evening and chef’s menu.
I was so glad I went as I was able to connect with some old co-workers and friends. I was re-introduced to a sustainable living program, that I think I will give a whack at this summer; and re-introduce my kids to the fresh summer fruit and vegetable living I grew up with. If you love fresh stuff from the garden and interested go to http://www.5ptsfarmmarket.org/home/ and sign up for the CSA program (Community Supported Agriculture)
It was fish and seafood night. I was not looking forward to this particular class. It’s hard for me to not look at fish and think of my dad. My mom has the best stories of when we were little and living on Ft. Hancock at Sandy Hook, NJ. When Dad was not working or on duty, he was fishing and crabbing. He came home with everything that swam in the Atlantic or Navasink River, either by surf fishing or of the boat.
Almond-Parmesan Encrusted Spot, basil fettuccine,
Mediterranean sauce and pan fried artichoke hearts
Ever since he died from complications of lung cancer that was created from Agent Orange floating around in his body since the Viet Nam War, I have not had a good time with fish. It was not tasty or the smell would just make me ill. This was a class I was just dreading. Suck it up Mary Joe, I told myself, and pray you have shrimp, lobster, or crab,I am really good with lobster. But nope no luck, Chef Emi had beautiful Spot. Really cute and flavorful Spot! Chef Emi gave us a quick demonstration of scaling and filleting. And I went to town; scales are flying, and then wham! I did It cleaned the fish and had filet’s. I was amazed that I did it with no thought. I was excited, I was on a role. By this time Brianna made it to class and she was paired up with me. I told her the basics, and get Chef Emi to show her the fillet part, I started getting started on this sweet and spicy Mediterranean sauce, to go over the basil pasta I made the other day, and went over to roll out the pasta. Briana, was in control of her fish, and so I said what’s your thoughts what do you want to do. So she suggested Parmesan and almond encrusted Spot. What a great idea! It really did turn out pretty good. And I was happy I made it through the class I was dreading. My next step was taking some of the Spot home and try it there. Again another challenge for me, since my son and Husband are avid fishermen. They literally turned their noses up at the thought of taking these little fish and scale and fillet them. SNOTS! Ok, that was childish. But the next day when
I took them out to cook them for dinner, they decided that I was doing it all wrong and took over. And my thoughts of broiled or grilled fish went out the window when a thirteen year old's stomach is
talking; everything has to be fried or smothered in cheese and energy drinks. Thirteen year old man-boys are weird. Really weird! So they did the cave man thing and went outside and cleaned fish. Then got back into the kitchen and fried up the fish, and went to town eating something they laughed at the day before. So who is laughing now?
Everyone is asking me so what was it like, where are the pictures, what did you make? So here we are. First I have to tell you, my camera battery died, and I couldn’t find the charger. (KIDS!) Second I was still a little mad about a situation that happened during our challenge.
But let’s start from the beginning before I get ahead of myself.
We arrived at TCC way before even God was awake I think. We were ready, a little excited, sort of let's get this done, and sort of “what did I get myself into”. All kinds of official looking Chefs came into the room what I was referring to as the “HOT BOX” all day. No air conditioning it seems worked on that side of the building. Some rules were reviewed, judges were introduced, and then a hat was passed with numbers in it. Annette drew 22. OK good and bad. We get to see everyone else sweat it through first and bad we were sitting for hours waiting.
Did I mention they forgot about us? Well they did. We were waiting so long that the officials forgot about teams 20 and 22. UGGHH. Annette and I were set, we knew what we needed to grab for ingredients and we knew our recipes and menu inside and out and our equipment was situated.
Fajita soup with funky strips
Citrus-garlic beef with sauce, gingered carrots, potato croquettes
IT WAS HOT! Like sauna hot. My hair still has not recuperated from the amount of sweat it went through in that toque. We really were on a roll and just went with the flow. We were even for a minute there ahead of ourselves, until I went to go grill the steak. Can we say UH OH? Let me put to you UH OH was not what I was really saying when I found out that the grills were turned off, and like no gas was even coming out to re-light them up. My stomach is on the floor as I am trying to fry up the potato croquettes and spring roll strips. Annette was so cool, she grabbed the steak, and slapped it into a frying pan, and it cooked, mmm... ok. Our plating was neat, we worked clean, our safety and sanitation was up to snuff. We did our best. Beans were a little crunchy in the soup since they were dried to begin with, but we will overlook that since there was no time to do a soaking.
Burnin my love Chocolate Torte
We were called to where the plating was presented. All of the judges had something to say. About the par list, about this dish over this dish, presentations, taste. In the meantime Annette and I are like dying a slow death, we are so thirsty and hot and sweaty and wondering where did two hours go so quickly? Then one of the judges asked who made the potato croquettes and they said it was a nice, different… I really don’t remember the exact wording because I was just thrilled they mentioned them. Maybe Annette might remember. And then I knew were going to be ok, we may not have won a place, but we did pretty good for first year students in our second official cooking class.
I celebrated with a Beer
Annette celebrated with an Appletini
We were finally sent over to the theater classroom at the roper building and in to air condition for the presentation of the awards. Third Place – Shelina Gunn and Jessica Bunch of TCC… YEAH!!! Second Place - Joshua Wilson and Shay Acker of TCC… YEAH and First Place - Kathleen Ortiz and Tammy Lessard of TCC… SUPER DUPER YEAH. It turned out that all eight teams from TCC filled the first eight spots in positioning and Culinary Institute of Virginia, followed suit. Really I was thrilled when Annette and I missed third place by 1/10th of a point. But oh the rush and oh the thrill of just being part of this event was worth all the worry, dreading, and sweat.
WATCH OUT NEXT YEAR 2 Hot MaMa’s will be there in the winners circle.
Really I don’t know what the fuss was about… it was only a little tart. Just some flour, sugar, cream cheese, and mixed berries. It didn't even look pretty. You would have thought I discovered a new way to slice bread the way my fellow chef students acted. Stephan (loved your pork dish tonight) offered me money to make a whole one just for him to eat. Louwen, how many pieces did you eat? And I think two marriage proposals, from James and Brianna. I won't name names but really there was a lot of plate licking. What a great compliment and I really, really thank you!!!
One of the best pieces of advice I picked up at the competition on Friday was, make sure you have memorized two or three cake recipe's, so you can just wing it if you have to at the last minute. Well many years ago when I was a little girl (HA) I had the two best mentors. Grace Manny one of the original freelance Home Economists for Family Circle Magazine and many other publications (God rest her soul, I truly miss this lady) and Marie Walsh, my Godmother and the Editor of Family Circle, Great Ideas. I learned many wonderful techniques for food photography, recipe testing and basic cooking at my years at Family Circle and with these two ladies to guide me. They too had the same advice, memorize a few recipes and then you are able to elaborate, add, tweek, and then tada; Masterpieces!
My advice to my fellow culinary students, memorize what you love to eat or taste’s good to your pallet. Take one appetizer, entrée and dessert and master it, inside and out. Now switch it up. Make it vegetarian, make it with pork instead of beef; add a different spice, bake instead of fry. Etc, etc, etc. Because not everyone has the same taste, pallet, diet or even religious guidelines; and then there will be a day where you will have to wing it. From your original creation’s you can take it anywhere. Seriously!
You asked and I promised.
Shortbread Crust
2 cups flour
½ cup confectioners’ sugar
½ cup brown sugar
1 teaspoon vanilla
1 cup softened butter
All ingredients in the bowl, pastry cut the butter until kind of crumbly then with hands form a ball. It's going to soft. Press the dough into the greased 9 could have been 10 inch tart pan and refrigerate about 20 minutes.
Cream Cheese Filling
16 ounces of softened cream cheese
½ cup heavy cream
1 tablespoon vanilla
1 cup confectioners’ sugar
All ingredients in a heavy duty mixing bowl for the kitchen aid blender and whip using the whipping tool, until creamy and smooth.
Berry Topping
½ cup each frozen raspberries, blueberries and strawberries
1 cup confectioners’ sugar
½ cup corn starch
½ cup water
lemon zest and a squeeze of a half a lemon
All ingredients into a medium size pot, heat on medium heat until berries are kind a glazed over and there is a nice think sauce. About 10 minutes tops! Stir occasionally.
Now bake the crust about 10 minutes or until golden in a pre-heated 350 degree oven. Let cool slightly. Layer the cream cheese filling and then the topping and get in the freezer like super quick to firm up in time for plating at 7:15pm. Ok try and refrigerating it under normal conditions about 2 hours before serving. Sprinkle powdered sugar on top before serving. Ask Brianna and she will tell you I used exact measurements mostly made up as I went along. :P Love you all and I need a taste when you make yours.
The original classtime was PORK . YEAH!!! I was so over beef you have no idea.
I was paired up with Brianna, a first for the two of us. I think we did really well. I ground the pork with the help of Tammy (Thanks Tammy, that was like a little scary in the beginning) for our burgers. We mixed our ground pork with some honey, barbecue sauce that Brianna made last week, and some red pepper flakes, salt and pepper, seared them for a few minutes on each side, and into the oven to finish off the cooking process. In the mean time we made some corn cakes and glazed carrots for our veggie, and it was pretty tasty, all in all. HAPPY BIRTHDAY CHEF EMI.
So here we are two days left till the challenge. And Chef Emi Has us back into the kitchen to do one more practice challenge. We are so over Chocolate torte, fajita soup and some beef for us to torch or serve up raw. So let’s just have some fun, let’s just go into the kitchen and just relax; and do something different. I am in the mood for my macaroni and cheese. Annette is in the mood for Apple pie. Our thoughts were a little a skewed when we arrived to class and Chef Emi announces we are making Shrimp and Grits. Only not just shrimp and grits but think out of the box of shrimp and grits. Well Annette and I two Yankee girls who never really had any feelings of affection towards grits in general all of a sudden love shrimp and grits. Odd! And it’s going to be really cool in another month or so when my mom comes for a visit and I am going to serve her up some grits, since she now has some allergies towards wheat products. Annette and I are little excited, we are just ready to have a little fun and relax the cooking stress we have had lately. First step was the out of the box element of the Shrimp and Grits. Annette has this idea, make a great sauce, and let’s get them into some puff pastry. Oh how I love this idea, I already know what they are going to look like. I am thinking lime and garlic marinade for the steak, get the mac and cheese done and some nicely sautéed shrooms on the side. For dessert we didn’t have apple to make pie so we grabbed some frozen strawberries and Annette asked me to make my pie pastry. Not really sure where will go with those items, but hey it will work. So I started on the marinade and got the steak in the fridge to chill down and get some flavor to it. By that time the water was up and started for the grits, and we got that done, worked on my killer red pepper sauce for the shrimp, and tossed the shrimp into the sauce. Annette has the puff pastry started and oh wow, these are going to be killer appetizers. Started the cheese sauce for the mac and cheese and made some more lime garlic sauce. Annette started in on the dessert, strawberries and ricotta cheese some lemon juice and sugar, and it’s a pink gloppy mess. Annette doesn’t like it and so starts from scratch and I got the pie crust done. Threw them on the bottoms of these muffin tins to make like a bowl and baked them up. While the crust was baking I grabbed the steak and threw that on the grill and seared that all up. Appetizers were just pretty little packages with some of the red pepper sauce across the dish. Chef Ellerbe was more excited about the shrimp and grits night than anyone else. I think we took care of his appetite tonight with our shrimp and grits surprise package. Entrée was a very nice grilled steak, my baked macaroni and extra sharp white cheese sauce and some lovely mushrooms and the limey garlic sauce drizzled on the plate. Chef Emi liked the sauce, and this was a good thing since we decided to go with the lime garlic sauce for the challenge. Annette really had fun with creating an upside down strawberry short cake. I understand that since there was no dessert left for to taste that must have been pretty good since fellow student chef Louwen ate it all. It was a good night all around and next time we come into this kitchen it will be with 21 other teams. YIKES!
And Chef Ellerbe was a buzzing around us like a bee, tasting this, tasting that and moving on to his normal class next door. His comments to our dishes and flavor profile have come to help Annette and I get our act together. In the meantime my stomach had butterflies a flutter, I am little nervous.
Our other challenge on Saturday was such a bomb we didn’t even take pictures of the darn plates. Think we finally learned, no puff pastry around the beef, put flour on the bottom of ramekins to remove the torte easier, and no frozen mixed vegetables in the soup just to have vegetables and that is all there is in the cooler to use.
Annette I found our rhythm and flavor profile hopefully in time for Friday’s Student Showdown. Annette did the absolute best plate presentation of our chocolate torte. We nailed the timing of beef cooking, and hopefully a solid sauce to drape over it. The soup was spicy and full of fun color and taste. Chef Emi had a chance in showing us her version of plating up the chocolate torte. No matter what it looks like on the plate, it’s wonderful. It's nice to see Chef Emi cook and show her talent. It's the best teaching method.
I was bummed to not do my pasta dough. All of our dough spoiled over the weekend. Just as well, there was not enough time to roll out dough, and still practice for the challenge. Maybe I can make some dough like James did at home and bring it in to use on Wednesday for fun. Everyone else, who had good dough to work with, had some really inventive dishes. koodo’s to Ashley and Randy for creating ravioli with freshly ground meat. James did a nice plate of spicy ginger beef over his noodles and someone made some really great spaghetti. I enjoyed Nicole's version of Tortilla Espanola. I only wish we had enough time to savor everything, talk to the other chef students about their techniques and still do cleanup, without feeling so pressured.
It’s funny how your mind works. It’s even funnier when your stomach starts to work for you. I was starving last night during class. I wanted to cook a big pot of mashed potatoes and have a beer to wash it down. But Chef Emi had other ideas. She threw us into the already 90 degree kitchen to figure out what to do with Polenta, black eyed peas, pinto beans and make a pasta dough.
Pasta dough was quick and easy. I was not fancy like the other students; I just wanted simple egg pasta. Got that in the fridge and will be used in Monday’s class.
Polenta was another story. Polenta cooks up very quickly, and really I had no idea what to do with the cooked Polenta. Others were throwing veggies in theirs, cheese, spices. Mine was the “KISS” method. Layered it into a sheet pan to get it cooled down and firmed up, No fancy stuff.
I started a seeping of apricots, fresh chopped ginger, garlic and the pinto beans with some wine, and chicken stock. I know weird. But I wanted dumplings with a spicy soy sauce (Stomach was talking again) Dried beans takes forever to cook by the way. Start early! So while that mess was cooking, I put together a red Spanish Romesco sauce, threw in a whole bunch of spice, and chilled it down. (Beans are not done, hard as a rock) I went and put together my spicy dumpling sauce. (BEANS are like stones in the middle of this boiling mess)
Cleaned up some, and started to do a panic dance because Sous Chef Ashley announced plate up at 7:30p. BEANS are just a little soft. Turn the heat up, got my Polenta out and cut the thing like I am a pro; (WHAT A SURPRISE IT WORKED) floured both sides of my cuts and quickly fried them up. (I can actually not break a tooth on the beans). Threw the hot bean mess into the freezer, to chill down grabbed my Spanish Romesco sauce. I toyed with the idea of cheese or no cheese for the Polenta. (What is that noise? Oh it’s the tummy talking again) No cheese. Heated up the sauce, and plated it up with my cut and fried Polenta.
Ran to the freezer got my bean mess, stuffed some dumplings together and fried them up. I never plated so fast in my life. I think it could have been prettier if I took the time, but nooo “mean” Sous Chef Ashley is like counting down the seconds like Iron Chef or something.
Forget about eating now, we now have to cleanup. The Polenta and sauce tasted great. I never got to try the dumplings since “greedy” Sous Chef Ashley ate them all. Did I learn anything? You bet start the beans first, then the Polenta, stop panicking and wear nothing under the chef’s jacket; I might be a little cooler next time.
Love you Ashley, “you were the bestest, meanest, greediest Sous Chef ever” and don’t let anyone else tell you different.
“A cup of coffee - real coffee - home-brewed, home ground, home made, that comes to you dark as a hazel-eye, but changes to a golden bronze as you temper it with cream that never cheated, but was real cream from its birth, thick, tenderly yellow, perfectly sweet, neither lumpy nor frothing on the Java. ~ Henry Ward Beecher
Mary Cup of Joe is the name Jason gave our coffee-taco-computer-fix-it bar if we ever open up one. If someone asked me if you could only have three things if you were stranded on a deserted island what would they be? My answer would be coffee, a pot, and a cup to drink my brewed coffee. Growing up coffee was like drinking water in our house. If I don’t have at least 8 ounces of it a day, I have terrible headaches. My taste buds have run the gamut of really bad coffee and really good coffee. Of course everyone has their own taste. But mine are strong, a little cream, some sugar. I can always drink it black; I can’t drink it if it’s too milky. I can’t do a flavored coffee too often since they taste like perfume to me. Most especially the fruit flavored ones. But a nice robust Kenya blend or French roast will do me with maybe a hint of vanilla, nut, or chicory. Coffee is my thought today since I had the pleasure to have some training in our own Barnes and Noble Starbucks café last night, with the extremely beautiful and knowledgeable Manager Meagan Reid. For the past almost three years; Meagan and I have talked food and coffee. She is totally jealous of me going to culinary classes. I am totally jealous of her scientific mind. But one thing we have in common is coffee. B&N once in a while has these great training sessions for the employee’s and this round was getting to know your store or customers. Meagan offered training on getting to know the café. I refused to work in the café, when I was first hired; since I am with food so often in class and at home, and wanted to keep the secret of making my favorite brew with the employees who work at the café. I always liked that little bit of mystery; and then I thought well that’s just stupid. If I love coffee so much and the specialty drinks Starbucks has to offer, then I should learn more about the working of the café. Meagan gave us the grand tour, we talked temperature, dump sinks, how many pumps, whole bean and ground, tea, frapps, latte, espresso, tall, grande, venti, health department, refrigeration, dish-washing liquids, timers and etc. etc. etc. This was only part I and I can’t wait for part II. Meagan then let us make our own special drink. I chose a Latte. What is a Latte you ask; it is espresso, steamed milk, and foam, not sweetened in any way unless you ask for syrup or sugar in it. I steamed, I pumped and I expressed espresso. Was a little tricky on the foam part, but a little practice and TADAAAA! LATTE! Ok, so I put a little Toffee Nut in for the practice in a pumping action.
Since working at the bookstore I get to read a lot. What is even better is I get to learn about any subject I want as well. It comes in handy when we have to make suggestions to the customers when asked or our staff picks section. My first suggestion for the subject of coffee is
“How Starbucks Saved My Life” by Michael Gill. It is a memoir which chronicles Michael Gill’s journey from a high-level advertising executive to a barista at Starbucks.
“Pour your Heart Into It” by Howard Schultz is how Starbucks built a company one cup at a time.
"The Coffee Companion” by Jon Thorn is for coffee lovers who will find a spectacular guide to help them continue their coffee consumption, with only the best coffees of the world. It is an illustrated guide describing and rating more than 150 coffees from around the world, including tips on roasting, grinding, and blending beans to create the perfect brew.
“Uncommon Grounds: The History of Coffee and How it Transformed Our World” by Mark Pendergrast A book about the widespread business and the social history of coffee.
Maybe next time you visit me at the bookstore, you'll find me behind the counter in the cafe. But I will warn you now, I may not be the best barista, but I will certainly try to make a decent cup of coffee for you.
Last night was fun with Chef Ellerbe as our judge and teacher for this 90 minute challenge. What an interesting life he has had. Learned lots and we have certainly toughened up our shells when it came to the comments. I can’t wait to get to his level of classes. He has inspired my lagging sense of failure this past weekend. Chef Ellerbe entertained us student chefs with singing and little dancing with his carving skills with the protein.
I think Annette and I really got the hang of our Southwest theme night. Fajita soup was spicy and welcoming difference on the palette, and some fried tortilla strips for crunch. Annette did such a great job on the flavors and colors of the soup. Wish we had the real beef broth and not the canned stuff.
I did a decent job on the entrée. Which was stuffed beef tenderloin, orzo, asparagus (again, at least it’s in season and fresh) and this really great spicy pepper, tomato sauce I made. Beef was a little over done, but “we” have learned to watch the time.
Dessert was a take on a Southern Napoleon. Waffle cookies, with sweet creamy grits and maple syrup. It was different, but still a little elegant, I think. Loved the grits with cinnamon and vanilla. If I am going to do these again, I want a sweeter cookie and can’t forget the “bling”, (whipped cream) like Chef Ellerbe said.
All of the dishes looked so good from the student chefs. They were tasty too when we finally were able to taste them. I am so proud of my buddies Ashley and Randy stepping up the game with their appetizing wonton’s, beef and rice noodle entrée, and chocolate tart with peanut butter sauce for dessert. I loved Missy and Brianna’s fried tortellini appetizer and apple pie dessert. James did well on his solo debut of beef stroganoff, one of my all time favorite dinner’s growing up. Each one of the teams had such great flavor profiles and pretty plate presentation in their own unique approach. Way to go fellow students!!!
Can I tell you how bad we did on Saturday with our Challenge? OK it wasn’t disastrous, but it was a little unsettling that I almost quit this program. I realize I am only in the beginnings of these classes, and it looks like I will never get to the level Chef Maxwell is at from Culinary Institute (CIV). Feel so discouraged most days, and wonder what am I doing? It was an honor to meet Chef Maxwell and both Annette and I came away a little discouraged but filled with great tips and ideas.
So we did this beautiful red lentil soup appetizer with zucchini puff. (Let me tell you first that we were plated on time. The critique part took so long our plates became cold and very unappetizing in the end.) OK beautiful red lentil soup with zucchini puffs. The soup became congealed it sat for so long. Puffs were soggy.
Then we did beef again (no surprise there) we were trying for something southwest. Well the sauce became candied, and we had too many mashed potatoes on the plate. They were very good garlic mashed potatoes.
Dessert we rocked with our Mexican chocolate torte. Just enough heat to compliment the lime whipped cream. YUMM YUMM YUMM. I could eat that all day.
Monday is another whole story and will keep you posted on our guest Chef teacher and his comments.
I Love Lucy!! Every time I see that episode it makes me laugh even harder.
Last night was definitely a Lucy episode in the class. Missing vegetables from the grocery orders, my couscous disappeared. It's good to have a backup plan. I had Tomatoes and Artichokes for my vegetables.
I don’t remember the book, but I can see the line “Mater Sammich! White bread, mater’s and some mayo, glass of iced tea and sitting on the sun porch is all life is about.” It stuck with me all through growing up in NJ.
Dad had the best garden in Monmouth County. He gave tomatoes out to everyone like they were weeds in the back yard, we had so many. I grew up making tomato sauce, and eating as many ripe tomatoes as you can in a summer season while they were fresh and big and juicy and red. In my opinion you can’t find another tomato like my Dad’s anywhere. So what! I am biased when it comes to fresh fruit and vegetables. If it’s not ripe or the right color why waste the money on them? I learned that from my Dad and thank him every day for that experience.
How can you go wrong with the tomato? I played around with so many recipes, and then finally decided to keep it simple. A fresh tomato pizza with basil, garlic oil, and feta cheese. Course it would have been nice that no toasted almonds were “accidentally” thrown on it while baking.
I only knew artichokes came in a jar with some marinade, sometimes on a pizza growing up. Then one Sunday I was invited to my friend Maria’s house for a family dinner celebration. In the middle of the table was this giant bowl and these green pine cones falling out. People were oohing and aahing over them as they scraped their teeth on the leaves being pulled and dipped into olive oil and lemon.
All I kept thinking was why am I here this little Irish-Polish girl with these big haired Italians? (Yes, it was the 80’s) Ok, so I had to try and not look like a fool that I have no idea what I am eating. I tried, I liked! I then went home (before the day of computers) and looked up in the family encyclopedia, artichokes and read all I could about them.
Artichokes are not something I cook on a regular basis, since the kids don’t appreciate them. So I was struggling with a recipe and spent way too much time on the internet, going back and forth about the simple or wow effect. Finally I decided to stuff them Mid-East style with couscous and some spice. But in between the decision and the actual class I went to this really cool Moroccan Kabob House for dinner with the hubby. Nick the owner gave us a sample of his roasted red pepper hummus. It is the best hummus you will ever taste. I coaxed some info out of him on his spices and had it as a backup plan for the artichokes. Glad I did, since that’s what I had to go with.
Artichokes are a pretty alien like vegetable when you pull it open. The scraping the meat of the vegetable with a dollop of hummus was oh-so- yummy.
