Published by mel on July 30, 2009 in entree and recipe.
This is another one of those quick and easy recipes that requires just 5 ingredients, tastes delicious and is just the thing for a quick lunch or a weeknight dinner. Just sear some chicken in olive oil, add onions, fire-roasted tomatoes and artichoke hearts and simmer for half an hour. Top with some capers and you’ve got a nice, saucy chicken to top polenta, rice, baked potatoes, or pretty much anything.
This is definitely going into the “lazy recipe file” to access whenever I don’t want to prep or stir anything.
Continue reading ‘Easy Artichoke Chicken’
Published by mel on March 12, 2009 in recipe and sides & bites.
I know I’m starting to sound like a broken record here, but I have no time for a lengthy post today. So here’s a really, really short one!
I love artichokes. I really, really love them. But I do not like prepping them. I do not like it one bit. Too much cutting and pulling and rubbing with lemon and not enough payoff. And the choke part kind of freaks me out. (For those who have never seen it, it’s bristly and fuzzy and just plain weird.) The latest issue of Saveur has a whole section on artichokes, along with this nifty little tutorial on how to prep Baby Artichokes. When I saw how much simpler these little guys were to prep, I was sold. I bought 12 and roasted them with whole garlic cloves, olive oil and coarse salt.
These are really easy, perfectly tender and artichoke-y with just the right amount of garlicky goodness and crunch from the salt. (How’s that for made-up words?) I’ll serve these alongside a nice piece of skirt steak for a simple, delicious dinner. I suggest you do the same.
Continue reading ‘Roasted Baby Artichokes & Garlic’
Published by mel on February 18, 2009 in entree, recipe and sides & bites.
Everyone loves tuna salad right? My sister-in-law can’t get enough. If there’s a tuna salad sandwich on the menu, you know she’s probably going to order it. Even my notoriously picky college roommate likes tuna, and she hates everything, including all kinds of fish. (I know…I simply cannot explain it.)
While traditional tuna salad is delicious, I know everyone’s got their favorite recipe. Some people like onions, celery and mayo. Others prefer yellow mustard and relish. I even know someone who uses cream cheese, but I think that’s plain weird. My favorite is mayo-less and usually involves red onions and roasted peppers, but sometimes I add eggs. This is how the Spaniards do it, and they do their tuna right.
This time, I made a simple salad of imported Spanish tuna, packed in tomato sauce, mixed with artichoke hearts, thinly sliced red onion and hard-boiled eggs. Stuff everything into a grilled piquillo pepper and you’ve got a pretty fancy-looking lunch or snack in under 15 minutes. These would also make a pretty little appetizer on a small handful of greens. Even better, skip the stuffing part and squash everything inside a crusty baguette for a truly delicious sandwich.
So, what’s your favorite tuna salad recipe? Do you eat it in a sandwich? On crackers? Straight from the mixing bowl?
Continue reading ‘Piquillo Peppers stuffed w/Artichokes, Tuna & Egg Salad’
Published by mel on February 15, 2007 in entree and recipe.
Inspired by Mario Batali’s Babbo Cookbook, but not inspired enough to carry out the full recipe for Goat Cheese Truffles (it was a Monday night), I made these little goat cheese crostini. I just toasted some fresh, sliced Cibatta bread and topped them with goat cheese. Each piece had a different coating: fennel seeds, Spanish paprika or poppy seeds. Had I been feeling decadent, I would also have drizzled some good-quality olive oil on the goat cheese before adding the coatings.
They were so cute, no?
The crostini were an appetizer for Broken Lasagne, which I took from last month’s Food and Wine with some modifications. First, I cut back on the olive oil (wedding diet and all) and I added artichokes. I also substituted the walnut for almonds since Tom believes himself to be allergic.
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