Artichokes are a favorite summertime of ours. They are now more readily available to create delicious dishes with. We love Artichoke Leak Bread Pudding served with a Salad or as a side dish at larger gatherings.
The recipe is simple and well worth the effort. You will need: Butter (3T), Eggs (3), Milk (2 1/2 cups), Leeks (2), Sweet Onion (1/2), Garlic (3cloves), Artichoke Hearts (15oz), Parmesan and Guyure Cheese, a bit of Olive Oil and White Wine and day old French or Sourdough bread.
Preheat oven to 350′. Clean and slice the Leeks, being sure to get rid of any dirt between leaves. chop garlic and slice the onion. In saucepan saute all in butter and olive oil until onion translucent. Chop Artichoke Hearts chunky and add to pan with dried Thyme (T). Add white wine. Saute, adding a bit more butter. Remove from heat. Tear up the day old bread into pieces and dry in oven if moist. Mix milk and eggs, salt and pepper. In buttered 8×11 baking dish, add bread, Artichoke mix, and shredded Parmesan and Guyere cheeses, leaving some cheese to top. Pour milk mixture over everything, being sure to cover bread. Set dish aside thirty minutes to allow the bread to absorb the milk
A most delicious salad for a hot summers day! Quick, Simple, and Refreshing! In a large salad bowl, mix together three cups of cubed Watermelon with three cups of washed Arrugula leaves. Add one chopped Shallot, one chopped bunch of Italian Parsley, one cup herb coated Feta cheese, 1/2 cup chopped Kalamata Olives, and 1/2 cup chopped Pecans and drizzle with aged Balsamic Vinegar. Enjoy!
There is nothing more tasty than a homemade Enchilada sauce. Takes an Enchilada dinner to the next level. We use Fiesta Brand dried Chili’s, Chili Pasilla, for this sauce. Along with Fiesta Brand Bay leaves and dried Mexican Oregano.
In a large saucepan, with small a amount of oil, add twelve tomatoes, four cloves of garlic and one chopped sweet onion, two bay leaves and a palm full of Mexican Oregano, salt and pepper. Cover and cook till tomato skins are lose and onion is translucent. Add two cups of liquid, water or chicken stock, of choice. Deseed five dried Pasilla chilis, cut into ribbons and add to liquid. Cover and simmer twenty minutes. Add two tablespoons butter and a palmful of Comino. Simmer 10 minutes more. Remove tomatoes skins and allow liquid to cool.
Once liquid is cool, use a submersion blender to blend the sauce until smooth. At this point, add a dusting of Smoked Paprika and Comino and a dash of salt to taste. Place back of the heat and reduce sauce by one third. Allow sauce to cool and freeze for use in the next three months.
Mango Salsa is a delicious variation of traditional salsa. It goes well with many things. Our favorite use for it is as an accompaniment for grilled Ahi Tuna Steaks. A complete meal, pictured below, is grilled Ahi Tuna Steaks with Mango Salsa, Wild Rice blend and steamed fresh Broccoli.
A simple Salsa recipe, you will need two Mangoes, two Carrots, two Serrano peppers, two cloves of Garlic, two or three vine ripened Tomatoes, one shallot, one Lime and one bunch of Cilantro.
Peel and seed the Mangoes, chop the Carrots, seed the peppers, quarter the Tomatoes and chop the Shallot. Put all ingredients in a food processor including the Cilantro. Add the juice of the Lime and drizzle Extra Virgin Olive Oil over the mix. Secure the top of the food processor and pulse until chunky. Serve over grilled Ahi Tuna Steaks with Wild Rice blend and fresh steamed Broccoli. Enjoy!
Chipolte Beef Enchiladas are a most delicious, hearty dish. We find ourselves craving them every so often. A more involved recipe, but well worth it. There are three steps to Chipolte Beef Enchiladas, the sauce, the enchilada filling and the assemblage.
You will need one pound of ground beef, we use Granny’s Garden Grassfed Beef, one pound stewed tomatoes in juice, skinless and homemade, one cup beef stock, sweet onion, garlic, jalepenos, Chipolte peppers and cheese (we use a mix of Cheddar and Monterey Jack cheeses). The spices are Garlic and Onion Powder, Paprika, Comino, Chipolte chili powder, salt and pepper. Okay, here we go:
Homemade Chipotle sauce begins with a large saucepan. Add stewed tomatoes, beef stock, four Chipolte peppers and bring to a boil. Add the spices of Garlic and Onion powder, Paprika, Comino, Salt and Pepper to taste. We like spicy food so we add spice. If you do not like spice, use only one or two Chipolte peppers. Boil until reduced by one-third. Using an immersion blender, blend until a smooth sauce. Turn off heat and set aside. Should make 6 cups of sauce.
Now, for the filling. Brown one pound of ground beef, adding one-half sweet onion chopped and two sliced Jalepenos, season with Chipolte chili powder, garlic powder, salt and pepper. Cook until onions and peppers are limp. Grate equal amounts of Cheddar and Monterey Jack cheese. Set aside.
The assemblage is the quickest part of the process. We use flour tortillas, corn are good also. Fill the tortilla with 1/3 cup meat mixture and 1/4 cup each of the cheeses. Continue until all meat mix is gone. Place in a greased covered baking dish. This recipe makes 6 enchiladas. Cover with sauce, being sure to have sauce between each enchilada. Grate remainder of onion and add to the top of the enchiladas. Cover liberally with the mix of grated cheeses.
Preheat oven to 375 degrees. Place the covered enchiladas in oven for a total of 35 minutes, uncovering them for the last 10 minutes to brown. Once done, take them out of the oven and allow to cool a minimum of ten minutes. Serve with Black Beans and Guacamole for a delicious meal. Enjoy!
Fresh garden Salsa is one of the rewards of the summer garden. We make ours packed full of goodness. Choosing a blend of peppers is the key.
From the garden you will need: one Bell, three Jalepeno, and two Serrano peppers along with six or seven vine ripened Tomatoes, a couple of carrots, half of a small red or white onion, three cloves of Garlic, and Cilantro, we use a good amount.
Combine all of these in a food processor with a dash of salt and pepper and Comino to taste. Add the juice of one fresh squeezed Lime and drizzle a three count of Extra Virgin Olive Oil on top. Pulse until well chopped. Give it a taste and adjust accordingly.
We enjoy white corn tortilla chips with ours. This Salsa stands alone or is great on Eggs and a variety of dishes. Enjoy!
Preheat oven to 425 degrees. Put whole tomatoes, Ichiban eggplant, chunks of yellow onion and garlic in a roasting pan. Top with Olive Oil and Italian Oregano and roast for 30 minutes. Choose and make pasta of choice, we like rigatoni. Drain and set aside, saving a cup of pasta water.
Once done, remove tomato skins and slice eggplant diagonally. Chop onion and garlic. Combine everything in a saucepan and add pasta water. Add fresh, sliced mushrooms, parmeasan cheese and salt and pepper to taste. Add chopped Italian Parsley, Chives, and more Oregano. Stir til thoroughly mixed and heated through.
Reheat oven to 375 degrees. Grease covered casserole dish and add mixture. Top with shredded mozzarella cheese and bake for 40 minutes, removing the lid the last 10 minutes to brown. Once the casserole is done, allow it to rest for 10 minutes. Serve with garlic bread and a tossed salad. Great with a glass of Chianti. Enjoy!
Pestos are a wonderful summer meal. Quick and easy to make, the whole thing is done by the time the pasta water is boiling. We add toasted Pawnee Pecans, from Berdols, instead of Pine Nuts.
Arrugula/Spinach pesto is made two to one, meaning it uses two times more of the first ingredient than the second. We use two times more Arrugula than Spinach, two times more Parsley than Basil, and two times more Parmesan than Romano cheese. We make our Pestos with a food processor for ease and smoothness of texture. Here’s the process:
In food processor add two parts Arrugula to one part Spinach, two parts Italian Parsley to one part Sweet Basil, add peeled garlic cloves to taste, add two parts Parmesan to one part Romano Cheese and a generous hand full of toasted Pecans. Swirl Extra Virgin Olive Oil over the top, about one-third of a cup. After securing the top of the food processor, pulse until the mix is the consistency of an herbed butter. Serve over Angel Hair Pasta and top with a dusting of both cheeses and toasted Pecans. Serve with a fresh Ceasar Salad and you have a cool summertime meal. Enjoy.
Easy to make and Delicious recipe. Fill a roasting pan with medium size, vine ripened tomatoes (we used a dozen Porters). Add one onion chopped in chunks and peeled cloves of garlic to taste (we used six), drizzle a fair amount of extra virgin Olive oil on top. Roast in oven until lightly charred on top. Add everything into your soup pot and add vegetable stock by a third. Add frozen Artichoke hearts, Oregano, Chives and Italian Parsley and simmer. Adding a rind of parmesan cheese to the soup adds a great depth of flavor, if you have it. Simmer on low until liquid is reduced by one third. Serve in your favorite soup bowl, sprinkle with grated parmesan cheese and with a piece of warm hard crusted bread, you have a delicious meal fresh from the garden. A delicious option in serving is to add a toasted piece of French bread with your favorite pesto to the center of your soup bowl on top of the Roasted Tomato Soup with Artichokes. Enjoy!