Grilled Artichokes

One of our favorite dishes from Houston's, the chain based out of Colorado, is their grilled artichoke appetizer. Camille requested them at home, so I decided to give it a shot. What a HIT!
The kids like them paired with the traditional melted butter, but I improvised and made my version of Houston's remoulade.

INGREDIENTS:
Artichokes
Water
1 Lemon
Olive Oil
Salt & Pepper

PREPARATION:
Begin with a large deep skillet with about a half inch of water in the pan. Depending on the number of artichokes you may need more than one pan. The artichokes should fit in a single layer and just sit in the water, you want to steam them, not boil them in the water. Juice half of the lemon into the water. Next, cut the artichokes in half and remove the choke (the furry part by the stem), using the tip of a sharp knife cut just under the furry part and use a spoon to scoop out all the furry pieces, removing any of the small inner prickly leaves too.



Bring the water to a simmer. Place the artichokes in a single layer and top with a lid to steam. Allow to steam until tender, about 15-20 minutes, depending on the size. I just test them with an knife at the thickest part of the vegetable. Remove from the water and drain any water trapped in the leaves. Place the artichokes on a platter and drizzle with olive oil. I like to use a brush to spread it more evenly. Season generously with salt and pepper.


Finally, grill artichokes, cut and seasoned side down on a hot grill. You don't need to grill them long, they are already cooked so just get a little color on them and serve with melted butter or remoulade. (see recipe below).
REMOULADE INGREDIENTS:
1/2 C Mayonaise
1 tsp. Mustard, preferably a grainy dijon style
1 tsp. tomato paste or ketchup
cayanne pepper, to taste
Salt & Pepper
A pinch of sugar
I don't measure this very accurately, this is one I just eyeball and taste to get it right. If you aren't comfortable with the "eyeballing" technique, there are very good recipes if you google remoulade.



PREPARATION:
Mix all ingredients together and chill. Taste for seasoning, I like mine with a little kick, but be careful the cayenne will strengthen as the remoulade rests, so it is best to check just prior to serving and make any adjustments. Serve with the yummiest vegetables you will ever put in your mouth!

Luella's Escalloped Pineapple

I wanted to post some hand written recipes from family members who have passed away. Seeing the words on the well worn index card in my grandmother's handwriting is a special feeling, one that makes the recipe even more valuable. Learning to create these dishes, family traditions, passed down from generation to generation, it is the literal definition of COMFORT FOOD. I take great comfort in knowing that I will have these to share with my family and friends long after the ink has faded. Luella, ( AKA, Little Grandma Newman)was my great-grandmother, the mother of my mother's father (follow that one?), I was surprised to see her name on the recipe, because this is a recipe my mom's mother made for holidays. Betty, (AKA, Big Grandma Newman, because she was taller) didn't cook very often, especially from scratch. This recipe is written by her and we serve it every Thanksgiving and Christmas as a side dish. It is sort of more like a dessert.
Ingredients:
1 Qt. Bread crumbs (hand torn)
2 C. White sugar
3 Eggs beaten
1/2 C. Butter, melted
1/2 C. Whipping cream
1 Large can crushed pineapple with the juice
Mix sugar, butter, eggs, cream and pineapple. Stir in bread crumbs. Allow to sit for a moment, bread will absorb the liquid, while you prepare a casserole dish and preheat oven to 350 degrees. Bake in greased glass or ceramic dish approximately 30-45 minutes. The pineapple will be set and golden brown.

Scalloped Potatoes to Die For

This is a Martha Stewart recipe and picture (but it is easy to recreate if you use a mandoline to slice the potatoes). I have slightly altered the recipe, but it is the best scalloped potato recipe since my Dad's sunday dinner potatoes. You can find the original on MS dot com, I have included my changes below. Bake as pictured, or individual servings are fun baked in small ramekins, you will need to adjust baking time. Great thing is . . . you can make ahead and bake the following day.

2 T. butter
2 leeks sliced and rinsed
6 yukon gold potatoes, martha uses russet, I use yukons. slice thin on a mandoline
1/2 tsp. coarse salt
1/8 tsp. fresh nutmeg
fresh ground pepper to taste
8 oz. grated Gruyere
4 oz. Parmesan cheese, my addition
1 Cup heavy cream
1 Cup Chicken stock

Preheat oven to 350 degrees. Spray baking dish with non-stick cooking spray. Melt butter saute leeks until they begin to turn golden, remove from heat and set aside. Mix spices in a small bowl. Begin by layering 1/3 of the potatoes,(slightly overlapping the potatoes) season with 1/2 of spices and 1/2 of the leeks and 1/3 of the cheese. Continue with the layers ending with potatoes and cheese. Mix cream and stock in a measuring cup and pour slowly over the potatoes. Cover with parchment and then foil. (mixture can be refrigerated overnight.)
Bake 30 minutes at 350 then increase oven temperature to 425, uncover and cook until top is golden brown and potatoes are fork tender. Let rest for 15 minutes and serve.