Stuffed Artichokes with Escarole

My family has a bit of an obsession with artichokes.

When we were young, you could find them for 3 or 4 for a dollar when in season. During that time we would often have steamed artichokes multiple times a week. Back when I was on a budget, I would often make them a main course.

Many people shed the outer leaves and eat only the tender heart. While the heart is definitely the grand prize, eating your way towards it, leaf by leaf, is a delicious journey.

Stuffed artichokes are a popular dish among Italians, particularly around the holidays. There are many variations but most begin with the same trio of breadcrumbs, cheese and parsley. My grandfather, Joseph Martorana, added ham to his. I like to add anchovies.

My grandfather also liked to add escarole when cooking artichokes both stuffed and not. The escarole takes on the flavor of the artichokes as they all steam in one pot.

When I was in college, I wrote an essay about my grandfather and my fond memories of family holidays that I called "An Occasion for Artichokes" and whenever I eat them I think of him.

Joseph and Virginia Martorana

Ingredients:

1 1/2 cups Italian Breadcrumbs

3/4 cup freshly grated Parmigiano-Reggiano cheese

2 tbsp chopped parsley

1/4 cup (or more) olive oil

1 can of flat anchovies, chopped OR 1/2 cup chopped ham or prosciutto (optional)

4 medium artichokes

Combine the first 4 ingredients in a medium bowl. The best way to do this is with your hands !

Next add your protein. If adding anchovies, add the oil it was packed in as well. If adding ham (or skipping the protein all together), I would add a few more tbsp of oil. The mixture should be moist but not wet.

Protein options

Two types of stuffing

Now its time to prepare the artichokes.

If you've never trimmed an artichoke before, there are some great videos on YouTube you can watch but its pretty easy.

First, rip off the tiny, bottom-most leaves down by the stem. Next, with kitchen scissors, snip off the pointy tips of the remaining leaves (about 1/2 in). Cut off the stem and the top point of the artichoke about an inch down.

They should look like this.

(At this point, you could steam the artichokes and enjoy on their own)

Next, we prepare the artichokes for stuffing by carefully separating the leaves and pushing them out from the center. You want to have a cavity in the center and some space between the outer leaves. Using a spoon, scoop out the inner, "furry" choke.

Ready to stuff

Begin stuffing the artichokes. (This will be messy so do it over a plate or bowl).

Add stuffing to the center cavity and between the leaves by pushing down from the top.



Place in a large pot or dutch oven with 1 inch of water in the bottom.

Drizzle with a little more olive oil.

At this point, you could add some roughly chopped escarole or just skip this step.

Cook over medium-low heat for about an hour. You should be able to pull off a leaf with no effort.

Check the water level throughout and adjust if needed.

Serve alone or with a side of melted butter for dipping.

 

 

 

If you've never eaten an artichoke before learn how here http://www.simplyrecipes.com/recipes/how_to_cook_and_eat_an_artichoke/.

 

Crabbies

This is my second favorite appetizer after Artichoke Dip. The great thing about these is that they make a lot and freeze well so you can make a batch and eat them as you please. I warn you, they are highly addictive !

Ingredients:

1 pkg or 6 Thomas' English Muffins

1 7oz can of crab, drained

3/4 stick of butter, melted

1 jar Kraft Old English Cheddar spread

2 tbsp mayonnaise

1/2 tsp salt

1/2 tsp garlic salt

(You can find the cheese spread by the Velveeta)

Mix last 6 ingredients and spread on English Muffins.

Freeze for at least 30 minutes and then cut into quarters.

At this point you can freeze the quartered pieces in a plastic bag to cook as you please.

Broil for about 5 minutes, or until just browned and bubbly.

Delicious !





Oxtail Stew

When I was in 1st grade and learning about the food groups, we were asked to create a poster showing our favorite and least favorite foods. Like most of my classmates, under favorites I listed pizza and pasta. But while most kids listed broccoli and brussel sprouts under their dislikes, I drew a picture of an oxtail. My mother was mortified.

The truth is, I only remember her making oxtail stew that one time. However, as I got older, I re-discovered this cut and fell in love with its melt-in-your mouth tenderness. My brother and I have both played around with this classic recipe that can also be used with short ribs or brisket.

Ingredients:

3 lbs oxtails
2 tbsp olive oil
3 carrots, peeled, 1 chopped & 2 cut into chunks
1 celery stalk, chopped
1 medium yellow onion, chopped
2 cups beef broth
2 cups red wine
2 tbsp tomato paste
4 cloves garlic, peeled, left whole but crushed
1-2 potatoes, peeled, cut into chunks
2 parsnips, peeled, cut into chunks

Heat oil in a dutch oven, season the oxtails with salt and pepper and sear in batches on all sides. Put aside.

Add the chopped vegetables to the pot and saute until just beginning to brown.

Add the wine and deglaze the pan by stirring and scraping up any of  the brown bits on the bottom of the pot. Add the oxtails back to the pot along with the broth, tomato paste and garlic. Cover and simmer for an hour.

Next add the carrot, potato and parsnip chunks and continue to simmer for 2 more hours.

The stew is done when the vegetables are tender and the meat is falling off the bone.

Chinese String Beans

 

When my younger sister became a vegetarian in her early teens, my mother was challenged to add new vegetable recipes to the family collection. She found this one (not sure where) and it became an immediate hit, especially for my sister, who deemed raw or plain string beans "too furry".

 

 

These remind me of the string beans you would get at a Chinese restaurant or that we always get when we go to Dim Sum. These are slightly healthier as those are essentially deep fried in a wok and these are sauteed. These are also more savory/sweet due to the caramelization of the garlic and onions.

 

 

Ingredients:

1 lb green beans

1 tbsp soy sauce

1 tsp sherry

2 tsp sugar

1 tbsp vegetable oil

2 tbsp butter

4 cloves garlic, chopped

3 scallions, sliced

 

 

Combine soy sauce, sherry and sugar and put aside.

 

Add beans to a pot with enough water to cover. Bring just to a boil and then simmer for 10 minutes. Drain and put aside.

 

 

Melt the butter in the oil in a medium frying pan.

Add the garlic and scallions. Stir fry until just beginning to brown.

 

 



 

Add the beans and toss to coat.

 

 

Add the soy sauce mixture and stir fry until the beans are browned.

 

 

Great served over rice and garnished with scallions.



Hot Artichoke Dip

If there is one thing you can always find in a Schmitt pantry (besides olives, anchovies, and tomato paste) its artichoke hearts. This appetizer always made an appearance at family parties and would go super fast. My younger sister and I also made it a few times as an after-school snack (no joke...that's how we rolled).

 

 

Ingredients:

14oz can of artichokes, in water

1 cup mayonnaise

1 cup grated Parmesan cheese

Paprika (for garnish)

 

 

Couldn't be simpler: 

Mix the first 3 ingredients.

Spread evenly into an 8x8 (or 9x9) casserole dish. 

Bake at 375 degrees for 15-20 minutes, until bubbly along the edges.

Sprinkle with paprika.

Serve with tortilla chips or Triscuits.

 

 

 

Mrs. T's Brownies

This recipe comes via the mom of my best neighborhood friend growing up. I was at her house just about everyday after school between the ages of 5 and 10 and I swear her mom made these every one of those days. She probably made them more like once a week. They are best enjoyed straight out of the oven and sprinkled with powdered sugar. Make these once and you will never make (or eat)brownies out of a box again.

Ingredients:

2 sticks butter, softened
2 c sugar
3 eggs
1 c unsweetened cocoa
2 tsp vanilla extract (or 1 tsp pure vanilla)
1 1/2 c flour
Powdered sugar

A couple of notes about the ingredients:

1) Its very important to use really good cocoa. The brownies will taste exactly like the cocoa you use so its worth it to splurge for the good stuff. I like to use Ghirardelli.

 

 

2) Pure vanilla vs. vanilla extract also makes a big difference. I use vanilla that I smuggled out of Belize but I often see Mexican vanilla in the grocery store.

 

 

Essence of the Gods



Beat butter and sugar together.

 

 

 

Add eggs, vanilla, cocoa and beat until combined. Gradually beat in the flour. The batter will get very thick as you add the flour. Finish mixing with a spoon to make sure all of the flour is combined. Pour into a 9 x 13 baking dish.

Bake at 350 degrees for 25-30 minutes, until a toothpick inserted in the center comes out clean.

Let cool slightly. Cut into squares and sprinkle with powdered sugar.

Pork Spareribs & Sauerkraut

My mother grew up in this house in Rockland County with her 4 siblings, her parents and her grandmother. Quite a lot of mouths to feed !

Lots of memories

My grandparents made sure to spend every dollar they earned wisely; going to multiple markets to get the best deal each weekend and making dishes such as this, which can feed a whole family with just a few inexpensive ingredients.

This is an easy (1-2-3), one-pot dish, ideal for a weeknight meal or any cold winter day.

Ingredients:

2 lb pork spareribs (you could also substitute pork shoulder or kielbasa)

27oz Sauerkraut

1-2 Potatoes (optional)

1) Start by separating the ribs and add them to a large pot.

2)  Cut the potatoes into large chunks and add them to the pot.

3) Add the sauerkraut and simmer on low for about 2 hours, stirring occasionally.

The pork should be falling off the bone, of course. As you stir the pot, the pork will combine with the kraut giving it a delicious flavor and cutting down on some of its sourness.

Season with salt & pepper and enjoy !