Most my blogs are random thoughts that just sort of come in and out of my mind as do so many other things in this life; this blog however, thanks to the age of info-saturation and social networking came to me from a friend that I had not seen in over 17 years.
I can honestly tell you that this simple recipe changed the direction of my life and I owe all that I have to a simple little artichoke.
As I grow older and remember the people that have come and gone in my life, one person that sticks in my mind was Joey. It was during that 18ish part of life when we are not exactly sure what we want to do or what we want to be, but through pressures from those around us, a decision has to be made. Joe was my friend that always seemed to help me avoid any such serious decision making and focus on having fun at all expenses. …mostly others'...
You see, I always knew that I could cook and knew it was something I liked to do, but never thought that it was something I would build my life upon. I was going to be a rock star, but after I realized that I could not play an instrument nor knew how to sing I started getting a little nervous on where my life was going. Until one day, I walked into Joe’s house and headed towards the kitchen.
This was like no kitchen I have ever witnessed in my life. It was an Italian kitchen! The aromas of the sauces that had been simmering all day on the stove, fresh breads, the steaming kettles for pasta and all that it comes with. When asked by his mother if I would like to stay for dinner, I said, “of course!” Before I could dive into the pasta, I was served an appetizer. After having to ask what it was, I found it to be a stuffed Artichoke. ???
In my house the appetizer was the bag of chips I ate two hours before dinner. This was a green spiny looking thing that I had no idea on how to even approach, much less eat. I remember first thinking that there is no way that I would like this thing. Watching Joes father peel off a leaf and take a bite off the end, I figured I would take a try.
…Now I could go on and on about what was going through my mind and the new sensations that my taste buds were going through, but the fact is looking back I realized that at this one moment in time was when the direction of my life changed. I no longer was worried about my future and what I was going to be, for I knew right then that food was going to be my life.
A few years later, Joe and I lost track of each other like friends do as life changes its seasons, but working in a kitchen, I can honestly say not a day goes by when I do not think of that recipe. Whether I am making pasta or doing inventory of my dry storage goods; every time I see an artichoke, I remember that particular artichoke and wish I had the recipe.
I ran into Joe and his sister a few years back and told them the story of how I became a chef and how their mother's cooking inspired me. Mary shared the recipe so I could share it with you. The recipe is not a hard recipe, but it reminds me that in life, it is important to stop once in a while and look around at all we have.
Hope you all have a great Spring and a wonderful Summer and I hope to see you all in the Vineyard!
Stuffed Artichoke per Mary (Joe’s sister) in her words:
Remove stem from choke so they can stand upright in the pot.
Turn choke upside down and hit a couple of times on the board to open
Remove thorns and any discolored outer leaves - remove the fuzzy inner stuff with a spoon - dig in!
It's a good idea to rub the choke with lemon juice - prevents them from discoloration.
Make a mixture of Italian breadcrumbs and parm cheese - I just eyeball it. Obviously more crumbs than cheese . Sprinkle into the chokes.
Stand chokes in pot - add water half way up - drizzle olive oil over chokes - add a little olive oil to the water - I also add two/three cloves of garlic to the water for extra flavor.
Sprinkle a little parm over each choke - makes a nice top crust.
Bring to boil, reduce to simmer. For large chokes - about a half hr. I just pull a leaf to test.
Tuesday, April 21, 2009
Thursday, April 16, 2009
Erick's Pork Chop Recipe
Here is my recipe for prefect pork chops made with Crofut Frontenac Rose'.
1. Turn grill all the way up.
2. Place butterfly porkchops on the grill.
3. When one side is dark and crispy, turn.
4. When the other side is almost black, remove from grill.
5. Open a bottle of Frontenac Rose, chilled, and serve.
PERFECT!
--
Erick Christianson
Don's note> Can't wait to hear Richard's reaction to this!
1. Turn grill all the way up.
2. Place butterfly porkchops on the grill.
3. When one side is dark and crispy, turn.
4. When the other side is almost black, remove from grill.
5. Open a bottle of Frontenac Rose, chilled, and serve.
PERFECT!
--
Erick Christianson
Don's note> Can't wait to hear Richard's reaction to this!
Monday, April 6, 2009
Troy Eykyn Recipe for Spring Fish
Last night I was hanging at the Trailside Wine & Spirits Spring Club tasting and Troy Eykyn, our local Quality rep scribbled this recipe down between tastings. Try this simple yet effective recipe for any kind of fish, and River Valley White "the walleye wine" will match well. Hence Troys scribbling the recipe down for me. He said it works well with walleye, halibut, or any kind of firm fleshed fish.
Preheat the oven to 400.
Cube your favorite fish (walleye, halibut etc.) into 1 inch squares.
Crush finely 2 tubs of Ritz crackers
1/2 cup parmesan cheese
Minced garlic you decide how much (I usually use a teaspoon)
Pinch of salt and pepper.
Mix above in bowl.
Melt 1-2 sticks of butter (to creamy consistency) Roll fish cubes in butter and then into dry mix.
Turn oven up to broil
Place fish on cookie sheet and broil 3-5 minutes.
I am so ready for spring...fishing.
Don
Preheat the oven to 400.
Cube your favorite fish (walleye, halibut etc.) into 1 inch squares.
Crush finely 2 tubs of Ritz crackers
1/2 cup parmesan cheese
Minced garlic you decide how much (I usually use a teaspoon)
Pinch of salt and pepper.
Mix above in bowl.
Melt 1-2 sticks of butter (to creamy consistency) Roll fish cubes in butter and then into dry mix.
Turn oven up to broil
Place fish on cookie sheet and broil 3-5 minutes.
I am so ready for spring...fishing.
Don
Beef Short Ribs
This is not my recipe, but I made this last night and it was awesome!! I had to share. Nothing like down home country cooking on a Sunday!
2 bottles Crofut Frontenac
2 tablespoons olive oil
8 beef short ribs
Salt and pepper
2 onions, peeled and cut into large dice
2 carrots, peeled and cut into large dice
2 stalks celery, cut into large dice
1 leek, white part, cut into large dice
12 garlic cloves
6 sprigs thyme
2 quarts beef stock
2 bottles Crofut Frontenac
2 tablespoons olive oil
8 beef short ribs
Salt and pepper
2 onions, peeled and cut into large dice
2 carrots, peeled and cut into large dice
2 stalks celery, cut into large dice
1 leek, white part, cut into large dice
12 garlic cloves
6 sprigs thyme
2 quarts beef stock
Directions
Preheat oven to 350 degrees F.
In a large saucepan, add wine. Bring to a boil, lower heat, and simmer until reduce by 1/2.
Heat olive oil in a large heavy-bottom sauté or roasting pan. Season beef short ribs generously with salt and pepper. Brown beef well on all sides, remove, and set aside. Remove all but 1 tablespoon of oil. Add vegetables, garlic, and thyme cook until lightly browned. Add beef short ribs back to the pan, add reduced wine and cover with beef stock. Bring to a simmer, cover, and cook for 2 1/2 to 3 hours or until tender..
Reduce liquid to a light sauce consistency, add beef short ribs and gently heat, and carefully remove beef short ribs to a heated platter. Serve.
\m/ Richard
Preheat oven to 350 degrees F.
In a large saucepan, add wine. Bring to a boil, lower heat, and simmer until reduce by 1/2.
Heat olive oil in a large heavy-bottom sauté or roasting pan. Season beef short ribs generously with salt and pepper. Brown beef well on all sides, remove, and set aside. Remove all but 1 tablespoon of oil. Add vegetables, garlic, and thyme cook until lightly browned. Add beef short ribs back to the pan, add reduced wine and cover with beef stock. Bring to a simmer, cover, and cook for 2 1/2 to 3 hours or until tender..
Reduce liquid to a light sauce consistency, add beef short ribs and gently heat, and carefully remove beef short ribs to a heated platter. Serve.
\m/ Richard
Friday, April 3, 2009
Can't wait for Spring
The concept of a chef is simple. We buy groceries, prepare them, and then sell them. Sounds simple? …Not always.
Some recipes are better than others and sometimes things don’t always go as planned. Many factors go into a perfect dish. The most important part of any dish is the ingredients. I know that sounds like an obvious, but I can’t tell you how many times I have seen people preparing a recipe that calls for fresh basil or rosemary only substitute some dried out old herbs they had laying around some kitchen cabinet for a couple years. Then wonder why the recipe just did not taste what they thought it should be like.
Sure, fresh is always best and I understand that sometimes you need to substitute dried herbs for fresh. So, fresh is best also goes with your dried herbs and spices. If you have some chili powder sitting in your kitchen and you have not made chili since the last time the Vikings have been in a Superbowl, chances are that chili does not have the same kick it had back then. General rule, change your dried herbs and spices every few months and never keep them for more than 10. Some people and chefs may argue, but the fact is, herbs and spices are not like wine; being that they do not get better with age.
Here is a recipe I played around with using recently bottled Crofut I tossed the sauce with pasta and people went crazy for it.
Crofut Ragu
1 pound spicy Italian Sausage (Byerly’s, Lund’s and Cub have good versions)
3 tablespoons olive oil
2 8oz cans chopped tomatoes
2 clove garlic, minced
1 tablespoon chopped fresh basil
½ tablespoon chopped fresh oregano
Pinch Red Pepper Flakes
2 tablespoons chopped onion
¼ cup balsamic vinegar
1 cup Crofut Frontenac
The How To:
In heavy sauce pan, heat up oil. Brown sausage and strain any grease. Add onions and garlic. Cook until garlic starts to brown. Add balsamic and cook for about 1 minute. Add tomatoes and turn down heat to medium. Add remaining ingredients and let simmer for at least two hours. The longer you simmer the more intense the flavor.
Side note: Molly and I were lucky enough to get to try some of the wines that Don and his crew have been bottling for the past couple weeks. One thing I can tell you after tasting is that this year is going to be a great one!! ..And another thing I can tell you … after a couple glasses of wine, Don is easy to beat at Wii tennis!
Some recipes are better than others and sometimes things don’t always go as planned. Many factors go into a perfect dish. The most important part of any dish is the ingredients. I know that sounds like an obvious, but I can’t tell you how many times I have seen people preparing a recipe that calls for fresh basil or rosemary only substitute some dried out old herbs they had laying around some kitchen cabinet for a couple years. Then wonder why the recipe just did not taste what they thought it should be like.
Sure, fresh is always best and I understand that sometimes you need to substitute dried herbs for fresh. So, fresh is best also goes with your dried herbs and spices. If you have some chili powder sitting in your kitchen and you have not made chili since the last time the Vikings have been in a Superbowl, chances are that chili does not have the same kick it had back then. General rule, change your dried herbs and spices every few months and never keep them for more than 10. Some people and chefs may argue, but the fact is, herbs and spices are not like wine; being that they do not get better with age.
Here is a recipe I played around with using recently bottled Crofut I tossed the sauce with pasta and people went crazy for it.
Crofut Ragu
1 pound spicy Italian Sausage (Byerly’s, Lund’s and Cub have good versions)
3 tablespoons olive oil
2 8oz cans chopped tomatoes
2 clove garlic, minced
1 tablespoon chopped fresh basil
½ tablespoon chopped fresh oregano
Pinch Red Pepper Flakes
2 tablespoons chopped onion
¼ cup balsamic vinegar
1 cup Crofut Frontenac
The How To:
In heavy sauce pan, heat up oil. Brown sausage and strain any grease. Add onions and garlic. Cook until garlic starts to brown. Add balsamic and cook for about 1 minute. Add tomatoes and turn down heat to medium. Add remaining ingredients and let simmer for at least two hours. The longer you simmer the more intense the flavor.
Side note: Molly and I were lucky enough to get to try some of the wines that Don and his crew have been bottling for the past couple weeks. One thing I can tell you after tasting is that this year is going to be a great one!! ..And another thing I can tell you … after a couple glasses of wine, Don is easy to beat at Wii tennis!
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