Retro Recipes and Traditional Fare

Most people look at an artichoke and think: "What do I do with this?" But artichokes only look intimidating, they're actually easy to prepare once you know how. Originally from the Mediterranean, artichokes have a history that dates back to Roman times. There are countless cultivated varieties, especially in Italy, where artichokes are enjoyed in many different preparations including raw salads, stuffed and baked, steamed, grilled, etc. In the States we have just two varieties: the large globe and small baby. The simplest way to prepare artichokes is steaming. Not only is it easy to do, the method also retains the subtle flavors that make artichokes so revered.

Artichokes make a fun party food since they require a hands-on approach. Each leaf is removed one by one and nibbled on. Once all the leaves have been removed, and the choke has been scraped away, only the heart remains. The heart and the stem have the most flavor. The leaves are not entirely edible, so you need to use your teeth to scrape the bit of flesh from each leaf. Typically steamed artichokes are served with melted butter or hollandaise, but I like to dip into Dijon vinaigrette, which is much lighter. Serve steamed artichokes as an appetizer for any occasion.

Now that we’re in the peak of apple picking season, I realized that I never posted a basic apple pie recipe. Some people find making pies a daunting task. There are stories, mostly said in hushed tones, about my mother throwing more than a few pie crusts against the wall.

I must admit, rolling out a homemade pie crust can be intimidating at first. There are several variables that can throw a “wrench” in your dough – humidity, temperature of the butter, amounts of water, types of flour, overworking the dough - all can influence the outcome of your crust.

Once you master a pie crust recipe, and you truly learn the “feel” of pastry in its various stages, it will be a breeze to roll out a pie. If it still seems too challenging, there are some acceptable store bought pie dough brands.

Wholly Wholesome, which has won the praise of Cook’s Illustrated, Good Housekeeping, Real Simple Magazine and CBS The Early Show, offers organic easy to use rolled pie dough and pre-made pie shells.

So far I have kept my New Year’s resolution to eat healthy. (Okay, so maybe except for the wine and a little chocolate.) This commitment includes a granola breakfast. (Later in the day, the menu gets very green.)

I have been obsessing about making the perfect granola to support my resolution. I have played with ingredients such as coconut (all formats: oil, sugar, shredded), millet, dried apricots, wheat germ, quinoa, etc. and I intend to continue messing with the recipe just to keep things interesting.

But as of today, I’m eating the one described below. It’s tasty, and makes me feel almost good about the fact that I’m not eating a croissant with jam.

Try it, knowing you can substitute almost everything with something else, if you are feeling granola obsessive. (This may not be the case for you if you, say, have a life.)

I make soup every Sunday. Along with my pre-made grains, a legume, some roasted chicken(or sauteed sausages), cleaned and prepped veggies, soup is always simmering on Sunday mornings. I meal plan. Shopping lists are written on Fridays, shopping is done on Saturday, thus the organization begins. Simply, it makes weeknight meals easier, quicker, and nutritious.

Soups are the best way to use up those veggies that get somewhat neglected or pushed aside in your vegetable drawer. Soup is one of those versatile meals, served with a salad one has the perfect meal. Barley soup is made with homemade chicken stock,prosciutto, leeks, potatoes, carrots, and celery. Before serving, I add some sauteed chicken sausage and chopped chard. Lentil soup is a staple and corn chowder is household favorite.

But, it’s my tortilla soup that is number one on the soup list. This soup was conceived over 20 years ago while spending weekends on a friends estate in Jackson Hole, Wyoming. In the winter months, I would occasionally ski, but it was nesting in their cozy home that I embraced most. Summers were spent on the lake, hiking, horseback riding, and eating; lots and lots of eating. It was one of those lazy days, reading and napping. Dinner was approaching so I accessed the provisions. Onions, garlic, tomatoes, chicken, stock, spices, tortillas, and an avocado. I started chopping, roasting, mincing and my tortilla soup was born.