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Stuffed Artichokes  (Carciofi Ripieni)

4/9/2014

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O Solo Fantastico
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For years, our family has been eating artichokes. They grow here on the foggy Pacific coast in northern California and the farmers will sell them in the markets when they are freshly picked. For me, they have always been a delicacy.
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I usually cook them, cut them in half, and clean out all the hairy stuff with a spoon. Then I drizzle my best olive oil and balsamic vinegar over them with a sprinkle of French sea salt and some freshly ground pepper. These make a healthy appetizer for a rich meal and a wonderful snack or lunch the next day. My husband likes to eat his artichoke with mayonnaise.
Bless the Italians for their wonderful food. This recipe is to die for. The Italians like to serve vegetables " al forgo," which means baked in the oven. The artichokes are stuffed with a mixture of breadcrumbs, fresh mint, nuts and olive oil and then baked in a seasoned  broth. I made this recipe twice and the first time I just devoured one after I finished taking my photos. Years ago, I found this recipe in an insert of a German magazine devoted to Italian cooking.
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Cooking the artichokes
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Removing the hairy center
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Ready for stuffing
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The stuffing
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Ready for baking
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Guten Appetit
Print Recipe
Ingredients:

4 large artichokes
1 lemon (sliced)


Stuffing:

1 cup homemade breadcrumbs
½ cup loosely packed mint leaves (finally chopped)
1 clove garlic (finally minced)
1 Tbs. chopped pistachio, pine nuts or sunflower seeds
3 Tbs. olive oil
½ cup vegetable broth or seasoned water
1 Tbs. butter
Directions:
Preheat oven to 400 degrees.

Cut off the stems of the artichokes, so that they can stand upright. Rub the cut ends with a piece of lemon. With a surrogated knife, cut off the upper third of the artichoke. Use scissors to cut off the pointed ends of the leaves. Put a slice of lemon on each artichoke and cook them covered for 30 minutes in salted water. After the artichokes are cooked, drain and cool them by turning them upside-down.

In the meantime, make the stuffing. For this recipe you must use homemade bread crumbs. I usually put my leftover baguette or similar bread in the food processor after I cut off the crust. Grind the bread into small coarse pieces in the food processor and freeze. For the stuffing, mix the breadcrumbs, the finely minced garlic, the  chopped mint leaves, the chopped pistachio nuts, and the olive oil. Season with salt and pepper.

Here comes the only tricky part, removing the hairy stuff of the artichoke. I have a serrated grapefruit spoon that works, but mostly I use my fingers. Put the stuffing into the center hole of the artichoke. Pour the broth or seasoned water into a baking dish and add the artichokes. Put small pieces of butter on top and on the leaves. Cover the baking dish with aluminum foil and bake for 30 minutes at 400 degrees in a preheated oven. Serve the artichokes warm.

Guten Appetit!
Recipe adapted by © sunnycovechef
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Eternally Captivating: Marrakech, Morrocco

4/4/2014

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An ancient portal.
PictureThe entrance to our "Riad" (Hotel) in the Medina.
Marrakech is called the pearl of the South with its rich history and  ancient passages that transport you back in time, and challenge your senses in every way, shape and form.  This imperial town is like no other, with has something to offer for every traveler. One moment you're dodging motor scooters or donkey carts, and the next moment you are in a modern rooftop cafe drinking mint tea or cappuccino.  It is sheer madness and joy at the same moment, overwhelming and fascinating. I loved it. All the differing cultures and elements seem to get along with ease. Strolling through the Medina with walls that are hundreds of years old is like walking back in time, yet life continues much like it has for the past thousand years.
One of the most pleasurable things to do in Marrakech is to walk around the  seemingly endless maze of markets in the old part of town. It is easy to get lost. Every section has its own specialty such as spices, leather, kaftans, pottery and jewelry. The leather section was the most fascinating for me. Here, hides were being tanned and leather goods produced on the spot. The tanners have been here since the city was founded. One moment, there is the pleasant smell of rose oil in your nose, and the next moment you are knocked out by the foul, pungent smell of animals or hides being processed.

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In the "souks" (alleys) you will find an endless maze of markets and goods.
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The Souks compromise alleyway upon alley way of tiny retail cubicles.
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The butcher is ready for business!
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A shop full of different spices.
I was fortunate to spend five exciting days in Marrakech.  It was a great trip full of new people and new impressions. This trip awakened all my senses, introduced me to a new culture. I saw beautiful gardens and buildings, but most of all, I felt like I was transported back in time into a different world.  I have to thank my friends, Dietlinde and Monika, for this wonderful experience. Vielen Dank Ihr Beide.
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Chicken Soup to the Rescue

4/2/2014

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A secret weapon for the common cold—a delicious prescription ​
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I always add  dried shiitake mushrooms to the broth, I have added astragalus root pieces (a folk remedy for colds and upper respiratory infections) and ginger. The secret here is in the broth. I freeze all my mushroom stems and leek greens from previous meals. When I'm ambitious, I add a whole chicken, but that takes longer, so lately I've been adding chicken pieces. For this soup, I add a whole leg (breast is fine) and three chicken wings. ​
Print Recipe
​Ingredients:
6-8 servings

Broth:
1 whole chicken leg
3 chicken wings 
4 cups chicken broth
4-6 cups of water
tops from green onions and leeks (washed)
2 carrots (chopped)
½ onion (peeled)
1 small potato
mushroom stems or 3-4 dried shiitake mushrooms
1 head of garlic (cut in half)
2 celery stalks and leaves
several pieces of ginger

Soup:
¾ cup elbow noodles
1 Tbs. garlic salt
1 tsp. pepper
2 leeks sliced, whites only
3 celery stalks, sliced
1 carrot (chopped)
2 green onions (chopped) 
2 Tbs. chopped parsley
1 Tbs. lemon  juice
Directions:
Put all the broth ingredients into a large pot. Bring to a boil and simmer for about 45 minutes. Pour broth through a sieve and cool. Shred the chicken, discard bones, chicken skin and vegetables. Return the broth and the shredded chicken to the pot and bring to a boil. Add the leeks, celery, carrots, spices, and noodles and simmer for about 10 minutes until the noodles are soft. Shortly before serving add the parsley, green onion and lemon juice. Season with salt and pepper. 

Just in case you want both, the chicken soup and the grog, here is a recipe I found to make grog:

Ingredients:
2 ounces dark rum
1/2 ounce fresh lime juice
1 tsp. brown sugar
4 ounces hot water
slice of orange and a cinnamon stick

Instructions:
Mix the rum, lime juice, brown sugar, and hot water in a mug. Garnish with an orange slice and a cinnamon stick.


Guten Appetit und gute Besserung (speedy recovery)
Recipe by © sunnycovechef
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    WELCOME TO SUNNY COVE CHEF

    Thank you for visiting my blog.  My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time.

    ​
    If you  have tried any of my recipes, snap a photo and tag me @sunnycovechef I'd love to see your creations!​


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