Grilled Artichokes with Lemon Thyme Butter (Zaida Photography)

Before Nicole from My Karma Kitchen arrived, I spotted the most beautiful jumbo sized artichokes at the local grocery store and they were 2 for $3.  Not sure what prices are like where you live but that is a steal here! 

We now have these beautiful chokes and one day left to cook together.  I have to admit, it was kind of the day for mishaps, nothing major if you don’t count one injury (artichokes are prickly) and a tray of artichokes crashing to the ground.  I can hear the gasps now.  It was one of those moments where you look at the other person knowing that you are both thinking the same thing… do we brush them off, grill and eat them anyway?  If it wasn’t for Barker, the puppy and his grubby paws that may have become a reality.  Do I hear gasps again?  Thankfully, we had 1 artichoke that wouldn’t fit in the stock pot that we were able to fix up!  Crisis averted.

Big thanks to Nicole for visiting and re-energizing my passion for cooking and being my hand model.  Be sure you don’t miss her Scallops with Fresh Spring Greens and Orange Fennel Reduction recipe!

Grilled Artichokes
Serves: 4

Prep Time: 15 minutes
Cooking Time: 25 minutes

4 fresh jumbo sized artichokes, trimmed
2 lemons
1/4 cup extra virgin olive oil
3 garlic cloves, thinly sliced
4 sprigs of lemon thyme, picked
1 tsp. cracked black pepper
1/2 tsp. sea salt
2 T. butter

1. Fill a large bowl with water and squeeze juice of 1 lemon into water.
2. Trim artichokes by cutting 1 inch of the bottom and removing any loose leaves.  Using kitchen scissors, cut off prickly ends around the entire artichoke.
3. Cut each artichoke in half and place in lemon water, to avoid browning.
4. Using a large stock pot, fill with water and bring to a boil.
5. Place artichokes in boiling water, cook for approximately 10 minutes or until tender but not mushy.
6. Remove artichokes and drain.
7. Fire up outdoor grill.
8. Using a small bowl, add olive oil, juice from 1 lemon, garlic slices, 3 sprigs of lemon thyme, salt and pepper.
9. Lay artichoke halves on a cookie sheet and brush olive oil mixture on both sides of each artichoke.
10. When grill has reached a minimum of 400 degrees, place artichoke halves on grill.
11. Grill for 5 – 10 minutes or until nice grill marks are present, turning and flipping frequently.
12. Using a small sauce pan, melt butter over medium heat.
13. Add 1 sprig of lemon thyme.
14. Season grilled artichokes with sea salt and serve immediately with lemon thyme butter.

Enjoy! From my kitchen to yours.

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Trimming Artichoke

Artichoke Marinade

Basting Artichoke

Grilling Artichokes

Grilling Artichokes

Before

After

Zaida Photography

Nicole from My Karma Kitchen visits Roanoke.  Nicole is a friend and fellow ICE Alumni.  Since graduation, we remained close and when she moved from NYC to Baltimore we immediately started planning a visit.  We spent the weekend doing a tiny bit of site seeing and a whole lot of catching up, cooking, eating and drinking. Oh, and we can’t forget the Food Revolution marathon.

It was nice to have someone so skilled in the kitchen to collaborate with.  I admit I have slacked off and haven’t kept my training up to snuff.  When Nicole asked me the last time I had made a pan sauce, I wanted to crawl under a rock.  I watched in awe as she prepared this recipe, she seriously could have done it blind folded.  I am still day dreaming about that spring salad.  Who knew adding a drop of extra virgin olive oil, lemon juice and honey to spring greens could taste so good?

Be sure to check back, we also made grilled artichokes.  

Scallops with Fresh Spring Greens & Orange Fennel Reduction
Serves: 2

Prep Time: 15 minutes
Cooking Time: 20 minutes

Orange Fennel Reduction
1 cup fresh orange juice
1/2 fennel bulb, roughly chopped
few fennel fronds
dash of cayenne pepper
1 tsp. whole peppercorns

1. Using a 2-quart sauce pan, add all ingredients and begin reducing over medium – high heat.
2. Reduce to approximately 1/4 cup.
3. Strain and set aside.

Balsamic Reduction
3/4 cup balsamic vinegar

1. Using a 2-quart sauce pan, add balsamic vinegar and begin reducing over medium – high heat.
2. Reduce until it reaches a thick, sauce like consistency. Otherwise known as nappe*. Approximately 1 – 2 Tablespoons.
3. Remove from heat and set aside.

Fresh Spring Greens
baby greens (mix of arugula, watercress, pea and dandelion greens)
pinch of fennel fronds
1/2 fennel bulb, thinly shaved
1/2 watermelon radish, julienned
1/2 golden beet, julienned
1 T. freshly picked parsley, whole leaves
2 – 3 springs lemon thyme, picked
1/2 T. extra virgin olive oil
juice from 1/2 lemon
zest from 1/2 lemon
1/2 tsp. honey
salt & pepper, to taste
sliced almonds, seasoned and toasted
pinch of cayenne pepper

1. Season greens with salt and pepper.
2. Toss almonds with extra virgin olive oil.
3. Season almonds with salt, pepper and pinch of cayenne pepper.
4. Lay almonds on sheet pan and bake at 300 degrees for approximately 5 minutes or until you smell a nutty aroma. Watch carefully to avoid burning.
5. Remove almonds, shake and cool.
6. Gently toss all ingredients (including almonds) with olive oil, lemon juice, lemon zest and honey.

Pan Seared Scallops
6 scallops, cleaned
salt & pepper
2 T. canola oil
1 T. butter

1. Using paper towel, pat scallops dry.
2. Season scallops with salt and pepper.
3. Using a saute pan, heat oil and butter over high heat. 
4. When oil and butter is screaming hot but not smoking, add scallops and sear 2 – 3 minutes on each side.
5. Remove scallops and set aside. (do not wash saute pan, see next recipe)

Orange Fennel Reduction (continued)
1 orange, segmented
1 T. butter

1. Remove fat from saute pan used to cook scallops.
2. Over high heat, deglaze with reserved orange juice reduction.
3. Add orange segments, about 5.
4. Reduce until a thick, sauce like consistency. Otherwise known as nappe*.
5. Remove from heat and finish with butter.

Plating

1. Lay 3 scallops on small plate.
2. Gently place salad on top.
3. Drizzle orange fennel reduction around salad and plate.
4. Drizzle balsamic reduction around salad and plate.

Cooking Notes:

• Eyes. When cleaning scallops, do not forget to remove the “foot”.
• Cooking time on scallops will vary. Use all your senses when cooking. Do not turn scallops until nice and brown. They are done when there is slight resistance to the touch and opaque in center. Do not overcook or they will dry out.
• Nose. When toasting nuts, a good indication that your nuts are toasted is when you can smell their fragrance.
• Touch. *Nappe is a cooking term meaning to coat back of spoon.  It is a good test to perform ensuring your sauces are thick enough.  Simply coat a spoon with sauce, take a clean finger and run it down the back of the spoon and if the liquid does not run through the line, your sauce is nappe.
• Mouth. Taste your ingredients throughout the cooking process and adjust seasoning as you go, to your palate. Seasoning in layers will bring out the best in all of your ingredients.

Enjoy! From My Karma Kitchen to yours.

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If you live in the Baltimore area and are interested in taking cooking classes, be sure to contact Nicole at My Karma Kitchen to reserve your seat now.

Heather & Nicole

Nicole at Farmer's Market

Barker Baby

The Roanoke Star

Warrior Nicole

Zaida Photography

Curry Chicken Salad (Zaida Photography)

I promised you a recipe where you could take leftover chicken and create a new meal.  By George, I think I’ve got it!  This recipe is light and perfect for Spring/Summer not to mention, if you are getting ready to sport a swimsuit this is your golden ticket. 

Curry Chicken Salad
Serves: 4

Prep Time: 15 minutes
Cooking Time: none (using leftover chicken)

2 cups cooked, chopped chicken
1/2 red onion, small dice
1/2 green apple, cored and small dice
1/2 tomato, small dice
1/4 cup shredded, cheddar cheese
1 T. cilantro, minced
1/2 cup plain yogurt
1 T. mayonnaise
1 T. curry powder
1 tsp. pepper
1/2 tsp. salt
pita rounds
mixed salad greens
sprouts

1. Gently mix all ingredients together.
2. For assembly, take pita rounds and lay mixed greens on each round then add your chicken salad and top with sprouts.

Cooking Notes:

• If using leftover chicken, I have found 1 large split breast is approximately 2 cups.
• If you are making chicken especially for this recipe, take 1 package of chicken tenders and season with salt, pepper and paprika then grill until cooked thoroughly.  Remember to allow your meat to rest before you begin chopping.  This will ensure your meat is juicy, juicy!
• Don’t want a 1/2 a red onion, apple or tomato lying around?  Simply chop an additional large chicken breast and double the remaining ingredients.
• You can substitute cilantro with flat leaf parsley.   Whatever you have handy.
• Are you watching your figure?  I honestly, think this recipe would be fine without the mayonnaise.  Try it and let me know. 
• You can serve this a few different ways, as described in the recipe, or skip the pita round and serve over a bed of lettuce, or you can stuff lettuce & chicken salad inside a pita pocket and top with sprouts.

Enjoy! From my kitchen to yours.

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Curry Chicken Salad (Zaida Photography)

Peruvian Dinner (Zaida Photography)

I was 15 when I took my first trip overseas.  That excursion was to Peru.  I went with a youth group and we spent one month performing in the streets and working in teams responsible for transporting medical supplies to villages.  It was a life changing experience. 

One distinct memory I have is the food.  I can’t say I enjoyed the home-cooked meals we had in the villages, where I was required to eat every bite as not to be rude to our kind hosts.  The food in Lima was an entirely different story.  I can still remember walking the streets of Lima and seeing restaurants proudly displaying their roasting chickens.  I also remember paying 2 dollars for an entire chicken and a plate of fries.

While living in NYC a co-worker ordered Peruvian food for all of us and upon eating this meal I thought why have I not tried to recreate this before.  That weekend I did just that and over the last couple years this meal has become a family favorite.

Peruvian Dinner
Serves: 4

Prep Time: 15 minutes
Cooking Time: 1 hour

Roasted Chicken

2 split chicken breasts, with bone and skin
1 can chicken broth
olive oil
salt
pepper
paprika

1. Preheat oven to 425 degrees.
2. Place rack in roasting pan and lay chicken on top of rack.
3. Pour 1/2 can of chicken broth evenly over breasts, reserve the remaining broth for the rice recipe below.
4. Drizzle olive oil over each breast.
5. Season with salt, pepper and paprika.
6. Roast uncovered for 45 minutes or until cooked thoroughly.

Cooking Notes:

• If you have a large family, roast an entire chicken and adjust the cooking time accordingly.
• If roasting an entire chicken, stuff with chopped onion and garlic.  Discard before serving.
• Check breasts at the 35 minute mark, if you feel the skin is becoming too brown cover loosely with a piece of aluminum foil, creating a tent.
• After 45 minutes, check to see if chicken is cooked by using a thermometer.  You want to test the biggest part of breast however do not push thermometer through the breast or touch bone.  The thermometer should read 165- 180 and when you remove thermometer the liquids released should be clear.
• Once the chicken is cooked thoroughly, let chicken rest for 10 minutes.  This allows the juices to redistribute meaning the meat will be juicy, juicy!

*While the chicken is roasting prepare the remaining recipes*

Aji Sauce

1/2 head dark green leafy lettuce, ends removed and cut into thirds
1/2 bunch of cilantro
3 scallions, ends removed and cut into thirds
1 jalapeno, ends removed and cut into thirds
1 garlic clove, peeled, ends removed and cut into thirds
1 T. mayonnaise
salt
pepper
1/4 cup water

1. Place all ingredients in blender and puree on low.
2. Keep refrigerated while preparing the remaining recipes.

Cooking Notes:

• You may need to stop blender a couple times and push ingredients down to the bottom with a big spoon.
• If your blender will just not puree the ingredients, add a little bit more water.
• Be sure to taste the sauce and add salt & pepper to your liking.

Yellow Rice and Peas

1 box of yellow rice (Goya brand)
2 cups chicken broth
1 cup frozen peas

1. Follow the directions on the box substituting the water with the remaining chicken broth.
2. 2 – 4 minutes before rice is completely cooked, stir in frozen peas and continue to keep covered.

Pinto Beans and Tortillas

1 can pinto beans
pepper
1 package of flour tortillas

1. Rinse pinto beans, removing all the gunk.
2. Gently heat the beans over medium heat.
3. Season with pepper.
4. Using oven, warm tortillas. 

Cooking Notes:

• If you have a gas stove, you can warm the tortillas over the open flame.  Just be sure to flip, flip and flip never leaving the tortilla over the flame for very long to avoid burning.
• If using “taco size” tortillas, warm 2 per person.

Enjoy!  From my kitchen to yours.
Have left over chicken? Try our Curry Chicken Salad recipe!

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Aji Sauce Ingredients (Zaida Photography)

Drunken Pork (Zaida Photography)

When we booked our trip to Italy, I knew right away that we had to take a cooking class.  During my research, I came across Le Baccanti Tours, they offered tours that we were most interested in… olive oil, wine and cooking.  The team at Le Baccanti were beyond accomodating.  They ensured our tours were successful and our time in Tuscany memorable.

Through Le Baccanti we booked a cooking class in Chianti at Osteria La Gramola. Chef Cecilia Dei taught us how to make classic Tuscan dishes and their sommelier Massimo Marzi educated us on wine and olive oil from the region.  The entire experience was a delight from start to finish.  The modest duo are passionate about their food and drink . 

One of my favorite dishes we made was simple but packed full of flavor.  The dish is called Maiale Urbriaco, meaning “drunken pork”.  How can you go wrong with a dish that calls for a bottle of wine?  In my book, you can’t.  The pork shoulder is slowly braised in wine for 2 hours.  Braising is a cooking method where the meat is browned thoroughly on all sides, then liquid is added to the pan, the pan is covered, and the meat is simmered over very low heat until very tender.

Drunken Pork
Serves: 4

Prep Time: 5 minutes
Cooking Time: 2 hours

2 pounds, 3 ounces of pork shoulder, cut into pieces
1 bottle of red Chianti wine
6 garlic cloves, peeled
2 T. fennel seeds
2 T. parsley, minced
2 tsp. salt
1 tsp. pepper

1. Using a large stock pot, add pieces of pork, garlic cloves, fennel seeds and parsley.  (do not add oil)
2. Over medium – medium high heat, begin browning the pork.
3. Turn the meat, so that all sides become brown.
4. Once all sides of the pork are browned, add the wine, salt and pepper.
5. Turn down heat to low, and continue to cook for two hours with the lid on.

Cooking Notes:

• You want to use a cut of pork that has fat marbled throughout the meat.  This will ensure the dish is loaded with flavor.
• Periodically check the dish and make sure there is enough wine to complete the 2 hr. braising process.  If needed, add 1/2 cup water or broth.
• When serving, discard garlic cloves.

Buon Appetito! From my travels to your kitchen.

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Drunken Pork (Zaida Photography)

Jay Cooking

Heather Drinking

Chef Cecilia

Drunken Pork

Sommelier Massimo

Wine Tasting

Biscotti

Osteria La Gramola

Jay rolling out Biscotti