There have been times in the past few months when I’ve been cripplingly unable to blog because it felt like there was nothing worth saying, and that’s been annoying. This is more annoying – there’s a lot worth saying, all of it good and exciting (and not involving babies), but I’ve got to keep it all tucked under a stylish winter hat for a while yet. So forgive me my silence.
Here are some other good things: two great friends getting engaged. Drinking delicious glasses of Rioja in Jen’s apartment, surrounded by warm bodies of loving friends plus lots of cheese. Watching endlessly stressful but awesome episodes of 24. Oh my god! NINA! I just can’t stop yelling that.
Also awesome is winter. I know it’s cold outside, but it’s not really too cold outside, people, and out come the lovely coats and scarves and leather gloves tucked in pockets and curls escaping from under hats.
Teaching hasn’t been flaying me alive lately, either, which is a check in the positives column. And I’ve been busy, in a good way, waking up early and getting stuff done. So not much of has been writing, yet, but I’m confident it will be, soon. I like getting stuff done. I also like cooking. Which brings me to my next point.
Artichokes.
Are good, right? The few times I’ve had them, I liked what I saw. And believe you me, that’s a rare mark of distinction for a vegetable in my world. So what I want to know from you, people with less cripplingly-picky eating habits, is how do you like your artichokes? How should I make my foray into the world of eating artichokes?
And squash, while you’re at it. I’ve heard good things about the mighty squash.
So, see? I can’t tell you big things, but you can share small things with me, and I’ll tell you how that goes.
distractions of awesome
Advertisement
Artichokes — hmmm. I love them but rarely cook them. Maybe the smitten kitchen can help on that one!
Squash – yummy squash! Roasted. Cut squash (yellow crookneck or zucchini) into chunks. drizzle with olive oil, salt and pepper (and any other spice that you adore) stir to coat place on a baking sheet at 400 degrees and cook until squash is slightly golden around the edges and soft when a fork is inserted. YUM!
Artichokes are among my very favorite foods. My mom buys them for me on my birthday. I like them steamed, with a lemon-mayo-garlic dipping sauce. I also like them in artichoke dip (basically parmesan, mayo/sour cream, garlic, and seasoning all blended together and baked for about 20-30 minutes).
As for squash. You can cook it and blend with sauteed granny smith apples and onions, season it, and blend into a smooth soup. Yum …
I worry about artichokes on the plate of a picky eater. They’re not the easiest things to love. I, however, have found them quite acceptable steamed and dipped in butter. Still, it’s an awful lot of work if you’re a lazy eater like I am.
Squash–roasted! yes! But also steamed (you can even do that in the microwave) or grilled on a bbq or even a George Foreman. Truly one of my favorite things.
Artichokes are one of the best things in the world. I have loved them since I was knee-high to a grasshopper, hence the painting my mom commissioned for me of an artichoke, which hangs in our kitchen, alongside one she had done for Jeff of peppers.
I have written about how I love them best. See URL of this comment.
Artichokes (canned or packed in oil) make great pizza toppings! Yummy with feta or goat cheese, sundried tomatoes …. I love squash the best in soups. Roasted butternut squash and apple soup, for example.
We live in a area of London where they sell artichokes by the bagful – for a fast post-work dinner we buy the artichoke hearts canned, gently fry them in olive oil and garlic, and mix in with spaghetti and loads of fresh chopped parsley, parmesan and cracked black pepper. Squash is lovely in a curry – keep it simple: all you need to fry them in is whole cumin, a little ground cumin and coriander and ground turmeric and then simmer them until they are soft in a little water. Serve with Basmati rice. If I’ve got a cold I add a teaspoon of crushed red chilli flakes (dried).
this is kind of gross yet delicious. i like artichokes boiled and then i dip them in a mixture of balsamic and mayo.
butternut squash i cut in half and roast with butter and brown sugar and a bit of salt. then i either puree and eat or puree and add cream and sauteed garlic and onions and call it a soup. it’s also good roasted, cut up and stirred into a risotto.
Squash-
Winter squash: cubed and roasted with rock salt and herbs de provence then cooked in chicken stock with fresh ginger and leeks. Puree. Excellent roasted squash soup.
Summer squash: tossed with olive oil, copious amounts of black pepper and some coarse seas salt. Roast at 400 until golden brown.
Man.
I’d love to give you some vegetable cooking tips, BUT THERE ISN’T ENOUGH TIME.
Artichokes, I do not love, but I love roasted cauliflower with every little last bit of me. It is so easy: wash and slice, coat with olive oil, pepper, and salt, and roast at 400-ish degrees for about a half-hour. Sublime.
I’m still dabbling in the whole artichoke wadepool, but I’ve found that I do always enjoy them on a good whole-wheat crust kind of pizza. I know, lame, but it’s progress, dang it!
I love the jarred marinated artichoke hearts on salads and by the greasy fingerful straight. I love fresh artichoke when it is steamed – be sure to prepare it before steaming (cutting the bottom so it lays flat, trimming the pointy barbs – I use kitchen shears or my gardening clippers, scraping out the hairy choke). I like to dip in Best Foods mayo mixed with a smidge of Grey Poupon.
I like squash steamed and in soups and in ravioli and with lots of butter or shaved Parmesan cheese, but roasted is my go-to favorite. It brings out the caramelly sweetness.
Artichokes from the jar in pasta with parmesan, sundried tomatoes, capers and onions is a good one!
I also like steaming my artichoke whole until the leaves pull out easily. Then, dip each leaf in melted butter and scrape the fleshy part off with your teeth. Fun AND delicious. Win win.
Have fun!
Artichokes: steamed and then dip the leaves/heart in a mixture of melted butter and chopped garlic.
Squash (orange spaghetti squash): steam the sucker and then drizzle it with your favorite maple syrup (and melted butter if you’re feeling decadent).
Thanks for confirming that BABY is not the hot topic! Oh, you guys could make the cutest one. Ever.
So you know how I’ve shown you that copy of “My Book About Me” that I filled out when I was like 6? In the line where you write in your favorite thing to eat, I said that mine was “Artycok.”
…Apparently not much has changed.
ok, random, but did you read this on CNN?
http://www.cnn.com/2007/WORLD/europe/01/21/ancient.gods.ap/index.html
thought this was one for you.
sign me up for hot butter and garlic dipping! Nothing better!!