This easy, all-veggie appetizer idea is proof you don't have to make a dish, to reinvent it. For all the millions of meals I've cooked and/or eaten, I can't remember ever having cooked and/or eaten an artichoke gratin.
From what I've seen, it's usually made in a shallow baking dish like any other vegetable casserole, and always features some form of crispy, caramelized gratin topping. So, while I can’t claim to have made the original, I was pretty sure it would translate to a nice, small party bite.
I made this as a last-minute appetizer at Thanksgiving, but fried it in a skillet to get the crusty coating on the artichokes. This time I went to the broiler with even better, and less messy results.
This would make a great hors d'oeuvre at any holiday gathering, and as you'll see in the video, a deviled eggs tray makes for a cool serving platter. By the way, extra credit for getting the "bacon of eggs" joke in the recipe.
Of course, this can also be served as an extra special side dish with just about any main course. I hope you give these easy and delicious artichoke hearts a try. Enjoy!
Artichoke Hearts Gratin Ingredients: Makes 12 halves 6 artichoke hearts, drained salt and fresh ground black pepper to taste 2-3 tablespoon plain breadcrumbs 1/4 cup finely grated Parmigiano Reggiano cheese 1 tablespoon olive oil lemon
Today, my wife Michele's fabulous barbecue sauce, SFQ – The Original San Francisco Style Barbecue Sauce, will make its debut at The New Taste Market. We're excited to see how this unique sauce will be received by the always discerning San Franciscan foodies. I think the fact that we are serving the sauce with fried pork rinds should help (called Q-Chips).
I'll probably be tweeting pics from the event, so you can follow me on Twitter if you're interested – or better yet, if you're in the Bay Area, come over to the market and have a taste for your self. It's at St. Gregory’s church, 12-5PM.
By the way, I will have a new video recipe up tomorrow, so stay tuned!
I hope you all had a wonderful Thanksgiving. We just got back from a great family gathering at our parents, Al and Peggy, in Davis, CA, and I wanted to share a quick photo of our bird. It was a buxom 20-pounder, and tasted almost as good as it looked. I'll be back to work tomorrow, starting in on a whole slew of new videos. One we'll have coming soon, will be inspired by the pan-roasted artichoke hearts seen below. Stay tuned!
It's with much pride and gratitude that I present our 500th YouTube video upload! I want to thank you all for the amazing support and love you've shown to me, and to this blog. I hope you enjoy the video, and here's to the next 500!
Some recipes you only make once a year because they're just so-so. Other recipes, like this dish of scalloped oysters, you only make once a year because they're too good.
Scalloped oysters are so rich and decadent, it's a recipe you save for those very special occasions. Happily, we have a bunch of those coming up. This great holiday treat features the briny bivalves baked in a creamy, buttery casserole.
One word of warning: if you don't love cooked oysters, you should probably not make this. By the way, scalloped oysters is one of those recipes that are actually better warm, than piping hot, which is another reason it makes such a great choice for large family gatherings. I hope you give this a try. Enjoy!
Scalloped Oysters Ingredients: Makes 12 Side Dish Servings 3 cups saltine crackers, coarsely crushed 1/8 teaspoon cayenne pepper 3/4 cup melted unsalted butter 1 quart shucked oysters with liquor 1 cup heavy cream 2 tablespoons chopped Italian Parsley salt and fresh ground black pepper to taste lemon wedges, optional View the complete recipe
Thanksgiving, the holiest of American foodie holidays, is almost here. I'll assume you already have a great turkey and gravy recipe, so today we are focusing on the side dishes (if you don't, please check out our critically acclaimed, two-part video series, How to Make Turkey and Gravy).
Any Thanksgiving dinner expert will tell you, it's not a great turkey that makes the meal, it's what you pair it with. What good is a beautiful bird dressed with a bunch of so-so sides?
I was just about to make an inappropriate "gorgeous dress, with shabby lingerie" analogy, but I think you get the point.
So, without further adieu (that's French, like the good lingerie), here are some of my favorite side dish recipe videos, all of which would make a lovely addition to your holiday spread. Enjoy!
New England clam chowder has been a popular food wish over the years, and I finally got around to filming it last January. The problem was I filmed it as an assignment for About.com, which means I have no control over when it airs. Sometimes it only takes a few days, and sometimes, like in this case, it takes many months. Anyway, thanks for your patience, which I hope you'll feel has been rewarded. This is my take on a fairly traditional New England clam chowder, which is probably lighter in texture than you are used to.
My contacts deep inside the authentic clam chowder underground (ACCU) don't agree on much, but most do say "real" clam chowder is nothing like that thick, gray pudding served on Friday at your friendly neighborhood restaurant chain. I've also had "classic" chowders that were very thin, almost watery. I think this is a happy medium.
Above and beyond the recipe, I'd love to open up a discussion on whether this soup should be served with the shells or not. When I posted the written recipe back in January, a friend of mine, Tamar (who publishes the always entertaining blog, Starving Off the Land), left this comment…
"Okay, John, I think it's high time we had the shells-in-food debate. Your recipe looks fabulous, of course, as all your recipes do (don't get me started on the Boston cream pie), but I've always had a problem with shells in my food. It's hard, when you're sitting at the dinner table, to get the shellfish out when the shells are hot and covered with soup, or Bouillabaisse, or marinara sauce, and still be elegant and refined. (And you know how concerned I am with elegance and refinement.)
You seem to have a sophisticated, food-oriented readership. Perhaps you should ask them to weigh in. This is a debate whose time has come."
So, what do you think? I'm a firm believer in serving the soup with the shells, but I shall save my official argument for the comments section. I hope you enjoy the soup and the debate! Note: Since this video is hosted on About.com, when you click the player, you will be taken off the blog to the video page. For the ingredients, click here to see the original post.
This easy, all-veggie appetizer idea is proof you don't have to make a dish, to reinvent it. For all the millions of meals I've cooked and/or eaten, I can't remember ever having cooked and/or eaten an artichoke gratin.
I made this as a last-minute appetizer at Thanksgiving, but fried it in a skillet to get the crusty coating on the artichokes. This time I went to the broiler with even better, and less messy results.
