Artichokes with Hollandaise

Trying new things requires a certain pluckiness.  It’s that first step into unknown territory that sends chills up my spine and down to the tips of my shaking fingers.

Steamed Artichokes with Hollandaise {Pedantic Foodie}

Julia Child told me to eat an artichoke - I obeyed.  If Julia Child tells me to eat an artichoke, then you best believe I do it.  She told me to be brave and hold my knife with confidence as I approached the formidable, verdant specimen.  She told me to make hollandaise.  She told me all this in her charming, fluent vernacular. 

Maybe I was a little scared to prepare and eat my first artichoke.  I have, of course, experienced artichokes strewn about thin crust pizzas and blanketed in mozzarella.  But I had never prepared the fresh version, myself. 

Steamed Artichokes with Hollandaise {Pedantic Foodie}

The first cut was daunting, the second cut a bit easier, and by the third cut I was singing my song of confidence.  Which, as it happens, is a ridiculous medley of Frank Sinatra and Lana del Rey...I don’t even know why.

Hollandaise {Pedantic Foodie}

Artichokes are small packages of stratified goodness.  Each leaf is pulled away and submerged in rich, lemony hollandaise.  The meat on the leaves is minimal but delicious, though in my opinion the heart is the reason I’ve come.  After all the leaves have been enjoyed the inner choke reveals its true treasure.

Steamed Artichokes with Hollandaise {Pedantic Foodie}

The artichoke heart is rich and soft, and oh-so-delicious.  

In the end the artichoke proved not only approachable but undeniably succulent.

Steamed Artichokes with Hollandaise {Pedantic Foodie}

“The only real stumbling block is fear of failure.”  - Julia Child

Thank you Julia.

Sincerely,

 Pedantic Foodie 

 

 

Hollandaise Sauce 

recipe adapted from Mastering The Art of French Cooking

  • 3 egg yolks
  • 1 tablespoon water
  • 1 tablespoon fresh lemon juice
  • 6 tablespoons butter
  • salt and pepper as desired

 

In a small saucepan whisk to combine egg yolks, water, and lemon juice.  Place the pan over low heat, continuing to whisk. 

When the eggs begin to look frothy and thick add the butter one tablespoon at a time, whisking constantly until each addition is fully incorporated.

Once all the butter has been incorporated remove from heat and season to taste. 

Serve warm alongside artichokes.

 

Steamed Artichokes 

recipe adapted from Tyler Florence / serves 4

  • 1 quart water
  • 2 tablespoons fresh lemon juice + extra for water bath
  • 1 teaspoon crushed garlic 
  • 1 teaspoon kosher salt
  • 4 artichokes

 

In a large pot combine water, 2 tablespoons lemon juice, kosher salt, and garlic.  Bring to a simmer while preparing the artichokes.  

Fill a large bowl with water and add 2 tablespoons lemon juice.  

Rinse your artichokes thoroughly under cold water to remove any dirt tucked in the petals.  Cut the stems off close to the base.  Remove and discard the first 1-2 layers of petals that are tough. 

Cut the top inch off of each choke and place the artichokes into a bowl of acidulated water.  Place a weight, such as a heavy dinner plate, over the artichokes to keep them submerged and to prevent browning.  

Once your water has reached a simmer place the artichokes in the pot, bottoms facing up.  Cover and simmer slowly for 25-30 minutes.  Test doneness but inserting a butter knife into the base, if there is no resistance they are ready.  

Remove from the liquid and allow to cool slightly before serving.  Enjoy! 

Carrots From Julia...

I fall into deep, passionate romances with books.  When I find a book I love, I not only read it every possible moment but I live it, I breathe it, I download it on my iPhone and iPad, buy the collector’s edition copy and occasionally fall asleep with it safely in my grasp.  Literary love.  It's a thing, get into it.

cookbook

One romance from which I shall never recover is that of the classic masterpiece written by none other than the magnificent Julia Child herself.  Mastering the Art of French Cooking.  I get chills when I turn the cover.  Pages formed of butter and red wine ink - there is nothing which compares to this bible of culinary knowledge.  I own a LOT of cook books, I love many of them but, I utterly adore Julia's book.

carrots

Before you imagine me into one of the many brave foodist who have cooked their way through the entire collection of French recipes, I am not among them.  One day I'd like to be, but right now I'm just stuck on one of the 524 recipes.

Butter braised carrots.

 

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Carrots have tried hard to grab the attention of the culinary world.   In all their vibrant beauty, they have made a good effort to achieve recognition but they could still use a little help.  It's time for the humble root vegetable to break up with the ranch dip and come over to butter-braised Utopia - it's a good place.

carrots

I have to confess that a recipe for butter braised anything has my anticipation but I had grossly underestimated the magnitude of heavenliness I was tapping into when I chose to attempt this recipe.  I liked carrots, but after tasting these, I love carrots.  I crave them more than I crave chocolate.  That's a lot.  

Julia, you know I love you.  Thank you for bringing buttery vegetation into my life.

 

 

Sincerely, 

Pedantic Foodie

 

Butter Braised Carrots

recipe adapted from Masting the Art of French Cooking by Julia Child

serves 4 

-1 1/2 lbs carrots (peeled, sliced and quartered)

  • 1 tablespoon sugar 
  • 1 1/2 cups water
  • 1 1/2 tablespoons butter
  • 1/2 teaspoon kosher salt
  • pinch of freshly ground pepper

In a heavy bottomed saucepan combine carrots, water, sugar, salt, pepper, and butter.  Bring to a boil.  Cover and boil slowly for 20-30 minutes or until carrots are tender and all the liquid has evaporated.  Enjoy!