Spring Harvest Showdown

 

Spring has sprung and the Best Sister Supper Club is here with our additions to your spring menu.  Its all about spring vegtables in this post. Ok then, here we go!

  

Spring Into Artichokes

Developed, Tested and Finalized by: Andrea Madigan-Wilken

Stuffed Tomatoes. Yum. Stuffed Bell Peppers. Double yum. Stuffed Artichokes. Yeah, they're alright. One of these things is not like the others. Give up? Well, tomatoes are almost always stuffed with well seasoned meat and/or cheese, easy on the filler ( breadcrumbs, rice etc.) Same goes for his amigo, the bell pepper. Sadly, my favorite, the artichoke has received little of their culinary good fortune. That got me thinking. Why isn't the most delish of the stuffed veggies coupled with the most delish stuffing? No longer will the artichoke have to endure bland, meatless, all filler and no flavor stuffing's! This recipe delivers one of a kind flavors and textures you are sure to love. Enjoy!

Ingredients:

4 Large Globe Artichokes

1 Lb. Mild or Spicy Italian Sausage

1 1/2 Cups Breadcrumbs

4 Tbs. Butter (melted)

2-3 Tbs. Finely Chopped Chives

Salt and Pepper to taste

1 Egg (beaten)

2 Tbs. Olive Oil

4 Oz. Crumbled Goat Cheese

Artichoke Preparation:

• Squeeze juice from one lemon into a pot of cold water then toss the squeezed lemon halves in as well.
• Using a sharp knife remove top quarter of each artichoke and discard.
• Proceed to remove the stem end so that the artichoke has a flat bottom. Follow by scoring the fresh cut bottoms.
• Beginning at the base of the artichoke, bend back the leaves, allowing them to "snap" off where the break naturally.
• Using kitchen shears, trim tips of any remaining, unbroken leaves.
• Using a serrated spoon or melon baller, thoroughly scoop out the inner leaves and fibrous choke down to the base leaving a large enough cavity for the stuffing. ( It is very important to complete this step as meticulously as possible. Any remaining "choke" fibers can ruin your artichoke dining experience.)
• Submerge the trimmed, cleaned and rinsed artichokes in the pot of lemon water.
• Cover and boil until artichokes are tender. Approx. 30-45 min. Drain and set aside to cool to room temperature. Proceed with stuffing.

Directions for Stuffing:

• Preheat oven to 350' degrees.
• In 1 tbs. olive oil, saute sausage until lightly browned. Remove sausage from pan and transfer to a large bowl to cool slightly.
• Once cooled, add breadcrumbs, salt and pepper. Stir well.
• Slowly add in 4 tbs. melted butter and beaten egg. Incorporating it into sausage mixture.
• Next add chives and crumbled goat cheese. Do not over mix.
• Select a cooled artichoke and fill entire cavity with stuffing to the top. Repeat until all artichokes are filled.

• Snugly place stuffed artichokes, side by side, in a greased 9*13 in. baking dish.
• Drizzle remaining tablespoon olive oil over top of artichokes.
• Cover loosely with foil and bake at 350' for 25-35 min. or until stuffing is golden brown and heated through.
• Once done, serve warm, accompanied by a garden salad and "dips" for enjoying the tender leaves.

10 Simple and Delicious Dips:

1. Melted Butter
2. Mayonnaise
3. Italian Salad Dressing
4. Oil and Vinegar
5. Greek Yogurt
6. Balsamic Vinegar
7. Salsa
8. Softened Cream Cheese
9. Honey Mustard Dressing
10. Pesto Sauce

 Grilled Asparagus in Puff Pastry 

Developed, Tested and finalized by: Vanessa Madigan

Adapted from Julia Child

My name is Vanessa and I am a schizophrenic foodie and cook. My love of food of all types and cooking is consuming as is my passion for ethical, sustainable ranching and farming, travel, my occasional desire to be a vegetarian, and my unfortunate need to always be on some sort of diet. This makes it difficult to focus on one style of cooking, to follow one particular celebrity chef or to subscribe to any one diet. Thankfully, there is one person who is always there to inspire my recipes and to help me refocus, she is my go to girl and her name is Julia. Whatever mindset i am in she is there with a recipe that is just right. I have to thank my mom for making Julia such a big part of my culinary education. Although, I have no formal training, I like to think that I was home schooled by my mom and I am so thankful for that.
This week, I am embracing my love of Julia, taking on one of her recipes and making it my own.          
   Spring has officially sprung when you see bundles of fresh asparagus filling the produce  section of your local market. There is purple, white, thin or thick and all are delicious and you can grill it, steam it, roast it or chill it the choice is yours. This weeks recipe can be served as an appetizer or a light lunch and there is one word to describe it SIMPLE.  It is sure to be a hit at any spring fling!

Ingredients:

One bundle of fresh asparagus (18-24 spears) medium size.

2 Tablespoons extra virgin olive oil

1 package frozen puff pastry

1 package prosciutto

1 egg (for egg wash)

1 tsp water

Salt and Pepper

For Lemon Butter Sauce:

2 Tablespoons fresh Lemon Juice

3 Tablespoons dry white French vermouth

1/4 tsp salt.

1 Stick chilled butter cut into fingertip size pieces

Directions:

• Preheat oven to 400 degrees.
• Thaw puff pastry according to the instructions on the package.  Once thawed lay sheets on lightly floured board and cut into six equal rectangles, approximately 4"x3" in diameter.
• Place cut pastries on  a parchment or silpat lined baking sheet.
• Mix egg with 1 tsp water in a small dish and gently brush over tops of the puff pastry, this will give them a beautiful sheen when they are done.
• Place baking sheet in 400 degree oven and bake for approximately 10-15 minutes or until golden brown and puffed up. Remove from oven and set aside.
• Trim ends of asparagus. Choose a skillet large enough to hold your asparagus flat and fill that skillet with water.  Bring water to a rolling boil  and add about 2 tsp. of salt to the water.
• Place asparagus in water for approximately 1 minute.
• Remove asparagus from water after 1 minute and immediately submerse in cold water to stop the cooking.
• Once asparagus is cooled, remove from the water and pat dry with a paper towel.
• Place asparagus on a plate or baking dish.  Drizzle with the 2 tablespoons of olive oil and toss gently until all sides are coated.  Season the asparagus with salt and pepper.
• Heat grill pan to medium high. Place asparagus on grill pan for approximately 2 minutes per side.  You should be able to see the grill marks on the spears. Remove the asparagus from grill pan and set aside.
• Using a small sauce pan boil the lemon juice, vermouth, and 1/4 tsp salt slowly until the mixture has reduced to about 1 tablespoon.
• Begin adding the chilled butter very slowly (adding the next piece or two just as the previous pieces have melted, this will help to keep the creamy butter look instead of just looking like melted butter) All the time you are adding the butter beat constantly with a wire whisk.
• To assemble pastries;  Split puff pastry in half length wise, they should pull apart quite easily, and lay flat on a plate take 4-5 of the grilled asparagus and lay across pastry.  Spoon on butter sauce over asparagus and finally layer on a slice of prosciutto.  Top with other half of puff pastry and enjoy!  You can enjoy this dish with a knife and fork or with your hands, its up to you!  Bon Appetite!!!

Serves 6.