Sear-Roasted Pork Chops with Marsala Cream Sauce

by Michelle

   My husband is not a big pork lover, so when he recently left home for a few days to attend a seminar, our daughter, Maddie excitedly requested I make her favorite pork chop recipe that we learned to prepare from Auntie Linda. I'm sure everyone has a similar story, a special dinner reserved when one parent is out of town. It might even be a frozen dinner. I remember enjoying Marie Calendar's chicken pot pie when I was a kid and frozen dinners were strictly a no-no if dad was at the table. 
   My husband fondly recalls when his dad was away from home, he and his two brothers would look forward to their mother whipping-up Beef Roll-Ups, a tasty combination of thinly pounded steak filled with simple bread stuffing and smothered in a tomato infused gravy. This sounds like a meal that Jay's dad would adore, so no one quite knows why this particular entrée was on the naughty list.  
   I like pretty much anything doused with sauce. My maiden surname is French afterall; it is in the gene pool. And the marsala sauce couldn't be easier: one cup of marsala wine with one-third cup heavy cream. The sauce is reduced in the oven while the pork continues to cook.
   This recipe is so simple that a novice cook could feel rather confident preparing it. We love to serve the pork chops with mashed potatoes, the better for drizzling more marsala cream sauce. And you'll want more sauce; trust me. You may substitute boneless pork chops, but the bone-in chops have more flavor.
   While this time I chose to make mashed potatoes to serve with the pork chops, I also like, and perhaps even prefer Milanese Mushroom-Saffron Risotto. Since I had two cooked sides, Sautéed and Caramelized Mushrooms, and Sautéed Spinach with Garlic, Shallots, and Lemon Juice, I preferred to have an uncooked veg in the form of Grape Tomato Halves Tossed with Balsamic Syrup Vinaigrette lending a touch of brightness to the meal.

 
Sear-Roasted Pork Chops with Marsala Cream Sauce

Grape Tomato Halves Tossed with Balsamic Syrup Vinaigrette

by Michelle

Grape Tomato Halves Tossed with Balsamic Syrup Vinaigrette

   I recently splurge purchased a bottle of Organic Creme by Il Tesoro de Modena, a condiment that is made by reducing balsamic vinegar to a thick syrup and adding natural fig flavor which adds a burst of flavor when drizzled over a cheese plate, ice cream, cured meats, grilled vegetables, and this easy salad recipe.
   For a do-it-yourself approach, it is easy to make a balsamic condiment by pouring inexpensive balsamic vinegar into a medium saucepan and boiling the liquid until reduced to a syrup consistency.

Ingredients:
16-ounces (1 pound) grape tomatoes or sugar plum tomatoes
4 to 5 garlic cloves, minced
sea salt and freshly ground black pepper, to taste
about 2 Tbsps balsamic reduction of your choice
about 1 Tbsp balsamic vinegar
about 2 Tbsps olive oil
about 1 to 2 tsp fresh thyme, minced
about 1 Tbsp minced fresh Italian parsley

Procedure:
1. Wash the tomatoes and shake to dry. Cut each tomato in half through the stem. Place the tomatoes in a bowl and add the minced garlic. Sprinkle the tomatoes with sea salt and freshly ground black pepper, stir. Add the rest of the ingredients and stir. Taste. Adjust the seasoning, as needed to suit your taste. The tomatoes can sit for awhile, up to an hour before serving. The flavor will develop as they sit. Just stir every so often.

Coconut Oil Hot Chocolate (Sugar Free)

by Michelle

   

   Back in mid-January, Linda significantly changed her diet by opting to adopt a gluten-free lifestyle. Subsequently, in a mere four months, Linda lost 50 pounds. Really, it's stunning, if you give it a full moment of thought. And, Linda is not the exception. Many people are finding a new lease of life by going gluten-free and their results are similar, the weight comes right off. To be clear, Linda also eliminated all refined sugar, processed vegetable oils, grains (for the most part) and legumes from her diet as well.

Linda in November of 2011.

Linda 50 pounds lighter in June of 2012.

   Except for me. Ugh. I've lost four pounds... since February. I suppose I should be celebrating every pound shed, but there's that whole sisterly comparison thing going on and if it has been so incredible easy for Linda, well... why not me? Linda and I have spent many hours over the phone checking and double-checking our routines. We deduced that we are essentially following the same gluten-free ground rules. To verify that there was not hidden gluten in my diet, I spent an exhaustive amount of time compiling a Gluten-Free Baking Primer: From Alcohols and Vinegars to Flours and Starches.  All that and four pounds.
   To investigate further, earlier this month I met with Misty, Linda's gluten-free mentor. The conclusion was that I must - and this is not optional - eat two tablespoons of coconut oil everyday (read about the benefits of the incredible coconut). Or, if while I'm traveling, I cannot eat coconut oil, then I need to eat good fats in other ways (eggs basted in butter, anyone?) Misty also politely advised me, tongue in cheek, that if I eat much more dairy I should buy myself a dairy cow. So, I'm increasing my intake of coconut oil, and decreasing consumption of dairy - except for where it really counts like crumbled gorgonzola on the Rockin' French Salad or parmesan sprinkled over Chicken Piccata. Or a dose of cream in my hot chocolate. You get the idea.

Five months ago...

Now!

      For months, Linda relied heavily on Misty's Coconut Milk, Whey Protein and Blueberry Smoothie as a delivery mechanism for the coconut oil. Linda finally burned out on the delicious smoothie and looked for another way to accomplish her goal. The alternative turned out to be chocolate. Yay for chocolate and three cheers for starting out mornings with Coconut Oil Hot Chocolate. On her health quest, Linda has also obliterated most sugar from her diet. She fiddled around with various "natural sweeteners" that are widely available. Through trial and error Linda settled on a sweet combination (pun intended) of: Xylitol and Truvia to season her morning brew.
   There are a few points you should know before embarking upon this recipe. Xylitol, for many people, is a powerful laxative.That's the downside. The upside is that the human body builds a tolerance to the effects of Xylitol over the course of a week or two. Start with one-half to one teaspoon and work your way to two. May I suggest you have a leisurely morning at home the first time you try Xylitol? Just to make sure a bathroom is close by. So, I'm sure the former statement begs the following question: Michelle, why would I subject myself to building a tolerance to Xylitol? Afterall, it sounds like so much fun. The answer is that Xylitol is low carb, low calorie and diabetic safe. It is a natural sweetener that looks and tastes just like sugar - huge bonus. No weird aftertaste.

    
   Because chocolate typically requires a fair amount of sugar to taste great and Xylitol will leave you with short-term trots, Linda introduced Truvia into the mix. Truvia is a calorie-free natural sweetener that is a combination of Erythritol and an extraction of stevia leaves. One packet of Truvia provides the same sweetness as two teaspoons of sugar. Truvia is also suitable for use by diabetics. The drawback to Truvia is that it has a slight aftertaste. I don't mind the flavor, but Linda is more sensitive to it.
   As I'm building my resistance (which I like to pronounce with a terrible French accent), I am using one packet of Xylitol, one packet of Truvia and a small glug of maple syrup. You might prefer one packet of Xylitol and two packets of Truvia. Taste is such a subjective thing that you will likely need to do a little experimenting for yourself to uncover the right sweetness for you. In the meantime, the following recipe is what Linda has settled on and it is mighty tasty.
   As usual, Linda is ahead of the curve and is completely off coffee. I am not. In fact, I really like coffee and don't particularly want to stop drinking my morning dose. With that being said, I do understand the benefits of avoiding caffeine so I am dutifully (slowly but surely) switching from full caffeinated espresso (made in a stovetop Bialetti pot) to decaffeinated. The main reason is to curb my body from manufacturing excess cortisol which is the stress hormone. Additionally, switching from granulated sugar to the natural sweetener duo listed below, will prevent a spike in my blood sugar so that I will not crash before lunch. It's all about moderation, but this hot chocolate will make you feel as if you are being decadent, even though you are not. It actually helps promote weight loss!

Coconut Oil Hot Chocolate (Sugar Free)

   For the unsweetened cocoa powder we highly recommend Valrhona, and Ghiradelli is a nice alternative. Makes one 16-ounce mug or two 8-ounce cups.
   *Linda's note: I revised this recipe in October of 2014. For that post click here.

Ingredients:
2 Tbsps extra virgin expeller pressed coconut oil
2 tsps unsweetened Valrhona or 1 Tbsp Ghiradelli cocoa powder
2 packets or 2 tsps Xylitol
1 packet or 1 tsp Truvia®
1/4 tsp vanilla extract
Boiling hot water or coffee (preferably decaffeinated)
2 Tbsps heavy cream (optional, but oh so yummy and healthy)

Procedure:
1. Heat a kettle of water. The first step is to warm your mug with the hot water. Pour out the water.
2. Add the coconut oil to the mug and then the cocoa powder. Stir the coconut oil and cocoa powder together until melted. Add the 2 teaspoons of Xylitol and packet of Truvia and mix well. Add 1-3/4 cups of hot water (or decaffeinated coffee/espresso) into the mug. Stir well. Add cream if desired (highly recommended). Add vanilla extract. Stir again. Enjoy!

Preserved Lemons

by Michelle

 "Lots of cultures, from North Africa to Italy to Asia, came up with the idea of salting lemons as a way to keep them throughout the year. But in Morocco, that necessity really turned into the mother of invention, ultimately creating a culinary phenomenon that had a huge effect on the cuisine, to the extent that the preserved lemon completely displaced the fresh article. Moroccans don't even think of fresh lemons in connection with food beyond garnishing drinks and making lemonade." ~Mourad Lahou

   The new object of my affection is cookbook Mourad: New Moroccan by Mourad Lahlou. The self trained chef is owner of Aziza restaurant located in the Richmond district of San Francisco. I'm gearing up to prepare a Morrocan feast in July, so my first step is to prepare preserved lemons.

   This recipe is adapted from from Mourad: New Moroccan by Mourad Lahlou (Artisan ©2011). If you are even remotely interested in Morocco and Moroccan cooking, this cook book is for you. I devoured it - metaphorically, of course - from cover to cover.

Preserved Lemons

   I highly recommend removing and saving the peel from the lemons that you will be juicing. Lemon peel freezes well. When I find that I have a lot of lemons to juice, and I have a surplus of lemon peels, for me, I gotta make Limoncello. If that plan fails for whatever reason, there's always the option of preparing the best Lemon Cake on the planet. 

Ingredients for a for a 1-quart batch:
About 6 Eureka or Lisbon lemons (avoid Meyer)
About 6 to 10 lemons for juicing
About 2 Tbsps of Diamond® kosher salt per lemon

Wash the lemons in soapy and warm water.

Procedure:
1. Sterilize the jars and lids that you will be using either by boiling on the stove top for 20 minutes or by running through the dishwasher. Keep both lids and jars warm until ready to use.
1. Scrub the lemons really well with soap and warm water. Dry thoroughly.
2. Carefully cut six lemons into quarters, stopping within 1/2-inch from the stem. The lemon will be quartered, but still intact.
3. Spread the four quarters open and fill with as much salt as you can, up to 2 tablespoons. Place the lemon cut side up (to keep the salt in place) in the sterilized jar. Repeat with as many lemons as the jar will hold, pushing down so the lemons are packed into the jar. Put the lid on and let sit overnight.
4. The next day, press down on the lemons and add an additional salted lemon if space is available. If there's only a little rooom, it is fine to add a salted half or quarter lemon.
5. Juice the remaining lemons, a few at a time, pouring the juice into the jar until it is filled to the brim and the lemons are completely submerged.
6. Put the lid on the jar, turning it until it's just finger-tight. Put the jars in a dark spot such as a cupboard or pantry, but definitely not in the refrigerator. For the next week, shake the jar once a day to help dissolve the salt. Add more lemon juice if you notice that the lemons are no longer submerged.
7. Let the lemons rest for a month. If you notice a little bubbling around the edge of the jar lid, don't be concerned. It is a normal part of the fermentation process.
8. After a month, the lemons on top may have floated above the surface of the liquid, and they may have oxidized a bit, which is no problem. The lemon peel might be a little brown, but it is edible.

   "In Morocco, it's usually only the yellow rind of the preserved lemon, stripped of most of its white pith, that's used in cooking. In some long-cooked dishes a whole preserved lemon is sometimes simply thrown into the mix, and it eventually just melts away, but most of the time, the rind is used, and th erest of the fruit is discarded. That said, you may want to use the entire thing - and even they syrupy brining liquid - in various ways, as I often do. It all depends on the lemons you start with and your personal tolerance for flavor intensity." ~Mourad Lahlou

Great Summer Reads from the Salvation Sisters

by Michelle

   Sometimes I wonder if a more effective list would be to offer the names of all the books I have read or listened to over the past couple of years that I did not like or would not recommend for one reason or another. 'Tis better to focus on the positive rather than the negative, don't you agree? So, without further ado here are books, in no particular order, that we sisters highly recommend just in time for your summer vacation.

Major Pettigrew's Last Stand
by Helen Simonson
Random House ©2010
Audiobook Narrated by Peter Altschuler
   This is a book that Linda listened to and then highly recommended to me. I planned to download it from Audible, but I was caught at an airport with nothing to read (horror of horrors), and purchased it at LAX when I happily spotted it at the news stand. The tale is cheery and will put a smile upon your face. In a word: delightful.

The Guernsey Literary and Potato Peel Pie Society
by Annie Barrows and Mary Ann Shaffer
Dial Press ©2009
Audiobook Narrated by: Paul Baymer, Susan Dewidan, Roselyn landor, John Lee, Juliet Mills
    At the time, my twelve year old daughter and I listened to the audiobook on a road trip from Arizona to Northern California to visit my sister, Linda. Featuring five narrators, the audiobook is an absolute joy to listen to. Each character is vibrantly brought to life and the engaging story is a fictional account of the events that occurred on Guernsey Island during the German Occupation in World War II.

Dublin Murder Squad Series:
In The Woods (Penguin ©2008) Audiobook Narrated by Steven Crossley
The Likeness (Penguin ©2009) Audiobook Narrated by Heather O'Neill
Faithful Place (Penguin ©2011) Audiobook Narrated by Tim Gerard Reynolds
Broken Harbor (Viking ©2012)
by Tana French
   Damn, Tana French can write. Lovely, fine prose. The common thread between the books is the Dublin Murder Squad, some characters do cross over into the subsequent novels, so it is important to read the novels in order to avoid spoilers. The novels are not crime novels that you would typically find in the genre. While the novels are technically mysteries, I found myself more involved with the character development and entering the psyches of the Murder Squad's investigators.

Royal Thai Detective Novels:
Bangkok 8 (Vintage Books ©2003) Audiobook Narrated by Paul Boehmer 
Bangkok Tattoo (Vintage Books ©2006) Audiobook Narrated by Paul Boehmer
Bangkok Haunts (Vintage Books ©2007) Audiobook Narrated by Glen MCready
The Godfather of Kathmandu (Vintage Books ©2010) Audiobook Narrated by Stephen Hogan
by John Burdett
   The son of an American GI and a Thai prostitute, devout Buddhist and ganja smoking Royal Thai Police Detective, Sonchai Jitplecheep navigates the underbelly of Bangkok solving crimes all the while striving to balance his karma. The nuanced observations by the author regarding the sex trade, drug trafficing, politics, corruption and east versus west perspectives on all topics is quite captivating and thought provoking. I bet you'll be hooked by the second chapter, farang!

Shantaram
by Gregory David Roberts
St. Martin's Griffin ©2005
Audiobook Narrated by Humphrey Bower
   Check-out the author's website, specifically the author's facts page. I had quite a bit of fun reading (with exagerated emotion) the author's bullet point biography - about a yardstick long - to my family one night over dinner. The book is loosely autobiographical, so you'll get the idea fairly quickly how things will surely go down over the course of the story. Rumor has it that Johnny Depp was committed to star in the film. The project was shelved last year, but perhaps it will be rekindled. We can only hope because it seems like a perfect role for Mr. Depp, in all the best non-Tim Burton ways.

Prodigal Summer (Harper Perennial ©2001)
The Lacuna (Harper ©2009)
by Barbara Kingsolver
   A favorite author of we three sisters. Barbara Kingsolver narrates her own books, which worked well with Prodigal Summer, but took a little getting used to in The Lacuna, a book which includes Frida Kahlo as a primary character. I was gobsmacked upon discovering Ms. Kingsolver had the courage to write dialogue for the revered artist. Thankfully, she succeeded.

Jitterbug Perfume (Bantam ©1990)
Half Asleep In Frogs Pajamas (Bantam ©1995)
Skinny Legs And All (Bantam ©1995)
Fierce Invalids Home From Hot Climates (Bantam ©2001) Audiobook Narrated by Keith Szarabajka
Villa Incognito (Bantam ©2003) Audiobook Narrated by Barret Whitener
... and more by Tom Robbins
   Welcome to the wacky, wonderful, mind-blowing world of Tom Robbins. No one, and I mean no one, writes like Tom Robbins, except, of course, Tom Robbins. Controversial, philosophical, funny as hell. Highly quotable. Tom Robbins loves women, and women love Tom Robbins. Especially the Salvation Sisters.

The Sixteen Pleasures
by Robert Hellenga
Delta ©1995
   Don't let the title fool you, the book is not fodder for those that desire titillating subject matter. More than a few general public reviewers posting on Amazon seemed to be a tad disgruntled by that fact. If, by chance, you are headed to Florence, Italy read this book before you go. If you are not planning a trip to Florence also known as Firenze... well, you'll be jonsing to go by the end of the story. Immediately follow reading this novel by watching A Room With A View and you'll be booking flights.

The Mists of Avalon
by Marion Zimmer Bradley
Ballentine Books ©1982
Audiobook Narrated by Davina Porter
   The story of the Arthurian Legend of Camelot told through the feminine perspective.

The Help
by Kathryn Stockett
Penguin ©2009
Audiobook Narrated  by Jenna Lamia, Bahni Turpin, Octavia Spencer, Cassandra Campbell
   Most folks by now have read the book and seen the film. Although I enjoyed the film, the book is better. That is pretty much always the case, n'est-ce pas? The vocal performances by the four narrators is superb. My daughter, a young teenager at the time we listened to this book, was just as enthralled as I with the engrossing tale of friendship and burgeoning civil rights movement during the year 1962 in Mississippi.

Riding in the car with young adults:

The Sweetness at the Bottom of the Pie (Flavia de Luce Mysteries)
... and more by Alan Bradley
Bantam ©2010
Narrated by: Jayne Entwistle
   A great listen with a tweener in the car. My daughter and I had hours of fun listening to this audiobook while driving to and from school. The book encouraged me to refer to the kitchen as my  my sanctum santorum until someone informed me, I think it was Juliette, that the urban dictionary might help bring me up to date on the the latter day definition. I am now barred from asking people about his or her sanctum santorum. Foiled again.

Bloody Jack (Hartcourt Children's Books ©2002)
Curse of the Blue Tattoo (Hartcourt Children's Books ©2004)
Under the Jolly Roger (Hartcourt Children's Books ©2005)
... and more by L.A. Meyer
Narrated by Katherine Kellgren
   Follow the high-seas adventures of London-born and subsequently orphaned Mary "Jacky" Faber. Katherine Kellgren's spirited narration (and I do mean spirited) has inspired my daughter to perform lively impersonations of Jacky, and sometimes in the most unlikely of places, which always makes me belly laugh.

The Lightning Thief (Percy Jackson and the Olympians series, and The Heroes of Olympus series)
... and many, many more by Rick Riordan
Hyperion ©2005
   Perseus "Percy" Jackson, son of Poseidon, is the protagonist of this popular series that both boys and girls will enjoy. As usual, the book is soooooo much better than the film.

The Harry Potter Series
by J.K. Rowling
Arthur A. Levine Books ©1997-2007
Narrated by Jim Dale
   I posit that the best way to experience the publishing phenomen known as Harry Potter is to have Jim Dale read each novel to you. Fabulous. My family and I have listened to each book more than once. And naturally, boys and girls of all ages love to hear the spectacular tale unfold of the boy wizard that attends Hogwarts School of Witchcraft and Wizardry.

In the Kitchen:

Blood, Bones and Butter: The Inadvertent Education of a Reluctant Chef
by Gabrielle Hamilton
Random House ©2011
   I admired this book for Ms. Hamilton's unflinching honesty about herself. She's a talented writer. If the whole food thing doesn't work out (snicker), she will have an ever hungry writing career to feed.

Kitchen Confidential: Adventures in the Culinary Underbelly
by Anthony Bourdain
Co Prsa ©2000
Narrated by Anthony Bourdain
   The book that made Anthony Bourdain a household name. We sisters are fan girls.

Mourad: New Moroccan is a great read and Mourad is my new chef crush.

Avalon's Jalapeño Poppers

by Michelle

   Jalapeño Poppers are like potato chips, I dare you to eat only one. If you are preparing poppers for a party, I encourage you to make more than you think you need. In fact, I purposefully choose not to serve poppers as appetizers because everyone will fill up on these tasty bites before dinner is served. My recommendation is to serve the poppers as a side dish, especially alongside steak. If you have any poppers leftover, which is unusual indeed, thickly slice the peppers and tuck inside an omelette. 

Avalon prepping the jalapeños.

   This is my niece, Avalon's recipe. When she moved in with my husband, daughter and I last year as she embarked on her freshman year of college, this is a food craving she brought with her. When she mentioned poppers one night over dinner, Avalon was shocked to discover our family unit had yet to discover the pleasures of the addictive creamy, salty, spicy, bacony peppers. Within short order the situation was remedied and boy are we happy to have poppers in our food universe.

Yeasted Belgian Waffles, So Yummy and Gluten-Free

by Michelle

"Only dull people are brilliant at breakfast." ~Oscar Wilde

   Nothing speaks to a liesurely Sunday like brunch. I wake up late; well, late for me - about eightish. I sip strong brewed coffee lightened with half and half (or if I'm feeling energetic, a stove top prepared latte) while I peruse a magazine or have a liesurely conversation with my husband. The dairy fortified coffee ties me over until I feel energized to prepare brunch. Typically such a meal might be scrumptious Roasted Chicken and Green Chile Hash or my Grandma's Pancakes with Oven Fried Bacon.
   On those occasions where I plan ahead, I like to prepare waffle batter on a Saturday night. I usually pull it together after dinner and the batter sits at room temperature overnight. All that is left to do in the morning is to add eggs, vanilla extract and baking soda to the batter. Ever the multitasker, I oven fry bacon or cook sausages on the stove top while I'm cooking the waffles.
   In the beginning of my waffle journey, I tried making several quick batters, but each time the waffles were soft and not at all crispy. No thank you. After reading comments about waffle makers on Amazon, several readers made the claim that yeasted waffles are far superior in taste and texture. 'Tis true and this recipe is definitely a winner. Thankfully, the waffles freeze well and can quickly be reheated in a toaster oven, which is easy for a weekday breakfast.

Baked and Grilled Artichokes

by Michelle

"A woman is like an artichoke, you must work hard to get to her heart."

 ~Inspector Jacques Clouseau, The Pink Panther

   After nearly two years of posting regularly each and every Sunday, yesterday was the day that was inevitably missed. And for a good reason. It was Mother's Day. As I have written previously, I rarely enjoy eating out on a holiday and prefer to stay at home. We watched a movie in the afternoon in the comfort of our own living room, made perfect popcorn and enjoyed Pineapple Martinis before dinner. For the main event, a Tri-Tip barbecue dinner which featured these flavorful artichokes as a tasty seasonal side dish, which were a huge hit with the family.

Baked and Grilled Artichokes

   For ease in preparation, you can bake the artichokes up to two days ahead, refrigerate, and then finish on the grill.

Ingredients:
1/2 to 1 large artichoke per person
1 to 2 lemons
water
olive oil
Diamond® kosher salt or sea salt flakes
freshly ground black pepper
aluminum foil

Garnishes:
Kokkari Dressing
Paleo Aïoli
1 to 2 Tbsps freshly chopped Italian flat leaf parsley
1 to 2 Tbsps shredded or grated Parmesan cheese

To prevent the cut areas from browning soak the artichokes in lemon water.

Procedure:
1. Preheat oven to 425°F.
2. Fill a bowl with water. Juice the lemons and add juice to the water.
3. Cut off top 1-inch of artichoke with a chef's knife. Dip the artichoke in lemon water, shake to remove excess water. With sturdy kitchen scissors, trim the prickly ends from the leaves. Trim the stem to about 1/2-inch. Return the artichoke to the water. Keep the artichokes in the water until ready to bake.
4. Use 2 squares of aluminum foil per artichoke. Before double wrapping, drizzle each artichoke with olive oil and sprinkle with salt and freshly ground pepper. Wrap the artichoke twice, sealing edges. Repeat with the remaining artichokes.
5. Place all the wrapped artichokes on a cookie sheet. Place the cookie sheet in the oven. Bake for one hour for large artichokes.

6. Carefully unwrap the artichokes, being alert to the escaping steam. Let sit 5 minutes. Insert a large chef knif through the stem and slice slowly through half of the artichoke, then insert the knife again and cut slowly through the other half. With a spoon, remove and discard the fuzzy choke. If you like, at this point, you can proceed with eating the artichoke with the Kokkari Dressing and Paleo Aïoli, or you can let the artichokes rest up to an hour at room temperature and then finish on the grill. You can also refrigerate the artichokes up to two days and then proceed with grilling.

Remove and discard the hairy coke and prickly purple leaves.

7. Prepare a grill to medium-high heat. Brush the artichokes with olive oil or garlic oil. Grill each artichoke until heated through and there are grill marks showing on both sides. Remove the artichokes to a serving platter. If desired, drizzle each artichoke with Kokkari Dressing, sprinkle with chopped parsley and serve with Paleo Aïoli as a dip for the leaves and the heart.

Note: For a more detailed description on how to eat an artichoke, visit here.

Dip the artichoke leaves and slather the heart in creamy Paleo Aïoli.

Paleo Aïoli (Immersion Blender Method)

by Michelle

"Who but the French could have wrought this gastronomic miracle? Mayonnaise is France’s gift to the New World’s muddled palate, a boon that combines humanity’s ancient instinctive craving for the cellular warmth of pure fat with the modern, romantic fondness for complex flavors: mayo (as the lazy call it) may appear mild and prosaic, but behind it’s creamy veil it fairly seethes with tangy disposition. Cholesterol aside, it projects the luster that we astro-orphans have identified with well-being ever since we fell from the stars." ~Tim Robbins, Villa Incognito

   Aïoli is a garlicky homemade mayonnaise. If you like garlic and you like mayonnaise, you will adore aïoli. I especially like this aïoli as a dipping sauce for artichokes and french fries or as a tasty spread slathered on sandwiches. If you add to the recipe a little sweet pickle relish, tarragon and finely minced shallot you would have.... ta da... tartar sauce. Tartar sauce, as we all know, is a flavorful emellishment to crab cakes and any freshly prepared fish whether grilled, baked or fried.
   I feel that this recipe is a hybrid between aïoli and tartar sauce. The final result is definitely garlicky, but there is the herbal note, too. I used tarragon flavored Dijon mustard from France, although I think freshly minced tarragon would be lovely added with the minced parsley (if you use traditional Dijon). Fresh dill would be a great alternative or addition in the herbal department.

Steamed asparagus sauced with aïoli.

   The traditional way to make aïoli, or mayonnaise for that matter, is to make an emulsion by slowly (and patiently) adding - drip by drip - approximately one cup of neutral flavored oil into one or two egg yolks or a whole egg, along with mustard, lemon juice and seasonings. The emulsion has been made for centuries by using a fork, a wooden spoon, or mortar and pestle. If I may be so bold: to heck with tradition, this is an example of where a gadget trumps convention.
   Linda and I are enthusiastic viewers of Everyday Exotic on the Food Network. On the "obedient ingredient" episode for Lime Leaf, the affable host, Roger Mooking whipped up a Lime Mayo by placing all the ingredients in a tall container and blending with a stick blender. Roger produced perfect mayonnaise in about 10 seconds. My jaw hit the floor and then I hooted. Really, I did. That's one small step for Roger, one giant leap for cooks everywhere. Farewell patience, hello instant gratifcation. I've been making mayo and aïoli in a jiffy ever since using my favorite Cuisinart SmartStick hand blender. 

Believe me when I say that artichokes pair perfectly with aïoli as a dipping sauce.

Paleo Aïoli (Immersion Blender Method)

  You can make this sauce in any deep container. For ease in preparation, I prefer to use a large 21-ounce French Working Glass. Purchase the working glass with the matching plastic lid for a tight seal, which will keep your aïoli fresh for about one week when stored in the refrigerator.
   This recipe is adapted from Paleo Comfort Foods by Julie and Charles Mayfield (Victory Belt Publishing Inc. ©2011). In particular, what makes this recipe Paleo is the exclusion of seed oils. The avocado's green pulp is expressed to make the oil. The avocado oil is mild and offsets the more assertive flavor of olive oil.
   If you quickly need to bring a cold egg to room temperature, in a medium bowl cover the whole egg with tepid tap water and let sit for about 10 minutes before proceeding with the recipe.

Ingredients:
1 extra-large or jumbo egg, at room temperature
1 medium to large lemon, at room temperature
1/2 cup avocado oil
1/2 cup olive oil or extra-virgin olive oil
3 to 4 cloves of garlic, peeled and smashed with the blade of a chef's knife
1 tsp Dijon mustard, such as Edmond Fallot Dijon or preferably Edmond Fallot Tarragon Dijon
about 1/2 tsp sea salt
a few healthy grinds of black pepper, or to taste

***

1 to 2 tsps capers, rinsed and then minced, optional
1 to 2 tsps minced Italian flat leaf parsley, optional

Special Equipment:
Immersion Blender, also known as a SmartStick Hand Blender

Procedure:
1. Put all the ingredients from the egg through the black pepper into the Working Glass, or other similar jar/beaker. Blend the ingredients with the immersion blender until emulsified, about 10 seconds.
2. If desired, add capers and flat leaf parsley. Stir.
3. Keeps well, covered and refrigerated, for about a week.

Maple Sugared Candied Walnuts

by Michelle

"Walnuts and pears you plant for your heirs." ~Portugese Proverb

   I love these nuts. I could probably just stop there, end of story. However, these bite-sized glazed morsels are a little different in that the walnuts are first cooked in seasoned maple syrup and then tossed with spiced maple sugar. In a word: addictive.

   The walnuts are divine on their own, but then consider, if you will, a cheese tray. The sugared candied walnuts go perfectly well with brie and a variety of stronger tasting cheeses. This time of year, I like to add slices of peeled blood oranges, sliced horizontally to resemble flowers, and slices of peeled kiwi, with both fruits adding vibrant color and taste.

   When the holidays roll around again, the walnuts make a lovely homemade gift (that don't need to be made at the last minute), and are a nice addition tucked into a tray of cookies and candies. I also like the idea of accenting pieces of fudge with the walnut halves.

    Last, but not least, the walnuts are sensational added to salads. I recently enjoyed a divine Spinach Salad at The Cactus Club in Vancouver. In addition to candied nuts the exceptionally fresh salad featured: Italian prosciutto, cabbage, arugula, pickled beets, goat cheese, thinly sliced pears, sherry vinaigrette, shards of Parmigiano Reggiano and decoratively finished witha heavy drizzle of balsamic glaze. I can't wait to reinterpret this salad at home.

   One recipe. Many applications. Unleash your creativity!

Maple Sugared Candied Walnuts

Enchilada Casserole with Beef or Chicken

by Linda

"Cinco de Mayo has come to represent a celebration of the contributions that Mexican Americans and all Hispanics have made to America." ~Joe Baca

   Enchiladas are one of my very favorite Mexican entrées. This casserole is similar to the stacked enchiladas found in New Mexican restaurants. It is a hearty dish that I would also liken to lasagna. It is very easy to prepare and assemble. I don't mind making the whole dish for just myself, because the squares freeze beautifully, and can be warmed and ready for dinner on a week night when I am feeling lazy or have no time to prepare a meal. It is also a great dish to take to a potluck or have on a buffet table.

Linda's Strawberry Citrus Sparkler Cocktail (Almost No Carb)

by Linda

   The creation of this drink has been my answer to finding a truly “skinny” cocktail... and no, agave syrup is not the answer. The jury is still out, but many experts in the nutrition field these days believe that agave syrup is actually worse for us than cane sugar.
   My weight loss is now at 40 pounds in three months, and cutting out sugar from my diet is one of the reasons for my rapid weight loss. Not one to suffer unnecessarily, I will admit to indulging in a few of these along the way. What makes this cocktail taste so great (well, as great as a cocktail can that has next to no carbs) is the vodka infused with frozen strawberries. (I have tried using fresh strawberries, but a good quality frozen berry works much better). I cannot tell a lie...  Zevia soda needs other flavors to be tolerable in my book. Stevia, which is a natural sweetener used in Zevia, while being a very sweet and healthy herb, does not taste just like sugar. Unfortunately, Zevia mostly likely will not replace soda in your teenager's opinion, but it does work in this recipe by way of adding a nice fizzy citrusy sweetness.

Ingredients:
3 ozs. strawberry-infused vodka (follow the instructions for making Fragolino but do not add sugar once the berries are infused)

6 ozs. Grapefruit Citrus Zevia® All Natural Soda (1/2 can)

1/2 oz. to 1oz. POM Wonderful®

Procedure:
Fill a 16 ounce glass half full with cubed ice.
Pour in strawberry vodka and then add half can of soda.
Pour a splash of POM Wonderful® on the top. Garnish as desired and serve.