Artichokes, Roman Style are one of the signature dishes that Spring has finally arrived. Whether made from large globe artichokes, smaller, purplish Italian varieties or baby artichokes the basic technique of braising the vegetable in nearly equal parts water and olive oil with herbs is a classic Roman antiipasto or first course that’s even better at room temperature then hot from the pot. 1/2 lemon or 2 tablespoons distilled white vinegar2 baskets baby artichokes, approximately 20Coarse salt to taste1 cup mixed coarsely chopped fresh herbs like mint, basil, Italian parsley leaves only4 garlic cloves, peeled and sliced1 cup olive oilEVO for drizzling1/4 cup chopped parsley leaves for garnish…Continue reading »
I’m so happy to share the recipe for the Peach Gallette I made with Roy and Jon during our episode honoring Jonathan Gold. We shot the show soon after Jonathan left us and feelings were raw. It was so lovely to get to spend the day with Jazz, her girls and our hosts Jon and Roy to do what Jonathan loved best. To cook and eat with friends. Before you make the Gallette or Pie-llete as I called it on the show you first need to make the dough. Mine is below. If you want a deep dive class with me on how to do it check out…Continue reading »
So how does it feel for your favorite recipe to show up on The Simpsons? Well, beyond surreal that’s for sure. When they first reached out via email to ask if I’d like to contribute a recipe to the episode I thought it was a prank. But then they sent me the script. When you agree to do something like this you do the work, send it off then pretty much forget about it. The recipe’s author is what’s called an “easter egg”. It’s something buried in the episode that only a certain kind of obsessed nerd will discover, like a little present. Except this time I guess…Continue reading »
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