Sorry to post like a madwoman but I just wanted to feature one of the lovely things our friend Ari made for us last night-- Steamed artichokes with a leek butter sauce to die for! Here are the instructions, in his own words:
it was:
1 large leek, halved lengthwise and sliced.
1 stick of butter
salt, pepper crushed red pepper
about a 1/8 of a nut of nutmeg
lemon zest and about 1 lemon worth of lemon juice
lowest heat for about an hour so as not to brown but coax some sweetness from the leeks.
Please note presence of Mark Bittman's no knead cast iron Boule. Also, steaming artichokes took a long time, well over an hour. We weren't sure why this was. Dad?
Sorry to comment like a madwoman, but I was inspired by this dish, too. One of my fondest memories of my mother's excellent cooking was the nights she would make steamed artichokes and serve them with a lemon-butter sauce. I hope she's reading this, because the leek sauce sounds like an excellent variation. Also, she might have some insights on why the artichokes took so long to steam. I don't remember it taking that long. But since Chuck claims he doesn't like artichokes, I haven't had one in years.
ReplyDeleteThis dish sounds wonderful. I can't wait to try it. Artichokes take a long time to steam but things can be speeded up in the microwave if you are in a hurry. Chuck might decide he likes artichokes cooked this way just as he decided he did like Low Country Boil.
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