Category Archives: Main Courses

Classic Steamed Artichokes, and How to Cook Fennel

Posted in Vegetables by

This is the classic way to eat those beautiful artichokes you see in the produce aisle. My mom would make these all the time when we were growing up, and we loved to dip the warm leaves in the warm butter.

It’s an elegant appetizer, but I can imagine it would also be great to serve to children — it’s true finger food, and very easy to make.

Serves 4

4 artichokes
4 cups water
4 Tbsp. olive oil
2 Tbsp. white wine vinegar
4 garlic cloves, chopped (not minced)
4 bay leaves
1 Tbsp. salt
24 black peppercorns
24 coriander seeds
2 tsp. fennel seeds

Slice off the stem of the artichokes as close to the base as you can. Peel off the tough outer leaves of each one. If leaves are thorny, use kitchen scissors to trim the tips. Rinse thoroughly.

Place the artichokes, stem end down, in a saucepan large enough to fit a lid over the artichokes. Add the water and the rest of the ingredients, cover, and bring to a boil. Reduce the heat to a simmer and cook for 20-35 minutes, until tender.

Cooking time will vary, so check for doneness by lifting an artichoke from the pan and piercing the bottom with the tip of a knife. If it pierces easily, it’s ready.

As soon as the artichokes are ready, melt some butter for dipping. Estimate 2-3 tablespoons per person and serve in tiny bowls at each plate. Add salt to the butter for the best taste.

Eat by peeling the leaves off one by one and dipping them in the butter, then scraping off the meaty base of the leaf with your teeth.

When most of the leaves have been peeled away, don’t throw the artichoke away — the best part is yet to come! With a short, sharp knife, carefully cut out the hairy center of the artichoke. Cut the heart into pieces and dip into the melted butter. The taste is out of this world.

How to Cook Fennel

Another vegetable that many cooks may pass over in the store is fennel bulbs, though it’s one of the vegetables commonly used in a roasting pan with turkeys or chickens. I only discovered it when on a cooking course in France three years ago. It has a sophisticated, delicate taste and a wonderful texture when cooked this way.

All you need is one fennel bulb and some olive oil to serve 4 as a side dish.

Slice off a very thin slice at the base of the bulb, then cut off each stem where it meets the bulb (all you want to be left with is the bulb). Peel off any discolored layers on the outside of the bulb.

Cut the fennel bulb lengthwise, then cut each half into four wedges.

Bring a pot of salted water to the boil, drop the fennel wedges in, and simmer for five minutes. Remove immediately and place on the plate. Drizzle with olive oil and season with salt and pepper.

Camembert, Goats Cheese, and Tomato Tart

Posted in Appetizers & Snacks, Breakfast/Brunch, Casseroles & Savory Pies by

This is an easy recipe using puff pastry. The camembert and goats cheese work together perfectly, but you can easily vary them. I made this tart when some friends came over for lunch one day, but it could also work as a savory brunch dish, or as an appetizer, cut into small pieces.

250g puff pastry, defrosted if frozen
3 Tbsp. Dijon mustard (don’t overdo this)
3 flavorsome tomatoes, thinly sliced and drained of as much juice as possible
Salt and freshly ground pepper
8 large basil leaves, roughly torn
125g camembert cheese
100g goat’s cheese
2 Tbsp. fresh thyme leaves, or 1 Tbsp. dried
Olive oil

On a floured surface, roll the pastry out large enough to line a 10-inch pie plate. Line the plate and let it rest in the refrigerator for at least 30 minutes, then trim the pastry neatly around the edge.

Preheat the oven to 200C/400F degrees. Spread the mustard all over the pastry base, then top with tomatoes in concentric circles. Season to taste and scatter the basil on top. Cut the camembert into thin slices and arrange a circle around the outer edge. Cut the goat’s cheese into thin pieces and arrange in the center. Sprinkle over the thyme and a few drops of olive oil (any more than this and the pastry will be soggy).

Bake for 15-18 minutes or until the cheese is tanned and bubbling. Best served room temperature.

Singapore Noodles

Posted in Pasta & Rice Dishes by

I’ll be the first to admit that this may not be the real thing. I’ve never been to Singapore and I haven’t tasted their noodles. But this is a darn good dish — a mildly spicy version of fried rice noodles — so, original or not, it’s a recipe I’ve saved.

You can use the spices below, or use a hot (madras) curry powder. The dish can be eaten hot or cold and you can vary the contents. This version is meat-free, but you could add a small amount of pork or chicken.

300g rice vermicelli noodles
3 Tbsp. vegetable oil
2 eggs, beaten
1 bunch spring (green) onions, finely sliced
2 cloves garlic, minced
1-2 dried red chillies, or 1 heaping teaspoon of red pepper flakes
1 red pepper, julienned
2-3 curry leaves
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1 level tsp. turmeric
100g peas, cooked if fresh, thawed if frozen
100ml vegetable or chicken stock
2 Tbsp. soy sauce
Juice of 1/2 lime
Fresh cilantro and lime wedges to serve

Soak the rice noodles in hot, but not boiling, water for about 10 minutes, until they’re soft. Drain and cool thoroughly, toss with 1 Tbsp. oil, and set aside.

In a wok or wide frying pan, heat the remaining oil until very hot. Add the eggs and start to fry them as if you were making an omelette. As it sets, break it apart with the edge of a wooden spoon. Remove egg from pan and set aside.

Keeping the wok on the heat, fry the onions, garlic, chilli, red pepper and curry leaves for about a minute. Add the remaining dry spices and stir thoroughly. Now add the peas, stock, soy sauce and lime juice, followed by the noodles and the cooked egg. Keep everything moving and stir until the stock has disappeared, at which point the dish is ready to serve.

Garnish with fresh cilantro and extra lime wedges.

Artichoke Risotto

Posted in Pasta & Rice Dishes by

This is a great twist on a plain risotto. The key to getting the creaminess is to add the liquid bit by bit rather than all at once — maybe half a cup at a time.

Serves 6

2 Tbsp. olive oil, divided
1 small onion, diced
2 garlic cloves, minced
8 canned artichoke hearts, gently rinsed and thinly sliced
1 cup water, divided
3 cups vegetable broth
1 1/2 cups arborio rice
1 1/2 cups white wine
1/2 cup grated Parmesan cheese
1/3 cup chopped nuts (hazelnuts or walnuts)
2 Tbsp. chopped fresh parsley

Heat 1 Tbsp. olive oil in large saucepan. Add onion and saute until soft. Add garlic and saute about a minute longer. Add artichokes along with 1/2 cup water and a pinch of salt and pepper. Cook until liquid evaporates, about 15 minutes.

Meanwhile, combine vegetable broth with the remaining 1/2 cup water and bring to a gentle simmer.

When artichoke liquid has evaporated, add remaining 1 Tbsp. olive oil and rice. Cook and stir constantly a few minutes until rice is translucent. Add the wine and stir until liquid has disappeared. Add enough broth to cover and as the liquid disappears, keep adding the broth, little by little.

The risotto is done when the rice is tender but firm, about 20 minutes. If broth runs out, use hot water. Just before it finishes cooking, add cheese, nuts, and parsley.

Garnish with a parsley sprig and serve with extra cheese at the table.