Text 2345, 104 rader
Skriven 2010-10-03 05:17:00 av Dave Drum (1:124/311)
Ärende: SF Gate 644
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Artichoke Brandade W/Crostini
 Categories: Vegetables, Breads, Dairy, Potatoes, Citrus
      Yield: 11 servings
 
MMMMM--------------------------CROSTINI-------------------------------
      1    Sweet French baguette;
           - sliced 1/8" (about 50
           - slices)
      2 tb Olive oil; to taste
           Kosher salt

MMMMM--------------------------BRANDADE-------------------------------
    1/2 c  Extra virgin olive oil
      4 md Globe artichokes
           +=OR=+
     12    Baby artichokes; cleaned *
    1/2    Onion; fine diced
      3 cl Garlic; minced
      1    Lemon; halved
      1 lb Yukon gold potatoes; cooked,
           - rough mashed w/salt and
           - pepper
    1/2 c  Heavy cream
 
  Some stores, such as Whole Foods, sell fresh crostini in the
  baking department. Both the brandade and the crostini can be
  made 1-2 days ahead. Wrap both well; keep the crostini at
  room temperature and refrigerate the brandade then reheat
  before serving. From Tara Duggan, Chronicle contributor.
  
  For the crostini: Preheat the oven to 375øF.
  
  Place the bread slices in a large bowl and drizzle with a
  thin stream of the olive oil while tossing with tongs.
  Season with salt. Place in one layer on 2 baking sheets and
  toast in the preheated oven until slices start to become
  golden, 8 minutes. Flip and finish until crisp and lightly
  browned, 2-4 minutes. Let cool.
  
  Place about 10 of the crostini in a zip-top bag and crush
  with a rolling pin or heavy pan until you get coarse crumbs.
  Set aside.
  
  For the brandade: Lower the oven temperature to 350 degrees.
  Grease an 8-inch square or a medium oval baking dish with
  olive oil that you plan to serve the brandade in;
  alternatively you can cook it in eight 6- to 8-ounce
  ramekins.
  
  Heat 1/4 cup of olive oil in a saute pan over medium heat.
  Add the artichokes and cook until browned all around, about
  5 minutes, then add the onion and garlic and cook until
  slightly tender, about 5 minutes. Add 1/2 cup water and 1/4
  teaspoon salt and bring to a simmer. Reduce heat, cover and
  cook until the artichokes are tender when poked through the
  heart, about 10 minutes.
  
  Place the artichokes and the contents of the pan in a food
  processor with juice from the half the lemon, and pulse
  until you get a chunky puree. Add the mashed potatoes and
  process while adding the remaining olive oil in a thin
  stream until fully incorporated, 1-2 minutes. Taste for
  seasoning and add plenty of salt and pepper, otherwise the
  brandade will be bland. Add the cream and blend just long
  enough to lighten the mixture, about 30 seconds.
  
  Pour the brandade into the prepared dish or dishes and
  sprinkle with the crushed crostini. Bake until bubbly, 20-25
  minutes (about 15 minutes for the ramekins).
  
  Serve immediately with the remaining crostini.
  
  * Note: To clean artichokes, fill a medium bowl with water
  and add the juice of half of a lemon. Remove the outer
  leaves from the artichokes until you get down to the light
  green inner leaves. Trim off the dark green tops. Next use a
  knife to trim around the stem and heart, removing any dark
  green parts. Quarter each artichoke through the heart and
  remove any choke (this is usually unnecessary in baby
  artichokes). Place the cleaned artichokes in the acidulated
  water.
  
  Serves 10-12
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 10 April 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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