SLOW-COOKED ARTICHOKES WITH PROSCUITTO VINAIGRETTE
Serves 4 as an appetizer or side dish.
Note: Fruit Fresh is asorbic acid (vitamin C). It can be found in the canning section of most grocery stores.
• 4 globe artichokes
• Fruit Fresh and 1/2 fresh lemon for acidulated water (see Note)
• 1 thick slice bacon (1 oz.)
• 1 shallot, peeled and sliced thickly
• 1 tbsp. plus 1/4 c. olive oil, divided
• Salt
• 1/2 c. white wine
• 1/3 c. chicken stock
• 1 garlic clove garlic, crushed
• 1 sprig thyme
• 1/2 sprig rosemary
• Freshly ground black pepper
• 1 tbsp. plus 2 tsp. fresh lemon juice
• 1 tbsp. minced parsley
• 1 oz. prosicutto or country ham (1 thick slice), diced finely
Directions
You'll need to clean the artichokes down to the meaty chokes, which are the fleshy centers. Prepare some acidulated water by whisking 1 teaspoon of Fruit Fresh into about 1 quart of cold water.
Snap off the lower leaves of the artichoke by bending them backward, starting at the bottom of the artichoke and working in a circular motion until you have ripped half of the leaves off. Then lay the artichoke on its side and slice off the tops of the leaves until you can see the flat surface of the choke. Trim the stem except for the bottom 11/2 inches. Rub the cut sides with half of a fresh lemon.
With a sharp paring knife, trim around the circumference of the artichoke, removing a thin layer of dark green skin all the way down to the stem. Immediately submerge in the acidulated water and repeat with the second artichoke. When all artichokes have been trimmed, take a small, sharp-edged spoon and scoop out the furry chokes. Return immediately to the acidulated water.
Fry the bacon in a sauté pan until cooked through; remove and reserve. Add the shallots and 1 tablespoon olive oil, season with a little salt and cook until tender, about 3 minutes. Add the wine and boil to reduce by half. Add the chicken stock, bring to a boil and remove from the heat. Return the bacon to the liquid, add the garlic clove, thyme sprig, rosemary sprig and a few twists freshly ground black pepper and chill until cold.
Place the artichoke hearts and the cold cooking liquid in a cryovac bag and vacuum seal on moist, making sure to hold the bag lower than the machine to prevent too much liquid from seeping out of the bag during sealing.
Immerse the bagged artichokes in a large pot of 185- to 190-degree water and cook for 1 hour and 15 minutes, or until the artichokes yield to the pressure of your finger when squeezed. Drain the contents of the bag over a sieve, picking the artichoke hearts out from the vegetables and reserving the liquid.
Pour the liquid into a blender, add the lemon juice and process on high. Drizzle in the remaining 1/4 cup olive oil until you have an emulsion. Pour out into a bowl and stir in the parsley and ham.
Slice the artichoke hearts into wedges and toss with the warm vinaigrette, allowing excess vinaigrette to pool on the plate. Serve either warm or at room temperature.
Nutrition information per serving:
Calories274Fat21 gSodium184 mg
Carbohydrates17 gSaturated fat4 gCalcium35 mg
Protein6 gCholesterol8 mgDietary fiber10 g
Diabetic exchanges per serving: 3 vegetable, 4 fat.
TOFFEE PEARS IN-A-JAR
Serves 4.
Note: This method is great for delicate, fragile foods, such as stone fruit, cherry tomatoes or foie gras.
• 12 tbsp. sugar
• 8 tbsp. (1 stick) butter
• 4 tsp. rum
• 4 tsp. vanilla
• 4 tbsp. water
• Pinch of salt
•4 small tender Bartlett (or other) pears
• 8 prunes
• 4 blanched almonds
Directions
Assemble 4 wide-necked pint jars (those used for canning that can withstand heat). Divide the sugar, butter, rum, vanilla, and water among the four jars and add a pinch of salt. (Each jar will have 3 tablespoons sugar, 2 tablespoons butter, 1 teaspoon rum, 1 teaspoon vanilla, 1 tablespoon water and a pinch of salt.)
Fill a large, wide-bottomed pot half-full with water and set over medium heat. Drop a probe themometer into the water and bring it to 180 degrees. Add the jars and heat, stirring, until the ingredients have melted.
Peel the pears and cut the bottoms flat so they sit upright. Scoop out the stem all the way down to the seeds of the pear and discard, using a small melon-baller or a 1/4- teaspoon measuring spoon. Fill the hole with the two prunes and set a blanched almond into the top.
Carefully lower a pear into each jar. Seal with a cap and lid. Cook at 180 to 185 degrees until the pear tests tender when poked with a thin skewer, about 1 hour, depending on the variety and ripeness of the pear.
Spoon the pears into individual shallow dishes and pour the cooking juices into a wide skillet. Boil rapidly until reduced and thick enough to lightly coat a spoon, about 4 minutes. Pour the caramel over each pear. Serve warm with a scoop of vanilla ice cream.
TENDER CHICKEN IN TOASTED ALMOND OIL
Serves 4.
• 1/2 c. whole almonds
• 1 garlic clove, peeled
• 1 tsp. minced fresh rosemary
• 1/2 tsp. salt
• 1/2 c. extra-virgin olive oil
• 1/2 c. canola oil
• 4 large chicken breasts (8 oz. each)
• Salt and pepper
• 4 tbsp. chopped chives
• 1 lemon, cut in wedges for
garnish
Directions
Preheat the oven to 350 degrees. Put the almonds in a pie plate and toast in the oven until dark golden brown, about 15 minutes.
To make the almond oil, place the nuts, garlic clove, rosemary, salt, olive oil and canola oil in a blender jar. Process until finely ground.
Trim excess fat and gristle from the chicken breasts, and season lightly with salt and pepper.
Place a chicken breast in each of four cryovac bags. Divide the almond oil among the bags. Seal and vacuum on a moist setting.
Heat a large wide pot of water to 160 degrees. Submerge the bags in the water and cook for 45 minutes, or until the chicken breast feels firm inside the bag. (It won't feel stiff like a quickly cooked chicken breast; it will be cooked through, but tender.)
Remove from the bag, reserving all juices. Pour the juices into a saucepan and bring to a simmer, reducing slightly until you have the consistency of a thin gravy. Add the chives. Rest the chicken breast 5 minutes, then slice thinly and arrange on a platter. Pour the sauce over the chicken and serve with the lemon wedges.
