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Cook’s Illustrated Recipes

Last weekend I got the new issue of Cook’s Illustrated in the mail. The few issues I’ve received so far haven’t much excited me; lots of tips on searing roasts and other useless things, plus a lot of stuff I already know. But this latest issue was actually pretty good. So good in fact, that I made two of the recipes soon after reading through them for the first time. The first was lemon artichoke hummus. I’ve made hummus countless times, and I’ve always loved it that way it was, which was somewhat on the chunky side. But this turned out super smooth, like restaurant hummus, only with tons more flavor. The complexities were lost when I put it on a sandwich the next day, but it was the perfect dipping hummus, especially with baked pita chips.

The next day I made spring vegetable risotto, which was also fantastic. (Unfortunately the pictures didn’t turn out as well.) It had leeks, peas, asparagus, and lemon juice and was topped with gremolata with parsley, mint, and lemon zest, which added so much flavor to the dish. This may be my favorite risotto, but I think I just love risotto in general. Something about all that stirring makes it seem very special.

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