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The edible thistles: Artichoke à la Barigoule and other recipes with artichokes

I ate my first artichoke during a semester abroad in Dijon in Burgundy. I was still very young. The restaurant was very elegant. I had heard a lot of artichokes. I had eaten any yet. So I ordered one as a starter L'Artichaut et sa vinaigrette . Love at first sight, it was not at first. The waiter put one of these huge Breton artichokes to myself and to a dip. As I sat there and did not know what to do. As you eat the thing then? So I took my courage and asked the waiter for tuition. With a friendly "Pardon Mademoiselle," he pulled a sheet from the Riesenartischocke, dipped it in the vinaigrette and suckelte it. "Comme ça" he said .... Whether the tide then he disappears into his apron pocket, had escaped me.

That was the beginning of a great gastronomic say we love. Whenever it goes into the season, I eat artichokes. In all variations. Long after the small green or green-purple artichokes have replaced large Breton from my plate. They taste aromatic and can be more to do with the little ones. They are really wonderful for a small, refined food, fine as a starter, they can be sliced just fry in oil or burned up in a tortilla, a vegetable stew to enrich it with fish or meat stew with poached egg, meat or fish filling and when they are quite young even eat it raw ...
The absolute highlight is the artichokes are cooked in the embers of the domestic fireside. Before they are proposing in with the tip lightly on the table so that they open, scattered coarse sea salt and olive oil drips into the interior. Then they come into the fire. After a good 20 or 30 minutes they are done. Removing the coal-black outside and enjoy the wonderful smoky taste sweet and aromatic interior of the artichoke.

When shopping you should make sure that the lower part of the artichoke resistant. For certain types of round one should take only the items that are easily dented on top. Then you are exactly right. In the acute artichokes, which can be easily dyed purple, the leaves should fit tightly.

The cleaning and preparing the artichokes is not that bad. Remove the outer leaves are generous. No less generous then you cut off the tip. Depending on the method of preparation of the stalk is cut or broken off or finely peeled and left it. The hay, of which so much talk, one must not remove from the usually small artichokes, because they (still) have none. I drip the way, no lemon on artichokes. Although they remain so bright, but they lose their good flavor.

From France, this time from Provence, is this tasty recipe for artichokes à la Barigoule. Barigoule is the French variation of the Provencal word Farigoule what is thyme. And thyme is a must in these artichokes. Of course, they are everywhere in Provence, cooked a little different. But any Provençalin swears that her recipe is the original.

artichokes à la Barigoule from Provence
16 small artichokes

4 carrots 1 bunch green onions 4 garlic cloves


1 lemon 1 bunch fresh thyme
salt and freshly ground black pepper ½ l
Provençal white wine

clean artichokes as described above. Do not remove the stem, but thin peel. Peel garlic. Scrape carrots. Onion, garlic and carrots cut into slices. Heat olive oil in a wide

pot. Onion and garlic in hot oil, fry for 2-3 minutes. Artichokes next to each other to do so. Thyminastengel distribute it. Pour in wine and water, until the artichokes are just barely covered. Salt and pepper. Cover and simmer about 25 minutes. Then remove the lid and boil over high heat the liquid until it is almost syrupy.
can artichokes à la Barigoule eat hot and cold.


From Lea Linster this fine recipe for a salad with artichokes and cherry tomatoes. She takes this salad to prefer the small, pointed, purple artichokes from Nice.

tomato-artichoke salad Lea Linster
8 small, violet artichokes
4 tablespoons olive oil 12 black olives with core

1 bunch arugula
A few leaves of red oak leaf lettuce
100 g cherry tomatoes
For the vinaigrette: 4 tablespoons mild olive oil

salt and freshly ground pepper 1 lemon juice

1 piece Parmesan cheese

Arttschocken brush and prepare as described above. The natural gem in half size or quarter them. Heat olive oil in a pan. Artichokes in the hot oil on all sides until golden brown. Remove and place on paper towels.

While the roast artichokes, cherry tomatoes, put in boiling water, rinse and peel cold. In the frying oil pan of the artichokes for 2-3 minutes.
olives in half and remove seeds.

wash lettuce, spin dry and a plate spread. Artichoke and olive spread on it. Cooked tomatoes and arugula on top. Drizzle with olive oil and Zitronensfat. Sprinkle with Maldon salt and fresh pepper geahlenem. planing to taste a little Parmesan wafer-thin about it.
with crusty baguette or freshly baked bread, this salad tastes best.

From Andalusia comes this recipe for artichokes with a poached egg filled. They like to eat as tapas in the Andalusian bars.

artichokes stuffed with poached egg
4 larger artichokes
4 eggs 1 egg yolk possibly quail lyre

2 lemons
cumin
mint leaves and fresh thyme
white wine vinegar olive oil

salt and pepper

water with salt and the juice of a lemon to a boil. Prepare the artichokes as usual. Remove the stem. Cook in the water about 20 minutes. Remove and place with the top down in a sieve, so that everything runs out of water. Remove the cooking water.

the egg yolks and the juice of the other lemon into a bowl and mix well. Season with salt and cumin. Then gradually suppressed after 8-10 tablespoons olive oil until a thick, creamy sauce.

The artichoke water and bring to a boil again. Add 3-4 tablespoons white wine vinegar. The eggs one carefully into a ladle open and slide into the water to boiling. 2-3 min can be drawn. Then turn over once and cook another 1-2 minutes. herausnehemn With a slotted spoon and place short on kitchen paper.

the prepared artichokes on top open with your fingers. Each a poached egg-laying in the hole. Drizzle with the mayonnaise. Sprinkle with fleur de Sal, thyme leaves and chopped mint. Serve warm.

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fish soup à la maison

Who lives on the Mediterranean, has a slight home advantage when it comes to fish soups. Here you can get anywhere and in any small fish business Mediterranean fish, which are very spicy but very rich herringbone. They are not suitable for eating. For the soup these little fish are just right.
Are they then "boiled", enjoy the cats. You have this clean fish and away, including bones.
further away from the sea, no problem, a fish soup to cook. We ordered from the Fischhämdelr "offal." These are fish bones, heads etc. to cook like me, Mediterranean fish cook this fish soup is indeed different taste but not less
A real recipe I have for not really soup I cook quite the way it comes straight

Take....:
olive oil
Saffron threads
Allerlei spices (peppercorns, Sezchuanpfeffer, cloves, allspice, etc.)
bay leaf
Wild fennel and thyme from the Campo
onion and garlic
a piece of orange peel, lemon
..........

... to small boneless rich, but extremely spicy Felsenfischchen, a piece of monkfish bones for flavor, carrot, leeks, parsnips, parsley root, fennel, some fennel seeds, white wine, a glass of pastis ....

fries ... the shredded vegetables in olive oil properly, Mix the spices in a mortar, along with fish and they are to Seewolfknochen filled with wine and water and leave to simmer gently all 30 to 40 minutes ...

is then poured the soup through a fine sieve, seasoned with saffron and flavored with orange salt and pepper and reheated ....
About the "boiled" fish, are happy the cats. You brush them away, including bones.

Meanwhile roast one baguette slices in very little olive oil until golden brown in a frying pan. Bread with garlic mayonnaise or garlic mayonnaise and coat in the soup plate . put the boiling hot soup into the plates fill and serve immediately.

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Nothing is more ...

... because my husband just got the idea, my other 3 kl. Expedit cabinets from Ikea to build yet. Conclusion: table completely bombed, boxes lying around (gut. now back in a ponytail.), The old table was at the Cricut NOW is right in the room ... And now? My hubby is sleeping peacefully on the sofa. If I come again today to the kitchen, it says "slalom run!"

it Just look for please. Also, I'm back after slipping on.

For all the carnival, a bit like and dance a little time to sway or visit:



LG Tanja

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chance or Musenkuß? Salmon vegetable pan with paprika de la Vera

Today, it had to go fast with the meal and his son responded to the question of what we eat today are because "I do not care." Since I have the recipe for "I do not care" nowhere discovered inspected, the refrigerator and I found : ½ red pepper, 1 green pepper, ½ zucchini, 1 green onion, arugula, cherry tomatoes ... I was still nothing, but I had to fish feel like ... I already have had to buy cat food, I decided to at a cup of café con leche inspiration. There's actually a muse of cooking?

If there is one, then today was not her day. I can not. I was just nothing, and the muse kissed me either. Here, the time was gradual.

In the fish business, I wanted to see whether it has fresh Boquerones are to be placed in vinegar. It was, but they were too expensive. Since I discovered a very attractive-looking salmon fillet. That would be something! I was equal to 500 grams of cut and completely skin. Now I had the fish, but still no idea.

Back home I had the idea that I could be prepared with the ingredients at a fish stew. For were the vegetables and diced small snipping of large fish. Thus, the salmon cubes fell not too dry, I roasted vegetables and fish initially separated. But somehow convinced me not all that. There was the whistle. Perplexed, I looked at my spice rack. As my eyes fell on Pimentón de la Vera. ..
We could do but try. In my haste I did not notice that I can on the wrong side of bell pepper, put up on the with the large opening had. Instead of a small amount to try, landed about two tablespoons of the spicy red pepper powder in the vegetables. After the initial shock and trying I asked laid-off, that was exactly the right amount. For now my salmon-vegetable stir-fry had exactly the whistle, he still fehlte.Hatte her the muse of cooking but kissed me now or was it more of a pure coincidence?
Needless to say, that not a bit of this food was left. And fast it went. All in all, took the boil about 20 minutes.
Almost Fast Food ...

Here is the recipe:
salmon pan with vegetables and paprika de la Vera
Serves 2
500g salmon fillet, skin
1 red bell pepper
1 green bell pepper
1 small zucchini
1 handful of cherry tomatoes

1 spring onion 1 handful of arugula
1-2 tablespoons paprika de la Vera (English smoked paprika)
clean salt 5 tablespoons olive oil


pepper. First, in strips, then cut into cubes. Spring onions, including green slice. Cherry tomatoes in half. Zucchini in quarters lengthwise and then cut crosswise into pieces. Chop arugula. Cut salmon into large chunks.

3 tablespoons olive oil in a pan. Onions, peppers and zucchini in hot oil, fry for 6-8 minutes. Pimentón de la Vera admit and cook stirring 1 minute. Pour in hot water and covered over low Heat a good 5 minutes simmer. Then add the halved cherry tomatoes. Season with salt. Keep warm.

In a second pan heat the remaining olive oil. The salmon cubes and fry quickly in portions golden brown all over. To give the vegetables. Only 1-2 minutes mitsch tumors. Serve sprinkled with arugula.

way: If anyone have the recipe for "I do not care" have, I would be very grateful if he or she could send it to me ;-)

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Butterflies: Decorating with Stampin Up

Hi,

loves butterflies but everyone, right? The Cricut and MTC (Make the Cut) helped me with my idea implementation. Add to that the great punch and papers from Stampin! ... A new window decoration must go slowly restore.

The result was the Butterfly Chain:

saffron yellow and plum were used, and some stamp sets "Circle Circus" (which is versatile: sooo!) And butterfly print (for the hand-punched butterflies)
So the whole thing is nicely connected with each other, I used the Silver Cord strap of elastic SU.
If you like ... gets you from me and the butterflies as a template ...

a nice weekend you wish your

Tanja

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hand scraped and hot loved: Spätzle, Knoepfle and Co.

A kind of gleanings of my visit to Stuttgart: noodles, or sparrows are Knöpfle the epitome of the Swabian cuisine and the essence of the Swabian cuisine tradition. Noodles are the Swabian Favorite meal and even a good tongue-twister: z'schpät hash dei Schbätzles-Bschteck bschtellt ? (Have you ordered your pasta cutlery too late?).
For me are good spaetzle with roasted fresh brown bread crumbs sprinkled a treat. Since I do without even liked to any sauce.

noodles for centuries, are the basis and pillar of the Swabian cuisine. Even in medieval representations of the Swabians are ready to buy a spaetzle board. This is the kitchen appliance in which the dough from flour, water, salt and eggs with a special knife or Scraper is scraped into boiling water, until the noodles have those flabby consistency, which can be loving caress of the sauce ... "said Thaddeus troll.

Involved in the production of noodles are the ghosts. Spaetzle from the board short with the spaetzle plane tortured, with the spaetzle press or with the modern Spätzlesieb. Swabian ambitious housewives reject any preparation method from other than the hand scraping. There should exist urschwäbische mothers who give their approval to the daughter only if they passed the test of hand scraped noodles had. For that is a real art.
past, when the young would-be Swabian housewives learned no later than 10 years, the pasta making from her mother or grandmother because noodles have yet to use a sharp wide blade of a wet wooden plank cooking water scraped. Those who had this procedure was practiced long and often enough, which is also fixed.
Easy does it but with special tools, all of which were devised by Swabian inventors. Schwäbinnen rights but women keep producing such noodles tortured for unfit.

There discussions also concerned the origin of the name of noodles. One theory is that the word came from the Italian noodles spezzato , which means pieced Sliced That means native Swabia point far from him. Since they tend to be more like the version that the noodles were called first, sparrows, as long as the dough before it was scraped from the board, were placed by hand or later formed the spoon and small pieces of dough into boiling water. The dough in the hand was associated with a sparrow in name, and first the noodles were called then sparrows - and were correspondingly larger.

Knöpfle are closely related to the noodles. Both are from the same dough. The Knöpflesteig is more fluid. Knöpfle are in contrast to the elongated spaetzle, short, round and small. They are often made with a Knöpflesieb or sparrow model.

As with all popular dishes there is no obligatory recipe for noodles and Knoepfle. Even by the number of eggs that come to a pound of flour varies, 4 to 8 It is very demanding Schwäbinnen give that refrain when Spätzle the water and as many eggs to the dough, take the flour as assumed.
I do not Swabian mother or grandmother had, not even a Swabian mother, I make my noodles from a recipe by Thaddeus troll.


This nice young man who is a professional and especially for me to pare noodles, was so fast that my camera came along.

noodles after Squidward Troll
500 g flour
5 eggs
1 / 8 l water
salt
Man beats the eggs into the flour, add one teaspoon of boiled and poured with stirring into the water.
The dough will now be able to edit the spoon, until bubbles (not the dough on the hands) are formed and he is tough on the one hand, on the other hand, can take off but good.
It eliminates a small amount of dough on a wet noodles board and scrape with a knife or scraper noodles even, very thin slices in boiling Sazlwasser. Immerse the blade from time to time in cold water so the dough does not stick.
When the spaetzle float to the surface they are fished out with a slotted spoon and cold quenched to prevent them from sticking together.

noodles can abschmälzen, ie roast with brown butter and toasted bread crumbs, pour in butter and pour over with beaten egg until the egg is laid. You can mix the dough with cheese, liver or spinach and then cheese gets liver or spinach noodles. Naked noodles are valued as a popular accompaniment to braised beef, venison or roast all over Germany.

The combination of lentils, noodles and Saitenwürschtle is almost the Swabian national dish. Of combinations of noodles and sauerkraut or dumplings and green beans and noodles with mashed potatoes, I could never get used to. A Gaisburger march, noodles and potato wedges combines a nuptials seemed foreign to me at first. But now I like him.

liver spaetzle

250 g flour

2 eggs

250 g chopped veal or beef liver

fine parsley and marjoram

make salt, nutmeg and freshly ground black pepper

some water

and 12 tablespoons butter, for oiling

From the ingredients into a firm, smooth dough. He proposes as long as, until it bubbles. marjoram, parsley and feeding ü Gen., cover and leave the dough rest for an hour.

a saucepan full of water to a boil brngen. Cross out the wet noodles board 2 to 3 tbsp batter. scrape with a broad knife or with the spaetzle scraper narrow strip of the pot of boiling salted water. If the first liver dumplings float on top, remove with a slotted spoon. Keep warm.

Melt butter and liver dumplings to oiling. Who's like, you can eat his liver dumplings with a good portion of crispy fried brown onion rings.

We eat the liver noodles lettuce with a vinaigrette made from cold-pressed sunflower oil, lemon, a touch of garlic and fresh herbs .

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The day after Indian

Hello!

the VIP-Thursday post, I had God-is-prepared you already Wednesday, because yesterday I had no time to have had. Now wonders why one or the other? It was Indian .... and here we are most absolute in a carnival town. Yes, my one was with my dear friend Ellie, with whom I had a blast yesterday.

Even some of you blog readers I've met (** cough **... please make no comment, okay?). What a small world but can be, because then came the question: "Hey, I know you from somewhere too (ok, the question is not new ... at least not in men) tinker Oh, yes from your website with that?" Dear readers ... It was nice meeting you!

If my fatigue is somewhat gone, I'll sit on my craft table and show you something nice for. And bridges in the mean time with the

first It smells of stale cigarette smoke ______________ , which still clings to my costume.

second Grappschende drunken male carnival lists ________________ I can not stand that!

third As I have done it so many nice people ________________ met again yesterday to have?

4th I am as fit today tomorrow ______________ I would never have dreamed of.

5th I'm looking forward to a quiet day today ________________ tinker with and lazing .

6th fleet Dance Music Charts ______________ I am running up and down.

7th As for the weekend, tonight I'm lazy to ___________ , tomorrow I have ________ a dancing and entertaining evening at home Vincula on the costume planned Ü-30 party with the best man in the world and Sunday I would like _________ again "have girls from the country !
" a great performance with my
If you fill out the Friday Filler on your blog want: Click HERE and a look at it with Barbara.

LG Tanja

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VIP Thursday: Free idea to pull out Facebook

Hallöchen!

time for Stampin Up and the VIP-Thursday

As always you will get from us today a project to inspire dozens of diverse variations shown by us under our motto "Share what we love." I love this theme and am always soooo many people in our hobby with great links to free pattern to get closer.

is best, you fetch you a cup of your favorite tea or coffee and you can enchant and inspire you!

Today, the great " pull out Book", small one. give mini-album which is your special people to love the you, can, or keep it yourself .. filled to the brim with beautiful memories. Ah .. Of course there are the instructions for Splitcoaststampers

This booklet, Anja gewerkelt with me ... because it can tinker with like-minded people even more beautiful!


And now I hope you are still jumping on to:

Corina- http://stempelraum-corina.blogspot.com/ Maren- http://madebymaren.blogspot.com/ Sonja- http://stempeltraeume.wordpress.com/ Jessika- http://jessikruemel.blogspot.com/ Sabine http://bastelbine.typepad.com/bastelbine/ Anke- http: / / scraphexe.wordpress.com / Mary- http://stempelmitze.blogspot.com/ Indina- http://papiertier.blogspot.com/ Kerstin- http://gescrappt-und-gestempelt.blogspot.com/ Inge- http://stempelparty.blogspot.com/ claudia- http://manderla-hobby7.blogspot.com/ Bettina- http://bettem.wordpress.com/ Anne-Lotte http://stempellotta. blogspot.com / Sabine Koellmann- http://www.sabines-kreabude.blogspot.com/ Ilonka- http://stempelzeit.com/ Andrea- http://scrap-und-stempel-blog . blogspot.com / Martina - http://www.tinas-stamp-and-scrap-blog.blogspot.com/ Daniela-http: / / creative-ideas liebert.blogspot.com / Dani - http://june68.wordpress.com/ Annika - http://schaefchen-wiese.blogspot.com/ Barbara - http : / / www.tinkerbels-bastelkiste.blogspot.com/ Siggi will - http://www.kreativezeit.de/ Nadia - http://scrap-und-stempel-ecke.blogspot.com/ Christiane - http://www.kreativespapier.blogspot.com/ Marion - http://design-mjk.blogspot.com/ Ramona - http://stempelei.blogspot.com/ Martina - http: / / bastelbluemchen.blogspot.com

Oh my ... the list of our fellow who want to exchange ideas with you free, is getting longer ... Have fun you wish

Tanja

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Stampin Up Cards ... feasible for every occasion and in every age range from Stampin Up

Hello!

birthday cards you always need, cards for every occasion .. Sometimes you can combine both with each other, for example, if a birthday is nachgefeiert ... like today: The Love

Traudl, one of our "girls from the country", was still a tea party afterwards for my birthday. From all of us there was a coupon for me and sign the accompanying map. I used my new set "Funky Four" ... which I really find very amusing.
The butterflies and ....
.... the mushrooms I have painted with the great markers and stamped. tinker
This Mami had not so alone, was joined by Sebastian and tinkering to this lovely birthday card for his friend Yannick, who next week celebrates his birthday. Oh, by the way: the photo he did all by myself + the decoration!
Now it's getting late and I have to prepare my VIP blog entry for today ...

your LG Tanja

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Moroccan carrot salad with citrus-orange mustard vinaigrette

After so many hearty Swabian specialties, I was once again feel like a slight English-oriental food. What was more as a blend of fruity salad, in this case, carrots, spicy saffron potatoes and roasted sea bream. Since everything is included to please the tongue and the stomach: Sweet carrots and citrus fruits, cinnamon and aniseed flavored, bright yellow saffron potatoes as a luxurious form of patatas a lo pobre poor man's potatoes and fresh caught sea bream.

Moroccan carrot salad with citrus-orange mustard vinaigrette
500 g carrots
5 oranges
1Zitrone
3 tablespoons orange blossom water
1-2 tablespoons brown sugar
orange salt
red pepper
1 teaspoon orange mustard
2-3 tablespoons mild olive oil as extra virgin scrape Masia El Altet from Spain

ground cinnamon 1 teaspoon aniseed green

carrots and grate. Place in a bowl. 3 oranges peeled so generous that the white skin is also removed. Then cut with a very sharp knife, cutting the flesh from the skins. Collect the juice.

remaining orange and lemon squeeze. Juice with orange blossom water, orange, mustard, orange, salt, sugar and red pepper mix well. Olive oil suppressed. Vinaigrette, pour over the salad and mix. covered in the refrigerator can be drawn 30 minutes. with

before serving cinnamon and anise seed . Sprinkle

saffron potatoes
Ca. 1 kg small waxy potatoes
1 bunch green onions
1 bunch flat-leaf parsley or cilantro
4 tablespoons fruity olive oil as Picual
1 bay leaf
1 teaspoon fennel seeds
a sachet saffron powder or saffron threads
salt and pepper

oven to 200 º C . Preheat Wash and peel potatoes
. Clean and green onion cut into pieces. Parsley chop coarsely.

olive oil in a pan. Potatoes and onions in hot oil roast all around. About ½ l hot Fill with water. Add bay leaf, saffron and fennel seeds. Season with salt and pepper. Pour into an ovenproof dish and covered in the oven at 220 º C about 30 minutes to cook. Remove the lid, give the roughly chopped parsley to the saffron potatoes and cook another 10 minutes until the liquid has almost evaporated.

's purpose was in fine olive oil roasted sea bream.