Braised Artichokes: get thee to the farmer's market!

I just came across this recipe in Mark Bittman's "Minimalist" column on the NYT site today (plus watch a video of the ever entertaining Bitty making the dish). This is the first time I've ever posted a recipe without first making it, but this is so simple and reads so perfectly that I can't imagine it not being delicious. Plus Bittman has built up a pretty good credibility reservoir in my consciousness. So if you're looking for inspiration as to what to grab at the weekend farmer's markets around you, a half-dozen or so fresh artichokes might be just the thing to add to your list.

As always, thanks to the NYT for letting me "borrow" another picture (this one by staff photog Evan Sung). It made my mouth water just looking at it!
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Braised Artichokes
from Mark Bittman/NY Times
time: 45 minutes

ingredients:
4 medium artichokes
4 tablespoons butter ( 1/2 stick)
1 cup chicken stock, or more as needed
Salt and freshly ground pepper
Zest and juice of 1 lemon.

method:
1. Cut each of the artichokes in half; remove the toughest outer leaves,
use a spoon to remove the choke, and trim the bottom.

2. Put 3 tablespoons of the butter in a large, deep skillet over
medium-high heat. When it melts and foam subsides, add artichokes, cut side
down. Cook until lightly browned, about 5 minutes. Add stock (it should come
about halfway up the sides of the artichokes), bring to a boil, and cover;
turn heat to medium-low. Cook for about 20 minutes or until tender, checking
every 5 or 10 minutes to make sure there is enough liquid in the pan, adding
more stock as necessary. Sprinkle with salt and pepper, and transfer
artichokes to serving platter.

3. Raise heat to medium-high and cook, stirring occasionally, until liquid
is reduced to a sauce. Stir in lemon zest and juice and remaining tablespoon
butter; taste and adjust seasoning. Serve artichokes drizzled with sauce.

Yield: 4 servings.

And I thought I KNEW you!!

You know how devastating it is when you've established a relationship with someone, a person you thought you could trust COMPLETELY, and then there is....an INCIDENT. I had that happen to me recently and I'm struggling to get over it. But since bloggers are supposed to put themselves out there, I'll look at this as cheap therapy. I'm a little uncomfortable talking about him....oh, did I mention it's a man?...but to save others from blindly falling for his charms, here it is......
The "he" in this story is none other than Mark Bittman, he of NYT and Minimalist fame. You know, Mr. "How to Cook Everything". I've had a string of successes following his advice, to the point where I read his baking instructions for this Lemon-Poppyseed pound cake, and even though I couldn't believe he'd bake a loaf cake that long, as in one hour and 15 minutes long, I suspended disbelief, because Mark wouldn't possibly let me down. Surely he made this several times in his own kitchen before committing it to print, right? Or at least one of his assistants who actually did the testing would have said "Excuse me, Mr. Minimalist, maybe we should cut back the oven time on this bad boy because this is one dry motherfucking pound cake." But apparently no one dared question his eminence, although when I put it in the oven I dialed back the timer by ten minutes. Even that didn't save the cake from being slightly dried out with a thicker than desired crusty edge (although truth be told the crusty edge was pretty damn tasty). So here is the corrected version, which I, wiser but with rose colored glasses in pieces on the kitchen floor, present for your enjoyment.....
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Lemon Poppyseed Pound Cake
adapted from "How to Cook Everything"

ingredients:
9 oz. all purpose flour
1 tbsp. baking powder
1 tsp salt
2 sticks butter softened
1 cup sugar
5 eggs, separated
1-1/2 tbsp. lemon juice
1 tsp. lemon zest
1/4 cup poppyseeds

method:
1-Preheat oven to 350*. Butter a 9"x5" loaf pan. Combine flour, baking powder, and salt in a bowl and set aside.

2- In a mixing bowl cream butter with mixer. Add about half the sugar and combine well. Add rest of sugar and combine. Then beat in egg yolks one at a time. Add dry ingredients and mix in by hand. Add lemon juice and zest. Beat egg whites until they hold soft peaks and fold by hand into butter mixture with the poppyseeds, combining completely.

3-Spread batter into loaf pan. Insert onto middle rack in oven. Bake until toothpick stuck into middle comes out clean. Start checking at around 45 minutes. When done remove from oven and let cool for five minutes. Carefully invert onto plate, then gently turn over once more onto serving dish.
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one year ago today @ E.D.T.: things you need to know in Life is Meals!

Minimal(ist) effort...Maximum reward

After the eat/drink fest that was our weekend in San Francisco, we came back home needing something, anything, lighter. Who better to consult than Mark Bittman, whose "Minimalist" column in the New York Times almost always delivers clean, flavorful, and easy to prepare dishes. I saw this fish recipe a couple of weeks ago, and couldn't wait to get cooking.

Bittman used monkfish in his recipe, but he said you could also sub any other firm fleshed fish (he suggested red snapper or sea bass). Here in p.c. Portland, monkfish is a little hard to come by. I stopped by Trader Joe's to check out their selection, and they had packages of frozen wild caught mahi-mahi filets. They were the perfect size, and turned out wonderfully. The fish really picked up an infusion of thyme and garlic flavor during the quick oven roast. Next time through, I think I'll try red snapper, something a little less firm, as in his recipe description Bittman said part of the appeal of the preparation is how the fish melds with the mashers, turning into sort of a soft fishcake. Whatever you use, this was really satisfying on every level. And it was super easy to prepare, and very much worth the minimal(ist) effort expended!

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Monkfish With Mashed Potatoes and Thyme
from The New York Times/Mark Bittman
4 servings
Time: 30 minutes

ingredients :
1 1/2 pounds Yukon Gold or other all-purpose potatoes, peeled and cut into chunks
Salt and pepper
2 tablespoons butter
1/4 cup milk, or as needed
Several sprigs fresh thyme
3 tablespoons extra virgin olive oil
3or 4 cloves crushed garlic
1 1/2 pounds monkfish, in 1 or 2 pieces, trimmed.

method :
1. Preheat oven to 450 degrees. Put potatoes in a saucepan with water to cover. Add a large pinch of salt. Cook potatoes until quite tender, about 15 minutes. Drain and put through a ricer or food mill, or mash with a fork or potato masher. Add butter, milk, a few thyme leaves, and salt and pepper to taste. Keep warm in the oven or reheat in a microwave when ready to serve.

2. While potatoes cook, or immediately after they are done, put an ovenproof skillet large enough to accommodate monkfish over medium-high heat. After a minute, add the oil, garlic, a couple of thyme sprigs and then fillets. Sprinkle with salt and pepper. Cook for about a minute, then without turning, transfer to oven.

3. Roast until monkfish is cooked through, 8 to 12 minutes depending on its thickness. (It will be tender but still firm when done; a thin-bladed knife will meet consistent light resistance when inserted in its center.) Reheat potatoes if necessary, then serve monkfish browned side up on top of them, garnished with a little more thyme and pan juices.

*note: we served some quick sautéed rainbow chard on the side.