Yesterday Philipp had a BBQ at his house... a wonderful gathering of old friends enjoying a beautiful day!!  The pool was a bit chilly... but other than that it was a great day.  Philipp grilled some NY strips (perfectly I might add), Warren fired up some fries with truffle salt (so freakin good) and I made balsamic grilled artichokes... which, I must say came out very, very good... so I figured I would share the recipe!!!

• Trim up 4 whole artichokes, just peeling away the outer leaves and trimming the stem. Then cut off the very tip and, using scissors, cut off the prickly tips of the remaining leaves
• Add water to a large saucepot (about an inch deep), squeeze in 2 lemons, and drop the lemons themselves in... place over medium heat and bring up to a simmer.  Steam the artichokes 2 at a time by resting them on the lemons, place a lid on the pot and let cook for about 20-30 minutes (keep an eye on the liquid, if it gets too low just add some more water)... test with your paring knife, insert into the stem, once it is nice and tender... the artichoke is done.
• When the artichokes are cool enough to handle, cut them in half and use a spoon to scoop out the "choke"... the hairy part in the middle, careful not to scrape away too much of the heart... the heart of the artichoke is the best part to eat!! Then cut again so that each artichoke is quartered.
• Place the quarters into a large freezer bag with a balsamic vinaigrette, toss to coat and let marinate for a few hours in the fridge... the vinaigrette is just 1/3 cup balsamic vinegar, 1 cup olive oil, salt and pepper... you could also throw a couple smashed garlic cloves and some fresh thyme in if you have it.
• While they marinate... prepare the finishing touches.  Balsamic glaze: bring 1 cup of balsamic vinegar to a boil in a small saucepot and reduce until it until it is a thick syrupy consistency.  Garlic mayo: roast off one head of garlic (we show this in the garlic episode), and add the cooled roasted garlic to 1 cup of good mayonnaise, mix well with 1 teaspoon of kosher salt.
• Once you are ready... place the artichokes on a hot grill and grill until they are slightly charred and warmed through.  Place on a platter, drizzle with the balsamic glaze, garnish with some lemon wedges and serve with the roasted garlic mayo for dipping...

Give it a try... they are soooo good!!!

Have fun!
Derek

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Well, one tradition that he always appreciated and carried on from England was afternoon tea.  So, as chapel guy one of my responsibilities in the afternoon was to brew a pot of tea and gather everyone into his office for tea and cookies.  Everybody, catholic, protestant, jewish, muslim, buddhist... anyone who wanted to join... and we sat, chatted and had our afternoon tea.  As a kid from a very small, rural village... I had never been exposed to so many religions and cultures all together like that... as friends where differences were cherished and appreciated... it was an amazing experience!!!

I have many fond memories of those days... enjoying afternoon tea.  But since, I hadn't enjoyed high tea until last year when my friend Teri invited me to join her at the very posh Peninsula Hotel in Beverly Hills... it was amazing!!  And really brought back those memories... well a few days ago we went again with her sister Christina and another friend Carrie.  Once again, another great time.

Seems that High Tea is making a major comeback... and there are a lot of tea houses out there for all to enjoy... I highly encourage you all to take an afternoon, relax... enjoy a nice pot of tea with finger sandwiches and wonderful desserts... go with friends, talk and catch up... it's most delightful.

Thank you Teri...

Kind of made me realize that a lot of the food shows and websites have been talking a lot about bar foods and cocktail parties, lately.  I think it's cool that "bar food" is developing beyond wings and nachos... now it's prosciutto wrapped dates and hummus spread flatbread with anchovies!!!   So I am starting a list of some great cocktail hors d'oeuvres and will definitely share them when I get them sorted out...

Until then, let us know some of your favorites from the new "bar food revolution" (god, how dramatic)...

And in the meantime... here is my favorite cocktail of late...

2 oz. Ketel Citron and the juice of 1 lemon... shake with ice until VERY cold... serve in a martini glass with a lemon twist... and voila!!

So simple and sooo refreshing... careful... can be too refreshing!!

Have fun gang!
-Derek

Stupid basil... so last night I was making a bread salad... and it needed basil.  I guess I could have left it out, but I really like basil in it... so I go to the store and buy basil... and of course I have to buy, like a ton of it just for 5 or 6 leaves.  AND, I really don't use basil all the time, so what am I going to do with the rest of it before it goes bad?!?  I am sure you completely understand what I am talking about...

Here was my solution... Basil Pesto.  I totally went through that whole thought process while I was at the store, and luckily came up with the solution while at the store also, so I bought the rest of the ingredients and was ready to make pesto... here is my basic recipe...

• 4 ounces fresh basil leaves (5-6 loose handfuls)
• 1/2 cup pine nuts, lightly toasted in a saute pan (careful not to burn)
• 1 cup shredded parmesan cheese
• 6 cloves of garlic, rough chopped
• 1 lemon, zested and juiced
• 1 teaspoon kosher salt and black pepper

Toss all the ingredients into the bowl of a food processor and process.  Once everything is all chopped up and processed nicely, drizzle in about a 1/2 cup of extra virgin olive oil... the mixture should be a nice smooth, loose paste.  Taste just to make sure you like it... this combo works for me...

The best part is, pesto freezes, so just portion it out and freeze... ready to use whenever you need it!!!

Stupid basil...  have fun, gang!!
-Derek

http://www.slate.com/id/2211597/pagenum/2

There are so many places to find food info these days!  In this episode, Derek shares his top 5 online cooking resources.

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Article 1, March 21, 2009

Salt is essential for normal body functionality and nutrition, not only in humans but in all animals.  The human body balances around a 0.9% concentration of NaCl, sodium chloride, commonly know as salt.  By maintaining this salinity within the body, the internal environment functions properly; transmitting nerve impulses, facilitating muscle contraction including the heart,  preserving a proper acid-base balance, signaling and controlling hydration and body temperature, even providing the basis for digestion to begin in the esophagus and stomach.  Without salt, quite simply the body could not continue functioning.

The cool, even amazing thing is, the body will let us know when we need to replenish our salt supply.  It should be understood that a healthy, functioning body will receive all the salt it needs from a balanced diet.  But, overexertion or even a day of not respecting the ‘normal’ diet can happen, throwing off the salt balance within the body.  It is then that we notice the bodies inherent alert system… we suddenly have a craving for salt.  Thus, by listening to the body, we know that we need to fill up again in order to maintain balance. 

For humans, though, the essentiality of salt has developed beyond bodily function.  Salt also became essential for sustenance.  Okay, yes, we do need salt to survive, but above and beyond that, we need food.  Nowadays with Ralph’s, Trader Joes, etc. combined with our refrigerators and freezers, food storage is not an issue.  But, thousands of years ago, such luxuries did not exist… obviously.  Food had to either be consumed immediately, or risk spoilage.  In time though, humans began to understand the idea of preservation.  The idea that if food was dried or cured, it could last longer.  This is where salt became even more important; by either a wet brine or a dry cure, salt could extend the life of a piece of meat from a few hours to months. 

Early on, civilizations began to realize the importance of salt, planting the mineral as a significant component of history.  Seemingly, salt has played a role in history even before records were kept.  In China, “published recordings” of salt date back to 2700 BC.  In Egypt, there are records of salt production dating back to 1450 BC.  Researcher M.R. Bloch conjectured that “civilization began along the edges of the deserts because of the salt deposits found there”.

With the early recognition of the importance of salt, financial gain was sure to soon follow.  The Chinese were the first to realize this necessity.  Around 2200 BC, a tax was placed on salt in China.  Through time, many empires and nations followed suit by also establishing a salt tax.  In 1259 AD, Charles of Anjou established the “gabelle”, a tax on salt to aid in funding his conquest of the kingdom of Naples.  From 1630 – 1710, that tax increased exponentially, and in the late 18^th century, the gabelle was a component of the fuel that ignited the French Revolution in 1789.  As a result the tax was lifted, only temporarily though as Napolean reinstated the salt tax to help fund his wars.  The tax remained until 1946 when it was permanently removed.

Once an area or city discovered its ability to make salt, it made a name for itself, literally.  In Austria, the word for salt is “salz”, thus the city of Salzburg, a major salt production city.  In Bosnia-Herzegovina, the city of Tuzla gets its name from the Turkish word for salt.  Even in the United States, Saltville, Virginia is the namesake of the town’s saltworks.

Salt’s value made it an important trade commodity as well.  The explorer Marco Polo noted from his expedition to China that the Chinese made tiny cakes out of pressed salt and used them as coins.  In the Roman Empire, the soldiers were given salt rations known as “salarium argentums” which is the root for the modern word, salary.  In Greece, salt served as payment for slaves; a slave not worth the payment was said to be “not worth his salt”, a phrase that has lasted through the centuries.  Even today, salt is still used as money among the nomads of Ethiopia’s Danakil Plains.

Politically, salt’s importance influenced the outcomes of many conflicts in history. The previously quoted M.R. Block believes that the first wars were fought over salt, likely on the banks of the Jordan River.  During Napolean’s wars and his invasion of Russia, the wounds of thousands of his troops would not heal due to lack of salt, resulting in death.  In India, salt paved the way for peaceful resolution.  During their occupation of India, the British had total control of all salt production.  In 1930, though Mahatma Gandhi led a 200 mile march to the ocean, where he and his followers began making their own salt, against British law.  They were arrested, but in the end, the tax was lifted. 

Salt also influenced the Civil War in the United States.  The Union had many resources for salt, a major one being the saltworks on Onondaga Lake in Syracuse, New York.  The Confederacy on the other hand had limited resources for salt production, the main production site being Saltville, Virginia.  Union General Sherman declared salt as important as gun powder, “Without salt they cannot make bacon and salt beef.  Salt is eminently contraband, because [of] its use in curing meats, without which armies cannot be subsisted.”  In December of 1864, the Union army pushed to Saltville, Virginia and after a 36 hour battle captured the city and its saltworks.  This loss was a major blow to the Confederacy and within five months contributed to Confederate General Lee’s surrender to Union General Grant at the Appomattox Court House after the April 9^th Battle at Appomattox, 1865.

Culture and religion have also been influenced by salt.  The Pueblos of the southwest United States are know to have worshipped the “Salt Mother”.  Many cultures believe that salt will protect them from evil.  Buddhists throw salt over their shoulder before entering a house and after a funeral to scare off the evil spirits.  To protect the Dalai Lama for eternity, for his burial in 1933, he was buried sitting upright in a bed of salt. 

Sumo wrestlers, traditionalists of the Shinto religion, will carry a handful of salt and throw it into the center of the ring before a match to ward off malevolent spirits.  To this day in many European nations, it is custom to throw a handful of salt in a coffin before burial to keep the devil away.

The Old and the New Testaments carry salt references, also.  Salt is said to have an immutable, incorruptible purity, thus the Unification Churches “holy salt” and Jesus’ reference to his disciples as “the salt of the earth”.  In the Bible, the covenants are often sealed with salt, thus the word “salvation”.  In da Vinci’s “The Last Supper”, Judas Escariot is seen haven spilled a bowl of salt before Jesus, an omen of evil and bad luck. 

In the end, tradition and superstition stem from the essence of salt as a necessity.  Simply put, if you don’t have any salt, you will die.  But, more gingerly put in the mindset of a medieval commoner… if the food smells it will poison you, perhaps it is evil.  But, if you salt it, it does not smell, there is no poison, there is no evil… it is cured!!

Angie is a great friend who I used to work with, but we don't see each other much anymore, so I invited her over for dinner last night to catch up... it was a great night, and the food came out great...

Salmon with Champagne and Dill Risotto topped of with a lemon beurre blanc... was sooo good!!

-Derek

This day always makes me smile... everyone, regardless of ancestry, religion, color, creed, whatever considers themselves to be Irish!  What a cool ode to the grand Isle... and in the end it's just fun... and a great excuse to throw down a a few pints of Guinness while sipping a Bushmills or Jamesons Irish whiskey....

Now, most of us might think back to our history lessons in school and think of the Irish as the group of immigrants that came over because of the potato famine... but believe it or not, there are some cool dishes that are a great way to celebrate the day.  I was just checking out epicurious.com, and hey have a cool feature on the foods that are cherished on this day when we all are wearing green.... Corned Beef and Cabbage, Beef and Guinness Pie, Soda Bread (a cool interview with an Irish chef on the history of this bread), and of course the cocktails that help make the day festive... check it out!!!

Have fun today...