Presa iberique, ail des ours, petit pois.
34 Rue Sainte-Marthe, 75010 Paris
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Artichoke season is upon us. I can’t help but pick them up these beauties from the farmer’s market. Partially because they still remain a mystery to me. What’s one to do with that exoskeleton of tough scales? I know, I’ll watercolor it!
I must admit, I am still mastering the art of artichoke carving and preparation. But they will get my asparagus treatment, splitting them in half and baking them with a welcome smattering of garlic, lemon zest, parmesan and breadcrumbs. I need your help, dear readers. Please send me your favorite artichoke recipes!
I have been on a bit of a bread-making kick lately. As of now, I have not whipped up anything to give the four boulangeries on my block a run for their money. Most everything has been a bit doughy and heavy-handed like all amateur homemade bread. However, I came across a terrific recipe for pita on one of my favorite foodie sites, Gilt Taste. (Check it out here at http://www.gilttaste.com/stories/4806-make-perfect-pita). ‘Pita, you say? How granola of you to make,’ you must be thinking. ‘You might as well start making your own Windex and growing your own flaxseeds.” But at the end of the day, it’s something a bit less traditional to mess up, right? To my chagrin, it’s more or less the same recipe as pizza dough. But with the dough, there is more rolling than the Harlem Globetrotter-twirling pizza treatment.
And what’s the greatest part about homemade pita? Although there is no instant gratification in bread-making, there will be instant gratification when it hits the table. And I can attest for a lot of friends who have minimal NYC and/or twenty-something kitchens. Pita can be cooked either in an oven or in a skillet. Alongside some store-bought hummus, tabbouleh, and other Mediterranean accoutrement, it’s an instant party!