Vegetarian Vuelta a España: Artichoke Rice Cakes with Manchego Cheese
Some cool recipes images:
Vegetarian Vuelta a España: Artichoke Rice Cakes with Manchego Cheese
Image by megabeth
I quickly discovered that even before forming the rice into little cake, the rice mixture itself was so good that I feared we ate too much of it to make it to the frying stage. All you need to do is throw some shaved manchego on top of the prepped rice and you’re good to go for an amazing side dish. But, where’s the fun in that? Push your sleeves up, dig in, and get your hands gloopy making these rice cakes. Fry them up and enjoy.
Recipe and details on Veggin’ – www.megabeth.net/?p=5910
recipe box
Image by pepperberryfarm
Cooking an Artichoke: Simmer upside-down.
Check out these recipes images:
Cooking an Artichoke: Simmer upside-down.
Image by Thomas Cizauskas
Fill a deep stock pot with 1/2 inch of water and bring to boil. Reduce to a simmer. Place cleaned, prepared artichoke face down in the water. Cover with a lid and cook at a strong simmer for 20 minutes.
Step 1. Trimming the leaves.
Step 2. Simmer upside-down
Step 3. Simmer right-side up.
Step 4. Eat the leaves.
Step 5. Preparing the choke.
Step 6. Removing the ‘hair.’
Step 7: Eating the choke.
Adapted from:
"How To Make (And Eat) A Perfect Steamed Artichoke"
—Summer Tomato.
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Photo by Yours For Good Fermentables.com.
— Follow on Twitter @Cizauskas.
— Follow on Facebook.
Commercial use requires explicit permission, as per Creative Commons.
Split pea and sausage soup, pt. 1
Image by Ken_Mayer
1950’s newspaper
Image by larry wfu
This sounds like a good recipe. Found while restoring an old granary.
Cooking an artichoke: Trimming the leaves.
Some cool recipes images:
Cooking an artichoke: Trimming the leaves.
Image by Thomas Cizauskas
Select a fresh artichoke. (The top leaves of a fresh artichoke will squeak a bit when pinched.)
Use a large, sharp knife and cut off the top third of the artichoke. Peel off the smallest bottom leaves, and use scissors to trim the sharp thorn tips off each of the remaining leaves. Use the knife to cut the stem off close to the bulb, making the cut as straight as possible so the artichoke can easily sit upright without tipping over.
Step 1. Trimming the leaves.
Step 2. Simmer upside-down
Step 3. Simmer right-side up.
Step 4. Eat the leaves.
Step 5. Preparing the choke.
Step 6. Removing the ‘hair.’
Step 87: Eating the choke.
Adapted from:
"How To Make (And Eat) A Perfect Steamed Artichoke"
—Summer Tomato.
***************
Photo by Yours For Good Fermentables.com.
— Follow on Twitter @Cizauskas.
— Follow on Facebook.
Commercial use requires explicit permission, as per Creative Commons.
Cedar Plank Halibut
Image by healthiermi
Find the recipe here.
Big Sky Vegetarian Chili
Image by orionpozo
from Here’s What’s Cooking by Chugwater Chili Corporation
