Roberto’s Fresh Artichoke Salad from Cocktail Italiano

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It’s the last week of Juice January, so I’m giving it an incredible, celebratory send-off with this recipe from Cocktail Italiano.

When I found baby artichokes at Fresh Market in my neighborhood, I thought it was a fluke. Maybe a food stylist had special ordered them? But much to surprise they have appeared more regularly over the past few weeks this winter.

I had taken a photo and posted them on an Instagram story, and Nicole, my web manager, messaged me asking what they were. I told her they were baby artichokes. She asked what I was going to do with them, and I told her that I was going to make Roberto’s fresh artichoke salad, using the baby artichokes fresh. I explained that the recipe was in Cocktail Italiano and that she should try it. She suggested I put it here on the blog, so I listened to her, and here it is!

I had never eaten a raw artichoke until about twelve years ago—and, of course, it was in Italy.

We were visiting our best friends in Genova, Forrest and Roberto, chatting away in the kitchen, when Roberto (who’s actually an Italian Prince from the region of Savona on the Riviera) grabbed a few baby artichokes, and began running them under cold water. He patted them dry and quickly ran them through a mandolin, slicing them paper-thin. He put them in a bowl, and proceeded to douse them in Ligurian olive oil, added salt and a flourish of lemon juice, and finished it all off with shaved Parmesan. While Forrest poured a lovely chilled Verimentivo, we snacked on raw artichokes and sipped vino. For me, this was for me a whole new way of enjoying artichokes.

Let me know if you give this recipe a try. I’m sure you’ll enjoy it as much as I do.

Here’s Roberto’s recipe for fresh artichoke salad. Tip: make sure that the artichokes are very fresh and tender.

Roberto’s Fresh Artichoke Salad
Serves 8

You will need:
– 2 pounds (about 20) tender baby artichokes Note: you may substitute the interior soft leaves and heart of larger artichokes, but do not use the tough outer leaves
– 2 lemons, halved
– 4 tablespoons extra-virgin olive oil
– 1 to 1 ½ teaspoons salt
– 2 ounces Parmesan

To prepare:

Trim away any tough outer leaves of the artichokes to expose their tender pale green interior. Using a knife with a serrated-blade, cut off the spiky top 1/3 of the artichokes. (Note: baby artichokes will not have the spikes.) Use a vegetable peeler to remove the tough outer layers around the base and stem.

Using a mandolin, slice the artichokes paper-thin and transfer to medium bowl.

Squeeze the lemon halves over the artichokes, and toss with the oil. Sprinkle with salt, and use a potato peeler to shave the Parmesan over the salad. Serve in small bowls.

 

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Festive Dessert:: Italian Almond Cake

Panforte Ice Cream Affogato with Italian Almond Cake | http://annettejosephstyle.com/
Earlier this week, I shared my recipe for meatless lasagna, my ultimate Italian comfort food! If you’re entertaining family and friends over the next few weeks, the lasagna would be a wonderful dish to serve. Of course, all meals are made even more complete with a fantastic dessert. Pair the lasagna with almond cake. You’ll love this recipe for Italian Almond Cake by Alisa Barry.

Grazie Mille Alisa, molto buono! xx

Italian Almond Cake

You will need:

– 7 oz. almond paste
– 2/3 cup sugar
– 1/2 cup almond meal
– 1 cup unsalted butter, room temperature
– 1 1⁄2 tsp. vanilla
– 6 eggs
– ¾ cup all purpose flour
– 2 teaspoons baking powder
– ¼ tsp. salt

Note: This is one of my favorite (and so easy!) dessert recipes adapted from Chez Panisse Desserts cookbook. I like to add locally milled almond meal for flavor and texture, but you can substitute with all purpose flavor if not available. You can also make it gluten free by using more almond meal instead of flour. It will be more dense, but nonetheless delicious! The beauty of this dessert is that it can be made a day ahead of time, the flavor actually improves as it sits.

To prepare:

Preheat oven to 325 degrees

In a food processor, blend the almond paste, sugar and almond meal until finely ground. Add the butter and vanilla . Process the ingredients until creamed. Add the eggs one at a time with the processing running until the batter is smooth. Mix the flour, baking powder, and salt. Add to the food processor and mix just until combined .

Pour the batter into buttered and floured 8 inch spring form pan.

Bake at 325 degrees for one hour or until toothpick is dry when inserted. Remove from the oven to cool on a rack.

Serve with warm or at room temperature.

Photo Credit: John McDonald

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2018 Holiday Gift Guide

It’s that time of year again – time for annual holiday gift guides! It’s always fun to round-up a few of my favorite items from across the web that I think would make excellent gifts for just about anyone on your list. This year, I’m touching on a few items that I’d love to receive as well as a few items that I’d definitely give to someone else. I’ve even included gifts for pups!

No matter who you’re shopping for this season, enjoy the spirit of giving and the process of finding the perfect gifts for those you love. And don’t forget to put a little effort into wrapping your gift, too. I love this Alpine Ski paper from Dixie Design. Enjoy my 2018 Holiday Gift Guide!

xx Annette HolidayGG2018

Beech Round Pizza Board

Greek Pepper Mills

Pommed Slippers

Stonewashed Linen Napkins

Anatomy of a Bike Kit

HP Portable Photo Printer

Cocktail Italiano

Workshop Gift Card

Leather Bow Tie Dog Collar

photo by me

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Picture Perfect Thanksgiving:: Turkey and Gravy

Turkey with Pear Walnut and Crispy Bacon Stuffing

I cannot believe Thanksgiving is here! If you’re prepping the main event this year, give my Picture Perfect Turkey and Gravy a try. The recipe is from my first book, Picture Perfect Parties, and it’s truly a show stopper. You’ll end up with a beautiful, flawless bird that will make your friends and family ooh and ahh. Be sure to let me know how it turns out!

Picture Perfect Turkey and Gravy
Serves 8-10

Preheat the oven to 350 degrees F

You will need:
– 20 lb. Organic Turkey
– 2 teaspoons flake salt
– ¼ cup olive oil
– ¼ cup chopped fresh rosemary
– 4 cloves garlic minced
– 1 lemon

Ingredients for the *mirepoix mixture for the bottom of the roaster:
– 1 carrot diced
– 2 celery stalks dices
– 1 yellow onion diced
– 2 cups turkey stock (I use store bought)

To prepare:
In the bottom of a roasting pan place carrots, celery, onion and stock. Put a rack into the roasting pan. Place turkey on the rack.

Combine salt, oil, rosemary, and garlic, rub the entire turkey with the mixture, place whole lemon into the cavity of the turkey. Place in the oven with an aluminum foil tent on the top of the turkey for 4 hours, basting every half hour. Remove the tent for the last hour of baking, and bake until meat thermometer reads 150 degrees F

Pull from the oven and let rest.

*Reserve the mirepoix for the gravy.

 

 

Gravy

You will need:
– Mirepoix, defatted
– 2 cups turkey stock
– 2 tablespoons corn starch

To prepare:
Place the mirepoix into a saucepan, heat, and add turkey stock, and warm.

In a small bowl place cornstarch.  Add 3 tablespoons of the warm mixture to the cornstarch, mix with a small spoon until a paste forms. Add the paste to the gravy mixture to thicken. Stir until reduced. Remove from heat and strain into a bowl. Serve on the side with turkey and stuffing.

Photo Credit: Deborah Whitlaw Llewellyn

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Comfort Food:: Fancy Fall Grilled Cheese

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Is there anything better on a fall day than sitting down to nosh on a grilled cheese? Honestly, I’m not sure there is. Grilled cheese is one of those comfort foods that is always good, but it can be made even better if you gather top notch ingredients. I like to use unexpected cheese and unique condiments. Oh, and bacon…because everything is better with bacon.

This sandwich would be perfect with a bowl of soup or chili on a crisp fall day. If you have guests over, set-up a station allowing them to create their own sandwiches mixing and matching ingredients while you man the grilling station. Interactive foods are always so much fun for a party.

This recipe is from my first book, Picture Perfect Parties, and the photo on this post is from a fabulous party that Design Sponge threw a few years ago using Picture Perfect Parties as a guide. Head over there even more recipes and a complete guide to throwing an easy Halloween soiree.

Grilled Cheese with Brie, Crispy Bacon, and Apricot Jam
serves 6

You will need:
– 1 loaf challah bread
– 6 pieces bacon cooked and crumbled
– 1 12 oz. wheel brie cheese
– 6 tablespoons apricot jam, 1 tablespoon per sandwich
– 6 tablespoons butter softened 1 tablespoon per sandwich

To prepare:

Cook bacon until crisp in the oven at 400 degrees F, drain set aside.

Slice challah into 12 slices. Assemble the sandwiches. Place crumbled bacon , thin slice of brie, and apricot jam on the bread, place another slice of bread on top forming a sandwich. Butter the top and repeat until you have made 6 sandwiches.

In a heated sauté pan place sandwiches butter side down, butter the top half. Cook until golden brown, flip and cook the other side. Continue until all the sandwiches are done. Let set for 1 minute and cut sandwiches into quarters.

Serve at room temperature.

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