BAKED CARDOONS WITH BREADCRUMBS AND PARMESAN

We’ve been enjoying glorious spring weather here in Houston.  Cultivated bluebonnets are appearing in neighboring yards:

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Frilly azaleas are in full bloom (on the heels of the redbuds, lorapetalum, and Japanese magnolias).  It’s almost as if the city were spray painted with big splotches of pink, purple, and white:

Those are what I call azaleas!

These huge azaleas tend to be found on older homes.  Landscapers today tend to favor Encore azaleas, which grow in tidier formations not much more than about 16 inches tall, and promise to bloom year round.  (The “bloom year round” thing, unfortunately, is kind of a joke.  They manage to choke out a few blossoms in the warmer weather, but they are decidedly not spectacular.)

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  Encore azaleas

I came across a tree that was filled with birds that I didn’t instantly recognize.  There must have been 30 of them, flitting about, eating the berries on the tree.  I sat and watched them for a while, completely mesmerized.  I later learned that they were Cedar Waxwings.

 

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Cedar Waxwings

The farmers market was packed this weekend, with people coming from all over to enjoy the great weather.  I came home with some beautiful produce, including tender broccoli side shoots (we love these):

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Green onions in bud (I think these look like baby leeks, but am told they’re green onions):

And never-cease-to-delight-me candy-striped Chioggia beets:

IMG_2495 Don’t be fooled by their plain exterior

The beauty within

Most of the produce came from Atkinson Farms, one of my favorite vendors.  As I completed my purchase and started to walk away, I noticed something on a back table, a sort of Land of Misfit Vegetables.  Beep, beep, beep — I backed up to get a better look.  Wait.  Was that . . . .   Could it be . . . ?  Cardoons?

Mr. Atkinson confirmed that they were, in fact, cardoons.  Up until then, I had only read about cardoons, and at this point, my nose was probably twitching with excitement.  I asked him what do you do with them, and he answered with the same answer I get whenever I ask him about any vegetable he sells — “eat them.”  I told him I figured that out, and he kind of smiled and very patiently explained to me how to prepare them.  Turns out, they are a bit of work, which is why, he said, people don’t like to buy them.  Silly people.  He handed me a bunch, told me they were on him, and to let him know what I thought of them.  Oh, Joy is my new middle name!

Cardoons, like artichokes, are thistle-like members of the sunflower family.   Mr. Atkinson was right, they are a bit of work.  You first have to strip the leaves, which are bitter, and trim the outside layer, which is stringy.  I’m not sure how to describe the inside of the stalk — it looks like a series of tubes.  As the stalks mature, they become hollow and more stringy.

Next, the prepared cardoons need to be simmered in salted water for about 30 minutes until they’re tender.  Then they’re ready to be used in any number of ways — sliced and added to pasta, breaded and fried, gratineed, etc.

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I topped my cardoons with a mixture of 1/2 cup Italian seasoned breadcrumbs and 1/4 cup grated parmesan cheese, then dotted it with about a tablespoon of butter and baked at 350 degrees for about 20 minutes, until the topping was browned.

IMG_2574Looking at cardoons, you might expect them to taste like celery.  You would be wrong, and really, why would you want to go to all that trouble for something that tastes like celery, when you could just eat celery?  You may have heard that they taste like artichokes.  More accurately, they taste EXACTLY like artichoke hearts.  And for that, the hassle is worth it.

FRESH CRANBERRY RELISH

We’re finally enjoying some cold weather, and looking forward to the holidays.  This is a great time to hit the farmers market, when there are so many more interesting offerings than during the dry, hot summer months.  Here’s a salad plate I made for my husband (trying to offer him something healthy after one of his bike rides), using some leftover duck confit, espresso-rubbed cheese, and seasonal produce from the farmers market.  Pretty, isn’t it?

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There are watermelon radishes, pomegranate arils, arugula sprouts, and dried figs:

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and persimmons, baby mustard greens with a sweet lemon vinaigrette, and slivers of candy-striped chioggia beets:

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We only recently discovered the fuyu persimmons at the farmers market, and we’re crazy about them.  When they’re first ripe, they’re firm and crunchy, with a taste like a combination of apple and carrot.  As they ripen, they become slightly softer, but develop this wonderful sweet honey-like flavor..

Although I’m not cooking for Thanksgiving this year (hallelujah!), I couldn’t let the holiday pass without making a batch of Fresh Cranberry Relish.  I was introduced to this recipe by my mother-in-law, and I love the freshness of the ingredients and the sweet/tart pop of flavor, not to mention the beautiful color it adds to the Thanksgiving plate.

FRESH CRANBERRY RELISH
Author: 
 
Ingredients
  • 1 large honeycrisp apple (or favorite apple), cored and coarsely chopped, including peel
  • I medium orange, seeded and coarsely chopped, including rind
  • ½ pound fresh cranberries
  • ¼ cup pecans
  • ⅓ cup sugar, or to taste
Instructions
  1. Place apple in bowl of food processor and process until coarsely chopped. Transfer apple to a medium bowl. Repeat with orange, cranberries, and pecans, [b]processing each separately[/b] and then transferring to bowl with apple. Add sugar and mix until all ingredients are combined. Refrigerate until ready to serve.

Cranberry Relish gets gobbled up fast!