Spring is here, and artichokes are plentiful, most have been pretty small but really flavorful. The artichokes have been on the menu and truth be told, I am not the only one that is totally into them, and experimenting with different ways to make them. Actually, I have not prepared them myself as of yet, they have been Andrew's domain. He has been the dedicated "Artichoke Chef", and I love to have food made for my enjoyment and convenience.
When I look at him, and yes, I love to take his picture, when he is wearing just his v-neck t-shirt, he reminds me of my Grandfather and his Dad. I can see my Grandfather in my minds eye, wearing that type of shirt, smoking a Camel. Peter, Andrew's dad, smoked Camels, wore v-neck t-shirts too, and John, my Grandfather were the about the same age, where both in Europe during WWII, Peter as a soldier, and John, in occupied Denmark. My Grandfather would tell me stories of the underground that existed in Denmark, and his part in it. My Mom and Grandparents would tell us what they went through and what had gone on in Denmark.
I made us cheese steak sandwiches. I chopped shallots and garlic, sauteed them, and added the shaved rib eye. I hollowed out rolls, toasted them a bit, then melted cheese on the rolls, then added the meat. I can't tell you the last time we had a Cheese steak sandwich, so it was enjoyed.
On Tuesday, I was late in coming home because I had to go to Williams-Sonoma, love, love, love that store, to make a return. I exercised great control, I did not buy the whole store. I could, I really could. I have been looking for a 9 inch tart pan with removable bottom, my three favorite stores have had tons of 12 inch pans, but no 9. I figured I would go to Williams-Sonoma because I had to return some stuff, and I knew that they would carry the pan, so it was a no brainer. By the time I got home, I was not even hungry and neither was Andrew, he ate his lunch late, so after the dogs were fed, he napped while I made a ricotta rice tart. This was my second risotto rice dish this week. I told Kathy I would make a pie with ricotta cheese, so I found this recipe, and figured go for it....
I sprayed a 9 inch tart pan with Pam and on the bottom I put parchment paper, and then put pastry crust in the pan with weights and blind baked it for 15 minutes, and then took it out of the oven to cool.
I put in a sauce pan 4 cups of milk, 2 tablespoons of sugar, and 1 cup of arborio. I cooked it till the rice was al dente about 25 minutes.
I then mixed 3 egg yolks and 9 tablespoons of sugar, next time I am going to decrease it by 3 tablespoons, in a mixing bowl.
you and me, how about it???