(Originally broadcast Nov. 13, 1999)
Artichokes with Lemon Butter
2 large artichokes
1 gallon water
1/4 cup salt
2 lemons, cut in half, all zest removed and reserved
1/4 cup, or 1 stick, unsalted butter
Prepare the artichoke by cutting off the top third and the bottom of the stem leaving only about an inch and a half stem. Peel the stem using a vegetable peeler or a paring knife. Cut the entire artichoke in half lengthwise. Rub the cut sides of the artichokes with a lemon half. Reserve the lemon half.
Bring water, salt and 2 lemon halves to a rolling boil. Add the trimmed artichokes to the water and cook for 10 minutes. Drain the water from the artichokes and let them cool off enough to handle. On the inside of the artichoke you will see a fuzzy part; this is the "choke." Remove this with a paring knife.
Melt the butter and the juice of the remaining half of lemon over low heat. Stir to combine and pour into a shallow bowl. To eat break of the outer leaves of the artichoke, dip the leaves into the lemon butter and slide the leaf between your teeth. The "meat" is at the base of each leaf. Under all the leaves you will find the tender "heart." This part is totally edible. Dip it into the butter and enjoy.
1/4 cup oil
4 chicken legs (approximately 2 lbs total)
salt and pepper to taste
1/2 pound Chorizo sausage, 1 1/2 cups medium dice
6 cloves garlic, 1/2 cup chopped
1 large Spanish onion, 3 cups medium dice
4 medium green or cubenelle peppers, 2 cups medium dice
1/3 gram or a large pinch saffron threads
1/2 lbs mixed Spanish olives
3 cups white rice
5 cups chicken boullion (3 cubes dissolved in 5 cups water)
2 lbs rinsed mussels (50-60 pieces)
10 oz frozen peas, thawed
Pre-heat oven to 350 degrees. Heat a low sided pot (with a lid) over medium heat. Season the chicken legs with salt and pepper on all sides. Pour the olive oil into the warm pot and brown the chicken well on all sides, about 4 minutes each side. Add the chorizo and the garlic to the pot and cook for another minutes. Add the onions, peppers, saffron and olives. Stir and cook for 3 minutes. Stir in the rice and cook for 1 minute. Add the chicken broth and bring the pot to a simmer. Add the mussels and cover. Carefully place the pot in the oven and bake for 20 minutes until the mussels open. Discard any mussels that have not opened. Stir in the peas. Dived the paella among four large bowls. Serve immediately
Caramelized Apples on Lemon Yogurt
32 oz plain low fat yogurt
1 1/4 cup sugar
3 tablespoons lemon zest
1/2 lemon juiced, approximately 2 tablespoons
2 Gala or other crisp apples, peeled and cored
Line the inside of large wire mesh strainer with a double layer of cheese cloth. Rest the strainer inside of a large bowl. Be sure the bottom of the strainer is suspended above the bottom of the bowl. Pour the yogurt into the strainer and place in the refrigerator for 8 hours or until all the liquids have drained from the yogurt. Place the drained yogurt in a bowl and whip in the lemon zest, juice and 1/4 cup sugar. Divide the yogurt among four shallow dessert bowls. Thinly slice the apples and place on top of the yogurt. Sprinkle the remaining sugar over the apples and place under the broiler for a few minutes until the sugar caramelizes and turns golden brown.