Comments on: shrimp cocktail + artichoke-potato gratin http://smittenkitchen.com/2006/11/when-the-stars-make-you-drool/ Sat, 21 Nov 2009 02:12:33 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: LaurieB http://smittenkitchen.com/2006/11/when-the-stars-make-you-drool/#comment-289006 LaurieB Thu, 28 May 2009 21:55:30 +0000 http://smittenkitchen.com/2006/11/when-the-stars-make-you-drool#comment-289006 Hi, I'm late to the party but have just found your site. I'm an artichoke aficionado and have found that if you cut those suckers in half, put 1/2" water in the pan microwave covered for 5-8 minutes and *then* clean the leaves and choke out, it's immeasurably easier to use artichokes in recipes. If you can find them, get the baby artichokes, the smaller the better. You can eat the whole thing and not worry about any undigestable bits. I use them with eggs, crab/lobster, chicken stir fry, anything with ricotta or Parmesan cheese and many other ingredients. I'm a "what's in the fridge" kinda gal and don't really follow recipes but try to find complimentary ingredients. It's a lot of fun. I love this site, you've used a lot of stuff together that I haven't tried yet but will! Hi, I’m late to the party but have just found your site. I’m an artichoke aficionado and have found that if you cut those suckers in half, put 1/2″ water in the pan microwave covered for 5-8 minutes and *then* clean the leaves and choke out, it’s immeasurably easier to use artichokes in recipes. If you can find them, get the baby artichokes, the smaller the better. You can eat the whole thing and not worry about any undigestable bits.

I use them with eggs, crab/lobster, chicken stir fry, anything with ricotta or Parmesan cheese and many other ingredients. I’m a “what’s in the fridge” kinda gal and don’t really follow recipes but try to find complimentary ingredients. It’s a lot of fun. I love this site, you’ve used a lot of stuff together that I haven’t tried yet but will!

]]> By: anne http://smittenkitchen.com/2006/11/when-the-stars-make-you-drool/#comment-207047 anne Wed, 03 Dec 2008 04:39:09 +0000 http://smittenkitchen.com/2006/11/when-the-stars-make-you-drool#comment-207047 The gratin is AMAZING. We had to find something to make last minute due to a change in venue (suddenly our home) for Thanksgiving...this was the first potato recipe in your archives and for which I somehow had all of the ingredients already. We used an entire can of artichoke hearts in lieu of the 4 fresh, and we shaved the asiago instead of shredding it, and WOW. I was so sad when the leftovers were gone. Thank you, Deb - this will certainly become a staple in our home... The gratin is AMAZING. We had to find something to make last minute due to a change in venue (suddenly our home) for Thanksgiving…this was the first potato recipe in your archives and for which I somehow had all of the ingredients already. We used an entire can of artichoke hearts in lieu of the 4 fresh, and we shaved the asiago instead of shredding it, and WOW. I was so sad when the leftovers were gone. Thank you, Deb – this will certainly become a staple in our home…

]]> By: Robert Miller http://smittenkitchen.com/2006/11/when-the-stars-make-you-drool/#comment-116263 Robert Miller Wed, 25 Jun 2008 18:08:34 +0000 http://smittenkitchen.com/2006/11/when-the-stars-make-you-drool#comment-116263 For such a fancy recipe, it would help to use extra-virgin olive oil in place of normal olive oil. I've been using extra-virgin olive oil from Holy Food Imports (www.holyfoodimports.com) for most of my cooking, and every recipe I make, everyone loves it. For such a fancy recipe, it would help to use extra-virgin olive oil in place of normal olive oil. I’ve been using extra-virgin olive oil from Holy Food Imports (www.holyfoodimports.com) for most of my cooking, and every recipe I make, everyone loves it.

]]> By: megan http://smittenkitchen.com/2006/11/when-the-stars-make-you-drool/#comment-834 megan Wed, 08 Nov 2006 00:22:09 +0000 http://smittenkitchen.com/2006/11/when-the-stars-make-you-drool#comment-834 Aha! Thanks M! You've made my day! :o) (That along with the Brittney news!!) Aha! Thanks M! You’ve made my day! :o) (That along with the Brittney news!!)

]]> By: deb http://smittenkitchen.com/2006/11/when-the-stars-make-you-drool/#comment-824 deb Tue, 07 Nov 2006 17:53:41 +0000 http://smittenkitchen.com/2006/11/when-the-stars-make-you-drool#comment-824 Tammy - If you buy your shrimp already cooked, you could have shrimp cocktail ready in less than five minutes. ;) Elle - Aww. Believe me, I had years of dorm food too. Blech. I used to get this taco salad mess of various fatty glops… ecch, I don't even want to talk about it. Bawdy - I totally beg to differ that our recipes have a differing number of ingredients, but that aside, yours looks great. Since I love onion in just about everything, I might have to try this! Megan - Ooh. I was totally thinking sour cream might swap well for cottage cheese, but haven't tried it yet. Let me know what you think - I'm sure it won't mess it up or anything. Jenifer - I am sure Alex would love Tabasco in his cocktail sauce, too, but would never give up that horseradish flavor. He's obsessed. RA - Crate and Barrel placemats, though I hate them because they have to be ironed after a machine-washing which is just completely out of my range of domesticity. (I mean, if we're paying for wash-and-fold, I expect to do no work.) Chairs are from the same. Cupcakes - Sounds delish, though personally I can't handle smoked cheeses at all. They… I don’t know, get overpowered and the flavor tastes artificial to me. But! I have a ton of friends who love it so thanks for the idea. Shauna - Thank you. Claire - Nah, she does this whole cooking-on-instinct thing so foreign to me. I know she started with a Cook's Illustrated recipe and lots and lots of chicken thighs. And that the leftovers made for a delicious dinner last night. Brilynn - I think I just got lucky, heh. Tammy – If you buy your shrimp already cooked, you could have shrimp cocktail ready in less than five minutes. ;)

Elle – Aww. Believe me, I had years of dorm food too. Blech. I used to get this taco salad mess of various fatty glops… ecch, I don’t even want to talk about it.

Bawdy – I totally beg to differ that our recipes have a differing number of ingredients, but that aside, yours looks great. Since I love onion in just about everything, I might have to try this!

Megan – Ooh. I was totally thinking sour cream might swap well for cottage cheese, but haven’t tried it yet. Let me know what you think – I’m sure it won’t mess it up or anything.

Jenifer – I am sure Alex would love Tabasco in his cocktail sauce, too, but would never give up that horseradish flavor. He’s obsessed.

RA – Crate and Barrel placemats, though I hate them because they have to be ironed after a machine-washing which is just completely out of my range of domesticity. (I mean, if we’re paying for wash-and-fold, I expect to do no work.) Chairs are from the same.

Cupcakes – Sounds delish, though personally I can’t handle smoked cheeses at all. They… I don’t know, get overpowered and the flavor tastes artificial to me. But! I have a ton of friends who love it so thanks for the idea.

Shauna – Thank you.

Claire – Nah, she does this whole cooking-on-instinct thing so foreign to me. I know she started with a Cook’s Illustrated recipe and lots and lots of chicken thighs. And that the leftovers made for a delicious dinner last night.

Brilynn – I think I just got lucky, heh.

]]> By: Brilynn http://smittenkitchen.com/2006/11/when-the-stars-make-you-drool/#comment-800 Brilynn Tue, 07 Nov 2006 14:12:25 +0000 http://smittenkitchen.com/2006/11/when-the-stars-make-you-drool#comment-800 It sounds like a great dinner, and glad the new recipes went well. Too many times I've tried out new recipes on unsuspecting people and it hasn't worked out! It sounds like a great dinner, and glad the new recipes went well. Too many times I’ve tried out new recipes on unsuspecting people and it hasn’t worked out!

]]> By: Claire http://smittenkitchen.com/2006/11/when-the-stars-make-you-drool/#comment-778 Claire Tue, 07 Nov 2006 03:43:32 +0000 http://smittenkitchen.com/2006/11/when-the-stars-make-you-drool#comment-778 It all looks so good. Too bad your friend doesn't use recipes. Maybe she does that just so she won't have to share! :-) It all looks so good. Too bad your friend doesn’t use recipes. Maybe she does that just so she won’t have to share! :-)

]]> By: shauna http://smittenkitchen.com/2006/11/when-the-stars-make-you-drool/#comment-774 shauna Tue, 07 Nov 2006 01:05:19 +0000 http://smittenkitchen.com/2006/11/when-the-stars-make-you-drool#comment-774 That shrimp photograph is simply gorgeous. It sounds as though you had a great time. Good luck catching up on the sleep. That shrimp photograph is simply gorgeous. It sounds as though you had a great time. Good luck catching up on the sleep.

]]> By: Cupcakes http://smittenkitchen.com/2006/11/when-the-stars-make-you-drool/#comment-772 Cupcakes Tue, 07 Nov 2006 00:03:45 +0000 http://smittenkitchen.com/2006/11/when-the-stars-make-you-drool#comment-772 I was looking at the Flkr photos, noticed the 1 titled "DUDE"...made me giggle.. Here is 1 that has a very similar "DUDE, OMG THESE ARE TOTAL YUM" I do however buy a hunk of smoked gouda, grate it and layer it between the potatoes.. since the potatoes are mixed colors the creatvity comes out and i "artfully" arrange the colors.. looks pretty... oh and i totally dont follow the cooking time.. it seems like it always needs more. 4 pounds mixed baby potatoes, such as Red Bliss, Peruvian Purples, and Fingerlings 2 cups heavy cream, plus some to cover 4 tablespoons butter (1/2 stick) 2 sprigs each fresh thyme, sage, and rosemary 2 garlic cloves, cracked Salt and pepper 1/2 cup grated Parmesan Preheat the oven to 400 degrees F. Halve the potatoes and toss them into a large baking dish and season with salt and pepper. Meanwhile, put the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over medium heat. Cook for about 5 minutes, to infuse the cream with flavor. Season with salt and pepper. Pour the hot cream mixture through a strainer over the potatoes, (discard the herbs and garlic), if there is not enough cream to go 3/4 of the way up the potatoes then pour some additional cream on top to make up the difference. Sprinkle the Parmesan evenly over the top. Bake for 30 to 35 minutes, until the potatoes are cooked through and top begins to brown. Cover and keep warm until ready to serve. I was looking at the Flkr photos, noticed the 1 titled “DUDE”…made me giggle..

Here is 1 that has a very similar “DUDE, OMG THESE ARE TOTAL YUM”

I do however buy a hunk of smoked gouda, grate it and layer it between the potatoes.. since the potatoes are mixed colors the creatvity comes out and i “artfully” arrange the colors.. looks pretty… oh and i totally dont follow the cooking time.. it seems like it always needs more.

4 pounds mixed baby potatoes, such as Red Bliss, Peruvian Purples, and Fingerlings
2 cups heavy cream, plus some to cover
4 tablespoons butter (1/2 stick)
2 sprigs each fresh thyme, sage, and rosemary
2 garlic cloves, cracked
Salt and pepper
1/2 cup grated Parmesan

Preheat the oven to 400 degrees F.
Halve the potatoes and toss them into a large baking dish and season with salt and pepper.

Meanwhile, put the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over medium heat. Cook for about 5 minutes, to infuse the cream with flavor. Season with salt and pepper.

Pour the hot cream mixture through a strainer over the potatoes, (discard the herbs and garlic), if there is not enough cream to go 3/4 of the way up the potatoes then pour some additional cream on top to make up the difference. Sprinkle the Parmesan evenly over the top. Bake for 30 to 35 minutes, until the potatoes are cooked through and top begins to brown. Cover and keep warm until ready to serve.

]]> By: RA http://smittenkitchen.com/2006/11/when-the-stars-make-you-drool/#comment-771 RA Mon, 06 Nov 2006 23:35:09 +0000 http://smittenkitchen.com/2006/11/when-the-stars-make-you-drool#comment-771 Everything looks great! Despite your renegade extra coriander seeds! I think a chair-warming party is a great idea, especially with all of the waililng and gnashing of teeth usually involved with buying furniture. P.S. I think we may have the same placemats. Crate and Barrel? Everything looks great! Despite your renegade extra coriander seeds! I think a chair-warming party is a great idea, especially with all of the waililng and gnashing of teeth usually involved with buying furniture.

P.S. I think we may have the same placemats. Crate and Barrel?

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