So far, steaming artichokes is my favorite method for cooking them. I just added about 2 inches of water to the bottom of a big pot, set the steam basket in it, put in the artichoke, covered, and let it steam to perfection! It's a great no-fat way to cook the artichoke and leave it tender and warm. When eating artichokes, I like to have a few dipping sauces to add some flavor (though I love the natural flavor of artichokes). Tonight we made an easy basil garlic aoili (whisked egg yolks, dijon, oil, basil, & garlic), as well as some melted butter with parmesan. Artichokes are one of my favorite veggies, but we only make them every once in a while because they're somewhat expensive & a bit of a hassle to eat. But they really are a treat whenever we make them.
Now, the quiche was really a learning experience. I used a deep-dish pie crust for the filling, and I think this adversely affected the cooking time. The egg didn't cook all the way through, though it was browning on the top. To remedy this situation, we simply microwaved the slices we wanted to eat immediately & then put the rest of the quiche back in the oven on a lower rack and at a lower temperature. The great thing about quiche is, aside from being super easy to make, it makes for great leftovers!
Now for photos from our fun evening.
|I got to use the fancy KitchenAid to make the biscuits, quiche, & aoli!|
|Making the Aoili! I added fresh basil & garlic to it.|
|We steamed the artichoke & then used the aoli as a dipping sauce.|
|Chopping up the basil & garlic.|
|Garlic cheddar biscuits!|
|The finished aoli. It was quite tasty.|
|Artichoke, aoli, garlic cheddar biscuits, and quiche!|
|And for dessert- trio pudding. Chocolate fudge, butterscotch, and cheesecake flavors.|
|I love this cookbook! I used it for the aoil & quiche.|