Artichoke with Melted Butter
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Cooking time: 45
cooking time for menu Cooking schedule: see below for "menu" instructions |
Steamed Artichokes with Lemon Butter Time: 45 minutes
Sometime simple is best
2 globe artichokes
1 - 2 tbs lemon juice
4 tbs, (2oz, 60 gr) butter
1 - 2 tsp lemon juice depending on how lemony you like it
Cut off bottoms of artichokes and remove any tough lower leaves. Dip in water to which a couple tbs of lemon juice has been added (to prevent discoloration). For a nicer presentation cut off the tips of the bottom half of the leaves - using a scissors. Cut the top 1/3rd of the artichoke off and discard. Don't worry about the choke (fuzzy hairs inside) Put in steamer and steam 35 - 45 minutes. Melt butter in small saucepan, add 1 tsp lemon and divide between 2 ramekins. Serve artichokes with melted butter, pulling the leaves off and dipping. Have a small, sharp knife handy so that when you get all of the leaves off and are at the fuzzy choke you can cut it off and enjoy the bottom.
Grilled Duck Breast (Magret de Canard) Time: 15 minutes
Living in the land of foie gras we have duck breast readily available (they have to do
something with the rest of the duck, after all!). We prefer it to steak (beef) and eat it
medium rare. It has about 1/3 inch of fat on one side which delights the pyromaniac in
mon mari -
cooking it on the barbecue sends flames shooting up about 3 feet. The fat
mostly burns off so there is rarely a need to trim it. This has absolutely no resemblance to
wild ducks, Peking ducks, Long Island ducks or any other duck. I do not know if you can get
it wherever it is that you live. It would likely come prepackaged. If you can't get it, or it's
outrageously expensive substitute a nice beef steak.
1 magret de canard (duck breast)
1 tbs Balsamic vinegar
1 tsp thyme
1 tsp garlic powder
Cross-hatch fat on duck (you know - make little squares) cutting through skin and fat just to meat of breast. Mix vinegar, thyme and garlic and rub into cuts. Set aside until ready to cook. When ready, cook duck breast on barbecue, starting fat side down for 5 minutes. Make certain barbecue is away from dried weeds, dried wood and low trees. With long tongs turn breast over (mind your eyebrows) and continue cooking another 5 minutes. If there is any fat left on fat side put fat side down for a minute to burn off. Cook 2 minutes longer each side for medium. For well-done ...don't do that. Remove from heat and take a peak (stick knife in center and make a cut). If done to your liking let rest a minute. If not put back on barbecue for 2 minutes. (I know the purist would be appalled but one has to learn somehow.) See techniques for more help. When ready, cut in slices about 1/2" (1.25cm) thick and serve.
Balsamic Roasted Potatoes Time: 35 - 40 minutes
2 -3 potatoes depending on size - enough for 2
1 tbs Balsamic vinegar
1 tbs olive oil
1/2 tsp garlic powder
Cut potatoes in 4ths the long way and then in thirds the short way. (You may have noticed by now that I never peel potatoes - waste of time and nutrition. I make an exception for garlic-mashed). Put olive oil, garlic and vinegar in medium bowl, and mix well. Add potatoes and toss well to coat. Now you have some choices: you can either put them on a baking sheet with a lip (trusty round pizza pan) and bake in the oven for 30 minutes (400F, 200C), or put them in an old 'for barbecue only' metal pan and cook over direct heat on the barbecue, stirring frequently until brown and done, about 25 minutes. The vinegar gives these a kind of crusty sweetness that works well with the roasted or grilled meats. Salt and pepper to taste - I don't bother. Serve.
Grilled Asparagus Time: 15 - 20 minutes
8 - 10 oz (300gr) asparagus spears - this time fatter ones are best
1 tbs olive oil
1 tbs butter
1 tbs freshly snipped chives.
Prepare asparagus by snapping off the tough ends. If it is white asparagus use a vegetable peeler and peel stalk end half way to tip. Rub with olive oil. Either cook directly on barbecue grill (over indirect heat) being careful not to let any slip through, or on mesh pan. Turn frequently. Should be done in 7 - 15 minutes depending on size and heat. They will start to brown slightly but stay a lovely bright green. Can also be baked at 400F (200C) for 15 - 25 minutes....but we've already done that. When done toss with butter and sprinkle with chives. Either serve immediately or keep warm in low (150F, 65C) oven for up to 15 minutes.
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Cooking Schedule: 45 minutes |
Move potatoes to indirect heat |
Cooking for Two? Or more?
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