Wednesday, March 28, 2007

all choked up

my first artichokes

yesterday, i finished my last round of revisions and even drove our taxes out to mr. taxman. there is nothing like that feeling of getting it done. today, i have to reorganize the studio. yes, that is the story of my life, but i am working on the soundtrack. we watched children of men last night and it kicked serious ass. it is definitely the lovechild of bladerunner and saving private ryan.

monday's storms took a lot of blooms out, but there are so many buds that i am not worried. my baby 'chokes send me to the moon, or at least to the top of the puhcahn tree. i planted seedlings last year and they just got all bigbutt on me, but they didn't freeze over the winter. i separated some of the stalks and replanted them and now i have two more plants. artichoke plants get huge, and hopefully, i can get another stalk to replant somewhere else. the foliage is killer, too.

i owe fiwa two recipes. (thank you for being patient with me, girl!) i had big plans to make the cake and serve it with whipped cream and this recipe, but life got in the way. it is fabulous. also, the cornbread is wonderful. for more than a few nights around here, we have had it with a salad and nothing more. you can add different mix-ins to it. in the past, i have added bacon bits, fresh peppers, garlic, etc.

chocolate&zucchini cake
1 3/4 c. sugar
2 1/2 c. flour
1/2 t. baking powder
1 t. baking soda
1 t. cinnamon
1 c. chocolate chips
1/2 c. chopped nuts
1/3 c. cocoa
1 c. oil
2 large eggs, beaten
1 t. vanilla
2/3 c. buttermilk
2 medium zucchini, shredded

preheat oven to 350 degrees. grease & flour a bundt pan. combine dry ingredients & wet ingredients separately and then combine together. pour into greased pan and bake for 45-50 minutes.

jalapeno&cheddar cornbread
2 c. yellow cornmeal
1 t. salt
1 T. sugar
2 t. baking soda
1 1/2 c. grated sharp cheddar cheese
1 (15 ounce) can creamed corn
1/2 c. canned sliced jalapenos, drained
1 c. buttermilk
4 eggs, lightly beaten
3/4 c. butter, melted

oven to 375. grease a 13x9 pan.combine cornmeal, salt, sugar, and baking soda. add cheese, corn, jalapenos, buttermilk and eggs, just enough to blend.stir in the melted butter. pour the batter into the pan and bake for 30-35 minutes, or until the cornbread is golden and an inserted toothpick comes out clean. let cool in pan 15 minutes then cool on wire rack.


Anonymous said...

Oooo sounds like you have had a couple of wonderful days. I just love artichokes. Thanks for sharing those recipes.

fiwa said...

Those are green gold. If I lived by you, you'd have to frisk me everytime I left your house, just to be sure I hadn't dug up your plants to take home with me.

Thank you for the recipes, chiquita! They sound yummy.

diane said...

Yummm the artichoke picture and I love to eat fresh artichokes! I was taught by a wise 'ole artichoke cooker jut how to boil them in lemon water,& when done, eat 'em yummy leaf at a time; dipping each in a bowl of Newman's Own Italian Dressing. Okay now I am hungry!

Lisa H said...

I'm swiping everything off my schedule with the back of my hand and going out to get Cornbread ingredients.
That photo is just gorg.
You and that garden......
true Love.

A bird in the hand said...

You grow artichokes! My admiration for you has quintupled. I love eating them, but growing them is another story. Yours look so tender and delicious!