jmcquown
Today's cooking stuffI don't really use recipes, but I can cite two, so keep reading if you are still interested. For my meatballs and tuna salad...
I first tasted these while attending a Civil War reenactment dressed in full regalia, from the corset to the hoop skirt, carrying a Battenburg lace black parasol and sporting a lovely hat with a veil. The only good thing about that day was the cheese straws and the artichoke-lemon "pesto", both of which I immediately had to recreate at home.
Ridiculous to pay $7 for a tiny jar of pureed artichoke hearts with lemon to spread on crackers. Ridiculous to spend $5 on a small box of what amount to cheese crackers that look like crinkle-cut french fries, tasty though they were. It was even more ridiculous to drive a 5-speed to Collierville wearing a hoop skirt! Ever try working a clutch with one of those things on? No wonder they had horse-drawn carriages. LOL
Artichoke Lemon "Pesto"
2 cans artichoke hearts, drained and rinsed 5 cloves garlic 3 Tbs. capers 1 Tbs. pine nuts (pigolis) or chopped walnuts 2 green onions, diced the zest and juice of one fresh lemon 1 c. freshly grated Parmesan cheese 1-4 to 1-2 c. olive oil, as needed
Blend all ingredients except oil in a food processor or blender until smooth. Add the oil to desired texture. Store in tightly covered jars, refrigerated. Makes about 4 cups.
Jill
