Gourmet
To Trim Artichokes into Bottoms
When trimming artichokes in the following manner, make sure you scrape out every bit of the choke, as this will help prevent the artichoke bottoms from turning brown.
Veal Birds Paprika
As Gourmet wrote in 1959: "Long ago...it did occur to some blithe spirit, a poet of the kitchen to be sure, that when these little veal rolls were arranged on a platter they looked like a flock of headless birds. And oiseaux sans têtes, or veal birds, they remain to this day in the cuisines of such diverse countries as Belgium, Italy, and France.
Spinach and Omelet Roll
In Japan a bamboo sushi mat, known as a sudare or a maki su, is used to roll this omelet roll. However, even without a mat, you should have no trouble making the roll.
Tomato-Rubbed Bruschetta
This bruschetta tastes best with tomatoes fresh from the garden.
This recipe can be prepared in 45 minutes or less.
Toasted Pumpkin Seeds
Don't think of toasted pumpkin seeds merely as a topping for the Risotto with Tuscan Kale — they also make a terrific hors d'oeuvre or snack.<
Fennel Stuffed with Cream Cheese and Kalamata Olives
Can be prepared in 45 minutes or less but requires additional unattended time.
Almond Praline Butter
This recipe was created to be used in the preparation of Almond Praline Ice Cream Cake.