31 minutes ago, heidih said:@BKEats Lovely food as always. I am also "artichoke girl". Have you had then more simply with grilled lemon halves? The butternut squash souns like a perfect assembly of flavor. How do you do your rosemary oil?
I have had them many ways.. I am usually more into simplicity but, these days, if I just boiled and grilled something, that wouldn't kill much time, would it! 😆 I often just like in steamed in some flavored water and served with a garlic mayo. The grilling definitely kicks it up bit. i prefer the added smoke and char but, my wife grew up eating them one way.
As I was running, i was taking inventory of my fridge.. i have scallions, i have watercress, spinach, i have artichokes, mozzarella, i think I have a lamb head and tongue in my freezer, I have some left over sauce gribiche.. then i have this guanciale, i was thinking maybe a carbonara with the leftover artichokes, or I was thinking vitello tonnato, but, with lamb and artichokes and a really love tuna sauce. Or I was thinking of artichokes with tuna sauce, or artichokes baked with mozarella, i have a tomato, so I was thinking of a baked stuffed tomato, or stew artichokes in a tomato sauce maybe with anchovies and artichokes, serve with pasta, or just gratin with some bread crumbs and melted cheese. I have the end of a sourdough my friend was making to help restraunts, Or spinach, watercress, artichoke dip, or pizza, or calzone, or cannelloni... It's exhausting... And all I really want it cold sesame noodles but, i have too many things that need to be eaten before I can make them.
The butternut squash, I used a spaghetti squash but, butternut would have been just as good.. I never made rosemary oil, i had made a scallion oil for the cucumbers.. That was essentially taking unflavored oil and smashing it on the mortar with the scallions.. I added a shot of a sichuan oil to it as well..
