Roasted Artichokes and Prosciutto Recipe

Roasted Artichokes and Prosciutto Recipe

Artichokes have a nutty flavor. These nutritious thistles are often steamed and eaten with melted butter, mayonnaise, or a dip. Boiling fresh artichokes is one of the classic ways to cook this vegetable. For those encountering artichokes for the first time, they might seem intimidating. They have lots of leaves, and may also have thorns on the ends of these leaves.  But once you learn the proper steps to cook this veggie, you will see that it is not that difficult to make them. Besides, they are delicious! Even though steaming is the original way to cook them, roasting accentuates their rich, nutty flavor. Below is a recipe for a tasty slow-roasted artichoke and prosciutto dish that is sure to make you want to eat it over and over again.

Ingredients

  • 1 lemon, halved, plus 3 tablespoons fresh lemon juice
  • 6 large artichokes
  • 2/3 cup extra-virgin olive oil
  • 3 garlic cloves, quartered
  • 1 teaspoon coarsely chopped thyme leaves
  • 1 bay leaf
  • 1 tablespoon very finely chopped flat-leaf parsley
  • Salt and freshly ground black pepper
  • 1/2 pound thinly sliced prosciutto
  • Crusty bread or bread sticks, for serving

Method

1. Preheat the oven to 325°. Take some water in a large bowl and squeeze some of the juice from the lemon halves into it.

2. Working with 1 artichoke at a time, snap off the tough, dark green outer leaves. Slice off all but 1 inch of the remaining leaves. Peel and trim the bottom and stem of the artichoke. Halve the artichoke and use a spoon to scoop out the furry choke. Cut the artichoke halves in half again, rub with lemon, and add both the lemon and the artichoke into the lemon water. Repeat the same process with the remaining artichokes. We drop the artichokes in the lemon water to prevent them from oxidizing and turning brown.

3. In a large, ovenproof skillet, combine the olive oil, the 3 tablespoons of lemon juice, garlic, thyme, and bay leaf. Drain the artichokes and add them to the skillet. Bring to a simmer over moderate heat. Keep stirring the artichokes occasionally.

4. Transfer the skillet to the oven and roast the artichokes for about 40 minutes. Stir them a few times, until they are tender and nicely browned. Discard the bay leaf. Stir in the parsley and season the artichokes with salt and black pepper. Let them cool.

5. Now arrange the prosciutto slices on a serving platter. Also slice a crusty bread or put some bread sticks on the platter. Spoon the artichokes and their cooking liquid into a bowl. Your delicious roasted artichokes are ready to be served with the bread and prosciutto. Enjoy!

Artichokes are delicious and nutritious and you do not need to cook them with complicated flavors to make them taste good. Simply roasting artichokes concentrates their flavor and brings out their sweetness. Working with artichokes might seem tedious, but once you know the right steps, you can work quickly with them. And the results are so worth it!

This roasted artichokes and prosciutto recipe brings out the sweetness of the artichokes by slow-roasting. The prosciutto pairs well with wine. These tasty artichokes are more flavorful than boiled or steamed ones.

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How to Make Homemade Monkey Bread

How to Make Homemade Monkey Bread

If you’re looking for a great recipe for a seemingly complex project, look no further. We’ve got the greatest monkey bread recipe for a great party. Monkey bread is a pull apart bread that is usually coated with cinnamon sugar and topped with a nice glaze. It’s a sticky warm bread that is great when hot out of the oven, and even better when shared with friends.

For this amazing bread, you’ll need a bundt pan, a good and sturdy yeast, and a bit of time on your hands. You’ll want to make the bread dough so that it can sit out overnight and rise accordingly. The better it rises, the fluffier and lighter your monkey bread.

 Starting Out: the Dough

1 package yeast
¼ cup warm water
1 ¼ cups warm milk
1/3 cup butter, unsalted
¼ cup sugar
2 large eggs
1 teaspoon salt
5 cups flour

For this dough, you’ll want to start out with the yeast. Mix it into the warm water so that the bacteria will have time to activate a little while you blend the rest. Blend everything into the flour, starting out with 3 cups of the flour and adding more until you’ve got the right consistency. Finish by adding in the water and yeast mix and blend well. The dough should be firm, but not too sticky, and shouldn’t crumble too easily. Then it’s time to knead the dough, mixing it together and roughing up the yeast a bit so that it’ll get to work on rising the bread. Leave it greased in a bowl overnight, with a plastic cover to ensure it doesn’t dry out, and you’ve got a great set up for your bread.

 The Next Day: The Coating

¾ cup butter, unsalted
1 ¼ cups sugar
1 tablespoon ground cinnamon
2/3 cup brown sugar
1 teaspoon vanilla extract

With these ingredients, you’ll be making the thick and sticky coating that will keep the bread balls stuck together, but not baked together. This is what will make the bread even sweeter, and will tingle your taste buds and remind you of a great cinnamon roll. Start off by melting just half a cup of butter in one pot and mixing the cinnamon and sugar together in a bowl before going back to your dough. Take your dough and pull it apart into small balls, ensuring that there’s going to be enough for Dip them in the butter until they’re nice and greasy, and start placing them through the cinnamon sugar, to get them coated properly. Put all the dough balls into the greased bundt pan, and preheat the oven to 350 degrees. Melt and mix the butter with the brown sugar, and pour all over the balls for that extra mix of sweetness.

Once you’re done, bake for half an hour and top with nice and gooey caramel for an amazing monkey bread that your family will love! You can test out different toppings, such as a vanilla frosting, or even chocolate if you prefer, and can change the recipe so it suits your tastes. Don’t forget to wait for the bread to cool, or you’ll burn your fingers!

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Homemade Fruit and Nut Breads

Fruit and Nut Bread

These yummy, wholesome breads are a great way to sneak some nutrition into your kids' diet- disguised as a bakery treat. They're great for lunchbox desserts or even afternoon snacks. You can slather a little jam or marmalade on them in the English tradition or just serve plain. They're a great healthy alternative to packaged cookies or muffins that contain high fructose corn syrup or preservatives. Best of all, they're relatively quick and easy to make.

Banana and Walnut Bread

This is a staple of the fruit and nut breads. There's just something about the combination of sweet banana and crunchy walnuts that's irresistible.

  • Combine one teaspoon baking soda, half a teaspoon of salt, and one and a quarter cups of white flour into a bowl.
  • Beat two large eggs and half a teaspoon of vanilla extract in a separate bowl.
  • Cream one cup sugar and one stick butter in a large mixing bowl, then add the eggs and vanilla mix.
  • Add one cup of ripe mashed bananas and mix well.
  • Stir in the flour mixture and fold in half a cup of walnuts.
  • Bake at 350 F for an hour until done.

Walnut and Raisin Bread

This sweet, home-cooked raisin bread is a great alternative to sugary, processed store-bought varieties. It's a traditional recipe dating back hundreds of years from Europe, so it's tried and true.

  • Beat one egg in a bowl together with one cup of milk and two tablespoons of melted butter.
  • Stir two cups of white flour, four teaspoons of baking powder, half a cup of white sugar, and half a teaspoon of salt together. Add a cup of chopped walnuts and a cup of raisins.
  • Blend the two mixtures together in a large bowl.
  • Pour the batter into a greased tin and let stand for 20 minutes.
  • Bake at 350 F for an hour.

What Fruits Work Well in Breads?

An array of dried fruits work well in breads. You can use cranberries, dried cherries, dried apricots, raisins, or even prunes. If you're not a raisin fan, you can always substitute the raisins in the recipe for cherries or cranberries. Just make sure that the fruit is in relatively small pieces: you may have to chop larger apricots or prunes into little bits. Otherwise, it won't cook properly.

As far as flavoring, many fruits and vegetables are great for baking. You can use pumpkin puree to make pumpkin bread, or even homemade applesauce for an apple and nut crunch. Other popular fruits and vegetables for baking are banana, sweet potato, and zucchini.

What Nuts Work Well in Breads?

The traditional nut used in bread is walnuts, but you can use other nuts. Some people enjoy pecans, which bring a sweeter taste if they're candied. If you're making a peanut butter bread, you can use chopped peanuts. Other nuts good for baking are sliced almonds, macadamia nuts, and toasted cashews. These provide healthy fats and a good serving of protein in your bread.

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Braided Easter Bread

Sweet braided easter bread

Nothing smells or tastes better than freshly baked bread, and it is a sure way to win over your friends and family at a gathering. It can be, however, a long and tedious process and, as a busy mother, it can be hard to find the time. This recipe for traditional braided Easter bread only takes 30 minutes of active prep time, making it easy to fit into any busy schedule!

Recipe yields one 1 pound loaf of bread

2 1/2 cups all-purpose flour, divided
1/4 cup white sugar
1 teaspoon salt
1 (.25 ounce) package active dry yeast
2/3 cup milk
2 Tablespoons butter
2 eggs
5 whole eggs, dyed if desired (for in the braid)
2 Tablespoons butter, melted

1. Heat milk and butter in a small saucepan until milk is warm and butter is soft (but not melted). Combine 1 cup flour, sugar, salt and yeast in a large mixing bowl, stirring well.

2. Slowly add the butter and milk mixture to the flour, constantly stirring. Add 1/2 cup flour and two eggs. Beat well. Add the rest of your flour in 1/2 cup intervals, stirring well after each. Turn dough onto a floured surface and knead until elastic and smooth. This will take about 8 minutes.

3. Place dough in a lightly oiled large bowl and coat the dough with oil. Cover with a damp cloth and allow to rise in a warm place until doubled in size. This will take about 1 hour.

4. Punch down the tough and turn onto floured surface. Divide the dough into equal halves and allow to rest for 10 minutes. Roll each piece of dough into a long roll, roughly 36 inches longer, 1 1/2 inches wide. Use these pieces to loosely braid a ring. This is when you should leave room for whole eggs, if you are using them. Pinch the dough together at the ends to form a seal. Optional:  Use your fingers to slide in the whole (uncooked!) eggs into your braid where desired.

5. Place loaf on an oiled baking sheet and cover loosely with a damp towel. Allow to rise until doubled in size in a warm place, about 45 minutes. Lightly brush with melted butter after doubled in size.

6. Bake in a 350 degree oven until golden, 50-55 minutes.

The traditional way to make this braided Easter bread is with the five whole eggs in the braid, but this is not required. For added fun you may use colored eggs in your braid!

This bread can be made a day or two in advance to your gathering. Store loosely wrapped at room temperature. Once baked, this bread can be frozen. Thaw on the counter for 8 hours, then reheat in a 350 degree oven when ready to serve.

 

Yummy Bread to Make Ahead

14-01-13 herb bread 765x900

There is no need to settle for those unhealthy plastic wrapped bread loaves you find at your local supermarket. It doesn't take a lot of money or time in your kitchen to prepare a make ahead recipe that's delicious and good for your family, which you can then freeze for later. In a few hours time you can create two loaves of Whole Wheat Oatmeal Herb Bread, enjoying one loaf hot out of the oven to accompany a hearty bowl of soup, or freeze both loaves to enjoy in the weeks ahead.

Here's what you'll need on your shopping list:

* 1 cup regular oats, not the quick cooking variety
* 1/4 cup butter
* 3/4 cup orange juice
* 1 1/2 whole wheat flour
* 3 cups all purpose flour
* 1/4 cup brown sugar
* 2 packages active dry yeast
* 1 whole egg
* 1/3 cup Parmesan cheese, grated
* 1 teaspoon each of dried basil leaves, dried thyme and dried oregano
* 1/2 teaspoon garlic salt

You can use 8-inch square cake pans for this make ahead recipe instead of loaf pans. Grease these and set aside while you bring 1 1/3 cup water and 3/4 cup orange juice to a boil, carefully stirring in the oats. Add 1/4 cup butter after removing pan from the heat. Allow to cool.

Now mix 1 1/2 cups whole wheat flour with 1/2 cup all purpose flour, yeast, sugar and salt. Blend in the cooled oats/orange juice mixture and beat well until the dough stiffens. Add enough flour until the dough's consistency is smooth and elastic. Shape the dough into a ball and put in a large greased bowl, cover and let rise about an hour before turning the mixture into your greased pans.

Score the dough in the pan with diagonal lines, then cover and let rise again until doubled in size, about 40 minutes.  preheat your oven to 375 degrees F. Make a cheese-herb mixture by combining the Parmesan with the herbs and garlic salt. Brush about 2 tablespoons of melted butter over the dough and bake about 15 minutes. Remove from oven, brush again with 2-3 tablespoons of melted butter, sprinkling the cheese-herb mixture on top. Bake an additional 15 minutes until the crust is nicely brown. Place each pan onto a cooling rack for 10 minutes prior to removing the bread, now ready for eating or freezing.