Monday, June 12, 2006

Deep-Fried Baby Artichokes, Grilled Asparagus, Focaccia with Grilled Portobella Mushrooms, Bistro Salad

Dinner 6/12

Deep-Fried Baby Artichokes
(with Garlic Aioli. Trimmed and cut in half, then deep fried at 375°F for 8-10 minutes)

Grilled Asparagus
(Blanched, then marinated with olive oil, tamari, salt and pepper, and finally, grilled)

Focaccia with Grilled Portobella Mushrooms

Bistro Salad
(romaine lettuce, shallots, vegenaise, soy parmesan, salt, pepper)

Another meal made mostly from the Farmer's Market -- the asparagus were outstanding, grilled just the way we like 'em -- plump, juicy and bursting with flavor. You would think the baby artichokes would disintegrate in the oil over the 8 minutes of cooking time, but they come out perfectly cooked and are eaten in one shot after being dipped in the garlic aioli (roasted garlic mixed with vegenaise).

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