Heaven… Artichokes & Oysters

Inspired by my new housemate Thomas Keller via Masterclass. I learn something new with EVERY interchange. These days, I am talking back to “Chef” as I fondly address him.
  • 1 T avocado oil
  • 1 large fennel bulb, sliced 1/4 inch
  • 1 large shallot sliced thinly
  • 6-10+ garlic cloves, smashed & peeled
  • 1 large carrot, sliced diagonally & thinly
  • 1/2 t sea salt
  • 1 T lemon juice
  • 1/4 c Sauvignon Blanc
  • 2 C + water
  • Bouquet Garni: 3 thyme sprigs, 8 peppercorns, 2 large bay leaves, parley sprig (Chef puts these in cheesecloth.)
  • 2 cups water with juice of 2 lemons to keep artichokes from browning. (I strained this “lemonade” after use and am drinking it.)
  • 4-6 large artichokes, leaves, stem & thistle removed. Keep in lemon juice & water as you work as they quickly oxidize. Clean the heart that’s left so all of it is edible. (I added the stems that I had trimmed as well but I did compost all of the leaves.)
  • 12 oysters
  • 4+ T Kerry Gold butter, clarified
  • 2 garlic cloves, smashed
  • Maldon Salt flakes

In a sauté or saucepan large enough to hold the hearts & liquid to cover them, add oil and sauté the shallots, fennel & carrots with salt until just limp. Add garlic, cook 1 minute. Add bouquet garni, liquids & simmer for about 10 minutes while you prepare the artichokes.

Place the artichoke hearts in the pan. Adjust liquid so it just covers the hearts. Submerge a clean (all natural with no dyes) tea towel over the hearts to keep them moist. Cover.

Simmer on low. Cook until the hearts just yield to a sharp point. I use a toothpick or skewer. It’s easy to overcook these so check frequently. It will take at least 10 minutes but maybe up to 30 depending on your artichokes.

When almost done, remove the hearts & keep warm. (I had a waiting saucepan on low heat & recovered them with the tea towel.)

Add the oysters to the vegetables, cover. Simmer about 2 minutes until the oysters are barely heated. They’ll continue to cook as you shell them. Open the oysters & set aside. (Clams or mussels would be great too!)

Heat the clarified butter. Add the 2 garlic cloves & cook for 1 minute.

Place your veggies on a service plate. Add the artichoke hearts, cut into cubes. Arrange oysters on the side. Drizzle the entire plate with the garlic butter. VERY lightly sprinkle with a bit of Maldon Salt.

I drank the broth. Ate all the garlic & licked the pan.

Hmmmm, maybe a crusty baguette would be a nice addition.

ENJOY!

Beauty & YOUR Immunity Soup

Good health is beautiful. GARLIC, onions, ginger, thyme turmeric, cayenne, black pepper, veg broth, coconut milk.
That pansy has antioxidant & anti-inflammatory properties.
  • 6 BIG bulbs of garlic, separate into cloves only smashing & peeling half of the cloves
  • 1 huge white onion, peeled & sliced
  • 2 T ghee & 2 T olive oil
  • 1/2 cup minced ginger
  • 2 t fresh thyme
  • 1/4-1/2 t cayenne pepper
  • 1/2 t fresh milled black pepper
  • 1 lemon, juice & 2 t grated peel
  • 4 cups vegetable broth (Magic Mineral Broth)
  • 1/2 to 1 cup coconut milk (I like the 1 cup)
  • sea salt, a bit added while sautéing & final then for seasoning
EVERYTHING ORGANIC! 6 BIG bulbs of garlic. 350°F oven.
Place have of the cloves, unpeeled in a baking dish. Toss with olive oil, cover and bake 45 minutes.
Meanwhile, smash the remaining garlic cloves and peel them. Set aside. Melt 2 T Grass-fed ghee in a 2-quart or larger pot. Add 1 huge white onion peeled & sliced, 2 teaspoons fresh thyme , 2 heaping tablespoons of turmeric*, 1/2 cup chopped ginger, 1/4 or more cayenne as you like, 1/2 teaspoon freshly ground black pepper, 1/4 t sea salt & half of the remaining garlic. Cook until the onions are transparent. You might need to add broth because the turmeric wants to thicken & stick so it can turn everything in your kitchen golden. Add the oven roasted garlic – popping each clove out of its skin. Add 4 cups of vegetables broth.** Simmer 20 minutes * I juiced fresh turmeric and added about 2 tablespoons of juice & 2 level tablespoons of dry.
**I love Rebecca Katz & her Magic Mineral Broth.
Well, I love all of her recipes. http://www.rebeccakatz.com

Puree the soup. Return to pot. Add coconut milk & heat through. Add remaining garlic cloves RAW, whole or chopped, your preference. Taste for seasoning and adjust.

Eat hot or cold. On rice or cauliflower. Tame it a bit with broth and vegetables. JUST BE SURE TO EAT IT! To be beautiful and smell like garlic. Refrigerate up to 7 days. Freeze some. Hey how about in ice cube trays? A little immunity shooter anytime. Straight-sided Ball jars work great. Be sure to leave 1″ of headroom to allow for the expansion during freezing. DATE ’em & eat within 3 months of freezing.
  • Garlic & Onion Cut at least 10 minutes before eating to release their power!
  • One clove of garlic has manganese, B6, C, selenium, calcium, copper, potassium, phosphorus, iron, B6. BOOSTS IMMUNITY!
  • Turmeric is a strong anti-inflammatory. Inflammation compromises your immune system. Turmeric must be eaten with black pepper & fat to best be absorbed. REDUCES INFLAMMATION!
  • Thyme C, A, copper, iron, manganese & disinfects & stops coughs. SANITIZES & BOOSTS IMMUNITY!
  • Ginger improves digestion (helps with turmeric absorption & allium digesiton), reduces inflammation, may protect respiratory system, fights infections! DOES A LOT!
  • Coconut Milk is full of antioxidants C, E, & electrolytes potassium, magnesium, phosphorus & antiseptic properties & is an anti-inflammatory & has ZINC & is a strong gut health supporter. MIRACLE FOOD!
  • Black Pepper is high in antioxidants is anti-inflammatory, boosts nutrient absorption & gut health. BRING IT ON!
  • Cayenne – I go light on cayenne, a personal preference and intolerance to night shades, but it can aid digestion among many other benefits for folks.
  • Lemon VITAMIN C and then some. For immunity boosting Vitamin C (time release) is recommended. I drink the juice of half a lemon every morning in warm water to detox my liver a bit as well.