Recipes4Survival,

I had one of my very own, all organic, pan seared, three bean, carrot and onion Lily padD with hOMe made gnocchi,cherry tomato sauce & Salt of D Earth.

Not so pretty ~ but oh good.

I came across these small, fist sized, not so pretty looking artichokes at the Manhattan Fruit Exchange in Chelsea Market earlier this week on one of the coldest days this season.  The motto, Frost Kissed Artichokes, not so pretty ~ but oh good, written in Sharpie and with a very reasonable per pound price I grabbed four of them.

I cut the top off of two of the four artichokes with a serrated knife and then snipped the thorny top off of each leaf with a heavy duty kitchen scissor.  As The Utilitarian Chef, gadgets are one thing I don’t feed into but good kitchen sheers are one of the few pieces of equipment I think is great to have in ones kitchen. So is a serrated knife.

Frost kissed artichokes preparation

I was reheating left over sushi rice I had from my first try at hako/press sushi, I got a press box as a holiday gift, so I decided to thrown these two artichokes into the steamer along side the rice. I added a pinch of Kosher salt, a wedge of lemon and a 2 dents of garlic to the water that came to just below the bottom of the steamer in a heavy bottomed pot. Artichokes are ready in 15 – 20 minutes. The rice was certainly ready.

While the artichokes and rice were steaming I flash wilted well washed, dark green, curly kale in a very hot saute pan with just a little olive oil.   I also whipped up a cup of organic mayonnaise and capers – for the artichokes.

I served the wilted kale on top of the rice and put the artichokes in another bowl.  All I can tell you is, these Frost Kissed, battered looking artichokes are so Dlicious I ate the first one w/out even dipping one leaf or nibble of the heart into the traditional sauce I made for it. Another surprise from these Dlectable chokes is that  when you get to the heart and have to remove the thistles, they’re so soft they wipe away with a swipe of your finger.

Get them, the season is short.  You can eat the whole thing: leaves, heart and stem – right to the bottom.

Twas the night before Christmas when I spoke with a friend.

I asked what was stirring… if even a batter.

A loin was in the oven, trusseled with care and with the hope that broccoli and corn would soon be the sides.

From being nestled in my bed to bolt upright at the oven visions of a warm creamed corn pudding danced in my head.

Me in my sweats I reviewed a recipe or two and then settled in to make a corn pudding with what I had at hand.

From out of the cabinets, freezer, cubbies and oven there came such a clatter  as I sprang into action.

I tore to the freezer  and opened a bag of TJ organic corn. I threw half of the corn into a hot salt water bath in a sauté pan.

The sweet smelled filled me with joy like new fallen snow. I pureed the warmed corn. Milk would have glistened this concoction – but not from my kitchen.

When, what to my wondering eyes should appear,but a colorful bag of farina de granoturco/polenta, two beautiful organic eggs, an onion, a small pad of butter and a fresh sprig of basil.

With all the ingredients together, so lively and quick, I knew in a moment what would be my trick.
More rapid than eagles the coursers they came: I blended, sautéed, mixed, soaked, scrambled and poured all as required by name!

I sautéed a diced onion. I soaked 1 cup of polenta in 1 cup of water. I added this to the sautéed onion, a dab of butter and stirred.  I whisked till it was creamy.
Now a dash of salt. A dash of pepper and Salt of D Earth went into the creamy polenta!

As dry leaves before a wild hurricane fly, into the creamy polenta went all the creamed corn.
With well scrambled eggs frothy with air I poured in the creamy corn pudding mixture and glared.

And then, with  a twinkle, I added a pinch more salt of D-Earth.
A Tablespoon of Turbinado sugar because it was here.
I pulled it all together, snapped a picture and turning around,
to grease up a Pyrex loaf dish in nearly a bound.

With the oven preheated to 350 Dgrees, I chiffonade a small pile of fresh basil leaves.
I mixed this into the creamed corn mixture and poured the whole mixture into the greased Pyrex loaf dish and flung open the oven.

OH how it twinkled! The texture so merry!
The surface like a new fresco, the smell like sweet heaven
My mouth was drawn up like a bow and the oven door was closed.

I caught a glimpse of the time.

With my broad face a smiling I turned over an hourglass and laughed as I took to my desk chair and created a blank page.

The next half hour went by quickly in spite of myself! A wink in my eye and a twist of my head, I knew I had nothing to dread.

I spoke not a word, but went straight to work researching and writing.

Then at about 25 minutes I turned with a jerk and peeked in the oven.

Giving a nod, it was off with the heat and oven door closed and pudding in place!

5 minutes later I sprang into action. I did not give a whistle, but dug through a draw for a spatula and pulled out a plate. I flipped the pudding over, onto the plate.

Like new falling snow I sprinkled the top with more finely chiffonade fresh basil.  I exclaim, to myself. I’m starving and couldn’t be happier with my Christmas corn pudding…and to all, have a rock’n good-night!”