I think of these artichoke hearts as a sad story with a happy ending. It all started recently at Sosio’s Produce in Pike Place Market where we purchased three glorious artichokes. They were amazing, truly something to behold. Perfectly shaped globes with nary a bruise. I could eat nothing but an artichoke for dinner and be completely satisfied. Dipping the leaves one by one in lemon aioli then scooping out the tender heart.

But what did we do? We put them in the fridge and went skiing for five days. We meant to take them with us, but alas, we forgot.

When we returned the leaves, obviously saddened by our neglect, had turned brown and their shape was less than perky. So we trimmed them of their leaves and tenderly (guiltily) carved the hearts. We placed them in the oven with some white wine and let them braise until tender on the inside and subtly crisp on the outside. Delicious with a lemon smoked paprika aioli.

So good the artichokes themselves forgave us.

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After a long hard move  from San Francisco to Seattle, nothing soothed the soul more than a fine bottle of champagne and some good aged goat’s milk cheese.  Our dear friend provided the champagne and we plated the cheese. Now, I use the term “plate” loosely since the only thing I could find that resembled a flat surface was a Tupperware lid. Oh well…

We sat on the bare oak floors and dined in front of our fire. The pièce de résistance of our cheese selection were two beautifully aged goat’s milk chèvres. The first was Humboldt Fog, the signature cheese from Cypress Grove Chèvre. Humboldt Fog is a divine semi-gooey, creamy chèvre with an edible vegetable ash stripe that runs down its center. Delicious served with almonds drizzled with a bit of honey and worth lifting a ton of boxes for!

The other cheese was Sunset Bay from River’s Edge Chèvre. Another dense, creamy chèvre; this one with a ribbon of smoked paprika (a.k.a pimentón) down its middle. Sunset Bay is aged for three weeks, giving it time to absorb the smoky flavors of the pimentón and the vegetable ash that coats the rind.  As the cheese ripens the texture becomes creamier.

Both these cheeses, combined with a couple of glasses of a crisp champagne (who cares if we drank out of mugs!), had us grinning like a happy new home owners!

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Now I know what you’re thinking. “When would I ever want to eat octopus, let alone tenderize it?” Octopus is a highly under-rated and under-appreciated seafood here in the States. Its diminutive cousin, calamari, is popular, so why not octopus? If properly prepared octopus is delicious, if not, then it’s like you’re chewing on an eraser.

We’ve always slowly simmered octopus for a long period until it becomes soft and tender, but I just found this unique method of tenderizing using wine corks. Apparently cork contains an enzyme that helps tenderize the octopus and reduce the cooking time. You can use the corks from red or white wine – no need to clean them. Here’s how (this is based on a 2 1/2 lb octopus and you want one cork per quart of liquid):

• Heat your oven to 350 degrees F
• In a large saucepan bring 4 quarts of water to a simmer
• Brace yourself now, you need to clean your little sea critter. To do this grab a couple handfuls of coarse kosher salt and rub into the octopus as if you were applying moisturizer. (I find it helps to sing the theme song to the Little Mermaid to get you through this process. I never said they were cute, just delicious). Once it gets frothy rinse in cold water. Pound with a meat tenderizer (a few good swats in each place) and rinse again.
• Add 4 wine corks to your simmering water and lower your octopus into the pot. Once the tentacles begin to curl remove from the stove and place in your heated oven for 1 – 1 1/2 hours, or until tender.

For a Spanish tapas-style dish called Pulpo a la Gallega (as in photo) we cut the octopus into about 1″ pieces, place on top of 1/4″ slices of boiled potato, drizzle with olive oil, and sprinkle with smoked paprika and course sea salt.

Give octopus a chance!

For more recipes check out:

The Gourmet Headhunter’s Baby Octopus in Red Sauce
Cooking Diva’s Pulpo Asado (Grilled Baby Octopus)
Over a Tuscan Stove’s Octopus Salad

I’d love to know what you think. Click the Comments link below and share your thoughts.

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