How to Stuff an Artichoke

 

Back in my college days, I was a perpetual student. For five years straight, I attended spring, fall, interim, and summer semesters without a break. By the end, I’d racked up so many credit hours—earning a double major in English and Communications, plus minors in Geology, Psychology, and Music—that my advisor practically begged me to graduate. With a mix of reluctance and pride, I finally did. (I’ll leave out the part about returning for graduate school years later.)

That summer after graduation, I felt adrift. Without a class to attend, I wasn’t sure what to do with myself—until a catalog from the local community college landed in my mailbox. Flipping through it, I spotted a gem: Gourmet Barbecue. Naturally, I enrolled. This wasn’t your typical college course—it was an adult education class with an average student age of 45, mostly men passionate about grilling. I was the lone woman, young and brimming with enthusiasm. Word must have spread because, in later sessions, wives started tagging along with their husbands—a twist that still makes me smile.

The class was a revelation. Among the many skills I picked up was how to stuff an artichoke, intended to be steamed over an open fire for that gourmet barbecue flair. I hadn’t thought about it in years until the late Mr. O-P, came home with a giant globe artichoke—perfect for stuffing. In the class, we’d used a shrimp-filled stuffing, but with no shrimp on hand, I improvised with salami. Questionable? Maybe. Delicious? Absolutely.

 This recipe is endlessly adaptable—customize it to your taste! The essentials are breadcrumbs, Parmesan cheese, and plenty of herbs for flavor. My version filled an entire artichoke, winning over a skeptical Mr. O-P, who doubted it could be a meal. Spoiler: it was, and he devoured it. The flavor echoes carciofi fritti, those irresistible deep-fried artichokes from Italian restaurants.

The steaming liquid is key—make it rich and flavorful to infuse the artichoke as it cooks. And if you don’t have an artichoke stand for steaming, invest in one. It keeps the artichoke upright and makes the process seamless.

 

 How to Trim an Artichoke

Prepare the Base: Slice off the stem at the base with a sharp knife and discard. Cut about an inch off the top of the artichoke and toss it.

 Trim the Leaves: Use kitchen shears to snip the pointed tips off each leaf. Rub the cut surfaces—base, top, and leaves—with a halved lemon to prevent browning.

 Open It Up: Bang the artichoke on the counter to loosen the leaves. Pull out the center leaves and prickly choke. Scoop out the choke completely with a melon baller or grapefruit spoon. Squeeze lemon juice into the cavity to keep it fresh.

How to Stuff an Artichoke

Fill the Center: Spoon stuffing into the hollowed-out cavity.

 Stuff the Leaves: Starting at the bottom, gently spread each leaf outward and tuck in a generous teaspoon of stuffing. Work your way up until every leaf is filled.

Stuffing Mixture (Fills One Large Globe Artichoke)

¾ c. fresh bread crumbs, toasted

½ c. freshly grated Parmesan cheese

1 T. finely chopped Provolone cheese

1 clove garlic, finely minced

¼ c. finely chopped fresh parsley

1–2 T. finely chopped fresh basil

1/3 c. finely diced salami

Salt and freshly ground black pepper, to taste

Combine all ingredients in a medium bowl until evenly mixed. Stuff the artichoke as directed, then drizzle lightly with extra-virgin olive oil before steaming.

Steaming Liquid

 ½ c. water

½ c. chicken or vegetable stock

2 T. extra-virgin olive oil

1 t. finely chopped garlic

Pour all ingredients into a 4-quart saucepan. Set the stuffed artichoke upright in the pan (use a stand if you have one). Bring the liquid to a boil over medium-high heat, then cover, reduce to medium-low, and simmer for 50–55 minutes.

This dish is a nostalgic nod to my Gourmet Barbecue days—a quirky, delicious adventure that proves learning never stops, even over a steaming pot.

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Steakhouse Sloppy Joes

I recently made these Steakhouse Sloppy Joes, and it was a game-changer because I had never used (or, for that matter, tasted) steak sauce before. As someone who’s always believed a perfectly cooked steak needs nothing but its natural juices, I never saw the point of sauce. But let me tell you, discovering Heinz 57 steak sauce has been like uncovering a hidden culinary treasure. It’s tangy, bold, and absolutely magical in these sloppy Joes—and now, it’s become my secret weapon in hamburgers, Salisbury steak, and even meatloaf. Where has this stuff been all my life? I’m kicking myself for not trying it sooner!

These Steakhouse Sloppy Joes are everything you want in a comfort food: tangy, complex, and hearty enough to satisfy even the hungriest appetite. The first bite is like a party in your mouth—rich beefy goodness mixed with a zesty kick that’ll make you want to go back for seconds (or thirds!). Trust me, once you try this recipe, you’ll never look at sloppy Joes in the same way again.

Steakhouse Sloppy Joes

1 T. olive oil
2 Melissa’s shallots, finely chopped
2 cloves garlic, minced
1 lb. ground chuck
¼ c. Heinz 57 steak sauce
¼ c. ketchup
2 T. Worcestershire sauce
1 T. Dijon mustard
¼ c. beef broth
½ t. Montreal Steak Seasoning
Salt and freshly ground black pepper, to taste
4 bakery-style burger buns
4 slices cheddar cheese
Sliced dill pickles
A hefty amount of French fried onions (don’t skimp on these—they’re non-negotiable!) 

Heat the olive oil in a 10” skillet over medium heat. Toss in the chopped shallots and sauté for 3–4 minutes until they’re soft, fragrant, and practically singing with flavor. Add the garlic and give it another minute to work its magic. 

Crumble in the ground chuck and cook until it’s beautifully browned, about 6–7 minutes. Drain any excess fat on a paper towel-lined plate—keep it lean, but keep it tasty! Return the meat to the skillet. 

Stir in the steak sauce, ketchup, Worcestershire sauce, Dijon mustard, beef broth, Montreal Steak Seasoning, and a pinch of salt and pepper. Let the mixture simmer for 5–7 minutes, letting all those flavors meld into a thick, irresistible sauce. 

While the mixture simmers, lightly toast your burger buns—they’ll hold up better to all that juicy goodness. 

Spoon a generous heap of the sloppy Joe mixture onto the bottom halves of the buns. Pile on the French fried onions for crunch, top with slices of cheddar cheese and let them melt, and then finish with crunchy pickles for that perfect tangy bite. Cap it with the top bun, and serve immediately—because trust me, you won’t want to wait a second longer to dig in!

This recipe isn’t just a meal—it’s an experience. The combination of savory beef, zesty steak sauce, and crunchy toppings will have your taste buds dancing. Whether you’re a steak sauce newbie like I was or a longtime fan, these Sloppy Joes will win you over. Give them a try, and let me know how they transform your kitchen (and maybe your life, too)!

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Salmon Poached in Curry Cream Sauce

 

This month’s fish offering is Salmon Poached in Curry Cream Sauce, a dish that perfectly blends the richness of tender salmon with a fragrant, velvety sauce.This recipe features succulent salmon fillets gently poached in a luscious cream sauce infused with mild curry powder, zesty lemon juice, and a hint of fresh ginger, creating a harmonious balance of spice and citrus. With just a touch of cayenne for warmth and kosher salt to enhance the flavors, this elegant yet simple dish is ready in under 20 minutes. Ideal for a sophisticated dinner or a cozy night in.

Salmon Poached in Curry Cream Sauce

 ½ c. heavy whipping cream

2 t. mild curry powder

1 t. lemon juice

1 T. freshly grated ginger

¼ t. kosher salt

1/8 t. cayenne pepper

2 (4 oz.) salmon fillets

Salt and freshly ground black pepper, to taste

Combine cream, curry powder, lemon juice, ginger, salt, and cayenne in a 9” skillet and bring to a boil over medium heat. Reduce heat to low and slide salmon into the cream. Cover and simmer until fish flakes easily with a fork, about 12 minutes depending upon the thickness of the fillets. Flip 1 to 2 times while cooking. Season with salt and pepper.

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The Diva Poaches a Bad Egg by Krista Davis, Reviewed

The Diva Poaches a Bad Egg — book number eighteen in Krista Davis’ Domestic Diva series—drops us right back into Sophie Winston’s world, and let me tell you, autumn’s got her juggling some serious drama! First off, her “frenemy” Natasha ropes her into hosting a brunch that is not only going to be filmed, but will be done so in Sophie’s house! Second, interior decorator, Mitzi Lawson, calls Sophie asking her to meet her at a century home that she and her business partner, Denise, are in the process of redecorating. Always curious Sophie agrees, arrives early, only to find the corpse of Denise sprawled across the kitchen floor.

Unsurprisingly, Sophie is coerced into investigating due to her knack for cracking mysteries — hoping that she doesn’t end up as the next victim — all the while whipping up brunch recipes, many of which are included in the back of the book as is Davis’s habit.

I’ve been hooked on this series for all eighteen books, enjoying watching Sophie and the other characters evolve. This book is another winner with its lively, twisty mystery, and characters that — quirks and all — pull you right in. Everything wraps up nice and tight by the end, leaving you plenty of time to try the drool-worthy recipes in the back of the book. As with all of the books in this series, I recommend it and look forward to the next.

Mark your calendars; The Diva Poaches a Bad Egg is scheduled for release on May 27^th. You can preorder your copy here.

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Disclaimer: I received an advanced digital copy of this book from NetGalley in exchange for my honest review.

 

 

My Go-To Tzatziki

I’ve recently fallen head over heels for Greek yogurt. Cabot Creamery’s triple thick vanilla yogurt (no sponsorship here, just pure love) has become my nightly obsession, piled high on fresh berries. I’m plowing through two big tubs a week—yes, I’m mildly mortified to confess that—and I’m pretty sure the dairy guy at the market is starting to side-eye me. Lately, I’ve ventured into savory territory with their plain Greek yogurt, whipping up some tzatziki that’s honestly unreal. I’ve been slathering it on sandwiches, smearing it on my morning croissant, pairing it with crackers for snack attacks, and dunking veggies in it like it’s my job. Confession? I could eat it straight from the bowl with a spoon. I’ve tinkered with a bunch of recipes, and this one’s my winner. Some folks swear by fresh mint in theirs, but I’m not sold on it here—your call, though. Give this a whirl and tell me what you think.

My Go-To Tzatziki

½ c. finely grated Melissa’s organic cucumber
1 c. whole milk Greek yogurt
¼ t. fresh lemon zest
1 T. fresh lemon juice
½ T. extra-virgin olive oil 
1 large garlic clove, grated
¼ t. (heaping) sea salt 
2 T. chopped Melissa’s fresh baby dill

Lay the grated cucumber on a towel and gently press out some of the extra moisture. Toss everything else into a medium bowl and mix it up.

Pro tip: give your lemon a quick grate before juicing it. Fold in t he drained grated cucumber. Pop it in the fridge to chill until you’re ready to dig in.

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“Saucy” Bunny Tablescape

I hesitate to call this my Easter tablescape, as its allure feels expansive enough to carry through the entire spring season. What captivates me about Easter table settings—and what I’ve intentionally infused here—are the exquisite pastel shades that echo the season’s renewal. Nothing delights me more than the sight of trees softening with fuzzy green buds or the vibrant push of spring bulbs emerging from the earth, and this design reflects that tender beauty.

  I’ve named this arrangement “Saucy Bunny,” a tribute to the Fitz and Floyd rabbit sauce bowl that reigns at its center.

 This cherished piece once belonged to my mother, who hosted unforgettable Easter brunches each year. Her signature blintzes, paired with a bing cherry sauce served from this very bowl, remain etched in my memory. It’s a keepsake I can’t bear to part with—too endearing to store away, it graces my home year-round. I briefly considered adorning it with flowers, but its simple, nostalgic charm convinced me to leave it as is. 

The table begins with a burlap light tan tablecloth, understated yet elegant, layered with a sage-green gauzy runner that adds a subtle hint of color and texture. Dotting the surface are my newest treasures: a set of green candleholders I acquired this year. Their timeless versatility promises they’ll shine through every season, not just spring.The place settings are a harmonious blend of style and sentiment. It starts with Pier 1’s iconic chippy white wooden chargers, a rustic foundation, followed by violet plates from Tabletop Gallery. Atop these rest Bordallo Pinheiro Majolica Green Geranium Leaf salad plates, crowned by Andrew Tanner’s Royal Stafford Clematis Floral Lilac Purple soup bowls. 

A ruffled lavender linen napkin from Solino Home peeks out beneath the salad plate, adding a touch of softness, while matching Bordallo Pinheiro geranium leaf salad bowls sit gracefully off to the side. Pfaltzgraff’s “Naturewood” cups bring an earthy warmth, complemented by Everest Global’s striking purple goblets that lend a regal flourish.

This tablescape is a celebration of subtlety and sophistication—its gentle hues and inviting design create a space where anyone would feel welcomed to linger.

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This post is linked to: Tablescape Thursday

Stoemp

 

I often find culinary inspiration in the most unexpected places—foreign television. Years ago, I stumbled upon beef daube while watching the French series “Marianne, One of a Kind.” Recently, it was an episode of “Maigret”—the brilliant French adaptation of the Georges Simenon books starring Bruno Cremer—that introduced me to stoemp. The word was unfamiliar, so I dug into some research and discovered a dish that’s as comforting as it is delicious. 

Bruno Cremer as Simenon’s “Maigret.”

   Stoemp (pronounced “stomp”) is a traditional Belgian classic, rooted in the country’s rural, peasant cuisine. Born from necessity, it transforms simple, seasonal ingredients into a hearty, flavorful meal. A staple in Flemish and Brussels homes, this creamy mash of potatoes and vegetables is perfect for warming up on a cold night.

To me, stoemp feels like Belgium’s answer to colcannon, the Irish potato dish. But where colcannon leans on bacon, leeks, and cabbage, my stoemp swaps in finely shaved Brussels sprouts in place of the cabbage for a distinct flair. I ran the potatoes through a ricer for extra texture, though a whisk or hand mixer works if you prefer silkier results. Here’s my take on this Belgian gem.

Stoemp

4 medium Melissa’s russet potatoes, peeled and cubed

1 T. salt

3 slices thick-cut bacon

2 T. butter

2  Melissa’s leeks, sliced into thin coins (white and light green parts only)

1 c. finely sliced Melissa’s Brussels sprouts

Few gratings fresh nutmeg

⅔ c. heavy cream

Freshly ground black pepper

 Boil the potatoes in salted water until tender. Drain and mash or run through a ricer.

In a large pan, fry the bacon until nearly crisp. Add butter, leeks, and Brussels sprouts, cooking for 5 minutes until softened (avoid browning).  Stir in the cream, nutmeg, and salt and pepper to taste. Bring to a boil, then simmer for 15 minutes.

 Strain the liquid (reserve it), and mix the bacon and veggies into the potatoes. Return the reserved liquid to the pan, boiling until reduced by half, stirring constantly. Pour it into the potato mixture, adding extra butter or cream if it feels too dry.

Serve hot and enjoy!