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Tuesday, June 2, 2009
Kung Food: Dip-jitsu (The Artichoke Way)
Posted by Ian Finn on Tue, Jun 2, 2009 at 1:43 PM
So you want to be a culinary ninja?
Ah, Little-san, then you must learn, "The Art of the Appetizer."
Garlic? Yes.
Olive Oil? Ah... now you are learning...
Artichoke Hearts? "Wa-sah!"
Clearly, my white crane cooking is no longer a match for your stand-up game.
You have learned well. Now, you are ready to defend yourself, feed others, and present at the table in the Most High Hall at the Temple Palace. You prepare a rich appetizer dip with skill, and well-synched voice-over. There is nothing more I can teach you. Prepare to enter the Octagon on your own.
In case you forget, I have calligraphied this recipe on rice paper. Guard it well. It contains the secret of the lotus and will never fail you, at dinner tables near or afar:
1 12-ounce can artichoke hearts, drained (Prepare them fresh? For 4th degree culinary blackbelts only.)
1/2 teaspoon finely minced garlic (A chance to demonstrate your knife skills.)
1/4 cup extra virgin olive oil (Handle this delicate flower well; a true ninja knows the gentle side of cooking.) (1/3 cup if you are feeling saucy).
1/2 teaspoon minced fresh oregano
1/2 teaspoon minced fresh parsley
1/2 teaspon minced fresh basil (Gather these herbs from the temple gardens. Use the dry ones Basho set aside from last season's harvest if you must.)
1/4 teaspoon salt (More to taste, but remember Grasshopper, too much salt can lead to high blood pressure- and a ninja must remain nimble on their feet.)
Combine all ingredients in whirling blade food processor. Use samurai sword to dice finely if you must. When reduced to the consistency of a vanquished foe, cease your chopping. Deftly manuever chip or other dipping weapon into lovely porcelain bowl filled with artichoke-dip. Imbibe, allowing the great channels and meridians to be nourished by sensual food-stuff. Feed your enemies and your friends at the same table.
Merge into all-of-existence, knowing the thousand-and-one-things play on the mind and the tongue.
Ian Finn is a third-degree blackbelt in kung-food.
[caption id="attachment_18611" align="alignnone" width="288" caption="white snowy mountain fondant calligraphy"]
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