I have a hilarious story to tell you all. Get ready for a monster of a post! This one is going to be a two-parter so you will have to come back tomorrow to get the full details!
OK here we go....it wasn't hilarious at the time but I am laughing about it now. Have you ever had something go completely wrong but it turned out to be completely right? This may not make any sense to you now, keep reading and you will get the picture.
On Friday afternoon I got another recipe from Chef Hugh Acheson to create. I was given a vegetable called a Cardone. For a vegetable that is truly unique and flavorful, Cardone (pronounced car-doan-ee), should be a lot better known. Actually, its reputation is beginning to grow, as cooks who try Cardone once are usually hooked. This cousin of the Artichoke, also known as Cardoon (pronounced car-dune), is grown for its edible stalks, much like Celery. However, Cardone is not eaten raw. Traditionally cultivated and served in the Mediterranean regions of Europe, it is deep fried (often as part of a Christmas feast), sauteed, or steamed for salads. This delightful vegetable is a member of the thistle family and is also a close relative of the Globe Artichoke. Many consider Cardone a delicacy, including the Italians and French, who have revered the plant for more than 300 years. Cardone is low in calories and has no fat or cholesterol. High in fiber, it provides six percent of the daily requirement of calcium and four percent of iron.
After reading a bit about this wonderful vegetable I was more than excited to put it to good use! When I got home I was going to sit in the fridge but since I wasn't going to be using it until Saturday I decided to just let it hang out.
I cut the bottom of the plant off and then stuck it in some water with squeezed lemon. I moved this pitcher filled Cardone all around the house. It spend most of it's time on my kitchen window seal with the flowers. I am weird...I know. 
Here are some preparation & handling guidelines if you do happen to stumble upon this plant.
How to Store
Place Cardone in the crisper section of your refrigerator wrapped in plastic. Cardone stalks are long and you may need to cut them in half to fit into the refrigerator. Cardone should last about five to seven days in the refrigerator. Refrigerator's never do well for me. I prefer to soak veggies first and let them air dry if at all possible. Sticking them in the fridge usually sucks the life out of them. Cardone's are very hardy so I knew that it could handle sitting out for a while
How to Prepare
Rinse the stalks well. Trim the ends and remove strings from the big stalks, just as you would with Celery. Discard any discolored, outer stalks. Remove any of the small leaves that run up the center of the stalks. Slice crosswise into 1- to 2-inch lengths.Because Cardone can have a slightly bitter aftertaste, it is recommended you soak it in salted water (about 1 tablespoon for each 1 /2 gallon) for an hour or so before cooking. Drain well; rinse, if you will be using the Cardone slices with other salty ingredients.
How to Cook
You can steam Cardone stalks, simmer them in water, vegetable or chicken stock, or microwave in a small amount of water, covered, in a microwaveable bowl until tender. Exact cooking time will depend on the size of the slices and cooking method. Check doneness by poking a slice with the tip of a knife or fork to see if it is tender.These are just some ideas for you if you ever come across a Cardone and think "what the heck do I do with this!" Now you know.
On Friday afternoon I got another recipe from Chef Hugh Acheson to create. I was given a vegetable called a Cardone. For a vegetable that is truly unique and flavorful, Cardone (pronounced car-doan-ee), should be a lot better known. Actually, its reputation is beginning to grow, as cooks who try Cardone once are usually hooked. This cousin of the Artichoke, also known as Cardoon (pronounced car-dune), is grown for its edible stalks, much like Celery. However, Cardone is not eaten raw. Traditionally cultivated and served in the Mediterranean regions of Europe, it is deep fried (often as part of a Christmas feast), sauteed, or steamed for salads. This delightful vegetable is a member of the thistle family and is also a close relative of the Globe Artichoke. Many consider Cardone a delicacy, including the Italians and French, who have revered the plant for more than 300 years. Cardone is low in calories and has no fat or cholesterol. High in fiber, it provides six percent of the daily requirement of calcium and four percent of iron.
After reading a bit about this wonderful vegetable I was more than excited to put it to good use! When I got home I was going to sit in the fridge but since I wasn't going to be using it until Saturday I decided to just let it hang out.
I cut the bottom of the plant off and then stuck it in some water with squeezed lemon. I moved this pitcher filled Cardone all around the house. It spend most of it's time on my kitchen window seal with the flowers. I am weird...I know. 
Here are some preparation & handling guidelines if you do happen to stumble upon this plant.How to Store
Place Cardone in the crisper section of your refrigerator wrapped in plastic. Cardone stalks are long and you may need to cut them in half to fit into the refrigerator. Cardone should last about five to seven days in the refrigerator. Refrigerator's never do well for me. I prefer to soak veggies first and let them air dry if at all possible. Sticking them in the fridge usually sucks the life out of them. Cardone's are very hardy so I knew that it could handle sitting out for a while
How to Prepare
Rinse the stalks well. Trim the ends and remove strings from the big stalks, just as you would with Celery. Discard any discolored, outer stalks. Remove any of the small leaves that run up the center of the stalks. Slice crosswise into 1- to 2-inch lengths.Because Cardone can have a slightly bitter aftertaste, it is recommended you soak it in salted water (about 1 tablespoon for each 1 /2 gallon) for an hour or so before cooking. Drain well; rinse, if you will be using the Cardone slices with other salty ingredients.
How to Cook
You can steam Cardone stalks, simmer them in water, vegetable or chicken stock, or microwave in a small amount of water, covered, in a microwaveable bowl until tender. Exact cooking time will depend on the size of the slices and cooking method. Check doneness by poking a slice with the tip of a knife or fork to see if it is tender.These are just some ideas for you if you ever come across a Cardone and think "what the heck do I do with this!" Now you know.
After a day of letting the celery on steroids hang out in my house. I was more than ready to really see what this thing was made of. First, I had to go get some of the items that the recipe called for that I didn't have on hand...
Two grocery stores and almost 2 hours later, I was back at home. I got to EarthFare and went to pull out the ingredient list and realized that I didnt have it with me!!! I thought to myself "I got this." After all, I probably read the recipe 12 times before heading to the store. I walked into the store and grabbed three items that I knew Kroger wouldn't have. Fresh thyme, fennel and chili pepper flake. Of course, because it was Saturday the day before Easter, it was a mad house. I was prepared though. I had my I-pod. I always have my ears plugged....I go to almost all stores with my trustee gadget. I just like to put the ear phones in, put on some good music and completely zone out. Having head phones on while you are doing something like grocery shopping (which can be hell at times) becomes my own little experience when I have some good tunes on and no other noises to interfere. Again, I may be weird.
Anyway, the store was crazy. I stood in line for what felt like forever. After Earth Fare to went on to Kroger. I picked up the other items and FINALLY arrived home. I was so excited! I was looking forward to a Saturday night of cooking and relaxing all day. I knew that it was going to take a while to get the Cardone prepared so I was ready to dig right in. I changed clothes, poured a glass of wine and decided I would get started. I must admit... Being a blogger at times can take a simple meal and make it complicated! I love it though, dont get me wrong. I knew that I needed to take some "before" pictures before I started cooking so out came the camera. I snapped a few pictures of the lovely items I was going use in Chef Acheson's recipe. 
I was so happy that his recipe called for fennel. I have never cooked with real fennel and had no idea what it tasted like. I have used fennel seeds but never the bulb itself. I was literally hopping around the house as I snapped these. I was however REALLY starting to get hungry so I got on with it.
I pulled out the recipe and started reading.
"Oh no. Your kidding, right?" I said to myself. After reading for about 2 seconds I immediately picked up on the fact that the recipe called for LEEK not FENNEL. AHHHHHHH!!!! I couldn't believe that I bought a fennel, not a leek. Crap. I hungry and pissed. I picked up the phone and called a friend. "Wanna meet me for dinner?"
Yes, I bailed on the dish for food that would be ready in 30 minutes. Sorry. I had to obey the stomach...I was seriously annoyed with myself all evening. After thinking about it though, I realized that I was suppose to get the fennel. After all, it's not everyday that find a vegetable that I haven't tried before...This bulb came into my life for a reason. It was meant to be I feel. I ate dinner, went home and passed out. I wanted to stay out but because I was so hungry for so long after I ate, I got sleeeeeepy. I'm lame, I know. Another Friday night bites the dust.
Easter morning I woke up and was determined to make the recipe. Hugh...you didn't know the trouble I would be getting myself into did ya? I swear so far every dish of yours that I have made has caused me to have a crazy experience. After going for a run I went back to the grocery store and to find LEEKS this time, not fennel.
I found them, ran home and off to the park I went. Sorry, but gorgeous afternoons are not meant to be cooped up in the kitchen. As you can see from yesterday's post, I went to the park. It was perfect and I wasn't going to miss out! After a few hours at the park I came home to give it one last shot. Thank goodness I never give up!
Cardone's take some work to prepare. I mean WORK! I was told by Hugh and the internet that I needed to peel the thistle like stalks and then once peeled, soak them in lemon water so that it wouldn't cause them to turn brown. Man...I had no idea what I was getting myself into...I pulled the stalks apart, stripped the leaves off and started to use my potato peeler to get the outer layer off. After about 5 minutes of trying my best with the peeler I realized...I have a crappy peeler. I was stuck, again.
I called a friend that lived in the neighborhood and ran by to steal ahis heavy duty peeler. When I got home I tried using his and found it was no better. Finally, I just broke out a knife and widdeld it down myself. Note to self: Peelers don't work on Cardone, don't even try. After I peeled and cut the Cardone each stalk was placed in the lemon water as I worked through them. 
Looks like Celery right?!?
Once finished, I got a pot and boiled the heck out of them. While they were boiling I got the sauce ready for the casserole. First, I poured myself a glass of wine. Naturally. 
2002, RAKA red was had and boy, it was good. Purple. Deep and still surprisingly youthful,fleshy,ripe and open nose.Quite spicy with lovely lush black berries,very complete and refreshing with good length. This wine was a little too good ;)
Really good wine in a ridiculous mermaid wine glass is just the way it is at my house. I lived in Japan for a few years and my mother picked these wine glasses out when we lived there. It's one of her favorite things from overseas. She never used them once. A few months ago when I went home for a visit, I totally snagged them. I love them because they are small glasses and well...you cant go wrong with mermaids.
The sauce was quickly made.
This is a bad picture, I do admit but OMG....it tasted amazing!!! I LOVED this sauce soooo much. I am so glad that I was given the Cardone for the sauce alone! I will be using the sauce again and again for other recipes for sure. I could almost see this cream sauce in a pasta dish. Leek is the green that you see. Of course I cant go into the entire process but the final product was heaven! Cardone really does taste like artichoke.
I had the most amazing Easter dinner ever!Cardone layered with a cream sauce, cheese and later topped with bread crumbs was to die for. After baking for a while it filled my house with the most amazing aroma. I absolutely loved Hugh's recipe. I am amazed every time how darn good it is. I think we have the same taste or something ;) I will be posting other pictures of the dish on tomorrow's post so check back!
Thanks Hugh for bringing me the Cardone! As always, your dishes made me work for it! The fava beans much like the Cardone was work to prepare but oh so worth it in the end. I think I have a idea as to why 5 & 10 is expensive, it takes some elbow grease to get the final product! I love it though, it makes me appreciate every bite :)
After three trips to the grocery store, some sweat and tears (not really on the tears part....however, I could have cried when I realized I got fennel instead of leek). I came out with a dish that totally blew me away and you are only seeing PART of it!
So whatever happened to the fennel that I bought? Well, my friends you will have to come back tomorrow to see what I did with it AND to see the full plate for my Easter dinner. I will say this....it will be worth the wait.
See you tomorrow with the second part of my post!
-Heather
