Lemon-Thyme Bars

I don't bake a lot these days because I don't like to have too many sweet treats around tempting me to eat them!  So when I do bake it's usually for a special occasion or I'm entertaining.  One dessert I've made several times over are these little lemon-thyme bars.  If you like lemon, you must try these bars.  They are loaded with lemon flavor and small enough not to feel guilty if you have one (or quite possibly three...) 

I came across this super easy recipe a few years ago from Giada de Laurentiis on The Food Network and they always get rave reviews every time I make them.  I love adding fresh, savory herbs to desserts which is common in Italian baking, with thyme being one of my favorites.

I love the smell of fresh thyme and have a huge crop of lemon-thyme growing in my garden that returns year after year.  I keep small clay pots of silver thyme around in the summertime just because I think it looks so lovely.  And of course the lemon juice and zest add intense flavor to these bars.

Lemon-Thyme Bars

1 stick (4 ounces) unsalted butter, at room temperature

1 cup all-purpose flour

2 tablespoons chopped fresh thyme leaves

1/2 teaspoon fine sea salt

1/2 cup powdered sugar

2 tablespoons fresh lemon juice

1/2 teaspoon pure vanilla extract

zest of one lemon

Glaze:
2 tablespoons fresh lemon juice

1/2 cup powdered sugar

lemon zest

1.) Preheat the oven to 325 degrees F. Butter and flour an 8 by 8-inch glass baking dish.

2.) In a small bowl combine flour, thyme and salt. Set aside.

3.) Using a stand mixer fitted with the paddle attachment or hand mixer, beat together 1 stick of butter and powdered sugar on high speed until light and fluffy, about 30 seconds.

4.)  Beat in the lemon juice, zest and vanilla. Reduce the speed to low and gradually add the flour mixture.

5.) Using damp fingers, press the dough into the prepared pan. Bake for 30 minutes until golden. Cool for 30 minutes.

For the glaze:

In a medium bowl, whisk the lemon juice (more lemon zest if desired) and powdered sugar together until smooth.  Spoon the glaze over the cooled crust. Allow the glaze to harden, at room temperature, for at least 1 hour.  Cut into 16 squares.

Enjoy!

"The Greatest Wealth is Health" - Roman Poet Virgil

Artichoke Gratinata

My paternal Grandfather was born on the outskirts of Palermo, Sicily and made his way to Ellis Island when he was only three years old.  His family lived in New York for a while before being placed with relatives in Southern Wisconsin.  With the influence of his Sicilian parents, he was an excellent cook and could always be found in the kitchen whistling while he prepared a meal.  One of his specialties was stuffed artichokes - full of breadcrumbs, butter, Parmesan cheese and garlic - a true Sicilian delicacy, one that took time and care and if you were lucky, was personally delivered to you on special occasions.

Today, most of the world's artichokes come from Italy, France and Spain; while California provides almost 100% of the U.S. artichoke crop.  There are several different varieties of artichokes, but all have the same, wonderful health benefits.  Artichokes are full of Vitamin C, folate, dietary fiber, magnesium and potassium.  They can help "clean" your blood by detoxifying the liver and gallbladder.  They have been known to help with circulation and digestive health, and through the ages, Europeans and Egyptians believed that the artichoke enhanced sexual power and aided in conception.  So there you have it - many fun reasons to eat your artichokes.

Every bite of this Artichoke Gratinata tastes like the treasured leaf of a stuffed artichoke.  The recipe comes from one of my favorite Food Network chefs, Giada De Laurentiis, and will compliment a variety of main courses; or simply pair it with a mixed-green salad and bottle of wine.  Enjoy!




artichoke gratinata (food network photo)

 Artichoke Gratinata

3 Tablespoons olive oil

1 garlic clove, minced

1 pound frozen artichoke hearts, thawed  (Trader Joe's has the best)

2 Tablespoons chopped fresh parsley leaves

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon red pepper flakes

1/2 cup chicken broth

1/4 cup Marsala wine

1/3 cup bread crumbs

1/3 cup grated Parmesan cheese
2 Tablespoons melted butter

1.)  Preheat the oven to 450 degrees F.

2.)  Warm the olive oil in a heavy bottom skillet over medium-high heat.

3.)  Add the garlic and cook for 1 minute. Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about 3 minutes.

4.)  Add the chicken broth and wine and simmer for 3 minutes.

5.)  Transfer the artichoke mixture to a 2-quart baking dish.

6.)  Melt the butter in the same skillet used to cook the artichokes.

7.)  In a small bowl mix the melted butter with the bread crumbs. Stir in the Parmesan and top the artichokes with the bread crumb mixture.  

8.) Bake until the top is golden, about 10 minutes.

"The Greatest Wealth is Health" - Roman Poet Virgil