Take a Tour with Me at My California Home: May



Take a Tour with Me at My California Home:  May





The Pointe is a quaint, seaside community.  It is nestled in the Orange Coast of California.  The town is situated beachside along the pristine Pacific Ocean, between magnificent cliffs and headlands.  Residents have nicknamed it the “California Riviera”.  The town was established during the 1920s along state route 1, between Los Angeles and San Diego.  Kite-flying, boat races, golf, and surfing drew crowds and residents to the promontory.  Actor James Cagney was drawn here to open a movie theater.  The Pointe is bold, panoramic, and truly alluring.  

 Cooking and entertaining is an opportunity to share with family and friends.  Growing up I learned the basics of good cooking, baking, entertaining, gardening, and entrepreneurship.  The Pointe in the location and Viven is Spanish for living life.  And living in this fabled locale serves as a delicious bakery and idea-factory.

The following photos provide a snapshot into the the month of May.  The forging of spring and anticipation of summer at any moment in the northern hemisphere.  Along with the unpredictable light and shadow of the month.



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See photos from my home in April.

“Most persons do not see the sun.  At least they have a very superficial seeing.  The sun illuminates only the eye of the man, but shines into the eye and the heart of the child.  The lover of nature is he whose inward and outward senses are still truly adjusted to each other; who has retained the spirit of infancy even into the era of manhood.”

--Ralph Waldo Emerson, “Nature”






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Roasted Artichokes Recipe by Jesse Bluma



Roasted Artichokes by Jesse Bluma





Roasting or grilling artichokes adds another dimension of flavor as opposed to the method of boiling.  The nutty flavor of artichokes is enhanced by the process of roasting or grilling.  After purchasing artichokes remember to store them in the refrigerator to diminish dehydration of the vegetable.


Ingredients 

4 large artichokes
2 Tablespoons fresh organic lemon juice
2 Tablespoons fresh organic lime juice
4 garlic cloves (segments)



Materials
serrated knife
paring knife
parchment paper
aluminum foil
baking sheet


Directions
Preheat oven to 425 degrees Fahrenheit (or 220 degrees Celsius).

Peel the garlic cloves.

Wash lemon with water.
Cut the lemon in half and juice 
(Save the sliced lemon to rub on the artichokes to prevent discoloration).

Wash lime with water.
Cut the lime in half and juice.

Pell off the outermost loose leaves (bracts) of each artichoke. 
Carefully cut off the top third of each artichoke with a serrated knife.
Then cut off the stem of the artichoke with a serrated knife as well.
Next, use a paring knife to trim off the prickly ends of each leaf (bract).

Rub each artichoke with a sliced lemon.

Use a spoon and your fingers to separate the artichoke leaves, making slight room for the garlic, citrus juice, and olive oil.

Whisk together 2 Tablespoons lemon juice, 2 Tablespoons lime juice, and extra virgin olive oil.

Lightly drizzle each artichoke with the lemon-lime-extra virgin olive oil mixture.

Place a garlic clove in the open center of each artichoke.

Lightly season each artichoke with coarse sea salt.

Individually wrap each artichoke with parchment paper.

Then wrap each artichoke tightly with aluminum foil.

Place artichokes on baking sheet and then into pre-heated oven. 

Cook approximately 1 hour 20 minutes.







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 Image License Attribution Noncommercial Some rights reserved by u m a m i (Flickr).

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