AHI TUNA, ARTICHOKES AND CARROT SOUP

 

                        Ahi tuna, artichokes and carrot soup

 

          Last week’s “pink moon” of April signifies our annual transition to spring, a season of new growth and spiritual renewal. The first April full moon according to the lunar calendar also determines the annual dates for Passover and Easter Sunday. And according to one of my Jewish friends, this year’s coincidence of April’s Fool Day with Passover occurs every 19 years.

          Regardless of cherry trees blossoming in DC and lovely spring flowers south of New England, our outdoors remains bleak, livened up only by pussy willows and witch hazel. But three valiant, blue Siberian irises at our front walk are barely showing color next to some snowdrops and tell me to be patient.

          Ample green bunches of asparagus acclaim spring in our markets.  Artichokes may seem somewhat exotic in Maine, but having lived for some time out west, I look at them also as harbingers of spring being the immature flower bud of a thistle plant. A couple of firm artichokes from the supermarket and an Italian stuffed artichoke recipe from my old friend Betty Travaglini made for a delicious appetizer. Edible parts of the artichoke are the bottom and the fleshy part of the leaves which you scrape with your teeth. The “choke” in the center is discarded after cooking in mature artichokes.

                                              Stuffed artichokes

          Set up a small bowl with ½ cup of lemon juice for dipping the trimmed artichoke, since any cut surfaces will oxidize quickly. Trim the stem of each artichoke, remove any damaged and dried leaves near the bottom and using scissors pry slightly each leaf and cut away the sharp leaf tips and the top. Do not try to remove the “choke”. Dip all cut surfaces in lemon juice.

          For each artichoke mix the stuffing: ¼ cup Italian flavored bread crumbs, ¼ cup finely grated Parmesan, 2 tbsp. finely chopped Italian parsley and ½ tsp. oregano. Pry the leaves slightly apart and stuff with stuffing. Pour a couple of inches of water in a deep pot and set each artichoke upright in a holder for steaming. Sprinkle with kosher salt, spray with a bit of olive oil and pour the ‘dipping lemon juice’ over each artichoke. Bring pot to boil, cover tightly and steam on medium heat for 1 hour. Serve with melted butter, dipping leaves as you eat the soft parts and stuffing.

                                           Sesame Ahi tuna steak

          Yellowfin tuna has long been a staple in sushi preparations because of its meaty firm texture, bright red color and mild flavor that adapts well to a marinade. It also makes excellent steak when quick seared, leaving the bright interior rare.

          Marinade: ¼ cup light soy sauce, 1 tbsp. olive oil and 1 tsp. sesame oil, 2 tbsp. fresh lemon juice, 1 minced garlic clove, 1-inch fresh ginger peeled and shredded and ½ tsp. lemon pepper. Marinate two 4 oz, tuna steaks for 30 minutes. Blot dry.

          Heat 2 tbsp. grapeseed or peanut oil to shimmer and fry for 60-90 seconds on each side. Place a small pat of butter on tuna when frying on the second side. Serve sliced and sprinkled with sesame seeds. Serve with brown rice and buttered string beans with toasted slivered almonds.

                                                  Creole carrot soup

          This is a brightly colored lighter version of potato-leek soup, suitable for spring lunches or dinner. Prepare coarsely chopped: 2 medium onions, 2 potatoes, 2 garlic cloves, 4 large carrots, and 2 celery stalks with leaves. Place in a pot with 3 cups chicken broth, 2 cups water, 1 tsp. salt ½ tsp. lemon pepper, 2 tsp. grated ginger, 1 tsp. Creole seasoning.  Bring to boil and cook for 30-40 minutes. Cool slightly and purée in a blender. Return to pot, stir in 2 tbsp. white wine vinegar, bring to boil, stir in ½ cup heavy cream and heat without boiling. Serve hot with slivered almonds on top.

          Despite the lingering cold and rain, I’m tempted to agree with Samuel Johnson that: “April is a moment of joy for those who have survived the winter.”

 (I. Winicov Harrington lives in coastal Maine and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day…”and “Uncharted Journey from Riga”; website: www.winicov-harrington.com)