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Artichokes Hearts with Olives and Feta

 

<span style="font-family: georgia, palatino;">SO......we picked up this recipe a couple of years ago at the Le Creuset outlet.  It presents as a side dish but when we looked at it we both immediately thought pasta.  We make this every few weeks and add pasta and shrimp.</span>

 

<span style="font-family: georgia, palatino;">It is really good.  There is some prep which I try to get out of the way in advance because once you start cooking it goes pretty fast.  I usually add a little extra Feta then a whole lot of Parmesan cheese at the table.  And...make sure you have some nice hard crusted bread on hand because the olive oil in the bottom of the pan is plentiful and sure tastes good when soaked up with some hard bread.  The recipe reads like it's a lot of oil.  I usually double the recipe (yup that's two cups of olive oil) and by time you add the pasta there won't be as much oil left over as you would think but what's there sure is YUMMY!  I promise you it tastes as good as it looks.  This pan is two pounds of pasta and about one and one-half pounds shrimp.  As I have mentioned before we cook for another family so half will go to them and the other half for us.</span>

 

<span style="font-family: georgia, palatino;">The other thing I like about this recipe is the ingredients are usually all things you have in your pantry.</span>

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Mike (vacerator)- Shucks. I was gonna add my voice to the pic request for the Thai pizza!

Mike (PArunner)- how was the crust and the chew on your bagels? I'm looking for a new recipe as I think something may be off on the one I'm using (right- it's the recipe and not me- LOL!!!!). The crust has a tiny bit of chew but the inside is still more bread-like; on the denser side, but more bread-like.

Thanks,
Chuck
 
It is a Tappan bought in late 1987-88. I think for it's time this was an older model still on the sales floor. The cooktop florescent bulb just went on it.I don't think we ever changed it.
 
It's extremely reminiscent of the TOL Tappan with Self Cleaning oven that came with the house I built Spring 1985.  I still miss it.  It was so beautiful too!!!
 
It is a Tappan bought in late 1987-88. I think for it's time this was an older model still on the sales floor. The cooktop florescent bulb just went on it.I don't think we ever changed it.

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The oven you remember then Bob was kind of smallish but it bakes very well.The cooktop light and the same size burners is why I don't upgrade. Can't get any stove with cooktop lights anymore.

Pat

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Pat, the model I had in my house was selected by the builder as an upgrade because I requested a SC oven.  Does you stove have little visual color indicators over the burner knobs indicating how "high/hot" the flame is?  The oven had a "preheat" setting that you switched to bake when preheating was complete.  
 
Yes Bob It had different color marking behind the glass panel in the front.

Mine has a preheat selection which I use every time I bake.I just leave it in that position as it also just bakes.My pot roast is almost done. Another half hour.

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I hope you will cherish that range as long as you can.   Sounds like you definitely do.  I lived in that house for 10 months before being transferred.  
 
The shame of it is is that I will be moving soon and I will have to leave it behind. The new people will probably toss it for shiny and new.
 
Frig:

I take my Grilling/Broiler cooking or BBQ very seriously.  That is a big part of my reputation both in and out of commercial kitchens.  Thank you for noticing.  No matter if I am Smoking a rack of ribs or working 40 steaks on a Char-Broiler I strive to do it right.  I once had an Executive Chef (I was working under him) ask me "Do you ever get a steak back?" My response was "Only if the customer don't know how he wants it done Chef".  He got a good laugh.

WK78
 
For dinner tonight I made a “chicken noodle curry casserole”. Um, a “chicken curry noodle casserole”? How about a “noodle curry chicken casserole”? Wait, I’ve got it, a “curried chicken noodle casserole”! 😜

I only used 1 Tbsp of the curry powder, but I should have used more. It’s got a little heat that comes in, but the curry flavor is subtle. Regardless it’s still tasty and I’ll have it for my lunch the next couple days. The red and green bits are diced ortega chili and leftover pimento.

Kevin

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80s Tappan Gas Range

Hi Pat and Bob, We still have a lot of customers that have these ranges, they were fairly easy to work on.

 

I agree Pat, I like the smaller oven as it is much better insulated and heats up much faster than a lot of newer ones while using less gas than newer ranges, I also like having all burners the same size on a gas range.

 

I have a 1980 Caloric ME range with four 10,000 BTU burners and it is just as fast at boiling water as a 6 burner 15,000 BTU Wolf professional range I had installed next to the Caloric. On the Wolf the burners were too low and the 10 pound cast iron burner grates soaked up a lot of heat, you just did not get the heat you were paying for, just a hot kitchen.

 

Question Pat, what the the pre-heat setting on your Tappan range do differently than the bake setting ?

 

John L.
 
PreHeat setting

John, as I remember, the preheat setting had both the broiler and the bake gas levels on full blast.  I think the broiler burner shifted to the more supplemental mode (for baking/browning) after 5-10 minutes in the preheat mode).  I remember it helped the oven come up to temp much faster than just regular bake setting. 

 

I moved into that house March 1985.  By late October 1985 I was informed I'd be relocating to Central Texas.  The days before Thanksgiving 1985 we did my first house hunting trip on the way to Dallas to spend the holiday with my sister.  Before I began the move process in January 1986, I ran the SC on the oven the one and only time.  I heard the metal popping from expansion that first time.  I think I shed a few tears knowing that was to be my only time.  The builder had upgraded because I didn't want another of those damn continuous clean ovens.  I'd had one in my first house and by January 1986, I knew my new house as also going to have one again.  And I had that damn thing until I got the KA Induction double oven range May 2016 or 2017.  The first time I claned each of the two ovens, I was taken back to January 1986 again remembering the empty feeling I had knowing that Tappan wasn't going to be my range any longer.  I've looked at a few real estate listing from that subdivision in the last year, and a couple of the houses still had those original Tappan ranges. 
 
Last night's repast was ribs. I had smoked 2 racks when Andy came over to help us close the pool last fall... I vac sealed 1/2 a rack for future use. Put them on the grill to finish cooking them and added a little sauce. I gotta say, I love my smoker and the 1-2 punch of using it with the grill. These had a good bark and smoke ring, and were delish. 1/2 a grilled onion and some mac salad rounded it out.

That morning was a mushroom & cheese omelet with left-over Easter ham and home fries (Rich has the other 1/2 of the omelet!). Saturday night was chilly so chicken and dumplings it was. Yes, other than onion and celery I used bagged frozen veggies for that!

Happy cooking,

Chuck

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Hi John. The only thing the preheat function does is turn on the top broiler to heat the oven to whatever temperature you choose quickly.

Once the temperature is reached the broiler turns off and then the oven heats from the bottom burner.

Very stylish range but also a pain to keep clean. Been a great stove all of these years but the spark igniters went out years ago. I just keep a grill lighter handy.
 
The knobs on the range in front also have a nice tactile click when you turn the knobs on or off and when you set them to warm. New range knobs don't have that anymore. Just a mushy feeling. I don't know.....I tend to notice things like that.
 
Preheat On A Tappan Gas Range

Thanks Pat, as I mentioned I have worked on lots of these ranges but I have never had one that I used, I knew that the PH setting could not turn on both the broiler and bottom bake burner at the same time like some electric ovens do.

 

In a Gas oven with a high in oven broiler they can not turn on the broiler while the bake burner is on because there is not enough  oxygen in the oven for proper operation of the broiler.

 

I guess the advantage of heating up the oven with the broiler is it might brown some foods a little better, gas ovens often do not brown as well as electric ovens which almost always use the broiler element at a low level through out the baking operation.

 

John L.
 
Matt in Flushing;

which brand and model cycles all three elements in convection mode? That's a neat feature. Ours is either fan with top and bottom, multi rack using rear only, or conv. roast using the broiler elelemnt. I get bettereven browing results when I preheat using just bake first, then switch it to convection. That way the oven floor is hot. The 8 pass elelment is concealed. Broiler element is a 6 pass.
 

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