Ringing in the New Year in Style

For many years, we tried going to parties or out with friends on New Year's Eve but eventually, the Grillmaster and I realized that staying at home was our best bet.  However, in spite of the comfortable clothes (okay, pajamas) and watching television, we have developed some simple but exceptional menus.  Here is a great choice for a "romantic" dinner.  I put it in quotes because we were deep into parenthood when our attitudes about New Year's Eve developed.

So how about serving some fresh artichokes and grilled wild salmon?  Sound better than what you get at a party?  This is an easy menu.

First the artichokes...I rarely cooked them although I often cook with them because of the mystery surrounding the preparation.  Here is a sinfully simple way to bake fresh artichokes.  They are delicious and you look like an expert.

Select two medium to large artichokes in the market.  Look at the stems.  They should still look fresh and should be 2 to 3 inches long.  The outer leaves should be a dark green to reddish color.  Trim off the spines at the top of each leaf.  This will give you the classic appearance you are use to.

Cut each artichoke in half, length-wise, and remove the choke ( the fuzzy stuff)

Use a spoon to scrap out the balance of the choke and the smallest leaves.

Liberally douse the cut artichoke with lemon juice.

This prevents unattractive browning.  

Put 1/4 cup extra virgin olive oil and about 1 teaspoon Italian seasonings in a plastic quart bag. Place each half individually into the bag and coat all surfaces with the mixture.  Then place them, cut side down in a baking dish that has been lined with foil.  The foil needs to be sprayed with cooking spray before you add the artichokes.  Mix about 1/4 cup basil pesto with 1/4 cup water and pour over the artichokes.  Seal with foil.  Bake at 350 for 45 minutes to an hour as needed.

Chop the lettuce and shredded carrots and then rinse in cold water and let it drain in the colander.  

Marinate the thawed Salmon in a mixture of 1/4 cup olive oil and 2 tablespoons lemon juice, to which you have added about 1/2 tablespoon of Italian Seasonings.

Sit down with your sweetheart and have a glass of wine, or beer.  Have a nice conversation.  Put the kids to bed, or start a movie for them.

After the salmon has marinated for 20 to 30 minutes, heat to 400 a grill or grilling pan.  Check your artichokes for doneness (soft enough to eat?). If the artichokes are done, turn off the oven and place the salmon on the grill, skin side down.  After two to three minutes, turn the salmon over and pour the remaining marinate over the fillets.  Add about 3 tablespoons water to the grill and cover with a domed lid.

The salmon is done when it begins to be flaky and is no longer translucent.

Plate the salads individually.  Add dressing as desired. Put the salmon and artichokes on a plate.  No sauce should be needed.  Add some warm bread and a dry white wine.  

Enjoy your dinner at home.

Don't forget that it is always Midnight somewhere.  Happy New Year.