Cooking artichokes, stencil artwork to be featured

Information on cooking artichokes, creating artwork with stencils, and adopting homeless animals will be the featured topics on “Creative Living” 9:30 p.m. Tuesday and noon Thursday.

bordenmugnew11-07Cookbook author and chef John Vollertsen (more commonly known as Chef Johnny Vee) will demonstrate how to make a simple beer batter and then coat the artichoke hearts to serve with a dipping sauce. He owns and operates Las Cosas Cooking School in Santa Fe.

Stencils are a classic art form. Sara Mower will show how to easily create beautiful art work by simply tracing. You can even use the edges to create coordinating frames and borders. She represents Roylco, Inc. in Anderson, S.C.

Matthew Festa is with Guardians of Rescue, and he’s going to explain how to adopt a pet. He strongly suggests going through a shelter to reduce the 6-8 million companion animals that are killed each year. Festa lives in Smithtown, N.Y.

Information on cooking blue crab, new wallpaper trends, and protecting your personal information online will be the featured topics on “Creative Living” noon Tuesday and 2 p.m. Saturday.

Chef Brian Stapleton will talk about the flavor distinction of American blue crab. Since pasteurized crabmeat can be purchased year round, he’ll share some of his recipes for making use of this delicious seafood, which he serves at The Carolina Inn in Chapel Hill, N.C.

Anne Martin represents The Wallcoverings Association, and she will show and demonstrate the latest technology in wallpaper today — easy on/off wallpaper which you can hang in minutes and take down just as easily, all in one sheet. Martin is from New York City.

Richard Bradfute will talk about identity theft and what precautions everyone should take to protect their personal information online and when using ATM machines, credit cards and debit cards. He is the chief information officer with J.P. Stone Community Bank in Portales.

Beer batter artichoke fritters

(serves 4 as an appetizer)

• 24 frozen or canned artichoke hearts

• 3/4 cup flour + 1/4 cup

• 1/4 cup corn starch

• 1 cup beer, any brand, preferably not a dark beer

• 1/2 teaspoon kosher salt

• 1/4 teaspoon toasted and ground cumin seed

• 1/4 teaspoon cayenne

• 2 lemons cut into wedges

• 3 cups vegetable oil

Combine 3/4 cup flour and corn starch in medium bowl. Stir in salt, cumin and cayenne. Measure beer into tilted measuring cup and insure that you have 1 cup liquid. Stir in beer and foam and whisk batter until smooth.

Allow batter to rest for 20 minutes before using. If a thinner batter is desired, add a small amount of more beer.

Lightly season artichoke hearts with salt and pepper. Heat the oil to 350° F in a wok or deep skillet. Dust artichokes with remaining flour and then dip into batter and allow to drain briefly.

Working in batches, fry fritters until golden brown. Using a slotted spoon drain fritters and scatter on paper towels, lightly salt.

Serve warm with lemon wedges and horseradish dipping sauce.

Horseradish dipping sauce

• 1/2 cup sour cream

• 2 tablespoons freshly grated horseradish root, or 2 teaspoons prepared horseradish

• 1 teaspoon fresh squeezed lime juice

• pinch of salt

• freshly ground pepper

Combine all ingredients in medium mixing bowl. Cover and chill.

“Creative Living” is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations in the United States, Canada, Guam and Puerto Rico and is distributed by Westlink, Albuquerque.



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