Wedding Photos!
We’ve had some beautiful and creative weddings at our venue this summer and we thought we’d share some of our pics. Congratulations to all the new couples!
New video from Chef!
Check out this video of Chef preparing his low-calorie summer entree: Artichoke Bowls with Shrimp in Dill Sauce
Check out these photos!
Jen McKen Photography posted some awesome shots on her blog from Vanessa and Bill’s wedding at The Willow Room.
July Recipe from Chef: Artichoke Bowls with Shrimp in Dill Sauce
Artichoke bowls can be used in a variety of ways. You can serve them hot or cold, plain as a vegetable side dish, or filled as an entrée. Filled with dilled shrimp, as they are in this recipe, they present an unusual entrée for a luncheon or a dramatic first course for a more formal meal. This recipe is low in calories and fat. – Chef Haberle
Artichoke Bowls with Shrimp in Dill Sauce
Ingredients
4 large artichokes, thoroughly washed
2 garlic cloves, halved
Lemon slices
1 cup plain non-fat yogurt
¼ cup rice vinegar
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
2 teaspoons sugar
2 tablespoons finely chopped fresh dill
½ teaspoon dried dill, crushed
2 cups 31/40 (1 pound) cooked and cleaned shrimp
1 cup diced celery
¼ cup diced onion
Procedure
To make artichoke bowls, first pull off and discard the toughest outer leaves on each artichoke. Using scissors or kitchen shears, cut off the thorny tips of the remaining outer leaves. Using a large, sharp knife, cut off the pointed top on each artichoke so the top is flat. Cut off each stem so that the bottom is flat. Then invert the trimmed artichoke on a flat surface and press down firmly on it to open up the leaves as much as possible, making it look like a flower.
Fill a pan large enough to hold all four of the artichokes with water to a depth of 2 inches. Add the garlic and lemon slices and bring to a boil. Place the artichokes in the pan, bottom side down, and cook, covered, over low heat for about 40 minutes, or until the bottom can be pierced easily with a fork. Remove the artichokes from the water and let them drain, upside down, until cool enough to handle.
Remove and discard the small center leaves and spread the artichoke open to expose the heart. Remove the remaining tiny leaves and then, using a grape fruit spoon, carefully scrape out the furry choke. Wrap tightly and refrigerate until cold.
To make the dill sauce, combine the yogurt, vinegar, salt, pepper, sugar, and dill in a bowl and mix well.
Add the shrimp, celery and onion to the sauce and again mix well. Divide the mixture evenly among the chilled hollowed-out artichoke bowls.
Serve with additional dill sauce on the side as a dip for the artichoke leaves, if desired.
Words of Willow 