Like many ingredient-obsessed cooks, I hit the farmers’ market once or twice a week.
I eat my brussels sprouts and squash in October, my asparagus and rhubarb in June, and not a whole lot beyond potatoes and onions in February.
Yet when I start dreaming about the most delicious dishes I’ve ever eaten, Mrs. Ruby’s molten, cheesy artichoke dip, made with canned artichokes and topped with a spiky crown of French’s fried onions, is one of the first things that springs to mind.
Mrs. Ruby was a family friend when I was growing up, and while she admitted she wasn’t a great cook, she could wield a can opener like a Jedi master.
She served the dip over a can of Sterno, and by the end of the night the bottom was crusted and browned, like the prized tahdig on a pot of Persian rice.
Persons:
Ruby
Locations:
brussels