Smoked Gouda Grilled Cheese with Curried Apple Chutney

smoked gouda grilled cheese with curried apple chutney

More often than I would like to admit, I open the fridge and think: How can this be? How can there be nothing to make for dinner? Again.

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Hot Crab Dip & A Few Ideas for New Year’s Eve

hot crab dip

Shortly after volunteering to bring baked fontina to a casual New Year’s Eve gathering with the neighbors, fear of becoming a one-trick pony sent me back to the drawing board.

So I scoured my favorite hors d’oeuvres cookbooks and files and pulled out a recipe — Martha Stewart’s hot crab dip — I have been meaning to make since last February when I read The Wednesday Chef describe it as the “number one most delicious thing [she] made over the holidays.” Sounded like a winner.

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Roasted Poblano, Onion, and Jack Quesadilla & A Favorite Drink

roasted poblano, onion & Jack quesadilla

I had one goal in mind when setting out to the farmers’ market this weekend: return with shishito peppers. I keep reading about them, and every time I do, I am reminded of a lovely dinner years ago at Casa Mono, where I sat at the bar with two friends, popping blistered, salty padrón peppers one after another, watching as the cooks worked with intense focus. Of all the delicious bites we sampled that evening, those charred peppers were the unanimous favorite. We ordered two plates.

I have been on the search ever since for padrón peppers and, more recently, shishito and fushimi peppers, which I understand are all similar — small, green and thin walled — and take well to high heat, fast cooking and showers of salt.

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Tacos with Grilled Poblano & Corn Salad

tacos with grilled poblano salsa

Over the weekend I received the best kind of email. It not only came from an individual, living, real person, but also from a friend. She had written to tell me about her new favorite thing to eat, a salad of marinated fennel, burrata, and mint. She also casually mentioned she had made a grilled poblano, corn-off-the-cob and cotija cheese salad to serve aside some grilled New York Strips.

I still haven’t made the fennel, which sounds utterly delicious, but I can’t find enough uses for this grilled poblano salad. On its own, as my friend made it, sprinkled with cotija cheese, the sweet, smokey, charred vegetables combine to make a wonderful summer salad.

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Lemon-Ricotta Cheesecake

slice of lemon-ricotta cheesecake

Before making my mother’s lemon-ricotta cheesecake earlier this month, I hadn’t made a cheesecake in years. And I’m not sure why — it is the easiest dessert to make; it can be made a day in advance; it feeds many people; and people generally love it, especially this one, made with both ricotta and mascarpone, both lemon juice and zest.

A simple cookie crumb dusting of the pan allows this cheesecake to come together in no time, and its silky texture somehow tastes both rich and light at the same time. A small slice will suffice though it’s nearly impossible to resist seconds.

I hope all of your holiday preparations are going well, Everyone.

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Baked Ricotta & Wisconsin Cheese Giveaway

baked ricotta

Can we talk about the Madness? Uconn upsetting Michigan State? Kentucky’s last-second 3-pointer for the win? The Wisconsin-Arizona overtime nail biter?

I sound like I know what I’m talking about, right? I don’t. But thanks to theSkimm, I am up-to-date on all the most important goings-on in the world. (Really, you should subscribe, it might change your life.)

You also should make this baked ricotta for any guests you might find at your house watching the Final Four this weekend. As is the case with so many baked cheese dips, the success of this one can be attributed to the synergistic reaction that takes place in the oven, the final melty product amounting to so much more than the sum of its herbs, spices, and cheeses. In other words: cheese is good, melted cheese is better. At least when placed before a crew of ravenous, raucous, raging sports fans.

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Sheet Pan Pasta Gratin with Kale

slice of sheet pan pasta gratin with kale

Can we agree that there never is enough crispy topping on the baked pasta gratin? Didn’t we just discuss this? Yes. I’ll keep this brief. Without a bread crumb topping, this sheet pan pasta gratin comes together even faster than the mac n’ cheese, and the addition of chopped raw kale not only provides some tasty roughage but also bolsters the crispness effect — think: kale chip meets gratin edge.

Like the mac n’ cheese, the elements in this gratin include a light béchamel made with equal parts milk and water, two cheeses, and parboiled pasta, something like penne or campanelle, whose fluted, petal-like edges brown up so beautifully.

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“Homemade” Yogurt // Saratoga Apple // Argyle Cheese Farmer

homemade yogurt

We passed Saratoga Apple en route to Argyle, but the stand’s happening scene — hordes of people, cider in hands, pouring in and out; live music; wood-fired pizza; alpaca petting — lured us back on our way home. We soon discovered the main attraction: apple cider donuts. Made on the premises, these warm, cinnamon-and-sugar coated, crispy on the exterior, feather-light donuts disappeared by the tray-full about as quickly as they emerged from the fryer.

Upon returning from the stand, I read online that Saratoga Apple’s donuts “have been known to inspire jealousy, ecstasy, and even inter-state travel.” I wasn’t surprised. I have never tasted anything so delicious. And of course I immediately had to tell everyone I knew — new friends, my neighbors, the mailman, everyone at the Niskayuna Coop — about my experience. I quickly learned that apple cider donuts are kind of a “thing” around here. And that you don’t need to travel 40 miles to find a good one. And that one of the most popular spots in the area is, as the crow flies, two miles away. So much to learn, so little time.

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Ricotta with Thyme, Olive Oil & Grilled Bread

ricotta

Last week, while packing away a few cookbooks, an old newspaper clipping tucked between two books slipped off the shelf and swooped into my lap, opening as it landed to reveal a photograph of a mouth-watering spread: a bowl filled with herb-and-olive oil topped ricotta, a few slices of grilled bread, and a handful of halved black mission figs. A quick glance through the article led me to discover that this appetizer, described as “stupid simple” by the chef of A Voce at the time (2008) was the most popular appetizer on the menu.

With the task at hand long forgotten — I’ve always been a hopeless packer — I made my way to the kitchen, hoping to find cheesecloth and heavy cream, making ricotta the order of the hour. And thirty minutes later, the stupid simple appetizer had materialized: creamy curds seasoned with sea salt, fresh thyme, dried oregano, and a drizzling of olive oil.

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Prosciutto & Gruyère Croissants

prosciutto & gruyère croissant

Last summer, my sister and I escaped to NYC for 36 hours. We packed in a show, some good shopping, and a lot of good eating including breakfast at Eataly and dinner at Momofuku. I’m pretty sure I’ve mentioned this getaway before — sorry, I don’t get out much — but after discovering that Danish pastry dough can be made in the food processor and, as a result, that cheese danishes can be whipped up in just a few hours, I found myself dreaming about other danish-like pastries, croissants in particular, ones brimming with prosciutto à la Eataly specifically.

Now, the breakfast pastries we ate at Eataly were served at room temperature and filled with slices of meat sandwich-style. And while they were delicious, I was craving something more like the pain au jambon I had read about in the Tartine cookbook, in which smoked ham and cheese are rolled and baked with the dough. So, guided by Tartine, I layered thin slices of prosciutto and batons of gruyère over my faux croissant dough, and before too long, a half dozen crackly golden pastries emerged from my oven, cheese oozing from the ridges, salty meat entwined with each flaky layer.

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