Pickled Egg Salad Toasts

pickled egg salad toasts with prosciutto

About this time of year every year, I wonder why I don’t make egg salad more often — it’s so good, it’s light (or can be at least), and it’s filled with protein to boot. Earlier this week, I made a recipe from Shed via Bon Appetit, and I am now wondering why for all these years I haven’t been pickling my hard-boiled eggs before turning them into salad. Yes, the pickling is more work, but the bite and flavor this extra step brings is well worth the effort, which, by the way, takes all of five minutes.

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Slow Cooker Flageolets, Gratinéed | Also, Bread Bowls

gratinéed beans

In the span of two weeks, I have managed to deplete a many-years-old supply of dried beans, freeing my pantry of half a dozen half-filled boxes and countless rubber band-bound bags (some holding mere tablespoons of beans). Yes, you guessed it, I have my slow cooker to thank for this small but very satisfying feat. The rebuilding has begun — just ordered more gigantes and flageolets — and it feels good.

What can I say, I’ve become a crockpot-for-beans evangelist. Here are a few things I’ve learned these past two weeks: [Read more…]

Butternut Squash and Cider Soup served with Rosemary and Sage Flatbread

soup and bread

The trouble with the butternut squash soup I make again and again every winter is that it takes so much time: 45 minutes to roast the squash, 30 minutes to simmer it with the stock, and 15 minutes here and there for prepping. Although much of the time is hands off, I never feel I can whip it up on a weeknight.

So when I saw this recipe for butternut squash soup with cider and sour cream, which apparently could be “made in a flash,” a few things caught my eye: In step 1, onion and garlic simmer in a small amount of water — not butter or oil — for about five minutes. In step 2, the squash cubes steam in stock for 20 minutes. In step 3, the soup is puréed with apple cider and sour cream, and then it’s done. [Read more…]

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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Roasted Tomato and Bread Soup

roasted-tomato bread soup

In April of last year, Vince Vaughn hosted SNL, and delivered a hilarious, wise and insightful monologue. After acknowledging the importance of the audience’s role in the success of an SNL show, he ventured off stage, engaged a few of the audience members, and confiscated a cell phone, noting he “believe[s] sometimes it’s better to take the memories with our hearts and minds.” He then turned to the camera to say: “That’s for all you kids out there tonight. It’s OK to put down the phone and be a part of the memory. That lasts a lifetime as well.”

I’ve thought about this monologue often since seeing that SNL episode but never so much as last week, when three hours after arriving in Minneapolis en route to a cabin in Wisconsin, I realized I had left my camera on the plane and that all of the moments I had looked forward to capturing in billions of pixels during the week with friends and family would by necessity be cemented solely into my heart and mind. I know a camera is just a thing, and I shouldn’t fret — we have our health! and happiness! — but I still have a pit in my stomach. New camera arriving tomorrow. Yay.

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