Sautéed Zucchini with Mint, Basil & Pine Nuts

dinner

It has been my experience for years that on eves of CSA pickups, we get by with what we have, cobble together dinner with the scraps in the vegetable drawer, a hunk of bread, cheese, a tin of sardines or whatever we find in the pantry.

But this summer, I can’t keep up. Even with the children eating the green beans, a weekly ritual of chard fritters, and gratins galore, we can’t make a dent in our produce share. Every Monday is an emergency, an evacuation of what’s left, everything and anything shredded into a slaw.

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The Zucchini Anchovy

zucchini, anchovy, burrata

I consider myself someone who really likes food. But recently, I keep meeting people who really really like food.

A few months ago, we went to our friends’ house for brunch. They made, among other things, khao man gai, which they served with three homemade condiments including an irresistible chile-garlic sauce. And then, as a palate cleanser, they poured homemade salty sour plum juice mixed with seltzer over ice. And then they made negronis. I could have stayed all morning.

Last Thursday, two other friends came for dinner, and they brought a few cheeses, Marcona almonds, wrinkled black olives, and a plate of prosciutto and capocollo. They had made the prosciutto and capocolla. They make wine every fall.

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Chard Fritters | Montreal

fritters

On Monday morning I opened the fridge to find no milk, no eggs, no juice and two vegetable drawers filled with greens. We had left the house in a scramble on Friday, dropped the kids in Vermont en route to Montreal, and returned too late on Sunday evening to think about groceries.

What was on my mind, however, was unloading some of those greens before the next CSA share arrived later that evening. The stars had aligned for Swiss chard fritters, an Ottolenghi recipe my friend Dee alerted me to this winter, which, along with the prawns with tomato and feta and the almond-clementine cake, she described as “not-to-be-missed” Jerusalem recipes.

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Spring Wheat Berry Salad

spring wheat berry salad

About this time last year, I learned how to properly cook quinoa, a revelation that not only gave the ancient grain a permanent spot in my pantry, but also inspired a number of grain salads I made all summer long.

While the ingredients in each salad varied from radishes and peas to cherry tomatoes and cucumbers to roasted squash and wilted mustard greens, the formula was always the same: something fresh, something crunchy, something spicy, something sweet. The dressing was simple too: extra-virgin olive oil and minced red onions macerated in vinegar or lemon juice. Cheese never entered the equation, nor was it missed.

Here, wheat berries and walnuts combine with asparagus and radishes in an addictive, chewy, crunchy, colorful combination, a simple salad to herald the arrival of spring, which at last appears to be here to stay.

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Roasted Vegetables with Tahini, Lemon & Za’atar

roasted vegetables with tahini sauce and za'atar

Tired, pale, wrinkled — it’s a sad lot of vegetables gracing the farmers’ market tables these days.

But I’m not judging. Those very three words came to mind as I looked in the mirror this morning. I could use a little help right now — some sun, some fresh air, spring — and so could those vegetables. And I’ve got just the thing.

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What To Do with Those Preserved Lemons? Pizza, Orzo

preserved lemon, za'atar & ricotta pizza

A little over a year ago, I made Kesté’s lemon pizza, whose beguiling combination of smoked mozzarella, sliced lemon and fresh basil defied all conventions and challenged my ideal of pizza.

When I first began experimenting with preserved lemons, this pizza came to mind, and then it materialized on the dinner table, the preserved lemons replacing the slices, everything else remaining the same. It has been awhile since I made Kesté’s original version, but the preserved lemons offer that same brightness and intensity, and the combination is one of my favorites. As I am learning, preserved lemons work nicely anywhere lemon and salt work nicely — so, everywhere? — and while there is something about the combination of smoked mozzarella and lemon that just can’t be beat, this is a fun pizza combination, too: za’atar with olive oil, fresh ricotta, preserved lemon and basil.

The key when using preserved lemons is to adhere to the maxim less is more: a little preserved lemon goes a long way. I now understand why the two preserved lemon recipes I followed called for so few lemons, and that doubling each of those recipes, which seemed the obvious move at the time, may have been unnecessary.

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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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Mollie Katzen’s Chocolate Eclipse

chocolate pudding cake

So you probably have your Super Bowl menu all lined up. Chips and dips, sliders and smokies — your bases are covered. But have you thought about dessert? No? Phew. Because I’ve got just the thing: Mollie Katzen’s Chocolate Eclipse, a pudding cake that feeds a crowd. Everyone will go gaga.

I learned about Chocolate Eclipse from one of you — thank you! — via email, and after finding the recipe online, I made it immediately. It was too intriguing not to.

Now, let me preface this by saying I know absolutely nothing about making pudding cakes — chocolate, lemon, buttermilk, whatever — but this cake was like none I had made before, including its dainty, molten soft chocolate kin.

The process starts off familiarly: wet ingredients (buttermilk, vanilla, melted chocolate and butter) get stirred into dry ingredients (flour, brown sugar, salt and leavenings), chocolate chips are folded in, and after everything is mixed together, the batter gets spread into a 9×13-inch pan.

But then the assembly takes a wild turn. After the batter is covered by a blanket of brown sugar and cocoa powder (which ultimately become the pudding), 2.5 cups of boiling water get poured overtop. As the water meets this sandy layer, plumes of cocoa rise and swirl, and when the cake begins looking like a Breaking Bad set prop, you’ll need some encouragement. Katzen offers it: “It will look terrible, and you will not believe you are actually doing this, but try to persevere.”

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Sheet Pan Mac n’ Cheese

sheet pan mac n cheese

Before Thanksgiving this past year, I experimented with baking stuffing on a jelly roll pan. Many of you, I imagine, understand the thought process: Why limit the best part of the stuffing to a single layer? Why not make the entire stuffing taste like the crispy bits bobbing at the top?

The stuffing came out well — not well enough to share with you — but I’m hoping to have that taken care of before this November.

The experiment, however, made me want to bake everything (within reason — bread pudding, pasta gratin, etc.) on a sheet pan and thus far, I’ve had one success: this mac n’ cheese. And when I tell you there’s no going back, I mean it.

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