On Easter Sunday 2003, my sister made Nigella Lawson’s Easter Egg Nest cake, a cake that had been featured in The New York Times the Wednesday prior. Studded with flecked pastel eggs, this cake could only suit my sister better if a flock of Peeps and a colony of white chocolate bunnies were nestled among the eggs.
I’m not sure anyone in the family including my sister has made the cake since, but upon finding an old photo of Lindsey presenting her creation at the dinner table, I felt I had to make it. At the very least, I knew it would look festive on the table, the kids would find it enchanting, and my few guests would welcome a sliver of anything chocolaty.
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.
On Wednesday we welcomed spring, the arrival of a new season’s CSA, and the first of many many many many many radishes. Can you sense my enthusiasm?
Look, I love radishes — honest, I do — and I don’t want to sound ungrateful, but I do have mixed feelings about the quantity I consume as a CSA subscriber. I’ve mentioned this before, so I won’t dwell, but I just find it challenging to work radishes into meals in substantial ways, in ways that make me feel I am getting more than just a yummy snack. Yes, I love eating radishes on buttered bread or simply halved and dipped in salt. Served with some canned fish and a few cheeses, I can call these preparations dinner and feel the radishes have played a significant role in the meal.
But wouldn’t it be nice if radishes could pull a little more weight at the dinner hour? As I was unloading my CSA last week, I remembered a salad — an edamame and radish salad — we used to make at Fork for Fork:etc, (the prepared food, sandwich, salad, on-the-go part of the restaurant). During the lunch hour, this salad flew out of the case. High in protein, light, colorful, satisfying — what’s not to love?
For years, all of my favorite cookbooks have been urging me to seek out salt-packed anchovies, that I won’t be disappointed once I find them, that their superior quality is worth the effort of soaking and filleting them, that once I get my hands on them I will want to sneak them into everything from herb butters to pizza toppings to sauces and salsas.
So when I read once again in my latest cookbook purchase, April Bloomfield’s A Girl and Her Pig, about their umami properties, I decided it was time to bite the bullet on a tin. To my computer I marched, to the rescue came Amazon, to my door two days later for a grand total of $24 arrived a kilo of salt-packed Italian anchovies. It may have been the beautiful tin; it may have been the sight of something other than diapers and Desitin; it may have been the snow on the ground; but opening that package felt like Christmas in March.
The arrival of the anchovies coincided with the arrival of my parents, who would take part in the little fishies’ induction to my kitchen whether they knew it or not. Let me explain. My stepfather believes he dislikes anchovies. Because of this, I would have to be strategic, as my mother always is, about preparing them, first with the rinsing and filleting, next when adding them to the bread crumb salsa, their ultimate destination that evening. When Chip escaped for an afternoon walk, my mother, Auntie and I began scrambling. All evidence of anchovies — the tin, the backbones, the scent — had to be removed before Chip returned lest he suspect their presence and in turn ruin his dinner.
I consumed more breakfast burritos and fish tacos in my first month in California than in the remaining three years combined that I would live there. It just seemed impossible not to wake up every morning, pick up breakfast to-go and find a spot on the beach to enjoy it. Once I accepted that these little shacks weren’t going anywhere, I started exploring other spots in town and came to love one bistro in particular, Cafe Mimosa, which served the most delicious leek and goat cheese omelet.
You know what I hate? When I stumble upon this line in a recipe: refrigerate overnight.
‘Stumble upon’ being the key here. As in, surprise! Gotcha! You thought you’d have me in your belly this morning? Ha! Nice try. Let’s reconvene tomorrow, K?
This past Sunday I was expecting my Auntie to arrive in the early afternoon. She was making a special trip to help me out with the kids, and I wanted to welcome her with something extra special. Nigella Lawson’s cheese Danishes, a recipe I had spotted in How to Be a Domestic Goddess the night before, sounded ideal for a number of reasons: the pasty is made in the food processor; the filling contains lemon zest and ricotta cheese, two of Auntie’s favorite ingredients; and at one point in the recipe Nigella notes that the cheese Danish is her all-time favorite.
It was the intro to the recipe that got me. Nigella describes the practice of making this sort of pastry dough in the food processor as revolutionary not only because the dough comes together in seconds but also because it produces an authentic Danish pastry. She even includes a word of encouragement from Beatrice Ojakangas, the Scandinavian chef who taught her the method via Dorie Greenspan: “Don’t think you’re cheating by taking the fast track — this is how it’s done these days all over Denmark.”
Fast track. I never suspected the phrase ‘refrigerate overnight’ to be in a ‘fast-track’ recipe. Lesson learned. And truthfully, I should have known better — these sorts of recipes almost always require a lengthy rest period.
Or do they?
Fernand came to the café where I waitressed in sunny CA every Sunday afternoon for the same meal: an omelet, a baguette, and a side of Dijon mustard. He ate his omelet methodically, spreading mustard over each slice of bread first, spooning bits of his creamy eggs overtop next. A mustard-slicked slice of bread accompanied every bite of omelet.
I always thought this mustard routine was a little odd. Slatherings of butter, cheese, and jam made sense to me. Mustard felt foreign. But when I read the description in The Zuni Cafe Cookbook of Madeleine’s omelet, and more specifically of the croutons that lace that omelet, I wondered if Fernand, or the French, were on to something.
Before we get to the croutons, a little background might be helpful: Madeleine is the sister of Jean and Pierre Troisgros, the brothers who ran the restaurant Les Frères Troisgros in Roanne, where Judy Rogers spent a year as a young teenager watching, tasting and recording everything that she could. During this year, too, at least twice a week, Rogers would escape to Madeleine’s home kitchen and delight in dinners of scrambled eggs filled with nutty hard cheeses and croutons or with lightly browned potatoes and bacon.
Given the generous amount of Dijon mustard and mustard seeds that dress Madeleine’s croutons, I suspect Fernand would approve of them wholeheartedly. And finding them in an omelet might just send him over the moon. Golden on the outside, chewy on the inside, mustardy throughout, these croutons are irresistible. And while they certainly are not as hard core as straight up mustard bruschetta, I should have known better than to question the eating habits of a French wine purveyor from Burgundy.
Observing that the twice-a-week broiled-burger-topped-with-cheddar routine was leaving everyone at my dinner table a little wanting, I decided a change was in order. Lamb burgers seasoned with oregano and feta would do just the job, but when I reached for my favorite recipe (from an August 1990 Gourmet), a different recipe on the same page caught my eye: curried lamb burgers with chutney mustard.
The recipe, which called for deep frying onions and mixing them into the ground lamb, sounded fabulous if a little fussy — deep-frying certainly wasn’t going to happen. And as it turns out, deep frying wasn’t necessary. Caramelized onions, while offering little by way of crunch, provided wonderful flavor and sweetness in addition to keeping the burgers incredibly moist.
In the spirit of old-fashioned, unsubtle, crowd-pleasing recipes, I offer another oldie but goodie from The New New York Times Cookbook (Craig Claiborne, 1979), a recipe my mother pulled out for nearly every cocktail party she hosted and attended for at least two decades. The original recipe calls for wings, which people go gaga over, but the sauce and cooking method work just as well with drumsticks and thighs, if you’re looking for a super-easy dinner adored by children and adults alike.
While the chicken bakes for a fairly long time — an hour to an hour and 15 minutes — in the brief time it takes for your oven to preheat, your chicken can be prepped and smothered with the magic sauce, a mixture of honey, soy sauce, ketchup, garlic and oil, leaving you with an hour of freedom, perhaps to prepare a simple salad or side dish, perhaps to sit down with a good book and a nice cocktail. As with the honey-baked chicken legs, it’s hard not to play caveman while eating these drummies — a fork and knife just can’t get the job done. What can I say? This is not gourmet cooking, and it’s not gourmet eating — you might just want to break out the moist towelettes for this one.
3 Simple Tartines: Mushroom; Radicchio & Gorgonzola; Fresh Ricotta // Plus A Few More Ideas for Oscar Night
I have a confession. By the time Valentine’s Day rolled around, we had eaten the steaks, devoured the torte and made soup out of the turnips. And then, as it turned out, Ben couldn’t even be home for Valentine’s Day dinner, so we postponed the romantic occasion till the weekend, when my mother would be in town, too, and we could all cozy around the table together and enjoy a meze-style dinner with what remained of the planned Valentine’s Day menu as well as one more addition: a braised radicchio and gorgonzola tartine, another Nancy Silverton creation.
Since discovering the hard-boiled egg toasts with bagna cauda in the Nancy Silverton Sandwich Book, I’ve had my eye on a tartine topped with gorgonzola, radicchio, honey and walnuts, a series of ingredients I have seen in combination before but never with quite so much flair. When made in its entirety, slices of grilled bread are topped with sweet gorgonzola dolce and a drizzling of honey, both of which serve to offset the bitterness of the radicchio braised with balsamic vinegar and rosemary. Spicy candied walnuts provide additional sweetness as well as crunch, a nice contrast to the creaminess of the other ingredients. A few of these components never in fact made it to our table, but even in a simpler incarnation — braised radicchio topped with gorgonzola — the sweetness of the cheese alone was enough to counter the bitterness of the radicchio, and the combination was just so lovely. It was this dish that the three of just couldn’t get enough of during our romantic evening together.