Slow-Cooker Thai Chicken with Asparagus and Mushrooms

Slow-Cooker Thai Chicken with Asparagus and Mushrooms

Slow-Cooker Thai Chicken with Asparagus and Mushrooms

 

1 cup canned coconut milk, divided

2 T. Thai red curry paste

1 T. instant tapioca

1 1/2 tsp. table salt, divided

1 1/4 tsp. pepper, divided

4 (12-ounce) bone-in split chicken breasts, skin removed, trimmed

1 pound asparagus, trimmed and cut into 1-inch lengths

1 pound shiitake mushrooms, stemmed and sliced 1/2 inch thick

1 T. vegetable oil

2 T. lime juice, plus extra for seasoning

1 T. fish sauce, plus extra for seasoning

1/4 cup minced fresh cilantro

 

Whisk 1/2 cup coconut milk, curry paste, tapioca, 1/2 tsp. salt, and 1/2 tsp. pepper together in slow cooker. Sprinkle chicken with remaining 1 tsp. salt and remaining 3/4 tsp. pepper and arrange, skinned side up, in even layer in slow cooker. Cover and cook until chicken registers 160 degrees, 2 to 3 hours on low. Microwave asparagus, mushrooms, and oil in bowl, stirring occasionally, until vegetables are tender, about 5 minutes. Transfer chicken to serving platter and tent loosely with aluminum foil. Stir vegetables, remaining 1/2 cup coconut milk, lime juice, and fish sauce into cooking liquid and let sit until heated through, about 5 minutes. Stir in cilantro and season with extra lime juice and fish sauce to taste. Spoon sauce over chicken and serve.

Summer Cheese Board

Summer Cheese Board

Summer Cheese Board

 

A cheese board is an uncontested winner when it comes to easy, elegant entertaining, and makes an especially appealing no-cook option in the summer months. For much of the year, we dress up our board with fruit like apples and pears, jams, and other accompaniments. For a summery take, we opt for lighter additions and in-season fruit like berries and cherries. Choosing the right cheeses and pairing them with complementary crackers, spreads, and other bite-sized goodies is a simple formula to putting together a party centerpiece that everyone is sure to enjoy. But striking the perfect balance of flavors, textures, and aesthetic appeal is something of an art, especially when time is of the essence.

 

Think about cheeses Start by choosing three to five cheeses with different textures (soft, semisoft, semifirm, hard) and flavors (mild to strong). Include cow’s-milk, goat’s-milk, and sheep’s-milk cheeses, or go with all of one type. Plan on 2 to 3 ounces of cheese per person and let the cheese sit at room temperature, covered, for 1 to 2 hours before serving.

 

Think about breads Mild-flavored bread such as a baguette and neutral-tasting chips like Pita Chips or wheat crackers won’t overshadow the cheeses.

 

Think about texture Crisp vegetables like Quick Pickled Carrots can add contrast to soft cheeses. The texture of soft fresh berries and chewy dried fruits works with hard cheeses. Crunchy nuts also add texture.

 

Think about flavor Select cheese accompaniments that are either complementary, like a mellow caramelized onion relish with a mild fresh cheese, or contrasting, like fruity Fig-Balsamic Jam with a salty, sharp aged cheese.

 

Think about appearance Fresh cherries and grapes, dried fruits, pickled vegetables, and olives add color as well as texture and flavor.

 

Marinated Olives

 

You can buy a wide variety of prepared olive products, but with just a little effort you can put together marinated olives with a lot more flavor and freshness. Make sure to bring the mixture to room temperature before serving or the oil will look cloudy and congealed.

 

1 cup brine-cured green olives with pits

1 cup brine-cured black olives with pits

cup extra-virgin olive oil

1 shallot, minced

2 tsp. grated lemon zest

2 tsp. minced fresh thyme

2 tsp. minced fresh oregano

1 garlic clove, minced

1/2 tsp. red pepper flakes

1/2 tsp. table salt

 

Pat olives dry with paper towels. Toss with oil, shallot, lemon zest, thyme, oregano, garlic, pepper flakes, and salt in bowl. Cover and refrigerate for at least 4 hours or up to 4 days. Let sit at room temperature for at least 30 minutes before serving.

 

 

Quick Pickled Carrots

 

These quick-pickled carrot sticks are a cinch to put together and are ready to enjoy in just 3 hours, making them a great introduction to pickling for anyone new to the craft. We love them as a touch of bright color on a cheese board, perfect for popping into your mouth between bites of cheese for a briny, tangy burst of flavor. If possible, choose carrots that are uniform in length. These pickled carrots cannot be processed for long-term storage.

 

¾ cup seasoned rice vinegar

1/4 cup water

1 garlic clove, peeled and halved

1/8 tsp. black peppercorns

1/8 tsp. yellow mustard seeds

8 ounces carrots, peeled and cut into 1/2-inch-thick sticks

2 sprigs fresh tarragon

 

Bring vinegar, water, garlic, peppercorns, and mustard seeds to boil in medium saucepan over medium-high heat. Place one 1 -pint jar under hot running water until heated through, about 1 minute; shake dry. Pack carrots and tarragon sprigs into hot jar. Using funnel and ladle, pour hot brine over carrots to cover. Let jar cool completely, about 30 minutes. Cover jar with lid and refrigerate for at least 2 ½ hours before serving. (Pickled carrots can be refrigerated for up to 6 weeks; tarragon will begin to taste funky after 6 weeks.)

 

 

Fig-Balsamic Jam

 

Combining fresh figs with balsamic vinegar and spices makes a sweet-savory jam perfect for cheese and delicious with canapes.

 

12 ounces fresh figs, stemmed and quartered

1/2 cup sugar

1/4 cup balsamic vinegar

1/4 cup water

1 T. lemon juice

1 tsp. yellow mustard seeds

3/4 tsp. minced fresh rosemary

Pinch table salt

Pinch pepper

 

Bring all ingredients to simmer in 10-inch nonstick skillet over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally, until rubber spatula leaves distinct trail when dragged across bottom of skillet, 25 to 30 minutes. Transfer jam to food processor and pulse until uniformly chunky, 4 to 6 pulses. Let jam cool to room temperature, about 1 hour, before serving. (Jam can be refrigerated for up to 2 months.)

 

 

Cheese Straws

 

Homemade cheese straws are quick to disappear from a party platter. To thaw frozen puff pastry, let it sit in the refrigerator for 24 hours or on the counter for 30 minutes to 1 hour.

 

1 (9 1/2 by 9-inch) sheet puff pastry, thawed

2 ounces Parmesan or aged Asiago cheese, grated (1 cup)

1 T. minced fresh parsley

1/4 tsp. table salt

1/4 tsp. pepper

 

Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper. Lay puff pastry on second sheet of parchment and sprinkle with Parmesan, parsley, salt, and pepper. Top with third sheet of parchment. Using rolling pin, press cheese mixture into pastry, then roll pastry into 10-inch square. Remove top sheet of parchment and cut pastry into thirteen ¾ inch-wide strips with sharp knife or pizza wheel. Gently twist each strip of pastry and space about V2 inch apart on prepared baking sheet. Bake until cheese straws are fully puffed and golden brown, 10 to 15 minutes. Let cheese straws cool completely on baking sheet. (Cheese straws can be wrapped in plastic wrap and stored at room temperature for up to 24 hours before serving.)

Lemon Thyme and Leek Tart (Galette)

Lemon Thyme and Leek Tart (Galette)

Lemon Thyme and Leek Tart (Galette)

 

250 g (9oz) plain (all purpose) flour, plus a little more for rolling

pinch of salt

150 g (5oz) butter, cubed

1 medium egg, beaten

1 tsp picked lemon thyme leaves

For the filling

30 g (1oz) butter

500 g (1lb 2oz) leeks, white part only, thinly sliced

3 bay leaves

2 medium eggs

150 g (5oz) sour cream or crème fraîche

1 T. picked lemon thyme leaves

¼ whole nutmeg or to taste, grated

20 g (¾oz) Parmesan or Cheddar cheese, grated

sea salt and freshly ground black pepper

 

For the pastry, put the flour, salt and butter into a food processor and pulse until the mixture resembles fine breadcrumbs. Add the egg and pulse until the mixture just comes together. (Alternatively, mix the butter into the flour and salt in a bowl using your fingertips until it resembles breadcrumbs, then add the egg and mix to form a dough.) Bring the dough together with your hands, adding the thyme leaves, and shape into a round. Cling film (plastic wrap) the pastry and rest in the fridge for 30 minutes. Melt the butter in a pan over a low-medium heat, add the leeks and bay leaves and cook for 15 minutes until really soft and sweet. Allow to cool a little. Preheat the oven to 200°C/400°F/gas mark 6. Beat the eggs in a bowl, then scoop out a couple of T. of beaten egg to glaze later. Add the sour cream, thyme leaves and nutmeg to the bowl. Stir in the leeks and season to taste. Remove the pastry from the fridge and roll out to a circle about 3mm (1∕8 in) thick, leaving no gaps or holes. Place a sheet of baking paper on a baking sheet, and put the circle of pastry on to it. Spoon the creamy leeks on top, spreading it out evenly and leaving a 1–2cm (½–¾in) gap around the edge. Fold the edge of the pastry over to create a lip. Nudge the bay leaves to the top. Glaze all exposed pastry with the reserved egg and sprinkle the cheese over the top of the filling. Place the tart in the oven on a middle shelf and bake for 35–40 minutes until the pastry is crisp and pale golden and the tart filling is set. Remove from the oven and leave to cool for 5 or so minutes before cutting into wedges to serve.

Lancashire Lovage

Lancashire Lovage

Lancashire Lovage

 

Lancashire or other crumbly cheese

Lovage leaves (enough to cover the cheese)

 

Wrap the cheese completely in dry lovage leaves and place the whole, wrapped cheese in greaseproof paper. Store in the fridge for a week before eating for the lovage flavor to inveigle itself into the cheese.

Griddled Peaches, Basil, Watercress, Parmesan and Pine Nuts

Griddled Peaches, Basil, Watercress, Parmesan and Pine Nuts

Griddled Peaches, Basil, Watercress, Parmesan and Pine Nuts

 

4 small ripe but firm peaches, stoned, halved or quartered

extra virgin olive oil

3 ½ oz. watercress

red wine vinegar or lemon juice, to taste

small bunch of basil, leaves picked (a mix of varieties is nice), and a few flowers if you have them

1 oz. pine nuts, lightly toasted

2oz. Parmesan, shaved or coarsely grated

sea salt and freshly ground black pepper

 

Give the peaches a good coating of olive oil and season with salt and pepper. Place a griddle pan over a high heat and sear the peaches on each cut surface until caramelized. Place on a chopping board to cool a little. Slice the peaches and arrange over a platter or individual plates. Toss the watercress with olive oil and vinegar or lemon juice to taste, then add to the peaches. Scatter over the basil, pine nuts and Parmesan, and finish with a good grinding of salt and pepper.

Salsa Verde

Salsa Verde

Salsa Verde

 

With its oily acidity, salsa verde has so much of the vinaigrette about it, yet is barely a sauce in reality, with the merest oiliness keeping it mobile. Parsley is the beating heart of a good salsa verde, around which to adapt to what you have and what it is accompanying – perhaps upping the mint for lamb, the fennel fronds for fish, basil for roasted vegetables etc. I often add a finely diced shallot; sometimes a few chopped cornichons.

 

Makes a medium jarful

 

big bunch of flat-leaf parsley, leaves only

small bunch of basil or mint, leaves only (or use a combination)

4 anchovies, rinsed if packed in salt and finely chopped

2 T. salted capers, rinsed and roughly chopped

2 garlic cloves, finely chopped

1 T. Dijon mustard

2 T. red wine vinegar or lemon juice

¾ fl oz good-quality extra virgin olive oil, plus more to seal

sea salt and freshly ground black pepper

 

Chop the herbs, anchovies, capers and garlic with a large knife all together on a big board, then tip into a bowl. Stir in the mustard and vinegar, then mix in the oil until you achieve your desired consistency. Taste and add more vinegar/lemon if you like, plus salt and pepper to taste. Store in a jar with a thin layer of oil on the top in the fridge. Keeps for a day or two.

Lemon Verbena Adjika

Lemon Verbena Adjika

Lemon Verbena Adjika

 

3¼oz mint and lemon verbena

3 large green, medium-hot chillies

4 large garlic cloves

1oz. salt

¾ fl. Oz. olive oil

¾ fl. Oz. walnut oil

 

Have a sterilized jar ready. Strip the leaves from the mint and lemon verbena stems and discard the stems. Place all the ingredients into a blender and blitz on high speed. Store in the fridge, where it should keep for at least a couple of weeks.

Braised Fennel with Orange

Braised Fennel with Orange

Braised Fennel with Orange

 

3 T. extra-virgin olive oil

4 medium fennel bulbs (about 4 lb. total), stalks trimmed and bulbs cut into quarters (cores left intact), fronds reserved for garnish

2 medium cloves garlic, thinly sliced

1/2 cup dry white wine or dry white vermouth

1/2 cup lower-salt chicken broth

1 medium navel orange

1/2 tsp. fennel seeds, toasted and lightly crushed

1/2 tsp. coriander seeds, toasted and lightly crushed

Kosher salt

Freshly ground black pepper

 

Position a rack in the center of the oven and heat the oven to 325°F. Heat 2 Tbs. of the oil in a heavy-duty 12-inch skillet over medium-high heat. Add half the fennel, cut side down. Cook undisturbed until browned in spots, about 2 minutes. Flip and repeat on the other cut sides. Arrange the fennel browned sides up in a large (10×14-inch) gratin or shallow baking dish. Add the remaining 1 Tbs. oil to the skillet and repeat with the remaining fennel. Lower the heat to medium if any smoking occurs. It’s OK if the wedges are snug in the baking dish; they’ll shrink as they braise. Add the garlic to the skillet and cook until fragrant, about 30 seconds. Add the wine and scrape the bottom of the pan with a wooden spoon to dissolve any browned bits, about 1 minute. Add the broth and simmer to meld the flavors, about 2 minutes. Pour over the fennel. With a vegetable peeler, remove three 3-inch strips of zest from the orange and then juice the orange. Nestle the pieces of zest in the fennel and pour the juice over. Sprinkle with the fennel seeds, coriander seeds, 1 tsp. salt, and a few grinds of pepper. Cover the dish tightly with foil and braise in the oven until the fennel has collapsed and a paring knife penetrates the cores with no resistance, about 1-1/4 hours. Spoon some braising liquid over the fennel, garnish with the reserved fronds, and serve hot, warm, or at room temperature.

Copycat Benihana Onion Mushroom Soup

Copycat Benihana Onion Mushroom Soup

Copycat Benihana Onion Mushroom Soup

 

2 T. soybean oil

4 garlic cloves (crushed)

1 ½ cup (350 ml) onion, rough chopped

¾ cup (175 ml) carrot, rough chopped

¾ cup (175 ml) celery, rough chopped

½ t (4 gram) Swiss Chalet HACO Brand chicken flavor base paste, dissolved in 1 cup boiling water

½ t (4 gram) Swiss Chalet HACO brand beef flavor base paste, dissolved in 1 cup boiling water

6 cup (1.4 liter) water

2 t (6 gram) kosher salt (for simmering)

1/2 t (1.5 gram) whole peppercorn

Kosher salt (season to taste, after cooking)

 

Heat oil in medium stockpot. Sauté garlic until lightly browned, remove from pot. Sauté carrot, celery and onion until caramelized. Add garlic, beef and chicken stock, simmer for 3 minutes. Add water, salt and peppercorns, bring to a boil, reduce to very low simmer for 45 minutes. Strain soup through a fine mesh strainer. After soup has cooled slightly, adjust seasoning with extra kosher salt

 

 

Grocery Store Version:

 

2 T soybean oil

4 Garlic Clove (crushed)

1 ½ cup (350) onion, rough chopped

¾ cup (175 ml) carrot, rough chopped

¾ cup (175 ml) celery, rough chopped

1 can (10.5oz) Campbell’s condensed beef consommé

1 can (10.5oz) Campbell’s condensed chicken stock

6 cup (1.4 liter) water

2 t (6 gram) kosher salt (for simmering)

1/2 t (1.5 gram) whole peppercorn

Kosher salt (season to taste, after cooking)

 

See above, replacing HACO stock pastes with Campbell’s condensed soups.

Small Batch Blueberry Thyme Jam

Small Batch Blueberry Thyme Jam

Small Batch Blueberry Thyme Jam

 

1½ cups fresh blueberries

1 cup sugar (more or less depending on sweetness of berries)

Zest of ½ lemon

Juice of ½ lemon

¾ 1 tsp. fresh thyme (minced)

Pinch of salt

 

Rinse the blueberries clean and pat dried with paper towels. In a small saucepan over medium heat, add blueberries, sugar, lemon zest, lemon juice, thyme and salt. Bring to a boil and stir. Reduce heat to medium-low, cook for about 30 minutes, stirring occasionally. It may still look runny, but it will thicken more as it cools. Transfer to a clean glass jar. Cover and chill in the fridge for at least 3 hours.

The New Crudites

The New Crudites

The New Crudites

 

The More Color the Better: In late summer, there’s a technicolor spread of in-season produce, from tomatoes and bell peppers to radishes, cucumbers and baby beets. For visuals alone, it’s the best time of the year for crudités.

 

Don’t Forget About Texture: In case you’ve gotten carried away with color: vary the texture and taste of the assortment, from crunchy carrots and snap peas to lush tomatoes.

 

Crowd the Platter: Like a good cheese plate, a crudites platter looks best and most appealing when it is full.

 

Even Fresh Produce Needs Help: Drizzle a little good-quality olive oil on the produce and season with flaky salt, advises Mansell. Dips alongside, a variety of one or two, are also advisable, according to the chef, even if the best produce won’t need them.

 

Dip Rules: Keep it thick and creamy. Thin sauces like chimichurri or salsas are too loose and drippy, and won’t cling to your veggie sticks. Make it smooth rather than chunky because, again, a chunky sauce won’t cling as well to the slick vegetables and will make for an awkward dipping experience. Feel free to go for bold flavors ~ the veggies can take it!

Asparagus (blanch)

Beets (golden, candy cane)

Belgian Endive

Bell Peppers

Broccoli (or broccolini), Cauliflower (try colored varieties), Romanesco

Carrots – Real baby carrots pulled from ground, or rainbow colors

Celery

Cucumber

Fennel

Green Beans, Wax Beans, Romano Beans (serve raw or blanched)

Jicama

Potatoes (halve roasted or boiled fingerlings)

Radishes (look for interesting ones, like French breakfast radish or watermelon radish)

Scallions

Snow Peas / Sugar Snap Peas (blanch. String if necessary)

Summer Squash & Zucchini (Add some Pattypan)

Sunchokes

Tomato (small sizes, like cherry or pear)

Treviso

Turnips

White Beans with Sorrel Pesto

White Beans with Sorrel Pesto

White Beans with Sorrel Pesto

 

Fresh sorrel, a hardy, leafy green perennial, gives simple white beans a zap of color and a lemony tang. Farmers’ markets often carry it from spring into early fall, depending on where you live. If you can’t find it, swap in basil. This recipe comes from Erin Scott, creator of the blog (and cookbook) Yummy Supper.

 

1 pound dried white beans, such as cannellini or navy

4 garlic cloves, thinly sliced

1 bay leaf

1 T. kosher salt

 

Pesto

4 1/2 cups loosely packed fresh sorrel or basil leaves (from a 6-oz. bunch)

2/3 cup pine nuts or Marcona almonds

3 garlic cloves, finely chopped

3/4 cup grated parmesan cheese (use the smallest punched-out holes on a box grater)

1 cup extra-virgin olive oil

Pepper and flaky sea salt to taste

 

Rinse beans under cool tap water. Put in a pot, cover with 3 in. cold water, and let soak overnight. Or, bring them just to a boil, then immediately remove from heat and let sit 1 hour, covered. If soaking liquid is cloudy, drain and replace, covering beans with at least 2 in. water; if clear, add enough to cover by 2 in. Bring to a boil, then immediately reduce heat to a simmer. Skim any foam from surface. Add sliced garlic and bay leaf and simmer, partly covered, until tender, 45 minutes to 2 hours, depending on how long beans have been sitting on the shelf. Stir in salt. While beans are cooking, put pesto ingredients in a blender or food processor and blend to a coarse purée. Ladle out 1 cup cooking liquid and set aside. Using a slotted spoon, transfer warm beans to a serving bowl and stir in 1 1/2 cups pesto, along with some reserved cooking liquid to loosen them up. Serve hot, with remaining pesto on the side. Make ahead: Beans and pesto separately, up to 2 days, chilled (store beans in cooking liquid, and press plastic wrap against surface of pesto).

Watermelon Rind Pickles

Watermelon Rind Pickles

Watermelon Rind Pickles

 

1 large watermelon

¾ cup kosher salt

1 T. alum* (optional, see note)

1 lemon, thinly sliced, seeds removed

2 (3-inch) cinnamon sticks

1 T. whole cloves

1 star anise

1 tsp. black peppercorns

4¼ cups granulated sugar

¾ cup cider vinegar

¾ cup white vinegar

To prepare the rind, cut the watermelon in half and scoop out all the flesh down to the white part of the rind. Reserve the flesh for another use. Use a large sturdy metal spoon to scrape the rind to remove all traces of the pink fruit. Cut the rind into strips 2 inches wide. Remove the green outer rind with a vegetable peeler until all that remains is a pristine white rind about ¼ inch thick.  Cut the rind into 2-inch by 1-inch squares or have fun and stamp out stars or fluted circles. After all the prep expect to have about 4 cups of rind. In a 5-quart or larger pot, bring 3 quarts nonchlorinated water and the salt to a boil. Stir to dissolve the salt. Remove the pot from the heat. Add 8 cups of ice cubes to cool off the brine. Add the rind and let it sit in the brine for 3 hours or as long as overnight. Rinse the rind well. In a large nonreactive bowl add the alum and 4 quarts of nonchlorinated cool water (if not using alum, skip this step and proceed to the next step). Stir until alum is dissolved. Add the rind and soak for 2 hours. Be gentle with your future pickles from this time forward; they will be crispy, delicate and can shatter.  Bring 3 quarts nonchlorinated water to a boil. Rinse the rind pieces well. Add the rind to water and blanch. Reduce heat and simmer for 5 to 10 minutes until rind is tender. While the rind is cooking, make the pickling syrup: Tie up the cinnamon, cloves, star anise and peppercorns in a cheesecloth bag. In a heavy nonreactive 3-quart or larger pot, add the lemon, sugar, vinegars, water and spice bag and bring to a boil. Reduce to a simmer. Gently drain the rind pieces using a spider strainer or skimmer, and place them in the simmering pickling syrup. Simmer the rind for 30 to 45 minutes, until the pieces are translucent and suspended throughout the syrup. Remove from the heat and leave the rinds in the syrup, uncovered, overnight. Bring the pickling syrup and rinds back up to a boil. Spoon the rinds into the jars then pour additional pickling syrup over the rinds, leaving a ½ -inch headspace. Clean the jar rims, place the lids and rings and process in a water bath for 10 minutes. Remove from the water bath; let the jars cool completely before testing the seals.  Canned, the pickles are shelf stable for 1 year. Let the pickles mellow for at least a week before serving. Best when eaten ice cold with cheese, cured meats and spiced nuts. *Alum (potassium aluminum sulfate) can be found at most grocers in the spice and seasoning section. It is a crystalline powder and is commonly used as a firming agent, especially for pickles made of vegetables and watermelon rind. It can be omitted, but the resulting pickles will be mushy.

Dandelion Pesto Pasta with Italian Sausage & Mushrooms

Dandelion Pesto Pasta with Italian Sausage & Mushrooms

Dandelion Pesto Pasta with Italian Sausage & Mushrooms

 

12 ounces of rinsed then dried dandelion leaves (you can substitute arugula)

4 cloves garlic, peeled

6 T. pine nuts, lightly toasted

Pinch of sea salt and crushed black pepper

1 cup freshly grated Parmesan, divided in half

¾ cup extra virgin olive oil

Olive oil for cooking

1 pound calamari pasta (calamari is a tubular pasta) or orecchiette pasta

1 pound Italian sausage (sweet or hot), cut into ½-inch pieces

1 pound baby bella mushrooms (or mushrooms of your choice), cut into ½-inch pieces

1 medium Vidalia onion, medium chop

 

Place the greens, garlic, pine nuts, sea salt and pepper, and half the Parmesan in a food processor. Pulse while adding the olive oil, little by little, until the mixture becomes a paste. In a sauté pan, add enough oil to coat the pan. Heat to medium-high. Add the sausage and cook through for 10-to-12 minutes. Add onions and then mushrooms. Cook for another 8-10 minutes. Let simmer. Meanwhile, cook the pasta according to directions for al dente. With a slotted spoon, add the cooked pasta to the pan with the sausage. Cook for about 3 minutes. Add the pesto, a little at a time, until the pasta is nicely coated. Plate with a sprinkle of remaining Parmesan, and, if you like, red pepper flakes.

Wild Berry and Thyme Ice Cream

Wild Berry and Thyme Ice Cream

Wild Berry and Thyme Ice Cream

 

1 cup heavy cream

1 cup half and half

½ cup granulated sugar plus ½ T. granulated sugar

Pinch of salt

¼ tsp. fresh thyme leaves pulled from their stems or a few dried thyme sprigs placed inside a tied bundle of thin cheesecloth

½ cup wild strawberries, or a combination of wild berries including strawberries, raspberries, blackberries, or blueberries, divided in half

1 T. maple syrup (optional)

¼ tsp. vanilla extract (optional)

Balsamic vinegar glaze, for serving (optional)

 

Place the heavy cream, half and half, and ½ cup sugar in a saucepan on the stove over medium-low heat. Stir continuously until the sugar dissolves. Add the salt, maple syrup, vanilla, fresh thyme leaves or dried thyme bundle, and half of your fruit. Continue to heat the mixture, stirring frequently, until it begins to simmer gently and the steam rising off the surface becomes fragrant. Do not allow the mixture to boil. Lower the heat to the lowest possible setting and continue to stir frequently for 5-7 more minutes, crushing the fruit with the back of your spoon as you stir. Remove the saucepan from the heat and allow the ice cream base to cool to room temperature. If using dried herbs, remove the cheesecloth bundle and discard. Transfer the mixture to a closed container and chill for at least 3 hours or overnight in the refrigerator. After chilling your ice cream base, take the other half of your berries and place in a bowl with ½ T. of sugar. Mix and let sit for 30 minutes to macerate (release juice and sweeten). If you are only using small berries like strawberries and low-bush blueberries, you can keep them whole. If you are using large berries, cut them into small, quarter-inch pieces before adding the sugar. Remove the ice cream mixture from the refrigerator and use an immersion blender to process until it is very smooth. Add the remaining fruit-sugar blend and mix. Process in an ice cream maker according to manufacturer instructions. Transfer the soft ice cream to an airtight container and place in the freezer for a few hours to allow the ice cream to fully harden before serving. Serve on its own, top with a few fresh berries, or add a thin drizzle of balsamic vinegar glaze.

Daylily Flower Fritters

Daylily Flower Fritters

Daylily Flower Fritters

 

Daylily flowers and large, nearly open buds (Avoid picking flowers from areas that are likely to be sprayed with pesticides)

1 cup flour plus more for dredging

1 cup milk

½ tsp. salt

1 tsp. baking powder

Water

Vegetable oil

 

Whisk together flour, milk, salt and baking powder. The batter consistency should be slightly thicker than heavy cream. Add water to thin out the batter if it seems too thick or add slightly more flour if it seems too thin. Place more flour in a separate shallow bowl for dredging. Heat 1–2 inches of vegetable oil in a heavy-bottom skillet over medium-high heat. Oil is hot enough when a drop of batter carefully added to the pan sizzles and begins to brown. Dredge buds and flowers in the flour, coating them completely and shaking off any excess. Dip the dredged buds and flowers into the batter one at a time, carefully placing them in the hot oil. Fry and flip until all sides are a crispy, golden brown, making sure to remove any batter drops that begin to burn. Using a slotted spoon, remove fritters from the pan and place on a paper towel–lined platter. Serve hot on their own or alongside a garlic aioli dipping sauce.

Meatballs with Pine Nuts and Summer Savory

Meatballs with Pine Nuts and Summer Savory

Meatballs with Pine Nuts and Summer Savory

 

1/2 cup (120 ml) milk

1/2 cup (55 g) bread crumbs

1 1/2 pounds (680 g) ground lamb

1/3 cup (45 g) pine nuts

1/2 tsp. salt

1 cup (100 g) chopped scallions, green parts only

2 cloves garlic, very finely chopped

2 T. chopped fresh summer savory (or substitute fresh parsley or oregano)

2 T. pomegranate molasses

1 egg

1/4 cup (60 ml) olive oil

 

Pour the milk onto the bread Squeeze them out and reserve. crumbs and let them absorb the liquid for about 3 minutes. In a large bowl, combine all the ingredients except the olive oil and mix very well. If you have time, leave the bowl in the fridge for an hour to allow the flavors to blend. Heat the oil in a heavy-bottomed pan. Start forming the lamb mixture into small balls the size of pingpong balls. Fry until brown on one side, flip, brown, and remove to a plate when cooked. Cook in 3 or 4 batches and do not overcrowd the pan or it will lose heat and you’ll get gray, steamed meatballs. Alternatively, preheat the oven to 450°F (230°C) and roast the meatballs on an oiled rimmed baking sheet for 15 minutes, turning once. Serve the meatballs at room temperature.

Salad Thinnings with Fresh Mozzarella

Salad Thinnings with Fresh Mozzarella

Salad Thinnings with Fresh Mozzarella

 

1 T. sugar

1/2 tsp. salt

1/4 cup (60 mi) sherry vinegar

1 medium beet, peeled and sliced thinly into rounds

1 (9-ounce/260-g) ball buffalo mozzarella, sliced thickly

A handful of salad leaf thinnings, roots sniped off, stems and leaves intact

Excellent extra-virgin olive oil

Freshly ground black pepper

 

In a small bowl, dissolve the sugar and salt in die vinegar Add the beet slices. Leave the beets to marinate for 30 minutes, turning them once or twice, for an instant pickle. Drain the brine from the beets.  On two small plates, alternate slices of pickled beet and mozzarella Top with the salad leaf thinnings. Drizzle some olive oil across the top and finish with a quick grinding of black pepper.

Grilled Corn, Mexican Street Style

Grilled Corn, Mexican Street Style

Grilled Corn, Mexican Street Style

 

6 ears shucked corn

Extra-virgin olive oil

8 T. crème fraîche (Mexican crema?)

8 T. grated cotija or queso blanco cheese

6 tsp. ground cayenne pepper, or to taste

Lime wedges

Cilantro, chopped

Salt and pepper

 

To grill. shuck your corn and then brush it on all sides with olive oil. Place the corn on a heated grill with medium-high heat and let the corn grill on each side for about 2–4 minutes, 10–15 minutes total. Keep your eye on it so it doesn’t burn! Spread the crème fraîche on a plate or shallow bowl and roll each ear of corn in it, coating it on all sides. Really get it on there. Sprinkle the grated cheese on all sides of the coated corn. Do the same with the cayenne pepper. This adds kick and color! Squeeze fresh lime juice over the corn. Garnish with cilantro, salt and pepper to taste. Die and go to heaven eating this corn!

Chicken Meatballs in Lemon-Dill Cream Sauce with Asparagus

Chicken Meatballs in Lemon-Dill Cream Sauce with Asparagus

Chicken Meatballs in Lemon-Dill Cream Sauce with Asparagus

 

1 cup red onion, minced

extra-virgin olive oil

2 slices country-style bread

½ cup milk

1¾ pounds ground chicken, both dark and white meat together

2 cloves garlic, grated

pinch chili flakes

sea salt and freshly ground black pepper

½ cup minced chives

2 ounces crumbled sheep-milk feta

¾ cup chopped dill, divided

juice and zest of 1 lemon, divided

¼ cup white wine

1 shallot, minced

1 cup heavy cream

16 fat asparagus spears, ends trimmed and stalks peeled

2 T. unsalted butter

 

Preheat oven to 375°F. In a large skillet heat 2 T. olive oil and add the minced red onion. Sauté, stirring, until soft and translucent but not browned, 3–4 minutes. Remove from the heat and set aside to cool. In a large bowl soak the bread in the milk until absorbed, then using your hands rub the bread into crumbs. Add the chicken, ¾ tsp. salt, ½ tsp. freshly ground black pepper, chives, feta, half the dill and half the lemon zest. Add the cooled sautéed onion and use your hands to fold all the ingredients together, being careful not to overwork the meat. Place the onion skillet back on the heat and fry 1 tsp. of the meat mixture on both sides to cook it through; taste and add more salt to the meat if needed, mixing thoroughly with your hands. Using wet hands, form the mixture into 1½-inch balls and arrange on a lined baking sheet. Refrigerate at least 1 hour or up to overnight; freeze if desired and defrost before proceeding with the recipe. When ready to cook, brown the meatballs on all sides in olive oil and return to the baking sheet. Finish cooking in the oven while you make the pan sauce. Heat the same skillet you cooked the meatballs in and add the wine and shallot; deglaze the pan and reduce the wine to just a T. or so, then add the remaining lemon zest, the lemon juice and the heavy cream. Whisk to combine, season with salt and pepper and stir in the remaining dill. Keep warm. In another skillet melt the butter with 2 T. olive oil over medium-high heat and add the asparagus. Pan roast, turning and basting, until the spears are bright green and tender, about 6–8 minutes total. Season with salt and pepper and set aside to keep warm. Remove the meatballs from the oven and add to the pan sauce, rolling them around to coat. Serve with asparagus on the side, garnished with extra dill.

Crispy Marinated Pan-Fried Fish and Mango Slaw

Crispy Marinated Pan-Fried Fish and Mango Slaw

Crispy Marinated Pan-Fried Fish and Mango Slaw

 

2 T. store-bought tamarind paste extract or 1 (4- by 1-inch) block of tamarind pulp

1 T. spiced ginger-garlic paste

sea salt

1 tsp. Kashmiri chili powder (or any mild chili powder)

1 tsp. garam masala

1 pound firm white fish, such as haddock or halibut; skin-on is fine, but can be removed if preferred, cut into 2-inch pieces

1 mango, finely chopped

3 T. finely chopped red onion

1 T. minced mint or cilantro leaves

juice from ½ lime, plus lime wedges to serve

1 cup rice flour

½ cup neutral oil

 

If making fresh tamarind paste extract, place tamarind block into a medium bowl with ½ cup water. Microwave tamarind for 1 minute, then cover bowl for 5 minutes. Remove cover and let cool until warm to the touch. Massage the block with your hands to help separate pulp from fibers. Strain the tamarind mixture through a fine-mesh sieve, reserving the smooth pulp. Discard any fibers or seeds. In a medium bowl, mix spiced ginger-garlic paste, 1 tsp. salt, tamarind, chili powder and garam masala. Add fish and let marinate for 20 minutes up to 4 hours. Meanwhile, prepare the slaw. Mix together mango, red onion, herbs and lime juice in a bowl. Season with salt and set aside. Place rice flour on a plate; coat each piece of fish on all sides with rice flour, shaking off excess. Heat ½ cup oil in a large cast-iron skillet or frying pan over medium heat. Carefully add 4–5 pieces of fish at a time; don’t overcrowd the pan. Fry until browned, about 1–2 minutes per side. Transfer to a paper-towel-lined plate to drain the oil. Serve hot with mango slaw and more lime wedges on the side.

Mulberry Sorbet

Mulberry Sorbet

Mulberry Sorbet

 

1 cups water

3 cups ripe mulberries (or substitute other wild berries, such as dewberries)

1 lemon’s juice

1 cups sugar

 

To make the syrup, combine water and sugar and boil for 5-6 minutes until liquid reduces to 1 cup in volume. Puree mulberries and lemon juice in blender or food processor. Stir in syrup and pour into a metal pan and freeze. When mixture is frozen, remove from pan and blend in food processor or blender. Scoop into airtight dish and refreeze.

Shaved Asparagus, Pea and Pea Shoot Salad

Shaved Asparagus, Pea and Pea Shoot Salad

Dim Sum, sprouShaved Asparagus, Pea and Pea Shoot Salad

 

1½ cups shelled fresh peas (about 1 pound in the shell)

12 thick spears asparagus, trimmed (as described on page 14)

1 large garlic clove, smashed and peeled

½ tsp. mustard powder

1 tsp. fresh lemon juice

1 whole anchovy (see Note), chopped

2 T. olive oil

¼ pound pea shootssprou

Salt and freshly ground black pepper

1 T. grated Parmesan cheese

 

In a pot of boiling water, cook the peas until tender, about 10 minutes. Drain. Using a very sharp knife (or a mandolin if you have one) cut the asparagus into very thin slivers on an angle. Raw asparagus must be very thinly sliced to be palatable. Rub the garlic clove around the inside of a wooden bowl. Add the mustard powder and lemon juice. Mix until the mustard powder dissolves. Add the anchovy and combine well. Add the oil, mixing all the while. Add the peas, asparagus and pea shoots and toss in the dressing. Season with salt and pepper to taste and toss with the Parmesan cheese. NOTE: I prefer whole anchovies cured in salt, which you can find in Italian markets. Soak them for 10 minutes to remove the salt, then rinse and fillet them. You don’t have to remove all the bones, just the spine.

Peach Marmalade

Peach Marmalade

Peach Marmalade

 

4 pounds fresh peaches (about 12 medium peaches)

2 medium oranges (or one large)

2 1/2 cups sugar (or use 3 cups if you like it sweeter)

2 T. lemon juice

 

Run 2-3 jars (depending on size) through the dishwasher or washed in very hot water. You will make about 3 cups of marmalade. For easy peeling, carefully drop peaches into a pot of boiling water. Boil for 60-90 seconds. Drain water and run cold water over peaches in pot. Slip skins off the peaches. Use small paring knife to peel stubborn spots if needed. Cut peaches in half and remove pits. Slice or chop into smaller pieces. Zest an orange and set aside. Peel orange(s) and cut inside flesh into small pieces. Remove large pieces of whitish fibrous layers. You should have about 1 cup. Place peaches, zest, oranges, sugar and lemon juice in a large pot (mixture should only take up about 1/3 of pot). Squish the mixture with a potato masher or your hands. (I use my hands). It’s ok to leave some chunks of peaches. Heat mixture to medium-high heat and bring to a full rolling boil. Lower heat to medium heat (6 on my dial) and boil on a medium rolling boil for 20-30 minutes (depending on how loose or thick you like your marmalade), stirring occasionally to prevent scorching on the bottom. The amount of time will depend on speed of boil and size of pot. (Note 2 – how to tell marmalade is done.) Taste and adjust flavors as needed e.g. add a bit more lemon juice or sugar as you like. Pour marmalade fruit mixture into jars. Cool to room temperature, place lids on jars tightly and store in the fridge.

Red, White and Blue Fruit Salad

Red, White and Blue Fruit Salad

Red, White and Blue Fruit Salad

 

2 cups red fruit

2 cups white fruit

2 cups blue fruit

2 T. mango syrup

1 1/2 T. lime juice

1/2 tsp. poppyseeds

 

Rinse any berries and pat dry with a paper towel, transfer to a mixing bowl. For any larger pieces of fruit, like watermelon, slice into 1/4″ thick slices and use the cutter to make star-shaped pieces. If you don’t have a star shaped cutter, cut the fruit into 1/2″ dice and add it to the bowl with berries. In a small bowl, combine the mango syrup, lime juice and poppyseeds and stir to combine. Pour the dressing over the fruit salad and toss to combine. Serve.

No Churn Cherry Ice Cream

No Churn Cherry Ice Cream

No Churn Cherry Ice Cream

 

12 oz cherries (frozen or fresh, pitted)

1/2 cup cherries (frozen or fresh, chopped)

14 oz can sweetened condensed milk (chilled)

1/3 cup cherry juice (store-bought or made from fresh)

1 lime (juiced)

1 lime (zested)

1 1/2 cups whipping cream

3 T. powdered sugar

 

Add the 12oz of cherries to a medium-sized bowl and allow to thaw if you are using frozen cherries. It will take about 2 hours for them to thaw. Drain the cherries and reserve the juice. Add the 12oz of cherries to a blender and puree, leaving in some chunks. Combine the cream with the powdered sugar and whip until it holds its shape. Fold the whipped cream into the cherry purée, add the cherry juice, lime juice and zest, and 1/2 cup of chopped cherries. Add the condensed milk and stir well to combine. Pour the mixture into an 8×8 dish, cover with a lid and freeze for at least 5 hours or overnight. Remove from the freezer, and let it stand at room temperature for 15 -20 minutes before serving.

Frozen Grammy Sammies

Frozen Grammy Sammies

Frozen Grammy Sammies

 

3.5 oz pkg instant pudding

15 sheets graham crackers

toppings: candy bits, sprinkles, drizzle, etc optional

 

Make the pudding according to the instructions on the box. Chill pudding in refrigerator until it is set up (5-30 minutes depending on pudding type). Cover a pan or baking sheet with wax paper. Break graham cracker sheets in half and place on the pan or sheet. Spoon pudding onto one half of the graham cracker. Cover with other half of cracker to make a sandwich. Freeze sandwiches for at least an hour.

Watermelon Agua Fresca Popsicles

Watermelon Agua Fresca Popsicles

Watermelon Agua Fresca Popsicles

 

8 cups seedless watermelon, cubed

2 T. lime juice

3 T. simple syrup

 

Combine ingredients in a blender and puree until smooth. Pass through a strainer or fine-mesh sieve. Can be enjoyed over ice with a bit of mint or poured into popsicle molds and frozen for a delicious drink on a stick!

Ranier Cherry Salsa

Ranier Cherry Salsa

1 1/2 cups Rainier cherries, pitted and halved

1 jalapeño, diced (remove seeds for mild salsa)

2 T. shallot, minced

1 T. sugar

1 1/2 T. champagne or sherry vinegar

1 T. olive oil

salt and pepper to taste

 

Try smoking cherries on the grill or charring them in a dry pan. Salsa pairs well with pork, chicken & fish.

Combine cherries, jalapeño, shallot, sugar and vinegar in a medium bowl. Add vinegar and stir to combine. Rest covered, in the refrigerator until ready to serve, at least one hour. Prior to serving, add olive oil and season with salt and pepper to taste. Salsa will keep up to one week, sealed in the refrigerator.

Chicken and Rice with Coconut Milk and Pistachios

Chicken and Rice with Coconut Milk and Pistachios

Chicken and Rice with Coconut Milk and Pistachios

 

4 boneless, skinless chicken breasts

½ cup all-purpose flour

3 T. vegetable oil

1 medium onion, minced

1 ½ tsp. garam masala, an Indian spice blend found in most supermarkets

1 ½ cups long-grain white rice

3 medium garlic cloves, minced

2 ¾ cups low-sodium chicken broth

1 (13.5-ounce) can coconut milk

1 cup frozen peas

½ cup chopped pistachios, lightly toasted

¼ cup minced fresh cilantro leaves

 

Pound each chicken breast between two sheets of plastic wrap to a uniform 1/2-inch thickness. Place the flour in a shallow dish and pat the chicken breasts dry with a paper towel, then season with salt and pepper. Dredge each chicken breast in the flour, shaking off excess. Heat 2 T. of oil in a 12-inch nonstick skillet over medium heat until the oil is rippling. Carefully lay the chicken breasts in the skillet and cook until lightly browned on both sides, 6 to 8 minutes. Transfer the chicken to a plate. Add the remaining 1 T. oil to the skillet and return to medium heat until rippling. Add the onion, garam masala, and 1/2 tsp. salt and cook until the onion is softened, about 5 minutes. Stir in the rice and garlic and cook until fragrant, about 30 seconds. Stir in the chicken broth and coconut milk, scraping up any browned bits. Nestle the chicken into the rice and bring to a simmer. Cover, reduce the heat to medium-low and cook until the chicken is done, about 10 minutes. Transfer the chicken to a clean plate, brushing off any rice back into the skillet. Tent the chicken loosely with foil to stay warm. Cover the skillet and continue to cook the rice over medium-low heat, stirring occasionally, until the liquid has been absorbed and the rice is tender, about 10 minutes. Off the heat, sprinkle the peas over the rice, cover, and let warm through, about 2 minutes. Add the pistachios and cilantro and gently fold into the rice. Season with salt and pepper to taste and serve with the chicken.

Cucurbit Salsa

Cucurbit Salsa

Cucurbit Salsa

 

2 cups white distilled vinegar

3 cups water

1 cup white sugar

2 T. kosher salt

1 tsp. black pepper

1 T. ground cumin

4 pounds zucchini, summer squash or cucumbers cut into ¼-inch dice

1 pound white or yellow onions, finely diced

1 pound poblano chilis, roasted; skins, ribs and seeds removed; finely diced

1-2 jalapeño chilis, ribs and seeds removed, finely diced

2 cloves garlic, minced

1 cup cilantro, finely chopped

 

Combine all ingredients, except cilantro, in a large heavy-bottomed pot and slowly bring to a boil. Reduce heat, simmer for 5–10 minutes, until produce is soft, and onions are translucent. Add cilantro, simmer for an additional minute. Cool and refrigerate for up to three weeks or can using the Boiling Water Method. Makes about 6 pints.

Stone Fruit Salsa

Stone Fruit Salsa

Stone Fruit Salsa

 

1½ cups apple cider vinegar

3 cups water

2 T. salt

1 cup dark brown sugar, lightly packed

4 pounds firm plums, apricots, peaches or mangos, pitted and cut into ¼-inch dice (peel peaches and mangos first)

1 pound red bell pepper, finely diced

1 pound red onion, finely diced

1 habanero chili, finely minced

2 cloves garlic, minced

1 cup cilantro, finely chopped

 

Combine all ingredients, except cilantro, in a large heavy-bottomed pot and slowly bring to a boil. Reduce heat, simmer for 5–10 minutes, until produce is soft, and onions are translucent. Add cilantro; simmer for an additional minute. Cool and refrigerate for up to three weeks or can using the Boiling Water Method. Makes about 6 pints.

Roasted Garlic Ricotta, Ramp and Wild Mushroom Flatbread

Roasted Garlic Ricotta, Ramp and Wild Mushroom Flatbread

Roasted Garlic Ricotta, Ramp and Wild Mushroom Flatbread

 

1 T. honey or agave nectar

1¼ cups warm water

1 package dry yeast

Extra-virgin olive oil

Kosher or sea salt

¼ cup milk

4 cups sifted all-purpose flour, plus more for dusting

 

1 head garlic

Extra-virgin olive oil

Freshly ground black pepper

1 cup Narragansett Creamery ricotta

 

1–2 bunches ramps (or substitute escarole, spinach, dandelion greens or turnip greens)

4 cups hen of the woods or oyster mushrooms, roughly chopped

Freshly chopped rosemary (optional garnish)

Red pepper flakes (optional garnish)

 

In a large bowl, mix honey into warm water and add yeast. Let sit until bubbly and frothy (5–10 minutes). Stir in 1 T. olive oil, 2 tsp. salt, milk and 3 cups flour. Turn mixture out on a floured board and knead approximately 5 minutes while incorporating remaining 1 cup flour. Form dough into a ball, brush with olive oil and place in a large bowl covered with a warm, damp towel. Let rest in a warm place, approximately 1 hour. Once doubled in size, punch down and divide dough in half for two flatbreads. (Can be refrigerated overnight and brought to room temperature before baking.) While dough is rising, roast the garlic. Preheat oven to 350°. Lightly coat garlic head with olive oil and sprinkle with salt. Bake in a small dish covered with foil until cloves are soft and golden brown, approximately 1 hour. Separate cloves from skin and mash cloves to form a paste. Stir into ricotta with 1 tsp. olive oil. Season to taste. Wash ramps and separate bulbs from leaves. Sauté bulbs and mushrooms in 1 T. olive oil over medium-high heat until bulbs are slightly tender and mushrooms are browned. Remove and keep warm. In the same pan, sauté ramp leaves in 1 T. olive oil until tender and wilted. Toss with mushrooms and bulbs. Season to taste. Final Assembly: Preheat oven to 500° and preheat a pizza stone or large sheet pan until hot. On a floured surface roll out half the dough. (Lightly oil sheet pan if using.) Transfer to preheated pan and bake until just firm. Spread ramps and mushrooms on dough with spoonfuls of ricotta and optional garnish. Return to oven and bake until the ricotta is soft and slightly browned. Drizzle with olive oil. Repeat.

LTS Penne with Chicken, Pine Nuts and Tomato

LTS Penne with Chicken, Pine Nuts and Tomato

Pantry Friendly Penne with Chicken, Pine Nuts and Tomato

 

12 ounces dry penne (or similar tube pasta)

1/6 cup pine nuts

2 T. olive oil

One 28-ounce can crushed tomatoes

1 tsp. garlic powder

1 tsp. dried basil

3/4 tsp. salt

1/4 tsp. sugar

One 10-ounce can chicken, rinsed and drained

1/2 cup Parmesan cheese

 

Cook the pasta according to the package directions. While you’re waiting for the water to boil, you can toast the pine nuts. Place them in a shallow pan on the top rack of an oven set at 350°F. Roast for several minutes. (You have to watch carefully to make sure they don’t burn, keeping in mind that they continue to cook after you pull them out.) You could also put them in a toaster oven set on medium. When finished, the nuts should be golden-brown, with a few deep brown nuts. Let them cool. In a medium saucepan, combine the olive oil, tomatoes, garlic powder, basil, salt, and sugar. Bring to a low boil, stirring periodically. Add the chicken, stir, and let simmer for at least 5 minutes (a little longer is even better—you may want to start the sauce before you start the pasta). Toss the pasta with the sauce. Add the Parmesan cheese and toasted pine nuts, tossing again to distribute. Serve immediately.

Red Velvet Brownies

Red Velvet Brownies

Red Velvet Brownies

 

For the frosting:

1 cup powdered sugar [120 g]

4 oz cream cheese [115 g], at room temperature

2 T. unsalted butter [30 g], at room temperature

2 tsp. vanilla extract [10 g]

1 pinch salt

 

For the brownies:

Butter for greasing the pan

1¼ cup flour [160 g]

3 T. cocoa powder [20 g]

½ tsp baking powder [2.5 g]

3 large eggs [150 g]

1⅔ cup sugar [335 g]

½ tsp salt [5.5 g]

⅔ cup canola oil [140 g]

2 T. liquid red food coloring* use less if gel coloring

2 tsp vanilla extract [10 g]

1 tsp white vinegar [5 g]

 

 

Make the frosting: Combine the powdered sugar, cream cheese, butter, vanilla, and salt in the bowl of a stand mixer with the whisk attachment (or a stainless-steel bowl with a hand mixer). Mix at very low speed until the powdered sugar incorporates, and then increase the speed to medium-high and beat for about 3 minutes, until there are no more lumps and it’s very light and fluffy. Chill the frosting for at least 2 hours in the refrigerator, until it’s stiff enough to hold its shape, but still very spreadable.

Bake the brownies: Preheat the oven to 350° F [180° C]. Butter or grease an 8×8-inch pan (20×20 cm), and line with parchment (all the way around if you’d like, or just the bottom). Sift together the flour, cocoa powder, and baking soda. Set aside. Combine the eggs, sugar, salt, oil, liquid food coloring, vanilla, and vinegar in a large mixing bowl. Whisk together slowly, just until it’s fully incorporated and no longer streaky. Do not incorporate air by beating it. Once combined, add the flour/cocoa mixture, and fold together until there are no large clumps of flour (don’t over-mix). Pour into the pan, smooth out the top, and bake for about 40 minutes, until a toothpick or paring knife inserted into the center comes out clean. Let it cool in the pan at room temperature for about 20 minutes, then trace around the edge with a knife to loosen it. At this point you can freeze it for about 1 hour in the pan, until the entire thing is chilled (but not frozen). This will help it slice more cleanly, but you can skip this and just let it cool to room temperature instead. Remove from the pan by gently inverting it, remove the parchment, and place right-side-up on a serving dish.**

Decorate the brownies once they’ve cooled: Dump all of the frosting into the center of the brownies. Use an offset spatula to work the frosting almost to the edges. Then make a few swoops in it with the spatula. Slice into 16 pieces.

notes

** If you let it chill for too long, it’ll stick to the pan a bit when you try to remove it. If so, just let it sit at room temperature for a few minutes until it’s easier to remove from the pan, and re-trace around the edges.

 

Wild Berries

Wild Berries

Wild Berries

For juicy, plump, downright kaleidoscopic summer berries, look not to the familiar varieties in the produce aisle but to their relatives growing wild in forests and marshes across the country. CHOKEBERRIES get their name from the berry’s intense tartness, but tempered with some sugar, the fruit makes pleasantly bright jelly. Tiny ELDERBERRIES ripen quickly and often ferment on the bush, so they’re ideal for wine making. Because silk moths eat MULBERRIES, the plant came to the American colonies in a failed attempt to establish a silk industry. GOOSEBERRY fool is a traditional dessert combining the translucent-green berries with swirls of cream and BLACK NIGHTSHADE BERRIES are closely related to poisonous deadly nightshade, but they are edible when they have ripened to a dark purplish-black hue. Jam made from the LINGONBERRY, a Scandinavian import to the northeast and northwest coasts of the United States, is a sweet-tart topping for rich meat or game. Be careful picking BARBERRIES—the red fruits are pleasantly puckery, but the plant’s leaves and nodes are riddled with spines, some of which can measure a centimeter long. Versatile HASKAP BERRIES, which some say taste like a combination of raspberries, blueberries, and strawberries, are a stunning addition to pies, crumbles, and muffins. WINEBERRIES may be the most beautiful of the bramble fruits (berries composed of small drupelets), but the fast-growing shrub is considered invasive in several states. A relative of the wineberry, the juicy, floral CLOUDBERRY grows almost exclusively in cold regions, such as the tundra and forests of Alaska. The 49th state is also home to the prized, but elusive, NAGOONBERRY, whose name comes from the word for ‘jewel” in the language of the Tlingit, a Pacific Northwest Indigenous people.

Chicken Cordon Bleu Pasta

Chicken Cordon Bleu Pasta

Chicken Cordon Bleu Pasta

 

12 ounces penne pasta

2 cups Alfredo sauce, homemade or prepared

1 ½ cups diced cooked chicken breast, about 8 ounces

8 ounces cooked ham steak, diced

6 strips bacon, cooked crispy and crumbled

1 T. Creole seasoning

½ cup grated Monterrey Jack cheese

¼ cup grated Parmesan cheese

 

Position the oven rack in the middle. Lightly grease a 9 x 13-inch baking dish or cast-iron skillet with oil.

In a large pot, bring water to boil and cook pasta according to package directions. Once cooked, remove from heat, drain water, and return pasta to the pot. To the pasta, add the Alfredo sauce, chicken, ham, crumbled bacon, and Creole seasoning, and stir to combine. Reduce heat to low and heat ingredients through for 3 minutes, stirring frequently. Transfer the hot pasta mixture to the greased baking dish and top with the cheeses. Broil on low for about 3 minutes, until the cheese has melted and a golden crust has formed. Carefully remove the dish from the oven and serve immediately.

Pasta Nerano (Ultracreamy Spaghetti with Zucchini)

Pasta Nerano (Ultracreamy Spaghetti with Zucchini)

Pasta Nerano (Ultracreamy Spaghetti with Zucchini)

 

Be sure to use zucchini that are smaller than 8 ounces because they contain fewer seeds. Using a mandoline will make quick work of slicing the zucchini. Use a 21/2-ounce block of mild provolone from the deli counter rather than presliced cheese.

 

2 pounds small zucchini, sliced 1/4 inch thick

1 tsp. table salt, plus salt for cooking pasta

2 T. extra-virgin olive oil

12 ounces spaghetti

2 T. unsalted butter

2 T. chopped fresh basil

1/2 tsp. pepper

2 ½ ounces mild provolone cheese, shredded (2/3 cup)

1/3 cup grated Parmesan cheese

 

In large bowl, stir together zucchini, 1/4 cup water, and salt. Cover and microwave until zucchini is softened (some slices will curl at edges) and liquid is released. 10 to 12 minutes, stirring halfway through microwaving. Dram zucchini in colander and let cool slightly, about 5 minutes. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add zucchini (do not wash colander) and spread into even layer. Cook, Stirling every 4 minutes and then re-flattening into even layer, until zucchini is very tender and about half of slices have browned. 10 to 12 minutes (it is OK if some pieces fall apart). (Zucchini can be refrigerated for up to 2 days.) Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 T. salt and cook, stirring often, until al dente. Reserve 1 1/2 cups cooking water, then drain pasta and return it to pot. Add 1 cup reserved cooking water, zucchini, butter, basil, and pepper to pasta. Set pot over low heat and cook, stirring and tossing pasta constantly, until ingredients are evenly distributed, and butter is melted, about 1 minute. Off heat, add provolone and Parmesan. Stir vigorously until cheeses are melted and pasta is coated in creamy, lightly thickened sauce, about 1 minute, adjusting consistency with remaining reserved cooking water as needed. Transfer pasta to platter and serve immediately. You know its right, if it is deep yellow with a hint of, almost the color of a really good EVOO.

 

Peach-Mango Sangria

Peach-Mango Sangria

Peach-Mango Sangria

 

2 (750-ml) bottles Pinot Grigio

2 cups peach-mango juice

1 cup peach-flavored vodka

1 (1-oz) pkg fresh mint

2 cups frozen sliced peaches

2 cups frozen cubed mango

 

Stir together wine, juice, vodka and mint in a large pitcher. Cover and chill at least 4 hours or up to 2 days. Just before serving, stir in frozen peaches and mango.