Iced Ginger Tea
1 small gingerroot, thinly sliced
4 C. water
1 bag green tea
1 lemon
Place sliced ginger and water in a saucepan and bring to a boil. Turn down and simmer for 1 minute. Remove from heat and add the tea bag. Allow to steep 5 minutes and then strain out the gingerroot and teabag. Add the juice of 1 lemon. Chill. Serve over ice sweetened as desired with sugar or honey.
Seedy Mustard
1/2 cup yellow mustard seeds
3 T. brown mustard seeds
1/2 cup apple cider vinegar
1/4 cup pale ale, Belgian-style beer, or water
2 T. light brown sugar
1 T. honey
Pinch of sea salt
1 T. ground mustard powder
Pour the mustard seeds, vinegar, and beer into a bowl. Whisk together and allow to soak 8 hours or overnight. Stir in the sugar, honey, salt, and mustard powder. Place about ⅔ of the mixture in a food processor and grind until it becomes a paste, then pour back into the bowl with the unprocessed amount and mix well. Pack the mustard into a pint-sized mason jar and allow to rest for a day in the fridge before using. Keep refrigerated.
Peach Melba Popsicles
1/2 cup water
1/2 cup sugar
1 cup whole raspberries
2 C. peeled chopped peaches in small/medium chunks
1/8 tsp. almond extract (optional)
1 1/2 C. vanilla ice cream, frozen yogurt or non-dairy vanilla ice cream of your choice, slightly softened (think: soft-serve consistency)
Combine sugar and water in a small-medium saucepan (intentionally larger than it requires) and bring to a simmer; stir until sugar dissolves. Pour 1/4 cup syrup (just eyeball it — it’s 1/3 of mixture) over raspberries in a bowl. Add peach chunks to remaining syrup in saucepan and bring back to a simmer, cook for 1 to 2 minute, until they soften. Let both raspberries and peaches cool in syrup. The raspberries will quickly but you can hasten the peaches along by setting them in a larger bowl of ice water for 10 to 15 minutes. In a blender or food processor, puree peaches and their syrup first, then scrape into a measuring cup with a spout and stir in almond extract, if using, then puree raspberries and place in a smaller spouted cup. (The raspberry color would muddle the peach puree much more than vice-versa, hence blending peaches first.) Pour a tiny splash of raspberry (you’ll only want to use half of your total sauce) in the bottom of each popsicle mold or small glass that you’re using as a mold (I like champagne flutes, for this and really everything), following by a larger splash of peaches (again, using about half the puree) and dolloping in a little softened ice cream. Repeat with remaining raspberry, peaches and ice cream. Use a skewer to lightly marble the mixtures together — I get the best swirls by swiping the skewer right along the inside of each mold. Freeze popsicles according to manufacturer’s instructions.
Fried Green Plantains with Avocado Black Bean Salsa
Juice of 1 lime or 1/2 lemon
1 large or 2 small garlic cloves, minced
1/4 cup (60 ml) olive oil
1 T. chopped fresh cilantro
Salt and freshly ground black pepper
1 large avocado, diced
1 cup (about 175 grams) diced papaya, mango, or pineapple
1 cup (250 grams) cooked black beans, drained and rinsed
3 firm green plantains
Vegetable oil, for frying
Salt
Whisk the lime juice, garlic, olive oil, cilantro, and salt and pepper in a small bowl. Put the avocado, papaya, and black beans in a larger bowl. Season with salt and pepper and toss with half of the dressing. Taste for seasoning and set aside. Cut off the ends of each plantain so that a small amount of the inner vegetable is exposed. From here, there are many ways to remove the skin. You might be able to peel it with your fingertips, first making a slit from top to the bottom and opening the plantain from the side. You might find it easier to remove the skin in neat sections if you make a few slits down the side. Or, if you have a tough one, you might just use a sharp knife to pare the peel away. If any green skin remains, scrape it off with your knife. Cut each plantain into six to eight 1-inch pieces. Heat 1 inch of oil in a medium-sized heavy skillet over medium-high heat to 325 degrees. If you don’t have the right kind of thermometer, I find plantains forgiving of inexact frying temperatures. As long as they’re not taking more than 5 minutes in the first frying, or not blackening before 2 minutes, you’re probably in a good-enough range. Add about one plantain’s worth of pieces to the oil, and cook, turning as needed, until they are just a little bit darker in color and hollow sounding when lifted from the oil and tapped, 3 to 5 minutes. Drain them on a large paper-towel-lined plate. Repeat with the remaining plantains in two batches. Using a heavy skillet or the underside of a can, press down on the still-hot fried plantain chunks until they make 2-to-3-inch flattish discs. Return these to the frying pan a handful at a time, and fry until lightly bronzed, about 1 minute more per side. Drain again, and immediately season with salt. Serve the warm plantains with the salad, with the extra dressing on the side to drizzle over the plantains.
Halloumi Sheet Pan Dinner
14 ounces butternut squash, cut into 3/4-inch slices
8 ounces halloumi cheese, sliced into 6 slices
1 large red bell pepper, cut into 1-inch rounds
6 large radishes, halved
1 medium red onion, cut into wedges and layers separated
14 large black olives
1 serrano chile pepper
2 tsp. za’atar
1 tsp. ground turmeric
½ tsp. dried mint
3 T. extra-virgin olive oil
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Combine butternut squash, halloumi, bell pepper, radish halves, red onion, black olives, and serrano in a large bowl. Sprinkle za’atar, turmeric, and dried mint over the vegetables; mix to coat. Drizzle oil over everything and toss to combine. Spread out vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven until the halloumi is brown and bubbly and the vegetables have softened and browned, about 18 minutes.
Polenta-Baked Eggs with Corn, Tomato and Fontina
2 C. (475 ml) water
1/2 cup (70 grams) fine polenta or yellow cornmeal
1/2 cup (60 grams) fresh corn kernels, from 1 small cob (or use frozen, defrosted)
1/2 cup (55 grams) coarsely grated fontina, plus 3 T. for sprinkling
Salt and freshly ground black pepper
2 T. (30 grams) sour cream or creme fraiche
1/4 cup (60 grams) prepared tomato sauce or tomato puree
4 large eggs
Fresh flat-leaf parsley or chives, for garnish
Heat the oven to 400 degrees. Bring the water to a simmer in a medium-sized saucepan over medium-high heat. Slowly whisk in the polenta, trying to avoid lumps then lower the heat to medium-low and simmer the mixture, stirring almost constantly, for 15 minutes. Stir in the corn kernels, and cook for 5 minutes more, continuing to stir regularly. Add Vi cup cheese and stir until melted; then season well with salt and pepper. Add the sour cream and stir until partially combined. (I like to leave a few creamy bits throughout.) Coat a 1-quart baking dish or an 8-to-8‘/2-inch oven-safe skillet with butter or nonstick cooking spray. Transfer the polenta to the dish, then dollop with spoonfuls of tomato; swirl them unevenly into the polenta, so that there are pockets of tomato throughout. Smooth the top of the polenta and use a spoon to make four deep wells and crack an egg into each hole. Sprinkle the whole dish with salt and pepper, then sprinkle with the 3 T. cheese. Bake in the heated oven until the whites are firm and the yolks are runny; you can check progress by inserting a toothpick into the whites to see if they’ve firmed up. If you plan to serve this dish more than a few minutes after taking it out of the oven, remove the eggs from the polenta before they are done, because otherwise they will continue to cook in the hot polenta. If you’d like it to be a little brown on top, run the pan under your broiler when the eggs are only halfway as cooked as you like. Sprinkle with parsley or chives and serve with a spoon.
Shell Bean & Microgreens Crostini
1 cup cooked shell beans
½ cup extra virgin olive oil (divided)
¼ cup grated Parmigiano Reggiano
¼ teaspoon grated lemon zest
1 teaspoon fresh lemon juice
Salt and pepper to taste
1½–2 cups microgreens (broccoli, sunflower, or arugula)
1 baguette
1 garlic clove, halved crosswise
Add beans to a food processor and pulse until very coarsely chopped. Transfer half of the mixture to a bowl. Add ¼ cup olive oil, cheese, lemon zest and juice, salt, and pepper to the beans and purée until smooth. Empty the mixture into a bowl and gently fold in half the microgreens. Cut baguette into ¼-inch slices and place on a rimmed baking sheet. Brush both sides of the slices using ¼ cup olive oil and sprinkle with salt and pepper. Place in 350° oven for about 10 minutes or until golden brown. When the slices are cool enough to handle, rub with cut side of garlic. Cool. Spoon bean mixture onto baguette toasts and top with microgreens.
Three Stone Fruit Honey Butter
2 1/2 pounds mixed stone fruit, preferably three different kinds, such as peaches, plums, and apricots, from your favorite local farms
2–3 sticks pastured, organic butter
1/2 – 3/4 cup raw local honey
Lemon juice to taste
Pinch of sea salt
Pit and slice the fruit and place in a heavy-bottomed pan over medium-low heat, cooking until it becomes a concentrated paste. (Add splashes of water as you go if the fruit isn’t super-juicy.) Remove from heat and puree with an immersion blender. Add the butter and stir until melted and incorporated into the fruit. Then transfer the mixture to a bowl and allow to cool to body temperature (about 100ºF). Stir in the honey until fully incorporated. Adjust the sweet and sour flavors with lemon juice or honey. Salt will balance and bring out the sweetness. Pack the butter into small Mason jars and refrigerate. This is a lovely treat to share with friends. If you want to keep it for a long time, it is best to freeze it.
Budín de Zanahoria (Mexican Carrot Custard)
With its sweet, savory, and tangy flavors plus a wonderfully creamy texture that kids love, it’s a great comfort food for any season. The concept works with many different vegetables, so you might want to make budín de camote (sweet potato), budín de maíz (fresh corn), or budín de calabaza (squash or pumpkin), depending on what you have handy.
2 pounds fresh carrots
1 stick unsalted butter, melted
1/3 cup finely chopped piloncillo (This is a Mexican raw sugar, but you can substitute brown sugar, Sucanat, rapadura, granulated palm sugar, or maple syrup)
3 eggs
1/2 cup sour cream (plus extra for garnish)
3/4 cup rice flour (can substitute white flour)
1 teaspoon fine salt
1 1/2 teaspoons baking powder
1/4 pound Monterey Jack cheese, grated
1 pinch freshly grated nutmeg
Preheat oven to 375ºF. Cut carrots into big chunks and steam until completely tender, almost falling apart. Transfer into another pot or bowl and mash with a potato masher, fork, or whisk. Combine melted butter and sugar in a large bowl and beat until sugar is dissolved or incorporated (I recommend using an electric hand mixer if you have one. You could also use a food processor or a whisk). Add the eggs and beat until thoroughly incorporated. Mix in the sour cream. Add in the steamed mashed carrots and beat until completely incorporated. Mix or sift together the flour, salt, and baking powder, then add to the carrot mixture. Beat for another minute or two until everything is completely incorporated. Stir in the cheese and the nutmeg. Pour custard into a buttered baking dish, then bake until set, about 45 minutes. Serve hot with sour cream on the side.
Apricot Breakfast Crisp
1 pound apricots
3 tablespoons sugar
1 tablespoon flour
Grated fresh nutmeg, a pinch
1/2 stick butter, melted
6 tablespoons turbinado or regular sugar
1/2 cup oats
1/2 cup all-purpose flour
Pinch of salt
2 tablespoons sliced almonds
Prepare fruit: Preheat oven to 400 degrees. Pull apart apricots at their seam, remove pits, and tear them one more time into quarters, placing them in a small baking dish (one that holds two to three cups is ideal). Stir in sugar, flour and pinch of nutmeg. Make topping: Melt butter and stir in sugar, then oats, then flour, salt and almonds until large clumps form. Sprinkle mixture over the fruit. Bake for about 30 to 40 minutes and serve warm. Although you could dust this with powdered sugar and serve it warm with vanilla ice cream for dessert, as I noted, it is on the tart side for an after-dinner treat. Truly, this excels cooled in the fridge overnight, and mixed with a scoop of plain yogurt for a weekday breakfast that will cure you of all weekday breakfast doldrums. It sure did for me.
Tomato Scallion Shortcakes with Whipped Goat Cheese
2 cups plus 2 tablespoons all-purpose flour, plus more for dusting
2 tablespoons baking powder
¾ teaspoon salt
5 tablespoons unsalted butter, chilled and cut into ¼-inch pieces
1 green onion, thinly sliced
1 cup whole milk
Freshly ground black pepper, to taste
1 tablespoon olive oil
1½ tablespoons red wine vinegar
⅛ teaspoon salt
Pinch of sugar
Freshly ground black pepper, to taste
½ pound (about 1½ cups) cherry or grape tomatoes
3-4 tablespoons heavy cream
4 ounces goat cheese, softened
Greens from 2 green onions, thinly sliced
Heat oven to 425º. Line a baking sheet with parchment or a nonstick baking mat and set aside. Whisk together the flour, baking powder, salt, and pepper in a large bowl. Using your fingertips or a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse meal. Using a rubber spatula or wooden spoon, stir in the scallions and milk until evenly moistened. Pat the dough into a ¾ to 1-inch thick circle and use a 3-inch cutter to cut rounds, reforming the scraps as needed. Arrange the biscuits on the prepared baking sheet and bake for about 15 minutes, or until golden brown, rotating halfway through baking. While the biscuits are baking, prepare the tomatoes. Whisk together the olive oil, vinegar, salt, sugar and pepper in a medium bowl. Quarter the tomatoes lengthwise, place into the bowl and toss gently to coat. In another bowl, whip the cream with an electric mixer until soft peaks form. Add the goat cheese and continue beating until the topping is light and fluffy. To serve the shortcakes, split each biscuit in half and top with a generous amount of the tomato salad. Add a dollop of the whipped goat cheese and sprinkle with scallions. Serve immediately.
Mango Turmeric Morning Crush
1/2 frozen banana
1 cup (165 g) fresh or frozen mango chunks
1 cup (240 ml) coconut milk (from the can) or kefir
One 1/2-inch (12-mm) piece fresh ginger, peeled
1 tsp ground turmeric
Pinch of ground cinnamon (optional)
1 tsp honey or maple syrup (or to taste)
Pork Chops with Cider, Horseradish & Dill
½ cup (120 ml) cider vinegar
½ cup (120 ml) hard or pressed apple cider
2 tablespoons (30 grams) freshly grated or prepared horseradish
½ teaspoon table salt
Pinch of cayenne pepper
4 bone-in loin pork chops, ½ inch thick (1½ pounds/680 grams total), preferably at room temperature
Table salt
Freshly ground black pepper
1 tablespoon olive oil
1 tablespoon chopped fresh dill
Cooked together, these flavors are my happy place: tangy, sweet, and salty with a mellow, clearing bite.
Whisk the glaze ingredients together in a small dish and set aside. Trim any excess fat around chops until it is but a thin ribbon, no more than ⅛ inch thick. Pat the chops dry with a paper towel, and generously season them with salt and pepper. Heat the oil in a heavy 12-inch skillet over medium-high heat until the oil starts to smoke. Add the pork chops to the skillet, and cook them until they are well browned, about 3 minutes. Turn the chops and cook 1 minute longer; then transfer chops to a plate and pour off any fat in skillet. Pour glaze mixture into the emptied skillet. Bring it to a simmer and cook until mixture thickens enough so your spatula leaves a trail when scraped across the pan, about 2 to 4 minutes. Return the chops and any accumulated juices from their plate to skillet; turn to coat both sides with glaze. Cook them over medium heat in the glaze until the center of the chops registers 140 degrees on instant-read thermometer, about 5 minutes. Adjust the seasonings to taste. Transfer the chops to a serving platter and pour the glaze from the pan over them. Sprinkle with dill and eat immediately
Danish Rice Pudding with Cherry Black Pepper Sauce
1 cup (185 grams) short-grain white rice, such as Arborio
3 cups (710 ml) water
1 1//2 cups (355 ml) milk
1 vanilla bean, split
A pinch of salt
1 cup (140 grams) chopped almonds, toasted (well chopped but not powdery)
1 whole skinned almond
24 ounces sour cherries (about 5 cups or 680 grams), pitted (frozen are fine)
1/2 cup plus 2 tablespoons (125 grams total) granulated sugar
2 tablespoons (15 grams) cornstarch
1/2 cup plus 2 tablespoons (150 ml total) water
A few grinds of black pepper
2 cups (475 ml) heavy cream
2 tablespoons (25 grams) granulated sugar
Bring the rice, water, milk, and vanilla bean to a simmer, then cook at a low simmer, stirring frequently, until the rice is very tender, and the mixture is thick but loose, like a risotto, another 20 to 25 minutes. A spoon dragged across the bottom will clear a brief path in the rice. Remove the vanilla-bean pod and save it for another use, such as infusing vanilla sugar. Cool the mixture completely and press a piece of plastic film against the surface so no skin is formed. Chill it in the fridge for several hours—ideally, overnight. make the cherry sauce Place the cherries and sugar in a medium saucepan. Stir the cornstarch and 2 tablespoons of the water together until smooth, then pour this into the pan, along with the remaining V2 cup water and a few grinds of black pepper. Bring the mixture to a simmer, and, stirring frequently, cook for 2 to 3 minutes. Let rest for 5 minutes (the sauce should be served hot). finish and serve Shortly before serving the pudding, whip the cream with the sugar to soft peaks. Fold the whipped cream, along with the chopped almonds and one whole almond, into the cold rice. It will be stiff at first but will eventually lighten and become fluffy. Serve in big scoops, and ladle with warmed cherry sauce.
Sweet Lemon Vinaigrette
2 medium cloves Garlic, peeled and crushed
Juice from 1 Meyer Lemon, about ½ cup
1 tablespoon grainy Dijon Mustard
1 tablespoons fruity Olive Oil
1 tablespoon dried Oregano
In a large bowl, whisk together all vinaigrette ingredients, set aside.
Cacio e Pepe Potatoes Anna
1/2 cup (65 grams) finely grated aged Pecorino Romano
1 tablespoon (10 grams) potato starch or cornstarch
1/2 teaspoon fine sea or table salt, or to taste
1/2 teaspoon finely ground black pepper, or a larger amount coarsely ground
3 tablespoons (45 grams) unsalted butter, melted, or olive oil
2 pounds (roughly 1 kg) Yukon Gold potatoes, peeled, cut into 1/8-inch-thick, ideally on a mandolin
8 cups (5 2/3 ounces or 160 grams) loosely packed arugula
1 tablespoon (15 ml) olive oil
2 teaspoons (10 ml) white wine vinegar
Assemble the potatoes: Heat your oven to 375°F. Combine the cheese, potato starch or cornstarch, salt, and pepper in a small dish. Taste a pinch; you want it to have a strong salty-peppery kick, because it’s going to be distributed all over the galette. Pour 1 tablespoon butter or oil into the bottom of a 9-inch-diameter cast-iron or ovenproof skillet, and swirl it up the sides. Arrange the potatoes in overlapping concentric circles in a single layer at the bottom of the pan. (This will use approximately a quarter of your sliced potatoes.) Drizzle with 1 teaspoon butter or oil, and sprinkle with 2 tablespoons of the cheese-pepper mixture. You’ll need to repeat this three or four times to use up your potatoes (depending on their size). At the end, you should have about 1 tablespoon cheese-pepper mixture left over; reserve this. Drizzle any remaining melted butter over the top. To bake: Lightly coat a piece of foil with nonstick spray and cover the skillet tightly with it. Put in heated oven for 35 minutes, at which point the potatoes will be almost tender. Use pot holdered hands to press firmly on the foil to compact the potatoes a bit. Remove and reserve the foil and bake for 25 to 30 minutes more, until lightly brown all over. Press again with the foil, remove, then briefly run under the broiler for an even golden-brown finish. To finish and serve: While the galette bakes, toss the arugula with the olive oil and vinegar, keeping the dressing very light. Once the galette is out of the oven, let it rest in the skillet for a few minutes before running a knife around to ensure that it is loose. Gently tip the skillet over your sink to drain any excess butter or oil. Invert it onto a plate or cutting board, then flip right side up. Cut the galette into wedges, then top with the dressed greens, and sprinkle with the reserved cheese-pepper mixture. Do ahead: This galette can be made up to 3 days in advance. Rewarm at 350 degrees for 15 minutes with foil on top.
Sheet Pan Halloumi with Burst Tomatoes, Summer Squash, Preserved Lemon, and Mint
1 (about 8.8-ounce) package halloumi
1 pound summer squash (about 2 medium)
1/2 medium red onion
4 cloves garlic
1 preserved lemon
1 pint grape or cherry tomatoes (about 11 ounces)
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
8 sprigs fresh mint
Arrange a rack in the middle of the oven and heat the oven to 425ºF. Prepare the following, adding each to the same rimmed baking sheet as it is completed: Pat 1 (about 8.8-ounce) package halloumi dry with paper towels and cut into 1-inch cubes. Trim 1 pound summer squash, halve lengthwise, and cut crosswise into 1/2-inch pieces. Cut 1/2 medium red onion into 1-inch chunks. Smash and peel 4 garlic cloves. Pull away the flesh from 1 preserved lemon and discard. Rinse the skin well and thinly slice.
Add 1 pint grape or cherry tomatoes to the baking sheet. Drizzle with 2 tablespoons olive oil, season with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes. Toss to coat and spread out in a single layer. Roast, tossing halfway through, until the halloumi is softened and browned in spots and the vegetables are tender, 25 to 30 minutes. Meanwhile, pick the leaves from 8 fresh mint sprigs and finely chop (about 2 tablespoons). Let the halloumi and vegetables cool for a few minutes. Sprinkle with the mint and gently toss to combine.
4 ounces (115 g) thick-cut bacon, diced
1/2 large Spanish onion, diced
1/2 large green bell pepper, diced
2 medium celery stalks, diced
2 garlic cloves, minced
1/2 tsp dried oregano leaves
28-ounce can whole peeled tomatoes, in juice
1 cup (125 mL) chicken stock, or seafood stock
salt
hot pepper flakes, to taste
1/2 cup (90 g) fregola Pasta, dried
24 (1-2 kg) littleneck clams, rinsed
freshly ground black pepper, to taste
1/4 cup fresh parsley, roughly chopped
Scatter the bacon in the bottom of a medium-sized Dutch oven or a deep 4-quart sauté pan and set over medium heat. Let the bacon warm and sizzle in place; then, when it begins to brown, stir it around, continuing until it is browned and the fat has rendered out, about 5 minutes. If there is extra, discard all but 1 tablespoon of the bacon drippings and add the onion, bell pepper, and celery. Cook, stirring, until softened, about 5 minutes. Add the garlic and cook for 1 more minute; then stir in the oregano, tomatoes (with juices), and broth, scraping up any stuck bits, and bring to a simmer. Season with salt and red pepper flakes. Stir in the fregola, and simmer, covered, for 10 minutes. Stop here if you are prepping the soup ahead of time. If serving immediately, stir in the clams and simmer, covered, stirring occasionally, until the clams open wide, 8 to 10 minutes. (Discard any clams that have not opened after 10 minutes.)
Season with salt and black pepper and add the parsley.
Cauliflower Wedge
2 small, compact-looking heads cauliflower (1 1/4 to 1 1/2 pounds each)
3 Tablespoons (45 ml) olive oil, plus more for frying capers
Coarse or kosher salt and freshly ground black pepper
1/3 cup (35 grams) finely grated Parmesan
Juice of 1/2 lemon
1 1/2 tablespoons (25 ml) white wine vinegar
2 tablespoons (20 grams) currants
2 tablespoons (25 grams) capers, brined variety
1 scallion, thinly sliced
1 tablespoon chopped fresh flat-leaf parsley
Heat the oven to 450 degrees. Trim the outer leaves from the cauliflower, then slice the heads in quarters through the stem. Coat a large foil-lined baking sheet with 1 to 2 tablespoons olive oil. Arrange the cauliflower wedges with the cut side down. Drizzle another tablespoon of olive oil over the top of the cauliflower. Season it generously with salt and pepper. Roast on one cut side until nicely browned underneath (15 to 20 minutes), then flip each piece onto its other cut side, sprinkle with more salt and pepper and half of the Parmesan (don’t worry if some lands on the tray) and return to the oven to roast for another 10 minutes, until browned. Sprinkle with the remaining Parmesan and return the baking tray to the oven for another 3 to 5 minutes, until the top layer of cheese is fricoed. While the cauliflower is roasting, place the lemon juice, vinegar, and V4 teaspoon salt in a small bowl. Add the currants; set aside and let them soak while you prepare the other ingredients. Drain the capers and spread them on paper towels until most of their moisture has wicked out, about 5 minutes. Pour 1/2 inch of olive oil, or another oil that you prefer to fry in, in your tiniest skillet or saucepan. Heat it over medium-high heat. When it’s hot enough so a droplet of water makes the oil hiss, carefully add the capers and take a step back! They’re going to sputter a bit for the first 10 seconds. Once it’s safe to get closer, give them a stir. Depending on how dry the capers were at the start, it can take 1 to 2 minutes for them to get first lightly golden at the edges, and then crispy. Remove the capers from the oil with a slotted spoon. Drain them on paper towels, and set aside. Arrange the cauliflower wedges, any loose cauliflower rubble, and any fricoed bits of Parmesan from the roasting pan on a platter. Sprinkle with the scallions, then the currants with their lemon-vinegar mixture, then the capers and parsley. Eat with a fork and knife while standing at the kitchen counter, and order takeout for your family; I won’t tell if you don’t.
Baked Rigatoni with Fresh Tomato Sauce
9 medium (1 kg) roma tomatoes
½ small (60 g) small onion, peeled
1½ small (125 g) carrots, peeled, halved
3 Tablespoons (45 g) tomato paste
1 small garlic clove, peeled
¾ teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon fresh lemon juice
1 teaspoon brown sugar
½ teaspoon salt, optional
1 pound (454 g) pasta, rigatoni or ziti, dried
2 cups (225 g) Mozzarella cheese, shredded, or provolone
Preheat oven to 450 degrees F. Place tomatoes, onions, carrots, tomato paste, garlic, oregano, basil, fresh lemon juice, brown sugar, and salt, optional into the Vitamix container in the order listed and secure lid. Select Hot Soup program. Start the machine and slowly increase to its highest speed. Allow to complete programmed cycle (5:45). While the sauce is blending, cook the pasta according to package instructions. Drain. Transfer pasta to a 9 inch x 12 inch prepared baking dish. Top with 4 cups (960 ml) warm tomato sauce and 2 cups of shredded cheese. Bake for 5 to 10 minutes until cheese is melted.
Baked Oatmeal with Caramelized Pears and Vanilla Cream
Vanilla Sugar
1/2 C. + 2 T. sugar
1/2 vanilla bean
Pears:
3 pears (Anjou, Bartletts or Forelle), peeled, cored, and sliced in half
2 T. butter
1 lemon
Vanilla Cream:
1 C. heavy cream
2 T. prepared vanilla sugar
Vanilla Pod
Oatmeal:
1 C. milk
1 C. water
2 T. melted butter
2 large eggs
1 1/2 tsp kosher salt
2 tsp. baking powder
3 C. rolled oats
(lemon zest)
To finish
1 C. Heavy Cream or half and Half
Place the sugar in a small bowl. Split the vanilla bean, scrape the seeds into the sugar, and use your fingertips to distribute the seeds throughout; the abrasion helps release more flavor. Save the pod: there’s tons more flavor to be had, and we’re going to use it. Heat the oven to 400 degrees. While it’s heating, place butter in a 9-by-l 3-inch or equivalent-sized baking dish in the oven to let it melt. Finely grate the zest of half of your lemon and set it aside; you’ll use it later. Juice the whole lemon, you’ll use it now. Peel the pears, split them lengthwise, and remove cores and any thick-looking stems. Toss the pears with the lemon juice. Remove the baking dish with melted butter from the oven, and sprinkle 1/2 cup vanilla sugar into it. Arrange the pears, cut side down, over the sugar, and drizzle with any lemon juice left in bowl. Cover tightly with foil and bake for 20 minutes. Then remove foil and bake another 10 minutes. While pears are baking, whisk the milk, water, butter, eggs, salt, and reserved zest together in a large bowl. Sprinkle the baking powder over these and stir to combine; add oats and stir again. Use a thin spatula to turn the pears over carefully, spooning as much sauce from the pan over the pears as they will hold. Reduce heat to 350 degrees. Dollop the oat mixture around the pears in the pan. Return the dish to the oven and bake for 20 to 25 minutes, or until the pears are soft and the oatmeal edges are golden brown. Meanwhile, make vanilla cream. Bring the cream, remaining 2 tablespoons vanilla sugar, and reserved empty vanilla bean pod to a simmer in a saucepan. Simmer 5 minutes, reducing to 3/4 cup. Chill the mixture if you prefer cold cream on your hot oatmeal (i.e., if you’re me). Scoop one pear half and its surrounding oatmeal into a bowl, and drizzle with 1 to 2 tablespoons vanilla cream. Refrigerate leftovers until needed, up to one week, warming one portion at a time.
Confiture d’Olives et Citron (Sweet Olive Jam with Lemon)
Note that while you don’t have to break the bank on olives, they should be of reasonably good quality to make a full-flavored jam (i.e. no canned California olives!). Your best bet is probably going to be a Mediterranean or Middle Eastern shop that sells olives in bulk.
2 cups (ca. 300g) drained and pitted Kalamata olives (packed)
1 cup (ca. 150g) drained and pitted high-quality green olives (packed)
1 1/3 cup (270g) sugar
1 1/3 cup (325ml) water
1 medium organic lemon
1 large green apple, peeled, cored and diced
1/3 cup (80ml) mild honey
Put all the olives in a large saucepan and cover with cold water. Bring to a boil over medium-high heat and boil for one minute. Drain completely. Repeat this process two more times – this should take enough salt out of the olives so that they’re only mildly salty. Set the olives aside and rinse out the saucepan. Add the sugar and 1 1/3 cups water to the saucepan and swirl to combine. Cut a couple of strips of zest from the lemon and drop them in the sugar water. Slice the lemon up very thinly (don’t worry about the seeds), and add the slices to the pan as well. Bring this to a simmer over medium heat and let it cook for about 8-10 minutes, or until it’s reduced to about a cup of liquid. Pour this through a strainer into a bowl, pressing on the lemon solids to extract as much liquid as possible. Return the liquid to the pan, adding the diced apple, honey and olives. Bring to a simmer once again and cook, stirring occasionally, just until the apples are soft and everything is very thick – about another 10 to 15 minutes (you can add a bit of water if it seems to be getting too thick). Remove from the heat and let cool slightly. With an immersion blender or a normal blender, process the entire mixture until it is velvety-smooth. It should be quite a jammy consistency already; if it’s runny you can continue to cook it a little bit more, but keep in mind it will thicken as it cools. Transfer to jars and refrigerate. I haven’t tested how long this keeps, but mine is a week and a half old and still going strong. Of course you can also sterilize a couple of small canning jars and can them for shelf storage.
And how to use this miraculous substance? I love this jam with cheese, particularly with hard pungent cheeses like Manchego or Pecorino or an aged farmhouse cheddar. In Scotland nice restaurants will often serve a cheese selection with oat biscuits and a homemade chutney – it would be perfect for that. I’ve also fallen in love with it on sandwiches with Italian dry salami and Emmenthal or Gruyere cheese and a bit of peppery arugula.
Roasted Chestnut and Hazelnut Soup
Note: Always puncture the shells of chestnuts before cooking to prevent explosion(!). To do this carve an X into the bottom end of the shell with a paring knife, taking care not to puncture the nut inside. To roast chestnuts over a fire, place the scored nuts in a foil pie tin punched with holes, sprinkle with water, and place directly on hot coals. Shake a few times during the roasting to prevent charring. When a fire is not roaring and ready for nuts, any oven will work. Roast the nuts at 375 degrees for 20 minutes or so, until the scored corners of the skin curl back, and peel while still hot. Alternatively, to boil place the scored nuts in a saucepan and cover with either milk or cold water. Bring to a boil and simmer for 15 to 25 minutes, then peel.
1/2 lb peeled chestnuts (roasted, boiled or pre-packaged), roughly chopped
4 tablespoons unsalted butter
1/3 cup bacon or pancetta, diced
1 large yellow onion, chopped
5 ribs celery, chopped
2 carrots, peeled and chopped
2 cloves garlic, chopped
1 teaspoon dried thyme
1 cup dry white wine
6 cups rich chicken stock
1 cup hazelnuts, toasted, skinned and coarsely chopped
1 cup heavy cream
3 tablespoons Frangelico (optional)
salt and pepper, to taste
Melt the butter in a large stock pot over medium heat. Add the bacon or pancetta, onion, celery, carrots, garlic and thyme. Sauté until the vegetables begin to soften, about 10 minutes. Add the wine and stock, and stir in the chopped chestnuts. Heat to a gentle boil. Reduce the heat and simmer uncovered 45 minutes, or until everything is soft and the flavors have blended. Remove the soup from the heat and stir in the hazelnuts, cream and Frangelico. Puree the soup in batches in a blender or in the pot with an immersion blender until it’s as smooth as you can get it. Pour into a clean pot, taste and adjust seasonings, and rewarm gently. Ladle the soup into small bowls and garnish with a dollop of crème fraîche.
Green Lentil Soup with Coconut Milk and Warm Spices
1 1/2 cups (275g) French green lentils (brown lentils work in a pinch)
6 cups (1.5l) vegetable or chicken stock
1 bushy sprig fresh thyme
1 1/2 teaspoons turmeric
3 tablespoons butter, vegetable or coconut oil
1 large onion, diced
2 cloves garlic, minced or pressed
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
a pinch of freshly-ground nutmeg
1 cup (250ml) coconut milk, or to taste
a few handfuls (~7oz/200g) fresh spinach, chard or kale, washed, tough stems discarded and cut into ribbons (optional)
salt and freshly-ground black pepper, to taste
Rinse the lentils and pick out any debris. Combine them in a pot with the stock, thyme and tumeric and bring to a gentle boil. Reduce the heat slightly and simmer until the lentils are soft, about 20 minutes. Fish out the thyme. While the lentils are cooking, heat the butter or oil in a smallish skillet and sauté the onion over medium heat, stirring frequently, until browned and caramelized in places, about 12-15 minutes. Add the garlic and spices and fry just until deeply aromatic, about 30 seconds. Scrape the contents of the skillet into the pot with the lentils, and add the coconut milk and optional greens too. Bring everything back to a gentle boil and cook another 10 minutes, or until the flavors have blended and the greens are tender. Add salt and pepper to taste.
Peach and Lemongrass Butter
about 2 lbs (1 kg) ripe, fragrant white or yellow peaches
1 cup (200g) sugar, or to taste
4 fat stalks lemongrass, roughly chopped
2 tablespoons lemon juice, or to taste
Bring a large pot of water to a rolling boil. Blanch the peaches by submerging them (in batches, if necessary) for 1 minute and then transferring them to a bowl of ice water. When cool, peel, pit and slice them. Combine them with the sugar in a large bowl and let macerate at room temperature for a couple of hours, during which time the peaches should give up a lot of juice. Strain the peaches, reserving the juice. Place the juice, the sliced lemongrass and 1 cup water in a heavy-bottomed pot and bring to a boil over medium-high heat. Reduce the heat slightly and let simmer until you have a thick, fragrant syrup, about 30 minutes. Strain the syrup, discarding the lemongrass. Return the syrup to the pot and stir in the peaches. Simmer over medium-low heat until the peaches are completely soft, about 20-25 minutes. Remove from the heat and puree, either in a blender or with an immersion (stick) blender. Return to the pot and stir in the lemon juice. Cook over low heat, stirring frequently to prevent scorching, until the puree thickens to the consistency of applesauce, about half an hour. Taste the mixture and add more sugar or lemon juice as desired. Remove from the heat and transfer to a closed container (or, if you’re comfortable with canning, fill into jars and process in your normal way). If not canning, refrigerate immediately and consume within a couple of weeks.
Baked Apples with Spices, Olive Oil and Nuts
4 tablespoons dried cranberries, finely chopped
4 tablespoons shelled unsalted pistachios, finely chopped
4 tablespoons slivered almonds, finely chopped
1 cup (250ml) fresh apple juice
Finely-grated zest and juice of one organic lemon
1 vanilla bean, split and seeds scraped out
4 crisp, flavorful apples, e.g. Reinette, Pink Lady, Cortland, Winesap or Liberty
4 cinnamon sticks
4 tablespoons olive oil
2 tablespoons turbinado (raw) sugar
In a small bowl, combine the cranberries, pistachios and almonds; set aside. In a pot, combine the apple juice, lemon zest, vanilla bean and seeds. Bring to a boil, then remove from the heat. Cover and leave to infuse for 30 minutes. Preheat the oven to 350F(175C). Core the apples, then slice the top off each one (set these aside) and drizzle with lemon juice. Place the apples in a baking dish and divide the stuffing mix among them. Place a cinnamon stick in each apple and cover them with their tops. Pour the infused juice and the oil over the apples and sprinkle with sugar. Place the apples in the oven and bake for 1 hour, or until the flesh is tender, regularly drizzling with the cooking juices. Remove from the oven and serve warm with the juices and plain yogurt on the side.
Beet and Avocado Tartine with Perfect Instant Pot Beets
3 to 4 medium-sized beets, see notes
3 to 4 cooked beets, skins removed
flaky sea salt, like Maldon, or kosher salt
white balsamic vinegar
1 to 2 ripe avocados
squeeze of lemon
4 slices quinoa-flax bread or other seedy bread
handful or arugula or pea shoots or micro greens
drizzle olive oil
Place steamer insert and 1 cup water in the inner pot of your Instant Pot. Place beets on top of steamer insert. Secure lid in place. Turn valve to Sealing. Select manual, high pressure, and adjust the time to 35 minutes. When the time has lapsed, allow the pressure to release naturally for 10 minutes, then turn the valve to venting, carefully remove the lid, carefully remove the beets. A knife should insert into the flesh of the beet easily. If it doesn’t, return beets to pot and cook 5 to 10 minutes longer. Let beets cool for about 5 minutes or until you are able to handle them. Slice off the root end. Use paper towels to rub off the skin. Thinly slice the beets. I like to do this on a mandoline, but if this makes you nervous, simply slice the beets thinly with a knife. Transfer them to a shallow bowl and while they are still warm, season them with salt and douse them with vinegar. Set them aside. Halve the avocado, remove the pit, transfer the flesh to a bowl and mash with a pinch of sea salt and lemon to taste. Depending on the size of the avocados, you may need 1 or 2. Taste this mixture — it should taste well seasoned, so adjust with salt and lemon as needed. Place slices of bread in a toaster or stick them under the broiler (watching closely) until they are lightly toasted. Spread the avocado mash evenly across each slice of toast. Stack the slices of beets into 3 or 4 small piles. Point the tip of your knife into the center of the top beet on one of the stacks, then slice straight down through the stack. Repeat with the remaining stacks. Twist each beet into a little horn and nestle onto each avocado-smeared slice of toast until each slice of toast is covered with the beets. Sprinkle a tiny amount of greens over each toast. Drizzle with olive oil. Serve.
Orange Teriyaki Beef Noodle Bowl
1 lb. thin cut round steak, thinly sliced
16 oz pkg frozen vegetables, stir-fry mix
2.5 cups beef broth
1/4 cup teriyaki sauce
2 T orange marmalade
1 T soy sauce
3 cups uncooked angel hair pasta, broken into 2-inch pieces
Spray a large nonstick skillet with cooking spray; heat over medium-high heat. Add beef and cook until browned, remove from pan. Add stir-fry mix, broth, teriyaki sauce, marmalade and soy sauce to pan. Bring to a boil; add pasta, reduce heat and cook 4 minutes or until pasta is tender. Return beef to mixture; cook until thoroughly heated.
Air Fryer Potstickers
1 box potstickers
1/8 cup soy sauce
1 tsp grated ginger
1/2 tsp fresh lime juice
dash sesame oil
Take a round baking dish that fits in your air fryer and pour in 1/4 cup water – just barely enough to cover the bottom. Set the dish inside the bottom of your air fryer – you might need to remove the tray in the bottom if it’s not a flat surface. Set the frozen potstickers in the baking dish in the water in a single layer. If your air fryer is small, you may have to make these in batches. Spritz potstickers lightly with olive oil spray. This is the step that keeps them soft but also have the crispy texture of a “fried” potsticker! Air fry at 350 for 3 minutes. While air frying, whisk together soy sauce, ginger, lime juice and sesame oil. Flip potstickers, spritz with olive oil and air fry 2-3 minutes more. Remove potstickers with tons and serve with soy ginger sauce.
Garlic Mustard & Olive Oil Bread Dip
2 cup of leaves Garlic Mustard (and blossoms if available)
1 cup of olive oil (and 3 extra tablespoons)
2 tablespoon of lemon juice
1 tsp. of sea salt
3-4 tablespoons of parmesan cheese (or more if you’d like!)
1 clove garlic (optional if you want it extra garlicky)
Directions
Place all your ingredients and half a cup of olive in a food processor. Whirr (blend) to a fine texture, then add another half cup of oil. Pulse till well mixed. Pour into a large, clean jar. Pour over your three tablespoons of additional olive oil to seal off any air from getting into your mixture – keeping it fresher longer. Store in the fridge until you’re ready to serve. Just remember you’ll need to let warm to room temperature first – otherwise it will be a bit waxy.
Cheesy Dandelion Spirals
1 sheet of frozen puff pastry, defrosted
1 &1/2 tablespoons butter (or olive oil)
2-3 garlic cloves, minced
2 cups fresh dandelion leaves, roughly chopped
Salt & pepper, to taste
1 ounce finely grated Parmesan cheese,
1 1/2 ounces crumbled Manchego cheese
Roll out your sheet of defrosted puff pastry into a 10”x14” rectangle of even thickness. In a large frying pan, bring the butter to medium heat. Add dandelion and garlic and cook for 5 minutes, stirring occasionally. Whir your greens in the food processor. Add grated cheeses and salt & pepper to taste. Spread your cheesy dandelion mixture evenly over top of your rolled out pastry. Roll it up, then wrap it in parchment paper and place it in the freezer for 30-40 minutes. Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper and set it aside. When you take the pastry roll out of the freezer, use a serrated knife to slice it into thin slices about 1/2 – to 3/4 inch thick. Place each spiral onto the parchment-lined baking sheet. If you want, just loosen the end of dough from the spiral and shape into the head of snake! Bake them in the oven for 20 minutes or until lightly golden. Serve warm.
Spiced Lavender Scented Citrus Salad
¼ cup sugar (I used turbinado raw sugar)
½ cup water
1 star anise
3 whole cloves
3 whole allspice
⅛ teaspoon dried red pepper flakes
Lavender leaves and flowers (optional)
3 cups assorted citrus fruit (I used pink grapefruit, grapefruit and navel oranges)
Combine the sugar and water in a small saucepan and bring to a boil, stirring to dissolve the sugar. Add the star anise, whole cloves, whole allspice, dried red pepper flakes and lavender leaves if available. Boil for 2 minutes, watching carefully so as not to burn. Remove from heat and let cool. Peel the citrus fruit, removing all the pith and seeds. Cut into bite-size pieces and place in a glass bowl; pour spiced syrup over all, stir to mix. Cover tightly and refrigerate for several hours. Serve in a clear bowl to show off the pretty colors. Garnish with fresh lavender flowers.
Caramelized Blackcurrant & Thyme Red Onion & Brie Tartlets
250g Ready-made Shortcrust Pastry
2 tbsp Oilve Oil
2 Medium Red Onions – peeled and sliced
3 tbsp Blackcurrant & Thyme Vinegar
125g Brie – cut into 24 small pieces
Salt and Freshly Ground Black Pepper – to taste
Preheat the oven to 200C/400F/Gas 6. Roll the pastry to 0.25cm and cut 24 5cm circles from it using a cutter. Prick the circles with a fork and place on a baking tray. Bake in the oven for 10-12 minutes, or until cooked through and golden brown, then remove and set aside to cool. Heat the oil in a frying pan. Add the onions and fry over a low heat stirring regularly until softened. Add the Blackcurrant & Thyme Vinegar and continue to cook, stirring well, until the onions have caramelized. Season as required. To assemble the tartlets, spoon some of the red onion mixture into each pastry circle and top with a piece of brie.
Peas with Nasturtium Blossoms and Mache Lettuce
1 clove Garlic, sliced in fine slivers
1 teaspoon Olive Oil
1 tablespoon fresh Dill, torn from stems
1/3 cup shelled peas
1-2 cups Mache lettuce
6 to 8 Nasturtium blossoms
In a medium skillet, heat olive oil. Add garlic, dill and peas, sauté for 2 minutes. Toss in the Mache lettuce, sauté just until wilted. Add Nasturtium blossoms and stir for about 10 seconds. Sprinkle with a bit of sea salt and serve immediately.
Pickling Spice Blend
1 tablespoons Mustard Seed
1 tablespoon Coriander Seed
1 tablespoon Caraway Seeds
1 Tablespoon Celery Seed
2 Whole Cloves
1 teaspoon Ground Ginger (or a fresh slice if using immediately)
1 teaspoon crushed Red Pepper Flakes
1 or 2 Bay Leaves, broken into pieces
1 teaspoon Whole Allspice Berries
1 teaspoon Black Peppercorns
1 teaspoon Whole Dill Seeds
Persimmon Salsa
Spoon this refreshing condiment over grilled fish or scoop up yummy bites with tortilla chips.
4 small or 3 medium-size firm but ripe Fuyu persimmons, peeled, cut into 1/2-inch cubes (about 1 2/3 cups)
2 tablespoons minced white onion, rinsed, drained
1 tablespoon plus 1 teaspoon fresh lime juice
1 tablespoon minced fresh basil
2 teaspoons minced seeded Serrano chile
2 teaspoons minced fresh mint
1 teaspoon minced peeled fresh ginger
Mix persimmons, onion, lime juice, basil, Serrano chile, mint, and ginger in small bowl. Season salsa to taste with salt and pepper. (Salsa can be made 4 hours ahead. Cover and refrigerate. Bring to room temperature before serving.)
Instant Pot Butter Stewed Potatoes
4-5 medium sized Yukon gold potatoes, peeled and sliced into 0.5 inch rounds
5-8 tablespoons of butter
1/4 cup diced onion (optional)
1/2 cup chicken or vegetable stock
salt
pepper
1/4 cup cream (optional)
Turn Instant Pot on to SAUTE mode, high. Once heated, add half of the butter and let it melt. Stir in onions and let them cook until soft, not browned. (Omit steps 1-3 if not using onion.) De glaze Instant Pot liner with chicken stock, add potatoes, salt, pepper, and the rest of the butter. Cancel the SAUTE mode, and press the PRESSURE cooker or MANUAL button on the Instant Pot. HIGH pressure. Set the cooking time to 8 minutes. Once cooking is complete, release the pressure manually. Stir potatoes and adjust seasonings. If using cream, stir it in. Garnish with chopped chives.
Rosemary Fig Preserves
1 pound ripe figs, stemmed and quartered or chopped
1-2 sprigs of rosemary about 5 inches long
3/4 cup sugar
2 tablespoons honey
1 lime
1-1/2 tablespoons lime or lemon juice
pinch of salt
Zest the lime and set the zest aside. Juice the lime and set the juice aside. Take one sprig of rosemary, remove the leaves and chop them finely. Discard the stem. Place all of the ingredients into a small pot. (Figs, rosemary sprig, chopped rosemary, sugar, honey, lime juice, lime zest, and salt) Heat on medium high heat and stir. Lower to a simmer and cook for about 40 minutes. Remove rosemary sprig, and strips of zest Mash figs with a fork or blend if you want a smoother consistency. Place into jars and cool. Store in the refrigerator. Or place in mason jars and process for 5-10 minutes store in a cool dry place.