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Cider-Battered Sage Leaves

Cider-Battered Sage Leaves

Cider-Battered Sage Leaves

 

¾ C. all-purpose flour

½ tsp. sea salt

1 C. very dry hard cider, plus more for serving

2 C. neutral oil (like safflower, sunflower or grapeseed)

fresh sage leaves, with stems

 

In a bowl whisk flour, salt and 1 C. cider, adding more if needed—you’re looking for the consistency of thick heavy cream. Heat oil in a medium pot and test its readiness with a droplet of batter; if it sizzles and floats, the oil is ready. One at a time, dunk sage leaves by their stems into the batter and wipe the edge to remove excess. Lower into the hot oil and fry, turning frequently, until well-browned and puffy. Remove to paper towels and drain, shower with crunchy sea salt and serve immediately.

One Pot Bacon & Egg Spaghetti with Greens and Herbs

One Pot Bacon & Egg Spaghetti with Greens and Herbs

One Pot Bacon & Egg Spaghetti with Greens and Herbs

 

2 large eggs

3 large egg yolks

1/2 C. grated Parmesan cheese

1/2 C. grated pecorino Romano cheese, plus more for serving

1 T. freshly ground black pepper, plus more for serving

1 1/2 tsp. kosher salt, divided, plus more as needed

1 T. extra-virgin olive oil

6 ounces bacon, diced

1 medium onion, diced

12 ounces spaghetti

8 ounces (about 8 cups) baby spinach, chopped

1 C. torn fresh basil leaves

1 C. torn fresh parsley leaves and tender stems

 

In a medium bowl, whisk together the eggs, egg yolks, Parmesan, pecorino, pepper, and a pinch of salt. Set aside. In a large sauté pan, heat the oil over medium heat. Add the bacon and cook, stirring occasionally, until the fat renders and the edges crisp, 8 to 10 minutes. Add the onion to the pan and raise the heat to medium-high. Cook, stirring occasionally, until the onion is golden brown and soft, 5 to 7 minutes. If the spaghetti won’t lie flat in the skillet, break it in half. Add it to the pan along with 41 2 3 4 5/4 C. of water and 1 tsp. of the salt. Cook, uncovered, stirring and tossing the pasta frequently, until it is cooked through but still al dente, 12 to 14 minutes. If the skillet dries out before the pasta is cooked through, add a little water. The pan should stay moist; having a bit of extra pasta water in the pan will make for a creamier, silkier carbonara sauce. Remove the pan from the heat and stir in the egg-cheese mixture, tossing well. Add the spinach, in batches as it begins to wilt, the basil, parsley, and remaining ¥2 tsp. salt and energetically toss until everything is well incorporated. Cover the pan for 2 minutes to allow the spinach to fully cook. Uncover and toss again.  Serve immediately, sprinkled with pecorino and pepper.

Lemonbalm Shortbread

Lemonbalm Shortbread

Lemonbalm Shortbread

 

1 stick (1/2 cup) unsalted butter, at room temperature

1/2 C. + 1 T. confectioner’s sugar

1 C. flour

1/8 tsp. salt (omit if using salted butter)

3 T. chopped fresh lemonbalm (about 2 dozen leaves)

1 tsp. fresh lemon zest

 

Rinse the lemonbalm well and shake the excess water off, then allow to air dry completely. (A salad spinner speeds up the task). Fresh herbs should never be chopped when wet, so be sure the leaves are 100% dry after rinsing. Pick off the leaves and discard the stems, then pile the leaves on top of each other, a dozen at a time, and roll into a tight “cigar”. Using a sharp knife, slice very thinly. Pile the shredded herbs into a mound and chop them up a bit more, until quite fine. Use right away. In a medium bowl, beat together the room temperature butter, chopped herb, fresh lemon zest, salt, and sugar until well mixed. Add the flour and mix well. You may need to use your hands for the final part of mixing. You can also use an electric mixer, just be sure not to overwork the dough after the flour has been added. Once the dough is smooth and coming together, roll it into a ball and flatten it. Wrap tightly in wax paper and chill for 20 minutes. Roll the flattened disc out on a lightly floured countertop and cut into shapes using a cookie cutter. Quick tip: shortbread dough can be a bit finicky to roll out (it can’t be too warm or too cool because of all that butter). So you can skip the whole rolling out step by shaping the ball of dough into a large cylinder shape, then cooling it in the fridge for 2 hours, and slicing about 1/4 inch thick. Place on a baking sheet lined with parchment paper, about 1 inch apart. If you rolled the dough, refrigerate the unbaked cookies for 20 minutes before baking. This helps them hold their shape and bake more evenly. Bake in a preheated 350 oven for 8 to 10 minutes on a rack placed in the top third of your oven. If your oven is on the hot side, check the cookies after 6 minutes to make sure they aren’t burning.

Nettle & Mint Tea

Nettle & Mint Tea

Nettle & Mint Tea

 

1 T. dried nettle leaf

1 T. dried mint leaf (any variety)

 

Steep in glass jar with near boiling water for 5 to 10 minutes.  Strain and add honey or maple syrup to taste (optional).  Enjoy hot or cold.

Watercress & Wild Garlic Herb Spread

Watercress & Wild Garlic Herb Spread

Watercress & Wild Garlic Herb Spread

 

1 C. watercress leaves, minced

2 stalks wild garlic (or 1 large garlic clove), minced

8 oz. cream cheese, room temperature

4 oz. butter, room temperature

1/2 tsp. each: dried oregano, thyme, marjoram, basil, dill leaves

 

Mix everything together, either by hand, in processor, or mixer. Store in refrigerator, covered, up to 2 weeks.

Cherry Sorrel Cakes

Cherry Sorrel Cakes

Cherry Sorrel Cakes

 

1 1/2 pounds fresh cherries

1 medium lemon

2 T. granulated sugar

1 1/2 ounces fresh sorrel

 

1 medium lemon

2 egg whites

1/2 C. granulated sugar

6 T. vegetable oil

2 tsp. pure vanilla extract

3/4 C. all-purpose flour, plus more for dusting pan

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

Crème fraîche, sour cream or unsweetened whipped cream, for serving

 

To prepare the topping: Rinse and dry the cherries. Remove and discard pits, then slice cherries in half, placing cut cherries in a large bowl. Juice the lemon and discard seeds. Pour 2 T. lemon juice over the cherries. (Set aside remaining lemon juice for cake recipe.) Add 2 T. sugar to the cherries. Stir gently until sugar no longer feels noticeably grainy. Rinse and dry sorrel; remove and discard stems. Mince the leaves until you have 1/2 cup, well packed. Add 1/4 C. minced sorrel to the cherries; stir until evenly distributed. (Set aside remaining 1/4 C. minced sorrel for cake recipe.) Tightly cover and refrigerate. To make the cakes: Preheat oven to 350ºF. Generously grease and flour 12 C. of a muffin pan. Rotate pan to disperse flour, then invert and tap pan to shake off excess. Finely zest the peel of the lemon. Juice the lemon and strain to make 1/4 C. juice, using any leftover juice from topping recipe if needed. Set zest and juice aside. Using a standing mixer fitted with a whisk attachment, beat the egg whites until foamy. Slowly and gradually, add 1/4 C. of the sugar while continuing to beat. Keep beating on high until whites are opaque, firm and voluminous; set aside. In a separate large bowl, use a whisk to beat the oil with the remaining 1/4 C. sugar. Add the vanilla and mix well. Sift 3/4 C. flour with the baking powder, baking soda and salt over the oil mixture. With a spatula, begin to stir while gradually adding the 1/4 C. lemon juice. Mix until smooth, scraping bowl often. Fold in the lemon zest and the 1/4 C. minced sorrel until evenly dispersed. Add about a third of the egg whites to the batter. Delicately fold in the whites, being careful not to deflate them. Repeat with remaining egg whites, slowly folding just until batter is even in consistency. Immediately scoop batter into prepared muffin pan, filling each C. about halfway. You should have 10 to 12 filled cups. Bake for 10 to 12 minutes, or until edges of cakes are golden brown and a toothpick inserted in the center of a cake tests clean. Let cakes cool for a few minutes in pan. Just when pan is cool enough to handle, transfer cakes to a cooling rack or counter top. Let cakes cool completely. If not serving right away, cover and store at room temperature (not refrigerated). When ready to serve, place cakes on plates or in shallow bowls. Give the chilled cherry-sorrel mixture a good stir, then place a generous scoop of the fruit on top each cake. Serve with a dollop of crème fraîche, sour cream or unsweetened whipped cream. Devour immediately.

Anything Green Pesto

Anything Green Pesto

Anything Green Pesto

 

5 C. tightly packed wilted greens or herbs*

¼ C. finely grated Parmesan cheese

½ C. nuts or seeds (pine nuts, walnuts, pumpkin seeds)

1 small clove garlic, smashed

1½ C. neutral vegetable oil

Salt to taste

 

*(basil, arugula, spinach, radish tops, parsley, etc.)

 

Bring a medium pot of well-salted water to a boil. Blanch the greens for 30 seconds. Strain, then plunge into a bowl of iced water to chill. Remove the greens from the ice bath and squeeze as much water out of them as possible. Place into the blender with the remaining ingredients and purée until smooth. Season with a little salt.

Creamy Sorrel Sauce

Creamy Sorrel Sauce

Creamy Sorrel Sauce

 

¾ C. chopped sorrel, stem and rib removed

¼ C. chopped parsley

¼ C. chopped chives

2 cloves garlic, chopped

1 T. lemon juice

½ tsp. salt

¼ tsp. freshly ground pepper

½ C. plain yogurt

 

Sorrel is one of my all-time-favorite perennials and it can be used to create a sauce that adds lemony brightness to many meals. Sorrel is a low-fuss plant to grow but you can also find it at some farmers’ markets. As an alternative, you can use spinach and increase the amount of lemon juice to create something that comes close to sorrel’s consistency and tartness. This sauce works well with roasted potatoes, grilled salmon or asparagus. You can also use it as a dip or spread on a sandwich. It is best served the day you make it.  Puree all ingredients except yogurt in food processor. Adjust seasonings. Whisk in yogurt.

Spring Radish Salad

Spring Radish Salad

Spring Radish Salad

 

1 bunch of red radishes, about 1 1/2 C. finely chopped (choose a variety that suits your taste)

1/2 bunch of parsley, about 1/2 C. finely chopped

1 T. fresh squeezed lemon juice

1 T. extra virgin olive oil

1 pinch of pepper

2 pinches of salt

 

Wash the radishes and remove the stems and any long roots. Finely cube the radishes into tiny pieces. Wash the parsley and gently shake it or pat it dry. Finely mince the parsley. Place the cubed radishes and minced parsley in a small salad bowl. Add the lemon juice, salt and pepper. Toss gently. Add the olive oil and toss again. Taste the salad and make adjustments to your liking. (I sometimes add a little bit more lemon juice and salt).

Herby Flatbread

Herby Flatbread

Herby Flatbread

 

2 ½ C. flour

1 ½ tsp. baking powder

1 tsp. sea salt

¼ C. olive oil

¼ C. Greek yogurt

8 ounces water

3 green onions, chopped

Small handful cilantro, chopped

Small handful flat-leaf parsley, chopped

About 10 leaves of fresh mint leaves, chopped

 

Whisk together your flour, baking powder and salt. Add the olive oil, Greek yogurt, and water, and work the dough until it’s a nice, smooth mass. dd the green onions and herbs and work this into the dough so it’s evenly distributed. Divide the dough into four pieces and if you’re not going to make it right away, simply pop them in a plastic bag with a drizzle of olive oil and refrigerate. It’ll keep for a day or two. To cook the flatbread, preheat the oven to 450°F and line a cookie sheet with parchment paper. Roll out each ball of dough with a rolling pin or just use the palm of your hands to flatten it—it’s very easy to work with—and cook for about 15 minutes or until golden brown on the edges. Serve right away while it’s still warm. Any leftovers can be saved in a plastic bag in the fridge then reheated in the toaster.

Wild Garlic, Lemon and Lovage Soup

Wild Garlic, Lemon and Lovage Soup

Wild Garlic, Lemon and Lovage Soup

 

1 medium onion, finely chopped

1 bunch wild garlic, finely chopped (Or, chives finely chopped)

1/2 head celery, finely chopped

2 stems fresh lovage, finely chopped (or 1/2 tsp. dried lovage)

1 lemon, grated zest and juice

200g rice

1L vegetable stock

salt and pepper, to season

a little butter or vegetable oil for sweating the vegetables

 

A deliciously fresh and delicate soup with heirloom herbs that is perfect for a cold winter’s day. Add the chopped onion, wild garlic and celery to a large saucepan with a little butter or oil and sweat over a medium heat for 5 minutes. Add the rice and stir before adding the vegetable stock, chopped lovage, lemon zest, lemon juice and salt and pepper to season. Cover the pan, lower the heat and simmer for 25 to 30 minutes, or until rice is cooked and vegetables are soft. Check the seasoning before serving in warm soup bowls with crusty bread and/or croutons.

Blueberry Lemon Thyme Breakfast Waffles

Blueberry Lemon Thyme Breakfast Waffles

Blueberry Lemon Thyme Breakfast Waffles

 

Blueberry Lemon Thyme Syrup

 

2 cups fresh blueberries

4 sprigs lemon thyme

1/4 cup granulated sugar

2 T. cornstarch

1/2 cup water

 

Waffles

4 eggs, separated

2 1/2 cups milk (2% or whole)

3/4 cup salted butter, melted

2 cups all-purpose flour

1/4 cup granulated sugar

2 tsp. baking powder

Whipped cream, for serving

 

Time-consuming? Yes. Many components? Yes. Worth the trouble? Definitely. When blueberries come into season, these are one of the first things on the menu at my house, and we all crave them for weeks afterwards. To get the crispiness on the outside and the light-as-air texture on the inside, fold the whipped egg whites very gently into the batter. (Note: You’ll need a waffle iron for this recipe.)

 

To make the syrup, rinse and stem the berries. Place them in a small saucepan and add the thyme. In a small bowl, whisk together the sugar and cornstarch until no lumps remain, pour in the water, and whisk until thick. Pour this over the berries and place the pan over medium heat. Bring to a rolling boil for 1 minute, stirring constantly, then remove from the heat. Allow to cool to almost room temperature, then discard the thyme. To make the waffles, using a stand mixer fitted with the whisk attachment, whip the egg whites to soft peaks. Set aside. In a large measuring jug, whisk together the milk and butter. Whisk in the egg yolks in a single addition. In a mixing bowl, whisk together the flour, sugar, and baking powder. Make a well in the center of the dry ingredients, pour in the milk mixture, and whisk to form a thick batter. Gently fold in the egg whites to combine. The batter will be slightly lumpy. Follow the instructions for your waffle iron. You want the waffles to be a deep golden brown. Serve the waffles fresh from the iron with a dollop of whipped cream and a spoonful of blueberry lemon thyme syrup. The waffle batter will keep in an airtight container in the fridge for up to 2 days. It’s best if you use it straight from the fridge, rather than letting it come to room temperature. If it separates, give it a few good folds with a spatula before using it. The syrup will keep in an airtight container in the fridge for up to 2 weeks.

Lemon Dill Cheese Truffles

Lemon Dill Cheese Truffles

Lemon Dill Cheese Truffles

 

4 ounces (113 g) goat cheese

4 ounces (113 g) cream cheese

16 tsp. garlic powder

4 to 5 T. chopped fresh dill

Zest of 1 lemon

 

In a medium bowl, mix together the goat cheese, cream cheese, and garlic powder. Use a #100 scoop to scoop the cheese mixture into balls. You can leave them domed with a flat side, like the shape of the scoop, or you can roll them into balls with your hands. In a small bowl, combine the fresh dill and lemon zest. Roll the cheese balls in the lemon-dill mixture to coat.

Seared Scallops with Shaved Fennel Cucumber and Grapefruit

Seared Scallops with Shaved Fennel Cucumber and Grapefruit

Seared Scallops with Shaved Fennel Cucumber and Grapefruit

 

1 Ruby Red grapefruit

1 T. extra-virgin olive oil, divided

3/4 pound large sea scallops

1/2 tsp. coarse salt, divided

Freshly ground pepper

3 ounces English cucumber, thinly shaved crosswise on a mandoline (3/4 cup)

1 T. fresh lemon juice

1 T. chopped fresh chives

1 tsp. finely chopped fresh tarragon leaves

1/2 large fennel bulb (5 1/2 ounces), cut in half (root end trimmed but left intact to keep fennel together)

 

Finely grate enough grapefruit rind to yield 1/2 tsp. zest. Peel grapefruit with a paring knife, removing all pith. Working over a bowl, cut three-quarters of the grapefruit segments from the membranes, cut into bite-size pieces, and set aside. Squeeze juice of remaining grapefruit segments into bowl (you should have 1/3 cup juice). Heat 1 tsp. oil in a nonstick sauté pan over medium-high heat. Pat scallops dry, sprinkle with 1/4 tsp. salt, and season with pepper. Sauté scallops until deep golden brown, about 3 minutes. Flip, and continue to cook until barely opaque all the way through, about 2 minutes more. Divide scallops between 2 plates, and loosely tent with foil. Reduce heat to low and add grapefruit juice. Cook, stirring and scraping up browned bits, until reduced to 1 T., 2 to 3 minutes. Pour sauce over scallops. Combine cucumber, lemon juice, remaining 2 tsp. oil, the grapefruit zest and pieces, chives, tarragon, and remaining 1/4 tsp. salt in a bowl. Shave fennel into bowl, season with pepper, and toss gently to combine. Pile salad atop scallops.

Herb-Marinated Goat Cheese Mini Jars

Herb-Marinated Goat Cheese Mini Jars

Herb-Marinated Goat Cheese Mini Jars

 

4 mini jelly jars with lids, 1.5 to 2 ounces (45 to 60 ml) in size

½ tsp. chopped fresh basil

½ tsp. chopped fresh rosemary

½ tsp. chopped fresh thyme

½ tsp. chopped fresh oregano

Salt, to taste

Fresh cracked black pepper, to taste

1 log goat cheese, 4 ounces (113 g)

Extra-virgin olive oil

 

Remove the lids of the jars so that the jars are ready to fill.  In a small bowl, mix together the fresh herbs, salt, and pepper. Set aside. Cut the goat cheese log into fourths, and then cut the fourths into smaller pieces. Alternate layering the goat cheese pieces and herbs in each jar. Slowly pour olive oil into each jar until filled. Fasten the lids on the jars and refrigerate until ready to serve. The olive oil will become firm in the refrigerator, so let the jars sit at room temperature until the olive oil becomes liquid again before serving.

Parmesan Butter Linguine

Parmesan Butter Linguine

Parmesan Butter Linguine

 

2 pounds dry linguine

16 T. unsalted butter

1/4 cup chopped tarragon (or more to your taste)

4 garlic cloves, minced

Juice of 2 lemons

1 tsp. salt

2 C. grated Parmesan Cheese

 

Bring a pot of salted water to a boil. Add the linguine and cook for 8 to 10 minutes. You want the pasta to be edible but still al dente—if you are freezing you want to make sure it is even more al dente. Drain and set aside when done. While the pasta is cooking, start making the butter mixture. In a large skillet on medium heat, melt the butter. Once it has completely melted, let it cook for about 2 minutes, stirring occasionally, until it begins to brown a bit. Add the tarragon and garlic. Continue to stir until the butter has browned completely, approximately another 4 to 6 minutes. It should have a nutty smell but not be close to burning (if your butter does burn you unfortunately need to start over). Turn the heat off and allow the butter to cool for a few minutes. Combine the lemon juice, salt, and drained pasta with the butter. Once it is completely coated, stir in the Parmesan. Make sure to mix in that order, otherwise the cheese will clump. If eating now, serve hot.

Skillet Penne with Cherry Tomatoes, Beans and Olives

Skillet Penne with Cherry Tomatoes, Beans and Olives

Skillet Penne with Cherry Tomatoes, Beans and Olives

 

2 cups low-sodium vegetable broth (or chicken broth)

2 cups water

8 ounces penne pasta (2 1/2 cups)

1 pint cherry tomatoes , halved

1 can (15 ounces) cannellini beans , drained and rinsed

1/2 cup chopped pitted kalamata olives

1/2 cup minced fresh basil

1/2 cup grated Parmesan cheese

2 T. extra-virgin olive oil

Fresh lemon juice to taste

 

In a 12″ nonstick skillet, combine broth, water, penne, and 1/2 tsp. salt. Cook over medium high heat, stirring often, until penne is tender and liquid has thickened, 15 to 18 minutes. While the pasta cooks, cut the tomatoes and chop the olives. Stir in tomatoes, beans, and olives, and cook until they are heated through, about 2 minutes. Off the heat, stir in basil, Parmesan, and olive oil. Squeeze a lemon over the whole dish, and season with salt and pepper to taste. Serve.

Farfalle with Fennel, Cream, and Herbs

Farfalle with Fennel, Cream, and Herbs

 

3 T. unsalted butter

2 fennel bulbs, fronds chopped, stalks discarded, bulbs halved, cored, and sliced thin

8 scallions, white parts minced, green parts sliced thin

salt and pepper

2 C. heavy cream

1 lb. farfalle

1/4 C. minced fresh tarragon or mint

 

In a large non-stick skillet, melt butter over medium heat. Add the fennel bulbs and 1/2 tsp. salt. Cook until soft and golden, about 20 minutes. Stir in the scallion white parts and cook until fragrant, about 30 seconds. Add the cream and simmer about 8 minutes, until thickened. While fennel bulbs are cooking, bring 4 quarts of water to a boil in a large pot. Add the pasta and 1 T. salt. Cook, stirring often, until al dente, about 6 to 7 minutes. Reserve about 1/2 cup cooking water, then drain pasta and return it to the pot. Add the sauce, fennel fronds, scallion greens, and tarragon (or mint); toss to combine. Season with salt and pepper to taste. Add reserved cooking water to adjust consistency as needed. Serve hot.

Winter Pasta with Garlic, Olives & Lemons

Winter Pasta with Garlic, Olives & Lemons

Winter Pasta with Garlic, Olives & Lemons

 

1 lb. Pasta

Salt

¼ C. Olive Oil

2 yellow onions, halved and thinly sliced

8 garlic cloves, smashed and sliced

Freshly ground black pepper

1/2 cup pitted and chopped Castelvetrano olives

1/2 cup chopped fresh herbs such as parsley, chives, basil, and/or mint

Juice of 1/2 lemon

Grated Parmesan, for serving

 

Cook the pasta in a large pot of boiling salted water according to package directions for al dente.

Meanwhile, heat the oil in a large skillet over high heat. Add the onions and garlic and cook, tossing occasionally, until beginning to brown and blister, 3 to 4 minutes. Season with 1 tsp. salt and several grinds of black pepper and continue to cook, tossing, until mostly dark brown all over, 6 to 8 minutes more. Reduce the heat as low as it will go while the pasta finishes cooking. Using tongs, transfer the pasta directly from the pasta pot to the skillet along with 1 cup pasta water. Increase the heat to high and cook, tossing, until the liquid thickens and coats the pasta, about 3 minutes. Remove from the heat, add olives, herbs and lemon juice and toss to combine. Taste and season with salt and pepper. Serve top with parmesan.

Prosciutto-Wrapped Lemon Thyme Farmer Cheese Asparagus Appetizer

Prosciutto-Wrapped Lemon Thyme Farmer Cheese Asparagus Appetizer

Prosciutto-Wrapped Lemon Thyme Farmer Cheese Asparagus Appetizer

 

1 pound asparagus (1 bunch or approximately 20 spears)

7.5 ounces farmer cheese* (1 package)

1½ T. skim milk

1 T. fresh lemon thyme (stems removed), plus more for garnish

12 ounces sliced prosciutto (four 3-ounce packages or approximately 20 slices)

Zest from 2 lemons (2 T. separated)

1 lemon for garnish (sliced into wedges)

*Farmer cheese is a soft, mild cheese made by pressing cottage cheese. Ricotta cheese or goat cheese can be substituted.

 

Rinse and pat dry asparagus. Remove the tough ends. To do this, hold one spear in both hands, and gently bend until it snaps. Discard ends (compost or store in the freezer for later use). Set aside. Zest lemons and set aside. This should yield about 2 separate T. Mix 1 T. thyme and 1 T. lemon zest into farmer cheese. Add milk and mix until incorporated. Set aside. In a Dutch oven, bring 1 inch of water to a boil. Gently place asparagus spears in boiling water and cook for 3-4 minutes, or until asparagus has turned bright green and is a little tender. Do not overcook! Remove asparagus and place into a strainer. Immediately rinse with very cold water, then arrange on a paper towel-lined plate, and let cool. Gently remove one slice of prosciutto from its packaging. Keeping the prosciutto flat, add one heaping tsp. of the cheese mixture to one end, and then use the back of a spoon spread slightly. Vertically center one asparagus spear on top of the cheese mixture. Using both hands, gently roll the prosciutto, cheese, and asparagus. Think of it as wrapping a prosciutto blanket around the center of the asparagus. Arrange asparagus in a single layer on a rectangular plate or on a medium-sized wooden cutting board. Be sure spears are all facing the same direction. To garnish, sprinkle 1 T. lemon zest and lemon thyme on top. Serve with lemon wedges on the side. Serve immediately.

Tempura Pumpkin with Basil Aïoli

Tempura Pumpkin with Basil Aïoli

Tempura Pumpkin with Basil Aïoli

 

1 cup basil leaves, packed tight

1–2 cloves of garlic, peeled and grated on a microplane

3 egg yolks

2 T. Dijon mustard

1 T. apple cider vinegar

1 T. lemon juice

1 cup neutral oil (safflower, sunflower or avocado work well)

 

Roughly chop the basil leaves and add them to your blender (or food processor, which works just fine). Add the garlic, egg yolks, Dijon, vinegar and lemon juice and blend until incorporated. Scrape down the sides of the blender to make sure everything is evenly mixed. While the blender is running, dribble in the oil slowly in the thinnest stream possible. It’s important not to dump the oil in all at once, because the gradual addition of oil to the egg and mustard mixture is what will emulsify the sauce into an aïoli. Once all of the oil has been incorporated, season with salt to taste and scrape out the finished aïoli with a rubber spatula. This condiment is delicious on everything from sandwiches to shellfish, and we especially love it with tempura veggies.

 

For the tempura

 

1 medium sized pumpkin or squash

2 large eggs, cold

2 cups flour, sifted

2 cups water with several ice cubes added

Oil for frying

 

Fill a large, thick bottomed pot with 4” of oil. Pick a pot that has high sides and a nice heavy base. This will regulate the heating and temperature of the oil, which makes for more even frying. Set this pot over medium heat until the oil reaches a temperature of 375°F. This takes a few minutes. Meanwhile, prepare the pumpkin for frying. Cut the entire pumpkin in half, scrape out the seeds and guts until the flesh is smooth and uniform. Remove the outer skin with a vegetable peeler. Cut the pumpkin pieces in half vertically, making four quarters of a sphere. Slice the quarters again vertically into long, ½-inch thick strips. Keep in mind not to cut the strips too thick, or they will take too long to cook fully in the oil. Continue until you have cut the entire pumpkin into strips of the same thickness. Due to the curvature of the fruit, some strips will be longer than others—this is fine, as long as they are all relatively the same thickness. Set up a “drop zone”, or a place where the pumpkin will cool and rest once it is removed from the oil, like a wire rack placed over a sheet tray, or a large bowl or dish lined with paper towels. Place a long-handled metal slotted spoon or “spider” strainer near the heating pot of oil. When the oil reaches the proper temperature, crack the eggs into a deep mixing bowl. Whisk until homogenous. Add the ice water and mix again, then add the flour. Mix, gently, trying to prevent too many air bubbles from forming. Some small clumps are good, so don’t over mix. The less you agitate the batter, the better. (Chopsticks are a better mixing tool than a whisk.) Once everything is combined, drop in a handful of your pumpkin sticks. Coat them evenly with the batter, and then using tongs (or chopsticks), remove them from the bowl and drop them into the oil one by one. Once this batch of pumpkin has been added to the oil, place the tempura batter in the fridge to keep cold while they cook. The pumpkin slices should float right to the top, but depending on the water content of the pumpkin, some may sink to the bottom of the pot. This is fine, just give them a slight nudge off the bottom and they should rise right up. Make sure to adjust the heat of the oil so that it stays at 375°F. Adding lots of ice cold batter and veggies will definitely drop the temperature significantly, so adjust accordingly. Once the slices are golden brown they are ready to be removed from the oil with the slotted spoon. Place them in the “drop zone” and season with salt and pepper. Repeat the frying process as many times as necessary, or until you run out of pumpkin or tempura batter. Serve hot with the basil aïoli for dunking

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.

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.

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.

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).

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.

Burrata Cheese with Heirloom Tomatoes

Burrata Cheese with Heirloom Tomatoes

Burrata Cheese with Heirloom Tomatoes

 

6 Burrata Cheese balls 2.2oz each

5 large Heirloom tomatoes, about 3.5 pounds

1/2 cup fresh basil leaves, torn

1 cup baby organic arugula

1/4 cup extra virgin olive oil

Sea Salt & fresh ground pepper to taste

Balsamic Vinegar

 

Cut tomatoes into wedges and place in a medium bowl. Sprinkle with salt, black pepper and balsamic vinegar and toss well. On a salad plate place some arugula in the center. Place one whole Burrata ball on top of the Arugula. Spread the tomato wedges around the burrata and Arugula on the plate. Garnish with Balsamic Glaze.

 

Glaze

 

2 cups good balsamic vinegar

1-1/2 tsp. of light honey or light brown sugar

1 bay leaf

 

In medium sauce pan combine vinegar, honey or brown sugar. Simmer on low for about 20 minutes, until it reduces to about 1/2 cup. Let cool. It will thicken as it cools. Remove the bay leaf. Taste and add more sweetness if desired. This glaze can be stored in a container in the fridge for up to 6 months. Put in a plastic squeeze bottle to have on hand when needed.

Prosciutto-Wrapped Cherry Tomatoes, Mozzarella, and Basil Bites

Prosciutto-Wrapped Cherry Tomatoes, Mozzarella, and Basil Bites

Prosciutto-Wrapped Cherry Tomatoes, Mozzarella, and Basil Bites

 

16 thin slices of prosciutto, cut in half lengthwise

16 large basil leaves, cut in half

6 ounces (approximately) of fresh mozzarella, cut into 32 small pieces

16 grape or cherry tomatoes, cut in half

Freshly ground pepper

4 T. extra virgin olive oil

 

Fold a piece of basil and sandwich it between the tomato half and the mozzarella piece. Wrap the cheese and tomato with a strip of prosciutto as shown in the photo above and secure with a toothpick. Arrange the appetizers on a serving plate and season with the freshly ground pepper. Drizzle with the olive oil.

Mark Diacono’s Fragrant Herb Tempura

Mark Diacono’s Fragrant Herb Tempura

Mark Diacono’s Fragrant Herb Tempura

 

One thing is crucial: mix the ingredients quickly together, like you don’t really mean it, to avoid getting the flour’s gluten going. Lumps are fine; the batter should – like a dress at Cannes – just cling here and there. Wild garlic flowers and the bolder herbs are the ones to go for: coriander, sage, lemon verbena, parsley and chives are especially good. A sharp chilli-tamarind dip is very good to go with.

 

14oz. groundnut oil

2 ½ oz. Cornstarch

2 ½ oz. AP flour

1 tsp. Salt

1 Egg Yolk

5 fl. Oz. Sparkling Water

Small Sprigs of Herbs of your choice

Flaky Sea Salt to serve

 

Over a medium heat, warm the oil in a medium pan (the oil should come about one-third up the sides). When a cube of bread sizzles to a quick copper, you can fry your battered herbs. Quickly mix the flours, salt, egg yolk and sparkling water together in a large bowl to form a batter; don’t worry about any lumps. Dip the herb into the batter and lower carefully into the hot oil. Expect patchy batter coverage; it is as it should be. Ninety seconds should be enough to fry them perfectly. Fish out onto kitchen paper, using a slotted spoon. Shower with salt and eat in a hurry.

Marjoram and Chive Salt

Marjoram and Chive Salt

Marjoram and Chive Salt

 

How you dry this salt is everything. Leave it for a few days on greaseproof paper to slow-dry on a sunny window sill and its flavor is delightfully seaweedy; dry in a very low oven for 15 minutes (more if needed) and it’ll be a little brighter. Try half a batch of both and see which you prefer.

 

2/3 oz marjoram leaves

12 chive flower heads

2 ¼ oz coarse sea salt

 

Place the leaves, 8 of the chive flowers and the salt (add last to weigh down the herbs) in a coffee/spice grinder and whizz thoroughly: the change in tone from clatter to dentist drill tells you when it’s as it should be. If there are any remnants left unreduced, stir and whizz briefly again. For the oven-dry method, spread out (the salt, not you) on baking parchment on a baking sheet, and place in a very low oven; 230°F. After 10-15 minutes it should lighten in color. Scratch it up a little with a fork to expose the parts that are still a little damp and return to the oven. After 15-20 minutes it should be fairly dry. Allow to cool, add the remaining chive flowers (broken up a little), then jar immediately and try to focus on whatever else the day brings. A bit of finely grated lemon zest can be added.

Chermoula Herb Sauce

Chermoula Herb Sauce

Chermoula Herb Sauce

 

1 tsp. cumin seeds, toasted

1 tsp. coriander seeds, toasted

1 cup cilantro (small stems ok)

1 cup Italian parsley (or sub more cilantro)

1 tsp. fresh ginger (a thin slice about the size of a quarter)

1 tsp. fresh thyme (optional)

2 garlic cloves

½ cup olive oil

Zest from 1/2 lemon (about 1-2 tsp)

2 T. lemon juice

1/4 tsp. aleppo chili flakes -add more for more heat

1/4 tsp. salt, adding ¼- 3/4 tsp. more if using as a marinade

 

Toast seeds in a dry skillet over medium heat, stirring until fragrant and golden. Add all ingredients to a food processor and pulse until well combined, but not too smooth. Keep in an air tight container for up to 4 days in the fridge.

Sorrel Crackers

Sorrel Crackers

Sorrel Crackers

 

1⅔ cups gluten-free flour (I used ½ cup almond flour, ½ cup quinoa flour, and ⅔ cup ivory teff flour)

½ tsp. baking powder

1 tsp. salt

2 tsp. olive oil

½ cup water

1 cup packed fresh sorrel leaves (spinach may be substituted for a milder cracker)

 

Preheat oven to 325° F. Blend oil, water, and sorrel in a blender until smooth. Combine dry ingredients in a bowl, whisking together. Add the sorrel purée and mix well. Add more flour if the dough is too sticky. Let the dough chill for 30 minutes or as long as overnight. Between two lightly floured sheets of parchment, roll out the dough. Slice into desired cracker shape. Sprinkle with more salt if desired. Bake at 325° F for 20–30 minutes or until dry and firm, but still green in color. If the crackers retain moisture, finish in a dehydrator at 200° F, or on the warm setting in oven, making sure they do not overbrown.

Wild Mushroom Confit with Garlic and fresh herbs

Wild Mushroom Confit with Garlic and fresh herbs

Wild Mushroom Confit with Garlic and fresh herbs

 

1 lb (455 g) assorted wild mushrooms (shiitake, oyster, Chanterelles, morels, black trumpet…) – medium in size

2 C. extra virgin olive oil

8 large garlic cloves – peeled and halved

12 large sage leaves

4 rosemary sprigs

6 thyme sprigs

8 winter savory sprigs

2 fresh bay leaves

2 tsp. whole black Tellicherry peppercorns

1 tsp. sea salt

1 1/2 T. aged sherry wine vinegar

 

Brush the mushrooms clean and trim the stems, but keep the mushrooms whole. Set aside. Heat a large non-stick skillet over medium-high heat. (I recommend a 12″ skillet.) Add 1/3 cup of oil and the mushrooms, toss carefully, and sauté undisturbed for 2 minutes until the mushrooms begin to brown. Toss again and continue to sauté until the mushrooms are golden-brown, about 4 to 5 minutes, tossing only from time to time. Add the garlic pieces and sauté for 1 minute, until the garlic is golden but not brown. Reduce heat to medium, add the balance of the oil and the herbs and peppercorns, and gently heat until the oil reaches 170ºF (80ºC) (use a thermometer). Once the oil has reached the desired temperature, continue poaching the mushrooms for 6 to 7 minutes, maintaining the temperature at 170ºF (80ºC), until the herbs are crisp and have turned a shade darker. Transfer the mushrooms, herbs and oil into a large bowl. Stir in the salt and vinegar and allow to cool to room temperature. To serve, scoop out the mushrooms with a slotted spoon and place in a serving bowl. Cook’s note: Once cooled, the mushrooms can be refrigerated in their cooking oil for up to 1 week. (Make sure they are covered with the oil.) Bring to room temperature before serving. To serve as a side dish, gently heat the mushrooms in their oil, drain, remove the herbs and peppercorns and serve warm.

 

Tip: Once you’ve consumed all these amazingly delicious mushrooms, don’t throw the oil away. Strain it through a fine sieve and use it to make another batch of the mushroom confit; or use it to make vinaigrettes, to drizzle over roasted or grilled vegetables, to sauté vegetables or to make sauces. It’ll bring beautiful aromas and flavors to anything you cook with it. Refrigerate the strained oil for up to 1 month.

Chive-Dill Batter Bread

Chive-Dill Batter Bread

Chive-Dill Batter Bread

 

Chives are the first herbs to come up in the garden once the snow has melted, a certain sign of spring. Young chives add mild onion flavor not only to omelets and salads but also to this batter bread.

 

1 pkg. or 1 scant active T. Active Dry Yeast

¼ C. Warm Water (105-115F)

2 T. Sugar

1 tsp. Salt

1 ½ dried Dill

2 T. finely chopped Fresh Chives

2 T. Butter

1 C. lower fat Cottage Cheese

1 large Egg, lightly beaten

2 C. Flour

 

Grease a 1½-quart casserole or soufflé dish generously and set aside. In the bowl of a stand mixer, combine the yeast, warm water, sugar, salt, chives, and dill. Set aside until the yeast begins to foam, about 5 minutes. Add the butter, cottage cheese, egg, and ½ cup of the flour. Beat on low speed until well mixed. Add the remaining 1½ cups flour and beat to make a stiff batter. Cover and let rise for 10 minutes. Transfer the batter to the casserole dish. Cover and let rise in a warm place until almost doubled in bulk, about 45 minutes. Preheat the oven to 350°F. Bake until golden and a wooden skewer inserted into the center of the loaf comes out clean and dry, 35 to 40 minutes. Remove the loaf from the casserole and place on a rack to cool.

Spring Salad with Ramps and Herbs

Spring Salad with Ramps and Herbs

Spring Salad with Ramps and Herbs

 

1 bunch ramps

Handful sugar-snap peas

Handful lovage

Several sprigs tarragon

Several sprigs dill

Sage flower (or other edible herb flowers)

Salt

Olive oil

Cured egg yolk, grated

 

Cut the roots off the ramps and wash them, along with the peas and herbs. I like to cut a few of the snap peas lengthwise to open them up, but you don’t have to. Toss the ramps, peas, herbs and flowers together. Sprinkle with salt and a few drops of olive oil and a generous amount of egg yolk. Serve with fish or poultry.

Lamb Chops with Lovage and Ramps

Lamb Chops with Lovage and Ramps

Lamb Chops with Lovage and Ramps

 

8 lamb chops

Salt and pepper

1–2 T. olive oil, divided

16 ramps

2 handfuls lovage

½ green apple

1 clove garlic

¼ tsp. chili flakes

 

Salt and pepper the chops generously then throw them on the grill on medium-high heat for 3 minutes on each side. Drizzle olive oil and some salt onto the ramps and grill for 1 to 2 minutes until they are soft and slightly charred. Pulse the lovage, apple, garlic and chili flakes in a food processor until coarse, slowly add the olive oil until you have a thick chimichurri-like sauce. Add salt and pepper to taste. Serve the chops with the ramps on the side and a generous drizzle of the sauce.

Lemon, Ginger, and Mint Sweet Iced Tea

Lemon, Ginger, and Mint Sweet Iced Tea

Lemon, Ginger, and Mint Sweet Iced Tea

 

5 cups water, divided

8 black tea bags

2 lemons, sliced, plus additional slices for garnishing

1/2 cup sugar

1/2 cup fresh mint leaves, plus additional mint for garnishing

1 T. sliced ginger

 

Bring 4 cups of water to a boil. Combine the tea bags and lemon in a large pitcher and pour the hot water over top. Steep for 30 minutes, then remove the tea bags and lemon.  While the tea steeps, make a simple syrup by combining one cup water, sugar, mint leaves, and sliced ginger in a small saucepan. Bring the mixture to a boil, stirring until the sugar dissolves and simmer for one minute. Remove from the heat. Steep for 15-20 minutes and strain simple syrup through a fine mesh sieve.3. Add the simple syrup to the tea, according to your sweetness preference, then refrigerate. Serve on ice with additional lemon wedges and fresh mint leaves.

Spring Salad with Lemon, Mint, and Peas

Spring Salad with Lemon, Mint, and Peas

Spring Salad with Lemon, Mint, and Peas

 

About 4 Cups Chopped Escarole and/or Baby Arugula

3 Cup Thin Asparagus (about 1 bunch, bottom ends removed)

2 Cups Sliced English Cucumber

8 oz Sugar Snap Peas (sliced and chopped)

1 ½ Cups Quartered Artichoke Hearts (1 can, drained and rinsed)

1 Cup Thinly Sliced Radishes

½ Cup Chopped Fresh Mint Leaves

lemon vinaigrette:

¼ Cup Fresh Lemon Juice (about 2 large lemons)

¼ Cup Extra Virgin Olive Oil

⅓ Cup Chopped Scallions

1 Tsp Minced Garlic

Zest of 1 Lemon (optional)

Salt and Cracked Black Pepper (to taste)

 

Chop and slice all your veggies before adding them to a large serving bowl. In a small bowl or jar, whisk together the lemon vinaigrette ingredients until combined. Pour the vinaigrette over the salad in the bowl and toss well to coat. Serve immediately or chill in the fridge to marinate and soften until ready to serve.

 

Fresh Herb and Cream Cheese Scramble

Fresh Herb and Cream Cheese Scramble

Fresh Herb and Cream Cheese Scramble

 

10 large eggs

1/4 cup milk (not nonfat)

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons unsalted butter (1/4 stick)

2 ounces cream cheese, cut into small pieces

1/4 cup coarsely chopped fresh herbs, such as dill, chives, parsley, chervil, or a combination

 

Place the eggs, milk, salt, and pepper in a large bowl and whisk until the eggs are broken up and the mixture is thoroughly combined; set aside. Melt the butter in a large nonstick frying pan over medium-low heat until foaming. Pour in the egg mixture. Let sit undisturbed until the eggs just start to set around the edges, about 1 to 2 minutes. Using a rubber spatula, push the eggs from the edges into the center. Scatter the cream cheese pieces over the eggs and gently stir to combine. Let sit again until the edges start to set, then spread back into an even layer. Repeat, pushing the eggs from the edges into the center every 30 seconds, until the eggs are almost set and the cheese is melted and combined, for a total cooking time of about 4 to 5 minutes. (The top of the eggs should still be slightly wet.) Remove the pan from the heat. Sprinkle in the herbs and gently stir to combine. Serve immediately.

Kuku Sabzi (Persian Frittata)

Kuku Sabzi (Persian Frittata)

Kuku Sabzi (Persian Frittata)

 

4 T. olive oil

1 bunch of spring onions, trimmed and thinly sliced

150g fresh herbs (use any combination of parsley, coriander, dill, chives, mint, tarragon), leaves only, finely chopped

100g spinach, very thinly sliced

½ tsp ground turmeric

6 medium eggs, beaten

1 T. plain flour

½ tsp sea salt

freshly ground black pepper

To serve (optional):

 

2 T. walnuts, chopped

1 fresh green chilli, thinly sliced

Method

 

Preheat the grill to medium. Heat half the olive oil in a large frying pan and cook the spring onions for 2–3 minutes until softened, then tip the oil and onions into a large bowl. Add all the remaining ingredients to the bowl and stir to combine. Add the remaining oil to the frying pan and place over a medium heat. Pour in the mixture, cover the pan and cook for 5 minutes over a low heat until almost set, then place under the grill for 1–2 minutes to set the top. Serve topped with more freshly ground black pepper, a pinch of sea salt and the walnuts and chilli (if using).