Category Archives: @home {recipes to love}

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February 18, 2013 · 10:00 am

recipe goodness :: spent grain raisin bran beer muffins

Spent Grain Raisin Bran Beer Muffins

With no major plans on the weekend calendar, the kitchen was beckoning to be dirtied. It felt like the right time to break open my Brooklyn Brew Shop beer making kit and start the 4-week project {more on that later}. What I didn’t realize is that I was going to get way more out of this project than 12 bottles of suds. After simmering your “mash” for an hour you strain everything through a sieve, leaving behind a protein and vitamin-rich hearty grain that has completed its job in the brew, but is still ripe for a second life — beer baked goods anyone?

Before figuring out what you’ll do with your newfound pot of grain gold, you can store this spent grain in the fridge “wet” for a few days before it starts to get funky or you can spread it out on a baking sheet and dry it completely in the oven to store in an airtight container for later. Set your temp to warm-200° and bake 4-5 hours or until no moisture remains to the touch, stirring periodically to dry evenly.

My experiment: a spin on Raisin Bran muffins. The result: better than mom used to make {sorry mom}. The muffins have a great hearty whole grain depth, while maintaining a moistness thanks to the buttermilk. And, of course, every thing’s better with beer.

Filling muffins

Spent Grain Raisin Bran Beer Muffins

Makes 20-22 | 375° for 15-20 mins

8oz (weight) wet spent grain
1/2 teaspoon salt
2 1/2 cups all-purpose flour
1/4 cup melted butter
1/3 cup brown sugar
2/3 cups granulated sugar
3/4 teaspoon baking soda
1 1/2 cups of raisins
1/2 teaspoon cinnamon
2 large eggs, lightly beaten
2 teaspoons vanilla extract
2 cups buttermilk
demerara sugar for sprinkling on top {optional}

In a large bowl mix together spent grain, flour, salt, sugars, cinnamon, baking soda and raisins.
In a medium sized bowl, whisk together butter, eggs, vanilla extract and buttermilk.
Whisk the wet ingredients into the dry ingredients. If you plan on baking the muffins right away, allow to sit on the counter for 15 minutes before baking to let the grain and flour absorb the buttermilk.
Using an ice cream scoop with a thumb release, fill each cup. Sprinkle tops with a spoonful of demerara sugar {optional}.
Bake at 375 degrees for 15 to 20 minutes, or until a skewer inserted in the center comes out clean.
Let rest in the pan for 5 minutes before removing to cooling rack.
Enjoy at least one while warm, with melted butter!

Beer, Bread and Buttermilk:
Breadmaking 101: How to Make Bakery Quality Bread @Home
Grandma Dilaura’s Panettone
Herbed Buttermilk Biscuits
Royal British Cranberry-Almond Breakfast Scones
Irish Steak & Guinness Puff Pastry Pie

3 Comments

Filed under @home {recipes to love}

January 28, 2013 · 10:00 am

recipe goodness :: the best focaccia i’ve ever had, toppings optional

Take a bite

I took a breadmaking class with Matthew Tilden of SCRATCHbread a few years ago and learned what is quite possibly the best focaccia recipe I’ve ever had. The inside has a spongy spring that makes focaccia the type of bread you want to sop up whatever needs sopping. But the difference in his recipe is that the lovely springy inside is enrobed in a crackly crust that seems to be missing from too many other oily focaccia phantoms.

I love when focaccia is permeated with other delicious treasures. Inspired by the suitcase of meyer lemons I just toted back from San Fran and a meyer lemon focaccia recipe we just published on Food52, I decided a weekend project was calling my name. This SCRATCHbread recipe was asking for some sweet lemon love.

Thinly slice, sprinkle with coarse salt and let drain to remove some moisture.

SCRATCHbread Focaccia (3-3.5 hours total; 3 cake pans)

2 lbs. – all purpose Unbleached Unbromated Flour (preferably organic)
8 oz – “oo” Fancy Durum Flour
1.5 lbs. Water (warm 90-100 degrees)
1 oz – compressed “brick” yeast
1 oz – Sea Salt (coarse grey)
1 TBS – Honey
Olive Oil (lots!)
Toppings — whatever your heart desires (in this recipe I used one meyer lemon, one red onion, fresh thyme, whole grain mustard, cracked black pepper and coarse salt)

Prepare yeast, honey and ground salt

1. Mix and dissolve yeast, honey & salt (crush salt with mortar and pestle if using coarse grains) with warm water. Set Aside. Make sure water is warm, not hot or you will kill the yeast.

In a large bowl (or mixer, but we used our hands) add flour and then water mixture, incorporate into shaggy mass.
1. If using a mixer, continue mixing with dough hook until dough comes together and begins pulling away from the sides, about 1.5 minutes. Add about 2T of olive oil to lather and let it mix in for about 20 seconds.
2. If using your hands, scrape dough onto a clean surface and practice the slam and flip method! Take the dough, slam it down hard, it will spread out, take one end and fold it over the other end, grab the dough at the end closest to you and slam it down again (it will be sticky and that’s ok). Repeat this process for 1-2 minutes until the dough comes together and the gluten has some toughness to it (if you were to pull on the dough it fights back.) Form into a smooth round ball and pour about 2T of olive oil over the dough ball, massaging all over.
Pour ~2T of olive oil in a clean bowl to “grease” sides. Put the olive oil lathered dough in bowl and cover with saran wrap or a clean towel. Let rise until doubled, about 1 hr 30 minutes in an 80-90 degree environment (you can put near a heater of turn your oven on and set bowl on a chair near the oven vent.)
Once dough is doubled in size and super fluffy, pour onto a clean dry surface and fold over itself into a tight mass. Begin beating the living crap out of the dough. Punch it, elbow it, release all frustrations as you are basically giving it life by pulverizing it. So consider this a good deed to the dough. You can repeat the slam and flip method. Once the mass has had its way, let the beaten mass rest for about 15 minutes. Before dividing into desired shapes/pans. (We used a knife to cut this amount into thirds and made 3 pans.)
I recommend a heavy non-stick cake pan (square or round) because you can take advantage of the rising capabilities and add more toppings, which is always nice.
Coat the pan in olive oil and add third of dough to each pan. Massage with your finger tips, using a “piano finger motion” to form crevasses and spread the dough. Pour MORE olive oil over the dough to coat and collect in yummy olive oil pools in the crevasses. This is sort of the secret for super sexy focaccia goodness. Let the dough rest for 30 minutes in the pan.
Left: Meyer lemon-thyme. Right: Red onion-meyer lemon-coarse mustard

You will notice after about 30 minutes, the dough has taken a fluffier approach to its existence and at that point you add the toppings you desire – get creative, but here are a few suggestions! His secret was the coarse black pepper (gave it a really good bite!) And very coarse salt (for that salty goodness) If you use onion, cut them up earlier and toss with coarse salt to remove some of the moisture – toppings with moisture can prevent the focaccia from crisping nicely. I also like to do different combinations in different pans to have lots of options.
1. Rosemary, grey salt (coarse), more olive oil!
2. Thinly sliced meyer lemon, red onion quarters, fresh thyme, coarse grey salt, more olive oil!
3. Crushed garlic, rosemary, thyme, coarsely ground black pepper & salt, more OO
4. Whole grain mustard, speck, coarsely ground black pepper and salt, more OO
Add your toppings and MORE OLIVE OIL!! Massage into the dough, again using the piano finger method. This will get the flavors and ingredients mixed in and attached nice and good to the dough. Anything that might burn or turn bitter should be added after you take out of the oven (fresh basil, lemon zest, etc.)
Really make a point to pool the olive oil, as this will provide a very moist rich dough once cooked as well as give you the desired crust considering you don’t have a seriously hot wood burning oven.
Bake 425 degrees for about 35-50 minutes (mine took 35), rotating half way. Make sure to take it to a really nice dark golden brown. It’s ok if the toppings start to slightly char – adds to the flavor! When done, immediately and CAREFULLY remove the hot sexy bread mass onto a cooling rack from the pan (pull it out with a knife or fork on one of the sides) so that the crust will become crusty! Let it cool to room temperature so you don’t burn your mouth and let the moisture set. Fight back the crowds.

Crispy Focaccia Goodness

Filed under @home {recipes to love}

Tagged as Bread, Focaccia, Matthew Tilden, Meyer Lemon, Recipe, Scratchbread

December 20, 2012 · 10:00 am

recipe goodness :: ardith mae fennel & goat ragout

Ardith Mae Goat Ragout

Like goat cheese? Then you should keep reading. For some reason goat meat is not a commonly consumed fork and knife option on American dinner plates — but we sure do love goat cheese. But you can’t enjoy the goat cheese without the goat, and in order to have a thriving goat dairy you need both females and males. And since males can’t produce milk, they are virtually useless after they’ve done their job creating a family — so where does all that goat meat go? Never really thought about it much did you? I’m pretty sure it’s not at your local grocery store.

You may be surprised to learn that goat is the most widely consumed meat in the world. The flavor of goat is delicate and grassy, and in my option, almost sweet. So when Shereen, the fabulous farmer behind Ardith Mae Goat Cheese, offered to send me home with a few packages of sweet and spicy ground goat, I jumped at the chance to try something that had previously never entered my freezer.

Armed with fresh fennel, carrots, onion and celery from the farmer’s market, I decided to chuck it all in a pot, simmer it with some diced tomatoes and create a goat ragout. The result was outstanding. OUTSTANDING. Scooped on top of some fresh pasta and topped off with a dollop of — what else — fresh goat chevre, this dish was made with no prior knowledge of what in the world to do with goat and is now a crowd favorite with the few lucky ducks who joined the table. I challenge you to explore the world of goat meat — it is truly an underappreciated wonder in our American diet. If you want to read more about the No Goat Left Behind initiative watch a great video HERE.

Chop, Saute, Simmer, Scoop

Ardith Mae Fennel & Goat Ragout

1lb ground goat meat
1 yellow onion, chopped
1 large carrot, chopped
1 celery stalk chopped
1 bulb fennel, chopped — frawns reserved
6 cremini mushrooms, chopped
2-3 TBS olive oil
2 28oz cans diced San Marzano Tomatoes
1 TBS tomato paste.
1 can water
Salt and pepper to taste

1-2 lbs pasta of choice to serve 6-12
1 package fresh goat’s milk chevre {I love Ardith Mae in NY}

Wash and chop all vegetables. Set aside. Chop 1-2 Tablespoons of fennel frawns and save for serving.
Crumble and lightly brown goat meat in a large le creuset or sauce pan. Remove meat from pot and set aside.
Add 2-3 tablespoons of olive oil to the pan and all the chopped vegetables — cook until tender and caramelized. Add tomato paste and stir pot thoroughly. Season with salt and pepper.
Add both cans of tomatoes and one can of water. Bring to a simmer and add meat back to the pot.
Simmer 1-2 hours until sauce has thickened. Taste and add additional salt and pepper, as desired.
Scoop on top of pasta with several dollops of fresh chevre and fennel frawns sprinkled across top. Extra sauce freezes really well for a midweek meal.

Other Meaty Goodness:
Bison, a Better Burger Worth Biting Into
Braised Grass-Fed Beef Brisket and Polenta
Irish Steak & Guinness Puff Pastry Pie

Filed under @home {recipes to love}

Tagged as Ardith Mae, Dinner, Goat Meat, Goat Ragout, Pasta, Recipe

December 17, 2012 · 10:00 am

recipe goodness :: grandma dilaura’s veal scaloppine

Grandma DiLaura’s Veal Scaloppine

I always loved when my grandma made this dish for dinner, but I didn’t realize it left a big impression on people who weren’t part of our immediate family. A few weeks ago I got a request from my dad’s childhood friend, Skip, to publish this recipe. I’ve never met Skip, but I imagine him tagging along behind the younger version of my dad after a few hours of neighborhood baseball. Of course my grandma would have made enough food to feed 17 people, so it was no big deal that Skip would have been asked to pull up a chair and join for dinner — after removing his baseball cap, washing his hands and calling his mother to ask permission, of course. So this one’s for you Skip!

Vito my Veal Butcher

Step one: find the best butcher in the neighborhood. Preferably one with an old school butcher block, guys in white coats with metal mallets and a man named Vito. For this adventure, we headed up to the best kept Italian secret, Arthur Avenue, and did just that. Ask Vito to get to work hand-slicing each cutlet and pounding it until it’s paper thin and doubled in size. Note to you veal haters out there, you can use chicken but grandma might yell at you.

Veal Assembly

Grandma DiLaura’s Veal Scaloppine

1-2 veal {or chicken} cutlets per person depending on the size
1 plate of flour, seasoned with salt & pepper
2-3 eggs, beaten and seasoned with s&p
1 dish of panko {or regular} breadcrumbs, seasoned with salt & pepper
Vegetable Oil for frying
Salt to season
Lemon wedges
Fresh parsley, chopped

Have your butcher pound each cutlet {or do it yourself if you want to work harder} until 1/4 inch thick and even.
Line up three dishes — one with enough flour to coat both sides of each cutlet, one with beaten eggs and one with enough breadcrumbs to coat both sides of each cutlet. Season each dish with salt and pepper. Note, you can always add more, so start with what looks like just enough.
Work with one cutlet at a time. Designate one hand the dry hand and one hand the wet hand to keep from getting gooey hands. Using the dry hand, add to flour and coat both sides. Shake off excess flour and then add to the egg dish. Picking up with the wet hand, let excess egg drip off and add to the breadcrumbs. Coat both sides using the dry hand and then place on a baking sheet. Repeat to coat each of the cutlets, placing a layer of plastic wrap or waxed paper between each layer of cutlets on the baking sheet.
Using a large, deep skillet pour ~1/2 inch of oil in the pan and bring to medium-high heat. Test when the oil is ready by dropping a bread crumb into the oil at which point you should see bubbles form around the edges as they start sizzling.
Being careful not to over crowd the pan, add 2-3 cutlets at a time and cook until golden brown on one side, ~2-3 minutes. Flip and cook the other side until golden brown, ~2-3 more minutes depending on how high your heat is and how thick each piece is.
Remove from oil and place on a plate or baking sheet lined with paper towel to absorb excess oil. Sprinkle with flaky maldon salt to taste.
Cook remaining cutlets, adding additional oil to the pan and adjusting the temperature as needed.
Serve on a platter with lemon wedges and chopped fresh parsley sprinkled over the top…and a big jug of red wine.

Mangia!

Grandma is the Best Cook in the World:
Secret DiLaura Family Frittata with Sweet Italian Sausage
Grandma’s Italian Wedding Chicken Soup
Homemade Gnocchi and Sauce: Channeling My Italian Grandmother
Violet’s Lemon Cheesecake

7 Comments

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Tagged as Grandma DiLaura, Recipe, Scaloppine, Veal

December 15, 2012 · 10:00 am

recipe goodness :: grandma dilaura’s panettone

Grandma DiLaura’s Panettone (Photo by James Ransom for Food52)

We don’t deviate much from the past when it comes to the DiLaura Christmas morning menu. Since my earliest memories of Santa Claus and pink bikes with baskets, Christmas morning always starts with a buttered slice of my Grandma DiLaura’s toasted panettone. The smell of sweet anise wafting from downstairs is a sign that ‘ole St. Nick has done his job.

Our recipe dates back to the late 1800s Florence, where my grandmother’s sister’s mother-in-law was an award-winning baker. Of course the story goes that she never used a recipe and no one has ever been able to make it as good since.

While my grandma was smart enough to write down the measurements for this edible heirloom, there were some parts of her recipe that did not get recorded. My grandma had a special heavy wooden chair that lived in the basement 364 days of the year. On panettone-making day, the chair was ceremoniously brought up to the kitchen where she placed a huge stockpot atop the seat and got to work mixing all of the ingredients with her special oversized wooden spoon.

A Cut Above the Rest

After my parents married, my mom began helping on the big day and made the mistake of suggesting it might be easier to mix the large batch, of what is quite sticky dough, with her hands. To which my grandma promptly replied, “Oh no, honey you can’t do that, you have to use the spoon.” Deviate she did not.

My grandmother has since passed on, but my mom has heroically carried on the tradition of making our annual panettone. Our recipe is different from many you’ll find in stores, which often include candied fruit. We prefer a mix of dark and golden raisins with pine nuts, but of course you could make it however you prefer. After all, my mom ditched the wooden spoon and has been hand-mixing since taking over the panettone helm.

This recipe makes about 16 pounds of bread, which my mom breaks up into four large 2 1/4 pound loaves and four smaller 1 3/4 pound loaves. She gives everyone in the family a loaf and also freezes a few. You could easily cut the recipe in half, but your friends and neighbors will thank you if you don’t!

Grandma DiLaura’s Panettone

Makes 16 pounds of bread (about 8 loaves)

5 cups whole milk
4 cups sugar, plus 1/4 cup for yeast
1 pound unsalted butter
1/4 cup shortening (or use all butter)
1 teaspoon anise oil (if you can’t find oil, substitute 4 teaspoons anise extract)
9 packets non-instant yeast
5 pounds all-purpose flour, plus 5 cups (plus 4-5 more cups for kneading)
6 teaspoons salt
8 large eggs
15 ounces golden raisins (soaked in hot water to plump if dry)
30 ounces dark raisins (soaked in hot water to plump if dry)
1/2 pound pine nuts
1 egg yolk, plus 1 tablespoon water for brushing tops

In a medium saucepan, scald milk with 4 cups sugar, stirring often. Then add butter and shortening (or all butter), and melt, stirring often.
Remove from the stove and add anise oil or extract to milk/butter/sugar mixture. Let cool slightly.
Dissolve yeast and 1/4 cup sugar in enough warm water to cover (1 1/2 to 2 cups) and let double in volume.
In a large bowl, mix 5lbs plus 5 cups flour and salt. Add raisins and pine nuts.
Add slightly cooled milk to flour mixture. Add eggs and mix together with large wooden spoon. Add yeast mixture and mix well. Grease your hands and mix and knead for about 5 to 10 minutes in the bowl (adding 4 to 5 cups flour as needed). Dough will be very sticky.
Grease sides of bowl, cover with greased plastic wrap and several towels, and let dough rise in a warm place for 1 1/2 to 2 hours, until doubled.
Grease loaf pans — we use four large (9 5/8 x 5 1/4 x 2 3/4) and four small (8 1/2 x 4 1/2 x 2 5/8). Lightly squeeze to release any air bubbles and shape dough and put in pans. Cover with greased plastic wrap and towels and let rise for 1 1/2 hours.
Bake at 350 F for about 20 minutes.
If using multiple oven racks, rotate loaves, then lower oven to 325 F and bake for 20-25 minutes, or until top is a medium golden color.
After bread is baked, brush tops with egg yolk and water mixture and return to oven for about 5 minutes.

What Else Did Grandma Whip Up?
Grandma DiLaura’s Lemon Madeleines
Secret DiLaura Family Frittata with Sweet Italian Sausage
Grandma’s Italian Wedding Chicken Soup
Homemade Gnocchi and Sauce: Channeling My Italian Grandmother
Violet’s Lemon Cheesecake

Filed under @home {recipes to love}

Tagged as Baking, Bread, Edible gifts, Grandma DiLaura, Holiday, Panettone

December 13, 2012 · 4:23 pm

‘Tis the Season Party Recipe Roundup

‘Tis the season!

Everyone can use a little help when it comes to holiday entertaining. Easy, but memorable recipes that deserve a place at any party we may be throwing with our nearest and dearest friends and family. Here are a few ideas to help get you through the nibbles and dribbles.

December 10, 2012 · 10:00 am

recipe goodness :: grandma dilaura’s lemon madeleines

Grandma’s Madeleines

Santa called, he wants a new kind of cookie this year. Yes, we all love sugar cutouts and peanut butter cookies with chocolate kisses — don’t get me wrong, I love the tradition of knowing those festive favorites will be stacked high on the Christmas table too. But this year everything old is new again, so I’m rethinking the cookie plate.

These lemony Madeleines weren’t necessarily a Christmas tradition in our house, but they were ceremoniously revealed after many Sunday dinners at Grandma’s. After a heaping bowl of gnocch i or a big Sunday roast, she’d shuffle over to her cookie tins {which were never empty} and arrange these delicate little shell-shaped cookies {which might as well be referred to as mini cakes for their delicate sponge} on a plate to await the blessing of decorative powdered sugar. They were divine. Pretty, perfect little pillows of lemony goodness. These will always remind me of my grandma and have become a new tradition in my own kitchen — parting gifts for dinner guests or just comforting treats to accompany a steaming cup of weekend coffee. And so for something that evokes those cherished memories, it seems only fitting that they join the joyous Christmas cookie tray. Enjoy!

Madeleine Tray

Grandma DiLaura Lemon Madeleines

Makes 36 Large or 48 Mini | 350°

3/4 Cup Butter, melted and slightly cooled, plus more for brushing pans
3 Large Eggs
2/3 Cup Sugar
1 tsp Vanilla
1.25 Cups Cake or All-Purpose Flour
1/2 tsp Baking Powder
1/4 tsp Salt
Zest of 1 Lemon
1/3 Cup Shredded Coconut (optional)

In a large bowl, mixer on high, beat eggs until light.
Gradually add vanilla and sugar and continue beating until volume has increased about 4x and is pale and fluffy. Add melted butter.
Sift dry ingredients together and fold with spatula into mixture.
Fold lemon zest and/or coconut.
Brush Madeleine molds with melted butter and scoop mixture into each shell filling about halfway — careful not to overfill as they will rise like a cake.
Bake 8-10 minutes for Large Madeleines and 6-8 minutes for Mini Madeleine trays until cake is firm to the touch and light gold in color.
Remove from trays and let cool on a wire rack. Store in an airtight container.
Right before serving sprinkle with powdered sugar.

Mini Madeleines

Other Grandma Favorites:
Secret DiLaura Family Frittata with Sweet Italian Sausage
Grandma’s Italian Wedding Chicken Soup
Homemade Gnocchi and Sauce: Channeling My Italian Grandmother
Violet’s Lemon Cheesecake

Sides Tom Will Love
Bursting Brussels Sprouts with Pancetta-Orange Reduction
Crispy Cayenne Roasted Potatoes
Roasted Cauliflower with Gremolata Breadcrumbs
Farro Salad with Steamed Kale and Roasted Pinenuts
Italian Sausage & Chard Stuffin’ Muffins
Flaky Cheese Straws, As Easy As Being Barefoot

Filed under @home {recipes to love}

Tagged as Coconut, Cookie, cookies, Dessert, Grandma DiLaura, Holiday Recipe, Lemon, ma, Madeleines, Recipe

November 21, 2012 · 8:48 am

Last Minute Thanksgiving Recipe Roundup

Looking for a little last minute Thanksgiving Feast inspiration?

While You Wait for the Bird
Autumn Manhattan {Herby Garnished Classic a la Tippling Bros.}
Fireside Sparks {Champagne Cocktail a la Tippling Bros.}
Homemade Ricotta and Melted Leeks
Spiced Sweet Potato Hummus
Za’atar-Pecorino Toasted Crostini

spiced sweet potato hummus

The Pilgrims Ate Soup
Best Butternut Squash and Green Apple Soup
Wild Child Broccoflower and Celery Root Soup

The Best Butternut Squash Soup

Pan-Roasted Brussels Sprouts with Pancetta-Orange Reduction

The Grand Finale
Perfect Pear Cranberry Pie

Filed under @home {recipes to love}, Do This!

Tagged as brussels sprouts, Dessert, Drinks, Pie, Recipes, Sides, Sweet Potato, Thanksgiving

October 8, 2012 · 11:00 am

Fall in Love with Sardines, Save Dinner

Bela Sardines. Photo by James Ransom for Food52

When I was a wee little one, I remember my dad coming in from an afternoon tending to his garden and popping open a can of sardines for lunch. Curious about these little guys, I was not. Usually his offer to share a bite was met with a prompt and firm “ewwwww, no.”

It’s taken me 30 years to question why these cans of conveniently packed, flavorful little fiddies get such a bum rap. I don’t think twice when cranking a can of tuna open to save the day when I have nothing in the fridge for lunch. I recently read an article by Nicholas Day on Food52 speaking the praises of sardines – in his case because it conveniently saves dinner in a pinch for his own children. He feeds his kids sardines? This made me take pause. Well why not.

And then I was contacted by BELA Sardines to see if their cans of fresh-packed {within 8 hours of being caught and never frozen} Portuguese sardines would be something we would be interested in selling in the Food52 shop. We popped a few cans open at the office, broke out the crackers and started snacking. They were good — really, really good. Each is slightly smoked and packed in either Portuguese extra virgin olive oil or tomato sauce {4 flavors to choose from}. Beyond just the flavor, there are other reasons to love these little guys — they’re low-mercury, sustainably caught, and full of healthy fats. They are a pantry staple everyone should pile high.

I’m a convert. To be perfectly honest, I would be happy opening a can of these, pouring a nice glass of wine and calling that alone a mid-week meal. But it doesn’t take much to use them in a slightly more creative way, with still minimal effort, and have a dish to be proud of. Go ahead, give sardines a chance — you may be surprised by a new love.

Need a Little Inspiration?
Linguine with Sardines, Fennel & Tomato
Sardines, Avocado and Radish Salad with Upland Cress
Sardine Butter

Filed under @home {recipes to love}, Do This!

Tagged as Appetizer, BELA Sardines, Dinner, Easy, Easy Meal, Fish., Lunch, Olive Oil, Portuguese, Quick, Recipes, Sardine, Seafood, Snack

October 4, 2012 · 11:00 am

recipe goodness :: homemade soft pretzels and mustard from scratch

Homemade Soft Pretzels

Fall is the time for wooly sweaters, weekend projects and Oktoberfest. Instead of a typical apple pie pastime, I had my taste buds set on a rather adventurous experiment of making homemade soft pretzels and from-scratch mustard. After grabbing several generously sized bags of mustard powder and whole mustard seeds at Kalustyans, the idea of making my own mustard swelled into making four different kinds — it is my favorite secret ingredient, after all. It also didn’t hurt that my cousin and her beer-brewing fiance were in for the adventure and came bearing homemade suds and the same amount of experimental exuberance.

The result? After tasting a piping hot pretzel from my own oven, dare I say I’ll never buy a pretzel from the corner cart again. As for the mustard — four may have been excessive, but it revealed a few standout favorites which I’ve included below. Each of these Oktoberfest treats was made with relative ease, but you may want to consider making the mustard ahead of time as it will continue to mellow out each day — and at first taste, you {and your nasal passages} will quickly understand why mustard plaster was a treatment for pleurisy back in the day.

Homemade Mustards (left to right clockwise: coarse rosemary, brown sugar, red wine)

Homemade Soft Pretzels
Recipe From the Fresh Loaf | Makes 6 large pretzels — you might as well double it!

1 teaspoon instant yeast {or bread starter}
1 tablespoon brown sugar
2-3 cups all-purpose unbleached or bread flour
1 teaspoon salt
1 cup warm milk (approximately 110 degrees, which is 1 minute in my microwave)

Combine all of the ingredients in a bowl and mix together until it forms a ball. I start with 2 cups of the flour and mix it together until it forms something like a thick batter, then add more flour a handful at a time until it’ll form a nice ball that I can knead by hand.
Either use an electric mixer to mix the dough for 5 minutes or remove it from the bowl and knead it by hand for 5 to 10 minutes until the dough begins to get smooth and satiny.
Return the ball of dough to a clean, greased bowl, cover with plastic wrap, and set it aside to rise until it has doubled in size, approximately an hour.
Before shaping, start preheating the oven to 425 degrees and bring a large, wide pot of water to a boil.
Roll and rest the pretzel dough
Cut the dough into 6 pieces. Roll each one into a short log, cover with a towel, and let the dough relax for 5 to 10 minutes. After it has relaxed you should be able to roll it out and stretch again fairly easily.
Let them relax again and give each a third roll and stretch session until about 15 inches long and about as big around as your index finger. They’ll nearly double in width while baking, so it is ok to roll them out quite thin.
Place a rope of dough on the work surface in front of you. Take each end in a hand, loop the dough away from you, and bring the ends back toward your stomach, crossing them about an inch above the rope. Apply a little bit of pressure to make the loops stick together, but not too much because you don’t want then to flatten out.
Dunk each of the pretzels into the boiling water for 5 seconds, then place them onto a baking sheet and sprinkle with coarse salt immediately while wet (I use the kosher stuff that is easy to find at the grocery store).
Place the baking sheets into the oven. It took around 15 minutes for my pretzels to get golden and brown. Remove from the oven and eat immediately.

Homemade Fig Mustard

Fig and Port Grainy Mustard (slightly sweet)

½ Tablespoons Brown Mustard Seeds
1½ Tablespoons Yellow Mustard Seeds
½ Teaspoon Kosher Salt
1 ¼ Cup Mustard Powder (not Coleman’s)
1½ Tablespoons Cider Vinegar
1/4 Cup Tawny Port
3 Tablespoons Chilled Fig Simple Syrup (recipe below)

4 Fresh Figs
½ Cup Granulated Sugar
½ Cup Water

Add figs, sugar and water to a small saucepan.
Over medium high heat, stir until sugar dissolves. Continue cooking a few minutes longer until figs become very soft.
Mash the figs into the syrup and keep stirring. Once the figs are well mashed and fully incorporated into the mixture, remove from heat. Pour contents of saucepan through a strainer and remove the large bits of fig.
The syrup that’s left is the fig simple syrup. You can use the fig bits in oatmeal, ice cream or just eat them. You will have syrup left over after making the mustard.

Grind the mustard seeds in a spice or coffee grinder for a few seconds, or in a mortar and pestle. You should leave them pretty chunky (near whole) because you want this to be a grainy mustard…but you could grind them to whatever consistency you like.
Pour the ground mustard seeds into a bowl and add the salt and mustard powder.
Add in the vinegar, port and simple syrup and stir well. Once everything is thoroughly mixed, pour everything into a glass jar (with a lid) and refrigerate.
Wait at least 12 hours before using.
Mustard made this way will last several months if refrigerated in a sealed jar. This recipe makes 1/2 – 3/4 cups of mustard.

Brown Sugar Mustard (#1 crowd fav)

1 cup dry mustard
1/2 cup light brown sugar
1/2 tsp dried marjoram
1 tsp salt
dash cayenne
1/2 cup white vinegar
1/2 cup olive oil

Coarse Rosemary Honey Mustard (a standard whole grain)

½ Tablespoons Brown Mustard Seeds
1½ Tablespoons Yellow Mustard Seeds
½ Teaspoon Rosemary Salt
¾ cup mustard powder
¼-1/2 cup champagne vinegar
2 tbsp honey

Coarse-Ground Red Wine Mustard (packs a red vinegar punch)

1/4 cup white or brown mustard seeds
1/4 cup red wine vinegar
1/4-1/2 cup dry red wine
1/2 cup dry mustard
2 tsps salt
1/4 tsp allspice
2 tbsps cold water

For any of the recipes above, place all the ingredients in a blender or food processor.
Process for 30 seconds, scrape down the sides and process for 30 seconds more.
Add additional liquid if to thick as mustard powder & seeds will absorb more of the liquid.
Put in an airtight container and let stand at room temperature overnight or up to 1-2 days more. The mustard will mellow out in heat over time. Once it reaches desired mildness store in the fridge.

Favorite Dishes with Mustard:
Cumin & Dill Dijon Egg Salad with Radish Sprouts
Roasted Dijon Chicken Salad w/ Dried Cranberries & Sunflower Seeds
Whole-Grain Mustard & Rosemary Pork Chops

Filed under @home {recipes to love}

Tagged as Appetizer, Condiment, Fall, Fig, German, Homemade, Kids, Mustard, Oktoberfest, Project, Recipe, Soft Pretzel, Whole Grain

October 1, 2012 · 10:00 am

recipe goodness :: community grains lazy sunday red flint polenta integrale

A Lazy Polenta

Well, by the sound of that title it sure does sound like I made something super fancy doesn’t it? Truth is Polenta integrale is the traditional Italian term for ‘whole milled’, meaning the whole corn kernel is coarse-milled together with nothing sifted out, offering a beautiful, rustic texture and hearty, full-flavor that lends itself as the perfect accompaniment to traditional ragús & savory braises, or just butter and cheese.

It just so happens that we’re selling this polenta {quite honestly the best I’ve ever had} in the Food52 Shop. Near extinct, this rare variety of corn was re-discovered in 2000 near the town of Trento in northern Italy. Lucky for us, it is currently in very limited production in the United States. Here’s the kind of thing you can always have in your pantry and make a lazy, but outstanding Sunday supper out of just about anything you can throw in or on top of it. Polenta is your leftovers friend. And with this whole milled rustic version you’ll transport yourself to nonna’s table with a few stirs of a pot.

Rustic Polenta Integrale

Lazy Sunday Polenta Integrale
Serves 2-3

1 cup polenta integrale
4 cups water
1 tablespoon butter {optional}
Salt to taste

Toppings or flavor inspiration:

Rosemary, thyme or any fresh herb, chopped
Chopped red chili for a small kick
Sauteed mushrooms or grated truffles
Sauteed scallion
Leftover pasta sauce or ragu
Leftover grilled vegetables
Dollop of ricotta or goat cheese {let’s be honest, this is a must!}
Grilled or pan seared sausage
A poached egg!
Anything your heart desires

Bring water and polenta to a gentle simmer in a heavy bottomed pot.
Simmer on low for an hour, stirring regularly to prevent sticking on bottom of pot. Add herbs or red chili at this time, if desired. Go read a book.
After an hour cover with a lid and turn heat off to allow polenta to absorb water. Go reorganize your closet.
Add a pat of butter and kosher salt to taste. Stir and bring to a slow simmer to reheat. The consistency should be perfect, but if it’s too thick, add a bit of water to make it easy to stir, but still thick and hearty.
Scoop into a bowl, top with cheese and anything you feel like eating.

Nonna-Worthy:
Homemade Gnocchi and Sauce: Channeling My Italian Grandmother
Homemade Ricotta
How to Cook the Perfect Poached Egg
Braised Grass-Fed Beef Brisket and Polenta

Filed under @home {recipes to love}

Tagged as Community Grains, italian, Main, Polenta, Recipe, Red Flint, Side

September 11, 2012 · 11:00 am

recipe goodness :: heidi swanson’s harissa spinach chop salad

A few good ingredients

I know a few people who would rather leave the lettuce eating to the rabbits. But they like cooked greens — spinach, collards, amaranth greens will all be happily stabbed with a fork and consumed. I also know a few vegetarians who roll their eyes when people suggest all they eat are salads. So when I came across Heidi Swanson’s {a well-known vegetarian cookbook author} recipe for a warm spinach chop, with hard-boiled eggs, garlic, almonds and harissa, not only did my mouth begin to water, but I felt like I discovered a solution to a salad that’s not just another salad.

Everything on this ingredient list I usually have on hand, except the spinach — so it’s an easy last minute menu saver if you can get your hands on some fresh cooking greens. And with the spice of the harissa, the crunch of the almonds, the tartness of the lemon and the substance of the egg, you’ll find this chop combines complex flavors and doesn’t leave you feeling like a peckish rabbit.

Heidi Swanson’s Spinach Chop

Heidi Swanson’s Spinach Chop

1 lb. spinach {or other good cooking green — kale, collards}
1 tbs. extra-virgin olive oil
3 cloves garlic, minced
1 tbs. harissa
4 large hard-cooked eggs, peeled and chopped
1/2 cup slivered or whole almonds, toasted
Scant 1/2 tsp. fine-grain sea salt
Grated zest of 1/2 lemon

Remove any tough spinach stems. Add ½-inch water to a pot and bring to a boil.
Add spinach and stir constantly until the spinach collapses entirely, about a minute. Drain spinach and run cold water over it until cool. Spin-dry very well in a salad spinner, or press-dry in a clean kitchen towel.
Finely chop the spinach. Heat oil in a large skillet over medium-high heat. Stir in the garlic and cook for about a minute, without letting it brown. Remove pan from heat and stir in harissa and spinach. Add eggs, almonds, salt, and lemon zest and stir again gently to combine well.
Serve warm or at room temperature.

Stab-Worthy Salads:
Julia Child’s Salade Nicoise
Lime-Kissed Peach and Corn Summer Salad
Orzo, Spinach & Feta Summer Salad
Spinach, Strawberry & Halloumi Salad
Tomato, Basil & Feta Salad
The Ultimate Summer Slaw

Filed under @home {recipes to love}

Tagged as Almonds, Chop, Egg, Entree, Harissa, Heidi Swanson, Recipe, Salad, Side, Spinach, Vegetarian

September 7, 2012 · 11:00 am

recipe goodness :: lime-red chili grilled swordfish

Lime-Red Chili Swordfish

The beautiful thing about swordfish is the heartiness of the meat. It’s the perfect grilling fish for someone whose worried about their filet falling through the cracks. And it’s just begging to be topped with a heaping spoonful of some lovely fresh salsa you whipped up — like the smooth spicy tomatillo blend or the bright avocado & peach salsa. I like to marinate it with a little olive oil and the juice of a lime with some red chili and fresh cilantro {or parsley for cilantro haters} just to add a little love to the fish itself. And if you don’t have time for a salsa topper, the marinated fish alone will please a crowd.

Grilled Swordfish with Tomatillo Salsa

Lime-Red Chili Grilled Swordfish

6-8oz fillet per person
1 lime, zested and juiced
Drizzle of olive oil
1/2 red chili chopped
2 sprigs cilantro or parsley chopped
Salt and pepper to taste

Lay the swordfish in a small casserole dish with sides.
Juice, zest, drizzle all the marinade ingredients over the top and turn each fillet to coat.
Cover and let it all hang out in the fridge for as little as 15 minutes or 2-3 hours if you have the time.
Heat a grill to medium heat and cook for 3-4 minutes. Flip and cook for an additional 3-4 or until the fish is cooked through.
Serve as is or with a fresh tomatillo or avocado & peach salsa topper.

Swim with the Fiddies:
Introducing grilled blowfish
Julia Child’s Fillet of Sole Meuniere
Sesame Ginger Lime-Poached Cod
Spicy Balsamic and Fennel Fish Stew

Filed under @home {recipes to love}

Tagged as Barbecue, BBQ, Dinner, Entree, Grill, Lime, Recipe, Red Chili, Summer, Swordfish, Tomatillo Salsa

September 4, 2012 · 10:00 am

recipe goodness :: grilled zucchini & summer squash pesto “pasta”

Grilled Zucchini & Summer Squash Pesto Pasta

Summer is a time of agricultural abundance. A stroll through the weekend farmers’ markets is like a rainbow connection — ruby tomatoes, sunshine orange nectarines, golden summer squash, enviously green zucchini, deep purple eggplant. It doesn’t take a lot of effort to take your booty home and make a stellar meal. I’m a proponent of grilling just about anything {I’ve even been known to grill berries} — a little olive oil, salt and pepper is all you need and you can focus on the complexities of your wine paring, not your meal planning.

However, after making a large batch of basil-walnut pesto, I fell compelled to use that precious pairing before it went bad. A likely partner: pasta. But with the mercury rising to high 90s for much of July, a heavy meal was the last thing that appealed to my cravings. Enter zucchini & squash “pasta.” A few swipes of across my mandolin created thin, long strips that mimicked a tagliatelle noodle. Grilling only required enough time to make the squash tender and add some flame flavor. Once done, everything was tossed with the bright herby pesto, a handful of pine nuts for texture and we had ourselves a bowlful of fork twisting goodness.

Grilled Zucchini and Summer Squash

Grilled Zucchini & Summer Squash Pesto Pasta

1 zucchini per person
1 summer squash per person
olive oil
salt and pepper to taste
~1 tablespoon pesto per person
~1 tablespoon pine nuts per person

Pesto {makes ~1 cup}:
1 large bunch of basil, leaves only, washed and dried
1-2 cloves of garlic
1/4 cup walnuts or pine nuts {pine nuts are expensive, so walnuts are a nice sub}
1 cup freshly grated Parmesan
A few tablespoons of extra-virgin olive oil

In a food processor add all the ingredients for the pesto and whiz until blended. Taste and add more garlic, nuts or olive oil to your liking and desired consistency.
Pour pesto into an air tight container and cover with a thin layer of olive oil to protect from the air. Cover and store in the fridge or freezer if not immediately using.
Remove the stem from the squash and zucchini and slice thinly lengthwise using a mandolin or sharp knife. Lay on a large baking sheet, drizzle with olive oil and season with salt and pepper.
Grill 1-2 minutes on each side until slightly tender and shows grill marks.
Toss in a bowl with pesto and top with pine nuts.

Grilled Goodness:
Gourmet Grilled White Truffle Corn
Grilled Thyme-Cumin Vegetable Kabo bs
Lemon Herb Roasted Chicken
Some Like it HOT Pollo alla Diavola
Bison, a Better Burger Worth Biting Into

Orzo, Spinach & Feta Summer Salad
Spinach, Strawberry & Halloumi Salad
Tomato, Basil & Feta Salad
The Ultimate Summer Slaw

Filed under @home {recipes to love}

Tagged as Barbecue, Easy, Grill, Pasta, Pesto, Recipe, Squash, Summer, Zucchini

August 30, 2012 · 9:00 am

Labor Day Recipe Roundup

IT WOULDN’T BE A BBQ WITHOUT BOOZE

Alton Brown’s Bourbon Mint Julep
Bottle of Baron {Refreshing “Island Cocktail” a la Tippling Bros.}
Fresh Lime-Margarita Marinated Watermelon
Kickin’ Ancho Chili Fresh Citrus Margarita
Pink Fizzy Lemonade Cocktails Beat the Heat
Smokey Margarita {a la Tippling Bros.}
Stand-Out Spanish Sangria
Summer Strawberry Chilled Chamomile Tea {non-alcoholic}
Spritzy Sunday Morning Citrus Cocktail {non-alcoholic}

SNACK’EMS {makes happy hour happier}

Avocado & Tropical Fruit Salsa {also good as an entree side}
Creole Roasted Fresh Corn-Tomato Salsa
Fresh Lime-Margarita Marinated Watermelon{double duty bites}
Inside-Out Scotch Eggs w/ Ground Lamb, Harissa Yolk & Panko Gremolata
Peppers Padron at Home
Rosemary, Truffle and Parmesan Chips or Fries
Spiced Sweet Potato Hummus
Union Square Bar Roasted Rosemary Nuts

SALADS

PIZZA & BREADS {d’oh! why didn’t i try this yet}

Creative Crowd-Pleasing BBQ’d Pizzas
Red Chili-Lime Cornbread Muffins
Za’atar-Pecorino Toasted Crostini

FOR THE GRILL

Bison, a Better Burger Worth Biting Into
Sesame Ginger Lime-Poached Cod
Pistachio-Encrusted Spring Lamb w/ Pickled Red Onions & Cumin Yogurt Sauce
Whole-Grain Mustard & Rosemary Pork Chops

DESSERT {life is short, eat it first}

Alton Brown’s Bourbon Banana’s Foster w/ Bourbon Ice Cream
Banana Puddin’ Chocolate Cups {bottom of post}
Julia Child’s Chocolate Mousse
Violet’s Lemon Cheesecake with BBQ’d Summer Berries{bottom of post}

Creole Roasted Corn-Tomato Salsa and Chips

Filed under @home {recipes to love}

Tagged as Barbecue, BBQ, Grill, Labor Day, Recipes, Roundup

August 27, 2012 · 11:00 am

recipe goodness :: traditional tomatillo tops salsa notions

Traditional Tomatillo Tops Salsa Notions

Each week’s trip the greenmarket feels like a treasure hunt. But despite the many visits I’ve made over the years, I’m still discovering new items that I’ve never cooked with before. This week’s experiment: tomatillos. Luckily my produce stand is manned with friends of Mexican descent, who are more than willing to share their traditional preparation secrets to create a tomatillo salsa that will top any prior notions of what makes salsa good.

First: peel thin outer skin and cook 3 minutes in boiling water until color changes to a darker green.

Side by Side Fresh and Cooked Tomatillos

Second: Toss in the tomatoes and cook for 2 more minutes. Drain. Whiz. Salsa!

Salsafied

Traditional Tomatillo Salsa

4 tomatillos
~2 cups mixed yellow, red and black grape tomatoes
2 stems of cilantro, washed and finely chopped
1/2-1 red chilli {depending on heat pref}
1 scallion or 1/4 medium red onion
salt to taste

Bring a pot of water to a boil with 4-5 inches of water
Peel tomatillo and add for 2 minutes. Add tomatoes and cook for 2-3 more minutes until tender.
Drain and blend thoroughly with onion, red chili and salt to taste.
Mix in chopped cilantro by hand.
Chill or serve immediately as a salsa or topping to fresh grilled fish.

Salsafied:
Creole Roasted Fresh Corn-Tomato Salsa
Avocado & Tropical Fruit Salsa
Introducing grilled blowfish

Filed under @home {recipes to love}

Tagged as Appetiter, Cilantro, Fresh, Mexican, Recipe, Salsa, Summer, Tomatillo, Tomato

August 20, 2012 · 10:00 am

recipe goodness :: balsamic-drizzled watermelon steak topped with feta, mint and pistachios

Watermelon-Feta Steak

Every now and then something brilliant hits you over the head and you wish you discovered that genius trick first, patented it and retired to easy living on the shores of a remote caribbean island. I often struggle with slicing the unwieldy watermelon — do I cut it in half first, then slice it into easy-gripping triangles? Do I chop it into neat little cubes for easy bites that don’t require a fork and knife? Is there a *right* way to slice that big bertha? I don’t know the answer to that, but I do know that thanks to my brother’s brilliant find, I recently discovered the simplest plan of attack that, in my opinion, is the most beautiful as well. Simple circles. The result is like cutting into a juicy steak, only sweeter. Doesn’t that plate just make you swoon for summer?!

Simple Slicing

Balsamic-Drizzled Watermelon Steak Topped
with Feta, Mint and Pistachios

Serves a watermelon sized party {all ingredients optional}

1 Seedless Watermelon
1/2-1 lb fresh goat’s milk feta {NYC: Ardith Mae at the greenmarket is the best!}
1 bunch fresh mint, chopped
1/2-1 cup shelled pistachios, chopped
Good aged balsamic for drizzling
Maldon salt to taste

Place the watermelon on its side — if it is more round in shape, slice a thin edge off the rind to create a flat surface that you can lay on the cutting board to avoid rolling.
With a large chef’s knife slice into 1-inch thick circles and set aside.
Lay each circle flat and take a small paring knife to slice around the circle where the melon meets the rind.
Place each melon circle in the center of a plate, top with crumbled feta, chopped mint, chopped pistachios and a drizzle of balsamic. Add flaky salt to taste, if desired {will bring out the sweetness of the melon}.

More Summer Stars:
Fresh Lime-Margarita Marinated Watermelon
Pink Fizzy Lemonade Cocktails Beat the Heat
Avocado & Tropical Fruit Salsa
Creole Roasted Fresh Corn-Tomato Salsa
Lime-Kissed Peach and Corn Summer Salad
The Ultimate Summer Slaw

6 Comments

Filed under @home {recipes to love}

Tagged as Ardith Mae, Balsamic, Easy, feta, genius, Mint, Party, pistachios, Recipe, Salad, Summer, watermelon

August 3, 2012 · 8:32 am

Do This:! Fragrance Meets Food with Aftelier’s Chef’s Essences

Aftelier Chef’s Essences

You may have been to a bar recently where the mixologist sprayed a scent of some mysterious fragrance on the edge of your glass, and wondered if that’s how he got away with charging you $16 dollars for your drink. But you weren’t complaining as you downed that fancy cocktail speaking the praises of unexpected flavors and promptly ordered another. Adding fragrance to food and drinks is nothing new to the culinary elite, but since Mandy Aftel started her own line of essential oils after writing the book Aroma with Michelin-starred chef, Daniel Patterson, you can now add a dash of blood orange to your own vodka on the rocks or a drop of pink peppercorn to your vanilla ice cream. Sound crazy? Perhaps, but Mandy’s process of extracting the natural oils from these ingredients creates a softer, almost floral flavor that you can impart without pulling out your pepper mill or pulverizing a celery stalk into your bloody mary.

Pink Peppercorn meets Ice Cream (photo courtesy of Food52)

The oils are potent as they are completely extracted from the original ingredient, unlike most synthetic flavorings — Mandy recommends adding a drop or two to a teaspoon before adding to your dish to avoid the blunder of more pouring out and overpowering your creation {with 150 drops per bottle, these will last a long time.} Your first inclination may be to wonder why need a pink pepper oil when you can just grind pink peppercorns — would you do that into a chilled vodka, neat? Or why you would need blood orange when you can just squeeze the bright citrus yourself — would you do that over ice cream? These oils allow you to experiment with flavors and add an unexpected fragrance to a dish or cocktail that will put you on the level of any michelin-starred chef. Finish soups, create cocktails, a dash over fruit and my favorite, ice cream {I was serious when I suggested pink peppercorn — the hands down winner in our ice cream test session.}

Want to start playing with your food fragrance? Save $20 on the Food52 starter set HERE or select from any of her 50 essences.

Bon appetit!
recipe goodness :: mastering the art of julia child’s salade nicoise
recipe goodness :: mastering julia child’s rolled french omelet
recipe goodness :: mastering the art of julia child’s chocolate mousse
Do This!: Celebrate Julia Child’s 100th Birthday

Filed under @home {recipes to love}, Do This!

Tagged as Aftelier, Aroma, Chef's Essences, Coi, Daniel Patterson, Essential Oils, Food and Fragrance, Food52, Mandy Aftel

June 28, 2012 · 12:26 pm

recipe goodness :: mastering julia child’s fillet of sole meuniere #jc100

Julia Child’s Sole Meuniere

Filet of Sole Meuniere was Julia’s first-ever meal in France. She described the sole as “a morsel of perfection” and “the most exciting meal” of her life. It was this simple preparation of sole that inspired Julia’s 40-year love affair with food and the start of a cooking revolution in America. The dish takes less than ten minutes to prepare and since the filets go for a swim in clarified butter, there is no shortage of rich “French” flavor. Pour yourself a nice glass of chablis and take a petit voyage to France for dinner.

“There is no substitute for the taste of butter in good cooking…” — Julia Child

Fillet of Sole Meunière

Serves 6

6 skinless, boneless sole or other thin fillets
Salt and fresh ground pepper
1/4 cup of flour or so for a plate
4 tablespoons clarified butter
3 tablespoons minced fresh parsley
4-6 tablespoons unsalted butter
1 lemon cut into wedges

Dry the fish, remove and bones, score, trim and lay flat on wax paper.
Dust the fillets with salt and pepper. Just before sauteing drop each fillet into the flour to coat each side, shaking off any excess.
Set the frying pan over high heat and film with 1/16 inch of clarified butter. When the butter is very hot, but not browning, rapidly lay each fillet side by side leaving a little space between each (don’t overcrowd).
Saute 1-2 minutes on both sides, turning carefully so as to not break the fillet. The fish is done when just springy. Immediately remove from the pan to a platter or plates.
Sprinkle each fillet generously with parsley.
Wipe the pan completely clean, set over high heat and melt with new butter until bubbling.
Pour over fillets — the parsley will bubble up nicely. Season with salt, serve with lemon wedges immediately.

Filed under @home {recipes to love}

Tagged as Butter, Dinner, Entree, Fish., Food, French, JC100, Julia Child, More Butter, Recipe, Seafood, Sole Meuniere

June 18, 2012 · 11:00 am

recipe goodness :: more minted peas please!

spring peas

There is something remarkably relaxing about shelling peas. It feels like I should be sitting under a big 200-year old oak tree, sipping lemonade while the biscuits bake in the oven. Sure, they are a bit of work, but as you snap each pod releasing the perfect pea pearls into your lapped bowl with a tink tink tink, there is a feeling reaped treasure. The beauty of these bright green gems is the hard work ends there. A little steam, olive oil and salt & pepper and you have a complete dish.

Pea Shelling Sunday

Steamed Spring Peas

2 lbs of peas in their pod {look for big fat pods}
1/4 cup water
salt & pepper to taste
1 tablespoon fresh mint, chopped
olive oil for drizzling

Pour a glass of lemonade or wine and pop a squat with a large bowl in your lap.
Patiently shell each pod letting the peas collect in the bowl {and saving the pods for stock?}
In a 7-10″ pan add peas, water, salt and pepper and cover tightly with a lid.
Heat to a simmer and then remove from heat and let rest with the lid on 10-15 minutes until tender.
Drain any excess water, scoop into a bowl, drizzle with olive oil and season with chopped mint, more flake salt & pepper as needed.

It’s the Simple Things:
Homemade Ricotta
How To Cook The Perfect Sunny Side-Up Egg
Spritzy Sunday Morning Citrus Cocktail
B arcelona Balsamic Chick Pea Salad
How to Love a Radish

Filed under @home {recipes to love}

Tagged as Food, peas, side recipe, Simple, Spring

June 14, 2012 · 10:00 am

recipe goodness :: egg on egg salad {introducing bottarga}

egg on egg salad sandwich

Ok this is a totally spectacular way to amp up an otherwise standard mid-week lunch. Egg salad: meet your new friend bottarga, also known as poor man’s caviar. Stop. Keep reading. This is not caviar. Bottarga is a delicacy beloved by those salty Italians, but has been finding its way more recently onto U.S. restaurant menus. Shaved over pasta, pizza and yes, even eggs, this salt-cured, sun-dried mullet roe is the perfect way to add the saltiness of the sea to a dish with very little effort. It comes pressed into a hard form that can be swiped along your microplane to finish a dish like a fine pecorino or can be slid along a mandolin for more decadent paper-thin slices that become a central addition to your plate. Lucky for us there is now an American-produced Cortez bottarga that you can get your hands on from Anna Maria Fish Company.

Egg on egg means business. With a little creamy mayo and peppery dijon to bind the this salad together, all I did was toss in a few radish leaves {no you should not throw those out when you buy radishes — they have amazing flavor!} and green scallions for color and a contrasting herby flavor. Then zested some salty bottarga over top to make this standard lunch truck sammie a true stand-out.

The egg on egg goods {bottarga lower left}

Egg on Egg Salad

Serves 1

2-3 hard boiled eggs, peeled and roughly chopped
1/2 tablespoon mayo
1 teaspoon dijon
1/2 small scallion diced {or 2-3 chives}
4-5 radish leaves, washed and julienned
Pepper to taste
Bottarga for grating
Good crusty bread

Roughly chop your eggs. I often remove one of the yolks to cut back on the dry bits.
Toss everything, except the bottarga in a bowl, reserving some scallions for topping later.
Add more of anything you desire, then serve in a bowl or on top of a toasted piece of bread.
Sprinkle with some scallions for giggles and then grate your bottarga across the top, adding as much or as little as your salty italian desires.
Sit down and be amazed by your revamped american favorite.

Other Ways to Jazz Standards:
Blueberry, Lemon & Coconut Pancakes
Herbed Buttermilk Biscuits
Cumin & Dill Dijon Egg Salad with Radish Sprouts
Creole Roasted Fresh Corn-Tomato Salsa

Filed under @home {recipes to love}

Tagged as Anna Maria Fish Company, Bottarga, Cortez, Egg, Egg Salad, Food, Lunch, Recipe, Salad, Seth Cripe

June 7, 2012 · 10:00 am

recipe goodness :: honey-vanilla pound cake with red bud flowers

After my foraging tour with Leda Meredith, I came back with a handful of edible pink red bud flowers just asking to be made into a sweet dessert. With a little inspiration from Ina Garten’s Back to Basics, her honey vanilla pound cake sounded like the perfect vehicle for my foraged find. This is one of the best pound cakes I’ve ever had — I’ll credit the honey for that. Add this one to the rotation.

Honey Vanilla Pound Cake with Red Bud Flowers
Makes one 8-inch loaf | Slightly adapted from Barefoot Contessa’s Back to Basics

1/2 pound (2 sticks) unsalted butter, at cool room temperature
1 1/4 cups sugar
4 extra-large eggs, at room temperature
2 tablespoons honey
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest
2 cups sifted cake flower
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 cup fresh edible flowers {optional}

Allow butter to sit at room temperature for about 1 hour.
Preheat the oven to 350°. Grease the bottom of an 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Line the bottom with parchment paper, then grease and flour the pan.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 to 4 minutes, until light.
Meanwhile, put the eggs, honey, vanilla, and lemon zest in a glass measuring cup but do not combine.
With the mixer on medium-low speed, add the egg mixture, one egg at a time, scraping down the bowl and allowing each egg to become incorporated before adding the next egg.
Sift together the flower, salt and baking powder. With the mixer on low speed, add it slowly to the batter until just combined.
Finish mixing the batter with a rubber spatula and fold in flowers {if adding}. Pour into the prepared pan. Smooth the top.
Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean.
Cool for 15 minutes, turn out onto a baking rack and cool completely.
Top with fresh flowers {optional}.

Getting Wild in the Kitchen:
Violet-Radish Spring Salad with Secret Lemon-Garlic Dressing
Wild pokeweed {or Aspargus} and field garlic breakfast tart
Homemade Spicy Carrot Kimchi! & Apple Chutney!

4 Comments

Filed under @home {recipes to love}

Tagged as Barefoot Contessa, Dessert, Honey, Ina Garten, pound cake, Recipe, red bud flowers, vanilla, wild edible

June 5, 2012 · 10:00 am

recipe goodness :: mastering the art of julia child’s salade nicoise #jc100

Julia Child’s Salad Nicoise

This is exactly the type of recipe that you are not meant to follow to a T. A big bowl of fresh ingredient goodness is all that matters. No green beans at the market yet? Asparagus makes for a lovely substitution. Not feelin’ the canned tuna? A beautiful bright tuna filet from my friendly fishmonger Warren at American Seafood was a first class upgrade. And with green garlic in season, I opted for those sweet stalks instead of scallions. I was not really feelin’ the five-page recipe laying out the original steps for Julia’s masterpiece. Really? For a salad? So I skimmed through her instructions and general flavor combinations, made a trip to the greenmarket, did a bit of chopping and doused everything in lemon, olive oil, salt and pepper. The result was a bountiful bowl full of beauty that was both healthy and hearty and will definitely be repeated again. soon. This is the perfect summer evening meal {which a chilled glass of wine of course}.

Julia Child’s Salad Nicoise

“A bountiful arrangement in a bowl or platter is so handsome to behold that I think it a cruel shame to toss everything together in a big mess.”
– Julia Child

Julia Child’s Salade Niçoise {slightly modified}

Serves 2-4 | Link to the original recipe HERE

1 head boston bibb lettuce, washed and dried
1/4 bunch fresh asparagus {or 1 pound green beans} trimmed, cut into 3-inch pieces
1/4 pint grape tomatoes, halved {or 1-2 whole tomatoes cut into wedges}
3/4-1 lb tuna filet grilled and sliced {or 8-10oz oil packed tuna, drained and flaked)
2-4 hard boiled eggs, halved
1 can flat anchovies packed in oil, drained {optional}
1/4 cup black nicoise-type olives {optional}

Dressing:
1-2 tablespoons capers
1/4 cup minced parsley
1 lemon, juiced
1/2 as much olive oil as lemon
salt and pepper to taste

Potatoes:
4 small new potatoes sliced into circles
1 stem green garlic or scallion, finely diced
1/4 cup potato-cooking water
1 1/2 tablespoons white wine vinegar
2-3 tablespoons fresh parsley
2-3 tablespoons olive oil

Rinse and dry all the vegetables. Add the lettuce to a large bowl while you prepare the rest.
Add eggs to a medium pot and cover with water by 1-inch. Bring to a boil, then turn heat down to a low simmer, cover with a lid and cook for 15 minutes. Remove from heat, remove eggs and cool.
Bring water back up to a boil and add sliced potatoes until just slightly tender when you pierce with a fork. Reserve 1/4 cup of the starchy water, then drain and immediately toss in a bowl with vinegar, scallion/garlic, parsley, olive oil and cooking water. Season with salt and pepper and let potatoes absorb the liquid as they cool.
Bring a medium pot of water back to a boil and add the 3-inch pieces of asparagus {or green beans} to the boiling water, cover and cook 1-2 minutes until bright green, but still firm. Drain and immediately run cold water over or add to an ice bath to stop the cooking process.
Mix the dressing. Pour a little over the cut tomatoes in a small bowl and set aside. Pour a little over the asparagus in a small bowl and set aside. Pour the rest over the lettuce and toss to coat.
Heat your grill to high.
Coat your tuna with olive oil, salt and a generous amount of coarse black pepper on both sides. Cook 3-5 minutes on each side, just until the outer edges turn white and the center is still a light pink for medium rare. Remove from heat and let rest.
Assemble the salad by channeling your inner Julia, creating sections of the seasoned potatoes, tomatoes, asparagus {or green beans}, the egg halves and olives. Sprinkled the anchovies over the salad. Slice the tuna and arrange in the center of the bowl.
Bon Appetit!

More Juuuuuuuulia:
recipe goodness :: mastering julia child’s rolled french omelet
recipe goodness :: mastering the art of julia child’s chocolate mousse
Do This!: Celebrate Julia Child’s 100th Birthday

Green Goddess
Orzo, Spinach & Feta Summer Salad
Spinach, Strawberry & Halloumi Salad
Tomato, Basil & Feta Salad
The Ultimate Summer Slaw
Grilled Thyme-Cumin Vegetable Kabo bs
How to Love a Radish
Violet-Radish Spring Salad with Secret Lemon-Garlic Dressing

Filed under @home {recipes to love}

Tagged as Asparagus, JC100, Julia Child, Recipe, Salad, Salade Nicoise, Summer, Tuna

May 31, 2012 · 10:00 am

recipe goodness :: grilled green garlic

Grilled Green Garlic

Springtime brings lots of treasures that are here for a blink of an eye and then gone from our flourishing greenmarkets. Ramps, strawberries, asparagus — just some of the items that get loaded into our resuable shopping bags as we lust over these edible signs of the outdoor dining season. One of my favorite flash finds is green garlic {also known as spring garlic or new garlic}. These long green shoots look a lot like scallions, but are the beginnings of the larger garlic bulb we have come to be more familiar with. When the farmers trim these stalks it makes way for those bulbs to continue growing throughout the season and brings us a mild sweet garlic treat as a bonus. My favorite thing to do is toss them with olive oil, salt and pepper and throw them on the high rack of the grill to slow roast for 10-15 minutes until perfectly tender. They are mild enough to be eaten on their own, but make a killer topping for crostini slathered in ricotta, grilled pizzas, a nice juicy steak or even eggs.

Grilled Green Garlic

1-2 bunches spring garlic
olive oil
salt & pepper

Trim roots and dark green fiberous leaves from garlic stems and slice in half lengthwise.
Toss with olive oil, salt and pepper to coat.
Place on the top rack of the grill with the heat on low and roast until tender and starts to brown.
Serve whole or dice into smaller pieces as a topping.