Will eat mine happily. So sorry for whatever it is I have done.
Read MoreStewed Zucchini with Ricotta and Pasta
Stewed Zucchini with Ricotta and Pasta
Summer squash. When you can't beat them - join them.
- 3 smallish zucchini, stem end trimmed and cut into 1/4 inch thick rounds
- Peel of one lemon, pith removed and thinly sliced
- 5 cloves garlic, peeled and smashed
- Sea salt
- 1 cup olive oil
- Several sprigs fresh mint
- Small pinch red pepper flakes
- 1 pound pasta
- 1 cup fresh ricotta
- Freshly ground black pepper
Combine zucchini, lemon peel and garlic in a medium saucepan. Season well with sea salt (about 1 teaspoon) and add olive oil. Set over medium heat and cook just until oil starts to sizzle. Add mint and red pepper flakes. Reduce heat and let simmer gently (stir occasionally) until zucchini is very very soft and flavorful, about 1 hour.
Cook pasta according to package instructions. Drain pasta and divide between serving bowls. Spoon ricotta and zucchini - along with some of the olive oil - over pasta. Adjust seasoning with salt and pepper. Excess olive oil can be cooled and strained and used to flavor other cooked vegetable dishes and pasta sauces.
Smore' Pop Tarts
Smore' Pop Tarts
One rainy day too many has us baking for mercy.
Graham Crackers
- 2 cups whole wheat flour
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, room temperature
- 1/2 cup brown sugar, firmly packed
- 1/3 cup honey
- 2 teaspoon vanilla
- 1/2 cup milk
Combine whole wheat flour, flour, baking powder, baking soda and salt in a mixing bowl.
Combine butter, sugar, honey and vanilla in the bowl of a standing mixer. Cream on medium speed until light and fluffy. Slowly add dry ingredients, alternating with milk. Wrap dough in plastic and refrigerate overnight.
To assemble pop tarts you will need marshmallows and chocolate spread - store bough or homemade - depending on your mood and that of those around you. And two egg whites!
Divide chilled dough in half. Working one half at a time - roll dough out on a lightly floured parchment line surface into a long strip - approximately 4 x 12 inches. Use a sharp knife and ruler to cut dough down the middle creating two long strips 2 x 12. Now clean up strips so that all edges are as straight as possible.
Cut each strip into rectangles - approximately 2 x 4. Place two mini marshmallows or the equivalent size square of homemade marshmallow on the left half of each rectangle. Plop a small spoonful of chocolate spread over marshmallow. Whisk egg whites until frothy and then outline edge of each rectangle with egg wash. Fold right side of dough over marshmallow/chocolate and seal by pressing firmly with fingers. Arrange sealed pop tarts on a parchment lined baking sheet and transfer to freezer for at least 30 minutes. Meanwhile, repeat process with remaining half of dough.
Heat oven to 350. Dock tops of each pop tart with fork to create classic marking. Bake (on parchment lined baking sheet) until set and golden, about 20 minutes. Some marshmallow will escape and bubble up into a delicious sugary fringe. Transfer to a wire wrack to cool before serving.
Cold Sesame Noodles with Chopped Cucumber and Bean Salad
Cold Sesame Noodles with Chopped Cucumber and Bean Salad
Falls into the category of food we could eat everyday.
- 1 pound noodles - we used rice but egg noodles are traditional.
- 2 tablespoons sesame oil, plus more for noodles
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar, plus more for vegetables
- 2 tablespoons sesame paste
- 1 tablespoon peanut butter
- 2 teaspoons sugar
- 1 inch piece fresh ginger, peeled and minced
- 1 clove garlic, minced
- 2 teaspoons chili-garlic paste, or to taste
- 1 cucumber, seeded and chopped
- 1 large handful yellow flat beans, blanched to tender and chopped
- 1 small bunch cilantro, finely chopped
- 2 tablespoons sesame seeds, toasted
Cook noodles according to package instructions. The noodles should be on the firm side of cooked. Drain and rinse in cold water. Transfer to a bowl and hit with a healthy splash of sesame oil.
Combine sesame oil, soy sauce, rice vinegar, sesame paste, peanut butter, sugar, ginger, garlic and chili-garlic paste in the bowl of a food processor. Blend until just smooth. Adjust seasoning with a tad more chili paste if desired. Pour sauce over cooked noodles and toss well. Combine cucumber, beans and cilantro in a small bowl. Dress lightly with rice vinegar and spoon over noodles. Sprinkle the whole thing with sesame seeds. Serve immediately.
Padrón Peppers And Sea Salt
Cold Succotash Soup
Succotash - one of the better Hangman words. The old-school game is fabulous played in the sand. Low tide works best. Try backgammon too. Use shells and pebbles in place of the traditional pieces. Or maybe the heat has just gone to our heads?
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Roast Carrots and Turkish Eggplant with Poached Chicken
Deep into the the lazy days of August - hoping this highly spiced dish gives me just the kick I need. School supplies lady! Get it together. Just giving the recipe for veg as honestly you could serve this dish with whatever you want - cold leftover steak, hard boiled eggs or grilled salmon. Hummus? Dress any of those ideas up with a bit of lemon zest, cilantro and a cooling spoonful of thick plain yogurt.
Roast Carrots and Baby Eggplant with Poached Chicken
- 2 tablespoons cumin seeds, toasted and cracked
- 1 teaspoon Spanish paprika
- 1 clove garlic, minced to paste
- 1 teaspoon sea salt, plus more for vegetables
- 1/2 teaspoon cayenne pepper, less if you dislike heat
- 1/2 cup olive oil, plus more for vegetables
- 2 tablespoons lemon juice
- 1 large bunch carrots, trimmed, peeled and thinly sliced if thick
- 6 Turkish eggplant, halved
- Cold Poached chicken, for serving - see above
- Thick plain yogurt, for serving
Mix together cumin, paprika, garlic, 1 teaspoon sea salt, cayenne, 1/2 cup olive oil and lemon juice in a small bowl or jar - a pint mason jar ideal as you will have leftovers and this allows for easy storage. Let stand about 1 hour for flavors to mingle and mellow.
Heat oven to 425. Combine vegetables in a large bowl. Stir or shake spice mix well and spoon about 1 tablespoon of mixture over vegetables. Add about 2 tablespoons more olive oil to vegetables and season with a pinch or two more salt. Arrange vegetables - in a more or less single layer - on a sheet pan or roasting tray. Roast until vegetables are very tender, take on lots of color and start to caramelize, about 30 minutes. The eggplant may lag behind - if so remove carrots for pan and continue roasting eggplant until done. Serve with poached chicken - dressed in lemon and cilantro - with a large spoonful of cooling yogurt. The remaining spice mix should be kept refrigerated until needed. Spoon it onto and into anything - sliced avocado, cucumber soup - you name it.
Halibut Niçoise
Linguine with Nutmeg, Cream and Squash Blossoms
Translated from Italian - Pasta Arrabbiata becomes angry woman pasta and Pasta Puttanesca - wanton woman pasta. Feel there should be an descriptive name for this pretty dish! Pasta Verginale?
Read MoreMelon Soup with Prosciutto Chips
Lemon Grilled Mackerel
Grilled Mackerel - way to my Spanish-breed husband's heart, spirit and soul. No recipe - just build a hot charcoal fire, line grill with lemon slices to prevent sticking and season fish (gutted and cleaned) with salt and pepper. Fish should be ready in a bout the time it takes to drink half a glass of wine. Drizzle with olive oil before serving. Chopped ripe tomato salad and strong vinaigrette makes a fine accompaniment.
Gooseberry Currant Fool
Dill Pickle Potato Salad
When Frances was describing this to me I was like "What????". But I have fallen in love with the easiest and by far lightest in calories, potato salad I've tried. This is the grown up version of Pringles Dill Pickle Chips and I'm pretty happy about that.
Read MoreCherry Tomato Tarts with Black Olives and Feta
Banana Quinoa Muffins
Just back from a lovely weekend in Putney, VT where vegan and gluten free food options feel more mainstream than not. Thought we would give the latter category (GF) a go. Feels more like a portable pot of porridge than a traditional muffin but pretty delicious. Packs a nice morning high protein punch. Good for combating July 4th excesses!
Read MoreMomos
These dumplings are the food of Nepal. A plate of these - coupled with a friendly smile and a cup steaming Yak tea epitomizes gastronomic salvation - solace and nourishment. Dear people of Nepal - your troubles seem to be all but forgotten with the fall of Greece and rise of domestic terrorism. How to offer you the comfort and escape you so kindly dished up for me?
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Ebelskivers
Recipe is courtesy of a dear friend who inherited it from her adopted Danish grandmother. Love a hand me down! We are deep into sour cherry jam - even if it fails to set properly. Someday we will nail it! Use whatever confiture you like best.
Read MoreBaby Kale and Toasted Freekeh Salad with Almond Butter Dressing
Father's Day Burger with Chopped Fennel, Celery and Cucumber Relish
Hey Dads - we know you are a lot more sophisticated than you get credit for. Replacing the cheese and steak sauce with something fresh and nice! Dinner at 6:00. Love you loads.
Read MoreSour Cherry Hand Pies
Its our tradition to go cherry picking on Fathers Day weekend. Not sure how it started but ever since Imogen was born, there we've been, filling buckets and eating sour cherries by the handful. This year I actually beat the birds to our cherries upstate so we need not go any farther than our own backyard. Apparently its a stellar year for cherries (a dry spring) so get out your cherry recipes because its game on! Happy Father's Day!
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