Summer Squash Panini with Ricotta and Kale Pistou

After a seven-month hiatus, one would think that I'd come back with some momentously intensive recipe and not just casual instructions for sandwich fixings, but...its summer. Livin' is easy, etc. Plus, no one wants to even think about firing up an oven. Zucchini and its yellow kin are in season and I can't get enough, so I'm presenting one of my favorite ways to consume them: as grilled slabs between two toasted pieces of bread. Add spreads of zippy, lemon-zesty ricotta, verdant kale pistou, and a beading bottle of crisp beer, and you have yourself a perfect summer sup.

Summer Squash, Ricotta and Kale Pistou Panini
Makes two sandwiches

*2 summer squash: green, yellow, or one of each
*1/2 cup ricotta, drained (and preferrably homemade)
*1/4 teaspoon lemon zest
*Handful of basil leaves, 1 cut in chiffonade
*3 leaves kale, torn into pieces
*1 heaping tablespoon almonds
*1 fat clove garlic
*Olive oil
*S&P
*4 thick slices of rustic bread

Slice the squash lengthwise with a mandoline or a steady, guiding hand into strips no thicker than 1/4 inch, then sprinkle with salt and sit to drain in a colander for about 30 minutes (this, while your ricotta drains too, perhaps). Meanwhile, make the kale pistou by blitzing the greens, a handful of basil leaves, a garlic clove, almonds and S&P together into a thick paste, drizzling with a little olive oil to thin only slightly. 

After the drainage is done, heat the panini press. Pat each slice of squash dry with a paper towel, and toss with some olive oil and pinches of S&P. Either grill or broil the slices (or do what I did and throw them into the panini press) for 3-4 minutes. Set aside and prep the ricotta by stirring in the lemon zest, pinches of S&P, and the chiffonade of basil. Take your bread slices and brush one side of each with a touch of olive oil, then compose the panini by spreading half of the ricotta mix on one interior side, kale pistou on the other, and then sandwich squash slices between them. Press for 4 minutes or so in the panini maker.

Okonomiyaki

It's an international constant: savory fried discs of eggy batter studded with goodies are delicious. The latest iteration of such foodstuff to cross my plate is the Japanese okonomiyaki, which I had for the first time a couple months ago at a local Japanese grocery and food stand in Ardmore, Maido!, which also provided all the ingredients necessary to make such a quick and tasty treat at home (I am beyond thrilled to have this market a mere two blocks away!). Okonomiyaki is a Japanese pancake which, like all other pancakes, is eminently customizable. Since I've taken to making them at home, I have made a slightly different version each time, depending on what's in the fridge. The recurring themes are usually shrimp, cabbage, bacon and the toppings, bonito flakes and the umami-licious okonomiyaki sauce. Bonito flakes really are a wonder; fine filaments of deep fish flavor that wave and undulate lightly the moment they alight onto the pancake. I highly recommend getting yourself a stockpile online if you're not close to any Asian retailer.

Forgive the photos - I have to change the lighting in my kitchen, somehow.

Okonomiayki
Makes two entree-size pancakes or four 6-inch pancakes

Recipe adapted from the recipe affixed to the packaging on my bottle of Otafuku Okonomi Sauce!

*1 cup flour
*2/3 cup very cold water
*Big pinch dashi granules
*Big pinch sea salt
*4 eggs, beaten
*1 cup green cabbage, cut into thin strips and chopped
*3 scallions, sliced thin, plus an extra sliced scallion for garnish
*1 heaving cup of mixed meat/seafood (I usually use small shrimp, sliced in half lengthwise, bay scallops and squid, plus a couple crumbled strips of fried bacon)
*Peanut or Vegetable oil, for frying
*Okonomi sauce (sold in Asian retailers, or you can find recipes online), for garnish
*Bonito flakes, for garnish
*Kewpie mayonnaise is good on this too, I just happen to be all out


Mix the flour, dashi, salt and water in a bowl, then add the beaten eggs. Stir until combined; it doesn't have to be lump-free. Throw in the meat and vegetables, then set aside and heat the oil in a skillet over medium. When hot, ladle batter out to make the first pancake. Cook about 5 minutes on each side, then dish out and top with all the garnishes. Repeat with the rest of the batter 'n dig in.

Spaghetti alla Puttanesca

Some traditional Italian pasta dishes have fabulously evocative names; like spaghetti alla carbonara, this pasta dish also paints a vivid picture of its supposed originators. Puttanesca derives from puttana, a prostitute, and the name connotes an easy, cheap, and deeply savory meal a working girl might hasten to throw together between, ahem, clients. Whatever its real origins, I love the name. Slattern spaghett'.

Those familiar with the basic ingredients of puttanesca might note that cured olives go conspicuously missing in mine. As I've mentioned a few times before, I just can't ....do....olives... but, I do love tapenade! The tapenade I use is actually a sundried tomato version which I absolutely adore and think adds a lot to the flavor of the sauce, so if you opt for a 1/4 cup of cured olives instead of tapenade, maybe chop up a few sundried tomatoes too! Puttanesca, much like its namesakes of yore, is very accommodating.  

Spaghetti alla Puttanesca
Makes 3 servings

Adapted from A Food Obsession

*1/2 lb high quality spaghetti (De Cecco! I never use anything else.)
*EVOO
*3 large cloves of garlic, minced
*6 anchovies, chopped
*1 tablespoon chopped capers
*Pinch red pepper flakes
*1 1/2 cups crushed tomatoes
*Pinch sugar
*Pinch oregano
*Freshly ground black pepper
*1 "big spoonful" tapenade, about 2-3 tablespoons (or, cured olives)
*3-4 leaves basil, torn

Heat a puddle of evoo in a pot over medium and melt the anchovies into the oil for a bit before adding the garlic, capers, and a big pinch of red pepper flakes. After a minute or so, pour in the tomatoes and stir in the tapenade with a pinch of sugar and oregano. Tear in the basil leaves and grind some pepper into the mix, too.

Let the sauce cook over medium-low, stirring frequently, as you put the pot of water on to boil for the pasta. Salt the water well and boil the spaghetti until al dente, then drain and toss with the sauce. Reserve a smidge of the pasta water in case the dish is a little dry.

Spicy Stuffed Turkey Burgers with Chipotle Mayo

As odd as it is to admit, I actually prefer the flavor of doctored-up turkey burgers to plain ground-beef burgers. It's the sort of minority opinion that would make Parks & Rec's Chris Traeger proud. This particular iteration of a turkey burger might be my favorite - combine the oozy cheese stuffing, piquant bite of the spicy seasonings and the creamy heat of the mayo, and it is an absolutely delicious winner. Plus, it might still be somewhat healthier than a beef burger...? At least that's what the modest pile of roasted carrot fries on the side is telling me...

That rooster is *not* pleased that I made a patty out of his fowl brethren 

Spicy Stuffed Turkey Burgers with Chipotle Mayo
Makes 4 burgers

*1 lb ground turkey (the best ground turkey I've found locally is from Lindenhof Farm, which frequently sends envoys to the West Chester Growers Market)
*1 small shallot, finely minced or grated
*2 pressed or very finely minced garlic cloves
*1 habanero pepper, minced finely (wear gloves!)
*1/2 teaspoon cumin
*1/2 teaspoon oregano
*1/4 teaspoon smoked paprika
*S&P
*1 chipotle pepper in adobo, minced, plus 1 tablespoon of adobo sauce
*3 tablespoons mayonnaise
*3-4 heaping tablespoons finely grated habanero cheddar (or a nice smoked gouda)
*Hamburger buns of your choice
*High smoke-point oil


In a bowl, gently combine the turkey meat, shallot, garlic, seasonings and pinches of salt and pepper. Shape into 8 thin patties, deposit a heaping tablespoon of grated cheese into the center of half the patties, and then carefully crimp two patties together to have 4 in total. Crack some more pepper + a sprinkle of salt over them as they sit. Heat a cast iron pan a touch north of medium heat and add a good slick of high smoke point oil. Once the oil is hot, lay the burgers in and cook undisturbed approximately 5 minutes per side. Meanwhile, combine the chipotle, adobo, and mayonnaise. With one minute left, toast the buns lightly, brush one side of each with some mayo, and then assemble the burgers with any other fixings you desire.

Shells with Chickpeas, Sausage & Kale

Today I'm setting out a quick, simple and tasty pasta dish, the type I usually turn to on oh, say, the Monday night before payday. It's a little more gussied up than some other cucina povera classics on rotation in my kitchen, but you can easily nix the sausage if you don't have any on hand or don't eat meat, just up the amount of the kale & chickpeas and it'll still be a very satisfying bowl of comfort food. Feel free to sub orecchiette for the shells; I've made it with both and each form the most delightful little nooks for the chickpeas and other little goodies to nestle.

Shells with Chickpeas, Sausage & Kale
Makes 3 servings

*1/3-1/2 lb shells (De Cecco is always my preferred pasta)

*EVOO

*2 links hot Italian sausage, casings removed

*Good handful of chopped onion

*1 anchovy fillet, minced (optional)

*3 cloves garlic, 1 sliced, 2 minced

*3-4 kale leaves sans rib, ribboned

*Pinch red pepper flakes

*Glug of white wine (about ¼ cup)

*1 cup chickpeas, drained & rinsed

*S&P

*Pinch of chopped fresh thyme leaves

*Grated Parm

Put a pot of well salted water on to boil for the pasta. Saute the sausage in a wide pan with a little olive oil until nicely browned and cooked through, then remove and set aside. Add a touch more oil and saute the onion for a couple minutes, then throw in the anchovy if you please, and let it mmmmelt into the oil. Add the garlic then after about a minute add the kale and saute for a couple more minutes. Splash in the wine and once the alcohol whiff burns off, add the chickpeas and sausage. Set to low, season, and then add the drained pasta to the pan, tossing with a little reserved pasta water if it's dry. Dust servings with freshly-grated parm and thyme leaves.

Haricot Vert, Purslane & Swiss Summer Panini

A dear friend invited me to raid her garden over the weekend and I was there almost before I hung up the phone. After a lovely evening filled with berry juice-stained fingers, floppy hats, the warm wink of fireflies and the thunk of beans hitting the bottom of a new bucket, I came away with quite a bounty, including a bit of a brand-new-to-me edible weed, purslane. Her Turkish beau pointed out its presence on her property - I gather it is greatly enjoyed by Turkish folk (with yogurt, especially). I like it; it has a slight mucilaginous quality but it is succulent (and IS a succulent!), with a lightly sour, cress-like flavor. A perfect addition to salads, or in this case, a crisply verdant summer panini with beans also plucked from the garden. However, if you don't stumble across it outdoors, you can always sub arugula or watercress.

This sandwich is inspired by the haricot vert panini on the menu at my beloved Tired Hands, although I must confess that even though it has intrigued me for months I have never ordered it because their meat ones are SO GOOD that I'd never dream of eating anything else there. However, my version has me convinced that it's a true contender with the meat'uns, especially in these summer months where something lighter is better. Sometime I'll have to actually order my inspiration while I'm sipping a delicious saison and see how it stacks up!

Haricot Vert, Purslane & Swiss Summer Panini
Makes 1 sandwich

*About 1 1/2 tablespoons butter, divided

*1 teensy shallot or 1/2 of a small sweet onion, sliced thinly

*1 big handful of haricots verts, trimmed & blanched (briefly, like 10 seconds max)  

*1/4 cup purslane leaves + a few extra tender sprigs

*2 slices hearty bakery bread

*4 slices of really good Swiss cheese

*Your favorite fancy Dijon mustard, about a teaspoon & a half
*2 tablespoons good EVOO
*2 teaspoons lemon juice
*Leaves from a few thyme branches
*S&P

Whisk together the mustard, evoo, lemon juice, thyme leaves and pinches of S&P, set aside. In a skillet, melt a pat of butter with a drizzle of oil over medium low and add the shallots. Sprinkle with a pinch of salt and saute for a couple minutes before adding in the beans. Saute a few minutes more then add the purslane leaves and remove from heat. Toss with the mustard vinaigrette. Season to taste.

Brush one side of each of the bread slices with a bit of the other tablespoon of butter (melted or room temp), then assemble the sandwich by smoothing a thin layer of mustard on one slice, then top with half the Swiss, the bean-purslane mix, the reserved sprigs of purslane, and then the rest of the cheese. Press the sandwich in a preheated panini maker for a couple minutes until the sandwich is toasty and the cheese has oozed. Cut 'n eat!

Palak Chana

Or, "lazy lady's palak paneer".

I had a hankering today for luscious, spiced spinach and immediately jumped to palak paneer, but examining my afternoon and the errands & chores that splintered it up, I decided I didn't *quite* have enough time to make homemade paneer, even though it's a rather simple process. Instead, I quickly cooked up the greens in my usual way, added a can of chickpeas to the mix, and satiated my spinach craving even without the help of firm cubes of fresh cheese! My palak chana might have been makeshift, but I was pleased enough with the combo of chickpeas and spinach that I'll purpose to make it again!

Palak Chana
Makes 4 servings

Recipe adapted from various influences, but 101Cookbooks' recipe for saag paneer was most helpful in the framework.

*Cooking oil or ghee

*1 bag of baby spinach (8 cups), chopped into fine ribbons
*Kosher salt

*1/2 onion, diced small

*5 cloves garlic, chopped

*Nub of ginger, about an inch, peeled and chopped

*1 serrano chili, seeded

*1/4 teaspoon whole cumin seeds

*1 teaspoon ground cumin

*1 teaspoon ground coriander 

*Heaping 1/4 teaspoon turmeric
*1 15oz can chickpeas, drained and rinsed

*1/2 teaspoon garam masala

*Dash or two of cayenne
*Spoonful of plain yogurt (optional, but a lovely addition)

*Rice or naan, for serving

Heat some oil or ghee in a heavy pot over medium and add the whole cumin seeds; when they pop, add and saute the onions with a scattering of salt. You can either mince the garlic, ginger & chili and add them too, or do as I do and make a paste of them in a small food processor by adding a touch of water and a spoonful of canned diced tomatoes to help (if you, like I, always have a jar of leftover canned diced tomatoes hanging around in a mason jar in the fridge). Add the mince or paste and saute for about a minute before adding the spices and a pinch of salt. After they aromatize the kitchen add the spinach and stir for a minute until the spinach wilts, then add the chickpeas. Reduce heat to low, cover, and cook, stirring often, until spinach is very soft, about 20 minutes. Stir in the yogurt, garam masala, and cayenne. Check for seasoning and serve over rice. 

Chipotle Chicken Lettuce Wraps

The jar of leftover chipotle chilis in adobo from a $1.69 can beckons my guilty gaze when I open my fridge when I start to make dinner, because much like leftover tomato paste from a .50 cent can or half a tin of evaporated milk, I cannot abide by throwing what I don't use away but I also can't for the life of me remember to use them before they have overstayed their welcome. I caught sight of my chipotle jar loitering near the back of the fridge yesterday and determined to finish the stragglers off once and for all. In noodling around for some new ideas I came across an entry on Bev Cooks for chipotle chicken lettuce wraps, which got the ball rolling. The other household half opted for tortillas instead of lettuce, but I was very pleased with the verdant crunchiness of the lettuce contrasted with the smokey spicy bite of the piquant chipotle sauce. Leftovers successfully and deliciously dispatched! 

  
Chipotle Chicken Lettuce Wraps
Makes 6-8 lettuce wraps

Recipe inspired by Bev Cooks

*2 boneless skinless chicken breasts

*Cooking oil

*1/4 cup chicken broth

*1 cup tomato sauce (I use a can of El Pato Mexican Hot Style Tomato Sauce which I find at my local Walmart)

*2-3 canned chipotle chiles en adobo (remove the seeds, if you want)

*1/4 onion, chopped

*3 cloves garlic          

*Pinches of oregano, thyme, cumin, allspice

*Couple sprigs' worth of of cilantro leaves (or more, depending on how much you like cilantro)

*1 teaspoon lime juice

*S&P

*1/2 small red bell pepper, diced

*Boston or butter lettuce 

*3 scallions, sliced

*Lime wedges for serving

Heat some oil in a skillet over medium and season the chicken breasts. Saute about 5-6 minutes per side or until entirely cooked through. Meanwhile, blend the chicken stock, tomato sauce, chipotles, onion, garlic, spices, cilantro and lime juice in a food processor until smooth. When chicken has cooked, move to a cutting board and pour the chipotle sauce into the pan and cook over medium-low while occasionally stirring for 10 minutes or so, until it's a little darker and thicker. Dice the chicken and in a bowl, combine it with the diced bell pepper - add as much of the sauce as you want and stir until the chicken is well-coated. Spoon portions into the lettuce leaves and garnish with scallions before serving with lime wedges and any additional sauce to drizzle on top.

Cream Scones

In an effort to have some palm-able breakfast options around the house, I started looking at scone recipes and was intrigued by a couple that were made with only cream, no butter. The recipe in this post on Chowhound was my eventual inspiration, as it looked like an incredibly simple and fantastic base recipe to incorporate into the rotation. I decided to doctor up the scones with orange zest and dried cherries, but customize yours in any way you'd like! I think next time I'll be trying caramelized onions, sharp cheddar and bits of bacon for a super-savory version.

Cream Scones (with Dried Cherries & Orange Zest)

Makes 8 servings

*2 cups flour

*1/4 cup sugar

*1 tablespoon baking powder

*1/2 teaspoon salt

*Pinch cinnamon

*2/3 cup dried cherries

*1 tablespoon orange zest

*1 1/4 cups heavy cream

*1/2 teaspoon vanilla extract

*Raw sugar (optional)

Preheat the oven to 425. Sift the dry ingredients together in a bowl and add the dried cherries and zest. Stir together the cream and vanilla extract and then combine with the dry ingredients, using a fork. Still using the fork, mix to a rough mass, then turn out onto a lightly floured board and knead briefly (only a couple times) just until the dough holds together. Pat into a 7 inch circle, or thereabouts. Brush the top with the drips and drabs of cream left in your measuring cup, then sprinkle with the raw sugar, if you'd like (I opted not to). Cut into 8 wedges. Separate the wedges and place on a parchment-coated baking sheet. Bake approximately 15-17 minutes until golden brown. Best eaten while still warm!

Wild Mushroom, Caramelized Shallot & Brie Panini

This is a perfect winter vegetarian sandwich, earthy, warming, flavorful but mellow, and incredibly filling. Out of all the paninis I've pressed in the maker I got for Christmas, I think this is my favorite. Perhaps not the most appealing to take a picture of, but I swear there is one delicious bite after another in that green and brown tangle!

Wild Mushroom, Brie & Caramelized Shallot Panini
Makes 1 sandwich

*2 tablespoons butter, divided
*EVOO (I used a garlic-infused variety)

*2-3 shallots, sliced thinly

*2 cups mixed wild mushrooms, stemmed, wiped & sliced 

*Scant 1/2 teaspoon minced thyme leaves

*S&P
*Balsamic vinegar

*2 slices hearty bakery bread

*3-4 slices of Brie

*Palmful of baby arugula
*Your favorite fancy mustard (chablis Dijon, for me)

In a wide cast-iron skillet, melt a tablespoon of butter with a drizzle of garlic infused oil and add the shallots. Sprinkle with a healthy pinch of salt (and a little pinch of sugar too, to speed things along) and caramelize for a good 30 minutes. If you don't have garlic infused oil and want a hint of the beautiful stinking rose, feel free to mince a clove up and throw it in with the shallots for the last few minutes of caramelizing. Remove the shallots from the pan and add the mushrooms and another drizzle of oil (regular evoo used this time), then saute for 4 minutes before adding the thyme and seasoning with salt & pepper. Cook another minute, splash with a touch of balsamic, and toss well.

Brush one side of each of the bread slices with a bit of the other tablespoon of butter (melted or room temp), then assemble the sandwich by smoothing a thin layer of mustard on one slice, then top with the shallots, mushrooms, arugula and finally, the Brie. Press the sandwich in a preheated panini maker for 4 minutes or so, until the sandwich is toasty. Cut 'n eat!

Eggs in Purgatory

Sometimes weekend cooking involves elaborate, time-consuming productions, but sometimes it involves ransacking the fridge in a bleary haze for leftovers to repurpose. However, subsisting on leftovers is fine by me when the leftovers in question include a largesse of Sunday Gravy. Eggs in Purgatory, a dish of jiggly eggs poached in a smimmering tomato sauce, is a ridiculously simple and satisfying brunch, lunch or dinner that'll serve the dual purpose of hearty nourishment, as well as a use for any leftover red stuff, either from the aforementioned Sunday Gravy, or even a half-empty jar of store-bought marinara. Served up over toast points, it can't be beat for a quick mid-Saturday meal, or for that matter, a meal for any other time during the week when you can't bring yourself to expend any more effort than cracking eggs.

Eggs in Purgatory
Makes 2 servings

*3-4 cups tasty, rich tomato sauce
*4 organic eggs
*Freshly grated Parm-Reg
*Toast points

Add the sauce to a modestly sized saucepan. Bring to a burble over medium and make little depressions in the sauce for each egg you're using, then crack the eggs one by one in a small cup and slip into each of the depressions. Spoon some sauce around to cover the majority of the eggs. Cover, leaving the lid cracked just a touch, and cook for about 7 minutes until the whites are set but the yolk is still a little runny. Scoop the eggs out and serve with extra sauce over toast points, dusting liberally with freshly grated Parm. Alternately, you can bake the eggs in sauce at 350 for about 16-18 minutes, results of which pictured above. Between you and me, I prefer the eggs simmered but the tasty end result doesn't make for the most pleasant of pictures!

Sopa de Ajo

So, all you have in the kitchen is a half-empty bottle of oil, a can of chicken stock, a knob of brown bread, a flaking head of garlic, and some eggs hiding in far-flung corners of the carton? Maybe some smidgens of spices left in the cupboard? Don't exhale a dusty sigh of destitution, you have all the makings of a delicious dinner right in front of you! Sopa de ajo, or garlic soup, was created by penurious Spanish peasants who had to make do with only meager scraps of sustenance, such as water, oil, garlic, eggs, and yesterday's bread (traditional recipes don't even include chicken stock!). Although, for origins in such a humble array of ingredients, you'd fancy yourself a king eating a bowl of sopa de ajo (or, at least a baron). It's an intensely nourishing and warming soup, and when you break the poached egg and let the yolk swirl with the garlicky broth, the whole experience gets transcendentally rich and silky. It becomes something you crave even if the pantry's stocked full of caviar and truffles and such.

My personal recommendation for maximum enjoyment is to put on Les Blank's documentary short Garlic Is As Good As Ten Mothers as the soup is simmering, and as your desire for the stinking rose reaches fever pitch, dive into your finished soup!

Sopa de Ajo
Makes 2 large servings

Personal recipe with guidance from Rick Bayless' recipe 

*Scant 1/2 cup olive oil
*1 head garlic, cloves peeled and roughly chopped (at LEAST 20 cloves)
*2 cups chicken stock (preferably homemade)
*2 cups water
*2-3 slices of crusty brown bread, with or without crusts removed
*2 eggs
*1/2 teaspoon smoked paprika
*S&P
*Chopped cilantro or parsley to garnish (optional)

Pre-heat oven to 325. Heat the oil in a small heavy pot over medium-low. Add garlic, reduce heat and stir frequently for 20 minutes. Manage the heat so that the garlic simmers but doesn't brown. Once soft, drain the garlic and transfer to a larger pot, reserving the oil. In the larger pot, add the broth, water and paprika and simmer on medium-low. Season to taste. Meanwhile, cut the bread into cubes and toast in the oven for about 20 minutes, stirring a few times. Drizzle with some of the garlic oil, toss to coat, and return to the oven to cook for 5 more minutes. While the croutons are finishing up, poach the eggs. To serve, dish out the soup, add a poached egg to each bowl, and garnish with the croutons and some chopped cilantro.

*Especially good when you want to stave off a cold, or are in the throes of one - garlic is superhealthy*

Quick Peanut Butter-Banana Ice Cream

I've posted uses for overripe bananas a few times already, but this is now far and away my favorite method of using up those speckled stragglers squirreled away in my freezer. I've used frozen bananas to add oomph to smoothies for ages, but I'd never tried to blitz them on their own until the other day when I wanted to make some cool and delicious treat, only to find I was out of dairy (save a couple cans of condensed milk). After some experimentation with the sweetened condensed milk and some peanut butter (and lots of scraping down the sides of my blender), I achieved my goal, and how! I'm shocked at just how well this mimicked ice cream with a solid custard base, in both mouthfeel and scoopability. I credit that to the higher levels of sugar in the overripe bananas as well as the addition of sweetened condensed milk. Whatever the sorcery, it made for a scrumptious, easy (and mildly healthier!) dessert.

Quick Peanut Butter-Banana Ice Cream
Makes about cup and a half, or 3 servings

*2 frozen bananas, peeled and sliced
*2 tablespoons peanut butter (I used chunky-style for some textural fun, but feel free to use smooth)
*1/4 cup sweetened condensed milk

Blitz it all together in your most powerful blender or food processor. My blender isn't the greatest, so there's a fair deal of scraping I have to do to get it all to blend properly, but if you have something top shelf like Vitamix, this should be a snap. Once it's getting...for lack of a better word, goopy, scrape it out into a container, press a round of Saran-wrap on top to prevent ice crystals from forming, lid it and pop into the freezer to harden again until you're ready to serve.

Note: Some googling turned up plenty of other delicious additives - must try Nutella next time!

Roasted Garlic & Cannellini Bean Dip with Basil Oil

With all the office gatherings, potlucks, picnics, porch parties and BBQs that come along with summer, I thought I'd share my cheapest, quickest and easiest, yet still terrifically tasty, recipe for a perfect please-'em-all offering to bring along to any of the above. It's great in a pinch when I remember I have to make something a little too late to devote hours to my favorite potluck dish, baked lentils (the recipe for which, eventually, I'll post to the blog!). This dip is delicious, dirt-cheap to make, will appease nearly any dietary restrictions, and is easily doubled (or tripled, etc). You can even nix the pretty basil oil topping if you're really pressed for time.

A note about the garlic: I am gonzo for garlic, so I put 4-5 cloves into my dip if it's just for me and my garlic lovin' spouse/friends/family. However, if this dip is making its way towards an office function, or set in front of a group of people I don't know that well, I usually tone it down to 2 or 3 so there's just a hint of garlic, not an all-out assault (the way I like it). Find your happy medium!

Roasted Garlic & Cannellini Bean Dip with Basil Oil
Makes about 2 cups - approx. enough for 10-12 people in a potluck setting

*1 15oz can cannellini beans, rinsed and drained
*2-5 cloves garlic
*Juice + 1 teaspoon zest from one lemon
*Scant 1/4 cup evoo
*A pinch of dried oregano
*S&P

Basil Oil

*Equal amounts of basil & evoo (I usually go with 1/4 packed cup to 1/4 cup)

Rub the unpeeled garlic with a little oil, wrap in foil and toss in a 400 degree oven to roast for about 30-40 minutes - I suggest popping in a few extra cloves while you're at it, because the temptation to slather some roasted garlic all over toasty bread when it's done will be too great to resist. While the garlic is roasting, puree the basil and olive oil in a small food processor, and then pop into a mason jar and set in the fridge. No need to rinse the processor, just toss all the dip ingredients in it when the garlic is done. Pulse everything until pureed, and season with S&P to taste. Refrigerate until you're ready to serve, and then drizzle some of the basil oil over top. Any leftover oil can be re-purposed in myriad ways.

Orecchiette with Sausage & Sundried Tomato Pistou

If pressed hard to name my favorite pasta more times than not I'd blurt out, "orecchiette!!". It's such a toothsome, fun pasta, each little hat holding a cache of some caught sauce or sausage under its brim. For this particular batch of orecchiette, I knew I wanted something with sundried tomatoes, for which I'd been nursing a heavy craving lately. I fixated on a pesto - only to find that the sole nuts in the house were....raw unshelled peanuts. I skipped nuts and presto, pistou! On a humid summer's eve, I appreciated a sauce sans nuts, as it was slightly lighter fare.

Make sure you're using jarred sundried tomatoes packed in olive oil for this recipe, and feel free to double the pistou batch - extra pistou makes a tasty spread on crusty garlic-rubbed crostini.

Orecchiette with Sausage & Sundried Tomato Pistou
Makes 4-6 servings
 

*1 packed cup sundried tomatoes

*1/4 cup densely packed fresh basil leaves, plus a few extra for garnish

*Scant 1/4 cup olive oil from the sundried tomato jar + extra as needed

*6 cloves garlic, 2 finely chopped

*2 tablespoons freshly grated Parm-Reg

*Pinch red pepper flakes
*S&P
*About 1 lb dried orecchiette pasta (preferably De Cecco)
*2 links hot Italian sausage, casings removed

Make the pistou by blitzing the tomatoes, tomato oil, basil and 4 of the garlic cloves in a small food processor. Add the Parm, red pepper flakes and pinches of salt & pepper and taste until it's seasoned just so. It should be relatively thick , no need to thin it out to the consistency of its greener pesto cousins.  Set the pistou aside and put water on to boil for the pasta. Meanwhile, saute the sausage until browned and cooked, breaking it up into small pieces, and then set aside. Add a touch of tomato oil to the pan, lower the heat and saute the finely chopped garlic cloves for about a minute or so and then add to the sausage. Drain the pasta, reserving a little of the cooking water, and toss the orecchiette with a bit more of the tomato oil (it is proving indispensable, eh?). Add the pasta back to the pot, along with the pistou and sausage-garlic mix. Stir to combine thoroughly, adding a touch of the cooking water if necessary (it wasn't necessary for me, but reserve some just in case...!). Dish out and dust with extra Parm-Reg and aromatic ribbons of basil leaves.

Mushroom Toasts

One of my favorite brunchy, lunchy dishes to make, the Mushroom Toast, came to me by way of inspiration from a restaurant called Sycamore. A few years back, I ordered mushroom toasts off the menu and was absolutely taken with the earthy umami savoriness of the simple appetizer, and immediately decided to include it in my own repertoire. After some tinkering, I've got it right where I want it - walnuts were the magical ingredient that lifted it to perfection. Use whatever mushrooms you like, but I've found that the trinity of shiitake, hen-of-the-woods and oyster is my favorite.

Mushroom Toasts
Makes 2 servings

*EVOO
*1 small shallot, minced
*5-6 oz melange of wild mushrooms, stemmed, wiped clean and chopped
*3 cloves of garlic – 2 minced, 1 thinly sliced
*1/4 cup chopped walnuts
*1/2 teaspoon fresh thyme leaves
*1 pinch chili flakes
*1 squeeze fresh lemon juice
*Small knob butter (about 1/2 tablespoon)
*S&P
*2 slices of toasted bread (ideally from a nice rustic loaf, but I've been known to use sandwich bread)
*Truffle oil (optional)
*Freshly grated Parm-Reg
*2 fried eggs (optional)

In a wide pan, heat a glug of oil over medium and add the minced shallot. Sprinkle with some salt and saute for a few minutes before adding in the garlic. Saute for another minute and then toss in the mushrooms. Cook for 4-5 minutes as they start to release their juices, then add the walnuts, thyme and chili flakes, season with S&P. Continue to cook a couple more minutes until the mushrooms are tender and have browned nicely. To finish, stir in the knob of butter, squeeze a lemon half gently over the mix and toss well. I usually spritz a fine mist of Trader Joe's Truffle Oil over the mix at that point, but there's plenty of flavor without it. Assemble the toasts by heaping the mushrooms over the bread (for extra tastiness, rub a cut garlic clove on top of the bread right after it has been toasted), then grate a little Parm-Reg over the mound and top each portion with a fried egg.

Fiddlehead & Shrimp Linguine

The lil' curlicues popping up from the dun-brown crowns of awakening ferns are among my favorite signs of spring - namely, because I can eat them. When cooked-crisp, fiddleheads are toothsome and have a lightly grassy, asparagus-esque taste to them. A perfect spring vegetable! You might be able to find them at better farmers' markets or at specialty food stores, but it's always more enjoyable to search them out and collect them yourself! When foraging, make sure you're clipping from edible (most likely ostrich) ferns, and only taking fiddleheads which have not yet unfurled. Regard the picture below to get the right idea. Also, be a pal and don't deplete an entire plant - I usually only take one or two fiddleheads per fern.  In springs past I've simply sauteed them with a hint of butter and s&p as a side for meat, steamed them lightly or even thrown 'em raw into salads, but this time the coiled fronds reminded me of the shrimp I had in the freezer, cutely tucked in similar position.  So, I decided to add them both into tangles of pasta. A little side salad of young dandelion greens, also foraged, completed the springy supper.

Happy foraging!

Fiddlehead and Shrimp Linguine
Makes 1-2 servings

*4 oz linguine
*1 handful fiddlehead ferns, washed thoroughly in a couple changes of water (brown flecks all removed)
*6-8 medium shrimp, cleaned
*2 tablespoons butter
*1 tablespoon minced shallot
*2 cloves garlic, minced
*1 pinch red pepper flakes
*2 tablespoons white wine
*1/2 teapsoon lemon zest
*Juice of 1/2 lemon
*S&P
*Grated Parm-Reg

Set water on to boil for the pasta. Blanch the fiddleheads in another pot of boiling water for about 30 seconds and rinse with cold water. Set aside. Meanwhile, melt the butter in a wide skillet over medium and saute the shallot and garlic for 4-5 minutes, adding a pinch of red pepper flakes near the end. Bump the heat up a little and add the fiddleheads and shrimp; saute about 2 minutes per side. Add the wine and lemon juice to deglaze. Reduce heat, stir in the zest and simmer for a few minutes, seasoning to taste. Drain the pasta and add to the skillet, tossing well. Dish out and dust with Parm-Reg.

Fennel & Celery Salad

Well, hello again! Finally disengaging from the vacation mode in which I've been coasting for nearly a month now. Montreal me manque, but after spending 6 days indulging in the most obsenely decadent fare this side of Greco-Roman bacchanalia, I'm in desperate need of a cleanse, a broom to the system. Other household half and I brought back a trunkful of fine, fine Québécois beer, maple products, a whole frozen duck (!), and other edible souviners, but for the time being I'm on a pretty stripped-down, heavy-on-the-green-stuff diet so as to shed the couple extra pounds I also brought back from over the border. Luckily, there are meals like this delicious Fennel & Celery Salad to make the diet not just palatable, but enjoyable. I've loved this combination ever since reading Mark Bittman's recipe for it a long while back, and make it frequently - it's simple, but the flavors marry brilliantly. Whether you're on a similar diet (summer's a'coming), or not, this'll go over well with your mouth.

Fennel & Celery Salad
Makes 2 servings

Adapted from Mark Bittman, recipe here

*1 medium fennel bulb, trimmed, some fronds reserved and chopped
*3-4 celery ribs
*2 tablespoons EVOO
*1 tablespoon lemon juice, more to taste
*S&P
*Mica-like shaves of Parm-Reg

Cut the fennel bulb in quarters and toss the outer layer if it's too tough or leathery. Remove the leafier parts and core from inside and discard. Use a mandoline to slice the fennel thinly into a bowl. Slice the celery into the bowl as well. I alternate between shaving down the length of a piece of stalk, and slicing thin crescents. Toss the celery, fennel and fennel fronds together; if the salad seems a little wet, I usually dry lightly with a paper towel before dishing out. Emulsify the lemon juice and EVOO, adding a big pinch of salt and pepper, and drizzle over each portion of the salad. Accent with flakes of parm, a spangling of pepper, and more fennel fronds.

Maple Popcorn

Thursday evenings are sacred. They mark the close of my workweek, and are mine exclusively: other household half works until nearly nine on Thursdays. After toiling at work and at the gym, I come home, curl up on the couch with the kits, light some candles, crack a fine craft beer and pop in a movie. To add more comfort to this gloriously leisurely and peaceful scene might verge into overkill, but there's always room for the extra indulgence of freshly popped, warmly buttered corn. Since an impending Montreal vacation has been factoring heavily into my daydreams, I pulled out some of the exquisite syrup stash I have stocked up from last time and dribbled it in with melting butter to dress the popcorn. It made for an excellent batch - buttery, sweet, salty, perfect to munch while moviewatching. Pop yourself up a bowl and enjoy!

Maple Popcorn
Makes about 8 cups

*3 scant tablespoons of high smoke point oil

*1/3 cup unpopped corn kernels

*1 tablespoon + 1 teaspoon butter

*1 tablespoon + 1 teaspoon high quality maple syrup (No Jemima piffle, c'mon)

*Salt to taste 

Heat the oil in a large pot over just north of medium heat. Meanwhile, melt the butter with maple syrup in a small saucepan or in the microwave. To test the oil, put a few kernels into the pot and cover; wait until you hear them pop, and then add the full third cup to the pot.  Cover and remove from the heat for about 30 seconds, shaking the pot to evenly distribute and oil the kernels. Return the pot to medium heat and continue shaking the pot by moving it back and forth on the burner while the kernels explode within, occasionally pausing to pop the edge of the lid up ever so slightly to let steam out. Once the popping slows to several seconds in between pops, remove the pot from the heat and pour it into a very large bowl. Add the maple butter, toss, and salt to taste.



My Thursday eve

Pasta Frittata

Frittatas are just about the easiest, quickest, tastiest, and most versatile one-pan weeknight meals ever. They serve as an excellent vehicle for ridding the fridge of leftovers, and, are great leftovers themselves - an eggy wedge warmed up in the oven the morning after makes for a very tidy breakfast. I've gotten into the habit of making them when I have some extra cooked pasta lying around as I enjoy the extra heft the noodles provide, as well as the satisfying chewiness. Served with a big green salad and a glass of sparkling saison, it's a damn fine repast.

The beauty of the frittata is that it will gladly accommodate anything you bring to it, so if you don't have cooked pasta on hand, but rather a mess of veggies growing a wee bit long in the tooth? A surplus of luncheon meat? A bunch of ragged cheese bits? As long as you have eggs on hand, you have the beginnings of a delicious disc of dinner. Done.

Pasta Frittata
Makes 5-6 servings

*7 eggs
*S&P
*2 tablespoons grated Parmesan (+ more for sprinkling on top)
*1 tablespoon chopped parsley
*5 sundried tomatoes, chopped
*Small dollop of bacon fat (or butter, or a bit of EVOO)
*2 garlic cloves, minced
*Pinch red pepper flakes
*1 heaping cup cooked pasta

Flick on your broiler. Whisk the eggs with pinches of salt and pepper, the cheese, parsley, and tomatoes. Melt the bacon fat over medium in a nonstick oven-safe skillet (I'm using a 9 inch) and saute the garlic until golden, then add the red pepper flakes and the pasta. Pour the egg mixture into the pan and guide it around all the nooks and crannies by tilting the pan if necessary, and cook over medium heat until the perimeter is completely set and the middle is getting close, about 8 minutes. If you want, finely grate some more cheese over top at this point (optional) and then stick it in the oven. Broil the frittata for about 3-4 minutes until it's golden and bubbly, watching to make sure it doesn't burn, then remove, slice and serve.