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Cucumber Salad

July 31, 2014 //
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There is nothing easier than cucumber salad. I usually make it with red wine vinegar; but my Dad makes a killer mayonnaise version that he calls Combination Salad – does this sound familiar to any of my upstate NY readers? I was messing around on Pinterest recently and came across this recipe from Saveur. It reminds me of the cucumber salad you get at a good BBQ place. In a twist from my usual recipe it uses apple cider vinegar, which I think is one of the unsung heroes of our kitchens. My variation is below:

Cuke Salad_Web

Cucumber Salad

1/4 cup apple cider vinegar
1 TB. sugar
1/2 ts. salt
2-4 cucumbers (depending on size), peeled every 1/2 inch of so around and sliced thin
1/2 red onion, thinly sliced
ground black pepper, to taste

In a large bowl, whisk together vinegar, sugar and salt. Add cucumber and red onion and toss. Season with salt and pepper and chill.

 

 

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Pork Tenderloin with Plums and Red Onion and Corn on the Cob

July 24, 2014 //
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Pork Tenderloin with Plums and Red Onion
Plums_web

I posted this recipe in the winter using apples instead of plums and apple cider vinegar instead of red wine vinegar. Here’s the original. As you can see, this recipe is wonderful because you can adapt it (are you sensing a theme here?) and even use a combination of peaches and plums, or just peaches.

Note 1: If you are serving this dish for four people I would probably use 1 1/2 to 2 lb. of pork (probably two tenderloins). One pound for four adults doesn’t seem like enough.

Note 2: I think that 2 TB. of vinegar is plenty. Remember, you can always add more but you can’t take it away!

Corn on the cob

Boil water in a pot, put shucked corn in the water, turn off the heat and put a lid on your pot. Wait 10 minutes or so. Eat with lots of butter, salt and pepper.

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Hello Summer!

July 22, 2014 //
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This is the best time of the year to cook and I’ve left you all stranded – I’m sorry! The thing is that while it is the easiest time to throw something delicious together, for me it has also been the busiest. In the last four weeks, I’ve been to Ottawa, Omaha, Vermont, Boston and Baltimore! Consequently, I have not had a chance to cook as much as I would like. But in Vermont, which was vacation, I had a chance to make a bunch of great, summertime dishes, many of which will show up here throughout the next several weeks.

Upon my return to New York I was greeted with all of summer’s best – green beans, peaches, blueberries, raspberries, corn and even the season’s first tomatoes! Total inspiration. This week’s recipes take advantage of the season’s bounty and none of them take too long to prepare so you have plenty of time to get out there and catch some fireflies!

I've been waiting all year for this!

I’ve been waiting all year for this!

Meal #1: Grilled Sausages and Summer Beans with Herbs, Tomatoes and Caramelized Onions
Meal #2: Fish Fillets with Tomatoes, Squash, and Basil + Corn on the Cob
Meal #3: Summer Pasta with Fresh Tomato Sauce and Mozzarella
Meal #4: Pork Tenderloin with Plums and Red Onion + Corn on the Cob

Note: For the next several weeks you will see a LOT of corn here. The season is so short so we tend to eat either corn on the cob or corn salad every night. You’ve been warned.

Your grocery list, excluding the usual pantry items:

summer squash (such as zucchini and yellow crookneck) – 2-4, depending on size
shallots – 2
red onion – 2 large
thyme – 1 bunch
parsley – 1 bunch
basil – 1 bunch
cherry tomatoes – 2 pints
green and/or wax beans – 1 lb.
tomatoes – 3-4
corn – 1 per person for two separate meals
plums – 4
pasta (penne or rigatoni work well) – 1 box
fresh mozzarella – 1/2 lb.
sausages – 2 lb.
pork tenderloin – 1 1/2 – 2 lb.
skinless white flaky fish fillets (such as Atlantic cod or halibut) – 4 6-ounce fillets
white wine

 

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Italian Sausage and Farro Salad with Roasted Vegetables and Feta

April 25, 2014 //
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Italian Sausage

Grill or broil whatever sausage (turkey, pork, chicken, tofu) you prefer according to the package’s directions.

Farro Salad with Roasted Vegetables and Feta 

Farro Salad_Web

I didn’t actually make this for dinner this week – I brought it to Easter dinner at my in-law’s. They were having a buffet and I needed a side dish that I could make the night before and serve at room temperature. I make this salad a lot because I love farro and it holds up well. Think of it as a heartier (and tastier) pasta salad.

Note: use whatever vegetables you prefer, such as zucchini for some green. I’ve even added canned artichoke hearts.

1 cup farro
1/4 cup + 2 TB. olive oil
2 bell peppers (red, yellow or orange), chopped into 1/2-1 inch pieces
1 red onion
5-6 garlic cloves, peeled
1/2 cup of feta cheese, crumbled
1/2 ts. dijon mustard
pinch of sugar
1-2 TB. red wine vinegar
salt and ground pepper

Cook the farro according to the directions on the box. Sometimes I buy Trader Joe’s 10-minute farro which is pretty good if you want to make this even faster. When the farro is finished, drain and run cool water over it to bring the temperature down.

Toss bell peppers, onion and garlic with 2 TB. olive oil and roast on a baking sheet at 400 degrees for about 20 minutes.

Chopped Peppers_Web

While the farro and vegetables are cooking, prepare your dressing. Add vinegar, dijon mustard, a pinch of sugar, salt and pepper to a bowl and whisk until mixed together. Continue to whisk while you slowly add 1/4 cup of olive oil and set aside.

When the farro and vegetables are finished (and cooled down slightly), toss them in a bowl together with the feta and dressing.

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Anticipation

April 22, 2014 //
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I love anticipation. There is no better feeling than the excitement leading up to a big holiday or great vacation. Anticipation is especially strong when you are a kid – how many of us barely slept on Christmas Eve – but fortunately it is one of those few experiences that doesn’t totally go away as you get older. Of course, as an adult what we get excited about changes, but the fun of it stays the same.

After the long, hard winter I have been eagerly anticipating spring. That means getting excited about the cherry blossoms at the Brooklyn Botanic Garden, tulips along the Brooklyn Heights Promenade, and of course, asparagus and peas at the farmers market. Like a kid before Christmas who tries to find their presents in their parent’s closet I may have cheated a bit this week… I jumped the gun and bought some California asparagus at the grocery store because I just couldn’t bear to wait any longer. I would like to say that I regret it, but honestly I don’t. I needed that taste of spring and I’m happy to share my recipe with you.

IMG_1137_Web

The first asparagus and peas of 2014

Meal #1: Penne with Asparagus, Scallions, Peas and Prosciutto
Meal #2: Mustard Crusted Branzino + Sautéed Spinach
Meal #3: Italian Sausage and Farro Salad with Roasted Vegetables and Feta
Meal #4: Roasted Chicken Thighs with Tomatoes, Olives, and Feta + Sautéed Green Beans with Shallots

Your grocery list, excluding the usual pantry items: 

asparagus – 1 bunch
bell peppers – 2 (red, yellow or orange)
red onion – 1
scallions – 1 bunch (5 or so )
frozen or fresh peas – 1 cup
spinach – 2 bags or bunches
green beans – 1 1/2 lb.
grape or cherry tomatoes – 1 pint
shallots – 7
lemon -1
thyme – 1 bunch
box of penne
farro – 1 cup
breadcrumbs – 1 cup
half and half or heavy cream – small container
feta cheese – 1 cup
Spanish olives – 1/2 cup
Parmesan cheese (if you don’t already have it)
whole grain mustard (if you don’t already have it)
pine nuts (optional) – 2 TB.
prosciutto – 1/4 lb.
Italian Sausage – 1 or 2 links per person
bone-in, skin-0n chicken thighs – 8 or approx. 2 1/2 lb.
branzino or trout – whole (two fish, 2 lb. each) or filet (6-8 oz. per person)

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Categories Meal Plans

Pork Tenderloin with Apples and Red Onion and Roasted Brussels Sprouts with Blue Cheese, Dried Cranberries, and Walnuts

March 7, 2014 //
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Pork Tenderloin with Apples and Red Onion

This recipe is a variation on a Martha Stewart Recipe that I love to make in the summer when plums are in season. I liked it so much, and loved how quick it was to prepare, that I came up with a fall/winter version, using apples and apple cider vinegar instead of plums and red wine vinegar.

2 pork tenderloins (approx. 2 lb.), sliced into ½ inch medallions
1 TB. olive oil
1 TB. unsalted butter
2 apples, cut into wedges
1 red onion, sliced thinly
2 TB. apple cider vinegar
salt and pepper

Season pork medallions with salt and pepper. Heat olive oil and butter in a pan over medium-high heat. Saute pork medallions on both sides until golden brown, about 5 minutes total, and remove from pan.

In the same pan, saute apples and red onion over medium heat. Add apple cider vinegar, and stir until bubbling. Return pork to pan and toss.

Roasted Brussels Sprouts with Blue Cheese, Dried Cranberries, and Walnuts

I LOVE roasted Brussels sprouts, but I got bored with just tossing them with olive oil and salt and pepper. This recipe is something I came up with to jazz up one of my typical fall/winter side dishes.
roasted bs w cheese, etc_Web

1 ½ lb. Brussels sprouts, trimmed and halved
2 TB. olive oil
salt and pepper
2 TB. blue cheese, crumbled
¼ cup dried cranberries
¼ cup walnuts, chopped and toasted
2 ts. balsamic vinegar
2 ts. maple syrup

Heat oven to 400 degrees. Toss Brussels sprouts with olive oil, salt and pepper on a baking sheet and place in oven for 20-25 minutes.

Remove Brussels sprouts from oven and toss them in a serving bowl with blue cheese, cranberries, walnuts, vinegar and maple syrup. Season with salt and pepper as needed.

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Chili

March 7, 2014 //
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I’m sort of embarrassed to admit this, but this recipe, which I’ve been making for over 10 years, is a variation on a Weight Watcher’s recipe. I’m not knocking Weight Watchers, but it isn’t exactly where you think of going for chili recipes. Nonetheless, it is a really good recipe. Please, if you are from Texas, forgive me. It has beans in it and the most random chili ingredient ever – balsamic vinegar. I would never claim that this is super authentic, but it is damn good.
Chili_web

2 TB. olive oil
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, chopped
1 lb. ground beef, buffalo, turkey or chicken
1 TB. all-purpose flour
1 TB. chili powder
1 TB. ground cumin
1 ts. unsweetened cocoa powder
⅛ ts. cayenne pepper
3, 14.5 ounce cans diced tomatoes
2 TB. balsamic vinegar
1 can kidney beans, rinsed and drained

In a large Dutch oven or saucepan, heat the oil. Saute the bell peppers and onion until softened, about 5 minutes. Add the meat; cook, breaking apart with a wooden spoon, until no longer pink, 5-7 minutes.
Peppers and Onions_Web

Sprinkle with the flour, chili powder, cumin, cocoa powder and cayenne; cook, stirring briskly and constantly, 1 minute.Spices_Web

Stir in the tomatoes and vinegar; bring to a boil. Reduce the heat and simmer, stirring frequently, until thick 30-40 minutes. Stir in the kidney beans; simmer until heated through, about 5 minutes.

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Busy as a Bee

March 7, 2014 //
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This week has been pretty stressful. At the end of last week, Eliza got the croup and we’ve been battling it since – not fun. At the same time that we are taking extra care of her, both Patrick and I are getting busier at work. I was in Ottawa one night  for business and Patrick  worked one night, along with his usual Thursday night grad school class. Quiet nights at home have been few and far between and our weekdays will probably stay pretty hectic through May. Oh well.

During weeks like this I try to make dinner whenever I can, but with a special focus on quick meals. I’m sure your lives are pretty similar, so I hope you enjoy this week’s meal plan which includes a bunch of simple, delicious dinners. I also included a chili recipe, which I made for Sunday’s Oscars. It takes a little bit longer to cook than the other meals, but you’ll have leftovers for the rest of the week, which is perfect during this busy time.

(Meals should feed four adults and take about 30-40 minutes to prepare, or the time it takes Patrick to give Eliza a bottle and put her to bed.)

Meal #1: Fennel and Garlic Shrimp + French Bread
Meal #2: Chili
Meal #3: Pork Tenderloin with Apples and Red Onion + Roasted Brussels Sprouts with Blue Cheese, Dried Cranberries, and Walnuts
Meal #4: Pasta with Marinara + Green Salad

Your grocery list, excluding the usual pantry items:

fennel bulbs – 2
garlic – 1 head
red bell pepper – 1
green bell pepper – 1
yellow bell pepper – 1
lettuce – 1 head of bag
Brussels sprouts – 1 ½ lb.
red onion – 2
apples – 2
flat-leaf parsley – 1 bunch
basil – 1 bunch
14.5 ounce cans diced tomatoes – 3
28 ounce can of crushed tomatoes – 1
pasta – 1 box
kidney beans – 1 can
blue cheese – ¼ lb.
dried cranberries – ¼ lb.
walnuts – ¼ lb.
French bread
chili powder (if you don’t already have it)
cayenne pepper (if you don’t already have it)
cumin (if you don’t already have it)
unsweetened cocoa powder (if you don’t already have it)
balsamic vinegar (if you don’t already have it)
apple cider vinegar (if you don’t already have it)
balsamic vinegar (if you don’t already have it)
maple syrup (if you don’t already have it)
Parmesan cheese (if you don’t already have it)
Flour (if you don’t already have it)
shrimp – 2 lb.
pork tenderloins (approx. 2 lb. total) – 2
ground beef, buffalo, turkey or chicken – 1 lb.
Pernod (optional)

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Jerusalem

February 5, 2014 //
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Every Christmas, my Dad gives me a new cookbook. Of course, I can buy a cookbook anytime of the year, but this tradition is special to me, and I like to save the cookbook I am most excited about for him to give to me. This year, the choice was easy –  Jerusalem: a Cookbook. Written by two chefs, one Jewish and one Muslim originally from said city, this gorgeous book is full of interesting recipes and some history about the food culture of the region. Italian food may always be my favorite cuisine, but Middle Eastern is a close second. I could eat hummus everyday, and often do; so, I was super excited to dive into this cookbook.

The following recipes are the first that I have had a chance to try. I do not have the vocabulary to describe just how delicious this chicken dish is. To say that it is tasty or mouthwatering or even mind-blowing is not doing it justice. Not to give short shrift to the roasted squash and red onion side dish, but nothing compares to this chicken.

(Note: I didn’t include this meal during a regular meal plan post because a few of the ingredients are a bit unusual, and while it is deceptively easy to prepare, the marinating makes it more of a weekend dish.)

bil-hanā’ wa ash-shifā’!
be’te-avon!
(bon appetit in Arabic and Hebrew – I hope!)

Roasted Chicken with Clementines and Arak
Serves 4

Chix and Clementines_Web

6 ½ TB. arak, ouzo or Pernod
4 TB. olive oil
3 TB. freshly squeezed orange juice
3 TB. freshly squeezed lemon juice
2 TB. grain mustard
3 TB. light brown sugar
2 medium fennel bulbs
1 large chicken (about 2 ¾ lb.), divided into 8 pieces, or the same weight in skin-on, bone-in chicken thighs
4 clementines, unpeeled, cut horizontally into ¼-inch slices
1 TB. thyme leaves
2 ½ ts. fennel seeds, lightly crushed
salt and freshly ground black pepper
chopped flat-leaf parsley, to garnish

(Note: I made this with skin-on, bone-in chicken breasts and they didn’t produce as much cooking liquid as chicken thighs or a whole chicken so I skipped the last step. I also couldn’t find fennel seeds and it was okay without.)

Put the first six ingredients in a large mixing bowl, and add 2 ½ ts. salt and 1 ½ ts. black pepper. Whisk well and set aside.

Trim the fennel and cut each bulb in half lengthwise. Cut each half into 4 wedges. Add the fennel to the liquids, along with the chicken pieces, clementine slices, thyme, and fennel seeds. Stir well with your hands, then leave to marinate in the fridge for a few hours or overnight (skipping the marinating stage is fine, if you are pressed for time).

Preheat the oven to 475 degrees. Transfer the chicken and its marinade to a baking sheet large enough to accommodate everything comfortably in a single layer; the chicken skin should be facing up. Once the oven is hot enough, put the pan in the oven and roast for 35-45 minutes, until the chicken is colored and cooked through. Remove from the oven.

Lift the chicken, fennel, and clementines from the pan and arrange on a serving plate; cover and keep warm. Pour the cooking liquid in a small saucepan, place over medium-high heat, bring to a boil, and then simmer until the sauce is reduced by one-third, so you are left with about ⅓ cup. Pour the hot sauce over the chicken, garnish with some parsley, and serve.

Roasted Butternut Squash and Red Onion with Tahini and Za’atar
Serves 4

1 large butternut squash, cut into ¾ by 2 ½ inch
2 red onions, cut into 1 ¼ inch wedges
3 ½ TB. olive oil
3 ½ TB. tahini paste
1 ½ TB. lemon juice
2 TB. water
1 small clove of garlic, crushed
3 ½ TB. pine nuts
1 TB. za’atar
1 TB. coarsely chopped flat-leaf parsley
Sea salt and freshly ground black pepper

(Note: this made a lot more sauce than I think you need. Either cut the measurements for the sauce ingredients in half, or use the extra sauce on another dish. It would be great over grilled chicken or as a dip for pita bread. I used my extra sauce with this dish from Smitten Kitchen, later in the week.)

Preheat the oven to 475 degrees.

Put the squash and onion in a large mixing bowl, add 3 TB. of the oil, 1 ts. salt, and some black pepper and toss well. Spread on a baking sheet with the skin facing down and roast in the oven for 30-40 minutes, until the vegetables have taken on some color and are cooked through. Keep an eye on the onions as they might cook faster than the squash and need to be removed earlier. Remove from the oven and leave to cool.

To make the sauce, place the tahini in a small bowl along with the lemon juice, water, garlic and ¼ ts. salt. Whisk until the sauce is the consistence of honey, adding more water or tahini if necessary.

Pour the remaining 1 ½ ts. oil into a small frying pan and place over medium-low heat. Add the pine nuts along with ½ ts. salt and cook for 2 minutes, stirring often, until the nuts are golden brown. Remove from the heat and transfer the nuts and oil to a small bowl to stop the cooking.

To serve, spread the vegetables out on a large serving platter and drizzle over the tahini sauce. Sprinkle the pine nuts and their oil on top, followed by the za’atar and parsley.

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