CATEGORIES: Baking, Breakfast, Beef, Chicken, Fish, Lamb, Pasta, Pork, Ramen, Vegetarian
INDEX

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INDEX

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Kitchen Sink Cookies

INGREDIENTS

  • 225 g (16 tablespoons) butter, at room temperature
  • 200 g (1 cup) granulated sugar
  • 150 g (2⁄3 cup tightly packed) light brown sugar
  • 1 tbl corn syrup
  • 1 egg
  • 2 g (1/2 tsp) vanilla extract
  • 225 g (1 1⁄3 cups) flour
  • 2 g (1/2 tsp) baking powder
  • 1.5 g (1/4 tsp) baking soda
  • 4 g (1 tsp) kosher salt
  • 150 g (3/4 cup) mini chocolate chips
  • 100 g (1/2 cup) mini butterscotch chips
  • 1/4 recipe (1/2 cup) graham crust (recipe below)
  • 40 g (1⁄3 cup) old-fashioned rolled oats
  • 5 g (2 1/2 tsp) fresh ground coffee
  • 50 g (2 cups) potato chips
  • 50 g (1 cup) mini pretzels

DIRECTIONS

1.       combine the butter, sugars, and corn syrup in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.

2.       reduce the speed to low and add the flour, baking powder, baking soda, and salt. mix just until the dough comes together, no longer than 1 minute. (do not walk away from the machine during this step, or you will risk over mixing the dough.) scrape down the sides of the bowl with a spatula.

3.       still on low speed, add the chocolate chips, butterscotch chips, graham crust, oats, and coffee and mix just until incorporated, about 30 seconds. add the potato chips and pretzels and paddle, still on low speed, until just incorporated. be careful not to over mix or break too many of the pretzels or potato chips.

4.       using a 2 3/4 oz ice cream scoop (or a 1/3 cup measure), portion out the dough onto a parchment-lined sheet pan. pat the tops of the cookie dough domes flat. wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. do not bake your cookies from room temperature— they will not bake properly.

5.       heat the oven to 375°f.

6.       arrange the chilled dough a minimum of 4 inches apart on parchment-lined sheet pans. bake for 18 minutes. the cookies will puff, crackle, and spread. after 18 minutes, they should be very faintly browned on the edges yet still bright yellow in the center. give them an extra minute or so if that’s not the case.

7.       cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. at room temp, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

GRAHAM CRUST
makes about 340 g (2 cups)

INGREDIENTS

  • 190 g (1 1/2 cups) graham cracker crumbs
  • 20 g (1/4 cup) milk powder
  • 25 g (2 tbs) sugar
  • 3 g (3/4 tsp) kosher salt
  • 55 g (4 tbs) butter, melted, or as needed
  • 55 g (1/4 cup) heavy cream

DIRECTIONS

1.       toss the graham crumbs, milk powder, sugar, and salt with your hands in a medium bowl to evenly distribute your dry ingredients.

2.       whisk the butter and heavy cream together. add to the dry ingredients and toss again to evenly distribute. the butter will act as glue, adhering to the dry ingredients and turning the mixture into a bunch of small clusters. the mixture should hold its shape if squeezed tightly in the palm of your hand. if it is not moist enough to do so, melt an additional 14 to 25 g (1 to 1½ tablespoons) butter and mix it in.

3.       eat immediately, or deploy as directed in a recipe. the crust is easiest to mold just after mixing. stored in an airtight container, graham crust will keep fresh for 1 week at room temperature or for 1 month in the fridge or freezer.

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Hainanese Chicken Rice

Ingredients, for 6 servings
HAINANESE CHICKEN
    •        3 lb (1.3 kg) whole chicken, giblets removed
    •        ¼ cup (60 g) kosher salt, divided
    •        4 inch pieces fresh ginger, peeled and cut into ¼-inch (6 mm) slices
    •        1 bunch fresh scallion
    •        1 gal (3.7 L) cold water, plus more as needed
    •        2 tablespoons sesame oil
HAINANESE RICE
    •        ¼ cup (60 mL) sesame oil
    •        2 tablespoons chicken fat, chopped
    •        2 cloves garlic, minced
    •        1 tablespoon fresh ginger, minced
    •        1 teaspoon kosher salt
    •        2 cups (400 g) long grain rice, rinsed and drained
    •        2 cups (480 mL) reserved chicken poaching broth
CHILI SAUCE
    •        2 tablespoons sambal
    •        2 tablespoons sriracha
    •        2 teaspoons sugar
    •        1 tablespoon garlic, minced
    •        1 tablespoon fresh ginger, minced
    •        1 tablespoon lime juice
    •        2 tablespoons reserved chicken poaching broth
GINGER GARLIC SAUCE
    •        2 tablespoons fresh ginger, grated
    •        2 tablespoons garlic, finely minced
    •        kosher salt, to taste
    •        3 tablespoons peanut oil
    •        1 tablespoon rice vinegar
SOY DIPPING SAUCE
    •        reserved fried garlic and ginger
    •        1 tablespoon oyster sauce
    •        3 tablespoons dark sweet soy sauce
    •        1 tablespoon light soy sauce
    •        2 tablespoons reserved chicken poaching broth
    •        2 cucumbers, thinly sliced, for serving
    •        1 bunch fresh cilantro, for serving

Preparation

  1. To clean the chicken, rub all over with a handful of kosher salt, getting rid of any loose skin. Rinse the chicken well inside and out. Pat dry with paper towels.

  2. Remove any excess fat from the chicken and set aside for later.

  3. Season the chicken generously with salt. Stuff the chicken cavity with the ginger slices and scallions.

  4. Place the chicken in a large stock pot, cover with cold water by 1 inch (2 cm), and season with salt to taste.

  5. Bring to a boil over high heat, then immediately reduce the heat to low to maintain a simmer. Cover and cook for about 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the pot from the heat.

  6. Remove the chicken from the pot, reserving the poaching liquid for later, and transfer to an ice bath for 5 minutes to stop the cooking process and to keep the chicken skin springy. Discard the ginger and green onion.

  7. After it’s cooled, pat the chicken dry with paper towels and rub all over with sesame oil. This will help prevent the chicken from drying out.

  8. In a large wok or skillet, heat ¼ cup (60 ml) of sesame oil over medium-high heat. Add 2 tablespoons of reserved chopped chicken fat, the garlic, ginger, and salt, and fry until aromatic, about 10 minutes.

  9. Reserve ¼ of the fried garlic mixture, then add the rice to the remaining fried garlic and stir to coat. Cook for 3 minutes.

  10. Transfer the rice to a rice cooker and add 2 cups (480 ml) of reserved poaching broth. Steam the rice for 60 minutes, or until tender.

  11. While the rice is cooking, carve the chicken for serving.

  12. Make the chili sauce: combine the sambal, Sriracha, sugar, garlic, ginger, lime juice, and chicken broth in a small bowl and stir to incorporate.

  13. Make the ginger garlic sauce: in a small bowl, combine the ginger, garlic, salt, peanut oil, and rice vinegar, and stir to incorporate.

  14. Make the soy sauce: in a small bowl, combine the reserved fried garlic and ginger with the oyster sauce, dark soy sauce, light soy sauce, and chicken broth, and stir to incorporate.

  15. Serve the sliced chicken with the rice, dipping sauces, sliced cucumbers, and fresh cilantro.

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Beet Pickled Eggs

From "Sunday Suppers"

INGREDIENTS

  • 3 cups water
  • 1 cup distilled white vinegar
  • 1 small beet, sliced
  • 1 small shallot, sliced
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 bay leaf
  • 12 hard-boiled large eggs, peeled
  • Salt

DIRECTIONS

Combine teh water, vinegar, beet, shallot, sugar, salt, and bay leaf in a 2-quart saucepan and bring to a boil. Reduce the heat, cover the pan, and simmer untl the beet slices are tender, about 20 minutes. Uncover and let cool completely.

Place the beet mixture in a container, add the eggs, and marinate in the refrigerator for at least 2 hours, stirring gently once or twice.

To serve, slice the eggs in half and top with salt.

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Classic Mac and Cheese

From "The Mac + Cheese Cookbook - Homeroom"

INGREDIENTS:

For the Bechamel:

  • 3 cups whole milk
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 2 teaspoons kosher salt

For the Mac & Cheese:

  • 1/2 lb dried elbow pasta
  • 2 cups Bechamel
  • 1 1/2 cups grated 2-year-aged, extra-sharp Cheddar cheese
  • 1/2 cup grated Pecorino Romano cheese

DIRECTIONS:

Make the bechamel sauce: Heat the milk in a pot over medium heat until it just starts to bubble, but is not boiling, 3 to 4 minutes. Remove from heat.

Heat the butter over medium heat in a separate, heavy-bottomed pot. When the butter has just melted, add the flour and whisk constantly until the mixture turns light brown, about 3 minutes. Remove from the heat.

Slowly pour the warm milk, about 1 cup at a time, into the butter-flour mixture, whisking constantly. It will get very thick when you first add the milk, and thinner as you slowly pour in the entire 3 cups. This is normal.

Once all the milk has been added, set the pot back over medium-high heat, and continue to whisk constantly. In the next 2 to 3 minutes the sauce should come together and become silky and thick. After conducting the spoon test, add the salt.

Make the mac & cheese: Cook the pasta in salted boiling water until a little less than al dente. Drain, rinse the pasta wiht cold water, and drain it again.

Add the sauce and both cheeses to a large, heavy-bottomed pot and cook over medium heat. Stir until the cheese is barely melted, about 3 minutes. Slowly add the cooked pasta, stir, and continue cooking while stirring continuously until the pasta is hot and steaming, another 5 minutes.

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Chicken Supremes in Vermouth

From "Private Collection: Junior League of Palo Alto"

INGREDIENTS:

  • 3 whole chicken breasts, boneless
  • 1 teaspoon cinnamon
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon white pepper
  • 1 tablespoon butter
  • 1 tablespoon oil
  • 2 tablespoons chopped chives
  • 2/3 cup heavy cream
  • 1/2 cup dry vermouth
  • Chopped parsley

DIRECTIONS:

To ensure the delicate quality of the supremes, it is very important that the breasts be at room temperature before preparing.

Preheat oven to 300 degrees. Mix the 5 seasonings together on a sheet of waxed paper, then pat into breasts. Heat butter and oil in a heavy skillet. Saute breasts over medium-low to low heat for 1 minute per side, just until opaque. Place in a shallow baking dish and bake, uncovered, for 10 minutes (15 minutes if breasts are very thick).

Using same skillet, saute chives for 30 seconds. Add cream and vermouth, stirring with a flat whisk. Increase heat to medium and let simmer several minutes to thicken slightly.

Place chicken on a warm platter. Pour sauce over and sprinkle with chopped parsley.

Menu suggestion: Wonderful when served with wild rice and baby carrots.

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Baked Pasta with Sausage Ragu

SERVES 4 FOR 2 DINNERS, WITH PLENTY OF EXTRA RAGÙ SAUSAGE RAGÙ

  • 2 tablespoons extra-virgin olive oil
  • 2 pounds (900g) your favorite sausage (chicken or pork, sweet or hot), removed from the casings
  • 1 large yellow onion, diced
  • Kosher salt
  • 2 fat cloves garlic, finely chopped
  • 8 cups (1.4kg/ 2.5kg) fresh or canned chopped tomatoes (preferably Pomi)
  • 6 fresh basil leaves

BAKED PASTA

  • Soft butter, for the baking dish
  • 1 cup (240ml) heavy cream
  • 1 cup (110g) grated mozzarella
  • 1/2 cup (50g) grated Parmesan
  • 1/4 cup (60g) fresh ricotta
  • 1/2 teaspoon kosher salt
  • 1 pound (450g) short pasta (such as penne or small shells)
  • 2 tablespoons cold unsalted butter, cut into cubes

1 To make the ragù, warm the olive oil in a large heavy saucepan over medium-high heat. Brown the sausage, breaking it up as it cooks, about 5 minutes.

2 Clear a spot in the middle of the pan and add the onion and a couple pinches of salt. Cook until softened, about 5 minutes. Add the garlic and cook for 1 minute.

3 Stir in the tomatoes and basil and simmer until the sauce thickens and the flavors meld, at least 45 minutes. (Add a little water if the sauce looks dry.) Taste and adjust the seasoning and discard the basil. Store in the fridge for up to 5 days.

4 The day of: Heat the oven to 500 ° F (260 ° C). Butter a shallow 2-quart (1.9L) baking dish and bring a large pot of salted water to a boil.

5 In a large bowl, combine the 4 cups (950ml) ragù with the heavy cream, mozzarella, Parmesan, ricotta, and salt.

6 Cook the pasta for 3 minutes, then drain and run it under cold water to stop the cooking. Add the pasta to the bowl, tossing gently to combine.

7 Spread the pasta evenly into the baking dish. Scatter the cubed butter over the top. 8 Bake until bubbly and brown, about 10 minutes. Cool slightly before serving. Reserve half for later in the week— right in the baking dish, or transfer to a container.

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Noodles with Tuna and Peas

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Noodles with Tuna and Peas

Serves 8

  • 1 cup fine breadcrumbs
  • 1 tablespoon olive oil
  • Kosher salt and black pepper
  • 7 tablespoons butter, divided
  • 3/4 cup finely chopped shallot
  • 1/2 cup finely chopped celery
  • 1 pint morel mushrooms, trimmed and sliced thinly
  • 2 tablespoons all-purpose flour
  • 2 1/2 cups whole milk
  • Zest of 1 lemon
  • 1 pinch freshly grated nutmeg
  • 1/2 cup heavy cream
  • 3/4 cup grated Parmesan cheese
  • 12 ounces fusilli or other short pasta
  • 1 1/2 cups peas (frozen, or fresh peas that have been shelled and blanched)
  • Two 5-ounce cans good, olive-oil packed tuna, drained and flaked into small pieces
  • 1 tablespoon fresh lemon juice
  • 1/3 cup roughly chopped parsley
  1. Preheat the oven to 300° F. Stir together the breadcrumbs, olive oil, 1/8 teaspoon salt, and a few grinds of pepper. Pour onto a rimmed baking sheet and toast for about 10 minutes, stirring once, until breadcrumbs are fragrant and golden brown. Set aside. Bring a pot of water to a boil for the pasta.
  2. In a large heavy skillet over medium heat, melt 3 tablespoons of butter. Add shallot, celery, and mushrooms with a generous pinch of salt and cook until the vegetables soften and start to brown, about 5 minutes. If they start to brown too quickly, add a little water to the pan.
  3. Stir in the flour and cook, stirring constantly, for about 1 minute, until the flour softens and melts. Turn up heat to medium and add the milk, whisking to break up any flour lumps. Stir constantly until sauce is thickened and bubbly, about 4 minutes. Turn heat down to low and season well with salt and pepper to taste. Add lemon zest, nutmeg, cream, and Parmesan and stir well. Keep warm.
  4. Next, cook the pasta. While the pasta is cooking, add the peas and tuna to the cream sauce and stir through. When the pasta is al dente, drain it, saving some of the cooking water. Add the pasta to the sauce and stir. If the sauce seems thick, add a little of the reserved cooking water. Taste for seasoning, then add lemon juice and parsley and stir again. Serve immediately, sprinkling each plate with some of the breadcrumbs.

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Warm Chicken Salad

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Warm Chicken Salad

SERVES 4

  • 2 pounds (900g) chicken thighs, bone in and skin on (or 3 cups/ 405g leftover roast chicken)
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons red wine vinegar
  • 1/2 cup (120ml) extra-virgin olive oil
  • 6 cups (120g) red leaf or Bibb lettuce, torn into large bite-size pieces
  • 1 cup (225g) boiled potatoes, cut into chunks or slices
  • 1 tablespoon chopped fresh chives

1 Heat the oven to 375 ° F (190 ° C). Pat the chicken dry and season well with salt and pepper. Lay the chicken, skin side up, on a rimmed baking sheet and bake for 1 hour, until the chicken is tender and the skin is crisp and brown. Cool slightly and store in the fridge for up to 5 days.

2 The day of: In a small bowl, whisk the vinegar with ½ teaspoon salt and a few grinds of pepper. Slowly drizzle in the olive oil, whisking constantly. Taste and adjust the seasoning.

3 Arrange a bed of lettuce on a platter. Remove the cooked chicken from the bones and shred into bite-size pieces (including the skin).

4 Put half of the vinaigrette in a large heavy nonreactive pan over medium heat. When it’s hot, add the chicken and potatoes. Cook, turning gently with a spatula from time to time, until the chicken and potatoes are warmed through, 3 to 5 minutes.

5 Drizzle a few spoonfuls of the remaining vinaigrette over the lettuce and then pile the chicken and potatoes on top. Sprinkle the chives over everything and serve immediately, with the rest of the vinaigrette on the side.

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Rosy Chicken

SERVES 4 FOR 2 DINNERS

  • 4 pounds (1.8kg) bone-in, skin-on chicken thighs or legs
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 6 large cloves garlic, finely chopped
  • 2 large tomatoes (about 12 ounces), chopped
  • 2 cups (300g) cherry tomatoes
  • 3 thyme sprigs
  • 1/2 teaspoon red pepper flakes
  • 10 fresh basil leaves, chopped
  • 2/3 cup (160ml) dry, fruity rosé
  • Rice, Oven-Roasted Polenta, or crusty bread for serving

1 Heat the oven to 375 ° F (190 ° C). Pat the chicken dry with paper towels and season with salt and pepper.

2 Put 1 tablespoon of olive oil, the garlic, and the chopped tomatoes in a baking dish large enough to hold all of the chicken in one layer. Arrange the chicken, skin side up, on top. Scatter the cherry tomatoes over the chicken, tucking them into the crevices wherever they’ll fit.

3 Add the thyme sprigs to the dish and sprinkle the pepper flakes and basil evenly over the chicken, followed by more salt and pepper. Pour the rosé gently into the crevices, being careful not to splash the chicken. Drizzle the remaining 2 tablespoons olive oil over everything.

4 Bake the chicken, uncovered, until the skin is crisp and the tomatoes have slackened and started to caramelize, about 1 hour.

5 If the sauce seems thin, transfer the chicken to a plate and turn up the heat for a few minutes; let the sauce boil until it thickens and becomes glossy. Discard the thyme sprigs, taste, and adjust the seasoning.

6 Return the chicken to the sauce and let cool. Cover and refrigerate in the pan for up to 5 days.

7 The day of: Reheat the chicken in the pan in a 250 ° F (120 ° C) oven for about 20 minutes. Serve with rice, polenta, or crusty bread.

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Meatballs with Tomato and Zucchini

SERVES 4 FOR 2 DINNERS

  • 1/4 cup (60ml) extra-virgin olive oil, plus more for frying
  • 1 small yellow onion, finely chopped
  • Kosher salt and freshly ground black pepper
  • 1 cup (150g) peeled chopped tomato
  • 1/2 cup (60g) diced zucchini
  • 1 clove garlic, minced
  • 1 pound (450g) ground beef (85% lean)
  • 1 pound (450g) ground veal
  • 1/2 cup (50g) grated Parmesan
  • 1/3 cup (35g) dry bread crumbs
  • 1 egg, lightly beaten

1 Warm the olive oil in a skillet over medium heat. Add the onion and a large pinch of salt and cook, stirring frequently, until the onion starts to soften, 3 to 5 minutes. Add the tomatoes, zucchini, garlic, and a few more pinches of salt. Cook until the vegetables have collapsed and most of the juices have cooked off, 8 to 10 minutes. Let cool.

2 Combine the beef and veal in a large bowl. Add the Parmesan, bread crumbs, egg, the cooled vegetables, and some salt and pepper and gently work everything together using the tips of your fingers or two forks. Do not overmix. The mixture will be quite soft. Fry a small piece of the mixture, taste, and adjust the seasoning.

3 Shape the meat into 1 ½-inch (4cm) balls. Cover and refrigerate them for at least 15 minutes and up to 24 hours.

4 Heat ¼ inch (6mm) olive oil in a large skillet with high sides over medium heat. Working in batches, add the meatballs, being careful not to crowd them. Cook on all sides until browned, then cover the pan and lower the heat to finish cooking, 6 to 8 minutes total. The meatballs may lose their shape and collapse a little as they cook— this is okay! Transfer them to paper towels to drain. Cook the remaining meatballs, adding more oil as needed. Refrigerate the cooked meatballs for up to 5 days.

5 The day of: Put half of the meatballs in a covered dish and warm in a 300 ° F (150 ° C) oven for about 20 minutes or in a pot of your favorite sauce.

 

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Crab and Avocado Salad

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Crab and Avocado Salad

SERVES 4, WITH EXTRA CRAB AND DRESSING LEMON MUSTARD DRESSING

  • 3/4 cup (180ml) extra-virgin olive oil
  • 1/2 cup (120ml) freshly squeezed lemon juice
  • 6 tablespoons (60g) minced shallot
  • 2 tablespoons Dijon mustard
  • 2 teaspoons honey
  • 2 teaspoons kosher salt

SALAD

  • 2 pounds (900g) fresh cooked crabmeat, picked over for shells
  • 5 scallions, white and light green parts, finely chopped
  • 4 small, tender celery stalks, finely chopped
  • 1/4 cup (60ml) mayonnaise
  • 5 tablespoons (75ml) sour cream
  • Finely grated zest of 2 lemons
  • Kosher salt and freshly ground black pepper
  • 1 head Bibb lettuce, leaves separated
  • 1 teaspoon chopped fresh tarragon
  • 1 large avocado

1 To make the dressing, combine the olive oil, lemon juice, shallot, mustard, honey, and salt in a jar with a tight-fitting lid. Screw on the lid and shake vigorously until emulsified. Keep the dressing in the fridge for up to 1 week. You’ll have about 1 ¼ cups (300ml).

2 Combine the crabmeat, scallions, celery, mayonnaise, sour cream, lemon zest, and a few pinches of salt and pepper in a bowl. Gently toss the ingredients with your fingers until just combined (leave a few larger lumps of crabmeat). Taste and adjust the seasoning. Keep in the fridge for up to 3 days.

3 The day of: To assemble the salad, arrange a bed of lettuce on a serving platter. Measure out ⅓ cup (80ml) of the dressing, saving the rest for green beans later this week. Whisk in the tarragon and drizzle about two-thirds of the dressing over the lettuce. Heap 2 cups (250g) of the crab in the center of the lettuce and refrigerate the rest for crab toasties. Slice the avocado thinly and arrange around the edges of the salad. Drizzle the avocado with a little more dressing and grind some pepper over everything before serving.

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Grain Bowls with Chopped Steak

To make dinner for 4, cut 3/4 pound (340g) cooked steak into bite-size pieces, chop 4 scallions, and mince a large clove of garlic. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add 3 drops toasted sesame oil, the garlic, and half the scallions, and cook for 30 seconds. Add 2 2/3 cups (425g) cooked farro (or substitute other cooked grains like barley or rice) and heat through, stirring well. Add the steak and 1 tablespoon soy sauce and stir through. Serve with the remaining scallions on the side. Pass soy sauce and Sriracha at the table. This is a good time to add any lingering arugula or herbs— even fry an egg for the top.

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Farro Salad with Roasted Mushrooms and Parmesan

SERVES 4 AS A SIDE FOR 2 DINNERS, PLUS LEFTOVERS

  • 4 cups (720g) uncooked farro
  • Kosher salt and freshly ground black pepper
  • 1 pound (450g) assorted mushrooms (use your favorites), trimmed and wiped clean
  • 1 teaspoon finely chopped fresh thyme leaves
  • 1/3 cup plus 2 tablespoons (110ml) extra-virgin olive oil
  • 3 ounces (85g) Parmesan
  • 1/2 cup (10g) loosely packed flat-leaf parsley leaves
  • 1/4 cup (60ml) freshly squeezed lemon juice

1 Heat the oven to 450 ° F (230 ° C). Line a rimmed baking sheet with parchment paper.

2 Put the farro in a large pot and add enough cold water to cover. Add several big pinches of salt and bring to a boil. Simmer until it’s tender but still has some bite, 20 to 25 minutes.

3 Cut the mushrooms into bite-size pieces and combine them in a large bowl with the thyme and 2 tablespoons of the olive oil. Season with salt and pepper and toss gently. Spread out on the prepared baking sheet and roast, stirring once, until crisp around the edges and tender, about 20 minutes. Let the mushrooms cool slightly on the baking sheet.

4 Meanwhile, drain the farro and spread it out on another baking sheet to cool.

5 Chop the Parmesan until it’s pebbly (it should look like small Grape-Nuts)— you want about 1/2 cup (85g). Coarsely chop the parsley.

6 Combine half of the farro with the mushrooms in a large bowl. Reserve the remaining farro for the grain bowls. Add the lemon juice, the remaining 1/3 cup (80ml) olive oil, the Parmesan, and parsley. Season with pepper and fold gently. Taste and adjust the seasoning. Keep the salad in the fridge for up to 5 days.

7 The day of: Reheat the farro salad gently in the microwave for about a minute, or let sit at room temperature for 20 to 30 minutes.

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Olive Oil Braised Peppers

SERVES 4 AS A SIDE, PLUS ENOUGH FOR THE ROMESCO AND TUNA SALAD LEFTOVERS

  • 1/2 cup (120ml) extra-virgin olive oil
  • 3 pounds (1.4kg) red and yellow bell peppers, seeded and very thinly sliced
  • 4 thyme sprigs
  • 2 cloves garlic, smashed
  • Salt

1 Combine the olive oil, peppers, thyme, and garlic in a large saucepan or Dutch oven. Season generously with salt. Place over medium-high heat, giving the peppers a stir to coat them with oil, and cover the pan. Cook, stirring every couple of minutes so the peppers don’t burn. You want the peppers to cook down quickly, steaming and letting go of their juices, without browning. Adjust the heat as needed to make sure the juices are bubbling rapidly but not uncontrollably. Braise the peppers until they’re limp and silky and the olive oil and pepper juices have fused, 15 to 20 minutes. Adjust the seasoning. Set aside 1/2 cup (100g) for the tuna salad and 1 cup (200g) for the romesco. Serve the rest with the poached tuna.

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Couscous Salad with Zucchini, Pistachios, and Feta

SERVES 4, PLUS EXTRA FOR LUNCHES

  • About 3 cups (620g) cooked and dressed couscous
  • 2 small zucchini, trimmed and cut into 1/8-inch (3mm) dice
  • 1/2 cup (60g) chopped toasted pistachios
  • 1 tablespoon chopped preserved lemon
  • 2 teaspoons chopped fresh thyme
  • Salt and coarsely ground black pepper
  • Juice of 1/2 lemon (optional)
  • Extra-virgin olive oil, as needed
  • 1/2 cup (75g) crumbled feta
  • 1/4 cup (40g) uncooked quinoa, toasted in a pan (optional)
  • 1/2 teaspoon za’atar

1 Fold together the couscous, zucchini, pistachios, preserved lemon, and thyme in a large bowl. Season with salt and pepper and add lemon juice and olive oil if needed. Store in a container in the fridge for up to 5 days.

2 The day of: Spoon the couscous into a serving dish, and sprinkle with the feta, quinoa, and za’atar.

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Pickled Onions

MAKES 3 TO 4 CUPS (540 TO 720G)

  • 2 large red onions
  • 1 tablespoon kosher salt
  • 2 tablespoons sugar
  • 1 1/2 cups (355ml) cider vinegar

Slice the onions very thinly and put them in a microwave-safe container. Add the salt and sugar. Combine the cider vinegar and 3/4 cup (175ml) water, then pour over the onions, making sure they’re submerged.

Microwave for 1 minute, then stir and microwave for 1 minute more. Continue microwaving and stirring until the liquid is hot and the onions begin to soften— it usually takes me 3 to 4 minutes total, but may depend on your microwave. Let cool, transfer to a jar, then refrigerate overnight. The onions will keep for up to 2 weeks.

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Blistered Cherry Tomatoes

MAKES 4 TO 6 CUPS (760G TO 1.1KG)

  • 12 cups (1.7kg) of the tiniest, sweetest cherry (and/ or Sun Gold!) tomatoes you can find
  • 6 cloves garlic, lightly smashed
  • Extra-virgin olive oil, for roasting
  • Coarse salt

1 Heat the oven to 425 ° F (220 ° C). Pour the tomatoes onto two heavy baking sheets or roasting pans; they should fit in a single layer (if not, add a third pan). Add the garlic. Pour a generous layer of olive oil over the tomatoes, enough so that a thin layer of oil pools in the baking sheet. Season generously with salt. Bake until the tomatoes are blistered and deflated and release their juices, 20 to 30 minutes. Remove from the oven, discard the garlic, and let cool. Make sure to save all the oily juices! Store in a container in the fridge for up to 10 days.

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Chicken Cutlets with Charmoula and Preserved Lemon

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Chicken Cutlets with Charmoula and Preserved Lemon

SERVES 4, WITH LEFTOVERS CHARMOULA

  • 1 cup (20g) packed fresh flat-leaf parsley leaves
  • 1 cup (20g) packed fresh cilantro leaves and stems
  • 2 scallions, trimmed and chopped
  • 1 clove garlic, peeled
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground cinnamon
  • 3/4 teaspoon kosher salt
  • Large pinch of Aleppo pepper or crushed red pepper flakes
  • Finely grated zest of 1 lemon
  • 3/4 cup (175ml) extra-virgin olive oil
  • 2 tablespoons red wine vinegar

CHICKEN

  • 6 boneless, skinless chicken cutlets
  • 3 tablespoons chopped preserved lemon
  • Salt and freshly ground black pepper

1 To make the charmoula, combine the parsley, cilantro, scallions, garlic, cumin, cinnamon, salt, Aleppo pepper, and lemon zest in the bowl of a food processor. With the machine running, add the olive oil in a slow, steady stream, stopping once or twice to scrape down the sides of the bowl. Pulse in the vinegar. The charmoula should be loose enough to drop from a spoon; if not, add more oil. Taste and adjust the seasoning. Store one-third of the charmoula in a container for the grain salad and other uses. Set aside the remaining charmoula while you prepare the chicken cutlets.

2 Flatten the chicken cutlets between sheets of parchment paper until 1/3 inch (8mm) thick. Mix half of the reserved charmoula with the preserved lemon and spread it all over the cutlets. Cover and place in the fridge until you’re ready to eat. Reserve the remaining charmoula for serving.

3 The day of: Heat the grill to medium-high. Grill the cutlets, turning once when the bottom side is browned and cooked around the edges, about 3 minutes. Grill until just cooked through, another 3 minutes, then put the cutlets on a serving platter. Top with a few spoonfuls of the reserved charmoula and season with salt and pepper.

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Grain Salad with Asparagus, Baby Turnips, Feta, and Preserved Lemon Dressing

SERVES 4 FOR DINNER, PLUS LUNCHES

PRESERVED LEMON DRESSING

  • 1/4 cup (60ml) extra-virgin olive oil
  • 2 tablespoons charmoula (from Chicken Cutlets)
  • 1 tablespoon chopped preserved lemon
  • 1 tablespoon Dijon mustard
  • Juice of 1 lemon
  • Pinch of sugar
  • Lots of freshly ground black pepper

SALAD

  • Salt
  • 1 cup (180g) soft (or hard) wheat berries
  • 1 cup (185g) jasmine rice
  • 1/2 cup (85g) quinoa, rinsed
  • 8 ounces (225g) sautéed thinly sliced asparagus
  • 8 baby turnips, scrubbed and cut into small wedges
  • Leftover chicken or steak, cut into small pieces (you’ll want a cup or two)
  • 1/2 cup (75g) crumbled feta

1 To make the dressing, combine all of the ingredients plus lots of freshly ground pepper in a mason jar. Cover the jar and shake it like a madman! Taste and adjust the seasoning. Store in the fridge until later in the week.

2 Bring a large pot of salted water to a boil. Add the wheat berries and cook at a gentle boil for 30 minutes. Stir in the rice, then 5 minutes later, stir in the quinoa. Cook the grains until they’re tender but not soft, about 5 minutes more. Drain and let cool. Store in the fridge for later in the week.

3 The day of: Get out a big bowl and mix together the cooked grains, asparagus, turnips, and chicken or steak. Give the dressing a good shake to re-emulsify it, then pour half of it over the grains. Fold together. Taste the salad, and add more dressing as you see fit. Top with feta.

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