Entries Tagged as 'Quick'
Sometimes I fantasize about grocery shopping with my food heroes. I don’t mean Jamie Oliver and Marcella Hazan — though certainly I wouldn’t turn them down. I mean healthy, wholesome-minded moms like Alana and Jeanne. I have never even met these women, but based on their books and blogs, I feel certain that they’d make me see Trader Joe’s in a totally new and fresh way. (And that I wouldn’t end up with three separate white-bread products in my cart.) If I wore my Alana or Jeanne goggles before I went to the farmer’s market, I feel like I might actually come home with something outside my comfort zone, and as a result feel healthy and virtuous and heroic 24/7…just like them. (Right Alana & Jeanne?)
Well, in a way, I’ve done the next best thing: I’ve signed up for a CSA vegetable share with Stone Barns Center. Which is sort of like saying that I’ve signed up the girls for a soccer camp run by Alex Morgan. Stone Barns is an 80-acre farm in Pocantico Hills, NY that supplies Dan Barber’s restaurant Blue Hill at Stone Barns. Their mission, beyond growing ridiculously delicious vegetables, is to educate the public about sustainability, and to get people cooking their own food. The people know what they are doing, and I’ll be blogging for them to help spread the word.
Based on the emails I get from you guys (Summary: Why don’t you join a CSA? Why haven’t you joined a CSA? Have you thought about joining a CSA? What the heck is wrong with you that a food lover like you hasn’t joined a CSA yet?) it sounds like a lot of you know what this means. For those of you who don’t, CSA stands for Community Supported Agriculture, and in return for a modest investment in a farm, you receive a box of fresh, in-season produce from that farm for a set amount of weeks. The price varies depending on length of the program and the amount of produce in each delivery, but it can go anywhere from $20 a week and up to $50. (The one I signed up for is about $40, which is a little more than I drop at my farmer’s market every Saturday.) I don’t think I need to go into too much detail on why the whole thing is a win-win: It’s a great way to eat local on autopilot, to support farmers, and be part of something a little bigger than the four walls of my kitchen.
But the best part about it so far? Well, by definition, it means that someone else is picking out what my vegetable adventure for the week would be. Not Alana or Jeanne, but someone who, presumably, wouldn’t come home with mostly kale and beets all spring in spite of saying to herself before every trip to the farmer’s market, Let’s see if we can come home with something other than kale and beets today. Every week will be like I’m shopping with someone new — like I’m wearing someone else’s market goggles.
I guess you could say that I am forcing myself to accept the advice that I’ve been doling out to my kids ever since they could process English: Eat more vegetables. Try something new. How do you know you don’t like it if you haven’t tried it? And I’m hoping you guys are up for the adventure, too. The photo above shows the vegetables that arrived in my first batch on Thursday afternoon and what my initial visions for each one was. But that’s seeing the box through my goggles. What about you? When you put on your market goggles, what do you see?
Clockwise from top left: Seared Tofu with Sauteed Cabbage and Sriracha (recipe below; Sriracha not shown); Grilled Chicken Salad for Everyone; Something I really really like the sound of: Kohlrabi-Carrot Fritters; and shredded Portugese Kale and diced kohlrabi get ready to be turned into slaw. (Recipe follows)
RECIPE 1: Kale Slaw with Pomegranates*
Portugese kale, which was the kind I got in the box, was much more tender than the Lacinato/Tuscan I’m used to. So it needed a little texture to balance out the floppiness. Enter Kohlrabi! Crunchy and fresh, it was the perfect hit of texture.
3 tablespoons rice vinegar
1 teaspoon brown sugar
salt to taste
1 teaspoon fish sauce (available at Asian specialty stores and better supermarkets)
lime juice from half a lime
1 teaspoon minced fresh ginger (crucial)
1 drop of hot sauce (or 1 tsp minced jalapeno or serrano chile)
1/3 cup neutral oil like grapeseed or vegetable oil
1/2 head of kohlrabi, peeled and diced into small pieces
handful of pomegranate seeds
kale, shredded as shown above (bottom left corner)
Whisk dressing ingredients together and toss with the remaining ingredients.
RECIPE 2: Quick-seared Tofu on Wilted Cabbage with Sriracha
I had this for lunch, so serving size here is one. Obviously, it can be doubled or quadrupled to work for your family. You know, since my recipes are so precise.
Add peanut or vegetable oil to a skillet set over medium-high heat. Dredge one playing-card size slice of extra firm tofu (about 3/4 inch thick, pressed on paper towels under a heavy pan for about 20 minutes) in a little flour that has been sprinkled with Chinese Five Spice (optional) salt, and pepper. Add tofu to the pan and fry without poking until golden and crispy, about 3 minutes. Flip and repeat. Remove from pan. Turn heat down to medium add 2 tablespoons chopped onion, shake of red pepper flakes, 1/2 tsp fresh minced ginger (optional) and diced cabbage (“Minuet Napa Cabbage,” as it was called). Add a small drizzle of rice wine vinegar and soy sauce. A squeeze of lime. Taste and see how you like it. (You don’t want to overwhelm these already flavorful greens with strong flavors.) Cook until just barely wilted, about 1 minute. Serve with prepared tofu, a sprinkling of sesame seeds (optional), some snipped garlic chives (or regular chives) and a drizzle of Sriracha.
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Tags:csa·kohlrabi recipe ideas·stone barns csa
We’re not a camping family. Or maybe, to be fair, we’re not camping parents. We’ve done it a couple of times, for one night, and I wouldn’t say we excelled at it. I’d say we survived it. The ground was too hard. The birds were chirping too loudly. Our sleeping bags were too hot, but our ears were too cold. The bugs were bad and refused to keep a respectful distance. We went to bed smelling like lakewater and campfire, and woke up smelling like lakewater and campfire — and we would have done something about this had there been a shower within a mile of our campsite. Also, the bottom of our tent was sandy.
Camping may not be our thing, but we do love to be outside, and to hike, and there’s no day trip our kids love more than the walk up Anthony’s Nose, about an hour north of our house. We started doing this hike when the kids were in backpacks, unable to make it up themselves, and ten years later, here we are — the parents — calling for water breaks and bringing up the rear. You can have your dafodils and your exploding magnolia trees and your thick golden blankets of pollen: In our house, nothing says spring has sprung like a trip up Anthony’s Nose on a beautiful warm day, the sky so blue it looks pixellated and the river, muddied from spring storms, churning its way south to New York City. After admiring the view, we sit and have a picnic on the summit, perched on a giant, sloping slab of granite, overlooking the Bear Mountain Bridge with what seems like the entire Hudson Valley sprawled out before us. Yesterday, we sat out there for an hour and had sandwiches made from weekend leftovers — breaded chicken breasts, sliced on the bias, with Duke’s mayo; grilled leg of lamb, sliced thin, with a little dijon; some bulgur salad with feta, tomatoes, and mint — as a DIY American flag, which was tied to a fallen tree limb, hung with what looked like Buddhist prayer flags, and held upright by a pile of rocks, flapped in the breeze. Memorial Day! We picked out some landmarks, including the nuclear plant at Indian Point and the ice rink down below us, at Bear Mountain, that we go to during the winter, and from which we always stop and look up and say, “Look, there’s Anthony’s Nose. See it? Those rocks up there?” And as we say that, we’re usually freezing our butts off, longing for that first warm day when we can get up there and have our picnic and feel the sun and watch the summer roll in. – Andy
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Tags:anthonys nose·easy lunch ideas·picnic lunch
Before this blog, before my diary. Before the phrase “cut and paste” conjured up anything more than scissors and glue, there was my spiral black kitchen book. The book is filled with recipes clipped from magazines and newspapers that I felt were manageable for someone like me — a twenty-something recent college grad whose spice rack contained three things: salt, pepper, and garlic salt. Those of you who’ve read Dinner: A Love Story won’t be surprised to hear that most of the sepia-toned, peeling-at-the-corners clippings come from the New York Times Dining pages. The reporters who wrote for that section in the 90s were my rock stars (Marian Burros, Amanda Hesser, Rozanne Gold, Mark Bittman, Ruth Reichl) and I’d look forward to Wednesday, the day “Dining” was published, the way most of my newly workforce-embedded friends looked forward to Happy Hour on Fridays.
One of the recipes glued (literally glued) in there is a Bittman classic from his “Minimalist” column. My scissors practically walked themselves to the newspaper as soon as I read the title: “Chicken with Rice, the Easy Way.” (I have always been a sucker for simplicity.) And last weekend, when I came upon it, I couldn’t believe I’d never pointed you in its direction until now. It strikes me as the perfect dinner for new cooks, new parents, and new toddlers experimenting with new foods. The best thing about a dinner like this, is that once you master the framework, it becomes endlessly customizable — one of those recipes that you forgot ever had a recipe. You can stir in cooked sausage crumbles or asparagus, green peas, sugar snap peas, green beans, mushrooms, or freshly grated Parm during the last few minutes of cooking. You can add ginger and a little red curry paste to the onions, mix in coconut milk with the broth, then finish with lime instead of lemon. Some cilantro instead of parsley. This week, fifteen years after cutting and pasting the recipe into my files, some version of it is on my line-up, for sure.
Chicken and Rice
From Mark Bittman’s “Minimalist” column, New York Times. I’m guessing you have everything you need for it in the pantry and fridge right this very second. Pictured above: My little black book of recipes covered with business cards from restaurants.
2 cups chicken broth
3 tablespoons olive oil
2 medium onions, about 8 ounces, peeled and sliced
salt and pepper
2 chicken breasts cut into bite size pieces
1 1/2 cups white rice (such as long-grain, jasmine or basmati — brown rice takes longer to tenderize and you don’t want to overcook your chicken)
handful herbs, chopped
juice from 1/2 a lemon
Bring broth and one cup of water to a boil. While you are waiting for it to boil, add olive oil to a large skillet (that has a lid) set over medium-high heat. Add onions, salt and pepper. Cook until onions soften, about 4 minutes.
Add rice to the pan and stir until each grain is covered in oil. Nestle chicken in rice, add salt and pepper, then pour in the broth (or water). Reduce heat to medium-low and cover.
Cook 2o minutes, until all water is absorbed and chicken is cooked through. Garnish with parsley and a squeeze of lemon.
Inside the book: Recipes I made (and still make) all the time (left) next to recipes that were complete failures, and that I only ever made once (right).
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It’s too embarrassing to admit how many times I’ve picked up a block of extra firm tofu at The Trader Joe’s Sunday Shop, only to have it end up, four weeks later, in the garbage can of good intentions. Nonetheless, this past weekend, I tossed one into the cart, avoiding eye contact with my husband who would no doubt be happy to point out my current 0-and-5 bean curd record. Why does it go to waste every time? Why do I have such a hard time figuring out what to do with it? Well, in addition to the big huge minus of the kids not fully embracing tofu (“It’s like a wet flavorless marshmallow,” Phoebe once said), I’m just not confident cooking and experimenting with it, and I don’t feel like I have an archive of inspiring recipes. Once, I confessed all this insecurity to a blogger whose posts led me to believe she had an advanced degree in Tofu, and begged her to be my Tofu Tutor. I think I scared her off, because I never heard from her again.
But this past Monday, I wasn’t messing around. In order for Tofu Family Dinner to happen, clearly I had to get out of my own way. So I made a plan. First, on facebook I asked you guys for suggestions. Wowowowow! Why don’t I do this more? Three hours and over 70 ideas later, I whittled the choices down to five, with the finalists mostly being chosen for simplicity, pantry overlap (no way was I hitting the store the day after our weekly shop), and how golden and shiny the tofu looked. (I did not want anything remotely resembling a marshmallow.) Next, I sent this email to Andy.
From: Jenny Rosenstrach [mailto:email@example.com]
Sent: Monday, May 06, 2013 2:10 PM
To: W, Andy
Subject: Tofu Multiple Choice
Which one do you want for dinner:
I’m not holding my breath that girls will eat. we have leftover chicken for them.
Can you tell I’m procrastinating my real work in a major way? I hyperlinked the recipes for him and everything. This was his response:
From: Andy [mailto:firstname.lastname@example.org]
Sent: Monday, May 06, 2013 2:10 PM
To: R, Jenny
Subject: Tofu Multiple Choice
B! But without that much garlic.
So that’s what you’re looking at below. Did the girls like it? No, but they each tried a bite before digging into their auxiliary proteins (leftover chicken sandwiches). For Andy and me, though, it was one of those dinners that ended up pre-empting all other conversation at the table. (“We need to make this again.” and “Damn!” and “So healthy!” and “How can you guys not like this?”) Thanks to all my facebook friends who shared their recipes, particularly Libby, Andrea, Mary, and Miller for providing the finalists above — and big thanks to Jessica who has officially introduced a keeper to the DALS rotation.
Adapted from The Jey of Cooking
I pretty much followed the recipe to the letter, but, per Andy’s request, limited the garlic, used less sugar, and added some vinegar and fresh squeezed lime to cut the salty-sweetness. FYI: To press tofu, place your tofu block on a plate, cover with a few paper towels, then place a heavy pan on top for at least 30 minutes.
1 block extra firm tofu, pressed and cubed
2 tablespoons cornstarch
2 teaspoons sesame oil (or olive oil)
1/2 teaspoon fresh ginger, grated
1 clove garlic, minced
1/2 cup low sodium soy sauce
2 tablespoons rice wine vinegar
1/3 cup brown sugar
1 scallion chopped (for garnish)
fresh lime juice
Heat oil in a skillet over medium-high heat. Add the cornstarch to the tofu in a small bowl and toss to coat.
Add the tofu to the skillet and cook until browned on all sides, about 6 minutes.
While the tofu is cooking, combine the ginger, garlic, soy sauce, vinegar, 1/2 cup water and brown sugar. Mix well.
When tofu has browned, add the sauce, stir, then bring to a simmer before reducing heat to low. Simmer for 5-10 minutes, until sauce has thickened and reduced.
Serve with brown rice, soba noodles, or green beans, and garnish with green onion and a squeeze of lime.
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Tags:quick tofu dinner·quick tofu stir fry·tofu for kids·vegetarian family dinner
I’m going to try not to turn this blog into The Sporting Life, but — what can I say? It’s where I’m at right now. The girls’ spring games and practices are threatening to take over dinner. Now, I’m not in any way shape or form complaining about this (Rule #49 always and 4-ever!), but it occurred to me that even though my work life ends at 3:00 on many days, I’m not coming home to dinner until about the same time that many of you are coming home from the office. Sports or no sports. So I thought it might be helpful to see how the upcoming week of family dinners might play out.
Monday: Chicken Chili
There’s a game tonight that ends at 7:30, which means we will all walk in the door at 7:45. I think the girls could probably wait a half hour while I put a quick dinner together, but since I’m working from home today I’m going to do my best to cook something later this afternoon. Reheating it will take just about as long as it takes the girls to untie their cleats, remove all their gear, and then not put any of it away in their bags meant solely for this purpose. The plan is to sit down before 8:00.
Tuesday: Burgers with Bulghur Salad and Roasted Ramps (above)
I’ll walk in the door around 6:45 which means I’ll have a good 45 minutes to get something together. I’m thinking it will be basic burgers with caramelized onions, some kind of salad made with the batch of bulghur made on the weekend, and roasted ramps that Andy picked up at the farmer’s market yesterday. Andy has been lobbying to toss those roasted ramps into a pile of spaghetti with Parm, toasted bread crumbs (and perhaps an egg stirred in at the end) but I’m a little pasta’d out these days. Plus, going that direction means making something separate for Phoebe since she doesn’t like pasta, so I think I know who’s gonna win this one. But ramps will be on the menu no matter what because they’ll be wilted if we wait one more day.
Wednesday: Black Bean Tacos
Another game. Dinner won’t be until 7:45, but I’ll be home from work around 5:30, so will try to prepare the bean filling for this one before I have to drop off Abby at her field at 6:00. The good thing about beans is that you can cook them, turn off the stove, then let them sit until the post-game reheat. As anyone who has been following this blog (or who has a pulse for that matter) knows, there is no easier meal than a black bean quesadilla or taco. My friend Elena brought me a big hunk of tangy Queso Fresco from a Mexican market last week and it was just the kind of ingredient that instantly upgrades the entire meal. (Unless you are Abby and consider it blasphemy to add any cheese to a taco that’s not Cabot’s Extra Sharp Cheddar.) For filling: I’ll cook some garlic in olive oil in a skillet then add two cans of (drained) beans, chopped scallions, a teaspoon of cumin, a little water, and smush it with my fork until it looks about right. When it’s time to sit, add the filling to corn tortillas with some radishes, sliced avocado, sour cream, crumbled queso fresco (if you have it) and you are set. In less than 20 minutes, no less! Five minutes if you’ve already made the filling.
Thursday: Meatballs from the Freezer/Eggs for Mom and Dad
Abby and I will be home from soccer at 6:45, but Andy will pick up Phoebe at her practice so they won’t be home til 7:30. I’ll aim to have dinner ready when they come home — not because Phoebe will be starving, but because we will be dealing with deadline pressure on the other end of the meal: American Idol. (Elimination night is a big deal for the girls and it has become increasingly crucial that they watch it live.) So what’s for dinner? Last week I made a big batch of Great Grandma Turano’s Meatballs for a friend dealing with a sick kid (he’s going to be OK, don’t worry) and I set aside about a dozen of them for my freezer. Even though that’s not enough to feed the four of us, it’s enough for two little people which is better: Having their dinner already solved gives me permission to cook the grown-ups something else entirely — something the girls would never allow in the airspace on or around their dinner plates. Which is to say, we can make ourselves eggs. I love an omelet for dinner — especially for an end-of-the-week dinner because it’s one of those excellent repository recipes for wilting vegetables on their last legs. I’ll post an omelet recipe soon, but for those of you afraid of the flipping and breaking, I’d like to remind you that scrambled eggs serve the same purpose without the same pressure. (FYI, book owners: My favorite omelet recipe is on page 114. There’s a good frittata recipe on page 117, too.) Anyway, to summarize: Girls will get freezer meatballs, grown-ups will get omelets. Two totally different dinners, but only one is actually being cooked that night for those of you keeping score. (I always am.)
No activities. Dinner with my friend Liz’s family. We have no idea what the plan is, and after a week of nothing but planning, I really like it that way.
PS: Today, my friend Shauna Ahern, aka the sensational Gluten-Free Girl, and her husband Danny are coming out with their latest book Gluten Free Every Day and would like for it to spark a national conversation about Family Dinner. Naturally, we here at DALS are down with that — check it out if you get a chance.
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I should qualify that a bit. When I say that “anyone” can make this, I suppose I should point out — before the haters do — that not just “anyone” would be able to figure out how to invert his or her wrist in a way that helps distribute a container of grape tomatoes onto a baking sheet. This technique, also known as “dumping,” involves a slight acceleration of the wrist, which helps direct the tomatoes onto the baking sheet and not flying across the kitchen at an errant trajectory. Oh…I guess it’s presumptuous of me to assume that pretty much “anyone” is going to own a piece of equipment as arcane as a “baking sheet.” For those of you who don’t own one, and who don’t live near a grocery store (a place where food and cooking miscellany is sold), I’m sorry. This recipe is probably not for you. Nor is it for anyone who has yet to master water boiling. Or pepper mill grinding. Or who hasn’t yet figured out how to transform a hard block of Parmesan cheese into snowy shreds, a technique known by many in the professional food world as “grating.”
But for everyone else in search of a quick dinner on a weeknight? This one’s for you.
Penne with Slow-Roasted Tomatoes
This recipe changes for us based on what kind of night it is. If you have some time, I advise slow-cooking the tomatoes for an hour and a half at 300°F. This results in blistered, concentrated tomatoes that fall apart beautifully when mixed into the pasta. If it’s a weeknight and you only have 30 minutes or so, proceed as directed.
1 16-ounce container of grape tomatoes (or however many you’ve got)
1 small onion, chopped roughly (ok, I admit, a little skill involved here, but minimal!)
4 tablespoons olive oil
a shake of red pepper flakes (optional)
salt & pepper
a sprig of thyme, leaves removed (optional)
1 pound penne pasta (I like the ridged kind, penne rigate, or orecchiette)
1 tablespoon butter
½ cup grated Parmesan, plus more for serving
Preheat oven to 350°F. Dump tomatoes and onions on a baking sheet lined with foil. Add 2 tablespoons olive oil, salt, pepper, red pepper flakes, thyme leaves and toss with your fingers or a spoon. (Do this gently so you don’t rip the foil.) Bake for 25-30 minutes until tomatoes look shrivelly and brown but not burnt.
Meanwhile, bring a large pot of water to boil. Add pasta and cook according to package instructions. When draining, reserve a ¼ cup of pasta water. Place pasta pot back on burner over low heat and add butter and remaining olive oil.
Add penne back to the pot and toss with tomato-onion mixture and cheese. If it’s looking gloppy or sticky, add a little reserved pasta water to loosen.
Serve with additional grated Parm. If you are feeling indulgent, a dollop of ricotta is gonna be pretty excellent.
The post-roast. See how easy?
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Curtis Stone gets it. For starters, every chapter in his new family cookbook What’s For Dinner includes at least one cocktail, including a Blueberry Gin Bramble, a pitcher of White Sangria, and a crazy tempting looking bourbon and ginger-spiked Arnold Palmer. Then there is the introduction, where the host of Bravo’s Top Chef Masters, who has worked in some of the most high-profile restaurant kitchens in the world, admits that when people ask him what the best thing he’s ever eaten is, he always finds himself replying the same way: “‘My mother used to make…” Stone continues, “Whether it’s chicken pot pie or meat loaf, the dishes we grew up eating, the ones made with love and shared around the dinner table, are the ones we seem to cherish most.” These days, he hopes to do some memory-making for the people sitting around his own family dinner table — his wife Lindsay and 15-month-old son, Hudson. What does that translate to? Korean Tacos, Potato and Bacon Frittata, Spaghetti with Garlic, Kale, and Lemon, quick Chicken and Chorizo Paella, Classic Meatloaf, Homemade Fish and Chips. In other words, family favorites, fresh ingredients, and simple prep — all of which is on display on every page of his beautiful book. To celebrate its publication, Stone was nice enough to participate in “21 Questions” and share one of his favorite go-to weeknight recipes.
My life in three bullet points:
The kitchen I grew up eating in was… always filled with the smells of home cooked meals.
When I was a child I wanted to be an Australian football player, naturally.
If I was stuck on a desert island, the food I’d make sure to have with me is tacos. They’ve got it all.
A great friend is my mum. I tell her everything.
Secret weapon in the kitchen is a sharp knife. It’s the number one essential.
Turning point in my life was the day I knocked on the door of Marco Pierre White’s Cafe Royal and offered to work for free just for the chance to learn from him.
My ideal breakfast is poached eggs.
My ideal dinner is a backyard barbecue with my best mates.
I stay healthy by… surfing and hiking.
Without my Google Maps app, I’m lost.
You wouldn’t know it but I am very good at gambling.
You wouldn’t know it but I’m no good at dancing…but it doesn’t stop me.
Until I became a father I had no idea how much sleep I used to get.
My favorite item of clothing: flip flops.
I drive a clean diesel Porsche Cayenne.
My house is my home.
A cookbook that changed me: White Heat, by Marco Pierre White.
A cup of coffee is essential.
Best restaurant meal I’ve had in past 12 months is Attica in Melbourne.
Why this shrimp and asparagus is a keeper: It’s fast, flavourful and incredibly easy to make.
Oven-Roasted Shrimp & Asparagus
Prep Time: 10 minutes; Cook Time: 5 Minutes
From What’s for Dinner, by Curtis Stone
The key to this high-roast cooking technique is to use a large half sheet pan (a rimmed baking sheet measuring 18-by-13) and to spread the ingredients out well so they brown lightly (for caramelized flavor) and don’t steam. See his book for grilling instructions.
2 tablespoons finely chopped shallots
1/4 cup extra virgin olive oil
salt and pepper
1 pound medium-thin asparagus, woody ends trimmed
1 pound large (21 to 30 count) shrimp, peeled, tails left on, deveined
1/3 cup shaved Pecorino Romano (optional)
Preheat the oven to 450°F.
Grate the zest from the lemon into a small bowl. Squeeze 2 tablespoons of juice from the lemon into the same bowl. Whisk in the shallots, then gradually whisk in 2 tablespoons of olive oil. Season to taste with salt and pepper.
Toss the asparagus with 2 more tablespoons olive oil on a large rimmed baking sheet and season with salt and pepper.
Spread the asparagus on one side of the baking sheet, separating the spears. Roast until they turn a brighter shade of green, about 3 minutes. Meanwhile in a large bowl, toss the shrimp with the remaining olive oil and season with salt and pepper. Remove the pan from the oven and arrange the shrimp on the empty side. Return the oven and roast until the shrimp are almost opaque throughout and the asparagus are crisp-tender, about 5 minutes.
In large bowl, toss the asparagus with enough vinaigrette to coat. Divide the asparagus among four plates and top with the shrimp, drizzling more vinaigrette on top along with a little Pecorino if using. (more…)
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Tags:curtis stone what's for dinner·whats for dinner curtis stone
A few weeks ago, I gave one of my little PowerPoints to some parents at a community center. It was the usual 30-minute presentation, “Eight Rules for Family Dinner,” distilling all the usual DALSian principles (Deconstruct, Shop Once a Week, Plead Ignorance, etc) alongside colorful photos of meatballs and detox soups. As I wrapped up, a woman in the second row who had been nodding and smiling during my talk, raised her hand.
“Have your kids started travel sports yet?”
Was I imagining that her eyes squinted as she asked? Was it weird that I felt like the swordsman in Indiana Jones, the one who confronts Indie with his fancy sword moves, only to be dispatched by Indie with a single gunshot? Here at this talk, I had the distinct feeling that I was staring at a veteran who knew something I didn’t know, and was thinking to herself “Wow, this woman has no idea what she’s in for.”
The good news is that I could at least answer that my daughters had indeed started travel sports — in fact we were about two years into it. The bad news was that I had just started receiving the schedules for spring activities and it seemed as though every single one of them was conspiring to blow up family dinner as we knew it. It’s true what those parental sages warned: the older your kids get, the later their practices finish. It’s also true that more and more parenting seems to be happening in the Mazda in between ballet and lacrosse.
This spring, except for Fridays, we are not home from sports activities any earlier than 7:0o. Three nights a week, the girls are not home until 7:30. So in other words: Every day is now Tumultuous Tuesday, which means that if I want dinner to keep happening as religiously as it has been all these years, I have to be super-organized about things.
Or! If I have a pizza dough in the fridge, I don’t have to think about dinner at all until the minute I walk in the house.
At 6:00 the other night, I dropped the girls off at a field that was 10 minutes away from my house. Once home, I spied the pizza dough then started weeding through the disparate ingredients populating our unorganized fridge. I laid everything out (see below) and made my decision: Half the pie would be Asparagus and Leek, Half the pie would be Tomato & Cheese, which was probably the side the girls would favor. I’d pile on the entire bunch of asparagus (even if the spears never became gooey-ed up in cheese) so they could have their asparagus on the side.
By the time the pizza was assembled, it had been decided over a flurry of texts that Andy would pick up the girls at 7:15, on his way home from work. But because part of me has never quite graduated from competitive sports myself, I looked at the clock: 6:30. I would’ve totally been able to bake that pizza (another 15-20 minutes), pull it out of the oven, pick up the girls in time, drop off their friend who needed a ride home, then arrive home with dinner ready to rock.
Only three more months of this to go.
Pizza: 1/2 Asparagus & Leek, 1/2 Tomato Cheese
1 22-ounce storebought pizza dough
1 8-ounce ball fresh mozzarella, sliced into rounds
1/2 cup pizza sauce (I used 1/2 can of Don Pepino; if you have homemade, congrats!)
1 bunch fresh asparagus, trimmed of woody ends
1/2 leek, trimmed (see photo for reference) and chopped
salt and pepper
few shakes red pepper flakes, to taste
1-2 kumato tomato* (totally optional!), chopped
Freshly grated Parm to taste
Preheat oven to 500°F. Press dough out to all corners of a large baking sheet that has been lightly brushed with olive oil. (FYI: It’s easier to stretch the dough when it’s room temperature, if at all possible.) Top one side with fresh mozzarella. Top the other half with pizza sauce under the mozzarella. In a medium bowl, toss asparagus and leeks with olive oil, salt, pepper, and red pepper flakes. Pile vegetables on the side of pizza with the cheese only. (Again, I don’t mind asparagus overflow here because I just pick off those roasted spears and give them to the kids as a vegetable side.) Add fresh tomatoes wherever you think it won’t offend people. (I went right down the middle.)
Top the entire thing with freshly grated Parm.
Bake for 15-20 minutes, or until crust is golden and cheese is bubbly. Garnish with chives. Unless you aren’t crazy about chives on top of leeks. (I personally love the double onion effect.)
*I am too lazy to look up what this thing actually is, but Andy always throws them into the cart at Trader Joe’s and they taste really good for out-of-season tomatoes.
A note about pizza for kids: While I love a good fresh round of melted mozzarella on my pie, I find it’s easier for young kids to eat melted cheese when it’s been sliced and chopped into smaller pieces. That way, when it melts, it doesn’t slide off the pizza in one large piece, taking all the sauce with it. (Fascinating, right? What would you ever do without me?)
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Tags:asparagus leek pizza·healthy pizza·quick pizza for kids·split personality pizza·spring pizza
Working from home, while wonderful in many ways, has its perils. On some days, for instance, it’s tempting to answer “Leonard Lopate” or “Terry Gross” when your daughter asks you who your best friend is. If I’m not actively fighting the urge, it’s also incredibly easy to get sucked into what I’ve been calling the Double F Vortex, i.e. the condition where you find your house default position to be in front of the Fridge or Facebook. Even worse, I’ll get locked into some work project in my upstairs office, look at the clock, realize that I haven’t eaten in six hours and that the girls have to be picked up from school in mere minutes, which means I rush to the kitchen to start inhaling whatever is grabbable: a piece of string cheese, a handful of grapes, the last few roasted pepitas in the plastic pouch which I throw back like a funneling fratboy. A few buttery crackers, a sea salt potato chip or two or eight. Oh, and look at those Easter baskets just begging to be raided! Two bright purple Peeps later I’m hating myself. And by the time I pick up the girls, all I want to do is take a nap.
So lately, I’ve been making a real effort to control the Fridge part of the Vortex and have come up with a few rules for myself:
1) Eliminate All Triggers. I haven’t read Mindless Eating: Why We Eat More Than We Think, but I’ve read enough interviews with Brian Wansink to know that if I’m working on my laptop at the kitchen table, a mere four feet away from the foil-covered cherry pie, it’s going to be a lot harder to get that perfect balance of tart and sweet and buttery pate brisee out of my mind than it would be if I were upstairs or at the local library. (It’s like my kids, who, upon seeing a commercial for potato chips during Sponge Bob instantly shout from the couch “Mom! I’m hungry!”)
2) Snack Once Mid-Morning. If I have a glass of Pomegranate kefir, a crisp Bosc pear, or a Finn Crisp schmeared with a thin layer of peanut butter at 11:00, I am much less likely to transform into a wild animal come lunch time.
3) Eat Healthy Proper, Sit-Down Lunches. This is hard, because I’m always on the clock — rushing to get something done before the school bell rings — but I’m using my Culinary Intelligence and following Peter Kaminsky’s lead to make this meal as satisfying as possible. Kaminsky’s theory makes a lot of sense to me: If you load up on healthy foods that are high in flavor, you won’t be tempted to polish off that meal with, say, a Cadbury Cream Egg. This one above fits the bill. It’s two Finn Crisps topped with smoked trout (look for the blue tins near the tuna and anchovies at Trader Joe’s) and pickled cabbage. If you are not lucky enough to have a batch of Andy’s Mind. Blowing. Pickled Cabbage lying around, cornichons or regular old pickles will do just fine.
Other lunch ideas: Ever since getting an advance copy of Mark Bittman’s Vegan Before 6:00 (I feel certain you’ll be hearing more about this one) I’ve become quite fond of a leftover grain salad that’s been loaded with vegetables. This one was barley, chopped peppers, red onion, pomegranates, grape tomatoes, cukes, olive oil, lemon, salt & pepper. (Now you know why you made that big batch of feel-good barley over the weekend.)
Or simply, a smashed avocado and sea salt on sprout bread or whole wheat toast. (I usually only need about 3/4 of the avocado for this; I tightly wrap what’s leftover in plastic wrap and hand guacamole-mad Phoebe a spoon when she comes home from school.)
On Monday, all it took was a big bowl of leftover steamed broccoli and a bag of pre-cooked Trader Joe’s Brown Rice to get me rolling on a vegetable-loaded fried rice. Since I’m not generally in the habit of mincing and whisking and turning on the stove for lunch, I made a double batch so Tuesday’s lunch would be taken care of. It was delicious and can definitely be doubled to feed four for dinner.
Vegetable-Loaded Fried Rice (Pictured Way Up Top)
1 tablespoon neutral oil like canola or vegetable
1 teaspoon sesame oil
3 heaping tablespoons onions, chopped
1 teaspoon fresh ginger, minced (optional if you just can’t justify getting this fussy about lunch…but so good)
2 cups cooked brown rice
2 eggs, whisked
1-2 tablespoons soy sauce (or to taste)
1 to 2 cups vegetables (such as: shredded red cabbage, chopped bell peppers, peas, pre-cooked broccoli, shelled edamame, chopped snap peas)
Add oil to a large skillet set over heat to medium heat. Add onions and ginger and cook until onions are slightly softened, about one minute. Turn heat to medium-high and add rice in one layer so as many of the grains are crisping on the hot pan as possible. Cook about a minute stirring once half way. Push rice to edges of pan and add egg to the center, scrambling with your spoon and gradually pulling in rice as it cooks. Stir in soy sauce and cook another minute until everything is integrated.
Add vegetables and cook until everything is heated through, another minute.
Drizzle with Sriracha if desired.
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Tags:easy lunch ideas·vegetarian lunches
Our friends Kendra and Mike are what Abby would call “good cookers.” Mike’s a legit restaurant guy, and Kendra is an all-around enthusiast, with excellent taste, who happens to know her way around a kitchen. In other words, they can be trusted. A couple of weeks ago, Kendra poked her head into my office and said, “You know what you gotta make for the girls?”
“Laser-cut paper doll dioramas of unicorns frolicking in shimmering fields of goldenrod?” I said.
“No, dude. Stromboli. Mike and I made one this weekend, and it was insane.”
Stromboli? Here’s what I knew about Stromboli: Nothing. Or, that’s not quite true. I had a vague sense it was something I shoveled into my mouth, wolverine-like, a few times in college, at 2am, after several bottles of Golden Anniversary beer. I think. The point is, it was not what some food types today would call a “mindful” eating experience. (I think I also remember tipping my head back and drinking the cup of marinara dipping sauce it came with; hey, I was hungry!) But last week, Stromboli and I got to know each other a little more deeply. I made one to eat — at halftime; that’s how quick and easy it is — while we sat on the couch and watched the NFL playoffs. The kids, as per usual, could not have cared less about the game, but the Stromboli won in a rout. After cleaning her plate, Abby declared: “That’s the best thing you’ve ever made all year.” If I were a betting man, I’d put a lot of money on this happening again for the Super Bowl. – Andy
Step One: Spread dough (we used pre-made from T. Joe’s, and left it out on the counter for an hour, to make it easier to work with; you can also, obviously, use homemade) on cookie sheet rubbed with olive oil; get it as far into the corners as possible.
Step Two: Sauce it up, almost to the edges. If you have homemade pizza sauce, awesome. But honestly, a good storebought, like Don Pepino or Rao’s Marinara, is fine, too.
Step Three: Sprinkle some fresh basil and dried oregano on this bad boy.
Step Four: Add your meat (if you like that sort of thing; we used pepperoni), and onions. At this point, I threatened to add roasted red peppers, but Jenny shot my sh*t down.
Step Five: Add spinach (thawed, squeezed, no trace of liquid) or kale and shredded mozz.
Step Six: Add some fresh ricotta (and some grated parm, if you want) and red pepper flakes.
Step Seven: Very carefully (so as not to tear the dough), roll the dough up like a giant joint. Brush the top with olive oil and sprinkle with sea salt.
Step Eight: Put into 350°F oven for 45 minutes to an hour, or until golden brown. Brush again with oil in the last five min. Slice into 1 1/2 inch thick pieces and serve.
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I’m a thigh man, though I am ashamed to admit: it was not always so. I grew up, in fact, turning my naive little nose up at dark meat. I actively avoided the stuff. I was a strict white meat guy, a fan of the Perdue boneless breast, and now that I look back on it, a person who apparently didn’t care much for how things actually taste. But then, a couple of summers ago, our tiny universe expanded. In our search for the perfect grilled chicken recipe — i.e., a grilled chicken recipe that (a) we could serve to guests and that (b) did not suck — we discovered boneless thighs. O boneless chicken thighs, where had you been all my life? This was a revelation. They took to our yogurt marinade so well. They cooked quickly and evenly. They didn’t dry out. They fit perfectly on a warm hamburger bun (with a little Hellman’s, of course). They were good for school lunches the next day. Best of all, they tasted like something. Since then, we’ve taken this well beyond the grill, too. Thighs are great with an apricot-mustard glaze (see: Jenny’s book), or baked with a little homemade barbecue sauce. They’re tasty when breaded, in the Shake ‘n Bake style. But our latest go-to move is the pan roast, a crazily simple and delicious and crispy and pleasingly-browned and crowd-pleasing way to eat chicken. Last week, in a rush to get food on the table and not having a lot of non-rotten vegetables in our refrigerator, I threw some thighs in our cast iron skillet with cremini mushrooms, fresh thyme, and some roughly chopped onions. Total hands-on time: extremely low. Flavor quotient: high. – Andy
Pan-Roasted Chicken Thighs with Mushrooms
1-1.5 pounds boneless chicken thighs
1 cup cremini mushrooms
4 or five sprigs of thyme
1 onion, roughly chopped
1 teaspoon paprika
Few glugs olive oil
Salt and pepper, to taste
Preheat oven to 475°. Season chicken with salt, pepper, and paprika. Heat oil in skillet over high heat. Add chicken to skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high and cook another 10 or so minutes, until skin is golden brown. Flip chicken, gently toss in mushrooms, onions, and thyme so they are coated in oil, and transfer skillet to oven. Cook another another 15-17 minutes, until chicken is cooked through. Let rest a few minutes before serving.
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Universal law of childhood eating, #217: Kids like to dip stuff in stuff. At least, our kids do. They dip roasted potatoes in ketchup. They dip baby carrots in ginger dressing. They dip sausages in yellow mustard, cookies in milk, and breaded chicken in ketchup. They dip salmon in Soyaki, grape tomatoes in ketchup (not sh*tting you!), burritos in salsa, apples in Nutella, bacon strips in maple syrup, Hershey’s kisses in peanut butter, ketchup in ketchup in ketchup in ketchup. I’m not sure what evolutionary quirk is playing out here re: the dipping impulse, but as long as the food goes down, it is all good in the hood, right? A couple of weeks ago, I added another one to the rotation. It was Sunday night and we had grilled a couple of tuna steaks and I was standing in the kitchen, trying to think of something to help seal the deal with the kids. Tuna is not always easy. What goes well with it? Spicy mayo! So I made one, using Hellmann’s and Sriracha. (About 1 teaspoon Sriracha to every 3 tablespoons mayo.) It had a beautiful, peachy color. It had some serious umami action, without being too spicy. It went over huge. Not only that, I’ve since discovered it’s a pretty versatile tool. It’s not just for dipping, in other words. You can use this on turkey sandwiches, in canned tuna salad, in potato salad, in slaws, and, maybe best of all, with – yeah, you heard me Henry John Heinz – Tater Tots. – Andy
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Tags:dips for kids
One of the first things I learned about food when I started caring about food was that smaller usually translated to better. As in, a golf-ball-size lime is going to be juicier than a steroided-up one. As in, the meat from a 1 1/4 pound lobster is going be sweeter than meat from his 4-pound older brother. As in, those two-carat-size spring strawberries are going to taste more like strawberries than the strawberries that resemble McIntosh apples. And after writing a story about hors d’oeuvres for the current issue of Bon Appetit I remembered another one: Hors d’oeuvres for dinner are so much more fun than dinner for dinner. (See: Small Bites Phenomenon sweeping New York City Restaurant Scene) Why did it take writing this story to remind me that those shrimp rolls I’ve been making since my 1999 visit to Nova Scotia would be so much more appealing for the kids if I miniaturized them? How had I forgotten Cardinal Rule #2 of Family Sandwiches: Minimizing Size = Maximizing Appeal. (Cardinal Rule #1: Anything Tastes Better in Slider Form.) Well, either way, the little rolls were on the dinner table last week (it’s a good make-ahead if you can swing it) and will likely show up there again very soon.
Perhaps my most favorite magazine opener ever. (“Opener” = Old-school parlance for the image that opens the story.) Alex Grossman, the creative director, actually had this invitation letter-pressed before it was shot. Credit: Kallemeyn Press.
This Butternut Squash Tart with Fried Sage, developed by the BA test kitchen, was in the star-studded line-up, too. Instead of a assembling a platter of fussy finger food for your party, each puff pastry square requiring it’s own individual piping of spicy mayo, this is just one big tart that you bake and cut up like a pizza before your guests arrive. It’s called Economy of Scale and it is up next on my Hors d’oeuvres-Turned-Dinner menu.
Check out this month’s issue of Bon Appetit (The Entertaining Issue) to read the story and the entire issue. They’ve also put together an appetizer slide show which party-throwers would be wise to bookmark as the calendar inches its way towards the holidays. Two words: Queso Fundido.
Photos by Romulo Yanes for Bon Appetit.
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Tags:bon appetit shrimp rolls·sandwiches for dinner
Jenny’s mom is an extremely nice person. She was raised right, is how I think about it: quick with a smile, asks questions about you and compliments you on your mashed potatoes, stops and chats with virtual strangers at the stationery store in town, and most impressive of all, consistently chooses not to say anything if she has nothing nice to say at all. She was elected May Queen in college, for crying out loud — and that doesn’t happen if you’re unkind to people. Which is not to say she is not discerning or without opinions, and strong ones, of her own; it’s just that she’s monk-like in her discipline and is somehow able, when called for, to keep these opinions to herself. She’d rather know how you are than tell you how she’s feeling; seriously, the woman is incapable of complaint.
If you know her, though, and listen carefully, there are ways to determine where she really stands on things. There is a word she uses that seems innocuous, but is, in fact, devastating. It is a hammer wrapped in velvet. When you hear it, you know you’re a goner. Interesting. As in:
When opening the box containing her birthday present, a sweater-dress you sensed was a little risky, fashion-wise, but went ahead and bought for her anyway because, hey, it’s cashmere and how could someone not love a cashmere sweater-dress: “Oh, it’s a sweater. Thank you. What a lovely color.”
But do you like it?
“Well,” folding it neatly back into the box, “it’s…innnteresting.”
After watching you toss a handful of red pepper flakes into the pot that will soon hold the sauce for the pasta: ”What is that you’re adding there?”
Red pepper flakes. Just a few.
After going to see Pulp Fiction, which you’d just seen and had been kind of blown away by and talked about to the point that she finally decided to go see it for herself: “I found the director’s style very…innnteresting.”
Her use of interesting had achieved the level of Family Lore long before I entered the picture. It was, apparently, a cherished Christmas morning ritual, the response to every new bathrobe or attempted slipper upgrade. Say it out loud at any family gathering, even today, and everyone cracks up: it has achieved that kind of shorthand power. Jenny had warned me about it before our first holiday we spent together, telling me to keep an eye on her mom as she unwrapped the latest set of pajamas her dad had picked out at Lord and Taylor, thinking that maybe, somehow, this would be the year when he would succeed, when his gift would not be deemed…innnnteresting.
The first time I encountered it for myself, though, was in 1994, in the kitchen of the brick row house I shared with three roommates in Brooklyn. I was a 22 year-old editorial assistant who wore pleated pants and spent a shameful amount of time watching the Yankees and drinking Heineken. Thinking maybe it was time to act like a grown-up, I invited Jenny and her parents to dine one Saturday night in my grime-encrusted living room as a thank you, I suppose, for being nice to me. Looking back on it now, this must have been the first time I’d ever entertained. I mopped and Dust-Bustered and lit candles, but when it came to planning a meal, my cupboard was pretty bare. I knew what my own mom did in these situations, and I had a shaky grasp on three or four meals, so I decided to approximate a dinner she might have put together at home: I’d start with cheese and some fancy water crackers, maybe a bunch of green grapes. For the main course, I decided to do a chicken barley soup, a salad dressed by Paul Newman, and a loaf of bread from the local Italian bakery. For dessert: rice pudding (with raisins) from The New York Times Cookbook.
We were sitting on the cratered couch, eating the cheese and crackers, when Jenny’s mom asked me what was on the menu.
“Chicken barley soup,” I said.
“Soup for dinner,” she said. “Innnteresting.”
Oooooof, that hurt. And, okay, so she was right. Soup at a dinner party is maybe not the best call, but I was 22 and it was either that or chili, so I went with what seemed the more sophisticated option. Plus, in my defense: the presence of barley raises this, Chunky-style, from a soup to a meal — or, at least that’s what I told myself. I ended up marrying Jenny, of course, so it couldn’t have been that bad. – Andy
Please see Dinner: The Playbook for Andy’s Chicken and Barley Soup recipe.
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Tags:chicken and barley soup
Even before I was given a shiny new 12-inch All-Clad stainless skillet for my birthday last year, which makes me sigh in apprecation every time I pull it out of the pot drawer, there was always a special place in my heart for the Skillet Dinner. Once I got the formula down for it…
[Add fat to pan; brown meat; remove meat; add onions and other vegetables; return meat to pan with liquid; simmer til meat is cooked]
…there seemed to be no end to the combinations I could churn out for a quick one-pot family dinner that was made for improvising. Here are my top 10 favorites. I’m always looking for more, so feel free to suggest your own.
1. Chicken with Artichokes (Pictured above) A classic. It’s the first dinner I think of when I spy my bag of frozen artichokes in the freezer. It’s on the line-up this week.
2. Fried Rice with Pork or Shrimp - You need leftover rice for this one (and the next) or you just need to pick up the pre-cooked rice in the freezer section of Trader Joe’s.
3. Crispy Rice Omelet with Soy Sauce - Good vegetarian option and takes 10 minutes.
4. Chicken with Lemon-Butter-Wine Sauce - The full dinner is not cooked all at once, but just add some spinach or kale to the pan after you’ve finished with the chicken and wine and butter and you’ve got yourself a meal.
5. Pan-fried Scallops I’ve heard from so many of you on this one — you seem to especially love it when served with the corn-bacon hash. This is why it lives both on the blog and in the book.
6. Pork Chops with Tomatoes and Kale - A quickened Bugiali recipe that I really need to make more often. So simple and the kale turns out silky and sweet — which is just right for my kids.
7. Beef with Broccoli - A recipe developed by my friend and former Gourmet kitchen staffer Melissa Roberts. Good all year long, but great when broccoli is in season.
8. Cornmeal-crusted Chicken with Soy-Lime Sauce OK, fine, this isn’t all done in one skillet, but it’s so quick and satisfying that tossing together a salad on the side will not feel like extra work.
9. Chicken with Spinach and Warm Bacon Vinaigrette How could this be bad? And you don’t have to feel so guilty about the bacon because remember, a little goes a looong way.
10. Shrimp with Feta - We made this once a week in the early days of parenting. My daughters are currently in an anti-feta phase which makes things difficult, but I’m thinking they need to just suck it up and deal.
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A lot of you have been asking about Mark Bittman’s cornmeal-crusted chicken with soy-lime sauce that I mentioned in the “You Make it, You Own it” section of my book. That chapter, as most of you know, was all about the practically signed-in-blood rule of law in our kitchen, wherein if one person in the couple cooks something new and it’s a keeper, then that person own’s it — i.e. it’s his or her job to prepare this recipe from then on out, ad infinitum. Well a funny thing happened. So many of you wrote to me requesting the page number for the recipe in How to Cook Everything that I was forced to look it up for the first time (remember: it’s an “Andy-owned” dish) and was subsequently reminded of how freaking good it was. Why did this recipe follow the similar trajectory of Alanis Morrisette and Snackwells, and fall out of favor in our house by the end of the 90s? Why had it been so long? It’s so easy and calls for soy sauce which is almost better than saying “it’s covered with a chocolate shell” in my house. Of course this meant I needed to breach our contract and make it immediately. So I guess this now means we share ownership? Uncharted territory here, so not sure how to proceed.
Chicken with Soy-Lime Sauce
For those of you who have How to Cook Everything, it’s on page 391 (I have the first edition, with the yellow cover; For those of you who have other editions it’s called “Sauteed Chicken Cutlets with Lime Sauce” and I’m sure you could look it up in the index.) For those of you who do not have HtCE, first why don’t you? And second, here is a slightly adapted version of Bittman’s so you can try it out for yourself.
oil (olive or vegetable)
1 cup cornmeal
1 1/2 pounds chicken (breasts or thighs) pounded thin, salted and peppered
1 garlic clove, minced
3 to 4 scallions, chopped
1/2 cup chicken broth
1 tablespoon soy sauce
juice of one lime
cilantro, chopped for garnish
Add oil to a large skillet set over medium-high heat. Pour cornmeal onto a dinner plate and dredge chicken pieces so they are completely covered, then drop into hot skillet. Try not to crowd the pan. (I always do, but this is because of a deep behavioral flaw. Please don’t follow suit.) Rotate and flip for a total of about 8 minutes until chicken is firm to the touch but not rock hard. As you cook your chicken, remove to a platter and tent with foil to keep warm. Add a little more oil with each new batch.
When all your pieces have been cooked, add a little more oil, then cook garlic and scallions, about one minute. Add chicken broth, soy sauce, and lime juice, turn heat up and cook until it reduces slightly, about 30 seconds. Drizzle pan sauce over platter of chicken. Garnish with cilantro and serve.
I served with snow peas that had been quickly sauteed in olive oil, then sprinkled with salt, pepper, lemon, and feta.
Note: How to Cook Everything is one of the dozen or so cookbooks I consistently rely on to get dinner on the table. Please see pages 45-59 of my book (the chapter called “Starter Cookbooks”) for the others.
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We’ve just wrapped up what you might call an “unstructured” week — other than a late-afternoon soccer clinic for the kids and other than one full day of meetings in the city for me, we had nothing on the schedule for the first few days of summer vacation. And now I’m wondering why we registered them for their upcoming organized activities at all. I could get used to a schedule where we get to sleep in and not once have to hear ourselves say tie your shoes immediately or you will miss the bus and please please please don’t make me ask you again! (Happiness is the laceless summer shoe.)
This is not to say that we were sitting around watching Nick Jr and bumming at the beach. (Not that there’s anything wrong with that.) Without even realizing it, we began checking things off the List of Things We’ve Been Meaning to Do All Year. Monday: We finally saw that documentary First Position about the Grand Prix ballet competition and the girls loved it. Tuesday: We hit Shake Shack. (It’s hard to even admit this to myself as a parent, but my poor, deprived daughters had to live eight and ten years respectively before ever sinking their teeth into a Shack Burger.) We roadtripped to Ikea in search of a “swivel stool” for Abby’s new desk and wound up stuffed to the gills with Swedish meatballs and mashed potatoes. (You know, one of those nice light summer meals.) We visited a new Asian Supermarket across town which everyone keeps talking about and where we found all sorts of cool and crazy little things to try like quail eggs, mochi, and Korean melon. It was there, in the glisteningly clean seafood aisle where I spied a five-dollar cooked lobster ($5!) and remembered one other thing on the List: Make Lobster Roll! I came home from that trip, tossed the lobster meat with mayo, scallions, and the slightest sprinkling of paprika, and with one bite, officially initiated summer.
Makes one lobster roll. Recipe can be multiplied accordingly.
meat from a cooked 1-pound lobster (about 1/4 pound of cooked lobster meat), roughly chopped
1 scallion (light green and white parts only), chopped
1 teaspoon mayonnaise
squeeze fresh lemon juice
sprinkling of paprika
salt to taste
hot dog bun
Add all ingredients (except bun and butter) in a mixing bowl. Fold together gently. Toast hot dog bun then spread with a thin layer of butter. Top with lobster salad.
Don’t forget about the Mega Giveaway: Tell me your favorite part of the book (not on the comment field of this post, but through the official contest survey) and be eligible to win some pretty awesome prizes. You have until July 9 to enter so get reading!
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Tags:easy summer dinner·lobster roll
I knew it was a good sign when my mother-in-law, Emily, started rattling off the ingredients for her go-to berry cobbler over the phone, then interrupted herself to say, This index card is so stained and old, who knows where on earth I got it from? Those of you who have read my book know about Emily’s Index Card Cache (a.k.a The Recipe Starter Kit) we inherited from her a few months after we were married. And those of you who have made her Meatloaf know that those index cards rarely disappoint. This cobbler — a flexible, non-fussy, absolutely-screams-summer kind of dessert — follows suit. My favorite thing about the recipe (besides the crunchy crumbling topping that somehow weaves all the way into the filling) is that it doesn’t involve getting butter to the right temperature, then smushing it into the sugar and flour, which I always find to be a somewhat perilous (and messy) proposition. You simply drizzle the melted butter on top at the end, which means the whole thing comes together fast and with minimal fuss.
My other favorite thing about it? The original recipe called for that butter to be margarine.
I assembled this particular cobbler (made with peaches and blueberries) in about 10 minutes, shoved it into the oven, drove across town for a playdate pick-up, and was back in time to pull out the bubbly goodness just about a half hour later.
3-5 cups fruit (Any combo: peeled, sliced peaches or nectarines, blackberries, raspberries, blueberries; for this one I used 8 medium peaches, peeled and sliced, and 1 1/2 pints blueberries) enough to mostly fill a 13-by-nine inch baking dish.
juice from half a lemon
1 cup flour, whisked
1 cup sugar
1 teaspoon salt
3/4 teaspoon cinnamon
1 beaten egg
5 tablespoons butter, melted
Place fruit in a 13-by-9-inch baking dish. Sprinkle on lemon juice and toss. In a medium mixing bowl, whisk together dry ingredients. Add egg, tossing with fork until mixture is crumbly. (It should not be mushy.) Sprinkle flour-egg mixture over fruit then drizzle as evenly as possible with melted butter.
Bake at 375°F for 35-40 minutes. Serve warm with vanilla ice cream.
Emily’s Index Cards. See page 15 of Dinner: A Love Story.
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Tags:fourth of july dessert·peach and blueberry cobbler·summer cobbler·summer dessert