Gefilte fish produces such strong reactions that I decided to use the far more demure French word for this sea-born dish. Quenelles are easy to make and you can use whatever fish you prefer. For this round I used salmon and a heavy dose of fresh peas. Blend in the aromatics that look fresh when you arrive at the market, no need to adhere strictly to this recipe. When serving, add a dollop of something tangy (yogurt sauce, horseradish, sour cream, tamarind paste), it will offset the luxurious fish and send fireworks through your palate.
After such a dreary winter we've been gifted with a glorious spring in the city. I can't remember having so many breezy days in NYC! The lingering season inspired another dinner party, this one drafted from springtime flavors.
Taking cue from the effortless Hasselback Potato, I decided to fill a casserole dish with sliced red skinned potatoes and scatter their in-betweens with a confetti of leek. With a generous pour of olive oil on top the dish crisps up in your oven and transfers to the table perfectly for an easy side dish.
Breakfast desserts are a wonderful venue for experimentation. With this treat I took some morning time favorites and reframed them with an eye toward the tart/pie family. The crust is an oatmeal crumble, the body a tremble of yogurt set with gelatin, and the top is crowned in fruit. A joy eaten in the morning and a secret eaten at night, this tart will become a staple in your repertoire once you've tried it. Any fruit on top will do, I swap it out as the seasons shift. My new favorite? Fillets of mango spiraled around the yogurt.
My pursuits of the perfect Saag have taken me far and wide. I’ve tried many a recipe in my kitchen, some my own, some belonging to those far more well-versed in Indian cooking. My efforts have brought forth this dish, reminiscent of the saag at my favorite Indian restaurant, but tweaked for my Brooklyn kitchen. Instead of spinach I used rainbow chard because it was local, fresh and calling to me with jewel-toned legs amidst the shrubbery of the produce aisle. Two bunches may look like a lot when you stick it in your cart, but chard (like every leafy green) cooks down to nothing. Ergo, buy more than you think you need.
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I'm not a fan of the hotel fruit salad, a jubilee of unseasonal and underripe cubes with little or no thought to structure and shape. And so, when I set out to make a fruit salad it must have perspective, maturity, and reason. You'll never find a tumble of melons, citrus, berries, and grapes on my table. Our brunch was in close enough proximity to Passover that my brain subtly injected this reference to Charoset. Chopped apples, dates, and cashews, dressed with lemon and tamarind. It's a Southeast Asian take on my Jewish roots, and I'm eagerly awaiting a repeat performance.
Beginning with an Indian inspiration I tore the insides from mental samosas and packed them into a casserole dish. The result is a tray of scoopable, spiced, tender, and crusty potatoes, perfect as the bed for some fried eggs. I add a lot of peas to my potato mixture, feel free to adjust the proportion should you be pea-averse.
A delight of layers, this cake has enough personality to please every texture nerd. I line the pan with caramelized walnuts, then pour the batter on top for baking. Once the cake is out of the oven and cool, I plaster the top with an easy chocolate mousse. Though it may look complicated, fret not- this is a cake you can throw together with minutes on the clock and look like a winner when the buzzer sounds.
It wasn't until I was in college that my family (all living gluten free at that moment) discovered the wonder of this Brazilian bread. No yeast, no complicated blend of gluten free flours, this batter comes together in a few minutes with a small list of ingredients. You can make it with or without cheese. Adding handfuls of something sharp will amp up the flavor, though I must admit an addiction to this simple, dairy free, version. Traditionally, the batter is baked into small muffins, small rolls, but I've taken this opportunity to present you with my favorite alternative: the grill. Pour the batter directly onto a cast iron grill/griddle and you'll be rewarded with an alchemical transformation.
Yes, I'm making a lot of cabbage this winter. Truth be told, I'm trying my best to cook from local ingredients and at my market this is the only vegetable I can find that is grown even remotely close to NYC. But, necessity is the mother of invention and I've been keeping my tummy full with delicious variations on this hearty vegetable. Tonight's presentation is tarted up with lemon rind and given a kick in the tongue with some dried chilies. Golden garlic rounds out the flavor wheel, making the dish a new staple in your repertoire.
Don't wait for the summer to start grilling. Invest in a cast iron griddle/grill pan and you'll be set through the colder months of the year. I brined the pork loin in whole grain mustard and garlic to infuse it with flavor before slapping it on the hot grill. The final product is perfectly seasoned, charred on the outside, and juicy in the middle (just where it counts).
Whether we plan it or not, we all wake up with an extra body in our beds from time to time. No need to panic, either escort your drowsy guest to the door or fire up the griddle and get some breakfast on the table. Here's your full menu for the morning after, bacon, pancakes, good music, and a brilliant little quip from James Beard.
Bacon needs no introduction, it begs no accoutrements, but sometimes (just sometimes) it likes to be treated like a GD star. It doesn't take much to put bacon in the spotlight, just of touch of sweet spice and some proper cooking. I like my bacon straight and stiff as a board, thick and crisp. For my tastes, there is no better purveyor of the porky strip than John O'Groats in LA. I base my cooking technique on their expert presentation, and it doesn't fail.
Whether or not you had an inadvertent overnight guest, take a few minutes and flap some jacks this morning. Pancakes aren't complicated, and if you make them a semi-regular part of your morning routine (say, perhaps, a weekend tradition) you'll find you know the formula by heart in no time. I threw some bananas into the mix, but if you don't have any on hand, skip 'em. Pancakes ahoy!
Though I'd love to take credit for these brownies, I must bow my head to the inimitable David Lebovitz. He published this recipe for brownies in 2011 and I've been making them ever since. The batter is drop-dead simple with one caveat: you must beat it for at least a minute (as he states). The structural alchemy that occurs during your fervent whisking is what makes these brownies irresistible. They normally emerge from the oven with a crisp top but this time I've taken them for a ride with red wine and raspberry jam, baking a sticky-sweet layer on top of the bitter chocolate.
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Eating well doesn’t have to break the bank, monetary salvation lies in knowledge. So, arm yourself with information and get to know your butcher. I’m a lover of lamb, but buying the rack every time will rob your wallet of its health. Lamb spare ribs, however, are often overlooked and if you can get your butcher to save some for you, the price will likely surprise you. Unpopular meat is cheap, but that doesn’t mean it isn’t scrumptious.
This date night meal needed some heft (I intend to put my dear friend into a food coma) and what adds more power to a meal than the humble potato? Boiled, smashed, and pan fried, this potato has everything: a tender center, a crisp skin, salt, garlic. It was only missing one thing: intrigue. Enter caraway. You think of it as the flavor of rye bread, and it's the perfect compliment to a smashed potato.
I could ruin an entire meal by nibbling snacks before dinner, and these nuts only contribute to my mealtime treason. Roasted nuts are easy to make ahead of time in large batches. They keep well in the freezer so you'll always have something on hand to feed those precocious guests arriving before you've finished in the kitchen.
It's remarkable how many times I change a dessert when menu planning. What began as chocolate cupcakes with ginger sabayon morphed three times until it ended up as mossy green ramekins of matcha custard. I love the herbal note to end a meal, it feels complete.