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Israeli Couscous Salad + NY Eating (Diner) + Sloppy Joes + Oven Mishaps/Over-Cheesing

23 Aug

Today I went on a lunch date with an old friend. We ate at a great restaurant right near the Williamsburg bridge in Brooklyn. Diner. We sat outside on the patio with a delightful sunny breeze drifting by. Our server was quite the charmer, he even sat down at our table as he described the menu items, which included rabbit terrine, fried green tomato and egg sandwich on brioche, fried chicken with a biscuit and homemade peach jam, and bratwurst. We ended up sharing the market salad (purslane, corn, tomatoes, buttermilk dressing) and the fried green tomato and egg sandwich. The sandwich came with crunchy-on-the-outside-soft-centered fries, specked with flaky salt chunks. It was a darling lunch. Diner even has a quarterly magazine that I cannot wait to delve into. I then proceeded to drag my old friend up and around Williamsburg, making a quick coffee stop at Bakeri and heading back to Manhattan via the 4$ East River Ferry.

Tonight as I was brainstorming dinner ideas, that market salad with purslane (which, I believe is an edible weed) was still in my thoughts. It was just so satisfying. And it definitely counter-acted those delicious salty fries that I was eating, and those AMAZING sloppy joes that I made for dinner last night (on a toasted English muffin, with tortilla chips and roasted broccoli).

Israeli couscous in a salad. My dinner (not to be confused with Diner). My family used to call Israeli couscous “octopus eggs.” I still don’t know why that never irked me. Add some nectarines and dried sour cherries. Feta cheese and garbanzo beans. With cubed hacked cucumbers, slivered radishes, and spinach leaves. A cool crunchy sweet and savory salad. While I appreciate a nice homemade dressing, I am too lazy in the comfort of my own home and almost always opt for a drizzle of balsamic and olive oil with flaky salt and course ground pepper. It never fails me.

Oooo, and I want to tell you about a few of the things that I have been making this last week or so:

Homemade Pizza. It was quite good, however I went a tad overboard with the fresh pulled mozz. And my dang oven likes to burn things very quickly and set off the smoke alarm. Needless to say, I still need to perfect my pizza making and my fix my old, has-a-mind-of-its-own oven before I give you a recipe. BUT, a tip from me to you is to always throw a dash of cornmeal on the pan before baking. Texture, baby, it’s all about texture.

I mentioned Sloppy Joe’s earlier. Go to Ree’s website. Make her sloppy joe’s. Read her book, “Black Heels to Tractor Wheels.”

I also mentioned my wacko oven earlier. I was trying to make these cookies from David Lebovitz. I only baked off 4 of them tonight. I caught them just before my oven was about to cinch them to burnt smithereens. They were chewy and crispy and chocolaty and perfect with milk. I still have dough in my fridge. I am going to figure this oven mishap out.

In the meantime, Couscous.

Israeli Couscous Salad

1 box of Israeli Couscous

1 can garbanzo beans, drained and rinsed

1 block of feta, cubed

1/2 cup dried sour cherries

1/4 of an English cucumber, cubed

1/2 a large nectarine, cubed

2 small radishes, quartered and thinly sliced

1-2 large handfuls of fresh spinach

salt, pepper, olive oil, balsamic vinegar

1. Make your couscous according to the directions on the box. (toast the couscous in a pot, pour boiling water over it, simmer until done).

2. Have all of your add-ins chopped and ready to go. Add the couscous and toss. Drizzle with olive oil and balsamic and add salt and pepper.

**A poached or hard-boiled egg sounds delightful if you are looking to boost up the protein in this salad.

Scalloped Tomatoes with Croutons and Sausage

9 Aug

Summer tomatoes are everywhere at the farmer’s market. You will see all shapes and sizes from these cute grape tomatoes to the heirloom varieties that are large and colorful and warty (p.s. in my opinion, the uglier an heirloom tomato, the better it tastes).

These tomatoes are so sweet that you can just slice them in half, sprinkle with fancy sea salt, and drizzle with olive oil and balsamic. Add some basil sprigs and crusty bread, and you have got yourself the most sensational summer salad in just mintues.

Last night I made a tomato salad, and tonight I baked these tomatoes up with some garlic, bread, sausage, basil, and cheese. Scalloped tomatoes with croutons and sausage.

You could easily make a dinner-for-one size of this dish, or multiply it for a crowd. You could omit the sausage or add a vegetarian sausage. You could use a different cheese if you prefer. Throw in some summer corn and zucchini in addition to the tomatoes. Take this whole thing and spoon it over some al dente pasta. You say tomatO and I say tomAto…

Scalloped Tomatoes with Croutons and Sausage

adapted from SmittenKitchen

3 tablespoons olive oil

1 sausage, cut into small pieces

2-3 cups bread from a French boule, in a 1/2-inch dice, crusts removed

2 1/2 pounds whatever good tomatoes you’ve got, cut into 1/2-inch dice

3 cloves garlic, minced (about 1 tablespoon)

2 tablespoons sugar

2 teaspoons Kosher salt

1 teaspoon freshly ground black pepper

1/2 cup thinly slivered basil leaves, lightly packed

1 cup freshly grated Parmesan cheese

Preheat the oven to 350°F. Heat olive oil in a large sauté pan over medium-high. Add the sausage and bread cubes and stir so that they are evenly coated with oil. Coo, tossing frequently, until toasty on all sides, about 5 minutes.

Meanwhile, combine tomatoes, garlic, sugar, salt and pepper in a large bowl. When the bread cubes are toasted, add the tomato mixture and cook them together, stirring frequently, for 5 minutes. Remove from heat, and stir in the basil. Pour into a shallow (6 to 8 cup) baking dish and top with Parmesan cheese. Bake 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm with a big green salad, a bean salad and/or a poached egg.

Obsessed with “Grilled” Corn + Peanut Sesame Noodles

4 Aug

See that piece of corn? That is the beginnings of pretty much every meal that I have made in the last week.

Step 1: Husk your corn.

Step 2: Turn on the stove top. Place corn directly over the flame. Let is sit for a few minutes until it pops and hisses. Flip and repeat.

Step 3: Shave corn off cobb.

Step 4: Add this corn to whatever dish you are making. Or, just slather it with butter and chili and maybe some salty cheese and it is right off the cobb.

The other day I made some charred corn tacos.

Today I made some saucy peanut noodles.

These noodles are seriously dripping with peanut sauce and are a peanut butter-lover’s savory dream come true. The sauce gets spun in the blender. Couldn’t be easier. Oh, and I think the ginger is a key ingredient, so don’t leave it out. Go get the fresh stuff. And peel it with a spoon (the best trick I know!). And if you don’t use all of it, freeze it. It keeps well in the freezer. Ginger. Miracle ingredient.

I make these noodles all the time, adding different veggies etc. depending on the season and what I have on-hand.

I have a very hard time knowing when to stop eating these noodles. I always want just one more bite. They are quite heavy though, so only use half the amount of sauce to start and add more if you dare.

Peanut Sesame Noodles

adapted from Epicurious

This makes A LOT of sauce…you should make lots of pasta (like, an entire package/pound at least) or just use half of the sauce and save the other half in a jar for another time…

*Try not to let the noodles sit in the sauce very long — toss them together a few seconds before serving. If you are eating leftovers the next day, sprinkle with a tablespoon or so of water before heating to freshen up the dish.

**This is perfect for your vegan/veggie friends and meat eaters alike. Feel free to add tofu/tempeh, or some kind of chicken or meat if you wish.

For the peanut dressing:

  • 1/2 cup smooth peanut butter
  • 1/4 cup soy sauce
  • 1/3 cup warm water
  • 2 tablespoons chopped peeled fresh ginger
  • 1 medium garlic clove, chopped
  • 2 tablespoons red-wine vinegar
  • 1 1/2 tablespoons Asian sesame oil (sometimes I like to use a spicy sesame oil)
  • 2 teaspoons honey
  • 1 teaspoon dried hot red pepper flakes

For the noodle salad:

  • 1 lb dried linguine fini or spaghetti (or soba noodles…)
  • 1 ear of corn
  • 3 hefty handfuls of fresh spinach leaves
  • 4 scallions, thinly sliced
  • 1 red bell pepper, cut into 1/8-inch-thick strips
  • 3 tablespoons toasted sesame seeds

Prepare your dressing by placing everything in the blender and pureeing it for 1-2 minutes or until smooth. Transfer the sauce to a large bowl.

Boil some water, then heavily salt it, then add your pasta and cook until al dente. The last 3 minutes of cooking, add your fresh spinach. Drain.
While the pasta is cooking, take your ear of corn and set it over the gas stove burner and char it on all sides. Cut it off the cobb and set aside. Have your scallions, bell pepper chopped and ready.
Assemble the noodles: Add your hot noodles to the peanut sauce along with the veggies, sesame seeds, and whatever accoutrement you like.

Quick Dinner: Charred Corn, Zucchini Slaw, Black Bean, and Feta Tacos

1 Aug


Last night I made some quick tacos for dinner. I think my go-to summer vegetable this year has definitely got to be corn. I’ve been using it in everything I make from savory to sweet. For the tacos, I charred the corn over and open flame on my stove-top. It sizzled and popped and suddenly there were beautiful char marks all over my corn. It was the perfect addition to my vegetarian tacos.

(blurry photo, delicious charred corn, about to be sauteed into an oniony garlic mess)

I love the crunchy zucchini match-sticks and the salty cheese. I love the “grilled” corn and onions and the creamy black beans. And the hot sauce definitely makes the tacos complete.

SmittenKitchen has got some nicer photos than I and she also has a nice array of mis-en-place and step-by-step photos for you to gawk at. Check her out!

These tacos are an easy throw-together dinner that you could make for 1, 2, 3, 4 people or a huge crowd. These won’t overheat your kitchen in the summer time (no oven necessary, just a quick saute and you are done) and are super filling (you won’t miss the meat).

Throw together some margaritas or a fruity Pimm’s cup to sip alongside your tacos, and you’ve got yourself a party.

And if you are left with loads of extra corn tortillas, you could make migas, which I am sooo wanting right now.


Quick Charred Corn, Zucchini Slaw, Black Bean, and Feta Tacos

adapted from SmittenKitchen

1 small zucchini

1-2 limes

salt

2 ears corn

a dollop of butter and a splash of olive oil

1/2 large onion, finely diced

2 cloves garlic

1/4 tsp chilli powder

1 can black beans, drained and rinsed

feta cheese, crumbled

black pepper

hot sauce

corn tortillas

1. Slice your zucchini into thin match-sticks. You can take a peeler and peel thick ribbons down the long side of the zucchini. Stack the ribbons and cut them crosswise into thin matchsticks. Toss in a bowl with the juice of half a lime and some salt. Set aside.

2. Take the husk off your corn. Heat an open gas-stove flame and char the two ears of corn until well-blackened but not completely burnt. You will probably, quickly, notice that corn likes to pop and snap, occasionally spraying you with splats of corn. It will all be okay, and the char-taste is worth it. Remove cobs from heat, and when cool enough to handle, shave off kernels using a large knife. Set aside.

3. Heat a large sauté pan over medium heat. Melt a small dollop of butter and splash of oil together and once hot, add the onion. Cook the onion for about 5 minutes, until softened. Add the garlic and cook another minute. Add the corn kernels and sauté until corn is just cooked through, about three to five minutes. Season with salt and chilli powder. Squeeze more lime over it.

4. To heat the tortillas: Coat the bottom of a cast-iron skillet with olive oil and wipe it out so on the thinnest slick remains. Heat the skillet on high. Once hot, cook a tortilla for about 30 seconds to 1 minute on each side, until lightly blistered. Repeat with remaining tortillas but if your skillet is well-seasoned, no need to repeat the oiling process.

5. Fill each taco with a bit of the zucchini mix. Fill with a few small spoonfuls of the corn mixture. Top with a spoonful of black beans and crumbled cheese. Add some fresh ground pepper. Serve with an extra lime wedge on the side and whatever fixings you like (sour cream, avocado wedges, hot sauce…).

Comfort Food, The Theme of the Week: Honey Glazed Spago Corn Bread

25 Jul

In the head-note of the recipe for her Honey-Glazed Corn Bread, Sherry Yard talks about how she made this Southern-style classic for the San Antonio Spurs. The corn bread accompanied a meal made by Spago’s executive chef, Lee Hefter, which included smothered pork chops, fried chicken with collard greens, macaroni and cheese, ribs, mashed potatoes, creamed corn, green beans, and brisket. My stomach yearns and hurts for this meal so bad!

Craving some Southern soul food, last night I took the easy way out and made a dang-good dinner of Kraft Mac-n’-Cheese from the box (I added my own gourmet touch with a grind of fresh black pepper…oo ahh) and sauteed balsamic kale.

Ooo, and this past weekend I ate a fried chicken (and smoked bacon) sandwich between two buttery biscuits from the King’s Crumb vendor at Williamsburg’s Smorgasburg market.

Apparently I’m making it a week of Southern comforts. I’ve had my fried chicken n’ biscuit, my mac n’ greens, and today it was time for some soaked-in-honey butter corn bread. This is a very wet and sweet corn bread recipe. Super soft. It is so deliciously decadent that you don’t even need to add extra butter and honey on the side. You could eat it with chili or alongside some mac n’ greens. Or you could just go corn-crazy and eat your bread cake with some buttermilk sweet corn ice cream. Ooooweeeee!

Did I mention that tonight I am going out to eat at The Meatball Shop? Meatballs are more Italian comfort food than Southern soul, but hey, once you pop you just can’t stop!

…Oh, and I put coffee ice cream into my French-press cup o’ joe today.

I’m a bad girl.

Honey Glazed Spago Cornbread

From Sherry Yard’s Desserts by the Yard

makes one 9-x-13-inch pan

1 cup yellow cornmeal (I only had white for some reason, so I just used white cornmeal…either will do)

1 cup all purpose flour

1/4 cup cake flour (I just used all-purpose)

1 cup sugar

2 tablespoons baking powder

1 1/2 teaspoons salt

4 large eggs, at room temperature

3 ounces (3/4 stick) unsalted butter

1/3 cup vegetable oil (I used Canola…same dif.)

1 cup milk

1/2 cup buttermilk

GLAZE:

3 ounces (3/4 stick) unsalted butter

1/4 cup honey (I used some local New York’s Catskill Provisions Honey)

1/3 cup water

1. Place a rack in the midle of the oven and preheat the oven to 350 degrees F. Line a 9-x-13-inch baking pan with aluminum foil and spray the foil with pan spray.

2. Sift together the cornmeal, flours, sugar, baking powder, and salt. Set aside.

3. In a medium bowl, whisk together the eggs. Melt the butter and immediately whisk into the eggs in a slow stream. Whisk in the oil, milk, and buttermilk. Whisk in the dry ingredients just until combined.

4. Scrape the batter into the pan and bake for 30 minutes. Rotate the pan from front to back and continue to bake for 10 minutes, or until a tester insterted in the center comes out clean.

5. MAKE THE GLAZE: While the corn bread is baking, melt the butter in a medium saucepan. Add the honey and water and whisk until blended.

6. When the corn bread is done, remove from the oven and poke holes all over the bread, about 1/2 inch apart, with a toothpick. Brush with the glaze and allow to cool.

 

Sauteed Balsamic Kale

olive oil

2 garlic cloves, chopped

1-2 heads of kale, ripped off the stem

splash of water

dash of  balsamic vinegar

salt and pepper, to taste

1. Heat some oil in a pan. Add the garlic and saute for about 2 minutes, until fragrant and barely browned.

2. Add the kale and a small splash of water. Cook for about 4-5 minutes, until soft.

3. Turn the heat to low, add a dash of balsamic vinegar, salt and pepper and cook about 1 minute more.

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