There is a bit of prep but it comes together quickly. I found the fresh noodles at the Ranch 99 market. In addition to the ingredients listed, I also added some toasted sesame oil (about 1 tsp.) and a dash of Shaoxing (Chinese cooking wine) to give it a little more Asian flare. We mayyybe went overboard on the serrano, it was spiiicy, but so good!
You guys….homeschooling was not part of my birth plan.
Aside from working, school, homeschooling, refereeing, cooking, working out and binging Bon Appétit, I took time to open a few of my cookbooks while I rearranged them.
Seared Duck Breast with Orange Glaze
The first two recipes are from Chrissy Teigen and I love her palate but….Unless you are Keto, the parm eggs are very rich. Very good but you wouldn’t want to eat it with carbs unless you are super hungover, you know what I am saying? Her scallop linguine was so good, but another recipe where I wouldn’t necessarily bread scallops, sometimes less is more.
We did discover, late I am sure, the produce market to the local chefs. It was there that I decided you can lay my ashes once I pass. They had IT ALL. It was like a Farm Fresh box but literally the entire building. I discovered types of citrus I didn’t know existed and mushrooms I have never seen. They also had pantry items such as high end olive oils, all sorts of curry pastes and they also had meat, duck, waygu beef and lamb. Literally mind blowing. That is where we got the duck breasts, I pan seared it and then made an orange glaze along side and served it with roasted acorn squash. Now I am thinking that I could have found my curry leaves there, shit, I will have to go back and check.
After countless hours of watching the Bon Appetit Test Kitchen I finally decided to make one of the recipes that caught my eye. I ordered Priya’s cookbook Indian(-ish), mostly to just browse through since we can find all of the BA recipes off of their website. She has a lot of recipes worth trying but this one is a crowd pleaser. I struggled to find a couple of the ingredients. I dragged the girls through HMart looking for fresh curry leaves and black mustard seed with no luck but I did grab some fresh lime leaves as a back up. Then I dragged them through an international market which is stocked mostly with Mediterranean items but I did find the mustard seeds there. I used the lime leaves in place of the curry leaves and also added some fresh basil to try and mimic the same flavor. Next time I need to locate all of the ingredients without children.
This is a perfect recipe for leftover rice if that happens at your home. Our rice gets eaten up by children so I don’t normally have leftover rice, but if I did. Next time I make this I will use more spice, my serranos were very mild. This is a really good dish and will go so well with BA’s crispy honey garlic chicken thighs, or tandoori chicken, or palak paneer and naan, actually anything or nothing.
3cups cooked basmati rice (from about 1 cup dry rice)
2Tbsp. (or more) fresh lime juice (from about 1 lime)
1tsp. (or more) kosher salt
½cup ghee or extra-virgin olive oil, divided
1Tbsp. black mustard seeds
10fresh curry leaves
1cup roasted, unsalted peanuts
1medium onion, sliced into thin strips
2small Indian green chiles or serrano chiles, halved lengthwise (no need to stem them)
2Tbsp. chopped cilantro leaves with tender stems
Combine rice, lime juice, and salt in a large bowl; set aside.
Heat ¼ cup ghee in a shallow medium pan over medium. Once ghee melts (or oil begins to shimmer), add mustard seeds. As soon as they begin to pop and dance around in the ghee, which should be within seconds, remove pan from heat. Add curry leaves, making sure they get fully coated in ghee (there may be more popping and splattering, and that’s okay!). The leaves should immediately crisp up in the residual heat.
Return pan to medium-low heat and add peanuts. Cook, stirring, until peanuts turn a medium shade of brown and become fragrant, 5–8 minutes. Pour peanut mixture over reserved rice mixture and toss gently to
Heat remaining ¼ cup ghee in same pan over medium. Once ghee melts (or oil begins to shimmer), add onion and chiles, spreading in an even layer, and cook, stirring occasionally, until onion is lightly browned and starting to caramelize, 5–7 minutes. Stir onion mixture into rice. Taste and add more salt and lime juice, if needed. Garnish with cilantro before serving.
I was flipping through Dorie Greenspan’s cookbook and this recipe for Spoonable Ricotta caught my eye. It would make the perfect centerpiece for any easy charcuterie plate. Aka, a quick dinner to throw together for a night of playing catch-up on some of our favorite shows. Gouda bookmarked the page for me while I ran to the market.
This is hardly a recipe that needs explaining. Basically you throw some shallots, lemon juice and any herbs that you want into some whole milk ricotta. I used the last lemon from my tree in this and wished I had another one, so it’s all about what YOU like. I highly recommend using tarragon in this. Oh and don’t go cheap on the Olive oil you use, go big!
I served this with crackers and homemade crostini.
2 cups whole-milk ricotta, drained if there’s liquid
1 large lemon, or more to taste
3 tablespoonsminced shallots, rinsed and patted dry
1 tablespoon GOODextra-virgin olive oil, plus more for drizzling
1/2 teaspoonfleur de sel if you have it, or ¼ teaspoon fine sea salt
1 pinch freshly ground pepper ( I used 2)
1/3 cup minced mixed fresh herbs, such as dill, parsley, tarragon, thyme, cilantro and/or basil.
Put the ricotta in a medium bowl. Finely grate the zest of the lemon over it, then halve and squeeze the lemon and blend in the juice. Stir in the shallots, scallions, olive oil, salt and a healthy pinch of pepper. Taste for salt and pepper, then stir in the herbs. Cover and chill for at least 1 hour before adjusting for salt, pepper and lemon juice and serving.
The combination of these ingredients is possibly the best thing to happen to summer dinners. It’s one of those dishes that I could eat everyday until it makes me sick and then I never want it again. So far so good.
1/3 cup extra virgin Olive oil
3 Tbs fresh lemon juice
2 tsp Kosher salt
1 tsp Tabasco
Pepper to taste
Seedless watermelon cut into 1 inch cubes, chilled (10 cups)
Feta cheese, crumbled (2 cups)
1 small sweet onion, diced
1 cup fresh mint, chopped
Whisk the first five ingredients in a big bowl until combined. Add the watermelon, feta, onion and toss gently. Sprinkle with chopped mint and dive in.
I was being spammed all over my Istagram and Feedly with these Scallion Pancakes. I don’t know why all of the sudden this recipe was haunting me, but you know what? Once I made them, it stopped. We are definitely being watched.
Ever since I had my first meat pasty in London, my radar for a British meat pie is always on. This is an easy recipe that sort of has a pasty vibe, perfect for a party or pot luck, when those days are allowed again.
Preheat the oven to 375 degrees. In a large bowl mix together the sausage, basil, oregano, thyme, and salt and pepper to taste until all the seasonings are well distributed throughout.
Roll out all the puff pastry into one large rectangle about 1/8 inch thick. Put the wide side of the rectangle to your left. Form the sausage meat into a log about 1 inch thick and long enough to fit the width of the pastry. Lay this log along the whole edge. Roll the pastry around the sausage, brush with beaten eggs at the join, and cut so that the pastry has just enough room to slightly overlap. Repeat the process with the remaining sausage meat and pastry. Line up all the sausage rolls making sure the seam on each is at the bottom and not showing. Brush the tops with the eggs and cut the sausage rolls into either 1 1/2-or 3-inch logs.
*serve with your favorite mustard or an aioli or nothing, they are good on their own.
This recipe is what everyone needs during this self isolation era. I can promise you that however you are getting your groceries, the goat cheese and arugula are not what’s flying off of the shelves. However, the flour and yeast is so hopefully you already have that stocked in your pantry or you can find pre-made pizza dough; luckily I did.
1 cupmarinara sauce
1 1/2cupsfreshly grated cheese (mozzarella or a blend)
4cupsbaby arugula greens
1jalapeño pepperthinly sliced
Prep the dough and let it rise.
Drizzle a couple of tablespoons olive oil into a 9×13 cake pan or dish.
Remove the dough from the bowl and knead it a few times until silky, using a sprinkle of extra flour if needed. Place the dough in the pan and press it out towards the edges. Once it’s in the pan and as close to the edges as it will get, cover it and let it rise again for 30 minutes.
Preheat the oven to 550 degrees F.
To assemble the pizza, press the dough down in the pan with your fingertips and remove any large air bubbles. Spread the sauce on the dough, leaving a small border around the edges. Add on about 1/2 of the goat cheese and top with the grated cheeses.
Bake the pizza for 15 to 20 minutes, or until the cheese is golden and bubbly and the crust around the edges is golden. Toss the arugula with the tablespoon of olive oil. Remove the pizza and drizzle it with a few tablespoons of the spicy honey.
Top it with the arugula. Add the remaining crumbled goat cheese, don’t forget the jalapeno slices!
How is everyone holding up in our new reality? I won’t lie, I have cabin fever and it’s only been a week. But to keep my spirits up, I will hang out in the kitchen more and experiment with new recipes.
Our lemon tree is finally having its moment.
I see lemon martinis, in the near future.
Since all of the time is on my side, I decided to turn a a few of them into a non-alcoholic curd.
I used this recipe from Epicurious and you guys, it’s so good. Perfect balance of sweet and sour with the butter coating the palate at the end. So good.