Chocolate Chip Cookies

I feel as though many of us are on this life long quest to find the perfect chocolate chip cookie recipe.  And I dare say I think I may have found mine (though I totally could have come up with a more creative and enticing photograph, but I was feeling lazy).  Previously, Cook's Illustrated, with their brown butter chocolate chip cookie recipe, had me convinced their technique was the best, but I may have changed my tune thanks to Jacques Torres.  When his recipe was published in the New York Times a few years ago it become an internet and food blogger sensation.  He calls for a ratio of bread and cake flour that creates the perfect gluten content and texture.  And he calls for the dough to be aged, at least a day (I did two).  These cookies almost taste fake, they are that simple yet perfect tasting.  I have a feeling I'll be making them for years to come, and I can finally sleep better at night knowing I've found the perfect chocolate chip cookie recipe.

Chocolate Chip Cookies, published in the nytimes, adapted from Jacques Torres

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

1 1/4 pounds bittersweet chocolate disks, at least 60 percent cacao content (I used Ghirardelli disks)

Sea salt

Sift flours, baking soda, baking powder and salt into a bowl. Set aside. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

Broccoli and Cheese Quiche

Considering I'm always cursing them behind their back, I seem to keep trying to make quiches.  I think I'm determined to find a recipe that is straightforward enough that I can make it often and make it a habit, and then I'll think making quiche is incredibly easy.  We got some nice looking broccoli in our farm box last week so I decided a quiche would be a great use for it, and perfect to bring to a friend's brunch.  I found myself making cookie dough and calzones during a long afternoon naptime, so I figured, what's one more dough to throw into the mix.  This is a very easy dough to make, and one I'll be making again.  In fact, I will be making this quiche again, which I never thought I'd say about a quiche.  I love that it's not a typical deep dish, messy overly eggy quiche, but instead a slight tart packed full of broccoli with a thin layer of egg custard.  You can use any cheese you like, shredded cheddar, or even goat cheese.  The recipe is adapted from this food blog.

For dough

1 1/4 c flour
1 stick cold butter, cut into pieces
1/4 c water
1 t salt

In a food processor, pulse butter and flour until just combined, then pour in water, pulsing only a few times until it begins to form together.  Dump mixture out (will be crumbly) and form into a disk, cover with plastic wrap, and let rest in fridge.  

For quiche

1 head broccoli
1 small onion, chopped
2 cloves garlic, pressed
1/2 c cheese
5 eggs
1/3 c whole milk 
salt, pepper

Prepare broccoli by chopping up the florets.  Heat some olive oil in a pan and saute onions and then garlic and broccoli.  Salt and pepper.  When broccoli is nearly tender, remove from heat.  Roll out pastry dough to fit tart pan and lay and then press into pan.  Line the dough with parchment and fill with pie weights.  Bake at 375 for about 15 minutes.  Remove parchment and weights, and then bake for another 10 minutes.  Fill the shell with the broccoli mixture, and then lay cheese across.  Whisk the eggs and milk together and then pour into tart shell.  Lower oven to 350 and bake for about 30 minutes.  You can broil on low for the last minute to brown the top.

Tiramisu

There are so many things to love about tiramisu, the cookies, the coffee, the cream, the cocoa.....but I also love how easy it comes together, and that you don't need to turn your oven on.  It's also quite the crowd pleaser at a dinner party, and feels like a proper grown up dessert with the cookies soaked in espresso and liquor.  Those pictures are from a few years ago, when I was just starting this blog, but I wanted to repost as this recipe is for a 9 inch square pan (which is not photogenic at all).  You can easily adjust for individual serving glasses, and break the cookies in half to fit accordingly.

1 cup whipping cream
16 ounces mascarpone (room temperature)
~ 28 lady fingers* (Savoiardi, for DC residents, you can find these at the Italian Store in Arlington or at World Market)
~1/4 cup cocoa
2 egg yolks
~1/4 granulated sugar
1 T amaretto liquor
1 T plus 1 t Marsala wine (optional)
1 cup strong coffee plus 1 shot espresso
1 additional shot espresso

Brew your coffee and espresso and let chill.  With a handheld beater, whip sugar and egg yolks on high for about 5 minutes, until pale and fluffy.  Add mascarpone cheese and whip for a few more minutes.  Set aside, and in a second bowl, whip the cream until soft peaks form.  Slowly fold in whipped cream into the mascarpone cheese.  Next, stir in one shot of espresso and 1 t of Marsala wine.  Taste your cream and adjust as you wish, adding some powdered sugar if you want it a bit more sweet (keep in mind the cookies are sweet).  Place cup of coffee, shot of espresso and liquor and wine in a shallow bowl.  Dip cookies, one at a time into coffee, and layer 14 into the bottom of a square pan.  You don't want to soak the cookies, only lightly dip them, otherwise they'll fall apart as they absorb the coffee.  Dust the cookies with cocoa, generously.  Spread half the cream mixture across the top.  Repeat with remaining cookies, dusting again with cocoa, and spreading remaining cream mixture on top, dusting lightly with cocoa.  Let this chill in fridge for at least 4 hours.  If you've never made tiramisu, I recommend watching some videos online for a visual explanation of the assembly process.  

* Whole Foods packs come with 24, you can make do with that. Whole Foods lady fingers are a bit more sturdy and can handle a longer dip in the coffee than the Savoiardi, and they are also less sweet. 

Cauliflower "Couscous"

You guys, that's cauliflower, not couscous.  So cool, no?  A head of cauliflower came in our farm box last week so I decided to turn it into this incredibly healthy side.  While I love couscous and I like to pretend it's healthy, it's just pasta, but texturally it's fantastic, which is why I love this version of cauliflower.  This would be great paired with something with a little gravy, like a vegetable or chicken curry.  Alternatively, drizzled with some lemony vinaigrette and some added veggies it would be perfect with some grilled fish.  You can really season it how you like, making it more Indian flavored with ground cumin and the like, or with some fresh herbs like basil or parsley.  Just pulse some cauliflower in a food processor until the texture resembles couscous, and then toast up in a pan.     

1 head cauliflower    
olive oil
salt, pepper
1 t paprika
1 clove garlic, pressed

Wash and prepared cauliflower, and cut into manageable pieces.  In two batches, pulse in a food processor until crumbly.  Heat some olive oil in a medium pan, add garlic, and cauliflower.  Sautee and allow to roast for about five minutes or so, adding salt, pepper, and paprika.  Just like with couscous, the cauliflower may stick together, so with a fork, fluff up before serving.    

Lamb Ragu

The days are getting shorter and the air has begun hinting of fall which means hearty pasta dishes are being made in our kitchen.  This recipe is adapted from Giada's and I've made it before, but decided to incorporate some techniques from my favorite bolognese recipe.  The marinara really shines and with the added ricotta and mint it becomes a lighter tasting meat sauce, well balanced in flavor, and kid friendly.  I find this is best served with a pasta other than spaghetti, such orecchiette.  I had some lumaconi (picked up from World Market) which was perfect with it as the meat sauce fills inside each shell. 

1 lb ground lamb
3 carrots
3 celery stalks
1/2 onion
3 cloves garlic 
28 ounces crushed tomatoes
3 shallots
1 cup red wine
bay leaf
salt, pepper
fresh mint
1/2 c whole milk ricotta

In a food processor, pulse carrots, onion, celery and garlic until they become a chunky paste.  Heat a dutch oven with some olive oil, and pour in mirepoix.  Cook for at least 10 minutes until water evaporates and browning begins.  Add shallots, then ground lamb, salt, pepper, and brown for several minutes.  Add crushed tomatoes and bay leaf.  Stir, close pot and let simmer for 30 minutes.  Pour in wine, stir, and let simmer for about an hour, adding water as sauce reduces (about 1/2 cup at a time).  Once you are ready to serve, add large handful of fresh mint, chopped.  Lastly, stir in ricotta.             

Chicken Stew

My mother grew up in Karachi and her family's cook, Zaman, worked for their family for over 50 years.  He was an institution all his own and one of my favorite parts of visiting Karachi when I was young.  Beneath his grumpy disposition was extraordinary kindness, raw cooking talent, and incredible pride and work ethic, despite an appearance of passivity that made my grandmother want to lecture him.  Though I didn't understand Urdu, hearing the back and forth between them was unmistakably charming.  She always wanted to be sure the finest ingredients were picked from the market, and she was particular in how things were prepared, and I knew Zaman was basically yelling back "I KNOW WHAT I'M DOING" and she would indulge his rants and always flash an adorably innocent smile and shrug in my direction whenever she caught me staring.  Though it was rare for him to crack a smile or show any emotion, I knew he was fond of me.  Partly because I am sure I reminded him of my mother, whom he raised with his cooking since she was 8, and partly because I was the odd behaving American girl that cleared the table and brought her dishes into the normally off-limits kitchen while my cousins ran off, abandoning their messy plates.  I had my favorite dishes of Zaman's, like his omelettes (that I still try to replicate to this day) and his cheeni roti (blistered flatbread spread with butter and sugar and rolled up).  I would ask for them in that distinctly polite American way, as a favor, instead of a command like he was accustom to, and he always happily obliged.  When I would cheerfully say "thank you" in Urdu he would walk back to the kitchen, shaking his head over my pathetic accent, muffling a laugh.  I always looked forward to that exchange.   But despite the impact Zaman had, this recipe doesn't actually originate from him. Every year Zaman would go to his village for a one month vacation and leave a substitute cook for my mother's family.  Does this not totally remind of you of an episode of Downton Abbey?  I picture Zaman lecturing the staff to make sure no one liked the substitute's cooking more than his.  One year the substitute turned out to be quite a gourmet cook with fancy European desserts in his repertoire as he had worked for various Embassy's.  One evening a dinner was to be thrown in honor of a relative visiting from Dhaka.  He called the afternoon of the party and said he wanted to eat something light (as he wasn't feeling well) so my Grandmother relayed the request on to the substitute cook who happily threw together this stew.  My mother said everyone was finishing his stew at dinner instead of all the heavy traditional food.  When Zaman was back and my grandmother began requesting some of the substitute's recipes he became jealous and while he reluctantly obliged, he'd chide the substitute's cooking, and never grew to like the stew....but it became a family recipe.  

6 Boneless chicken thigh, cut into chucks (try and buy Halal, if you live in the D.C. area try Halaco or the Lebanese Butcher, both in Falls Church)

4 carrots, cubed

1 cup frozen peas

3 russet potatoes, peeled, cubed

salt, pepper

dry mustard powder

1/4 t cumin seeds 

1 t each of ginger/garlic paste 

whole garam masala (small stick cinnamon, few peppercorns, 1 bay leaf, 4 cloves)

1 medium onion, chopped 

3 tsp butter

flour 

3/4 cup milk

Boil an inch of water in a medium pot and stir in the whole garam masala and ginger and garlic paste.  Salt and pepper the chicken and add chicken to the water and allow to steam  for a few minutes (don't fully cook).  Coat another pot in olive oil and heat on medium high.  Add cumin and onions.  Fry until the tips of the onion turn golden.  Next add carrots and potatoes and allow to sautee for 7 minutes.  If pot gets too dry add a little water and cook until the veggies are half cooked. Then add the chicken and the stock, plus another cup of water.  Continue to simmer.  Meanwhile melt 3 T butter in a small sauce pan and add 3 T flour.  Toast it a bit and add 3/4 cup milk to make a roux.  Add salt, pepper and mustard powder to taste.  Pour this sauce in the pot with the chicken.  Cook until veggies and chicken are tender while sauce thickens.  If you want more liquid add more water or chicken stock, if you want it more thick, add some corn starch.  Stew is delicious with some rustic bread.    

Coconut Date Energy Bites

They look like truffles, don't they?  Adorable. This recipe got me very excited.  It comes together incredibly fast, requires no baking, and is an extremely healthy snack to have on hand.  I'm awful at eating a substantial breakfast.  I tend to drink an espresso first thing in the morning, make a green smoothie, and then I'm good until about 10 o'clock, when I need something....small.  I've been shying away from store bought granola bars lately because the ingredients scare me.  But I'm also a busy  mom, so I was thrilled when I stumbled onto this recipe.  They taste like a chewy granola bar (and remind me slightly of an Indian sweet).  Perfect for traveling, taking to work, popping in your mouth before a run, and they'll last for days in the fridge.  If you have kids, I swear you can feed them these as a dessert.

1 cup rolled oats
1 cup dried, finely shredded coconut (unsweetened, this is my favorite brand) 
15 dates, pitted 
1 T chia seeds   
drop of vanilla extract
drop of almond extract
~1/4 c water

In a food processed, pulse oats, coconut, dates and chia seeds until crumbs are formed.  Add vanilla and almond and pulse a few times.  Add in water, while food processor is on.  It will become sticky and pull away from the sides.  Scoop out mixture and form small balls, placing on parchment paper.  If desired, roll each ball in some extra shredded coconut.  Store in fridge.  

Roasted Eggplant Dip

This isn't technically baba ghanoush as I didn't char the skins until black and scoop out only the inside.  Instead, I simply roasted a few small, home grown eggplants, and pureed them whole, skin and all, in the Vitamix.  I couldn't bear to discard the skins as they are packed full of nutrients and were so carefully grown.  Add some tahini paste, some lemon juice, some parsley and some garlic and you've got a lovely spread/dip.  And if you don't have any tahini paste accessible, Trader Joe's has some nice tahini spread that works fine.  I know this because I was out of tahini and I was only making a stop at Trader Joe's.  We enjoyed this with some lamb meatballs.  Definitely recommend.  

2 medium eggplants, tops removed, sliced in half
small handful of parsley
1-2 cloves garlic
juice from half a lemon
1/4 c tahini
1 T olive oil 
salt, pepper   
dash of paprika

Drizzle a roasting dish with olive oil, place eggplants face side down.  Roast at 400 for about 20 minutes or until soft and tender, and golden.  Dump all ingredients into a Vitamix or food processor and puree until smooth.  

Roasted Veggie Flatbread with Kale Pesto

More like a pizza, but flatbread sounded cooler.  This was made with all local produce from our farm box, and the flavors just sung...loud.  Roasted eggplant, zucchini and tomatoes along with lots of kale pesto, on top of homemade dough, and dotted with goat cheese.  The kale pesto was a big hit.  Had it been basil, it would have been too overpowering, but the woody kale pesto was the perfect base to the roasted vegetables, and cheese.  I used this pizza dough recipe that I'm stuck to lately, and divided it in half to roll out a nice thin pizza for two.  Two days later I made another one for lunch with some of the leftover vegetables and pesto, and added fresh mozzarella.  They were both equally good, so use whatever cheese you prefer.  The steps seem comprehensive, but you can make the dough and let it sit in the fridge for a few days, and you can make the pesto and let it sit in the fridge for a few days (and add it to pastas or sandwiches or eggs), and use some leftover roasted veggies from a dinner the night before.      

Pizza Dough

3 1/2 c all purpose flour

2 t salt

1 packet active dry yeast

1 1/2 t sugar

2 T olive oil

1 1/4 c warm water

Combine water with yeast, sugar and olive oil and let sit for several minutes.  In a large bowl with flour and salt make a well in the center and pour in water mixture.  With a fork, mix until it comes together and then knead with your hands until a ball of dough is formed. Remove dough and wash and dry bowl, and then coat with olive oil, place dough back into bowl, cover with damp towel and place in oven.  Let rise for about two hours or until doubled.  Remove bowl from oven and punch dough in center, then knead it.  Use immediately or wrap with plastic wrap and place in fridge until you are ready to use it.  Allow to come to room temperature before rolling out.

Kale Pesto

1 large bunch kale, ribs removed
1/4 c toasted pecans
1/4 c parmesan cheese
2 cloves garlic
olive oil, salt, pepper

In a food processor or Vitamix blend all ingredients until pesto is formed (adding about a 1/4 c of olive oil).  

Veggies

4 Roma tomatoes
1 medium eggplant (I used a beautiful graffiti)     
1 medium zucchini

With a mandolin, or, slice vegetables thin.  I definitely like having the veggies thinly sliced and on the same level as melted cheese as opposed to chunks rising up.  Place in roasting pan, drizzle with some olive oil, sprinkle with salt and pepper and roast on 400 for about 20 minutes (keeping an eye on them).

Pizza

pizza dough
kale pesto
roasted veggies
~3 ounces goat cheese

Roll out pizza dough, spread about 1/4 c or more of kale pesto, layer veggies, and dot with goat cheese or mozzarella. Drizzle with olive oil.  Sprinkle salt and pepper, and a dusting of parmesan if you like. Bake at 425 for about 10 minutes or so, until crust is golden and cheese has bubbled.  If you can, bake directly on a pizza stone.

Carrot Cake Cupcakes

I don't know why it's taken me this long to make carrot cake cupcakes considering they are one of my favorite cake varieties.  I'm not often baking, or baking cupcakes for that matter, but a friend's birthday dinner party was the perfect excuse.  This recipe is adapted from Smitten Kitchen.....I reduced the sugar by over a half.  The cake called for 2 cups of granulated sugar and the icing called for 2 cups of powdered sugar.  This made me feel nauseated.  I'm so sick of over-sweetened desserts.  Desserts where all you taste is processed sugar and get a sugar hang-over 10 minutes later.  I want to taste the carrots, with their natural sugar, I want to taste the rich  spices of cinnamon, cardamom, nutmeg and ginger, I want to taste the fats (i.e. cream cheese and butter).  So make of this what you will, I think it's best with half the called for sugar (still perfectly sweet), and an absolutely delicious and reliable carrot cake recipe.

Carrot Cake Cupcakes with Maple Cream Cheese Frosting

24 cupcakes 

2 c all purpose flour
2 t baking soda
1 t salt
2 t ground cinnamon
1/2 t ground nutmeg
1/2 t ground ginger
1/2 t ground cardamom
1 cup sugar (original recipe calls for 2)
1 1/4 cups canola oil
4 large eggs
4 cups grated carrots (about 5 large carrots, original recipe calls for 3 cups)
1/2 c chopped, toasted pecans

Preheat oven to 350°F. Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots and pecans. Divide batter among cupcake molds, filling 3/4 of each. Bake cupcakes 14 to 18 minutes, or until a tester inserted into the center of one comes out clean. Let cool on wire rack.

Maple Cream Cheese Frosting

2 (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
1/2 cup confectioners’ sugar (original recipe calls for 2 cups)
1/4 cup pure maple syrup

In a stand mixer beat all the ingredients on medium until fluffy. Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly.  Either spread frosting on cooled cupcakes with a knife or piping bag.     

Sunflower Butter

I feel bad for peanuts.  Everyone's just so annoyed with them now.  Though a jar of peanut butter will always be found in my kitchen, I've become open to other butters, like almond and sunflower.  Though lower in protein they could be considered more nutritious, with higher concentrations of Vitamin E and iron and lower in the unhealthy fats (whatever "unhealthy" means....you scientists keep arguing about fats).  I've actually had quite a crush on sunflower seeds lately and decided I'd make some home made butter with a bag I had.  While I read I shouldn't use roasted seeds and instead do this step at home, I used roasted seeds and the butter came out just fine.  If you like sunflower seeds you will love sunflower butter.  Making it was so easy I doubt I'll ever buy a jar.  Enjoy it on bread or crackers, on apples, bake with it, you get it.  

~ 1 cup roasted, salted sunflower seeds, or raw, if that's you're thing
~ 1 T olive oil (or oil of your choice)
~ 1 t agave (or sweetener of your choice)

In a high power blender or food processor, grind seeds until the oils start releasing and the texture begins to clump.  Add agave and drizzle in oil and blend until smooth and creamy.  The agave does not make the butter sweet but just balances out the saltiness perfectly.  You could easily make a more sweet butter and add honey, vanilla and cinnamon, etc.  Store butter in the fridge.         

Banana Ice Cream

I've always been in awe of the banana, but when I saw this piece on Food52 about one ingredient banana ice cream, I shook my head in amazement.  How are bananas such total rock stars?  I'm not a dairy free kind of a girl, but if you are, you will surely love this treat, and I'm sure it comes as no surprise that it's completely kid friendly.  All you need to do is slice up some nicely ripe bananas, freeze, and blend.  The texture will turn into soft serve ice cream, and you can jazz it up with some peanut butter, or chocolate.  This isn't the best addition to an outdoor BBQ as it needs to be served immediately after blending, and it melts fast.  But you can refreeze and reblend until your heart's content.  I used a Vitamix, but the original recipe uses a food processor and I am sure the only difference is in timing, as the Vitamix coaxed the bananas into ice cream in just a few seconds.

Banana Ice Cream

3 large, ripe bananas

Slice up bananas and freeze on a plate, overnight, or for several hours.  Blend in a high power blender or food processor until smooth and creamy.     

Sweet Potato Pancakes

Kid friendly, dog approved (of course everything that falls from the high chair is dog approved).  These pancakes were made for my daughter, approaching ten months and often self feeding.  I wanted to make a big stack so I could freeze them and pull one out at a time for breakfast for her.  I used millet (a whole grain) flour for its nutritional value, but you could easily use any other kind of flour, like spelt, whole wheat, or all-purpose.  Even though the millet has a nutty taste to it, I found the sweet potatoes came out on top with their natural sweet flavors.  Smeared with butter and maple syrup and older kids and adults will love them.  The smell of making them made me excited for fall.  And that stack totally made me think of....

Who wants a pancake,
Sweet and piping hot?
Good little Grace looks up and says,
"I'll take the one on top."
Who else wants a pancake,
Fresh off the griddle?
Terrible Theresa smiles and says,
"I'll take the one in the middle."

- Shel Silverstein

      

Sweet Potato Pancakes, makes about 12

2 small sweet potatoes

1.5 c flour

1.5 c buttermilk

3 1/2 t baking powder

2 eggs

1/4 c butter, melted

cinnamon, to taste

dash of ground cardamom

dash of freshly grated nutmeg

Steam sweet potatoes in a small pot with a thin layer of water.  Peel the skin off when cool and place in a blender, or Vitamix.  Pour in buttermilk, add eggs, and blend.  Add spices, flour, baking soda and butter and blend again.  Heat non stick skillet and cook up a stack.  

Tomatillo Salsa

Both my parents are incredible gardeners, but it is my father who has a true passion for growing vegetables.  My childhood memories are filled with summers picking tomatoes and cucumbers from his vegetable beds, running into the kitchen, slicing them up and snacking on them immediately.  In the 90's, my father had a three bin compost system, before composting was, well, trendy, like it is today.  This year he had a worm farm.  I know.  But I swear his tomatoes have never tasted better.  Those worms, they do powerful things for the soil.  His garden has become comprehensive, with squash and lettuce, beans and chilis, tomatoes, banana peppers, eggplant, bitter melon, cucumbers and adorable little tomatillos.  These mini green fruits make a lovely salsa.  Tangy and citrusy, when blended with some heat it goes well with crunchy tortilla chips or on tacos, which is how I served it.  

10-12 tomatillos, cut in half
2 cloves garlic
1 medium onion, cut in half
2 chilis, either whole or with seeds and ribs removed
juice of half a lime
fresh coriander leaves (optional)

Place everything except lime in a small roasting pan, drizzle with olive oil and bake at 425 for 15 minutes.  The tops of everything should get a bit charred.  If the tomatillos are really juicy and too much water is coming out, remove them and let onion and chilis finish roasting.  Slide everything into a food processor and pulse until desired chunky texture (adding coriander if desired).  Add some salt, pepper and juice of half a lime.  Keep stored in fridge.

Potato Gratin with Kale Pesto

I'll make pesto out of anything green, basil, broccoli, asparagus, swiss chard, and kale.  I love the texture and I love how I can pulverize some rough greens into a smooth paste and incorporate it into anything, like a potato gratin.  Some local, yukon gold potatoes came in our farm box this week and I wanted to make a dish that would really pay homage to those starchy rounds.  I was also thrilled to use my new mandoline.  How I have survived this long without one I have no idea....I think I was just terrified of them.  With good reason, of course, I mean, with bare hands those things are death.  I also bought an incredibly cheap one as I've heard the fancier blades are scary.  So back to this gratin.  Slice some potatoes up, skin on, layer them in a baking dish with some kale pesto mixed with cream, a little salt, a little pepper, some parmesan cheese, and bake.  This is a decadent side, I'm not going to lie.  I didn't want it too come out to dry, so I had a heavy had with the cream, but you could easily use milk, and hold back.  I served this with some grilled salmon, and not the creamy farm raised stuff I often love, but some fishy wild sock eye, and it was a nice contrast.  My husband and I agreed that a grilled steak would pair perfect with this.  BLT, take note.      

Kale pesto

large bunch kale (I used some lacinato)
salt, pepper
olive oil
2 cloves garlic
1 T toasted pecans

Tear kale leaves off center rib and toss into a food processor or Vitamix.  Salt, pepper, add garlic and toasted pecans.  Pour about 1/4 c of olive oil and puree until smooth, or chunky, really, whatever you prefer, adding more olive oil if needed.  

Gratin

6 medium yukon gold potatoes (1.5 - 2 lbs)
~ 1/4 c parmesan cheese
1 1/2 c cream, half and half or milk
kale pesto (about 1/2 cup or all that was made)
salt, pepper

Wash and dry potatoes.  Slice to desired thinness (about 1/8 inch) with knife or mandoline.  Stir cream into kale.  In a medium baking dish layer potatoes and season just a bit with salt and pepper, and sprinkle some cheese, then pour in some of the kale pesto and cream, and repeat until potatoes are all stacked.  Pour the last bit of kale pesto and cream and dust a layer of parmesan for that chewy top (that's kind of the best part).  Bake at 350 for about an hour or until top is brown and crisp.  Let the dish rest in the warm oven for about an hour.

Grilled Tomato and Cheese

Ladies and gentleman, I give you.....the grilled tomato and cheese sandwich.  So simple, so satisfying.  Don't you dare make this in December.  Don't you dare.  It's gotta be a juicy August tomato, or cherry tomatoes as in this case.  Some sharp cheddar cheese (and not the shredded kind).  Don't go with anything too fancy here.  A little salt, some pepper, two pieces of sourdough, a spread of butter on the outside and slap it onto a hot panini press or cast iron skillet.  I love August tomatoes.  I wanted to write a song about them while eating this sandwich, and you will too.         

Drink Your Veggies

I know, I'm sounding like a broken record these days, but seriously, drink your veggies!  And buy a professional grade blender.  As summer's bounty is at its peak and your kitchen is packed with fruits and vegetables, use them up by making a smoothie every morning.  I threw in a huge tomato in this one and it was delicious.  I drank a tomato!  Carrots are also my new favorite addition as they provide a smooth sweetness without any tart and are insanely good for you.  Blueberries and blackberries are also favorites as they quickly mask the green of lots of kale and spinach.  And of course I've been throwing in lots of peaches lately.  Even melon is a great addition this time of year as nothing beats the sweetness of a local cantaloupe.  Just do it, buy that Vitamix and start making daily vegetable and fruit smoothies and your health will thank you.  Generally speaking, here is what I throw in:


- almond milk
- coconut water
- chia seeds
- Greek yogurt
- banana
- greens (either kale or spinach)
- carrots
- blueberries, strawberries or peaches
- ice/water


and if I've thrown in a particularly large amount of kale, I'll often add a few drops of agave 

Garden Tomato and Smoked Salmon Pasta

It's time for tomatoes, people!  I've posted a similar recipe before but thought now is a good time for some tomato inspiration.  We received a massive, bright red, plump and juicy tomato in our farm box this week and since I had some smoked salmon in the fridge I knew what I was going to make. This pasta recipe is one of those classic summer pasta dishes that highlights seasonal ingredients like basil, Vidalia onions and tomatoes, and it's a perfect weeknight meal because it comes together in less than 20 minutes.  Also, it kind of reminds me of a bagel, which I love.    


Serves 2-4

1/2 lb pasta (any kind works though I've been partial to perciatelli lately)
olive oil
1/2 Vidalia onion, chopped
2 cloves garlic, pressed       

2 medium to large vine ripe tomatoes

~ 8 oz smoked salmon, chopped
1 oz cream cheese
handful of fresh basil, torn or chopped
pepper
parmesan, for sprinkling

Bring a pot of water to boil and meanwhile heat some olive oil in a large skillet on medium heat.  Saute onions and then add garlic and then tomato, turn heat to medium high.  As tomato is cooking down place pasta in boiling, salted water and stir.  Let tomato cook for a few minutes and smash pieces with wooden cooking spoon.  Turn heat to low and stir in cream cheese and smoked salmon (the salmon will cook through quickly).  Add some fresh pepper (the smoked salmon provides enough saltiness).  Drain pasta and toss into sauce and let pasta soak in the tomato sauce.  Add fresh basil, stir and serve.  Top with parmesan.   

Zucchini Banana Bread

I've always found the concept of shredding up a zucchini and baking it in some bread to be very odd, but it just seems to be what people do.  So who am I to argue?  Especially when I have a lot of zucchini sitting around.  I started looking up recipes but there are just so many it made my head hurt so I decided to use the basic template for my favorite banana bread, and I even threw in an extremely large, extremely ripe banana.  I decided to decline the popular addition of chocolate, or nuts, so I could share with my daughter, and I think it's perfect this way.  The texture is nice and smooth and I think the chocolate would be too overpowering and make me feel shy about eating this for breakfast.  If you've exhausted all your zucchini recipes I encourage you to bake some bread while these beautiful veggies are still in season.


1 medium zucchini, shredded, moisture squeezed out
1 1/4 c flour
1 t baking soda
1/2 t cinnamon
pinch of freshly grated nutmeg
1/2 t salt
3/4 to 1 c sugar (depending on how sweet you like your bread)
2 eggs
1/2 c canola oil
1 large or 2 small overripe bananas, mashed
1 t vanilla extract


Preheat oven to 350.  Grease a 9x5 loaf pan and line with parchment paper.  In a medium bowl, whisk flour and baking soda, nutmeg, cinnamon and salt.  In another bowl, combine sugar, eggs and oil and beat on high speed with a handheld until creamy and light.  Mix in mashed bananas and vanilla and beat until combined.  Stir in dry ingredients until incorporated and then stir in zucchini.  Pour batter into pan and bake for about one hour.  

Lamb Meatballs

One of the things that drew me to WGG (the produce/farm box service we use) is their a la carte meat section.  While it's incredibly easy to access local produce, finding local meat can require more of an effort and I love that WGG does the research for me.  It's like having my own localvore meat librarian.  I decided to add some ground lamb to a recent delivery of mine and after the experience I can say with certainty I will be making a habit of adding more meats to my deliveries in the future.  Taken from WGG site:  Border Springs farm is in Patrick County, Va. on 60 acres of pastured land at the base of the Blue Ridge Mountains near the North Carolina border. Shepard Craig Rogers raises grass-fed, Animal Welfare Approved, certified naturally grown Katahdin and Texel sheep. He breeds them to create lamb with a sweet fat profile and a delicate, yet earthy, meat flavor.  And here is a nice piece in the Washington Post about the farm. 


Given the sweet profile of the lamb I thought making kabobs would be a good idea.  Of course being half Pakistani I think making kabobs is always a good idea.  But you can call them meatballs, because they're round?  The key is to let the meat marinate in the spices for a few hours, and don't be shy with the spices because the meat truly is delightfully sweet, and it works really well with the earthiness of some cumin and heat from some garam masala.  Freshly chopped mint is another must as mint and lamb are a perfect marriage.  I served these wrapped in some naan (Trader Joes) with sauteed eggplant and some thick yogurt sauce (also from Trader Joe's).  While the idea of local and humane meat or organic meat has always appealed to me (I've always had a preference toward halal), now that I have a child, it's even more important to our family and I hope to be able to make it sustainable in our household (though I'm sure my husband will bring home some Australian chops from Costco from time to time....which are actually halal btw, all Australian lamb is).        


1 lb ground lamb (from WGG, or directly from Border Springs)
1 t ground cumin (or more, to taste)
1 t garam masala (or more, to taste)
1 t paprika
1 clove garlic, pressed (or a spoon of garlic paste or a cube of frozen crushed garlic, thawed)
1 T finely chopped mint
1 chili (jalapeno) ribs and seeds removed, finely chopped
3 scallions, finely chopped
1 egg, beaten
2 T panko
1 T whole milk
salt, pepper      


Combine everything in a medium bowl and let marinate for a few hours.  Form into small meatballs.  Heat a shallow layer of oil in a large pan and cook meatballs until brown on each side.  Let cool on a paper towel lined plate.  In the same pan you can saute some chopped eggplant.  Toast some naan and serve with eggplant and meatballs along with some yogurt sauce (tzatziki or the like).  

Mini Blueberry Pies

I cannot stop buying blueberries.  I can't remember ever going so blueberry crazy in past summers, but of course we now have another mouth to feed.  And her little mouth loves blueberries.  And she'll hide them in her cheeks.  And a half hour later I'll see purple drool.  Most blueberries make their way into our smoothies, or oatmeal, or pancakes, but I had to make pie.  Of course when I hear the word pie, the next word that comes to mind is not "easy".  But that's just what these little bite sized pies are....totally, completely, ever so easy.  The crust is just three basic ingredients mashed together (taken from my mini pecan tart recipe) and the filling is essentially blueberries with some lemon curd.  You can find lemon curd with the preserves at a grocery store that carries imported sweets (like Whole Foods, World Market) and it lasts forever in the fridge.  If you don't have lemon curd you can follow the basic template for a blueberry pie filling which is some fresh lemon juice and a bit of zest, and increase the sugar.  I'm going to try peaches and blackberries next.....

Makes about 24 (one mini muffin pan)

For crust:
3 oz cream cheese at room temp
1 stick (1/2 cup) butter at room temp
1 c flour

For filling:
~ 1 (to 1.5) cup sliced blueberries (or keep them whole if you want)

1 T sugar

1.5 (to 2) T lemon curd, or to taste

2 t corn starch


Combine blueberries, sugar, lemon curd and corn starch in a small bowl.  Mix together cream cheese, butter and flour in small mixing bowl (I use a fork to cut the butter and cheese into the flour).  Form dough into small balls and flatten and then press around into mini muffin pan.  Spoon filling into each tart.  If you feel your tarts are not filled high enough with blueberries (they shrink down so they can be filled up well) simply slice up a few more (or keep whole), stir in a bit of lemon curd, and add to each shell.  Bake at 350 for about 20 minutes.   

Zucchini Risotto

There are those for whom making risotto is a pleasure.  They sip wine as they stir, they hum to some jazz, they sway through their kitchen.  I want to be that person, and in fact each time I decide to make risotto I am naive enough to think that I am one of those persons.  Yet there I am, halfway through the cooking process, cursing the short grain rice, willing it to cook faster, thoroughly annoyed at how many times I have to stir it, staring at the clock thinking "I have so many things I need to be doing" never mind the "WHY am I standing in front of the stove on a hot day like this?!".  But then once the risotto is done it is so incredibly satisfying my painful memory of the process is erased and I fall into a blissful starch coma.  So for those that love making risotto, or for those that just want a bowl of the creamy pearls badly enough I encourage you to add some summer squash.  Instead of chunks of veggies I love how the shredded zucchini wrapped itself around the grains of rice.  The texture was perfect, and don't be scared to add a lot of zucchini, I think I had at least two cups of it.     


1.5 cup short grain, arborio rice
~6 c chicken stock
2 medium zucchini, shredded (I used a food processor)
1 onion, chopped    
3 cloves garlic, pressed
1 T basil pesto
1/4 c parmesan
salt, pepper
olive oil, butter


Warm stock in a pot.  In a medium pot or dutch oven heat some olive oil and butter and saute onion.  Add garlic.  Next add rice and let toast and coat.  Season with salt and pepper.  Ladle some stock and stir rice, when stock is nearly all absorbed add more stock.  Repeat the process, for what feels like forever.  I can never seem to get my time or portions to match other recipes.  I always need more liquid and I always need more time (nearly an hour).  Just make the risotto how you make your ristotto.  AND THEN, once the risotto is nearly done, stir in zucchini and let cook down (5 minutes or so, until zucchini is tender).   Add some peas if you desire, and then add some fresh pesto (it will turn a beautiful pale green), parmesan and some butter and make a few final stirs.

Broccoli Fritters

I feel like making fritters out of everything lately, don't you?  Corn, zucchini, blueberries (I mean, that'd be good, right?).  But there is definitely a special place in my heart for the combination of broccoli and cheese.  I was inspired by Smitten Kitchen's recipe, though I used pecorino romano with a bit of cheddar instead of parmesan.  The cheese was nearly too sharp for my taste so if you prefer a more mild taste use whatever cheese preference you have.  I think some goat cheese would be a great addition.  These are delicious served with a dollop of sour cream (seasoned with lemon or such, or just plain)  



1 medium head of broccoli
1 large egg
1/2 cup all-purpose flour (or any kind of flour - I used chic pea flour)
1/3 cup grated cheese
1 small clove garlic, minced
salt, pepper, paprika
oil for frying


Chop broccoli in large chunks and steam your broccoli until tender but not mushy.  Drain and let cool.  In a medium bowl beat egg, add flour, cheese, garlic, seasonings.  Finely chop broccoli and add to bowl and stir.  Form into small patties (about 8 or so).  Heat shallow layer of oil in a cast iron skillet and fry patties (about 3-4 at a time) on each side until crisp.  Let cool on paper towel lined plate.