Smoky Yellow Split Peas

Dal is a cornerstone of Indian meals. They are wonderful with lamb and chicken or as part of a healthy vegetarian meal. And while I truly love Indian food, I have to be honest – it doesn’t make the most compelling photographs. Don’t be put off by that. The flavors in this dal are rich and smoky and yet mellow all at the same time. It’s very easy to make and if you get into South Asian or Middle eastern cooking, all of the ingredients will become staples in your kitchen as they are now in mine. Make the full amount since left-overs will not go uneaten.

I highly recommend the cookbook linked below. It is full of step by step instructions and photos so that even a novice cook can make successful meals.

Smoky Yellow Split Peas from Indian Cooking Unfolded by Raghavan Iyer

Smoky Yellow Split Peas

Yield: About 6 cups

Ingredients

1 pound Yukon Gold or russet potatoes

1 cup split yellow peas

4 cups of water

1/4 teaspoon ground turmeric

2-4 dried red cayenne chilies (like chili de Arbol), stems discarded

1 Tablespoon whole coriander seeds

1 teaspoon whole cumin seeds

1 medium tomato, cored and diced

1.5 teaspoons Kosher or sea salt

2 Tablespoons chopped cilantro

Directions

  1. Peel the potatoes and cut them into 1/2-inch dice. Place the potatoes in a bowl of cold water to prevent them from darkening.
  2. Place the split peas in a 4 quart saucepan. Smoky Yellow Split Peas1Add water to cover and rinse the peas, rubbing them gently between your fingers. Remove any debris that may be lurking (pebbles or the odd skin of the pea). Drain the peas and repeat until the water runs clear. Then add the peas to 4 cups of water in the saucepan. Bring to a boil over medium high heat. White foam should rise to the surface. Using a spoon, remove the foam and discard it.
  3. Drain the potatoes and add them to the peas along with the turmeric. Simmer the mixture, stirring occasionally for 20-25 minutes or until the peas are tender and the potatoes are cooked. Smoky Yellow Split Peas2
  4. In a small skillet, add the chilies, coriander and cumin Smoky Yellow Split Peas4Smoky Yellow Split Peas3and toast the spices over medium high heat, tossing them occasionally until the chilies are blackened and the coriander seeds are reddish in color. Everything will smell smoky and aromatic. Transfer the spice blend and the tomatoes into a blender and puree.
  5. Once the peas and potatoes are cooked (there will be liquid remaining in the pot), add every bit of the tomato and spice paste to the pot. Stir through. This can be made ahead to this point. Stir in the salt.
  6. Increase the heat to medium high and allow the dal to boil vigorously, uncovered, stirring occasionally. Cook for about 15 minutes to allow the flavors to mingle and the dal to thicken. You can use the back of a wooden spoon to smush some of the potatoes and yellow split peas for an even thicker sauce. Garnish with cilantro when serving.

Blackberry Thyme Crisp with Pistachio Ice Cream

Berries! They are everywhere. Not too long ago, Frances and Matthew gave me a lovely cookbook from a winery that we had visited together a couple of years ago on a trip through Napa and Sonoma. It has recipes and wine pairings which is wonderful for anyone asking the question of what goes well with [fill in the blank].

I’m always looking for new desserts that are easy and delicious. This one caught my eye because it uses fresh thyme along with the now ubiquitous berries. I happen to be growing a bumper crop of lemon thyme on my terrace and it pairs beautifully with the blackberries. The cookbook gives a recipe for making your own pistachio ice cream but I a) don’t own an ice cream maker; (b) have zero freezer space to make ice cream; and c) don’t want to spend so much time making dessert, so I simply purchased a very good quality “Mediterranean” Pistachio ice cream. If you want to make your own ice cream, buy the book. DO NOT OMIT the ice cream and do not buy that phony strange green stuff. This dessert really needs the pistachio ice cream to play off of the berries. “Crisp” is a bit of a misnomer, in my opinion. I might consider doubling the topping next time I make this since it sort of disappeared as a topping, simply melding with the berries and giving the berries some heft.

The dessert is not impressive looking (which could be why there was no photo of it in the cookbook…) and you won’t think this is the greatest thing you have EVER eaten. I’m just being honest. However, after taking that first bite, you will say “Wow, this is REALLY good.” It’s also surprisingly filling, so you could get 6 portions out of it. And once I added the pistachio ice cream and took that first bite – well, it was just a bit of perfection.

I don’t happen to live where wild blackberries grow, but if you do, they would be wonderful here. My blackberries came from the produce section of my local market.

Blackberry Thyme Crisp with Pistachio Ice Cream from the Winemaker Cooks by Christine Hanna

Blackberry Thyme Crisp6

Yield: 4 to 6 servings with ice cream

Ingredients

4 cups/455 grams fresh blackberries, washed and drained

1 Tablespoon cornstarch

1/3 cup/65 grams granulated sugar

1 generous teaspoon chopped fresh thyme (preferably lemon thyme)

1 Tablespoon fresh lemon juice

1 teaspoon pure vanilla extract

Blackberry Thyme Crisp1

For the topping 

6 Tablespoons/45 grams unbleached all-purpose flour

1/2 cup/100 grams packed brown sugar/Demerara sugar

1/2 cup/100 grams granulated sugar

Generous 1/4 teaspoon ground cinnamon

1/4 teaspoon grated nutmeg

1/2 teaspoon Kosher or fine salt

6 Tablespoons/85 grams cold, unsalted butter cut into cubes

For serving

Good quality pistachio ice cream

Directions

  1. Preheat the oven to 350 degrees F/190 degrees C. Lightly butter a 9-inch square baking pan.
  2. In a large bowl, gently toss the berries with the sugar, cornstarch, thyme, lemon juice and vanilla. Allow it to stand for 15 minutes, while you make the topping and the oven heats up. Blackberry Thyme Crisp3 (2)
  3. In a food processor, pulse the flour, sugars, cinnamon, nutmeg and salt until combined. Add the butter and continue processing until the mixture resembles coarse sand. Blackberry Thyme Crisp2
  4. Turn the fruit into the prepared baking pan and spread the fruit to an even layer. evenly spread the topping over the fruit.Blackberry Thyme Crisp4Blackberry Thyme Crisp5
  5. Bake for 35 – 45 minutes or until the fruit is bubbling and the topping is golden brown. Serve warm or at room temperature with the ice cream.

 

Rhubarb Frangipane Galette

Rhubarb season is brief and, therefore, especially sweet. This galette combines two of my dessert favorites – rhubarb and frangipane. Frangipane is an almond-flavored cream, although I have made this galette using hazelnuts instead. Either will work. [If you are looking for a vegan frangipane recipe refer to my recipe for Apple Frangipane Tart.] 

Don’t be scared off by the length of ingredients or directions. This galette is quite simple to make if just follow the steps. The dough can be made ahead and it makes enough for two galettes, so you can freeze one half for a last minute dessert. I was admittedly somewhat skeptical about the method for making the pastry but I followed it to the letter and it worked absolutely perfectly and was flaky and buttery.

I love making galettes because they are free-form and flexible. And if you REALLY don’t wish to make frangipane, you could simply roll into a disk a 7-ounce tube of almond paste for a similar taste but without the inherent creaminess of the frangipane. I also decided to throw in a 1/2 pint of raspberries – well, because I could. Make this soon while rhubarb is in season!

NOTE: I did go a bit overboard on my fruit, using closer to a pound of rhubarb in addition to the raspberries. While delicious, the galette might have been a little prettier with slightly less fruit, so that the dough could have been folded over more.

Rhubarb Frangipane Galette from Alexandra’s Kitchen

Rhubarb Frangipane Galette11 (3)

Yield: 1 approximately 9-inch galette

Ingredients

for the rhubarb:

3/4 lb rhubarb stalks, cut into 2-inch lengths

1/4 to 1/3 cup sugar (I used 1/3 cup)

zest from one orange

1/2 pint washed and dried raspberries (Optional)

for the pastry:

2½ (320g) cups all-purpose flour

2 tablespoons granulated sugar

½ teaspoon kosher or table salt

2 sticks (16 tablespoons | 8 oz | 227 g) unsalted butter

½ cup + 2 tablespoons ice water

for the frangipane:

1/2 cup almond or hazelnut flour or finely ground almonds or hazelnuts

2 tablespoons granulated sugar

pinch salt

2 tablespoons butter at room temperature

1 egg (small if possible)

2 teaspoons vanilla, rum, brandy or bourbon (I used Armagnac)

for assembly and serving:

2 tablespoons melted butter

1 to 2 tablespoons sugar for sprinkling, turbinado or Demerara sugar is nice

vanilla ice cream or lightly sweetened whipped cream, for serving

Instructions

  1. Preheat the oven to 400ºF and place a rack in the center of the oven.
  2. Prepare the rhubarb:Toss the rhubarb and raspberries, if used, with the sugar and orange zest in a large bowl and set aside. Rhubarb Frangipane Galette
  3. Make the pastry:In the bowl of a food processor, pulse the flour, sugar and salt together. Cut the butter into small pieces, then add to the food processor. Pulse at 1-second intervals until butter is the size of peas—should be about 10 quick pulses. Add the ice water and pulse again about 10 times until the mixture is crumbly but holds together when pinched. Lay two clean tea towels on a work surface. Dump half of the crumbly dough mixture into the center of each. (Don’t wash the food processor!) Grab the four corners of the towel together and twist to create a beggar’s purse, pressing the dough into a round. Use your hands to pack and flatten the round. Store one of the rounds in the freezer for a future use. Keep the other nearby handy or ideally refrigerate the dough for 1 hour to overnight.
  4. On a lightly floured work surface, roll out the dough into a 12- or 13-inch round. Use as much flour as needed to prevent the dough from sticking, and every few rolls, flip the dough over. Transfer dough to a parchment- or Silpat-lined sheet pan. If you have space in the fridge, chill the pastry while you make the frangipane. [I just rolled my dough out onto the parchment so I had one less thing to clean up.] Rhubarb Frangipane Galette1
  5. Make the frangipane: Combine almond flour, sugar, salt, butter, egg, and vanilla in the uncleaned bowl of the food processor. Purée until smooth. This can also be made up to a day ahead and refrigerated. You may need to allow it to warm to room temperature to make it spreadable.
  6. Spoon the frangipane into the center of the rolled out dough leaving a 1- to 2-inch border. Rhubarb Frangipane Galette4 Heap the rhubarb and all of the juices into the center of the frangipane and spread out to cover. You can cherry pick the really red pieces and arrange them on top — the bright red stalks look so pretty in the end. Rhubarb Frangipane Galette5 Fold the exposed edge of dough towards the center to make a rustic enclosure. Rhubarb Frangipane Galette6
  7. Brush the edge of the dough with melted butter. Rhubarb Frangipane Galette9Drizzle the remainder over the exposed rhubarb. Sprinkle the sugar evenly over the top. Bake for 35 minutes or until golden. [Do NOT panic if you see fruit and butter leaking from the galette. That is totally normal.] 
  8. Remove pan from the oven and let rest on cooling rack for 5 to 10 minutes or until Silpat or paper is cool enough to handle. Grab the edges of the paper or Silpat and slide to a cooling rack to cool further or to a cutting board to serve. Cut into wedges. Serve on its own or with vanilla ice cream or whipped cream. Rhubarb Frangipane Galette14

Sriracha Cashews

Sriracha Cashews1The temperatures have peaked in the 90’s and even with air conditioning, I want EASY. I came across these nuts in an otherwise underwhelming recipe that used way too much soy sauce and was more effort than the result warranted. (I may make it again with some major changes, which I will post at a later date.) The nuts were to have been the garnish, but for me, they became the main attraction. And they are so ridiculously easy to make! Fair warning, though, they are addictive. Munch them with drinks – or anytime – and use them as a garnish over a simple stir-fry to take it to the next level. All you need are two ingredients, plus a sheet pan and an oven. The original recipe only made a half cup of nuts, but I have increased it to 2 cups because, let’s face it, a half cup will be gone before they are barely out of the oven. These nuts have just the right amount of spice – not so much that you will blow off the top of your head but just enough to wake up your taste buds.

Sriracha Cashews as part of a recipe for Grilled Soy-basted Chicken Thighs

Yield: 2 cups of nuts

Ingredients

2 cups of raw cashews

1/2 cup of Sriracha sauce

Directions

  1. Preheat the oven to 300 degrees F. Line a sheet pan with aluminum foil.
  2. Mix the cashews with the Sriracha sauce in a bowl until all of the nuts are well coated. Pour onto the sheet pan, separating the nuts into a single layer with a little space in between. Don’t go crazy doing this. It’s simple, right?
  3. Bake in the oven, stirring once until the nuts are roasted and dry. The time will vary according to your oven, humidity etc. The original recipe suggested 20 minutes, but mine took about 1 hour to be the way I like them. The color when finished was almost mahogany. Roast them until the nuts are no longer sticky. Allow them to cool and then start munching. Sriracha Cashews

NOTE: If you are making these ahead and they get a little sticky, just pop them onto a sheet pan and put them back in a 300 degree F. oven for about 3-5 minutes to refresh them.

Watermelon and Feta Salad

Watermelon and Feta Salad3 (2)NOTHING says summer quite like ripe, juicy, red slices of watermelon. I’ve eaten watermelon my entire life, but I first ate it with feta or Bulgarian cheese on a visit to the YMCA in Jerusalem about 8 years ago. It was a revelation. The salty tang of the cheese was the perfect foil for the sweet, juicy melon. It wasn’t on any menu – you just had to know to ask for it. Ever since that fateful meal, I have been combining the two ingredients. It really doesn’t take anything more than a drizzle of a good olive oil, but tonight I decided to add some fresh chopped mint and chives from my terrace garden along with a good squeeze of fresh lime juice and a drizzle of a fruity EVOO. Add the oil and lime juice just before serving for simply the most refreshing summer salad ever! While I have included measurements, I honestly just eye-ball everything. So don’t get too bogged down and use the measurements as a guideline only.

Watermelon and Feta Salad

Watermelon and Feta Salad

Yield: 4 servings

Ingredients

6 cups of watermelon, without the rind and cut into large cubes

7 ounces of feta or Bulgarian cheese (Feta is ubiquitous and is very close to Bulgarian cheese.)

About 1/4 cup of fresh mint leaves, cut into ribbons

About 2 Tablespoons of chopped fresh chives

About 10 cracks of fresh black pepper

Sprinkling of sea salt or Kosher salt (The feta is fairly salty on its own, but I found that just a sprinkling of additional salt was needed to make everything sing.)

Juice of one lime

About 2-3 Tablespoons of a fruity EVOO

Watermelon and Feta Salad2

Directions

  1. Place the watermelon, feta, mint, chives and black pepper in a bowl. Watermelon and Feta Salad1
  2. Just before serving, add the lime juice, salt and EVOO. Toss gently.

Rhubarb Strawberry Tart with Walnut Crust

Rhubarb Tart with Walnut Crust8 (2)

It’s rhubarb season again! Growing up my mother always made a strawberry or raspberry rhubarb compote that always hovered on the edge of sweet-tart flavor that was so refreshing on a hot summer day. I wanted to capture that flavor again but in a slightly more complex dessert. It is especially wonderful topped with a little Greek yogurt sweetened with agave syrup or honey or some lightly sweetened whipped cream or vanilla ice cream. The resulting dessert is light, a little bit tart, a little bit sweet, with that distinctive rhubarb flavor and a crumbly, nutty crust.

Since everyone’s taste is a bit different and fruit also varies, you may need to adjust the amount of sugar. I also made dough for a 9-inch shallow tart with enough left-over to make about 4 individual tartlettes if you wish. I made my dough with a mix of butter and Crisco for the shortening, but you could use all Crisco (a solid vegetable shortening) if you wish to keep this vegan.

Rhubarb Strawberry Tart with Walnut Crust

Yield: One 9-inch tart

Ingredients

For the filling

4 cups (about 1 pound) of rhubarb, washed, trimmed and sliced into 1/2-inch pieces

Rhubarb Tart with Walnut Crust2

1 cup granulated sugar

Scant 1 cup water

2 teaspoons arrowroot

pinch of Kosher or sea salt

1 cup of sliced strawberries

About 1/4 cup of red currant jelly

For the crust

2 cups finely ground walnuts

1 cup all-purpose unbleached flour

1/2 cup whole wheat flour

1/2 teaspoon Kosher or fine sea salt

3 Tablespoons granulated sugar

12 Tablespoons very cold solid shortening OR 4 Tablespoons of unsalted butter plus 8 Tablespoons of solid shortening

About 4 Tablespoons ice water

Directions

For the filling

Rhubarb Tart with Walnut Crust1

  1. In a 2 quart saucepan, dissolve the sugar in the water over medium heat. Add the rhubarb, cover the pan and bring to a simmer, stirring occasionally. Cook until the rhubarb is very tender. This only takes about 3-4 minutes so watch it! Drain the rhubarb, reserving the liquid. Add the sliced strawberries to the hot rhubarb and add the pinch of salt, mixing through gently.
  2. Return the liquid to the pan and add the arrowroot. Cook over medium heat, stirring occasionally until the liquid clarifies and begins to thicken – about 8 minutes. Remove the mixture from the heat and allow it to cool somewhat. When it has cooled a bit, add only enough (about 1/4 cup) to the rhubarb-strawberry mixture to give it a “sauce” but not so much as to drown the rhubarb or to make it soupy. You will eye-ball this since it is not an exact science. (The arrowroot will thicken the liquid but will not become gloppy, something I HATE in fruit pies and desserts.) Allow the mixture to cool to room temperature. It can also be made ahead and refrigerated until you are ready to use it. Rhubarb Tart with Walnut Crust3

For the crust

Rhubarb Tart with Walnut Crust4 (2)

  1. Place all of the dry ingredients in a bowl and add the cold shortening in small cubes. Using your fingers, work the shortening into the dry mixture until you have pieces about the size of peas.
  2. Add the water and continue working the mixture until you can form the dough into a solid ball. I didn’t need to add any additional water, but if you must, add it in very small amounts at a time. Gather the dough together and flatten into a disk. Wrap in waxed paper or plastic wrap and refrigerate for at least 1 hour. This can also be made ahead and should keep for a couple of days in the fridge.
  3. When the dough has been chilled, remove it to a well-floured board, counter or pastry cloth and roll it out so that it fits into the bottom of the 9-inch flan pan. I only used about 2/3 of the dough. Place the round into the ungreased pan and using your fingertips or knuckles, carefully push the dough into and up the sides of the pan. While you are doing this, preheat your oven to 375 degrees F. Prick the dough all over with a fork and bake it until well browned, about 30 minutes. Ovens vary, so just keep checking it. You want it to look like this: Rhubarb Tart with Walnut Crust6

Assemblage

  1. Once the crust has cooled, pour in the rhubarb-strawberry mixture and spread it evenly across the crust.
  2. Warm the red currant jelly and spoon it over the top of the filling. If the jelly had actual currants in it, pour it through a sieve before putting it over the rhubarb mixture. Spread it evenly with the back of a spoon or a pastry brush. Only use enough to give a nice sheen to the tart. Rhubarb Tart with Walnut Crust7
  3. Refrigerate the tart in the pan for at least 2 hours to allow everything to set up nicely. This can be made a day ahead. Once the tart has chilled, carefully remove the tart from the fluted flan pan and place on a serving plate. Serve as is, maybe with a sprig of fresh mint for color. I like it with a bit of sweetened Greek yogurt, crème fraîche or whipped cream, but if you wish to keep it vegan, it is also delicious plain. I’m personally not a fan of vegan whipped toppings, but go for it if that is what you like. Just enjoy!

Eggplant Pâté (Bharta)

I have been making the Middle Eastern roasted eggplant pâté, both with and without tahini for years and I love it. However, I saw this recipe in an Indian cookbook and decided to try it for some variety. In Hindi bharta means a mishmash of sorts. This version uses ingredients from the peasant community in the northwest region of India. It is redolent with that smoky eggplant flavor and is wonderful as a side dish or spread on toasted baguette slices to go along with cocktails. Try it over smashed avocado for an even deeper dish. Eggplant Pate8While traditionally made with ghee (clarified butter) it can also be made with a neutral vegetable oil to keep it vegan. No matter how you try it, the result is wonderful and the recipe can easily be doubled or tripled if you are making it for a crowd. My husband LOVED this.

Eggplant Pâté (Bharta) from Indian Cooking Unfolded by Raghavan Iyer

Yield: About 2 cups

Ingredients

1.5 pound firm purple eggplant without blemishes

1/4 cup finely chopped red onion

1 rounded Tablespoon finely chopped fresh ginger (I admit that I use the stuff from a jar)

1 fresh green chili, stems discarded, finely chopped (The recipe suggests using a Serrano chili, but that is a bit too hot for my taste so I used a jalapeno. Since it was quite large, I only ended up using half of the jalapeno.)

1/2 teaspoon Kosher or sea salt

1/4 teaspoon ground turmeric

1 Tablespoon ghee or Canola oil

1/2 teaspoon whole cumin seeds

Juice from 1/2 of a small lime

1 Tablespoon, chopped fresh cilantro

Directions

  1. If you are grilling the eggplant, place it on the grill grate, cover the grill and cook, turning it periodically to ensure even grilling. Cook until the skin is evenly charred, about 25 minutes. If you are broiling the eggplant (which I did since I don’t own a grill), position the broiler rack so the eggplant will be about 6 inches from the heat. Place the eggplant on heavy duty foil directly on top of the rack and broil it, turning it midway until the skin is evenly charred. This takes about 30 minutes.
  2. Place the grilled eggplant in a bowl large enough to easily hold it and cover the bowl with plastic wrap to sweat the eggplant. This will take about 15 minutes. Once the eggplant is cool enough to handle, peel the eggplant skin away over the bowl using a soup spoon, discarding the skin and stem. Retain any of the liquid that has pooled in the bowl. Eggplant Pate6
  3. Smush the eggplant with a potato masher or your hands. Add the onion, ginger, chili, salt and turmeric and stir to mix well.
  4. Heat the oil or ghee in a medium skillet over medium heat. Once the oil or ghee begins to shimmer, sprinkle in the cumin seeds. They will instantly sizzle and perfume the air. This only takes about 5-10 seconds. Add the eggplant mixture and cook, stirring occasionally and scraping the bottom of the skillet to make sure that nothing sticks. Cook for about 15 minutes until the flavors have mingled and are irresistible. Eggplant Pate2
  5. Stir in the lime juice and serve it warm with the chopped cilantro.

Maialino’s Olive Oil Cake with Roasted Strawberries

Maialino's Olive Oil Cake

I’m not into fussy foods or fads. I don’t want my dinner misted by my nose or constructed in such a way that to touch it is liking destroying the Mona Lisa. I appreciate the artistry but it just isn’t me. I enjoy dishes with ingredients I can identify and that I can dig into with joy and abandon. So when I saw this recipe for another olive oil cake with simple ingredients I knew that I wanted to try it. But don’t be fooled or misled by “simple.” It also means that you need to use the best quality ingredients because there is nothing masking the taste or distracting you from the elements. Only use a really good quality fruity olive oil here and preferably one like Sciabica’s Orange or Lemon-flavored Olive OilMaialino's Olive Oil Cake2

This recipe comes from one of my favorite food sites – Food52, although it really originates from the Maialino Restaurant in New York City. The Roasted Strawberries is from the forthcoming Genius Desserts Cookbook (Ten Speed Press, September 2018). The cake is so moist and fragrant that it is almost like eating a pudding and a cake. It is wonderful on its own, but the addition of the roasted strawberries and some freshly whipped cream does make it amazing. The roasted strawberries are wonderful and can be used in so many ways – on pancakes or waffles or over yogurt to name a few, and they store in the fridge for a couple of weeks. If you are new to olive oil cakes, you might also want to try the recipe for Olive Oil Cake with Orange, Pine Nuts and Rosemary. While I made the cake with orange juice, zest and Grand Marnier, I saw that readers successfully made it substituting lemon juice, zest and Limoncello for a lemony take. Either way you can’t go wrong.

Maialino’s Olive Oil Cake

Yield: One 9-inch round cake (at least 8 servings)

Ingredients

2 cups (250 gr.) all-purpose flour

1.75 (350 gr.) cups granulated sugar

1.5 teaspoons Kosher salt

1 package Lievito Pane Degli Angeli OR 1/2 teaspoon baking soda plus 1/2 teaspoon baking powder

1.33 cups (285 gr.) fruity extra-virgin olive oil or flavored olive oil

1.25 cup (305 gr.) whole milk

3 large eggs at room temperature

Zest of two oranges

1/4 cup (60 gr.) fresh orange juice

1/4 cup (55 gr.) Grand Marnier or Cointreau

Powdered sugar (Confectioner’s Sugar) for dusting

Slow Pan Roasted Strawberries (See recipe which follows at the end of the post)

Directions

  1. Heat the oven to 350 degrees F. Oil, butter or spray a 9-inch cake pan that is at least 2-inches deep (The batter will go almost to the top so they really mean “at least 2-inches deep!”) Line the bottom of the pan with parchment paper and spray or oil that as well.
  2. In a medium bowl, whisk the flour, sugar, salt and Lievito Pane Degli Angeli. In a large bowl, whisk the olive oil, milk, eggs, zest, juice and Grand Marnier. Add the dry ingredients to the liquid and whisk until just combined. Do this all by hand and do not over-whisk. Maialino's Olive Oil Cake3
  3. Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake to a cooling rack and allow to cool for 30 minutes. Maialino's Olive Oil Cake1
  4. Run a knife or thin spatula around the edge of the pan and invert the cake onto the cooling rack. Remove the parchment paper and allow the cake to cool completely – about 2 hours. Re-invert the cake onto a cake stand or plate and dust with powdered sugar.  Maialino's Olive Oil Cake4

Michelle Polzine’s Slow-Roasted Strawberries

Yield: About 1.5 cups (450 gr.)

Ingredients

2 pounds (900 gr.) of fresh, ripe strawberries

1/2 cup (100 gr.) of granulated sugar (You can add 2 additional Tablespoons if the strawberries are not especially sweet on their own.)

Directions

  1. Heat the oven to 250 degrees F. Rinse and hull the berries. Leave any tiny ones whole and either quarter or halve the rest so the pieces are all about the same size.
  2. In a non-reactive pan (I used a stoneware baking dish) that will hold all of the berries closely packed in a single layer, gently toss the strawberries with the sugar.
  3. Roast slowly in the oven, uncovered for 3 to 6 hours, gently moving them around occasionally with a wide spatula. Mine took 5 hours. They are done when the juices have reduced to a syrup but not darkened into caramel and the berries are jammy. They can be stored in the fridge in an airtight jar or container for up to two weeks.

Steamed Artichokes with Tahini Sauce

Steamed Artichokes2Most people think of artichokes only as the hearts that come out of a can or jar or occasionally the freezer. They casually throw them into salad or maybe cook them with chicken and rice. Very little thought is given to the rest of the vegetable. I freely admit that steamed artichokes are an acquired taste – one that I acquired as a very young child. My mother frequently served them with a lemon butter sauce or a simple vinaigrette – both wonderful and something you should consider trying. I recall the fun of peeling off the leaves one by one and dipping them in the sauce while I grabbed that teeny bit of edible green at the bottom between my teeth. I would peel and dip and discard over and over anxiously waiting to get to the prize at the bottom – the artichoke heart. But first I had to winnow the leaves down until I came to the spiny purplish leaves which covered the fibrous choke. The trick then was to dig out the choke without losing even the tiniest bit of the heart. That wonderfully green, firm/tender taste of the heart was the final destination at the end of the journey.

I haven’t made artichokes in years but I saw a recipe in the Sunday Chicago Tribune newspaper by Leah Eskin that reminded me how truly simple they are to prepare and I made up my mind to make some. You want to find nice green, fat globes. They can be eaten warm or cold with a host of sauces. My husband was not a huge fan, but for me – well, it brought back many fond memories and I enjoyed it immensely. Give it a try and make up your own mind.

Steamed Artichokes with Tahini Sauce (I always make extra sauce since left-overs never go unused)

Yield: Makes 2 but can easily be doubled or tripled

Ingredients 

Steamed Artichokes

1 lemon cut in half

1/2 cup tahini

2 cloves of garlic

3/4 teaspoon Kosher or sea salt plus 2 teaspoons

1/4 teaspoon Aleppo pepper or fresh cracked black pepper

1/8 teaspoon ground sumac

2 bay leaves

2 large, fat artichokes

Directions

  1. Trim the stems of the artichokes with a large chef’s knife. You only want about 1/2 inch of stem and the artichoke should be able to sit flat on its bottom. Using the large knife, cut through the top third of the artichoke, discarding the leaves. Pull off any nasty leaves along the bottom of the artichoke. Using a pair of kitchen shears, snip off the sharp points of the remaining visible leaves so that the top of each leaf is flat.
  2. Place the artichokes cut side up in a deep pot that is large enough to hold them in a single layer. Pour in cold water to a depth of about one (1) inch. Place one garlic clove and the bay leaves in the bottom of the pot. Place 2 teaspoons of salt in the pot. Squeeze the juice of the lemon into a dish or measuring cup and set aside. Place the lemon halves (without the juice!) into the pot. Steamed Artichokes3Bring the water to a boil,cover the pot and reduce the temperature to a simmer. Steam until tender, which took 25 minutes for me. When the artichokes are tender (test by piercing a sharp knife into the base) carefully remove them from the water. Either use tongs or a large slotted spoon. Place them cut side down onto a clean dish towel and allow them to drain for at least 10 minutes. Discard everything else. The artichokes can be made up to a day ahead and eaten cold or you can eat them immediately.
  3. While the artichokes are cooking make your sauce. Place the well-stirred tahini into a bowl or measuring cup with the lemon juice. Whisk until well blended. Then add the remaining clove of garlic that has been crushed, the 3/4 teaspoon of salt, the Aleppo pepper and enough cold water to achieve the consistency of sauce that you like. When you serve them, be sure to have a place for people to discard the leaves and individuals bowls of the sauce for dipping. Steamed Artichokes4

Italian Braised Short Ribs

Short ribs are one of those dishes that is always fun to try a new recipe for. We’ve blogged some variations on this, but I recently saw this recipe that looked exciting and decided I had to try it.

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The long story is that I had originally seen a beautiful Staub baking dish that I thought was revolutionary and so different from anything else I already had in my (very full) kitchen, only to find upon delivery that it was basically the same as my trusty Lodge cast iron skillet – it just had a cool lid. One order of a lid from Amazon later, I was in business and decided to embark on recipes that were recommended for said fancier version of my baking dish. Ironically, this recipe ended up not fitting in the 12″ skillet (what is it they say about best laid plans…) so I had to resort to also using a medium size Dutch oven. Ergo the very odd picture below of… a lot of food.

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This is all to say, if you plan on only using the 12″ skillet, only get about 3-4 lb of short ribs. I was ambitious and thought “gee, 6 lb of short ribs means meals for weeks!” – which to be clear, is what I now have, and it’s all going to be delicious – just level setting for any of you who try this recipe and were scratching your heads thinking… no way 6 lb (!) of meat fits into a 12″ skillet.

The recipe also suggests adding gremolata, and I’m very happy that I did – something Lisa introduced me to and is a wonderful complement to any braised, rich meat dish.

Ingredients

  • 3 Tbs. all-purpose flour
  • Salt and freshly ground pepper
  • 5 1/2 to 6 lb. (2.75 to 3 kg) bone-in beef short ribs
  • 1/4 cup (2 fl. oz./60 ml) olive oil
  • 2 oz. (60 g) pancetta, chopped
  • 2 yellow onions, finely chopped
  • 4 garlic cloves, minced
  • 1 tsp. red pepper flakes
  • 2 carrots, finely chopped
  • 2 Tbs. tomato paste
  • 1 Tbs. sugar
  • 1 cup (8 fl. oz./250 ml) dry red wine
  • 1 can (14 1/2 oz./455 g) diced tomatoes
  • 1 cup (8 fl. oz./250 ml) beef broth
  • 1/4 cup (2 fl. oz./60 ml) balsamic vinegar
  • 2 bay leaves
  • 2 fresh rosemary sprigs
  • 2 fresh thyme sprigs
  • 1 Tbs. dried oregano

Directions:

  1. On a plate, stir together the flour, 1 tsp. salt and 1/2 tsp. pepper. Turn the ribs in the seasoned flour, shaking off any excess.
  2. In a large, heavy pot, over medium-high heat, warm the olive oil. Working in batches, sear the ribs, turning occasionally, until evenly browned, about 10 minutes per batch. Transfer to a plate.
  3. Add the pancetta to the pot and sauté until mostly crisp, 4 to 5 minutes.
  4. Add the onions and sauté until beginning to soften, about 3 minutes.
  5. Stir in the garlic and red pepper flakes and sauté until fragrant, about 30 seconds.
  6. Add the carrots, tomato paste and sugar and cook, stirring often, until well blended, about 1 minute.
  7. Add the wine, bring to a boil and stir to scrape up any browned bits on the pan bottom.
  8. Stir in the tomatoes and their juices, the broth and vinegar and bring to a boil.
  9. Preheat an oven to 350°F (180°C).
  10. Return the ribs to the pot with the tomato mixture.
  11. Add the bay leaves, rosemary and thyme sprigs, and oregano.
  12. Cover, transfer to the oven and cook until the ribs are very tender, about 2 hours.
  13. Skim as much fat as possible from the cooking liquid and discard the bay leaves.
  14. Season with salt and pepper and serve. Serves 6 to 8.Adapted from Williams-Sonoma One Pot of the Day, by Kate McMillan (Weldon Owen, 2012)