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.

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)

Passover Sephardic Wine Cookies

I do all of my own baking for Passover and the treats I make are not just “good for Passover stuff” but are delicious – period! I’m always looking for new cookies to try and am especially pleased when I find recipes that I don’t have to adapt to bake them without eggs, which our godson can’t eat. I came across these very easy-to-make cookies in one of my many cookbooks and am only sorry that I didn’t discover them sooner. They won’t replace my all-time favorite Passover Florentine Cookies or Passover Orange Ginger Spice Cookies or my son’s favorite Passover Vegan Chocolate Chip Buttons or Passover Almond Coconut Macaroons but why should we have to choose? Let’s make them all!

Passover Wine Cookies3 (2)

Sephardic Wine Cookies (Masas de Vino) by Gil Marks in The World of Jewish Entertaining

Yield: About 2 dozen 3-inch cookies

Ingredients

1.5 cups matza cake meal

3/4 cup ground almonds (with skins) or almond meal

1/4 teaspoon ground cinnamon

1/4 teaspoon Kosher salt

1 cup (2 sticks) of non-dairy buttery sticks at room temperature

1/2 cup granulated sugar plus about 1/8 cup for pressing cookies

1/2 cup sweet Kosher red wine

Directions

  1. Preheat the oven to 350 degrees F. Line 2 baking sheets or pans with parchment or Silpat. Set aside.
  2. In a medium bowl combine the matza cake meal, almond meal, cinnamon and salt.
  3. Cream the non-dairy buttery vegan sticks with the 1/2 cup of granulated sugar. (I used a standing mixer but this can be made by hand.) Add the dry ingredients and the wine and mix well until everything is well combined and you have a moist dough.
  4. Form the dough into 1.5-inch balls. Place them on the ungreased parchment or Silpat. Place the remaining sugar in a bowl or shallow dish. Dip either the bottom of a large glass or a round meat tenderizer into the sugar and then use that to flatten each dough ball into a cookie that is about 3-inches in diameter.
  5. Bake for 18-20 minutes or until the edges just barely begin to turn brown. Allow the cookies to stand for 2 minutes on the cookie sheet before removing them to a cooling rack. You want these cookies to cool completely so they can firm up. The cookies can be stored in an airtight container or in the freezer until you are ready to use them.

 

 

Lisa’s Au Gratin Potatoes

Au Gratin Potatoes

Chicago has been experiencing bitter cold for the last couple of weeks. But that hasn’t stopped my husband and me from taking long walks. If you know how to dress properly, it can be rather invigorating and I’ll take it over the heavy snow that hit the East coast of the United States last week. The extreme cold, however, does make things very dry despite the use of humidifiers and lotions, so during this weather I allow my cooking to be a bit heavier on fats. This recipe (really more of a guideline than a hard and fast recipe) is pure comfort food. It’s fairly pliable, adapting well to personal tastes and ingredients on hand. Next time I might add some chopped chives and skip the prosciutto. Here is my version.

Lisa’s Au Gratin Potatoes

Yield: 6-8 servings

Ingredients

5-7 medium Yukon Gold potatoes

3-4 ounces prosciutto, cut into large dice and crisped in a frying pan (You can use bacon, if you prefer. This is what I had on hand and it’s also less fatty than bacon.)

8 ounces extra sharp cheddar, grated

1/4 cup grated Parmesan, Romano or Asiago cheese

About 3/4 teaspoon Kosher salt and fresh cracked black pepper to taste

1/2 teaspoon grated nutmeg

1.75 cups of skim milk (You can use whole if you prefer or part skim and part half & half)

2 large eggs

2-3 Tablespoons butter (I used garlic butter because I had Amish garlic butter that we received as a gift from Frances’ parents.)

2 Tablespoons Panko bread crumbs

Hungarian Paprika

Directions

  1. Preheat the oven to 375 degrees F. Generously butter an oval or rectangular pan with 2-inch sides. I like my heavy Le Creuset oval gratin pan, but a glass pan will work as well. The pan should be big enough to fit the all of the ingredients. If you are making this for a crowd, you will need a bigger pan.
  2. In a large pot, cover the potatoes with 2-3 inches of water. Bring it to a boil and simmer for 8 minutes. Remove the potatoes after 8 minutes and run under cold water to stop the cooking. When the potatoes are cool enough to handle, slice them about 1/4 inch thick. (I leave on the skins unless the skin starts to come off. In that case, just peel that extra skin away.) 
  3. Line the buttered pan with the potato slices, over-lapping them slightly. After you have one layer of potatoes, take half of the crisped prosciutto and scatter it across the top of the potatoes. Do the same with half of the cheese mixture. Repeat this entire process with one more layer.
  4. Mix the eggs with the milk and add salt, pepper and nutmeg. Whisk to mix well. Pour the mixture over the potatoes. Sprinkle the top with the Panko bread crumbs and the paprika. Dot the top with more butter. Au Gratin Potatoes3
  5. Place the pan, uncovered in the oven and bake for about an hour. This can be made ahead and loosely covered. When you are ready to serve, uncover the pan and place it in a 350 degree F oven for about 10-15 minutes. Ovens vary but you want the top looking browned and crispy and the potatoes to be tender. Au Gratin Potatoes2

 

 

 

Raspberry Chocolate Tart

I first got into cooking because I was bored. Matt once lived in Norwalk, CT, which has very little to do in the wintry months. When I visited I decided that making elaborate dinners and desserts and breads would be a good way to pass the time. Before I got into cooking, however, we would go out to the nice restaurants in town, including one with the irresistible name of Chocopologie. Google informs me it no longer exists, but back in 2009 and 2010 it was a great place to get fondue in southwestern Connecticut.

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Anyhow, many years later, we were visiting Cooperstown, NY and stopped into the gift shop of the farming museum. (Long story.) Among many cookbooks, we noticed one with “Chocopologie” emblazoned on the cover on top of a picture of delicious-looking truffles. A quick flip through the book suggested it had lots of tasty items, so we got it.

For some reason it took a while to find an occasion to use it, but finally we decided to go with this amazing recipe. Serving size suggestions seem silly since the two of us finished the entire thing in two sittings…

Ingredients

Crust

  • 1 1/2 cups all-purpose flour
  • 1/2 cup confectioners’ sugar
  • 3 tbsp ground blanched or slivered almonds
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into pieces
  • 1 large egg

Filling

  • 14 oz bittersweet chocolate chips (I used Ghiradelli but Guittard or Scharfen-Berger would also be great)
  • 1 cup heavy cream
  • 1 1/2 cups fresh raspberries
  • 2 tbsp honey
  • 3 tbsp butter (although I apparently forgot about this and it turned out fantastic anyways)

To make the crust:

  1. In a food processor, pulse together the flour, confectioners’ sugar, almonds, baking powder and salt.
  2. Add the butter pieces and cut them into the mixture, and then add an egg until the dough comes together.
  3. Shape the dough into a ball, wrap in plastic and refrigerate for at least 30 minutes and up to several hours (or make it ahead and freeze it).
  4. Roll out the chilled dough on a lightly floured surface until it is about 1/8″ thick and at least 12″ in diameter. Life the dough and drape it over a 10″ tart pan with a removable bottom. Gently press the dough into the tart pan. Trim the overhanging dough. Refrigerate for at least 30 minutes.
  5. Meanwhile, position a rack in the center of the oven and preheat the oven to 400F.
  6. Line the tart crust with parchment paper or waxed paper and fill it with dried beans to weight it.
  7. Bake the weighted tart crust for about 15 minutes, lower the oven temperature to 350 degrees F and continue baking until the crust is light golden brown, about 15-20 minutes more.
  8. Transfer tart pan to a wire rack, remove the parchment paper and pie weights and cool completely (about an hour).

To make the filling:

  1. Put the chocolate chips into a heatproof bowl.
  2. In a heavy saucepan, combine the cream, 1 cup of the raspberries, and the honey and bring to a boil over medium-high heat. Once it’s bubbling, pour the cream mixutre over the chocolate, adding one-third at a time and stirring after each addition.
  3. When the filling is as smooth as possible, add the butter, mixing until the filling is well blended.
  4. Pour the filling into the cooled tart crust. Let set at room temperature, 3 to 4 hours. If not serving right away, cover and refrigerate for up to 2 days.
  5. Decorate the tart with the remaining 1/2 cup raspberries (or use more, if you want) and serve.

From Chocopologie, by Fritz Knipschildt

Salted Chocolate Chip Tahini Cookies

Tahini chocolate chip1

If you have only thought of tahini as an essential ingredient in hummus or as part of a savory sauce or dressing, you have been missing out on the delicate richness it can add to sweets. I have had it in ice cream and cookies and while a skeptic at first, I am now a believer.

For me, the perfect chocolate chip cookie has just the right balance between the sweet, unctuous dough and the bitter edge of the chocolate. Equally important, though, is that the outer skin of the cookie has a slight crackle to it and when you take a bite, your teeth sink into the slightly chewy center. These cookies come from David Lebovitz. The only change I made from his recipe was in the baking temperature and timing. Now some of that could be because of the vagaries of my particular oven, but it is also personal taste. The wonderful thing about this recipe is that you only need to bake up what you want to eat right then. And these are best eaten the same day. The dough, however, will last in the fridge for a week. I know – who allows cookie dough to go uneaten for an entire week?! Point taken.  The tahini flavor is delicate so for anyone who is unsure, give it a try, but use a really good quality tahini like Soom brand.

I made mine using a small cookie scoop so I will get between 2 and 3 dozen cookies out of this recipe. I would have used chocolate chunks that I made from some wonderful dark chocolate disks that I have, but since my pantry currently is holding about 10 pounds of chocolate chips, I thought I had better start using them up instead. How did I end up with so many chocolate chips, you ask? Well every time they were on sale, I bought a couple of bags thinking I would be making lots of my banana bread or ricotta rum cake completely forgetting that without Matthew at home, that wasn’t happening. After a year of doing this, I developed quite a stockpile. Fortunately, while dark chocolate may develop a bloom, it doesn’t actually go bad. Milk chocolate (which I personally dislike and never use) is another story. If you are using chocolate chips, please only use a very good quality chocolate chip – the darker the better and only real chocolate. For an incredible Tahina Shortbread Cookie check out Frances’ earlier post.

Salted Chocolate Chip Tahini Cookies by David Lebovitz

Tahini chocolate chip3 (2)

Yield: 2- 3 dozen cookies depending on size

Ingredients

8 tablespoons (4 ounces) unsalted butter, at room temperature
1/2 cup tahini, well stirred
1/2 cup granulated sugar
1/2 cup packed dark or light brown sugar (I used dark since that is all I ever buy)
1 large egg, at room temperature
1 large egg yolk
1 teaspoon vanilla extract
cup plus 2 tablespoons flour
3/4 teaspoon baking soda
teaspoon kosher or sea salt
2 cups bittersweet or semisweet chocolate chunks, or chocolate chips
flaky sea salt, such as Maldon or fleur de sel
Directions
1. In the bowl of a stand mixer, beat the butter, tahini, granulated sugar and brown sugar on medium speed for 2 to 3 minutes, until fluffy. (The dough can also be made in a large mixing bowl, stirred with a spatula.)
2. Stop the mixer and scrape down the sides. Add the egg, the yolk, and vanilla, and continue to mix for another minute, stopping the mixer to scrape down the sides of the bowl during mixing, to make sure the eggs are getting incorporated.
3. In a small bowl, whisk together the flour, baking soda, and kosher or sea salt. With the mixer on low speed, add the dry ingredients until just combined, then add the chocolate chips. Do not over mix. Cover the dough and refrigerate overnight.
4. Preheat the oven to 325ºF. ( I found that mine baked better at 350 degrees F.) Line two baking sheets with parchment paper or silicone baking mats. (I only made 6 cookies at a time so used just one baking pan.)
5. Form the cookies into rounds using an ice cream or cookie scoop, or your hands. For small cookies make each 1 1/2-inch, for larger cookies, make them 2-inches round. Place them evenly spaced on the baking sheets, 3-inches apart). Bake one sheet at a time, so you can keep an eye on them, in the middle rack of the oven.
6. Bake the cookies, turning the baking sheet in the oven midway during baking, until the cookies are golden brown around the edges but still pale in the center. For small cookies, about 12 minutes, for larger cookies, about 14 to 15 minutes. (Here you will have to go by the visual and smell test since ovens really vary. My cookies took closer to 17 minutes at 350  degrees F…) Remove from the oven, sprinkle cookies with a bit of flaky sea salt, and let the cookies cool on the baking sheet until easily handled. Bake the remaining cookies the same way.
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Storage: These cookies will keep for two or three days at room temperature, but are definitely better the same day they’re baked. You will lose the crispy outer texture and chewiness; the cookie will be uniformly a soft cookie. The unbaked dough can be refrigerated for up to one week, and frozen for up to two months.

Carrot and Harissa Soup

I’m always on the hunt for easy soup recipes, especially ones that are hearty and can last through the week as a side or main when in a rush for weekday dinner. I stumbled across this one recently and was reminded how much I love harissa. Adding a dollop to this soup really kicked up the flavor and an otherwise basic soup ended up bursting with flavor!

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Ingredients

  • 8 tablespoons extra-virgin olive oil, divided
  • 1 medium leek, white and pale green parts only, finely sliced (about 1/2 cup)
  • 1 small onion, chopped (about 1 cup)
  • 2 cloves garlic, thinly sliced (about 2 teaspoons)
  • 1 (2-inch) knob of ginger, peeled and finely chopped (or if you’re like me and lazy you can buy pre-chopped ginger in a little jar that ends up saving so much time!)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 to 2 tablespoons harissa paste
  • 2 1/2 pounds carrots, peeled and roughly chopped
  • 1 1/2 quarts low-sodium homemade or store bought vegetable or chicken broth (I used chicken stock)
  • kosher salt
  • lemon juice and lemon zest

Directions

  1. Heat 2 tablespoons olive oil in a large saucepan over medium heat until shimmering.
  2. Add leeks, onions, garlic, and ginger, and cook, stirring frequently, until vegetables are softened but not browned, about 5 minutes.
  3. Add cumin, coriander, and harissa paste and cook, stirring constantly, until fragrant, about 1 minute. Add carrots and stir to coat in spice mixture.
  4. Add broth, season with a pinch of salt, bring to a boil, reduce to a bare simmer and cook, stirring occasionally, until carrots are completely tender, about 20 minutes.
  5. Meanwhile, heat 2 tablespoons olive oil in a small skillet over medium heat until shimmering. Let cool for a few moments, then stir in parsley, lemon zest, and a pinch of salt.
  6. Using an immersion blender, blend it all together, serve with parsley and a little harissa (careful, it’s spicy!)

From Epicurious Carrot and Ginger Harissa Soup

Fourth of July Cook-“in”

We were excited to be at home this year for July 4th after having missed it the last few years due to summer travel abroad. We also are lucky enough to have fantastic views of the East River so enjoyed watching the fireworks show!

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Typically for New York, it was extremely humid and hot outside so while we briefly considered going to our deck and having a patriotic cook-out, we decided to stay inside, and do a cook-in. How did we keep from the smoke filling our apartment? Well obviously, “someone ooooo-pen up a window!” (see around time 1:36)

As part of the Klein family tradition, we of course had a 1776 viewing and after discovering that friends of ours had been meaning to see it, we had them over and did a little Fourth of July party.

 

I knew I wanted to cook burgers on our Staub grill pan which is one of our favorite kitchen tools, so went into the grocery store looking for some good grass fed beef. After lengthy conversation with the butcher, it turned out that apparently 80/20 meat is the best for juice burgers.  Leaner cuts will sometimes end up drying up too quickly and there ends your party, so get the slightly fattier stuff!

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Served with a refreshing potato salad, and a blueberry pie dessert (complete with lopsided stars as I made them free-form), we ate a very American dinner!

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<<Menu>>

  • Burgers
  • “Spring” Potato Salad – this salad a friend brought to a bbq where we had rack of lamb and it was divine (I used shallots in lieu of spring onions)
  • Blueberry pie

<<Recipes>>

Burgers

  • 1 – 1.5 lb ground beef (80/20)
  • About 2 tsp kosher salt
  • sliced tomatoes (for filling)
  • butter or romaine lettuce
  • thinly sliced onions
  • cheddar cheese, sliced
  • pickles (optional)
  1. Break the ground beef into 4 or 6 big chunks, roughly the same size. Mix in salt and pepper.
  2. Gently shape the chunks into patties and press a finger into the middle of each to create a “dimple” (this apparently helps the patty cook evenly).
  3. Set your pan over medium heat and heat up some butter or oil (about 1 tbsp)
  4. While the pan is heating up, toast the buns in an oven at 350 degrees for 5 minutes or just in batches in the toaster.
  5. Going back to the burgers, increase the heat to medium-high, and when it’s hot cook the burgers for 3-5 minutes on each side.
  6. Throw on buns and have guests fill with their favorite toppings!
  7. (If you want to add cheese and have it melty and gooey, add it after flipping the burger on top of the patty.)

Adapted from the Kitchn which also has fantastic videos to guide you through!

Spring Potato Salad

2 pounds small new or fingerling potatoes
1 pound asparagus
1/4 pound sugar snap peas, green beans or other spring pea
4 small-to-medium radishes, thinly sliced

Pickled spring onions
3 spring onions (about 6 ounces) or shallots
1/4 cup white wine vinegar
1/4 cup water
1 tablespoon kosher salt
1 1/2 teaspoons sugar

Sharp mustard vinaigrette
1/4 cup olive oil
2 tablespoons whole grain mustard
2 teaspoons smooth Dijon mustard
2 tablespoons white wine vinegar
Salt and freshly ground black pepper to taste

  1. Place potatoes in a medium saucepan and cover with one inch of water. Bring to a boil and cook for about 15 minutes, and then drain. Set aside to cool
  2. Meanwhile, pickle your spring onions (or shallots). Whisk vinegar, water, salt and sugar together in the bottom of a small container with a lid until the salt and sugar dissolve.
  3. Slice the bulbs and paler green parts into very thin coins and submerge them in the vinegar mixture. Cover and put in fridge until you’re ready to use them.
  4. Refill the saucepan you used for the potatoes (here’s to fewer dishes!) with salted water and bring it to a boil. Prepare an ice bath, a large bowl with ice and water in it. Trim the tough ends off the asparagus. Once the water is boiling, add the asparagus.
  5. One minute later, add the sugar snap peas. Two minutes later, drain both together then dump them in the ice bath until chilled. Drain the vegetables and spread them out on towel to absorb excess water.
  6. Slice the cooked asparagus spears and sugar snaps into 1/2-inch segments and place them in a large bowl.
  7. Chop potatoes into moderate-sized chunks and add them to the bowl.
  8. Cut the radishes as thinly as possible, with a mandoline if you have one.
  9. Whisk the dressing and vegetables together when the vegetables have all cooled off. But don’t mix together more than about 2 hours before serving as the color of the greens is less vibrant afterwards (though the salad is still delicious).

Adapted from Smitten Kitchen Spring Potato Salad.

Radish Slaw with Remoulade and Pistachios

Looking for a light, refreshing summer salad? This the answer to any steak or other rich, red meat dish that needs a zesty sidekick (though this also went very nicely with salmon).screen-shot-2017-06-03-at-8-57-20-pm-e1496538875297.pngWe made this originally to pair with our steak with corn salsa, and then quickly realized it went well with an assortment main meats.

Ingredients

Remoulade

  • 1 egg
  • 2 tbsp lemon juice
  • 1.5 tbsp coarse grain mustard
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 cup of EVOO
  • 2 tsp tomato paste
  • 1 tbsp chopped parsley
  • 1 tbsp minced chives
  • 1/2 tbsp chopped fresh thyme
  • 1 tbsp capers
  • 2 tbsp cornichons
  • 1/2 tsp liquid from canned chipotles in adobo sauce (optional but if you have the chipotles from the steak recipe then why not?)

—–

  • 1 large daikon radish, about 8 oz, peeled and dice
  • 1 bunch red radishes, sliced
  • 3 stalks of celery, diced
  • 1/3 cup shelled pistachios
  • (optional but good if you’re repurposing leftovers) handful of mixed greens

Directions

  1. Place the egg in boiling water for 90 seconds using a slotted spoon.
  2. Take the egg out of the water, let it cool slightly. Tap the top of the egg to peel of the top of the shell and using a small tsp, carve out the egg from the shell (think of it as a flash soft boiled egg). Add to a food processor.
  3. Add the lemon juice, mustard, salt and the pepper and pulse or blend. With the motor running, add the olive oil until it is emulsified.
  4. Add the tomato paste, parsley, chives, capers, cornichons and the chili liquid and keep processing until well mixed.
  5. Separately, combine the radishes and celery in a large bowl. Add about 1/2 cup of the remoulade to coat completely and mix. (Save the remaining remoulade for seafood dishes or sandwich condiment. We still haven’t figure out what to do with our leftovers quite yet. Mainly because we forgot about it.)
  6. After mixing thoroughly, refrigerate for 2-3 hours.
  7. Prior to serving, add the pistachios and mix.

Adapted from the Wine Lover’s Cookbook.

Steak with Corn Salsa

It’s always exciting to find yet another steak recipe when it seems that we’ve been cooking steak for years. This one was yet another gem from our favorite Wine Lover’s Cookbook that we feel vindicated in having picked up while in Healdsburg in Sonoma, California wine country.

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After all, we are truly wine lovers and food lovers, so who could turn down an entire book of pairings?! Food-wise, the recipe calls for a pairing with a radish daikon slaw, but easily would have been fine with just the salsa. In terms of wine, the recipe recommends a Zinfandel, and that a Sangiovese could work just as nicely. (We used the Zin and it was fantastic.)

Ingredients

Flank steak (1/2 lb/person)

Marinade

  • 1/3 cup dry sherry
  • 3 tbsp reduced salt soy sauce
  • 1 tbsp toasted sesame seed oil
  • 1 tsp Worcestershire sauce
  • 1/2 cup of sliced yellow onions
  • 1/8 tsp freshly ground black pepper
  • 1/4 tsp chipotle chiles in adobo

Salsa

  • 1 can corn
  • 1/2 cup roasted bell pepper (chopped, I buy the jar of roasted pepper which makes this a cinch)
  • 1 head of garlic
  • 1/2 tsp of white wine Worcestershire sauce
  • 2 tsp of minced jalapeños
  • 2 tsp sherry wine vinegar
  • 2 tbsp chopped fresh basil

Directions

  1. Mix the marinade ingredients in a plastic bag or bowl and add the steak. Turn the steak a few times to make sure it is all covered in the marinade, and then let it sit in the fridge, in the marinade for 4-5 hours.
  2. Preheat oven to 350 F. When oven comes to temperature, cut off the top of the head of garlic. Place it on foil and pour olive oil over the top. Stick in the oven for 45 minutes to make roasted garlic.
  3. Once roasted and soft, scoop the garlic cloves out of the head and place in a medium sized bowl and mash them lightly.
  4. Add the corn, chopped bell pepper, Worcestershire sauce, jalapeños, sherry vinegar and basil. Mix thoroughly and then cover and refrigerate to let the flavors meld.
  5. Once the steak is finished marinating, bring a cast iron skillet or grill pan to high heat.
  6. Scrape the marinade off the steak, and add to the skillet for about 3 minutes on each side. Turn off the heat, cover in foil and let rest for about 5 minutes.
  7. Serve the steak over the the corn salsa.

Adapted from the Wine Lover’s Cookbook.