27 April 2010
at the market & this week's menu
At the Market:
Baby lettuce
Chinese broccoli
English hothouse cucumbers
Grass-fed ground sirloin from Northwood Farms
Rhubarb
Menu: Week of 25 April 2010
Saturday: Indian take-out
Sunday: Lechon asado (Cuban pork shoulder) with rice pilaf and Rio Zape beans from Rancho Gordo
Monday: Spicy Thai beef with chile and basil served with jasmine rice
Tuesday: Sautéed Chinese broccoli and fresh ricotta bruschetta
Wednesday: Cuban sandwiches with a salad of baby greens
Thursday: Chinese broccoli and brown rice stir-fry with fried eggs and chiles
Friday: Middle Eastern platter of cucumber raita, roasted chickpeas, hummus and whole-grain naan
Happy eating! -s
26 April 2010
recipe: bruschetta of sauteed chinese broccoli and fresh ricotta
Take, for example, one of our favorite, make-it-almost-every-week meals from my wonderful sister, Holley: sautéed greens on ricotta bruschetta.
The recipe first started with baby mustard greens that Holley found at the farmers’ market. All summer long, that’s how we ate it; come fall, kale switched places with the mustard greens. And now that spring is here, I found beautiful Chinese broccoli at the farmers’ market and thought that its slight bitterness and the leafy/floret combo it has going on, could work well as another incarnation.
Well, I have to say, this might be my favorite version yet, so I had to share the recipe with you. What’s even better – it’s easy; the perfect weeknight meal. One caveat, I made mine using Holley’s homemade no-knead bread that definitely elevated it to something really special, but a good artisanal, crusty, chewy, flavorful country loaf will do just fine.
Sautéed Chinese broccoli and fresh ricotta bruschetta
Serves 2 hungry adults
Ingredients
1 bunch Chinese broccoli, washed and ends trimmed
1 tablespoon olive oil
2 cloves of garlic, minced or grated on a microplane grater
½ teaspoons red chile flakes
4-6 oz. of fresh ricotta
4 slices of crusty bread, toasted
Directions
In a large sauté pan, heat olive oil over medium-high heat. When smoking hot, add garlic and red chile flakes and sauté for 30 seconds; add broccoli, quickly tossing to coat with the garlic-and-chile-infused oil. Sauté until broccoli is crisp-tender, about 5 minutes.
Thickly smear ricotta onto the bruschetta, topping each with a small mound of the cooked broccoli. An optional drizzle of really, really good extra virgin olive oil is always nice. Eat promptly. A glass of rosé or prosecco would be a welcomed accompaniment.
Happy eating, -s.
20 April 2010
farmers' market season has begun!
At the Market:
Arugula
Chinese broccoli
Crimini mushrooms
Radishes
Spinach
Scallions
A French baguette from Madison Sourdough Co.
Baby new potatoes
Menu: Week of 18 April 2010
Saturday: Dinner group: ragout of morels with creme fraiche on toasted brioche; creamy pea and asparagus soup with poached eggs on a crouton; four-cheese lasagne with grilled romaine salad; Barefoot Contessa's strawberry cake; to drink: pomelo mojitos and lots of wine. Yum!
Sunday: Creamed scallions with spaghettini
Monday: Sautéed Chinese broccoli on fresh ricotta bruschetta
Tuesday: Spicy Italian sausage and arugula pizza
Wednesday: Roasted baby new potatoes with smoked paprika mayo and sautéed spinach
Thursday: herbed scrambled eggs with crostini of radishes, butter and sea salt.
Friday: Take-out
Happy eating! -s
05 April 2010
grand finale: the grocery list
So, without further ado: the grocery list ... happy shopping
Produce:
1 small carrot
3 large onions
1 small red onion
fresh thyme
16 oz. of baby spinach
1 large apple
celery
1 pint strawberries, preferably organic, quartered
fresh ginger
1 head of garlic
1 bunch of cilantro
1 avocado, ripe as hell
2 limes
1 pint grape tomatoes
Meat:
9 thin slices of Genoa Salami
3 split chicken breast
3-4 tilapia fillets
Dairy:
8 oz. mozzarella or provolone cheese, grated
4 oz. Parmigiano Reggiano (optional)
1 dozen eggs
6 oz. ricotta cheese
4 oz. aged cheddar, Parmigiano or gruyere
2% Greek yogurt
unsalted butter
small container of sour cream or Mexican crema
Packaged foods:
2-28 oz cans of whole plum tomatoes
kosher salt
black peppercorns
sherry vinegar
balsamic vinegar
maple syrup
honey
toasted walnut oil (optional)
extra virgin olive oil
peanuts
walnuts
sliced almonds
golden raisins (optional)
15 oz. can of black beans
Spices:
ground cumin
smoked Spanish paprika
ground coriander
dried red chili flakes
cinnamon sticks
bay leaves
garam masala
Breads and grains:
basmati rice
Fabulous Flats wholegrain "tandoori naan"
Whole grain bread, sliced
whole-wheat panko
all-purpose or white whole-wheat flour
fresh pizza dough (of your not making your own)
Happy eating, -s.
01 April 2010
dinner No. 4: pizza
This pizza is simple and straightforward so be sure to use the best ingredients possible so all the flavors can shine. Homemade dough (or very delicious store-bought) and homemade sauce cannot be substituted. The sauce freezes well, so any leftovers can be stashed away for the next pizza night at your place.
Pizza with homemade tomato sauce and Genoa salami
Serves two adults and two hungry bambinos, with some leftovers
Ingredients
For the sauce
2 tablespoon olive oil
1 small carrot finely grated
1 large onion, diced
3 springs of fresh thyme
1 cup of spinach leaves
1-28 oz can of whole plum tomatoes, blitzed in the food processor until chunky
1 teaspoon Kosher salt
a few grinds of black peppercorns
Directions
In a medium saucepan over medium, heat oil until shimmery. Add onion and saute until softened and translucent, about 5-7 minutes. Add carrot and saute for 1-2 minutes, until softened. Add the spinach leaves and saute until wilted, 1-2 minutes as well. Add the tomatoes, thyme, salt and pepper. Simmer over medium-low heat for 25-30 minutes, stirring occasionally. Taste for seasoning, adding more salt or pepper if needed.
For the pizza
1 batch of homemade pizza dough (see my recipe here)
1/3 cup of pizza sauce: see above
8 oz. mozzarella or provolone cheese, grated
1/4 c. of finely grated parmigiano reggiano (optional)
9 thin slices of Genoa Salami
Equipment: 1 sheet pan
Directions
At least 30 minutes in advance, preheat oven to 450 degrees. Make sure that a rack is positioned at the lowest level possible.
On a flour-dusted counter, pat out dough evenly with your fingers (or use a rolling pin) to the size of your sheet pan. Using a rolling pin, lift the dough and place it on the pan. Pressing the edges of the dough out to the edges of the pan, if needed.
Top the dough with the sauce (add more sauce if you like that, but note that the more sauce you add the less cripsy the crust will be), spreading it with back of a spoon to within 1/4-inch of the edge. Sprinkle the mozzarella cheese evenly over the sauce and then top with the slices of salami. Shower each slice of salami with the grated parmigiano.
Place the pizza in the oven and bake for 15 minutes (give or take a couple of minutes, depending on your oven). The pizza should be bubbly, browned and the salami should have crisp edges. Transfer with a metal spatula to a cutting board. Cut pizza into wedges and serve immediately with apple-celery slaw (see recipe below).
Apple-Celery Slaw with toasted nuts
Serves 4 adults and/or bambinos
Ingredients
1 large apple, julienned (1/8-inch-thick matchsticks)
2 stalks of celery, julienned (1/8-inch-thick matchsticks)
1 teaspoon Sherry vinegar
1 teaspoon maple syrup
large pinch of kosher salt
freshly ground black pepper -- 2-3 grinds
2 teaspoons toasted walnut oil (optional)
1/4 cup extra virgin olive oil
2 tablespoons toasted, chopped peanuts
2 tablespoons toasted, chopped walnuts
Directions
In a large serving bowl, whisk together the vinegar, maple syrup, salt, pepper and walnut oil (if using). While whisking, slowly whisk in the olive oil to create an emulsified liquid. Taste and adjust seasonings as needed ... adding more vinegar, more maple syrup, more olive oil, etc.
Add the apples and celery and gently fold in dressing to coat evenly. Serve garnished with either the toasted peanuts for the kids and the walnuts for the adults.