Matcha Lattes

IMG_3639I'm going to be honest with you guys. I really wanted to like matcha, a super refined green tea powder that's supposed to have great health benefits (and has become pretty trendy recently). It has so many anti-oxidants! It's so much less acidic than coffee! It's such a pretty color green! IMG_3632I made these lattes one afternoon looking for a caffeine fix, and I just...didn't like it at all. Maybe I needed to add more sweetener? Maybe I need to try a different brand of tea?

IMG_3634In any case, I still wanted to post this recipe for a couple of reasons: one, to show that even food bloggers fail at recipes. And two, to see if there are any matcha aficionados out there who have suggestions (also, I'm kind of obsessed with those handle-less mugs.) I'll be sticking to cappuccinos to get my caffeine fix for now, but I'm always on the lookout for new things to try.IMG_3636

Matcha Lattes (adapted very slightly from Bon Appetit, serves 2)

1 1/2 cups unsweetened almond milk

teaspoons matcha powder

2-4 tablespoons agave syrup

Bring almond milk to a simmer in a small pot over medium-high heat. Once milk has been heated, foam with a milk frother if desired.
Place 1 teaspoon matcha powder each in two heatproof cups. Slowly whisk in 1/4 cup boiling water in each cup, then add 3/4 cup almond milk, tipping cup slightly to help create more foam. Whisk in agave syrup, adding more if desired.

Salmon with Anchovy Butter

IMG_3096I've never been a big fan of anchovies–I think it stems from a childhood aversion to all things "fishy." But like many other things I've grown to love (pickles, brussels sprouts, eggplant), I was intrigued by the salty, complex taste of anchovies after having an amazing Caesar salad at a recent dinner–so when I stumbled across this simple recipe using some of my other favorite ingredients I couldn't wait to try it. IMG_3099

 

IMG_3097I've since made it twice and it's officially a winner–simple with only a few ingredients and hardly any prep time–and any leftover butter is just as delicious soaked up by some crusty bread.

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Salmon with Anchovy Butter (from The New York Times)

3 tablespoons unsalted butter, softened4 anchovy fillets, minced1 fat garlic clove, minced (or 2 small ones)

½ teaspoon coarse kosher salt

Freshly ground black pepper

4 (6- to 8-ounce) skin-on salmon fillets

2 tablespoons drained capers, patted dry

½ lemon,

Heat oven to 400 degrees. In a small bowl, mash together butter, anchovies, garlic, salt and pepper.In a large ovenproof skillet, melt about half the anchovy butter. Add fish, skin side down. Cook for 3 minutes over high heat to brown the skin, spooning some of the pan drippings over the top of the fish as it cooks. Add capers to bottom of pan and transfer to oven. Roast until fish is just cooked through, about 8 minutes.Remove pan from oven and add remaining anchovy butter to pan to melt. Place salmon on plates and spoon buttery pan sauce over the top. Squeeze the lemon half over the salmon and serve immediately.

 

Charred Eggplant Dip

Processed with VSCOcam with f2 presetWith temperatures on the rise (finally!) in NYC, I'm looking forward to summery dinners–lots of salads and vegetables, fruit so juicy it doesn't need to be baked into a cake, dreaming of the day when I have a grill...you get the idea. Processed with VSCOcam with f2 preset I made this eggplant dip the other day for my book club and it would make a perfect start to any spring or summer dinner party (whether or not you have a grill) and is an unexpected alternative to the same old hummus and carrot sticks.

Make sure to char the eggplant thoroughly, it gives it this amazing smoky flavor you don't get from just roasting.

IMG_3273platter c/o Katy Skelton / napkin from Birdkage

Charred Eggplant Dip (adapted from Food & Wine)

One 1 1/4-pound eggplant

2 large shallots, halved lengthwise

3 large garlic cloves

1 tablespoon extra-virgin olive oil

Salt and pepper, to taste

1/2 cup plain Greek yogurt

3 tablespoons fresh lemon juice

2 tablespoons minced cilantro

2 tablespoons minced mint

Preheat the oven to 375°. Roast the eggplant over an open flame until softened and charred, 12 minutes. Transfer to a baking dish. Add the shallots and garlic to the eggplant, drizzle with the oil and season with salt and pepper; roast for 35 minutes, until very tender. Let cool completely. Scrape the eggplant flesh into a colander to drain for 15 minutes; discard the skin.

Mince the eggplant, garlic and shallots; transfer to a bowl. Stir in the yogurt, lemon juice and herbs. Season the dip with salt and pepper and serve.

Kimchi Fried Rice

IMG_2122I've spoken before about my love for fried rice as an easy weeknight meal, but lately I've been wanting to spice it up a little. Believe it or not, I had never had kimchi until relatively recently (there aren't a ton of Korean restaurants in Minnesota, unfortunately) and the first time I tried it, I wasn't so sure if I liked it or not. IMG_2117

But after trying it a few more times, I'm officially a convert–plus, fermented foods are supposed to be very good for you. Ari is still a little wary of the funky, spicy fermented cabbage, so I've been making this fried rice in the meantime–you still get all of the spicy goodness of kimchi, but cooking it for a few minutes tones down the taste.

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Kimchi Fried Rice (adapted from Food52)

1 to 2 tablespoons canola or vegetable oil1 package tofu, drained and cut into small cubes
2 cups mixed vegetables (I used peas, carrots and broccoli)

4 to 5 scallions, whites only, finely sliced

1 1/2 cups kimchi, chopped

2 tablespoons gochujang (Korean chili paste)

4 cups cooked rice

2 tablespoons soy sauce

1 pinch salt, to taste

Fried eggs (1 per person)
Heat canola or vegetable oil in a large, deep frying pan over high heat. Add tofu and cook, stirring frequently, until browned on all sides. Add vegetables and sauté until just cooked through, about 3 minutes.
Add the scallion whites, and cook while stirring for 1 to 2 minutes. Next, add kimchi and kochujang, and cook while stirring for 3 to 5 minutes until the kimchi begins to soften.Add the rice and soy sauce. Then mix well until the rice is coated with the kimchi. (You can always add a little bit of the briny liquid from the kimchi jar if it seems like there’s not enough color or spice for all of your rice!)

Continue cooking, stirring constantly, for just a few more minutes until the rice is warmed through. Season with salt, to taste.

Serve topped with a fried egg and sprinkled with scallions greens.

Pimiento Cheese

IMG_1714    On last week's episode of "Better Call Saul" (which, if you haven't watched it yet, is great–but watch "Breaking Bad" first), Mike Ehrmentraut calls pimiento cheese "the caviar of the south." Having just made pimiento cheese for a dinner party, I thought this description very apt–with a similarly salty but creamy–and much lower price point–pimiento cheese is makes an excellent appetizer for your next party (seriously, it will be the first thing to disappear). IMG_1712

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It's traditionally served with saltines, but pretty much any cracker will do, or I've also known people to spread it on bread for a pretty ridiculous take on grilled cheese. Just don't tell anyone what's in it.IMG_1711

Side note: Ari (my darling boyfriend) is currently trying to raise money through Kickstarter to fund the next season of his podcast, Off Campus, which focuses on graduating from college and navigating the real world. Check it out (and donate) here, if you feel so inclined.IMG_1713

knife / board from Paris (similar) / bowl

Pimiento Cheese (adapted from Southern Living)

4 cups freshly grated sharp cheddar cheese
2 oz. cream cheese, softened
1/2 cup mayonnaise
1 tablespoon grated yellow onion
1 teaspoon ground red pepper
1 (7-oz.) jar whole peeled pimiento, drained and roughly chopped
Freshly ground pepper, to taste

Soba Noodle Salad

IMG_1062 We've been eating a lot of soup lately. Winter, unsurprisingly, usually makes you crave hearty, stick-to-your-ribs kind of food, like stews, baked pasta and occasionally Shake Shack. But when you are tired of lasagna, sometimes a cold and light noodle salad will do the trick, even when it's 5 degrees outside. Cucumber and radishes add excellent crunch, and thanks to buckwheat soba noodles, you can eat a heaping plate and not feel too full (all the better to save room for dessert.)

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IMG_1068I probably shouldn't be writing this now considering we likely have at least two more months of chilly weather, but I for one am looking forward to spring. I love squash and apples and potatoes as much as anyone, but you know, one can only eat so much. We're leaving for Paris(!) in a week, and I'll be back in March with pictures (and of course, where we ate–I have a running list of approximately 50 places right now.)

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Soba Noodle Salad (adapted from Bon Appétit)

Chile-Scallion Oil

2 scallions, thinly sliced

2 garlic cloves, thinly sliced

2 star anise pods

2 tablespoons crushed red pepper flakes

1 tablespoon minced fresh ginger

½ cup vegetable oil

Noodles And Assembly

12 oz. soba noodles

tablespoons soy sauce

tablespoons unseasoned rice vinegar

teaspoons sugar

1 tablespoon toasted sesame oil

2 cups shredded cooked chicken

scallions, thinly sliced

½ large English hothouse cucumber, halved lengthwise, thinly sliced

4 radishes, trimmed, thinly sliced

1 cup cilantro leaves or any sprout

Chile-Scallion Oil

Cook all ingredients in a small saucepan over medium heat, swirling pan occasionally, until scallions and garlic are just golden brown, about 3 minutes. Let cool; transfer oil to a jar and cover until ready to use.

Noodles And Assembly

Cook noodles in a large pot of boiling water according to package directions; drain. Rinse noodles under cold water, then shake off as much water as possible.

Whisk soy sauce, vinegar, sugar, and oil in a medium bowl until sugar dissolves. Add noodles, chicken, and scallions; toss to coat.

Toss with cucumber, radishes, and cilantro and drizzle with chile oil just before serving.

Deviled Eggs with Prosciutto

IMG_9629Happy New Year and apologies for the radio silence! There's really no excuse, but what with the flurry of the holidays and getting back into the swing of things with work and everything, it's felt like the last thing I want to do at night is sit in front of a computer. Otherwise, the new year is off to a good start–we're trying to eat healthier (at least for the month of January), so I can't say there have been a ton of exciting recipes here (lots of salads and variations on quinoa with vegetables and some protein). Have you made any resolutions? (Have you kept them?)IMG_9633I made these deviled eggs for a New Year's party, and I think they're my favorite variation on the recipe (basically, any combination of pork + eggs is genius in my book) but you could easily leave out the prosciutto for a vegetarian take. I could seriously eat a whole plate of these for dinner–but they make a great appetizer for any occasion. IMG_9634

Deviled Eggs with Prosciutto (adapted from Food & Wine)

12 large eggs

1/4 cup plus 1 tablespoon mayonnaise

4 cornichons, minced

3 tablespoons goat cheese, at room temperature

2 teaspoons whole grain Dijon mustard

1 1/2 teaspoons minced shallot or red onion

2 teaspoons snipped chives or scallions

Kosher salt and freshly ground pepper

2 ouncea thinly sliced prosciutto, torn into 1-inch pieces

In a large saucepan, cover the eggs with cold water and bring to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 8 minutes. Transfer the eggs to an ice water bath until chilled, about 5 minutes.

In a medium bowl, mix the mayonnaise, cornichons, goat cheese, mustard, shallot and 1 teaspoon of the chives. Peel the eggs and halve them lengthwise. Add the yolks to the bowl, mix until smooth and season with salt and pepper.

Set the egg whites on a serving platter. Scrape the egg yolk mixture into a pastry bag fitted with a large round tip and pipe the filling into the whites; alternatively, spoon in the filling with a teaspoon. Top each egg with a piece of prosciutto, sprinkle with the remaining 1 teaspoon of chives and serve.

Roasted Tomato Soup

Screen Shot 2014-11-12 at 3.26.49 PM There are still a few (slightly sad) looking tomatoes at the farmer's market here in New York, but with snow in Minnesota this week, there's no doubt that winter will be here sooner than we know it. Tomato soup is possibly my favorite way to bridge the gap between summer and fall–you get the brightness and acidity of summer's best produce with the coziness of a warm fall soup. Make this weekend, and stock up in the freezer for a little taste of summer all through the cold months to come.

I didn't have a chance to photograph this the night I made it (curse you, Daylight Savings Time!) but did snap this picture at my desk the next day for lunch. Serve with grilled cheese  sandwiches, obviously (because let's be honest, who really wants tomato soup without grilled cheese?)

Roasted Tomato Soup (adapted from Ina Garten, courtesy of my mom)

3 pounds ripe tomatoes, cut in half lengthwise 1/8 cup plus 2 tablespoons good olive oil 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 2 cups chopped yellow or white onions 6 garlic cloves, minced 2 tablespoons unsalted butter 1/4 teaspoon crushed red pepper flakes 1 (28-ounce) canned plum tomatoes, with juice 2teaspoon fresh thyme leaves 1 quart chicken stock or water

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/8 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In a large stockpot or dutch oven over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade, or blend until relatively smooth in a blender. Taste for seasonings.

Shaved Brussels Sprouts Salad

_MG_7459Brussels sprouts were one of those vegetables I stayed away from as a kid because someone told me they were gross, and once I finally tried them as a teenager, made me kick myself for missing out all those years. _MG_7469We eat them all the time in the winter, usually simply roasted with olive oil and salt and pepper until they are super crispy, but when I came across this salad from one of my favorite little restaurants in NYC, I knew I had to give it a try. I made do with what I had, but since you only need a few ingredients, the salad comes together in minutes and is a study in simplicity. It goes perfectly with roast chicken or short ribs, and makes a great alternative to traditional winter roasted vegetables. _MG_7465

Shaved Brussels Sprouts Salad (adapted from the New York Times)

24 brussels sprouts

½ cup raw walnut halves (I only had almonds, so I used that instead)

¼ cup fork-crumbled parmiggiano reggiano

2 tablespoons extra-virgin olive oil, plus more as needed

Juice of 1/2 lemon, or more to taste

Kosher salt, to taste

Trim bottoms of brussels sprouts and discard any discolored or loose outer leaves. Using a mandoline, the slicing attachment on a food processor or a very sharp knife, shave sprouts into the thinnest of slices.

In a large bowl, combine shaved sprouts with the other ingredients, mixing roughly by hand so that the greens begin to wilt a little. Season to taste with salt and add a little more olive oil and lemon juice if necessary.

 

White Bean & Chorizo Soup

_MG_7448 It's been a tough couple of weeks around here, hence the lack of posting. But things are slowly starting to feel more normal (booking flights to Paris for early next spring definitely helped), and I always find that in times of stress or heartache, cooking makes me feel better. Something about the routine of chopping onions, simmering broth and de-stemming kale lets me know that things will be all right, and that sometimes, a bowl of hot soup really can help._MG_7449

Maybe it's the definite smell of fall in the air, but I've been wanting chorizo in everything lately. Versions of this soup have been on almost weekly rotation for the past month or so, and I think it makes a perfect, hearty meal that you'll be able to make through the winter. _MG_7455

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White Bean & Chorizo Soup (adapted from Condé Nast Traveler)

3 tablespoons olive oil 1 medium yellow onion, peeled and medium diced 2 medium carrots, peeled and medium diced 2 cloves garlic, peeled and minced 1 tablespoon tomato paste 6 ounces Spanish chorizo, sliced 1 medium Russet potato, peeled and medium diced 3 cans (15-ounce each) cannellini beans, drained

1/2 bunch kale or chard, de-stemmed and chopped 4 cups chicken stock Salt and pepper, to taste

Directions:

Heat a medium cast-iron pot over medium heat. Add the olive oil, onion and carrot. Add a pinch of salt and cook for 5 minutes, stirring occasionally. Add the garlic to the pan and cook for a minute, stirring constantly. Add the tomato paste, chorizo, and potato and stir to incorporate all flavors. Add the drained beans, kale and chicken stock, then stir and bring liquid to a simmer over high heat. Cover the pot, reduce heat to medium low and cook for 20 minutes or until tender. Season with salt and pepper to taste and serve.