You know those bus ads that roll past you with some amazing picture of someone doing something somewhere ridiculous and at the bottom it says “taken with an iPhone”? Yea, so my iPhone pictures don’t look anything like that. (Maybe because my life doesn’t really look like this. Although I did pay for the ridiculous storage upgrade so I can now take thousands and thousands of pictures of baby, all doing the same thing, lying on our bed. Maybe not the same thing.)
Of course, that doesn’t stop me from thinking: now that it’s awful and dark and rainy out, maybe the iPhone camera will be able to create some magic in the kitchen. First up, these leek fritters, taken unabashedly from the Smitten Kitchen, in honor of Rosh Hashanah. Yes, I know that latkes are for Hanukkah and moreover, that they’re made with potatoes. But who wouldn’t want to start the New Year, though, with some fried onions with cream and garlic?
- 3-4 large leeks, sliced in half lengthwise and then sliced thinly crosswise
- 1 bunch scallions, thinly sliced down to the white parts
- about 1/4 cup flour
- dash garlic powder
- dash crushed red pepper
- salt and pepper to taste
- 1 teaspoon baking powder
- 1 egg
- for the sauce:
- about half a cup sour cream or Greek yogurt
- 1 garlic clove, finely minced
- juice from 1/2 lemon
- a bit of lemon zest
- pepper, salt to taste
- optional: dash hot sauce
- additional eggs, for frying and serving on top
**tip: if you’re serving these for dinner, this makes a comfortable amount for 2 people for dinner. Otherwise, double the recipe if you’re serving 4, etc.
- Prep your vegetables. Trim the leeks, leaving the white and pale green parts. Cut them lengthwise and slice them thinly crosswise. Slice up the scallions, discarding the bottom parts.
- Bring a pot of salted water to boil, and boil the leeks for about 3-4 minutes. Drain, and then wring all the water out using a dish towel, paper towel, or cheese cloth. Try to get out as much water as you can.
- Mix the leeks and the scallions in a large bowl with your fingers, making sure to break up the clumps of leeks that will form after you wring them out.
- In a separate bowl, mix together the flour, baking powder, salt, pepper, crushed red pepper and garlic powder. Add to the leeks/scallions, and then add one egg. Give it all a stir so a lumpy batter forms.
- Preheat an oven and a baking sheet so you can keep your batches of leeks warm.
- Over medium to medium-low heat, heat more butter than you think your heart wants, and then add little drops of batter to the pan, smushing each little drop so it forms a flat pancake. Fry each side until golden brown, about 2-3 minutes per side. When nice and toasty, transfer to the warmed oven. Repeat until you finish off the batter.
- While your fritters cook, mix together your cream sauce by adding the sour cream, garlic, lemon, lemon zest, salt, pepper and hot sauce together and whisking.
- When the last of your fritters is sitting in the oven, fry up a couple of eggs to finish off your meal. Serve hot.
Deb Perelman promises that these keep well in the fridge for a week, or in the freezer for about a month – simply warm them up in a 325 degree oven to get them nice and crisp again. The Husband and I have no idea if this is true, because we gobbled all of these right up.
My sister came to visit last weekend from Minneapolis (key player in gathering of the 32.8 pounds of apples). Just before she boarded her plane, she texted my husband and me that she was bringing a special surprise.
Of course, we should have responded that her visit was special enough and yada yada. Which of course we didn’t do. Almost in unison, Husband and I texted back: “Jucy Lucys!?!?”
These are the kind of people we are. We assume that bringing a burger stuffed with hot, melty cheese across state lines is perfectly normal. My sister kindly noted that these probably wouldn’t be delicious by the time she arrived, but promised she was bringing something equally tasty.
Holy (bag of) cheese curds. My sister knows me all too well. We adapted a Smitten Kitchen recipe and made a (small) dent in our 32.8 pounds of apples.
Apple and Cheese Curd Scones
- 3-4 tart apples, peeled, cored and cut into chunks/slices
- 1 1/2 cups all-purpose flour
- 1/4 cup sugar plus a bit for sprinkling
- 1/2 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons chilled, unsalted butter, cut into small cubes
- bag of Minnesota cheese curds…or about a cup of grated cheddar cheese
- 1/4 cup heavy cream
- 2 large eggs
**NOTE: We doubled the recipe (single recipe listed here)…which I don’t really recommend, unless you have a standing-bowl mixer or a very, very large food processor. It made the dough sort of hard to manage.
- Position a rack at the center of oven and preheat oven to 375 °F. Line baking sheet with parchment paper.
- Placed peeled and chunked apples in a single layer on a baking sheet lined with parchment paper and bake them until they take on a little color and feel dry to the touch, about 20 minutes. . Let them cool completely but leave oven on.
- Whisk flour, sugar, baking powder and salt together and set aside. Place butter in the bowl of an electric mixer with a paddle attachment, along with cooled apple chunks, cheese, cream and one egg. Sprinkle flour mixture over the top and mix on low speed until the dough just comes together. Do not overmix (you may need to get handsy here, as we did. This dough can be sort of gloppy and wet.)
- Generously flour your counter top and place the scone dough on top of it, sprinkle with more flour. Use a rolling pin (you may want to actually cover the dough with saran wrap, to minimize stickiness) to roll the dough out. Use a glass or circular cookie cutter to cut the dough into cookie-like scones.
- Transfer cookie/scones to a baking sheet ined with parchment paper. Leave at least 2 inches between each scone.
- Make your egg wash: beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar.
- Bake scones at 375 for about 30 minutes. Devour.
These scones/cookies/whatever they are…they’re amazing. Amazing. The dough, which seems so unpromising, turns into the perfect combination of savory, sweet, and just…carby goodness. Good thing they’re so deliciously addictive: they get less flaky as the days wear on, so feel free to eat them all up, and quickly (we stored about six, unbaked, in the freezer. SERIOUSLY looking forward to them.)
It’s hard to believe, but a year ago, Husband and I made it official. To celebrate, we did exactly what we did for our wedding: we went to a wedding in Boston (this time, my dear friend E’s), we spent the night in Salem, where we got married, and now, we’re spending a few days on the Cape, with my parents. Because who doesn’t like to honeymoon with their parents?!
One of the best parts: we’re back to eating like kings again (thanks, Mom!). For example, this star recipe – fancy enough to serve any company, and simple enough to wrap your head around the first time you make it. Recipe inspired by Smitten Kitchen, tweaked by my mom and sister.
Roast Chicken with Grapes, Olives & Rosemary
- 2-3 pounds chicken parts – with skin and bones, for flavor (I like the breasts the best, but if you’re normal, thighs, drumsticks, etc.)
- salt & pepper
- olive oil
- 5 cups red seedless grapes
- 1/2 to 1 cup pitted kalamata olives (use a good jarred kind)
- 4 shallots, thinly sliced
- about 1 cup dry white wine
- about a cup chicken broth
- a few sprigs fresh rosemary
- Preheat oven to 450 degrees.
- Heat olive oil in ovenproof pot over medium high heat. Season chicken with salt and pepper & then brown it, skin side down first. Make sure it is nice and brown before turning it over & make sure not to crowd the pan (work in two batches if your pot isn’t large enough).
- Add grapes, olive and shallots to the pot, all around the chicken. Place in the oven and roast for about 30 minutes, until the chicken has cooked through. After 20 minutes, add the wine and chicken broth, and make the chicken nice and crispy, by turning on the broiler for 2-3 minutes.
- Remove the chicken and the grapes/olives from the pot and place on a serving platter. Put the pot on the stove again, add the rosemary sprigs, and bring liquid to a boil, scraping up any delicious bottom bits – just 2 -3 minutes more.
- Serve with crispy bread and a side salad.
I don’t even like olives, and this is a keeper. (To my chagrin, you need them for the salty/briny flavors.) This is great news for the Husband, who got all of my olives. And if you can serve this with (year-old) wedding cake for dessert, you’re truly winning at life.
Even though I am a terrible food blogger and have not cooked one thing for approximately two weeks now (something both my wallet and my waistband are complaining about), my offering to the interwebs today is this simple, delicious pizza the Husband made me over two weeks ago. Better late than never, right?
Inspired by Smitten Kitchen, tweaked Chez Nous.
Shaved Asparagus Pizza
- 1/2 bunch asparagus
- olive oil
- salt, pepper, crushed reds
- 1 (prepared) pizza dough – we used Trader Joe’s! – plus a little bit of flour for rolling the dough
- 1/2 cup grated Parmesan and/or Gruyere
- about a cup cherry tomatoes, halved
- 5-6 small balls fresh Mozzarella, cut in half
- 1 bunch scallions, chopped
- Preheat the oven to 500 degrees.
- “Shave” the asparagus by holding by their (untrimmed) ends against a flat cutting board and running a sharp vegetable peeler across the spear. Repeat until you have a nice little pile of asparagus shavings, and then toss them in a small bowl with olive oil, and a pinch each of salt, pepper, and crushed red pepper.
- Roll out the pizza dough on a light floured surface; sprinkle a bit of the flour on the bottom of your baking sheet (or pizza stone, if you’re fancy) and then transfer the dough to the sheet. Spread a mixture of the cheeses over the surface, top with asparagus and with cherry tomatoes. Drizzle with a little olive oil if you like, and then pop the pizza in the oven for 10-15 minutes, or until edges are browned and the cheese is bubbly.
- Top with scallions – the more the merrier – and if you like, fresh herbs, arugula, a poached, egg, whatever your heart desires.
This is so simple, and yet, so good. It even feels like it’s good FOR you (which it might be, had we not smothered it in cheese). It’s sort of like the scallion situation I described above: the more cheese, the merrier. Obvi.
I’ve been waiting all week to post these bad boys.
This past weekend, Husband and I hosted my parents. Normally, this is a good excuse to shuttle off to that restaurant we’ve been dying to try but can’t quite justify the expense…but since my parents were coming off a 3-day Civil War/college reunion tour, they wanted some home-cooked food. Enter
sandman Deb Perelman.
Tip: next time your parents are coming off a 3-day Civil War tour (I’ll let you all ponder that in your heads. Parental units hopping on and off a bus, checking out battlefields, dressed in orange and/or tiger stripes, chanting about Old Nassau. My dad , the civil war buff, bopping about in his Abe Lincoln t-shirt. My mom, the bewildered German, wondering when the part is when she gets to see her kids. Makes me giggle.) make them this.
Spicy Sesame Turkey Meatballs & Smashed Chickpeas with Tzatziki (adapted from Smitten Kitchen)
for your meatballs
- 1 pound ground turkey (use a mixture of lean and fatty meat, so it does not dry out)
- about 1/2 cup Panko breadcrumbs
- 1/4 cup water
- 1 large egg
- 3 garlic cloves, minced
- small handful cumin
- small handful coriander
- large pinch of salt & pepper
- about a tablespoon of crushed red pepper
- 2 tablespoons sesame seeds (better if toasted quickly)
for your chickpeas
- 2 cans chickpeas, rinsed and drained
- small handful sumac
- a big bunch of fresh parsley, chopped
- juice from 1 lemon
- a bit of lemon zest
- 1 clove garlic, minced
- pinch salt, pepper
- pinch of cayenne pepper or crushed red pepper
- olive oil
- optional: olives (blech) or anchovy paste (yum), to add brininess
for your tzatziki sauce
- about two cups plain Greek yogurt
- about 1/2 cucumber, finely diced
- juice from 1/2 lemon, plus a little grated zest
- pinch of salt & pepper
- optional: fresh dill, 1 clove minced garlic (there’s lots of garlic in the rest of this recipe, so I omitted it, or I should say, Husband omitted it, since he’s in charge of tzatsiki in our house!)
- Preheat the oven to 400 degrees F.
- Comine all of your meatball ingredients in a large bowl. Mix thoroughly, using your hands, but do not overwork the meat. Shape the meat into little golf balls.
- Heat a little bit of olive oil in a large saute pan and brown the meatballs. Do not overcrowd the pan.
- On a large pan covered with aluminum foil (to make your cleanup easier!), bake the meatballs for about 10 – 13 minutes.
- Meanwhile, get your smashed chickpea salad going. Combine all of the chickpea ingredients in one bowl, minus olive oil. Mash (a potato masher works well!) together – leave it a big chunky. Drizzle with olive oil and season to taste.
- Finally, mix all of your tzatziki ingredients together in another bowl. Season to taste.
- Serve everything together, all at once, and let the praise wash over you like a college fight song.
I know it LOOKS like a lot, but if you have the ingredients, this is easy-peasy and oh-so-good. Mom, Dad & Husband all raved about this little combination, which we also served with salad and pita bread…tiding us all over until the next Civil War battlefield tour.