Nigella + Sesame Seed Granola

NIGELLA + SESAME SEED GRANOLA

In keeping up with the New Year's goals of choosing healthier options, I’ve been craving granola a lot lately. While I was in Venice of all places over the holidays, I had the most incredible (yes, incredible) granola I've ever tasted. I wanted to recreate it and thought, well, how hard is it really to make my own granola!? Why have I never thought about doing this before? So, I grabbed a bunch of ingredients that I thought would recreate the flavors of that granola and decided to try this at home! And let me tell you……It’s soooo easy.

The trick to a good granola is to cook it low and slow. The hardest part is really choosing your ingredients! There are so many choices out there. I did a simple granola recipe below (albeit with nigella and sesame seeds) but next time I may add some rice puffs to the mix and maybe switch it up with dried strawberries. It really depends on your flavor preference. Also, if you prefer a granola that has more clusters, you can up the maple syrup and not mix the granola as much during cooking. If you want very cluster-y granola, you can stir in some egg whites before cooking to achieve that.

This is not like any other granola I've tasted. It's nutty, sweet and roasted in flavor but with the sharp bite of the nigella seeds. It is BEST made with ghee (does anything taste worse with butter?), but a neutral oil works well here too. Enjoy!

Ingredients

Yields 7 cups

1 cup raw, unsalted cashews

3 cups organic rolled oats

1 cup sliced almonds

1 cup shredded, unsweetened coconut

¼ cup plus 2 tablespoons sesame seeds (white, black or a combo)

3 tablespoons nigella seeds

3 tablespoons maple, palm or light brown sugar

½ teaspoon kosher salt

½ cup pure maple syrup

¼ cup ghee or neutral oil (grapeseed, canola or sunflower)

1 cup dried fruit, diced (optional)

Preheat oven to 300° F. Place a layer of parchment on a large cookie sheet and set aside.

I like to grind up some of the ingredients first for a more even texture. To the bowl of a food processor, add the cashews and pulse a few times. Add in the oats and almonds and pulse until you get an even, crumbly texture.

In a large bowl, combine the oat mixture with the coconut, sesame seeds, nigella seeds, sugar and salt. Stir to combine all of the ingredients. Pour the maple syrup and oil over the raw granola. Mix until evenly coated and taste to make sure everything tastes to your liking.

Spread the mixture on the prepared baking sheet evenly and transfer to the oven. Stir the mixture every 10-15 minutes or so to make sure everything is browning evenly. It should take about 40-45 minutes total, depending on your oven. If you are adding in the dried fruit, add it in during the last 10-15 minutes of cooking so it gets a bit drier and doesn’t make the granola soggy during storage.

Remove from the oven and let dry out on a rack until cool. Store in a mason jar; it should last for about 2 weeks or so.

Enjoy with yogurt and fresh fruit or as a cereal with almond milk!

Holiday Gifts for 2016!

HOLIDAY GIFTS for 2016!

If I'm being honest, I'm kind of in a panic with holiday shopping! I'm traveling the week before Christmas and am down to the wire in picking out gifts and getting them delivered in time. I should have started planning before Thanksgiving (which is kind of insane...). In any case, I wanted to share my picks for the holidays, many of which are on my own wish list....

DOUBLE DUTY: WALNUT HANDLED PIZZA ROCKER

Though God knows I'd get enough use out of this cutting through pizza, I would actually love this rocking knife for my daily prep, namely mincing things like garlic, onions, or herbs!

UNIQUE POTTERY: STEM VESSEL

I love pottery, and this vase is so amazing! Perfect for getting individual stems and creating your own unique arrangements for your house.

ONE-OF-A-KIND: SPALTED MAPLE CHEESE BOARD

Hand-turned, one-of-a-kind pieces in upstate New York - boards, espresso tampers, bowls, stirrers. They even do custom pieces, and their instagram is gorgeous!

SKIN SAVERS: THE ASSEMBLY

I’m loving this new line of oils and soaps from Leland Francis, and now they have all three as a little gift package. Such a great way to pamper your skin in the cold winter months!

SMART AT-HOME SOUS VIDE: JOULE

There’s nothing better than being able to cook food perfectly all the way through. There's nothing worse, in my opinion, than over-cooked steak or under-cooked chicken. But this little kitchen gadget allows you to cook anything perfectly, restaurant-style,...AND you can use an app to control the process!

THE ULTIMATE SPLURGE FOR THE COOK: CUT TRAY

This set is like the ultimate gift for the home cook and a true splurge. Luckily, you can buy most of the items standalone - they are all artisan-made and many have lifetime guarantees.

EXOTIC INTERIORS: MOSAIC STANDING LAMP

I love mosaic anything, and these lamps are just gorgeous with all their color! If you are in the NYC area, you can check out their booth at the Bryant Park Holiday Market.

COOKBOOKS BECAUSE. COOKBOOKS!

It’s a known fact that I have an obsession with cookbooks! You can never have enough inspiration surrounding you! Here are some of my faves this year.

GIVING = GIVING BACK

Gorgeous, fair trade, artisan-made, All Across Africa has an incredible mission and beautiful products as well. From baskets to jewelry to kitchen goods, you really can't go (or do!) wrong shopping here.

Happy Shopping!

Native American Heritage Day

NATIVE AMERICAN HERITAGE DAY

While Thanksgiving has long been my favorite holiday, I (unfortunately) haven't given it a ton of thought beyond a time for family and friends to get together, reset, eat, and share some beautiful moments. The reality is the history of Thanksgiving is not so rosy, so I think I would be remiss not to pay homage to the Natives of our country.

Native American Heritage Day is the day after Thanksgiving, and it has me reminiscing about my trip to the Four Corners and the Navajo women I met and made fry bread with. It often baffles me that Native American food is so elusive to the average person (myself included!), particularly when you think about how so many of our Thanksgiving tables originated with Natives teaching us about farming. And when you think about it, it’s really just farm to table…right!? They cooked according to their regions and what the land provided for them.

Over the past couple years, more and more chefs have been trying to revive this cuisine around America; it is, after all, the true heritage of this country. As with other countries and their native cuisines, there are many different types of Native American foods based on regional tribal differences. Many cherish fry bread, and then there are some that refuse to make it because of the history of how it was born. Eater had a great article about Native American food last summer that's a good read.

Here are a few Native recipes to get you started - enjoy!

NAVAJO FRY BREAD

CEDAR-PLANKED SALMON WITH MAPLE GLAZE AND MUSTARD MASHED POTATOES

WILD RICE WITH CRANBERRIES

MAQUE CHOUX

CORN HUSK BREAD

THREE SISTERS STEW

The Ultimate Thanksgiving Turkey

THE ULTIMATE THANKSGIVING TURKEY

I feel as if I've been walking around in a fog, and, now, Thanksgiving is basically a week away! When did this happen? I always think that Thanksgiving is far enough away that I have plenty of time to plan and then all of a sudden, it's just here. This year, I definitely don't want to go the traditional route with a turkey. We did this amazing, marinated, dry-brined, spatchcocked turkey last year out on our grill to free up oven space. It was AMAZING - super moist and evenly cooked with crispy, crackling skin.

Turkey can be so hit or miss with the main complaint being that it's too dry. Brining is the best way to ensure that the turkey will stay moist and flavorful! The only decision left is a dry brine vs. a wet brine. Using a dry brine is basically pre-salting the turkey without any water. Some say that this is the better method (it definitely saves space in the fridge...), and while it doesn’t always guarantee as juicy a bird as a wet brine, it does offer a much crispier skin when cooked. The turkey sits in the fridge, uncovered, with the dry salt brine mix for up to 3 days prior to cooking. The salt mixture will draw out the moisture from the bird. The salt is then dissolved in this liquid and reabsorbed which helps to break down any tough proteins making it tender, juicy and flavorful.

With a wet brine, you add water to the equation and need a bag big enough to house the turkey and a pan (for a just in case the bag bursts scenario). This just means more room needed in the fridge that, quite frankly not a lot of us have around this time of year! The turkey then bathes in the brine for up to 3 days and (I think) creates a juicer outcome.

I’ve used both techniques in the past and honestly, I think the choice for brining depends on the cooking method. For a traditional roast turkey, I say go with the wet brine - for the longer cooking time, you need the brine to plump up the moisture content. For a spatchcocked turkey, though, that cooks in far less time, I think a dry brine is the best way to go - you get the moisture you need and perfectly crisped skin!

What I love about both brines is that you can add whatever spices you want to create a personalized mix. In the past, I have played around with allspice berries, juniper berries, fresh (or dry) herbs, garlic chipotle peppers (grinded), citrus zest (orange, lemon, lime, etc…), star anise, cardamom…..you get the idea. All you need to know is the ratio of salt to water for a wet brine (about 2- 2 1/2 cups salt to 1 gallon of water). For a dry brine, I use a 1/2 cup kosher salt with 2 tablespoons baking powder as a ratio and don't always use all of that salt, depending on the size of the turkey.

A few things: Always default to kosher salt here as this method needs the larger crystals to work; regular table salt is not ideal for this recipe. Also, this is only good for a non-kosher, non-treated, fresh turkey. If you aren't buying a fresh one, make sure you read the label to see if it's been pre-treated.

Finally, remember that there is no need to re-salt the turkey once you are ready to put it in the oven! Usually with the wet brine, I rinse the turkey in and out and pat dry before stuffing it and putting it in the oven. With the dry brine, I don’t rinse but only pat the skin dry before roasting.

Here are a few recipe ideas to get you started with your Thanksgiving Feast!

SPATCHCOCKED ROAST TURKEY

SLOW-ROASTED TURKEY RECIPE

DRY-BRINED TURKEY

SLOW-SMOKED AND SPICE-BRINED TURKEY

JAMAICAN JERK TURKEY

Link Love: Diwali Sweets

LINK LOVE: DIWALI SWEETS

This weekend starts the ancient celebration of Diwali, the Festival of Lights. Diwali is arguably the most significant Hindu celebration, marking the Hindu New Year. This celebration of life happens in autumn, after the last summer harvest, to celebrate good over evil, light over dark, and hope over despair…The preparations and rituals last over a 5-day period and, amongst other things, lamps and candles (diyas) are lit inside and outside of the home. Gifts are exchanged, and families feast during this time, but the most important part of the food celebration is the sweet desserts (or mithai).

Mithai were always a mystery to me growing up - they were always so beautiful, brightly colored and sometimes touched with gold leaf. I wanted to show some link love with some of the best mithai recipes out there. Enjoy!

GULAB JAMUN

CHOCOLATE BURFI

CHICKPEA FLOUR (BESAN) LADDU

SHAHI TUKRA

DULCE DE LECHE BARFI

COCONUT LADDU

Breaking the Fast After Yom Kippur

BREAKING THE FAST AFTER YOM KIPPUR

Yom Kippur is arguably the most important holiday in the Jewish calendar. It marks the end of the 10 day celebration of Rosh Hashanah (Jewish New Year) and translates to the “Day of Atonement”. The day is set aside to atone for the sins of the past year with a complete 25- hour fast. The fasting begins just before sunset the day before and goes until the next evening. At sunset on Yom Kippur, you have a “Breaking Fast” meal that usually includes all types of breads, cured meats and food that were cooked the day before since during fasting you are not allowed to do any work (even cooking)!

With this in my mind, I thought about easy breaking fast food, a homemade coconut bread recipe as well as some different ways to do lox.

CONCORD GRAPE HAND PIES

These are beyond easy! This is grape season, so just halve and remove the seeds from the sweetest grapes you can find. Roll out a sheet of homemade puff pastry and use a pastry cutter or overturned glass to cut out rounds. Place a small mount of the halved grapes in each circle. Fold the circle in half to make a semi circle and use a fork to press the edges down tightly. Paint with an egg wash and bake at 400° F for about 25 minutes. Done!

PAN DE COCO (WITH A TWIST)

Pan de coco is a Dominican bread that's usually a bit more flat. I combined it with my basic bread roll recipe, adding yeast to make it fluffy and light. Think a Parker House roll and Pan de Coco had a baby. It's soooo good.

Yields 16 rolls

¼ cup lukewarm water

(1) ¾ ounce packet yeast (active dry)

3 tablespoons butter, plus more for greasing and melting

¼ cup honey

2 ½ teaspoons salt

1 cup coconut milk

1 egg, beaten

4 – 4 ¼ cups all purpose flour

½ cup coconut flakes

Flake salt, for sprinkling

I make this recipe in a stand mixer, but you can easily do this by hand. Start with the lukewarm water in the bowl of the stand mixer and sprinkle the packet of yeast over. Mix gently to combine and let sit 5 minutes or so while you prepare the other ingredients.

In a medium pot, melt the butter. Add the honey, salt and coconut milk and heat gently until warmed through and uniform. Remove from the heat. (It shouldn’t simmer but should be warm to the touch.)

Add the egg and 3 ¾ cups of flour to the yeast mixture and mix together with a fork. Slowly pour in the milk mixture, using the fork to make a shaggy dough. Using the dough hook attachment (or your hands), knead for about 3-4 minutes. The dough should be soft and a bit tacky but should NOT stick to your hands. If it's sticky, keep adding flour in tablespoon increments until you have the right, non-sticky consistency.

For rolls, divide the dough into 16 even-sized balls and place in a heavily greased, 9-inch cake tin. Cover with a kitchen towel and let rise 45 minutes. Preheat oven to 375˚ F.

After the rise, brush the rolls generously with melted butter, sprinkle with coconut flakes and bake for 30 to 35 minutes. Brush again with butter once out of the oven and sprinkle with a little salt. Enjoy hot!

LOX 2 WAYS

Asian Salt & Sweet Lox

1 lb salmon filet, trimmed and all pin bones removed
1 cup soy sauce
1 tablespoon dark brown sugar
1/4 cup mirin
1 or 2 fresh chilies (thai, serrano, depends on your heat tolerance), roughly chopped
1 inch fresh ginger, roughly chopped
1 bunch cilantro, roughly chop (1/2 for cure, 1/2 for creme fraiche)
1 cup crème fraiche
1/2 lime, juiced

Place salmon in a large ziploc bag on a cookie (just in case the bag leaks). Whisk together the soy sauce, sugar and mirin until the sugar dissolves. Pour the mixture in the bag and add in the chilies, ginger and cilantro. Let as much air out of the bag as possible and seal. Put another cookie sheet on top and weight down with cans or something else heavy. Place in the fridge and let sit for 24-48 hours. After, rinse the filet under cold water until the filet is clean. Pat dry with paper towels and let it dry out a bit in the fridge before slicing.

Chop the remaining cilantro a bit more finely. In a bowl, mix together the crème fraiche with the lime juice and finely chopped cilantro. Slice the salmon with a sharp knife, serve with thecrème fraiche and enjoy!

Traditional Lox

1 lb salmon filet, trimmed and all pin bones removed
1/3 cup kosher salt
1/3 cup sugar
1/2 bunch fresh dill, finely chopped
3 lemons, zested
2 tablespoons smoke powder (optional)

Place salmon in a large ziploc bag on a cookie (just in case the bag leaks). Mix together the remaining ingredients. Pat the mixture onto both sides of the salmon. Let as much air out of the bag as possible and seal. Put another cookie sheet on top and weight down with cans or something else heavy. Place in the fridge and let sit for 24-48 hours. After, rinse the filet under cold water until the filet is clean. Pat dry with paper towels and let it dry out a bit in the fridge before slicing. Enjoy!

Not Just Apple Pie + Lamb Shanks!

NOT JUST APPLE PIE + LAMB SHANKS!

There’s nothing better than apple picking on a cool Fall weekend with the fam! As I get older, I totally geek out about stuff like that (who knew?). Now, if only the weather would cooperate...I have my favorite spot up in Warwick, NY, which, coincidentally, also happens to be a vineyard with wine tasting. Because tipsy apple picking is even better! Just joking (sort of).

There are so many different varieties of apples to choose from that I’m so glad they have maps and descriptions of each apple. I tend to get overly excited and end up with WAY too many apples when I get home! So after lugging pounds of different apple varieties home, I'm always thinking about what to do besides, of course, the mandatory pie or crisp. I love a good apple butter to keep for later, and I freeze off batches of applesauce for the chickadee.

I put together a few ideas for you, and, further down, is a yummy recipe for Honey-Braised Lamb Shanks with Butternut Squash and Apples, which is basically a tagine and seriously delicious. Enjoy!

APPLE PIE WITH STAR ANISE BROWN BUTTER

BUTTERNUT SQUASH & APPLE BREAD WITH MAPLE & CARDAMOM

PISCO SOUR APPLE

SWEET APPLE COUSCOUS

HONEY-BRAISED LAMB SHANKS WITH BUTTERNUT SQUASH AND APPLES

This lamb dish is based on North African tagines, which slow-braise lamb and other meats with both sweet and salty elements. While many tagines feature apricots, prunes, or raisins, I thought seasonal butternut squash and apples would provide the perfect sweet counterbalance to the spiced braise. I use lamb shank here because I love the flavor and the end result – spoonable, fall-off-the-bone meat in a rich stew.

Ingredients

2-3 tablespoons canola oil

2 ½ pounds lamb shanks (approximately 2 shanks), room temperature

1 large onion, cut into a medium dice

4 cloves garlic, minced

½ teaspoon ground ginger

large pinch saffron

1 ½ teaspoons cinnamon

4 cups beef or chicken stock

1 tablespoon honey

2 cups butternut squash, cut into a ¾” inch dice

1 ½ cups honeycrisp or fuji apple, cut into a ¾” inch dice

¼ cup sliced almonds, toasted

1 ½ teaspoons sesame seeds, toasted

Salt and freshly ground pepper

Preheat the oven to 325° F.

Heat a Dutch oven or large pot over medium-high heat. Add the oil, season the shanks generously with salt and freshly ground pepper, and sear 2 to 3 minutes per side to develop a nice brown. Remove to a plate and reduce the heat to medium-low.

Add the onion and a bit of salt and sauté for 5 to 7 minutes until the onions are translucent. Add the garlic, ginger, saffron and cinnamon and sauté for another 30 seconds to a minute until fragrant. Nestle the lamb shanks back in the pot, and add in the stock and the honey. Cover, bring up to a boil and then place in the oven.

Cook for 2 hours and 15 minutes and then remove from the oven. Toss in the squash, apples and half of the almonds. Cover and put back in the oven for the next 45 minutes to an hour. The meat should be spoonable, basically falling off the bone.

Serve hot, garnished with the remaining toasted, sliced almonds and sesame seeds. This is great alongside couscous.

Aged Hot Sauce & Other Things to do with Chili Peppers

AGED HOT SAUCE & OTHER THINGS TO DO WITH CHILI PEPPERS

I am slightly obsessed with hot sauce (I mean, obsessed). I put that ish on everything. Sometimes, I carry a small bottle in my purse because, you know, you just never know when you’ll need it...Right now, the market is bursting with all types of peppers, and there are so many different ways to make hot sauce or spice up ordinary kitchen condiments. Making your own hot sauce at home really isn’t that hard of a task. You can do a quick stove top method (basic cooked), ferment in a salt brine solution for a few weeks (fermented/aged), or a quick pickle like my Haitian quick pikliz.

Fermented hot sauces might sound like something new, but they are in so many different cultures - super Southern (think Tobasco) and Asian (sriracha and kimchi to a certain degree) to name a few. I personally like to make a green sauce and a red sauce. My green sauce is always a mix of serranos, jalapeños, and poblano peppers, roughly chopped. I add some chopped onion, garlic and green bell peppers to round out the heat, pack it all in a jar and add a simple salt brine (1 1/2 cups water to 1 tablespoon salt). Everything should be submerged, so if you're doing this at home, weight down if you must. Initially, I cover the jar with muslin cloth, secured by a rubber band, and I let sit it sit on the counter for about a week to two weeks, stirring daily. You will notice little bubbles (fermentation), but if white mold forms, skim it off. You can ferment for as long as you like really - Tobasco takes 3 years! I have experimented from a week to 8 weeks, so it's more about personal taste.

For the red sauce, I use hot cherry peppers, a couple scotch bonnets, and other red chilies like Fresnos or thai chilies. Again, add onion, garlic and red bell peppers to round out the heat. Same finish as the green sauce. The hardest part is the waiting. Also, I highly recommend wearing gloves when dealing with all these hot peppers!

Another fun way to experiment is with the salts in the brine or spices. Think: a smoked, black Hawaiian sea salt or Himalayan pink. Spices like coriander, cloves, all spice, ginger, mustard seeds, and even herbs will add great flavor.

After the peppers have fermented, I like to strain the pepper mix, reserving the brine. Then, I purée adding back in the brine and a touch of vinegar until I reach the right consistency and flavor. You can leave it like this, slightly chunky, or strain for a thinner hot sauce. Note: If the sauce is a little too hot you can add some sugar to smooth it out. Finally, transfer to an airtight jar and store in the fridge.

Another great way to use up peppers from the market is to infuse them in vinegars or oils to make some kick-ass salad dressings! For vinegars, I like to buy the tall thin glass jars with the pour spout and fill them with Thai bird chilies or any skinny peppers, really, that fit in the jar. Then, it’s up to you which type of vinegar you want to infuse - no cooking necessary! Fill the jar and let it sit for a week or more to infuse. It's so simple - just make sure the chilies are covered by the liquid or they could mold.

For the oil, I like to simmer canola or grapeseed oil on a low heat with garlic and spices. Then, pour the hot oil over fresh or dried chilies and let sit until cool. Strain and voilá!

Enjoy!!

Not Your Average Oysters

NOT YOUR AVERAGE OYSTERS

It used to be that you could only eat oysters in months that end in "R", but, now oyster farming (rather than harvesting from the wild) makes them safe year-round. And nothing says summer better than a bottle of wine and fresh oysters! I recently took a day trip out to Greenport, Long Island and had some super fresh oysters at Little Creek Oysters, along with a bottle of local wine from Bedell Cellars. I love this part of Long Island; there are so many vineyards to visit and have tastings as well as an abundance of local farm stands to get fresh produce, you can even pick your own at some spots! The oysters are straight out of the Peconic Bay, and you can have them shucked or you can shuck yourself with a little lesson from the waitstaff. I went for the shuck yourself, to get down and dirty, and to earn my dozen oysters for the day!

I don’t know about you, but I like to have my first few oysters “naked”, and then I start to experiment with various toppings. If I'm in a restaurant, I'll go for a mignonette, some fresh lemon juice or a few dashes of hot sauce, but, at home, it gives me the opportunity to use all of the crazy, multi-ethnic pantry items and sauces I have in the fridge. A few thoughts:

(1) HORSERADISH - Horseradish and lemon juice are a great combo too. You can buy store bought horseradish, or if you can find the fresh root make it yourself in a food processor. (1) peel the horseradish root and chop in to a small dice (2) process in the food processor with a little salt until finely chopped (3) let sit for 5-10 minutes so the flavor strengthens….the longer the better! (4) add vinegar to preserve and give it a little cook. Adding the vinegar stops the horseradish from blooming more flavor, so make sure it’s pungent enough to your liking before heading to this step. If you want to calm down the flavors add a little sugar for a nice balance.

(2) JALAPEÑO-BASED MIGNONETTE - A classic mignonette is made with finely diced shallots, pepper and vinegar. I like to take mine a step further with some diced fresh or pickled jalapeños, chopped cilantro, lime juice, and I use apple cider vinegar to give it more of a kick!

(3) GO JAPANESE! - I love ponzu sauce, which is a Japanese, citrus-based sauce that has yuzu, lemon, sudachi and other tangy flavors. I also always have ponzu shoyu, which is a blend of ponzu with soy sauce (which you can obv do yourself). A few drops of either of these are great on oysters and can be mixed with some chili sauce for heat. A little togarashi seasoning with ponzu is also a great touch.

(4) INDIAN PICKLES & CHUTNEYS - Indian pickles and chutneys also make for great toppings for oysters. A good Indian pickle is typically a mustard-oil cured fruit or vegetable - think green mango, lime, carrots. It has a really tart bite to it, so you using it sparingly is key here. Also, a good coriander or coconut chutney is AH-MAZING on oysters with heat, sweetness, tang as is a tiny drop of tamarind paste.

(5) KIMCHI - If you happen to buy or make your own kimchi, finely chopping up a bit and throwing it on an oyster is kind of life-changing. Just saying.

(6) OTHER CHILI SAUCES - Tabasco or Frank's aren't the only hot sauces out there that work on oysters. I love Sriracha, sambal oelek or a good, West Indian pepper sauce made from scotch bonnets. Salsa verde is perfect too.

(7) MOROCCAN-STYLE - Both harissa and preserved lemons are a fantastic topping for oysters.

There are so many different ways to play around with flavors for oysters - these are just a few (for the non-purist :))! Enjoy!

Summer = Fish Tacos

SUMMER = FISH TACOS

I. Love. Tacos. Tacos are the ultimate - easy food with literally endless combinations. Summer is all about simplicity and lightness, so my favorite by far this time of year are fish tacos. From grilled red snapper to lightly breaded mahi mahi or a nice “meaty” grilled swordfish, there’s nothing better for an easy weeknight meal (or for entertaining). The hardest part is deciding on toppings!

The Baha-style, fried ones here took no time to whip up. I never use a recipe, so I'm just going to tell you what I do. For 4-6 people, take a 1 ¼ - 1 ½ lbs flaky white fish (snapper, mahi mahi, grouper, etc) and portion into strips. Basicallly, make sure the size of the fish strip fits into your taco as one or two strips. Divide a cup of flour evenly between two bowls. Season one of the bowls with salt, pepper, paprika and any other powdered spices you like until it tastes good. To the other bowl, whisk in beer until it has the consistency of wet paint.

Dip the fish strips first into the flour bowl, shake off excess and dip into the beer batter. Let any extra drip off and fry in about an inch to an inch and a half of oil (at 350° F) until golden brown (generally 3-5 minutes). Transfer pieces to a paper towel-lined plate and sprinkle with some salt. Make sure to fry in batches and not crowd the pan too much.

In terms of toppings, the combination for my lamb tacos are my go to, especially the chipotle crema, but, here, I just used some pickled shallot, cabbage, fresh chile, green onion, and cilantro. My sauce was a smoked habanero crema (mayo/crema + smoked habanero sauce), but you can literally stir together mayo/crema/crème fraiche with any hot sauce you like until it tastes good.

Since it's summer, my smoked peach chutney is another topping that would be ridiculous on some fish tacos. The sweet, smokey flavors of the peach pairs perfectly with any fish dish. Or you can do a simple pico de gallo (diced tomatoes, red onion, cilantro, jalapeño and lime juice), super easy and refreshing.

Feel free to use soft or hard tacos. I'm partial to corn tortillas myself. Enjoy!

July 4th BBQ Sides

JULY 4TH BBQ SIDES

The last thing I want to do on a hot summer day is turn my oven on - I’m sure you all understand! When entertaining on a gorgeous summer day, I like to keep my sides simple and easy to toss together so I'm not stuck in the kitchen all afternoon while my guests are enjoying the outdoors. With July 4th creeping up this weekend, I’ve gathered a few ideas that may make an appearance at my BBQ this weekend. Enjoy!

6-INGREDIENT CORN SALAD

KOREAN POTATO SALAD (GAMJA SALAD)

NASI ULAM (MALAYSIAN MIXED HERB RICE)

SOUTH AFRICAN CHAKALAKA

FREEKEH WITH SUMMER SQUASH AND BROWN BUTTER

TAHINI ROASTED (OR GRILLED) BROCCOLI

ROASTED CUMIN CARROT, RADISH & AVOCADO SALAD

Summer Fruit Tart Addiction

SUMMER FRUIT TART ADDICTION

Honestly, summer is my favorite time of year...I love when the weather turns warm and days (and daylight!) so long; attitudes feel more carefree and New York City comes alive. The farmer's markets are always flush with fruits and vegetables, and, this weekend, it was overflowing with all sorts of berries (raspberries, blueberries, gooseberries, cherries, currants & strawberries). To me, this just signifies the official start of summer, and, if you follow my IG you'll know this to be true, I invariably have some form of a fruit tart on my counter throughout this time. I wanted to share with you some go-to's - easy options so you can freestyle your own tarts this summer.

CRUSTS

I have 3 go-to crusts that I use depending on my mood, if I plan to bake the filling and who I’m hosting!

(1) I love a classic, homemade tart dough (recipe: here). I keep mine a bit low on the sugar, so I can use it for sweet and savoury crusts. Doubling the recipe is key and allows you to freeze some to have for later. This is a great dough to use for both a filling you have to cook or one you don't have to cook.

(2) Of course, already-made and frozen puff pastry is another way to go. Who doesn’t love that flakey, buttery crust? Mixed with a layer of pastry cream and fresh fruit....This is what I use for my South African Milk Tart (pictured below). I like to do an initial blind-bake and then fill - this weights it down so it doesn't puff too much.

(3) My third is for my gluten-free friends - a super easy, gluten-free pecan crust.

You take 1 ½ cups raw pecans and pulse in a food processor until chopped. Throw in 2 tablespoons unsalted, melted butter, 1 tablespoon honey, ¼ teaspoon salt, ½ teaspoon ground cinnamon, and 1 egg white and pulse until a fine meal. It will be a bit wet. Press into a tart shell and bake at 375° F for 15 minutes. Done.

CUSTARD FILLING

(1) Baked custard - One of my favorite tarts is this South African Milk Tart. The creaminess of the cooked custard filling with the berries on top……sooo good. It's not too egg-y and has a hint of cinnamon. I love that the beaten egg whites also lighten the custard.

(2) Stovetop custard - I also love to make a quick stovetop custard (or pastry cream) instead of the baked custard in the milk tart recipe. All you need is some sugar, eggs yolks, corn starch, vanilla bean and milk! Ok, so sometimes I substitute the milk for Champagne or a nice Prosecco…. The process is simple:

In a medium pot, simmer 2 cups milk with a vanilla bean cut in half and seeds scraped out in to milk and remove from the heat.

Separately, bring a pot of water to boil for your double boiler. In a metal bowl, whisk 4 egg yolks with 1/3 cup sugar until the mixture is a nice pale yellow. Add ¼ cup cornstarch and whisk away any lumps. Slowly stir in the warmed milk mixture and fit the bowl over the boiling water (without letting it touch the water) and constantly stir until the consistency starts to thicken.

Remove from heat and cover the top directly with plastic wrap and let come to room temp before using. You can also whip some cream and fold into this pastry cream to make it lighter.

(3) No-cook cream filling - A final option is to make a no cook cream filling and keep the tart refrigerated. This is a bit like a lightened panna cotta. Bloom 1 teaspoon gelatin in 2 tablespoons cold water. Whip 1 cup heavy cream to soft peaks with 2 tablespoons regular or coconut sugar (you can make this sweeter if you like. taste and adjust). Add in 1 teaspoon vanilla and fold in 4 ounces of mascarpone cheese. Quickly blast the gelatin-water mixture in the microwave for 5 seconds or so until it's melted and fold that into the cream mixture as well. It sets up very quickly in the fridge - just make sure to use it in a completely cooled tart or it will melt away!

FILL AND ASSEMBLY

Unless you are baking your custard, the tart shells should be blind-baked and cooled before you assemble.

Now, in terms of what goes on top, this is the time for you to experiment and be creative. Seriously, whatever is the sweetest and in season works, and experiment to see how you like to arrange your fruits. I looove cape gooseberries, but apricots and strawberries pair so well together. It will all go!

If you want some extra sheen, microwave a bit of apricot preserves and paint the fruit with it. You can also just simply sift a bit of powdered sugar too - up to you....

Enjoy!

FATHER'S DAY GRILLING

Father's Day falls in such a sweet spot of the year - the weather is always perfect and who doesn’t love a little family gathering outside!? My plan to celebrate this weekend will be an afternoon of easy grilling - I can't go wrong keeping it a lil' meat-centric. :) Below are some great grilling recipes to give you some ideas for this weekend. Enjoy!

GRILLED BUTTERFLIED CHICKEN WITH CHARRED JALAPENO SAUCE

GRILLED LAMB SIRLOIN TACOS WITH CORN, PICKLED CHERRY PEPPERS AND CHIPOTLE CREMA

SALT & PEPPER BABYBACK RIBS

GRILLED PORK BANH MI

GRILLED SHRIMP WITH KIMCHI-MISO BUTTER

GRILLED AVOCADO SALAD WITH GREEN GODDESS DRESSING

CORN WITH GREEN CHILI BUTTER & COCONUT

TAHINI OREOS

RUM SWIZZLE

Strawberry Season, a Pickle, & a Jam!

STRAWBERRY SEASON, A PICKLE & A JAM!

Well….it took forever, but it has finally arrived: strawberry season. This little window only lasts about a month up here, and I try to get out to the fields to pick my own, when possible. Right now, I have literally the sweetest strawberries I've ever tasted sitting in the fridge. They are so good, just by themselves, but if you’re like me (and get a bit overly excited about berry picking...), you end up with strawberry overload!

I decided to mess around with some flavors for a new strawberry jam using some fresh basil from my garden and a vanilla bean. Strawberries and basil are a match literally made in heaven. I don't prefer my jam overly sweet, so I just add sugar (unrefined) until it tastes like it’s enough. There isn't a specific recipe because, of course, it depends how many strawberries you have left, but here are a few guidelines: (1) Clean and quarter berries and let them heat up in a saucepan with a couple tablespoons of lemon juice until they start to release their liquid. (2) Once there is some liquid in the pan, add the sugar, basil and a vanilla bean and then let it all simmer until it thickens. Remember, when it cools, it will thicken up a bit more. (3) Use the stems from the basil (cause that’s where all the flavor is) and wrap them in a cheesecloth sachet. You can also tear up or chiffonade the leaves and add them to the strawberries. (4) Add some pectin powder if you like, to speed up this process. Ultimately, you can cool and use right away or transfer to sterilized jars and vacuum seal for later.

This year, I also wanted to experiment pickling green strawberries. It’s a different kind of pickling liquid then you might think - less vinegar, a little more sugar and a lot of flavor! The green strawberries turn a bit sweet, slightly tart and still retain a nice bite. These pickled strawberry makes them a perfect addition to any summer salad or cheese plate. Enjoy!

Pickled Green Strawberries
Yields 2 pint jars

2 pints green strawberries, cleaned and hulled (cut in half or sliced, if you like)

1 cup water

½ cup rice wine vinegar

2 ½ tablespoons sugar

1 tablespoon honey

2 teaspoons kosher salt

1 ½ tablespoons coriander seeds

1 tablespoon black peppercorns

4 Kaffir lime leaves

2 (1" x ½") pieces lime rind

Divide the strawberries between the two mason jars and set aside.

In a saucepan over medium heat, bring the rest of the ingredients to a simmer until the all of the sugar, salt and honey has dissolved. Let cool to room temperature before pouring into the jars with the strawberries. Let sit in the fridge over night for the best flavor.

Essential Grilling Tips to Kick Off the Summer!

ESSENTIAL GRILLING TIPS TO KICK OFF THE SUMMER!

With the weather finally starting to warm up and the days getting longer, I can't wait to clean off my back porch and get my grill set up! There’s nothing better than a little summer get-together with fresh salads, cocktails and grilled meats or fish. I put together a few tips to help guide you through an easy grilling season...

CHARCOAL VS. GAS

This is the debate that sparks up at every BBQ get-together! There aren't any real health differences cooking with either one, so it really just comes down to taste and preference. Charcoal will give you more of a richer, smokier flavor whereas gas is a lot faster and a little less expensive to maintain.

I am partial to charcoal - the smoky flavor you get is so incredible, and for me, being close to the cooking process (thinking about heat and being intuitive about done-ness) is something I just love. To start a charcoal grill, use a chimney, which makes it super easy to get the coals hot and ready to use. Place paper or starter briquets on the underside of the chimney and then fill with charcoal. Light the paper/briquets and let the coals catch fire, which should take around 20-25 minutes. Dump out the charcoals into the grill when they have turned an ashy gray. I'm not much for lighter fluid, so this is my favorite way.

MAINTAINING YOUR GRILL

You want to oil the cold grates prior to grilling with a rag or paper towel. This is basically the same as maintaining your cast iron pans at home - seasoning the grates will help to make the grill non-stick.

Also, always preheat the grill, and clean the grill while it is still hot before and after cooking. The grill should be so hot that you can't keep your hand above it for more than 2 seconds.

READY TO GRILL

A few points:

(1) Always let your meat come up to room temperature before grilling for a good 20-30 minutes. This makes sure that your meat will cook evenly on the grill.

(2) Season with spices or marinade overnight for the best flavor, but even a quick grill rub right before cooking makes for great flavor. If you're using a marinade, make sure to pat the meat dry before cooking.

(3) Save the basting of sauces towards the end of cooking so that they don’t burn the foods. Most basting sauces contain brown sugar, tomato sauce, soy and other sugary ingredients that will char the meat before it is finished cooking.

(4) Tongs and spatulas are the best tools to use when handling meat; never a grill fork as it releases all those good juices when you pierce the meat to turn.

LET'S GET COOKIN'!

The hardest thing to do while cooking? Don’t touch the meat! Let it sear and get those beautiful grill marks. The meat will let you know when it is ready to be turned. If you pick up the meat too early, it will stick to the grates. After cooking, let the meat rest (about 5-15 minutes). This way the juices will re-distribute. If you cut into it right away, all the juices will flow out leaving you with a dry cut of meat.

Using a meat thermometer is helpful, especially if you're grilling poultry. I actually judge by the touch when I'm grilling red meat. Use the skin on your hand between your thumb and your pointer finger as a guide. The first pinch between the two fingers is soft and spongy – rare, ¼” back is a little spongy but springs back – medium, ½” back is firmer – well done.

GREAT GRILL ACCESSORIES

Salt blocks are made from Himalayan salt, and they impart a subtle saltiness to foods and can be used directly on the grill.

Grill baskets are great for those foods that fall through the grates like asparagus, shrimp, onions etc…I love this one because I'm always cooking for a group and it's on the larger size.

Pizza stones are amazing for making fresh pizza at home. You can even stop by your local pizza place and ask to buy dough if you don’t have time to make your own. This is actually what I own, and it works on the grill and in the oven. What I love about this one is that you can cut directly on it making serving up that grilled pizza all the easier.

Cedar planks & alder wood are amazing for grilling fish. Not only do they keep the delicate fish from falling through the grates, they also infuse the fish with a rich, smokey flavor depending on the type of wood. If you can find alder wood, the flavor is amazing!

Mother's Day Breakfast in Bed

MOTHER'S DAY BREAKFAST IN BED

There’s nothing better than enjoying breakfast in bed, especially if you weren’t the one that prepared it! So why not treat mom this Sunday to a lovely, lazy morning with a deliciously home cooked meal! (Anybody from my house getting the hint?? :) As a child, this was my favorite way to spoil my mom (with Dad’s help….sometimes). I put together a bunch of my favorite breakfast/brunch recipes below to help you plan your Mother’s Day feast!

HEIRLOOM TOMATO SHAKSHUKA

FLATBREAD WITH SMOKED TROUT, RADISHES & HERBS

Photo: Bon Appetit

MY FAVORITE CHAI

BLUEBERRY CREPES WITH VANILLA ICE CREAM

Photo: Flourishing Foodie

ROASTED ASPARAGUS WITH POACHED EGG AND LEMON MUSTARD

Photo: Food52

SPICED RICOTTA HOTCAKES WITH POMEGRANATE MOLASSES

BUBBLE TEA OATMEAL (!)

Photo: Two Red Bowls

RHUBARB, RASPBERRY AND ORANGE FLOWER WATER GALETTE

Photo: Cannelle et Vanille

PINEAPPLE COCONUT WATER

Photo: 101 Cookbooks

My Current Faves

MY CURRENT FAVES

Just want to share with you guys a few things I'm loving right now that span the kitchen, body and mind. Many of these would make great Mother's Day gifts too....Enjoy!

A TEAPOT ALMOST TOO BEAUTIFUL TO DRINK FROM

Babylon Blossoms Goldstar Teapot Large | T2

I wandered into this store on Prince and Crosby in downtown Manhattan and was totally in love with everything. It was pretty hard for me to pick one image to share here. They have a beautiful Moroccan-inspired collection of teapots, and I really love the 'tea for one' sets - waaay better than pouring hot water over a bag in a mug. Their matcha is also incredible; I cook with it. My mom is definitely getting something from here for Mother's Day!

FOR THE CAKESTAND OBSESSED (ME...)

A FITNESS TRACKER THAT'S ACCESSORY-WORTHY

ART THAT REFLECTS RACE + CULTURE + IDENTITY

Love what this Nigerian-born, America-residing artist is doing. Definitely checking her out at the Brooklyn museum later this month.

BECAUSE MAKING INFUSED OILS / LIQUORS / VINEGARS IS DOPE

BEAUTIFYING THE WAY YOU SERVE SPICES

Striped Marble Serveware | Anthropologie

SUCCULENTS AS WALL-ART

GOOD READS

I heard the author speak and read a chapter from the book at a MacDowell event a few weeks back and was transported. This is what I'm reading at every free moment!

Wild Spring!

WILD SPRING: FORAGING SPRING'S FIRST ARRIVALS

When you work in a kitchen and the season changes from winter to spring, there is nothing more exciting than seeing all of the spring (green!) produce coming in. The beginning of spring is all about edibles foraged in the wild, and these are not your every day vegetables that you see year-round in the grocery store. For me, they are the most delicious part of the season. I've only seen a few of these at the market this week, but keep an eye out! They will all pop up soon and have pretty short seasons (less than 2 months).

RAMPS

Ramps, also known as wild leeks, are probably my favorite of the spring foraged greens. They have a big leafy top and a skinny bottom with a little bulb and a bold garlicky-onion flavor. The leaves are great sautéed in olive oil with salt and pepper or marinated in olive oil and thrown on the grill. The bottoms are delicious pickled with a simple pickling liquid. I recently came across a recipe to use both the stem and greens in a compound butter; what a genius idea to savor the flavor for months to come!

FIDDLEHEAD FERNS

Fiddlehead ferns are another early spring, short season veg. These cute little pinwheels are the beginning of a fern plant. They are delicious when cooked, but unlike other veggies, you can’t eat them raw. Treat them as you would asparagus when it comes to eating them on their own (blanching, sautéing, steaming). They are also great in pasta and rice dishes and are even perfect as a curry.

GARLIC SCAPES

Garlic scapes are the top of the garlic plant that is above ground. They are harvested from the plant in order to focus all of its energy on the bulb below the surface to produce flavorful garlic. Scapes have a very mild, garlicky flavor to them and are delicious raw or cooked. You can substitute them in dishes for scallions or even pickle them like ramps - there are endless ways to cook them.

STINGING NETTLE

Have you ever touched a plant and had a crazy, stinging pain in your hand as if you had been stung by about 20 fire ants? I have, while on vacation in England, and it was not fun. And now this plant, the stinging nettle, has been popping up in menus everywhere making me have flashbacks! Luckily, the stinging goes away once the plant is cooked, and nettles are delicious (and healthy) when cooked! Nettles make a great substitute for spinach, are delicious in omelettes and work really well in a pesto!

SPRING ONIONS

Spring onions are very young onions that are picked before they mature. They look like scallions but have a more rounded bottom to them. These onions have a much milder flavor and are delicious eaten both raw or cooked. They are great tossed in olive oil, salt and pepper and thrown straight on the grill or sauté and add them to any recipe that calls for onions ( think soups, tarts, breads!)

MORELS

The only non-green edibles on this list are morels, gorgeous mushrooms with a deep earthy and umami flavor. You want to find ones that are on the firmer side, and deep-cleaning these is a must! Their crevices hide more dirt than you can imagine, so soaking them in cold, salted water helps draw everything out. After that, they don't need much though they shouldn't be consumed raw - a little butter-poaching is always delicious or even a quick sauté with some ramps or spring onions. Butter and cream seem to bring out what's best in this mushroom; this pan butter-fry method is amazing, and I love them in a pasta.

Enjoy!

Hello Spring, Goodbye Peak Season Citrus

HELLO SPRING, GOODBYE PEAK SEASON CITRUS

With the arrival of all the fresh spring produce, we often forget the fact that the citrus season is coming to an end. I mean, you can get lemons, limes, oranges, grapefruit etc. all year round, so why would you miss it? But the citrus family goes far beyond those 4 common fruits. Below are a few of my favorites and how I like to preserve them until they are back in season next winter!

MEYER LEMONS

Meyer lemons are a hybrid of a lemon and a mandarin or orange. These guys are my go-to for salad dressings (and cocktails) because of their sweetness and when I don’t want that acidic, lemon-y taste that a regular lemon gives me. You can find them in your grocery store in the winter but, lately, they've become more popular and can be found year round in most specialty stores. They have a more orange tinge to their flesh as opposed to their “parent” the regular yellow lemon and are a bit softer. Preserving lemons in the traditional, Moroccan style is really easy and adds amazing, bright flavor to recipes. All you need is a bunch of lemons (Meyer or otherwise), jars and salt! Although they are traditional in tagines, stews and savoury dishes, a preserved lemon curd is another great use for them.

KUMQUATS

These little, olive-sized fruits are amazing - they are super healthy for you, and I grew up with a kumquat tree in my backyard. I remember trying them at intervals as they ripened and went from really tart to a floral sweetness. As opposed to the other citrus fruits, you can pop them in your mouth, peel and all. The have a lightly sweet, tangy flavor and are packed full of vitamin C and fiber. These are probably one of my favorite citrus fruits and when I can find them in the stores I buy a bunch to preserve them and make marmalades or chutneys…or both!

BLOOD ORANGES

These beautiful, blood red-colored oranges are my favorite flavor for fresh squeezed OJ or for the Dominican drink, morir sonando. They are the primary orange grown in Italy, so you will find many Italian recipes with it as a main ingredient (i.e. ricotta cakes, gelato, Italian soda). They often have a sweet bite to them but can also be very tart, which makes them perfect for a fresh bite in your salad. You can preserve them much the same way you do lemons or Meyer lemons or go the chutney/marmalade/curd route, but I also loooove this recipe for orangecello, an orange-y take on limoncello! It's genius to throw in a vanilla bean.

POMELOS

Also known as the Chinese grapefruit, these guys are much larger than your average grapefruit; they also have a much milder, sweeter flavor to them as well. They are native to South and Southeast Asia (I ate my way through them in the form of salads when I was Thailand) and can be found in most asian grocery stores. They go great in a simple noodle dish, on seafood and are perfect for any citrus-y cocktail. For these, making a candied peel is a great way to preserve their flavor.

SUMO CITRUS

I am now addicted to these delicious ‘oranges’, but unfortunately their season just ended! Sumos are a hybrid between a navel orange and a mandarin. Larger than your average orange, much easier to peel, super sweet and juicy, I haven’t had a bad one yet! They took 30 years to develop in Japan and were only available in California but they have finally made their way to the East Coast during their short season. You could add these to any recipe that calls for citrus…..sure. But every time I buy these in the store I eat them so fast they don’t make it in to my cooking!

Enjoy!

Link Love: Step Up Your Easter Cooking

LINK LOVE: STEP UP YOUR EASTER COOKING

Easter is such a fun holiday to cook for! With the beginning of Spring, the meal just signifies all the good, fresh food to come! So, with this in mind, I wanted to share some of the recipes that have been inspiring me this year (because I'm honestly still on the fence for my menu)! Enjoy!

SLOW ROASTED LAMB PAPPARDELLE WITH GARDEN PEAS & MINT