Smoked Ricotta Gnocchi with Ramps, Favas & Thai Green Curry

SMOKED RICOTTA GNOCCHI WITH RAMPS, FAVAS & THAI GREEN CURRY

Inspiration can come from anywhere, and this dish started because I bought a tub of smoked ricotta and it loomed in the fridge. There were some stray egg yolks as well, and I thought about how I could use it all up: a ricotta tart, savoury cheesecake...but ultimately landed on making gnocchi.

When I mentioned it to my girlfriend, she told me a secret her grandma used for her gnocchi, which she said were the ultimate. Potato flakes! Instant. Mashed. Potatoes. And her grandma was a genius! So in playing around with making the ricotta gnocchi, I added some in, and light, fluffy (without any dough-y taste) gnocchi resulted.

I also happened to be working on a spring thai curry with ramps and favas and dipped one of the butter-browned gnocchi in because why not. So this dish!

If you scroll down, you may decide that there is an insane amount of work to make this dish. But I think what's great is that there are elements to play around with to do from scratch or decide not to: You can use store-bought gnocchi. You can make the gnocchi with regular ricotta instead of smoked. You can just make the curry and throw some fish and shrimp in (which is what I did with the leftover curry!). You can leave out some of the hard-to-find Thai ingredients and still have an amazing dish. I've played around with all of these, and it's still damn good.

And this Thai green curry is everything you want in a Thai curry - super spicy (seriously not for the faint of heart) with that beautiful lemongrass-ginger-kaffir lime fragrance and brightness from Thai basil. And it only takes 10 minutes to make. So so good...

Enjoy!

Serves 4 to 6

Ingredients

For the gnocchi:

8-ounce container ricotta cheese, preferably whole milk

1 egg yolk

1 egg

½ cups freshly grated Parmesan, plus more for serving

1 ½ tsp kosher salt, plus more

Freshly ground black pepper

1 cup potato flakes

¼ cup "00" or all purpose flour

½ stick unsalted butter

For the curry:

2 cans (13.5 ounces) coconut milk (full fat)

4 tablespoons Thai green curry paste*

½ cup water

1½ teaspoons palm / coconut sugar or brown sugar

6 kaffir lime leaves

4 ramps, top leaves chopped and bottom stems left in tact (about 1 ½ inches at the bottom)

1 lemongrass stalk, outer leaves removed and inner stalk finely chopped (optional)

½ inch piece of galangal, thinly sliced (optional)

¼ cup fava beans, shelled & peeled

2/3 cup green beans, snipped and halved

1 tbsp fish sauce

Garnishes: handful of chopped fresh cilantro, handful of chopped Thai basil and 4 halved Thai chilies

For the gnocchi:

Set a large pot of water on the fire to bring up to a boil while you are prepping the gnocchi. Remember to salt the water heavily once it’s up to a boil.

First, you want to dry out the ricotta a bit. You can drain or just blot your ricotta with paper towels depending on how much moisture it has.

In a bowl, mix together the ricotta, egg yolk, egg, Parmesan, salt and some freshly ground black pepper using a wooden spoon or a spatula. You want the mixture to be uniform. Add in the potato flakes and flour and fold until incorporated.

On a floured surface, mold dough into a circular disc. Cut into 4 quadrants using a pastry cutter or a knife. Roll each quadrant out into a 12-inch cylinder and then cut into 8 to 10 gnocchi.

You can cook these right away or freeze to cook later. If you are freezing to cook later, let them freeze on a floured baking sheet with space in between each gnocchi before putting them in plastic bags. That way, they won’t stick together.

Add gnocchi gently to the boiling, salted water and cook for about 3 minutes or until the gnocchi float for about 30 seconds. If you are cooking all of these, I wouldn’t do them all at the same time – break it up into 3 rounds of boiling.

If you are cooking from frozen, add on an extra minute or two and follow the same rule for floating.

For the curry:

Start with the canned coconut milk. Don’t shake the cans before using! You want to take the thickened coconut cream from the top of one can and sauté in a medium saucepan. Saute for about 6 to 8 minutes over medium-high heat until it breaks and looks a bit curdled. Add the Thai green curry paste and sauté for another 5 minutes. You want to cook out any rawness in the curry paste.

Add in the remaining coconut milk, water, palm sugar, kaffir lime leaves, ramps, lemongrass and galangal (if using), and bring up to a boil. Simmer for 5 minutes.

Add in the fava beans and green beans and simmer another 5 minutes.

Remove from the heat, and add in the fish sauce, Thai basil, cilantro and chilies. Cover and let sit 5 to 10 minutes to infuse.

To serve:

In a skillet, melt the butter until it browns. Add in the gnocchi and sauté for about 1 minute per side to crispy brown. Drain on a paper towel-lined plate and sprinkle with a bit of salt.

Spoon the curry into the bowls and top with the gnocchi and extra basil and cilantro, if desired.

*I like Maesri.

A Bread Dough You Can Use for Everything

A BREAD DOUGH YOU CAN USE FOR EVERYTHING

Lately, I've been mildly obsessed with baking my own bread and not just your basic quick bread: the real stuff with yeast and what not. It always seemed so time-consuming - brioches with 5 steps and 2 rising times, cinnamon buns that proof in the refrigerator overnight, sourdoughs with starters, weighing ingredients, waiting for them to rise....(I hope I haven't talked you out of reading on!)

Well, this recipe is none of those. It's what I call my "universal" bread dough - a simple bread dough that requires only (1) 45-minute rise and can be used to make everything from soft, buttery, fluffy rolls, to cheese-stuffed buns or even pull-apart bread. It's weeknight bread. It's weekend-morning-made-THAT-morning bread. It's guests-are-about-to-arrive bread. It's everything.

I'm going to share the basic recipe and then some thoughts for ways to transform it. I'm still experimenting myself with it...like every few days, so expect some more versions of this on Insta!

Yields 16 rolls

¼ cup lukewarm water

(1) ¾ ounce packet yeast (active dry)

1 cup milk

¼ cup honey

3 tablespoons butter, plus more for greasing and melting

2 teaspoons salt

1 egg, beaten

3 ¾ to 4 cups all purpose or "00" flour*

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, bring the milk up to a simmer and add the honey, butter and salt. Simmer for a minute or two, just until the butter melts and remove from the heat.

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 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 and bake for 30 to 35 minutes. Brush again with butter once out of the oven and sprinkle with a little flake salt. Enjoy hot!

*For the rolls, I used all purpose flour, but for the savoury buns, I used 00 flour, which yielded a more delicate, fluffier texture.

Some fun options:

(1) Before baking, but after brushing with butter, sprinkle with spices! Thing za'atar, an everything bagel spice blend (!!), furikake, simple nigella seeds...

(2) To make the savoury buns, roll out the dough into an 18"x12" rectangle and place it in front of you with one of the longer sides near you (a horizontal rectangle). Mix together a stick of unsalted, room temperature butter with a half packet of softened, Boursin cheese. You could also use regular cream cheese and then add in your own garlic, roasted garlic, chives, other herbs. Spread this mixture all over the dough and sprinkle with a bit of salt. You can also use other cheeses here by themselves or in addition to the cream cheese - mozzarella, a mexican blend....Roll the dough, starting with long side near you to form a cylinder, and then place in the freezer for five to ten minutes to make it easier to cut. Use a serrated knife and cut the rolls into 1 ½-inch thick rolls. Place cut side down in the greased tin. Let rise an hour. Brush with butter and bake at 375˚ F for closer to 40 minutes, until the buns are uniformly golden brown.

(3) For pull apart bread, roll into a 6"x14" rectangle and cut into 12 pieces. Spread the butter / cheese mixture on 11 of the pieces. Stack layers horizontally in a parchment-lined loaf pan, ending with the non-buttered piece to book-end. Cover and let rise. Spread the remaining butter-cheese mixture on top with a sprinkle of salt before baking. Bake at 375˚ F for closer to 35 to 40 minutes until golden brown. Cover towards the end of baking if the cheese is browning too much. (By the way, the photo to the side is a pull-apart cinnamon scone bread, but just wanted to give everyone an idea for what it could look like!)

Enjoy!!

How to Make Your Every Day Salad Taste Good

HOW TO MAKE YOUR EVERY DAY SALAD TASTE GOOD

With spring on its way, I’m getting super impatient waiting for the fresh greens and veggies that are about to explode at the farmers' markets. For me, and I feel like a lot of others, when the weather gets warmer I start to crave lighter, healthier foods. The thought of a winter pot roast just isn’t doing it for me anymore. But, truthfully, I'm not the biggest salad person! I have, however, mastered how to dress up a salad (in a healthy way) to make it more appealing to a big eater like me, combining flavors and textures to make it crave-worthy. Thought I would share a few of these tips with you guys!

THE BEST MIX-INS

You've got the greens - now what? I think the perfect salad has a great raw base but works in one or two cooked elements. Roasted beets and salad always seem to go hand in hand with me; a mixture of golden and red roasted with shallot, garlic, olive oil, fresh thyme and marjoram are the best. If you aren't a beet fan, roasted sweet potatoes, squash, fennel, cherry tomatoes or asparagus are delicious. A simple blanching of veggies (cauliflower, broccoli, green beans, etc…) is easy too - bring water to a boil, salt heavily, add veggies for a minute or two max depending on how large the cuts are and then shock the drained veggies in ice water. You just want to get rid of that raw bite and keep the vibrant colors. I love to keep blanched veggies in the fridge to throw into salads or even a fried rice....ok, back to salads! :)

HERB IT UP

Fresh herbs are aromatic, healthy and go a long way in adding flavor with just a light chop and toss in (cilantro, parley, basil, dill, mint!) There's this one stall at my local market that has amazing micro greens and mustard greens. I love the spicy bite I get when I have a mixture of mustards greens with my regular green mix….such a great surprise. Mint and cilantro are my favorite combo though - they just add such brightness and cut some of the bitterness of other greens.

MAKE A KILLER DRESSING

The dressing makes all the difference. I always have olive oil, sherry vinegar, dijon mustard and lemons on hand. A super simple vinaigrette and always a hit!

We don't always think of oils as important, but it can completely change the flavor of a dressing. Lately, I've been using grapeseed oil for a more milder flavor than EVOO; for me, I find extra virgin gets bitter so easily. Other great oils are avocado oil (it has a faint aniseed flavor to it), hazelnut oil, walnut, macadamia and, of course, sesame oil. Infused oils also add great flavor - think rosemary, garlic, and, of course, truffle.

Once you have the base of your vinaigrette figured out you can then add other ingredients to create a creamy dressing without the cream. Mustard is an incredible emulsifier, the ingredient that makes a dressing thick, but there are so many other things you can add to do that. My current fave is tossing some roasted shallots and garlic in the blender with dijon, sherry vinegar and grapeseed oil - so tangy and delicious. Other great ingredients for a creamy dressing without the cream are tahini, miso, yogurt, avocado, and almond butter (or any nut butter, really). Also, jam or jelly makes a great emulsifier, so if you like a touch of sweetness, try a tablespoon or two of currant or berry preserves.

ADD SOMETHING PICKLED

Pickled chilies are a staple in my fridge. I pretty much put them on everything I eat, so why not salad? A little sour and a little heat….sooo good! Olives are a no brainer - nice plump, juicy kalamata or green, stuffed with blue cheese. Capers are a nice little pop of salty goodness which, by the way, are made even more delicious if you deep fry them! You can also do a quick pickle of other veggies like radishes, red onion and daikon for a nice crunchy texture, or, if you are a bit experimental, of dried fruit. Pickled raisins, sultanas or even cherries add a great sweet-sour bite.

CROUTON ALTERNATIVES

Love the crunchy topping of croutons but don’t want to eat the bread!? There are lots of crunchy alternatives. Of course, nuts are always a great option, but my latest experiment was with red quinoa. I simply soaked as usual for 10-15 minutes and baked it in the oven until crispy! You can also do it on the stove top. Buckwheat is another great grain to toast up - some grocers even sell it toasted. Sev is also a great crunchy alternative. It is an Indian snack made out of seasoned chick pea flour paste and deep fried. They come in various sizes, but are very thin…thinner than the crunchy chow mien noodles you usually see on “Asian” salads.

TOP IT OFF WITH A SPICE BLEND

I often see people add salt and pepper to their salads before eating, so why not make a spice blend to give it more depth of flavor. Egyptian Dukkah is always a great go-to. Za'atar (usually a combination of sumac, sesame seeds and thyme) adds a sort of tangy and nutty flavor to any dish. Advieh is a Persian spice mix usually containing dried rose petals, cardamon, cinnamon and cumin, so warming and aromatic. You can find these spice blends at the store if you aren’t the spice blending type of person. I also stock up on Japanese rice seasoning blends (furikake) for a quick shake of flavor on my salad. They usually have bonito flakes, dried seaweed and sesame seeds in them adding a little saltiness to your salad.

Enjoy!

Tagliatelle with Maitake Mushrooms, Pickled Chilies & Egyptian Dukkah

TAGLIATELLE WITH MAITAKES, PICKLED CHILIES & EGYPTIAN DUKKAH

Winter and pasta for me go hand-in-hand, and, as always, I love to get a little experimental with flavor combos.

Maitake mushrooms are such a favorite – they are meaty and nutty (and have actually replaced my weekend bacon, if you can believe!). I did a pop-up dinner at a little store in my neighborhood in Brooklyn, and I created this dish for the dinner. Hard, pan-roasting the mushrooms and finishing them with butter and salt make them irresistable and is a key step in the recipe. They need a proper sear to bring out what’s best in this dish.

The sauce is super thin and easy and gets an extra hit from the pickled pepper juice. I top up the pasta with some of the actual pickled peppers, chopped cilantro, and Egyptian dukkah, a gorgeous nut and spice blend with coriander that complements the mushrooms beautifully.

This can be as homemade or not as you want. You can use my fresh pasta recipe or store-bought. You can pickle your own cherry peppers or grab a jar at the grocer. And the spice blend, Egyptian dukkah, can be bought from a specialty store, or you can use my recipe below - it stores for a month, so have fun sprinkling it on salads, a nice, seared piece of fish or on your next rice bowl. Enjoy!

Serves 6

1 pound fresh or dried tagliatelle

1-2 tablespoons canola oil

4-5 tablespoons unsalted , divided

2 (8 ounce) maitake mushrooms, hand torn into bite-sized pieces

1 shallot, finely chopped

3 cloves fresh or roasted garlic, minced

¼ cup white wine

¾ cup chicken broth

1/3 cup heavy cream

¼ cup pasta water

scant ¼ cup pickled cherry peppers, juice reserved

small handful of fresh cilantro, finely chopped

2 tablespoons Egyptian dukkah

salt & freshly ground black pepper, to taste

Bring a large pot of water up to a boil and season generously with salt until the water tastes salty. Add the pasta and cook until tender but still a bit firm to the bite, about 8 to 10 minutes if dry or according to package directions if fresh. Drain pasta reserving ¼ cup of the pasta cooking water.

While the pasta is cooking, heat a large skillet over high heat. Add the tablespoon of canola oil, and when the oil starts to smoke, add the maitake mushrooms in a single layer. If they don’t all fit, you may need to repeat the process depending on the size of your skillet. Cook for 2 to 3 minutes. The cooked side of the mushroom should be golden brown and crispy. Flip the mushrooms and throw in 2 tablespoons of the unsalted butter. Season the mushrooms generously and cook for another 2 minutes. Remove mushrooms using tongs to a paper towel-lined plate. If repeating, use the other tablespoon of canola oil and only 1 more tablespoon of butter.

Lower the heat to medium-low, add another tablespoon of butter and the shallots and garlic with a bit of salt. Let cook for 3 to 4 minutes until the shallots are translucent. Increase the heat to medium-high and pour in the white wine. Reduce until most of the wine has evaporated and the shallots are almost dry. Then, add in the chicken broth, heavy cream, and pasta water. Reduce in half. The sauce should coat a spoon but shouldn’t be too thick.

Remove the sauce from the heat and swirl in a final tablespoon of butter along with 2 teaspoons of the pickled cherry pepper juice. Taste and adjust seasoning. Throw in the pasta, maitakes and chopped cilantro and toss to coat.

Serve immediately garnished with a few pickled cherry peppers and about 1 teaspoon of Egyptian dukkah per plate.

Egyptian Dukkah

Yields approx 1 ½ cups

¼ cup hazelnuts, roughly crushed

¼ cup pistachios, roughly crushed

½ cup white sesame seeds

¼ cup coriander seeds

2 tablespoons white cumin seeds

2 tablespoons fennel seeds

2 tablespoons dried mint

pinch of chili powder

½ teaspoon black pepper

1 ½ teaspoons salt

Preheat the oven to 350° F. As opposed to toasting in the skillet, I like to toast this blend up in the oven so the nuts and spices toast evenly.

Line a baking sheet with parchment paper. Add the hazelnuts, pistachios and all of the seeds and make sure they are in a single layer. Toast for 8 to 10 minutes – you should smell a really nutty fragrance.

Transfer toasted nuts and spices to a mortar and pestle or a spice / coffee grinder. I like a slightly rough texture for this, so grind until there are still bits and pieces and it’s not completely powder.

Combine with the dried mint, chili powder, black pepper and salt. Store in an airtight container, preferably in a cool spot – it will keep for about a month.

Spiced Up Thanksgiving Sides

SPICED UP THANKSGIVING SIDES

With Thanksgiving a week away, I'm getting my menu in order and always find myself a bit stumped on the sides, not only what to do but also the big jostle for oven room! I'm a big believer in keeping the turkey classic and mashed potatoes luscious, buttery and minimal as a canvas, but beyond that, it's open season. Experimenting with sides gives Thanksgiving that signature, that little mark that makes it particularly yours.

The Standard: Stuffing

How to Change it Up: This has to be one of the best places to start experimenting! There are so many variations on stuffing that there literally isn't enough room to write about them. I make a version with challah, bacon and Aleppo chilies, but, really, it comes down to a great bread (brioche, sourdough, cornbread), aromatics (garlic, onion, shallot, celery), liquid (chicken broth, eggs, cream), and herbs (parsley, sage, chives). From there, you can play with meats (pancetta, bacon, spicy chicken or pork sausage), fruits (apples, quince, apricots, currants), nuts and spices. I loved the fruitiness of Aleppo chilies, but a bit of allspice or fennel seeds would also be great.

The Standard: Mac 'n Cheese

How to Change it Up: I love a good mac 'n cheese, but I love macaroni pie even more: a baked mac 'n cheese with onions, garlic, and chilies that comes from my husband's side of the family. The one above is a version with porcini mushrooms (to die for!). This is a great do-ahead dish that needs a bit of reheating in the oven, but if it's stovetop for you, throw in some chipotles in adobo and top with garlic breadcrumbs, lobster and brandy if you're being fancy, or go Greek with feta, Kalamata olives and spinach. Even a basic mac 'n cheese recipe can be taken to the next level with different cheeses (Gruyere, smoked cheddar, mascarpone) and a great topping (panko, fried onions, or an extra layer of cheese broiled to perfection).

The Standard: Sweet Potatoes

How to Change it Up: I never really grew up with sweet potato casserole, canned or fresh sweet potatoes kicked up with brown sugar and topped with marshmallows. I happen to love them simply roasted or mashed and lightly sweetened like in this bake, but there are tons of ways to prepare them. This version uses pecans and cornflakes in lieu of marshmallows to top the casserole. If you're going the pie route, a few key spices can bring out that beautiful sweet potato flavor. I personally add a bit of chai spice to make mine special.

The Standard: Green Bean Casserole

How to Change it Up: Green beans are deliciously versatile and take on flavor easily! I love the idea of simply cooking them a day in advance. Then, you can sauté them right before serving using different sauces (homemade or store bought) to take them to the next level. Think harissa and marcona almonds, basil pesto and cherry tomatoes, thai curry and butternut squash. Want to go a totally different route? This recipe calls for tempura-battering them and serving them with a shallot dip - I'm so tempted for this year!

The Standard: Parker House Rolls

How to Change it Up: I personally love parker house rolls as they are - fluffy and buttery. But where I always like to play with breads is the butter. Mixing in a few ingredients can totally change the tone of a bread dish, even store-bought ones. I top my rolls with miso-butter, but I also love to add a bit of honey and spice for a chili-honey butter. Sesame oil can add nuttiness, and herbs can add both brightness and elegance to your table butter.

Enjoy and Happy Thanksgiving to everyone!

Aliya LeeKong X Jill Lindsey Supper Club + Carrot Tartare

ALIYA LEEKONG X JILL LINDSEY SUPPER CLUB + CARROT TARTARE

A few weeks ago, I hosted a supper club at a gorgeous store in Brooklyn, the namesake of the equally gorgeous Jill Lindsey. It is the perfect venue - beautiful handmade home goods, rugs and furniture from Nicaragua (designed by Jill!), candles, jewelry; they host events and have a café area in the back. Jill is the perfect partner, having worked in restaurants and well-versed in all of the front-of-the-house needs. The one catch? ....no kitchen! So, yes, I served (with the help of the amazing Tamsin Kelly! thank you again!) a 5-course, sit-down dinner with my "easy-bake" countertop oven and an induction burner, both of which I brought with me. Fun! and Terrifying!

Here is the menu and some great photos of all of the people (so many friends surprised me!) who came. Photos are all by the talented MJ Batson of Corac Studios

I wanted to share the recipe with you for the star of the Carrot 3 Ways dish, a carrot tartare. The inspiration for the tartare is an Ethiopian dish called kitfo. I posted the recipe for kitfo yeeeeeaars ago, but it's basically a hand-cut steak tartare warmed in a spiced butter infused with cardamom, black pepper, and cayenne. It is out of this world!! I thought the spices played really nicely with the sweetness of seasonal carrots here in lieu of beef. I served mine with dehydrated carrot chips and a brown butter carrot-sunchoke purée. Enjoy!

CARROT TARTARE

Ingredients

Serves 4 to 6

3 medium carrots, peeled

5-6 tablespoons unsalted butter

½ teaspoon ground cardamom

1 teaspoon ground black pepper

¼-½ teaspoon cayenne

1 shallot, minced

2 garlic cloves, minced

Salt, to taste

Chives, for garnish

Procedure

Bring a medium pot of water up to a boil and season heavily with salt. While the water is coming up, prepare an ice bath (a bowl of cold water with ice). You want to cook the carrots and then shock them in the ice bath to stop the cooking.

When the water comes up to a boil, add the carrots and cook until a fork slips easily into the thickest part of the carrot. That can vary depending on the width, so I would say anywhere from 6 to 12 minutes. Transfer immediately to the ice water to stop the cooking. Remove and dry thoroughly. At this point, you can move ahead or save them in the refrigerator for use a day or two later.

If you have a stand mixer with a meat grinder attachment, pass the cooled and dry carrots through the larger, coarse grinding plate. If not, you can use a ricer or a food processor to achieve a ground carrot texture. You don't want mush, so try not to take it too far!

Heat the butter in a medium saucepan over medium heat. Add spices and toast for a minute or so until fragrant and nutty. The butter should brown a bit. Add the shallot and garlic and cook another 30 seconds to a minute. Toss in the ground carrots until they are heated through. They should be warm and touchable.

Serve warm (you can use a ring mold if you like) and top with chopped chives.

Squash Toast with Chipotle Honey + Pepitas

SQUASH TOAST WITH CHIPOTLE HONEY + PEPITAS

Okay, so I looove avocado. BUT (and I know this might offend some of you), I'm not the biggest avocado toast fan. I know! In the beginning, it was pretty cute, but now, it's become a phenomenon and a food trend (with an $8+ price tag to boot at most of my local Brooklyn spots)! Beyond that, it's Fall - the season has changed and so a time has come to explore some alternatives for your morning breakfast, snack or however you might traditionally eat toast.

Squash is everywhere, so why not mash up some buttery, sweet squash and slather it on toast? Let's go a step further. Why not spice up the squash with some minced shallots and jalapeño, top with some chipotle-infused honey, throw in some cream cheese and roasted pepitas....I think you get my point here. Toast can be so much more!

That's what this squash toast is all about. Hitting highs and lows of flavor and texture. You've got crunchy, creamy, sweet, savory, spicy (I could go on)....Enjoy!

Ingredients

Serves 4 to 6

For the chipotle honey:

½ cup honey

1-2 dried chipotle chilies (adjust to your heat tolerance)

For the squash toast:

Canola or olive oil

1 medium-sized butternut squash or kabocha (2 to 3 lb) squash, halved and seeded

salt and freshly ground pepper to taste

1 small shallot, minced

1 jalapeno, seeded, ribbed and minced

small handful of cilantro, finely chopped

juice of half a lime

8 to 10 slices white/wheat country bread, lightly toasted

1/2 to 2/3rd cup cream cheese or mascarpone

1/3rd cup pepitas, roasted

Procedure

For the chipotle honey:

Add honey and chilies to a small saucepan. Cook on low for a half hour, remove from the heat, and let cool and infuse another 20 minutes. Strain if you want to.

For the squash toast:

Preheat the oven to 425° F.

To roast the squash, generously coat with oil, sprinkle with salt and pepper and roast flesh side down for about 30-40 minutes until mashable.

Spoon out squash into a bowl and add shallots, jalapeño, cilantro, and lime juice. Mix together and adjust seasoning.

To assemble the squash toasts, slather a tablespoon or so of cream cheese on the toasts. Top with a spoonful of the squash mixture and sprinkle a few toasted pepitas on top.

These are best enjoyed with the squash is warm.

Handmade Pasta: How-To + Recipe

HANDMADE PASTA: HOW-TO + RECIPE

If pizza is my ultimate comfort food, pasta is a very close second. I actually haven’t made pasta from scratch for a really long time and, lately, with the weather getting cooler and the fact that I'm going to serve it at my pop-up in a few weeks, I’ve been wanting to break out my pasta roller and get started. I bought a couple cookbooks for inspiration to get me started. The dough recipe is actually super simple, and I find myself wondering why I don’t make pasta from scratch more often at home instead of buying it at the store. Oh right, time! That little thing that tends to escape all of us...But if you are planning on having a dinner party, nothing is more impressive than serving a plate of homemade tagliolini! And it's something you can make in advance and cook quickly while your guests are enjoying a drink (or two...).

MAKING THE DOUGH

There are two types of dough when making pasta; one for the different shapes of noodles (spaghetti, tagliatelle, fettuccini etc…) and one for filled pastas (ravioli, tortellini, agnolotti etc…). The only differences between these two is that the filled pasta dough just adds a little bit more liquid to make the dough more pliable for making shapes and is a bit thinner since you are often double layering it.

My go-to recipe is pretty simple:

Serves 6-8

2 cups 00 or all purpose flour

2 eggs + 3 yolks

1 1/2 tablespoons water

1/2 teaspoon salt

Mixing is very simple. Just create a mound with the flour ( “00” is the most commonly used in Italy, but all purpose works just as well) pour all the liquid (whole eggs, yolks, water) in the center and slowly, with a fork, combine everything until the dough starts to come together and is not sticky. Now comes the hard part: kneading! You want to knead the dough for at least 10-15 minutes, doesn’t sound like a huge task but it is essential to create a smooth pasta dough. You will see as you knead the dough the roughness when the dough first comes together starts to disappear the more you work the dough. Once the dough is nice and smooth, form in to a ball and cover with plastic wrap and let it rest. If you're rolling it right away, you can allow rest it for 30 minutes at room temperature. If you're rolling it later, keep it in the fridge and allow the dough to come back up to room temperature just before. Because of the eggs in the dough, you want to use this within 24hrs to ensure freshness or freeze it for later use.

HAND ROLL OR MACHINE?

Having a pasta machine is essential to rolling out the dough. You can, of course, do it with a rolling pin, but it will take a lot more time and effort, not to mention a lot of upper body and arm strength! The process of kneading alone makes my arms and hands ache, but the result is just too delicious to give up on. There's also just something soothing about the process of rolling out the dough with a machine, going through every size on the rollers and then creating your pasta shape. The key is to start the pasta dough on the largest setting of the machine and work down from there, cutting the dough and doing it in batches.

Start by cutting the dough into quarters. Flatten the quarter piece a bit and put the dough through the largest setting, once through. Fold the dough on itself (take both ends fold over and meet in the middle) rotate 90 degrees and put through the machine on the same setting again - you basically just want to get a rectangular shape to start. Raise or lower the setting (depending on the machine) and run through again. You want to get thinner and thinner, running the dough once at each incremental setting. If it gets too long, cut it in half and roll each piece separately. After the dough has made its way through, I usually end on the second to last setting for stuffed pastas or the third to last for thick noodles.

SAUCES AND FILLINGS

And now for the good stuff: the filling and the sauces! First, though, a note on cooking. In boiling, heavily salted water, fresh pasta only takes 1 to 2 minutes to cook, so if you spend the time up front, know that, at the very least, you are saving on cook time!

For my pop-up, I'm doing a roasted maitake mushroom pasta with pickled chilies, garlic and some Egyptian Dukkah. I know - major and not so traditional. BUT I love a good simple tomato sauce with noodles, and this recipe is such a great go to. There are so many others to choose from; Bolognese, avocado-basil pesto, and classic brown butter and sage. The possibilities are endless - it really just depends what mood you are in! Same with choosing the filling for stuffed pastas, you can go the traditional route and do a ricotta filled ravioli or go with the season and do a pumpkin ravioli for fall, a pea ravioli for spring etc…

The important part is to make sure you have all the essential tools to create and roll out the perfect dough - the rest you can just make up as you go along! That is the fun part after all..

Enjoy!

The Very Versatile Winter Squash

THE VERY VERSATILE WINTER SQUASH

The leaves are changing colors, the air has a cool crisp smell to it and the farmers' market is booming with a ton of winter squashes. Nothing says cold weather comfort food than a great squash soup, roasted root vegetables with your Sunday supper or a nice, warming Indian curry. The only difficulty is choosing which squash to use in your dish! I put together a few of my favorite ways to bring some warmth to your dinner table this winter.

SOUPS

The first weekend of October has passed, and the heating has kicked in. You know winter is looming around the corner, and the upside is that it’s perfect soup-making (and eating!) weather. Everyone loves a great squash soup; they are so versatile, being sweet and savory, and take easily to different cuisines depending on the spices you use. My Sopa de Flor de Calabaza (Squash Blossom Soup), inspired by a traditional Mexican soup, is a delicious, silky and rich soup without any cream that uses butternut squash. Another warm and comforting soup is my Pumpkin Soup with Garam Masala & Creme Fraiche. This soup uses the traditional South Asian spice blend, garam masala (it’s spicy and full-flavored but has no real heat to it), and the warming spices in the blend pair perfectly with pumpkin.

ROASTED

Roasting squash is a no brainer, and cut into pieces, a good squash only needs about 20 to 30 minutes in a 400° F oven. Of course, the old standby butternut is fantastic here, but kabocha, which is an Asian variety of winter squash, is also delicious. It has a strong and sweet flavor that pairs well with spices. Delicata is another great options because it has super thin skin and is really easy to peel.

Above is a photo from my cookbook for a savoury, winter vegetable crumble; roasted squash on its own would be delicious with a salty, Parmesan-laced crumble topping.. The great thing about roasted squash is you can eat it as is, purée it (see below), stuff it before roasting, make it into a hash by itself or with sweet potatoes or even toss it into a salad that day or the next! I personally love this Miso Harissa Delicata Squash salad recipe.

PURÉES

Another great use for winter squashes is purées. They make a great substitute for the stand-by mashed potato side and are beyond easy to make. This recipe is the most basic - a great building block in your kitchen arsenal that you can tailor to your tastes. A few ideas: add roasted garlic, truffle oil, chopped olives, pickled chilies or sprinkle with za'atar to make it extra special.

CURRY

To me, nothing is more satisfy or warming to the soul than curling up on the couch with my pajamas, a good movie, or book, and a hearty bowl of curry and rice. Curries originate from the Indian subcontinent and Southeast Asia. They can be wet or dry with wet curries resembling stews in a significant amount of sauce and dry curries cooked with little liquid that evaporates and leaves a coating on the ingredients. Curries usually involve a variety of spices with the main spices being turmeric, coriander, and cumin on the Indian side of things; chili is always a player. Southeast Asian curries make use of different chili pastes and other herbs, aromatics and spices like kaffir, lemongrass, and galangal. Lucky for us, squashes play well with all different types of curry. Check out this one for Acorn Squash with Fenugreek, Chili, and Amchur.

PASTA

When the weather turns cool, who doesn’t love coming home to lasagna or a big bowl of pasta on the table? To make traditional lasagna a bit more interesting, try adding some squash in between the lush layers of pasta, cheese and sauce. OR get a bit more advanced and try this gnocchi. If gluten isn't your thing, spaghetti squash makes a fantastic substitute. Raw, it looks just like other squashes on the inside, but after it is cooked the insides fall out in ribbons resembling spaghetti. This recipe uses the spaghetti squash as the star of the “pasta dish”.

DESSERTS & BREADS

Being such a versatile vegetable, squashes can also find themselves in the dessert category. Hello…..pumpkin pie anyone!? But don’t just let the pumpkins have all the fun in the pies, butternut and acorn squash can hold their own in this category too! Try my bread recipe using butternut squash with apples and maple to make a delicious moist bread to serve with afternoon tea.

Enjoy!

7 Ways to Preserve the Season

7 WAYS TO PRESERVE THE SEASON

This past weekend, shopping at my local farmers' market, I noticed that the fall squashes have now arrived. As much as I love the cooler weather, I will really miss the abundance of local fresh berries and summer fruit and vegetables. Funny enough, you can still find a lot of gorgeous peaches, tomatoes, and other summer fruit still lingering. This transition has got me thinking about different ways of preserving, something that's in every culture around the world and has existed for centuries. It's not only a way to enjoy those flavors later in the next season but is also a fantastic way to reduce waste (and save some $ to boot)....

PICKLING

Pickling is always a great way to preserve vegetables (and even some fruits)! I have messed around with pickles from so many different cuisines - from traditional Indian pickles in mustard oil to Italian giardiniera to a quick, spicy Haitian pickled cabbage, called pikliz that I love! I always have a few pickles in my fridge to dress up everything from Sunday eggs to a nice seared piece of fish. If you've been on my Instagram, you are probably over it with my pickled cherry pepper obsession....

CHUTNEYS

Chutneys are another savory way of preserving fruits and vegetables. They have both sweet and sour flavors and are great for those holiday cheese platters, to enjoy with a winter roast or as a condiment to take that sandwich to the next level. Personally, with it still being grill weather, this smoked peach chutney is absolutely to die for on pork chops, with some fromage d'affinois, or on your morning toast.

BLANCH AND FREEZE

What if you want to keep it simple? Easy, just blanch and freeze your vegetables in resealable bags. Think vegetables in the freezer section of the grocery store, only yours are directly from the source! These will make for a much tastier version of stir fry in the dead of winter, I promise you.

Just have a pot of salted, boiling water (should taste like the sea), an ice bath (ice with cold water) and lots of resealable bags ready and you are set. Drop in the boiling water until the veggies are still crisp but that raw taste is gone. Then submerge in ice bath to stop the cooking and keep the vibrant color. Don't hold in the ice bath too long or all the vitamins and minerals (the healthy stuff) will seep out. You just want the veggies to be cold. Drain, dry off, portion in to bags and place in the freezer. Super simple!

HERB SALTS

If you’re like me and you love having fresh herbs around the house, you are probably wondering how to use up those plants before they start to wilt (and die). There is, of course, the go to method of freezing herbs in ice cube trays (either in broth, butter, water or oil), but another fun way to preserve them is to turn the herbs into salts.

You take a bunch of basil, rosemary or any single or combination of herbs you want and process in a food processor with some kosher salt. Then, transfer to a parchment-lined baking sheet and dry out the mixture in a low temp oven around 225°F for an hour or two until crumbly. Then back in the food processor to make more fine (only, if you want) and voila! Instant herb salts for your pantry!

Of course, these are delicious on different meats or a roast chicken. But pack some in a little bottle, and you have the perfect hostess gift! Remember to store the salt in an airtight container, and it will keep for about 3 months.

JAMS

Now, for my favorite fruits which have a growing season of only a month or two, at best: fresh berries and stone fruit! It's the best day of the year when you finally see rows and rows of these at the market, and the saddest day when you realize their season is over...Luckily this year seemed to last longer than last, and my pantry has a ton of jam to show for it. At first it was just a couple jars for me, and then I started thinking holiday gifts!!

People sometimes get intimidated by jam making - have the right ratio of sugar and pectin to set it and give that traditional, jammy texture. But it can be as simple as fruit, lemon juice and sugar like in this Strawberry Preserve recipe from Blackberry Farm. and, don't forget! Jam can also be savory. I created this Chili Jam recipe when I worked for a restaurant, and it went on everything from our lamb burgers to a cheese toast!

Note: If you frequent your farmers market, ask them if they have any bruised or over ripened fruit. This is perfect for jam and also will most likely be discounted!

PRESERVE IN ALCOHOL

Running out of jam ideas? Alcohol is also an incredible preservative.

I preserved my cherries from July in brandy using a simple ratio: for 1 pint jar filled with cherries, fill 2/3rds with sugar and then pour brandy to 1/4 “ from the rim. Shake the jar a bit to dissolve the sugar and store in a cool dark place until you're ready to use. Add a stick of cinnamon or a used vanilla bean for a bit of extra flavor.

These brandied cherries are perfect ladles over a (big!) bowl of vanilla ice cream or poured over a holiday bundt cake. You can also infuse flavors in the alcohol by simmering with vanilla or cinnamon.

Not an alcohol drinker? Simply try this recipe from Bon Appetit which preserves the cherries in syrup.

SHRUBS

Shrubs are another, lesser known way of preserving summer fruits, though you can do this with many, other fruits throughout the year too. It's basically a fruit-forward drinking vinegar, that are excellent with some club sode but also make a great cocktail base, year-round. I made one recently with strawberries, peaches and basil.

Enjoy!

Peak Season Corn: Buying/Cooking Tips + 6-Ingredient Salad

PEAK SEASON CORN: BUYING / COOKING TIPS + 6-INGREDIENT SALAD AND OTHER RECIPES

Corn is summer, and at no other point in the year is it as sweet and tasty as it is now. This is all my family is eating right now and in so many different ways. I wanted to give you guys a few tips on how to maximize your corn experience - from choosing the right cobs, cooking and shucking them, to a simple "how-to" corn salad and other recipes.

BUYING TIPS: Buying the right corn can make all the difference because corn gets starchy and loses sweetness after it's picked. Obviously, you want freshly-picked corn with bright, plump kernels, but you don't have to peel back the husks and peek to check them.

Look for bright green cobs where the husk is tight over the corn.
The silks at the end should be brown and slightly tacky and damp - if they are black and/or dried, the corn is a bit older.
Feel for the kernels through the husk to make sure they are plump.
Finally, check the top for wormholes and avoid any where it looks like they may have gotten through.

COOKING AND SHUCKING: I put these two together because I'm sharing with you my favorite way of cooking corn. Some prefer boiling which requires shucking the cobs first and getting rid of all of that pesky silk before cooking. Go for it if that's what you like (or if you want to give the kids something to do)!

I personally prefer a quick roast in the husks. 25 minutes at 400˚F in the oven (right on the rack) or on the grill set up for indirect heat makes sure you have super moist, flavorful kernels. The plus side? Once they are cool enough to handle, all of the silk slides right off with the husks. No mess! I then eat them straight from the cob, cut them off for a salad (see below) or toss them back on the hot side of the grill for a little char right before serving!

6-INGREDIENT CORN SALAD "HOW-TO": Corn salad shouldn't be something that requires exact measurements. Here is what generally goes into my corn salads.

Corn - cooked and off the cob (see roasting in the husks above). For a modest side, I figure 1 cob per person.
Peppers - hot, sweet, roasted, pickled. Add enough to add color.
Another surprise ingredient - Go seasonal with grape tomatoes, radishes, zucchini or arugula. Think starchy with potatoes, lima/cannelini beans or even couscous or bulghur. Again, enough to add color and mix to the salad.
Onion - shallots, red onion, scallion, Vidalia - raw, charred, caramelized, roasted. Just enough for flavor. You can overdo here, but not really under-do.
Herbs - basil, chives, cilantro, parsley, mint, tarragon. Choose one or use a few to layer flavor. You can't really go wrong.
Acid - cider vinegar, lime or lemon juice, sherry vinegar, pickled pepper juice. A few splashes.

That's it! Mix them together in a bowl and season with salt and freshly ground black pepper. Taste and add whatever is missing from above. Let the flavors marry for a few minutes before serving - it will taste even better the next day!

Looking for other recipes? Check out a few other ones I love.....

CORN WITH GREEN CHILI BUTTER & TOASTED COCONUT

SMOKY, SPICY CORN PUDDING

SOPA DE FLOR DE CALABAZA (SQUASH BLOSSOM SOUP)

Enjoy!!

Haitian (Quick) Pikliz

HAITIAN (QUICK) PIKLIZ

As of late, I've been feeling like pickled foods are everything (and said as much to Food Republic this week!). They add just the right amount of vibrancy and acidity to certain dishes, and this pikliz, a Haitian version, is no different. Haitian pikliz is a traditional condiment for the country - typically cabbage, onions, sweet and hot peppers, and spices soaked in vinegar and lime juice. It's tart with serious heat and depth of flavor.

My version is a bit different - rather than soaking the vegetables and waiting 3 to 5 days to eat it, I use a quick pickling technique that allows you to wait until it's cooled and enjoy right away. I also add a bit of daikon radish (totally optional) for a bit of extra crunch. The key to the incredible flavor is scotch bonnet peppers, typically a five alarm fire in your mouth. Don't let the scotch bonnet peppers scare you though - it's not like they are light work, but they won't burn your tongue off either here; the vinegar tames them.

This has been my staple for grilling season - kind of like coleslaw but with the benefit of hot sauce. Whole fish charred on the grill topped with this pikliz has been a weeknight fave. It goes great with chicken and especially pork, because it helps cut the fat. In Haiti, it's often paired with fried pork called griot (my recipe: here). Crunchy, fragrant, acidic, with that heat and flavor of the peppers...

Also, a pet peeve of mine...don't let the pickling liquid go to waste! A little pour in eggs, soups, a stir fry or a rice dish adds just the right kick. Enjoy!

Ingredients

Yields a 1 quart mason jar

2 cups green cabbage, thinly sliced (I used savoy, the light green leaves only)

½ cup daikon radish, thinly sliced (optional)

1 small white onion, thinly sliced

1 medium carrot, grated

2 small sweet peppers or ½ bell pepper, thinly sliced

4-5 scotch bonnet, seeded and thinly sliced

2 scallions, thinly sliced

5 garlic cloves, minced

1 ½ cups raw cider vinegar

juice of ½ lime

1 ½ teaspoons kosher salt

1 scant teaspoon unrefined sugar

14 black peppercorns

4 whole cloves

Procedure

To a 1 quart mason jar, add the cabbage, daikon radish (if using), onion, carrot sweet and hot peppers, scallion and garlic. It will probably be overflowing, but press down all of the vegetables as best as you can.

In a medium saucepan, bring the cider vinegar, lime juice, salt, sugar, peppercorns and cloves up to a boil. Remove from heat and pour over the vegetables. Close the jar and let cool to room temperature before using. You can eat right away.

At this point you can refrigerate to store, but I like to keep it at room temperature for an extra day for a bit of fermentation and then refrigerate. It should keep for about 3 weeks.

Currant, Pistachio & Coconut Overnight Oats

CURRANT, PISTACHIO & COCONUT OVERNIGHT OATS

I've been seeing overnight oats recipes everywhere for the past few months, and I finally broke down and tried making some myself. Love them!! My brain takes some time to turn on in the morning, and this takes all the guesswork out of breakfast, for me and my little one (FYI, when I first gave them to her, it was the quietest I've seen her; she dug in!!). There could be nothing easier than throwing a bunch of ingredients into a mason jar, shaking and letting them sit overnight - no cooking. And it's a complete blank slate; you can literally layer any flavors you want.

Breakfast, for me, is a way to cram in as many nutrients as I can. The day can kind of slip by you, so I like to make sure I have at least packed my morning with protein and vitamins. I went a bit Middle Eastern-inspired here with fruity currants (raisins or sultanas would be great too), pistachios and some dried, unsweetened coconut. A bit of cinnamon, vanilla and ground cardamom make all of the flavors pop, and I added some chia seeds for protein, Omega-3s and hydration. I also used a combination of milk and yogurt to bloom the oats, and I love how the currants and pistachios plump up a bit. Pick any milk you like for this - almond, fresh coconut or any nut milk would be delicious here. If you want the pistachios to have more crunch to them, leave them out and layer them the morning after.

Enjoy!

Ingredients

Yields 2 to 3 servings (depending on your appetite!)

1 cup old-fashioned rolled oats

3 tablespoons dried currants (or 1/4 cup raisins/sultanas)

3 tablespoons unsalted, shelled raw pistachios

2 1/2 tablespoons dried, unsweetened coconut

2 teaspoons chia seeds

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

Pinch ground vanilla bean (or 1/2 teaspoon vanilla extract)

1 cup milk (cow's, nut, coconut, etc)

1/2 cup yogurt

Procedure

In a mason jar or bowl, add all of the ingredients. Shake or stir until well-combined. Cover and refrigerate overnight. That's it!

If you want, you can heat them a bit over the stove the next morning if you like your oats warm. I actually love them straight out of the fridge...These keep for a few days, but I prefer making it daily.

(Coconut) Daal with Super Greens

(COCONUT) DAAL WITH SUPER GREENS

This frigid weather in NYC combined with a lingering cold has me thinking about (and making!) my favorite soups and stews. As soon as the weather turns, I make a batch of soup each week to fill in for lunch or dinner where necessary. It's one pot cooking at its best; soup tastes better as it sits, is a great way to pack a lot of nutrients into a bowl, AND is, quite frankly, the easiest way to use up random vegetables and ingredients you have lying around.

This is a twist on my mom's lentils, daal, which are spiced, nuanced and creamy. Daal was a staple in our household, and when I go home to visit, there is always some in the fridge to remind me of my childhood. In this soup, I make the lentils a bit more dilute and add in any greens I have lying around - kale, baby spinach, chard, a super greens blend - to up the cold-fighting vitamins. I sometimes add in a bit of coconut milk for silkiness, and if I need a bit more bulk, I throw in some cooked rice, bulghur or quinoa.

What I love is that this is a really satisfying soup, but it also couldn't be easier to make. The lentils simply need to boil with a bit of turmeric for 20 to 25 minutes. Sauté the spices, aromatics and greens on the side in one pan, toss in and let simmer another 5 minutes. That's it. Enjoy!

Ingredients

Serves 4 to 6

1 cup split lentils (I prefer a combination of red and yellow), picked through and rinsed thoroughly

½ teaspoon ground turmeric

2-3 tablespoons ghee or canola oil

1 teaspoon black or brown mustard seeds

½ teaspoon cumin seeds

1 shallot, minced

1 or two small green chilies, seeded and minced

3-4 garlic cloves, minced

½ teaspoon ginger, minced

½ teaspoon ground cumin

½ teaspoon ground coriander

1 plum tomato, seeded and chopped

1 bunch kale, baby spinach, chard or 2 handfuls of a super greens blend, washed

13.5 ounces fresh homemade, raw or canned light coconut milk (optional)

salt, black pepper, and lemon juice to taste

1 small handful of cilantro, finely chopped

Procedure

In a large pot or dutch oven, add the lentils, turmeric and 4 cups of water. Bring up to a boil, lower to a simmer and simmer partially covered for 25 to 30 minutes until lentils are soft and break apart easily. Add in another 1/2 cup of water if too much has evaporated and the lentils look thick.

Heat a medium-sized pan over medium high heat. Add the ghee or oil and the mustard and cumin seeds. When they start to sputter and pop, lower the heat to medium low and add the shallot, chili, garlic, ginger and ground spices. Cook until the shallots are translucent and the spices smell toasted. Add the tomato and a bit of water so the spices don't burn. When the tomato starts to break down, add in the greens and let wilt slightly.

Throw the vegetable mixture into the lentils. If using, add in the coconut milk here as well. Simmer for another 5 minutes for the flavors to combine, and then season generously with salt and pepper. The lentils can take a decent amount of salt for the flavor to really pop, and I like to alternate with squeezes of lemon juice to get the right acid / salt balance. Finish with the chopped cilantro.

Sopa de Flor de Calabaza (Squash Blossom Soup)

First, I want to say thank you to all of you guys that check my site or get my newsletter regularly – even when there is a bit of a lull. You guys are truly what keep me coming back, inspiring me to share my recipes and thoughts on cultural foods. With the weather turning a bit cool here in NYC, I’ve been on a soup-making kick as of late. It just feels right – that warm comfort – and I’ve been experimenting like crazy: lentils with coconut, a kicked up chicken and barley soup, no-cream squash and apple.

This is a recipe straight from Exotic Table – inspired by a traditional Mexican soup. Squash blossoms are the delicate, edible flowers of the zucchini plant and can often be found at the farmers’ market. The traditional, Mexican version of this soup purées the squash blossoms right in, but I think they are more beautiful left whole, to finish the soup. With the corn, potatoes, and squash, this soup is silky and rich without any cream, but a dollop of crème fraiche at the end really brings the flavor together. Enjoy!

Ingredients

Serves 4 to 6

2-3 tablespoons unsalted butter

1 large yellow onion, finely chopped

1 jalapeno, finely chopped

2 Yukon gold potatoes, peeled and cut into a small dice

1 medium butternut squash, cut into a small dice

2 garlic cloves, minced

4 cups chicken stock

A small bunch of thyme

1 fresh or dried bay leaf

tiny pinch saffron (optional)

3 ears of corn, kernels removed and scraped for juice

8-10 large squash blossoms

Salt and freshly ground pepper

Crème fraîche, for garnish

Procedure

In a soup pot, heat the unsalted butter over medium-low. Add the onions and jalapeno and sauté for 4 to 6 minutes until the onions are translucent. Add the potatoes, squash and garlic and cook for another 2 minutes.

Add in the stock, thyme, bay leaf and saffron and bring up to a boil. Reduce to a simmer and simmer for 10 minutes.

Now, add in the corn kernels and any juice from the corn and simmer for another 10 to 15 minutes until all of the vegetables are tender.

Remove the thyme bunch and the bay leaf, and purée the soup in a blender, working in batches. Season to taste with salt and freshly ground black pepper.

I like the squash blossoms to be slightly raw, so I put 2 of them in each bowl along with a dollop of crème fraiche and pour the hot soup right over. The soup wilts them just enough.

Corn with Green Chili Butter and Toasted Coconut

I mentioned a few weeks back that I would be posting one recipe a month from Exotic Table leading up to the cookbook release, and here is another fun one just in time for Labor Day, barbecuing, and glorious, end-of-summer cookin’: my corn with green chili butter and toasted coconut.

The story behind this one is that I grew up eating this rich corn curry—pieces of corn on the cob simmered in a delicious stew with coconut, green chilies, and cilantro. When summer comes around and corn is in season, I’m not usually in the mood for stews, so I came up with this recipe to satisfy my cravings—buttery, grilled corn with sweetness, heat, and the crunch of toasted coconut.

Think of it like Mexican street corn…but East African-style! This is deliciously simple and will add the perfect spice to your everyday grilled corn. Enjoy!

Ingredients

Serves 4 to 6

6 ears of corn

1 stick unsalted butter, room temperature

½ teaspoon salt

½ teaspoon honey

1 serrano chili, finely minced, seeds and ribs removed

2 tablespoons chopped cilantro

3 tablespoons unsweetened dessicated coconut, toasted

salt, to finish

Preheat the oven to 400°F or preheat the grill. Roast/grill corn in the husks for 25 minutes. Remove the husks and any remaining silk.

In a small bowl, combine butter, salt, honey, serrano chili, and cilantro.

Liberally spread chili butter on corn and sprinkle with the toasted coconut. Finish with a bit of salt and serve.

Swiss Chard "Leaves"

Grape leaves have to be one of my all-time, favorite Middle Eastern snacks (and something I deemed impossible to make at home for many years). When I visited Turkey a few years back, I learned a nifty trick for how to make them using a more common green to the West, swiss chard. This would actually work with a number of different greens, but I do have to say the flavor of swiss chard works great – it’s mild and verdant and lets the flavor of the stuffing pop.

Grape leaves are often stuffed with ground meat and/or rice and flavored with mint and lemon. They are part of a group of stuffed vegetables made throughout the Middle East, Greece and Turkey called dolmas.

I kept these guys vegetarian – I feel like they are a bit more delicate that way. A few other things: in lieu of long-grain rice, I used a short-grain one, Egyptian rice, which is one of my favorites! It’s fluffy, rounder, has a great toothsome texture and absorbs flavor beautifully. Also, in lieu of steaming them the traditional way – I lay the leaves on top of stacked lemon slices and let the juice from the lemons steam and infuse them with even more flavor. These are not the most speedy hors d’oeuvres to make, but they are well worth it! And I guarantee by your 48th folding, you’ll be a lot faster…Enjoy!

Ingredients

24 Swiss chard leaves, washed and stems removed (approximately 3 bunches)

2 tbsps unsalted butter

1 small shallot, finely chopped

1 garlic clove, minced

½ tsp dried mint

¼ tsp ground allspice

¼ tsp ground cinnamon

¼ tsp ground black pepper

pinch chili flakes

pinch ground cloves

¾ cup Egyptian rice

1 cup vegetable stock or water

2 tbsps pine nuts, toasted

1 tbsp lemon juice

½ tsp lemon zest

2 tbsps chives and parley, finely chopped

3 or 4 lemons, cut into ½ inch rounds

olive oil

salt

Procedure

Preheat oven to 350° F.

Bring a large pot of water up to a boil and prepare a large bowl with ice and water. Add enough salt to make the boiling water taste like the sea. Place the chard leaves in the boiling water for 60 seconds and then shock them in the ice bath. Let dry on paper towels.

In a medium saucepan, melt butter over medium heat. Add shallot and garlic and sauté for 3-4 minutes until shallots are translucent. Add spices and then the Egyptian rice and toast for about 1 minute. Add stock or water and bring up to a boil. Lower to a simmer and cook partially covered for 15 minutes. Let cool slightly and add pine nuts, lemon juice, lemon zest and herbs. Season to taste, though note that the rice will not yet be fully cooked.

Cut chard leaves down the middle on either side of the seam. Place one leaf rib-side up, vertically in front of you. Add about 2 teaspoons of the rice mixture about an inch up the leaf. Start by rolling the end closest to you away from you to cover the rice. Tuck each side of the chard leaf in and roll the entire parcel. If the leaf is too long, you can cut the other end a bit short. Repeat until you’ve finished the chard leaves and rice mixture.

Layer lemons in a dutch oven or pot with ¼ cup of water. Layer the dolmas on top and drizzle them with a little olive oil. Cover and bake for 30-40 minutes until the rice is fully cooked.

Serve warm or cold.

Mujaddara with Bulgur & Yoghurt

Let me just say…thank goodness for the rainbow microgreens I had stashed in my fridge from earlier this week. Without which, this dish would not look quite so attractive! Looks aside, this has to be one of my favorite sides – shockingly delicious (don’t let the bulgur and lentils fool you), exquisitely simple to make, and, yes, healthy on top of it all.

Mujaddara is a Middle Eastern dish that traditionally pairs lentils with rice and caramelized onions. Certain versions, like this one, exchange the rice for bulgur wheat, which adds a sweet nuttiness and beautiful texture to the dish. But the real star here are the caramelized onions that are cooked a bit further than you might be used to, to the point where the edges get really dark and take on a bittersweet quality. These onions take this dish to the next level and give it that addictive quality, the kind that makes you keep going back to the fridge to nibble quick, little, cold spoonfuls of it (or is that just me?).

The dish could not be simpler – caramelize onions, cook lentils, add bulgur, mix everything together. I do a few extra things, of course, to boost the flavor a bit: namely, use chicken stock to cook the lentils and bulgur, add a few extra spices and aromatics while cooking them, and top the whole thing off with toasted pine nuts. But this recipe can easily be modified for vegetarians and even vegans if butter is omitted and/or vegetable stock is used. A bowl of nice, cool yoghurt pairs beautifully with the dish, and I love a few pinches of pimentón de la Vera on top for some smoky heat. The texture is tender and fluffy with rich bites of the caramelized onions and a hint of spice…and wait ‘til you taste it the second day, even better. Enjoy!

Ingredients

Serves 4 to 6

2 tbsps unsalted butter

1 tbsp vegetable oil

2 yellow onions, thinly sliced

4 cups chicken stock

1 bay leaf

1 small bunch fresh thyme

¾ tsp ground coriander

½ tsp ground cumin

generous pinch chili flakes (I used Aleppo but any will do)

tiny pinch cinnamon

1 ¼ cups lentilles du Puy (French green lentils but brown ones work too)

¾ cup bulgur wheat

¼ cup pine nuts, toasted

salt and freshly ground black pepper to taste

extra virgin olive oil

Yoghurt:

yoghurt

pimentón de la Vera

Procedure

Heat a medium-sized skillet over medium heat. Add butter and oil, and when the foam subsides, add the sliced onions and a few pinches of salt to draw out the moisture. Reduce the heat to low and cook for 30 to 45 minutes until the onions deeply caramelize and brown. They should go even darker than traditional caramelized onions, just before they start to turn bitter. Remove with a slotted spoon and set aside.

While the onions are cooking, bring the chicken stock up to a boil with the bay leaf, thyme, coriander, cumin, chili flakes and cinnamon. I like to tie the thyme bunch with a bit of kitchen twine, so I can easily toss it at the end. Add the lentils, reduce the heat to a simmer and simmer covered for 15 to 20 minutes until the lentils are almost tender but have a slight bite.

Add the bulgur, season with salt and freshly ground pepper, and stir to combine thoroughly. Cover and simmer for another 15 minutes. Turn off the heat and let sit for another 10 minutes for the bulgur to finish cooking and to turn fluffy and tender.

Remove the bay leaf and thyme, and add the caramelized onions to the lentils and bulgur, mixing thoroughly, and adjust seasoning if necessary.

Serve warm topped with toasted pine nuts and a drizzle of extra virgin olive oil with a side of yoghurt sprinkled with pimentón de la Vera.

Heirloom Tomato Shakshuka

Summer’s tomatoes have been a constant source of inspiration – from different salads to bruschetta toppings to side dishes and even simply roasted and sprinkled with sea salt. The late summer varieties and, particularly, the heirlooms were speaking to me last weekend. I wanted to create a dish that, typically calling for canned whole tomatoes, would benefit from the intense flavor and sweetness these tomatoes offer. I went with a Maghreb dish called shakshuka.

My inspiration started with a local farm stand’s crazy number of heirloom varieties. I went with the heirloom plum tomatoes, which are excellent for a sauce like this.

The Maghreb region incorporates the northwest portion of Africa – Tunisia, Morocco, Libya, Algeria and Mauritania. Shakshuka is a mainstay there – baked eggs over an onion and tomato sauce that’s eaten for breakfast or supper – and even made its way to Israel where it’s an extremely popular dish. The main ingredients for the dish are tomatoes, onions, garlic and eggs, and it differs from country to country, city to city, family to family. It can be as simple or extravagant as you like – I tailored this version to my tastes, but feel free to make it your own!

First, please excuse the overcooked eggs in these pictures. My husband likes everything well done and I didn’t take the dish out early enough for the final picture…ha! It was still delicious and the cheese melted down and got all brown and bubbly. The sweet onions, the intensity of those tomatoes, a bit of heat from the chilies and the fragrant spices – cumin, saffron, smoked paprika….it was all a bit heady. I got a fresh-baked, roasted garlic loaf, sliced that baby up and toasted with a bit of butter. The combination was heavenly! I could put that sauce on anything (grilled fish, some nicely seared scallops, that bread alone…) and be incredibly happy. This is my brunch staple…enjoy!

Ingredients

Serves 4 – 5

¾ tsp whole cumin seeds

2-3 tbsps olive oil

2 yellow onions, thinly sliced

3 – 4 red peppers, mix of hot and sweet*

pinch of saffron

1 tsp smoked paprika

3 cloves garlic, thinly sliced

4 sprigs thyme

2 bay leaves

2 lbs heirloom plum tomatoes, roughly chopped

handful of cilantro, chopped

salt and freshly ground black pepper to taste

1/3 cup fresh cheese (cream cheese, farmer’s cheese or queso fresco all work well)

6 whole eggs

Procedure

I like to cook this in a skillet and then transfer to a clay baking dish to finish in the oven. You can just as easily make this in a cast-iron pan for double-duty or simply cover and finish this dish on the stove. If you are finishing in the oven, preheat the broiler.

Heat a large skillet over medium heat. Add cumin seeds and dry toast until fragrant. Add olive oil, sliced onions, peppers, saffron, and paprika and cook for 6 to 8 minutes until onions are translucent. Add garlic, thyme and bay leaf and sauté another minute or two until the garlic is fragrant. I add in the thyme whole, let the leaves fall off, and pull off the stems later. If you want to remove the leaves from the stems before adding, feel free.

Now, add in the rough-chopped tomatoes (seeds and all!) and cook for another 12 to 15 minutes until tomatoes have softened, much of the liquid has evaporated, and the dish has taken on a thick, sauce-like consistency.

Remove the thyme stems, if left in, and bay leaves. Add the chopped cilantro, reserving a few tablespoons for garnish, and adjust seasoning.

If you are transferring to a baking dish, do this now. Divide the cheese into small bite-sized pieces with your hands, and dot the surface of the sauce with it. Carefully, crack the eggs over the sauce so that the eggs are distributed evenly across the surface. Sprinkle the tops of the eggs with a bit of salt. Either cover dish with a lid or foil and cook for another 6 to 8 minutes or place under the broiler for 3 to 4 minutes until the whites of the eggs have set and the cheese is melted.

Garnish with remaining chopped cilantro and serve hot with thick-cut pieces of toast.

* I used (2) hot red chilies and (2) medium-sized sweet peppers, but feel free to adapt to your own tastes.

Smoked Peach Chutney

Biting through velvet skin into the honeyed-sweet juiciness of a peach is such a summer pleasure. I’ve been on a quest, from farm stand to farm stand, to find the best of the bunch and have tasted this summer the stuff poets write about. Of course, a few weekends back, I got a bit carried away at a local stand, and I ended up with more peaches than I knew what to do with. What better way to use up this peak season fruit than to turn it into a chutney…Interestingly enough, it was a cocktail that inspired the flavor combo for the chutney; the drink had bourbon, crème de peche and cumin. Genius! The smokiness of the bourbon played beautifully off of the sweet tanginess of the peach intermingling with the warm earthiness of the cumin. I wanted to figure out how to capture that in this chutney.

Smoking was the answer, and you can use either a stovetop smoker (my lifesaver in a NYC kitchen…) or the grill. The smoked peaches by themselves are distinctive but a bit overwhelming until cooked down a bit more with some sugar, honey and the roasted cumin seeds. The resulting chutney has a gorgeous flavor! Smoky, sweet, tangy, with the bite of the cumin seed…it’s perfect on pork chops, fish or even with creamy brie on crackers. Enjoy!

Ingredients

Yields approximately 1 quart

6 large, lusciously-ripe peaches, halved with pit removed (skin on)

1 ¼ tbsps cumin seeds

2-3 tbsps water

¼ cup sugar

¼ cup honey

pinch of salt

Procedure

The first step of this chutney is smoking the peaches. I used a stovetop smoker and cherry wood. Placing the peaches cut side down on the grate, I smoked the peaches for 6 minutes and achieved the perfect level of smokiness. If you choose to do this on the grill, I would keep the temperature low (200° F to 225° F). Once the chips start to smoke, place the peaches cut side down on the side with no flame (indirect heat), cover, and smoke for about 10-15 minutes.

Peel the peaches, the skin should slip off relatively easily, and cut into a fine dice. Set aside.

Heat a medium-sized pot over medium heat. Add the cumin seeds, and toast, stirring, until fragrant and slightly darker in color. Reduce the heat slightly, add the diced peaches and remaining ingredients and simmer for 8 to 10 minutes, stirring at intervals, until the peaches are soft. You want this chutney to have form, so overcooking will turn the peaches to mush.

You can serve this warm, cold, or at room temperature.

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