Tasty Retreat

Sesame Rice Noodles with Chicken and Veggies

Ari — Thu, 17 May 2012 15:11:10 +0000

Oy, what a morning. In an attempt to increase my fruit intake, I decided to do some baking. Scones, to be exact. Raspberry scones. (For those not in the know, fruit in the form of baked goods still equals fruit. And fruit is good for you!)

Only something went terribly wrong. I understand that when baking, it is paramount to follow a recipe precisely (not so when cooking), so, um… I did. Yet somehow I was left with a round pile of mush that after adding almost an additional 1/2 cup of flour (!!) to (in an attempt to smooth things over, literally), came out tasting like… flour. With a little essence of raspberry.

I could go on about my utter scone sadness, but instead, I’ve pulled out a second stick of butter and am preparing to try again.

No, not scones. (What are you crazy?!) Muffins. We think I can conquer muffins, right? I’m going to have to, because I am seriously lacking fruit in my diet these days.

It’s failed attempts at baking like this one that make me realize how much I love cooking. Or rather, how much better I am at cooking. (Seriously a good thing I never attempted pastry school. Or maybe that’s the problem? Perhaps taking a class or two on baking would whip me into shape!)

But I digress. I came across this recipe for sesame rice noodles with chicken a few weeks ago. Looked pretty good. Noodles (my fav), Asian flavors (something I’m craving at the moment), and soy sauce. Lots and lots of soy sauce. We’re lovers of salty things in this family, so I knew this one was a must-try.

The beauty of my recipe below? It’s a loose adaptation of the original. I was able to adjust proportions and tweak ingredients wherever I wanted, and it turned out fantastic.

Take that, baking! I’ll cook a savory meal any day over measuring out flour and sugar. (Though to be clear, I will happily accept and eat baked goods any day of the week.)

Directions
In a small bowl, combine 6 tablespoons of soy sauce and 2 tablespoons of oyster sauce. Add chicken, then cover and let marinate for at least 20 minutes.

While the chicken is marinading, combine all ingredients for the sauce in a small saucepan (water, soy sauce, brown sugar, honey, and red pepper flakes). Cook over medium heat for 5-7 minutes, or until the mixture bubbles up and reduces to a thicker mixture. Set aside.

Meanwhile, pour the sesame seeds into a small pan and cook over medium-high heat until fragrant and browned, about 2-3 minutes. Set aside.

Next up? Rice noodles. I was slightly fearful about using rice noodles. I’ve heard they’re very easy to overcook. Fortunately, mine came out great.

Bring a pot of water to a rapid boil, then remove from the heat. Place noodles in the water and let sit for 8-10 minutes.

Strain the noodles and return to the pot until ready to use. (Better to strain them a little early if you’re unsure about whether they’re done. They’ll be added to a hot pan with veggies, where they’ll continue to cook slightly.)

Okay, time to bring it all together!

In a large pot or wok, heat two tablespoons of canola or vegetable oil over high heat. Add carrot sticks and a dash or two of soy sauce, then cook for a few minutes. (The carrots should still be crunchy). Add the broccoli, continue to cook over high heat for another 2-3 minutes, then add frozen edamame. Because of the soy sauce both here and in the mixture you’ll be adding later, season the veggies very carefully.

Once your veggies have reached your desired doneness, add chicken (along with any remaining marinade) and soy sauce mixture, then stir continuously until cooked through (just a few minutes, if you sliced the chicken thinly). You might have to add additional oil if the pan is dry.

Now simply toss in the rice noodles, sesame seeds, and sliced scallions, give everything a few good stirs, and serve it up!

You could certainly add other veggies (peas, baby corn, bean sprouts, etc.) or change up the protein (pork, beef, shrimp, tofu), but I thought this was perfect.

Baking, schmaking. Pfft. I’ve got me some rice noodles.

Sesame Rice Noodles with Chicken and Veggies

*Recipe adapted from T and Tea Cake.

Ingredients

For the chicken:

3-4 chicken cutlets or 2 chicken breasts, cut into small pieces
6 tbsp reduced-sodium soy sauce
2 tbsp oyster sauce

For the sauce:

1/2 cup water
1/3 cup reduced-sodium soy sauce
2 tbsp brown sugar
4 tbsp honey
1/2 – 1 tsp red pepper flakes

Other ingredients:

1 box rice vermicelli (14 oz)
2 large carrots, peeled and chopped into sticks
1 head of broccoli, trimmed
1/2 cup of edamame (frozen is fine)
3 tbsp sesame seeds
Thinly sliced scallion for garnish
Vegetable or canola oil

Instructions

For the chicken: Marinade the chicken in 6 tablespoons of soy sauce and 2 tablespoons of oyster sauce. Cover and place in a refrigerator for at least 20 minutes.
For the sauce: In a small pot, combine 1/2 cup water, 1/3 cup soy sauce, 2 tablespoons brown sugar, 4 tablespoons honey, and 1/2 – 1 teaspoon of red pepper flakes. Cook over medium heat until big bubbles develop, about 5-7 minutes. Meanwhile, pour sesame seeds into a small pot and cook over medium-high heat until fragrant and browned, about 2-3 minutes. Remove from the heat and set aside.
For the noodles: In a large heat proof bowl, soak rice noodles in boiling water. Read the package for instructions, but most will call for bringing a pot of water to a boil, removing the pot from the heat, adding the noodles, and letting them sit for 8-10 minutes.
In a large pot or wok, heat 2 tablespoons of canola or vegetable oil over high heat. Add carrots and a dash or two of soy sauce. Cook for a few minutes, then add broccoli. After another 2 or 3 minutes, add frozen edamame. If seasoning with salt, do so carefully — remember, the sauce is made up of soy sauce and will already be salty. Cook until veggies have reached desired doneness (I like them to still have a little crunch).
If the pan is completely dry, pour in another 1 to 2 tablespoons of oil. Add the chicken (and any remaining marinade) along with the sauce and stir continuously. If the chicken is cut into small pieces, this will only take a few minutes to cook through.
Strain the rice noodles and add them to the pot. Pour in sesame seeds and thinly sliced scallions. If the noodles are too dry, add a little more water and/or soy sauce and honey. Stir to combine, then serve with additional sliced scallions on top.

Chicken Pesto Calzones

Ari — Wed, 16 May 2012 17:33:34 +0000

Recently, I’ve been all about the make-ahead meals. I’m trying to find freezer-friendly options to stock up on during the coming months. My go-to’s would generally be casseroles (think lasagna or pot pie), soups, sauces, or desserts, but what could be easier than a meal you can grab in your hand and eat on the run?

In that regard, calzones are perfect. Fill ‘em any which way you choose, freeze ‘em, then cook, grab, and eat.

After initially coming across this recipe, I knew I wanted to go with a chicken and pesto filling, per the original bloggers’ suggestion. Instead of basil pesto, however, I subbed in my standard arugula pesto. (I already had some in the freezer… so why not?) Chicken, pesto, and lots of melted cheese? Recipe for success!

I’ll admit that the batch of arugula pesto I made for these calzones was a little too bitter. I’ve made this pesto a dozen times (and intend to make it forever more), but something got lost in translation. The pesto was just too bitter here. So when you make these — and you really should; they’re inexpensive, filling, and endlessly adaptable — perhaps stick with regular ol’ basil pesto. Just my two cents.

Still, with this basic dough recipe, you can’t go wrong. The dough came out perfectly and is reason enough for me to continue experimenting with filling combinations.

Directions
To prepare the dough, combine water, yeast, and sugar in the bowl of a stand mixer. Let sit for 5 minutes, or until the yeast has activated and the water becomes bubbly.

Add the olive oil, salt, and bread flour. Mix on a slow speed until smooth, then gradually add the whole wheat flour. Increase the speed slightly and knead for a few minutes until a smooth dough forms. (Instructions for preparing this without a stand mixer are provided below.)

Transfer dough to a lightly oiled bowl, cover with plastic wrap, and let sit at room temperature for 1 1/2 – 2 hours.

The original recipe makes 4 calzones, but they are huge. Next time, I’ll make them a little smaller and get 6-8 individual calzones. Either way, divide the dough accordingly and roll out on a lightly floured surface into a thin oval.

Now the fun part: filing ‘em. Choose whatever filling you like. Barbecue chicken, roasted veggies, pepperoni and onions, meat lovers supreme. (Since I only made two of these guys, I’m thinking of filling my remaining dough with something mediterranean: sun dried tomatoes, feta or goat cheese, spinach, olives… yum.)

In a mixing bowl, combine the shredded chicken and the pesto. Spoon 1/4 of the chicken pesto mixture onto half of each piece of dough. Top with provolone cheese. Fold over the remaining dough, then crimp the edges to seal.

At this point you can either wrap the calzones in plastic wrap, place in a Ziploc bag, and freeze, or… bake immediately. If you’re planning to serve them now, drizzle olive oil on top, sprinkle with Italian seasoning (or a different herb that compliments the filling), and bake in a pre-heated 475 degree oven for 12-14 minutes, or until golden brown and the dough is fully cooked.

If you freeze the calzones, simply defrost them before placing in the oven (and drizzle them with olive oil and herbs) and you’re good to go.

Eat as is or serve with a simple pizza sauce.

Now that that’s out of the way, who can recommend other freezer-friendly meals to this lil’ cook? What are you favorite make-ahead meals? Extra points if they’re healthy.

Chicken Pesto Calzones

*Recipe by My Kitchen Addiction.

Ingredients

For the dough:

1 1/2 cups lukewarm water
1 teaspoon dry active yeast
1/2 teaspoon sugar
1/3 cup extra virgin olive oil
1 teaspoon salt
1 1/2 cups unbleached bread flour
2 1/2 cups white whole wheat flour

For the filling:

1 cup pesto
3 cups cooked shredded chicken
4 oz. Provolone cheese, shredded (or substitute mozzarella)
Extra virgin olive oil (to drizzle on top)
Italian seasoning

Instructions

To prepare the dough, combine the lukewarm water, yeast, and sugar in a mixing bowl or the bowl of a stand mixer. Whisk until the yeast and sugar are dissolved in the water, then let stand 5 minutes.
Add the olive oil, salt, and bread flour. Stir until the mixture is smooth. Gradually add the whole wheat flour, stirring with a wooden spoon until the dough starts to pull from the sides of the bowl. If using a stand mixer, make sure the mixer is on a low speed so the flour doesn’t go everywhere. Once flour is poured in, increase the speed to medium and continue to knead until a smooth dough forms (skip to step 4).
Turn the dough onto a lightly floured surface and continue to knead in the rest of the whole wheat flour (or just knead in the bowl, if you prefer) until the dough is smooth.
Transfer to a lightly oiled bowl, cover with plastic wrap, and allow the dough to rise for about 1 1/2-2 hours.
Once the dough has risen, preheat the oven to 475 F. Lightly grease a baking sheet and set aside. Divide the dough into four portions and spread each portion of the dough into a rectangle/oval on a lightly floured surface.
In a mixing bowl, combine the shredded chicken and the pesto. Spoon 1/4 of the chicken pesto mixture onto half of each piece of dough. Top with provolone cheese. Fold the dough over the filling and pinch the edges to seal the calzone. (At this point, you can wrap with plastic wrap and pop the calzones in the freezer.)
Transfer each calzone to the baking sheet, brush the top with some olive oil and sprinkle with Italian seasoning. Bake for about 12-14 minutes until golden on top and cooked through.

Thai Coconut Curry Shrimp

Ari — Fri, 11 May 2012 00:39:02 +0000

I’ve missed you all! These past two weeks have been hectic, but I’m happy to say we’re finally settled down into our new place. Our last major piece of furniture is being delivered tomorrow morning (new couch!), and then it’s just a matter of going through our remaining boxes. It’s weird having more space than you know what to do with, but I am lov-ing it.

We’ve gone from one small bedroom to three, from one bathroom to two, we’ve added a driveway, garage, and basement, and we’ve got windows galore! I never realized how much I missed natural light until it dawned on me that we’d been living in a cave for the last few years.

I haven’t spoken to John about this yet, but… come visit! I can’t wait to host our friends and family now that we actually have space.

Oh, I almost forgot! We acquired a second refrigerator that lives in the basement. I’m sure this is one of those situations where we’ll never be able to live without a second fridge again. Right now, the freezer is stockpiled with our leftover wedding cake (of which there is still a lot). I plan on making a bunch of freezer-friendly meals before the baby comes to help us transition during those first few weeks, and I’m sure the additional space in the basement will be highly welcomed.

But I know why you’re all here. You don’t actually care about our new house (though you should – it’s pretty awesome). You want food. Ask and ye shall receive.

A winner. That’s how I would describe this curry.

Not only does it taste like the real deal, it’s effortless. Well, as effortless as making curry can be. I won’t pretend to know whether this is authentic or not (I’m guessing “not” given that the ingredient list is relatively short…), but I will say that John and I just moved from a very heavily influenced Thai neighborhood, and after all the delicious foods we’ve tried, I would still label this “Thai” and happily eat it daily.

…unless I have another pregnancy and experience a similar aversion to Asian foods. In which case, get this the heck away from me.

But seriously, this is fantastic. And? It’s the first meal I cooked in our new kitchen. Our kitchen that is easily 3x the size of our old kitchen. That means 3x the storage space, 3x the counter space, and 3x the amount of windows and natural light. I am one happy little cook!

The only thing making me sad right now? I finished the remaining leftovers for dinner this evening.

Direction
In a medium bowl, toss the shrimp with salt, pepper, cayenne, and lemon juice. Give it a good stir, then cover and refrigerate for 15-20 minutes.

In a medium pot, heat the canola oil over high heat, then add onion and sauté for 2-3 minutes. Stir in the pepper, ginger, salt, garlic, coriander, turmeric, and curry powder. Continue cooking, stirring often, about 5-7 minutes.

Add the fish sauce and undrained tomatoes, then scrape up the browned bits at the bottom of the pan. Increase the heat to medium-high, then simmer for 5-10 minutes.

Add the coconut milk, stir, and bring to a boil. Add the shrimp and cook only until cooked through and pink, about 2-4 minutes, depending on their size. Toss in the chopped cilantro.

Serve over sautéed baby bok choy and jasmine rice.

For any vegetarians, consider substituting the shrimp with either Chinese eggplant (short, thin, and purple) or Thai eggplant (short, round, and green). I’d slice it into small pieces, then sauté in a little canola oil at an extremely high temperature with some garlic and ginger. Once cooked, add it to the finished curry. Don’t forget to add cayenne to the sauce, though! It’s what gives the dish a major kick.

If you’re a fan of Thai flavors, make this. Seriously.

Thai Coconut Curry Shrimp

*Slightly adapted from Mel’s Kitchen Cafe.

Ingredients

For the shrimp marinade:

1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
2 tablespoons freshly squeezed lemon juice (about 1 lemon)
1-2 pounds extra-large shrimp, peeled and deveined

For the sauce:

1 tablespoon canola oil
1 medium yellow onion, finely chopped
1 teaspoon ground pepper
1 tablespoon fresh ginger, minced
1 tablespoon kosher salt
2 cloves of garlic, minced
2 teaspoons ground coriander
1/2 teaspoon turmeric
1 teaspoon curry powder
1 teaspoon fish sauce
1 (14.5 ounce) can diced tomatoes, undrained
1 can coconut milk (light)
1 cup chopped fresh cilantro

Other ingredients:

Jasmine rice
Baby bok choy

Instructions

For the shrimp marinade: toss the shrimp with salt, pepper, cayenne, and lemon juice in a resealable bag or in a bowl. Cover and refrigerate for 15-20 minutes.
Meanwhile, in a medium-sized pot, heat the canola oil over medium heat until rippling and hot. Add the onion and cook for 2-3 minutes.
Stir in the pepper, ginger, salt, garlic, coriander, turmeric, and curry powder. Continue cooking over medium heat, stirring often, until the mixture is very fragrant and the onion is soft and translucent, about 5-7 minutes.
Add the fish sauce and undrained tomatoes to the pot and cook, stirring and scraping up the browned bits from the bottom, for about 1 minute. Increase the heat to medium-high and simmer for 5-10 minutes.
Add the coconut milk, then stir to combine. Bring the mixture to a boil and add the shrimp and any accumulated juices. Simmer and cook until the shrimp are pink and just cooked through, about 2-4 minutes. Toss in the chopped cilantro.
Serve over sautéed baby bok choy and jasmine rice with extra chopped cilantro for garnish.

Mexican Sweet Potato Skins

Ari — Fri, 27 Apr 2012 21:14:17 +0000

I don’t have a lot of time. Our apartment is in complete disarray, I still haven’t finalized which colors I want for our walls (yes, we begin painting tomorrow morning!), and I have officially packed all of my kitchen appliances.

No cooking for a whole week. What am I going to do?!

Well, for starters I’ll probably eat a lot of tuna sandwiches. Or PB & J. Though preferably not together.

These sweet potato skins are the last thing I’ll have cooked here. That’s a big honor. And they’re good. Really, really good. Unless you’re not a fan of corn. In which case, I can’t believe we’re married and after everything I’ve cooked for you, you still don’t love corn.

For the rest of you, I’m fairly certain you’ll adore these. In addition to being colorful and full of flavor, they’re healthy. Like actually good for you, contain very little fat, healthy. Win-win.

I apologize for the lack of photos recently. With all the boxes and clutter from getting ready to move, there’s hardly any space to put plates down. (Seriously, we’ve been eating with plates on our laps, or worse, standing up, for the last few nights. It’s embarrassing.) All of that will change soon, though!

So on that note, I’ll bid you adieu for the next week. We’ve got a lot to get done, but I promise to come back in full swing as soon as we get settled into our new house. Our house. God, I love the sound of that.

Mexican Sweet Potato Skins

*Recipe adapted from Pinch of Yum.

Yields: 3 servings
Time: 1 hr roasting, 25 minutes prep and cook

Ingredients

3 medium sweet potatoes
1 large chicken breast, bone-in
1 tablespoon olive oil
1 can corn, rinsed and patted dry
1 can black beans, rinsed and drained
1 tablespoon butter
1/2 yellow chopped onion
2 canned chipotle peppers in adobo sauce, minced or puréed
1 ounce light cream cheese
1/4 cup light sour cream
Kosher salt
Freshly ground black pepper
1/2 tablespoon cumin
1/2 tablespoon chili powder
1/2 cup cilantro, roughly chopped
6 tablespoons shredded cheese

Instructions

Preheat an oven to 350 degrees. Wrap sweet potatoes in aluminum foil, then place on a baking sheet. Bake the sweet potatoes for 45-60 minutes.
Meanwhile, season the chicken breast with a little olive oil, salt, and pepper. Bake until fully cooked, about 60 minutes for a large chicken breast. Set aside and let cool.
While sweet potatoes and chicken are in the oven, place corn in a heavy cast-iron skillet over medium-high heat with no butter or oil. Sprinkle with salt, then let corn roast for 10 minutes, only stirring once or twice about halfway through. Continue until corn is browned and roasted on the outside. Set aside in a small bowl with the black beans.
Sauté the onion in some butter over medium heat until soft and translucent, about 5-7 minutes. Set aside.
Remove sweet potatoes from the oven when fork-tender. Let cool for 5-10 minutes. Cut the sweet potatoes in half. Scrape the flesh of the sweet potatoes out, leaving the skins intact. Sometimes leaving a thin layer of the skins helps them hold their shape better.
Remove the chicken from the bone and pull the meat using your hands or two forks.
Mix the flesh of the sweet potatoes with the cream cheese, sour cream, chipotles, salt, pepper, cumin, and chili powder. When well-mixed, gently stir in the black beans, roasted corn, sautéed onions, and cilantro.
Scoop the filling into the skins and top each with 1 tablespoon shredded cheese. Broil or bake until cheese is melted (about 5 minutes for broiling, about 10 minutes if baking). Garnish with extra cilantro and serve immediately.

*Recipe easily adapted as vegetarian by omitting chicken.

Rotini with Eggplant and Roasted Red Pepper Sauce

Ari — Fri, 20 Apr 2012 14:04:03 +0000

Ask anyone who knows me whether I’m emotional or not, and they’ll probably start laughing. The answer is an obvious and resounding yes. I joke with my girlfriends that now that I’m pregnant, it’s 100x worse. (Who knew that was possible?)

I cry when I look at children’s books. I tear up over sad commercials. I sob for no apparent reason whatsoever. (Case and point: last night. Imagine your significant other coming home from work to find you spontaneously burst into tears because you had a “bad day,” then not being able to stop for 30 minutes. Fact. Must be fun to be married to me! Fact?)

That’s just the sad emotion. Let’s not forget about anger. I used to be (read: pre-pregnancy) a normal, level-headed person. I would try to rationalize and use my better judgment to deal with uncomfortable or upsetting situations. Nowadays? Au contraire. I think my social filter has vanished. I find myself voicing my displeasure in the form of head-on confrontations with overeager sales reps, berating pharmacists who screw up my insurance, and nearly punching idiotic adolescent boys in the face — who work at grocery stores — for their accusatory tone when I say I’m not interested in donating to a certain charity today.

“Are you sure?” he asked me. Are you sure you want me to punch you in the face? Because I’m pretty sure it’s not your job to be judging me for buying 30 cans of baby food (for my dog) and then saying, “Not today,” when you ask if I want to donate to some children’s charity.

(For the record, John and I donate frequently and are not horrible people.)

Are the crazy pregnancy hormones to blame or am I just using them as an excuse to finally say all the things I’ve wanted to say? Guess we’ll find out in the fall.

This pasta — and the tub of low fat ice cream that comforted me while I watched Grey’s Anatomy last night — were the best parts of my day. Here’s hoping today will be better!

Directions
Toss some panko breadcrumbs with a little olive oil, salt, and pepper, then place on a rimmed baking sheet. I had some leftover sun-dried tomato oil and used that for a little more flavor.

Whoa.

The intense smell of sun-dried tomatoes was overwhelming… but in a good way.

Next, place the cubed eggplant on a large plate lined with a few paper towels. Sprinkle generously with salt, then mix it all up a bit. Microwave on high for 10 minutes, stirring once halfway through the cooking time.

I had never heard of or used this method for pre-cooking eggplant and drawing out the bitter flavor, but it was very simple and seemed to get the job done.

Meanwhile, pulse the tomatoes and roasted red peppers in a food processor until there are small chunks (about 10 pulses).

Heat some olive oil in a large oven-safe skillet over medium-high heat. Add the eggplant and cook until well browned, about 10 minutes, stirring occasionally.

Remove the eggplant from the pan and reduce the heat to medium-low. Add the garlic, red pepper flakes, and oregano, and sauté for about 1 minute.

Stir in the tomato mixture and some salt, then return the heat to medium-high. Add 3 1/2 – 4 cups of water and the dried pasta.

Cover and cook at a vigorous simmer, stirring often, until the pasta is tender, about 15 to 18 minutes.

Yum.

Toss in the eggplant and remaining Parmesan cheese. If you’re going to bake the pasta in a separate dish, transfer it now.

Stir everything up, then top with lots of fresh mozzarella.

…and the panko breadcrumb topping.

Bake until the cheese is melted and the topping turns a darker golden brown, about 5-10 minutes.

Slice, top with a little basil, and serve immediately (preferably with a piece of garlic bread!).

This reminds me of baked ziti. Except I used rotini instead of penne. And eggplant in place of ground beef. And a sauce that’s jazzed up with roasted red peppers.

Yeah, totally like ziti.

Make this today for the inner crazy pregnant lady inside us all. It really helps.

Rotini with Eggplant and Roasted Red Pepper Sauce

*Recipe adapted slightly by Pink Parsley.

Yields: 8-10 servings
Time:

Ingredients

3/4 cup panko bread crumbs
1/4 cup sun-dried tomato olive oil (regular olive oil is fine)
Kosher salt
Freshly ground black pepper
1 (14.5 oz) can fire-roasted diced tomatoes
3 cups roasted red peppers, rinsed, patted dry, and coarsely chopped (24 oz jar)
1 1/2 lbs eggplant, chopped into 1-inch cubes
3 large garlic cloves, minced
1 tsp minced fresh oregano, or 1/4 tsp dried
1/8 – 1/4 tsp crushed red pepper
4 cups water
1 lb short pasta
6 oz fresh mozzarella, sliced thin
2-3 tbsp chopped fresh basil

Instructions

Adjust the oven rack to the middle position and preheat to 375 degrees. Toss the panko with 1 tablespoon of the olive oil and season with salt and pepper. Spread on a rimmed baking sheet and bake, stirring often, until golden brown, 5-10 minutes. Let cool slightly and then toss with 1/2 cup of the Parmesan.
Meanwhile, pulse the tomatoes and red peppers in the food processor until coarsely ground and no large pieces remain, about 10 pulses.
Line a large plate with a double layer of paper towels. Toss the eggplant in a medium bowl with 1 teaspoon of salt and then spread it out over the plate. Microwave uncovered, about 10 minutes, tossing halfway through. The eggplant should be dry and starting to shrivel. Let the eggplant cool slightly, then toss with 1 tablespoon of the oil in the bowl. Set aside.
Heat 1 tablespoon of the oil in a 12-inch ovensafe skillet over medium-high heat. Add the eggplant and cook until well browned and tender, about 10 minutes, stirring occasionally. Return to the bowl.
Reduce the heat to medium-low and add the remaining tablespoon of oil. Sauté the garlic, red pepper flakes, and oregano until fragrant but not browned, about 1 minute. Stir in the tomato mixture and 1 teaspoon of salt, and increase the heat to medium-high. Stir in 3 1/2 cups of water and the pasta. Cover and cook at a vigorous simmer, stirring often, until the pasta is tender, 15 to 18 minutes.
If the sauce seems too thick, stir in the remaining 1/2 cup of water. Add the remaining 1 cup of Parmesan and eggplant, and season with salt and pepper. (At this point, you can transfer the pasta to a different bowl or baking pan if you’d like.) Stir to combine, then top with the sliced mozzarella. Sprinkle the panko mixture over the cheese and transfer the skillet to the oven. Bake until the topping is well-browned and cheese is melted, 5 to 10 minutes. Sprinkle the basil over the top and serve.

Roasted Vegetable Couscous

Ari — Wed, 18 Apr 2012 14:50:41 +0000

This couscous first made an appearance in my life last summer. John and I were headed to a friend’s barbecue and he had offered for me to bring a salad.

Seriously — a salad? I am not the person who offers to bring a bag of mixed lettuce to a party. Now I’m not dissing the green stuff (our go-to weeknight salad is a mix of arugula, strawberries, goat cheese or gorgonzola, and some type of toasted nut), but in 90-degree weather, I’m not about to put out a bowl of lettuce whose only trick is to wilt before my eyes.

That’s what I said at the time, at least.

Instead, I brought this couscous. The best parts about this recipe are that (a) it can be made ahead of time, and (b) it can be served cold or at room temperature. For anyone who has entertained large groups before, you know what a pain it can be to time your cooking perfectly so that everything is served warm and at the same time.

Another added benefit? It’s vegetarian! Most barbecues are centered around burgers and dogs, grilled chicken, and stick-to-your-ribs foods that are not always veggie-friendly. This changes that.

For a vegetarian barbecue, try serving this couscous alongside grilled vegetable kebabs, barbecue portobello mushrooms (ok, those who know me know that this would never make an appearance at my house, but if you like portobellos, I hear they’re a good alternative to meat!), or veggie burgers.

And like all good barbecues, don’t forget the sides: macaroni or potato salad, cole slaw, baked beans, grilled corn. The variations on these classics are endless.

Why my sudden interest in barbecues? The warm weather doesn’t hurt. As summer approaches, I fully anticipate more dining al fresco, and as much as I would enjoy burgers multiple times a week, I’m going to need healthy alternatives to meat-centric meals.

Also, I may or may not be planning to host a friends and family barbecue after my baby shower (not planned until late summer), and I’ve got a few vegetarian friends to feed. Gotta start testing the recipes now!

Directions
Toss all the chopped and cubed veggies in some olive oil, then sprinkle generously with salt and pepper. Place on a rimmed baking sheet (you’ll probably need more than one) and roast in a 400-degree oven for 45 minutes to 1 hour, stirring once about halfway through. The veggies should be tender and slightly browned. Remove and let cool slightly.

Meanwhile, cook your couscous according to package directions. (I’ve also made this with Israeli couscous, and it’s wonderful.) Once cooled, add the roasted vegetables, red peppers, tomatoes, olives, and feta. Stir to combine, then pour in 1/4 cup of extra virgin olive oil and some black pepper. Taste the couscous before adding more salt (it’ll already be salty from the black olives and feta), then adjust as necessary. Finish with some thinly sliced basil, then stir it all up.

Serve with a little extra olive oil or balsamic vinegar on top. Heaven!

In my opinion, the basil makes this. It adds a wonderfully fresh and bright flavor that screams summer. (I know, I know.. it’s still spring.)

Vegetarian or not, you will love this recipe.

Roasted Vegetable Couscous

Ingredients

1 medium zucchini, cubed
1 medium yellow squash, cubed
1 medium red onion, cut into 1/2-inch pieces
6 oz. roasted red peppers, roughly chopped
1/2 pint of cherry or grape tomatoes, halved
1/2 cup black olives, pitted and roughly chopped
1/3 cup feta, crumbled
2 cups couscous
Kosher salt
Freshly ground black pepper
Extra virgin olive oil
A few handfuls of fresh basil, thinly sliced

Instructions

Preheat an oven to 400 degrees. Toss zucchini, squash, and onions with a few tablespoons of olive oil, then season generously with salt and pepper. Roast for 45 minutes to an hour, stirring about halfway through, until veggies are tender and slightly browned. Remove and let cool slightly.
Cook couscous according to package directions (this usually involves adding the dry grain to boiling water, then covering and letting it sit for 5 minutes). Once the couscous has cooled, add roasted red peppers, tomatoes, black olives, feta, and roasted vegetables. Stir to combine.
Dress with 1/4 cup of extra virgin olive oil (you might need more later) and a little black pepper. Taste the couscous before adding any more salt — it might be salty enough with the black olives and feta. Adjust seasonings as necessary.
Finish by mixing in some fresh basil. Serve with a little extra olive oil on top or a small amount of balsamic vinegar.

Ina Garten’s Ultimate Grilled Cheese

Ari — Fri, 13 Apr 2012 14:25:01 +0000

Stop whatever you’re doing.

Drop everything and head to the store to buy some cheese. It’s necessary.

You see, you’re making this grilled cheese sandwich tonight. Ina says it’s the ultimate, and man is she right. Forget the Kraft American singles, forget everything you thought you knew about grilled cheese. A little bacon and a lot of Dijon mustard go a long way to making this sandwich over-the-top good.

And in case you didn’t see this one coming, it’s perfect with tomato soup!

Directions
For a no-fail method to making flat, crispy bacon, preheat an oven to 400 degrees, then place bacon on a baking rack set over a sheet pan. Bake for 20 to 30 minutes, until crispy.

In a small bowl, mix the mayo, Dijon, Parmesan cheese, salt, and pepper together. Generously spread on both pieces of bread.

Top with sliced bacon and shredded cheeses.

Then grill in a preheated pan with a little butter for a few minutes per side. (You can also butter the bread directly for a larger butter-to-bread ratio.)

No, really. How easy was that?

A little gluttonous? Yes. Heavy and rich? A bit. Totally worth it, even if you can only eat half the sandwich because you’re full and save the rest for a midnight snack? You bet.

Ina Garten’s Ultimate Grilled Cheese

*Recipe by Ina Garten from How Easy Is That?

Yields: 6 sandwiches
Time: 25 min for bacon, 5 min prep, 5 min cooking

Ingredients

12 slices thick-cut bacon
1 cup good mayonnaise
1/4 cup Dijon mustard
1/4 cup freshly grated Parmesan cheese
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 white pullman loaf or sourdough bread, sliced 1/2 inch thick (12 slices)
6 tbsp butter, room temperature
6 oz aged Gruyere or Comte cheese
6 oz extra-sharp Cheddar, such as Cabot or Shelburne Farms

Instructions

Preheat the oven to 400 degrees. Arrange the bacon on a baking rack set over a sheet pan in a single layer and roast for 20 to 30 minutes, until nicely browned. Drain on a plate lined with paper towels and cut in 1-inch pieces.
Meanwhile, combine the mayonnaise, mustard, Parmesan, salt, and pepper in a small bowl. Lay 12 slices of bread on a board and spread each one lightly with butter. Flip the slices and spread each one generously with the mayonnaise mixture. Don’t neglect the corners!
Grate the cheese in a food processor fitted with the largest grating disk and combine. Distribute the bacon evenly on half the slices of bread. Pile 1/3 cup grated cheese evenly on top of the bacon and top with the remaining bread slices, sauce side down.
Form sandwiches, pressing each one down. Butter the top half of each sandwich. Melt 1 tablespoon of butter in a large nonstick skillet and grill buttered-side up, flipping after a few minutes. Repeat with remaining sandwiches. Serve immediately.

*Don’t forget to cut down the recipe if you’re not making 6 sandwiches!

Roasted Tomato Soup

Ari — Thu, 12 Apr 2012 15:04:09 +0000

While it might no longer look or feel like soup weather (is spring finally here to stay?!), this past week has been chilly. And what do you want when it’s cold outside?

Soup.

And grilled cheese. But mostly soup.

I’ve had this recipe bookmarked since early fall and can’t believe I’ve only now gotten around to it. The prep takes all of five minutes. Otherwise, an oven and a blender do all the dirty work.

No more excuses for buying tomato soup from a can. This is really simple to make. You can do this.

Directions
Place halved tomatoes and a foil packet of garlic on a large baking sheet. Drizzle the tomatoes with olive oil and sprinkle generously with salt and pepper.

Bake at 400 degrees until brown and tender, about 1 hour. Let cool slightly. (This is the perfect time to go watch tv or catch up on blogs. You deserve a break — you’ve worked hard.)

Peel the garlic cloves and transfer to a medium pot. Add tomatoes and any accumulated juices. (I peeled my tomatoes to make the soup smoother, but feel free to leave the skin on.) Use an immersion blender to purée until smooth. Alternatively, you could add the tomatoes and garlic to a food processor or blender, purée, then transfer to a pot.

Add thyme, a pinch of crushed red pepper flakes, and chicken or vegetable stock.

The original recipe called for 1/4 teaspoon of red pepper flakes. Both John and I thought the soup was too spicy. It’s not that we couldn’t handle the heat — far from it. It just felt unbalanced given the sweetness of the roasted tomatoes. Next time, I’d only add a pinch of red pepper flakes.

Bring to a boil, then reduce heat to a simmer and cook uncovered for 25 minutes.

Serve with a piece of crusty bread, a grilled cheese sandwich, or simply by itself.

Comfort in a bowl. Can’t beat that.

Roasted Tomato Soup

*Recipe from Smitten Kitchen.

Yields: 6 servings
Time: 5 min prep, 1 hr 30 min cooking

Ingredients

3 lbs plum tomatoes, halved lengthwise
2 tbsp olive oil
3 medium cloves garlic, unpeeled
1 tsp finely chopped thyme leaves or 1/4 tsp dried thyme
A pinch of dried crushed red pepper flakes
4 cups chicken or vegetable stock

Instructions

Preheat oven to 400 F. Wrap garlic cloves in a tight foil packet. Place tomatoes, cut side up, on a large baking sheet. Sprinkle generously with salt and pepper. Drizzle tomatoes with olive oil. Add foil packet of garlic to tray. Roast until tomatoes are brown and tender (garlic will be very tender), about 1 hour. Cool slightly.
Unwrap garlic packet and peel cloves. (*Optional: peel tomatoes. After roasting, the skin will come off easily. It makes for a smoother soup.) Transfer cloves, tomatoes, and any accumulated juices to a blender or food processor and pulse machine on and off until tomatoes are a chunky purée. (You can also pour the tomatoes and garlic directly into a medium pot and purée with an immersion blender.)
Transfer tomatoes to a medium pot and add thyme, crushed red pepper, and stock, and bring to a boil. Reduce heat to a simmer and cook uncovered for 25 minutes. Remove from heat and adjust seasonings to taste.

Potato Knish

Ari — Mon, 09 Apr 2012 18:42:03 +0000

I’m a horrible person. I’m posting a recipe during Passover that, by all means, I shouldn’t be eating right now.

It’s not as bad as it looks, though. I made these last week, well before Passover began.

Okay, actually it is as bad as it looks. I’ve already caved and eaten delicious bready things. We’ve been so busy recently that I haven’t had much time for anything other than packing, cleaning, and eating. And eating generally involves foods that we have on hand or whatever I’m craving at the moment. Most recently, it was doughnuts.

But back to what’s important: knishes.

A few weeks ago I came across this recipe on Smitten Kitchen. I love knish. Like really, really love them. Now these aren’t your average Joe, grab-and-go knishes that you’ll see at food carts on every corner in NYC. Those are flat, hard, fried, and generally lacking in most characteristics that make a knish so great.

These are the real deal. Big, fluffy, round knish that are baked to a delicious golden brown and filled with nothing more than potatoes and caramelized (not sautéed) onions. They’re perfect.

Directions
This dough comes together quickly. Stir together the dry ingredients (flour, baking powder, and salt) in one bowl and the wet ingredients (egg, oil, vinegar, and butter) in another. Pour the wet ingredients on top of the dry ingredients, then stir to combine.

When the dough begins to come together, knead on a lightly floured surface until smooth. Place back in the bowl, cover with plastic wrap, and set aside for an hour, or place in a fridge for up to three days.

Meanwhile, prepare the filling. Place potatoes in a large pot, cover with cold water, and bring to a boil over high heat. Reduce heat to medium and cook until potatoes are easily pierced with a knife, about 20 minutes. Drain, set aside, and then mash with a fork.

Heat butter and oil in a large, heavy skillet pan over medium heat. Add onions and reduce to medium-low. Cook, stirring frequently, until deeply caramelized, about 45 minutes to 1 hour.

After 25 minutes:

After 50 minutes:

Perfect!

Add the caramelized onions to the mashed potatoes, then season with salt and pepper. Stir to combine.

Time to assemble the knish!

Line a baking sheet with parchment paper and preheat an oven to 375 degrees.

Divide the dough in half, then roll out one half on a lightly floured surface until you create a roughly 1-foot square.

Create a 2-inch thick log near the base of the dough using half of the filling.

Roll the filling up in the dough until the log has been wrapped twice in dough. Trim any excess dough and add it to the second half (it can be used again). Repeat this process with the second piece of dough and the remaining filling.

Trim the ends of the dough so they’re even with the potato filling. Make indentations on the log every 3 to 3 1/2 inches (you’ll have about 3 if your log was 1-foot long). Twist or pinch down on the dough to separate. (I used a pizza cutter to slice them into 3 equal pieces.)

Pinch one end of the knish together to form a sealed base. Next, use the palm of your hand to flatten the knish into a squat shape.

Arrange on a prepared baking sheet about 2-inches apart. Brush with whisked egg yolk and water to form a glaze.

Not the most attractive food before baking, but just you wait!

Bake for 45 minutes, rotating your tray halfway through. Let cool slightly, then serve with spicy brown mustard.

That’s one delish knish.

(Sorry… couldn’t resist.)

Will I make these again? Definitely. I’ll probably play around with different fillings and sizes (how good would a mini version of these be for a cocktail party?). Deb over at Smitten Kitchen recommends a red potato knish with kale, leeks, and cream cheese. Um, yes please! I’m also contemplating spinach knish, broccoli cheddar, and knish stuffed with pastrami (so. good.).

What are you waiting for?! Unless you said, “for Passover to end,” go make these immediately.

Potato Knish

*Recipe from Joe Pastry via Smitten Kitchen.

Yields: 6 servings
Time: 1 hr for dough to rest, 1 hr prep, 15 min assembly, 1 hr cooking

Ingredients

For the dough:

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 large egg
1/2 cup vegetable oil
1 teaspoon white vinegar
1/2 cup water

For the filling:

1 1/2 pounds (about 3 medium) russet potatoes, peeled and quartered
1 small yellow onion, peeled and diced small
1 tablespoon vegetable or olive oil
1 tablespoon unsalted butter
1/2 teaspoon salt
Freshly ground black pepper

To finish:

1 egg yolk
1 teaspoon water

Instructions

To make the dough: Stir together your dry ingredients in the bottom of a medium/large bowl. In a small bowl, whisk together the egg, oil, vinegar, and water. Pour it over the dry ingredients and stir them to combine. Once the mixture is a craggy, uneven mass, knead it until smooth, about a minute. Place the dough back in the bowl and cover it with plastic wrap. Set aside for an hour (or in the fridge, up to 3 days) until needed.
Meanwhile, prepare filling: Put potatoes into a large pot, cover with cold water, and bring to a boil over high heat. Reduce heat to medium and cook until potatoes can be pierced easily with a knife, about 20 minutes. Drain, then transfer to a large bowl to cool.
Heat a large, heavy skillet over medium heat. Once hot, add butter and oil and once they’re fully melted and a bit sizzly, add onions and reduce to medium-low. Cook, stirring frequently, until deeply caramelized, which will take about 45 minutes. Transfer to a bowl with potatoes and mash together until almost smooth. Stir in salt and many grinds of black pepper and set aside filling.
Assemble knish: Line a large baking sheet with parchment paper and preheat your oven to 375 degrees.
If your dough has sweated some beads of oil white it rested, fear not, you can just knead it back into an even mass. Divide the dough in half. On a well-floured surface, roll the first half of the dough into a very thin sheet, roughly in the shape of a 1-foot square, but really, no need to be rigid about it. For moderate size knish (smaller than the traditional “doorstops” but still hefty, about 3 inches across), create a 2-inch thick log from half your potato filling across the bottom of your dough.
Roll the filling up in the dough like you were rolling a cigarette, but not too tight. A tiny amount of slack will keep the dough from opening in the oven. Keep rolling until the log has been wrapped twice in dough. Trim any unrolled length and add it to the second half of the dough; it can be used again. Repeat the process with the second half of your dough and second half of filling; you might have a small amount of dough leftover.
Trim the ends of the dough so that they’re even with the potato filling. Then, make indentations on the log every 3 to 3 1/2 inches (you’ll have about 3, if your log was 1 foot long) and twist the dough at these points, as if you were making sausage links. Snip the dough at each twist, then pinch one of the ends of each segment together to form a sealed knish base. Use the palm of your hand to flatten the knish a bit into a squat shape and from here, you can take one of two approaches to the top: You can pinch together the tops as you did the bottom to seal them; indenting them with a small dimple will help keep them from opening in the oven. You can gently press the dough over the filling but leave it mostly open, like the knish you would get on Houston Street.
Bake knish: Arrange knish on prepared baking sheet so that they don’t touch. Whisk egg yolk and water together to form a glaze and brush it over the knish dough. Bake knish for 45 minutes, rotating your tray if needed for them to bake into an even golden brown color. Let cool a little before eating. Serve with spicy mustard.

Parm

Ari — Mon, 02 Apr 2012 14:30:23 +0000

I’m a firm believer in eating your vegetables. Asparagus, spinach, broccoli… I love them all.

I especially love when my veggies are fried and covered with cheese and marinara sauce.

During a recent craving for eggplant parm, John and I headed to NoLita to check out Parm. This small restaurant hails from the owner’s of next door’s Torrisi Italian Specialties, an institution for gourmet Italian food. Unlike Torrisi (where a six-course meal is the norm), Parm is more of a sandwich and lunch shop. They’re serving traditional Italian-American fare (mozzarella sticks, pizza knots, baked ziti), but the real stars of the show are their parmesan sandwiches.

Skip the calamari. Ours was slightly overcooked (nothin’ worse than chewy squid) and lacking in flavor.

Photo from www.newyork.seriouseats.com

Instead, do yourself a favor and order the eggplant parmesan sandwich. (All sandwiches are served on a sesame seed bun, a larger hero roll, or simply as a platter.)

We have yet to eat eggplant parmesan that compares to what we had in Italy, but this comes pretty damn close.

I know, I know, this picture is horrible. Taken in harsh lighting by my iPhone.

Like really, really, really close.

So tender. So meaty. So flavorful.

And so. much. parmesan cheese! Every bite was a little piece of salty heaven.

Is 10:30 am too early for a sandwich?!

Then there’s the meatball parmesan sandwich. Don’t be fooled. This is no hamburger patty. It is the most moist, flavorful, delectable meatball you’ve ever had (a combination of pork sausage, veal, and beef)… sandwiched between a sesame seed bun, lots of oozing cheese, and fresh basil.

Photo from http://parmnyc.com/

I prefer the eggplant, but only slightly. Can’t go wrong either way. Actually, order one of each and split ‘em with a friend.

If you live in the city and have never made the trek to Parm, now is the time. You’ll probably have to wait for a table, but you need these sandwiches in your life. And speaking from experience, you should probably go for a long run after you eat. You might be able to burn off the calories from one or two bites.

Parm
248 Mulberry St.
New York, NY
212.993.7189