Sunday, June 28, 2015

Linguine with Green Olives and Breadcrumbs

This recipe is from Chris Morocco printed in Bon Appetit. It's a nice Sicilian-style pasta dish. It has a good mix of textures - from the crispy breadcrumbs to the smooth garlic and anchovy to the chunky capers and meaty olives.



1 tablespoon plus ½ cup olive oil
¼ cup panko (Japanese breadcrumbs)
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh dill
1 teaspoon finely grated lemon zest
12 ounces linguine or other long pasta
4 oil-packed anchovy fillets
1 small garlic clove
1 cup chopped fresh parsley
½ cup chopped fresh basil
1 cup green olives, pitted, halved
3 tablespoons drained capers
½ ounce Parmesan, finely grated (about ½ cup), plus more for serving
2 tablespoons fresh lemon juice


Heat 1 Tbsp. oil in a medium skillet over medium and cook panko, stirring, until golden, about 5 minutes. Season with salt and pepper; transfer to paper towels to drain and toss with dill and lemon zest.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.

Meanwhile, mash anchovies and garlic to a paste on a cutting board with the side of a chef’s knife. Combine with parsley, basil, and half of olives and capers in a large bowl. Chop remaining olives and capers and add to bowl, along with remaining ½ cup oil. Mix well; season sauce with salt and pepper.

Add pasta and ¼ cup reserved pasta cooking liquid to sauce. Toss, adding Parmesan a bit at a time, along with more pasta cooking liquid as needed, until sauce coats pasta. Add lemon juice; season with salt and pepper.

Serve pasta topped with panko and more Parmesan.

Do Ahead: Sauce can be made 1 day ahead. Cover with plastic wrap, pressing directly against surface, and chill.

Whole Roasted Radishes

This recipe comes from PureWow. I have always thought radishes were ok. They were the backup to eat from raw vegetable plates when nothing else was available. But lately I have enjoyed them in a variety of ways. Roasting has become my favorite.

2 bunches radishes, ends and tops trimmed
3 tablespoons olive oil
1 tablespoon lemon juice
1½ teaspoons kosher salt
1 teaspoon freshly ground black pepper

1. Preheat the oven to 400°F.
2. In a large bowl, toss the radishes with the olive oil and lemon juice. Season with salt and pepper and toss to combine.
3. Roast until the radishes are tender and browning at the edges, 25 to 30 minutes. Serve warm.

Gently Smashed Cucumber Salad

This recipe comes by way of Bon Appetite. You can use a knife too if you want, although hitting the cucumbers is kind of fun. :)

If you don't have or want to use chili oil, sprinkle some shichimi on the salad.

1 pound Persian or English hothouse cucumbers
1 teaspoon kosher salt, plus more
3 scallions, sliced
3 tablespoons unseasoned rice vinegar
1 teaspoon toasted sesame seeds
Chili oil (for serving)


Gently smack cucumbers with a rolling pin or the bottom of a heavy pot until they begin to break apart. Tear into bite-size pieces. Transfer to a colander; toss with 1 tsp. salt. Let sit 10 minutes to drain excess liquid.

Transfer cucumbers to a medium bowl and toss with scallions, rice vinegar, and sesame seeds. Taste and adjust seasoning with salt. Drizzle with chili oil.

Sunday, May 10, 2015

Sirloin Steak

I only made the steak portion of this recipe. It was excellent, but you really need to have a great cut of meat.

Hands-On Time 20 minutes
Total Time 30 minutes
Serves 4

3/4 pound frozen French fries
1/2 cup sour cream
2 tablespoons prepared horseradish
kosher salt and black pepper
2 tablespoons herbes de Provence
1 1/2 pound sirloin steak (1 inch thick)
2 teaspoons olive oil


Cook the French fries according to the package directions.
In a small bowl, mix together the sour cream, horseradish, and pepper.

Rub the steak with the herbes de Provence; season with ½ teaspoon each salt and pepper.

Cook the steak in the oil in a large skillet over medium-high heat, 3 to 5 minutes per side for medium rare. Let rest 5 minutes, then slice against the grain.

Serve the steak with the fries and horseradish cream.

Smashed Twice Cooked Potatoes

This recipe from Bon Appetit is great. I loved the contrast of the lemon juice and crispy potatoes. I added fresh oregano. My wife is not a fan of lemon juice but she loves potatoes and she ate them because they are that good.


2½ pounds medium Yukon Gold potatoes
⅓ cup olive oil, plus more for serving
Kosher salt and freshly ground pepper
2 leeks, dark-green parts discarded, cut into 1-inch pieces
4 green garlic bulbs, white and pale-green parts only, or 2 garlic cloves, thinly sliced
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice


Steam potatoes in a steamer basket in a covered pot filled with 2" water until tender, 15–20 minutes. Transfer potatoes to a plate; let cool. Press with your hand to flatten until skins split and some flesh is exposed (a few may fall apart).

Heat half of ⅓ cup oil in a large skillet over medium-high. Add half of potatoes; season with salt and pepper. Cook, tossing occasionally, until potatoes start to brown, 8–10 minutes. Add half of leeks and garlic; cook, tossing, until potatoes are brown and crisp and leeks are golden and soft, about 4 minutes. Transfer to a large bowl. Repeat with remaining oil, potatoes, leeks, and garlic.

Add lemon zest and juice to potatoes and toss well; season with salt and pepper. Serve drizzled with more oil.

Garlic Confit Toast

This recipe is from Bon Appetit. The fancy name is silly, but the taste is not. Garlic bread by any other name is garlic bread and as long as it is good, who cares?


1 head garlic, cloves peeled
½ cup (1 stick) unsalted butter
1 cup grated Parmesan
2 teaspoons chopped oregano
1 teaspoon freshly grated lemon zest
½ teaspoon crushed red pepper flakes
Kosher salt
1 baguette


Cook garlic in butter in a small covered saucepan over medium-low heat until golden brown and very soft, 15−20 minutes. Transfer to a medium bowl; let cool. 

Add Parmesan, oregano, lemon zest, and red pepper flakes to garlic and mash to a paste; season with kosher salt. 

Heat broiler. Slice baguette in half lengthwise, then crosswise. Broil, cut side down, on a foil-lined baking sheet until golden brown, about 2 minutes (watch carefully). Let cool slightly, then spread cut side with garlic paste. Broil until cheese is golden and bubbling, about 2 minutes. Slice.

Leftover Minestrone

This recipe comes from Saveur. Minestrone is just a fantastic soup and I love the ad hoc nature of this recipe. It's one of those great - "whatever is at hand" - recipes that will hold up to the test of time.

1 cup of a combination of diced onion, carrot, celery, leek, and fennel
3 cloves garlic, sliced
½ cup olive oil
A small pinch of chile flakes
The end of a piece of cured meat or hard salami (about 5 oz.), diced
1 cup any combination parsley, thyme, marjoram, basil leaves, roughly chopped
2-3 cups any combination kale, spinach, or other greens, roughly chopped (stems and leaves, ribs, and cores, cooked or raw)
½ cup well-chopped whole tomatoes, or drained canned tomatoes
Optional: ½ to 1 cup chopped root vegetables (if they are there and need to be cooked, or cooked and need to be eaten)
6 cups cooked beans
A Parmesan rind (about 4")
8 cups liquid, from any combination bean broth, stock, and liquid from cans of tomatoes
1 cup small pasta such as orecchiette, little tubes, or small penne
Pesto, olive tapenade, fresh ricotta, or parsley for garnish

1. Cook the onion, carrot, celery, leek, fennel, and garlic in the olive oil until tender in a big pot. Add the chile flakes and any cured meat. Stir to combine. Add the herbs, greens, tomatoes, root vegetables, beans, and cheese rind, crushing the tomatoes against the side of the pot. Add liquid to cover and simmer for 45 to 60 minutes, until everything has agreed to become minestrone.

2. Just before you eat the soup, cook the pasta in a pot of salted, boiling water, only enough for the soup you're planning to eat that week, and add it to the week's soup. If you freeze minestrone, cook new pasta whenever you eat the minestrone you've frozen.

3. Garnish with pesto or olive tapenade, a big dollop of fresh ricotta, or a few leaves of parsley.