Spring Archives - Page 19 of 20

Sweet & Sour Pickled Radishes

June 12, 2024April 11, 2014 by Emily

These pickled radishes are my go-to if I’m making tacos, quesadillas, or really any kind of sandwich. They are so quick and easy and are just the perfect thing to perk up anything slow-roasted or long-simmered. Best of all, they’re ready in under an hour and last for weeks.

We aren’t ardent picklers, but we do have two favorites: quick-pickled red onions, and these tangy babies. You can also add herbs (I like thyme, bay leaf and tarragon best), chili flakes or whole dried chilies for spice. I had a big tin of pink peppercorns that I picked up from Sahadi’s last time I was there so I added them as well.

Black peppercorns, pink peppercorns, mustard seeds

Chinese Broccoli Salad with Sesame Citrus Dressing

June 12, 2024March 14, 2014 by Emily

Chinese broccoli is a tasty variation of the standard green, and we show you one delicious way to cook it with a sesame citrus dressing.

After what has felt like a gabillion months of (bone-chilling, face-freezing, fun-zapping) winter, this past weekend the sun peeked out from the behind the clouds and warmed our little corner of New York to a downright balmy 42 degrees.

So we did the only sane thing and grabbed our sunglasses, slathered ourselves with SPF8000 and went swimming in a crystal clear lake and let the fish nibble our vitamin-D deficient toes.

Just kidding! It was 42 friggin’ degrees so we braved the mud that is quickly replacing the permafrost in our driveway and drove to the little asian market we’d been itching to check out for ages.

Sure, by NYC chinatown standards the place is tiny but it packs plenty of great products into its two crowded aisles. Among many other fun things, we bought a bottle of ponzu, some chili-garlic sauce, a big jar of sesame seeds and, best of all, a huge bag of incredibly fresh chinese broccoli. Aw yeah! Party at the Cliftons.

Asian Cabbage and Fennel Salad

June 12, 2024January 24, 2014 by Emily

I’m calling this a salad even though it’s technically more of a “slaw”. Unfortunately, Matt despises that word and I don’t want him to make that “Um…ew” face that I find hilarious except when it’s directed at my beautiful Asian slaw. Excuse me… salad.

What words do you inexplicably hate? My sister-in-law, Kathy, hates the word “moist” (so I try to use it as often and as awkwardly as I can). “Boy, those (meat)balls sure look moist!”

I can’t stand the word “meal”. As in (bored diner waitress plops down plate) “Enjoy your meal.” (I convulse and try to picture my happy place).

Well, this slaw is very moist and would make a great addition to any meal. (I think I just died).

Seriously Lemony Lemon Bars

December 27, 2024November 7, 2013 by Emily

Lemon Bars

Would you like some bright tart lemon bars? Yes, I know we’re smack-dab in the middle of Fall and everybody’s hugging their sweaters, walking through crunching leaves and imbibing in pumpkin-spiced everything but this is exactly when I crave bright lemony flavors the most. Don’t get me wrong, I love fall. Halloween is my birthday, for chrissakes, but there’s only so much pumpkin, butternut squash and apple a girl can handle before she starts craving citrus.

As you can probably tell, I really like lemon. And when I eat something that claims to be “lemon”, I want to taste actual tartness, not just sugar that a lemon once sat next to in a grocery aisle. So to these lemon bars (or lemon squares, depending how you slice them).

Spiced Pickled Grapes

June 12, 2024November 1, 2013 by Emily

At the risk of sounding like a Portlandia sketch, I am a little obsessed with pickling. You take something yummy, plop it in some vinegar, sugar and spices and it tastes even better. And lasts longer! Win-win, right?

When Matt and I lived in Brooklyn, we used to go to this great place called Buttermilk Channel (I say that like we could just waltz right in, la di da, but there was almost always a line down the block. Damn you, Brooklyn!). Anyway, they have a chicken liver mousse that they top with two perfectly sweet/tart pickled grapes. Divine. Since we don’t live stumbling distance from them anymore, I decided to try to make it myself. I know it sounds weird but pickled grapes are really good.

If you swing that way, do yourself a solid and make this easy and delicious Chicken Liver Pâté with Thyme and Brandy and put a couple of these bad boys on top. You can thank me later (or invite me over and we can giggle maniacally about how good this combo is). You could also just put out a bowl of them and eat them by the handful. They would be great alongside a sharp cheese or even in a cocktail.

Concord Grape Gimlet

June 12, 2024October 18, 2013 by Emily

We were at the Cold Spring Market last weekend and one stall was totally buzzing. Literally. Like, full of bees. Of course I sent Matt over to check it out (I’ve mentioned before that if there is a stinging insect in a 5 mile radius, it will get me). It was concord grapes! We bought a big, sweet-smelling bag and I couldn’t wait to make… something out of them. I wasn’t sure what exactly but it was unseasonably warm and creeping ever closer to cocktail time so I had a feeling booze was in our future. It’s pretty much always in our future but this time I could see it coming in all it’s grapey-glory.

Concord Grape Gimlet I mean, come on. Look at this drink! Is that not just the prettiest cocktail you could imagine drinking on a crisp, early fall day? Luckily, Concord grapes are in season right now. Our farmer’s market was full of them but they’ll only last another week or so, so make it now while there’s still time. No pressure or anything.

This recipe is inspired by a really lovely blog called Brooklyn Supper. They use vodka which would be really fantastic too but I’m on a gin kick so that’s what I went with. I made a few little changes (like straining the grapes after cooking) but the concept definitely came from them.