Summer Archives - Page 21 of 21

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.

Herbed Lamb Burgers with Feta-Yogurt Sauce

June 13, 2024September 26, 2013 by Emily

Herbed Lamb Burgers with Feta Yogurt Sauce — Herbed Lamb Burgers with Feta-Yogurt Sauce

For me, lamb is definitely hit or miss. I either really enjoy it or really, really, really don’t. There is very little middle ground. If it’s too gamey, I don’t like it. Overcooked, blech. Undercooked, even worse! Needless to say, I’ve made some expensive lamb mistakes.

What I’ve realized though, is that ground lamb is not only much less expensive than other options, but it’s also a lot easier to handle. Matt loves lamb chops, so I’ll make them once in a while on a special occasion, but lamb burgers are a much more affordable indulgence.

I used to make lamb burgers with more of a North African flavor thing going on (lots of spices like cumin, cinnamon and paprika) but the way I like them best is more Mediterranean. Lots or herbs, like rosemary and mint. Very lemony.

To be honest though, the star is this Feta-Yogurt Sauce that is so simple to make, but so good. I always make extra so we can have it on grilled vegetables (it’s killer with roasted eggplant). We’ve used it as a dip with pita chips or sliced cucumbers. This recipe makes about 2 cups, which is enough to top 4 burgers with maybe a little extra. If you happen to have a tater-tot on hand that accidentally falls into a bit of this sauce, you’re in for a treat.

***WARNING*** This will be your dog’s face as you eat this burger. Do not give her any (because burger is too good and onions and garlic are poisonous to pups!) She MAY have captured a tater-tot though.