In the Kitchen Now - Page 54 of 67

Spring Salad with Eggs

June 12, 2024April 17, 2014 by Emily

When it comes to things like fashion*, I’ve never been accused of being too colorful. As a born and raised New Yorker, my idea of wearing a rainbow consists of black, dark gray, heather gray, and maybe, if I’m feeling particularly spring-like, medium gray.

(*One exception: hair color. I’ve pretty much done them all, including green, blue, pink and many, many iterations of reds, blondes and blacks).

Somehow though, nothing makes me happier than a big, bold, colorful salad. It’s so satisfying to see nature’s bounty, all tossed together in a pleasingly chaotic array of hues.

While it’s still kind of slim-pickings at the a farmer’s market, we did manage to find some lovely red and yellow cherry tomatoes. Combined with avocado, hard boiled eggs, and best of all, Quick-Pickled Red Onions and Sweet & Sour Pickled Radishes, this salad is as pretty as it is delicious.

The nice thing is, if you’ve gone to the (minimal) trouble of making the pickles, you can use some of the seasoned vinegar to make a delicious, simple vinaigrette.

Nerd Tips:

Don’t over-cook the eggs! That will prevent the gross sulphur green ring around the yolk.
If you use bacon, you can also make a warm bacon-vinaigrette. Yum.
Want more protein? Add beans (I love cannellini beans best)
Like lots of crunch? Add 2 tablespoons toasted walnuts (or pecans, hazelnuts or even peanuts).

Pulled-Pork Sandwich with Pickled Onions and Radishes

June 12, 2024April 11, 2014 by Emily

I’m not going to tell you that slow-roasting a pork shoulder is the quickest path to dinner – far from it – but, for a weekend cooking project, it definitely pays off in spades.

There are actually two different cuts that get called pork shoulder: “Boston butt” and “picnic shoulder.” Either is fine for this, but do get bone-in and if possible, pasture-raised. Boston butt is easier to find but I tend to look for picnic because it’s usually sold skin-on and I like to make crackling.

True, there is a bit of planning involved here but most of the time is inactive and the end result is so worth it. It’s perfect for a relaxed kind of party (the best kind, in my opinion) where people don’t mind getting messy or sparring over bits of crunchy pork skin.

I combined two recipes here, one is Momofuko-style with a sweet/tart glaze from Bon Appétit (I love the flavors but it didn’t include crackling). The other is a Jamie Oliver recipe which I used mainly as a technique to get crispy skin.

What you wind up with is a huge pile of delicious pulled pork with a tart vinegary glaze and a sheet of crackling that you can cut up and distribute as you like (or eat by yourself when no one’s looking). This would be perfect on its own or in tacos, quesadillas, grilled-cheese sandwiches (try one with bleu cheese!). I definitely recommend making something pickled to go along-side (we made both Quick-Pickled Red Onions and Sweet & Sour Pickled Radishes). We also made a version of this Asian Cabbage Salad, but without fennel since we didn’t have any.

We meant to take a picture of the pork coming out of the oven, but Game of Thrones Season 4 Episode 1 was just starting and … well, there are some things you just don’t trust your DVR with.

We also meant to take a picture of the crackling … but we ate it.

Quick-Pickled Red Onions

June 12, 2024April 11, 2014 by Emily

Guys, I’m seriously worried that I might actually be living in a Portlandia sketch. Sometimes I watch it, and I laugh and laugh and then look around nervously to see if anyone is giving me the “um, that’s you” side-eye. I think it was the Battlestar Galactica episode that hit a little too close to home.

Nerd aside: some of you may remember my little black cat, Special Ed. Oh how I loved that boy. So Special Ed, being much adored, had about a hundred nicknames (mostly having to do with the fact that he was a skinny, scrawny, wee little gentleman). So during the height of my BSG obsession, his name became “Edward James ALMOST” (another fave was “Roger PALTRY”). Still makes me laugh.

If you haven’t seen Portlandia, you’re probably wondering what the bleedin’ hell I’m on about, but one of their sketches is about people who pickle everything (a dropped ice cream cone, a used band-aid, a broken high-heel). Well, stop laughing immediately because pickles are delicious!

(Yes, it’s true that I’ve mentioned Portlandia before in the Spiced Pickled Grapes post).

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

Brownie Bites with Vanilla Mascarpone Filling

June 12, 2024April 3, 2014 by Emily

Brownie bites? Oh, they’re just delightfully cute bite-size versions of brownies, in sandwich form, with a vanilla mascarpone cream filling. Why do you ask?

Why is a teeny-tiny version of just about anything so much more fun than a regular-sized version of that same thing? For instance; regular wool hat? Mmm, nice. Ridiculously tiny hat that sits on top of an egg cup? Oh-my-god-adorable-but-why-is-it-so-expensive?

I swear, I usually have an allergy to things that are “cutsey” but a wee little Eames chair just pokes me right in the awww-bone (which, oddly enough, is right next to the eeeew-bone).

NERD ALERT: Speaking of the eeeew-bone, as I was “researching” miniature stuff (also known as wasting time on the internet), I came across the work of Lisa Wood who makes Miniature Insect Dioramas! I am officially obsessed with these. My favorites are “Caterpillar having an Eye Exam” and “Ants Looking into a Crystal Ball”.

So, back to mini-edibles. Especially when it comes to sweets, something that would be way over the top when full-sized can be a perfect little bite when scaled down. This idea worked well with our Lemon Squares so I thought, why not try it with something chocolaty?

Well… ahem, *breathes on nails and buffs them on shirt*, these, my lovelies, are really good. Think whoopie pie meets brownie meets sandwich cookie and then scale it down to its adorable nexus. It’a a diminutive delight! A mini marvel! A Lilliputian lovely … okay, I’ll stop now. [Matt says: “I can’t believe you didn’t use the phrase ‘dessert sliders’ “]

But I mean, come on! Look at that thing! It’s not a giant hand! They’re tiny brownie bites.

Potato, Spinach and Cheese Frittata

June 12, 2024March 26, 2014 by Emily

You know those times when you look in the fridge and think, “meh”. You might have a little bit of this and a little leftover that but seemingly not enough of any one thing to actually make something? Well, that’s me about 75% of the time.

While I definitely get inspired and enjoy the process of shopping and cooking (and photographing and blogging), there are many more days when I’m just really busy and can’t even think about what to make for dinner until I’m fifteen minutes past being really bloody hungry.

That’s when I like to make a fritatta. Seriously, you can pretty much throw anything in it and it will work. (Edible, anything edible). Have a potato or two? Great, chop it up! A bag (or frozen box) of spinach? That’ll work. Weird little bits of several kinds of cheeses? Why not. No one’s looking. As we say in Brooklyn, “do you”. (I’m so, so sorry).

The great thing about a fritatta is that as long as you have enough eggs to bind it all together, pretty much anything is going to work. Sure, you have to think a bit about what flavors go together. That really stinky, pungent bleu cheese may not work so well with, say, shrimp but would be delicious with bacon and onion (and shrimp would be fantastic with corn and scallions). Just think about what you have available, what tastes good together and don’t overthink it.

This particular recipe is just what I had on hand (and it’s a nice combo) but you should feel free to substitute any ingredient you want (except the eggs, of course).