Easy Archives - Page 9 of 34 - Nerds with Knives

Caramelized Red Onion and Pear Tarts with Goat Cheese and Spicy Honey Drizzle

November 14, 2024November 13, 2017 by Emily

These are what you want for a holiday party: buttery puff pastry tartlets topped with oven-roasted pears, balsamic-caramelized red onions and goat cheese crumbles. A drizzle of spicy chili-honey puts it over the top.

Crispy Buffalo Shrimp and Creamy Blue Cheese Grits

June 13, 2024October 30, 2017 by Emily

Shrimp and grits is a Southern standard which we in the Northeast are delighted to adopt. We tossed crispy shrimp with spicy, buttery buffalo sauce, and cooked up corn grits with plenty of salty, crumbly blue cheese. A match made in heaven! (Well, South Carolina and New York.)

We’ll admit it: we don’t get out of New York State very often. Our combined day jobs and blogging responsibilities have us tied down to the homestead most of the year, and, let’s face it, NY is so damned big, and we’re barely halfway up the Hudson, so it takes half a day’s drive to get anywhere that’s not here. We do jaunt across to Connecticut every couple of months to do a warehouse shop run and marvel at their exotic blue highway signs before coming straight back, but that’s about it. A couple of winters ago, we made a concerted effort to break free of our routine, and almost at random decided to drive down to Maryland. It was there that we fell in love with (a non-traditional version of) shrimp and grits.

Spiced Chai Cupcakes With Brown Butter Frosting and Pink Peppercorn Sprinkles

June 13, 2024October 23, 2017 by Matt

If you like to celebrate Fall by reaching for the pumpkin spice, try its sophisticated cousin, Chai. Complex sweet, spicy and peppery notes combine to flavor these Chai Cupcakes, topped off with decadent Brown Butter Cream Cheese Frosting and a sprinkle of pink peppercorns.

It’s easy to knock pumpkin spice. It’s the low-hanging fruit – early-dropping leaf, perhaps – of the autumn zeitgeist. But don’t worry, we’re not heading into a cliched diatribe about hipsters and their spiced lattes and something something Williamsburg gentrification. We’re here to celebrate something with more depth, more sophistication, more … panache. Chai is not a new flavor by any means – in fact, it’s one of the oldest spice combinations in the culinary palette, dating from thousands of years back in India’s history. The nineteenth century saw it added to black tea and given more of a global reach, but the essential spice base has lasting appeal beyond hot drinks.

One-Pan Crispy Chicken with Buttery Lemony Mushroom Orzo

July 10, 2024October 16, 2017 by Matt

This one-pan wonder combines crispy-skinned chicken, baked directly on top of buttery, lemony orzo, studded with wild mushrooms, leeks and baby spinach. It’s a complete (and completely delicious) dinner, made in a single skillet.

Sticky Toffee Pudding (warm date cake)

June 13, 2024October 9, 2017 by Matt

Sticky toffee pudding is a hallowed British dessert which translates to American as “warm date cake drizzled with toffee sauce”. Either way you say it, it’s a deliciously rich and comforting treat, perfect for a chilly evening.

This is a line that (I will pretend) gets thrown at me on a regular basis by drive-by shouters at Nerds Farm: “Oy, mate! You, nerd with knife! I thought you were British! Where’s the sticky toffee pudding, eh? Call yourself a food blog?” Well, firstly, no, I don’t call myself a food blog, and secondly, ha, joke’s on you, fella, because I’ve been making sticky toffee pudding on a weekly basis, and damn good pudding it’s been, too, I just haven’t blogged any of it. I’ve been told this kind of churlish behavior is unnecessarily cruel to our readers, so at last, here is the proof of the pudding, be it both sticky and toffee-flavored.

Vietnamese Summer Rolls with Peanut Dipping Sauce

June 13, 2024September 18, 2017 by Emily

Fresh, light and delicious, Vietnamese summer rolls are a great appetizer or light meal any time of the year. Crisp vegetables, bright herbs and shrimp are rolled in a rice paper wrapper, with a side of sweet and salty peanut sauce for dipping.

If you’ve ever eaten at a Vietnamese restaurant (or had the pleasure of traveling to the country, you adventurer), you’ve probably had summer rolls. They’re sometimes called “fresh spring rolls” or “salad rolls”, but not to be confused with traditional spring rolls, which are often smaller, fried, and filled with cooked vegetables and pork. These are the epitome of fresh and light, filled with finely shredded raw vegetables (we used purple cabbage, carrots, cucumber & scallions, as well as butter lettuce), lots of bright herbs like mint, cilantro and basil, rice vermicelli noodles and poached shrimp, all wrapped up like a translucent burrito in a rice paper wrapper.

We love the flavors of Vietnamese cooking (as you can tell by some of our previous recipes: Vietnamese-style baked chicken and Vietnamese Grilled Pork Chops (Thit Heo Nuong Xa). I first made Vietnamese Summer Rolls over a decade ago and I’ve been wanting to make them again ever since. When we found out we were going to have a weekend houseguest, our 12-year-old niece Charlotte, who is an adventurous eater and a great cook in her own right, we thought these would be a fun dish to make together.