Roast some peppers with just a spoonful of aromatics inside. Result: tasty, squishy-soft peppers that genially pair with burrata… and some great leftovers.
Category Archives: Vegetarian
TOMATO PHYLLO SHEET PIES WITH CINNAMON, HONEY AND OREGANO
When Jody was a girl and her parents had a cocktail party, she and her sisters were pressed into service, given trays of hors d’oeuvres and asked to circulate among the guests. As we were discussing how to arrange some of the final shots for this post, Jody produced a small wooden tray, then darted …
Roasted Okra with Guanciale, Peppers and Anchovies
Squint at this dish of roasted okra with guanciale and peppers and you might mistake it for an Italian bagna cauda. Except that okra doesn’t register on Italian culinary radar. Which is not to say that it can’t work with an Italian sensibility. Think of this as American trying on an Italian sport coat. Unexpectedly, …
TRAHANA WITH TOMATOES, FETA AND A LITTLE SPICE
How often do you discover something delicious from a part of the world you know and you’ve never even heard of it? That’s the case with trahana for us, from Greece.
Potato and Sugar Snap Pea Salad with Kimchi Mayo Dressing
Ken and the kids used to eat baked potatoes with butter, kimchi and sour cream when I wasn’t looking. What if it kimchi, potatoes and sugar snap peas made a summer salad?
ORZO WITH FARM GREENS, RICOTTA, PARMESAN, PECORINO AND HOT PEPPER
Unless you’re raised in a family whose culinary life embraces orzo, in all likelihood you will encounter orzo some distance down the pasta road, way past stops that include string pasta, lasagna, or fresh anything. Anyone can easily image 5 things to put on top of linguini, but What do you do with orzo? Here’s …
Swordfish with Olive Salmoriglio
Crossword puzzle aficionados will recognize Nobody ever told me as a familiar clue. The answer is LAMEEXCUSE. That’s all I can offer for why I didn’t recognize the orange slab of swordfish Jody brought home for this week’s blog. It’s called pumpkin swordfish – new to me – and the jack o’lantern color results from …
Cheddar and Chive Soufflé
Maybe lockdown is the perfect time to bring back soufflés. If you screw it up – and you probably won’t – and who’s going to complain? A few months or a year from now you can whip one up for a special night. Then, Jeez, who knew you could make a soufflé? Plus it has tons of Parmesan and cheddar in it.
Fresh Pasta Bow Ties with Lemon and Pistachio
Long ago and in a galaxy far far away – Emilia Romagna, 2019 – a band of happy cyclists with Il Tourissimo spent an afternoon at Casa Artusi, the famous cooking school in Forlimpopoli devoted to l’arte di mangere bene, the art of eating well. Eating well, in the Casa Artusian worldview, includes preserving and …
PASSION FRUIT SPONGE CUSTARD
This week: Passion Fruit Sponge Custard. Not the most elegant dessert we’ve ever made, but ignore the appearance, go for the taste, like the fruit itself. Ripe passion fruit resemble hard-boiled eggs, after the apocalypse, wrinkly red-brown ovals. But inside, oh… a pucker-sweet crazy delicious psychedelic orange pulp dotted with black seeds. (You eat that goop?! I thought nature made things in bright colors as a warning – poison! poison! poison!? Nope. Nature wants you to eat that goop, to, uh, carry the seeds away.) The flavor of passion fruit hovers somewhere between orange and mango, just as sweet, but way tarter than either. The only exotic fruit with an equal effort/pleasure ratio, IMO, is the durian, but we’ll reserve durian for another day. In the meantime, try this sponge custard, an antique English dessert that’s not really spongy or a custard, flavored with an intense sweet-sour taste of the tropics.