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Argentinian Ribeye Skewers with Chimichurri

Argentinian Ribeye Skewers with Chimichurri

I can’t believe I’m writing this on the day of the World Cup final—it definitely has flown by even faster than it did four years ago, and what a tournament of surprises: who would have thought that the US Men’s National Team would not only make it out of the Group of Death but that Tim Howard would make a record 16 saves during the match against Belgium? (I’m pretty salty that he isn’t on the best goaltending award shortlist, by the way.) Moreover, who would have expected the epic meltdown that was the Germany-Brazil semifinal, especially considering that Brazil had the ultimate home pitch advantage? Read More

Tomato Pesto over Gnocchi

Tomato Pesto over Gnocchi

I spent the last few days in Chicago visiting a dear friend, and those days were surprisingly warm. I was all ready to embrace the fall and I even packed two sweaters to combat against the wind tunnel effect, but they and the jacket I packed were completely unnecessary. It was sunny, and warm, and largely reminiscent of not only the last third of this past summer, but also of our time last year in Barcelona. Between Thursday and Friday, I walked all over Lincoln Park, and the Loop, and revisited West Loop which was the neighborhood I stayed in the first time I was in Chicago ever. As a belated housewarming gift to my friend I brought him an immersion blender, and ever since then I was kind of preoccupied with making my favorite tomato pesto because it always comes out better using that than the traditional blender.

If I also wanted an excuse to post this recipe again to tempt T into making it before the tomatoes are lousy, well, I’ll never tell. Read More

English Tomato Salad from Hawksmoor at Home (The Manhattan [food] Project)

English Tomato Salad from Hawksmoor at Home (The Manhattan [food] Project)

In my continuing campaign to prolong summer while it is still summer and protect us from Fall Creep, I humbly submit this salad as evidence that it’s far too soon to be wishing for pumpkin lattes and fucking sweaters. This salad is summer. It’s delicious and nourishing and it will not taste nearly as good at any other time of year as it does now, and therefore you should make it immediately. Incidentally, since today is the last Wednesday in August, it is officially La Tomatina: a festival in Buñol, Spain that is essentially a town-wide tomato fight. Most of us can’t be there in person to participate in the festivities, so why not use it instead as an excuse to splurge on some fantastic heirloom tomatoes?

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Squid with Burst Tomatoes

Squid with Burst Tomatoes

Last week was not particularly enjoyable: besides being grey and kind of cold for August, a succession of events left me feeling pretty damn defeated by the end of the week. In an effort to boost our spirits halfway through, I did what I usually do when in need of some self-care: I poked around on the internet for some recipe ideas. I didn’t need to look for that long, as a fellow blogger had that day posted a recipe from Tom Colicchio for a salad of squid with burst tomatoes from the latest Food + Wine. 

Michael was all for it when I sent him the link. But to be completely honest, I kind of didn’t care at that point, because in my mind I was determined to make it. (Given his love of squid, I really didn’t think this would be much of a hard sell in any case.)

There isn’t much to this dish, aside from chopping garlic, slicing squid, and plucking about a cup’s worth of basil leaves. The tomatoes you leave whole, as they will slowly cook with the garlic in the oil and begin to fall apart, and then the squid follows and cooks for another five minutes. Michael expressed some concern that the heat needed to go up to avoid it turning tough, but honestly, it really didn’t: the squid was perfectly tender when served. Chef Colicchio finishes the dish with the basil and some white wine vinegar, but I was in the mood for a splash of white wine instead. I also upped the garlic amount specified because it’s what I like.

On its own, it’s spectacular, but I think it would make an excellent summer pasta sauce if you were so inclined.

Squid with Burst Cherry Tomatoes

adapted slightly from Tom Colicchio’s recipe for Food + Wine

Serves 2-4, depending on how hungry

  • 1/3 cup olive oil
  • 1 1/2 pounds cherry tomatoes
  • 4 garlic cloves, minced
  • Kosher salt
  • Freshly ground black pepper
  • 1 lb cleaned squid, with ears removed from bodies and tentacles sliced in half
  • 1 1/2 tablespoons white wine
  • 1 cup basil leaves, washed and dried

Add the olive oil to a large, heavy skillet and bring the olive oil to moderate heat. Add the garlic and tomatoes, and cook for about 4 minutes or until they begin to burst. Add the squid and cook over moderately low heat for an additional 5 minutes. Add the white wine and cook for another minute or so, and then stir in the basil. Season well with salt and pepper and serve immediately.

Gazpacho andaluz/gazpaxo andalus

Gazpacho andaluz/gazpaxo andalús

One of the things that was challenging during our trip to Barcelona last year was trying to stay well-hydrated. We’d be the obnoxious Americans carrying around the giant 1.5 liter bottles of mineral water (sin gas) while we walked and went sightseeing, but the weather was warm, even for the first day of fall. Even then, nothing ever felt like it was properly slaking our thirst; that is, until I realized that the key to hydration, at least for me, was eating (drinking?) lots and lots of gazpacho.

It seemed odd at first–given its Andalusian provenance, I wasn’t expecting to find it as readily as I did in Barcelona–but I’m pretty sure the restaurateurs knew that few other foods are as fully restorative during hot weather as even a small serving of this soup. Thanks to unseasonably cool weather once we came home, though, my craving for gazpacho completely vanished and I didn’t think of making it again until a few weeks ago when we were in the middle of the first of a series of unpleasant heatwaves. Loosely following a recipe from José Andrés, I immediately remembered the appeal of this dish: an abundance of water-logged vegetables that help you stay hydrated, but do so while also helping you feel full. (Thanks, fiber!) That it requires minimal prep work and that a blender does all the work is icing on the cake.

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Burnt tomatoes with anchovies, goat cheese, and parsley-garlic-oil sauce.

Burnt tomatoes with anchovies, goat cheese, and parsley-garlic-oil sauce.

I have all of these posts in mind with all of these wonderful salads and drinks and the like in mind, but all that occupies my mind right now is the savage beating my beloved Spanish national team endured at the hands of the Brazilians. To be frank, the latter deserved the win; I don’t really understand what Vincente del Bosque’s strategy was during the match, particularly when it concerned not playing Cesc Fabregas at all and David Villa only a minimal amount of playing time. It will certainly make the qualifying matches much more interesting to see what he’s trying to do this time around, at least, but at least this Confederations Cup final has me intrigued by Neymar but I’m also very much waiting for him to be an overdramatic diver. Meanwhile, it was particularly horrific to see a great side completely fall apart during this game. I mean, who approved Sergio Ramos to take a penalty kick?? Xavi spoke for all of us with his facepalm:

We are all Xavi here. Image via @barcastuff

We are all Xavi here. Image via @barcastuff

One stat that popped up at the end noted that the winners of the Confederations Cup never go on to win the World Cup, but I feel like Brazil winning this and then hosting the World Cup next year is all but setting them up for a triumphant return to global football supremacy. I’m optimistic Spain can put a big old wedge in that plan, but in the meantime I should stop bitching about football and instead talk about the fantastic meal we made ourselves during the course of the match. Read More

Spaghetti tagliuzzati con zuppa di aragosta

Spaghetti tagliuzzati con zuppa di aragosta

Lobster and pasta: it sounds so simple, doesn’t it? And doesn’t it sound like the epitome of the springtime or summer meal, something to enjoy after a nice day at the beach, perhaps served with a refreshing beer or glass of white wine?

Oh, were it so simple. The truth of the matter is that this is a dish that demands patience. Not only does it take some work to get all of the components ready, but it’s one that requires you to wait until the ingredients are in season because anything otherwise would result in a less-than-stellar meal. I knew this when I first saw the recipe in Made In Sicily months ago, so I abstained from even thinking about it. But then Memorial Day weekend came, and Michael was home after a long week in England, and Fairway had lobster on sale. Even the tomatoes smelled delicious, despite it not quite being peak tomato season just yet in our neck of the woods.

In short: I waited long enough to have this, and to borrow a phrase from Alton Brown, my patience was going to be rewarded. Read More

Roasted Grape and Goat Cheese Bruschette

Roasted Grape and Goat Cheese Bruschette

As a rule, I try not to be too precious about my cookbooks. They’re meant to be practical, after all, and the best ones should bear the stains of cooking: the pages a little warped from sauce splatters, little smudges here and there on the edges, even pages escaping the binding after years and years of use. When I pull a book from the shelf and sit down on the couch to browse it, those little signs of wear and tear remind me of successful (and even the less-than-successful) meals.

My practical outlook was almost turned upside down when I unwrapped a copy of Polpo on Christmas Day, because in my hands was quite possibly the most aesthetically pleasing cookbook I ever had the pleasure of owning. I instantly loved everything about it: the typeface, the photography, the paper used for the pages. But the absolute neatest visual aspect about this book is the spine:DSC_2854:

How cool is that? And then I found this fantastic article from The Paris Review a few days later on the evolution of the bookshelf and that back in the days when books were primarily found in monasteries they would be placed with the front edges out, all ornately illustrated. But I digress.

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Vieiras con romesco/Scallops with roasted Catalan sauce

Ever since we got back from Spain, the number of grey, rainy, and unseasonably cold days we’ve had at home has been significantly higher than we usually get this time of year. I think it temporarily stymied all of that wonderful inspiration that accompanied me home from Barcelona and Caldetes because last Tuesday I mulling over what I wanted to make for dinner that night and had absolutely no ideas whatsoever. Remembering that I now had the first season of Made in Spain on DVD, I immediately went to the website to see if any of the recipes posted would provide a bit of inspiration.

And then I found this recipe and resolved to pop a DVD in while I made dinner and waited for Michael to get home. Suddenly, my grey and chilly Tuesday looked so much brighter. Read More

Bucatini con pesto trapanese/Bucatini with Trapanese pesto

It was with very mixed emotions I said goodbye to Michael a few Saturdays ago—I was off to Pennsylvania for some early-birthday celebrations with my family, while he was getting ready to head to England for a near-week-long trip. This wasn’t the longest he’s ever been away, but it is the furthest, and not having him handy when I was cooking, even remotely, meant that I was really on my own when it came to meal planning that week. And unlike the last time he was away for a long stretch, I wouldn’t have nearly enough time as I have in the past to plan my meals; after all, there was a Clásico to watch, and a barbell to lift, and groceries to buy on Sunday once I returned home from the Stamford train station. Fortunately, I was wise enough to ask for Made in Sicily for my birthday from my family, so I had a quiet ride on the Keystone to flip through its sizable pages.

It’s a pretty exhaustive tome on all things Sicilian that’s heavy on the vegetable, pasta, and seafood dishes, and it made me wish a few times at least that my birthday was a little earlier on the calendar so I’d have more time to take advantage of the many delicious tomato dishes on display. Other recipes definitely intrigued me until I realized the called for bottarga or uni (i.e. sea urchin roe), two ingredients that aren’t exactly cheap here in the U.S., but perhaps if I’m feeling particularly adventurous (and flush with cash), there may come a time to treat myself if only to try it in the future. I settled on a recipe that I had seen before, but never made from this book: a pesto trapanese that was exactly what I wanted: a fresh sauce made thicker by the inclusion of almonds and more refreshing with a healthy addition of mint. It may not need the processing I put it through via the blender, but I prefer a blended  pesto over a very rustic one, and I loved how it coated every strand of the bucatini. Read More

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