braised whole cauliflower and syrian meatballs

braised whole cauliflower and syrian meatballs

Mom says this might be the most beautiful meal she’s ever seen, and I think she was mostly referring to the whole-roasted cauliflower which was then basted several times before showcasing it’s good looks. It’s a beauty draped in tomato-red and turmeric-yellow. Tender syrian-style meatballs (and olives, if you have) circle around it, completing this meal. I’ve added garlic scapes this time around. It is, after all, summer.

wp-15936999850581895768602432117925.jpg

Preheat oven to 425 (or 400 for powerful ovens)

for the cauliflower

-1 medium head cauliflower
-pot of generously salted water
-tsp turmeric
-1/2 tsp cumin
-pinches of salt
-olive oil
-tsp of harissa (optional)

Place the cauliflower in boiling, salted water for about 5 minutes. With a pair of tongs, remove the cauliflower and transfer it to a sheet pan. Add a generous amount of olive oil all over, including upside down so that the oil truly gets inside. Season it with turmeric, cumin, and salt. Rub harissa over it if using. Pop it in the oven while you work on the meatballs and braising sauce.

for the Hashu (spiced ground meat with rice)

-1 pound grass fed ground beef
-1/4 c dill, chopped
-1/4 c parsley, minced
-1/3 c basmati rice, soaked in warm water
-1 spring onion/scallion, sliced then chopped, or 1 sm onion finely chopped
-3 garlic cloves, minced
-1 tsp allspice or baharat
-1/2 tsp aleppo pepper
-1/4 tsp cinnamon
-1 egg (optional)

Make the hashu by gently mixing all ingredients in a bowl. Form medium-sized meatballs and sear them in a lightly oiled pan. Don’t over-cook them as they’ll finish off in the sauce. Transfer them to a plate while you work on the sauce.

for the sauce

-olive oil
-2 big garlic cloves, sliced
-sprig of thyme
-aleppo pepper, as much as you’d like
-1 8 oz can tomato sauce
-2-3 cups water or vegetable stock
-a handful of castelvetrano olives (optional)

In a braiser under medium heat, add the olive oil and saute your garlic, thyme, and red pepper for about a minute. Stir in the tomato sauce and stock and bring it to a gentle boil.

At this point you can take the cauliflower out and transfer it to the center of the braiser, spooning some of the sauce on top. Surround the cauliflower with meatballs* and olives and put the pan back into the oven for 20 minutes.

Transfer the meatballs to a bowl and spoon more sauce over the cauliflower. Finish it off in the oven til it reaches desired tenderness and some of the head has caramelized. You can put the meatballs back in during the last few minutes to warm them up.

Note: If your braising pan is not big enough to hold both the meatballs and cauliflower to cook together, cook the meatballs first, transfer them to a bowl, and then braise the cauliflower.

When ready, transfer to a large serving bowl, though we ate straight from the pan! It looked just fine there.

wp-15936999507864579773613279475788.jpg

 

allspice chocolate cake with sesame seed crumble

allspice chocolate cake with sesame seed crumble

Pretty excited about this one, loves! The idea of sesame seeds in a buttery, sugary crumb-topping has been sitting with me for WEEKS, and adding allspice to the chocolate batter was literally a last second decision. And guess what? It works so beautifully I could cry.

Entirely inspired by a lot of my favorite middle eastern desserts, both savory and sweet. From savory ka’ak to sweet sesame cookies…to those rich with honey and rosewater and orange blossom…I am crazy about this.

AND THE EDGES ARE BROWNIE-LIKE.

allspice chocolate cake with sesame seed crumble

Preheat oven to 350.

sesame seed crumb topping:

-1 and 1/4 cup flour
-1 cup light brown sugar
-1/4 cup white sesame seeds, 1/2 ground and 1/2 kept whole
-pinch of allspice and salt
-8 tbs room-temp butter, cut into pieces
-1/2 tbs black sesame seed, for sprinkling

Whisk together the flour, sugar, sesame seeds and allspice. Add the butter, tossing the pieces into the dry mixture, and using your hands, start squeezing them together til big crumbs form. Leave it in the fridge as you work on the batter.

chocolate cake batter for 9 X 13 pan:

-1 cup flour
-1 cup granulated sugar
-1/2 cup unsweetened cocoa powder
-1/2 heaping tsp allspice plus a pinch more if you love allspice as much as I
-1/2 tsp kosher salt
-1 tsp baking powder
-1/2 baking soda
-1/3 cup half n half or buttermilk
-1/4 cup vegetable oil
-1 egg, gently whisked
-1/3 cup boiling water

Whisk together the dry ingredients and then add the wet. Do not over mix (or burn yourself).

Pour into the pan making sure it is distributed evenly. Then break the crumbs over the batter. Bake for about 30 minutes.

And enjoy.

roasted garlic and carrot lentil soup with crispy brussels sprouts

roasted garlic and carrot lentil soup with crispy brussels sprouts

When I told Dan this is too simple to put on the blog, let’s just say he might’ve called me crazy. Yes, it’s simple. Ridiculously simple. But when he said “not everyone who roasts a whole head of garlic will think to turn it into a soup,” well, he makes a point.

Roast your garlic and a pound of carrots for 45 minutes to an hour, and you’ll have something so wonderfully flavorful you’ll want to do very little to it.

But maybe you’ll want to add shredded, crispy bits of brussels sprouts…which REALLY elevates this whole dang thing. I’m not even spreading lies. Just don’t buy an entire stalk of em along with other heavy things from a farm that doesn’t offer bags cause, that’s not so simple. (Totally worth it, though).

You will need:

-1 medium head of garlic
-pound of carrots, peeled or not
-1/2 cup red lentils
-6 cups vegetable or chicken stock
-1 tsp ground cumin
-red pepper, as much as you’d like
-salt, to taste
-olive oil, for pan and roasting

-pound of Brussels sprouts, halved and sliced
-more olive oil

Can you believe that’s it?

Preheat oven to 400 degrees.

Laying the garlic flat on aluminum foil, cut the tops off the head and drizzle olive oil over it. Seal it shut.

Lay your carrots on a sheet pan and toss them in olive oil, salt and pepper.

Put both the garlic and carrots in your oven. The carrots should take about 40-45 minutes to caramelize, and the garlic about an hour.

While that’s in the oven, drizzle olive oil into a preheated pan and add your shredded Brussels sprouts. Stir only occasionally, as you want most of them to be crispy.

When everything is out of the oven, carefully take the cloves out (you can wait about 15 minutes if you have the time) and add them to a blender along with the carrots and enough stock to make a nice puree.

In a pot, gently toast your ground cumin til well-scented. Add a drizzle of oil and your red pepper flakes. You want to infuse that oil with some heat. Then stir in the puree and the rest of the stock. Add the red lentils and simmer til they are cooked.

Pour into bowls and top them with the nutty goodness of Brussels sprouts. Let me know what you think!

citrus cod and olive stew

citrus cod and olive stew

I’m back to my cooking-with-oranges shenanigans, though I doubt I ever took a pause on that, did I? Summer’s recipes included the zest of oranges in both my Syrian Meatball Stew, as well as a citrus caper dressing for heirloom tomatoes. This cod stew has the zest aaaand some, and I wouldn’t have it any other way. The sweetness of orange and vidalias becomes underwhelmed with the addition of olives, herbs, and fish. A beautiful sweet and salty dance.

You will need:

-2 long cod fillets, cut into 4-inch pieces
-olive oil
-1 med vidalia, halved and sliced
-3 garlic cloves, chopped
-red pepper flakes, as much as you’d like
-1/2 tsp cumin seeds
-1 cup cherry tomatoes, chopped
-3 strips orange zest
-1 tbs tomato paste
-1 cup white wine
-8 oz can tomato sauce plus 8 oz water
-1 cup castelvetrano olives, halved or kept whole
-1 slice of orange, halved
-few tbs minced herbs (parsley, cilantro, dill)

Preheat oven to 375 degrees.

We’re making the sauce first.

In a dutch oven under medium heat, saute your onion and garlic in olive oil for a couple of minutes, along with your red pepper and cumin seeds.

Stir in tomato paste, letting it caramelize in the olive oil for about a minute. Stir in your tomatoes and orange zest. Pour in the wine and allow it time to decrease by half in volume.

Stir in the tomato sauce and water. Nestle cod pieces and orange slices into the sauce. Drizzle olive oil onto the exposed pieces. Salt and pepper them too.

Leave it uncovered and bake for about 20 minutes, then broil for about 5-7.

Stir in herbs and serve with cooked veggies, salad, and/or rice.

Aleppian Stew with Dried Figs and Apricots

Aleppian Stew with Dried Figs and Apricots

When I don’t want to make Syrian stuffed grape leaves but still want the sweet and tangy tamarind flavors that are smothered all over them, this is my go-to. Let me tell you: it is DEC-A-dent. You can serve it with rice and lentils, a generous amount of salad, or even some of my spring greens kibbeh (Autumn coming soon *wigglingeyebrows*).

Aleppian Stew with Dried Figs and Apricots

-2 lbs oxtails or short ribs
-1 heaping tsp tomato paste
-3 garlic cloves, chopped
-2 medium carrots, peeled and sliced
-6 pearl onions (optional)
-10 dried mission figs, 8 dried California apricots
-1 bay leaf
-1 1/4 tsp allspice
-1 tsp ground cumin
-1 tsp aleppo pepper
-pinch or 2 of cinnamon
-3-4 tbs tamarind concentrate*
-water, enough to cover a quarter of the way
-medium sweet potato, peeled and diced
-salt and pepper, to taste

Using a dutch oven drizzled with a little oil, you’ll want to brown your meat in batches under med-high heat.

Stir the tomato paste into a pool of oil left in the pot, being sure to caramelize it for about a minute. Add all spices, carrots, garlic, onions if using, and 3 tbs of tamarind. Stir together, then cover with water.

Allow it to lazily simmer for at least 1 hour on the stove-top with lid on before adding the sweet potatoes and dried fruit. While it simmers, preheat oven to 350. Taste it when the hour is up. If it’s not tangy enough for you, add another tbs of tamarind.

Pop it in the oven for another 45 minutes, uncovered. The meat should be very tender, and sticky with all that tangy goodness.

golden matzo ball soup

golden matzo ball soup

Last month, when I was diagnosed with a rare facial nerve condition and couldn’t really chew much, my mind’s eye saw nothing but matzo ball soup. It saw a rich, golden broth with fluffy filling floaters so very tender on the teeth. How you like that alliteration? Anyway, I couldn’t make it. Matzo ball soup needs your head on straight (okay, maybe a little straight) and all the heart you can muster. (Seriously, all).

20190827062222_img_58614190611296574179648.jpg

Speaking of hearts, Dan got me a quart of it from PJ Bernstein near my place, with a side of mash and mushroom gravy, and for a split moment, the love of it transformed pain into pure happiness. Which didn’t last as long as I liked. Pain hit me that same night, real bad. Meds that were given to me weren’t working, and even though Dan had just traveled to me from Brooklyn, he hopped back on a train to get me stronger pills that were once prescribed to him. And guess what? When he returned, with meds, he also carried a bag full of food. When I asked what it was, he told me he had no clue. His mom handed the goods to him hoping it’ll make me feel better. Aaaaand…

It was matzo ball soup.

lrm_export_184373025973395_20190829_055222485910003264543519989.jpeg

I don’t know how she knew what I needed, but I felt so touched by this and now this soup will forever be my one true medicine. I sipped and gently chewed for a week.

Now let’s get to the recipe. When I bought a pint of this from PJ Bernstein last week, I freaked the hell out when I saw that it was $10. Obviously I needed to make my own, especially since I was diagnosed last night at the hospital with ANOTHER nerve condition. Who needs a hug? This girl. But I’m willing to share some love with you, too.

Why golden? Turmeric. I’m putting it in everything right now because I need all the healing. But the matzo balls GLOW so beautifully, and the ginger, nutmeg, dill adds some serious flavor. No boring floaters here!

for the broth

-3 lb free-range, organic whole chicken
-enough cold water to cover chicken
-1 tbs kosher salt
-1 large onion, skin on, halved if necessary
-3 garlic cloves
-2 celery stalks
-2 carrots
-1 parsnip
-2 bay leaves
-a combination of herbs you might already have, about 6 sprigs total (parsley, dill, cilantro, thyme, oregano)
-1/2 tbs peppercorns
-1 cup flavorful chicken or veggie stock for later*

lrm_export_184296624287383_20190829_0551060843008713018924780519.jpeg

Keep at a slow simmer from beginning to end, for about 2 1/2 hours. Skim off the top every chance you get so that the end result is a clearer and cleaner broth. I don’t welcome cloudiness when already feeling blue, ya know?

*The broth will reduce a little with time, so I like to keep a cup of chicken or vegetable stock nearby to add to it. Others just add more water, but I find that this gives it more flavor. Use a chicken or veggie bouillon if you’d like…I won’t tell on you. (I like the Better than Bouillon paste shhhhhhh).

Discard all veggies and herbs, and place the chicken in a separate bowl. Save it for another dish, or shred breasts and add it to your soup later on. You can also pour it through a fine mesh, but it’s okay if you don’t want to get too fancy.

for the matzo balls makes about 8 medium-sized (double recipe for more)

-2 eggs
-2 tbs chicken broth
-2 tbs schmaltz (chicken fat), melted
-1 1/2 tbs fresh ginger, peeled and grated
-a heaping 1/4 tsp ground turmeric
-1/4 tsp salt and some freshly cracked pepper
-pinch of freshly grated nutmeg
-1/2 cup matzo meal, unsalted
-1 1/2 tbs fresh dill, chopped (or cilantro, parsley)

In a medium bowl, whisk eggs along with the ginger. Add everything else and stir til well combined. Pop it in the fridge for at least 1 hour, uncovered.

When ready, gently form balls, being careful as to not packing them tightly. You’ll want to barely touch them so that they remain a bit light and airy.

lrm_export_144941490422553_20190827_1944130903621880917240443327.jpeg

Place them into the broth that is gently boiling, along with some fresh carrots and one celery stick, both chopped into 1″ pieces. Cook for about 35-40 minutes.

Serve with more fresh dill. Noodles are also an option. I made less matzo balls because I knew my mom would love noodles as well. OH, and if you’re into beets…the salad I made to go with it was rrreal good.

5 small roasted beets, 1/3 cup of barley, cooked in about 1 1/2 cup simmering water. Lots of fresh dill and parsley, about 1 cup. Lemon and olive oil dressing, salt and pepper, chopped pistachios.

Syrian-inspired roasted figs and grapes

Syrian-inspired roasted figs and grapes

Before we started cooking for my brother’s engagement party, I made this platter to try later on after the dinner was over and everyone had gone home.

It was an idea for a recipe I had for awhile, playing with flavors we use for stuffed grape leaves, with zero intention of making it part of the dinner (especially if it were a fail). I figured why offer it to such a picky crowd, anyway? I already heard my brother from another room ask, “what the hell is this? Who roasts grapes? Such a weird-ass thing to do.” I rolled my eyes, as I forever do when my ownly sibling’s goal in life is to annoy his big sis.

I stepped out of the kitchen after cakes and coffee were served. My introvert butt needed a moment. When I returned, everything but one damn fig on the platter was left.

So, I guess it’s a weird-ass keeper.

Preheat the oven to 400.

You’ll need a sheet pan covered with parchment and:

-8 figs, halved or quartered
-2-3 bunches of grapes (I used tiny Tim’s), on their stems

for the dressing

-1 tbs pomegranate molasses
-1 tbs fresh lemon juice
-1 tbs walnut oil or olive
-1 tsp allspice
-pinch of cinnamon and salt, pepper too

Whisk all together and brush the dressing onto all sides of the figs, and whatever grape is exposed. Pour the rest over everything and pop them into the oven for about 20 minutes, or until surfaces have caramelized a bit. Feel free to broil for a couple of minutes to get it extra browned on top.

lrm_export_443592753359194_20190822_163908143-28094016251092758962.jpeg

for serving

-toasted almonds or walnuts, eyeballed
-feta, to taste

Feta is not optional. I loooooove the saltiness that comes with sweet and tart fruits, made even sweeter from getting roasted.

aprium and blueberry galangal crumb pie

aprium and blueberry galangal crumb pie

For one full day, I went around telling people I’ve come across the most beautiful-tasting ginger on earth. True story. Check my instagram.

This is because Maria, the wonderful woman selling them, told me they were ginger. I’m beginning to think she wanted to turn intetesting words down a notch to make a quicker sale. I’m not mad. But I was definitely confused after trying to make ginger tea. It tasted of flowers and a certain tartness I couldn’t put a finger on, with less heat. Then, struck by weird coincidence, it’s twin came up on Chopped. Galangal. Looked root-crazy and had that same almost-turmeric color.

Now that I’ve got answers, I wanted to make pie. I’ve no idea where the urge came from, but I had gorgeous apriums…look at them

and pairing them with blueberries and galangal seemed like the perfect thing for this one.

The combination is BEAUTIFUL. The galangal gives each bite another level of warmth, with a touch of lemony petals. And that crumb? Guys. C’mon.

preheat oven to 350

for the crumb topping

-3/4 cup flour
-1/2 cup light brown sugar
-2 tsp galangal, grated
-8 tbs butter, cubed

In a bowl, add your flour, sugar, and galangal. Massage the galangal into the dried ingredients to give it some extra flavor. Add your butter and cut it into the dried ingredients til large crumbs form. I use my hands, usually squeezing everything together to get really big crumbs. Pop it in the fridge for about 30 minutes.

for the filling

-3 cups fresh blueberries, some mashed
-3 cups chopped apriums
-couple of tbs flour, just enough to coat
-couple of tbs sugar (these fruits were sweet as is)
-1 tbs lemon
-1 tbs galangal or ginger, grated or minced

In a bowl, mix all of the above together and let it sit for about 15 minutes. Stir to see if a thick liquid is present. If not, let it sit for 10 more minutes.

-1 9″ pie crust (optional if you’re going for a cobbler)

Fill your pie crust then top it with all the crumbs. Bake for about 45-50 minutes. Serve with espresso, by the lake, if you have one.

a light rice noodle soup for a summer day (or any day)

a light rice noodle soup for a summer day (or any day)

No surprise here! My heart belongs to any farmers market wherever I go, and since Englewood, Fl doesn’t have one this time of year, I had to make the most of it in Venice, Fl on the only Saturday I’d be around. Which, at first, didn’t sound very promising as I was walking from farmstand to farmstand. Very few vendors (which is okay!). I still managed to nab the last of the blueberries, tomatoes, and happily nabbed apriums, pink-hued garlic, and tiny red onions. Which, btw, sat very pretty in my newest one-of-a-kind whitewashed bowl I found later that day.

But then, on our way to the parking lot, I spotted Maria from Fresh Harvest farm, a wonderful woman I met a year ago at Englewood farmers market with a farmstand I fell in love with. I was pretty much jumping for joy. Now I’m heading back with ubes (purple yams), lemongrass, young luffas, green onions that are a mmmaybe a few feet long, water spinach, and the most insanely beautiful ginger (or galangal!?) I’ve ever tasted. They are floral and delicate and I’m pretty sure it’s not ginger but galangal. Ginger’s cousin.

Who would think to enjoy a bowl of soup on a Florida afternoon? This girl. These ingredients were meant to cook slowly, together, with delicate rice noodles. I was going to top it with slices of Dan’s long hot green chili peppers that traveled with me from Brooklyn, but to make this heartier, I used them to spice up some roasted chickpeas, which is now officially how I’ll always top my rice noodle soups. The crunch is fannnntastic!

Let’s make the chickpeas first.

for the chickpeas
pre heat your oven to 400

-15 oz can chickpeas, drained and rinsed
-1/2 tsp cumin seeds
-1 small green chili, sliced
-tbs lemon juice
-1/2 tsp grated galangal (optional)
-salt, to taste
-generous drizzle of olive oil

Place everything on a sheet pan, tossing so that the chickpeas or coated. Roast for about 20 minutes, or til the chickpeas have browned and crisped up.

Now for the rice noodle soup

-1 1/2 tbs garlic, 2-3 cloves, minced
-2 tbs galangal (or ginger), peeled and grated, about a couple of inches
-2 green onions, sliced, greens divided from whites
-1 oz dried shitake
-4 cups water
-4 cups veggie or beef stock
-5″ lemongrass, smashed
-about 2 cups trimmed water spinach, or regular spinach (optional)
-bean sprouts, sliced red onion, crispy chickpeas
-4 oz rice noodle, cooked separately, or 1-1 1/2oz per person
-salt and pepper, to taste

In a pot under medium heat, saute garlic, galangal, and the white ends of the green onions for a couple of minutes. You’re reserving the green, sliced tops for serving. Then add your stock, water, shitakes, and lemongrass. Simmer for about 30 minutes, or til mushrooms are fully hydrated. Spoon them out and slice.

Add water spinach as soon as you turn off the heat. At this point, give it a good taste. Feel free to add other flavors, such as soy sauce, chili pastes, fresh lime juice, etc. I kept mine simple and light. Keep in mind that the chickpeas are when an additional spice comes in.

Serve immediately as the chickpeas lose their crispiness over time when sitting in broth. Which shouldn’t be a problem. A bowl of this in front of anyone and it’s gone in minutes.

Next up…what I did with apriums, blueberries, and more galangal. Can’t wait! Right now, I’m just enjoying another bowl as I write up the recipe for the sweets.

mexican corn chowder

mexican corn chowder

Sitting at the corner table in Estia’s Little Kitchen with Connie, a spoonful of corn chowder in my mouth, I’m immediately taken back to my previous home in Queens. A burst of heat and plenty of cilantro in the broth is exactly how I enjoyed Momma Lupe’s soups. I called a gentleman over and asked in a single word, “tomatillos?” And in a single word returned,“poblanos.”Again I was back in a little kitchen of my own, in another time and place, where sounds of the blender filled the room as poblanos and cilantro became one, beautiful green.

Gratitude to this garden-to-table restaurant where everyone was friendly and most likely family, for allowing me a taste of memory. Our waiting area was the best wait I’ve ever experienced in my life. They serve iced coffee in a truck out back where they are currently growing many lettuce greens and herbs, cucumbers, squash, tomatoes. Check out that dragonfly chillin’ on a garlic scape. We walked around til our names were called and we made sure we would return before heading back into the city.

Inspired by their chowder (I had never seen a green corn chowder, have you?), I made my own and I am loving every morning, afternoon, and night, with a bowl of this. It’s good hot and room temp, probably even cold. It goes perfectly with an egg, avocado, a sprinkle of cotija, crispy tortillas. To make it a bit light, I use coconut milk instead of cream and I leave out potatoes. I also grilled the ingredients to get that summer flavor I love.

20190703_1004187333551092578355061.jpg

Mexican Corn Chowder, serves 4-5 (double up for more)

-1 tsp cumin seeds, toasted
-4 ears of sweet corn
-2 big poblanos, deseeded if you like less heat
-1/2 tbs coconut oil
-1 small spanish onion, diced
-3 garlic cloves or scapes, chopped
-1 tsp fresh oregano, chopped
-1 cup cilantro, tightly packed, stems okay
-1/2 cup basil
-13.5 oz can organic coconut milk
-3 1/2 cup chicken or vegetable stock
-cotija, cilantro, avocado, egg (serving suggestions)

Spend about 12 minutes grilling your poblanos, 6 minutes a side.

Spend about 10 minutes grilling your corn, turning occasionally. I actually grilled 3 out of 4. The un-grilled one I cut into 1-inch pieces and put them directly into the pot. But feel free to grill ’em all!

img_3993392773972855262096.jpg

Once they’ve cooled down enough to handle, stand each ear of corn into a bowl and cut kernels off of them. Slice your poblanos.

Take about half of the kernels and put them into a food processor along with the poblanos.

img_39979208173511740447384.jpg

Blend for a few seconds then add your cilantro and basil. Continue to blend til it reaches desired consistency. I prefer mine not pureed.

In a pot, warm up your coconut oil and saute your onion, garlic, oregano, and cumin seeds for about a minute. Then add the green mixture along with the rest of the kernels and 1-inch pieces, saute for another minute. Stir in your coconut milk and stock. Simmer for about 15 minutes. It doesn’t take long!

Enjoy ❤ Corn is making their summer appearance now but soon, it’ll be EV-ERY-WHERE.

lrm_export_1032829468825822_20190703_0949257333473114071940739734.jpeg

grilled cabbage tabbouleh

Ever wake up one day to discover you’ve exhausted your head of red cabbage? I mean, you open the fridge and find a wedge left, yawning at you from the comfort of it’s crisp drawer, as you return it’s stare and remember how you used it to begin with: garnishes to make your every dish pop. All week long. Actually, TWO weeks long. Ex: lentil and sweet plantain chorizo soup. That’s just straight rude. It’s deep color deserves the spotlight, and if you want an eye-catcher without having to break a sweat, this is it. All my favorite food-colors in one, gorgeous salad. (Is it red? Is it purple? It’s both, says cabbage experts.) I say it’s according to mood.

lrm_export_810617544925611_20190626_1136494594978492238461112407.jpeg

I’ve had plenty of tabbouleh in my life, but never this one, and never grilled. It’s got your usual bulgur and finely minced greens. Fresh lemon juice and cumin ties it all together as it always has…but then you have still-crisp charred cabbage, with moments of pomegranate seeds bursting in your mouth. And then the crunch of pistachios! I can’t. It’s a lovely experience and that wedge in your fridge will stop giving you dirty looks–promise!

lrm_export_810177755490937_20190626_1129275861068617654506389215.jpeg

Grilled Cabbage Tabbouleh 

-1/2 head of medium red cabbage, sliced thin, about 3.5-4 cups (or from one tiny head!)
-1/2 cup bulgur wheat
-boiling water, 1 cup
-1 cup tightly packed herbs, finely chopped (parsley, dill, mint)*
-1 tsp ground cumin
-1/2 tsp allspice
-juice of one small lemon
-drizzle of good quality olive oil
-1/2 tsp pomegranate molasses (optional)
-salt and pepper, to taste
-1/2 cup pomegranate seeds
-1/4 cup unsalted pistachios, roughly chopped

In a heatproof bowl, add your bulgur and boiling water. Let stand for 1 hour. It will double in size.

Meanwhile, heat a cast iron grill skillet (or any cast iron skillet) to highest temp. When very hot, add cabbage. Grill for two minutes without stirring/turning them over. Then do just that and grill for about a minute more.

Transfer them onto a big plate to cool down (pop it in the fridge if you’d like). Then work on your herbs.

lrm_export_815647359467334_20190626_1405126963025234043892056217.jpeg

Note: be sure to thoroughly dry your herbs before chopping them. It’s tedious but worth it! You don’t want soggy greens. After I’ve picked them (also tedious), I lay them on paper towels. Pat dry, remove towels, then chop away. What else is there to do as your bulgur does it’s thang for an hour? ha!

Once the bulgur is ready, transfer them to a mesh colander to make sure all excess water is gone. Then transfer them to a bowl along with everything else but the pistachios. Toss and season to taste. Keep in fridge for at least 30 minutes before serving, preferably. But serving at room temp is fine as well.

lrm_export_815826209588724_20190626_1408115463492898878549788725.jpeg

Add pistachiossss last min.

Wow your guests.

lrm_export_810663669222573_20190626_113735583-24572533638675060606.jpeg

 

 

Miss-You-Summer Galette with Blood Orange Z’hug

Miss-You-Summer Galette with Blood Orange Z’hug

There’s a farmstand by me that has been showing off tomatoes these last couple of months like they were just-dug-up rubies. It was startling to see such glorious red globes in February, and so many of them, too. Tory and I had just been flipping through Ottolenghi’s Simple, professing our love to the summer tomato on the page. We miss ’em bad and I know you do, too.

img_20190302_134439_1278804001749971258646.jpg

But let’s be real. It is simply not tomato season yet. These beauties tasted identical to the beefsteak tomatoes that are sittin’ bland at the grocery store today, and I know they aren’t the sort of farm that grows them indoors. I *just* recently learned about this kind of farm in NJ, and this is what their tomatoes look like on the farmstand today:

I am pretty disappointed in myself for not visiting the Union Square Greenmarket throughout all of 2018. I think I spent that entire year living a very sad lie. I could’ve had beautiful tomatoes in January! February! All year long. But this post isn’t about those tomatoes. It’s about what I’ve been doing all this time with store-bought ones.

The only way I’ve coped with the lack of summer tomatoes is to purchase a sweeter variety and roast them (usually the smaller varieties). This galette got me all teary eye’d. It was the closest thing to summer I’ve had to date.

img_20190306_124854_4702442888320061486304.jpg

Top it with your favorite cheese and greens. I used feta and radish microgreens. Even better: serve it with my Blood Orange Z’hug to turn up the green and the heat. (Seriously, do that!) Have it with yolky eggs in the morning. I know I did. Maybe don’t forget the olives.

Miss-You-Summer Galette

– 1 9″ pie dough (homemade or storebought)
– about 1 1/2 cups cherry tomatoes, halved
– drizzle of good quality olive oil
– sprig of thyme or oregano, leaves only, tender stems are okay
– salt and pepper, to taste
– favorite cheese
blood orange z’hug (<-click for recipe)
– microgreens (optional)
– olives (optional)

Preheat oven to 400 degrees.

In a small bowl, gently toss tomatoes in olive oil, salt, pepper, thyme. Center them cut-side up on your pie dough (which should be on a baking sheet) and fold in the edges. Brush edges with milk or eggwash, and if you want, season them with flaky salt and/or other spices. Bake for about 40 minutes, til some tomatoes are browned and the dough looks golden.

img_20190306_121325_2192096930092543070274.jpg

You’ll want to make this even when tomatoes ARE in season. 2 1/2 more months? Or, you know, head on over to your local indoor farm. Or Union Sq Greenmarket if you’re around.