All posts tagged: Simple

lentil and sweet plantain chorizo soup

This was on the very top of my list of older recipes I needed to revisit. And since every new viewer lately has been turning to it, it was time for a new look. Using odds and ends from the fridge, I whipped up something I had to jot down and share with you–right after putting the spoon down. It’s seriously GOOD. It’s also a reminder as to how my blog got its name. Cook with what you already have, with a sort of witchery, going with your gut and, how Frank O’Hara would put it, on your nerve. This soup is a combination of spicy, savory, and sweet. You probably already have some of these ingredients at home and if not, it’s still pretty easy and inexpensive to get. Pick yellow plantains that are heavily black-spotted if you like them more on the sweet side like I do. Not entirely black, though. That kind of ripeness turns to mush when cooked. We’re currently growing a lot of oregano, both Greek and Italian, and that’s …

grilled escarole, cabbage, and apple salad

After a week of celebrating Dan’s birthday and graduation with beautiful Syrian, Mexican, Chinese, Ramen, Italian, and Peruvian food OMG, I severely missed a home-cooked meal. A healthy-and-grilled one please. While dipping fresh tortillas in a cast iron full of 3 cheeses and chorizo is spectacular, I have to admit, I don’t feel that spectacular afterwards. Bring on the simple veggie platters! This was the first thing I made when I got home, and it took all but 20 minutes to put together. The addition of feta on the slightly bitter greens with a squeeze of that grilled lemon was beautiful. But I encourage you to take a knife to the greens and cabbage, and get yourself the perfect bite of sweet apple and onion along with the salty-and-creamy feta. You won’t regret it. -1 head of escarole, quartered lengthwise & cleaned well -1/2 a head of red cabbage, sliced into wedges -1 red onion (or half vidalia), wedges -1 big apple, cored and cut into wedges -about 1/4 cup olive oil, divided -salt and …

rose harissa chickpea and eggplant stew

It’s a Thursday, and I can be found shouting ROSE HARISSA from the rooftop of my Manhattan building, where I’m sure I’m not allowed to be. But just like Ottolenghi, I want you to know about it. Know it. And use it! often. A spoonful of it into or onto your favorite weekday dish will elevate the simple ingredients, as it does this stew. There’s heat, but the addition of rose petals to this North African chile paste calms it. I use Belazu’s rose harissa, as he recommends, but if you find something else please use less than what I’ve suggested here, before adding more to your desired taste. This is a super quick stew with very few ingredients. Yet it’s hearty and flavorful, and it’s rich color is so very pleasing to the eye. Double up to feed more mouths! I added sugar snap peas AND snow peas when I first made it, but decided sugar snaps were best. They can be found at your local farmers market today. – vegetable oil, enough to …

A Month with Simple

There have only been two cookbooks my hands have ever taken turns being attached to: Aromas of Aleppo, and Tasting India. With Ottolenghi’s Simple now being added to the list, (thank you Danny) my hands don’t even know what to do with themselves. I’ve made about 8 of his dishes within 3 weeks, and have picked up certain things from them that I can’t wait to try out in some of my own recipes. For instance, FRIED CAPERS. Shut the front door. On the day I came back with the first of the asparagus, purple and green, I knew I wanted to smother them with buttered, toasted almonds, fried capers, and dill. Because that’s what page 82 told me to do. Everyone at the table loved that extra touch of salt on fresh tender stalks. The next day, I wanted to try the capers out in a cantaloupe salad, because while I crave sweetness, I tend to crave the saltier side of things a tad bit more. I’m still developing the recipe for this one …

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. 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 …

Fig and Orange Chicketta

The problem I’m having nowadays with my market haul? I want to serve every sunchoke, beet, radish, asparagus, artichoke, and green alongside my Chicketta. Think about it. Chicken that’s marinated in fresh lemon juice, olive oil, with a fig-orange jam whisked in. Then more fig-orange jam brushed on top as it roasts in the oven as if it were BBQ sauce…chicken that’s stuffed with a layer of roasted garlic, basil, pancetta (or prosciutto!), mozz…then served with all the spring things I CAN’T EVEN. Here’s a spring thing for you: braised baby artichokes. Purple baby artichokes. Lavender nearest to their hearts. You asked for the recipe, but sadly, I did not write a single thing down as I made it (I will some day!) but if you ever make a lemon-wine sauce, let’s consider that a seriously good start. Sear them, then braise them in that lemony goodness. But if you’re not in the mood to get all fancy, even a spring pilaf or a salad will do. Chicketta don’t ask for much. Porchetta-style chicken is …

Mom’s Stewed Beans, Sort Of

We are crazy about a pot of beans in this house. When I moved out, it was the first recipe from mom I took with me. Having been married to a Puerto Rican for many years, no one believes she’s Russian if they’ve tasted her pernil with a side of rice and beans. She told me she learned to stew them from her best friend’s mother, and it’s truly unlike any other beans I’ve tasted at restaurants or homes, though I’ve been told this is definitely home-style. For instance, rarely do you see them in a tomato broth, with potatoes and olives, smoked, salty meat, and tons of fresh cilantro. Sometimes you’ll see sliced carrot in there, too. Or maybe even peppers. She told me she’s been using pumpkin these days for it’s sweetness, which I’ll give a try in Autumn. It’s hearty and the recipe doesn’t require that it needs to be. I love that most about it. As long as you know what the first 3-4 ingredients are, you can totally improvise based …

Roasted Garlic and Seared Broccoli-Potato Leek Soup

I woke straight up SICK. Achy throat, fever, sniffles, all the things caused by an already weak immune system plus this sudden change in weather. I would’ve slept real long had it not been for this cutie I rescued a few days ago, who believes 6AM is lemme-play-with-your-toes-time. It probably is. Is s/he Luna Marina Rivera? Frankie O’Luna?–(see what I did there?) Besides poet references, the moon has to be in his or her name, as I’m convinced it had everything to do with every little thing that has happened within the last week or so. Things have been wonderfully chaotic and NEW. And freakin’ adorable. Back to being sick. I woke up needing garlic BAD. Not one or two cloves, but about six or seven. I also didn’t want a chunky, hearty soup but something my throat could handle without me having to chew my way through it. This is when I whip out my immersion blender, which I am so very fond of. ❤ I decided to make a very inexpensive soup out …