There have been no resolutions made in writing yet. I'm pretty used to things happening belated around here and hoping Hugh and I will get to our New Year accountability date sometime this month. There are ideas, thoughts and intentions brewing but I haven't found the time to make my categorized list. I did start the Sweat with Kayla fitness app that in a few days of sorry looking push ups, has moved "getting stronger" towards the top of my list. I've chatted with a few people about helping me put on plated dinners to raise money and awareness for a few charities I'd like to contribute more to. Potentially in our backyard which scares me but sometimes you just have to jump in. Hugh and I also agreed we'd let the posts here be more casual if they need to be - less photos, maybe me not writing much if I am not in the mood, could even just be an idea for a salad dressing. It doesn't always need to be such a thing. You may not even notice a difference but for me, us, it takes a bit of the pressure off of having to try too hard and just allowing this to be...easier. I'll get that all down on paper by the end of the month.
Cleo turns one next week so it feels like a fresh start for all of us in some way. This past year has been largely consumed by learning how to function as a family of four with two self employed people working from home. The chasm between wanting to be present and engaged as a parent and focused and motivated to make your own living. All I know so far is that you can't do a good job, or stay happy, trying to be everything to everyone at all times so I'm looking forward to letting go of some expectations.
Onward, 2017.
MUSTARDY BRUSSELS SLAW // Serves 4
I use a careful hand and a mandoline in shaving the brussels sprouts because I feel like they get more feathery than a food processor or the prepackaged ones ever get. This could be an inefficient, high maintenance call. The alternative is totally fine, I would just let them sit in the dressing a little longer to soften up slightly as they'll be thicker. We can deconstruct this into a warm side dish if you're not feeling salad. You can half the brussels, toss them in the vinaigrette, and roast them at 400' in a large rimmed baking dish for about 35 minutes or until just browning on the edges. While still hot, stir in the shallots and apples and then top the dish with the walnuts and cheese. Shop once, cook twice.
// mustardy vinaigrette // 2 tsp. dijon mustard 2 tsp. whole grain mustard 2 tsp. agave nectar 1/3 cup apple cider vinegar 1/2 cup olive oil 1 tsp. sea salt 1 tsp. dried Italian herbs
1 lb. brussels, cores trimmed 1 small bunch of kale, stems removed 1 medium shallot, minced, about 2 Tbsp. 1 crisp apple, cored and diced small 1/2-3/4 cup toasted walnuts pieces 1/3 cup grated pecorino or parmesan cheese, plus more to garnish
To make your vinaigrette, put all ingredients in a jar with a lid and shake to mix. Season to taste. Using a mandoline or the grater blade on a food processor, shave your brussels thin and put them in a large mixing or salad bowl. Chop the kale well (should have about 2 cups) and add it to the brussels along with the shallot, apple and half of the walnuts and cheese. Toss with desired amount of dressing to coat and serve with remaining walnuts and cheese on top.
We all come to the kitchen with a different level of experience. Maybe you grew up around the stove with your mom or you've taught yourself through trial and error and many Food Network episodes or you've stayed away completely because you're scared of failing. I think our audience here is largely somewhere in the middle of all that, a practiced homecook, but I thought it'd be nice to incorporate a number of posts that are cornerstones of our families table. This may seem redundant and boring for some or maybe a step forward for those that want to be confident in a few recipes so they can feel good about cooking for other people. I also feel like having basics down helps you to experiment just outside of them. You mastered roasted potatoes? You can do the same thing with cauliflower or other root vegetables, no problem. Now you basically have three sides down, perhaps change up the seasonings next time? Go, you. I took a Food Science class in college and read a book called What Einstein Told His Cook (wish I knew where that was now) and it helped me to understand the why about food, instead of just blindly following a recipe. I've made A LOT of bad potatoes before consistently making good ones.
These potatoes look pretty basic at first glance, but it's a few details that make them delicious every time. A few notes from the field:
- I use a mix of potatoes for flavor and texture and because they look pretty. You can use all one kind in the same volume with the same results. I wouldn't use more than one sweet potato if you go for the mix because they have a higher water content which means they'll cook faster and keep the potatoes from crisping. This is also why I par boil any other potatoes besides the sweet, it allows the potatoes to get ahead so you can roast them at a higher heat for browning without burning them before the centers are cooked through.
- Do not overcrowd! Leave the potatoes enough space for the edges to brown. Overcrowding = steaming = no crisping. It's also good to let them give off a little steam before transferring to a serving dish if you're going to pile them on top of each other. We usually just scoop from the sheet pan because we're very fancy.
- Potatoes love salt, don't be shy, but remember it's always easier to add than take away so I will finish with a little more if I didn't add enough before the roast. I use garlic powder instead of fresh garlic because the later burns with 40 minutes in the oven. The herbs are better after for the same reason, and because the vibrant green is pretty on brown foods.
In other news, I am hosting a book event with Heritage Mercantile in Costa Mesa, CA on 11/13 from 3-5pm. You can sign up on that link so we can get a head count. Would love to meet you if you're in the area!
MIXED ROASTED POTATOES // Serves 4
This recipe can be doubled but you will for sure need two large sheet pans. The garlic here will roast with the potatoes to be smooth and delicious, we smush some out of the skin and dip our fork in it before taking a bite of potato. The par boil and chopping may be done in advance. I don't like to keep them in the fridge but you can do this morning of or even the night before and let them sit out at room temp until you are ready to roast. These love a little sprinkle of parmesan in the last minute of roasting too if you're into that sort of thing.
2.5-3 lbs. mixed potatoes* 3 whole garlic cloves, whole, in peel 3 Tbsp. extra virgin olive oil or avocado oil 2 tsp. garlic powder 1 tsp. smoked paprika 1/2 tsp. fresh ground pepper 1 tsp. sea salt, plus more to taste
3 Tbsp. rosemary 1/2 cup flat leaf parsley zest of one small lemon
In a large pot, combine the baby red, white, purple potatoes and the fingerlings. Bring the water to a gentle boil and cook for 10 minutes, drain and cool to the touch. Preheat the oven to 425'. Peel the sweet potato and cut it into larger 2" chunks. Leave smaller fingerlings whole and hack larger ones in half or thirds. Cut the remaining baby potatoes in halves and quarters - go for uneven, imperfect chunks for lots of edges. Collect all the potatoes and the garlic cloves on a large rimmed baking sheet. Drizzle with the oil, garlic powder, smoked paprika, pepper and salt and toss everything to coat. The potatoes should be generously coated, add a little more oil if needed. Sprinkle a little more salt on top. Bake in the middle rack of the oven for 35 minutes, stirring once halfway through, until browned on the edges and the largest potato chunk can be easily pierced. If you’re fancy, sprinkle grated parm and pop them back in for a few minutes so it creates a parmy crust (SO GOOD!). While the potatoes roast, chop your rosemary, parsley and lemon zest. Pull the potatoes and let them cool for a moment. Add the herbs and lemon zest to the baking tray and stir to mix. Taste for salt. Transfer to a serving dish and enjoy warm.
* I use one medium sweet potato, and the rest a mixture of baby red, baby white, baby purple and fingerlings. Trader Joes sells a small medley bag.
Every now and then I do a cooking class or cook for small dinner parties and a version of this salad has happened a handful of times lately. It's not so much that it's a life changing combination of ingredients, as it is an example of how I build a green salad in general. A friend called it "my spiritual gift" so I suppose I may be in the field I was made to be in. I start with greens, often mixing lettuces for monochromatic shades of green (kale and romaine, arugula and butter lettuce etc.). I add another fresh, seasonal vegetable (here, shaved fennel), something sweet (here, both corn and roasted tomatoes), crunch and fat (nuts and cheese). I also keep color and texture in mind, using my mandoline frequently for raw vegetables because a huge chunk of carrot throws off the loveliness and ease in eating a green salad. Dressings are a wild card but this is where I can tie things together. Maybe it only needs oil and vinegar and salt if there is plenty going on or kale slaws can handle something extra lemony. I like heat with corn and tomatoes so I threw a jalapeno into an otherwise basic vinaigrette below. I add a sprinkle of parmesan for depth of flavor and to thicken it up a bit but it by no means tastes super Italian. Perhaps this all makes more sense in my head than written but I feel like once you have a general proportion you like, you can make a great salad with whatever is in your fridge. Sometimes it's helpful to start with a recipe, so tweak the one below however you'd like.
ROASTED TOMATO + CORN SALAD // Serves 4
I understand roasting the tomatoes takes some time, but I do a double batch in advance and have them on hand for both salads and eggs. You could substitute ripe peaches or nectarines here, as they can stand in for your tender and sweet element (I also love this salad from the archives while we're talking nectarines). I have been really into pine nuts lately but am bummed they have become so pricey. You could sub in almonds or walnuts here.
1 pint baby tomatoes 2 tsp. extra virgin olive oil pinch of salt and fresh ground pepper 1 head of butter lettuce 1 small fennel bulb, shaved thin 1 ear of corn, grilled and cooled 1/3 cup toasted pine nuts 4 ounces sheeps feta cheese
// jalapeno dressing //
1 jalapeno handful of cilantro 1 clove garlic 1 tsp. honey 1 Tbsp. grated parmesan cheese 2 Tbsp. white wine vinegar juice of half a small lemon 1/3 cup extra virgin olive oil
Preheat the oven to 350' and line a baking sheet with parchment. Halve the tomatoes and toss them in the olive oil, salt and pepper. If they aren't good ones, you know the type, I'll sprinkle a bit of sugar. Spread them on the baking sheet cut side up and roast for 20-25 minutes until dried on the edges. Remove to cool completely. They will dry up more as they rest. Blend all dressing ingredients together and set aside. The dressing can be made up to a week in advance. The remaining salad ingredients are written prepped, so from this point, you just need to dress and assemble. Because butter lettuce leaves are larger, this salad plates best with the lettuce and fennel being dressed, and then the tomatoes, corn, pine nuts and feta cheese sprinkled on top of each portion. This prevents all the heavier goodies from falling to the bottom.
