Cold + Flu Tonic

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Sick or not I’m sipping on this five-ingredient tea all winter long! Turmeric, ginger, lemon, and honey are powerhouse ingredients for battling cold and flu season, and luckily they all blend together into a delicious tonic. Click here to read more about their immune boosting properties!

Cold + Flu Tonic

Ingredients

  • 1/4 lemon
  • 1tbs high quality, raw makuna honey
  • 1/2 inch piece of ginger, peeled
  • 1/2 inch turmeric, peeled
  • 1 c water

Instructions

  1. Place the honey, turmeric, and ginger into the bottom of a mug. Squeeze the lemon over top and drop that in too. 

  2. Boil the water and pour into the mug. Let steep for 2-3mins and start sipping! 

Short Rib Ragu with Pappardelle

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Short Rib Ragu with Pappardelle

Ingredients

  • 3 lbs bone in short ribs
  • 1 onion, diced
  • 1 carrot, peeled and diced
  • 4 cloves garlic, finely chopped
  • 3 tbs tomato paste
  • 3 sprigs thyme
  • 1 c red wine
  • 1 qt chicken stock
  • 3 tbs mascarpone cheese
  • 1 lb pappardelle
  • 1/2 c parmesan

Instructions

  1. Pre-heat a large dutch oven or pot with a lid to medium-high heat. Season the short ribs with salt and pepper, add a splash of oil to the pan, then sear on all four sides until golden brown and crispy, about two minutes on each side. Remove the short ribs from the pan and set aside.

  2. Turn the heat down to medium and saute the carrots, onions and garlic until soft, no need to caramelize. Stir in the tomato paste, cook for 2mins, then deglaze with the wine. Let the wine reduce by about half.

  3. Add the short ribs back into the pan along with the chicken stock and thyme. The short ribs should be covered about 2/3 with the liquid in the pot, depending on the size of your pot you may need to add more chicken stock.  Bring everything to a simmer then cover. 

  4. Let the ribs slowly simmer on the stove top, or in a preheated 350-degree oven for 3-4 hours. I like to check them every hour or so, stirring the bottom of the pot to ensure the braising liquid isn't scorching. You will know they are done when the bones are falling out and the meat is fork tender. 

  5. When the ribs are done remove them from the pot and let cool. Remove and discard the bones, then shred the meat with your hands or two forks and add it back into the braising liquid. If the sauce is too watery, let it reduce a bit more. 

  6. When adding the mascarpone you want to temper it into the sauce. To do this, take a ladle full of sauce and put it into a small bowl. Stir the mascarpone into the bowl then add it all back into the pot. This will ensure that the mascarpone doesn't split or curdle in the ragu. 

  7. Lastly, add the cooked pappardelle to the pan and toss with the ragu. Serve immediately with shaved parmesan on top. 

Cook from the Book: Zahav

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This month’s cookbook club selection is Zahav by Michael Solomonov and Steven Cook. I’ve had this book for a little over a year and have reached for it countless times. Chef Michael shares soulful Israeli family recipes from his Philadelphia restaurant Zahav. Once you’ve made the hummus from this book, you’ll never look for another recipe again. All of Zahav’s recipes are vibrant, flavorful and reliable.

I wanted to choose a recipe to share that I haven’t made before: Fried Potatoes with Harissa Tehina. For many reasons I’m not too big on frying at home, so I decided to instead roast the potatoes until they were nice and crispy! It worked really well!

Purchase Zahav here: https://amzn.to/2PwObQ8

Roasted Potatoes with Harissa Tehina

Course Appetizer
Cuisine Mediterranean
Keyword Harissa, Tahini

Ingredients

  • 2 potatoes, russet or yukon gold
  • 1 c tehina sauce
  • 3 tbs harissa
  • 3 tbs olive oil

Harissa

  • 1/2 c Aleppo Pepper (or paprika)
  • 1 clove garlic
  • 1 1/2 tbs red wine vinegar
  • pinch ground coriander
  • pinch ground caraway
  • 1/4 tsp salt
  • 1/4 c avocado oil

Tehina Sauce

  • 1 c tehina
  • 4 cloves garlic, grated on a microplane
  • 1/4 c lemon juice
  • 1/4 tsp ground cumin
  • 1 tsp salt
  • 1/4 c water, or more as needed

Instructions

To Make the Harissa

  1. Place all the ingredients into a blender and blend on high until combined. 

To Make the Tehina

  1. Whisk together the garlic, lemon juice, cumin and tahini. The mixture will become very thick. Whisk in the water until the tahini is pourable. Season with salt. 

For the Potatoes

  1. Pre-heat oven to 400 degrees. Thinly and evenly slice the potatoes to 1/4in thick. To make it easier, you can use a mandoline. Toss the sliced potatoes in olive oil and salt, and lay on a parchment-lined sheet tray in an even layer, not overlapping. 

  2. Bake for 25-30mins until browned and crispy. 

  3. To serve: in a shallow bowl, pour the tehina and top with the harissa. I like to do a swoop with a spoon to combine the two sauces, but not fully mixing them. It looks really pretty! Serve the warm crispy potatoes on the side and let people dip into the sauce. 

Romesco Sauce

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Romesco is a Spanish sauce made with roasted peppers and almonds. Kind of like a pesto! You know I’m the queen of short-cuts and hacks, but I really think this sauce tastes better with freshly roasted peppers. If you’ve never made them before don’t worry, it’s really easy! Turn on a burner on your gas cooktop and set a pepper directly on the flame. Let the pepper completely charr on all sides, carefully turning with tongs when necessary. Remove the charred pepper from the burner and place it into a bowl and cover with plastic wrap. Let the pepper cool and steam in the bowl for 10 minutes, then rinse it under cool water, gently peeling off any, and all of the charred skin, and discarding the stem and seeds. Once you’ve peeled and seeded your peppers, you’ll end up with soft, sweet, tasty pepper flesh.

Note: If you don’t have a gas burner you can charr the pepper under your oven’s broiler.

Romesco Sauce

Ingredients

  • 2 roasted red reppers fresh or jarred is fine
  • 1 garlic clove
  • 1/2 cup toasted slivered almonds
  • 2 tbs sherry vinegar
  • 1 tsp smoked paprika
  • 1/2 cup olive oil
  • 1 tsp salt

Instructions

  1. Pulse all ingredients, except for the olive oil, in a food processor until smooth.

  2. With the food processor running, slowly drizzle in the olive oil until fully incorporated. 

  3. Serve with grilled veggies, steak or chicken. Romesco is also a great addition to a crudités board and can even be spread on sandwiches! 

Tomato Galette with Whipped Goat Cheese

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Crisp pastry wrapped around roasted tomatoes and topped with tangy goat cheese. This roasted heirloom tomato tart is the perfect summer appetizer. While I don’t typically condone the use of store bought pie crust, this recipe will totally work with one.

Tomato Galette with Whipped Goat Cheese

Ingredients

  • 1 unbaked pie crust
  • 4 medium heirloom tomatoes
  • 1/4 c olive oil
  • 1 egg beaten
  • 4 oz goat cheese room temperature
  • sea salt + pepper

Instructions

  1. Preheat the oven to 400.

  2. Place the pie crust on a lightly floured work surface. Using a rolling pin, roll the dough out to a 12-inch round that's about 1/8-inch thick. It's okay if the dough isn't perfectly round. Gently transfer the crust to a baking tray lined with parchment. 

  3. Slice the tomatoes into 1/4inch slices and arrange them in the center of the pie crust, leaving a 2 inch boarder around the edges. Season the tomatoes with salt and pepper.  

  4. Gently fold the edges of the dough over the tomatoes, covering about 2 inches of the filling and pleating the dough every 2 inches as you go. The great thing about this recipe is it's meant to be rustic so don't get too caught up trying to make it perfect!  

  5. Drizzle the tomatoes with 3 tbs olive oil. Brush the crust with the beaten egg. Bake for 40-45mins until golden brown. 

  6. While the galette is cooling, use a whisk to whip the goat cheese with a few drops of water until it is light and creamy. Slice the galette and serve with a  heaping dollop of goat cheese and a generous turn of fresh cracked pepper. 

Orecchiette with Broccoli Rabe and Sausage

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This quick and easy pasta recipe is a great one to have in your dinner rotation. It’s a  crowd pleaser and a great way to introduce new vegetables to kids. Broccoli rabe or rapini, tends to be really bitter. Blanching it first cuts the bitterness and sautéing it with the fat from the sausage, and a little bit of garlic, makes it wonderfully flavorful! If you can’t find broccoli rabe at your market you could substitute broccolini or a regular head of broccoli.

Orecchiette with Broccoli Rabe and Sausage

Ingredients

  • 1 lb Orecchiette
  • 1 lb Broccoli Rabe
  • 1 lb Italian Sausage, casings removed
  • 1/4 c olive oil
  • 2 cloves garlic, thinly sliced
  • 1/2 c grated parm
  • 1 tsp chili flake optional

Instructions

  1. Heat a large sauté pan to medium high heat. Add a tbs of olive oil to the pan and sauté the sausage until golden brown and fully cooked. Remove the sausage from the pan and set to drain on a paper towel. 

  2. Meanwhile, bring a large pot of water to a boil and add two heaping tbs of  salt. Blanch the broccoli rabe until bright green and tender, about 2-3mins. Use tongs or a wire mesh skimmer to remove the broccoli from the water and into an ice bath to cool. Once cool, drain on paper towels, squeeze to remove any excess water. 

  3. Cook the pasta to al dente in the same pot you just blanched the broccoli in. Reserve 1 cup of pasta water. 

  4. Give the broccoli a rough chop and then place it into the pan that you cooked the sausage in. If there is residual fat in the pan left over from the sausage then no need for extra oil. If not, add 2tbs of olive oil to the pan. Sauté for 2-3mins. Add the garlic slivers and a good pinch of salt. 

  5. Add the sausage back to the pan and then the orecchiette. Add 1/2c of pasta water. Let everything cook together for 3-4 minutes, stirring gently while reducing the liquid in the pan. Taste and add more salt if necessary, keeping in mind you'll be adding salty parmesan cheese at the end. 

  6. Divide the pasta among warmed plates or shallow bowls, top each portion with a hefty sprinkle parmesan and chili flake and serve immediately. 

 

Cook from the Book: Alimentari

I am obsessed with Linda and Paul Jones’ book Alimentari. They share their tried and true family recipes, most of which have been on the menu at their deli since the day it opened. Their recipes are healthy, fresh and packed with flavor. Below I’m walking you through one of my favorites; Pan Fried Salmon with Tahini Dressing and Walnut Tarator.

Pan-Fried Salmon with Tahini Dressing & Walnut Tarator

This recipe is adapted from Alimentari by Linda and Paul Jones.

Get the book here: https://amzn.to/2KGH09i

Servings 4

Ingredients

  • 4 6-8oz salmon filets skin on
  • 2 tbs avocado oil
  • 2 tbs butter

Tahini Dressing

  • 1 clove garlic finely chopped or grated
  • 1 tsp salt
  • 1 c tahini
  • 1 c greek yogurt
  • 1/2 c lemon juice
  • 1/2 c warm water

Walnut Tarator

  • 1 c walnuts toasted and chopped
  • 1 fresno chili, seeds removed thinly sliced
  • 1 handful cilantro leaves
  • 1 handful parsley leaves
  • 1 handful mint leaves
  • 1/2 lemon
  • 1/4 c good quality olive oil

Instructions

  1. Pre heat the oven to 320F. Take your salmon out of the refrigerator at least 10 mins before you're ready to cook it.  This will result in a more evenly cooked piece of fish. 

Tahini Dressing

  1. Whisk together the crushed garlic and salt, next add the yogurt and tahini. Once combined add the lemon juice. Depending on the quality of tahini you use the mixture may seize and become very thick. Add the warm water a tablespoon at a time until the dressing is loose and pourable. Give it a taste, you may need to add a little more salt or lemon juice. 

Walnut Tarator

  1. In a small bowl combine the chopped walnuts, fresh herbs, and sliced chilis. Dress with the lemon juice, olive oil and a pinch of salt. Set aside until ready to use. 

Salmon

  1. Pre heat a cast iron pan on med-high heat. Add avocado oil to the pan, season the salmon with salt and place skin side down, cook for three minutes. Transfer the pan to the oven for another 4 minutes. 

  2. Add the butter to the pan. Spoon the butter over the salmon until it is melted and golden brown. Transfer the salmon to a paper towel to drain. 

  3. Pour a little bit of the tahini dressing onto the plate. Top with a piece of salmon. Garnish with the walnut tarator. 

Squash Blossom + Ricotta Tartlets

Ricotta and Squash Blossom Tartlets

These crispy little tartlets are perfect to serve at a summer cocktail party. Squash blossoms are starting to make appearances at grocery stores so keep and eye out!  

Servings 8

Ingredients

  • 1 Califlour Foods Plant Based Pizza Crust
  • 3/4 c plant based ricotta or cream cheese I like Kite Hill Brand
  • 1 clove of garlic, finely chopped
  • 3 tbs thinly sliced chives
  • 6 squash blossoms
  • 1 tsp olive oil

Instructions

  1. Use a small cookie cutter to cut out circles in the cauliflower crust. Bake for 12mins at 375. This can be done ahead of time and stored in an air tight container until you're ready to assemble. 

  2. Stir the garlic into the ricotta. Season with salt and pepper.

  3. Remove the blossoms from their stems and sauté in olive oil until lightly browned. Remove from the pan, and transfer them to a paper towel to drain off any excess oil. Season with salt and pepper. 

  4. To assemble the tartlets: place a dollop of the ricotta mixture onto each cauliflower circle. Top with a piece of squash blossom and a sprinkle of chives. These can be served room temperature and go great with a glass of wine! 

Miso-Tahini Soba Noodles

 

Miso-Tahini Soba Noodles

I love serving this chilled soba salad with roasted salmon, fresh cilantro, basil and sesame seeds. The dressing is super versatile and can be tossed with greens or used as a dip on your next crudite board! 

Course Dressing, Side Dish
Keyword Noodles, Vegan
Servings 4

Ingredients

  • 1/4 c tahini
  • 2 tbs miso paste
  • 1 tbs rice wine vinegar
  • 1 tbs soy sauce
  • 1 tbs sesame oil
  • 1 clove garlic chopped or grated
  • 1/4 c warm water
  • 1/2 lb cooked and cooled soba noodles

Instructions

  1. Whisk together the miso, garlic and tahini, then add in the sesame oil, soy sauce and rice vinegar. 

  2. Add the water a little at a time to thin out the dressing to a pourable consistency. You may not need all of it, or you may need more. 

  3. Toss the chilled soba noodles with the dressing. They are delicious as is however feel free to add shredded carrots, sesame seeds, fresh herbs seared tuna or roasted salmon.   

Oven Roasted Shrimp

Oven Roasted Shrimp

I've been making shrimp a lot recently for a few reasons; first off it's pretty cheap as far as fish goes and second, it cooks in less than ten minutes making it the perfect option for dinner that needs to be on the table fast! I like to leave the shells on, it reminds me of eating peel + eat shrimp back in Maryland, you can remove them though for a less mess at the table. 

Course Main Course
Keyword Shrimp
Servings 4

Ingredients

  • 1 1b deveined shrimp, peeled or not- (up to you)
  • 1/4 c olive oil
  • 3 cloves garlic finely chopped or grated
  • 1 tsp chili paste like: gochujang, sambal or chipotle
  • 1 tbs lemon zest
  • juice of 1 lemon
  • 2 tsp sea salt

Instructions

  1. Pre heat oven to 400

  2. Toss the shrimp with the garlic, olive oil, chili paste zest and salt, then lay them out on a large baking tray.

  3. Bake 6-8mins until they turn bright pink and are firm to the touch. Squeeze the juice from one lemon over the shrimp and serve immediately. 

    I like to serve them with lemon wedges, chimichurri sauce and a good crusty baguette! 

    Chimichurri recipe here: https://leighhyattanderson.com/2018/03/09/chimichurri/