Pea & Goat Cheese Crostini

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I’m writing this on the first day of spring, but there are about six inches of snow outside my window.  As I mentioned in my last post, I have a dire case of spring fever.  My inspiration in the kitchen has been waning, sullenly stuck with winter stews while craving spring sautés.  Today called for serious measures.  Out came my daffodil-yellow striped shirt (totally inappropriate for these temperatures), and into the food processor went this pea and goat cheese spread for crostini.  It tastes of spring, even if winter stubbornly refuses to budge.

Peas (either garden fresh, or, in this case, frozen and defrosted) get buzzed with garlic, goat cheese, Parmesan, herbs and lemon juice for a creamy, vibrant spread that’s amazing slathered on garlic-rubbed toast, tucked into ravioli or even tossed with pasta.  It’s makes for a lovely appetizer (either on crostini or as a dip for veggies—think fennel spears, endives, radishes, baby carrots…), and it’s easy to whip together on a moment’s notice.

Close your eyes; take a bite; and forget all about the snow outside.

Pea & Goat Cheese Spread with Crostini

Serve these delicious crostini as a side dish, or as an appetizer with a few thinly sliced radishes or curls of Parmesan on top.  The spread is also a lovely dip for veggies, and a delicious ravioli filling!

Makes: 1 ¼ cups

For the Crostini

  • French bread, cut on the diagonal into ½ inch slices (you can make as few or as many as you’d like)
  • Extra virgin olive oil
  • Salt and pepper
  • 1 garlic clove, halved

For the Pea & Goat Cheese Spread

  • 1 ½ cups peas (defrosted if frozen, or blanched in salt water if fresh)
  • 1 clove garlic, peeled
  • 2 ounces goat cheese
  • 1 tablespoon chopped fresh herbs, such as mint, basil, tarragon and/or thyme
  • 1 tablespoon grated Parmesan cheese
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • 1 tablespoon extra virgin olive oil, plus additional for serving
  • Salt and freshly ground black pepper
  1. For the crostini, heat the oven or (a toaster oven also works well if you’re making a small batch) to 375˚.  Brush each slice of bread on both sides with olive oil.  Line the bread on a baking sheet and sprinkle with salt and pepper.  Cook 6-8 minutes, or until lightly crisp on the bottom.  Flip and cook an additional 6-8 minutes, or until toasted on the other side.  Remove the pan from the oven and immediately rub each crostini with garlic.  Do Ahead:  The crostini can be made several hours in advance and left out at room temperature.
  2. In a food processor with the blade running, add the garlic and finely chop.  Add the peas to the processor along with the goat cheese, herbs, Parmesan cheese, lemon juice, water and a pinch of salt and pepper.  Process to a slightly chunky puree, scraping down the sides occasionally.  Add the extra virgin olive oil and process until just combined.  Taste and add additional salt and pepper if needed.  Serve the spread on crostini with a drizzle of good olive oil, or with vegetables for dipping.  Do Ahead: The spread can be made up to 1 day in advance and stored in a covered container in the refrigerator.

 

 

Coconut Chard Gratin

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This is a last-minute post, but I wanted to quickly share this creamy Swiss chard gratin recipe before “T” day arrives!  It’s an outstanding side dish if you have any vegan and/or gluten-free friends coming to your Thanksgiving table—or if you don’t.  It’s make-worthy no matter your food preferences/allergies.  Oh, and it’s the easiest gratin you’ll ever assemble.  No fussing with a béchamel sauce—in this recipe coconut milk gets reduced with garlic and ginger and is thickened with cornstarch for a luxuriously creamy sauce that binds a delicious mess of Swiss chard.  It has converted many chard-phobics (i.e. those who are suspicious of Swiss chard and his green-leafed brethren) into chard-lovers.  I’ve been known to contentedly eat half of this for lunch with a spoon.  And did I mention that it can be made the day before?

Enjoy, and Happy Thanksgiving!

Coconut Chard Gratin (Vegan and Gluten Free)

Serves: 6

  • 1 can unsweetened coconut milk (not lowfat), shaken well
  • 2 teaspoons cornstarch
  • 2 garlic cloves, grated on microplane
  • 1 teaspoon grated ginger
  • Sea salt
  • 2 bunches Swiss chard, leaves and stems coarsely chopped
  • Freshly ground black pepper
  • ¼ lime
  • ½ cup regular or gluten-free Panko breadcrumbs
  • 1 tablespoon extra virgin olive oil
  1. Preheat the oven to 400˚F.  Bring a large pot of water to a boil.
  2. In the meantime, put 2 tablespoons of the coconut milk in a small bowl and add the cornstarch.  Stir until dissolved.  Set aside.  Pour the rest of the coconut milk into a medium saucepan.  Add the grated garlic and ginger.  Bring to a boil, reduce to a simmer and cook 10 minutes, stirring occasionally.
  3. Give the cornstarch coconut mixture another stir, then whisk it into the simmering coconut milk.  Bring back to a simmer and cook, whisking, 2-4 minutes, or until thick and rich.  Season with sea salt.
  4. Once the water reaches a boil, season it generously with salt.  Add the Swiss chard and cook until tender, 3-5 minutes.  Drain and rinse with cold water.  Using your hands, squeeze the water out of the chard.  Finely chop the chard and add it to the coconut milk.  Stir to combine.   Squeeze in the juice from a quarter of a lime, and season to taste with salt and pepper.  Transfer to a gratin or baking dish.  Do Ahead: At this point, the gratin can be covered and refrigerated overnight.  Bring to room temperature before proceeding.
  5. In a small bowl, combine the breadcrumbs and olive oil and toss with your fingers until evenly coated.  Season with salt and pepper.  Sprinkle the breadcrumbs evenly over the top of the gratin (you might not need all of the breadcrumbs, depending on the size of your dish).
  6. Bake 12-15 minutes, or until bubbling and light golden on top.  Let cool 5 minutes.  Serve warm.

 

Maple-Roasted Delicata Squash Salad with Goat Cheese & Pomegranate Seeds

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Although I love roasted turkey, when it comes to Thanksgiving, I’m a “sides” gal. When I was a kid, this meant swirling my green bean casserole, mashed potatoes, frozen corn, dressing and jellied cranberry sauce into a heaping forkful of bliss.  I’ve thankfully gotten over the swirl-and-smash-my-food phase, and we’ve transitioned from semi-processed to seasonal, made-from-scratch sides (although the frozen corn remains, at my Dad’s insistence).  This salad would a beautiful addition to any Thanksgiving table, either as a side, or as a starter.  Half moons of Delicata squash get brushed with maple syrup, Dijon mustard and sea salt, and are roasted until caramelized.  They’re a great side dish on their own, but they’re a showstopper on top of a tangled bed of greens (I prefer something slightly bitter, like arugula or baby mustard greens) and sprinkled with tart and sweet Pomegranate seeds, toasted hazelnuts and creamy goat cheese.  It’s a combination of textures and flavors that hits every mark on the palate.

The delicata squash can be roasted in the morning and left at room temperature (or it can be roasted while the turkey cooks), and the dressing can be made a few days in advance.  The hazelnuts can also be roasted in advance, and the pomegranate seeds can be picked out a few days before (in this video I’ll show you how to get those seeds out without making a red mess of yourself and your kitchen).  If you don’t want to mess with the pomegranates, you could swap in dried cranberries.

We spend Thanksgiving with my family or with James’s family, and to be honest, I hardly do any cooking.  My mom or my mother-in-law handles the bulk of the meal, and I must admit that I savor not being in charge.  It’s a rare treat for me to have a break from the kitchen, and plus, nothing tastes better than a mom’s cooking, no matter what she’s making.

I hope you have a wonderful and delicious Thanksgiving.  I have so much to be thankful for.

Oh, and if you need a few tips on that turkey, these videos I did with Fine Cooking magazine might help:

The secret to a juicy roast turkey

How to carve a turkey

How to brine a turkey in a cooler

Maple-Roasted Delicata Squash Salad with Goat Cheese & Pomegranate Seeds

Serves: 4

Squash

  • 1 1-1 ½-pound Delicata squash
  • 2 teaspoons extra virgin olive oil
  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • Salt and freshly ground black pepper

Dressing

  • 1 tablespoon minced shallot (about ½ small shallot)
  • 1 large clove garlic, peeled and smashed
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup
  • ¼ cup balsamic vinegar
  • Salt and freshly ground black pepper
  • ¼ cup extra virgin olive oil

Salad

  • 1 bunch greens, such as baby mustard, arugula, spinach, escarole, mizuna or mache, torn into bite-sized pieces if large
  • 4-ounces goat cheese, crumbled
  • ¼ cup coarsely chopped, toasted hazelnuts or pecans
  • 2 tablespoons pomegranate seeds or dried cranberries
  1. Preheat the oven to 400˚F.  Line a baking sheet with foil.
  2. Cut off both ends of the squash then cut the squash in half lengthwise.  Scrape out and discard the seeds.  Cut the squash into ½-inch slices.
  3. On a large baking sheet, toss the squash with the olive oil.  In a small bowl, mix together the maple syrup and Dijon.  Brush both sides of the squash slices with the maple mixture and season with salt and pepper.  Line the slices in 1 layer on the baking sheet and roast for 15-20 minutes, or until lightly golden on the bottom.  Carefully flip the slices over and continue to roast for 5-10 minutes, or until golden around the edges and tender.  Nudge each slice gently to ensure that it doesn’t stick to the pan (you can leave them on the pan).  Do Ahead: The squash can be roasted up to 6 hours ahead and left at room temperature.  
  4. Meanwhile, in a small bowl or jar, whisk together the shallots, garlic, Dijon, maple syrup, balsamic vinegar and a pinch of salt and pepper.  Let sit 5-10 minutes to let the flavors infuse.  Slowly whisk in the extra virgin olive oil (or shake it all up in a jar). Do Ahead: The dressing can be made 2 days ahead and stored in a sealed container in the refrigerator.
  5. To serve, in a large bowl, toss the greens with just enough dressing to coat (you might not need all of the dressing).  Arrange the greens on a large platter or on individual plates.  Place the squash slices on top of the greens and drizzle with a bit more dressing.  Sprinkle the goat cheese, toasted nuts and pomegranate seeds over top.

 

Easy Sweet Potato “Soufflé” Bake

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If you’re looking for an easy, make-ahead Halloween meal, this Sweet Potato Soufflé Bake is just the ticket—it’s bright orange, autumnal and warming.  It’s one of James’s favorite dishes and is a meal in itself paired with a simple green salad.  It has an irresistible salty-sweet flavor, combining sweet potatoes with nutty Comté cheese, and a hint of cinnamon and nutmeg.  The texture is denser than a soufflé, but just as creamy and impressive.  And best of all, it can be completely assembled in advance, then baked off before eating.  Um-mmm, it’s a dish you’ll want to cuddle up with—comfort food at its most elegant.

To be honest, Halloween is my least favorite holiday of the year, probably since I’d rather be seated around a warm table enjoying a delicious meal than tromping from door to door in the cold (maybe it stems back to those Midwestern Halloweens of my childhood, when it was always way too cold for our costumes, and way too dark for my tastes—I’ve never been one for chainsaws and ghouls!).  I must admit that I’m excited to take Ella trick-or-treating for the first time this year, but probably only because I know we’ll be home in plenty of time for a festive dinner.

This dish is also a lovely side dish on the Thanksgiving table (now there’s a holiday I adore!)—it’s hefty enough to be a main course for vegetarians, but it’s also a delectable side dish with turkey and fixings (and did I mention it can be assembled the day before?!).  Oh man, I’m getting so excited just thinking about Thanksgiving.  But first, goblins and ghosts (and my little pumpkin).  Happy Halloween!

Easy Sweet Potato “Soufflé” Bake

Forget the stress of a traditional soufflé; this simplified casserole provides all of the flavor of a soufflé with only a quarter of the work!  Sweet potatoes get whipped together with spices, eggs, cream and cheese right in the food processor, then baked with a sprinkling of extra cheese.  The result?  A succulent side dish without the hassle.

Serves 6

  • Butter for dish
  • 3 pounds sweet potatoes (2-3 large potatoes), peeled and cut into 1-inch chunks
  • 1 tablespoon plus 1 teaspoon salt, divided
  • 6 tablespoons butter, cut into pieces
  • ¼ teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons brown sugar
  • ¼ teaspoon pepper
  • ½ cup heavy cream
  • 3 large eggs
  • 4 ounces Comté or Gruyère, shredded (2 scant cups shredded)
  1. Preheat the oven to 425˚F.  Butter a 2-quart casserole dish.
  2. Put the potatoes in a large saucepan and cover with cold water.  Add 1 tablespoon salt.  Cover and bring to a boil.  Lower to a simmer and cook, uncovered, until the potatoes are tender, about 8-10 minutes.
  3. Drain the potatoes and immediately transfer them to a food processor with the butter.  Process until smooth.  Add the cinnamon, nutmeg, brown sugar, pepper and heavy cream, along with 1 teaspoon salt.  Pulse until mixed.  Let the mixture cool slightly, then add the eggs.  Process until light and fluffy.  Add half of the Comté and pulse until combined.
  4. Transfer the mixture into the prepared casserole dish; smooth out the top with a spatula.  Sprinkle the remaining Comté over the top.  Bake 20-25 minutes, or until puffed and golden around the edges.

Do Ahead: The casserole can be completely assembled and refrigerated overnight.  Bring to room temperature before baking. 

 

Crustless Corn & Tomato Pie

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If there’s fresh corn available at the farmer’s market, I have to buy it.  It’s a compulsion.  For me, there are few foods as perfect as a barely cooked cob brushed with butter and sprinkled with sea salt (it’s the Midwestern girl in me).  But after the 6th week of corn on the cob, it was time for something new.  This pie—which is barely held together with eggs (it’s looser than a quiche, with more vegetables)—is the perfect way to use up late summer corn and tomatoes.  Best of all, since you don’t need to mess with making a crust, it’s really easy to throw together.  Sautéed sweet onions and corn cut get layered with nutty Comté cheese (or you could use Gruyère) and just enough eggs to tie it all together.   After it’s baked, the pie gets topped with a layer of ruby red heirloom tomatoes and another sprinkle of cheese, then is quickly broiled.  It’s summer on a plate, and easy enough for a working Wednesday.

Crustless Corn & Tomato Pie

This pie is brimming with fresh corn and is finished with a juicy layer of tomatoes and melted cheese.  It’s looser than a quiche, with just enough eggs to hold everything together.

Serves: 4-6

  • 1 tablespoon butter, plus more for dish
  • 1 tablespoon extra virgin olive oil
  • 1 large sweet onion, thinly sliced
  • Sea salt and freshly ground black pepper
  • 1 ½ cups fresh corn kernels (from about 3 cobs)
  • 3 large eggs
  • 1 cup half-and-half
  • Pinch freshly grated nutmeg
  • 1 cup grated Comté or Gruyère cheese, divided
  • 1 large tomato (preferably an heirloom tomato), thinly sliced
  • Slivered basil for garnish
  1. Preheat the oven to 350˚ with a rack in the middle.  Butter a 9-inch pie dish and place dish on a baking sheet.
  2. Heat 1 tablespoon butter and olive oil in a large skillet over medium-high heat.  Add the onions with a pinch of salt and pepper; stir.  Reduce the heat to medium, cover and cook, stirring occasionally, until soft and golden brown, about 15 minutes.  Add the corn with another pinch of salt and pepper; cook, stirring, 1 minute.  Taste and add more salt and pepper if needed.  Transfer to a plate to cool slightly.
  3. In a medium bowl, whisk together the eggs and half-and-half.  Beat until frothy.  Whisk in a grating of fresh nutmeg; season with salt and pepper.
  4. Spread the onion and corn mixture in the bottom of the prepared pie dish.  Sprinkle on ½ of the grated cheese.  Pour the egg mixture over top.  Bake 30 minutes, or until just set and very lightly golden around the edges.  Let cool 10 minutes.  Do Ahead: At this point, the quiche can be cooled completely then covered and refrigerated overnight. Bring to room temperature before proceeding.
  5. Turn the oven to broil with a rack on top rung.  Arrange the tomato slices on top of the tart, overlapping slightly.  Sprinkle the remaining ½ cup of cheese over top.  Broil 30-60 seconds, or until the cheese is just melted.  Transfer to a cooling rack and let sit 5-10 minutes.  Serve warm or at room temperature.   Do Ahead: The tart can be made up to 2 hours in advance and left at room temperature.

Stuffed Zucchini

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The season for zucchini is upon us.  We don’t yet have a garden in our new house (it will require some terracing ingenuity—on the list for 2013), but in our old garden we were always overrun with summer squash come August.  We would schlep them off on friends, leave them on our neighbor’s stoop, and pretty much beg people to take them off our hands.  Regardless, squash was incorporated into nearly every August supper, from soups, to frittatas, to salads, to paninis, to pastas, to muffins…  You get the picture.  One of my favorite preparations, however, is simply to stuff them.  You can stuff zucchini or summer squash with nearly anything, ranging from ground lamb to quinoa, but one of the simplest versions is with cheese.  This garlic- and herb-laced cheese filling is made with either fresh ricotta or cottage cheese and is finished with a sprinkle of breadcrumbs.  It makes for a wonderful side dish with just about anything, or a lovely main attraction with a substantial salad alongside.To prep the squash, first cut it in half lengthwise.  Using a small spoon (a grapefruit spoon works great), scoop out the center seeds and some flesh, leaving a quarter-to half-inch wall.  Next, remove a small sliver down the back (skin side) of each half so that the “boats” lie flat on a sheet pan. The recipe below is for 8- to 10-inch squash, but this is the type of recipe you can play around with.  If your squash are bigger or smaller, make more or less filling and adjust the baking time.  If you have any squash blossoms, sauté them with the onions and garlic and add them to the filling.I’m now buying my summer squashes at the farmer’s market instead of growing them, yet somehow I still can’t resist bringing home an armload every week!

Stuffed Zucchini

The filling for these stuffed zucchinis can be made up to 24 hours in advance and stored in the refrigerator.

Serves: 4

  • Olive oil for pan
  • 2 8-10-inch zucchinis (about 1 ½ pounds total)
  • 1 tablespoon butter
  • ½ medium onion, finely diced
  • Sea salt and freshly ground black pepper
  • 1 large garlic clove, minced
  • ¾ cup cottage cheese or fresh ricotta
  • ½ cup grated Parmesan cheese, divided
  • 1 large egg, lightly beaten
  • 1 tablespoon thinly sliced scallions
  • 1 tablespoon finely chopped mixed herbs, such as basil, mint, parsley and/or thyme
  • 3 tablespoons dry breadcrumbs, divided
  1. Preheat the oven to 375˚F.  Rub a small baking dish or sheetpan with olive oil.
  2. Trim the ends of the zucchinis and cut them in half lengthwise. Using a small spoon (a grapefruit spoon works great) scoop out the seeds and discard, leaving a quarter- to half-inch border.  Cut a very small sliver off the bottoms of each so that they lie flat without rolling around.  Place the zucchini halves, cut side up, on the prepared baking dish or sheet pan.
  3. In a small skillet, melt the butter over medium-high heat.  Add the onions with a pinch of salt and pepper.  Cook, stirring often, 4-5 minutes, or until softened but not browned.  Add the garlic and cook, stirring, 1 minute, until fragrant.  Transfer to a small bowl and cool slightly.
  4. Stir in the cottage cheese, ¼ cup of the Parmesan cheese, the beaten egg, scallions, herbs and 2 tablespoons of the breadcrumbs.  Season with salt and pepper.  In a small bowl, combine the remaining ¼ cup of Parmesan cheese and 1 tablespoon of breadcrumbs.  Sprinkle the zucchinis with salt and pepper.  Spoon the filling down the center of each.  Sprinkle the Parmesan topping evenly over top.   Bake 25 minutes, or until tender and golden.  If the tops aren’t browned, transfer the pan to a broiler and cook 2-3 minutes, or until lightly browned on top.  Serve warm or at room temperature.

Lacinato Kale Salad with Comté, Fennel, Walnuts & Apricots

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There comes a moment every summer when, after stuffing myself daily on tomatoes, peaches, berries, and watermelon, that I crave something, well, not so summery.  When I need a break from all the sweet juiciness of the season, I realign myself with a kale salad.  When thinly sliced, lacinato kale (also referred to as Tuscan or dinosaur kale) makes for a wonderfully assertive salad.  It’s a healthy, invigorating meal or side dish that will recalibrate your taste buds.

Lacinato kale has a surprisingly tender texture and pleasantly bitter flavor.  It benefits from a little bit of sweetness, whether that be a drizzle of aged balsamic vinegar or some chopped fruit/tomatoes.  Since this salad was about giving me a break from summer, I opted for chewy dried apricots, which also added great texture.  To give even more substance and flavor, I added a good handful of chopped toasted walnuts and loads of shaved Comté cheese, although any nuts or cheese would work (think Parmesan, Pecorino or even cheddar).  The result was a complex yet balanced salad that hit every note—chewy, crunchy, nutty, tart, sweet, bitter.  It was a restorative yet delicious lunch for James and I, and for Ella, I finely chopped some of the kale and stuffed it inside a Comté grilled cheese sandwich.

While we often think of kale and fennel as cold weather vegetables, they’re abundant at my farmer’s market all summer.  To prep the kale, I remove the thick stems, either by tearing off the leaves or by folding the leaves in half and running a knife along the stem to cut it out.  I then thinly slice the leaves crosswise.  Fennel’s flavor is mellowed when it’s shaved on my trusty mandoline, but you can also slice it thinly with a knife.  It provides a refreshing counterpoint to the kale.   Since the kale and fennel are so hardy, the salad holds up wonderfully in the fridge and is even delicious the next day.

It’s a reviving taste of winter in the middle of summer.  Now I can face those mountains of tomatoes and peaches again…

Lacinato Kale Salad with Comté, Fennel, Walnuts & Apricots

Serves: 4-6

  • 1 small garlic clove, grated on microplane or smashed to a paste with a knife
  • 3 tablespoons fresh lemon juice
  • Sea salt and freshly ground black pepper
  • 4 tablespoons good quality extra virgin olive oil
  • 8 ounces (1 small bunch or ½ big bunch) lacinato (Tuscan) kale, center ribs removed
  • 1 medium fennel bulb, shaved on mandoline or very thinly sliced
  • 1/4 cup dried apricots, thinly sliced
  • 1/4 cup coarsely chopped toasted walnuts
  • Chuck of Comté cheese for shaving
  1. In a small bowl, combine the garlic, lemon juice and a pinch of salt and pepper.  Whisk in the olive oil until combined.
  2. Thinly slice the kale crosswise into ribbons.  Place the kale in a large salad bowl along with the fennel and apricots.  Pour the dressing over the salad and season with a pinch of salt and pepper.  Toss well to coat.  Let sit 5-10 minutes.  Add the walnuts, and shave a good amount of Comté cheese over the top using a vegetable peeler.  Toss again and taste.  Add additional olive oil and/or salt and pepper as needed.  Serve.

Coffee-Marinated Grilled Pork Tenderloin & Curried Carrot Coconut Rice

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Sunday nights are an institution in our house.  They are by far my favorite night of the week.  I decided long ago that rather than face the dread of having to go back to work, Sundays would instead become a celebration.  We plan a special family dinner, and it always starts with a martini for the adults (a tradition that I—and my brothers, for that matter—have carried on from my parents).  When James and I lived in Brooklyn in the pre-family era, Sunday supper was often an elaborate multi-course affair that we (read I) would spend hours preparing in our tiny alleyway kitchen.  Today, however, the meals are more often than not incredibly simple, especially in the summer when we’d rather be spending our days hiking, swimming or socializing than tied to the stove.

This coffee-marinated pork tenderloin is just the thing for these sultry summertime Sundays.  I actually developed the recipe for Father’s Day, when I wanted to do something special but simple since we were going to be out all day.  The pork gets marinated the day before, so all I had to do come dinnertime was make the Curried Carrot Coconut Rice (say that three times quickly!) and grill some veggies alongside the pork.  The pork was redolent of coffee (decaf, since I’m feeding a toddler), molasses, lime and soy, and it paired amazingly with the sweet, curry- and raisin-laced rice.

About that rice.  It’s addicting. It’s made in the style of a rice pilaf, but it has a higher vegetable-to-rice ratio so is a bit more moist than your standard pilaf.  I’ve since served it with curry-dusted fish, grilled chicken kabobs and on its own as a vegetarian side dish.  Delicious.  If you don’t want to monitor the stove while the rice cooks, you can transfer the rice/vegetable mixture to a rice cooker before adding the water—a useful trick if you have an errand to run or a child to chase.

James loved his Father’s Day meal, and Ella even instigated a celebratory dance party in the kitchen after dinner.  She wasn’t even influenced by a martini.

Coffee-Marinated Grilled Pork Tenderloin

The pork needs to marinate overnight, so start this the day before.  The pork is awesome with the Curry Carrot Coconut rice, which has a sweetness that marries perfectly with the coffee marinade.

Serves: 4-6

  • 2 garlic cloves, peeled
  • 1 tablespoon minced fresh ginger
  • ½ jalapeño chile, seeded and finely diced
  • ½ cup ground coffee (regular or decaf)
  • ¼ cup low-sodium tamari or soy sauce
  • ¼ cup maple syrup
  • ¼ cup blackstrap molasses
  • ½ cup olive oil
  • Zest and juice from 1 lime
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 2 pork tenderloins (about 2- 2 ½ pounds total), trimmed and silverskin removed
  • Curried Carrot Coconut Rice
  1. In a mini food processor with the blade running, add the garlic cloves and process until chopped.  Add the rest of the ingredients except for the pork and process until smooth.   Put the pork tenderloins in a large resealable plastic bag and pour the marinade over to coat.  Seal and refrigerate overnight.  Do Ahead:  The pork can be marinated up to 24 hours in advance. 
  2. Take the pork out of the fridge and let sit at room temperature 30-60 minutes.  Preheat a grill to medium-high heat.  Remove the pork from the marinade and pat dry.
  3. Oil the grill.  Put the tenderloins on the grill and reduce the heat to medium.  Cover and cook 8-10 minutes.  Flip meat over and cook another 8-10 minutes, or until an instant read thermometer inserted in the thickest part reads 145˚F.  Transfer to sheet pan and let rest 10 minutes (reserve juices).  Slice and serve over Curried Carrot Coconut Rice with a drizzle of the juices.

 

Curried Carrot Coconut Rice

This mélange of carrots, coconut and brown rice has a hint of sweetness from curry powder and golden raisins.  It’s made just like a pilaf, but with a higher ratio of vegetables to rice.  It’s a fantastic side dish with coffee-marinated grilled pork tenderloin as well as with seared fish, shrimp or scallops.

  • 1 tablespoon organic extra virgin (unrefined) coconut oil
  • ½ medium onion, finely diced
  • Sea salt and freshly ground black pepper
  • 1 tablespoon minced ginger
  • 2 medium carrots, shredded
  • ¼ cup shredded unsweetened coconut
  • ¼ teaspoon curry powder
  • ¼ teaspoon garam masala
  • ¼ cup golden raisins
  • 1 cup brown basmati rice
  1. In a medium saucepan, melt the coconut oil over medium heat.  Add the diced onion with a pinch of salt and pepper.  Cook, stirring occasionally, until the onion is tender and translucent but not browned, about 6-8 minutes.  Add the ginger, carrots, coconut, curry powder, garam masala and another pinch of salt.  Cook, stirring, 2-4 minutes.  Add the golden raisins and brown rice and cook, stirring, 1-2 minute.  Pour in 1 ¾ cups water with another pinch of salt and bring to a boil (or you can transfer the mixture to a rice cooker and add the water, then start the cooker and let it do its thing).  Reduce the heat to a simmer and cook, covered, 45-55 minutes, or until the water is absorbed and the rice is tender.
  2. Remove from heat and let sit, covered, 5-10 minutes.  Fluff and season with additional salt to taste.

 

 

Peanut Soba Noodle Salad

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It’s officially picnic season!  This one-bowl meal begs to be eaten outside.  Soba noodles get bathed in a peanut sauce and are then tossed with scallions, mint, spinach and peanuts.  Mmm.  The salad can be made in advance, and it travels well, whether you’re headed to the park, to a mountaintop, or to your own backyard.

The recipe was inspired by Lauren Braun Costello, a food stylist and chef friend, who adds black tea to her peanut sauce.  Brilliant.  I’ve adapted her recipe, switched up some of the ingredients for ones that are staples in my house, and added fresh vegetables and herbs—including spinach, cucumbers and mint—to make it into a one-dish dinner.

I love soba noodles, which are made from buckwheat and have a nutty flavor, but you could certainly swap in spaghetti or do a mix of half soba and half spaghetti.  For the sauce, everything simply gets buzzed together in a blender, and the mixture is poured over the warm noodles.  At first it looks quite soupy, but as the noodles chill the sauce thickens and gets absorbed.

The noodles can be made the day before, and the salad portion can be tossed in right before serving.  If I’m bringing this to a potluck or barbeque, I’ll layer the scallions, cucumbers, spinach, mint and peanuts over the cold noodles and toss everything together right before serving.

Leftovers also make for a great lunch the following day and are perfectly suited to summertime road trips.  It saved us on a recent trip to Vermont.  I portioned the leftovers into individual containers, packed along some forks, fruit and chunks of dark chocolate, and lunch was served in a little park off of Interstate 87… way better than truck stop fare!

Peanut Soba Noodle Salad

Serves: 6-8

  • 1 pound soba noodles
  • 1 teaspoon sesame oil
  • ¼ cup extra virgin olive oil
  • ½ cup natural creamy peanut butter
  • ½ cup strong brewed black tea (regular or decaf)
  • 3 garlic cloves, peeled and smashed
  • ½ cup reduced sodium tamari or soy sauce
  • ¼ cup mirin
  • ¼ cup raw apple cider vinegar or rice vinegar
  • 3 tablespoons honey (or 1 tablespoon honey plus 4 drops liquid stevia)
  • 1/8 teaspoon red pepper flakes
  • ½ lime
  • 3 scallions, thinly sliced (white and light green parts)
  • 2 cups thinly sliced English or Persian cucumber
  • 5 ounces baby spinach or torn spinach leaves
  • ½ cup coarsely chopped mint leaves
  • ½ cup roasted peanuts
  1. Cook the soba noodles in a large pot of salted, boiling water according to package directions.  Be sure to give them a good stir now and then, especially at the beginning, so that they don’t clump up.  Drain, rinse in cold water and transfer to large bowl.  Toss with 1 teaspoon sesame oil.
  2. In the meantime, in a blender combine the olive oil, peanut butter, tea, garlic cloves, tamari or soy sauce, mirin, vinegar, honey, red pepper flakes, and juice from ¼ lime.  Blend until smooth.  Taste and add additional lime juice if desired.  Pour the sauce over the warm noodles and toss to combine.  It will look quite soupy at this point, but the sauce will get absorbed as the noodles chill.  Refrigerate for at least 1 hour, but up to 24 hours.  Do Ahead: The noodles can be tossed with the sauce and refrigerated for up to 24 hours.
  3. Layer the scallions, cucumbers, spinach, mint and peanuts over the noodles.  At this point, the salad can be covered again and refrigerated for an additional 4 hours, or it can be tossed together with tongs and served right away.  For a picnic, divide the salad into individual serving containers, pack them in the cooler or backpack and hit the road.