Recipes

Steak, Crispy Potatoes, and Watercress

steak

steak
steak

I found this recipe for steak with potatoes and watercress on Martha Stewart’s website and thought it would make a nice weeknight meal. It did! Unfortunately, my local grocery store didn’t have skirt steak, which was why I was drawn to the recipe in the first place. Some thinly sliced chuck steak did the job though.

I had never had watercress all by itself either – and had never even purchased it from the store before.  It was pretty bitter, but yummy with the dressing.

Steak, Crispy Potatoes, and Watercress

Ingredients

2 garlic cloves
salt and pepper
1/2 teaspoon dried thyme
3 tablespoons olive oil
1 1/2 pounds golf-ball-sized potatoes, sliced 1 inch thick
1 1/2 pounds skirt steak, cut into 4 equal pieces
2 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
2 bunches watercress, bottom of stems chopped off

Instructions

Preheat oven to 475 degrees. Mince garlic, and sprinkle with salt. Transfer to a small bowl; stir in thyme and 1 tablespoon oil. On a baking sheet, toss potatoes with garlic mixture; bake until browned on underside, 20 to 25 minutes. I dribbled some more oil on the potatoes once they were laid out on the baking sheet.

Meanwhile, heat a large frying pan on high. Sprinkle steaks with salt and pepper, and cook (in two batches if necessary) until medium-rare, 3 to 6 minutes per side. Transfer to a plate to rest.

While steaks rest, make salad: In a large bowl, whisk together vinegar, Dijon, and remaining oil; season with salt and pepper. Add watercress, and toss to combine. Serve steaks with potatoes and salad.

Spring Vegetable Pizza

Spring Veggie Pizza

Spring Veggie Pizza

A couple of weeks ago, Jonah made us the loveliest picnic. We have a beautiful park a few blocks from our house, and on one of the first nice days, he decided to make us a picnic and we’d take it down to the park that looks over the river and the west hills of Portland to watch the sun set. I scored a good one, huh? So, really, he made this spring veggie pizza, but I’m going to post it because he’s already way behind on his posts. Jonah is a big fan of Martha, so of course he found this pizza on her website. We bought the pizza dough at our local grocery store, and he adapted a bit in terms of cheese (the recipe called for gruyere, but he used fontina…we think).

Spring Vegetable Pizza

Ingredients

1 jar (12 ounces) marinated artichoke hearts, drained (reserve the marinade!), hearts quartered if whole
1 bunch asparagus (1 pound), trimmed, cut into 2-inch pieces, and halved lengthwise if thick
1 pint cherry or grape tomatoes, halved
1 pound pizza dough, thawed if frozen and divided in half
salt and pepper
7 ounces Fontina cheese, grated (3 cups)
7-10 slices of prosciutto (optional, but suggested)

Instructions

Preheat your oven to 500 degrees, and put the racks in the upper and lower thirds of the oven. In a bowl, combine the artichoke hearts, asparagus, and tomatoes. Put one of the halves of the dough on a piece of parchment paper and brush it with the artichoke heart marinade. Now roll it out to about a 14-inch long oval, and transfer it (with the parchment underneath) to a rimmed baking sheet). Put half of the veggies on the rolled-out dough, leaving a border of about an inch. Brush the border again with the marinade and sprinkle the pizza with salt and pepper. Repeat to make another pizza. Bake them for 10 minutes, rotating the sheets halfway through. After baking for 10 minutes, sprinkle the cheese over the pizzas and bake until the crust is golden at the edges and the cheese is nice and melty, about 3-5 minutes. Cut into pieces and voila! Pizza!

If you want prosciutto (this makes a great vegetarian meal without it), tear it into smaller pieces and drape it over the pizza. It makes for a nice salty addition.

Mom’s Mac and Cheese

Mom's Mac and Cheese
Mom's Mac and Cheese

Mom's Mac and Cheese

Jonah here. Mom, I hope you’re reading this.  Everyone else – let me give you a little background.  This was one of my favorite foods as a kid, not the Kraft Mac and Cheese, but the kind my mom would make from this simple recipe. When I was growing up, we usually had it with broccoli, or a salad.

I asked my mom for this recipe when I went off to college, so she wrote it on an index card and I made it many times throughout my 4 years of school. That index card was magneted to my fridge and now lives in Annie’s recipe box in our kitchen. It’s really easy to make, but really delicious. Thanks Mom, for a childhood of yummy dinners!

Susan’s Mac and Cheese

Ingredients

1 lb. pasta – I use penne
2 Tb. butter
Half of a white or yellow onion, diced
2 Tb. all-purpose flour
1/2 t garlic powder, or more to taste
1/2 t salt
1 cup milk
1 cup grated cheddar cheese, packed in

Instructions

Fill a large pot with water, salt it, and bring it to a boil. Add penne and cook till it’s done; drain.

Meanwhile, melt the butter in a pan. Add the chopped onions and cook until browned and soft.

Add the flour, mix until smooth, then sprinkle in garlic powder and salt (if you don’t have garlic powder, feel free to mince up some garlic and add it with the onion at the beginning). Add milk and let it heat up, then add the cheese and mix in until fully melted.

Return the drained pasta to the pot. Pour in cheese sauce and mix in thoroughly. Serve!

World Peace Cookies (or Extremely Chocolate Cookies)

Chocolate Cookies

Chocolate Cookies
Chocolate Cookies

One of my favorite care packages that I got in college was from my dad. It arrived the week before finals, and included all kinds of stuff to help get me through the very stressful time: chocolate covered coffee beans to help with the all nighters, delicious tea to help me fight off illness, dried fruit and other healthy snacks to keep me going during the long days, etc. It made me feel so much better about all the work I had to do, and made it feel like he was there, pushing me to get everything done and do the best I could.

Anyway, so I was thinking about my baby sister, who is about to enter finals week. And she’s had a bit of a rough semester, with some health issues (she may have to haver her tonsils out this summer, ouch) and all kinds of yuck-o stuff. And I thought, you know what would make her feel better? A care package full of funny and delicious things to help her get through the toughest part of the school year. Plus, let’s face it, I’ll take any excuse I can get to make cookies. I’d been eyeing this recipe from Smitten Kitchen for these chocolate cookies called “World Peace Cookies.” Apparently the title is based on the idea that if everyone in the world had these cookies, there would be peace. And they are pretty dang good.

World Peace Cookies

Ingredients

1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 tsp baking soda
1 stick plus 3 Tbl unsalted butter, at room temperature
2/3 cup (packed) light brown sugar
1/4 cup granulated sugar
1/2 tsp fleur de sel or 1/4 tsp fine sea salt
1 tsp vanilla extract
5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips

Instructions

Sift the flour, cocoa and baking soda together into a bowl. Set aside. In an electric mixer with the paddle attachment, beat the butter on medium speed until soft and creamy. Add both the brown and granulated sugars, the salt, and the vanilla extract before beating for another couple of minutes.

Turn off the mixer. Pour in the flour/cocoa mixture and pulse the mixer at low speed about 5 times, a second or two each time. (A nice trick when pulsing flour and or cocoa: cover the bowl with a dishtowel, draped over the mixer, to protect yourself from inhaling the ingredients and to protect your kitchen from a total mess.) If, after a few pulses, there is still a lot of flour on the surface of the dough, pulse a couple of times more. After everything is all mixed in, continue mixing on a low speed for about 30 seconds more, just until the flour disappears into the dough. As with anything with lots of butter, you want to work the dough as little as possible. Don’t worry, the dough will be crumbly. Toss in the chocolate pieces and mix to incorporate.

Dump the dough out onto a work surface, gather it together and divide it in half. One half at a time, shape the dough into logs about an inch and a half in diameter. Wrap them in plastic wrap and stick them in the fridge for at least 3 hours. Towards the end of the three hours, you can preheat your oven to 325 degrees. Line your baking sheets with parchment, silpats, or just grease them lightly like I did.

Pull the logs out of the fridge, unwrap, and with a sharp knife, slice them into 1/2-inch thick rounds. They may crumble: don’t worry, just squeeze the bits back together. Put the rounds on a baking sheet, leaving about an inch in between them. Bake for about 12 minutes. They won’t look that done, but they are. I promise. Allow to cool on the sheet for at least a couple minutes before transferring them to a cooling rack. Good luck letting them cool all the way before munching on a few accompanied by a glass of cold milk. Yum.

Momofuku Noodle Bowl

Momofuku Noodle Bowl
Momofuku Noodle Bowl

Momofuku Noodle Bowl

For those of you who saw the title of this post and went “What the hell is a Momofuku?” let me explain. Momofuku is a group of restaurants in New York owned by Chef David Chang. The group includes Momofuku Noodle Bar, Momofuku Ssam Bar, Milk Bar, and a few more. Anyway, I became mildly obsessed when I bought my dad the Momofuku cookbook for his birthday last year (he was obsessed after having eaten at one of the restaurants on a trip to NYC). Momofuku translates in Japanese as Lucky Peach, which is the name of a magazine that David Chang has recently published, all about cooking and eating. It includes articles by some other chef favorites like Anthony Bourdain, Wiley Dufresne, and Mario Batali.

Anyway! I found this recipe for a Momofuku noodle bowl on a blog called A Cozy Kitchen, which I’ve used before and I really enjoy. While the recipe is a little ingredient heavy, it’s really delicious, so although it may be a little extra work to get all this stuff (luckily Jonah and I already had the Asian ingredients), it’s worth it. We use stuff like soy sauce and rice wine vinegar all the time. They’re handy things to have around for a quick and easy meal (feeling lazy? marinate some chicken in soy sauce, mirin, garlic, and olive oil). We did fudge some things though, so I’m putting in the actual recipe and in parentheses what we did.

Momofuku Noodle Bowl

Ingredients

1 medium sized cucumber
¼+ tsp salt
½+ tsp sugar
2 ½ cups (or one bunch) thinly sliced scallions
½ cup (or just one large piece) minced ginger
¼ cup grapeseed oil (we used olive oil because we didn’t have grapeseed)
2 tsp soy sauce
1 tsp rice wine vinegar
1 Tbl olive oil
½ large head of cauliflower, cut into florets
1 lb noodles – ramen, soba, or lo mein (we used udon)

Instructions

Thinly slice the cucumber. In a bowl toss the cucumber with salt and sugar and let it sit for a few minutes and then taste one of the slices. Adjust the salt and sugar as necessary. I ended up probably using twice or even 3 times as much sugar and salt. Just because I wanted it. Thought it tasted better.

In a different bowl combine the scallions, ginger, 1/4 cup of olive oil, soy sauce and rice wine vinegar. Allow to sit and marinate for 30 minutes.

While those items are marinating, heat the Tbl of olive oil in a pan and add the cauliflower. Cook them on high till they start to brown and get a bit crispy. While the cauliflower is cooking, you can boil water and cook your noodles according to the package. Once the noodles are cooked, toss them with the scallion/ginger sauce. Now, serve the noodles in a bowl, and top with the cauliflower and cucumbers.

Now, this is a vegetarian dish, but Jonah and I were hankering for some more protein, so we bought a chicken breast. Jonah cut it up into bite size pieces and cooked it with a bit of fish sauce, hoisin sauce, and soy sauce, and it was good. A delicious addition to the dish. Yum!

Chicken Tacos with Cayenne and Avocado Salsa

Chicken Tacos

Again, it’s been a little while. But you guys, I have so much food to share with you! There has been much eating lately. And good eating too. YUM. This first recipe is a super easy recipe from Martha that was adapted into chicken tacos. Originally it was just the cayenne-rubbed chicken with avocado salsa, but everything is better in a tortilla (and sprinkled with cholula), am I right? So chicken tacos it is. This meal was so simple because we had everything except the chicken and the avocado. I love quick and easy trips to the grocery store that don’t require you to buy too much stuff for a meal.

Chicken Tacos with Cayenne and Avocado Salsa

Ingredients

salt and ground pepper
1/4 teaspoon cayenne pepper
4 boneless, skinless chicken thighs (you can use breast too, but we like dark meat a little better, plus it’s cheaper)
2 tablespoons olive oil
1 medium red onion, finely diced
2 tablespoons fresh lime juice
1 Hass avocado, pitted and cut into chunks
tortillas of your choosing (the little taco ones are good for this)
other condiments (think sour cream, cholula, salsa if you want, cheese…)

Instructions

In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne, mix to combine. Rub this spice mixture all over the chicken. In a large skillet, heat the oil over medium heat. Add the chicken and cook until cooked through and browned on the outside. Shouldn’t take too long (think 10-15 minutes). My trick with chicken is to cook it with a lid on the pan to get it cooked through, and then once it’s cooked through, take of the lid and turn up the heat a little bit to get the nice browned outside.

While the chicken is cooking, put the onion and lime juice in a bowl, and cut up the avocado. You can also heat up your tortillas now, which I did by throwing ours in a lightly greased pan, flipping them, and then storing them between two plates so they stayed warm. Just before serving, fold the avocado pieces into the onion mixture and season with salt and pepper. Serve and enjoy!

Matzoh Brei

Matzoh Brei
Matzoh Brei

Matzoh Brei

This is the last Passover related dish. I had been wanting to make matzoh brei for Jonah, that’s the real reason I bought a box of matzoh at all. This morning, after a weird run (there was a pretty bad house fire down the street from us, so went went out for a run, and then spent a little while watching all the fire trucks arrive and such before finally starting our workout) we came home and I got started.

I remember my parents making matzoh brei for us when we were kids. I think they did it as more of a scramble instead of like little pancakes (as I did here), but either way, it’s delicious. I think my parents also used a higher matzoh to egg ratio than I did, but it was still dang good.

Matzoh Brei

Makes enough for 2 hungry people

Ingredients

3 pieces of matzoh, broken into 1/2 inch pieces
3 eggs
salt
pepper
vegetable oil for frying
jam, syrup, and/or sugar for serving

Instructions

Break matzo into 1/2″ pieces and put them in a medium mixing bowl. Cover the matzoh with piping hot tap water and let stand for about 30 seconds, then drain. In another bowl, beat the eggs and season with salt and pepper. Pour the eggs over the matzoh (or the other way around, doesn’t really matter) and mix thoroughly until combined and a batter forms.

Heat a couple of tablespoons of oil in a skillet over medium-high heat. Scoop scant 1/4-cupfuls (or 1/5-cupfuls) of batter into the pan. You don’t want them to be too thick because you want them to cook through and get a little crispy on the edges. Fry, turning once, until golden and cooked through, about a minute per side. Serve hot with jam, sugar, and/or syrup! Enjoy!

Haroset!

HarosetHaroset

Continuing along the Passover theme here: When we returned from Tucson, I was craving some haroset. It’s one of my favorite passover foods, and a great snack to have throughout the week. So much better than chips and salsa (in my opinion). For those of you who don’t know, Haroset is simply a combination of the following: apples, walnuts, cinnamon, and wine. I’ve also seen it with raisins, pears, other spices, and sugar. But today we’ll just keep it simple. Here’s what you’ll need:

Haroset

Ingredients

4 granny smith apples
1 cup walnuts
1/2 cup (more or less) sweet red wine (this is where Manischewitz comes in handy)
1 Tbl brown sugar
1 1/2 tsp cinnamon

Instructions

Peel, core, and finely dice the apples. I peeled them and cut them into chunks, then threw them in the food processor and pulsed them a few times. It worked really quite well and got the pieces smaller than I would have been willing to go if I had been chopping them by hand. Put the apples in a medium mixing bowl. Chop your walnuts too (I did these in the food processor too), and add them to the apples. Now pour in the wine, mixing so that the apples become a light pink. Feel free to add more wine if you want. Just don’t add too much; You don’t want a bunch of liquid sitting at the bottom of the bowl. Stir in the cinnamon and the sugar, and you’re done! Eat it on top of some matzoh with a bit of horseradish (not too much!) and enjoy!

Bubbe’s Chicken Soup

Chicken Soup

Chicken Soup

Once again, it has been a while. But this time I have a real excuse: Passover. I was busy cooking and cleaning last week for the family I nanny for and THEN on Thursday Jonah and I left (very early in the morning, mind you) for Tucson, AZ to be with my Dad’s side of the family for seder. Passover is one of my favorite holidays. I love the storytelling that’s involved, plus the singing, plus the amazing food. I love that the food you eat (or at least the food on the seder plate) isn’t arbitrary, that it represents all these parts of this story that took place so long ago. I love the celebratory feeling of the seder, that we (Jews) are remembering where we came from and celebrating the miracles that happened and the hardships our ancestors went through and then were freed from. It’s just so dang cool. Plus the food is ridiculous.

My aunt held the seder at her house. She is known for putting on beautiful seders full of fun props (Slingshots and marshmallows for hail? Bouncing toy frogs? Locust masks?) and parodies of famous songs. My bubbe (grandmother in Yiddish) made her famous matzoh ball soup. While I have her matzoh ball recipe hidden away somewhere, I thought I’d at least give you the recipe for the chicken soup part. Because who doesn’t love chicken soup?

Chicken Soup

Ingredients

2 chickens (can be cut up or whole)
1 parsnip, peeled and cut into bite size pieces
1 turnip, peeled and cut into bite size pieces
2 large onions, cut into bite size pieces
as many carrots and celery stalks as you like, cut into bite size pieces
fresh dill (probably about 1 Tbl)
fresh parsley (probably about 2 Tbl)
peppercorns
1 Tbl salt

Instructions

Cover the chickens with water in a large pot. Bring it to a boil, and skim. Add all the other ingredients, and simmer the soup for 2-3 hours. Strain it, to get all the big pieces out, and you have just broth. Let the chicken cool and take the meat off the carcass (it shreds pretty easily). Add the vegetables (and chicken) back to the soup as desired. Season with salt and pepper to taste! The chicken also makes really good chicken sandwiches or chicken salad. Enjoy!

Cinnamon Sugar Crackers

Cinnamon Sugar Crackers
Cinnamon Sugar Crackers

Cinnamon Sugar Crackers

I recently found this recipe for cinnamon sugar crackers. The pictures looked like cheez-its, except no cheese, just a lovely dusting of cinnamon sugar. They’re like cookies but smaller and crunchier. A nice way to have something sweet but smaller servings and more snack-esque than cookies. They’re like a mix between a Snickerdoodle and Cinnamon Toast Crunch.

Cinnamon Sugar Crackers

Ingredients

4 tablespoons unsalted butter, softened
3/4 cup all-purpose flour
5 Tbl sugar, divided
2 tsp ground cinnamon, divided
2 Tbl milk or half and half (I used 2%)

Instructions

Preheat your oven to 350 degrees. In a food processor, combine the butter, flour, 4 Tbl of the sugar and 1 tsp of the cinnamon. Pulse until the mixture forms coarse crumbs. Now add the milk or half and half and process again until the dough comes together and forms a ball. In a small bowl, combine the remaining sugar and cinnamon in a bowl and set aside.

Dump out the dough onto a floured surface and, using a floured rolling pin, roll the dough out. You want it to be as much of a rectangle as you can and about 1/16 inch thick. With a pizza cutter wheel or a sharp knife, trim the sides off and cut the dough into 1 inch x 1 inch squares.

Carefully transfer the crackers to a baking sheet (preferably lined or greased). I needed to use my knife to help get the dough off the counter. Once on the baking sheet, take the blunt end of a skewer (or the end of a paintbrush because you don’t have any skewers around) and make a hole in the center of each cracker. This ensures that the crackers don’t puff up too much while they’re baking. Sprinkle the cinnamon sugar over the crackers before baking them for 11-15 minutes. I baked mine for 11 minutes, turning them halfway through. You want the edges to be golden brown. After removing them from the oven, transfer the crackers to a rack to cool. Enjoy!

Lemon Rosemary Palmiers

Lemon Rosemary Palmiers

Lemon Rosemary Palmiers
Lemon Rosemary Palmiers

Lemon Rosemary Palmiers

When I say palmiers, doesn’t something incredibly fancy and impossible to make come into your mind? It does for me. If the name is so French that Jonah can’t say it, it’s gotta be tricky. (Every time I told him I was going to make these, Jonah asked “What’s a palmier again?”) But that is so not true. Especially when you’re just going to use your leftover puff pastry from that beet tart you made… Seriously. So easy.

I found these on Joy the Baker and have been dying to make them. They’ve been calling my name from my Pinterest food board. I adapted the recipe and the method a teensy bit.

Lemon Rosemary Palmiers

Ingredients

1 package puff pastry
3/4 cup of sugar
zest of 1 large lemon
1 teaspoon finely chopped rosemary (fresh is better, but dried will do just fine)

Instructions

Finely chop the rosemary and set aside.  On a clean, flat surface rub lemon zest into the sugar using a bench knife (if you have one) or the back of a spoon (that’s more like it).  Put the sugar in a bowl and set aside. Unfold the thawed puff pastry onto a lightly (very lightly) floured surface and roll it out a little bit. You don’t need it too much bigger, just like an inch on each side is good. Move the puff pastry somewhere else, sprinkle the surface with about 1/3 of the lemon sugar, and then put the puff pastry back on top of it, pressing it down a bit to get the sugar to stick. Once the puff pastry is down, spread the rest of the sugar and the rosemary over the surface.

Now tis time to roll. Roll the long side in towards the middle. Then roll in the other long side to the middle. Gently press the sides together so they stick a little bit (though the outside will be covered with lemon sugar, so mine didn’t stick crazy well). Wrap this in plastic wrap and refrigerate it for about an hour, or until it’s cold and relatively firm.

Preheat your oven to 400 degrees. Remove dough from the fridge and slice in about 1/2-inch thick slices.  Place on lined baking sheet (think silpat or parchment paper – I used foil and buttered/floured it, which work well).  Bake for 10 to 15 minutes of until golden brown.  You’ll probably want to rotate the baking sheet halfway through baking.  Keep a close eye on the cookies after about 11 minutes.  They might burn quickly because of all the sugar. Actually, because of the burning sugar, I replace the foil between each batch so it didn’t smoke. Remove the palmiers from the pan pretty much immediately after baking, and put them on a wire rack to cool. Once they’re cool, dig in and enjoy!

Lemon Baked Cod

Lemon Baked Cod

Lemon Baked Cod

The other day I went to the grocery store in search of something to make for dinner. There was this lovely cod fillet that looked especially appetizing, and, knowing there was a lemon in the fridge with which to dress it, I bought some. After looking at a few recipes online, I decided to make up my own little recipe for lemon baked cod. It was really light and delicious AND easy.

Lemon Baked Cod

Ingredients

1 lb of cod fillet (I actually used about 3/4 of a pound, but this rounds things out and you’ll have leftovers)
1/4 cup butter, melted
2 Tbl lemon juice
1/4 cup flour
1/2 tsp salt
a pinch of pepper
paprika

Instructions

Preheat your oven to 350 degrees. Cut the fish into serving sized pieces. In a small bowl, mix the butter and lemon juice. In another small bowl, combine the flour, salt, and pepper. Dip each piece of fish into the butter mixture to coat, and then into the flour mixture, turning to coat. After dipping, you can put the fish on a baking sheet or dish. Pour the rest of the butter/lemon mixture over the fish and sprinkle it with paprika. Bake for 25-30 minutes, or until the fish flakes easily with a fork. Enjoy! We served ours with couscous and spinach. Yum.