Posted on May 22, 2013
Those who know me well know of my passion for pesto. I’ve blitzed every green you could potentially imagine, and only once did I feel as if I created an enormous failure (I don’t care what the cookbooks or slick bloggers say, sage pesto is catastrophic unless you blend it heavily with a lighter leaf like basil, spinach of flat-leaf kale to cut the soapiness). However, when I opened up Bon Appetit‘s summer issue, I couldn’t resist the allure of the two greens I haven’t conquered: parsley + chives.
On my way home from the market, I wondered why beef got relegated to the red sauce lot — rarely do I ever see a sirloin paired with the verdant sauce, and I never understood why. Are we tied to silly food rules that dictate white wine must always pair with fish and rosemary must always complement lamb? So I ran back to the market, scored some beef, and set out for a dish that would be insanely delicious.
Suffice it to say, I’m addicted to the unexpected juxtaposition of the sharp chives with the almost sweet and delicate parsley. The pesto was savorier than those I normally make, and it stood up well against the grilled beef, lending a depth of flavor that I have yet to experience. If I can implore you to do one thing this summer, it’s this: eat beef with pesto. You won’t regret it.
INGREDIENTS: Recipe adapted from Bon Appetit, with slight modifications
1 pound fresh fettucini or linguine pasta
1/2 cup unsalted, roasted almonds
4 cups (packed) fresh flat-leaf Italian parsley leaves
3/4 cup chopped fresh chives
3/4 cup extra-virgin olive oil
1/4 cup finely grated Parmesan
Freshly ground black pepper + sea salt, to taste
1 lb ground sirloin + 2 tsp of olive oil for the pan
In a large skillet on medium-high heat, add the olive oil, beef and salt + pepper to taste. Cook until the meat is brown on all sides, 4-5 minutes.
While the beef is cooking, blitz the pesto ingredients (almonds, parsley, chives, olive oil and cheese) in a food processor (or you can opt for the mortar + pestle method) until smooth + creamy. I’ll add the salt/pepper to taste after all the ingredients have been incorporated.
Once the beef is done, set aside. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.
Toss pasta and pesto in a large bowl, adding pasta cooking liquid by 1/4-cupfuls until saucy. Add in the beef. Season with salt and pepper.
Posted on May 6, 2013
Words cannot express how much I LOVED this salad. Riding into the city, I flipped through the latest issue of Bon Appetit, and I felt the rapture coming. The original recipe calls for sugar snap peas, but I opted to use protein-packed edamame instead. The salad is light, flavorful and perfect with chunks of a fresh baguette.
After a breakfast of blueberry pancakes with my sweet friend Alex, believe me when I say that this would make for a very virtuous, albeit delicious, follow-up. Although I should be clear: I do not regret the BLUEBERRY PANCAKES WITH ROSEMARY SAUSAGE.
INGREDIENTS: Recipe adapted from Bon Appetit, and modified slightly.
8 ounces shelled, cooked + cooled edamame (I use frozen edamame, cook for 4 minutes, drain + rinse with cool water)
4 cups arugula, thick stems trimmed
1/4 cup fresh basil leaves plus more for serving
1/4 cup fresh mint leaves plus more for serving
3 tablespoons extra-virgin olive oil
2 tablespoons (or more) fresh lemon juice
Flaky sea salt (such as Maldon)
1 pound burrata or fresh buffalo mozzarella
Combine cooked and rinsed edamame, arugula, 1/4 cup basil, and 1/4 cup mint in a large bowl. Add oil and 2 tablespoons lemon juice and toss to coat. Season salad with salt and more lemon juice, if desired.
Tear open balls of burrata (if using buffalo mozzarella, slice 1/2-inch thick) and arrange on a platter. Top with salad and more basil and mint.
Posted on January 20, 2013
love.: It’s no secret that I’m mad for the color blue. In blue we believe, in blue we trust. When I organized my closet this year I was shocked to find that nearly every item I owned was in some shade of this magnificent hue. So it’s no surprise that my covets this week (as I’m on a deep shopping hiatus) are beautifully blue. From Erikson Beamon’s Duchess Earrings, which are rather grand and made for royalty (too bad my ears aren’t pierced) to Shop Terrain’s Textured Burlap Tray (imagine biscuits piled high!) to this rustic soapstone Cheese Slate Board, to this darling homemade Natural Linen Napkin set I discovered on Etsy (not blue, but certainly in the dreamy aquatic territory), part of me can mentally transport myself to the sleepy shores of Biarritz even while I’m bundled up for a New York winter.
life.: I promise you (and myself) that this is the year where I will break ranks. And although that sounds cryptic, intentionally so, I’ve been surprised by just how much I love my French classes at the French Institute Alliance Française. Every Saturday, myself and 12 other hopefuls watch movies, play games and learn how to think in a new language. For those three hours I joke with new friends, get dramatic with vowel pronunciations, while proclaiming, Oh, we’re so French, while we’re clearly not. But for that small pocket of time I can immerse in a world that is so far removed from the one I knew and closer to the one I will inevitably know. And I also have access to the FIFA library, cultural programs and a whole new suite of possibilities, gratis! In grade school I switched out of French class because it was all too complicated, it wasn’t the language we spoke in the streets, and I’m glad to have returned to new ways to think of words. Change doesn’t happen until you leap out of your comfort zone, so here’s me, reaching for sky.
eat.: This week I’m craving a mix of the very virtuous and the very naughty. Last night I read a feature of the designer Kelly Wearstler in Bon Appetit magazine, and I was shocked that my favorite mag would publish a piece about a woman who basically starves herself during the day and has one meal at night. PSA, PEOPLE: JUICING IS SOCIALLY-ACCEPTABLE STARVATION, AND IT’S NOT OKAY. It’s okay to eat, folks — everything in moderation. So if you’re feeling the need to feast on kale check out this yummy Crunchy Kale Salad made with nuts, avocado and tahini. Surprise your taste buds with the melange of flavor in this protein-packed Roasted Cauliflower, Chickpeas and Harissa recipe. And find morning comfort in this Barley Porridge with Maple-Glazed Almonds and Blood Orange.
Or perhaps you want to indulge in flights of almond fancy with this etherial Almond Bread Pudding or these Salted Caramel Banoffee Éclairs, or these Lemon Seed Poppy Rolls by one of my favorite foodies.
Posted on August 6, 2011
Believe me when I say that I had the best intentions. Inspired by @SweetRevenge’s decadent peanut butter cake cupcake (pictured below), I sought to fix a pie that would harken back to one’s childhood — if your childhood was replete with honey cracked cookies and gobs of peanut butter. All was well with the world of peanut butter custard — the luscious, enveloping vanilla bean that imbued the pie with a fragrant depth of flavor — until I overfilled the pie.
This should have been a warning. One should always see a bit of crust peeking out amidst the cream. But a woman waved her hand away, said, DON’T STRESS OUT, FELICIA, ETC, ETC.
Maybe I should have stressed out.
Then there was the situation involving the honeycomb. Friends who know me well know that I’m a Type-A fiend who follows every direction to the letter. So imagine my surprise when my honeycomb dried into a foamy mush. Since one could not plop mush over lush cream, I ran out to the store for options. Chocolate cookies seemed to do the trick. Who would deny the crunch of chocolate, melted ganache, and peanuts on top of a cloud of cream?
My pie should have looked like the below:
However, it came out like the above. Let’s call a spade a spade. MY PIE IS UGLY. HOMELY. IT IS THE CHANGELING OF PIE. I have acknowledged its inferior state, but still was determined to plunge my fork in. And can I say it was DELICIOUS? The custard was feathery-light and unctuous and the cookies provided that necessary crunch? So although my version is a far, woeful cry from the ideal, the flavors are blowing my mind. This is a pie worth fixing.
ASSUAGE ME, FEARLESS READERS. Have you ever fixed a recipe that looked horrifying, but was delicious?
INGREDIENTS: Recipe adapted directly from Bon Appetit
9 graham crackers, coarsely crushed
1/4 cup (packed) light brown sugar
1/4 teaspoon kosher salt
1/8 teaspoon freshly grated nutmeg
6 tablespoons (3/4 stick) butter, melted
8 large egg yolks
12 tablespoons sugar, divided
1 1/2 cups whole milk
1 vanilla bean, split lengthwise
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup creamy peanut butter
2 tablespoons powdered sugar
1/2 teaspoon kosher salt
2 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
2 1/2 tablespoons unsalted butter
Honeycomb (click for recipe)
1/4 cup roasted, salted peanuts
Preheat oven to 325°. Finely grind graham crackers, sugar, salt, and nutmeg in a food processor.Transfer crumb mixture to a medium bowl. Add butter and stir to blend. Use bottom and sides of a measuring cup to pack crumbs onto bottom and up sides of 9″ glass or metal pie pan.Bake until golden brown, about 15 minutes. Let cool.
Mix yolks and 6 Tbsp. sugar in the bowl of a stand mixers fitted with a whisk attachment. Beat at high speed until ribbons form, stopping once to scrape down sides of bowl, about 2 minutes.
Combine milk and remaining 6 Tbsp. sugar in a large saucepan; scrape in seeds from vanilla bean and add bean. Bring to a boil, stirring to dissolve sugar. Remove bean. With mixer running, gradually add hot milk mixture to yolk mixture. Scrape mixture back into pan. Clean bowl. Whisking constantly, bring to a boil over medium heat. Remove pan from heat; whisk vigorously for 1 minute. Return custard to mixing bowl, beat on high speed until cool, about 4 minutes. Mix in butter on Tbsp. at a time. Add peanut butter, powdered sugar, and salt; beat to blend. Scrape filling into cooled crust; smooth top. Chill until set, 2-3 hours.
Stir chocolate and butter in a medium bowl set over a saucepan of simmering water until melted and smooth. Drizzle some of the chocolate glaze over the peanut butter filling, making a circle in the middle of the pie and leaving a 1″-2″ plain border. Pile pieces of honeycomb and salted peanuts on top, then drizzle remaining chocolate glaze over.