Archive for June 2010

Leek Confit

Posted by on Wednesday Jun 30th, 2010

Leek Confit
Makes 1 cup

Read the original post here.


2 large leeks, white part and light green part only, cut in half and finely sliced
2 tbsp butter
1/4 cup of water or stock
½ tsp salt

On the stove, melt 2 tbsp of butter over medium-low heat in a lidded sauté pan or Dutch oven. Add the leeks and sauté for 3-5 minutes until translucent. Add the water or stock, turn the flame down to low, cover and cook for 20-25 minutes stirring occasionally, until the leeks are completely soft and beginning to turn to mush. …

MEXICAN FINGER FOOD MENU: Black Bean Cakes; Chorizo Pigs in a Blanket; Chips and Guacamole
WHAT YOU’LL NEED: Cookie Sheet/Jelly Roll Pan

As you very well know, we love us some quesadillas. But for large finger food parties, they just don’t make sense. When cut into triangles, the result is a bit messy, and for catered cocktail parties, we tend to want something neater. But when we were throwing around ideas for Sarah’s 25th birthday, we felt like we needed something cheesy, crispy, and delicious–like a quesadilla, but not. Something vaguely, if not authentically …

This is less a post and more a plea for help. How do you make great peanut butter granola bars?! I’ve made them again and again, and I’m having trouble solving a few issues. So rather than give you a recipe (though I’ve given you my working formula, which is delicious if not quite perfect), I’m imploring you readers for a recipe.…

I like crunchy granola bars, so the method I’ve come to use is heating a sticky mixture, made of honey and/or sugar, peanut butter, and oil. Then I pour that over a dry mixture: toasted oats and nuts,

EVENT: Not Quite Sure…
VENUE: Phoebe’s Apartment, Flatiron
PARTY SIZE: 4 mystery eaters
TYPE: Taco Tuesday…or something like that
: Ancho-Rubbed Chicken & Chorizo Tacos with Mango Salad, Avocado, and Chipotle Crema

It’s a sad story when you’ve made so many tacos in a month that you can’t remember who came to eat them and why. I made these ancho-rubbed chicken tacos sometime before April 17th. I know this because the ancho chili powder inspired the marinade for these backseat chicken sandwiches. But I cannot for the life of me remember the dinner. I even checked my calendar. …

Mango Salad

Posted by on Saturday Jun 26th, 2010

Mango Salad
Makes about 2 cups

Read the original post here.

1 medium mango, diced
1 garlic clove, minced or pushed through a press
1 lime, juiced
1 tsp siracha
½ tsp salt
fresh cilantro, roughly chopped (optional)

Combine all ingredients in a medium mixing bowl and toss to combine. For best results, make the salad the night before to allow the flavors to intensify.…

DISH: Sweet Pea Ravioli with Scallion Cream Sauce
TYPE: Sunday Night Dinner
MAIN INGREDIENT: Pea Puree, Wonton Skins, Cream

Wonton skins are truly a random, unwanted leftover’s best friend. I discovered using them for making ravioli a few months ago, and it really opened up a world of possibility, giving a second life to the odds and ends in my fridge. With all the testing for the book, there has been a constant array of leftovers in stacked plastic containers. I usually welcome these bits and pieces. But lately, that stray cup of risotto, half-eaten bean dip, or …

Rainbow Rice Noodle Salad

Posted by on Wednesday Jun 23rd, 2010

LIGHT SUMMER BUFFET: Rainbow Rice Noodle Salad; Spicy Thai Beef Salad; Eggplant with Sweet Sesame Soy; Berry Yogurt

I’m starting to think that if you gave me a plate of noodles for most any meal, from whatever cooking tradition–Asian or European–I’d be without any complaints. Especially with regard to simplicity, there’s just nothing more satisfying than a bowl of my favorite carbs.
This rainbow rice noodle salad was made for a picnic on a sweltering day, with an eye toward flavor and lightness. It’s inspired by the Vietnamese bun I sometimes get at restaurants–oodles of rice vermicelli topped