Place your eggs in a small lidded saucepan and cover with room temperature water. Bring the water to a boil. Remove the pan from the heat, and cover it with the lid. Allow to sit for 15 minutes. Remove the eggs from the water and rinse with cool water in the sink. Allow to sit for another few minutes until they come down to room temperature. Crack the egg on your cutting board and peel off the shell–it should come off easily. If it’s not a clean break, rinse the eggs again afterwards to dispose of any remaining small…
Archive for August 2010
Preheat the oven to 350 degrees F. Arrange boneless skinless chicken breasts on a foil-lined baking sheet. Brush with olive oil and season with salt and pepper. Roast for 30 minutes, until chicken is cooked through. Allow to rest for 10 minutes. Then cut into chunks, or use as instructed in your recipe.
MORE ABOUT MOROCCO: What I Ate in Morocco; Fish Tagine with Chermoula, Mint, and Preserved Lemon; Fig and Walnut Cake; Merguez and Green Chard Tagine; Preserved Lemon Aioli
Getting back from Morocco, everybody (including Ms Phoebe) warned me that my culinary predilections would take a turn towards the North African. Whereas I’ve returned from some vacations tired of local food and aching to get back to my regular meals (“no more croissants!” “please, enough of the gelato!”), when I arrived home after ten days away, I wanted to keep…
WEEKEND LUNCH: Creamy Gazpacho; Radicchio and Mozzarella Toasts; Coffee-Toffee Ice Cream Sandwich Squares
I didn’t notice this recipe published in the Times (oops), but luckily someone else did: my mom’s friend Shelly. She served it to my mom for dinner, (complete with the pecorino crisps Melissa Clark paired with the soup), and it made such an impact I was duly notified of it the next day. The following weekend, Mom and I made it for lunch, starting off with this beauty of an heirloom tomato.
To get a good color and crust on your meat, it’s important to dry it well with paper towels before you begin. Season the meat with salt and pepper. Coat your cast iron skillet or Dutch oven (it’s best to use a heavy pot or pan) with olive oil, and set it over high heat. Once the oil is nice and hot, add your meat in one even layer, making sure not to crowd the pan. You want each piece to get the maximum about of heat. Cook on the first side until very well browned—do not flip before (be…
Zucchini-Fennel Slaw with Preserved Lemons and Cilantro
Makes about 3-4 cups
Read the original post here.
Ingredients
1 fennel bulb, trimmed and thinly sliced
1 medium zucchini, coarsely grated
1/2 cup roughly chopped cilantro leaves
2 tablespoons lemon juice
1 teaspoon minced preserved lemon peel
1 tablespoon mayonnaise
1/2 teaspoon sugar
1/2 teaspoon salt
1 tablespoon olive oil
Combine all the ingredients in a medium mixing bowl and toss to combine. Serve alongside the burgers, or use it to top them.
DISHES: Zucchini-Fennel Slaw; Tuna Burgers with Lemon Paprika Aioli
TYPE: Casual Weeknight Dinner
MAIN INGREDIENT: Preserved Lemons
Over the course of the past year, three of my close friends have been to and from Morocco. For me, this has meant lots of gifts, in the form of lots and lots of spices. I transferred most of them from their various plastic baggies, jars, and sacks into empty canisters on my spice rack. And now that time has passed and the Berber blends have doubled, I have no idea…
First, discard the mushroom stems. They can either be sliced off or pulled with your fingers. Place the mushrooms on a cutting board with the caps facing up. Use a moist paper towel or kitchen towel (that you don’t care about) to gently wipe off any dirt or debris from the caps. Do not rinse the mushrooms as they’ll supposedly soak up the water and become rubbery.
A little bit of crouton makes the lettuce leaf go down, and homemade clearly trump purchased. Cut a loaf of good country bread (crusts removed) into 1-inch cubes, enough to generate 3 cups. Toss with 1/4 cup olive oil, and ½ teaspoon salt. Arrange the cubes in a single layer on a parchment-lined cookie sheet. Bake for 10 minutes, then add 2 cloves of minced garlic and toss to distribute (if you are not a garlic person, simply skip this step). Bake another 15 minutes, turning once, until they are evenly golden. Serve warm or room temperature within a…
Surprise!
This green semi-sphere is not something Shrek shed on my mom’s counter.
It’s a watermelon cake. And I’m posting about it to celebrate my sisters’ birthdays–Jill’s was yesterday and Kate’s is tomorrow. Happy Birthday Jill and Kate!!
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Making Perfect Hard-Boiled Eggs