I always thought of paella as an exotic, difficult-to-make dish – I think because my mother-in-law was my role model. She made one that was so impressive I was in awe. She had the special paella pan and it would come out of the oven bursting with chicken, lobster, shrimp, sausage, and mussels. I have her recipe, and I promise to share it at some point in the future. For now, life feels pretty hectic, so I am happy to announce that paella doesn’t have to be complicated or time-consuming, and you don’t need a special pan. In Spain, where paella originated, it is actually a common weeknight dinner. Paella isn’t defined by the seafood and meats it contains. In fact when it was created in the mid nineteenth century – by workers in the fields of Valencia, Spain – it contained whatever local ingredients were available – usually snails and rabbit. The saffron-infused short-grain rice and aromatic vegetables are what make paella paella – then it’s up to the chef to determine the combination of meat, poultry, seafood or vegetables. Continue »
SALAD NIÇOISE
For the past two weeks, the weather in Boston has been glorious – bright, crisp days that highlight all the beautiful spring blooms against a clear blue sky. It’s so uplifting! Yesterday, on my dog walk in the woods near my house, I was thinking about food (as usual) and mulling over what to cook next. Salad Niçoise popped into my head. Springtime definitely inspires thoughts of salad. I was thinking back on my first visit to Paris, many years ago, when I learned the concept of the composed salad or salade composée. I got addicted. Every restaurant had it on their lunch menu, and I ordered one every day. It’s basically like it sounds – a salad that is thoughtfully laid out in an aesthetically pleasing way. The ingredients are kept separate on the plate, united by the dressing that covers them. Salad Niçoise is a classic French composed salad that is so good, it has become famous worldwide. I’m happy to share this recipe in time for Mother’s Day, because I think it’s the perfect dish for a lovely, leisurely, warm-weather brunch. Continue »
GRILLED ARTICHOKES WITH LEMON AIOLI
Artichokes are a great choice for entertaining. They feel special – because they’re delicious, somewhat mysterious, and require TLC to prepare. On the average night, I pass them by in the store and opt for something quick and easy and green to balance out dinner – a more ordinary vegetable, like broccoli or green beans. But when I’m looking for something exciting on the menu, I often think of them. Spring is peak season for harvesting artichokes and they were looking particularly good to me yesterday – too good to pass by. Continue »
GRILLED SKIRT STEAK WITH CHIMICHURRI SAUCE
I’m just back from a week in Puerto Rico. When I left, my yard was dull and the trees were bare. When I returned it was as if someone had flipped the switch that turns winter to spring. The landscape went from gray to green. My pink Azalea was flowering. And there was even some action in my herb garden – a little fountain of chives had sprouted up while I was away. All this inspired me to put the cushions on the outdoor furniture and to fire up the barbecue. I decided on grilled skirt steak with chimichurri sauce. Chimichurri is the quintessential partner to grilled beef in Argentina, where the beef is renowned and where barbecued beef is considered their national dish. The sauce is a vibrant mix of fresh parsley, vinegar, and spices – very simple and quick to make if you have a blender or a food processor. Slather it on steak, chicken or fish. Use it as a marinade. I love to keep a stash of chimichurri in the fridge to jazz up burgers and sandwiches, too. Continue »
FROZEN MOJITO
I just got back from a week in Puerto Rico with my husband and two of my boys. It was incredibly relaxing. There’s something about the ocean that pulls the tension right out of me. It was warm and breezy – perfect weather for sitting in a beach chair and reading and sipping the occasional rum drink. At the poolside tiki bar I discovered my new favorite caribbean cocktail: a frozen mojito. I went up to order a regular mojito and a woman seated at the bar told me I had to try it frozen. So I did. It was perfect – frothy, mint-flecked, light, limey, and refreshing. Continue »
INSALATA TRICOLORE
Here’s a salad to brighten your day. Insalata Tricolore is simple, colorful, and elegant. There are no frills, just a bowl of leaves – so pretty and fun to eat because of the strong personality of each type of lettuce, and how well they complement each other. Continue »
FRENCH ONION TART
Onions are one of my favorite foods, and this simple French onion tart showcases the best of their tender sweet side. First they’re braised with just a little oil and water and salt to soften them and coax out their natural sugars. Then they’re mixed with eggs and loaded into a flaky tart shell coated with dijon mustard. I like to decorate the top with thyme sprigs and Niçoise olives, giving it that French country look. It’s a beautiful brunch dish. I’ve also served it to my book group for dinner, with grilled Aleppo pepper chicken and ratatouille (Julia Child’s recipe).
MOO SHU PORK Lettuce Wraps
I was determined to find a great homemade recipe for Moo Shu, which is one of my favorite Chinese dishes. Shredded cabbage, mushrooms and bits of scrambled egg are flavored with ginger, garlic, scallions and soy sauce, and stir-fried with thin strips of marinated pork. A drizzle of sweet hoisin sauce is added and everything is wrapped up in a delicate lettuce leaf. I’ve discovered that tender bibb lettuce is a great substitute for Mandarin Pancakes (which are difficult and time consuming to make) For me, the wrapper is a means to an end – getting a thick delicious roll-up that you can bite into. Continue »
ROYAL THAI CRAB CAKES
Royal Thai Crab Cakes are a mix of fresh lump crab meat and fluffy cooked rice. The combination makes for a delicate texture and brings out the sweetness of the crab. Tiny bits of chopped salty ham add a delicious depth of flavor. Sweet and sour dipping sauce is the perfect accompaniment. Continue »
FRESH HORSERADISH WITH BEETS
Fresh horseradish with beets is an explosion of color and flavor. It is a perfect accompaniment to roasted or braised meat, and baked or smoked fish. You haven’t really tasted horseradish if you haven’t had it fresh from the root. And I’m not just saying that because I like it better (which I do). There’s a scientific explanation as to why fresh is not the same as the stuff you buy in a bottle. Continue »