Category: Recipes by Ingredient + Prep

Penne with Squash Blossoms

Summer came in late for us here in New York City. It’s already September and I’m only starting to see summer produce at the farmers’ markets. It was with some shock that I bought squash blossoms when I saw them at my Harlem’s produce stand one Tuesday morning while walking my dog Atticus.

olive oil
1 tbsp unsalted butter
1 red onion, finely chopped
3 stalks of celery, finely chopped
1 medium carrot, finely chopped
a handful of parsley, finely chopped
12 zucchini blossoms, halved; stems removed if hardy
6 saffron threads
2 cups chicken or vegetable broth
1 egg yolk
penne pasta
Pecorino Romano, shaved

1. Put a large pot of salted water over high heat; this will be your pasta pot.
2. In the meantime, heat a splash of olive oil and the butter in a large skillet over medium heat. Sauté the red onion, celery, carrot, and parsley, stirring occasionally, until the vegetables are translucent. Add the zucchini blossoms, a pinch or two of salt, and the saffron, and stir gently to mix.
3. Add about 3/4 cup of broth, and stir to combine. Raise the heat to medium-high and add the rest of the broth a splash or two at a time, taking about 5 minutes to add it all. Stir frequently. Allow the sauce to simmer until most of the liquid has evaporated and only a thin film of thickened broth remains in the pan. Remove from the heat.
4. In a small bowl, whisk the egg yolk slightly with a fork. Meanwhile, cook the pasta until tender but al dente. When the pasta is almost ready, place the zucchini blossom sauce back over medium heat. Use a small measuring cup to scoop up about 3 tbsps of pasta water and, whisking constantly with a fork, gradually add the hot water to the egg yolk: together, they should make a loose, pale yellow liquid. Pour this mixture into the sauce in the skillet, stirring well. Scoop some cooked pasta into a serving bowl, and toss with the sauce. Top with shaved cheese.

Golden Beets Fennel Grapefruit Salad with Cumin-Fennel Seed Dressing

We skipped spring this year here in New York City and went directly to tropical summer. It’s so hot and humid right now that I can’t recommend turning your oven on, but when alas, I did, because I can’t help but eat beets. I roasted 2 bunches of beets and refrigerated them to make 3 different salads in a span of a week.

Here’s one that I loved so much because the dressing is not your typical olive oil-vinegar dressing. The cumin stood out here as an unexpected taste because it looks like a regular salad. Goes to show that it’s not always about the main ingredients sometimes.

4 small golden beets, peeled and cut into wedges
olive oil
2 tbsps red wine vinegar
1 tsp maple syrup
1 tsp cumin seeds, grounded
1 tsp fennel seeds, grounded
mache, or any mixed greens
1 grapefruit, peeled and sliced
1/2 bulb fennel, thinly sliced
salt and pepper

1. Preheat your oven to 425º. Toss the beet wedges with some olive oil and sprinkle them with salt. Spread them on a baking dish and roast until tender, about 25 minutes.
2. In a small bowl, whisk together red wine vinegar and the maple syrup. Add the cumin and fennel seeds. When the beets come out of the oven, toss them with some of the dressing. There should be some olive oil coating the beets. If not, drizzle a little more olive oil.
3. Assemble your salad. In a salad bowl, toss greens with the grapefruit and fennel slices, and then the dressed beets. Drizzle some more of the red wine vinegar-maple syrup dressing all over for a little sheen. Season with some pepper and serve.

Roasted Asparagus and Tomatoes with Burrata and Speck

I was looking for inspiration to make use of the last fresh burrata I bought from Arthur Avenue and the $5-a-bunch asparagus that are populating grocery stores at the moment. I saw some pretty photos on foodiecrush that caught my eye so I went to work and created my own version with the ingredients I already had.

The original recipe calls for prosciutto but I already snacked on my half-pound bounty and only had speck left so I used that instead. I also had spicy soppressata so I tucked a few torn slices in to serve as the salt of the salad. foodiecrush also suggested some basil leaves but I skipped them, and used the mache leaves I had rather than arugula.

It was a very good salad. The umami of the tomatoes with the cured meats was unbelievable. The softness of the burrata tamed the saltiness down and balanced the overall flavor of the salad. I highly recommend to make this salad this summer to satisfy and impress.

1 bunch asparagus, chopped in 3 and thicker stalks discarded
5 cherry tomatoes, halved
salt, pepper
chile flakes
mache leaves
fresh burrata cheese
a few slices of speck
a few slices of soppressata

1. Place asparagus spears and tomatoes in a bowl and drizzle with olive oil and season with salt, pepper, and chile flakes. Be a little light-handed with the salt, as the cured meats will lend their saltiness to the salad as whole. Transfer them on a baking sheet and broil for about 12 minutes or until asparagus becomes soft and tomatoes begin to brown. Remove from oven and let cool.
2. Assemble your salad. Make a bed of the mache leaves in a shallow bowl. Top with torn burrata and tuck in slices of meat here and there. Scoop in the asparagus and tomatoes. Drizzle in some more olive oil if necessary and sprinkle with pepper.

Related post/s:
foodiecrush has some pretty photos

Sugar Snap Pea and Shiitake Mushroom Burrata Salad

I adapted this from a New York Times recipe after a trip to Arthur Avenue in the Bronx here in New York City. I had the long weekend to welcome the summer season so my friend Dash and I met in the old Italian neighborhood to eat some meats and cheeses.

It had been years since my last trip there and I wanted to go back to Calandra Cheese to buy their homemade burrata cheese. Besides eating it in all its glory and with prosciutto and hot salami from Calabria Pork Store, I wanted to try it with a salad that used the season’s ingredients.

I’ve never fried shiitake mushrooms before but doing so here added some more meatiness to this salad to break the crunchiness of the sugar snap peas. The gooeyness of the burrata softened it overall and the red chile flakes gave it a nice kick. The original recipe required a bed of greens and pine nuts, but I ended up skipping those just because I didn’t have them.

olive oil
fresh shiitake mushrooms, destemmed
salt and pepper
1 ball of burrata cheese
sugar snap peas, destringed, roughly chopped
lemon juice
red chile flakes

1. Fry the shiitake mushrooms. In a large skillet, heat the oil and add the shiitake mushrooms, pleats up. Sprinkle salt all over them. Fry until light brown and then turn to fry the other side. When done, remove to a strainer and set aside.
2. In a serving bowl, break the burrata cheese and toss with the sugar snap peas, lemon juice and red chile flakes. Slice the mushrooms and add them in. Drizzle with some olive oil if needed.

Black Pepper-Cardamom Banana Bread

I’ve never even been to Café Grumpy, but Noah brought a few slices of their breads and pastries to the office one day and I was blown away by this savory banana bread. I searched for the recipe and found it on Greenpoint Gazette but the measurements were in grams which is really annoying, Brooklyn! It’s easy enough to convert using a recipe calculator or use a digital scale, but the cook in me still needs to feel if everything is right after the conversion. I found myself rounding off the converted measurements, and in the end I realized I could have just used my usual banana bread recipe and added the yogurt, the black pepper and cardamom to the batter. So much for science.

I used a loaf pan for my version, but I had enough leftover batter to fill up a mini one. I lined the large pan with greased parchment paper to make it easy to separate the bread before serving. I always found that the larger loaves that I bake are more sticky. Sprinkle the top of your loaf with confectioner’s sugar if you want to be extra fancy.

Update: I baked this again using a muffin tray and the ingredients filled 18 regular-sized holes. I baked them in the same temperature for the first 30 minutes, but brought it down to 275º for the remaining 10 minutes.

2 cups flour, sifted
2 tsps salt
1 tbsp baking soda
2 tsps black pepper, ground
2 tbsps cardamom, ground
4 very ripe bananas
1 4-oz plain yogurt
1 tsp vanilla
1 stick of butter, cut into smaller pieces
1/2 cup white sugar
1/2 cup brown sugar
3 eggs

1. Heat oven to 325º and grease a loaf pan. Set aside.
2. In a medium bowl, combine flour, salt, baking soda, black pepper, and cardamom. Set aside.
3. In another medium bowl, mash ripe bananas with yogurt and vanilla until well-combined. Set aside.
4. Place butter along with both sugars into a mixer fitted with a paddle attachment. Cream. Slowly add eggs, scraping down the sides of the bowl in between pulses to ensure that all ingredients are well-incorporated.
5. Alternating between the dry ingredients and the banana and yogurt mix, add everything to the mixer using a medium setting so as not to over-mix.
6. Pour batter into the loaf pan and place on a baking sheet. Bake for 45-55 minutes or until a toothpick inserted in the middle comes out clean and the cake is golden. Remove from oven and let cool for at least 30 minutes before serving.

Related post/s:
Greenpoint Gazette’s recipe
My very reliable banana bread recipe without the fixings