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< all recipes Corn Chowder (Spicy, Smokey, and a tad Bacon-y) The corn is coming in hot and all I can think about is how it is going to be gone in just a few weeks. Like every summer, corn has become a given with every meal, fresh for dinner and leftovers to go in eggs or tossed into a salad. And as much as I cherish every little morsel of every bite I take, it does get, well, a little boring gnawing at that cob every night, not to mention the immediate need for a good flossing (recent recommendations be damned…they clearly have never eaten corn on the cob). This soup is so simple but it really spices things up nicely – it has rekindled my love for corn, as if it were just the start of the season – but the real bonus here is that you can make a TON and freeze that sh*t for a january night when you are starting to wonder if you will ever bite into those perfectly plump nuggets of heavenly sweetness again. Im already thanking myself for being so thoughtful of my poor produce-deprived winter self. what to do with a dozen corn cobs…. Don’t throw them away first of all. There is still so much juiciness and flavor going on in there. Corn Stock – The simplest way to use them would be to cover them with water in a large pot and boil for an hour or two to concentrate the flavor. A summer veggie stock to use in your next pot of soup. Sweet Corn Cream – Ok this might sound weird but when I was at Locanda we made a Sweet Corn Pannacotta that was really scrumptious, topped with a blueberry compote. If you cant make it right away, just keep the cobs in the fridge until you are ready. To make the Sweet Corn Cream: Put corn cobs in a large stock pot and cover with heavy cream or a combo of cream and whole milk. Heat slowly so as not to burn the cream and bring it just to a boil. Remove from heat and put in the fridge with the cobs to infuse overnight or for as long as you can. Use this in any recipe that calls for milk or cream – like ice cream!! Corn Chowder (Spicy, Smokey, and a tad Bacon-y) Serves: 8-10 servings Ingredients 12 ears of corn (preferably yellow) 6-8 yukon gold potatoes 8oz smoked bacon, roughly chopped 1 yellow onion, diced 3-4 poblano peppers 3 cloves garlic, minced 1 cup white wine 2-3 tsp smoked paprika ½ - 1 tsp cayenne lots of salt and pepper 1 cup full fat greek yogurt ½ cup grate Parmesan juice of 2 limes Print Preparation Shuck the corn, remove kernels from the cob and set aside. In a small pot, cover potatoes with cold water and bring to a boil. Generously salt the water and let cook until the potatoes are very tender. I like to cook the potatoes separately so I can make sure they cook all the way through and then I mash them a bit to give the soup some thickness. In a large soup pot cook the bacon bits until crispy and browned. Set aside for garnish. Using some or all of the rendered bacon fat, sauté the onions over medium heat, stirring occasionally until translucent (5-7 minutes). While the onions cook, char the poblanos under the broiler or over a burner. Remove the blackened skin, stem and seeds. Dice the poblanos and add them to the onions along with the minced garlic. Deglaze the pan with the white wine, scraping up anything stuck to the bottom of the pan. Add the corn, smashed potatoes, paprika, cayenne and turmeric then stir in 8 cups water or parmesan stock. Let the soup cook for about 20 minutes at a gentle simmer - we aren't trying to cook anything here, just to meld the flavors. Turn off the heat and stir in the greek yogurt, parm and lime juice. Taste the soup and add salt and pepper if necessary (it needs more salt than you think so go ahead and add some more for good measure). Serve with a sprinkle of bacon bits. Previous Next hungry for more?

< all recipes Spatchcock Chicken on the Grill I love summer weekend dinners, when everyone reconvenes in the kitchen, freshly showered after a long day of activites, and dinner becomes a collaborative process. I think this is in part because the abundance of fresh ingredients require less complicated cooking but it is also because of the grill which (if we are honest here) brings the boys into the cooking equation but more importantly it is outside, usually on a nice porch or back yard so once all the prep and side cooking has been done, everyone can sit around on the porch while the designated grillers cook. I mean it doesn’t get any better. Well, until you are eating this chicken because it is so darn good. Spatchcock Chicken on the grill has become a staple summer dish in my fam since we started making it about 5 years ago. I remember the first time I called Iacono (the awesome family farm we like to get our chicken from) requesting that they please be spatchcocked – to which the elderly lady on the other end blurted out “you wanna do whaaaat!?” “ummmm butterfly them?” “oh. well yeah. thats easy. why didn’t you say that in the first place?”. Note taken. We are practically bffs now since we have literally made this once a weekend since Memorial Day (literally). Brining Chicken: If you have never brined your chicken before get ready for this to change your life. And while it may seem like just an extra step that requires forethought, once you start doing it, it becomes automatic – and it takes like 5 minutes so just do and be happy about it. Brining is a salt/sugar solution (much like a marinade) hydrates and tenderizes the meat. The amount of time depends on whether its a whole bird or just pieces – ive listed everything below but just know its all pretty flexible so if you only have 30 minutes to brine well then brine for 30 minutes. To make the brine simply dissolve the salt and sugar in the water. The amount of brine to make simply depends on how much chicken you have. Brining Ratio 1 cup salt + 1 cups sugar + 12 cups water How long to Brine: Whole birds: 4-6 hours Pieces: 2-3 hours How to Spatchcock (or Butterfly) a Chicken: All you really have to do here is remove the backbone. Its best if you have kitchen shears (as opposed to scissors) but if not you will just need strong hands! Cut along either side of the back bone. To flatten the chicken, place breast side up and press firmly in between the breasts (you might need to use your body weight if its a bigger bird). Spatchcock Chicken on the Grill Serves: ​ Ingredients whole chickens, backbones removed fresh woody herbs like rosemary and sage salt and pepper Print Preparation Brine the chicken (see notes + instructions above). Preheat grill - you want two zones, a hot side (burner on high) and a cooler side (burner on med-low). Remove chicken from the brine and pat completely dry with paper towels. Stuff herbs under the skin (optional) then generously salt and pepper the skin. Place chicken on the cooler side of the grill, skin side up and cook, with the lid closed to start but its ok to check it often and just keep the lid up as you get ready to flip. Cooking times on cool side - these are general, if you are unsure it is best to have an instant read thermometer your goal is to get between 125˚ - 145˚F before flipping . < 2 lbs (Cornish Game Hens): 10-15 minutes 2-3 lbs (Roasters and Boilers): 20-30 minutes Flip the chicken to skin side down on the hot side of the grill to crisp the skin and finish cooking. You are looking to get to 160˚F (carry-over cooking will bring it to the req 165˚). Let chicken rest about 10 minutes before serving. Previous Next hungry for more?

< all recipes Grilled Peaches I live for peach season. In part because of all that it implies – long days, flip flops, not looking sickly pale. Oh and corn, tomatoes, melons, blueberries, basil (aka pesto), I could go on but I think you get the point. This embarrassment of freshly picked riches gives me anxiety. I mean a day without at least two peaches and all of the items listed above is a day wasted. I tried to be fancy here with homemade ice cream and mixing the peaches in but the peanut gallery thought simpler would be better – “you couldn’t really taste the grilled peaches once frozen” and “they texture wasn’t great” – its always good to have a little constructive criticism, especially when they are right (if not a tad spoiled). Grilled Peaches Serves: ​ Ingredients peaches brown sugar ice cream or whipped cream (for serving) Print Preparation Preheat your grill and lightly oil the grates. Cut the peaches in half and remove the pits. Place the peaches, cut side down over high heat and let cook until you see those nice grill marks (5-7 minutes depending on your grill). Place the peaches, cut side up on a small sheet pan or other heat proof pan. Sprinkle about 1 tbl of brown sugar over each half and put the sheet pan back on the grill over medium/low heat, close the lid and cook about 10 minutes - the time depends on how ripe your peaches are, if they are super tender and juicy they might only need enough time to melt the sugar, if they need a little tlc, cook them until a knife pierces them easily. Serve warm or room temp plain, with a scoop of ice cream, a dollop of whipped cream, anything and everything. Previous Next hungry for more?

< all recipes Hummus - three ways Did you guys know that 2016 is officially the Year of Pulses?! I just thought I would let you know in case you hadn’t been living up to your full puls -tential (no need to credit me when you reuse that gem at happy hour). A Few Fun Facts: Pulses are grain legumes – aka the dried seed of a legume plant – aka dried beans, lentils and peas – aka chickpeas – aka hummus partay!! Pulse crops are one of the most sustainable crops a farmer can grow.It takes just 43 gallons of water to produce one pound of pulses, compared with 216 for soybeans and 368 for peanuts. They also contribute to soil quality by fixing nitrogen in the soil. Hummus Making Tips: Cook the chickpeas in your slow cooker or rice cooker!! I love finding non-winter uses for my slow cooker, just so I feel better about it taking up half of my kitchen. For the Leafy Greens variation: this is a great recipe to use up leafy green scraps – like cilantro stems or fibrous kale ribs/stems) or greens that past their peak. I used cilantro stems and mustard greens that were no longer salad-worthy. For the Beet variation: I don’t usually recommend pre-made sorts of ingredients but if cooking the beets is a deal breaker, you can find cooked and peeled beets in vacuum packages at stores like Whole Food Hummus - three ways Serves: about 3 cups Ingredients ½ lb / 1¼ cups dried chickpeas 1 tsp baking soda 6½ cups water 2-3 cloves garlic ¾ cup tahini ¼ cup lemon juice ¼ cup cold water Print Preparation To cook the chickpeas: soak overnight if you remember (if not, move along it will be ok). In a medium-sized pot, rice cooker, or even slowcooker combine chickpeas, baking soda and water. Bring to a boil (or turn your cooker on) and cook for about 30 minutes or until chickpeas are very tender. Drain the chickpeas. Pulse garlic and chickpeas in a food processor until you have a thick paste. Add the tahini and lemon juice then with the machine running slowly drizzle in the cold water. Continue to mix until extremely smooth and creamy (3-5 minutes). Season with salt and pepper to taste. Will keep in the fridge for a week or so. To Make hummus varieties combine the listed ingredients in the food processor and pulse until finely chopped then puree until smooth. Add in the hummus and puree again - season with salt and pepper to taste. Balsamic Beet - 2 medium beets, roasted and peeled + 2 tbsp balsamic vinegar + 1 cup hummus base Curried Carrot- 2 medium carrots, cooked + ¼ cup yellow curry paste (homemade or storebaught) + 2 tsp turmeric + 1 cup hummus base Leftover Leafy Greens- 2 cups leafy greens and/or stems (whatever you have around) + zest and juice of 2 lemons + 1 cup hummus base Previous Next hungry for more?

< all recipes Mom's Vinaigrette Homemade salad dressing is the key to happiness. And really its ridiculously easy to make so put the store-bought ranch down my friend, you will thank me later. This is my Mom’s recipe and almost every time she makes it, someone asks for the recipe. Yes, it is that good. So watch the video and have a salad party with yourself. Everyone loves a salad party. I recently made a huge batch of it (i think 4x the recipe!) for my lil bro and his friends so they would survive the week (and maybe eat some greens) – little did I know he was whipping up grilled chicken and farro salad! But my point was that I made the vinaigrette in the blender… MIND. BLOWN. It literally took 30 seconds to make. Mom's Vinaigrette Serves: 1 cup Ingredients 2 tbl dijon mustard 2 cloves garlic, crushed ¼ cup white wine vinegar 2 tsp soy sauce a few cloves of crushed garlic (optional) lots of salt and pepper ¾ cup olive oil Print Preparation Set a small bowl on top of a damp towel or something to hold the bowl in place. Whisk together the mustard, garlic and white wine vinegar, season generously with salt and pepper then while whisking (rather vigorously) drizzle the olive oil in a slow steady stream to emulsify the dressing. Taste for seasoning and adjust accordingly. Previous Next hungry for more?

< all recipes Spicy Sesame Noodles (of the Vegetal Variety) If your only kitchen tools are a wok and a spiralizer, you could make this recipe. One of you readers out there knows what im talking about. To fill the rest of you in, one of my best friends and most willing guinea pigs recently revealed that the only kitchen tools in her possession are a wok and a spiralizer (the latter logically kept under her desk at work). I think this might be the strangest, most hilariously random combo ever. I also quite surprising because I aaactually did not picture her having any cooking equipment at all given that a) she doesn’t cook and b) despite her fabulous east vill studio having a fireplace and chandelier, the kitchen has no oven and is practically in the bathroom (looooove you Sa, um i mean, anonymous friend!*). You could also make this dish if you own neither wok nor spiralizer. The dressing is the real star here and would happily coat a noodle of any variety or vegetable cut in any which way. So make the dressing and see what kind of dish you are in the mood for. Spicy Sesame Noodles (of the Vegetal Variety) Serves: 2-4 servings Ingredients 2 sweet potatoes 2 zucchini spicy sesame dressing: 2 tbl tahini 2 tbl peanut butter 2 tbl toasted sesame oil 2 tbl soy sauce 2 tsp honey 2 tsp sriracha 2 cloves garlic, grated a splash of water if necessary Print Preparation Peel and spiralize your vegetables - the noodles can get crazy long so I sometimes break them up as they are falling into the bowl but this is not necessary. In a small bowl, whisk together the sesame dressing ingredients - you can add a splash of water if it seems too thick (this just depends on the kind of peanut butter you use). Heat up a few tablespoons of toasted sesame oil in a large saute pan (or wok) and when you see a few whisps of smoke just starting to appear, add the sweet potatoes. Season with salt, cover and let cook 2-3 minutes. Now add the zucchini, season with salt and toss everything together. Cover and cook another 2-3 minutes. Remove the lid and start checking for doneness - you want the noodles to be tender but not mush. Gently toss with dressing and serve. Previous Next hungry for more?

< all recipes Chermoula (the best sauce you’ve never heard of) Chaeeerr-mooou-laah. Doesn’t exactly roll off the tongue. Saying it reminds me of those embarrassing drama class exercises to warm up your facial muscles – i know you know what i’m talking about, you are probably trying some out at this very moment… unique new york , unique new york …no? just me? Chermoula is a North African sauce that combines bright herbs with warm spices and a salty/sweet kick from preserved lemons (yes! today is the day we are using them – hope you are ready!). It is also incredibly versatile – add some more oil and its a marinade for fish, add less and its a thick sauce for a roast chicken. For my spring-inspired version below I decided to use ramps for some garlicky spice – I realize ramps are only available for a hot second in early spring so I listed some other options in the recipe notes. Notes on PREPPING scallops: remove the foot (pictured above) – this is the muscle that attaches the scallop to its shell, some may not have one but its just a tougher chewier texture than the scallop itself rinse briefly in cold water pat dry with a paper towel season with salt and pepper just before cooking Notes on COOKING scallops: heat a cast iron or nonstick pan with a high burning temp oil (such as vegetable, safflower, grapeseed, etc) when the pan is just about to smoke, add the scallops – there should be no overlapping so do in batches if necessary turn each scallop after about 2 minutes, or when the bottom is nicely golden cook another 2-3 minutes on the other side and serve immediately Chermoula (the best sauce you’ve never heard of) Serves: about 1 cup Ingredients 1 1/ 2 cups ramps (or cilantro + 2 cloves garlic) 2 cups parsley leaves (about 1 lg bunch) 1 tbl preserved lemon rind, rinsed thoroughly and chopped* ¼ cup fresh lemon juice 2 tsp smoked paprika ½ tsp cayenne 1 tsp cumin 2 tsp honey ⅓ - ½ cup olive oil** Print Preparation Combine all of the ingredients, except the olive oil, in a food processor and pulse until finely chopped. With the processor on, drizzle in the olive oil. Taste for seasoning and add salt, pepper, or more cayenne as needed. Serve at room temperature or store in an airtight container in the fridge. It will keep for 3-4 days. Notes * if you do not have preserved lemons use the zest of 1 lemon ** if this is going to be a finished sauce, start by add ⅓ cup oil - you can always add more if you want it thinnerif its a marinade you will likely need the full ½ cup or a touch more Previous Next hungry for more?

< all recipes Carrot Cake w/ Cream Cheese Frosting If I were a cake, I’m pretty sure I would be a carrot cake. Its not super fancy or fussy, more suited to the home cook than restaurant chef – a tuxedo t-shirt kind of cake if you will – those luscious swirls of cream cheese frosting can make it look formal on the outside but on the inside its a nutty carrot-filled party. Not that i’ve thought much about it or anything. But seriously, wouldn’t you like a big slice right now? Nothing like a sugar rush to get you through the afternoon and into the weekend!! Happy Friday! Carrot Cake w/ Cream Cheese Frosting Serves: 1 9"cake Ingredients For the Cake: 3 eggs (about 150g) 1½ cups / 330g brown sugar 1 cup / 225g safflower oil (or other vegetable oil) ⅓ cup / 90g sour cream 1 tsp vanilla 2 cups / 240g flour 1 tsp / 4g baking powder 1 tsp / 6g baking soda 1 tsp salt 1 tsp cinnamon ½ tsp ground ginger 3 cups / 390g grated carrots 1 cup / 160g golden raisins 1 cup / 100g walnuts, toasted and chopped Cream Cheese Frosting: 8 oz / 227g unsalted butter, at room temp 16 oz / 454g cream cheese, at room temp 1 lb / 454g confectioner's sugar, sifted ¼ cup / 56g heavy cream pinch of salt 1 tsp vanilla extract Print Preparation To Make the Cake: Preheat the oven to 350˚F. Grease and line (w/ parchment) two 9" cake pans. In the bowl of an electric mixer, combine the eggs and brown sugar and using the whisk attachment, beat on medium speed until light and thick (about 3-4 minutes). In a separate bowl, whisk together the sour cream, oil, and vanilla. With the mixer on low, slowly pour this into the egg/sugar mixture - give the sides and bottom of the bowl a good scrape and mix just to combine. In another bowl, combine the flour, baking powder, baking soda, salt, cinnamon and ginger. Using a spatula, fold the dry ingredients into the batter. When most of the flour has been incorporated, add the carrots, raisins and walnuts and mix just until combined. Divide batter between prepared cake pans and bake for 45-60 minutes, until center is set and edges start to pull away from the sides of the cake pan. Let cool completely before icing. To Make the Frosting: Cream the butter and cream cheese in an electric mixer with the paddle attachment, until light and fluffy (about 3 minutes). Turn the speed down and slowly add the sifted confectioners sugar, scraping the sides and bottom of the bowl. Once all the sugar is in, turn the speed back up to medium and beat until fluffy and a little glossy (3-4 minutes). Finally add the cream, vanilla and salt. Beat to combine. Previous Next hungry for more?

< all recipes Jambalaya w/ Chicken and Sausage This jambalaya is based on Chef Donald Link’s recipe, with some advice from a few New Orleanians as well as a tweak or two of my own. What I love about so many dishes from NOLA, such as jambalaya or gumbo, is that they are meant to feed a crowd. They are not meant to be a quick and easy meal for when company drops by but a premeditated meal that requires time, and planning – the cooking is often the focal point of the party itself and the end result a representation of the love and friendship shared around the dinner table. So plan your day around cooking, have a few friends come early to help (or at least to provide some wine and company), and invite the neighborhood. It is important to have all of your veggies chopped before starting to cook – this is called mise en place in culinary lingo, basically meaning having your things in place and ready to toss into the pot. Jambalaya w/ Chicken and Sausage Serves: serves 8-10 Ingredients 1 rotisserie chicken ½ lb smoked sausage (such as Andouille or Chorizo) ½ lb uncooked pork sausage (spicy or sweet, depending on heat preference) 3 celery stalks, diced 1 green bell pepper, cored, seeded and diced 1 red bell pepper, cored, seeded and diced 2 small jalapeno peppers, seeded and minced 4 garlic cloves, minced 1 bunch scallions (white and green parts), thinly sliced 2 medium onions, diced 1 tbl canola oil 2 tbl Cajun spice Mix 2 tsp salt 2 tsp dried oregano 2 tbl tomato paste 2 ½ cups long-grain brown rice CAJUN SPICE MIX 1 tbl cayenne pepper 1 tbl paprika 2 tsp ground black pepper 2 tbl chili powder 1 tsp garlic powder Print Preparation Shred the chicken, discard the skin, and put the bones into a large pot for stock. To make the stock: cover the bones with cold water, bring to a boil, and let simmer about 1 hour (this can all be done a day or two in advance).Strain out the solids and set the stock aside or in the fridge. You will need about 4½ cups of stock for this recipe. Get all your chopping mise en place ready: Cut the smoked sausage into bite-sized pieces and remove raw sausage from casing (if necessary). Dice the celery, bell peppers, jalapeños, garlic, scallion, and onion. Set all this aside so it is ready to add to the pot. Heat the oil in a large pot or dutch oven. Add the sausage and sear until it starts to color, turning as necessary. Parts of the sausage will begin to stick to the pan, when there is a nice sausage-y coating stuck to the pan, pour in ¼ cup of the chicken stock and cook, stirring and scraping the bottom until it comes loose. Let this simmer gently until all of the liquid has evaporated. Transfer the sausage to a plate (but leave the grease in the pan to sauté the vegetables in). Return the pot to med-high heat, add the diced onion, bell peppers, jalapeños, scallions, celery, and garlic. Cook, stirring often, until they start to stick to the pan, about 5 minutes. Deglaze the pan with ¼ cup of the chicken stock and let this reduce until dry. Continue to cook until about 10 more minutes – adding a little stock if the veggies start to stick again. Add the spice mix, salt, oregano, and tomato paste. Cook, stirring often, for 10 more minutes, until things start to stick to the bottom again. Deglaze with another ¼ cup stock and reduce again until dry. Add the shredded chicken, sausage, rice, and stock – check the rice package for the liquid to rice ratio (it should be about 4 – 4 ½ cups). You want the mixture to have plenty of room so the rice will cook evenly. Bring to a boil, reduce to a simmer, cover and cook over low heat for about 45 minutes - taste the rice to make sure it is done. Previous Next hungry for more?

< all recipes Fried Chicken & Spicy Cheddar Waffles I don’t think you are supposed to celebrate the end of a diet with a feast of fried chicken and waffles but then again a diet shouldn’t really have an end date and I don’t think fried chicken or waffles are ever on the “supposed to eat” list. But when you are forced to follow said diet (for 3 months!) because you happen to live with the dieter who is only doing it because of a bet and tends to get a liiiiittle grumpy when hungry – well then I think you deserve all the chicken and waffles you want. Just sayin. The Spicy Cheddar Waffles are the real star here, the fried chicken was obviously delicious but i’m never sure its worth the effort – the last minute frenzy that frying anything requires not to mention the cleanup from all the oil splatter. So if you are not into the whole frying thing feel free to go rogue – personally I think the waffle topped with some avocado and a fried or poached egg would be magical. After throwing him under the bus just now, I have to give Chris credit for the genius technique pictured below – using the broiler to char the skin which makes it blister and bubble so it comes off almost in one piece. Brilliant! I made the waffles way ahead of time, left them out on this rack and then warmed them up in the oven just before eating. If you don’t need all the batter I would recommend still making them all and keeping the extra in a ziploc on the counter to be toasted and eaten within a few days – or freeze for deliciousness anytime. Fried Chicken & Spicy Cheddar Waffles Serves: 10 waffles Ingredients Spicy Cheddar Waffle Ingredients: 3 poblano peppers, stem and seeds removed 3 cups all-purpose flour 1½ cups yellow cornmeal 2 tbl baking powder 2 tsp baking soda 1½ tsp kosher salt 8oz unsalted butter, melted 3 ½ cups buttermilk 4 large eggs, lightly beaten 8oz sharp cheddar cheese, grated Fried Chicken Ingredients: chicken: i like bone-in skin-on and an assortment of pieces buttermilk (coconut milk works great here too!) flour cornmeal salt vegetable oil for frying Print Preparation Waffle Instructions: Cut the poblanos in half lengthwise and place them on a sheet pan with the skin side up. Move your oven rack to the top and broil the poblanos until their skin has blackened and blistered (about 5 minutes). Remove the skin before dicing the peppers, set them aside. In a large bowl, combine the dry ingredients. In a separate bowl, whisk together the melted butter, buttermilk and eggs just enough to break up the eggs. Pour this into the dry ingredients and mix just until combined but still a bit lumpy. Fold in the poblanos and grated cheddar. Let the batter rest 20-30 minutes. Heat up your waffle iron and cook the waffles according to the machine's instructions. Chicken Instructions: Soak the chicken in buttermilk a few hours or overnight. Combine the flour, cornmeal and some salt and dredge the chicken pieces, making sure to coat them fully. Preheat your oven to 350˚F and heat oil in a large, wide-rimmed pot to 350˚F. Have a baking sheet with inset wire rack ready for the finished pieces. Fry the chicken in batches until the outside is golden brown. Remove them from the oil, sprinkle with salt and place them on the baking sheet. Put in the oven to keep warm while you fry the remaining chicken. Previous Next hungry for more?

< all recipes Toasted Meringue Almond Tea Cake The other weekend I invited some friends over to be guinea pigs for my first attempt at the sous vide machine my little bro had just given me for my birthday. I was so focused on what to cook, how to cook it, and what time to start (which is not easy when the cook time says 1-4 hours…) that I completely forgot about dessert! Luckily others were not so easily sidetracked – all it took was an offer to run out and buy something (the horror!) to get me back on my game. And lets just say this cake saved the dinner. The very nice farmers market steaks I had painstakingly selected were cooked so far past well done there was not a speck of red left in the meat. The best part about this cake, after the heavenly meringue-like crust, is its versatility. You can make it with any kind of nut and change up the fruit with the seasons. Im thinking it would also be a perfect as an Easter brunch item because its not super sweet and it is just as good if not better the next day which is always a big bonus in my book!! Toasted Meringue Almond Tea Cake Serves: 1 9" cake or tart Ingredients 8oz / 227g unsalted butter 1½ cups / 180g slivered almonds, toasted and cooled (or 1 cup almond meal) 2½ cup / 340g confectioners sugar ¾ cup / 90g cake flour 1 tsp / 3g kosher salt 8 egg whites fresh fruit of your choice for serving along with whipped cream Print Preparation Preheat the oven to 325˚F and lightly grease and line a 9" cake or tart pan. Brown the butter: in a small pot, set over med/high heat melt the butter and let it really bubble away until you start to see browned bits on the side of the pot. Let it go a bit further until it smells nutty and when you tip the pot its bottom is coated in browned bits as well. Let cool slightly. Using a food processor or mortar and pestle, grind almonds into a course flour consistency. Combine this with the rest of the dry ingredients in a large bowl. Whisk in the egg whites, making sure all of the dry ingredients are absorbed. Strain the browned butter and slowly add it to the bowl - slowly because it will slosh a bit and we don't want to waste any! Pour batter into prepared pan and bake for 45-60 minutes, rotating the pan halfway. Let cool and serve with fresh fruit and/or whipped cream Previous Next hungry for more?

< all recipes Corn & Tomato Panzanella It is 4:04am, only 56 minutes before my alarm will go off because I am back at my old diggs for the summer baking at Levain out in Wainscott (come visit!). It is a great reminder of just how brutal this biz is on the body and its somewhat souring effect on my usually super chipper attitude. On a beautiful summer day, especially after work, the last thing anyone wants to do is stand in front of a hot stove or slave over a million ingredients. Luckily the summer’s bountiful produce requires little to no effort to prep and that is pretty much what this panzanella recipe is all about. Corn & Tomato Panzanella Serves: 4-6 side servings Ingredients 3-4 cups of bread, cubed 1 cup olive oil 4 tbl unsalted butter 3 cloves garlic 1 bunch fresh thyme (a handful or so) 2 tbl dijon mustard ¼ cup white wine vinegar 6 ears of corn, cut off the cob 2 cups tomatoes (1 pint of cherries or a few larger ones) 4 cups greens (any kind you like really) salt and pepper (lots of it) Print Preparation Heat olive oil, butter, garlic and thyme in a small sauce pan until the butter is melted and the garlic and thyme start to smell fragrant. Turn off the heat and let steep while you prepare the other ingredients (or longer - if longer than 1 hour put into the fridge). Strain before using. Heat the oven to 400˚F. If the bread is pretty stale give it a good spritz (or even douse) in water then toss in ⅓ - ½ cup of the infused oil. Place on a parchment lined baking sheet and toast for about 20 minutes, or until a deep golden brown. Set aside. Make dressing: Whisk mustard and vinegar together then slowly whisk in the infused olive oil and season with salt and pepper. Toss corn, tomatoes and greens in dressing (using as little or as much as you would like) then add the toasty croutons. Season generously with salt and pepper. Previous Next hungry for more?