Spring Time

Spring in New York

Spingtime -- hope, rebirth, celadon (lots of celadon), and renewal of promise -- for me, it's indisputably the most attractive time of year. It makes me appreciate living in a climate with seasonal shifts, in a place where life is enchanting and dramatic.

Glorious Helleborus, now in full bloom around these parts. The pale white and celadon combination -- my favorite!

 My mother, who retired to Florida some years ago, mentioned to me last week that she is not coming up north this summer.  Instead, she is traveling up this fall.  The seasons don't change much in her area, and she really misses the deciduous autumnal beauty.  There is something to be said for that, about appreciating climates that change, especially when living in an area that is fairly consistent. As spring's seasonal flourishes continue to impress me, I am thankful to be able to experience it every year, and even ponder if I could ever do without its annual pleasing beauty. 

The tulip field in Prospect Park Brooklyn, yesterday.

I welcome, appreciate and anticipate the change of season here in New York.  I find myself cheerful, eager and excited, as well as a little anxious, and a little stressed.  Here is the cheerful part:
the once bare cherry trees are now thick clouds of pink and white, the tulips, daffodils and scilla are all popping open with glory, and even the green leaves of the lillies and hydrangea are whispering suggestions of what's to come.   

The stressful part:  the serious, back-breaking business of getting the garden together, pulling out the outdoor furniture, reorganizing the winter closets, and changing out the heavier decorative fabrics for fresher, lighter, cheerful versions. Oh, and of course, there's the allergies. I am stocking up on salt water nasal spray as we speak, a proven prophylactic measure to avoid the fatigue that comes with taking antihistamines.

So, attempting to get ahead of the stressful aspects of spring, this week the bed clothes are being changed from winter (above) to summer (below)...

...and all my French

 BLUE toned items came out of the closets (and the shed)...

...and up came the outdoor furniture...

...all in preparation for:

As you get ready to host your spring garden party or beach side soiree, here is a simple, stress-free, yet delicious hor d'oeuvre you should consider making-- it's perfect for passing...

Tuna Endive Appetizer

1 jar of Italian or Spanish tuna fillets (preferably in olive oil)

4-5 sun dried tomatoes (also packed in olive oil)

2-3 radishes

1 tablespoon of apple cider vinegar

1 lemon

2 tablespoons of olive oil

3-4 scallions

fresh parsley

dash of dried oregano

salt/pepper

and,

1-2 heads of endive and/or fennel

Slice the radish into very thin strips, dice both the sun dried tomatoes and scallions. In medium sized bowl, mix these ingredients with the olive oil, vinegar, parsley, oregano and salt/pepper. If making ahead, this portion can be refrigerated. 

Since I prefer that the tuna be served at room temperature, I do not add the tuna fillets until I am ready to serve.  When folding tuna into other ingredients, use a fork.  Spoon a healthy portion onto each leaf of endive or fennel:

Enjoy! 

Get out and take advantage of the illustrious season!

Preparing spring meals!

Back to School 30 Minute Meal

Thai Chicken Curry with Haricot Verts and Sweet Peppers

...in just 30 Minutes!

With the school year beginning, gone are days with enough leisure to properly lay the table, to artfully arrange the appetizers, to bring the cheeses to room temperature without haste, and to stretch the bedtimes.  Now, it's all about the 30 minute meal, the one that can be quickly prepared while simultaneously helping with homework, cleaning out lunch boxes and ensuring piano is practiced. This is the meal that must be cleaned up before everyone is to bath and bed, that is, before 8:00.  Autumn -- welcome back!

If you are looking for a fresh idea that everyone in the family will enjoy and can also be done quickly,  consider this easy, but delectable fave -- Thai Chicken Curry. Oh, by the way, this dish only uses one pan, for quick clean up!

Here is how to do it:

What you will need:

First, you will need a quality curry paste.  I prefer Kanokwan (to the left).  In my house, one package lasts months. It is very spicy and therefore, not much is needed. If you cannot find it in you local grocer, you can get it online:

http://www.amazon.com/Kanokwan-Green-Curry-Paste-Pack/dp/B00AUGN6TG

1-3 teaspoons of Curry Paste (above)

1.5 cups Basmati Rice

2 Red Peppers

5 shiitake mushrooms

6-8 chicken cutlets

1/2 lb green beens

2 cans of Coconut milk

1/8 cup soy sauce

2 tablespoons of brown sugar

3 limes 

basil

Since the rice and the preparation of this dish take about the same time, go ahead and cook the rice (bring 3 cups of water to a boil, add 1 1/2 cups of rice with some olive oil and salt, and simmer for 20 minutes)

In a large saucepan, sauté the cutlets in some vegetable oil. Olive oil can be used as well, but it tends to have a low smoke point, causing food to brown or burn more quickly. Therefore, vegetable oil is more ideal.

If the cutlets aren't too thick, time them for 3 minutes on each side.  For thicker cuts, do at least 4 minutes on each side.

While the cutlets are cooking, slice the pepper into thin strips and do the same for the mushrooms. Take the ends off the green beans.

Once the cutlets are done, take them out of the pan and set them aside.  Leave all the juices in the pan. 

 Into the same pan that was used for the cutlets, add the peppers and green beans, and some salt/pepper. Cook for 2 minutes.

Add in the mushrooms and cook for another 2 minutes.  Add in 1 teaspoon of curry paste.  If you prefer more kick, and if the dish is not being shared with children, add in more!  More curry paste can also be added into the pan after the children's portion has been plated.

 Stir in soy sauce and brown sugar.

Sauté for 3 more minutes. 

Cube chicken and add to sauté pan.  Squeeze 2 limes over the curry and serve with rice.
Garnish with some fresh basil. 

Everyone is going to love it!


If you have been following this site, you know that I am devoted to my All Clad cookware.  I saw that many of my faves are on sale at Sur La Table. If you need new pots, check them out here:

http://www.surlatable.com/browse/index.jsp?N=13554&No=48&Nrpp=48&pCat=cat360431

I also treasure my Staub cast iron pots, and while cyber-oogling the Sur La Table site,  I found these gorgeous creatures on sale in a beautiful deep, autumnal green (perfect for cleaning). Gorgeous! I think you'll be seeing them soon in some of my cooking posts.

Check them out here:

http://www.surlatable.com/product/prod1410087/


Also, if you would like another family favorite, 30 minute meal, check out a post that I did this summer -- it's delicious:

http://www.thenattydad.com/2015/06/kid-approved-pasta-with-squash.html

Shopping the Farmer's Markets in East Hampton.
The summer season is about to close!

Kid Approved Pasta with Squash

Pasta & Squash & Panna

Squash and Stickers???

Before I illustrate a popular, kid-friendly pasta dish that I have been preparing for years, might I first lodge a complaint??

Whoever invented those maddening stickers that are now pasted on most fruits and vegetables at the market should be sent to jail! And I mean fully incarcerated -- for a long time!   I don't know about anyone else, but these vexing stickers are incredibly annoying to remove from the produce, often leave a sticky residue, are definitely not organic and are simply unsightly! Is there no other way for the check-out personnel to identify their fruits and vegetables?? Jeepers!!

Ok, onto a pasta fave...

I like to boast that my daughter loves fruits and vegetables.  When cooking at home, I always make sure that, in addition to the main dish,  every meal consists of a large green salad and at least one side of green vegetables -- thankfully, it is all devoured by everyone in the family.

Many children, it seems, have an affinity for squash!  So, in honor of that, I proudly present this simple, crowd-pleaser. It's delicious:

Here is what you will need:

6 small to medium sized green squash (not too big, please)
1 large onion (or 2 small onions)
1 pound of pasta (my favorite, Sfoglini, pictured above, is made here in Brooklyn, and is delectable)
Penne pasta or bowtie pasta pairs well with this dish
1 cup freshly graded parmesan
1 cup of cream -OR- 1 cup of panna (pre-made bechamel found in Italian specialty stores)
1 tablespoon of olive oil
salt/pepper

Note: If you have enough lead time, order the Italian Panna da Cucina (Italian cooking cream) online:

http://www.amazon.com/Sterilgarda-Panna-Cucina-Cooking-Cream/dp/B00PHM650K

It makes this dish much more robust, and unopened, can also be saved for months.

Dice the onion and cube the squash. 

Heat the olive oil in a large sauté pan.

Trick: Add one small piece of onion. If the onion sizzles, the oil is ready.

Add the rest of the onion.

Note: It takes about 8-10 minutes to cook this sauce, or about the same time that it takes to cook the pasta.  So at the same time that you start sautéing the onion, put the pasta in boiling water.

Once onion is soft and translucent (about 2 minutes) add the diced squash and cook for another 2 minutes, stirring occasionally.

Add the panna (or cream) and stir into mixture.  Season the sauce with salt and pepper (to taste).

Using the water from the cooking pasta, add 1/2 cup to the cooking squash.  This will thin the sauce. Continue to cook for another 1-2 minutes. Add more of this water until desired consistency is achieved, but is should not be too soupy.  

Add the cooked (al dente) pasta directly into the sauté pan with the squash.  Cook together for 1 more minute.

Serve with freshly graded parmesan.

My daughter enjoys pasta and squash so much that she rendered it in ceramics class! Similar, right?

Tip:  When using freshly graded parmesan, be sure to take it out of the refrigerator at least a half hour before using.  It is best if the rind is a bit sweaty, this is when the flavor is ripest.

Buon appetito! 

Summer Grilled Steak

Delicious Lime Cilantro Steak Marinade

A decent cut of meat can be simply marinated with onions, garlic, olive oil, salt and lots of pepper

Ok, let's face it -- outdoor grills, even the fancy ones, are only nice looking when they are opened up and being used.  So, if you are like me and have had the misfortune of being forced to look at your ghastly black covered grill all winter long -- through the snow, the rain, the ice --  then, by golly, be sure to get outside and use it during the summer -- while you can! 

In my opinion, the real task of grilling has less to do with time spent at the grill and more to do with the time spent marinating. Recently, I brought some marinated shell steak to a dinner party and the hostess asked if I would post the recipe, it was absolutely delicious and disappeared quickly.  So, here it is. 

What you will need:

2-4 long pieces of shell or skirt steak (remember that they will shrink up a bit when grilled)

One large onion

2 shallots

1 cup of fresh cilantro leaves (approximately 1 large head)

Juice of 5 limes

Zest of 1 lime

1 tablespoon of thyme

8 large cloves of garlic

2 tablespoons worcestershire sauce

olive oil

salt and freshly ground pepper

guest all done up in fabulous up do (optional):

I just had to use this photo, somewhere!

Before preparing meat, always rinse it in warm water and pat dry with paper towel.  After this, coat it generously with salt (a chef's secret to great tasting meat).  Then, let it rest for a few minutes while the marinade is prepared. 

In a food processor, combine the lime juice, lime zest, onion, thyme, cilantro, garlic, dash of salt, lots of freshly ground pepper, and worcestershire sauce.  

Puree until all the ingredients are loosely combined (above). 

Coat the meat on all sides in a large glass dish. If time permits, allow the meat to marinade over night. 

If using a grill pan, be sure to season it with a tablespoon of olive oil, some shallots and 2 cloves of garlic for about 1 minute (until golden brown). Shallots make almost everything better, and are another secret chef ingredient! 

On this occasion, before grilling the meat, I quickly sautéd some haricot verts (green beans) that I  blanched beforehand. Just before taking them out of the grill pan, I added a tablespoon of fish sauce, which knocks this side dish out of the ball park!

These wonderful greens did not last long at my table!

Grill the steak on medium-high heat in the shallot infused oil. It only needs 3 minutes on each side.  For well done, grill for 4 minutes on each side.  When grilling meat, don't guess, use your timer!  After removing the meat from the grill, always let it rest for a minute or two before cutting. 

In the summer, I serve the meat over a bed of lettuce coated in a garlic, lemon, parmesan dressing.   The hot and cold together are delectable, and not too heavy!

Happy Summer!