Artichoke-Caper Bruschetta
This time of year, nobody wants recipes that are ten million steps long or require special tools, equipment, or skills. Frankly, I think we should be like this all the time. Who wants to spend all their time in the kitchen when there is life to be lived?
This recipe, very similar to a few other bruschetta and crostini recipes I’ve posted lately, is so easy I can barely call them recipes. This took less than 10 minutes to prepare and can be made in advance so you don’t have to worry about a thing. Throw everything in a food processor, or simply chop it with a knife, stir, and you’re done. Easy as that. This recipe also lends itself well to embellishments like the addition of hot peppers or maybe even toasting it with some parmesan. Personally, I love having leftovers of this that I can toss with pasta, smear on a sandwich, or bake atop some chicken breasts.
Enjoy!
Ingredients
12oz jar marinated artichoke hearts
1 C green olives
1 Tablespoon capers
2 teaspoons minced garlic
1/2 teaspoon red pepper flakes
toasted rustic bread or baguette
Directions
Combine everything in a food processor and pulse until the artichokes and olives are roughly chopped. Stir to combine and spoon onto the toasted baguette.
Tip: Use the oil from the jar of artichokes when you toast the baguette, it will deepen the overall flavor of the dish.
Cranberry-Bourbon Meatballs
Make these cranberry-bourbon meatballs and win #friendsgiving. They are sweet, tangy, and SO easy to make! Simply dump it all into a crockpot and walk away for a couple of hours. The best part? You’ll probably need to buy a whole bottle of bourbon which means you’ll have leftovers! Cheers!
But seriously, these meatballs are SO easy and use ingredients you probably have in your house already. If you’re unfamiliar with sambal oelek, it is a red chili paste readily available in most grocer stores. I don’t find it overly spicy and all the other ingredients really mellow it out.
You’ll notice I used frozen premade meatballs for this and that’s because around the holidays, I try to keep things easy. Could you make your own? Of course! For some, however, the idea of making meatballs in addition to everything else this time of year brings is just too much, so grab your favorite bag of meatballs and let the crockpot do the work.
Ingredients
1 bag cranberries
1/2 c bourbon
1/4 c orange juice
1/2 c ketchup
1/4 c sambal oelek
1/4 teaspoon cinnamon
1 bag frozen meatballs
Directions
Combine everything but the meatballs in a crockpot set to high. Stir well and allow the sauce to cook for an hour before gently mashing the berries with a wooden spoon or potato masher.
Add the frozen meatballs and stir to coat evenly. If the sauce looks too thick, add a little liquid (water, broth, or bourbon). Cover and allow everything to cook for another hour or until the sauce has thickened and the meatballs are hot throughout. Serve immediately or keep warm.
Roasted Butternut Squash and Orzo Salad
I love this salad. Sweet butternut squash, peppery arugula, funky gorgonzola, and crunchy pumpkin seeds. In about 30 minutes you can make this seasonal and fresh salad.
The real perk of this recipe is its versatility. You can swap the butternut squash for any other winter squash such as acorn, buttercup, or delicata - in a pinch, you could even use sweet potatoes. Swapping the arugula for another green like spinach, kale, or swiss chard is also acceptable, just make sure its tender. If you don’t like gorgonzola, skip it or add goat cheese. The dressing is also straight forward and totally riff-able. Add or subtract any flavor you choose, spicy, herby, sweet, get wild!
Ingredients
1 medium butternut squash, peeled, cubed 1/2 inch
4 tablespoons olive oil, divided
salt and pepper to taste
1 cup orzo
4 c arugula lightly packed
4 oz gorgonzola crumbled
1/4 c pumpkin seeds, toasted
1 T rice vinegar
salt and pepper to taste
Directions
Preheat the oven to 375
Toss the squash with 2 tablespoons of olive oil, salt, and pepper.
Roast the squash on a cookie sheet for 20 minutes, stir and roast 15 minutes longer until tender and browned. Remove from the oven and set aside.
Cook the orzo according to the instructions on the box, strain, rinse with warm water and set aside.
In a large bowl, toss the arugula, squash, orzo, and remaining ingredients until well mixed. Season to taste with salt and pepper and serve.
Sugar Baby Carbonara
One of the most ubiquitous signs of fall is the pumpkin and squash. Whether you’re carving it, baking it, or using it for decorating your front stoop, pumpkins are everywhere. Sugar-baby pumpkins are the best for cooking. These little guys are small, about 10 inches in diameter. and can be found anywhere - the grocery store, Lowes, farm stands, you name it. When roasted, the meat of this pumpkin is soft, sweet, and creamy, making it ideal for pie or pasta sauce.
This recipe calls for roasting a whole pumpkin but if you don’t have time, the canned stuff will also work. Carbonara is one of my favorite comfort foods. It is very simple and uses ingredients you most likely already have - bacon, eggs, and cream. Due to its simplicity, it is also easy to riff on, such as adding mashed pumpkin. If you’re unfamiliar with carbonara, you might questions the use of raw eggs but hear me out, the hot pasta will cook the eggs just enough to make it safe but retain that creamy goodness.
Happy Fall and Happy Halloween!
Ingredients
1 sugar baby pumpkin
2 T olive oil
salt and pepper to taste
5 oz diced pancetta
1 large shallot, finely minced
1 teaspoon thyme
1 whole egg
2 egg yolks
1 C heavy cream
4 cups baby spinach
1 box bow tie pasta
Directions
Peel the pumpkin and remove the seeds, stem, and end. Cut into 1" cubes and toss with olive oil, salt, and pepper.
Roast the pumpkin for 25 minutes, stirring once, until the pumpkin is soft. Cool slightly, then transfer to a bowl and mash with a potato masher or spoon.
Cook the pasta according to package instructions, reserve 1 cup of pasta water, and keep everything hot.
Cook the pancetta in a heavy skillet over medium heat until crispy, 5-8 minutes. Reduce heat and add the shallot, cook until fragrant, about 1 minute. Add the thyme and remove from heat.
Mix the mashed pumpkin with the egg, egg yolks, and cream until smooth. Add the spinach, pancetta, and hot pasta. If the sauce is too thick, add a little pasta water.
Apple Cider Roasted Chicken
This is a simple, straightforward way to get tender and juicy chicken that tastes like fall. With simple ingredients, this recipe is an accessible crowd-pleaser.
This dish uses two spices that you may not have in your pantry, Five-Spice Powder and Ancho Chili Powder.
Five-Spice is a blend of cinnamon, fennel seeds, star anise, Sichuan peppercorn, and cloves commonly used in Chinese and some Vietnamese cuisine. I keep it on hand and use it for all kinds of recipes through fall and winter. The warm flavor is very similar to apple pie seasoning, just a little better.
Ancho Chili Powder also makes an appearance in this recipe. Unlike regular chili powder, ancho chili powder is simply one type of pepper, poblano, dried, and ground whereas chili powder is often a mix of several peppers along with things like garlic and salt. In a pinch, chili powder will work, but try to get your hands on some of the good stuff if you can.
Apple Cider Roasted Chicken
Ingredients
3 apples, sliced 1/2” thick
1/4 c apple cider
1 chicken, halved
1/2 teaspoon five-spice powder
1/2 teaspoon ancho chili powder
salt and pepper to taste
Directions
Preheat the oven to 375.
Fill the bottom of a roasting pan with the sliced apples and add the cider.
Pat the chicken dry with paper towels and season with salt, pepper, five-spice, and ancho chili powder. Cover with foil and bake 20 minutes. Remove the foil and bake 25 more minutes or until the chicken is 165*.
Remove the chicken from the oven, cover with foil, and allow it to rest 10 minutes before serving.
Delicata Squash Salad with Savory Granola and Warm Bacon Dressing
This is one of those recipes that started off simple and easy, roast some squash, toss it with some greens, maybe some cheese, and you’re done. What it became, however, is one hell of a salad that is suitable for a hearty fall main or as a side at the holiday table. The recipe makes more granola than you’ll need, so hold onto it and toss it with other salads later in the week or if you’re a salt freak like me, eat it by the fistful.
This is one of my favorite salads because it is an easy one to prep and so versatile. While I love delicata squash for its tender texture and its speedy prep (no peeling!) you can use any squash you want or have on hand. If you’re looking for an easy salad to make for the holidays, give this one a shot. You can prep the granola and squash earlier in the week and simply assemble it on the big day.
Delicata Squash Salad with Savory Granola and Warm Bacon Dressing
Directions
Roast the Squash
Preheat the oven to 425.
Scrub the delicata squash and slice the ends off. Cut the squash in half lengthwise and, using a spoon, remove the seeds and threads. Next, cut the halves in half again so the squash is quartered and slice into ½ inch pieces.
Toss the squash with olive oil, salt, and pepper. Roast on a cookie sheet 30 minutes, stirring once halfway, until the squash is golden and tender.
Make the granola
While the squash cooks, prep the granola. In a large bowl, combine the oats, quinoa, pumpkin seeds, walnuts, fennel seeds, chia seeds, cayenne, and salt.
Reduce oven to 350.
In a small bowl, whisk the olive oil, egg white, and orange juice until frothy.
Stir the oat mixture with the egg white mixture, and spread evenly on a large cookie sheet. Bake 20-25 minutes or until golden brown. Check and stir halfway through cooking. Remove from the oven and all to cool.
Make the dressing
Cook the bacon over medium-high heat until crispy, remove from pan, and drain on paper towels.
Add the shallots and cook for 1 minute, whisk in the mustard, vinegar, and thyme. Remove from heat and cool slightly before serving warm.
Assemble the salad
In a large bowl, toss the mixed greens, pear, squash, granola, goat cheese, and dressing. Serve immediately.
Ingredients
For the Squash
1 delicata squash, scrubbed
1 tablespoon olive oil
salt and pepper to taste
Savory Granola
1/2 c oats
1/4 c quinoa
1/4 c pumpkin seeds
1/2 c walnuts
1 T fennel seeds
1 T chia seeds
1/2 t cayenne
1/4 t kosher salt
1/4 c olive oil
1 egg white
1 T orange juice
Warm Bacon Dressing
6 slices bacon, sliced 1/2 thick
1 large shallot, minced
1 T whole grain mustard
3 T rice vinegar
1 T thyme, minced
For the Salad
Mixed greens
1 red pear
3 oz crumbled goat cheese
Spiced Paprika Chicken
The weather in Maine is officially in fall mode. I went for a hike a few weeks ago and looked out from the top at the tapestry of color formed by all the changing leaves. Now that I am back from the island for the winter, I’ve settled back into my normal routine of writing, cooking, writing, cooking, and working on the house. Earlier this fall, my parents and I started scraping the exterior of the house and preparing it for a fresh coat of paint.
Painting the house has been a series of negotiations between Anthony and me. When we bought the house a few years ago, it was and remains light green with a red foundation, and white trim. It is not that I don’t like green exterior houses or that I am afraid of color. In fact, I actually like the color of the house. I wanted a change however and change is what we have settled on. After, literally years, we have agreed to paint the house flannel gray with dark charcoal (almost black) foundation. The detached garage will be a different color but we don’t know what quite yet. It should be quite sharp, hopefully. It could also look a little drab, you never know.
House projects aside, I am excited to be back in the kitchen coming up with new recipes and tweaking old. I have a lot of fresh ideas that I can’t wait to share. I will also be posting a series of recipes and articles dedicated to the upcoming holidays.
This week, we have Spiced Paprika Chicken. Anthony and I had dinner at a new restaurant in Cape Porpoise this summer and I’ve been thinking about it ever since. We shared this grilled chicken that was AMAZING. Cooked over a wood fire and covered in spices, it was juicy, tender, and full of flavor. This recipe isn’t exactly the same but the combination of smoked paprika, chili powder, and cinnamon really delivers a mouthful of flavor. A little lemon juice at the end brightens things up and pulls out even more flavor. The best part, this came together in less than an hour, uses simple ingredients, and is flavorful without being overly spicy.
Spiced Paprika Chicken
Ingredients
2 chicken halves
2 teaspoons smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon black pepper
1 Tablespoon olive oil
Directions
Preheat the oven to 425 and pat the chicken dry with paper towels and poke the skin with a sharp knife or a fork.
Mix the spices and oil together in a small bowl to create a paste. Using either your hands or a basting brush, coat the chicken on all sides with the spice paste and set aside to rest.
Place a wire rack on a cookie sheet and place the chicken on top of the rack. Roast the chicken for 45 minutes or until a thermometer reads 165. Remove from the oven and allow to rest. Serve with lemon wedges.
Happy Birthday, Gram
My grandmother, Bennie Alice, turns 100 years old today. As I write this, I am reminded of how much has changed in her lifetime. The roaring 20s, the great depression, World War II, the 60s, Vietnam, and everything that has happened since then. What a time to be alive and be able to witness so much change.
Gram was born and raised in Dallas, Texas until she met my grandfather, Doug, at a USO dance. Gram was so impressed by my grandpa’s ear for music that she fell in love and left Texas shortly thereafter. After moving around the country with grandpa, they settled back in Easton, Massachusetts where she raised my dad and his three siblings. Gram still lives in the same house she raised her children in and at the age of 100, has no plans to move.
Gram joined us on the island after she retired in the early 90s and has been running the gift shop ever since. As a non-drinker, Gram takes glee in competing with the bar every day where my Aunt Betty and cousin Glenn are the bartenders. It is a friendly competition that goes back as far as I can recall.
Gram may be restricted to a wheelchair now but her mind is as sharp as ever. She is not one to be left out of a conversation and has the ability to be as blunt as she is tender. When I first brought Anthony around to meet everyone on the island, she was so taken by him that she told me I needed to marry him because “he’s such a sweet boy, you might not find another one like him”. I am so lucky and grateful to have a grandmother who didn’t even bat an eye when I came out to her, she simply said “ok, now hand me my tea”.
Spending every summer on the island with Gram has been a tremendous privilege. When I have time, I will sit and play the piano for her. I learned a lot of the old songs she and grandpa would listen to. From the reflection in the window, I can see her tapping her toes and nodding her head, its an image burned in my mind I never want to lose.
She has lived a very modest and soulful existence but what she does have is something to be admired; a loving family including 4 children, 15 grandchildren, 16 great-grandchildren, and one great-great-grandaughter.
All of her grandchildren are gathering today for lunch and I have been hard at work creating a garden to celebrate her birthday (note; NOT a memorial garden). She hasn’t seen the garden yet and doesn’t know about it either but I know she will love it. Selfishly, I may get the most enjoyment from this garden, as the caretaker, I’ll have the blessing of working in this garden for years to come, always thinking about who it is for and what she means to me.
It Was a Good Summer
Today is the last day of business for my family’s seasonal restaurant, Cabbage Island Clambakes. For 32 years, aunts, uncles, cousins, parents, and siblings have gathered on Cabbage Island to host daily clambakes all summer long. it is a business I have grown up around and proudly joined full time in 2018.
Working with and for your family is both rewarding and challenging at all times. With the end of the season finally here, I can confidently say that there is nothing I would rather spend my time doing than this. Despite the challenges, working with my family has been endlessly rewarding in the form of memories made, and bonds strengthened. There are always moments when each of us questions if we would be happier somewhere else but at the end of the day, we can all agree that the joys are worth the headaches and frustration.
This year brought me so much joy, thanks in part to having my sister and her children with us all summer. Anthony and I spent more time with our niece and nephew than we ever have, and Lindsay and I spent more time together than we have since I left Ohio in 2012. Watching my niece and nephew play in the same cottage my sister and I grew up in warmed my heart in indescribable ways. Spending this much time with Lindsay and her children reminded Anthony and me of how much we also want children. I can hardly wait until we’re chasing our own children around this rock. '
This summer is also special because my gram, Bennie Alice, is turning 100 years old. Despite her age, she worked ever single day this summer in our gift shop and refused to take a day off. She loves meeting our guests, many of whom have been coming for yeras and have fond memories of her over the yeras. It truly is heartwarming to hear people talk about your grandmother in such sweet and endearing terms. Today was a difficult day for her because she will no longer have hundreds of people visiting her each week, until next summer. We brought her down to the docks this afternoon to wave goodbye to the last boat of the season and as all 125 guests sang “Happy Birthday” to her, there wasn’t a dry eye in sight. In a few day, gram will celebrate her 100th birthday with her children and most of her grandchildren. I’ll be driving her to town by boat and that might be the biggest on of my life.
With the end of this season, comes the beginning of another. Soon, Anthony and I will be back in our house and the rest of the family will have gone home as well. We’ll see each other again through the fall and winter but nothing will compare to the time we spent together this summer. But just like the coming and going of the tides around here, summer will again return and with it, all the fun and love that I and my family have come to know through the years. It is a feeling, warm and fortifying enough, to last the whole year long.
Grilled Steak and Cucumber Salad
One of my favorite ways to dress up a cheaper cut of steak is to marinate it in this marinade. The sauce is a little spicy, a little sweet, salty, and has a little funk thanks to the fish sauce. It is a versatile marinade and suitable for everything from chicken and steak to vegetables. The sugar in the recipe gives whatever you grill and nice char, adding to the depth of flavor.
This recipe calls for Sambal Oleek, a chili paste that has become pretty ubiquitous in grocery stores. It is typically in the Asian food aisle near the sriracha. I love it because it packs enough heat to be worthwhile but not so much that you’re going to burn someone’s head off. When I’m cooking for the whole family I have to make considerations like heat and spice tolerance but this little paste seems to please all palates.
The last month has been absolutely insane. When I took over managing the family business last year, I never imagined I would face a challenge like the one we are in now. I have spent the last three months consumed by all things COVID as we operate our restaurant safely.
Fortunately, Anthony and our animals have been with me while I get through everything from painting boats and hiring staff, to navigating our COVID policies. It’s been a very challenging and daunting time but having my little family here has helped ease my nerves.
One last thing before I share the recipe. I feel it would be wrong not to express my deepest grief and anguish at all the pain in the country right now. From those frightened by the corona-virus pandemic to those bravely fighting and demanding social justice, I see you, I respect you, and you are valid in my eyes. I have a tremendous amount of privilege and it is my sincere intent to use it to lift others up. As a white gay man, I have directly benefited from the bravery and grit shown by black trans women and so many others. Without brave people like Marsha P Johnson, it is likely that Anthony and I would not be married and we would still be living in a society that forces people like us to hide who we are. I have spent time reflecting and questioning my own perceptions and continue to educate myself.
With that, here’s the beef:
Grilled Steak and Cucumber Salad
Ingredients
For the Steak
1/4 c fish sauce
zest and juice of 1 lime
2 T brown sugar
1 T sambal oleek
1/4 c soy sauce
2-inch nub of ginger, grated
2 garlic cloves, minced
2lbs steak
For the Cucumbers
Juice and zest of 1 lime
1 T fish sauce
1 T soy sauce
1 T gochujang
1 large seedless cucumber, sliced 1/2 inch
1 shallot, finely minced
1/2 teaspoon salt
Directions
Combine all the ingredients for the marinade in a bowl and whisk until the sugar dissolves. Pour everything into a large ziplock bag and add the meat. Place the bag in the refrigerator and allow it to marinate for at least two hours but preferably overnight.
For the cucumbers, combine the lime zest and juice, fish sauce, soy sauce, and gochujang in a large bowl and whisk until everything is evenly combined. Toss with the cucumbers and usually and season to taste with salt. Cover and refrigerate.
To cook the meat, remove the bag from the refrigerator and allow it to rest about 20 minutes at room temperature. Meanwhile, light the grill.
Grill the steak to desired doneness, I prefer to cook my steak to medium rare so it doesn’t dry out.
Slice the steak against the grain and serve with the cucumbers over steamed rice.
Whole Wheat Spaghetti with Parsley, Almonds, and Chickpeas
It’s been two weeks since Anthony and I moved out to the island and we’re so happy to be together during this time. In a normal year, we would be separated at this point, I would be alone on the island while Anthony stays at our home, tending to the lawn, gardens, and house. One blessing that came from the coronavirus pandemic is Anthony’s ability to work remotely. Now Anthony is able to go back and forth from our house to the island as needed and the whole family can be together.
Since moving out here, we’ve been busy trying to get everything ready for the upcoming season. COVID19 will undoubtedly have an impact on our business, and in many ways it already has. Despite all this, I am hopeful that we will be able to open and operate in a modified manner. I have been working diligently to create a risk mitigation plan and develop employee training protocols to keep our guests, team, and family safe.
Training and COVID related plans aside, we’re moving forward with all the annual projects; cleaning and weeding gardens, painting buildings, and picnic tables, and getting our ferry, Bennie Alice, ready for the season. Anthony and I have even had time to talk about starting our family and are so excited to begin the process!
With so much to do this spring, I’ve had less time to spend in the kitchen and I’m actually OK with this. Food is my passion and love language but sometimes a break is nice. I love this recipe because it is fast, easy, and fresh. It uses inexpensive pantry staples and is easy to customize. Sometimes we throw in olives, sometimes we throw in red pepper flakes. Either way, the end result is a delicious, meatless dish that comes together easily so Anthony and I can spend less time in the kitchen and more time enjoying our slice of heaven.
Whole Wheat Spaghetti with Parsley, Almonds, and Chickpeas
Ingredients
1 box whole-wheat spaghetti
1 cup slivered almonds
1 tablespoon olive oil
1 onion, sliced
1 tablespoon garlic, minced
1 can chickpeas, drained and rinsed
1 cup chopped parsley
1 tablespoon lemon juice
parmesan cheese, for garnish
Directions
Bring a large pot of salted water to a boil and cook the pasta according to the instructions on the package. Reserve one cup of the water before straining the pasta.
In a large skillet, toast the almonds until they are browned and aromatic, about 60 seconds, set aside.
Return the skillet to the stove and add the olive oil. Heat over medium-high heat and add the onions and cook until softened, about 3 minutes. Add the chickpeas, season with salt and pepper, and continue cooking for 3 more minutes. Finally, add the garlic and cook until aromatic, about 30 seconds.
Toss the onions and chickpeas with the parsley, almonds, and pasta. Add the reserved pasta water and lemon juice, cook until most of the liquid is absorbed, 2 minutes.
Garnish with more parsley and parmesan cheese.
Rhuberry Handpies
When I was very young, my nana had rhubarb growing in her back yard and I can recall her cutting off two stalks, sprinkling them with sugar, and handing one to me; we would eat and laugh and be happy. Now that Anthony and I have a home of our own, we also have rhubarb. Our plants were there long before we bought the house and are very well established. They poke their heads out of the ground shortly after the snow is gone and by memorial day, they are typically 3 - 4 feet high.
This time of year, pies reign supreme, and rhubarb pie is one of my favorites. With such a pleasantly tart flavor that all you need is a touch of sugar to really make rhubarb sing. This year, as the rhubarb was coming up, I began to think about what I want to do with it. Pies of course came to mind, then unusual things like jams and sauces (more on that at a later date). As I harvested a dozen or so stalks, I came inside and looked through my freezer and found a bag of frozen blueberries that needed to go, and this recipe was born. Rhubarb Blueberry Handpies. These puppies are delicious, easy to make and freeze exceptionally well so you can make a big batch and enjoy them later.
Blueberry-Rhubarb Handpies
Ingredients
For the filling
4 cups rhubarb, chopped
1½ cups blueberries
1 cup sugar
2 tablespoons lemon juice
1 tablespoon brandy
1 tablespoon corn starch
For the dough
4 cups flour
1 teaspoon baking powder
1 tablespoon sugar
1¾ cups crisco
1 egg
½ cup cold water
1 tablespoon vinegar
For baking
1 egg, whisked
¼ cup raw sugar
Directions
In a large pot, cook the rhubarb, blueberries, sugar, and lemon juice over medium heat until the sugar has dissolved and the fruit is softened. Add the brandy and cornstarch, simmer for 2 minutes, and remove from heat to chill.
Combine the flour, baking powder, and sugar in a large bowl and set aside.
In a food processor, pulse the crisco, egg, vinegar, and water. Slowly add the dry ingredients and pulse until a dough forms. Dump the mixture out onto a floured surface and gather it together to form two disks, chill for an hour.
Roll out the dough until it is about ⅛ inch thick. Using a biscuit cutter or knife, cut the dough for the hand pies. Line the dough up on a parchment-lined baking sheet.
Roll and cut the second dough disk and set them aside.
Place one tablespoon of filling on top of a dough cutout and wet the edges lightly with water. Top it with another piece of dough and use a fork to seal the edges.
Cut slits in the tops of the hand pies, brush the tops with the egg and sprinkle with sugar. Bake for 35 - 40 minutes or until the pies are golden and flakey.
Grilled Chicken Sandwich with Almond Tabbouleh
Happy Memorial Day Weekend! Hopefully we are all able to get out and be together in some capacity this weekend and see the ones we love. Now, more than ever, it feels so important that we share feelings of gratitude and community. In the face of what has been, and continues to be, a wild and uncertain time, thanking those who sacrificed and put themselves in harm’s way for our freedoms and rights is the least we can do.
You’re likely heading to or hosting a gathering at some point this weekend. We still can’t have gatherings of more than 10 people in Maine but the family is moving to the island this weekend so we will all be together there. Since there’s so much to do to get ready for Clambake season, we’re taking turns cooking dinner this weekend. Anthony and I are working on a menu and testing recipes like this one. This recipe is straight forward and a nice change up from the typical memorial day menu of burgers and hot dogs.
For the uninitiated, shawarma is a middle eastern dish of chicken piled on a spit with tons of seasonings and fat and then slowly cooked. The result is succulent meat that is crunchy on the outside and insanely flavorful. I love it and it goes well with hot weather and fresh herbs.
The marinade in this recipe is very thick due to the yogurt but trust me, its a good thing. The enzymes in the yogurt and lemon juice will slowly work their magic overnight, breaking down the meat until it is tender. The spices and flavors will seep in too, creating a well-rounded mouthful with each bite.
Perhaps the true star of this sandwich though is the condiment. Tabbouleh is one of my favorite foods because of its versatility. You can eat it as a dip, put it on a sandwich, or toss it with just about anything. The bright flavors really sing when paired with grilled foods. Traditionally, tabbouleh is made with bulgar, a wheat product. We didn’t have any so II dug through the pantry and came out with some whole roasted almonds. I popped them in a cast-iron skillet to toast and then into the food processor with everything else. Press go and walk away. It’s as easy as that. Get wild!
Grilled Chicken Sandwich with Almond Tabbouleh
Ingredients
For the chicken
1 Tablespoon Garam Masala
1 Tablespoon curry powder
¼ teaspoon cayenne
1 T lemon juice
2 cups plain yogurt
½ cup olive oil
½ teaspoon salt
½ teaspoon black pepper
For the almond Tabbouleh
½ cup almonds, toasted
1 cup parsley
1 cup cilantro
1 fresno chili, seeded and chopped
1 tablespoon minced garlic
½ cup radishes, chopped
1 cup chopped cucumber
½ cup cherry tomatoes
½ cup olive oil
¼ cup lemon juice
Directions
Marinate the chicken.
Stir the garam masala, curry powder, cayenne, lemon juice, yogurt, olive oil, salt, and pepper in a large mixing bowl.
Transfer the yogurt mixture to a large ziplock bag and add the chicken thighs, making sure the meat is evenly coated. Refrigerate and allow to marinate at least 30 minutes but preferably overnight.
Make the almond tabbouleh.
Toast the almonds over low heat in a skillet until browned and aromatic, about 2 minutes. Transfer to a food processor and pulse until roughly chopped.
Add the remaining ingredients except for the olive oil and lemon juice and blend until smooth. Add the lemon juice and pulse three times. With the processor on low, slowly add the olive oil and process until the mixture is smooth. Season with salt and pepper to taste and allow to chill before serving.
Cook and Assemble.
Grill the chicken over low heat on a greased and preheated grill until cooked through, about 4 minutes per side. Remove from heat and allow to rest.
Toast the buns and enjoy with the tabouleh and other toppings!
Penne Pasta alla Kathy
Everyone thinks their mother is the best mother in the world, myself included. While I’m not getting into a fight with anyone over their mother’s qualities versus mine, I am here to say that my mother is the best mother in the world, for me.
My mom grew up in Southern Ohio in a small house next to the high school in a small town. She had the quintessential childhood of a babyboomer in the midwest. She was a girl scout, rode horses, was part of 4H, and was a cheerleader. In her college years, she attended The Ohio State University and was in the dorms during the Vietnam War protests and on campus when the National Guard came, fortunately for her things ended peacefully unlike at Kent State University.
“When you look into your mother’s eyes, you know that is the purest love you can find on this earth.” - Mitch Albom
By the time my sister and I came around, our parents had opened their own businesses in Virginia and Ohio. Roots & Shoots was my parents’ flower shop in Newark, Ohio where we spent countless days and nights as a family. From the time I was an infant to now, my parent’s store has been a central part of my life and my identity. I have enough memories of the store and many characters that frequented it to fill a library.
Owning her own store meant my mom worked all the time. Around the holidays, Mom was at the design table in the early hours of dawn until well into the night preparing for the next day. It wasn’t until I got older that I realized how much work and sacrifice went into that flower shop.
Those long hours and days often meant my mom didn’t have time to stand over a hot stove at the end of the day. She needed a recipe that was fast, could fee a crowd and was kid-friendly. That’s where recipes like this one came in handy. Penne Pasta came from the back of a box of pasta and has evolved over time with my family. The original recipe called for a can of tomatoes, a bag of frozen broccoli, and a box of pasta. Low frills, high nutritional density. Over the years we’ve made it our own through embellishment; adding mushrooms, bell peppers, sausage, and seasonings.
This is the dish I make when I miss my mom. I think about her, and the shop, and how hard she and my dad worked to provide a comfortable and safe life for my sister and me. I am so very fortunate to have a mom who knew how important it was to teach her children the value of things like hard work, manners, and to keep showing up, even when it’s hard.
I look back on that time often - reflecting on my mom’s ability to get up and go every day, year after year, pouring her heart and soul into her shop. By watching my parents all those years, I learned that success is a mix of passion, diligence, and grit. There are many things the two of them could have done with their talent they stuck with the store and never looked back. They often joke that being an entrepreneur is a sickness one never overcomes; I’m not sure that’s a bad thing.
These days, my mom runs another small business with my sister, in the same building where her flower shop once was. I feel an immense sense of joy, pride, and admiration when I think of the two of them, working there together where it all began.
Penne Pasta alla Kathy
Ingredients
1 Box Penne Pasta
1 bunch broccoli, trimmed and chopped
1 tablespoon olive oil
1 large onion, chopped
1 bell pepper, chopped
1 tablespoon garlic
1 teaspoon oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon crushed fennel seeds
28oz can diced tomatoes
Directions
Bring a large pot of salted water to a boil and add the pasta. Add the broccoli for the last 5 minutes of cooking. Strain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the onion, bell pepper, and mushrooms. Season to taste with salt and pepper. Saute until softened, about 5 minutes.
Add the garlic, oregano, red pepper flakes, and fennel. Cook until the garlic is aromatic, about 1 minute.
Add the diced tomatoes and bring to a simmer. Add the pasta and broccoli and heat thoroughly.
Garnish with parsley and serve with fresh parmesan.
Asian Braised Short Ribs
Comfort food still reigns supreme in our home. Despite my best efforts and New Year’s Resolutions (HA remember those?!) rice, pasta, and other comfort foods have been flooding my kitchen table for weeks now. I try to eat a salad a day for lunch but when dinner comes around, I want soft, comforting food that tastes like a hug from my mom.
These short ribs do just that. These may not have been in my mom’s rotation as a kid but soft, tender meat that’s been simmered for hours is comfort food at its finest. Anything with a liberal amount of fat, starch, and salt will do for me, just don’t tell my doctor.
As the middle of May gets closer, I’m feeling a sense of urgency to savor every moment I have left with Anthony before I leave for the summer. Running the family business is something I wouldn’t trade for anything but it comes with a unique set of challenges like being away from your spouse and home for almost half the year. Sure, he comes up and visits when he can but for the most part, our life together is put on the hold for months.
One thing that does help with the impending separation is savoring each moment. We’ve been spending a lot of time taking walks together in the woods, working on projects around the house, and just enjoying the little moments we take for granted - waking up together in our own home, snuggling on the couch, sitting by the fire in our back yard.
What makes short ribs so delicious is the marbled fat they sport. Coaxing the flavor out of these over the course of several hours yields meat that is addictively tender and succulent. The liquid that the ribs braise in is equally as delicious. The combination of soy, sugar, lime juice, and broth results in a liquid that is sweet, salt, sour, and spicy all at once, and as the meat breaks down, the fat from the ribs gives the liquid a full-bodied presence that is fulfilling and velvety.
I use Chinese Five Spice Powder in this recipe but if you don’t have any in your spice drawer, make some using cinnamon, cloves, ginger, fennel, and star anise. It is basically apple pie spice with a kick and works really well with all the other flavors in this dish.
Asian Braised Short Ribs
Ingredients
2lbs Short Ribs
3/4 cup flour
2 teaspoons five-spice powder
1 teaspoon black pepper
1 teaspoon salt
1 tablespoon olive oil
2 onions, chopped
1 tablespoon minced garlic
2-inch ginger nub, grated
1/2 cup soy sauce
2 tablespoons sriracha
1/3 cup brown sugar
3 cups broth
Directions
Preheat the oven to 350
Combine the flour, salt, pepper, and five-spice powder in a bowl and stir to combine. Dredge the short ribs in the flour mixture so they are evenly coated, tapping them to discard any excess.
In a large, oven-safe pot, heat the olive oil over medium-high heat. Once it is hot and shimmering, brown the short ribs on all sides, about 1 or 2 minutes per side. Work in batches if necessary, do not crowd the pan or the ribs won’t brown!
Remove the ribs from the pot and add the onions and saute until they are soft. Add the garlic and ginger and cook until fragrant - 30 seconds to one minute.
In a mixing bowl, whisk the soy sauce, sriracha, brown sugar, and brown sugar. Add the mixture to the onions and bring to a simmer.
Add the ribs back to the pot and cover. Move everything to the oven and bake for 2 1/2 hours or until the meat is tender and easily releases from the bone.
Garnish with sesame seeds and cilantro and serve with steamed rice.
Pesto Chicken and Artichoke Pizza
Just like so many others these days, I’ve been scrounging around my kitchen for something to cook for dinner. Anthony and I are extremely fortunate to live close to the grocery store that is mostly stocked (except for flour, of course).
This week while digging through the pantry, I had a craving for pizza. I didn’t want to go to the store so I dug through our freezer, pantry, and refrigerator to find ingredients. I ended up with a can of artichoke hearts, a frozen tub of pesto, and a lonely chicken breast from a few nights prior. I whipped up some dough and boom, dinner was born.
Pesto Chicken and Artichoke Pizza
Ingredients
1 1/4 teaspoons active yeast
1 cup warm water
1 teaspoon honey or sugar
3 1/2 cups flour
2 teaspoons salt
2 tablespoons olive oil, divided
1 chicken breast, thinly sliced
1/2 cup pesto
1 can quartered artichoke hearts
1 - 2 cups shredded mozzarella cheese
Directions
In the bowl of a stand mixer, combine the yeast, water, and honey. Stir and allow it to rest for about 5 minutes until it becomes bubbly.
In a large bowl, mix the flour and salt and add it to the bowl with the water and yeast. Add one tablespoon of olive oil and mix, using a dough hook attachment, until the dough forms a ball that isn’t too sticky.
Grease a bowl with cooking spray or olive oil. Form the dough into a ball and place it in the greased bowl, rolling it around a bit to coat the surface with oil. Cover the bowl and set it somewhere warm to rise until it is doubled in bulk - about 1 hour.
Preheat the oven to 500 while the dough rises. IF you’re using a pizza stone, preheat it now as well.
Heat the remaining olive oil over medium-high heat in a large skillet. Season the chicken with salt and pepper to taste and sear on each side until the chicken gets a nice golden color. If the chicken isn’t cooked all the way through, that’s OK.
When the dough has risen, transfer it to a lightly floured surface and stretch it to the size of whatever you’re cooking on - pizza stone, cookie sheet, etc. carefully transfer the dough to your cooking vessel.
Spread the pesto over the entire crust, then the chicken, artichokes, and top with shredded cheese. Place the pizza in the oven and reduce the heat to 450. Bake for about 15 minutes or until the crust is golden brown.
Strange Days Have Found Us
I have been on and off boats all my life. I learned young and was driving alone, long before I was technically allowed to. My sister and I learned in a Boston Whaler skiff with nothing but a compass. It was and is a great little boat. Boating in Maine comes with its own host of cautions, ledges that appear seemingly from nowhere and fog, THICK fog, that seems to swallow you whole.
Boating in the fog is exhilarating and terrifying all at once. Most boats today have GPS and radar to help them find their way and alert them of other boats in the area. When I was a kid, we didn’t have that. My parents would send me off to town in the whaler with nothing but a compass and a chart. It is just what we did.
When this cover photo came up in my memories on Facebook this week I was reminded of that time in my life. I learned a lot about myself from boating. I learned hard-skills like how to drive a boat, how to read a chart, and navigate using only a compass but I also learned to trust my intuition. Until you’ve been on a boat in the fog, it is difficult to understand just how disorienting it can be. If you’re not careful you can quite literally just go in circles. Things jump out at you in the fog too. You can be putting along at a respectable pace, only to have another boat suddenly appear next to you. It is eerie and unsettling. Still, you get through it and make it to your destination.
In a way, I feel like this photo symbolizes where so many of us are right now. With millions of us locked away in our homes, life looks nothing like it did just a month or two ago. Our schedules and routines have been turned upside-down and our plans put on hold. Anthony and I are no strangers to this phenomenon either. Between trips, pasta workshops, road trips, and races, our lives look nothing like I had anticipated. I feel like I am stuck in a fog on a daily basis now.
Just like when in a boat, however, I know our destination is coming, and if we stick to our tools, resources, sound judgment, and intuition, we will make it through this fog as well.
Charred Chicken with Chimichurri
I’ve been thinking about condiments a lot lately. At this time, I have 6 different types of mustard, countless jars of olives and pickles, a handful of different jellies, hot sauce galore and concoctions I’ve been mixing. Condiments are often unsung heroes of dishes. They can be supporting characters or stars that tie an entire meal together. A good condiment can transcend dishes too. I made a sauce with pan drippings from a roasted chicken, caramelized onions, sherry, and pitted dates this week and served with chicken thighs one night and then again with goat cheese and crostini a few nights later. When it comes to sauces for grilled meats, however, Chimichurri reigns supreme.
Not only is chimichurri delicious, but it is SO easy to make and goes with just about everything. Chicken? Chimichurri! Beef? Chimichurri! Scrambled eggs? You guessed it, chimichurri.
Some people feel like once they’ve made the effort of grilling or roasting something that making a sauce or condiment to go with it is just too much work but hear me out! The beauty of chimichurri is that it uses up all those scraps from earlier in the week that would have otherwise gone in the trash. The recipe list is minimal and sooooo easy to riff on. Sometimes I don’t have cilantro so I don’t use it, no biggie. Sometimes I’m feeling adventurous and through in an extra hot pepper or some ginger or a little fish sauce. Go wild! If you have a food processor and can spare 60 seconds, you too can make a chimichurri that will go the extra mile and delight everyone at the table.
When I was working on this specific recipe, I knew it would become a little controversial because of how the chicken turned out. I marinated it in olive oil and seasonings. When I threw it on the grill, the oil caught on fire and the result is a charred exterior. This was my intension. I cooked the chicken on a grill, low and slow until the meat was tender and cooked through. The result was tender and smokey meat. I loved it. Anthony loved it. It was a winner.
The chimichurri recipe in this post will likely leave you with leftovers. Try tossing it with some roasted potatoes or carrots, serve it with crostini and goat cheese, or keep it for the next time you grill. This will keep in your refrigerator for 2 -3 weeks in your refrigerator.
Charred Chicken with Chimichurri
Ingredients
For the chicken
1 whole chicken, cut up
1/4 cup olive oil
1/4 cup red wine vinegar
2 tablespoons minced garlic
1 teaspoon dried oregano
1 teaspoon fennel seeds
1 teaspoon crushed red pepper flakes
salt and pepper to taste
For the chimichurri
1 shallot
4 garlic cloves
1 freshno chili or jalapeno
1/2 cup parsley
1/2 cup cilantro
1/4 cup mint
1 tablespoon oregano
1 teaspoon salt
1 teaspoon black pepper
1/2 cup red wine vinegar
1 cup olive oil
Directions
Make the marinade. Combine everything for the chicken except the meat itself in a small mixing bowl. Whisk until it all comes together and then pour everything into a large ziplock bag.
Prep the chicken. Remove the chicken from the packaging and rinse under cold running water. Pat the chicken dry and add to the ziplock bag. Swish everything around to evenly coat and allow the meat to marinate for 30 minutes.
Make the chimichurri. While the chicken marinates, combine everything for the chimichurri in a food processor except for the olive oil. Pulse the mixture until everything is finely minced. Slowly add the olive oil to the mixture with the processor running. Taste and adjust the flavor with salt and pepper to taste.
Grill the chicken. Preheat the grill and spray with cooking spray. Grill the chicken over low heat until cooked through, about 15 minutes. Coat the chicken with the excess marinade, being mindful of the flames that will pop up. The internal temperature should read 165 in the thickest piece of meat when it is cooked through.
Serve. Allow the meat to rest for 10 minutes prior to serving. Garnish with a few lemon wedges and serve with the chimichurri.
Roasted Broccoli and Potato Soup
April has been a cold, wet, and dreary month so far and despite the respite this weekend, I’m still cold. A storm came through a few nights ago and left almost a foot of snow in some parts of the state, knocking out power for thousands. While it did make for some great photos down in my part of Maine, cold weather is getting old and I’m getting restless.
Maine is under a stay-at-home order for the next month, just like the rest of the country. Anthony and I are taking it very seriously by limiting our trips to the grocery store and not venturing out too often. We do, however, still go for walks and hikes and bike rides. I have to get out of the house once a day so I’ve been taking a daily drive along the coast.
Despite all this, Anthony and I are keeping our spirits up. We celebrated a friend’s birthday yesterday in a drive-by parade, took a sunset walk through the woods, and have been finding joy in the little things. Whether videos or our niece and nephew, little pots of flowers on our steps, or the time to just sit together and be mindful, we are finding ways to keep ourselves together and positive.
One thing I am grateful for in this cold weather is this soup. It is my attempt at recreating a broccoli-potato soup we had many years ago at a restaurant that is now gone. I’ve dreamed of this soup since we had it and I think I’ve come as close I can at recreating it. The best part? It takes just 30 minutes from start to finish and is so easy. The roasted broccoli gives the soup some added depth of flavor that is hard to beat. I love it and froze half of this batch for another rainy day.
Roasted Broccoli and Potato Soup
Ingredients
4 cups chopped broccoli
3 cups chopped potatoes
2 tablespoons olive oil, divided
2 onions, chopped
2 large carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic
1 bunch parsley, roughly chopped
3 cups chicken stock
1 teaspoon thyme
1/2 cup heavy cream
1/2 cup greek yogurt
Directions
Preheat the oven to 400.
Toss the broccoli and potatoes with two tablespoons of olive oil, salt, and pepper and roast 20 - 25 minutes or until tender.
While the broccoli and potatoes cook, heat the remaining olive oil over medium heat in a large pot. Add the onions, carrot, celery, and garlic. Add a pinch of salt and cook until tender, about 10-12 minutes. Add the chicken stock, broccoli, potatoes, parsley, and thyme and stir.
Working in batches, blend the soup until it is smooth. Pour the soup back into the pot and stir in the heavy cream and yogurt. Bring to a gentle simmer and serve with crusty bread and freshly grated parmesan cheese.
Whipped Goat Cheese with Herbs and Lemon
Despite the doom and gloom about the coronavirus, it is beginning to look like spring in Maine. We are about a month behind the rest of the country so it is still a bit chilly up here but it is beautiful nonetheless. Anthony and I have been mending broken fences and starting early seeds like peas, carrots, beets, broccoli, and radish. As I’ve said before, I love radishes. Their fresh, peppery flavor is light and refreshing and they can play the lead or a supporting role in so many recipes. This recipe for toast with radishes and whipped goat cheese is a perfect bite of spring.
Since I’ve had so much free time lately, I’ve been tackling some cooking projects that have eluded me in the past. New pasta shapes, different ravioli fillings, and sourdough bread. I’ve tried sourdough in the past but have never had much luck. Despite my best efforts, the bread would turn out either way too dense and gummy or just a hardened shell filled with a few strands of bread and the rest, air. In fact, after my last round with baking bread, I gave up. I threw it all away, starter, loaf, and all. I told Anthony I was a failure and would never try again.
Then we were told to self-quarantine.
I’ve been working with Emma Christensen’s Beginner Sourdough Sandwich Bread from thekitchn.com and I think I’m a believer again. I have a starter on my counter I’ve affectionately named, Henry, and feed him every day. So far I’ve successfully made a sandwich loaf and a dozen small rolls and the texture was perfect. Crunchy on the outside and pillowy soft on the inside. Nothing tops the loaf I made on Thursday though. Maybe it is because the starter is getting older and a little funkier, maybe it is because I cooked it in a dutch oven rather than a loaf pan, I really don’t know. I am not a bread expert. Whatever I did, it worked because the bread has a beautiful, crunchy-chewy crust and a nice soft interior.
I did follow the recipe from Emma Christensen to a “T” up until it came time to actually bake the bread. Instead of dividing it in half and forming two small balls, I simply left it as a single piece of dough and shaped it into one larger ball and let it rise in a proofing basket but you could use a bowl. Next, I used an enameled dutch oven in lieu of the loaf pans. For this, I did some digging around online and learned that most recommend preheating the dutch oven before adding the dough, so I did. It was a little precarious getting the dough safely into the hot dutch oven but I made it without any injuries. I baked the bread with the lid on for 50 minutes and removed it for the remaining 5. The result was a beautiful loaf of bread big enough to feed a small army. It is tangy, salty, and oh so satisfying.
Just to recap:
Let your dough rise as described in the recipe from Emma Christensen.
Instead of dividing the dough in half, keep it as one large mass of dough and let it rise again in a large bowl or a proofing basket.
Preheat your dutch oven for an hour at 450 with the lid off.
Carefully transfer the dough to the dutch oven, slice with a serrated knife or a razor.
Bake the bread, covered and undisturbed for 50 minutes, remove it for the last 5-10.
I also learned in my research this week that the ideal temperature for a sourdough loaf is around 200 degrees and you can use a meat thermometer to check.
If you have time on your hands and are looking for something to keep you busy, I strongly suggest giving sourdough bread a shot. It is, without a doubt, a project recipe. It will take you a week from start to finish but the results are so worth it and you will walk away with an edible lesson.
To make things even better, I have been in the habit of making whipped goat cheese and herb spread for sandwiches now that Anthony and I are working from home. I have started putting this stuff on everything from bagels to breakfast sandwiches to grilled cheese. It has parsley, garlic, lemon, and goat cheese to give it a bright, tangy smack of flavor. If you don’t like goat cheese, I’ve also made a version of this with plain yogurt that is equally as delicious.
Here is Emma Christensen’s Beginner Sourdough Sandwich Loaf Recipe.
Whipped Goat Cheese Spread
Ingredients
4 slices sourdough bread
1 cup fresh parsley
1/4 cup fresh mint
2 cloves garlic
zest and juice from one lemon
4 oz goat cheese
2 oz cream cheese
1/2 teaspoon red pepper flakes
1 cup fresh radishes, thinly sliced
Directions
Toast the bread to your desired doneness.
In a food processor, combine the parsley, mint, garlic, and lemon zest. Pulse until it is all finely chopped.
Add the goat cheese, cream cheese, red pepper flakes, and lemon juice to the food processor and blend until it is smooth and light.
Smear the whipped cheese on the toast, top with sliced radishes, and season with salt and pepper.