Fava Bean Pasta

We love Fava Bean Pasta, and this was our first of the year. This version was exceptional. Cathy thinks it is because of the Eggs we purchased at McCall's. We will buy our Eggs there from now on.

Fava’s come into the market in the spring. Tom grows them in his garden and gave us some. They require double peeling: first you remove them from the pod, then give the beans a quick boil so you can pinch off the skin, leaving just the beautiful Fava Bean inside. From a huge volume of Fava Beans, you wind up with only a cup or cup and a half of shelled beans. It is best NOT to cut your fingernails before you start shelling the beans.

The pasta is one of my favorites. Fava’s, Bacon (my favorite seasoning), and Onions. What could be bad? You can find the recipe in our blog of April 30, 2008. Just click the date to get the recipe.
We started with an Asparagus Salad with Egg Salad. 

Wild Salmon with Green Sauce

I have to admit that I was wrong about Salmon and Green Bean Salad. Cathy wanted to make it, and I had my doubts. The combination of Salmon and Green Beans simply did not sound particularly exciting to me. Once again, however, Cathy was right—and I was very happy to be proven wrong.

This turned out to be an excellent use of salmon. The fish was beautifully fresh, flavorful, and cooked just right. The Green Beans were also at their seasonal peak: crisp, sweet, and full of flavor. Either ingredient would have been delicious on its own, but together they made a surprisingly elegant salad.

What impressed me most was how well the richness of the Salmon worked with the freshness and slight crunch of the Green Beans. The contrasting textures made the salad interesting, while the simplicity of the ingredients allowed their quality to shine. It felt substantial enough to serve as a complete meal, yet it remained light and refined.

This is precisely the kind of dish that reminds me not to dismiss an unexpected combination before tasting it. Cathy saw its potential immediately; I did not. Fortunately, she prevailed.

I would gladly eat this again—and next time, I will know better than to doubt her.

From New York Times

Wild Salmon with Green Sauce

David Tanis

Wild salmon, green beans, new potatoes and herbs: simple seasonal ingredients for an epic summer dining experience. The most important thing here is not to overcook the salmon. Whether baked or grilled, it is ready as soon as you see white juices rising to the surface, which means the fish will be succulent, not dry. It is better to err on the rare side.

Ingredients

Yield: 4 to 6 servings

1 ½ pounds wild salmon fillet, such as king or sockeye, skin on

Salt and pepper

Olive oil

2 pounds new potatoes

1 pound haricots verts, or a mixture of small green and yellow beans

1 shallot, finely diced

2 tablespoons red wine vinegar

Zest and juice of 1 small Meyer lemon

1 teaspoon Dijon mustard

1 tablespoon capers, rinsed and roughly chopped

¼ cup finely chopped parsley

¼ cup finely chopped chervil, or a mixture of parsley and tarragon

Lettuce leaves

2 hard-cooked (9-minute) eggs, roughly chopped

Preparation

Step 1
Using pliers, remove pin bones from salmon (or have your fishmonger do it). Season on both sides with salt and pepper. Place on a baking sheet skin side down and drizzle with 1 tablespoon olive oil. Set aside at room temperature. Heat oven to 350 degrees.

Step 2
Scrub potatoes and simmer in well-salted water until tender, about 15 minutes. Drain and keep warm.

Step 3
Top and tail the haricots verts and simmer in well-salted water until tender, 3 to 5 minutes. Spread out on a platter to cool (or rinse briefly in cool water) and leave at room temperature.

Step 4
Make the sauce verte: Put shallot in a small bowl with ½ teaspoon salt and cover with the red wine vinegar. Macerate 5 minutes, then stir in lemon zest and juice, mustard and capers. Whisk in ½ cup olive oil. Just before serving, add parsley, chervil and black pepper to taste.

Step 5
Bake salmon, uncovered, until just done, 10 to 12 minutes. Remove and let cool slightly. Put beans in a medium bowl, season with salt and pepper, and dress with 2 tablespoons sauce verte. Line a platter with lettuce leaves, if using, then make a pile of beans. With a spatula, lift salmon from skin, then place on top of beans. Dab salmon with 2 more tablespoons sauce verte, garnish with chopped egg and serve. Pass potatoes and remaining sauce separately.

Turmeric-Black Pepper Chicken with Asparagus

We liked the Turmeric–Black Pepper Chicken with Asparagus. It could best be described as Chinese-inspired. I don’t think I have ever seen anything quite like it in a Chinese restaurant, but it tastes “Chinese-y,” if that is a word.

It is also a delicious way to use the wonderful seasonal Asparagus we have been enjoying all spring and summer.

We started with a decidedly non-Chinese appetizer: Tomato Salad with Burrata and Pesto. Can we call this a fusion dinner? Whatever we call it, we liked it.

Turmeric-Black Pepper Chicken with Asparagus

From New York Times

Ali Slagle

In this sweet and spicy stir-fry, black pepper, honey and rice vinegar help accentuate turmeric’s delightfully earthy qualities. Thinly sliced asparagus doesn’t need much time to cook, but feel free to swap with any other vegetables that cook in just a few minutes, like thinly sliced green beans, frozen peas or baby spinach. Serve this with rice or rice vermicelli noodles, or tuck it into a lettuce cup or pita with yogurt and fresh herbs. You could also trade the chicken for tofu, shrimp or cubed pork shoulder.

Ingredients

Yield: 4 servings

3 tablespoons honey

¾ teaspoon black pepper, plus more to taste

Kosher salt (such as Diamond Crystal)

2 tablespoons all-purpose flour

1½ teaspoons ground turmeric

1 pound boneless, skinless chicken thighs, cut into 1-inch pieces

1 tablespoon coconut or canola oil

12 ounces asparagus, trimmed and thinly sliced on an angle

1 teaspoon unseasoned rice vinegar or soy sauce

1 lime, cut into wedges (optional)

Preparation

Step 1

In a small bowl or measuring cup, stir together ¼ cup water with the honey, pepper and ½ teaspoon salt; set honey mixture aside.

Step 2

In a medium bowl, stir together the flour, turmeric and 1 teaspoon salt. Add the chicken and toss until coated.

Step 3

In a medium (10-inch) nonstick skillet, heat the oil over medium-high. Add the chicken and cook until the turmeric is fragrant and the chicken is golden brown on both sides, 2 to 3 minutes per side.

Step 4

Add the asparagus, season with salt, stir to combine and cook until crisp-tender, 1 to 2 minutes.

Step 5

Add the honey mixture and cook, stirring, until the chicken is cooked through and the sauce has thickened, 2 to 3 minutes.

Step 6

Remove from heat and stir in the vinegar. Season to taste with salt and pepper. Serve with lime squeezed over top, if you like.

Sweet and Salty Grilled Pork With Citrus and Herbs

Sweet and Salty Grilled Pork with Citrus and Herbs is essentially a Vietnamese dish, and we really enjoyed it. We don’t often make Vietnamese food at home, but we will definitely make this one again.

The dish reminded us of our trip to Vietnam. Vietnamese cuisine tends to be more subtle than Thai cuisine, and I particularly enjoy its delicacy. It is fascinating how different the regional cuisines of Asia can be. Chinese, Korean, Thai, Vietnamese, and Cambodian cooking each have distinctive flavors and ingredients.

Interestingly, one of our favorite lobster dishes is a fusion of Vietnamese, Chinese, and Cambodian cooking. Ah, Henry’s Cuisine!

You can find the recipe in the post dated October 12, 2018. Click the date to view it.

 

Linguine with Shrimp and Lemon-Pistachio Bread Crumbs is a wonderful dish. Shrimp and Pasta are always a great combination, but what really made this recipe different was the Lemon-Pistachio Bread Crumbs. We loved the extra crunch they added to the dish. The combination of the Lemon, Pistachios and Bread Crumbs added both flavor and texture and made this much more interesting than a typical Shrimp Pasta.

It is always fun when you try a new recipe and find something a little different that really works. In this case it was definitely the Lemon-Pistachio Bread Crumbs. They were easy to make and really added something special to the finished dish.

We both really liked this dinner. It is easy enough to make again, but interesting enough that it doesn't feel like just another Pasta dish. This will definitely be a recipe we repeat.

We started with Asparagus topped with Egg Salad. We have repeated this many times this summer the Asparagus is so good!

Linguine with Shrimp and Lemon-Pistachio Bread Crumbs

Serves 4 to 6

Ingredients

Pasta
1 lb Linguine
1 lb Large Shrimp, peeled and deveined
¼ cup Olive Oil, plus more for drizzling
3 Garlic Cloves, thinly sliced
½ tsp Red Pepper Flakes
1 cup Chicken Stock
4 tbsp Unsalted Butter
½ cup Italian Parsley, roughly chopped
½ Lemon
Kosher Salt
Freshly Ground Black Pepper
Flaky Salt, optional

Lemon-Pistachio Bread Crumbs
1 tbsp Olive Oil
⅓ cup Panko Bread Crumbs
2 tbsp Raw Pistachios, finely chopped
1 tsp Lemon Zest
3 tbsp Mint or Italian Parsley, finely chopped
Flaky Salt

Preparation

Bring a large pot of well-salted water to a boil. Add the Linguine and cook until just short of al dente. Reserve 1 cup of the Pasta Water, then drain.

Meanwhile, make the Lemon-Pistachio Bread Crumbs. Heat 1 tablespoon Olive Oil in a large skillet over medium-low heat. Add the Panko and toast, stirring frequently, until golden, about 2 to 4 minutes. Transfer to a small bowl and toss with the Pistachios, Lemon Zest and Mint or Parsley. Season with Flaky Salt and set aside. Wipe out the skillet.

Season the Shrimp well with Salt and Pepper. Heat ¼ cup Olive Oil in the skillet over medium heat. Add the Shrimp and sauté until just cooked through, about 1 to 2 minutes per side. Remove the Shrimp and set aside.

Add the Garlic and Red Pepper Flakes to the skillet and cook for about 1 minute, being careful not to burn the Garlic.

Add the Chicken Stock, increase the heat to medium-high and bring to a simmer. Scrape up any browned bits from the bottom of the pan and cook until the Stock has reduced by half, about 3 to 4 minutes.

Stir in the Butter and cook until melted and the sauce becomes emulsified.

Reduce the heat to low. Add the Linguine, Shrimp and Parsley and toss until everything is glossy with the sauce. Add some of the reserved Pasta Water as needed to loosen the sauce.

Top with half of the Lemon-Pistachio Bread Crumbs and a good squeeze of Lemon.

Serve with the remaining Bread Crumbs at the table. Drizzle with additional Olive Oil and finish with Flaky Salt, if desired.

A Dilly of a Meal

We really liked these two new recipes: Sheveed Polo (Dill Rice) and Roasted Dill Salmon. The common theme is obviously Dill. They really complimented each other. We will make this again. 

We started with a Tomato and Burrata Salad topped with Stracciatella and Pesto. A perfect summer Salad. This is a dinner we will repeat.

We really liked these two new recipes: Sheveed Polo (Dill Rice) and Roasted Dill Salmon. The common theme is obviously Dill, and they really complemented each other. The fresh Dill running through both dishes made them a perfect combination. We will definitely make this again.

We started with a Tomato and Burrata Salad topped with Stracciatella and Pesto. Tomatoes, Burrata, Stracciatella and Pesto—hard to go wrong with that combination! A perfect summer Salad and a great way to start the dinner.

This was one of those dinners where everything worked together. Definitely a dinner we will repeat.

 

Sheveed Polo (Dill Rice)

New York Times

 

This dish is a simple way to make use of a whole bunch of dill and transform an ordinary pot of plain rice. Naz Deravian, the author of “Bottom of the Pot: Persian Recipes and Stories” (Flatiron Books, 2018), uses a mix of fresh and dried dill here. The dried dill enhances the fragrance and also draws out the humidity from the fresh dill so the rice doesn’t turn mushy when steaming. This recipe uses a traditional Persian technique for cooking rice in which you boil the rice for several minutes over high heat, wrap the lid in a kitchen towel to catch the condensation, then steam the rice over low heat for several minutes more. Don't worry; it won't be overcooked. It will be fluffy perfection. Serve it with chicken or seafood, like this roasted dill salmon.

 

INGREDIENTS

Yield:6 servings

 

1       large bunch dill, trimmed and finely chopped

3t      ablespoons dried dill

2       cups white basmati rice, rinsed

2       tablespoons unsalted butter or olive oil

2       teaspoons kosher salt

 

1.            PREPARATION

2.            Set aside ¼ cup of the chopped fresh dill. In a bowl, combine the rest of the fresh dill with the dried dill.

3.            Place the rice, butter and salt in a medium pot. Add 3½ cups water and bring to a boil over high heat. Give it a stir, reduce the heat to low, cover and cook until the water has been absorbed, about 12 minutes. (It’s OK to lift the lid to check.)

4.            Fold the dill mixture into the rice. Wrap the lid in a kitchen towel to catch the condensation, ensuring that the kitchen towel is secured up top so it doesn’t catch fire. Firmly place the lid back on the pot.

5.            Cook until the rice is fluffy, about 15 minutes more. Gently fluff with a spoon, then transfer to a serving platter, scattering the reserved ¼ cup fresh dill between spoonfuls of rice.

 

TIP

The dill can be washed and chopped up to 1 day in advance, and stored in a container lined and covered on top with a paper towel to absorb any moisture. Leftovers can be stored in the fridge (up to 3 days) or in the freezer (up to 3 months). Add a little water when reheating to bring the rice back to life.

 

Roasted Dill Salmon

New York Times

 

This oven-roasted salmon is adapted from the cookbook “Bottom of the Pot: Persian Recipes and Stories” (Flatiron, 2018) by Naz Deravian. The dish comes from Ms. Deravian’s stepmother, who likes to combine her native Japanese ingredients with Iranian ones like pomegranate molasses. Get a quick pot of rice started as the salmon marinates and you can have dinner prepped in less than 20 minutes. Serve with sheveed polo (Iranian dill rice) and make sure to drizzle plenty of the pan juices over the salmon and rice.

 

INGREDIENTS

Yield:4 to 6 servings

 

1½    pounds skin-on, center-cut salmon fillet

1¼    teaspoons kosher salt

½      teaspoon black pepper

¼      cup fresh lime juice or Seville orange juice, plus additional wedges, for serving

2       tablespoons olive oil

2       tablespoons soy sauce

2       tablespoons maple syrup

1       tablespoon dried dill or 3 tablespoons chopped fresh dill

1       large garlic clove, crushed

¼      teaspoon ground turmeric

⅛      teaspoon ground saffron (optional)

 

PREPARATION

 

1.            Heat the oven to 425 degrees with the rack in the center position. Choose a baking sheet or baking dish that fits the salmon snugly (so the juices don’t disperse and burn) and line it with parchment paper. Place the salmon skin-side down on the baking sheet and season well with salt and pepper.

2.            Combine the rest of the ingredients in a small bowl and spoon over the salmon. If you have time, flip the salmon and let marinate directly on the baking sheet, flesh-side down, for 15 minutes.

3.            Roast the salmon skin-side down until cooked through to your liking, 9 to 12 minutes. Serve with extra lime or orange wedges, and drizzle the pan juices over the salmon and rice.

 

TIP

The marinade can be prepared 30 minutes in advance.

 

Spinach Egg Bites and Chicken Salad

Cathy went through a period of eating Spinach Egg Bites. They are fun to make, taste delicious and can be frozen. Want one? Just pop it into the microwave directly from the freezer.

The key to making these was the great Silicone Muffin Pan we bought on Amazon. It is soft, so you just push from the bottom and the Egg Bites pop right out!

We also made a great Spicy and Creamy Cashew Chicken Salad with the leftover Rotisserie Chicken. We really liked this recipe. Although it didn't call for Croutons, we enhanced it by adding them. They gave the salad a nice extra crunch.

Spinach Egg Bites

New York Times

 

Lovers of the sweet, earthy flavor of leafy greens can rejoice in these fluffy egg bites, which are mostly spinach and scallions bound by a little egg. Many great dishes of the world start like this: Spanakopita, the savory Greek spinach and feta pie, comes to mind, as does kuku sabzi, the herby, frittata-like Persian dish. These egg bites are a great make-ahead breakfast or high-protein snack on their own, and they’re also a lovely lunch or light dinner alongside a green salad. They’re adaptable, too: You can swap out the scallions for dill or parsley, and the Parmesan for Cheddar or feta. Make them your own.

 

INGREDIENTS

Yield:12 egg bites

 

Olive oil, for greasing

2       (10-ounce) packages frozen chopped spinach, thawed

4       scallions, thinly sliced crosswise

6       large eggs

2       cups (16 ounces) cottage cheese

¼      cup grated Parmesan

Pinch of ground nutmeg

Salt and freshly ground black pepper

6       tablespoons all-purpose flour

1       teaspoon baking powder

 

 

PREPARATION

 

1.            Arrange a rack in the center of the oven and heat to 375 degrees. Generously grease a 12-cup muffin tin with olive oil and place on a sheet pan.

2.            With clean hands, squeeze the spinach over the sink to remove as much water as possible. Drain well and add to a large bowl, along with the scallions, eggs, cottage cheese, Parmesan and nutmeg. Season with salt and pepper. Stir until well combined. Add the flour and baking powder, and stir just until incorporated.

3.            Fill the muffin tin with the spinach mixture — ⅓ cup each — and bake until set, 20 to 25 minutes. Allow to cool completely before running a sharp paring knife around the edges of each cup to help release the bites. (Alternatively, you could use a silicon muffin mold.)

4.            These egg bites stay fresh in an airtight container in the refrigerator for up to 3 days and in the freezer for up to 3 months. To reheat, just microwave them for 10 seconds at a time until warmed through.

Spicy and Creamy Cashew Chicken Salad

From The New York Times

Andy Baraghani

Chicken salad can often veer a little heavy, weighed down by too much mayonnaise or a dressing that dulls everything it touches. This one takes a different approach: Cashew butter gives the dressing a creamy body, while soy sauce, fresh lemon juice and a little honey keep it bright, salty and lively. The result is something that coats the cabbage and chicken just enough without feeling too rich. Let the cabbage and chicken sit in the dressing for a few minutes so they can soften slightly while really picking up those flavors. Just before serving, fold in the cucumbers and herbs so they stay crisp and fresh; a handful of roasted cashews bring even more crunch. This chicken salad is punchy, deeply textured and the kind you'll happily keep in the fridge for a few days, if it lasts that long.

Ingredients

Yield: 4 servings

3 tablespoons cashew or peanut butter

¼ cup fresh lemon juice

3 tablespoons extra-virgin olive oil

2 tablespoons soy sauce or tamari

2 teaspoons honey

1 to 2 medium-hot green chiles (such as serrano or jalapeño), finely grated

1 garlic clove, finely grated

Salt and freshly ground black pepper

½ medium head green or red cabbage, coarsely chopped or torn (8 cups)

3 cups/about 12 ounces shredded cooked chicken

2 small cucumbers, halved lengthwise and thinly sliced

1 cup mixed tender herbs (such as cilantro, basil and mint), very coarsely chopped

½ cup roasted salted cashews, coarsely chopped

Preparation

Step 1
In a large serving bowl, whisk the cashew butter and 3 tablespoons water until smooth. Gradually stream in the lemon juice, olive oil and soy sauce, whisking constantly. Stir in the honey, chile and garlic. If the mixture looks a little grainy, add another splash of water until it loosens and smooths out. Season with salt and pepper.

Step 2
Add the cabbage and toss well, getting in there with your hands and massaging the cabbage a bit to help soften it. Add the chicken and toss again and let it sit for about 5 minutes to really soak up the sauce.

Step 3
Add the cucumbers and herbs and toss again. Taste and adjust the seasoning with more salt and pepper before topping with the roasted cashews to finish.

Tip

Leftover chicken salad will keep, covered, for up to 3 days in the refrigerator. If you want to make the salad ahead to serve later, add the cucumbers, herbs and cashews just before serving.

 

Rotisserie Chicken

You have to admit, Rotisserie Chicken looks damn good.

All it requires is a rotisserie. There is something special about watching a Chicken slowly spin and turn beautifully brown. Rotisserie cooking is also remarkably forgiving. We stuffed the two chickens using the recipe for Roast Chicken for Two and from The Balthhazar Cookbook by Keith McNally, Riad Nasr & Lee Hansen. This is a great recipe that keeps the chicken very moist. You can find the recipe on our blog of: June 23, 2012. Click the date to get the recipe.

We started with the Asparagus. After snapping off the tough ends, I immerse the spears in boiling water for exactly four minutes. For normal-size Asparagus, they come out perfectly cooked every time. This is one of the few cooking times I am rigorous about.

We buy the Chopped Egg Salad from Friends & Family. When the Aparagus is ready, I splash the spears with olive oil and season them with salt and pepper. Then I spoon the Chopped Egg over the top and finish everything with a sprinkle of Piment d’Espelette.

Served alongside the golden Rotisserie Chicken, it makes a simple and excellent meal.