Curry potato salad
Potatoes
Curry mayo
Scallions
Cilantro
How to
Rather than risk losing anything in translation, I will simply direct you to Mark Bittman's explanation of food processor mayonnaise. (The food processor is, by far, the most useful piece of "specialized" equipment in my kitchen. Aside from a soup pot, a skillet, a good knife and a cutting board, the food processor is my most essential tool. On this Bittman and I strongly agree, though I'd rather not have to listen to most of his food policy moralizing.) I spiced things up by adding some curry powder (first toasted briefly in a skillet to bring out the flavor) and a clove of mashed garlic.
For the potatoes, try to pick firm new potatoes. Scrub them under cold water. Toss them in a pot of boiling water for about fifteen minutes. You should be able to pierce them with a knife, but they should be firm and not at all falling apart. Allow them to cool to somewhere between warm and room temperature, then toss them with scallions, cilantro, and the curry mayo.
Fava bean mint crostini
To prepare the fava beans, remove them from their long pods and then squeeze the individual beans out of their white, waxy outer layer. Quickly dunk them in boiling water, for no more than a minute, and then mash them together using a mortar and pestle with some garlic, fresh mint, olive oil and lemon juice.
For the toast, either use a toaster or quickly char on the grill. While the bread is still hot, rub the cut half of a garlic clove across the toasts. Then spread on the fava puree and away you go.
Spring vegetable risotto
Risotto is easy. I'll say it again: Risotto is easy!
Sure, when it's done right and served fresh it tastes creamy and deep and time-intensive. And yes, the dish has a bit of a reputation of being lots of trouble. But these are all illusions.
If you have a couple ingredients lying around that harmonize, a cup or so of short-grained rice (arborio or something like it), and some chicken or vegetable stock, you can cook something that tastes like you stood over a stove for hours and hours. Here's how.
Ingredients
Half an onion, chopped fine
Two cloves garlic, minced
6-8 cups chicken or vegetable stock, warmed
1-2 cups short-grained rice (1 cup will lead to 3 or 4 servings at least, so no need to go overboard)
Vegetables or meat of your choosing (tonight it was chopped snap peas, halved cherry tomatoes, and pancetta browned in a pan)
1/4 cup white wine or white wine vinegar
2 tbsp butter
1 cup parmesan cheese
Chopped herbs for garnish
How to
Heat a couple tablespoons of olive oil in a thick-bottomed deep skillet or pot. Add the onions and cook on high heat until translucent. Stir in the garlic for 30 seconds, until fragrant. Stir in the rice until each grain is coated with oil. When the ends of the grains of rice begin to become translucent (this takes a minute or two , no more) add the white wine or vinegar and let it cook off for a minute or two longer. At this point the edges of the rice should be translucent and the grains should be a little slimy -- not dry, but not soupy either. Add a cup of stock and turn the heat to low. Allow the liquid to cook down, stirring occasionally. When the liquid is almost gone -- the rice should almost be sitting at the upper edge of the liquid -- add a half cup more and keep stirring. Continue this process one half cup at a time for 15 to 20 minutes. Taste the rice periodically. When ready, the grains should be toothsome but clearly cooked through. Stir in the cheese, butter, and vegetables and/or meat and allow to cook for a couple minutes more. Spoon into shallow bowls and serve garnished with the herbs, more cheese, and some fresh pepper.
Pork chop, balsamic tomato mustard sauce
2 bone-in pork chops, one inch thick
2 cloves garlic, minced
2 tbsp balsamic vinegar
1/4 cup shallots, chopped
1 cup cherry tomatoes, halved
2 tbsp dijon mustard
How to
Pork chops are a staple around these parts. They're easy and tasty and a relatively blank canvas that can handle any sauce you throw at it.
Heat a couple tablespoons of olive oil in a skillet until the first wisps of smoke appear. Add the pork chops and let them brown on both sides on high heat. Once they're well browned, add the shallots, garlic, balsamic vinegar and enough water or chicken broth to cover the bottom half of the chops.
Cover and turn to low heat. Allow the chops to cook for 5-10 minutes. They should give a little when you poke them. Remove the chops and allow to rest.
Meanwhile, toss the tomatoes and mustard into the skillet and stir. Reduce the sauce to a consistency you like and pour over the chop with a little fresh parsley or thyme. Serve with rice or couscous.
Campagnelle, spicy bacon tomato sauce
Spicy bacon tomato sauce. Now those are four words I can get behind!
Saute a quarter pound of bacon lardons until they begin to brown. Add in the onion. When the onion becomes translucent, clear a small area in the saucepan and add a teaspoon of red pepper flakes. Let those puppies brown for about 30 seconds -- any longer and they'll begin to put off smoke and your teary eyes will be calling for mercy. Throw in the garlic, stir, and add a large can of tomatoes. (I like to crush the tomatoes between my fingers before adding them, both to relieve the stress of a long day and to save myself the trouble of trying to break them up with a wooden spoon later.) Cover the sauce, allow it to simmer on low for at least 45 minutes, and serve.
Zucchini, parsley, lemon
Doesn't get a whole lot easier than this. Slice zucchini into quarter-inch rounds. Heat a couple tablespoons of olive oil in a skillet. When it's nice and hot, add the zucchini, stir to coat, and allow the rounds to sit and develop some nice brown spots. When ready, throw in some salt, pepper, lemon juice, and parsley, and serve.
Japanese noodles, scallion-ginger sauce
Dressing (loosely based on this)
Oil
Ginger, minced
Cilantro, chopped
Scallions, chopped thin
Honey, salt and pepper to taste
Noodles and accompaniments
Somen noodles
Hard boiled egg
Scallions, sliced
Thick-cut bacon
How to
Anything in the family of Asian noodles will work here. My favorite, though they were not used here, are soba (buckwheat) noodles because they are a little earthier and work well in cold dishes with bright ingredients.
After pulling the noodles from boiling water, immediately throw them under cold running water to stop the cooking process. Toss with the dressing and then add anything that sounds good. Tonight it was had boiled egg, thick-cut bacon, scallions, and tomato jam, but tomorrow it will be something else.
Balsamic chicken, tomato jam, corn salsa
Corn salsa
2 ears corn, kernels stripped
1 red pepper, diced
Handful cilantro, chopped
1 clove garlic, minced
3 scallions, thinly sliced
1 lime
How to
Sautee the red pepper and corn for 2-3 minutes in a hot skillet with a tablespoon of olive oil. Add the scallions and garlic and sautee for another minute or two. Remove from heat and toss with the cilantro and lime's juice.
The tomato jam is a fantastic accompaniment. Times are sad when we don't have a jar of this stuff on hand. For now, I'll just send you to the recipe, though a full-fledged post on the stuff is definitely in order.