Recipe: Via Carotas Insalata Verde

Source: New York Times Cooking, Samin Nosrat


  • 1 large shallot, minced
  • 2 tablespoons plus 1 teaspoon aged sherry vinegar, plus additional, as needed
  • 1 tablespoon warm water
  • 1 cup extra-virgin olive oil
  • 1 ½ teaspoons Dijon mustard
  • 1 ½ teaspoons whole-grain mustard
  • 1 ½ teaspoons honey (optional)
  • 2 sprigs thyme, washed and stripped
  • 1 large clove garlic, finely grated
  •  Salt and freshly ground black pepper


  1. Place the shallot in a fine-mesh strainer, and quickly rinse with cold water. Allow to drain, then place in a medium bowl, and add vinegar and warm water. Allow to sit for 2 minutes, then whisk in oil, mustards, honey (if using), thyme, garlic and a large pinch of salt. Taste, and adjust salt and vinegar as needed.
  2. To serve, gently pile a generous handful of greens into a serving bowl, then sprinkle with salt, pepper and a generous drizzle of dressing. Continue with another handful of salad and more seasoning and dressing, repeating until you have a glorious, gravity-defying mound of salad. Top with a final drizzle of dressing, and serve immediately. Cover and refrigerate remaining dressing for up to 3 days.
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Posted by on April 21, 2021 in Salads and Dressings


Recipe: Pickle-Brined Fried Chicken Sandwich

Source: New York Times Cooking, Alexa Weibel

Servings: 4 sandwiches


  • 4 boneless, skinless chicken thighs (about 4 ounces each)
  • 24 dill pickle coins (about 3/4 packed cup), plus 1/2 cup pickle brine
  • ½ cup mayonnaise
  • 4 teaspoons drained capers, chopped
  •  Kosher salt and black pepper
  • ¾ cup buttermilk
  • 1 cup all-purpose flour
  • ¼ cup cornstarch
  • 1 tablespoon onion powder
  •  Canola oil or other neutral oil, for frying (4 to 6 cups)
  • 2 tablespoons unsalted butter
  • 4 soft buns, like brioche, split
  • 1 ⅓ cups thinly sliced green cabbage (about 4 ounces)
  •  Thinly sliced red onion, for serving (optional)
  •  Hot sauce, for serving (optional)


  1. Add the chicken thighs and 1/2 cup pickle brine to a resealable plastic bag and refrigerate at least 1 hour or up to 24 hours, turning the bag occasionally to marinate evenly.
  2. While the chicken marinates, prepare the pickle mayonnaise: Finely chop 8 dill pickle coins. In a medium bowl, whisk together the mayonnaise, capers and chopped pickles; season generously with salt and pepper. Refrigerate until ready to use.
  3. When ready to cook the chicken, pour the buttermilk into a wide shallow bowl. In a separate wide shallow bowl, add the flour, cornstarch, onion powder and 1 tablespoon each salt and pepper; whisk to combine.
  4. In a large Dutch oven or deep cast-iron skillet, add 2 inches of oil and, over medium-high, heat to 325 degrees, about 5 minutes.
  5. Working with one piece at a time, remove the chicken from the brine, transfer to the buttermilk and turn to coat. Lift chicken from the buttermilk, allowing the excess liquid to drip off, then add it to the flour mixture and turn to coat, patting extra flour mixture on top to ensure the chicken is well coated on all surfaces. Transfer to a plate and repeat with the remaining chicken.
  6. Working in two batches, add the chicken to the hot oil and cook, turning every 1 to 2 minutes, until crust is deep golden and chicken is cooked through, about 6 minutes total. Transfer to a paper towel-lined plate to cool and season with salt and pepper. (An instant-read thermometer inserted into the center of the thickest part of the thigh should read at least 165 degrees.) Repeat with the remaining chicken, adjusting the heat to ensure that the oil maintains a temperature of 325 degrees.
  7. Melt 1 tablespoon butter in a large, preferably nonstick, skillet over medium. Add 2 buns, split-side down, and cook until warmed and toasted, about 2 minutes. Repeat with remaining butter and buns.
  8. Make the coleslaw by tossing the cabbage with half of the pickle mayonnaise and season with salt and pepper. Slather the remaining pickle mayonnaise on the bottom of the buns and top with the chicken, red onion, remaining pickles and coleslaw. Serve with hot sauce, if using.
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Posted by on April 21, 2021 in Poultry


Recipe: Curried Chicken Salad

A few different recipes Lindsay has combined

Serves 3

  • 3 medium/large chicken thighs
  • 2 or more cups of chicken stock
  • 3 cups water
  • 1 carrot
  • 1/2 onion
  • 2 ribs celery
  • herbs of your choice (I use dill if I have it)
  • 3/4 cup mayo
  • 1/6 cup Vermouth
  • 2 tablespoons chutney
  • 1.5 tablespoons yellow curry powder
  • 2 more ribs celery, diced to your liking
  • 1 scallion, sliced small or to your liking
  • 1/2 cup raisins (I use golden)
  • 1/2 cup cashews
  1. Poach the chicken: Combine stock, water, carrots, onion, celery, herbs in a large pot and bring to a boil. Once boiling, turn to low and add chicken. Cook for 15 minutes, then turn heat off, and cook for another 15 minutes. Remove chicken and dice.
  2. Make the salad: In a bowl you’ll use for the salad, combine mayo, vermouth, chutney, and curry. Add diced chicken, veggies, and cashews. Serve room temp or cold on bread or crackers.
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Posted by on April 21, 2021 in Poultry


Crisp Gnocchi With Brussels Sprouts and Brown Butter

This is from the NYT. We use Dececco gnocchi which you’ll find in the pasta isle. They have two sizes, mini and regular. I think the regular cut in half works best but I might leave them whole if I was using large brussels sprouts

Serves 4

  • 1 pound brussels sprouts (or cruciferous vegetables like broccoli, cauliflower or even cabbage)
  • 1 lemon
  • ¼ cup extra-virgin olive oil
  •  Kosher salt and black pepper
  • ½ teaspoon red-pepper flakes
  • 1 (18-ounce) package shelf-stable or refrigerated potato gnocchi
  • 6 tablespoons unsalted butter, sliced into 6 pieces
  • ½ teaspoon honey
  •  Freshly grated Parmesan, for serving
  1. Trim and halve the brussels sprouts. Using a vegetable peeler, peel thick strips of lemon zest, then coarsely chop. (You should have about 2 teaspoons chopped zest.). You can also just grate on a microplane.
  2. In a large (preferably 12-inch) skillet, heat 3 tablespoons olive oil over medium-high. Add the brussels sprouts, season with 1/2 teaspoon salt and a few grinds of pepper, then arrange the brussels sprouts in an even layer, cut-side down. Scatter the lemon zest over the top and cook, undisturbed, until the brussels sprouts are well browned underneath, 3 to 5 minutes. Add the red-pepper flakes, stir and cook until the brussels sprouts are crisp-tender, 2 to 3 minutes. Transfer to a medium bowl.
  3. In the same skillet, heat the remaining 1 tablespoon olive oil over medium-high. Break up any gnocchi that are stuck together, add them to the pan and cook, covered and undisturbed, until golden brown on one side, 2 to 4 minutes. Add the butter and honey, season with salt and a generous amount of black pepper, and cook, stirring, until the butter is golden, nutty smelling and foaming, 1 to 2 minutes. Stir in the brussels sprouts until warmed through. Serve with grated Parmesan.
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Posted by on November 9, 2020 in Uncategorized


Mashed Cauliflower w/ Manzanilla Olives

A very easy and delicious side

  • 1 medium head of cauliflower cut into florets
  • 2 cloves garlic, peeled
  • 1/4 C chopped pimento stuffed green olives
  • 2 T butter
  • salt & pepper to taste
  • chopped chives (optional)

Steam the cauliflower and garlic until softened, 8-10 minutes

Puree cauliflower and garlic in a food processor. You could probably just use a potato masher. Transfer to a bowl.

Stir in olives and butter and season with salt and pepper, then top with chives

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Posted by on November 9, 2020 in Uncategorized


Recipe: Coconut-Miso Salmon Curry

Source: New York Times Cooking

Servings: 4


  • 2 tablespoons safflower or canola oil (we have used coconut oil)
  • 1 medium red onion, halved and slice 1/2-inch thick (about 2 cups)
  • 1 (1 inch) piece ginger, minced (about 2 tablespoons)
  • 3 garlic cloves, thinly sliced
  • Kosher salt and black pepper
  • 1/4 cup white miso
  • 1/2 cup unsweetened, full-fat canned coconut milk
  • 1 (1 1/2 pound) salmon fillet, cut into 2-inch pieces
  • 5 ounces baby spinach (about 5 packed cups)
  • 1 tablespoon fresh lime juice, plus lime wedges for serving
  • Steamed rice, such as jasmine or basmati, for serving
  • 1/4 cup chopped fresh basil
  • 1/14 cup chopped fresh cilantro

Step 1. In a large pot, heat 2 tablespoons oil over medium. Add onion, ginger, and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes.

Step 2. Add coconut milk and 3 cups water and bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes. Stir in salmon, reduce the heat to medium-low and simmer gnetl

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Posted by on August 2, 2020 in Pasta


Recipe: Savory Thai Noodles with Seared Brussels Sprouts

Source: New York Times Cooking

Servings: 3-4


For the sauce:

  • 1/3 cup tamari sauce
  • 1/3 cup packed brown sugar
  • 3 tablesoons white miso
  • 3 tablespoons tomato paste
  • 2 tablespoons tamarind concentrate (substitute is 2 tablespoons lemon or lime juice plus 1 tablespoon brown sugar).
  • 1 teaspoon red pepper flakes

For the noodles:

  • 8 ounces Thai rice noodles
  • 3 tablespoons plus 1 teaspoon coconut oil
  • 1 bunch (6-8) scallions, trimmed
  • Kosher salt
  • 8 ounces trimmed brussels sprouts, shredded or quartered (we quarter them)
  • 4 cloves garlic, minced
  • 2 cups loosely packed cilantro leaves and thin stems
  • 4 ounces mung bean sprouts (optional)
  • 1/2 salted roasted peanuts, lightly cracked in a mortar or coarsely chopped
  • 1 red chile, such as Fresno, thinly sliced (optional)
  • 4 lime wedges for serving

Step 1. Make the sauce: In a blender or bowl, combine all the ingredients and mix until smooth. It should be thick but pourable like barbecue sauce; add water as needed to thin it out.

Step 2. Cook noodles for stir-frying according to the package directions; they should be slightly underdone. After draining, rinse well with cold water to stop the cooking. Toss noodles in 1 teaspoon coconut oil to prevent sticking.

Step 3. Cut scallions: thinly slice the white parts, and cut the pale and dark green parts into 1 inch lengths.

Step 4. Heat a wok or large nonstick skillet over high. Add 2 tablespoons coconut oil and sprinkle in salt. Add brussels sprouts and sear, tossing occasionally, until browned and cooked through, about 5 minutes. Remove from the pan and set aside.

Step 5. In the same pan over high heat, heat remaining 1 tablespoon coconut oil. Add scallions and cook, stirring often, just until wilted, about 2 minutes. Add garlic, stir, then pour in about half the sauce and stir until bubbling.

Step 6. Add noodles and cook, tossing in the sauce until cooked through, about 2 minutes. Add the remaining sauce, cooked brussels sprouts, cilantro, and bean sprouts, if using; toss to coat and heat through.

Step 7. Divide among plates. Garnish with peanuts, chile and lime wedges (if using) and serve immediately.

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Posted by on August 2, 2020 in Pasta


Recipe: Grandma’s mac

Source: Grandma Ibby

Servings: 6


  • 1 pound box elbow macaroni, cooked per package instructions
  • 3/4 cup milk
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon oregano
  • Sliced cheddar, enough to cover top of casserole
  • 1 1/2 lbs grated cheddar (less what you sliced off)

Add milk to casserole with thyme and oregano. Add macaroni and grated cheese to milk. Mix and top with cheese slices. Cook at 325 until cheese on top if melted, about 30 minutes.

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Posted by on August 2, 2020 in Pasta


Recipe: Dad’s Thai Peanut Ramen Soup

Source: Sandboxvolcano

Servings: 6


  • 3 cans (14oz) chicken stock (plus some extra water if you need it)
  • 2 tablespoons ginger, minced
  • 3 stalks lemon grass, outer layers peeled off and chopped in big chunks
  • 2 cloves garlic, crushed
  • 2 tablespoons soy sauce
  • 1 teaspoon turmeric
  • 1/4 teaspoon cayenne
  • 1 teaspoon red pepper flakes
  • 1 lb. chicken
  • 3 bricks of Ramen noodles (~9 oz)
  • 1 can (14 oz) coconut milk
  • 1 tablespoon green curry paste
  • 1/2 red pepper, medium dice
  • 2 carrots, sliced medium thickness
  • 1 cup steamed broccoli (or can add raw earlier in recipe)
  • 3 tablespoons peanut butter

Poach chicken: Combine stock, ginger, lemon grass, garlic, soy sauce, turmeric, cayenne, red pepper flakes, and chicken in large pot and poach chicken for 20 minutes. Remove chicken and boil 5 minutes. Use a slotted spoon to remove lemon grass. Shred chicken.

Add veggies and noodles: Add red peppers, carrots, and any other raw veggies you are using. Cook for 2 minutes. Add noodles. Cook 2 minutes.

Finish broth: Turn heat to low. Add coconut milk, curry paste, peanut butter and stir together to combine. Add chicken. Serve topped with cilantro. Some may prefer to leave the red peppers out of the soup and use as a garnish instead.


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Posted by on August 2, 2020 in Poultry, Soups and Stews


Recipe: Kefta and zucchini kebabs


Servings: 6

For sauce

  • 1 cup plain yogurt (preferably whole milk)
  • 2 Tablespoons chopped fresh mint
  • 1 teaspoon minced garlic
  • 1/8 teaspoon salt

For zucchini

  • 3 Tablespoons fresh lemon juice
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup olive oil (or less – maybe only half of this)
  • 2 medium zucchini (1 1/4 lb total), cut crosswise into 1/2 inch thick slices (don’t skim on the thickness or you will have difficulty with the threading)

For kefta

  • 2 slices firm white sandwich bread, torn into small pieces
  • 1 small onion
  • 1/4 cup loosely packed fresh parsley leaves
  • 1/4 cup loosely packed fresh cilantro leaves
  • 1 lb ground lamb (from shoulder) (or if you don’t like lamb, dark turkey meat is an excellent substitution)
  • 1 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon black pepper
  • 1/3 cup pine nuts, toasted and finely chopped

Soak 12 skewers.

Make Sauce: Stir together yogurt, mint, garlic, and salt in a small bowl and chill.

Prepare zucchini: Whisk together lemon juice, sugar, salt, pepper, and oil in a large bowl and add zucchini slices. Marinate at room temperature while making the meatballs.

Make meatballs: Cover bread with water in a bowl and soak for 10 minutes. Squeeze handfuls of bread to remove as much excess water as possible, then transfer to a bowl. Pulse onion and herbs in a food processor until finely chopped, then add to bread along with lamb, salt, spices, and pine nuts. Mix with your hands until well blended. Form lamb mixture into 36 balls (1 scant tablespoon each).

Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). Thread 6 meatballs 1/4 inch apart onto each of 6 skewers. Thread zucchini lengthwise onto remaining 6 skewers, so cut sides are on the grill, leaving 1/4 inch between slices. Grill zucchini and lamb on oiled grill rack, turning over once, until golden and just cooked through, 4 to 6 minutes. Serve warm with yogurt sauce.


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Posted by on July 26, 2020 in Red Meat