buffalo chicken dip.

I've said 3 times over the past 2 days that I can't believe Thanksgiving was a week ago.    Time has felt weird as of late.  I constantly feel as if I am hurtling towards something and yet I'm not entirely sure what that thing is.  The end of the year?  Something I'm not even aware of?   It leads me feeling slightly off-kiltered probably due to the fact that I hate ambiguity.  I like things planned.   I always want to know exactly what is next and when I can expect it to happen.   Right now, everything feels like the great unknown.

To counter all of this I've tried to instill and stick to the routines that work for me and the things I can control.   Allocating time for reading a book each day, watching an episode of whatever show we're binging, making dinner.   

Yes, I made us Buffalo Chicken Dip for dinner.  Really it was a side to go with the kale and lentil soup I made but we ate it for dinner and it made the meal more fun.  I'm sharing it here because as we head into December you will most likely find yourself going to holiday parties and looking for something to bring.  Bring this.   Everyone will love you.   

Buffalo Chicken Dip
Recipe from the NYTimes

Serves 4 - Halves Easily

1  tablespoon unsalted butter
2  cups shredded, cooked chicken
½  cup Buffalo-style hot sauce
½  teaspoon fresh lemon juice
¼  cup sour cream
4  ounces cream cheese, cut into pieces and softened
½  cup freshly shredded white Cheddar cheese
¼  cup crumbled blue cheese
1 ½  teaspoons finely chopped chives, or to taste
Celery sticks, carrot sticks, bread, potato chips, and-or tortilla chips, for serving

Heat the oven to 375 degrees. In an 8-inch cast-iron or ovenproof skillet, melt the butter over medium-high heat. Add the chicken and hot sauce and simmer until the sauce has thickened and reduced by half, 2 to 3 minutes.

Turn off the heat, then stir in the lemon juice, sour cream and cream cheese until combined. Sprinkle the Cheddar cheese over the top.

Bake until bubbling around the edges and the cheese has melted, about 10 minutes. If you’d like the top to get browned, run it under the broiler for a minute or two.

Immediately garnish with blue cheese and chives. Serve with chips, bread or vegetables for dipping.

stromboli lasagna.

This recipe showed up on the Smitten Kitchen site about a week before the Superbowl and it took me all of 12 seconds to decide that I had to make it for Superbowl Sunday.   

I probably don't need to tell you that I have a real weakness for things involving bread, sauce, and cheese.  (My last meal on earth will always be pizza.)  And this stromboli which is essentially layer upon layer of thinly sliced pizza on top of thinly sliced pizza is like the perfect marriage of a pizza and a lasagna.  It's also the kind of dish that would allow for so many variations - a white version with crumbled sausage and greens, a tomato version with roasted zucchini and ricotta, basically I could go on forever.   

I know it looks daunting but I promise it's not scary (the dough is incredibly forgiving) and the resulting dish is the epitome of party food (so I suggest you invite some friends over).   

Stromboli Lasagna (Scaccia Ragusana-Style)
Recipe from Smitten Kitchen

For the Dough

1/2 cup plus 3 tablespoons (11 tablespoons or 165 ml) lukewarm water
1/4 teaspoon granulated sugar
1/4 teaspoon active dry yeast
1/2 teaspoon kosher salt
2/3 cup (115 grams) semolina flour
1 1/3 cups (175 grams) all-purpose or bread flour, plus more for dusting
1 tablespoon olive oil

For the Sauce

2 tablespoons olive oil
2 cloves garlic, minced
Red pepper flakes, to taste
1 teaspoon dried oregano, crumbled
1 (28-ounce) can crushed tomatoes
1 teaspoon kosher salt, plus more to taste
A few sprigs of fresh basil

Assembly

2 ounces finely grated pecorino romano or parmesan cheese
6 ounces coarsely grated provolone (aged is great if you can get it) or caciocavallo cheese
2 ounces coarsely grated mozzarella (if buying in a ball, buy wrapped in plastic, not sitting in water)
Salt and freshly ground black pepper
About 3 1/2 ounces thinly sliced pepperoni (optional)
A few slivered leaves of fresh basil (optional)

Make the dough by hand: In a large bowl, combine flours and salt with your fingers or a whisk. Make a well in the center and pour in warm water, sugar, and yeast. Let sit for 10 minutes, until foamy, then add oil to liquid and mix together with your hands or spoon until a craggy ball forms. Knead it together, gathering any loose flour, into a ball, then transfer to a counter and knead for 8 to 10 minutes, until a smooth, elastic ball has formed. Oil your now-empty bowl and return dough to it, and cover the bowl with plastic wrap. Let rise for 1 1/2 to 2 hours; it should double. (Mine was done on the early end — for once.)

Make the dough in a stand mixer: Pour water, sugar, and yeast into the bottom of the mixer’s bowl and let stand for 10 minutes. Add oil to yeast mixture, then flours, then salt and use the machine’s dough hook to pull the mixture into a craggy ball. Knead on low for 5 minutes, scraping down as needed, until a smooth, elastic ball has formed. Briefly remove it from your mixer bowl, oil the bowl, and return the dough to it, covering the bowl with plastic wrap. Let rise for 1 1/2 to 2 hours; it should double. (Mine was done on the early end — for once.)

Meanwhile, and I mean right away so it has time to leisurely cool, make the sauce: Heat 2 tablespoons olive oil in the bottom of a medium-sized pot over medium, then add garlic, cook until it barely picks up color, and add pepper flakes and oregano, stir again. Add canned tomatoes (be careful — it’s going to splash up) and salt and stir to combine. Add basil, bring the mixture to a simmer, then reduce to a low simmer, for 10 minutes, stirring occasionally. Remove and discard basil. Adjust seasonings to taste. Set aside to cool to lukewarm or room temperature while dough rises.

Mix cheeses together in a large bowl and refrigerate until needed.

To make a stromboli/packet-like/scaccia shape: Heat oven to 400 degrees F. Line a large baking sheet with parchment paper. On a floured surface, roll your dough into the thinnest rectangle that you can, pulling and stretching it as needed. You’re looking for 1/16-inch thickness; the longer sides should be parallel to you.

Spread tomato sauce over the whole rectangle in a thin, but not too thin, layer. Season with salt and pepper. Sprinkle with about half the cheese, scatter with slices of pepperoni and slivers of basil, if using.

Fold the left and right sides of the dough over the filling to meet at the center. Spread the top with more sauce, seasonings, cheese, and toppings.

Fold the top and bottom in so they meet in the center; spread the top with more sauce, seasonings, and remaining cheese and toppings.

Fold top half over bottom half, take a deep breath, and lift this from the counter and onto the parchment-lined baking sheet.  Prick the top all over with a fork.

Bake the stromboli/packet/scaccia shape: For about 1 hour, until deeply browned all over and charred in some spots. Rotate the pan as needed for even coloring. Let stand at room temperature for 10 minutes before cutting into squares with a serrated knife, and serving.

warm hummus with spiced lamb.

I've tried to find things to make me laugh over the past couple of weeks.  John Oliver helped, so did the Biden/Obama memes that are circulating.   Hearing about all the people donating to Planned Parenthood in Mike Pence's name is about as genius as it gets.  But even with all of this, the election still hurts.  I think it will for some time. 

I've also spent a lot of time in the kitchen; looking for ways to find comfort in the everyday and the things I can control.  I spotted this hummus recipe on David Lebovitz's blog and everything about it was calling to me.   Warm hummus paired with spiced and fragrant lamb eaten with toasted pita is my kind of ethnic comfort food. It's the perfect dish to be served as part of a large mezze smorgasbord which means it begs to be served at your next party.  

Warm Hummus with Spiced Lamb
Recipe adapted from David Lebovitz 

The hummus should be served warm along with the spiced lamb. This is one of those places where the often-maligned microwave oven could come in handy, to rewarm it before topping it with the spiced lamb mixture. Conversely, you can warm the hummus is shallow baking dish, in a 300ºF (150ºC) oven, covered with foil for 15 minutes. 

8 ounces (225g) ground lamb
1 tablespoon olive oil
3/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
1/2 cup (110g) canned chopped tomatoes, with liquid
1/4 cup (60ml) chickpea cooking liquid, chicken stock, or water
4 scallions, chopped (white and green parts)
1 1/2 teaspoons harissa
A squeeze of fresh lemon juice
1 tablespoons chopped flat-leaf parsley
2 tablespoons toasted pine nuts
Hummus for serving (this is my go-to recipe)   
Additions: Pita or other flatbread, good feta, pickled carrots 

Heat the 1 tablespoon of oil in a skillet over medium heat. Add the lamb, season with the salt, and cook it, breaking it up as it cooks, until it's almost cooked through, about 4 minutes.

Add the allspice, black pepper, cinnamon, tomatoes and 1/4 cup (60ml) chickpea liquid. Cook until the liquids are slightly thickened, about 3 minutes.

Stir in the scallions and harissa and cook for another couple of minutes, until the liquid is reduced (but the meat is still very juicy) then remove from heat and add a squeeze of fresh lemon juice. Mix in the flat-leaf parsley.

Serving and storage: To serve, spoon the warm hummus onto a serving plate or bowl and use the back of a soupspoon to make a crater in the middle of it, leaving a rim. Spoon the spiced lamb into the middle of the hummus and sprinkle with pine nuts.

Both the hummus and lamb sausage can be made in advance and refrigerated up to 3 days.

hummus with white miso.

This past weekend, in between the hours of driving Tyler and I did through New Jersey, Upstate New York, and Pennsylvania, we stopped for dinner in Philadelphia at High Street on Market (home of the greatest potato bread that has ever existed).   While I did not get to bring home a new loaf of potato bread (let's not talk about it), I did get to stuff my face with an incredible spring hummus that reminded me of how much I love hummus and variations of hummus and basically any and all chickpea dips.   

I wasn't seeking to unearth a new favorite hummus dip, but with Memorial Day right around the corner, I've had mezze on the brain. Summer eating means less meals and more of an "assortment of things that are in season and easy to make".  Extra points if they are portable, can be consumed via chips, bread, or pita, and pair well with an ice-cold white wine or a grapefruit beer.  

And this dip does all that and more.  The inclusion of miso is rather genius - it provides that salty-rich-umami bomb that I seem to crave all of the time (who knew miso and tahini were a match made in food heaven?).  It also pairs brilliantly with any kind of spring/summer salad (current version involves asparagus, beans, feta, and lemon) you can dream up which means it will be on heavy rotation all summer long.  

Hummus with White Miso
Recipe from the Seven Spoons Cookbook

Makes about 2 ½ cups (600 g)

1/4 cup (60 g) blanched almonds

2 cups (450 g) cooked chickpeas or 1 (15-ounce/425 g) can

1/4 cup (60 g) well-stirred tahini

1/4 cup (60 g) white (shiro) miso

2 cloves garlic, smashed with the side of a knife

1/4 teaspoon crushed red pepper flakes

Juice from 1/2 lemon, approximately 2 tablespoons, plus more as needed

About 1/2 cup (120 ml) ice water

Fine-grain sea salt and freshly ground black pepper

Toasted sesame oil (optional)

Optional Toppings

Extra-virgin olive oil

Flaky sea salt

Coriander seeds or cumin seeds, roasted and cracked

Ground sumac or za’atar

Toasted sesame seeds, white or black, or pine nuts

Minced fresh flat-leaf parsley and chives

Assorted sprouts (such as mung bean, broccoli, alfalfa)

Fried shallots

In a food processor fitted with the metal blade, process the almonds into a fine meal. Add the chickpeas and run the machine again, stopping and scraping down the sides occasionally, until the beans are crumbly and light. Pour in the tahini, miso, garlic, red pepper flakes, and lemon juice. Blend again for 2 minutes or so, then scrape down the sides of the machine. Switch on the motor and start drizzling in enough water so that the hummus billows up, aerated and fluffy. Depending on the beans, you may not use all the water, or you might need more. Let the machine go for 2 to 3 minutes after the consistency seems right. Taste and check for seasoning. For a roasted accent, drip in some toasted sesame oil.

Let the hummus sit for 30 minutes at room temperature before serving, or refrigerate in a covered container for up to 3 days. Serve with the garnishes of your choosing.

broccoli crostini with pecorino.

It was while Tyler and I were shoving toasts topped with roasted broccoli and pecorino into out mouths that I had a lightbulb moment.  Thinking about crostini as a vehicle for getting vegetables from plate to mouth opens up a whole new world of possibilities.  People usually regale vegetables to salads and side-dishes but if you think about them as an integral component to just about anything you eat, you will probably find yourself eating a hell of a lot more vegetables.   

I almost exclusively think about broccoli as a side-dish.  On occasion a component of a creamed soup but never the topping for a crostini.  Nashville changed that for me.  At Rolf and Daughters we ate one hell of a dish that even kids could love (they may not even notice that broccoli is under that layer of cheese) and so I set out to recreate it.  Because there is nothing I love more then vegetables covered in cheese.

This is my ode to that dish.   

Fontina laced bechamel serves as the base for crispy roasted broccoli that is showered in pecorino. It's salty, creamy, deliciousness that would be right at home at your next party (and also serves as an excellent weeknight dinner which is how we ate it).  

Broccoli Crostini with Pecorino

It took me several days to figure out what the base of the crostini would be.  I'm not sure if Rolf and Daughters used a bechamel in their version but it's the only thing that made sense to me and mimicked the creamy base their version had.  I imagine melted fontina would also work but it wouldn't be nearly as creamy.   

Makes 16 crostini  

For the Bechamel 

1 tablespoon butter
1 1/2 tablespoons flour
3/4 cup milk (not skim!)
1/2 cup grated fontina
Salt and black pepper (lots of black pepper) to taste
1/4 teaspoon crushed red pepper flakes.  

For the Crostini

8 medium slices of hearty bread (sourdough is best) sliced fairly thick
Olive oil for drizzling
2 heads of broccoli, florets cut into bite size pieces (save the stems for soup)
1/2 teaspoon crushed red pepper flakes
Salt and pepper to taste
Pecorino for serving
Mike's Hot Honey (optional)

Cook the broocoli. Preheat the oven to 425 degrees.  Put your broccoli florets into a bowl and toss with olive oil, red pepper flakes, salt, and pepper.  Go easy on the salt as the pecorino is salty.  Dump the broccoli onto a baking sheet and roast until crispy about 20-25 minutes.  Remove from the oven and set aside.  Keep oven on.  

Make the béchamel: In a medium saucepan, melt the butter over moderate heat. Stir in the flour until a paste forms. Gradually pour in the milk, whisking until smooth. Bring the béchamel sauce to a simmer over moderately high heat, whisking constantly, until thickened, about 4 minutes. Reduce the heat to low and cook, whisking often, until no floury taste remains, about 5 minutes. Remove from the heat and stir in the fontina until melted. Season the sauce with salt, pepper, and red pepper flakes.  Set aside.  

Assemble the crostini.  Drizzle the toasts on both sides with olive oil.  Place the toasts on a baking sheet and put them in the oven until brown and crispy.  About 4 minutes.  Remove from oven and top with a generous layer of bechamel, 1/8th of the broccoli, a couple of shavings of pecorino, and a drizzle of Mike's Hot Honey if using.   Cut toasts in half and serve immediately.   

caramelized onion dip with feta, spinach, and walnuts.

New Year's eve can be oysters and champagne but if we are being honest (and I hope we can be honest) I'm pretty happy with pigs-in-a-blanket and a couple of beers. (Sometimes low-brow is best.)  

And dip!  Or at least this dip which I am so obsessed with that I may have gone to the farmer's market again today to purchase the ingredients so I can make it for a second time. (Ain't no shame in being a repeat offender.)  

I have a kind of love hate relationship with dips because most are composed of canned/jarred/bottled ingredients and while those dips can taste great they don't really involve much cooking and they aren't really special.   

But this dip is so life-changingly good that I may never need another dip recipe again.   I realize it may not be low-brow but it is a riff on onion dip which some may consider a less then classy dip.  Onion dip is traditionally composed of sour cream and mayo and pretty much everything that is bad for you but tastes good.  This version is greek yogurt and feta and all things I love which ensures you produce a dip nearly impossible to resist.  The addition of spinach and toasted walnuts is practically genius and it provides the perfect textural contrast to an otherwise smooth dip.  I'm not suggesting you have to serve this at your New Year's Eve celebration but it would be wise if you did (and this holds true even if your New Year's celebration is just you and your significant other.)  

Caramelized Onion Dip with Feta, Spinach and Walnuts

Recipe adapted from Tasting Table

Yield: About 2 ½ cups

¼ cup canola oil

1½ cups finely diced onions

4 cloves garlic, minced

4 cups packed baby or regular spinach

Salt and pepper, to taste

1 ½  cups whole-fat Greek yogurt

1 cup (4 ounces) crumbled feta

3 tablespoons finely chopped fresh oregano, divided (or 1 ½ teaspoon dried)

1 teaspoon fresh lemon juice

⅓ cup walnuts, toasted and crushed

Extra-virgin olive oil, for drizzling

Crackers, for serving

In a large skillet over medium heat, warm ¼ cup of the canola oil. When the oil is hot, add the onions. Season them with salt and pepper and cook, stirring constantly, until the onions are light golden brown and very soft, 20 to 25 minutes. Add the garlic and spinach and cook until the spinach has wilted and all of the liquid has evaporated, 8 to 10 minutes.

In a food processor, combine the yogurt and feta and pulse until a little chunky.   Add spinach and onions to the food processor and pulse a few more times.  Transfer to a medium bowl.   Add 2 tablespoons of the oregano  or 1 teaspoon of the dried oregano) and the lemon juice. Season with salt and pepper. If the dip looks too thick, stir in a tablespoon of water (as needed).

To serve, put the dip in a bowl and top it with the remaining oregano and walnuts. Drizzle with olive oil and serve with crackers.

kabocha squash toasts with miso jam.

In my humble opinion, the best way to get food into one’s mouth is not via a fork but via a slice of bread. 

I am very adept at using bread as a utensil and doing so allows you to explore so many toppings.  Avocado and feta! Peanut butter, apple butter, and chia seeds (a personal favorite at the moment)! Roasted tomatoes and burrata!  Do you see how many possibilities exist? SO MANY.  It’s kind of exhausting but it also ensures you will never ever be bored.  Toasted bread and toppings is the answer to all of the “I’m hungry what should I eat?” questions. 

When I stumble across a recipe that encourages one to use toast as a base for all of my favorite things (miso! cheese! squash!) you can pretty much guarantee I will be making it.  

These toasts are kind of incredible. Sweet and salty miso jam is the perfect base for tender squash (roasted with just a hint of smoked parika) and then layered with creamy goat cheese and crunchy salty pumpkin seeds. These are infinitely pop-able and absurdly addicting.  They also further validate my thought that everything is best when served on a slice of bread.  

Kabocha Squash Toasts with Miso Jam

Recipe adapted from Tasting Table

Yield: 4 servings

For the Miso Jam

¼ cup red or white miso paste

¼ cup honey

2½ tablespoons water

For the Kabocha Squash Toasts

¼ medium kabocha squash (12 ounces), sliced ⅛-inch thick

½ teaspoon smoked paprika

1 tablespoon olive oil

12 ½-inch thick baguette slices, sliced on a bias, toasted

Miso jam

¼ cup goat cheese, softened

3 tablespoons pumpkin seeds, toasted

Pinch of flaky sea salt

Olive oil for drizzling

Make the miso jam: Whisk the red miso paste, honey and water in a small saucepan over medium heat until the mixture comes to jam consistency, about 10 minutes. Remove from heat, transfer to an airtight container and let the jam cool to room temperature. Store in the refrigerator and use within 2 months. Makes about ⅓ cup.

Make the pumpkin toasts: Preheat the oven to 450 degrees.  On a parchment lined baking sheet, places your pieces of squash and sprinkle them with the olive oil and smoked paprika.  Roast for about 10 minutes or until the squash is tender and just beginning to brown.  Remove from the oven and let cool to room temperature. 

To assemble, spoon about 1 – 2 teaspoons of the miso jam over each toast (depending on the size of your bread). Place a few pieces of squash on each toast. Crumble the goat cheese on top and sprinkle each toast with pumpkin seeds. Sprinkle with salt and drizzle with some olive oil. 

caponata.

We've reached this point where I've started to realize that in just a few short weeks the tomatoes, corn, and zucchini that are currently ABUNDANT at the farmer's market, will be gone.

I am going to be so sad when they are gone.  

The plus side is right now we are experiencing that kind of epic weather that only ever exists during the first couple of weeks of September.  I live for this time of year.  When summer produce is still bountiful and things like turning on an oven doesn't break me out in a sweat.  I love being able to coerce new flavors out of summer ingredients through cooking and roasting and baking.  It allows the foods of summer to take on a whole new level of flavor.  

This caponata is the epitome of everything I want to eat right now. It's chock-full of all sorts of summer deliciousness (tomatoes! eggplant! zucchini!! peppers!) but when cooked together it takes on a whole new dimension.  Caponata is kind of like an Italian sweet and sour stew.  It's traditionally eaten as an anti-pasta (and I've been known to eat entire bowls of it like that) but it also makes for a great side to sausages or served over a bed of pasta. However you choose to eat it, you will find yourself returning for seconds.  

Caponata Modo Mio

Recipe adapted From Urban Italian

Serves 6 - 8

1/3 cup extra-virgin olive oil
1 medium yellow onion, diced large
1 red pepper, diced large
1 yellow pepper, diced large
2 Japanese eggplants or 1 Italian eggplant, diced large
2 small or 1 large zucchini, diced large
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon red pepper flakes
2 cloves of garlic, sliced thin
½ cup raisins re-hydrated in 1 cup water

1 cup basic tomato sauce 

2 tablespoons fresh oregano leaves 
1/4 cup red wine vinegar
1/2 cup pine nuts, toasted and roughly chopped

Basil for sprinkling

Heat olive oil in a large saucepan over high heat. Add the onion, peppers, and eggplant. When the vegetables have softened a bit (about 5 minutes), add the zucchini. Season  with half the salt and pepper. Mix the ingredients together and continue to cook.

After ten 10 minutes, add the red pepper flakes and garlic. Cover and reduce the heat to medium, and let the steam roast the vegetables for 5 minutes.

Remove the raisins from the water and add to the pot with the tomato sauce.  Reduce the heat to low and simmer for 10 minutes, until vegetables are soft but not falling apart and the sauce is well incorporated.

Remove the saucepan from the heat, Add the fresh oregano and season with remaining salt and pepper. Mix in vinegar. Serve in a large bowl with pine nuts sprinkled on top.

pea pesto.

Peas are so misunderstood (which is why I'm here to give them the respect they deserve).

As Tyler will attest to, I spent most of the month of June discussing the fact that I was unable to find shelling peas.  Sugar snap peas were ALL over the place and while I love them (blanched and dipped in miso peanut dressing please) shelling peas are my favorite mostly because I love the act of shelling them.  (I find it therapeutic.) 

The first batch of peas were suppose to regaled to pasta but because of the heat I switched gears (because being a cook means thinking on your feet).  Pea pesto was made and consumed with such abandon that I think I may prefer to to the original pesto.  Sweet peas are just barely pulvarized and paired with basil, mint, and pecorino.  The pairing is earthy, bright, and clean.  It's perfect on well toasted bread with an additional slice of pecorino but it also makes for one hell of a panini.  

Pea Pesto

Only now do I realize I forgot to add the nuts! How could I forget the nuts?! I'm dreaming of pistachios (more green!) though the standard pine nuts wouldn't be out of place here.  Looks like I'll have to make a new batch, what a shame.  

2 cups of peas, blanched
10 basil leaves
10 mint leaves
3 tablespoons olive oil 
1/2 teaspoon salt plus more to taste
10 grinds of black pepper plus more to taste
1/4 teaspoon crushed red pepper flakes
3 tablespoons pecorino
1/4 cup pistachios or pine nuts (optional)
Juice of half a lemon (optional)

Place all ingredients (including the nuts if using) in a food processor with the exception of the lemon juice. Pulse the mixture together until the peas are crushed but not pureed.  Taste and adjust seasonings as necessary. Stir in the lemon juice if using.  Eat with a spoon or atop crusty well-toasted bread.  

garlic scape hummus.

I have begun to refer to this dip as a super pumped up hummus. Because it is! (This is why I love it so.)

Hummus has a place in this world.  I can't even begin to describe how much I love it. Hummus and falafel go together like peanut butter and jelly.

But sometimes you want something different and in those instances, that is where a dip like this shines.  

Chickpeas are blended with roasted garlic scapes which if you aren't familiar with garlic scapes they basically look like the thickest and longest strands of grass you've ever seen, yet they taste like garlic! (Seriously they look like a grass monster.  Go and Google them.) Raw they are super pungent, but when roasted the flavor softens and mellows like nothing else.  To the mix we add tahini to help mirror the flavor of hummus along with spices galore (Aleppo pepper! Hot smoked Spanish paprika!) The resulting dip is thick and flavorful and best served as part of mezze platter with feta and olives because everyone knows summer calls for meals made up of little bites of things.  



Garlic Scape Hummus

The garlic scapes can be replaced with 6 cloves of roasted garlic or even young garlic but if you can get your hands on some scapes, I highly suggest you use them.  

2 15 ounce cans of chickpeas (or 3 cups of chickpeas)
6 roasted garlic scapes
2 tablespoons olive oil
2 tablespoons tahini
6 tablespoons water plus more as needed.  
1 teaspoon salt 
1 teaspoon Aleppo pepper
1/2 teaspoon Hot smoked Spanish paprika (if you don't have hot add a 1/4 teaspoon red pepper flakes)
Juice of 1 lemon

In a food processor combine the chickpeas and garlic scapes.  Pulse to break up the chickpeas and garlic scapes.  With the machine running add the olive oil, tahini, and water.  If the mixture seems too thick, add more water one tablespoon at a time until the desired texture is achieved (I prefer a thicker dip).  Add the salt, Aleppo pepper, paprika, and lemon.  Pulse to combine.  Serve drizzled with additional olive oil and chopped chives if desired.  

Serve with pita, crackers, or toasted baguette.  

cream crackers.

When the warm weather arrives, I find myself eating less meals and more bites of assorted things. A handful of berries, a wedge of cheese, pea pesto, sliced avocado, and of course crackers to round out the whole thing.  (Because what's a meal with out some kind of bread?)

A cracker, a good cracker is a terribly difficult thing to find.  They aren't located in the supermarket (at least I haven't found one in my never ending search) and they aren't found in fancy gourmet markets (I've checked there as well and all they sell is more expensive crappy crackers).  But good crackers can be found! They can be found in your kitchen and made with a handful of pantry staples. These crackers are kind of awesome.  They are tender and flaky and come to together in less time then it takes to go to the store to buy crackers (no really). They are perfect for any variety of toppings including, but not limited too, pesto, pimento cheese, jam, and serrano ham.  They are made for summer meals.  

Cream Crackers

Recipe from Mark Bittman

Depending on what I am serving these with, I sometimes omit the parmesan (they are devine with or without cheese) or if I am feeling particularly crazy I try some other type of cheese (Gruyere!).

1 cup all-purpose flour, more as needed

1/2 teaspoon salt

1/2 cup finely grated fresh Parmesan cheese

4 tablespoons unsalted butter

1/4 cup cream or half-and-half, more as needed

Coarse salt, pepper, sesame or poppy seeds, minced garlic or whatever you like for sprinkling (optional).

Heat oven to 400 degrees. Line a baking sheet with parchment paper or lightly dust with flour. Put flour, salt, cheese and butter in bowl of a food processor. Pulse until flour and butter are combined. Add about 1/4 cup cream or half-and-half and let machine run for a bit; continue to add liquid a teaspoon at a time, until mixture holds together but is not sticky.

Roll out dough on a lightly floured surface until 1/2-inch thick or even thinner, adding flour as needed. Transfer sheet of dough to prepared baking sheet (drape it over rolling pin to make it easier). Score lightly with a sharp knife, pizza cutter or a pastry wheel if you want to break crackers into squares or rectangles later on. Sprinkle with salt or other topping if you like.

Bake until lightly browned, about 10 minutes. Cool on a rack; serve warm or at room temperature or store in a tin for a few days.

chinese steamed buns.

I want to preface this post by saying these are better, way better then what you can get in your neighborhood Chinese restaurant. I've spent weeks thinking about them, analyzing recipes, buying the ingredients, only to be distracted and taken away from the kitchen (this wedding has really taken over). Finally, this three-day weekend allowed me the luxury to conquer the steamed pork buns that have eluded me for weeks now. 

These buns are insanely fluffy (I would happily rest my head on a pile of them) which makes them perfect for cradling a sweet and salty ground pork filling.  I love how perfectly portable they are.  How dainty they look from the outside and how surprisingly flavorful and spicy the inside is (especially when served with extra Sriracha on the side).  We are obsessed with them which is why Tyler and I polished off half a dozen during our awesomely lazy day-off.    

Chinese Steamed Buns

Recipe adapted from Bernard Clayton's New Complete Book of Breads

Makes 12 Buns

3 cups all-purpose or bread flour

1 package (2 ¼ teaspoons) dry yeast

¼ cup sugar

¼ cup nonfat dry milk

1 cup hot water (120 – 130 degrees)

1 tablespoon shortening or butter

½ teaspoon baking powder

By Hand or Mixer: In a mixing or mixer bowl measure 2 cups flour and add the dry ingredients, except the baking powder.  Stir to blend, and fashion a well in the flour.  Pour the hot water into the well and drop in the shortening or butter.  Let stand for a moment to soften the shortening or butter.  With a wooden spoon or mixer flat beater, stir vigorously for 2 minutes.  Sprinkle in the baking powder.  Add flour, ¼ cup at a time, mixed into the body of the dough until it forms a rough but elastic mass that can be lifted from the bowl.  If using a mixer, attach the dough hook.  Be careful not to overload the dough with flour as it needs to be soft to stretch over the filling. 

If by hand, lift the dough to a floured work surface and knead with a strong rhythm of push-turn-fold.  Add sprinkles of flour if the dough is sticky but keep it on the moist side rather than making a hard ball.  If under the dough hook, the dough will clean the sides of the bowl and form a ball around the hook.  If it sticks to the sides, add small portions of flour.  Knead for 10 minutes. 

By Processor: Attach the steel blade.  Measure 2 ¼ cups of flour into the work bowl and add the dry ingredient except the baking powder.  Blend.  With the processor running, pour the water through the tube; add shortening or butter.  Stop machine and sprinkle in the baking powder. 

Add flour, ¼ cup at a time with the processor on.  The amount of flour is sufficient when the dough cleans the sides of the bowl and rides on the blade.

Process with the machine running for 50 seconds.  The dough will be somewhat sticky when taken from the machine but a dusting of flour will make it possible to work.

Place the dough in a greased bowl, cover tightly with plastic wrap, and put aside at room temperature to double in volume, 45 minutes.  

To Prepare: Punch down the dough and divide into 12 equal pieces.  Form each into a ball and then flatten each into a 4” circle.  Place a spoonful of filling (recipe below) in the center of each circle; gather the dough over the filling, make small pleats, and twist the dough tightly closed. 

Place each ball on a circle or square of wax or parchment paper on the steamer rack.  Let the balls rest for

10 minutes but no longer.  Be precise about the timing. 

While the buns are resting, bring the water in the wok or conventional steamer to a boil.  Lower the rack into the steamer.  Cover and steam for 15 – 20 minutes.  Be certain the water does no boil away during the process. Lift the rack out of the steamer.  Let cook for a minute or two and take out the rolls.  Serve warm. 

To reheat the buns, cover with foil and place in a 350 degree oven for 15 minutes. 

Char Sui Pork

Recipe adapted from Bernard Clayton's New Complete Book of Breads

1 teaspoon sesame oil

½ pound ground pork

¼ cup minced chives

2 ½ tablespoons sugar

4 teaspoons soy sauce

2 teaspoons grated ginger

1 tablespoon Sriracha

½ teaspoon Szechuan pepper (optional)

2 teaspoons all-purpose flour

2 teaspoons cornstarch

¼ cup water

Salt and pepper to taste

In a saucepan, heat the oil and stir-fry the ground pork until cooked through, about 3-4 minutes.  Add the chives, sugar, soy sauce, ginger, Sriracha, and Szechuan pepper.  Stir to combine.

Mix the flour and cornstarch with the water.  Stir into the pork mixture.  Cook over medium heat for about 3 minutes until the mixture thickens.  Taste and season with salt and pepper as desired.  Put aside to cool.