Tapas party! All muy yummy. The José Andres recipes are shockingly easy and very quick. Excited to try more.


Some tried and true…

Manchego-Stuffed Dates Wrapped in Bacon (Epicurious)

Espinacas con Garbanzos [Spinach and Chickpeas] (Smitten Kitchen)

Potato Tortilla (Tortilla de Patatas) (Smitten Kitchen)

…and some new.


Sautéed green beans with garlic and Spanish ham (José Andres)

Spanish cured ham, such as jamón serrano and the prized, luxurious jamón ibérico, impart a wonderful flavor to all kinds of vegetables. This dish works well with snap peas, broccoli and leafy greens.

Yield: Serves 4

6 ounces fresh green beans
2 ounces Spanish extra-virgin olive oil
2 garlic cloves, peeled and thinly sliced
4 thin slices jamon serrano (Spanish cured ham)

Cut the green beans in half, slicing them on a diagonal.
Put the olive oil and garlic in a sauté pan, then heat over medium heat until the garlic begins to turn light golden. Increase the heat to medium and add the green beans. Do not stir the green beans, you want them to sear on one side. Allow the beans to cook until just beginning to soften, about 5 minutes. Be careful not to let the garlic burn. Season to taste with salt.

Remove the pan from the heat. Shred the pieces of jamon into large slices with your hands. Toss them with the green beans and serve.



Traditional garlic shrimp (José Andres)

This is the ultimate tapa – there is no other dish with greater simplicity, speed of cooking, or reward for your taste buds. Be sure to include a lot of bread to soak up the delicious sauce.

Serves 4
4 tablespoons of Spanish extra-virgin olive oil
6 garlic cloves, thinly sliced
20 large shrimps (about 1 pound)
1 guindilla chili pepper (or your favorite dried chili pepper)
1 teaspoon brandy
1 teaspoon chopped parsley
Salt to taste

In a medium sauté pan, heat the olive oil over a medium-to-high flame. Sauté the garlic cloves until browned, about 2 minutes.

Add the shrimp along with the chili pepper. Cook for 2 minutes. Turn over the shrimp and sauté for another 2 minutes. Pour in the brandy and cook for another minute. Sprinkle with the parsley, add salt to taste, and serve.

José’s tips
This tapa depends on great shrimp. You can use previously frozen shrimp, if that’s all that is available. But if you’re able to find fresh shrimp from North Carolina or the Gulf of Mexico, or even the small red Maine shrimp that are available for a short time around January, you’ll make a dish you’ll never forget.


And one more just for me, devoured with leftovers. (The attractive nuisance doesn’t even know about this one. Until now.) If you don’t make this, you’re crazy.


Tomato toast with Manchego (José Andres)

This classic Catalan pan con tomate can be topped with Spanish ham, anchovies, and a variety of cheeses, just be sure to use a great Spanish olive oil for drizzling

Yield: Serves 2 – 4

4 slices rustic sourdough bread
2 ripe tomatoes
Spanish extra-virgin olive oil
Salt to taste
3 ounces Manchego cheese, sliced

Toast the bread. Cut the tomatoes in half and rub the open face of the tomatoes into the bread slices until the flesh is gone. Discard the skins.

Drizzle the tomato toasts liberally with olive oil and season to taste with salt.

Lay slices of the cheese on top of the toasts and drizzle with more olive oil.


Finally, one last dish from a few nights later (that’s right… the future!). I didn’t have sweet dessert wine, so I used regular ol’ red wine. I imagine it would be better to follow the recipe to the letter, but this was still tasty. Trust José, not me.


Cauliflower with olives and dates (José Andres)

This is a quick and simple tapa that mixes sweet and savory. But the key ingredient here is the pimentón, Spain’s sweet smoked paprika. This amazing seasoning should always be in your pantry.

Yields: 4 servings

¼ cup extra virgin olive oil
8 ounces (1/2 pound) cauliflower, broken into pieces
3 sprigs fresh thyme
8 dates, cut into quarters
8 cured black olives
8 green olives
¼ cup sweet dessert white wine, such as Pedro Ximenez
2 teaspoons pimentón

Heat the olive oil in a medium sauté pan over medium heat. Add the cauliflower and thyme and cook until the cauliflower is brown and caramelized, about 8 minutes. Add the dates and olives and cook for about 1 more minute, until they are heated through. Pour in the wine and deglaze the pan, allowing the alcohol to burn off. Transfer mixture to a serving bowl and sprinkle with pimentón.


America’s Birthday

The sister: It’s America’s Birthday.

The niece: Where is she?

Over on the left coast, we celebrated with a parade with friends, lobster tails, peach cobbler, and a rooftop view of dozens of fireworks shows. Happy Birthday, America!


Lobster Tails with Clarified Butter (Giada De Laurentiis)


  • 4 (each 1/2 to 3/4-pound) lobster tails, thawed if frozen
  • 1/4 cup Clarified Lemon Butter, plus 1 cup, recipe follows
  • Special Equipment: 4 metal skewers or 4 wooden skewers soaked in water for 30 minutes


Light the coals in a fire pit 1 hour before cooking or preheat a gas or charcoal grill.

Using kitchen shears or a sharp knife, cut through the top shell lengthwise. Cut a slit through the meat lengthwise taking care not to cut through the bottom shell. Gently pull the shells apart. Thread a skewer, starting at the underside base of the tail, along the inside of the bottom shell. Brush the meat with 1/4 cup of the clarified butter. Wrap the lobster tails in heavy-duty aluminum foil. Bake for 12 to 15 minutes or until the lobster meat is opaque.

Place the remaining clarified butter in a butter warmer or dipping bowl. Remove the meat from the lobster shells and dip in the Clarified Butter.

Clarified Lemon Butter:

  • 3 sticks (1 1/2 cups) unsalted butter, cut into 1/2-inch pieces
  • 3 lemons, zested

In a small, heavy bottomed saucepan, heat the butter over medium-low heat. Pour the mixture into a 2-cup glass measuring jug. Let the melted butter stand for 5 minutes. Using a spoon, remove the foam from the top of the butter. Place the lemon zest in small bowl. Pour the clarified butter over the lemon zest and discard the milk solids left in the bottom of the jug.


Peach Cobbler (Epicurious)


  • 6 large peaches, cut into thin wedges
  • 1/4 cup sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cornstarch

For biscuit topping

  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 stick cold unsalted butter, cut into small pieces
  • 1/4 cup boiling water


Cook peaches:
Preheat oven to 425°F.

Toss peaches with sugar, lemon juice, and cornstarch in a 2-qt. nonreactive baking dish and bake in middle of oven 10 minutes.

Make topping while peaches bake:
Stir together flour, sugar, baking powder, and salt. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in water until just combined.

Remove peaches from oven and drop spoonfuls of topping over them. Bake in middle of oven until topping is golden, about 25 minutes. (Topping will spread as it bakes.)

Better bukes?

The sister insists that this is the better Bucatini All’Amatriciana recipe because of the balsamic vinegar. I remember loving the other one but now I’m confused. They’re both so damn good!

Oh, I used canned San Marzano tomatoes instead of fresh. And given the peppered pancetta and parm, I skipped adding additional salt and pepper. Ha, betcha didn’t notice, attractive nuisance!


Bucatini All’Amatriciana (Epicurious)

Bon Appétit | May 2005

This is named after the town of Amatrice, not too far from Rome, where the sauce has long been prepared using the few ingredients that were always available: sun-ripened tomatoes, guanciale (salt-cured pork jowl), and a touch of firey peperoncino (dried hot chile).

Yield: Makes 4 to 6 servings


3 tablespoons extra-virgin olive oil, divided
4 ounces guanciale or unsmoked bacon, sliced, cut into 1×1/4-inch strips, divided1 garlic clove, peeled
1 1-inch dried peperoncino or 1/4 teaspoon dried crushed red pepper
1 cup finely chopped onion
2 tablespoons balsamic vinegar
1 pound cherry tomatoes, chopped (about 3 cups)12 ounces bucatini or spaghetti3/4 cup freshly grated Pecorino Romano cheese or Parmesan cheese (about 2 1/2 ounces)


Heat 1 tablespoon oil in heavy large skillet over medium heat. Add half of guanciale and sauté until crisp, about 5 minutes. Transfer guanciale to paper towels to drain (do not clean skillet). Reserve for garnish.

Add 2 tablespoons oil to same skillet over medium-low heat. Add garlic and peperoncino; sauté until peperoncino darkens, about 2 minutes. Add onion and remaining guanciale; sauté until onion is translucent and fat has rendered from guanciale, about 10 minutes. Stir in vinegar; cook 1 minute. Add tomatoes; simmer 6 minutes. Season sauce with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to same pot.

Add tomato sauce and cheese to pasta and toss, adding some of reserved pasta cooking liquid if dry. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with reserved guanciale and serve.

Estoy loca

I’m totally crazy. I decided to cook an enormous Spanish feast today. Damn, that was good. But damn, estoy cansada!


Everything was delicious. The bacon-wrapped-stuffed-dates were particularly yummy and quite easy to make. I’ve always wanted to make tortilla española, and while it was a ton of work (and A LOT of olive oil), it tasted great. Maybe not as great as the first one I ever ate, which was at a bus station in Madrid about ten years ago, but pretty darn tasty for my first effort. The spinach and chickpeas didn’t take too much effort and tasted very good; we ate it on a piece of toast. The gazpacho was refreshing and fairly easy to throw together. A nice glass of Tempranillo tied it all together. No need to go out for tapas… we can stay in! (Actually, I don’t plan to whip up four dishes like that again any time soon. Mark my words!)


Classic Andalusian Gazpacho (from Epicurious)

yield: Makes 4 servings

active time: 30 minutes

total time: 3 1/2 hours


  • 1 (2-inch-long) piece baguette, crust discarded
  • 2 garlic cloves
  • 2 teaspoons salt
  • 2 tablespoons Sherry vinegar (preferably “reserva”), or to taste
  • 1 teaspoon sugar
  • 1/2 teaspoon ground cumin (optional)
  • 2 1/2 lb ripe tomatoes, cored and quartered
  • 1/2 cup mild extra-virgin olive oil (preferably Andalusian hojiblanca)
  • Garnish: finely chopped red and green bell peppers


Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.

Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste, bread, 2 tablespoons vinegar, sugar, cumin, and half of tomatoes in a food processor until tomatoes are very finely chopped. Add remaining tomatoes with motor running and, when very finely chopped, gradually add oil in a slow stream, blending until as smooth as possible, about 1 minute.

Force soup through a sieve into a bowl, pressing firmly on solids. Discard solids.

Transfer to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar before serving.

Cooks’ note: Gazpacho can be chilled up to 2 days.


Manchego-Stuffed Dates Wrapped in Bacon (recipe for Parmesan-Stuffed Dates) (from Epicurious)

yield: Makes 6 hors d’oeuvre servings

active time: 15 min

total time: 25 min


  • 18 (1- by 1/4-inch) sticks Parmigiano-Reggiano (from a 1/2-lb piece) — I used Manchego
  • 18 pitted dates (preferably Medjool)
  • 6 bacon slices, cut crosswise into thirds
  • Special equipment: 18 wooden picks


Put oven rack in middle position and preheat oven to 450°F.

Stuff 1 piece of cheese into each date, then wrap 1 piece of bacon around each date, securing it with a pick. Arrange dates 1 inch apart in a shallow baking pan.

Bake 5 minutes, then turn dates over with tongs and bake until bacon is crisp, 5 to 6 minutes more. Drain on a paper bag or parchment. Serve immediately.


Espinacas con Garbanzos [Spinach and Chickpeas] (from Smitten Kitchen)

Adapted from Moro: The Cookbook and Lobstersquad

One of the reason I blended recipes was because I wanted the approachability of Ximena’s version but also some of the extras in Moro’s — the vinegar, paprika and the fried bread, mashed to a paste. Except, in hindsight, I think I’d also enjoy this recipe without the bread. It would be a bit thinner and saucier and possibly harder to slop onto a piece of toast, but also a bit lighter — in weight, not just calories. If you’re bread-averse or think you’d enjoy it without the crumbs in the sauce, give it a spin and let us know how it goes.

Tomato sauce, by the way, is emphatically not traditional in this dish but after making Ximena’s version with it — she says “you don’t have to use tomato in this recipe, but it’s so much better with it” — I can’t have it any other way.

Last note: This recipe is flexible. If you end up with a little less spinach or a little more sauce, or if you want it with a little less this or a little more that, so be it. Enjoy it. Have fun with it.

1/2 pound (230 grams) dried chickpeas, cooked until soft and tender* or two 15-ounce cans of chickpeas, drained and rinsed
6 tablespoon olive oil
1 pound (450 grams) spinach, washed
A hefty 1-inch slice from a country loaf or about 2 slices from sandwich loaf bread (2.5 ounces or 75 grams), crusts removed and cut inset small cubes
1/2 cup (4 ounces) tomato sauce (I used canned stuff I keep around) — I ended up using 8 oz.
3 garlic cloves, thinly sliced
1/2 teaspoon ground cumin
Pinch of red pepper flakes
1 1/2 tablespoons red wine vinegar
1/2 teaspoon smoked paprika**
Salt and freshly ground black pepper
Lemon juice, to taste

Place a large saucepan over medium heat and add half the olive oil. When it is hot, add the spinach with a pinch of salt (in batches, if necessary) and stir well. Remove when the leaves are just tender, drain in a colander and set aside.

Heat 2 more tablespoons olive oil in a frying pan over medium heat. Fry the bread for about 5 minutes or until golden brown all over, then the remaining tablespoon of oil and the garlic, cumin and pepper. Cook for 1 minute more or until the garlic is nutty brown.

Transfer to a food processor, blender or mortar and pestle along with the vinegar, and mash to a paste. Return the mixture to the pan and add the drained chickpeas and tomato sauce. Stir until the chickpeas have absorbed the flavors and are hot. Season with salt and pepper.

If the consistency is a little thick, add some water. Add the spinach and cook until it is hot. Check for seasoning and serve with paprika on top, or on fried bread toasts (as the Spanish do).

* I make all of my dried beans in the slow-cooker these days. They are perfect every time, and the flavor of fresh beans — even the sad-looking ones from grocery store bins I used — is incomparable. No presoaking, just cover them 2 to 3 inches of water and cook them 3 hours on high. (I have learned that cooking time can vary widely in slow-cookers so allot more time than you might need. I often make mine in the day or days before and let them cool in their cooking water, which is then by then very flavorful.)

** This might be my favorite ingredient on earth — it’s amazing on eggs and potatoes, too. If you can’t find it locally, Amazon and Penzeys are among a bunch of places that sell it online.



Potato Tortilla [Tortilla de Patatas] (from Smitten Kitchen)
Adapted* from The New Spanish Table

Serves 6 to 8 as a tapa, 4 as a light main dish.

3 medium-sized Yukon Gold potatoes (about 1 1/2 pounds), peeled and quartered lengthwise
Coarse salt (kosher or sea)
1 1/4 cups extra-virgin olive oil
1 small onion, quartered and thinly sliced
6 large, very fresh eggs, preferably organic
2 tablespoons chicken stock or broth

1. Using a food processor fitted with the slicing blade, slice the potato quarters thinly crosswise, then pat thoroughly dry with paper towels. Alternately, you can use a mandoline set to 1/8-inch thick. The original recipe then says to rub the potato slices with salt, but for the life of me I could not fathom why I should bother with such a tedious step (I had hundreds of small slices), and simply seasoned the potatoes after I cooked them.

2. Heat the olive oil in a large, heavy skillet over medium-high heat until very hot, about 3 minutes. Reduce the heat to medium-low and add the potatoes in even layers. Cook, stirring occasionally, to prevent the potatoes from sticking and browning, until they are half-cooked, about 7 minutes. Stir in the onion, reduce the heat to low, and cook the potatoes until all of them are soft, about 15 minutes more. Using a slotted spoon, transfer the potatoes and onion to a colander set over a bowl and let them drain thoroughly. Set aside 2 tablespoons of the cooking oil and strain the rest for another use. Season the potatoes with salt.

3. Place the eggs, chicken stock, and a couple of pinches of salt in a large mixing bowl and beat until just scrambled. Gently stir in the potato mixture. Mash and stir the egg mixture gently with a fork to crush the potatoes just a little and mix them up well with the eggs. Let stand for about 10 minutes.

4. Heat 5 teaspoons of the reserved olive oil in a heavy 8-inch skillet, preferably nonstick, over medium-high heat until it is just beginning to smoke. Pour the egg mixture into the skillet and flatten the potatoes with a spatula until the top is fairly even. Reduce the heat to medium-low. Cook, moving and shaking the skillet, running a thin spatula around the edge and sliding it into the middle so that some of the egg runs under for about one minute, then let it cook undisturbed until the top is a little wet but not liquid, 6 to 8 minutes. Run the thin spatula under the tortilla to make sure that no part of the bottom is stuck to the skillet. Top the skillet with a rimless plate slightly larger than the skillet and, using oven mitts, quickly invert the tortilla onto the plate. If the skillet looks dry, add a little more olive oil. Carefully slide the tortilla back into the skillet, uncooked side down. Shake the skillet to straighten the tortilla and push the edges in with the spatula. Reduce the heat to very low and cook the tortilla until a toothpick inserted in the center comes out dry, 3 to 4 minutes. Invert the tortilla again, as before, to cook on the first side for another minute.

5. Invert the tortilla onto a serving plate and pat the top with a paper towel to get rid of excess oil. Let it cool a little, then cut the tortilla into wedges and serve warm or at room temperature. To serve as a tapa, cut the tortilla into squares and serve with toothpicks.

* Even though I am indeed in love with this cookbook, I had to make a few adjustments to the recipe in places where it confounded me: I clarified the thickness of the potato slices, limited the egg-pushing step to one minute (it led to the slightly busted appearance of mine, and made little sense) and cooled the potatoes a bit more than suggested, for fear of cooking the eggs in the bowl, not the pan.



We had an amazing meal this weekend at Susan Feniger’s Street in Hollywood. Wow. It was awesome. We ate things we never knew existed; combinations that sounded super strange, but apparently sustain and delight street eaters around the world. The menu is really eclectic, so we decided to eat Asian foods, rather than mixing American/Ukranian/Egyptian tastes. The most interesting was Kaya Toast, a Singaporean coconut jam sandwich with fried egg dipped in soy sauce and egg yolk. A new taste but yum. My favorite was definitely the Burmese Melon Salad. Fortunately, I found the recipe online and was able to replicate at home. The attractive nuisance said my version was better than the restaurant’s. Aw shucks.
I basically followed this recipe from O Magazine, but since it didn’t include lentils (which are key!), I also consulted another Feniger recipe for Burmese Gin Thoke Melon Salad that I also found online. The second seemed a bit more complicated (and I didn’t get kaffir lime leaves), so I decided to go with Oprah plus lentils. It’s a lot of chopping but seriously worth it. (And since I did all that work, I’m including a few extra pictures to prove it.) I recommend keeping everything separate until it’s time to eat.

Servings: Serves 4
  • 2 Tbsp. unsweetened finely shredded coconut
  • 2 Tbsp. white sesame seeds
  • 1/2 cup peanut oil , divided
  • 1/4 cup finely chopped ginger (from a 4-inch piece)
  • 1/4 cup lime juice (from about 2 limes)
  • 1 1/2 Tbsp. fish sauce
  • 1 1/2 Tbsp. sugar
  • 2 shallots , thinly sliced
  • 2 Tbsp. flour
  • Kosher salt to taste
  • 3 cups melon (cantaloupe, honeydew, and/or watermelon), peeled, seeded, and cut into 1/2-inch cubes
  • 1/3 cup chopped peanuts , toasted
  • 1/4 cup mixture of chopped basil and cilantro and mint
Note: Fish sauce is used in Southeast Asian cooking as a salty seasoning.
Heat a large skillet over medium heat. Add coconut and toast it, stirring often, until golden brown, 2 to 3 minutes. Remove and set aside.
To make dressing: Heat a large skillet over medium heat. Add sesame seeds to skillet and toast, stirring constantly, until golden, about 2 minutes. Add 1/4 cup peanut oil and ginger; cook, stirring often, until very fragrant, 2 to 3 minutes. Transfer to a large, heatproof bowl and whisk in lime juice, fish sauce, and sugar; set aside.In a medium bowl, toss shallots with flour; shake off excess flour. Heat remaining 1/4 cup peanut oil in a large skillet over medium-high heat, about 30 seconds. Add shallots and cook, stirring often, until deep golden brown, 5 to 7 minutes. Line a plate with paper towels. Using a slotted spoon, transfer shallots to plate and season with salt to taste; set aside to cool.
To make lentils (I’m adding this from Burmese Gin Thoke Melon Salad):
1 cup green lentils
4 cups water
Put the lentils and water in a small saucepot over high heat. Bring to a boil (approximately 5 minutes).Reduce heat to low and simmer for another 15 minutes. Add 1 teaspoon of the salt and cook for 5 minutes more, or until the lentils are tender, but not mushy.Drain and rinse with cold water to chill and then add to the melon mix. Stir and set aside.
To make salad: Combine dressing, melon, peanuts, herbs, coconut, lentils (!) and shallots; salt to taste. Toss well; serve immediately.

Of course we had to eat something with our Burmese Melon Salad. Fortunately, this recipe was also included in Susan Feniger’s Street Food Menu for O Magazine. Um, yum. And easy. I happened to get oranges (and squeezed ’em) instead of actual juice. If you go the bottled juice route, this will be one of the easiest dishes you every make. I’m not a huge fan of orange flavor, but this just tasted good. Hot sesame oil can be a bit spicy, FYI.

Servings: Serves 4–6
  • 1 package (8 ounces) soba noodles
  • 1 cup orange juice
  • 1/4 cup soy sauce
  • 1/4 cup sugar
  • 2 Tbsp. rice wine vinegar
  • 2 Tbsp. hot sesame oil
  • 1/2 cup chopped scallions
Bring a large pot of water to a boil. Add soba noodles and cook until just tender, 6 to 8 minutes; drain, rinse in cold water until cool, and drain again. Meanwhile, in a small saucepan, bring orange juice to a boil. Reduce heat to medium and simmer gently until syrupy and reduced by half, about 15 minutes.Combine orange syrup, soy sauce, sugar, vinegar, and oil in a blender and mix; transfer to a large bowl. Add noodles and scallions; toss well. Serve at room temperature or chilled.
And just to create more work for myself (and have a green veg), I served these up with Braised Kale.



Since we loved the chicken yakitori recipe, I decided to do the rice noodles and mizuna again… this time with some easy grill-panned shrimp. Great marinade. Super easy. And mizuna is delicious. Tossing the whole thing with the yakitori dressing AND the ponzu reduction was a great success. Will try this again, for sure. (Peeled and deveined shrimp would definitely be easier to prep and eat.)

Grilled Shrimp with Rice Noodles and Mizuna


Grilled Shrimp with Ponzu Sauce

I just used the shrimp marinade for this. And I didn’t have real ginger, but ginger powder worked!

  • 3 tablespoons soy sauce
  • 3 tablespoons mirin (sweet Japanese rice wine), or 3 tablespoons dry Sherry mixed with 1 tablespoon sugar
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon chopped peeled fresh ginger
  • 1 teaspoon grated lemon peel
  • 10 uncooked extra-large shrimp (about 10 ounces), peeled, deveined
  • 2 cups thinly sliced bok choy or Napa cabbage (skipped this part)

Prepare barbecue (medium-high heat). Whisk soy sauce, mirin, lemon juice, oil, ginger and lemon peel in shallow bowl to blend. Add shrimp and stir to coat; let marinate 10 minutes.

Drain marinade into small saucepan and boil 1 minute. Grill shrimp until just opaque in center, turning occasionally, about 3 minutes.

I didn’t do this part but here it is: Divide bok choy between 2 plates and drizzle with some of warm marinade. Top with shrimp. Serve, passing remaining marinade as sauce, if desired.

Rice Noodles and Mizuna

Just used the dressing recipe from the Chicken Yakitori I made recently. Tossed with rice noodles and mizuna.

  • 4 tablespoons canola oil
  • 4 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 2 teaspoons lime juice
  • 2 teaspoons sugar
  • 8 ounces rice noodles, cooked according to directions, shocked in cold water and drained well
  • 8 ounces mizuna

Whisk together the oil, rice vinegar, soy, lime juice and sugar in a large bowl and season with pepper. Pour some over the mizuna, toss to coat and mound in a large shallow serving bowl. Toss the noodles with the remaining dressing and mound in the center of the mizuna.

Tuesday farmers’

Hit the Tuesday farmers’ market this week and opted for a slight variation on the usual suspects. Tried two new recipes with a couple standbys: roasted fingerling potatoes and some tomatoes in balsamic vinaigrette.



After eating a version of this at Mario Batali’s Enoteca Otto in Vegas, I had to try it at home. The grill pan did the trick. I used fresh mozz, which was little watery, so I’d properly use the scamorza next time. Very nice!

Grilled Radicchio Treviso with Scamorza Cheese

  • 4 (9-inch) heads Treviso radicchio
  • 1/4 cup extra-virgin olive oil
  • 1 cup coarsely grated smoked Scamorza cheese or smoked mozzarella (3 oz)
  • 2 1/2 tablespoons balsamic vinegar

Prepare grill for cooking.

Remove any loose outer leaves. from radicchio and trim bases, leaving heads intact. Quarter each head lengthwise. Brush radicchio lightly with olive oil and season with salt and pepper.

Grill radicchio on a rack over moderately hot coals (coals are ready when you can hold your hand 5 inches above rack 3 to 4 seconds), covered, turning every 10 minutes, until outer leaves are browned and hearts are tender, 25 to 30 minutes total.

Sprinkle cheese over cut sides of radicchio and grill, uncovered, until cheese begins to melt, about 2 minutes. Transfer radicchio to a platter and drizzle with vinegar.

Cooks’ notes: •Gas-grill method: Grill radicchio, covered, over moderately high heat away from direct flame as above 20 to 25 minutes total.

•Grill-pan method: Grill radicchio in batches, without cheese, in a hot well-seasoned ridged grill pan, covered, over moderate heat. Transfer as grilled, cut sides up, to a baking sheet and keep warm in a 325°F oven. When all batches are grilled, sprinkle cheese over radicchio, then heat in oven until cheese melts.



I think we liked this better than the Braised Kale/Chard recipe that we’ve been loving for a long time. A little bit of butter goes a long way…

Sauteed Swiss Chard with Onions (from Epicurious)

  • 3 pound green Swiss chard (about 2 large bunches)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 medium onions, halved lengthwise and thinly sliced
  • 2 garlic cloves, finely chopped

Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.

Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook onions and garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl.

Cooks’ notes:

· Chard can be washed, dried, and cut 2 days ahead and chilled in sealed bags lined with dampened paper towels.
· Chard can be cooked 4 hours ahead and reheated over low heat on stove or in a microwave oven.