New American

Array

Cucumber and Peach Salad

A delightful Bon Appetit summer side.

Serves 2

2 Persian cucumbers, thinly sliced
1 large, ripe peach, pitted and thinly sliced
Juice of 1 lime
Flaky sea salt
Aleppo pepper

Combine.
Toss.
Eat.

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Crispy Gnocchi with Cherry Tomatoes and Cheese

Courtesy of The New York Times

Serves 4

2 tablespoons extra-virgin olive oil, plus more as needed
2 (12- to 18-ounce) packages shelf-stable or refrigerated potato gnocchi
¼ cup unsalted butter (1/2 stick)
4 garlic cloves, thinly sliced
¼ teaspoon red-pepper flakes, plus more for serving
Kosher salt and black pepper
2 pints small tomatoes, such as cherry, grape or Sungold
¼ cup thinly sliced or torn basil leaves (optional), plus more for serving

Crispy Gnocchi.jpeg
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Pumpkin Lasagna

I wouldn't necessarily make this again if I didn't have pumpkin puree in need of a home. But it was a great use for a bag of frozen pumpkin puree! Mildly adapted from Food and Wine.

1 pound lasagna noodles
2 tablespoons extra-virgin olive oil, plus more for tossing
1 onion, finely chopped
2 pounds Swiss chard, stems discarded and leaves chopped
2 garlic cloves, minced
Kosher salt and freshly ground pepper
Three 15-ounce cans pumpkin puree (or whatever is lying around in your freezer!)

Pumpkin Lasagna.jpg
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Creamy Corn Pasta

A tasty summer pasta recipe, courtesy of The New York Times.

Fine sea salt
12 ounces dry orecchiette or farfalle
1 tablespoon olive oil, plus more for drizzling
1 bunch scallions (about 8), trimmed and thinly sliced (keep the whites and greens separate)
2 large ears corn, shucked and kernels removed (2 cups kernels)
½ teaspoon ground black pepper, more for serving
3 tablespoons unsalted butter
½ cup grated Parmesan cheese, more to taste
⅓ cup torn basil or mint, more for garnish

Creamy Corn Pasta.jpg
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Summer Squash and Basil Pasta

A tasty and easy (if somewhat time-consuming) Bon Appetit recipe. Bonus - our toddler loved it!

¼ cup olive oil
8 garlic cloves, thinly sliced
2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced
Kosher salt
1 teaspoon Aleppo-style pepper, plus more for serving
8 ounces paccheri, fusili, or other non-noodle pasta
2 ounces Parmesan, grated (about ½ cup), plus more for serving
1 tablespoon fresh lemon juice
½ cup basil leaves, divided

Heat oil in a large skillet over medium.

Summer Squash Pasta
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Menu for the week of June 15

Menu for the week of June 25

Sat: hamburgers, grilled veg, corn, baguette, [smoke salmon, grill chicken breast]
Sun: pizza
Mon: salmon, cheese, baguette
Tue: Chicken salad
Wed: pizza leftovers
Thus: Smoked Salmon Salad
Fri: salmon 2

Neapolitan Pizza

Menu for the week of June 18: Americana

Sat: Steak, grilled veg, corn, baguette, [smoke salmon, grill chicken breast]
Sun: https://audreyandjon.com/recipes/crab-cakes with coleslaw [prep salmon fixins, caesar]
Mon: https://audreyandjon.com/recipes/hot-smoked-salmon with creme fraiche sauce, https://audreyandjon.com/recipes/dill-cucumber-salad
Tue: Chicken https://audreyandjon.com/recipes/caesar-salad w/last of baguette as croutons
Wed: Leftover crab cakes in sandwich form w/slaw and pickles
Thus: https://audreyandjon.com/recipes/savory-summer-salad (use caesar dressing?)

Crab Cakes with an Avocado/Yogurt sauce

Menu for the week of May 28: maybe spring or summer is kind of sort of here?

Sat: Grill steak, charred spring onions, baguette, smoke salmon
Sun: grill burgers, asparagus, sweet potatoes
Mon: https://audreyandjon.com/recipes/green-gazpacho with salad
Tue: panzanella salad with last of baguette
Wed: Salmon and/or steak leftovers w/ salad, https://audreyandjon.com/recipes/bloody-mary-tomato-salad [take picture!]
Thus: J out/ISC -- leftover green gazpacho
Fri: Eat all the leftovers!!!

Green Gazpacho

Menu for the week of May 14: Audrey lives her secret bachelorette life while Jon is away

Sun: Smoked turkey, (kale) cole slaw, corn bread/pudding (use VA corn), corn [grill all the things]
Mon: https://audreyandjon.com/recipes/strawberry-almond-and-pea-salad
Tue: Turkey sandwich
Wed: Order in?
Thus: Turkey sandwich
Fri: Pick-up from Whole Foods?

Smoked Turkey

Menu for the week of March 24: Cabin!

Fri: smoked salmon, baguette, cucumber dill + tarragon creme fraiche; green salad
Sat: Steak, baguette, asparagus, green salad, blue cheese, chimichurri
Sun: Duck confit w/ baguette,veg, green salad
Mon: big salad
Tue: Garlic scape pesto pasta (mushrooms, peas?)? With green beans
Wed: Neapolitan pizza with salad
Thus: Arancini with veggie marinara, salad, green beans

Menu for the week of March 17 (Early Spring + St. Patty’s Day)

Sat: Corned beef
Sun: Garlic Quiche w/ salad https://audreyandjon.com/recipes/caramelized-garlic-quiche (make x3), prep salmon
Mon: https://audreyandjon.com/recipes/strawberry-almond-and-pea-salad
Tue: salt-cured salmon, bagels https://www.bonappetit.com/recipe/citrus-cured-salmon
Wed: Corned beef hash w/ fried eggs, green veg http://www.bonappetit.com/recipe/corned-beef-hash-2
Thus: salt-cured salmon w/ chevre + avocado on toasts w/ salad

Corned Beef Hash

Menu for the week of Dec 23

Sat: Leftover Indian: Saag paneer, naan, chana chaat, rice
Sun: Xmas eve - smoked salmon, cheeses, olives, mushrooms, baguette, moroccan carrot salad
Mon: Xmas - Duck leg confit, artichoke, salad, baguette, https://audreyandjon.com/recipes/pur%C3%A9e-freneuse-rice-and-tu... apple tart from Blue Duck tavern with leftover caramel sauce and whipped cream
Tue: Chili w/ baked potato
Wed: Seventh Hill
Thus: Salad (beets?) (bake sweet potato, beets) w/ Apple tart from Blue Duck Tavern
Fri: Chili w/ baked potato, green beans (A: Work, J: Trader Joe’s?)

Duck Leg Confit

Menu for the week of Dec 3

Sat: Take-out (pizza)
Sun: Steak [smoke salmon], potatoes, beets, green salad, baguette
Mon: Smoked salmon on baguette, cheeses, yogurt sauce, dill pickles, pepper jelly
Tue: Caramelized garlic quiche, asparagus, and green salad
Wed: Salad night (apple, cheese, beets, nuts) with any remaining baguette
Thus: Caramelized garlic quiche, green beans, green salad
Fri: Salmon and bagels for lunch; ChiKo for dinner with Dean

Caramelized Onion Quiche

Menu for the week of Oct 1

Sat: Grill Steak, romanesco, green salad (lunch: leftovers)
Sun:Burgers + pattypans; Smoke salmon (lunch: leftovers)
Mon: Salmon Salad
Tue: Pizza
Wed: Steak salad?
Thu: Leftover pizza

Easy Hanger Steak

A simple, quick-marinating but tasty and hip steak recipe, Bon Appetit photo-shoot ready, serves 4.

  • 1½ pounds hanger steak, center membrane removed, cut into 4 pieces
  • 3 sprigs ea thyme, rosemary, chopped
  • 1 Fresno or mild jalapeno, finely diced
  • 6 garlic cloves, smashed
  • ¼ cup dry red wine
  • 2 Tbsp olive oil
  • Smoked salt, grill spice mix, and extra freshly ground black pepper

1-2 hours before grilling, take hanger steak from the fridge, remove center membrane, and salt with smoked (or just kosher) salt and a salt/pepper/spices grilling mix. Let sit for 15-30 minutes.

Hanger steak
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Stone Fruit salad

  • 1 1/2 cups pitted and sliced mixed stone fruit (peaches, plums, apricots, cherries)
  • 1 shallot, thinly sliced
  • ¼ cup marcona almonds or hazelnuts
  • sharp greens (watercress)
  • mint
  • 6 Tbs. extra-virgin olive oil
  • 3 Tbs. Champagne vinegar or white wine vinegar
  • 1 tsp. Dijon mustard
  • Sea salt and freshly ground pepper, to taste
  • ¼ cup crumbled goat cheese cheese

http://www.myrecipes.com/recipe/stone-fruit-salad-with-toasted-a... http://whatsgabycooking.com/summer-stone-fruit-salad/ https://www.williams-sonoma.com/recipe/watercress-and-stone-frui...

Stone Fruit Salad
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Bloody Mary Tomato Salad

  • cherry tomatoes halved or heirloom tomatoes, sliced
  • chopped red onion
  • diced celery, optional

  • 3 tablespoons Sherry vinegar, divided

  • 3 tablespoons prepared horseradish
  • 2 tablespoon Worcestershire sauce
  • Juice of 1 lime
  • 1 teaspoon hot pepper sauce
  • 1/2 teaspoon celery salt
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

Based loosely on http://www.epicurious.com/recipes/food/views/flank-steak-with-bl...

Bloody Mary Tomato Salad
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Menu for the week of June 10

Sat: Grilled Tuna steaks w/pimento fresh tomato sauce? w/ veg
Sun: ????
(make tart crust (make extras? Try w/ whole wheat?) and cheese mixture, make gazpacho)
Mon: Gazpacho https://audreyandjon.com/recipes/spanish-gazpacho
Tue: Salad + ”tapas”
Wed: https://audreyandjon.com/recipes/fresh-tomato-tart-chevre
Thu: https://audreyandjon.com/recipes/fried-chickpeas-chorizo-and-spi...
Fri: Tapas night / gazpacho / salad

Tomato Tart

Menu for the week of Easter / Apr 16

Sat: Out
Sun: [Prep garlic for quiche] Steak, green salad, and asparagus
Mon: https://audreyandjon.com/recipes/poached-salmon-peas-and-mushrooms w/ http://www.bonappetit.com/recipe/stir-fried-asparagus-with-bacon...
Tue: https://audreyandjon.com/recipes/caramelized-garlic-quiche (x2, freeze one) w/side salad
Wed: Big Salad
Thu: Pasta
Fri: leftover Quiche w/ side salad

Poached Salmon with peas and mushrooms

Mushroom Frittata

½ lb mushrooms
1 leek
2 cloves garlic
kale or spinach
1 medium white potato
grated cheese
5-6 eggs, well beaten

Pre-heat oven to 375°

Slice the white part of the leek, combine with diced garlic.

In a large, oven-safe sautee pan or cast iron, sautee in olive oil until soft and lightly browned. Add in muchrooms and more olive oil as needed, continue until mushrooms are cooked, soft, and reduced in size. Add in balsamic vinegar kale an continue sauteeing until fully wilted and reduced. Remove from pan and set aside.

Mushroom frittata
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Menu for the week of Nov 26

Sat: Ethiopian/out
Sun: Smoked salmon + creme fraiche, pepper jelly, veg/broccoli
(roast beets, sweet potatoes)
Mon: Leftovers!
Tue: Spinach salad with beets, pecans, and goat cheese
Wed: Dinner out at events
Thu: Salmon salad (greens, salmon, avocado, goat cheese, red onion, tomato)
Fri: Pineapple and pearls (Early!!!)

Persimmon with Burrata

2 ripe Fuyu persimmons (wide, tomato/pumpkin shaped)
3 tablespoons Roughly Chopped Toasted Hazelnuts or walnuts
2 tablespoons pomegranate seeds
extra-virgin olive oil for drizzling
balsamic vinegar or pomegranate molasses, for drizzling, optional
Maldon sea salt or other flaky sea salt, for garnish
1 piece fresh burrata cheese

Thinly slice persimmon and distribute on a plate. Serve with burrata (or sliced fresh mozzarella), and nuts, pomegranite seeds sprinkled on top, lightly drizzle with olive oil.

Via http://saltandwind.com/recipes/417-persimmon-carpaccio-burrata-r...

Persimmon with Burrata
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Smoked Chicken

1 ~4lp spatchcocked chicken
Salt
dry rub

2 hours before grilling, rinse and dust the chicken with salt, let sit uncovered in fridge.

When ready to start, rub on the dry rub of choice - we used a rosemary/thyme/HdP/sage/pepper/smoked salt rub for a classic roast-chicken flavor.

Prepare the grill for 2-zone cooking, raising the ambient temperature to ~325-350°F

Add smoking chips; Place chicken off-heat, with the dark meat towards the fire, and roast until the breast reaches 135°F

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Menu for the week of July 23

Sat: https://audreyandjon.com/recipes/hot-smoked-salmon with https://audreyandjon.com/recipes/dill-cucumber-salad a la http://www.bonappetit.com/recipe/hot-smoked-salmon-with-tarragon...
Sun: Steak with https://audreyandjon.com/recipes/tomato-salad-shallot-vinaigrette and corn and squash
Mon: https://audreyandjon.com/recipes/corn-chili-and-cheese-salad with black beans, tortillas, sour cream
Tue: BLT
Wed: Smoked salmon salad with pickled red onion, cherry tomatoes, cucumber, avocado, dill yogurt dressing
Thu: https://audreyandjon.com/recipes/neapolitan-pizza
Fri: out

Zucchini-Herb Fritters/Latkes With Garlic Yogurt

Garlic Yogurt
½ cup plain yogurt (not Greek)
2 tablespoons finely chopped fresh mint
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon honey
1 garlic clove, finely grated
Kosher salt and freshly ground black pepper

Fritters And Assembly
2 small zucchini, ends trimmed
1 small russet potato, peeled
½ medium onion
2 teaspoons kosher salt, plus more
2 large eggs, beaten to blend
1 garlic clove, finely grated
½ teaspoon ground cumin
3 tablespoons finely chopped fresh parsley, plus more for serving
2 tablespoons finely chopped fresh mint, plus more for serving

Zucchini Fritters
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Grain Bowls

Middle Eastern Grain Bowl

  • grains and greens
  • hard boiled egg or leftover chicken
  • chopped tomato, cucumber
  • pickled onion, pepper
  • fried halloumi
  • yogurt, cumin, lemon sauce

New American Harvest Grain Bowl

  • grains
  • hard boiled egg
  • root veg: sweet potatoes, pumpkin/squash, pickled beets, etc.
  • green veg: broccoli, green beans, etc.
  • fried halloumi (or cheddar on side)
  • green sauce

Caribbean Grain Bowl

  • grains and greens
  • chicken leftovers
  • roasted sweet potato
  • pickled onions and peppers
  • mango
  • fried halloumi
    * spicy green sauce
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Menu for the week of April 9

Sun: http://www.bonappetit.com/recipe/pickle-brined-fried-chicken  w/ biscuits (https://audreyandjon.com/recipes/simple-biscuits) , asparagus
Mon: https://audreyandjon.com/recipes/poached-salmon-peas-and-mushrooms 
Tue: (Out)
Wed:  Leftover chicken
Thu: Salad night 
Fri: leftover salmon

Fried brined chicken

Menu for the week of Dec 19 (Brunch for dinner!)

Sat: Carol Sing
Sun: Skate w/ pasta, artichoke, romanesco, baguette
Mon: Smoked salmon with latkes [sour cream + apple sauce], cheeses, baguette, green salad, etc.
Tue: http://www.bonappetit.com/recipe/marinated-beets-with-potatoes-and-horseradish + leftover salmon + grains  
Wed: 2nd caramelized garlic quiche + romanesco
Thu: Xmas eve party
Fri: [Xmas] Ham + dressing waffles + salad

Cheesecake Brownies

Makes 16, 2-inch Brownies -- add food coloring (like yellow and red) to make it seasonal!

Cream Cheese Filling

  • 4 ounces cream cheese, cut into 8 pieces
  • ½ cup sour cream
  • 2 tablespoons sugar
  • 1 tablespoon all-purpose flour

Brownie Batter

  • ⅔ cup (3 1/3 ounces) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 4 ounces unsweetened chocolate, chopped fine (Giaredehli or Hershey's)
  • 8 tablespoons unsalted butter
  • 1 ¼ cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
Cheesecake brownies (halloween edition!)
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Butternut Squash Farrotto

  • ½ tablespoon cumin, divided
  • 1 cup plain whole-milk yogurt
  • 2 tablespoona fresh lemon juice, divided
  • 3 garlic cloves; 1 minced, 2 thinly sliced
  • 2 cups 1/2-inch cubes peeled butternut squash
  • 1 cup semi-pearled farro (can add in barley and other whole grains)
  • 1 tablespoons chopped Fresno chile or red jalapeño chile with seeds, divided
  • ½ cup 1/2-inch cubes red onion plus 1/4 cup thinly sliced
  • ½ 15-ounce can garbanzo beans (chickpeas), drained
  • ¼ cup fresh cilantro leaves
  • Extra-virgin olive oil

Yogurt Sauce

Butternut squash farrotto
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Carrot Ricotta Tart

Via http://www.bonappetit.com/recipe/carrot-tart-with-ricotta-and-herbs

2 cups ricotta
¼ cup heavy cream
Kosher salt and freshly ground pepper
3 tablespoons olive oil, divided
1 small onion, thinly sliced
4 large carrots (about 8 ounces), scrubbed, thinly sliced into coins
1 package frozen puff pastry, thawed
1 large egg, beaten to blend (optional)
¼ cup coarsely chopped fresh chives
2 tablespoons small dill sprigs

Preheat oven to 425°. Whisk ricotta and cream in a small bowl; season with salt and pepper.

Carrot Ricotta Tart
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Green Sauce

This sauce was AWESOME, and I made it all by myself.

Makes about 1 cup:
2 cups unpacked parsley
1 cup unpacked mint
1 cup unpacked basil
1/4 cup olive oil
1/4 cup white wine vinegar or rice vinegar
Juice of 1 lemon

Blend all ingredients, preferably with an immersion blender, until smooth.
If needed, add more oil (and/or vinegar, to taste) to help blend.
Alternatively, double (or triple!) the ingredients to make it easier to blend in a conventional blender. Trust me, you'll eat it all.

Green Sauce
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Grilled Turkey

Dry brine turkey for at least one day, uncovered, in the fridge. See http://www.thekitchn.com/how-to-dry-brine-a-turkey-cooking-lesso... for guidance, we used:

  • Salt (1/4 cup)
  • sugar (1.5 Tbsp)
  • sage
  • ground rosemary
  • thyme
  • black pepper
  • garlic powder
  • Smoked paprika
  • smoked salt

Rub all over and under breast skin.

Prepare bird:

1-2 hours before grilling, remove turkey from fridge to bring up towards room temperature
Place pats of butter under skin

Prepare grill:

Smoked Turkey
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Grain Bowl

Caramelized Garlic Quiche

For Crust (enough for two crusts)
2½ cups all-purpose flour
1 teaspoon kosher salt
1 cup (2 sticks) chilled unsalted butter, cut into pieces
2 tablespoons apple cider vinegar

For Quiche:
5 large eggs
3 heads of garlic, cloves peeled
Kosher salt
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon pure maple syrup
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
dash nutmeg
Freshly ground black pepper
6 ounces sharp white cheddar cheese, grated (about 2 cups)
2 cups baby spinach, lightly chopped
1 cup crème fraîche
½ cup milk

Crust

Caramelized Onion Quiche
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Menu for Week of March 15th

Sat: Carmelized Onion Quiche ; make corned beef, cure salmon
Sun: Grill
Mon: Leftover quiche +  salad w/ salmon and chevre
Tues: Corned beef hash  http://www.bonappetit.com/recipe/corned-beef-hash-2 
Wed: Out
Thus: leftovers

Caramelized Onion Quiche

2015 Cleanse Menu

Sun: Mahi Mahi with smashed white beans plus sauteed chard stems ... the white beans were really good. The rest...

Mon: Barley Risotto (a favorite from last year) with roasted celery root

Korean Kale Slaw

Wine Jelly

Makes four 1-cup jars

Something full-bodied and fruity works best here.

1 (750-ml) bottle red wine
3¼ cups sugar (amount already minimized)
1 (3-ounce) envelope liquid pectin
3 tablespoons lemon juice
⅛ teaspoon butter (to reduce bubbling)

Bring 1¼ cups wine to boil in small saucepan over medium-high heat, and cook until reduced to ⅓ cup, 15 to 20 minutes; set aside. This reduction helps improve the wine flavor.

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Berry Pie

Merging some thoughts and recipes from http://www.audreyandjon.com/recipes/fruit-cobbler , http://www.foodandwine.com/recipes/marilyn-batalis-blackberry-pie , and http://www.seriouseats.com/recipes/2012/02/mixed-berry-pie-made-... :

2 discs of Pie crust
4 cups fresh or frozen berries
½ cup sugar
2 T cornstarch
1 T lo/no sugar pectin (modify thickener choices to your preference)
1 tablespoon fresh lemon juice
1 tablespoon cold unsalted butter, cut into cubes

Preheat oven to 425°F.

Berry Pie
4.5
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Parmigiano Gelato

Courtesy of The Washington Post Magazine.

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Barley Risotto

1 cup pearled barley
8 cups vegetable or chicken broth
3 tablespoons unsalted butter, divided
1 medium onion, finely chopped
Kosher salt and freshly ground black pepper
2 teaspoons chopped fresh thyme
1 bay leaf
2 cups baby spinach
1 cup parsley, thick stems removed
2 tablespoons olive oil
1 garlic clove, finely grated
1 teaspoon finely lemon zest
1 tablespoon lemon juice
1 cup finely grated Parmesan
⅓ cup chopped tender herbs (such as tarragon and/or chives)

Barley risotto with spinach
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Menu for Week of October 12th

Fall Welcome Week (Chili, duck confit, truffle cream sauce w/rolls, pumpkin/gourd dish...)

Sat: http://www.bonappetit.com/recipe/toasted-barley-risotto-with-spi...
Sun: Butternut soup (http://www.audreyandjon.com/recipes/roasted-butternut-squash-soup ) w/ rolls and romanesco
Mon: Duck w/ green salad http://audreyandjon.com/recipes/duck-confit-spicy-pickled-raisins
Tues: Fall Salad night
Wed: Duck w/ romanesco
Thus: Soup (J late)

Duck Leg Confit

Corn, Chili, and Cheese Salad

Easy and delicious Bon Appetit recipe. Also keeps well in the fridge for several days and, in some ways, improves over time.

4 ears of corn, husked
1 large shallot, thinly sliced into rings
1 red chile (BA recommends Holland or Fresno, but a Jalapeño will do), optionally deseeded, thinly sliced into rings
¼ cup fresh lime juice
Kosher salt and freshly ground black pepper
4 tablespoons vegetable oil, divided
2 oz. fresh Cotija cheese or queso fresco, crumbled
¼ cup cilantro leaves with tender stems

Grilled Corn Salad
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Corn Fritters

2 large eggs
¼ cup all-purpose flour
2 tablespoons finely grated Parmesan
½ teaspoon kosher salt, plus more
2 cups fresh corn kernels (about 2 ears' worth)
2 scalliona, thinly sliced
1 jalapeño, seeded, finely chopped

2 tablespoons vegetable oil for frying

Sour cream and lime wedges (for serving)

In a food processor, pulse eggs to blend. Add flour, Parmesan, and ½ tsp. kosher salt and pulse until combined. Add corn, scallion, and jalapeño; pulse 3-5 times until a consistent, oatmeal-y texture.

IMG_3124.resized.JPG
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Green Gazpacho

A really nice alternative summer gazpacho. If you don't like vinegar as much as I do, feel free to reduce the vinegar and/or lime juice proportions to taste. Courtesy of Bon Appetit.

¼ cup white wine vinegar
2 tablespoons fresh lime juice (about 1 lime)
1 cup plain Greek yogurt, plus an optional ½ cup or serving
½ cup olive oil, plus more for drizzling
4 oz. ciabatta or country-style bread, crust removed, bread torn into 1” pieces (about 2½ cups)

Green Gazpacho
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Mustard-Crusted Branzino

For some reason, Bon Appetit recommends using a whole butterflied fish, but that just presents you with many small bones to deal with. This dish will be equally good with filets. Serves 2 and can easily be doubled.

2 branzini/ Mediterranean sea bass filets
1/8 cup olive oil
1 tablespoons whole grain mustard
1 small garlic clove, finely grated
1/2 tablespoon chopped fresh thyme
1/2 cup panko breadcrumbs (or fresh coarsely chopped breadcrumbs, preferably sourdough)
Kosher salt and freshly ground black pepper

Mustard Crusted Branzino
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Red Velvet Cake

Makes 6 cupcakes (I hope)
http://www.bakingisascience.com/red-velvet-cupcakes/

1¼ cups cake flour
¼ cup unsweetened cocoa
½ teaspoons salt
¾ cups granulated sugar
1 teaspoons baking soda
dash tsp. espresso powder (optional)
2/3 cups canola oil
1/3 oz. red food coloring
½ teaspoons vanilla
1 teaspoons red apple cider vinegar
1 large eggs
½ cup buttermilk

Cream cheese icing: http://www.joyofbaking.com/RedVelvetCake.html

Red Velvet Cupcake
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2014 Food Lover's Cleanse: Week 2 (New American Theme)

As a follow-on to Week 1 of the Bon Appetit Food Lover's Cleanse, we did a New American-focused menu. Again, we really only incorporated a few of the cleanse recipes, but those we did were really delicious this week! Also, by the end of these two weeks, I have taken off the ~4 pounds of holiday weight I had gained. Hooray!

Sun: Grilled Rib Eye with Roasted Sweet Potatoes
Mon: Roasted Root Vegetables with Quinoa and Green Tahini Sauce (vegetables roasted ahead on Sunday with the sweet potatoes)
Tues: Roasted Chicken Thighs with Lemon and Oregano (not a cleanse recipe, and really not a winner…)
Wed: Root Vegetable Salad (with leftovers from earlier in the week)
Thus: A somewhat decent pasta dish (a recipe of Audrey's creation) made from leftover chicken thighs
Fri: Out to Table to finish off the week

Roasted vegetables with green tahini sauce

Roasted Vegetables with Quinoa and Green Tahini Sauce

From Bon Appetit 2014 Food Lover's Cleanse

This combination and modification of three Bon Appetit recipes goes excellent together and produces a follow-up salad for lunches or a dinner later in the week. The Tahini sauce needs to be done at least 1 day in advance, and the vegetable roasting can largely be done ahead as well.

Serves 2 with leftovers for a salad (see below).

Roasted vegetables with green tahini sauce
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Kale Chips

Take flat-leaf kale and cut the leaf only parts into chip-sized pieces. Toss lightly with olive oil, and spread out on a ceramic plate.

Sprinkle lightly with salt and spices (garlic powder works well), microwave for 3-5 minutes until crisp.

http://www.americastestkitchenfeed.com/super-quick-video-tips/20...

Kale Chips
2.5
Your rating: None Average: 2.5 (2 votes)

Duck Confit with Spicy Pickled Raisins

Bon Appetit comes through with another winner. We made this for Christmas 2013, and it was great. While total cooking time (roughly 5 hours) is a bit steep, most of that is hands off, and all but the last 30 minutes can be done ahead of time and frozen. Serves 8. Great for a dinner party.

  • 8 skin-on, bone-in duck legs
  • 4 garlic cloves, thinly sliced
  • 1 teaspoon freshly ground black pepper plus more freshly cracked
  • 2 tablespoons plus 1 tsp. kosher salt
  • 10 sprigs thyme, divided
Duck Leg Confit
4.5
Your rating: None Average: 4.5 (2 votes)

Dinner Rolls

These rolls from the The Bread Lover's Bread Machine Cookbook are deceptively easy to make and great par-baked and frozen. We make these for Thanksgiving - they're one thing we can check off our list a few weeks in advance.

Dough Recipe

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  • 1 cup plus 1 Tbsp milk
  • 3 Tbsp honey
  • 2 large eggs
  • 6 Tbsp unsalted butter, cut into pieces
  • 4 1/4 cups all purpose flour
  • Dinner Rolls
    4.5
    Your rating: None Average: 4.5 (2 votes)

    Lemon Ricotta Pancakes

    Courtesy of Cook's Illustrated.

    0
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    Beets with Citrus and Nuts

    1 ½ pounds beets, trimmed and halved horizontally
    1 ¼ c water
    salt and pepper
    3 T light brown sugar, packed
    1 shallot, sliced thin
    1 t grated lemon zest
    ½ c whole almonds, toasted and chopped
    2 T chopped fresh mint
    1 t chopped fresh thyme

    Place beets, cut side down, in a single layer in an 11-inch saute pan or dutch oven. Add water and 1/4 teas salt; bring to a simmer over high heat. Reduce to low; cover and simmer until beets are tender, 45-50 minutes.

    Beets with citrus and almonds
    3
    Your rating: None Average: 3 (2 votes)

    Poached Fish

    Courtesy of Cook's Illustrated.

    Oil-poached fish
    1
    Your rating: None Average: 1 (1 vote)

    Bean Dips

    Courtesy of Cook's Illustrated.

    0
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    Tomato Salad with Shallot Vinaigrette

    A nice Bon Appetit recipe that is a great summer side.

    1 tablespoons minced shallots
    2 tablespoons red wine or sherry vinegar
    1/2 teaspoon sugar
    1/4 cup extra-virgin olive oil
    2-3 ripe beefsteak or heirloom tomatoes, cut into 1/2-inch slices
    Freshly ground black pepper
    3 fresh medium basil leaves, torn into approximately 1/2-inch pieces

    Combine shallots, vinegar, sugar, and a pinch of salt in a small bowl. Gradually whisk in oil to blend. Set vinaigrette aside.

    Tomato Salad
    4.5
    Your rating: None Average: 4.5 (2 votes)

    White Nectarine Compote

    In our area, white nectarines have two seasons - an early and a late. While most people prefer the perfumed, very sweet white nectarines of August/September, I prefer the tart and slightly sweet white nectarines of July. My fruit man thinks I'm crazy.

    Nectarine Compote
    2.5
    Your rating: None Average: 2.5 (2 votes)

    Strawberry, Tomato and Fennel Gazpacho

    Recipe in progress, using these two as guides:
    http://www.seattlefarmersmarkets.org/recipes/strawberry-fennel-g...
    http://www.foodandwine.com/recipes/strawberry-tomato-and-fennel-...

    Strawberry Fennel Gazpacho
    2.5
    Your rating: None Average: 2.5 (2 votes)

    Garlic Scape Pesto

    Garlic scape pesto is a wonderful thing. It is delicious, easy to make*, easy to use, and freezes well. We try and make a big batch of this when garlic scapes appear at the farmer's market in late spring. Freeze in ice cube trays for easy use later.

    2 cups garlic scapes, cut into ½" pieces (stringy and blender-killing otherwise!)
    ⅔ cup olive oil
    1 cup shredded parmesan (or substitute) cheese
    ⅓ cup pine nuts
    ⅓ tsp salt

    Blend all ingredients in food processor until a pasty consistency.

    Garlic Scape Pesto
    4
    Your rating: None Average: 4 (1 vote)

    Strawberry, Almond, and Pea Salad

    A delightful spring salad from Bon Appetit. We didn't feel the peas added much, so they are listed here as optional.

    1/2 cup Marcona almonds
    2 tablespoons white wine or rice vinegar (or pomegranate vinegar if you have it)
    2 teaspoons whole grain mustard
    1 teaspoon poppy seeds
    1 teaspoon sugar
    1/4 cup olive oil
    2 cups baby arugula or watercress, thick stems trimmed
    2 cups pea vines
    8 ounces fresh strawberries, hulled, halved or quartered if large (about 2 cups)
    1 cup shelled fresh peas (Optional, can also sub in blanched asparagus)
    1 ounce Parmesan, shaved

    Strawberry Salad
    4
    Your rating: None Average: 4 (2 votes)

    Pea Pancakes

    Audrey was really excited about this recipe. Unfortunately, it sucked.

    1 cup shelled fresh peas (from about 1 pound pods)
    1 teaspoon kosher salt plus more
    3 large eggs
    1 cup low-fat cottage cheese
    1/4 cup all-purpose flour
    2 tablespoons vegetable oil plus more for skillet
    4 scallions, thinly sliced, plus more for serving
    1/4 cup (1/2 stick) salted butter, melted

    Optional: If using fresh peas, cook in a small saucepan of boiling salted water until tender, about 3 minutes, Drain

    Pea Pancakes
    1
    Your rating: None Average: 1 (2 votes)

    Fennel Citrus Salad

    1 Grapefruit
    1 Lemon
    (other citrus as desired)
    1 bulb fennel, thinly sliced, and some fronds
    1 cup dried chickpeas, rehydrated and cooked
    greens (optional)
    5 oz feta, crumbled (optional)

    Cut peel and pith from citrus; cut between membranes to release segments. Squeeze juice from membranes into a medium bowl; whisk in 2 tablespoons olive oil. Season with kosher salt and freshly ground black pepper.

    Toss in citrus, chickpeas, fennel, greens and feta, and a handful of fennel fronds.

    Via http://www.bonappetit.com/recipes/2013/03/chickpea-fennel-and-ci...

    Fennel Citrus Salad
    2
    Your rating: None Average: 2 (2 votes)

    Beet, Rhubarb and Citrus Salad

    Serves 2

    Pickled beets (or 1 large beet, roasted or boiled until tender, peeled, and cut into wedges)
    1 large orange
    Watercress or arugula (approx 2-3 cups)
    1/2 cup coarsely crumbled feta cheese
    1/2 lb rhubarb (about 3 stalks), trimmed and cut into 1/2" slices
    1/4 cup sugar

    2 tablespoons extra-virgin olive oil
    2 tablespoons unseasoned rice vinegar
    1 tablespoon fresh lemon juice
    1 tablespoon minced shallot
    1 teaspoon sugar

    Prepare rhubarb (can be made ahead):

    Beet, Rhubarb and Citrus Salad
    3.5
    Your rating: None Average: 3.5 (2 votes)

    Juniper Cured Salmon

    This recipe is a modified version of one from the Mitsitam Cafe Cookbook, using a salt-cooking/curing method from the Pacific North-west:

    1/2 lb of raw salmon is one serving of cured salmon for lox/sandwich/in a salad.

    For under 1lb salmon: 1.5 cups each of plain, fine-grain kosher salt and sugar
    For a 1 lb salmon: 2.5 cups each salt/sugar
    For a 2 lb salmon: 3 cups each salt/sugar

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    Salmon Curing
    4.5
    Your rating: None Average: 4.5 (2 votes)

    Smoky Chocolate Crackers

    Via http://www.bhg.com/blogs/delish-dish/2013/02/05/dorie-greenspan-... , see also http://discoveringblog.com/httpdiscoveringblogcom/discoveringsmo...

    ingredients
    1 3/4 cups all-purpose flour
    1/2 cup unsweetened cocoa powder
    1 1/2 teaspoons smoked paprika
    1 teaspoon salt
    3/4 cup unsalted butter, softened
    1/3 cup powdered sugar, sifted
    3 tablespoons granulated sugar
    2 egg whites
    1/2 cup finely chopped almonds, toasted

    In a medium bowl sift together the flour, cocoa powder, smoked paprika and salt; set aside.

    0
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    Butternut Squash Mascarpone Agnolotti

    We had a butternut squash and some mascarpone in the fridge, and I was feeling like pasta. We've done ravioli before, so I thought we should try something new.  So I googled "butternut squash and mascarpone agnolotti" and came up with this recipe. We shamelessly copied it, and it turned out great. You absolutely must go to their site to watch the videos showing how to create the agnolotti.

    Agnolotti
    3
    Your rating: None Average: 3 (2 votes)

    Pasta Salad with Melon, Pancetta, and Ricotta Salata

    Not really hearty enough for a meal, but a nice (non-vegetarian) pasta salad to bring to a party or have as a side dish. Courtsey of Bon Appetit, but slightly modified.

    Ingredients

    2 ounces thinly sliced pancetta (Italian bacon)
    4 ounces orecchiette (ear-shaped pasta)
    3 tablespoons extra-virgin olive oil
    3 tablespoons Champagne vinegar, white wine vinegar, or rice vinegar
    1 1/2 cups 3/4" square diced pieces peeled cantaloupe
    1/3 cup coarsely chopped fresh mint

    Pasta Salad with melon, ricotta, pancetta and mint
    3
    Your rating: None Average: 3 (2 votes)

    Poached Salmon with Peas and Mushrooms

    This recipe, modified from a Bon Appetit recipe, was an instant spring hit.

    2 6–8-ounce center-cut wild king salmon fillets (each about 1 1/2-inch thick)
    1 cup dry white wine
    2 tablespoons kosher salt plus more for seasoning
    2 tablespoons (¼ stick) unsalted butter
    4 ounces fresh morels; sliced, or oyster or shiitake
    ½ cup shelled fresh peas
    ⅓-⅔ cup heavy cream
    Freshly ground black pepper
    2 tablespoons minced fresh chives or finely chopped garlic scapes

    Poached Salmon with peas and mushrooms
    4.5
    Your rating: None Average: 4.5 (2 votes)

    Mio

    Cost: 
    $$$ - Pricy

    Location

    Mio
    1110 Vermont Ave NW McPhereson
    Washington, DC
    United States
    38° 54' 15.2424" N, 77° 1' 59.6496" W

    Happy hour cocktails are great - with amazing and speedy service, and a good combination of normal and more unusual drinks (the cactus pear drink is great. fuscia, but great).

    The appetizers are really small for the price, IMHO. I haven't eaten there (and the restaurant is often practically empty during the HH rush).

    Great for a quick drink after work, but you may want to move the HH to a place with more affordable munchies quickly.

    0
    Your rating: None

    Central Michel Richard

    Cost: 
    $$$ - Pricy

    Location

    Central
    1001 Pennsylvania Ave Metro Center
    Washington, DC
    United States
    38° 52' 59.106" N, 76° 59' 33.5724" W

    (202) 626-0015
    www.centralmichelrichard.com

    We had the moz and tomato and cheese puff appetizers, both of which were interesting, but at the end of the day, overpriced for what's really just tomatoes and mozzarella and cheese with bread. The dinner was fine, and well executed, but if I'm paying $18 for a burger, I expect something a bit more exciting, honestly. Nothing was wrong, the service was fine and the decor great, but there was no spark, at least in our menu choices.

    2
    Your rating: None Average: 2 (1 vote)

    Ashby Inn

    Cost: 
    $$$ - Pricy

    Location

    Ashby Inn
    692 Federal St Front Royal
    Paris, VA
    United States
    39° 0' 16.4088" N, 77° 57' 5.6304" W

    Amazing serving, great locally sourced food and creative, tasty, whimsical meals. We had a beautiful lunch here on the way out to the Shenandoahs for the weekend. A bit out of the way, but definitely worth it.

    0
    Your rating: None

    Proof Restaurant

    Cost: 
    $$$ - Pricy

    Location

    Proof
    775 G St NW Gallery Place/Chinatown; Downtown
    Washington, DC
    United States
    38° 53' 54.9888" N, 77° 1' 21.8892" W

    (202) 737-7663

    Proof might be best known for their amazing wine selection and top-notch bar-tending, but not taking the opportunity to sit down and have a meal there is almost a sin. Their seasonal menu changes weekly and doesn't pull punches. Crispy pigs head (thankfully, not in head form)? Tasty. Perfectly grilled hangar steak with roasted bone marrow? Hits the spot. The serving sizes, even for the larger plates, are reasonable - which means you'll have room leftover for their somewhat insane cookie plate or some selections from the expertly curated cheese board.

    5
    Your rating: None Average: 5 (1 vote)

    Staunton Grocery

    Cost: 
    $$$ - Pricy

    Location

    Staunton Grocery
    105 W Beverley St
    Staunton, VA
    United States
    38° 8' 57.8616" N, 79° 4' 26.2416" W

    (540) 886-6880
    OpenTable: http://www.opentable.com/the-staunton-grocery

    Great quality, seasonal menu from local producers. Great wine list, fantastic cocktails, warm and friendly staff. Everything we ate was amazing, but the appetizer portions are a bit stingy. Eight dollars for a smallish beet cut into quarters for a table of six? I mean, charge $2 or throw another beet or three on the plate. The entree portions were much more reasonable.

    3
    Your rating: None Average: 3 (1 vote)

    Bernice's Fried Eggplant

    ... with just a little tweaking.

    Serves 8.

    Ingredients:
    2 medium-large eggplants
    1.5 cups breadcrumbs (panko or regular)
    1/2 cup freshly-grated parmesan cheese
    Spices from your pantry (such as garlic powder, onion powder, paprika, basil, oregano, salt, and pepper)
    2 eggs
    1/2 cup or more of all purpose flour
    Vegetable oil
    [Note: halve these proportions for a medium-sized eggplant]

    Pre-prep:

    Fried Eggplant
    4
    Your rating: None Average: 4 (1 vote)

    Lamb Chops with Mint Something

    Made delicious and easy lamb chops tonight. Basically combined these two</a href> recipes and served it with this mint jelly.

    Lamb Chops
    3
    Your rating: None Average: 3 (2 votes)

    Seared Scallops with Pommes

    This was in response to our taking advantage of a recent livinggrouponsocial deal with Arganica, and opting for one of their more CSA-like "give me a box of random local, organic goodies." We're already, honestly, pretty damned tired of kale and brussel sprouts, and hoped this would provide something slightly different. We got... chard and turnips. Well, OK. The dinner turned out quite good, and is somewhere between classic French and New American. We made the chard into a warm salad by wilting it and steaming it with a bit of apple cider, then tossing it with vinegar and adding pecans.

    Seared Scallops
    3
    Your rating: None Average: 3 (2 votes)

    Foams

    A holding place for all things foam, thanks to my iSi Creative Whip.

    First up, a blue cheese foam to top steak with:
    1 oz blue cheese (Roquefort)
    1 oz cream
    1 T milk
    blend until perfectly smooth, whip, chill, serve.

    Next up, a raita-yogurt foam
    1.5 oz raita (yogurt, raita spices, lemon juice)
    1.5 oz cream
    mix, whip, chill, serve. Great on cucumber slices.

    Chimichurri foam
    oil/vinegar mix from chimichurri, strained
    a tad of Stubbs mopping sauce (or other vinegary BBQ sauce)
    apple cider vinegar for volume

    Raita Foam
    3.5
    Your rating: None Average: 3.5 (2 votes)

    Bacon-wrapped Scallops with mushrooms

    6 Large (1" diameter) Scallops
    3 slices Polyface bacon (or prosciutto)
    3 T Rendered bacon fat (or butter)
    2 T butter
    2 cloves garlic, finely chopped
    8 Cremini or wild mushrooms, thickly sliced
    1 t tarragon
    1/4 C white wine or dry vermouth

    If using prosciutto instead of baking, use this approach: http://www.epicurious.com/recipes-menus/how-to-cook-scallops-wit... (hot pan with oil, 3 mins, add butter and flip, 3 mins while basting; add wine to make a pan sauce while scallops rest.

    Preheat oven to 375F

    Prosciutto wrapped scallops
    3.5
    Your rating: None Average: 3.5 (2 votes)

    Pumpkin Saffron Bisque

    An adaptation of the recipe from The Food Network. We've used marina di chioggia and speckled hen pumpkins from our favorite farmer at Eastern Market. A butternut squash can also be used.

    Pumpkin Saffron Soup
    2.5
    Your rating: None Average: 2.5 (2 votes)

    Stuffed Mushrooms

    Audrey's family's stuffed mushrooms. A vegetarian (but not vegan) treat. Always a hit at parties and holiday meals.

    Stuffed Mushrooms
    3.5
    Your rating: None Average: 3.5 (2 votes)

    Pizza

    Makes 2 12" round pizzas.

    This was the first recipe Jon learned from his Mom, because, damn it's good pizza!

    Dough

    make about 2 1/2 hours before serving

    • 1 package active dry yeast (2.25 tsp)
    • About 4 1/2 c. all purpose flour (have 6 c available for kneading/rolling)
    • 1 tsp salt
    • 1 1/2 c. water

    In large bowl, combine yeast, 2 cups flour and 1 teaspoon salt. In small saucepan, heat water until very warm (120 to 130F.).

    Pizza
    4.5
    Your rating: None Average: 4.5 (2 votes)

    Sunchoke Bisque

    (serves 6)
    3 tbsp olive oil
    1 lb sunchokes, unpeeled (about 4 medium/large sunchokes
    2 waxy potatoes like Yukon Gold
    1 celery rib (optional)
    1 onion
    5 cups stock
    3 cloves garlic, minced
    1 bay leaf
    3/4c milk or cream
    salt and pepper to taste
    croutons or toasted pumpkin seeds, hazenut oil or pumpkin seed oil (optional toppings)

    Sunchoke Bisque
    2.5
    Your rating: None Average: 2.5 (2 votes)

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