Recipes

SWEETS

Hearts On A Pie

July 3, 2013

This pie was born of necessity.

I completely forgot that I wanted to make it until just a couple of hours before we were due to leave for our friends' house, and so instead of rolling out crusts I used two deep-dish frozen ones, flipping one upside-down to use as the top crust. The problem with this technique is that if the crust isn't perfectly defrosted, it can stick to the aluminum while you're flipping it, and sort of...break. Which is what happened to my crust. I would ordinarily fix this by rolling out the crust and starting over, but: no time.

Teeny-tiny (and crack-concealing) hearts to the rescue!

SIDESSALADS

I Grew Something, And Then I Ate It

July 1, 2013

See that?

I grew that.

It is a living thing that I GREW AND DID NOT KILL.

ENTREES

Lemon-Rosemary Spatchcock Chicken

June 21, 2013

That is my very own rosemary that I grew.

(Don't be too impressed. My basil has drowned.)

The return of the summer has brought with it the return of local farmer's markets, and because we live right next to the Stone Barns Agricultural Center that also means the return of spatchcock chickens. I've written about how amazing these things are before, but basically what they are is chickens with the backbone and sternum removed; the flattish result means that the parts on the inside (the breasts) cook slightly less and the parts on the outside (the legs) cook slightly more, which is exactly how a chicken cooks in a perfect world. It also cooks faster, which is awesome.

You can spatchcock a chicken yourself, but honestly: it seems like a pain, and isn't something I'd bother with; I just buy a couple whenever I come across a place that sells them and consider myself lucky. (This recipe, incidentally, also works for a regular roast chicken; just adjust the cooking time as noted below.)

SIDESSALADS

Baby Bok Choy with Garlic Scapes

June 12, 2013

What are these crazy-looking things?!

They're very pretty and twisty, but I honestly had no idea what to make of them when I spotted them at our local farmer's market last Saturday. It turns out that garlic scapes are a late spring/early-summer thing - they're the part of the garlic that grows above ground, and that gets harvested so that the bulb below can mature more fully.

What do they taste like? Garlic. Except lighter and fresher and milder, so you can use lots of them.

How to use them? Apparently pretty much any way you'd use the regular stuff, but the subtle flavor means they're extremely versatile: people pickle them, make them into pesto, blend them with white beans to make crostini, add them to soups and pastas, and even eat the younger (milder) ones raw.

ENTREES

Green Chile Cheese Enchiladas

May 30, 2013

When I was a little girl I read all the time, and I mean that literally: I read while eating, on the bus to and from school every day, and even while walking down the street (some minor collisions were involved). One summer, I read the entirety of The Mists Of Avalon while seated on the back of my mom's Yamaha on a ride to Canada and back; I can't even imagine what the people who passed us on the highway thought (probably that my parents shouldn't let me read on the back of a motorcycle).

Anyway, I was a big reader. And some of my all-time favorite books during my formative years were - of course - the Judy Blume books (Starring Sally J. Freedman As Herself remains my personal favorite). It's always fun to revisit the stories that shaped our childhoods, and in just a few days Tiger Eyes - the story of a young girl attempting to cope with the murder of her father - will be released on film.

In celebration of the release Lawrence Blume, the director of the film and Judy's son (and my friend), sent me this recipe straight from the Blume kitchen to try out for myself.

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