Kid Chef Book Signing, Fort Greene BKLN September 10th + The Perfect Gazpacho Recipe

Come say hi and sample the Kid Chef summery corn and watermelon salad - with bright garnishes! - this coming Saturday. I'll be in the center of the Fort Greene farmers market at the Food Book Fair tent, from 10am-12pm, and the weather forecast looks perfect! 

Speaking of perfect, as summer (very unfortunately) winds down, I wanted to share the gazpacho gulps recipe from Kid Chef here. It is refreshing, super flavorful, and easy to make. I fancied up this version with fun garnishes - also easy - making for a beautiful presentation and extra textural delight.

Gazpacho Gulps from Kid Chef

Ingredients

2 lbs ripe red tomatoes, cored and cut into chunks

1 cubanelle pepper cored, seeded and cut into chunks

1 cucumber, peeled and cut into chunks

1 small white or red onion, peeled and cut into chunks

1-2 cloves garlic, peeled and cut in halves

2 tsp sherry vinegar, plus more to taste

kosher salt and freshly cracked pepper

½ cup extra-virgin olive oil, plus more for drizzling

Purée ingredients: In a blender, add tomatoes, pepper, cucumber, onion and garlic. Blend at high speed until very smooth, about 2 minutes. Stop periodically and scrape down sides with a rubber spatula. Season with salt and pepper.

With the motor running, add vinegar and slowly drizzle in the olive oil through the feeder cap. The mixture will become pinkish or bright orange. Blending as you add the oil will emulsify the mixture, making it a creamy texture.

To serve: Transfer gazpacho to a glass pitcher or jar and refrigerate for 3 hours or until well chilled. Before serving taste and adjust salt, pepper, and vinegar as needed. Serve in small glasses with a drizzle of olive oil, preferably sipped in the sun. Leftover gazpacho will last up to 5 days, kept refrigerated and covered. Give leftovers a good stir just before serving.

In the version here I crushed breadcrumbs and minced hard salami, fried them together in a skillet until golden and crispy, and scattered onto the gazpacho. That, along with snipped chives and parsley flowers, some halved tiny tomatoes, and a drizzle of good olive oil, and there was some very good eating to be had. 

Recent press for Kid Chef

I wrote a column about how to keep lunch interesting at Food52, which just debuted. As with Kid Chef, in it I break down how to make simple tasks of meal preparation, and even, how to rethink what a meal ought to be. For me, fun and delicious are at the top of the list.

Weelicious included Kid Chef in a sweet lineup of great kid-friendly books. Read more here.

Poppy Tooker dedicated last week's episode of her radio program, Louisiana Eats to young cooks. We did an interview together, which you can listen to here. Still cutting my interview chops and radio voice…. ;P 

The National Post in Canada did a lovely writeup featuring Kid Chef in back-to-school glory. 

In recent cook - style - shoot work……

Did you see the juicy story I produced in the Sweet Paul summer issue?  You can find it here, as well as many Anthropologie and Barnes&Noble locations. 

This terrific tomato galette recipe is another ideal use for your tomato bounty...

Recent projects with The New York Times…..

Hands-down delicious cast iron story with Julia Moskin and Charlotte Druckman - 

Crisp toffee bars

flattened chicken thighs

A leftover chicken salad - so good. Could easily be a page from my own playbook - 

For your armfuls of summer squash, this gratin duo -

 Look for more Kid Chef events in NYC as we swing into full back-to-school mode. There's always good eating to be had over at Instagram, and soon, I'll have more delicious content I can share with you here. 

Make something new today. Maybe it'll turn out terrific. You get the satisfaction of trying something new, and bonus - exciting new eating in your repertoire to revisit again and again. XO

My Mother's Lemon Meringue Pie, Creamy Goodness at Food52, and Another Page One (Luscious Lamb!) at The New York Times

Where has the last month gone, I keep asking myself. I don't think it even happened, but then I realize I've done all this work, and so it must have. 

This fantastic lemon meringue pie, an on-rotation favorite dessert from my mom, is this month's feature at Anthology.

Are you craving pie by now? Head over to Anthology for the full scoop, including the delicious recipe. You'll be quite happy you did, as you will no doubt delight in the slices of this bright, rich (but not too rich), perfect dessert.

This recipe is particularly well-timed, as I just returned from a lengthy trip back home, where I cooked and cared for my folks. 

Wouldn't it be nice to be able to do that for our parents in a more regular way? To have our schedules cleared, virtually suspended (mine was, even though the piles waited for me upon my return), and help family out in times of need. 

All this to say I would have loved to share the following stories with you sooner, and I blame them for being so tied up…..

In my Halfway to Dinner column at Food52, I created five fab recipes incorporating heavy cream. Some, just a little, and others, the whole nine yards. Up to you which you'll prefer….there is something for everyone. 

Because, they are all delicious.

a Julia Child-inspired chicken liver mousse

the delightful cracked sugar "glass" of crême brulée

chicken legs with shallots and apples, dressed in a cider cream sauce

my favorite: garlicky creamed wild onions

the gorgeous wild onions destined for creaming...

horseradish cream sauce with dipping accompaniments

Then there was the glorious NYTimes Page One story, the second I had in just as many weeks. I love it when that happens! 

This feature was geared for Easter and Passover and it delivered big. Four recipes (one, two, three, four) including a glorious leg of lamb, a grand meal to feed the whole neighborhood.

Any of these recipes could easily double for Mother's Day, which by now is right around the corner. These preparations are a feast for the eyes, made with love, and so tasty. Your Ma will no doubt appreciate it.

If you do choose one from any of these features, let me know. It gives me great pleasure to know others are eating well.

I'll be at the farmers market this weekend, refilling my refrigerator with peppery greens, juicy veg, orangey-yolk eggs, and a few surprise bits - usually whatever hits me as I roam.

A spare rib barbecue is in the works, as well as some pickle experiments I'm having fun with. Who knows, maybe a fruit and biscuit idea will make a splash... another story I've been chewing on….

Have a beautiful weekend. Hold these first few days of May close, as the rest will fly just as quickly as all of April did. xxx

Rounding the Year out: Holiday Sips with The New York Times (Another Page 1!), Walnut Recipes with Food52, and More

The last few weeks have gone quickly by. There's a flurry of work which you should know about. Much great food and drink for winter days to keep you and your loves cozy, or, just yourself.

So important to give special things to yourself, and, hey, it all starts with you. Is there a little pep talk in there? Maybe. But if so, it's for me, as the start of New Years aren't an easy thing. It's like I have to figure out where I am, all over again….

Anyway. These are all great eating and drinking, so get some. :)

This feature was sparkly and huge on Page 1 - always something I relish - Christmas Eve. Both cocktails are lovely. I especially like the Apple Brandy-Islay Scotch-Champagne riff on the French 75. I have made similar at my own bar for a while, but used a Lapsang Suchong infused spirit I'd created instead of the Scotch. Bright, warming, and surprising.

Also with The Times is this tasty recipe, prepared with fresh pasta, chopped tarragon, yuzu juice, togarashi pepper (if you can find it - though cayenne makes a fine substitute), and delicious plump crabmeat.

Good eating indeed. And, this extra-special gingersnap cookie recipe.

While looking at these sweets, I was reminded of the gorgeous brownies I produced for the December Birmingham Magazine. They are utterly scrumptious. Use this recipe if you're looking to make a batch for yourself.

AND, there's more…. now you can see how the days go by in a blur over here!

My "What to do with a bulk of Walnuts" story is the newest installment for Food52's Halfway to Dinner column. If you haven't seen my other features, I also created recipes and the stories for capers (to die for), preserved lemons, and red quinoa!

 Roasted kabocha, celery, pomegranate, walnut, and fried sage salad

Beet, shaved Parmigiano-Reggiano, walnut, and mint salad

 Walnut pesto

 Bourbon-roasted squash soup with blue cheese and candied walnuts

This last recipe - a persimmon-walnut bread pudding - has a special place in my heart. And belly. I basically threw a bunch of stuff together while keeping the tenants of bread pudding in my back pocket, and came to the other side with an outrageously delightful dessert (or breakfast!). Please do let me know if you try it.

Well, that's almost all of it.

Christmas was spent somewhat uneventfully here, with the beau home but fiercely under the weather. We are both emerging, and if I have my way, I'll have a New Year's post up in a couple days. Please hold me to it! There are some other tasty bites I've been keen to share.

I hope you have had a joyous Holiday Season, and that you are feeling light with the days remaining in 2014. Woo-hoooo! xxx

A Most Custardy Quiche

I did not see this coming.

That somehow, Food52 - where I am a contributor to Halfway to Dinner and Heirloom Recipes, including delicious stories such as this, this, this, this, and this (and a fab new one on the way….) - would share my little ole Saturday evening quiche with the Instagram Universe.

And then I would be demanded (well maybe not demanded) to share the recipe. It isn't a story I made for the camera. I just made it for my mouth, trying to use up a surplus of goodies in the fridge.

Good thing you all have asked for this recipe though, because it is SO GOOD. Once you have the groundwork laid, you can sub out the fillings of your choice. I had done roasted squash before (albeit with kabocha instead of delicata), and used pan fried speck instead of caramelized onions. Both are wonderful, so either works just as nicely.

I also happened to have handfuls of garlic chives available and so I thought, why not?

Here it is -

Roasted squash, caramelized onion, and garlic chive quiche

Serves 6-8

for the filling-

5 eggs - use only pasture-raised eggs if at all possible - the custard will be so much more dynamic

3 or 4 egg yolks, depending on how rich you're willing to go (same as above)

1 1/2 cups delicata or other pumpkin squash, halved, insides scraped out, and coarsely chopped

1 onion, peeled and chopped

1 cup heavy cream - use pastured milk, as it will be more flavorful

1/3 cup whole milk

1/2 tsp freshly grated nutmeg

5 sprigs fresh thyme, leaves removed from stems

2 tbsp garlic chives, finely chopped - regular chives, or roasted garlic cloves work just as well

good olive oil 

sea salt and freshly cracked pepper to taste

for the dough - I adapted the Four and Twenty Blackbirds cornmeal crust, which was deeelicious

1 cup unbleached all-purpose flour
¼ cup stone-ground cornmeal
½ teaspoon kosher salt
1 teaspoons granulated sugar
¼ pound (1 stick) cold unsalted butter, cut into ½-inch pieces
½ cup cold water
2 tablespoons cider vinegar
a few ice cubes

Pulse the flour, cornmeal, salt, and sugar together in the bowl of a food processor. Add butter and pulse briefly to coat.  Pulse at 5 second intervals until mostly pea-size pieces of butter remain (a few larger pieces are okay; be careful not to overblend). 

Combine the water, cider vinegar, and ice in a measuring cup or small bowl. Sprinkle 2 tablespoons of the ice water mixture over the flour mixture, and pulse until it is fully incorporated. Add more of the ice water mixture, 1 to 2 tablespoons at a time, and pulse until the dough comes together in a ball, with some dry bits remaining.

Squeeze and pinch with your fingertips to bring the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine. Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow. Wrapped tightly, the dough can be refrigerated for 3 days or frozen for 1 month.

Bring disk out of fridge and remove plastic. On a lightly floured work surface, roll the dough  to 1/4-inch thick, turning 1/4 turn with each go of the rolling pin for evenness. Drape into an 8-inch springform pan, freeing dough from edge as you press it down with the back of your finger, flush to base of pan. 

Use any particularly high or thick points to patch thin areas or mend cracks. Prick all over with a fork and chill in the refrigerator.

Sauté the onion over medium low heat in a cast iron skillet, using good glug or two of olive oil. Stirring occasionally, you don't want the onions to brown, rather to sweat them and then allow them to slowly give way to the pan. This is a 20 minute or so process of occasionally stirring and then going about the rest of the work. If you don't have that time, many groceries carry onion jam or a package of caramelized onions in the specialty department. 

Meanwhile, roast delicata (or other squash) tossed in olive oil and seasoned with sea salt and freshly cracked pepper on the stovetop or in the oven. For the oven, I do about 40 minutes at 325 (F) until the bottoms are dark but the flesh is still soft, or in a cast iron skillet over medium heat for the same result. This can be done a day or two in advance and refrigerated until needed.

If you did the above in advance, preheat oven to 400 degrees (F). Place a sheet of parchment over dough and weight with baking weights, beans, or rice. Blind bake for 15 minutes, or according to your oven. Check after 10 minutes and see that the dough is not wet or particularly soft. Remove weights and paper and bake for a further 10 minutes or until crust is golden. Remove from oven, lower oven to 300 degrees.

Whisk together eggs, cream, nutmeg, thyme, garlic chives, salt, and pepper in a large bowl. Add the squash and onions, and pour mixture into pastry. Top with grind or two of pepper and bake for 30 minutes, or until custard has *just* set. There should be the slightest jiggle in the center when agitated. Cool inside the oven with the door ajar for 10 minutes or so, and then fully cool on a wire rack. 

Release spring collar from around pastry. Use two spatulas or palette knives to transfer quiche to a serving platter. Serve with a shaved brussels sprouts dressed in lemon juice or with a mixed green salad, and enjoy!

If you are new to my blog, I am so pleased this is our first meeting! Welcome. Please have a look around and if you feel like it, leave a comment or reach out and say hello!

To that end, you also need to know about my latest giveaway, which is still happening. Scroll down to the giveaway part and enter - there's still a week left!

I'm in the middle of five (!) fantastic food projects and working my way through the fridge, bit by bit. Tough life. If you already follow me on Instagram, you'll see plenty more of the fun I have in the coming days…. More wonderful, delicious things soon… XO ;)