Zesty Peachy Shallot-y Summer Salad

RECIPE

If I'm going to be turning on the grill at all (and by "turning on" I mean prepping the charcoal and crossing my fingers that it gets hot) I like to utilize it as much as possible. I learn a lot by just throwing random things on the grill. It's sort of miraculous how much a fruit or vegetable can change simply by being grilled... sometimes for the better, sometimes not so much. The peach is one fruit that really really changes and becomes seductive on a grill. The caramelized sugars mixed with how richly smoky they become, and how the texture becomes almost like butter (even if your peaches are slightly under ripe) is pretty special. This salad is a great way to utilize the peach, get in some greens, and still keep all your friends happy.

[SERVES 4]

ngredients:

  • 2 ripe peaches, halved with the pit removed
  • 2 large juicy tomatoes, thinly sliced
  • 5 ounces fresh arugula (the amount that comes in 1 container)
  • 1 large ball of burrata
  • 1 shallot, minced
  • 3 chives, thinly sliced
  • 1 teaspoon canola oil
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1 1/2 teaspoon thick good quality balsamic vinegar 

Directions:

  1. Turn on your grill, or grill pan, and get it as hot as it can get
  2. Toss peaches in the canola oil and a pinch of salt
  3. Oil your grill if it looks dry (OR ELSE YOUR BEAUTIFUL GRILL MARKS WILL BECOME SUCH GOOD FRIENDS WITH THE GRILL THAT THEY CAN NOT BE SEPARATED) and grill peaches for about 5 minutes until they have good thick char marks
  4. Set peaches aside to cool
  5. In a small bowl combine the shallot, chives, a big pinch of salt and 1 1/2 teaspoons of olive oil
  6. Once the peaches are cool enough to handle slice them into slivers (I like to cut each half into 4 slices, but you can do whatever feels right for you)
  7. On a serving platter make a layer of tomatoes, followed by a layer of peaches
  8. In a mixing bowl combine the arugula with the rest of the olive oil, all of the balsamic and another big pinch of salt
  9. Put the arugula on top of the peaches
  10. Carefully rip open and lie the burrata on top of the arugula
  11. Finally, spoon a generous portion of the shallot-y olive oil over the burrata
  12. Serve with some fresh cracked pepper if you want

 

Basillion Dollar Watermelon Salad

RECIPE

[SERVES 4]

Ingredients:

  • 1 small seedless watermelon, cut into 1/2 inch cubes
  • 2 Persian cucumbers, chopped
  • 1/2 cup basil leaves, torn or julienned 
  • 3 ounces feta cheese, crumbled
  • 3 green onions, thinly sliced
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 2 teaspoons apple cider vinegar
  • 2 cloves of garlic, minced

Directions:

  1. In a small bowl whisk together the olive oil, salt, apple cider vinegar and garlic
  2. In a large bowl toss the dressing with the watermelon and basil
  3. Select a serving vessel and pour in the watermelon, followed by the cucumbers, feta and green onion
  4. Serve COLD

Chocolate Chip Sprinkle Party

RECIPE

Originally I made this recipe for Passover since it's sans dairy and made with almond flour, but I've had so many people enjoy making it year round that I've decided to let it break free from the chains of Holiday oppression. From now on, it's just called a Chocolate Chip Sprinkle Party and you can eat it whenever. you. like!

I usually finish the cake with whatever kind of vanilla frosting I have the ingredients for (a.k.a a little powdered sugar, vanilla and water) and toss some additional sprinkles around the edges of the cake.

[SERVES 6-8]

Ingredients:

  • 5 eggs (separated)
  • 1 cup cane sugar
  • 1 teaspoon vanilla extract
  • 2 cups almond flour (also called almond meal)
  • 1/8th teaspoon salt
  • 1/4th cup chocolate chips (preferably mini)
  • 1/4th cup rainbow sprinkles (plus extra for the top)
  • frosting ingredients

Directions:

  1. Preheat oven to 350 degrees.
  2. Separate the eggs
  3. Whisk the egg whites until they form stiff peaks
  4. Set aside the egg whites
  5. Beat together the egg yolks and the sugar until the color of the yolks turn pale yellow, about 2-3 minutes
  6. Add the vanilla
  7. Add in the almond flour and salt
  8. Slowly fold in the egg whites until the batter is uniform (by folding the batter you avoid deflating the cake by un-whipping the egg whites)
  9. Lastly, fold in the chocolate chips and the sprinkles
  10. Bake for 35-40 minutes until fully cooked through (you can poke a toothpick through the cake, and if the stick is covered in any batter you know it isn't finished baking)

 

Matzo Ballin'

 
NWT-MatzoBallSoup-1.jpg

RECIPE

Here is the thing about making chicken soup, it isn’t a fast process. Maybe your mom used to basically add a few bouillon cubes to water, dump in some veggies and noodles and make instant soup, which honestly tastes pretty good- but that isn’t what we are going for here. We’re going for your great-great-grandma's version. You have to be patient and just let this happen slowwwlllyyyyy.  So make it on a cold day, start it early, go about your business. 

I like a stock that is made with roasted bones the best. If you happen to make roast chickens often I highly recommend storing the bones in a zip-lock bag in the freezer and pulling them out when it’s chicken soup time.  If you don’t have bones then you can just request that the butcher cut up a chicken into 8 pieces and maybe toss in an extra back bone and neck.

What’s a matzo ball you might ask?  In a word, a dumpling.  A dumpling that really absorbs the taste of your broth and is light yet filling, flavorful yet doesn’t overpower whatever veggie lives in your soup bowl.  

NOTE- if you don’t want to make the matzo balls from scratch you can buy a box of matzo ball mix in any grocery store, add oil and eggs and proceed. 

This stock freezes really well so I always make A LOT and keep it around for the next soup.

[SERVES 8]

Ingredients:

Stock:

  • 1 chicken, cut into 8 parts (make sure the butcher gives you the back and neck)
  • 3 carrots
  • 1 onion
  • 1 parsnip
  • 2 stalks of celery ( don’t you wish you could just buy that?)
  • 1 bunch of dill
  • 1 bunch of parsley
  • 1 bay leaf
  • 1 teaspoon peppercorns

Matzo Balls (this part of the recipe is straight up stolen from Joan Nathan’s NYT matzo balls because why fix what isn’t broken?):

  • 4 large eggs
  • ¼ cup schmaltz (aka chicken fat)
  • 1 cup matzo meal (or ground matzo)
  • ¼ cup chicken broth
  • ¼ teaspoon ground nutmeg 
  • 1 or 2 tablespoons fresh ginger (grated)
  • 2 tablespoons parsley and dill (chopped)
  • 1.5 teaspoons salt
  • pinch of black pepper

Directions:

Soup:

  1. Fill a BIG stock pot with water and add in the carrots, half the dill, half the parsley, onion, celery, parsnip, bay leaf, peppercorns and chicken and bring to a boil
  2. Reduce to a simmer and let it cook slowly for an hour and a half
  3. Chicken should be pretty tender, remove it and put aside
  4. Once the meat is cool enough to handle separate the meat from the bones and throw the bones back into the pot
  5. Put chicken meat in fridge
  6. Simmer for a few hours until it’s a luscious golden color (NOTE-good time to start making your matzo balls)
  7. CAREFULLY strain the liquid into another large pot and discard the soggy sad limp vegetables and bones that are left in the strainer
  8. Salt to taste (you're going to need lots of salt) and serve with the matzo balls, or reheat whenever you want 

Matzo Balls:

  1. In a big ass bowl combine all the matzo ball ingredients
  2. Mix it all together and refrigerate for a few hours, if you’re in a rush, you can also put it in the freezer for a bit 
  3. Bring a large pot of water to boil, add a tablespoon or so of salt
  4. Form the balls to be about the size of a vending machine-sized jumbo gum ball (it can be easier to form the matzo balls if your hands are wet) 
  5. Carefully drop them in the water and reduce the heat to a simmer 
  6. Cook for about 30 minutes and then add them to your soup 

When you’re ready to serve, top the soup with some fresh ground pepper and the rest of the dill and parsley.

 

Wine-Drunk Short Ribs

RECIPE

Ok, this is another one of those recipes where you just have to be patient. The difference between an hour here can make or break the dish, and you basically can’t cook it too long.  You can start them Sunday morning and have it for dinner Sunday night OR do cook it on Sunday and then reheat it for Monday, short ribs are always more delicious on day two.

Pro Tip: Do not crowd the short ribs when you brown them! They will steam rather than sear and if you’re looking for boiled meat I invite you to go to your nearest jewish deli instead of destroying these beautiful short ribs.

Serve hot, in a sandwich, or cold from the fridge, it’s all good. I like to cut the fattiness of this beast of a dish with a bitter green salad!

[SERVES 4]

Ingredients:

  • 1 onion (chopped)
  • 2 carrots (chopped)
  • 2 stalks of celery (chopped)
  • ½ bottle red wine (don’t cheap out and ruin your short ribs with crap wine)
  • 1 teaspoon tomato paste
  • 4 lbs short ribs 
  • ½ bunch of parsley (chopped)
  • A few sprigs of thyme
  • A few sprigs of rosemary
  • 1 bay leaf
  • 3 cloves of garlic (crushed)
  • ¾ container of beef stock

Directions:

  1. Preheat oven to 300 degrees
  2. Generously salt and pepper the short ribs 
  3. Oil a dutch oven and place on medium heat
  4. Brown all sides of the short rib until they’re a relatively uniform color
  5. Set browned short ribs aside and saute the onions, carrot and celery in the rendered fat
  6. Once they’re aromatic and tender add the tomato paste and give it a good stir
  7. Stir constantly until the tomato paste starts deepening in color and it smells bomb
  8. Add the short ribs followed by the wine, herbs, garlic and beef stock  
  9. Once it comes to a boil reduce the to a low simmer 
  10. Simmer until liquid begins to reduce 
  11. Put the lid on the pot put in the oven for 4 hours 
  12. Once the short ribs are fall off the bone tender remove from the liquid 
  13. Strain liquid, discarding the solids, and put the sauce back on the cooktop and reduce it further if you like. The longer it reduces the richer it will be.
  14. Serve short ribs in the braising liquid