It’s been a little while, huh? Life’s just been kind of busy. But don’t worry about us. We’ve been eating. & here’s some of the recipes we’ve been loving lately.
Joanne Chang’s Hot & Sour Soup // If you like the Chinese takeout version, you’re going to fall hard for this. The flavors are bright–sharply accented with sour rice vinegar & spiked with a generous dose of Sriracha–making this the perfect remedy if you’re feeling a little under the weather, but equally as good just because.
Hungover Noodles // Let’s be real–these noodles are way too much effort if you’re actually hungover. But any other time? They’re a perfectly satisfying vegetarian meal. We made ours with soba, but would definitely go with a regular spaghetti on the next go-round, since leftovers got a little mushy.
Oaxacan Yellow Mole with Chicken, Potatoes & Green Beans // Moles are known for their laundry list of ingredients & hours & hours of simmering time, but Rick Bayless breaks this one down so it’s manageable, even on a weeknight. Just blend up the mole, add diced chicken thighs, potatoes & green beans, simmer until everything’s tender & enjoy. We’ve made this one more than a few times now.
Sweet Potato Tortilla Soup // I can’t even count how many sweet potatoes we got in our produce box over the winter, but it was definitely more than we knew what to do with. This version of tortilla soup helped us combat some of the surplus.
If you follow us on Instagram, you know we’re actually not so bad at meal planning.
Yeah, the actual thinking ahead (Who really knows what they’ll want to eat next Wednesday?) and list-making isn’t the most fun thing we ever do, but I can think of worse ways to spend Sunday mornings than curled up with a cup of coffee and a cookbook.
Plus, it’s better than the alternative: The Hangry Weeknight Meltdown.
On those nights, when we’re short on time, patience, and decision-making capabilities, we eat veggie burgers.
We’ve been making this recipe for years, tweaking it to perfection along the way. The recipe list may look long, but it’s really just a simple mix of crisper drawer leftovers and pantry staples that lends itself to endless customization. We like them best served on a pimento cheese-smeared toasted bun and topped with smashed avocado, ketchup and mustard… Usually with a side of sweet potato chips because we always have a lingering sweet potato (or four) on the counter.
We mix these burgers up triple batch at a time and freeze the individual patties for nights when we don’t have a plan. They make The Hangry Weeknight Meltdown a lot more manageable.
VEGGIE BURGERS makes 8-10 patties
2 tablespoons extra virgin olive oil
1 small red onion, diced
1/2 cup button mushrooms, diced
1/2 red bell pepper, diced
1 small jalapeno, seeded & diced
2 tablespoon artichoke hearts, diced
1 14.5oz can black beans, drained, not rinsed
1 14.5oz can chickpeas, drained, not rinsed
1 14.5oz can white beans, drained, not rinsed
1 1/2 cup oats
1 teaspoon smoked, sweet paprika
1 teaspoon chili powder
2 teaspoons dried oregano
2 tablespoons fresh parsley, chopped
1 teaspoon red chili flakes
1 teaspoon ground cumin
1 teaspoon celery salt
1/2 teaspoon rubbed sage
1/4 cup plain bread crumbs (+ more, if necessary)
2 eggs (+ 1 more, if necessary)
salt & freshly ground pepper
In a medium pan, over medium heat, heat olive oil. Add onion, mushrooms, bell pepper, jalapeño, and artichoke hearts and cook for about 8 minutes. Add the spices and continue to cook for another minute or two until fragrant and the veggies are translucent. Transfer to a large mixing bowl and let cool for a few minutes.
While the veggies cool, puree or mash half the beans. We’ve found the stand mixer with the paddle attachment makes the best consistency, but a food processor or potato masher will do.
Add the mashed beans to the bowl with the cooled veggies, along with the rest of the beans, oats, bread crumbs, and eggs. Mix everything together with your hands until well combined. If the mixture seems to wet to form patties, sprinkle in some more bread crumbs. If it’s too dry and crumbly to make patties, add another egg.
Preheat oven to 350*. Place patties on baking sheet, lined with parchment. Bake for 3-4 minutes per side, until well heated throughout. Remove from oven.
Heat pan with a drizzle of olive oil over medium to medium-high heat. Add patties and cook for 1-2 minutes per side, until cooked thoroughly, brown, and crispy. Place on buns and add toppings.
FOR THE FREEZER: Divide the mixture into equal portions. Roll each portion into a ball and squish it down with the palm of your hand to form the patty. Place between two pieces of parchment paper. Continue this process for each patty, then freeze in plastic freezer bags.
TO COOK: Preheat oven to 350*. Place patties on baking sheet, lined with parchment. Place in the oven and cook 7-8 minutes per side, until completely thawed and warm throughout.
Then, heat pan over medium to medium-high heat with a drizzle of olive oil. Add defrosted patties to the pan, cooking for 1-2 minutes per side, until brown and crispy. Place on buns & top accordingly!
After speculation of an emerging hot sauce black market, research into homemade versions, and several public hearings, it seems as though the beloved condiment is safe, so we can continue with our regularly scheduled overconsumption.
This snack, that qualifies as a meal sometimes, happens on a regular basis in our house.
We’ve tried some prepackaged versions, but the flavor of freshly popped popcorn just doesn’t translate well to a shelf-stable bag. Plus, this is just ridiculously easy.
Now, there are different ways you can go about popping your popcorn… in a popcorn maker (Yep. We own one.), on the stovetop, in a brown paper bag with a spoonful of coconut oil… But the secret’s in the sauce.
And add that sauce to some melted butter that’s been infused with garlic?
Better make a double batch.
SRIRACHA POPCORN makes about 4 cups, serving size debatable
Heat the coconut oil in a medium pan over medium heat. Toss a few kernels in the pan. When those kernels start to pop, pour the rest of the popcorn kernels into the pan. Cover and give the pan a good shake. Tilt the lid just a bit to allow steam escape, and let the popcorn pop, shaking the pan every now and then, until there are about three seconds between each pop.
While the popcorn pops, melt the butter. Add the garlic and let steep while the popcorn pops.
When the popcorn is done popping, remove from stove and add a generous sprinkling of kosher salt. Remove the garlic from the butter and add the sriracha. Stir to combine. Drizzle a little of the sriracha butter over the popcorn and toss to combine. Continue drizzling and tossing until the popcorn is evenly coated. Serve immediately, inhale, and become the newest addicts.
No, we’re not talking about Pumpkin Spice Lattes… Bon Appétit has announced Best New Restaurant 2014! See, for the past three years (twice by luck, once by plan), we’ve had the good fortune of nabbing seats at each establishment that Andrew Knowlton and his team have deemed the hottest new place to dine.
This year, Rose’s Luxury in Washington, D.C. has won the title, and with D.C. just a little over four hours away, we’re gonna have to keep the streak alive. In the meantime, we’re just going to reminisce a bit.
Almost two years ago, we walked into State Bird Provisions in San Francisco (Best New Restaurant 2012) without reservations. We hadn’t even finished our beers at the bar around the corner when we got the text that we could be seated. At the chef’s counter. Right in front of all the action of the open kitchen.
It was one of the best food nights of our lives and we tried our best to make our way through as many of the 30+ dishes as possible, which you can read more about here… Everything from fried garlic bread with burrata, to tofu, to the namesake fried state bird, and these sweet corn shortstacks with Mt. Tam cheese.
For us, the fun in going out to eat is trying new things and indulging in dishes we wouldn’t typically make at home. But pancakes we can do, and when we spotted Mt. Tam cheese in the case at our local Whole Foods, it was on.
Were they exactly like State Bird’s? Not exactly, but close enough to satisfy our cravings when flying 2,800 miles for dinner isn’t an option
SWEET CORN PANCAKES WITH CHIVES & MT. TAM CHEESE serves 4
4 large ears of corn
3/4 cup self rising flour
1 tablespoon baking powder
4 tablespoons unsalted butter, melted
1/2 teaspoon salt
2/3 cup, plus more, if necessary, buttermilk
1 bunch chives, minced & divided
1 egg white
canola oil, for cooking
8 oz, Mt. Tam cheese (St. André or Brie as a substitute, but seriously splurge for the Mt Tam, if you can find it)
Bring a large pot of water to a boil & salt well. Add corn & cook for 3-5 minutes, until tender, but still crisp. Set aside to cool.
When the corn is cool, cut from the cobs, scraping to release the corn “milk.” Transfer half the corn to a food processor & pulse until finely chopped.
In a large mixing bowl, pour in the flour, baking powder, egg, melted butter, salt & buttermilk. Whisk with a fork until smooth. Add all of the chopped corn, half of the set aside corn kernels, and half of the minced chives & stir until combined.
In a small separate bowl, whisk the egg white until soft peaks form. Add that to the corn pancake mixture & fold in gently just until combined.
Heat canola oil on a griddle or in a frying pan over medium-high heat. Scoop the batter in 2 tablespoon spoonfuls on to the griddle & pat the tops down, if necessary. Cook for about 2 minutes, until set on the bottom side. Flip & cook until done throughout.
While the pancakes cook, add the Mt. Tam to a small pan & melt, over medium-low heat, until drizzly & delicious.
When the pancakes are finished & cheese melted, plate pancakes on individual plates. Drizzle with cheese “syrup,” sprinkle with remaining corn kernels & chives, serve immediately & fall in love.
For us, it’s chopped melon.Does it cost more? Sure. But when we buy whole melons, unless they get cut within minutes of entering the house (unlikely), they are sure to meet a slow, squishy, fermented demise on the counter, so it’s money well spent.
And what do we do with a huge tub of cantaloupe chunks, besides eat them all straight from the container?
Toss them together with pasta, oil & champagne vinegar, salty shaved ricotta salata cheese, punchy green onions, crispy bits of pancetta, a pinch of red pepper flakes, and a little handful of bright mint to make the most unusually interesting, perfectly light summer meal.
PASTA SALAD WITH MELON, PANCETTA & RICOTTA SALATA serves 4
6 ounces thinly sliced pancetta
8 ounces orecchiette or other shell-shaped pasta
5 tablespoons extra virgin olive oil
5 tablespoons champagne vinegar
4 cups cubed cantaloupe, honeydew, or other melon
1/3 cup freshly chopped mint
3 green onions, thinly sliced
big pinch of crushed red pepper flakes
freshly ground pepper
2 ounces ricotta salata, shaved (a mild feta would work, too)
Preheat the oven to 350°. Line a rimmed baking sheet with aluminum foil (it will make cleanup a little easier). Lay the pancetta in a single layer on the baking sheet and bake until golden brown and crisp, about 20-25 minutes. Set aside to cool.
While the pancetta crisps, bring a large pot of water to a boil. Once boiling, salt generously and add the pasta. Cook to al dente, according to package instructions. Drain, run under cool water, and set aside to drain more.
In a large bowl, whisk together the oil and vinegar. Add the cooked pasta, melon, half of the mint, green onions, red pepper flakes, and crumble in half the cooled pancetta. Toss to combine and coat with the oil and vinegar. Season with salt and freshly ground pepper to taste. Transfer to a large serving dish, or individual dishes, and top with remaining mint, pancetta, and shaved ricotta salata.