4. Bon Appetit: Matcha Doughnuts Just being honest: I’m probably never going to make these matcha donuts from Bon Appetit. But if someone made them for me (hint, hint) I would most definitely eat them. Lots of them.
Five food things from around the web we loved this week.
1. Food52: The Recipes I’ve (Still) Never Cooked I love this post from Kenzi Wilbur over at Food52, not only because I love Kenzi and Food52, but because I understand having a collection of recipes you’ve been meaning to cook but just haven’t gotten around to — and maybe never will. (See: This post.)
3. Bon Appetit: Pickled French Fries
Maybe it’s just that I’m five months pregnant, but these pickled french fries from AL’s Place in San Francisco sound amazing. And my husband (well, either my home husband or my work husband) needs to make them for me immediately.
We develop a lot of recipes. It’s actually kind of our job. And most of the time we’re quite good at it, though not always. The sous vide beef kidney that smelled like hobo piss — don’t ask me why I know what that smells like — comes quickly and frighteningly to mind.
Most of our misses, though, are usually just a tweak or two away, and this recipe for spiralized butternut squash is a good example. Our first run at the recipe, partially informed by the occasionally reliable internet, had us roasting the spiralized squash noodles for 10 minutes before finishing in the sauce. Though the noodles were al dente out of the oven, they were obliterated when tossed into the sauce. It was flavorful, but not texturally satisfying, and nothing like pasta.
Fortunately, the fix was quick: don’t pre-cook the squash. Toss the noodles directly into the sauce and simmer until just al dente.
Note: Butternut squash is hard. Very, very hard. Like so hard that it’s almost impossible to spiralize. Almost. But with a bit of brute force, anything is possible.
Butternut Squash Noodles with Sausage and Swiss Chard
1 large butternut squash (2.5 pounds), peeled, seeded, and spiralized 2 tablespoons extra-virgin olive oil kosher salt and black pepper to taste 1 pound mild Italian sausage 1 large shallot, minced 4 garlic cloves, minced 1/4 white wine 1/2 cup chicken stock 1 pound Swiss chard, ribs removed and cut into thin strips 4 tablespoons unsalted butter 1/2 cup grated Parmigiano-Reggiano cheese ¼ cup toasted pine nuts
In a large Dutch oven, cook sausage over medium heat, breaking it up into medium-size bits as it cooks, until well-browned, about 10 minutes. Using a slotted spoon, transfer the sausage to a bowl.
Return the pan to medium-high heat, add the shallot and sauté until golden brown and tender, about 5 minutes. Add the garlic and stir for 1 minute. Pour in the wine and deglaze the pan, scraping up the browned bits from the pan bottom, then cook until the wine evaporates. Add stock, squash, and chard and cook until chard is wilted and cooking liquid is reduced by half, about 5 minutes.
Add the squash noodles, toss, cover, and cook for five minutes, until just al dente.
Remove from heat and stir in butter and cheese. Season with salt and pepper and toss to coat.
Divide between warmed pasta bowls and sprinkle with pine nuts.
My husband, Kyle, and I are in a supper club. It consists of four food-obsessed couples who rotate houses and courses monthly. The hosts get to pick the theme, and for July, it was Sweet and Savory. The dishes are always inventive and impressive, and our friends Kristina and Adam didn’t disappoint when they used their spiralizer to make a Pad Thai salad — replacing the traditional rice noodles with vegetable “noodles.”
To start, we spiralized a healthy serving of cucumber, zucchini, and carrots, then tossed the “noodles” with a semi-homemade spicy peanut dressing (below). We served it over shredded cabbage and topped it with peanuts, sprouts, cilantro, and lime slices.
Honestly, a little toasted sesame oil wouldn’t have hurt this recipe, either, but we didn’t have any at the studio. We also whisked in some water to give it more of a salad dressing consistency.
If you’re careful with the products you use (especially opting for Tamari over soy sauce) this is a fantastic way to make a healthy, gluten-free Pad Thai-inspired dish that’s perfect for a hot summer day.
P.S. Jeff sautéed the leftovers with some shredded chicken and egg and it was an equally fantastic hot meal.
As much as I enjoy fancy food, there’s nothing quite as satisfying as comfort food — which for me is a juicy burger and crispy fries. So, when Jeff and Emily assigned my final project (to make and style a meal that really represents me) the menu was a no-brainer. I planned to put a modern twist on the All-American classics I love so much.
Originally, since Emily’s pregnancy has resulted in a meat aversion, I planned to do a veggie patty accompanied with a rainbow potato salad. With rainbow potatoes nowhere to be found, I resorted to one of my go-to side dishes; crispy oven sweet potato fries (I am admittedly not upset about this mishap). I decided to scratch the veggie and make turkey patties with chopped spinach, and clearly Emily’s meat aversion does not include turkey because she ended up eating three of them.
Oven Sweet Potato Fries
I love potatoes, no matter the form: chips, fried or mashed. I decided to put a colorful twist on those scrumptious, starchy vegetables. Instead of boring normal potatoes, I used sweet potatoes, and sprinkled fresh Parmesan and cilantro on top just after removing from the oven
2 large sweet potatoes
2 tablespoons cornstarch
1 tablespoon Parmesan
1 tablespoon cilantro—chopped
Salt and pepper to taste
Preheat oven to 425. Clean and cut potatoes to desired fry size, I did approximately ½ inch sticks.
In a large bowl, soak potatoes in water for an hour or longer—this makes the fries extra crispy. To further ensure crispiness, lightly coat fries with cornstarch before tossing with olive oil. Season with salt and pepper. Arrange on a baking sheet, making sure fries do not touch. Bake for 20-30 minutes—flip halfway through. Remove from oven, sprinkle with cilantro and Parmesan.
I love sliders. My favorite thing about sliders is depending on your “psychology,” you can feel okay about eating mass amounts because they’re small, or you can have one and it looks like a complete, albeit mini, meal. I decided to use ground turkey, mixed with chopped spinach, scallions and garlic then topped with crispy caramelized onions all sandwiched between a soft bun.
1-pound ground turkey
Handful of spinach leaves- roughly chopped
6 Scallions—thinly sliced
1 Garlic clove—minced or pressed
Salt and pepper to taste
3 tablespoons olive oil
1 Caramelized onion
12 Slider buns
Mix turkey, spinach, scallions, garlic, salt and pepper. Be careful not to over mix ingredients. Form ½ inch thick patties (makes about 12).
Heat oil in a large pan and cook patties in small batches, about 5 minutes on each side. Once patties are done, lay on baking sheet until ready to assemble. While patties are cooking, caramelize the onions until they become a rich brown color.
Roasted Garlic Aioli
Aioli is a modern twist on classic mayonnaise and surprisingly simple to make. For me, aioli is in the same playing field as ketchup. It’s a decadent alternative sauce, perfect for potato dunking.
Makes about 1 cup
2 heads of garlic
1 tablespoon olive oil
1 cup mayo (see “Making Magic Mayo” for easy homemade mayo)
Juice of ½ lemon
1 tablespoon Parmesan
½ teaspoon Dijon
1 teaspoon Cayenne
A dash of Worcestershire
Preheat oven to 425. Cut the tops off two heads of garlic, exposing the cloves inside. Drizzle with olive oil, season with salt and pepper and wrap tightly in foil. Bake for 30-45 minutes. Once cooled, remove the roasted garlic cloves from their skin. Combine roasted garlic and remaining ingredients in a food processor, pulse until well combined.