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Geegaws and Gadgets: The Pizza Saver?

This Pizza Saver bag cracks me up.  I can imagine it’s inventor, vexed once again at  how to store his left over pizza,  shaking his fists to the heavens and crying “Why. oh why can’t there be a pizza shaped zip lock bag!!”  Up all night , armed with his now cold pizza slices, scissors, zip lock bags and a glue gun he comes up with the prototype.

The question is:   Is this  new fangled “pizza saver” better than, let’s say ,a good old piece of tin foil or cling wrap? I will leave that up to you.

I do give our inventor kudos for coming up with his own niche food storage category. And really cute packaging.

Geegaws and Gadgets

Came across a wonderful shop called The Tender Land Home in Phoenicia, New York where I found these fantastic, quirky shovel and pitchfork salad tossers.  Love, love!  They are only $13.95 so I bought a set for myself and another set to give as a gift to some lucky person.

Go to tenderlandhome.com and grab a set before I go back and buy them all.

Lenny’s Smoked Trout Carbonara

Among the many things I love about Woodstock, New York is a guy named Lenny Bee who’s local smoked rainbow trout is legendary.

I have used Lenny’s trout in salads, in dips and one day I replaced the bacon in a classic carbonara with smoked trout and one of my favorite recipes was born. This is a ‘no cook’ dish.  The hot pasta folded into the creamy egg mixture does all the work for you.

Lenny’s number is 845-679-4514 if you want to order some trout.  His honey is pretty great too.

Smoked Trout Carbonara

1 whole smoked trout, skin and bones removed

3 egg yolks and 1 whole egg

3/4 cup half and half

1 tablespoon lemon zest

2 teaspoons fresh dill

Salt and pepper to taste

1 cup freshly grated parmesan cheese

1 pound asparagus, cut into 1 inch pieces

1 pound orechiette pasta

Directions:

Set a large pot of salted water to boil over high heat and add pasta to boiling water.

While pasta is boiling:

Break the trout meat up into large chunks and set aside.

In a large bowl, whisk together eggs, half and half, lemon zest, dill, salt and pepper and a half cup of the parmesan cheese. Add trout chunks to mixture and gently combine.

Add asparagus pieces into the boiling water with pasta after the pasta has been boiling for 4 minutes or so and continue to boil the two together for another 3 minutes or so. Asparagus should be tender but still have a little snap to it.

Drain pasta and asparagus and IMMEDIATELY add it to the egg mixture while still steaming hot.  Gently toss the pasta with sauce until it has thoroughly cooked the eggs.  Serve with remaining parmesan.

Banana Bread

I am always secretly pleased when the bananas sitting in the fruit bowl turn black from neglect because honestly,  there’s only one thing to do with them besides throwing them into the compost bucket:  Makebanana bread.

This recipe produces a loaf that is light, moist and dense with banana deliciousness. I sometimes substitute 1/4 cup flax meal for flour. Besides adding a nutty taste to the bread,  it makes me feel virtuous. If you want nuts, add a half a cup to the batter.

Banana Bread

Preheat oven to 350.  Grease an 8×5-ish  loaf pan.

In a medium sized bowl whisk together:

1 1/2 cups all purpose flour

1/4 tsp. salt

1/2 tsp. baking soda

1/2 tsp. baking powder

Set aside

In a mixer blend together until fluffy:

6 Tablespoons unsalted butter

2/3 cup light brown sugar

1 tsp. vanilla

Gradually add flour mixture until combined then mix in:

2 eggs, lightly beaten

Fold in:

1 1/2 cups ripe mashed bananas (about 3 bananas)

Mix just until combined.

Scrape batter into greased loaf pan and bake for 50-60 minutes until a toothpick inserted comes out clean.

Carpaccio of Summer Radishes

Is there any thing more joyful than the bounty of a summer farm stand? When

all that is really called for in the preparation is to not get in the way of the

brilliance and freshness of the flavor .

For instance, peppery radishes cut paper thin, served  almost naked with a squeeze of lemon, a drizzle of olive oil, salt and pepper.

 

Summer Blueberry Nectarine Clafouti

If you are feeling a little shakey in the baking department, clafouti is the answer to your prayers. If you can crack an egg , fire up a blender and turn on the oven,  you are on your way to a very luscious, custardy, fruit dessert in about an hour.  Zero to hero, baby.

Clafouti is a french dessert classically made with cherries, but I choose the fruit according to what’s in season.  There is an embarrassment of blueberries and nectarines right now, it being July, so that’s what it’s going to be. I’ve used everything from clementines to apples to plums.  One time I was so desperate for clafouti in the dead of winter I used prunes soaked in cognac.

While this recipe calls for cream and milk, I often use just milk..even 2%milk is fine.  It’s up to you.

Blueberry Necatarine Clafouti

(Serves 4-6)

• Butter as needed to grease pan
• 1/2 cup flour
• 3 eggs
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 3/4 cup heavy cream
• 3/4 cup milk
• 1 teaspoon vanilla
• 1 teaspoon lemon zest
• 2 cups of blueberries
• 3-4 nectarines, sliced
• Powdered sugar

Preheat oven to 350 degrees F. Butter a 10 inch round pie plate or glass dish on the bottom and sides. Dust with flour, making sure to cover the buttered surfaces and discard any flour that does not stick.

In a large bowl, or a blender if you have one, whisk eggs well. Add granulated sugar and salt and whisk. Add cream, milk, vanilla and lemon zest and whisk until smooth. Add flour and whisk to combine.

Layer blueberries and nectarines in prepared dish and pour in batter as close to the top as you can. Bake for about 45  minutes or until it is golden and a knife can be inserted in the middle and come out clean. Sift powdered sugar over the top and serve.

Lemon Basil Turkey Burgers with Creamy Goat Cheese

The best turkey burger I ever ate was made by me last night inspired by true events.

I had visited a farm animal sanctuary last week and  while petting a bovine slaughterhouse escapee named Eloise I was  struck with a pang of guilt for liking hamburgers so much.  Eloise had  such pretty eye lashes and  I vowed  to Eloise that  I would try to eat fewer animals with eye lashes. Also animals that  liked to be scratched under their chins.

There was also a big fat tom turkey named Frank, however ,that wandered loose around the farm,  and who kept cornering me and trying to jump on me and slap me with his wings.  In the terrifying flash of wattle and feathers, I decided that  turkeys were still okay to eat.  Especially if they were named Frank.

Lemon Basil Turkey Burgers with Creamy Goat Cheese

• 1 pound ground turkey
• zest of one lemon
• 1/2 cup basil leaves, chopped
• 2 cloves garlic, minced
• salt and pepper to taste
• 1/4 cup goat cheese

In a large bowl combine turkey, lemon zest, basil ,garlic , salt and pepper.  Form four patties and set on a large platter. Scoop  goat cheese one tablespoon at a time and roll into a ball until you have four balls.  With your thumb, push down into the middle of each turkey patty about half way down.  Place one ball of goat cheese into the divot in each patty and  reform patty so that cheese is covered.

On the grill or a grill pan on medium high heat cook turkey patties about ten minutes on each side until they are browned and  cooked through.  Serve on a garlic butter toasted bun with a juicy slice of tomato and crispy cold lettuce.

Knock, Knock, Gnocchi at Heaven’s Door

The other night I went to Jonathan Waxman’s restaurant, Barbuto, and ordered his legendary gnocchi.   Gnocchi if not done right can be gummy and leaden and I usually avoid it at all costs.  Waxman’s gnocchi deserves it’s renown.  It is like eating miniature clouds made in heaven by angels.  I became instantly obsessed with trying to make them at home. I knew that I couldn’t match the brilliance of Barbuto’s gnocchi, but I had a target to aim at and even if I got in the general vicinity, I would be happy.

The great thing about gnocchi is that unlike other pastas, you don’t need any special equipment. I served mine tossed with a simple sauce of butter (1 stick) melted with 2 minced cloves of garlic and a few sage leaves and finished off with a sprinkle grated parm.

My gnocchi made me very happy indeed.

POTATO GNOCCHI

• 4 medium russet potatoes, peeled and cut into quarters
• 1 egg, beaten
• 2 tablespoons whipping cream
• 1/4 cup grated Parmesan Cheese
• 1/4 tsp. salt
• 1/4 tsp. freshly grated nutmeg
• 1/2 tsp. pepper
• 1 -2 cups unbleached all purpose flour

Steam potatoes over boiling water until tender, about 12 minutes. Working in batches, press warm potatoes through ricer into large bowl. Let cool slightly then add  egg, cream, salt, and nutmeg and blend well. Add 1  cup of flour and mix until soft and a slightly sticky dough forms, adding more flour by tablespoonfuls if too moist. Try not to overwork the dough.

Turn dough out onto lightly floured work surface. Divide into 6 equal portions.  Roll 1 dough portion between hands and work surface to 3/4-inch-thick rope about 20 inches long. Cut into 3/4-inch-long pieces.

Roll each piece with the tines of a  dinner fork to make grooves in gnocchi.  Arrange gnocchi in single layer on floured baking sheet. Repeat with remaining 5 dough portions.

Cook gnocchi in small batches in a large pot of salted, gently boiling water.  When those babies rise to the top they are done. Toss with the melted butter, garlic and sage sauce.

Chicken Chili with Chorizo

This quick, hearty chili has the added zip of spicy chorizo.  Serve it over rice or with some corn bread. Show a little love with some grated cheddar cheese on top.

Chicken Chili with Chorizo

Serves 4

• 1 Tablespoon Olive Oil
• 1 cup chorizo, cut into 1/4 inch slices
• 4 cloves of garlic, minced
• 1 onion, chopped
• 1 red pepper, chopped
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 1 pound boneless, skinless chicken breast cut into 1 inch chunks
• 2  14.5 oz. cans of diced tomatoes with juice
• 1  6 oz. can tomato paste
• 1  15 oz. can kidney beans, drained
• 1-2 cups chicken stock
• 1/2 cup chopped cilantro

In a large, heavy pot over medium high heat, cook chorizo in one tablespoon olive oil until browned and fat has rendered.  Add minced garlic, onion, red pepper, cumin and chili powder and saute for a few minutes.  Add chicken breast and cook until chicken is browned, about five minutes.

Add tomatoes, tomato paste and about 1 cup of chicken stock.

Lower heat and cover and let chili cook for about 20 minutes.  Add more chicken stock if needed.

Right before serving, stir in cilantro.