Blistered Tomatoes

Blistered Tomatoes

AKA, Tomato Gravy

It’s finally tomato season ya’ll! This is my favorite recipe to use up those overflowing cherry tomatoes. Happy Summer!

Ingredients:

• 1 pint of tomatoes partially sliced in half keeping the remaining whole.

• 1/4 cup sherry wine vinegar 

• 1 teaspoon honey or sprinkle of sugar

Directions:

1. In a small to medium saucepan toss in all the ingredients. 

2. Turn heat to med high until tomatoes start to boil. Turn heat down to lowest heat and simmer 10-15 minutes. 

3. Remove from stove and cool.

4. Serve right away or store in glass container up to a week.

Ideas for Toppings:

Pasta , crusty bread, charcuterie board with crackers and all the things. Bon Apetito Laradacky Fam!

Spaghetti Carbonara

Spaghetti Carbonara

Recipe from New York Times

The most beloved Italian pasta dish that will swoon any dinner guest. Smooth creamy and delicious that feels oh so fancy. This was a staple in our house growing up. I remember the first time I went to Italy and ordered this was a dream come true. We add peas for a taste if spring. Buon appetito!

Yield: 4 Servings

Ingredients:

• Salt

• 2 Large Eggs & 2 Large Yolks, room temperature

• 1 ounce (about 1/2 packed cup) grated pecorino Romano, plus additional for serving

• 1 ounce (about 1/2 packed cup) grated Parmesan

• Coarsely ground black pepper

• 1 tablespoon olive oil

• 3 1/2 ounces of slab guanciale (see recipe), pancetta or bacon, sliced into pieces about 1/4 inch thick by 1/3 inch square

• 12 ounces spaghetti (about 3/4 box)

Directions:

1. Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat, and bring to a boil. Fill a large bowl with hot water for serving, and set aside.

2. In a mixing bowl, whisk together the eggs, yolks and pecorino and Parmesan. Season with a pinch of salt and generous black pepper.

3. Set the water to boil. Meanwhile, heat oil in a large skillet over medium heat, add the pork, and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.

4. Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat guanciale in skillet, if needed. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute or so.

5. Empty serving bowl of hot water. Dry it and add hot pasta mixture. Stir in cheese mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, dressing it with a bit of additional grated pecorino and pepper.

Farmer's Market Parpadelle

Farmer’s Market Parpadelle

Recipe from Epicurious

Summer in a bowl! This is the easiest and most refreshing dishes of all summer. It’s all the best things from your garden in one dish. Enjoy!

Recipe from Epicurious.com

Ingredients

6 servings

3 garlic cloves, minced

3 tablespoons Sherry vinegar or white wine vinegar

1/3 cup extra-virgin olive oil, plus more for drizzling

1 1/2 pounds multicolored cherry tomatoes, halved (quartered if large)

3 ears corn, shucked

1 1/2 pounds medium zucchini

8 to 9 ounces dried egg pappardelle or dried egg fettuccine

1/4 pound sugar snap peas, strings discarded and peas halved diagonally

1/2 cup thinly sliced red onion (optional)

1 cup small basil leaves, torn if large

1/2 cup mint leaves

1/3 cup snipped chives

Accompaniment: Shavings of Parmesan made with vegetable peeler

Special Equipment

A good vegetable peeler, preferably V- or U-shaped

Step 1

Bring a 6- to 8-quart pot of well-salted water to a boil.

Step 2

Meanwhile, mince and mash garlic to a paste with 1/2 teaspoon salt, then stir together with vinegar, oil, and 1 teaspoon salt in a large bowl. Add tomatoes and stir gently, then set aside.

Step 3

Cook corn in boiling water until tender, 4-6 minutes, then remove with tongs and cool.

Step 4

While corn cools, peel lengthwise ribbons from 1 side of a zucchini with vegetable peeler into another bowl, stopping when you get to seedy core. Turn zucchini a quarter-turn, then peel more ribbons, stopping at core. Repeat on remaining 2 sides of zucchini (you will end up with rectangular-shaped cores). Reserve cores for another use (such as soup).

Step 5

Cut corn from cobs; add corn to tomatoes.

Step 6

Cook pasta according to package directions until al dente. Just before pasta is done, stir in zucchini ribbons and snap peas and cook 15 seconds. Drain pasta and vegetables together in a large colander and add to tomato mixture with onion (if using), then toss gently.

Step 7

Add herbs and toss gently again.

Vegan Cucumber Tea Sandwiches

Vegan Cucumber Tea Sandwiches

Recipe from Martha Stewart

Vegan cream cheese is amped up with three different fresh herbs -- chives, parsley, and tarragon -- then teamed with delicate cucumber rounds for the filling of these elegant finger sandwiches. Recipe from Martha Stewart.

Ingredients

• 1 (8-ounce) container vegan cream cheese, such as Kite Hill

• 2 tablespoons finely chopped fresh chives, plus more for serving

• 2 tablespoons finely chopped fresh flat-leaf parsley

• 1 tablespoon finely chopped fresh tarragon

• Kosher salt and freshly ground pepper

• 8 slices vegan white or pumpernickel sandwich bread, or a combination

• 2 mini cucumbers, thinly sliced into rounds

Directions

1. Stir together cream cheese and herbs. Season lightly with salt.

2. Spread 1 tablespoon herbed cream cheese on each bread slice. Shingle cucumber rounds on top of four bread slices. Season with salt and pepper. Sandwich with remaining bread slices, cream cheese-side down.

3. Using a sharp knife, cut off crusts, then cut sandwiches into triangles or fingers. Lightly dip one edge of each sandwich in chives; serve.

Pan-Seared Pork Dumplings w/ Handmade Dough

Pan Seared Pork Dumplings w/ Handmade Dough

Recipes from New York Times Cooking

My friends and I started celebrating Chinese New Year a couple years back and this is my first time joining in on the dumpling (or Gyoza) making. The best excuse to make this recipe is so you can invite friends over for some extra hands to assemble everything. Takes a little practice to fill and pinch the dough, but you get the hang of it pretty quickly.

Recipes brought to you by NYTCooking and slightly adapted

Ingredients:

FOR THE DIPPING SAUCE:

• ½ cup soy sauce

• 2 tablespoons plus 2 teaspoons rice vinegar

• 1 to 2 teaspoons Japanese chile oil (rayu) or Chinese chile oil (optional), or to taste

FOR THE GYOZA:

• 1 pound green cabbage (about 1/2 medium head)

• 4 teaspoons kosher salt

• ¾ pound ground pork

• 1 tablespoon plus 1 teaspoon minced ginger

• 1 tablespoon plus 1 teaspoon minced garlic

• 1 cup chopped garlic chives (nira) or regular chives

• 1 tablespoon soy sauce

• 1 tablespoon toasted sesame oil

• Cornstarch or potato starch, for sprinkling

• 48 gyoza wrappers ( See recipe below. )

• Neutral oil (such as vegetable or canola oil), for frying

  FOR THE GYOZA WRAPPERS we used this recipe from NYTCooking

Preperation:

1. Prepare the gyoza dipping sauce: In a small bowl, whisk together the soy sauce and rice vinegar, plus chile oil, if using. Set aside (makes a generous 1/2 cup).

2. Finely chop the cabbage or process it in a food processor into confetti-size bits, then transfer it to a sieve set over a large bowl. Toss with 2 teaspoons of the salt and let sit for 20 minutes in the sink. Gently press the cabbage to squeeze out as much water as you can.

3. Combine the drained cabbage, pork, ginger, garlic, chives, soy sauce, sesame oil and the remaining 2 teaspoons salt in a large bowl and mix thoroughly just until everything is evenly distributed. (Don’t overdo it: Too much handling and the fat in the pork will begin to melt.)

4. Here’s where you want to employ some extra hands to help you: Fill a small bowl with water. Sprinkle a rimmed sheet pan or two with cornstarch or potato starch to prevent the finished gyoza from sticking. For each gyoza, place a wrapper in the palm of your hand and spoon about 1 1/2 teaspoons of the filling into the center. Use the back of the spoon to smoosh it lightly (it should fill about half the wrapper). You don’t want the filling to run to the edges, but you also don’t want it sitting in a fat clump in the middle. Dip your finger into the water and run it along the perimeter of one half of the wrapper. Now fold the wet edge of the wrapper over to meet the dry edge. Crimp the edges together at one corner, then proceed around the dumpling, using your finger to push the dough into little pleats on one side and pressing them against the other side to seal it. (If you need more guidance, there are hundreds of gyoza-folding videos online.) Place the gyoza on a Laradacky Platter Cutting Board as you finish them. If your gyoza seem to be sticking to one another, sprinkle each layer of gyozas with potato or cornstarch.

5. To pan-fry the gyoza, you will need a lidded 10-inch nonstick pan or a well-seasoned carbon steel pan. (You could also use whatever skillet you have, but increase the oil and keep a close eye on the gyoza.) Heat 1 tablespoon neutral oil in the pan over medium heat. When hot, add 10 to 15 gyoza, flat-side down, and cook until browned on the bottoms, 2 to 3 minutes. Add enough water to come just under a quarter of the way up the gyoza (about 1/2 cup, depending on how many gyoza you have in the pan), cover, and let the water cook away until the pan is dry and the gyoza wrappers have softened completely, 3 to 4 minutes. Remove the lid, increase the heat to medium-high, and let the gyoza crisp up on the bottoms for another minute or two, depending on how crisp you like them. Serve immediately with the dipping sauce and additional chile oil. Wipe the pan clean and cook the remaining gyoza. (Alternately, uncooked gyoza can be frozen on a baking sheet in a single layer until firm and then stored in resealable plastic bags for a couple months. To cook frozen gyoza, add a second batch of water in step 4 after the first batch evaporates.)

Pickled Red Onions

Pickled Red Onions

Recipe by Megan Hudacky Larabee

Pickled Onions are as delicious as they are beautiful. I use them on everything! They’re the perfect accent to any dish and so quick to make.

Recipe brought you by Megan Hudacky Larabee

Ingredients:

• 1 Large Red Onion

• 3/4 cup of apple cider vinegar

• 1/2 teaspoon agave nectar

• 10 Peppercorns

• Pinch of salt

Cooking Instructions:

1. Add the vinegar, agave, and spices to a medium small sauce pan. Medium heat will simmer the mixture.

2. Thinly slice the onions. Add to the simmering mixture. Cook for about 2-3 minutes.

3. Pour the contents into a large jar to rest for 30 minutes.

   Eat immediately or save for another day. They last about 1 week.

Spanish Paella with Chicken + Sausage

Spanish Paella with Chicken and Sausage

Recipe by Girl with the Iron Cast modified by us slightly.

Paella is a Spanish rice dish. Typically made with seafood, chicken, sausage, and saffron in a shallow pan.

When I imagine large family gatherings this is always the first dish that comes to mind. Its easy to make and has a reputation of being fancy. I love seafood, but skip it in my Paella. I also needed to make the cooking process more practical and in my mind, that meant using a recipe with a cast iron skillet and not the thin metal pan that most recipes suggest. After looking up “Cast Iron Skillet Paella Recipes”, my now go to recipe by, “The Girl with the Iron Cast” came up. Its so great.

Recipe below modified to my personal tastes. Enjoy!!!

Ingredients

• 3 tbsp + 1 tbsp olive oil

• 1 lb skinless boneless thighs cut into square pieces

• 4 links Spanish chorizo (24oz) sliced

• 2 tsp smoked paprika

• Kosher salt/Freshly ground black pepper to taste

• 1 medium yellow onion, diced

• 1 large red bell pepper, seeded and diced

• 3 cloves garlic, minced

• 1-14.5oz can whole tomatoes

• 1/4 cup dry white wine

• 3 cups chicken broth

• Large Pinch saffron threads

• 2 cups Arborio rice

• 1/4 cup sliced manzanillo or Kalamata olives

• 1/4 cup freshly chopped parsley

• Lemon wedges for garnish

Instructions

1. Heat 3 tbsp oil in a large 12 or 15 inch cast iron skillet on medium/high heat. Add in the sliced chorizo and brown on both sides, use a slotted spoon and set aside in a bowl. Add in the chicken, paprika, pinch of salt and pepper. Brown the chicken on all sides and using a slotted spoon set aside with the chorizo.

2. Lower the heat to medium. Add 1 tbsp olive oil and sauté the onion and peppers till softened, about 4 minutes. Add in the garlic and sauté until fragrant, about a minute.

3. Add in the white wine and deglaze the pan. Using a spoon, scrape off the bits that were on the bottom of the pan. Allow the alcohol to cook off and liquid reduce, about 3 minutes.

4. Stir in the diced tomatoes, chicken broth, pinch of saffron, and turmeric. Add back in the chorizo and chicken. Bring to a gentle boil.

5. Once the liquid is gently boiling, carefully add in the rice and stir once so that it evenly disperses. The rice should be covered in liquid. Lower the heat and cover with lid or foil and allow to cook undisturbed for 20 minutes. This allows the rice to develop a crispy bottom. I started using a glass lid and it cooks everything perfectly.

6. When the liquid has been fully absorbed add in the olives and parsley mix all together. If there is liquid remaining, allow it to cook a few minutes longer.

7. Garnish with freshly chopped parsley and serve with lemon wedges on the side.

Spanish Paella with Laradacky Oddball shown.

Buttermilk-Brined Roast Chicken by Samin Nosrat

Buttermilk-Brined Roast Chicken

Recipe by Samin Nosrat for New York Times Cooking

This is the most succulent Roasted Chicken I’ve ever eaten. Such a simple recipe. All you need is time!

Recipe brought you by Samin Nosrat from New York Times Cooking.

Ingredients:

• 1 chicken, 3 1/2 to 4 pounds

• Kosher salt or fine sea salt

• 2 cups buttermilk

Cooking Instructions:

The day before you want to cook the chicken, remove the wingtips by cutting through the first wing joint with poultry shears or a sharp knife. Reserve for stock. Season chicken generously with salt and let it sit for 30 minutes.

1. Stir 2 tablespoons kosher salt or 4 teaspoons fine sea salt into the buttermilk to dissolve. Place the chicken in a gallon-size resealable plastic bag and pour in the buttermilk. (If the chicken won’t fit in a gallon-size bag, double up 2 plastic produce bags to prevent leaks and tie the bag with twine.)

2. Seal the bag, squish the buttermilk all around the chicken, place on a rimmed plate, and refrigerate for 12 to 24 hours. If you’re so inclined, you can turn the bag periodically so every part of the chicken gets marinated, but that’s not essential.

3. Pull the chicken from the fridge an hour before you plan to cook it. Heat the oven to 425 degrees with a rack set in the center position.

4. Remove the chicken from the plastic bag and scrape off as much buttermilk as you can without being obsessive. Tightly tie together the legs with a piece of butcher’s twine. Place the chicken in a 10-inch cast-iron skillet or a shallow roasting pan.

5. Slide the pan all the way to the back of the oven on the center rack. Rotate the pan so that the legs are pointing toward the rear left corner and the breast is pointing toward the center of the oven. (The back corners tend to be the hottest spots in the oven, so this orientation protects the breast from overcooking before the legs are done.) Pretty quickly you should hear the chicken sizzling.

6. After about 20 minutes, when the chicken starts to brown, reduce the heat to 400 degrees and continue roasting for 10 minutes.

7. Move the pan so the legs are facing the rear right corner of the oven. Continue cooking for another 30 minutes or so, until the chicken is brown all over and the juices run clear when you insert a knife down to the bone between the leg and the thigh. If the skin is getting too brown before it is cooked through, use a foil tent. Remove it to a Laradacky Cutting Board :) and let it rest for 10 minutes before carving and serving.

Bon Appetit!