Recipes

Strawberry Gazpacho Smoothie

Strawberry Gazpacho Smoothie

Strawberries in a gazpacho? If you think about it, there isn’t much difference between a summer strawberry and a ripe tomato, especially when they’re pureed. This gazpacho has been a favorite recipe for years, not only at my restaurants but also in a pitcher in my refrigerator at home. I pour myself a glass and enjoy it as a smoothie in the morning, for a light lunch, or even as a first course at the Pink Palace in a bowl with a drizzle of olive oil.
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Ingredients

Instructions

  • It helps to know: This soup sits overnight and requires a blender.
  • Set the strawberries in a bowl large enough to hold all of the ingredients.
  • With clean hands, crush the strawberries, squeezing them to release their juices.
  • Have fun!
  • Add the onion, bell pepper, cucumber, garlic, tarragon, balsamic vinegar, and olive oil.
  • Stir to mix well.
  • Cover the bowl tightly with plastic wrap and chill in your refrigerator overnight.
  • The next day, puree the gazpacho in a blender.
  • (I recommend blending in two batches so the blender doesn’t overflow.
  • ) Season with a healthy pinch of salt to taste.
  • To serve, divide the gazpacho among six glasses or four bowls and top with a drizzle of olive oil.
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Course; Fruit / Smoothies

Almond & Grape Gazpacho

Almond & Grape Gazpacho

This refreshing soup is my take on a white gazpacho, using ingredients you may already have in your pantry. The soup itself is creamy and bready, but the burst of fresh grapes gives an addicting contrast that makes a lovely first course or light lunch on a hot day. What’s more, because it’s served cold, it can be made the day before and kept covered in your refrigerator, ready to serve with ease. In fact, it gets even better overnight.
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Equipment

  • blender

Ingredients

Instructions

  • To soften the almonds and mellow out the garlic, cover them both with cold water in a small pot.
  • Bring the pot to a simmer on high heat.
  • Once the water begins to simmer, drain and return the almonds and garlic to the pot.
  • Cover with cold water again and bring to a simmer on high heat.
  • Once simmering, drain.
  • Transfer the softened almonds and garlic to a blender.
  • Add the bread, salt, 3 cups cold water, and ¼ cup of the olive oil.
  • Blend on high speed until everything is liquefied.
  • Strain the soup through a fine-mesh strainer or cheesecloth over a large bowl, pushing hard with the back of a spoon to force the liquid through the paste that forms.
  • Discard the paste.
  • Stir in the sherry vinegar and chill in your refrigerator for at least 45 minutes—or better yet, overnight.
  • Just before serving, toss the grapes with ½ teaspoon olive oil.
  • Add 1 tablespoon olive oil to each of your four serving bowls.
  • Ladle in the soup and garnish with plenty of grapes and toasted almonds.
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Course; Nuts / Soup

Stewed Artichokes with Mozzarella

Stewed Artichokes with Mozzarella

This salad utilizes some of my favorite ingredients (thyme, white wine, mozzarella) to accompany artichokes: the most magnificent of which can only truly be captured during springtime. Similar to an artichoke stew, this is my favorite way to cook the vegetable. Called barigoule, this traditional method of stewing artichokes in wine is also wonderful for serving them on their own, or perhaps with Mother-Sauce Mayo on the side (this page).
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Ingredients

Instructions

  • Cut one of the lemons in half, and cut the other into four rounds.
  • Fill a large bowl with cold water and squeeze one lemon half into the water.
  • If you have gloves, put them on.
  • If you don’t, wash your hands and knives well after you’ve finished handling the artichokes—they leave a bitterness that sticks.
  • Cut off and discard the artichokes’ stems and remove their tough outer leaves, then use a bread knife to trim off the tops.
  • At this point, start working with one artichoke at a time—you want to dunk them in the lemon water as soon as possible to prevent browning.
  • Trim off the artichoke’s outer leaves so you’re left with the white heart and delicate inner leaves.
  • I use a sharp knife and work in a circular motion toward my thumb to trim the outer edge of the artichoke, but be careful for obvious reasons.
  • Rub the other lemon half over the surface, then plunge it into the lemon water.
  • Leave the trimmed artichoke in the lemon water while you trim the remaining artichokes.
  • Finally, scoop out each choke, quarter it, and set aside on a paper towel to dry.
  • Very coarsely chop the marjoram and thyme leaves.
  • In a large pan on medium heat, stir together the olive oil, carrot, onion, and garlic.
  • Cook for 2 minutes to lightly soften, then add the artichokes, marjoram, thyme, bay leaf, white wine, white wine vinegar, lemon rounds, and a healthy pinch of salt.
  • Turn the heat to high.
  • When the mixture comes to a simmer, turn the heat to low and cover the pan with the lid slightly ajar to allow steam to escape.
  • Simmer until the artichokes have cooked through, 15 to 20 minutes.
  • To test, poke an artichoke with a sharp knife to ensure you don’t meet any resistance.
  • Pour everything onto your serving plate, remove the lemon rounds, and let the artichokes cool to room temperature.
  • Top with the sliced mozzarella and parsley.
  • Serve immediately, or cover and store in your refrigerator for up to 12 hours.
  • Let it come to room temperature before serving.
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Course; Cheese / Salad

Summer Squash with Canned Sardines

Summer Squash with Canned Sardines

This small plate proves that very little time and effort can sometimes have an incredible outcome—especially in the summertime. The vegetables are just barely roasted, which gives some sweetness and a little crunch but keeps the dish light, fresh, and natural: perfect for a hot day. And, you can’t beat the ease (and taste!) of a can of sardines.
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Ingredients

Serves 4

  • Extra-virgin olive oil
  • 1 golden zucchini trimmed and cut lengthwise into ⅛-inch slabs
  • 1 green zucchini trimmed and cut lengthwise into ⅛-inch slabs
  • Leaves from 2 sprigs thyme
  • Salt
  • 1 3.75-ounce can sardines in oil (I order King Oscar Brisling online)
  • Freshly squeezed juice of ½ lemon
  • 1 tablespoon snipped chives ½-inch lengths for garnish
  • ¼ lemon very thinly sliced

Instructions

  • Preheat your oven to 375°F.
  • Line a baking sheet with parchment paper and brush the parchment lightly with olive oil.
  • Spread the zucchini in an even layer on the prepared baking sheet, and lightly brush the zucchini with olive oil.
  • Sprinkle with the thyme leaves and a small pinch of salt.
  • Bake for 10 minutes, then remove the pan from your oven and set aside to cool to room temperature.
  • Layer the zucchini on your serving dish.
  • Top with the sardines, a drizzle of olive oil, and the lemon juice.
  • Garnish with the chives and lemon slices.
  • Serve, or store covered in your refrigerator for up to 2 hours.
  • Let the squash come to room temperature before serving.
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Course; Fish / Vegetables

Braised Lettuce & Smoky Bacon

Braised Lettuce & Smoky Bacon

I feel strongly that lettuce should be used for more than just salad: don’t be afraid to cook it. Smoky bacon is obviously delicious, but the cooked, wilted lettuce is what shines in this dish. I much prefer skin-on slab bacon, but I know it can be hard to find. Ideally you can get your hands on a whole piece of pork belly so you can cut large pieces, but sliced bacon will work in a pinch (in which case, there’s no need to boil it, just cook it with the olive oil until crispy).
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Ingredients

Instructions

  • Preheat your oven to 375°F.
  • Discard the outer leaves of the romaine bunches and slice off the tops.
  • If using slab bacon, cover it with cold water in a small pot and turn the heat to high.
  • Bring to a simmer, skimming off the scum that forms at the surface.
  • Turn down the heat to maintain a gentle simmer and cook, uncovered, for 30 minutes.
  • Drain over a bowl to reserve the broth and set the bacon aside on a paper towel to cool to room temperature.
  • Once cooled, discard its skin, then cut the flesh into pieces about 1 inch long by ½ inch wide.
  • Bring a large pot of water to a boil on high heat.
  • Once boiling, add a small pinch of salt.
  • Dunk the lettuce in the boiling water until it wilts, about 15 seconds.
  • Remove and halve lengthwise.
  • (I don’t dunk the lettuce in cold water as it will turn brown.
  • )
  • In a medium pan on low heat, stir together the olive oil and bacon.
  • Continue stirring until the bacon starts to crisp, about 10 minutes.
  • Push the bacon to the edges of the pan and lay the blanched lettuce, cut-side down, in the center.
  • Sprinkle with a small pinch of salt and cook until the cut side of the lettuce has nicely browned, 5 to 7 minutes.
  • Add the white wine, garlic, ¾ cup of the reserved bacon broth or water, and a pinch of pepper.
  • Cover and cook for 5 minutes, shaking the pan every so often to prevent sticking.
  • Use tongs to flip the lettuce onto its other side.
  • Replace the cover and cook for another 5 minutes.
  • Transfer the lettuce to a serving plate.
  • Turn the heat to high and continue stirring until the ingredients emulsify and the juices turn a light-yellow color, about 3 minutes.
  • Spoon the bacon and its juices over the lettuce.
  • Top with the toasted walnuts and serve immediately.
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Course; Pork / Vegetables

Brussels Sprouts with Cider & Goat Cheese

Brussels Sprouts with Cider & Goat Cheese

I serve these brussels sprouts every year at Thanksgiving, but they would also make a delicious side dish for any fall or winter dinner. The sweetness of an apple cider glaze balances the acidity of the vinegar, and the creamy cheese and salty bacon bring everything together nicely. Feel free to leave off the pancetta to appease your vegetarian friends.
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Ingredients

Serves 6 to 8

Instructions

  • First, make a glaze.
  • In a small pot on high heat, combine the cider and turbinado sugar and bring to a boil, stirring often, until the sugar dissolves, about 5 minutes.
  • Turn down the heat and simmer, uncovered, until the mixture reduces to a syrupy consistency, about 30 minutes.
  • Remove the pan from the heat and let the glaze cool completely.
  • Meanwhile, trim off the end of each brussels sprout, letting the outer leaves fall off.
  • Peel off and discard any dark leaves that are attached to the main bulb.
  • Cut each sprout in half, place each half flat-side down, and thinly slice lengthwise.
  • In a large pan on medium heat, warm 1 teaspoon olive oil.
  • Add the pancetta, turn the heat to low, and cook until the pancetta is crispy and golden, about 4 minutes.
  • Strain the pancetta over a bowl to reserve its fat, then lay it on a paper towel to drain.
  • Pour the reserved fat back into the pan and turn the heat to medium.
  • Add 1 tablespoon olive oil, the shallots, brussels sprouts, and a pinch of salt.
  • Cook, stirring often, until the shallots soften and the brussels sprouts start to caramelize, about 7 minutes.
  • Add the apple cider vinegar and lime juice and stir until dissolved.
  • Stir in the pancetta and cook for 1 minute more to warm everything through.
  • Remove the pan from the heat and pour everything into a large bowl to cool to room temperature.
  • Once cooled, add ¼ cup of the glaze and stir to combine.
  • Taste and add more glaze, if desired.
  • (Store any leftover glaze, covered, in your refrigerator for up to 1 week.
  • It’s great drizzled on vanilla ice cream.
  • ) Top with the goat cheese and sliced apple, and season with salt and pepper to taste.
  • Serve.
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Course; Cheese / Vegetables

Citrus & Almond Salad

Citrus & Almond Salad

This winter salad is not only good-looking and easy to make, but it also showcases one of my biggest food obsessions: citrus. You can use almost any citrus (even limes and lemons in small quantities), as long as they’re ripe and juicy. If you can’t find frisée, thinly slice a fennel bulb as a substitute.
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Ingredients

Serves 4

  • 1 blood orange
  • 2 oranges I like Cara Cara
  • 1 grapefruit I like Oro Blanco
  • 1 head frisée
  • 1 jalapeño halved
  • ¼ cup extra-virgin olive oil
  • Freshly squeezed juice from ½ lemon
  • Freshly squeezed juice from ½ lime
  • 2 tablespoons whole blanched almonds lightly toasted (see this page)
  • 1 tablespoon fresh flat-leaf parsley leaves for garnish
  • Finely grated Parmigiano-Reggiano or Pecorino Romano

Instructions

  • Peel the oranges and grapefruit using a sharp knife, then thinly slice each horizontally, discarding any large seeds.
  • Discard the tough outer leaves of the frisée until you’re left with the delicate white heart.
  • Tear the heart into bite-size pieces, rinse with cold water, and pat dry.
  • Rub your serving dish with the jalapeño.
  • Arrange the citrus across the platter, alternating between the oranges and the grapefruit, then top with the frisée.
  • Drizzle with the olive oil, lemon juice, and lime juice, then cover the platter with plastic wrap and set in your refrigerator to marinate in its own juices for at least 30 minutes, or up to 2 hours.
  • Once the citrus has marinated, top it with the almonds, parsley, and Parmigiano-Reggiano to taste.
  • Serve, scooping up the juices and oil that have gathered at the bottom of the platter.
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Course; Fruit / Nuts / Salad

Persimmon, Pomegranate & Roquefort Salad

Persimmon, Pomegranate & Roquefort Salad

There’s a lot to praise in this vibrant winter salad. The bright orange persimmons and sharp blue cheese combined with crisp green endives make a beautifully colorful, flavorful, and texture-rich dish. What’s more, it’s always such a welcome pleasure to have a ripe fruit in the colder months. Be sure to use Fuyu persimmons (the shorter, rounder variety), as they don’t have the tannic quality of their cousins.
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Ingredients

Serves 4

Instructions

  • Remove the outer brown leaves from the endives.
  • Slice off the tops and stems and break the spears apart into cups.
  • Using a mortar and pestle, the bottom of a wine bottle, end of a rolling pin, or anything you have on hand that’s sturdy and has a flat bottom, crush about half of the pomegranate seeds in a large bowl, mashing them enough to release their juices but keeping about half of the seeds intact.
  • Add the olive oil and lime juice and whisk to combine.
  • Arrange the endives and persimmon slices on your serving dish.
  • Top with the pomegranate seed and olive oil mixture, then the cheese.
  • Serve.
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Course; Cheese / Salad

Tomato & Strawberry Salad with Feta & Olives

Tomato & Strawberry Salad with Feta & Olives

As with my Strawberry Gazpacho “Smoothie” (this page), this dish highlights my attraction to the affinity a tomato shares with a strawberry, and how they can be used interchangeably. Here, I mix them together for a simple summer tomato salad with a small surprise. I like spitting out the pits when I eat olives (I make sure to warn my guests), but you can also buy them pitted—it’s just not as much fun in my opinion.
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Ingredients

Serves 4 to 6

Instructions

  • Cut the tomatoes to be roughly the same size as the halved strawberries.
  • If you’re using cherry tomatoes, cut them in half.
  • If you’re using another small tomato variety, quarter them.
  • In a small bowl, whisk the red wine vinegar and olive oil with 1 tablespoon of the brine from the feta.
  • Spread the tomatoes on a serving plate.
  • Top with the strawberries, olives, and feta.
  • Drizzle the dressing over the top and finish with salt and pepper to taste.
  • Serve immediately.
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Course; Fruit / Salad

Tomato Salad with Anchovy & Basil

Tomato Salad with Anchovy & Basil

This dish is best served during the height of summer, when tomatoes speak for themselves with very little embellishment. Salt draws out the tomato’s juices, combining with the burrata’s cream and the olive oil to make its own dressing. All this salad needs is the smallest touch of vinegar. You could leave it at that, sure, but in my opinion, this is infinitely better when garnished with basil and—best of all—little fish.
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Ingredients

Serves 4 to 6

Instructions

  • Spread the tomato slices across your serving platter.
  • Use a tablespoon to scoop the burrata and spread it attractively on top of and in between the tomato slices.
  • Stack the basil leaves.
  • Use kitchen scissors to cut bite-size pieces of basil over the top of the dish, scattering the pieces across the tomatoes and burrata.
  • Drizzle everything with the olive oil, then sprinkle with the salt.
  • Cover the platter loosely with plastic wrap and set it aside to marinate at room temperature for at least 30 minutes or up to 1 hour.
  • Lay the anchovies on top of the tomatoes.
  • Use a spoon to very lightly drizzle the vinegar on top: about 1 drop per tomato slice.
  • Season with pepper to taste and serve, scooping up the juices that pool at the bottom of the serving dish.
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Course; Salad