Recipes

A Quick Pickle, Japanese Style

A Quick Pickle, Japanese Style

Pickles are an easy way to add acidity to a dish, especially raw fish or salads, or to serve as a side to roasted meat. This very light pickle base is a flavoring pickle; it’s not intended to preserve the fruit or vegetable but rather to add a sweet-and-sour punch. This is my go-to pickle base because it pickles both fruits and vegetables without overpowering their flavor or causing them to lose their natural crunch. The pickle base is made from equal parts (by volume) water, white wine, rice vinegar, and sugar. The amount of liquid you need depends on the amount of produce you’re pickling. Get creative with what you pickle! Make a big batch and store it in your refrigerator for a simple way to elevate your meals throughout the week.
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Ingredients

Yield is variable

PICKLING LIQUID

COLD PICKLE IDEAS

  • Melon cubed, with mint leaves
  • Onions sliced
  • Peaches sliced, with basil leaves
  • Plums quartered

HOT PICKLE IDEAS

Instructions

  • In a small pot on high heat, add equal amounts of water, wine, vinegar, and sugar and stir to combine.
  • (Be sure the liquid will fully cover your chosen mixture of vegetables, fruits, and herbs when it’s poured into the pickling ) Bring the liquid to a simmer, stirring frequently, until the sugar dissolves. container.
  • Add salt to taste.
  • From here, you can go one of two ways.
  • If you’re pickling a soft fruit or vegetable, let your pickling liquid cool to room temperature before pouring it over the top.
  • If you’re pickling a tougher vegetable, pour the liquid directly over the fruits or vegetables while it’s still hot.
  • Put your chosen vegetables, fruits, and a handful of herbs into a jar and pour in the pickling liquid.
  • Cover the jar and put it in your refrigerator to pickle for at least 24 hours or up to 2 weeks.
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Course; Side Dish
Cuisine; Japanese

Garlicky Herbed Croutons

Garlicky Herbed Croutons

These croutons are crunchy on the outside and soft on the inside—ideal for salads or on top of soup. I like to tear the bread by hand to make interesting shapes, and I don’t make them overly crispy: if you want a super crispy, perfectly square crouton you might as well buy them at the store. You’ll likely end up with too many croutons for a salad, but you’ll want to snack on half of them anyway.
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Ingredients

Makes about 3 cups

Instructions

  • Preheat your oven to 400°F.
  • Line a large baking sheet with aluminum foil.
  • In a small pot on low heat, mix together the butter and olive oil.
  • When the butter has melted and combined with the oil, add the garlic and herbs and stir until fragrant, about 1 minute.
  • In a large bowl, pour the olive oil mixture over the torn bread.
  • Top with two healthy pinches each of salt and pepper and stir to combine.
  • Set aside to allow the bread to absorb the oil, stirring occasionally until you no longer see a pool at the bottom of the bowl, about 4 minutes.
  • Spread the bread in a single layer on the baking sheet (it’s okay for the bread to touch, just make sure it’s in one single layer).
  • Bake, tossing occasionally, until the croutons are crispy and have turned a dark brown around the edges, about 15 minutes.
  • Set aside to cool to room temperature.
  • Use immediately, or store in an airtight container in your refrigerator for up to 1 day.
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Course; Side Dish

Seven-Ingredient Pesto, Two Ways

Seven-Ingredient Pesto, Two Ways

I have a lot of opinions when it comes to pesto, mostly because it’s one of a select handful of things I consider sacred. Rest assured that I don’t say this lightly: I believe it’s the single greatest sauce in Italian cuisine.
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Ingredients

The Right Way

  • I kept things simple whenever possible for this book because I want you to feel you can not only tackle but also enjoy cooking these recipes. Pesto is one of the few cases where I will adamantly urge you to make it the “low-tech” way. The result is delicate and vibrant, and in the time it takes to boil water for pasta, you’ll have used your hands to create something truly special.
  • ½ cup finely grated Parmigiano-Reggiano
  • ½ cup finely grated Pecorino Romano
  • 1 clove garlic
  • Flaky sea salt
  • 3 tablespoons pine nuts
  • 2 cups lightly packed basil leaves young and tender preferred
  • ¼ to ½ cup extra-virgin olive oil

Instructions

  • It helps to know: This recipe requires a cold mortar and pestle (I use a marble mortar and a wooden pestle, but inexpensive options are abundant on the internet).
  • I use unwashed basil leaves to maintain their aroma.
  • If your basil is dirty, clean it carefully using a damp paper towel.
  • Cool your mortar and pestle in your refrigerator for at least 30 minutes.
  • (The two worst things you can do to pesto are to overheat it and use too much. )
  • In a small bowl, stir together the cheeses, and set aside.
  • Place a folded towel beneath the cold mortar to allow it to rotate more easily.
  • Using the pestle, mash the garlic with a pinch of salt to form a paste.
  • Add the pine nuts and begin stirring the pestle aggressively around the center to force the ingredients up the sides of the mortar.
  • Turn the bowl as you pound the pestle down along the sides.
  • When the pine nuts and garlic have formed a paste, begin adding the basil in small handfuls, adding a pinch of salt occasionally to act as an abrasive.
  • Continue to stir the ingredients up the sides of the mortar, rotate the bowl, and hit the pestle along its sides.
  • With a little patience, gravity will do the work for you.
  • Continue with this process until you’ve added all of the basil and no large leaves remain.
  • The leaves will be a variety of sizes—imperfection is part of the beauty of a handmade pesto.
  • Add the cheese mixture in small spoonfuls, continuing to stir, rotate, and pound the ingredients together.
  • Slowly add the olive oil, still stirring and pounding until the pesto transforms from a paste to a thick, creamy sauce with a little flow.
  • The amount of olive oil you use will vary depending on your preference, but ¼ to ½ cup usually does the trick.
  • Be careful not to add too much oil too quickly as it will separate.
  • Use immediately, or store in your refrigerator covered in ½ inch olive oil for up to 6 months.
  • The olive oil preserves the pesto by preventing any contact with air.
  • When you’re ready to serve, simply remove the excess oil and give the pesto a good stir.

Notes & Wine Advice

The Other Way

Before opening my new restaurant, Mentone, I traveled to Italy to learn the classic techniques of Genovese cuisine. On one of my trips, Roberto Panizza (the godfather of pesto) recounted the heartbreak of watching his grandmother prepare pesto using a blender. Use the following recipe if you must, but know that you’ll break Mr. Panizza’s (and my) heart.
1 clove garlic
3 tablespoons pine nuts
Flaky sea salt
2 cups lightly packed basil leaves and stems
½ cup finely grated Parmigiano-Reggiano
½ cup finely grated Pecorino Romano
¼ to ½ cup extra-virgin olive oil
It helps to know: This recipe requires a food processor or blender.
Pulse the garlic, pine nuts, and a pinch of salt in a food processor until a paste forms. Add the basil and pulse until smooth.
Add the cheeses, turn the machine to low, and drizzle in the olive oil until the pesto transforms from a paste to a sauce.
Use immediately, or store in your refrigerator covered with ½ inch olive oil for up to 6 months.
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Course; Tapas

Mignonette

Mignonette

This is a straightforward mignonette—with one small upgrade: I let the aromatics marinate and then strain the liquid to avoid chewing on peppercorns. Serve alongside plenty of fresh oysters
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Ingredients

Makes about ½ cup

Instructions

  • Coarsely crush the peppercorns using a mortar and pestle.
  • If you don’t have a mortar and pestle, set the peppercorns on a sturdy cutting board, and, using the bottom edge of a pot, firmly press down and forward on the peppercorns until each one is crushed.
  • Don’t be afraid to be aggressive.
  • Both methods will yield peppercorns of all different sizes, and that’s what you want.
  • Combine the peppercorns, half the shallots, and the vinegar in a bowl, stir, and let sit for 30 minutes.
  • Pour the mixture through a fine-mesh strainer set over a bowl, reserving the vinegar and discarding the peppercorns and shallots.
  • Add the remaining shallots, stir, and serve.
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Course; Side Dish / Vegetables

Mother-Sauce Mayo

Mother-Sauce Mayo

Everyone’s quick to praise aioli, but they’re less willing to profess their love for its more understated cousin: mayonnaise. I, on the other hand, describe mayonnaise as “the home” because you can season it to your liking and put it on just about anything. It’s hard to believe that nearly a cup of oil can be emulsified into one egg yolk, but I assure you that, with some patience, a room-temperature egg can turn into what I consider to be the ultimate mother sauce. It takes a little more effort, yes, but a homemade, hand-whisked mayo makes all the difference in the world.
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Ingredients

Makes about 1¼ cups

Instructions

  • Place the yolk in a large bowl and add the vinegar.
  • Using a hand whisk, whisk until combined.
  • Continue to vigorously whisk the yolk while you add the oil in very small increments.
  • (And when I say small, I mean three drops at a time, especially to start. If you accidentally add too much oil at once, the sauce will break. In this case, your best option is to start over. )
  • Continue to add the oil and whisk as the sauce starts to thicken.
  • When it becomes very thick and difficult to whisk, add a small splash of cold water and a pinch of salt.
  • Continue with this process patiently, until you’ve whisked in all of the oil.
  • Continue to add water when you notice the mayonnaise becoming too thick.
  • Season with a few large pinches of salt, adding more to taste.
  • With most things, and especially with mayonnaise, it’s important to get the salt level correct before you add other seasonings.
  • Whisk in the additional seasonings as desired and adjust to your liking.
  • Use immediately, or store covered in your refrigerator for up to 4 days
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Course; Sauce

No-Bake Peach Pie

No-Bake Peach Pie

As a person who enjoys cooking much more than baking, there are a few qualities that make some desserts more desirable than others for me and this dessert has them all. It’s simple, doesn’t require baking, and it’s absolutely decadent! I’ve made this pie using a variety of fruits, including mangoes, mixed berries, pears, and even fresh figs. You can’t go wrong topping it with whatever is in season. Be sure to cut thin slices because the coconut cashew cream is extraordinarily rich and filling.
Couverts10
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Ingredients

FOR THE CRUST:

FOR THE FILLING:

Instructions

  • To make the crust, combine the walnuts, dates, cinnamon, and salt in a food processor and blend until the ingredients are finely chopped and well combined.
  • Scrape the mixture into a 9-inch pie pan greased with coconut oil.
  • Press into the bottom of the pan, pushing the crust up to reach the top edge all around.
  • Wash the food processor before proceeding.
  • To make the filling, put the hot water and creamed coconut in the food processor and let sit for 5 minutes so the coconut can soften.
  • Add the cashews, maple syrup, and vanilla bean seeds and blend until smooth.
  • Spread the cream evenly into the crust.
  • Arrange the peaches in a circular pattern over the cream filling.
  • Can be served immediately.

Notes & Wine Advice

Walnuts contain higher amounts of omega-3s than any other nut and are a rich source of unique anti-inflammatory phytonutrients.
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Course; Dessert / Fruit / Pie

Vanilla Wafer Pudding

Vanilla Wafer Pudding

This recipe was a happy accident. I was trying to make macadamia nut cream, thinking it would have similar properties to cashew cream. Turns out that’s not the case, but I kept adding ingredients to smooth out the texture and then put it the refrigerator and forgot about until the next day. When I pulled it out and had a couple bites, I kept feeling like it reminded me of something very familiar. A couple more bites and it dawned on me … it tastes exactly like vanilla wafers!
Couverts2
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Ingredients

Instructions

  • Place all the ingredients in a food processor and blend until smooth.
  • Transfer to an airtight container and refrigerate for at least 2 hours or overnight.
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Course; Dessert

Strawberry Rhubarb Crumble

Strawberry Rhubarb Crumble

Strawberry rhubarb pie is definitely the way to my husband’s heart. It reminds him of spending time in the kitchen with Grandma Babb on the farm. So I knew this recipe was a winner when my strawberry-rhubarb-pie connoisseur gave it the seal of approval and went back for seconds … and thirds. It doesn’t last long in our house, but that’s exactly what I expect of a good dessert.
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Ingredients

FOR THE FILLING:

FOR THE CRUMBLE:

Instructions

  • To make the filling, in a medium bowl, combine the coconut palm sugar, arrowroot powder, and salt.
  • Add the rhubarb and strawberries, and gently toss until coated.
  • Spread the fruit in a 10-inch pie pan and set aside.
  • To make the topping, in another medium bowl, combine the coconut palm sugar, flours, baking powder, cinnamon, and salt.
  • Stir in the oats.
  • In a small bowl, stir together the hot water and flaxseed.
  • Allow the mixture to sit for 10 minutes, then add it to the dry ingredients.
  • Stir in the agave.
  • Using your hands, knead the ingredients until well combined.
  • Sprinkle the topping evenly over the fruit.
  • Drizzle the coconut oil evenly all over the topping.
  • Bake the crumble for 45 to 50 minutes, or until the topping turns a golden-brown color and the fruit is bubbling.
  • Allow to cool slightly before serving.

Notes & Wine Advice

Rhubarb is a good source of powerful antioxidants like lutein and lycopene, so it helps rid the body of free radicals that can cause inflammation and it keeps the immune system in check.
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Course; Dessert / Fruit

Baked Pears or Apples with Cashew Cream

Baked Pears or Apples with Cashew Cream

Whenever I make cashew cream, I marvel at the simplicity of it! It’s such a naturally delicious topping, and it pairs extremely well with baked pears or apples. Your house will smell like a freshly baked pie, and you’ll have a healthy, satisfying dessert! The cashew cream is also great as a dip for raw fruit.
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Ingredients

Instructions

  • Preheat the oven to 375 degrees F.
  • Place the pears or apples face down in a medium baking dish.
  • Add ½ cup of the water to the dish, cover with foil, and bake for 45 minutes.
  • Uncover, sprinkle the fruit with cinnamon, drizzle with agave, and bake for another 5 minutes, or until the fruit is soft but not mushy.
  • Meanwhile, place the cashews in a food processor.
  • With the machine running, slowly drizzle in the remaining ¼ cup water until the cream is the desired consistency.
  • Scoop the fruit into bowls and top with a heaping spoonful of cashew cream.
  • Serve warm.
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Course; Dessert / Fruit / Nuts

So-Easy Coconut Mango Sorbet

So-Easy Coconut Mango Sorbet

Rich, creamy coconut milk and naturally sweet mangoes make this dessert seem absolutely sinful—but it’s not! You can enjoy this quick and easy treat without a care in the world. For my clients who complain of having uncontrollable ice cream cravings when family members are enjoying theirs in front of them, this sorbet does the trick. You can experiment with different types of fruit, but there’s something about the tropical combination of mangoes and coconut milk that provides just the right amount of sweetness and the perfect silky texture.
Couverts4
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Ingredients

Instructions

  • Place all the ingredients in food processor or blender and blend until smooth.
  • Serve immediately or freeze until the sorbet is the desired consistency.
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Course; Fruit / Ice cream