Tomato season

Fusilli, pesto, a little ricotta, and two handfuls of fresh tomatoes. Supper! 

Napoletana

I am an enthusiast, of many things. Pizza is one of those things.

I recently discovered that the pre-made pizza dough at our neighborhood market is actually good. Like, really good. And I'm not ashamed to tell you, I've been using it to create all kinds of stuff, especially since the market is bursting with midsummer produce.  Last night, we indulged in a post-camping trip lazy Sunday and whipped up a couple of pies. (And somehow found ourselves viewing another episode of The Leftovers... are you watching it? I can't decide if it's rubbish or brilliant).

I've already told you about crispy kale pizza (which is B's favorite and so good that I made it for my book club), but here are a few other favorite recipes...

Ricotta & red onion pizza

Pizza bianca

Pizza del papa

Potato pizza

Grilled pizza

And, you might also point your eyes at Deb Perelman's guide to easy pizza.

Petit fours

It was a relaxing weekend. After our camping trip, it felt great to operate without an itinerary, and do some things around the house. (Although, I still didn't manage to weed the garden).

On Sunday, I went to a bridal shower for my dear friend Lindsey, who is getting married in July. The spread was delectable; Emily made everything herself! We ate tiny sandwiches and shared our best relationship advice.

Among the advice that was shared, were these tidbits:

- Don't sweat the small stuff.
- Go to bed angry.
- Stay up and fight!

A few other noteables, unrelated to relationship advice -

What all the weeks of your life look like.

Portraits of college students in New York.

On being chill. (I really loved this piece). 

Crispy Kale Pizza. I made this last week, on a random weeknight when I was too busy and/or tired to be particularly inventive with supper.... and it is SO good!

Come to think of it, maybe making your person a delicious pizza is actually good relationship advice.

Farm to Fork

This year's Farm to Fork picnic was as excellent as expected! (Check out the menu, and all the participating farms and restaurants - it's pretty amazing).  Predictably, my favorite small plates were from Crooks Corner, Neal's Deli, and Acme. But truly, all the food was incredible and the weather cooperated for a not-too-hot, perfectly overcast afternoon. 

Picnic blankets outside of the big tent / Cabbage & scallion pancake with pickled spring vegetables, smoked tomato sauce & yuzu aioli / B endorsed the slow-roasted goat tacos / this adorable child was having the best time of all...!

Snow day chili

It snowed this week, and while Mabel wasn't at all interested in the weather event at hand, I siezed the opportunity to make a favorite chili recipe. It's consistently exceptional, and so I present it here for your consideration.  

Black Bean Chili with Butternut Squash and Swiss Chard

You'll need:

• 2 tablespoons olive oil
• 2 1/2 cups chopped onions
• 3 garlic cloves, chopped
• 2 1/2 cups 1/2-inch pieces peeled butternut squash
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 3 15-ounce cans black beans, rinsed, drained
• 2 1/2 cups vegetable broth
• 1 14 1/2-ounce can diced tomatoes in juice
• 3 cups (packed) coarsely chopped Swiss chard leaves (from 1 small bunch)

To make:

Heat oil in heavy large pot over medium-high heat. Add onions and garlic; sauté until tender and golden, about 9 minutes. Add squash; stir 2 minutes. Stir in chili powder and cumin. Stir in beans, broth, and tomatoes with juices; bring to boil. Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes. Stir in chard; simmer until chard is tender but still bright green, about 4 minutes longer. Season to taste with salt and pepper. 

I gave this recipe to my friend -- she said, "Chili with squash? You mad girl!"... I promise, it's delicious. 

Pre-Thanksgiving

This weekend we're engaging in some pre-Thanksgiving activities, which will involve testing new recipes, and sleeping in. And starting a book, The Goldfinch.

In the meantime I have something to share with you, an autumn beverage:

Sparkling Cider
Ingredients:
8 ounces dark rum (I like to use Kraken)
3 ounces lemon juice
4 ounces thyme simple syrup
12 ounces sparkling apple cider
4 ounces water
4 ounces club soda
8 dashes of bitters

To make thyme simple syrup, combine 2 cups sugar, 1 1/2 cups water and 6 thyme sprigs in a saucepan over medium heat. Bring up to a boil and reduce heat to a simmer, until the sugar has fully dissolved, about five minutes. Remove from heat and place the syrup in the fridge to cool. Place all the ingredients in a large carafe with ice and stir. Garnish with thyme and apple slices.

Kitchen Roselli

I hold this place close to my heart, like a happy secret. Tucked inside an old general store in the tiny town of East Bend, Kitchen Roselli quietly and consistently serves the best Italian food you'll ever have. Old, wide floorboards, ancient ceiling fans, twinkling Christmas lights, and no pretension... the perfect setting for a leisurely Saturday supper.

Apple cider

This weekend, let's begin November properly - with apple cider doughnuts.

 

Appreciation

Do you own a chestnut knife? Because you should.

... and here are three excellent reasons why:

Chestnut Ravioli with Sage

Roasted Squash, Chestnut, & Chicory Salad

Chestnut & Wild Mushroom Stuffing 

P.S. A fun set of old photos.

Weekend

This weekend was the perfect balance of time spent outdoors and in. On Saturday morning, I impulsively purchased a bunch of chard at the farmer's market...

It was delicious! Make it:

Leek and Swiss Chard Tart
Bon Appetit, October 1999
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
2 tablespoons (1/4 stick) butter
3 large leeks (white and pale green parts only), coarsely chopped
1 teaspoon dried thyme
1/2 bunch Swiss chard, ribs removed, leaves chopped (about 2 1/2 cups)
1 1/4 cups whipping cream (I used whole milk)
3 large eggs
2 large egg yolks
1 teaspoon salt
1/4 teaspoon ground black pepper
Pinch of ground nutmeg
Roll out pastry on floured work surface to 12-inch square. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold under; crimp edges. Cover; chill.
Melt butter in large nonstick skillet over medium-low heat. Add leeks and thyme. Sprinkle with salt and pepper. Cover; cook until leeks are very tender but not brown, stirring often, about 10 minutes. Add chard; saute until wilted, about 2 minutes. Remove from heat; cool.
Position rack in bottom third of oven; preheat to 425°F. Whisk cream and next 5 ingredients in large bowl. Mix in cooled leek mixture. Pour filling into crust.
Bake tart 15 minutes. Reduce heat to 350°F and bake until filling is puffed and just set in center, about 15 minutes longer. Transfer to rack; cool 10 minutes.


More scenes from the weekend, via my instagram:

  

Lindsey and I took a yoga master class at Carrboro Yoga company, Samantha and I perused the farmer's market, Mabel enjoyed her evening walks, I discovered that the swimming pool behind my house is a salt water pool (no chlorine!). Leftover farmer's market goods = baked eggs with zucchini and chevre for Sunday brunch. Erin and I went to the Eno quarry for an afternoon swim, then I drove out to Hurdle Mills for the Farm to Fork picnic, and it exceeded all expectations. (Watts Grocery was my favorite - deviled eggs and empanadas!) I came home from the picnic and went for an extra long walk with Mabel, and one more swim before bed. Summer is here!

B's birthday

Caramel cake and champagne. And barbeque.

...Mabel helped with the opening of presents.

Real time

Hellebore

Look at this office dog, napping like a champ:

 Tonight, I'm making this:

Zucchini and Ricotta Galette
Serves 6

For the pastry:
1 1/4 cups all-purpose flour, chilled in the freezer for 30 minutes
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into pieces and chill again
1/4 cup sour cream
2 teaspoons fresh lemon juice
1/4 cup ice water

Filling:
1 large or 2 small zucchinis, sliced into 1/4 inch thick rounds
1 tablespoon plus 1 teaspoon olive oil
1 medium garlic clove, minced (about 1 teaspoon)
1/2 cup ricotta cheese
1/2 cup (about 1 ounce) grated Parmesan cheese
1/4 cup (1 ounce) shredded mozzarella
1 tablespoon slivered basil leaves

Glaze:
1 egg yolk beaten with 1 teaspoon water

Make dough: Whisk together the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a pastry blender, cut it in until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.

Make filling: Spread the zucchini out over several layers of paper towels. Sprinkle with 1/2 teaspoon salt and let drain for 30 minutes; gently blot the tops of the zucchini dry with paper towels before using. In a small bowl, whisk the olive oil and the garlic together; set aside. In a separate bowl, mix the ricotta, Parmesan, mozzarella, and 1 teaspoon of the garlicky olive oil together and season with salt and pepper to taste.

Prepare galette: Preheat oven to 400 degrees. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet (though if you line it with parchment paper, it will be easier to transfer it to a plate later). Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border. Shingle the zucchini attractively on top of the ricotta in concentric circles, starting at the outside edge. Drizzle the remaining tablespoon of the garlic and olive oil mixture evenly over the zucchini. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze.
Bake the galette until the cheese is puffed, the zucchini is slightly wilted and the galette is golden brown, 30 to 40 minutes. Remove from the oven, sprinkle with basil, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature. 

Mardi Gras

This weekend, I made gumbo. Because it's mardi gras, and also why not? I used this recipe, which I fully recommend and endorse, it turned out very well - even though I absolutely burned my roux the first go round, and had to start over.

There was also ice skating, brussels sprout pizza, and a trip to the vet for Mabel... weekends should be longer.