Lickety Split Spaghetti with Brussels Sprouts and Brown Butter

RECIPE: Lickety Split Spaghetti with Brussels Sprouts and Brown Butter
Spaghetti with Brussels Sprouts and Brown Butter

Spaghetti with Brussels Sprouts and Brown Butter under a Shower of Parm

I just made such a good dinner, I had to share it with you in time for you back home to make it tonight.  I love Brussels sprouts.  This is such a simple dish: spaghetti tossed with shaved fresh Brussels sprouts and nutty brown butter, under a shower of Parm.  Some toasted pine nuts would be great too, but I’m fresh out.  This is nutty and different, and light, and really good.  Plus, it’s ready in the time it takes to cook the pasta.  Bon app! Continue reading

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Categories: 15 Minutes, Cheap, Eat, Main Courses, Recipes, Sides, Starches, Vegetarian, Vegetarian
 

The Secret Ingredient (Parsley): Spaghetti with Green Parsley Pesto

RECIPE: Spaghetti with Green Parsley Pesto
Spaghetti with Green Parsley Pesto

Spaghetti with Green Parsley Pesto

There are funky pestos out there, pestos where basil isn’t the star. Arugula pesto. Spinach pesto. I’ve even made a tarragon pesto. But I’ve never seen a pesto that has put parsley at center stage, and really celebrated what parsley’s all about: grassy light freshness. Continue reading

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Categories: 15 Minutes, Cheap, Easy, Eat, Recipes, Series, Sides, Starches, The Secret Ingredient, Vegetarian
 

French in a Flash: Romantic Raspberry-Rose Sorbet with White Chocolate

RECIPE: Raspberry-Rose Sorbet with White Chocolate
Raspberry-Rose Sorbet with White Chocolate

Raspberry-Rose Sorbet with White Chocolate, à la Berthillon

Paris is a romantic city.  But the most romantic place in the whole of that romantic city is the tearoom at Berthillon.  Berthillon is an ice cream shop on the tiny and quaint Île St. Louis.  But it’s not like other ice cream shops.  It recognizes the wonder that is ice cream, and situates itself among the pomp and circumstance that ice cream requires: brass bars.  Marble tables.  Silver cups.  Line up and get a scoop to go.  Or, do something dreadfully romantic, and get a table for two in the tearoom. Continue reading

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Categories: 15 Minutes, Cheap, Desserts, Easy, Eat, French in a Flash, Frozen, Recipes, Series, Vegetarian
 

The Secret Ingredient (Parsley): As-Good-As-Cole Slaw Cabbage and Parsley Salad

RECIPE: As-Good-As-Cole Slaw Cabbage and Parsley Salad
Green Cabbage and Parsley Slaw

Green Cabbage and Parsley Slaw

I’m so excited about this month’s unsung hero: parsley.  I know, I know.  But hold back that skepticism.  Parsley is on the rise, and it’s not being shy anymore!

There was a time when I didn’t like parsley. Not even a sprinkle on the plate. What? Did the chef think that I couldn’t taste it? Continue reading

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Categories: 15 Minutes, Cheap, Easy, Eat, Recipes, Salad, Series, Soup & Salad, The Secret Ingredient, Vegetarian
 

Red, Red Spanish Chorizo and Seafood Stew for Valentine’s Day

RECIPE: Red, Red Spanish Chorizo and Seafood Stew
Red Spanish Chorizo and Seafood Stew

Red Spanish Chorizo and Seafood Stew

Mr. English and I are celebrating our fifth Valentine’s Day together today.  I say today, because long ago we decided to start observing on the thirteenth.

We were both students at Oxford on our first Valentine’s day, and we’d been dating about four months.  We went to this really lovely restaurant called Gee’s.  It’s an old Victorian glass greenhouse converted into a restaurant.  Really cool.  There we were, a couple sandwiched between couples.  We could hardly even talk to each other without feeling like we were having pillow talk with six other people. Continue reading

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Categories: 15 Minutes, Easy, Eat, Fish, Main Courses, Recipes
 

Spanish Yellow Rice to Serve with the Spanish Valentine’s Day Chorizo and Seafood Stew

RECIPE: Spanish Yellow Rice
Spanish Yellow Rice
serves 4, to go with the Red, Red Spanish Chorizo and Seafood Stew

INGREDIENTS

  • 1 tablespoon olive oil
  • 2 cups Bomba paella rice
  • 1/2 teaspoon tumeric
  • 1/2 teaspoon paprika
  • 1/2 teaspoon piment d’Espelette
  • A nice pinch of saffron
  • 4 cups water or chicken, seafood, or vegetable broth or stock
  • Salt

PROCEDURE
In a nonstick saucepot, heat the oil over medium heat.  Add the rice, and stir to coat.  Toast the rice until it just starts to turn golden brown.  Add the spices and the water or stock.  Season with salt.  Bring to a boil over high heat.  Cover and lower the heat to low.  Cook, covered, for 20 minutes, until all the liquid is absorbed and the rice is fluffy.

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French in a Flash: Artichoke and Green Olive Pantry Tapenade

RECIPE: Artichoke and Green Olive Pantry Tapenade

Artichoke and Green Olive TapenadeWhen I come home late from work, as I have been lately, I don’t really want a full dinner.  I don’t want to spend an hour in the kitchen, and I don’t want to spend an hour at the table.  I want something vibrant and light and life-giving.  Something that will get me till morning, and brighten up my evening.  No more, and no less.

This tapenade is my weeknight winner.  It’s unorthodox.  Most tapenades starts with black niçoise olives.  This one uses briny, bright green olives.  And, even more unique, while olives are usually center stage in tapenade, this tapenade is a double act of green olives and artichoke hearts.  The artichokes add their own texture and flavor, and they cut through that strident saltiness of the olives with a mellow Mediterranean creaminess.  I make a point to use the artichokes and olive that can sit for weeks in jars or cans in your pantry.  The rest of the flavors are always on hand and easy to keep: anchovy paste, herbes de Provence, garlic, Parmesan, lemon, and parsley.  For me, those are all pantry items that I have at home always.

So when, like tonight, I come home at nine o’clock wondering what I will scrape together, I have this bright, vegetal, versatile thing that I can whip up in the food processor in five minutes.  Then, I can pile it high on toast, mix it with canned tuna, dollop it on grilled fish, smash it with melty mozzarella in a Panini, or serve it with crudités and a well-deserved glass of white wine.  That is truly French in a flash, in a pinch.

Excerpted from my weekly column French in a Flash on Serious Eats.

Artichoke and Green Olive Pantry Tapenade
serves 6

INGREDIENTS

  • 1 medium clove of garlic
  • 3/4 ounce excellent Parmesan
  • 1 14-ounce can of artichoke hearts in water or brine, drained
  • 1 12-ounce jar pitted green olives, drained
  • 1 teaspoon anchovy paste
  • 1 teaspoon dried herbes de Provence
  • Zest of half a lemon
  • Juice of 1/4 lemon
  • 1 teaspoon white wine vinegar
  • 1/4 cup extra virgin olive oil
  • Handful of flat leaf parsley

PROCEDURE

Blitz the garlic and Parmesan in the food processor until they’re smashed to smithereens.  Then, add all the other ingredients, and pulse for a chunky tapenade, or run until smooth.  Serve with lightly toasted excellent bread.  Or, put in a Panini with fresh sliced mozzarella, or spoon over grilled fish.

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Categories: 15 Minutes, Bread & Butter, Cheap, Dips, Spreads, Preserves, Easy, Eat, French in a Flash, Recipes, Series, Vegetarian