Heavy cream, sweet condensed milk, fresh fruits or other flavorings of your choice and not much else create a luxuriously creamy, no churn ice cream. Recipe and variations below.
This whole thing started when our friend Laura Perry, one of the great home cooks we know, posted on Facebook about her success with a recipe for no churn salted caramel ice cream. I thought: huh? But sure enough, all of a sudden, I started noticing recipes for no churn ice cream all over the Internet. I was super skeptical of this whole thing—no churn? No… churn? But I have to say, as Laura notes, it is ridiculously easy and ridiculously luxurious. It just takes a bit of advance planning. [click to continue…]
Potatoes stand in for pasta as the only cooked ingredient in this dish, warming the Italian tuna, artichoke hearts, capers, red onion, lemon and parsley. Recipe below.
This was going to be a salsa cruda pasta, one I make several times every summer. A salsa cruda (uncooked sauce) is perfect for warm weather cooking, because all that gets cooked is the pasta. It warms the other ingredients, causing their fragrances and flavors to blossom. The other ingredients, in turn, cool the pasta a bit. Your meal is warm, but not hot—perfect for warm weather dining. And your kitchen doesn’t overheat either, since you’re only cooking the pasta. [click to continue…]
Hoisin sauce brings a barbecue sauce-like flavor to this chicken dish equally at home on the grill or in the oven. Ginger, garlic, sesame oil, soy sauce and rice vinegar add their own flavor notes.
The kitchen in our new old house is still very much a work in progress. As is the rest of the house. But we entertained our first non-family member on Memorial Day. It being the traditional kickoff weekend for grilling, we had bought a new charcoal grill the previous weekend. What we didn’t do in the ensuing week was assemble it. So instead of a cookout, we had a cook-in. And the in-progress kitchen performed beautifully. [click to continue…]
Dandelion greens add a pleasant bitter bite—and loads of nutrients—to this weeknight-quick pasta. Recipe below.
Last week, we cooked with ramps acquired at a supermarket, of all places. That same trip yielded fresh dandelion greens. While long a staple of farmers markets and farm-to-table restaurant menus, their recentish appearance in mainstream grocery store produce departments surprises me a little. It also impresses me. Supermarkets are increasingly getting the way we eat—or at least aspire to. [click to continue…]
Garlicky, oniony ramps—”wild leeks”—star in this simple, seasonal pasta dish. Recipe below.
Farmers markets seem to be leaking into supermarkets. Or at least influencing the better ones. There is more emphasis on seasonal and locally grown in the produce section—like at farmers markets. The most recent example for us was this past weekend at our neighborhood Mariano’s. They had ramps. Hyper-seasonal, local, often foraged ramps. [click to continue…]
Steamed cauliflower and kale are tossed with a béchamel sauce and two cheeses, topped with panko and baked into a rich, tangy gratin. Recipe below.
This is what comes of reading a cookbook while riding around town hungry. On Saturday, we had an errand-filled day, hunting hither and yon for everything from geraniums to major appliances. On the way out the door, I grabbed the wonderful cookbook Off the Menu, which we’ve already written about here. Maybe reading cookbooks while hungry is not the brightest decision on the planet, and maybe it made me kind of hangry, but it also inspired this recipe. Like so many things on Blue Kitchen, it’s a mashup—in this case, a collision of two dishes from this fun, welcoming book. [click to continue…]
Barely sautéed fresh peas bring the taste of spring to Fettuccine with Peas and Prosciutto, with fresh cream and Parmesan adding a subtle richness. Recipe below.
Fresh peas are just starting to show up in the produce section. I know this because there are some fresh sugar snap peas in our fridge right now that were expecting to become this week’s post. Next week, I promise, you will see those peas here in a new recipe. This week, their delicious brethren English peas appear in a quick, delicious pasta dish that tastes like spring. [Read more here…]
This rustic French dish with a base of coarsely puréed scallions and potatoes is perfect for when April isn’t playing nice—as it wasn’t in April 2009, when we first shared this recipe.
The kitchen in our new old house is still half-assembled, but functional. The meals we’re cooking are still mostly functional as well—good, filling, but not necessarily post-worthy. So while we’re still getting things under control, culinarily and otherwise, please enjoy this recipe inspired by a lovely Amanda Hesser cookbook we haven’t managed to unpack yet. [Read more here…]
Unlike many things, moving doesn’t get easier the more you do it. If anything, it gets harder. As much as we love waking up every day in our new old house, life is still makeshift on a daily basis. Besides living among not always well-labeled boxes here, we’re still vacating our apartment of nine years. We’re working around the contractor finishing up things. We’re dealing with disappearing cats when the contractor leaves doors open (the cat was found—in a closed vanity drawer, of course). And we’re getting up and going to work every day. So instead of a fresh recipe this week, you’ll be getting a confessional post of sorts. [click to continue…]
Marion’s addictive Passover dessert, made with white and semi-sweet chocolates, and spicy rose sugar, makes a delicious return. Recipe and variations below.
We moved last Saturday, probably more of an evacuation than an actual move. We love our new old home, but both it and our lives are a little too chaotic right now to sensibly cook and post something new. With Passover a little more than a week away, sharing Marion’s popular Matzoh Crack seemed like the perfect idea. [Read more here…]