Summer

It's almost Summer. Time to get back on the horse. 

Spicy Pickled Green Beans

These things are so good. I could eat a jar a day. I probably would if Mike's Maine Pickles weren't so hard to find in Boston.

Green Pea Soup with Tarragon

I came across this recipe in April’s Bon Appétit. Super easy to make and now it is a staple in our house for whenever we want the taste of green. Real people (Jess & Ben) recently from these places (Philadelphia, Utah, Idaho) said, “The soup is good.”

Don’t be afraid of the Tarragon. It tastes similar to anise or fennel, some might say licoricey – What? It tastes nothing like black Twizzlers. It can be overpowering in a dish but the right amount adds interest and complexity that makes it worth the risk. I am usually over cautious so my strategy is to put the amount I think should be in there and then I sneak behind my back and throw some more in when I’m not looking. Feel free to try other herbs, no herbs or adverbs – whatever you prefer!

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Malfatti (Ricotta Dumplings) in Chestnut Soup

I’m slowly making my way through the cookbook Spice by Ana Sortun, chef/owner of our favorite restaurant in Cambridge — Oleana. 

This soup makes a warm-you-up, rich treat for cold nights — a good excuse to buy chestnuts and use them for something other than roasting over an open fire and, of course, our favorite part… it delivers lots of cheese. Don’t skip finishing the soup with the Moscato wine. It really makes the dish.

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Tahdig

Tahdig is a Persian specialty. It’s the crispy layer that forms at the bottom of a pot of buttery rice if you let it cook long enough. Why should it be just a Persian thing? I think every pot of rice in America should have a crunchy bottom to it. Why not? Burning food is practically a national pastime.

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