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Bruschetta Mozzarella

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Fresh Bruschetta Mozzarella

I wish I could say that I’ve been harboring this recipe for years, that I’m embarrassed to be posting it only now after summers and summers of enjoyment. I wish I could say that I’ve been adding it to my menu every week of every tomato season for as long as I can remember. I wish that the glut of tomatoes that I harvested this year, the glut that caused me to try this experiment, had happened years ago.

Bruschetta Mozzarella Toasts
Well. I can say none of those things. The truth is I’ve never been a big fan of fresh tomatoes, and as such, I’ve spent my life picking them off of salads, sandwiches, and pastas. But I’ve vigilantly planted at least a couple of varieties each of the last few years in an effort to force myself into using them, and this year, the strategy paid off handsomely. It seemed wrong to take such ripe, beautiful fruits at their peak and cook them down into sauce, and the internet seemed to agree that bruschetta is a great way to feature them raw.

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Baked Tomato Pasta

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Last year, I planted tomatoes in my little community garden plot. They were… unsuccessful. Extremely. I think I harvested two,maybe three tomatoes before they were attacked by bugs or rotted rather than ripened on the vine. Needless to say, I was distressed, but also determined to do better this year.

So I planted more tomatoes. Six plants, actually. And on the big tomato front, guess what? I still did not succeed. Dozens of green globes filled me with anticipation alllll summer. And then? Kaput. Like seriously, five tomatoes. It appears that I am doing something terribly wrong with my large tomatoes.

But the little guys! For the last six weeks, I’ve been harvesting dozens and dozens of both Sungolds, tiny orange spheres, generally considered the most flavorful cherry tomatoes, and Juliets, slightly larger egg-shaped tomatoes that ripen to a classic tomato red. A couple weeks ago, the harvests became so immense that even my tomato-loving beau couldn’t keep up with them. So what does one do with a couple pints of tiny tomatoes before they meet their maker?

This recipe features the tomatoes about as close to their natural form as is possible to get in a pasta “sauce”. To start, the tomatoes are simply sliced, squashed into a baking dish, and sprinkled with bread crumbs, cheese, garlic, and olive oil.

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Homemade Wonton Wrappers + Pork & Ginger Apple Potstickers

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I told you on Thursday, when I posted this Ginger Apple Chutney, that I would have a recipe utilizing it that would blow your dang socks off. This, my friends, is it.

I must be honest: until about one year ago, I never so much as ordered potstickers or Chinese dumplings as take-out. I thought they looked, frankly, kind of gross. So sad and pekid compared to the seemingly superior fried wontons farther down the menu.

Oh, how times have changed.

Suddenly, I’ve become obsessed with these tiny pouches of savory filling. I order them whenever I find them on a menu and often abandon any pretense of planning to order an entree, simply doubling up on potstickers. As someone who loves ravioli, finger food, and anything dippable, I really can’t say why it took me 25 years to see the salty, potsticker-y light.

And what better way to truly embrace the potsticker than to make them from scratch? Having found this fantastic recipe for filling, I also wanted to try my hand at making homemade wonton/potsticker wrappers. That’s just sort of what I do here.

While it is a bit time-consuming and I totally understand if you want to buy yours from the store, I urge you to try it at least once from scratch, especially if you have a pasta crank. These homemade wrappers are soft, not at all rubbery, and can be made in any size that you want (though I found a 3-inch diameter to be absolutely perfect).

Like most doughs, homemade wonton wrappers start with a sifter full of flour, some warm water, and a fork.

Once the dough is mixed, barely pliable due to its low moisture content, it needs to sit for a while. Just cover the bowl with a damp cloth so the little moisture that IS in this dough doesn’t escape.

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Okra & Corn Sauté

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It’s Labor Day.

Both the unofficial end of summer and the unofficial start of my favorite season, it heralds new school years, last summer hoorahs, and whispers of the beautiful autumn to come.

I haven’t quite felt that first breath of fall though. Yes, fall squash and small pumpkins are beginning to appear at the farmers market and the sun is setting noticeably earlier, and the campus at Duke is crowded once more now that the full student body has returned. But it’s hot. And still quite sticky. And still quite green.

But do you know what I’m talking about? That moment when you feel the spark of the season, any season really. I get it before the holiday season too, when something shifts either in nature or in me (or both, more likely), when I say yes, the season is changing. And also before the spring, a first warm day, watching naked brown trees burst into brilliant green or delicate blossoms seemingly overnight.

Any day now, I think fall will arrive for me. In the meantime, this dish is a fantastic way to celebrate late summer produce and puts a whole new spin on one of my favorite vegetables.

The Durham Farmers Market often features the recipes of local chefs on Saturday mornings, but for some reason I hardly ever find myself there at the right time. A couple weeks ago though, I arrived just as the cooking began, and her key ingredient? Okra! The final product was dolled out in paper cups to the hungry crowd, and after two bites I knew I had to make some for myself.

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Sweet Corn Croquettes

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Sweet Corn Croquette

We took a spectacular trip to Oregon the first couple weeks of July. We did the normal vacation things: saw beautiful sites, had outdoor adventures, met new people, and engorged ourselves on all the best food the state had to offer. One delicious meal after another, Oregon pulled out all the stops and left our bellies almost constantly full. On our last night in Portland, we ended up at Montage, a cozy little southern restaurant famous for its mac and cheese and the elaborate aluminum foil animals that enclosed their leftovers.

Their mac and cheese was really good. And the foil animals were amusing. But it was the appetizer that stuck with me: deep-fried gems of creamy corn that we ordered on a whim. I knew immediately I had to re-create them.

Sweet Corn Croquettes
To be honest, I was a little unclear about what a croquette actually was. My experience at Montage, and a previous one at a restaurant in Durham, seemed to suggest that croquettes were deep-fried balls of, well, whatever one might want. Searches for recipes for “corn croquettes” led to surprisingly few results, but I eventually found a recipe with photos that somewhat resembled the ones we’d had in Oregon.

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Apple Cider Syrup

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Apple cider. It is,without question, my favorite thing to drink. I’m rather fond of apple cider cold and unpasteurized, straight from an orchard, but I also believe that apple cider is truly at its best served warm, in a cozy little mug, for a soothing drink on cool nights in the fall and winter. From early October to New Years Eve, I need only the tiniest hint of a social gathering to bust out the crock pot and a half gallon of cider and am forlorn when parties I attend elsewhere don’t feature this essential holiday beverage.

The singular challenge I face with my affection for spiced hot cider? Unless I am hosting a party, I simply need one mugful. I’ve tried various packets of instant cider mix, but I usually find them far too sweet and not apple-y enough for my tastes. And the Caramel Apple Spice from Starbucks? Tasty, but not good for the wallet. And again with the too sweet.

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Weeknight Roast Chicken

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Weeknight Roasted Chicken

Like many of you, I assume, I grew up eating chicken at home primarily in the form of boneless-skinless chicken breast. Legs and thighs were treats found mostly on coveted fried chicken platters that showed up at potlucks, or in occasional bucket o’ chicken. And whole chickens? Even more rare!

I decided a few years ago that I wanted to try to buy as much of meat from local producers as I could, which is admittedly more expensive than trays of shrink-wrapped meat from the grocery store. For some cuts, it was oppressively expensive: boneless-skinless chicken breast ran anywhere from nine to fifteen dollars a pound (gulp). As a result I began to explore other cuts of meat, and one of my favorites was the whole chicken. Not only does a whole chicken yield a variety of cuts and flavors, but I can split a whole chicken into at least three meals for Brad and I. And I can use the spare parts for stock. Definitely the biggest bang for my buck. Sometimes I choose to break the chicken down for parts while it’s still fresh (using an excellent how-to video that I swear by) and sometimes I choose to cook it whole.  And, for a number of reasons, this is my favorite way to do the latter.

All the ingredients you need
Reason #1: It’s fast. Seriously, from start to finish, this chicken can be ready to eat in an hour. There’s very little prep – no stuffing, to tying of feet, no oiling, and no slow-roasting. This bird cooks HOT for 45-50 minutes. And though the original recipe recommends seasoning at least two days in advance, I’ve never been disappointed in my method of seasoning immediately before cooking.

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Spiced Applesauce

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So.

Remember the apples?

I brought home about 45 pounds of them and have hardly mentioned them since?

Yeah, those apples.

I’ll be honest, my favorite way to eat apples is whole and raw, so I don’t actually use them in many “recipes”. But I decided this year that, in order to ensure none went to waste, I would cook some down to make something I could use as a breakfast, a snack, a side, or a gift: applesauce!

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Fried Green Tomatoes with Pimento & Mint Jelly

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Fancy Fried Green Tomatoes

I attended a wedding a couple weeks ago for two good friends I’ve developed since moving to North Carolina. A fairly significant portion of our friendship is based on a love of and fascination with food: we’ve explored North Carolina farms together, swapped recipes, and enjoyed a wide variety of Triangle restaurants. So I guess I shouldn’t have been surprised that their wedding included not one, but two meals, the first an Indian buffet to celebrate Varsha’s culture, and the second an elegant array of quintessential American cuisine to celebrate Eric’s.

I’ve heard people say that no one will remember the food at a wedding, that people have simply come to expect a good meal when they attend a reception. The food at this wedding, however, was anything BUT forgettable. We ate until we couldn’t eat anymore, and then after a few minutes, everyone squeezed in just a little bit more because the food was so. dang. good.

And my favorite treat was not an entreé, not a dessert, but one of the passed hors d’oeuvres for the second meal: a fried green tomato dressed up with a bit of pimento cheese and mint jelly. I was so impressed that after seeing a large pile of green tomatoes at the farmers market the next week, I snatched up a couple to re-create them at home.

Simple green tomatoes

Now work with me on this one. I was really, really skeptical when this tray came around. For one thing, I had never eaten a regular fried green tomato before. I don’t particularly like red tomatoes, so I guess I’ve never felt inclined to try a green one. Don’t worry, I now know I’ve been MISSING OUT for years. I guess I’ll just have to compensate for all that lost time by making these all the time.

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Not-So-Cheesy Quesadillas

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Quesadillas

For the better part of middle and high school, I was usually up in time to make breakfast for my mom and sister while they continued bustling about, getting ready for school. Most days, this breakfast consisted of “tortillas with cheese”, which is just exactly what it sounds like: three flour tortillas, each with a layer of rough slices of cheddar or colby cheese, heated in the microwave for 30 seconds or so before being rolled up in paper towels for a to-go breakfast of champions.

All the ingredients

At some point later, upon partaking the joys of quesadillas that popped up on restaurant menus all over the place, I made the connection that I’d been making quesadillas all along (freakishly simple though they were). As with most of my cooking projects, though, I’ve stepped up my game and now make quesadillas not for hurried breakfasts on the go, but for sit-down dinners at home.

And you should too.

All the little pieces

I will say one thing though, and don’t freak out: these quesadillas don’t have much cheese.

I know. I know. What sort of monster cuts the cheese so significantly in a dish that is literally NAMED after cheese? But I tell you, it’s possible to have a delightful quesadilla that doesn’t have puddles of gooey cheese oozing out the sides and sizzling on your frying pan. Trust me on this.

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