garlic

Pasta

Handcut Lemon Pappardelle + Rosemary Breadcrumbs

Handcut Lemon Pappardelle + Rosemary Breadcrumbs | www.hungryinlove.com

If the flavor profile here looks suspiciously similar to my last post (lemon + rosemary + a carby canvas) then you got me. Even though it's officially spring I'm not ready to let go of cold weather fare. Reason #1: the good spring things (rhubarb, peas, morels) have yet to hit the farmer's markets. And reason #2: buttery noodles know no season.

Have you ever been out to dinner with a small child and been super envious when their noodles and butter arrive? You probably ordered something way soigné with lots of color and delicate portions. But you don't care. You just want that pasta and maybe a little cheese to sprinkle on top. We've all been there. Such an episode inspired me to make this pasta last weekend. The lemon and herbs and general effort level though I'd say sufficiently adultify it.

Eggs | www.hungryinlove.com
Flour | www.hungryinlove.com
Lemon Pasta | www.hungryinlove.com
Lemon Pasta | www.hungryinlove.com
Rosemary Garlic Butter | www.hungryinlove.com
Handcut Lemon Pasta + Rosemary Breadcrumbs | www.hungryinlove.com

I use Alice Waters' pasta dough recipe from The Art of Simple Food as the foundation for all my experiments. It's so simple you'll commit it to memory after your first go. The only adaptation I made here was to add the lemon zest.

Lemon Pasta

Serves 4

Ingredients

  • 2 cups flour
  • 2 eggs
  • 2 egg yolks
  • Zest of 2 lemons

Prep

  • In a stand mixer fitted with a paddle attachment combine all ingredients on low speed until dough comes together, about 1 minute. Dough should be slightly crumbly. Use you hands to test shaping it into a ball. If dough does not come together add a teaspoon of water and mix until combined. Turn dough onto a floured surface and knead a few times into a disc shape. Wrap tightly with plastic wrap and let sit at room temperature for one hour.
  • Unwrap dough and cut into four equal pieces. Use your hands to flatten each into a thin-ish rectangle.
  • Using a pasta maker, roll dough into thin sheets. I have the KitchenAid attachments and rolled to setting 5.
  • Flour sheets on both sides and cut in half. Each half will be the length of your noodles.
  • Roll half sheets up just as you'd roll up a carpet. Using a sharp knife cut noodles at once inch intervals. This is the width for a pappardelle but you could make your noodles wider or more narrow.
  • Unroll the noodles, lay out lengthwise, and dust with flour again.
  • Spin noodles into a nest and set aside until ready to cook.

 

Rosemary Breadcrumbs

Ingredients

  • A hunk of 1 or 2 day old crusty bread, cut into small cubes (if you're starting with fresh bread you can cut into cubes and dry out in an oven on low heat)
  • 2 Tbs butter
  • 2 cloves fresh garlic, peeled
  • 4 sprigs fresh rosemary
  • Sea salt

Prep

  • Place bread cubes in a gallon ziplock bag and lay flat on a cutting board with a dish towel spread on top.
  • Using a rolling pin, crush bread cubes into craggy crumbs. It's okay if some are smithereens and some are larger.
  • When you're ready to toast your breadcrumbs prepare a plate lined with a paper towel.
  • Place butter, rosemary, and garlic in a sauté pan and heat until butter has melted. Reduce heat to very low and allow flavors to infuse for five minutes or so. Take care not to let the butter burn.
  • Add breadcrumbs to sauté pan and toast over medium heat until breadcrumbs are nicely browned. Immediately transfer breadcrumbs to plate with paper towel and allow to drain and cool. Discard rosemary and garlic and sprinkle with sea salt.

To serve, cook pasta in salted boiling water for 5-6 minutes until al dente. Toss hot pasta with equal parts melted butter and lemon juice (about 1 Tbs of each per pasta serving). Garnish with breadcrumbs and cracked pepper. Serve immediately.

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Vegetables, Fixings

Roasted Vegetables + Olive Vinaigrette

Roasted Vegetables + Olive Vinaigrette | www.hungryinlove.com
Fingerling Potatoes | www.hungryinlove.com
Platter | www.hungryinlove.com

Here's a pro tip to survive single digit New England weather - live in a tiny apartment and crank that oven! I know it's been 6 degrees in Cambridge all weekend but only because I've made necessary expeditions to the gym and the farmer's market. Otherwise I've been blissfully toasty holed up inside, using the arctic chill as an excuse to accomplish many important items on my to-do list. I successfully broke in our new-to-me vintage blanket (thanks Tuck!), watched The Sound of Music for the first time (shameful but it's true), and of course roasted a bunch of stuff.

With this spread I'm embracing the monochromatic hues that define February. I thought these vegetables might look a bit dull together but I actually think the end result of all those winter whites is quite elegant. There is one hint of sunshine - the orange zest in the vinaigrette. If you're tempted to skip this ingredient, don't. It makes everything bright and perfect.

If you're like me you didn't notice right away that this dish is both vegan and gluten-free. How about that. If you're into that sort of thing, take note. Otherwise you can just appreciate these vegetables label-free for being mighty delicious.

Fingerling Potatoes | www.hungryinlove.com
Fennel | www.hungryinlove.com
Olive Vinaigrette | www.hungryinlove.com
Roasted Vegetables + Olive Vinaigrette | www.hungryinlove.com
Roasted Vegetables + Olive Vinaigrette | www.hungryinlove.com

Ingredients

Serves 4 as a side dish

Roasted Vegetables

  • 1/2 head cauliflower
  • 1 bulb fennel
  • 1 lb fingerling potatoes
  • 1 head of garlic
  • Olive oil, salt + pepper

Olive Vinaigrette

  • 1/2 cup pitted Kalamata olives, roughly chopped
  • 2 Tbs chopped parsley
  • 1 tsp grated orange zest
  • 3 Tbs red wine vinegar
  • 3 Tbs olive oil
  • 1/4 tsp (a pinch) sugar
  • Salt + pepper to taste

Prep

  • Preheat oven to 400 degrees.
  • In a baking dish, toss whole potatoes with olive oil salt and pepper. Pop in oven and set timer for 45 minutes.
  • While potatoes are baking prep the cauliflower, fennel, and garlic. For the cauliflower, remove the stem and break head into small florets. I sliced florets in half so they would lay flat on a baking sheet and be closer in shape and size to the fennel. To prep the fennel, begin by removing stalks. (Reserve some of the fronds for garnish.) Stand bulb upright and slice into 1/2 inch thick slices lengthwise. For the garlic bulb simply cut into half crosswise so each clove is bisected. Lay all vegetables on a baking sheet and drizzle with olive oil. Use your hands to toss and coat. Season with salt and pepper.
  • Transfer baking sheet to oven along with potatoes. (I added the vegetables with 30 minutes to go on the timer. This worked out great. Both the potatoes and vegetables were done when the timer went off. Potatoes are done when easily pierced with a fork and the other veggies will be done when tender and nicely caramelized.)
  • While everything is roasting prep your vinaigrette.
  • In a small bowl mix all ingredients together except the salt and pepper. Depending on the olives you use, you may not need any. Taste and add seasoning to your liking.
  • Let vinaigrette sit 15-30 minutes at room temperature before serving to allow flavors to meld.
  • When potatoes and vegetables are done, remove from oven and allow to cool slightly before transferring to a serving platter.
  • Serve warm or at room temperature with olive vinaigrette.

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Snacks, Vegetables, Cheese

A Holiday Mezze Spread

Mezze Spread | www.hungryinlove.com
Mezze Spread | www.hungryinlove.com
Marinated Carrots | www.hungryinlove.com

Who's getting ready to host a party? I'm off duty this year but if I was it'd look like this. I've had mezze on the brain since my birthday last month. My fam and I went to one of my most favorite places in Cambridge, Sofra Bakery + Cafe, and ordered about three quarters of the menu. If you live within walking, driving, or flying distance I recommend you make a date to get your tush over there. (Pro tip: bring friends who are down to share. You're going to want it all.) Turkish, Lebanese, and Greek flavors get friendly on the menu and the results are otherworldly. I have not strolled through a bazaar with a fork but I imagine it would taste like this cafe.

Of all the feasting to be done at Sofra, the mezze plate is what really makes my heart flutter. Mezze simply means a sampling of small dishes - cheeses, spreads, salads + vegetables. A brightly hued platter of contrasting textures and flavors paired with warm bread might be my favorite way to eat. It was high time I attempted to compose my own. The brilliant mind behind Sofra, Ana Sortun, has kindly shared many of her secrets in her cookbook, Spice. The beets + yogurt and whipped feta are both renditions of Ana's recipes though I've made slight modifications to mix up flavor profiles and make prep less time-intensive.

There is nothing particularly holiday-y about this spread, except that it lends itself very well to a party. Not only can you make everything ahead, you should. The flavors will become more vibrant overnight and then you can tackle your party day to-do list (take out of fridge, let come to room temperature) with feet up and a glass of wine in hand.

PS - I gave myself an early Christmas present this week and rolled out a new word mark for the site. What do you think? The font is called 'smitten' which is appropriate because I am!

Beets + Yogurt | www.hungryinlove.com
Olives with Thyme + Orange | www.hungryinlove.com
Fried Pine Nuts | www.hungryinlove.com
Whipped Feta | www.hungryinlove.com
Marinated Carrots | www.hungryinlove.com
Beets + Yogurt | www.hungryinlove.com

Beets + Yogurt

Ingredients

  • 1 lb. beets
  • 8 oz. strained yogurt (labneh, yogurt cheese, or full fat Greek yogurt)
  • 1 Tbs. lemon juice
  • 1 Tbs. mint, finely chopped
  • 1 tsp. honey
  • salt + pepper to taste
  • olive oil + nigella seeds for garnish

Prep

  • Boil beets until easily pierced with a fork; remove from water and allow to cool (cooking time will vary based on size of your beets)
  • When beets are cool enough to handle, massage skins off under running water and discard
  • Using a box grater, finely grate beetroot (This is messy! Set you grater atop wax paper or another surface to protect your table or countertop)
  • Mix grated beets with yogurt, lemon juice, mint, honey, salt + pepper until well blended
  • Cover and refrigerate for at least 2 hours before serving
  • Serve at room temperature garnished with a drizzle of olive oil + nigella seeds

 

Cumin Marinated Carrots

Ingredients

  • 1 lb. carrots, peeled and sliced into coins
  • 3 cloves garlic, peeled and roughly chopped
  • 1 tsp. maras pepper
  • 1 tsp. cumin seed
  • 1 tsp. kosher salt
  • 1/2 tsp. lemon zest
  • 2 Tbs. lemon juice
  • 1/2 cup olive oil

Prep

  • Bring a saucepan of salted water to a boil
  • Boil carrots until cooked through but not mushy (about 5-7 minutes)
  • While carrots are cooking use a mortar and pestle to mash garlic, maras, cumin, and salt into a paste
  • Drain carrots and place in bowl
  • Toss with garlic-spice paste, lemon juice, lemon zest, and olive oil until well coated
  • Cover bowl with plastic wrap and let marinate in refrigerator for at least 2 hours before serving
  • Serve at room temperature

 

Whipped Feta with Mint + Lemon

Ingredients

  • 8 oz. feta (ideally sheep's milk or goat's milk)
  • 2 Tbs. half + half (milk or cream may substitute)
  • 1 tsp. lemon zest
  • 2 Tbs. mint, finely chopped
  • 1-2 Tbs. pine nuts

Prep

  • In a food processor blend feta, half + half, lemon zest and mint on high speed until feta is smooth and fluffy (about 1 minute)
  • Transfer to a storage container and refrigerate before serving to all flavors to meld
  • When ready to serve fry pine nuts in a skillet with a glug of olive oil over medium high heat; stir constantly so as not to burn
  • Bring feta to room temperature and top with toasted pine nuts

 

Warm Olives with Orange + Thyme

Ingredients

  • 1 cup Kalamata olives
  • 6-8 strips orange zest
  • 1 Tbs. fresh thyme leaves
  • 1 Tbs. olive oil

Prep

  • Toss olives, orange zest, thyme, and olive oil in a bowl
  • When ready to serve preheat oven to 375
  • Transfer olives to an oven-safe dish and heat until warmed through, about 10 minutes

 

Za'tar Flatbread

Ingredients

  • Dough for 1 pizza
  • 2 Tbs. za'tar spice blend
  • 1/4 cup olive oil
  • 1/2 tsp. salt

Prep

  • Place a pizza stone in the oven + preheat oven to 500 degrees
  • Mix za'tar spice with olive oil and salt
  • Roll out pizza dough to desired thickness on a pizza board
  • Pierce dough all over with the tines of a fork
  • Brush olive oil + spice mixture all over dough right up to the edge of the flatbread
  • Transfer dough to pizza stone and bake 6-8 minutes (until edges are browned and dough is crisp)
  • Remove from oven and allow to cool
  • Cut into thin strips for dipping
  • Store leftover flatbread in a resealable plastic bag

Eggs

Eggs En Cocotte with Eggplant + Yogurt

Eggs En Cocotte with Eggplant + Yogurt | www.hungryinlove.com
Whole Roasted Eggplant | www.hungryinlove.com
Roasted Eggplant + Yogurt | www.hungryinlove.com

Confession: I hate brunch. The aversion started back in my waitressing days. The hungover patrons, the measly eight hours between Saturday pm and Sunday am shifts, the half-regular/half-decaf coffee orders (you know who you are) – they soured me on the whole ritual.

You’d think that after retiring from the service industry and joining the ranks of 9-5ers I’d be able to find delight in this great American tradition. I thought so too. But even the other side is vexing. Brunch involves squandering most of your morning sleeping in because no one wants to go to brunch with you before eleven. When you arrive you’re one of so many flies at the honey pot, so you assume your position in line and wait. And wait. And then you wait some more for your entire party to arrive before they’ll seat you. The main event rarely lives up to expectations because you’re harried server is dealing the standard brunch drama (see above). By the time all is said and done it’s three, you’ve done exactly one thing, you’re belly-full and need a nap.

I know reasonable people revere brunch as awesome and sacred. That’s why I typically keep this wildly unpopular opinion to myself. But I’ve had brunch on the brain this week as I gear up for a much anticipated girls’ weekend in DC (hi Megan + Cara!). Any girls’ weekend worth its sea salt will include brunching. It has to, it’s in the handbook. I figured I better ease myself back in with brunch at home (but for dinner). It’s a start. Eggs baked in little ramekins are very brunchy and also adorable and darn good. Mimosas optional.

Eggs En Cocette with Eggplant + Yogurt | www.hungryinlove.com
Toast | www.hungryinlove.com
Eggs En Cocette with Eggplant + Yogurt
Eggs En Cocette with Eggplant + Yogurt | www.hungryinlove.com
Eggs En Cocette with Eggplant + Yogurt | www.hungryinlove.com

Ingredients

  • 1 large eggplant
  • 1 clove garlic, ground into a paste with a mortar and pestle or finely chopped
  • 1/3 cup plain Greek yogurt (I prefer full fat but use whichever variety you like best and have on hand)
  • 1 Tbs. olive oil
  • 1 Tbs. lemon juice
  • Salt and Pepper
  • 4 eggs
  • Chives to garnish
  • Toast (for serving)

Prep

Eggplant (may be Done in Advance)

  • Preheat oven to 400 degrees
  • Rub whole eggplant with olive oil and pierce several times all over with a fork 
  • Place eggplant in a baking dish or on a sheet pan and roast for 50-60 until eggplant is very soft when pierced with a fork
  • Remove from oven and allow to cool for a few minutes
  • Use a knife to split body of eggplant lengthwise
  • Scoop out the flesh into a small bowl, discarding the skin
  • Add garlic, yogurt, olive oil, lemon juice and a pinch of salt to eggplant; use a fork to stir until all ingredients are incorporated and eggplant is smooth

Eggs

  • Preheat oven to 375 degrees
  • Arrange four mini-cocottes or ramekins in a baking dish with 2-3 inch sides
  • Divide eggplant mixture evenly among all four cocottes
  • Using a spoon create a small well in the eggplant mixture and add egg
  • Garnish eggs with a drizzle of olive oil, salt, and pepper
  • Pour water into baking dish until it comes about halfway up the sides of the cocottes
  • Bake until whites have just set, anywhere between 15-25 minutes. Set timer for 10 minutes and check every five minutes until whites are opaque
  • Garnish with chives and serve with toast