Grilled Ramp Butter

Grilled Ramp Butter on buckwheat cherry bread

While Grilled Ramp Butter, isn’t actually a meal in and of itself, and it’s really simple, just two ingredients: grilled ramps processed with salted cultured butter, I think it’s the ultimate in decadent Spring condiments. This delicious butter is amazing on grainy toast with a poached egg, a slice of fancy cheese, a little ham, or, it’s the base for my amazing duck tartines. Keep this Grilled Ramp Butter in the fridge for a week or so and you’ll find it dangerously disappears. A tablespoon will slip into the spring peas you make as a side for dinner, a teaspoon will be on a late afternoon piece of toast with a sliver of good parm. A dallop will land in a cup of store-bought soup. This Grilled Ramp Butter is a special spring treat that helps make ramps season (one of my all-time favorite seasons) last just a little longer. Because, of course, if you haven’t eaten it all too quickly, Grilled Ramp Butter could also be squirreled away in the freezer. … Continue reading

Thanksgiving Leftover Turkey Gumbo

Thanksgiving Leftovers Turkey Gumbo

This Thanksgiving Leftover Turkey Gumbo is a very popular recipe in my family. My brother in particular requests this one every year. The good news is that aside from being a crowd-pleaser, this hearty stew is a great way to use up any extra turkey you have hanging out post Thanksgiving feast. I always make a great big pot of this Thanksgiving Leftover Turkey Gumbo, since I usually have lots of lovely turkey stock as well and it freezes nicely for some ready to serve weeknight meals. And while I typically serve it with rice, if I convinced you to make a rice stuffing like my Rice and Peas Thanksgiving Style off my Caribbean Thanksgiving Menu, you can easily serve it over that instead as another great way to use up any leftovers you may have. It’s full of lots of kinds of vegetables and loaded with flavor. And keep in mind that if you made a turkey like my Bacon Herb Paste Stuffed Turkey you want to keep an eye on the salt, because there will be plenty in the stock and the meat from all of that delicious bacon. But no matter how you make your turkey each … Continue reading

Carrot Wheat Berry Salad with Lemon Caraway Yogurt

Carrot Wheat berry Salad with Yogurt

This Carrot Wheat Berry Salad with Lemon Caraway Yogurt is a perfect fall salad that works well as a meal or as a first course if you like. It’s also a fun one to prepare for guests, because it’s just a little unusual. This Carrot Wheat Berry Salad with Lemon Caraway Yogurt makes a great meal because it’s chock full of good things and is served on filling wheat berries. I served it in small portions for my Scandinavian Thanksgiving Menu, but we were really glad there were leftovers so we could eat it for dinner for the next few days. And I continued to make it all winter long since it feels fresh and light while still being easy to make in the winter. And it’s fun to swap out the root vegetables or mix them up. It’s great with parsnips, rutabagas, turnips, etc. But don’t take my word for it, try out this Carrot Wheat Berry Salad with Lemon Caraway Yogurt and make it to your exact preference. Full disclosure, this recipe is based closely on a food and wine recipe. I made it because of its Scandinavian pallet and I was thrilled that it went so well … Continue reading

Leek Soup with Fried Sage

Leek Soup with Fried Sage

This Leek Soup with Fried Sage is velvety, savory, smooth, and delicious. It’s easy to make in the large quantity I have it scaled for in this recipe. This way you can eat what you like and the freeze the leftovers. This Leek Soup with Fried Sage freezes really well, like many soups, for that matter. In fact, I made this soup a couple of weeks before I needed it for my Scandinavian Thanksgiving Menu and simply pulled it out of the freezer and reheated it the day of the feast. I love cooking ahead for big deal meals; it’s so helpful for stress management a.k.a. hanging out with your guests drinking Rhubarb Lillet Rose Aquavit Spritzers, which is really what you should be doing anyway when you have a big party, right? The good news is that you can make the garnish ahead of time as well. The pretty green sage provides some visual interest and awesome texture, but this simple soup is still delicious without it if you want to keep it really simple or sage isn’t your thing. I think it would be great to try this Leek Soup with Fried Sage with other fried herbs. In … Continue reading

Salmon Burgers with Curry Mayo

Salmon Burgers with Curry Mayo

For my English Polo Picnic, I picked dishes that are easy to make ahead for room temperature consumption and are both elegant and easily portable, like these Salmon Burgers with Curry Mayo. I bought pre-formed Salmon Burgers to keep things easy and then just doctored up premade mayo and mango chutney for a very flavorful and unexpected picnic sandwich. I grilled them at home on a grill pan and then just packed them up in foil and served them room temperature at the party. If you’re going to grill them far ahead, you should definitely refrigerate them until you’re ready to go and then just let the Salmon Burgers with Curry Mayo come up to room temperature as the party starts. These Salmon Burgers with Curry Mayo are really flavorful and a fun departure from standard grill fair. If you can’t find pre-formed patties, they’re not too bad to make yourself, but anytime I find good shortcuts, I like to share them, especially when I’m making several recipes at once, like these Salmon Burgers with Curry Mayo as part of a party menu that needs to be transported off-site. And when you add little touches of your own, like I … Continue reading

Olive Honeydew Winter Summer Salad

Olive Honeydew Winter Summer Salad

This Olive Honeydew Winter Summer Salad is one of those amazing recipes that is fitting in both of the odd extremes of winter and summer. While a summer melon makes it burst with the gorgeous flavor only possible in summer fruit, the fennel, olives, and orange which are all readily available winter ingredients make this a salad I still think to prepare deep in the Winter. And as it finally warms up around here enough to make me more than dream of crisp mineral-y white wine and balmy summer night air heavy with the smell of barbeque and citronella (doesn’t that sounds wonderful as you sweep off your patios and plant your annuals?) I find myself making this salad early this year. After all, it truly was a long winter and I’m ready even if the weather isn’t quite. So, I will have to eat it inside with a glass of pinot instead… what a tragedy. The salt and sweet and bitter flavors are so perfectly balanced in the way of many Mediterranean dishes. Prosciutto Melone comes to mind. And even the Caprese. There’s something about simple but complex salads that Mediterraneans just “get” better than anyone else and this … Continue reading

Monkfish Stew with Potatoes and Dill

Monkfish Stew with Potatoes and Dill with golden tomatoes

This Monkfish Stew with Potatoes and Dill has been one of my favorite weeknight dinners this Winter. But all Winter long, I’ve been waiting to post it because I think it’s perfect as we (finally) transition from Winter into Spring. It’s light, bright and healthy, as well as easy, which is the winning combination, no? I love having dishes that I can prep really quickly but still are guest worthy. With guests in mind, Monkfish Stew with Potatoes and Dill is a great excuse to stop by the really good bakery on the way home and pick up a loaf of fresh bread, because it’s perfect with some tangy, crunchy sourdough. If you want to make enough for the whole week, just reserve the fish and add it raw to the soup as you reheat. It only needs to cook for a few minutes but it tastes better freshly cooked as opposed to reheated. Of course lots of different fishes would be great in this stew, but I love the flavor and texture of monkfish. The firm texture holds up to the broth without breaking apart and the almost lobster-like tasted is delicious. This Monkfish Stew with Potatoes and Dill … Continue reading

Butter Bean Salad with Meyer Lemon Vinaigrette

Butter Bean Salad with Meyer Lemon Vinaigrette marinating

I don’t know why it’s taken me so long to get around to making this Butter Bean Salad with Meyer Lemon Vinaigrette. I had something similar to it last Spring at the Fremont Diner and I absolutely loved it. I’ve bought the various ingredients many times in the past year or so, but it seems like I can never keep them all in the house at the same time. First I buy the fennel and then use it up roasting it with tomatoes and garlic for a quick pasta dish. Then I buy beets but use them up for salad or bruschetta. Then I buy beans but end up making them into basil bean spread. What can I say? Sometimes it’s hard to keep track of why something is in your fridge. But I finally made this Butter Bean Salad with Meyer Lemon Vinaigrette and I’m so glad that I did. Since I finally held the initial salad together, we’ve had it multiple times. And each time I make it, I’m as grateful for the leftovers and I am for the salad itself, which is saying something, because too many salads make terrible leftovers. I grilled some sweet Italian chicken … Continue reading

Spicy Cold Shrimp Cucumber Salad

Spicy Cold Shrimp Cucumber Salad and dressing

I love this Spicy Shrimp Cucumber Salad for a variety of reasons, first an foremost, as a girl from Wisconsin, I love recipes that are consistent year ‘round. It truly can be the bleak midwinter in much of the country around the Holidays, and having vibrantly colored and flavored food can make things bright. While you may not be able to find mouse melons, tender Persian cucumbers should be available. Aside from being made up of year ‘round vegetables, an exciting and hearty salad can be just what the palette (and the diet) need this time of year. There’s so much butter and milk and cream and carbs in the form of Christmas cookies and the like, and I love those things too, but sometimes one really needs a break. Finally, if you have lots of Jewish friends, like I do, you know that a common Christmas day tradition amongst Jews is Asian food and a trip to the movie theater. So this Spicy Shrimp Cucumber Salad is a break from the traditional in terms of Christmas-y recipes of baked goose and ham and is an homage to all of my wonderful Jewish friends. I encourage all of us, regardless … Continue reading

Bubble and Squeak Thanksgiving Leftovers

Bubble and Squeak Thanksgiving Leftovers potatoes Brussels and poached eggs

Happy Thanksgiving one and all! I hope you enjoy the Dirty Laundry Kitchen favorite dinner party of the year. Then cooks, relax while others clean up and get ready for tomorrow and what you plan to do with your leftovers. While today, it all about the American Thanksgiving tradition, by tomorrow, I have plans for you that will draw upon English tradition instead. There’s something about English Breakfast, and Bubble and Squeak Thanksgiving Leftovers is no exception. And I mean that in a positive way. English cuisine gets a bad rap, and while I’m not an expert, I do know my way around English Breakfast, which is often remarkable to me in its simplicity. Commonly, the focus is leftovers, which gives it high marks in my book immediately. I love whipping together something that feels thoughtful, balanced, and substantial without having to start from scratch. And Bubble and Squeak Thanksgiving Leftovers definitely fulfills each category on that list. Eating vegetables for breakfast always feels delightfully virtuous to me, and feeling virtuous is a great way to start your day even if you really haven’t done anything to truly warrant a feeling of virtue. Add some crunchy mashed potatoes and a … Continue reading

Gingerbread Crouton Fall Panzanella

Gingerbread Fall Panzanella with pickles and squash

The inspiration for this Gingerbread Crouton Fall Panzanella comes from a spread I saw in a Williams-Sonoma catalog! quite some time ago, and I must say, I’ve never made the recipe as it’s written. I served it as the salad course on my Caribbean Thanksgiving Menu and it’s so good, it’s made it into my regular fall repertoire. I always make all dishes served at Thanksgiving vegetarian (except the main dish). When I have lots of guests coming, I try to make all of the food as accessible as possible, at least in terms of accommodating allergies and dietary restrictions, but tastes, not so much. It’s the Wild West in my kitchen and you just have to give it a try, right? When I decided to make the Gingerbread Crouton Fall Panzanella it was in no way an exception to the feed the vegetarians rule. The original calls for bacon, which I’m sure would be good, but I like it just fine without. The gingerbread croutons are very rich and when paired with pickled berries and onions, well, let’s just say there’s plenty going on. I will admit that I do salt the squash and even the arugula itself liberally, … Continue reading

Smoked Salmon on a Potato Pancake

brunch with cedar kitchenette smoked salmon on potato pancake

Cooking with Cedar Kitchenette: Smoked Salmon on a Potato Pancake came about when a mutual friend introduced me to a fellow Philly blogger Laura of Cedar Kitchenette. She’s an accomplished baker and still in high school- so cool. We decided to meet up, make brunch and talk tricks of the trade. Laura let me pick the menu and I decided on this lovely brunch pizza of sorts based on a Martha Stewart recipe: Smoked Salmon on a Potato Pancake. We were both really happy with how it came out, and so were our guests. It’s always hard to take great pictures when you’re distracted and hosting guests, so of course I made it again the next day to get me perfect shots. It wasn’t exactly torture to eat it again the next day and I still had all of the ingredients around. This gave me the perfect opportunity to perfect my technique. Since I no longer had guests, I made a small 8-inch serving just for me and I have to admit the smaller size was much easier to maneuver if less impressive. You could easily make a few of the potato pancakes ahead of time and rewarm when guests … Continue reading