Category Archives: Mediterranean Inspired

Olive Honeydew Winter Summer Salad

Posted on by April 23, 2015

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

Posted on by October 30, 2017

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 →

Baked Lime Ricotta with Blackberries

Posted on by February 21, 2015

Specialty cheese shops commonly sell an amazing sweet Lemon Ricotta I’ve riffed on with this Baked Lime Ricotta with Blackberries. The original Lemon Ricotta is fun to put on a cheese board, especially a dessert cheese board, because it’s such a great bridge between traditional dessert and cheese for dessert. If it’s easy to buy in cheese shops, and it’s oh-so-wonderful, then why did I need to make it you ask? Fair point. But I never said it was easy to find, and even in a big city with good cheese shops, every now and then I can’t find it, which makes me really sad, especially if I traipsed all the way down to the Italian Market. I didn’t set out to write this recipe at all because I figured it would be easy to find an official recipe on the subject. When things are mass-produced, usually there’s a sort of consensus on how to make them, but as I searched it became apparent that there weren’t really recipes for the lemon ricotta. The recipes I saw were basically just variations on cheesecake, and that’s really not what this is (you’ll note I’m definitely not calling it a cake). The … Continue reading →

Citrus Flowers with Spicy Pistachio Brittle

Posted on by February 7, 2015

I’m sure you have no need for this Citrus Flowers with Spicy Pistachio Brittle recipe. Afterall, I’m fairly certain I’m the only person on the planet who wants some sort of dessert every single night whether they went to the gym or not. Right? Cue eye roll. Because I don’t always do as I’m supposed to and go to the gym, or eat perfectly, I need to have recipes on hand that satisfy my dessert cravings without breaking the caloric bank so to speak. This is one of those desserts. The beautiful rainbow of citrus feeds your eyes and your taste buds, and the little hint of spice, salt and more from the pistachios helps you know you’ve had dessert. This dessert is also easy to whip up at a moment’s notice. Simply keep the extra brittle in a jar in the pantry and this time of year, in the height of citrus season, your fruit basket is probably full of oranges anyway, right? Win, win, win. A dollop of ricotta or crème fraîche on top makes my Citrus Flowers with Spicy Pistachio Brittle guest worthy. And it’s not like you need to save this one for virtuous only menus. It’s … Continue reading →

Mint Butter Lamb Chops

Posted on by January 12, 2015

When you’re making a very special dinner to serve to friends, such as my Jerusalem Cookbook Dinner Party, sometimes you really just need at least one dish that’s simple, easy, and crowd pleasing, and my Mint Butter Lamb Chops are all those things and more. Since lamb chops are on the expensive side of things, serving them on a night when there are lots of other dishes is a good way to get away with serving them in appetizer portions and still have guests feel like they got their fill. When I was creating the dish I wanted flavors that were interesting enough to stand up to the brilliant flavors and colors of the rest of the dishes; that is such an amazing quality of the Jerusalem recipes, but I also wanted to nod to things just a little more traditional like the pairing of lamb and mint. Because of the fresh mint in the Baba Ganoush via Jerusalem, I already had it on hand and it’s traditional ties to lamb made it an obvious choice. It was important to me that the mint felt savory, not sweet. Also, around this time I had mint and pea ravioli with spicy … Continue reading →

Roasted Cauliflower Hazelnut Celery Salad via Jerusalem

Posted on by January 12, 2015

This Roasted Cauliflower Hazelnut Celery Salad via Jerusalem is one of my very favorite recipes, from one of my very favorite cookbooks from recent years. I have made, or tasted many of the recipes from this book, as the book has been very popular amongst my cooking and entertaining friends, but there’s something about this salad. I have made this Roasted Cauliflower Hazelnut Celery Salad via Jerusalem multiple times, which for a person who has to cook constantly and come up with new recipes of her own almost as frequently, repeating a recipes says something big. Basically, I really love this Roasted Cauliflower Hazelnut Celery Salad via Jerusalem and of course was quick to include in on the menu for my Jerusalem Cookbook Dinner Party. It’s absolutely everything that’s right about winter cooking, and more importantly, a winter salad. And you get to show off your new Pomegranate opening techniques when you make this Roasted Cauliflower Hazelnut Celery Salad via Jerusalem. Fun, right? … Continue reading →

Baba Ganoush via Jerusalem

Posted on by January 16, 2015

Ok, you got me, this Baba Ganoush via Jerusalem isn’t strictly Baba Ganoush. The flavor profile is really different with the lack of tomatoes and onions in the eggplant base. That said, the title that Jerusalem chooses (Charred Eggplant Salad with…), just distracts me from the fact that this is, at least to me, a gussied up and very modern take on the classic dish. I love this Baba Ganoush via Jerusalem for so many reasons, perhaps best of all is the brilliant choice to add pomegranate kernals to the mix. In winter, the bright ruby jewels are a welcome sight contrasted with the bright lemon zest and intensely green herbs. As the kernals explode in your mouth with little bursts of tart juice, they contrast the smokey, salty, garlicky goodness of the eggplant. This is a dish where skimping on the olive oil both in quantity and quality isn’t the way to go. It adds so much body and flavor to the Baba Ganoush via Jerusalem that you should consider it carefully as an ingredient. I think I try a different olive oil every time I make this dish, and I still haven’t settled upon my favorite. It’s a … Continue reading →

French Red White & Blue Potato Salad

Posted on by January 20, 2015

My French Red White & Blue Potato Salad is a great change of pace after all of the mayo-based salads that have been out and about at recent parties. I realize that I’ve just missed the 4th of July, which would have been a timely publication date for a salad with Red, White and Blue in the title, but have no fear, Bastille Day is still to come! Any excuse for a party, right? Here in Philly, there’s actually a big Bastille Day party at the Eastern State Penitentiary (yes, you read that right). It features a play of sorts surrounding the beheading of Marie Antoinette and TastyKake is a big sponsor of the rather silly affair. They feature prominently in the celebration- when Marie Antoinette says, “Let them eat TastyKakes,” they’re thrown to the waiting crowd. It’s quite the to do, complete with lots of French beer and all the local restaurants put out French menus and cocktails. While the day is quite fun, the truth is, I didn’t make the French Red White & Blue Potato Salad recipe for a holiday at all, but rather for a French Garden Menu I put together for an Old Fashioned Croquet Party. … Continue reading →

Roasted Rainbow Carrots

Posted on by January 22, 2015

These Roasted Rainbow Carrots make up a dish that is simple stupid perfect, and sometimes, that’s exactly what ends up stealing the show. The gorgeous colors make them stand out as special and unique, the fresh herbs add, but don’t mask the delicate sweetness of the carrots, and the salt and oil make them robust and satisfying. On the day of my croquet party, this was the dish that all of the guests ensured would be posted on Dirty Laundry Kitchen. When they found out that not only would they be posted, but that it’s incredibly easy to make they were thrilled. I also love them. These Roasted Rainbow Carrots are so good that I make them by the pan full and keep them around all year long, for snacks, dinner, you name it. They also inspired one of the courses on my 2014 Thanksgiving dinner, so I know for a fact they make a great meal when served with a little yogurt over barley, farro, or bulgar wheat. This is definitely a recipe to have up your sleeve. Roasted Rainbow Carrots. Simple Stupid Perfect. … Continue reading →

Lemony Leek Meatballs

Posted on by October 26, 2014

Well, January is turning out to be a month of unfinished business for Dirty Laundry Kitchen. I still owe the rest of the Hot! Tamale Dinner Party that I did for Christmas this year. And these Lemony Leek Meatballs are the last dish from my New Year’s Eve Party. The good news is that even though it’s late, I think you’ll enjoy the recipe all winter long. And it would be a great Super Bowl Party snack as well. As a little background on the recipe, I’m in love with my new book, Jerusalem. In fact, you’re getting a whole Jerusalem dinner party menu sometime soon. These meatballs were tasty and tender and light in flavor and great both warm and at room temperature. I highly recommend them. I made some modifications from the original, and I think they make things a touch easier, as well as a touch healthier. I doubled the recipe and formed them into true meatballs rather than the patties Jerusalem describes, mostly because I served them at a cocktail party and wanted quantity. And while there were many Lemony Leek Meatballs, they went fast! 6 trimmed leeks (over three pounds) 1 ¼  pounds ground beef 1 … Continue reading →

Fava Bean and Orange Bruschetta

Posted on by October 26, 2014

Bruschetta is a great make ahead appetizer and this Fava Bean and Orange Bruschetta is both gorgeous and unexpected. With frozen vegetables and plentiful citrus fruits, it’s festive and seasonal. Fava Bean and Orange Bruschetta is also fairly healthy, which is a great way to ring in the New Year. 1 cup fava beans, shelled and peeled or frozen lima beans (if you found fresh, 1 pound is about 1/3 cup shelled and peeled) 1 cup orange segments (a mix of blood and navel are gorgeous visually) 1 cup micro-greens or watercress, mache, etc. 2 teaspoons olive oil 1 teaspoon white balsamic, champagne vinegar or white wine vinegar pea spread: 2 cups fresh or frozen peas (defrosted) 1 to 2 garlic cloves ¼ cup tahini ¼ cup olive oil ½ tablespoon fresh lemon juice 1 teaspoon kosher salt 1 loaf baguette, sliced thin and toasted In a food processor or blender, combine the pea spread ingredients. Reserve. Slice and toast the baguette. A cookie sheet under the broiler is a great way to do this. Shell the fava beans. Bring water to a boil and blanch the beans for 30 seconds. Remove to an ice bath. Now you can pop the … Continue reading →

Grilled Radicchio Pickled Nectarine Salad

Posted on by October 27, 2014

Summer may be winding down, but Grilled Radicchio Pickled Nectarine Salad is a great transition meal. Aside from offering another vehicle for eating fresh mozzarella and burrata (though I could eat Peach Caprése Salad everyday), it’s a good excuse to keep grilling, even as the days start getting noticeably shorter. The quick-pickled nectarines work even if the nectarines aren’t perfect because the pickling rounds out the flavor; just make sure they’re not too soft. Grilled Radicchio Pickled Nectarine Salad is also fun because the process nods to all that is preserving and fall without the boiling and scrubbing and general hard work. The grilled radicchio is more bitter and substantial than fresh greens and feels hearty and savory which complements the fall is coming vibe of the nectarines. The fresh herbs and cheese make it bright and decadent. Serve Grilled Radicchio Pickled Nectarine Salad with a little fresh bread and you’ve got a lovely meal. Yield: 4 servings Cook Time: 10 minutes total Prep Time: 20 minutes 2 heads radicchio 2 nectarines; sliced thin 1 small red onion; halved and sliced thin ¼ cup white balsamic vinegar olive oil salt black pepper 2 tablespoons white sugar fresh herbs such as basil, … Continue reading →