Salads of Summer - Asparagus & Rainbow Carrot Salad

Summer is right around the corner and there's no season that inspires me more. That's why it's always about this time each year that the warmer weather gets me primed to try out new and different recipes that highlight the best produce of my favorite season. One theme that has always been on my radar - salads that push the envelope by going beyond humdrum, bland greens. Today's colorful and crunchy spring-into summer salad does just that. And it will equally delight as a hit barbecue offering or family side dish to a simple grilled fish. Made with Rainbow Carrots, raw Asparagus peeled into ribbons, sweet Pears and shavings of salty Pecorino Cheese, this dish is as tasty as it is pretty. The crispy, (mostly) raw greens really give it character.

The secret to this recipe is beautiful Rainbow Carrots. You can even find them pre-shredded if you're lucky. Add to them shaved raw Asparagus that has been sliced into thin lengths using a vegetable peeler. 

Asparagus, Carrot and Pear Salad with Shaved Pecorino, Photo: NK 

Finished Asparagus and Rainbow Carrot Salad, Photo: NK 

Shaved Asparagus, Pear & Rainbow Carrot Salad 
Serves 4

Ingredients:
Medium Bunch Thin Asparagus Spears
Rainbow Carrots, cut into a julienne or purchased pre-cut (about 2 Cups) 
1 small, ripe Pear, cored and sliced into half moons
2 Ounces shaved Pecorino Romano Cheese (use a vegetable peeler)
1 Tablespoon Salted Butter
1 Tablespoon Olive Oil
1.5 teaspoons fresh Lemon Juice 
Salt 
Pepper 

Method:

Shave the Asparagus. The best way to do this is to lay the Asparagus veritically on a flat surface. Take vegetable peeler and shave from the base to the top, using strokes that go in the opposite direction from you. Repeat until all the Asparagus has been shaved. Add to a large salad bowl. 

Melt Butter in a skillet over medium-low heat. Add the shredded Carrots and cook, for 3 to 4 minutes, until they wilt slightly but remain crunchy. Toss a few times throughout. Remove carrots to the bowl with the Asparagus.*You can skip the warming the Carrots step but I feel it sweetens them a bit and adds texture complexity of the dish.
Next, add the Pear. In a small bowl, combine Olive Oil and Lemon Juice. Add a generous amount of Pepper and a few pinches of Salt. Stir.

Dress the salad and toss (you can do this up to a half hour in advance). Taste for seasoning and add Salt if needed (keep in mind the Pecorino will be salty).

To serve, plate salad and top with generous Pecorino shavings. Enjoy! 

Firing Up The Grill - Churrasco

The weather is warming up and grill season is nearly in full swing. Are you ready????

If not, there's no better time to try out an easy Steak Marinade that will please and impress a hungry crowd (with nearly zero effort). That's just what this Churrasco (an Argentinian Steak preparation usually made with Skirt Steak) did, and let me tell you, it made for one tasty dinner. Below you'll find the how-to for a wonderful, basic Cuban Mojo (a traditional citrus-driven marinade) and a link to the herby and delicious Chimichurri Sauce you see pictured. 

Our Churrasco is marinated in a Mojo and served with a non-traditional Cuban-Style Chimichurri, Photo: NK  

Here's the finished product which will be served to guests. Everyone gets a long-cut serving of medium-rare (don't even get me started) Skirt Steak with a side of Chimichurri (the one we chose to use has, again, a Cuban twist, thanks to Cilantro) . Easy grill sides you could add might include Asparagus and Sweet Potatoes or Yams. You'll finish with a fresh and colorful plate that would stick to anyone's ribs. If you love this sound of this dinner, you should definitely check our favorite Tacos Carne Asada too! 

Churrasco is usually Skirt Steak Cut long and into strips
Photo: NK 

Mojo Marinated Churrasco (Argentinian Style Skirt Steak)
From 3 Guys From Miami
Serves 4 

Ingredients: 
3 Pounds Skirt Steak, cut long
30 Cloves of Garlic
2 teaspoons Salt
1 teaspoon Black Peppercorns
1.5 Cups Sour Orange Juice (**OR 1 Cup Orange Juice plus 1/4 each Lemon Juice and Lime Juice)
1 Cup finely diced White Onion
2 teaspoons Dried Oregano
1 Cup Olive Oil

Chimichurri - see Recipe

Method: 
Toss everything in a blender until fairly smooth. Poor over steak in either a glass dish or ziploc bag and let sit a minimum of 5 hours or, better yet, overnight. 

TO MAKE THE STEAK: 
Heat a grill until blazing hot! Cook steak a few minutes on each side until medium rare (roughly 4-5 minutes per side if the meat is about 1 inch thick), but press on the meat frequently and use your judgment. Remove from the grill and let it sit for 6 to 10 minutes. Serve a strip of Meat to each guest alongside their own personal portion of Chimichurri. Instruct them the slice meat against the grain and tell them to enjoy!  

A Slice of Heaven: Shaved Asparagus Pizza With Robiola & Truffle Oil

When I splurge, I really go for it. So it's no surprise that today's already decadent (yet gorgeously simple) Pizza of creamy, rich Robiola Cheese is further spiked with a good dose of truffle-y goodness. You only live once, you know? To keep dinner somewhat legitimate, we've topped our pie with thin shavings of raw Asparagus (a very good idea that I learned from Smitten Kitchen). Let it not be said that we don't eat our veggies. On the contrary, we love them! 

Shaved Asparagus Pizza With Robiola & Truffle Oil, Photo: NK

This Pizza makes your otherwise ho-hum dinner plans into a real treat in no time flat. The key? Robiola - a distinct yet very mild soft Italian Cheese that is worth seeking out, but if you can't find it, Goat Cheese or Ricotta make worthy substitutes. A nice bottle of good quality White Truffle Oil is a pantry investment that keeps on giving. For the Truffle Salt component, we love Vines & Branches Black Truffle Sea Salt but other brands are widely available at specialty markets.

Now let's get cooking and allow me to wish you Buon Appetito! 

Shaved Asparagus Pizza With Robiola & Truffle Oil

Serves 2-3

Inspired by Smitten Kitchen

Ingredients:

4-6 Large Stalks of Asparagus, tough ends trimmed off

1 Medium Round of Prepared Pizza Dough 

Flour, for dusting and rolling out dough

6 Ounces of Robiola* Cheese, room temperature (Goat Cheese or even Ricotta make good stand-ins)

1 Tablespoon White Truffle Oil plus more 

Truffle Salt, or other flakey Salt 

Black Pepper

Crushed Red Pepper (optional)

Recommended Equipment: A Vegetable Peeler,  A large piece of Parchment Paper & A Pizza Stone

*Robiola is a soft, bloomy Italian cheese that is made from a mix of goat and sheep milk. There are several types of Robiola. The most commonly used on Pizza would be Robiola Piemonte. You can also use Robiola Bosina which comes with an edible rind. In this case,  I like to scoop out the middle for topping the pizza and use some of the rind (not all) because it tends to froth a bit when melted. Either way, it will taste good! 

Method:

1. Place Pizza Stone on the bottom-most rack of the over and preheat for at least a half hour on 525.

Shaved Asparagus, Photo: NK

2. Meanwhile, on a clean, floured work surface, roll your dough into a ball. Stretch carefully into a round and transfer onto a large square of parchment paper. 

3. To prepare the Asparagus, place the spears on a work surface and drag a vegetable peeler across them lengthwise. Be sure to peel away from yourself to avoid injury. Keep going until you have a nice pile of Shaved Asparagus 

4. Drizzle Oil into the middle of the dough. Using a paper towel, lightly spread the Oil over the dough and  crust. Add a bit more if needed. You ideally want a slight sheen, not a grease slick.

5. Dot the Dough all over with chunks of Robiola. Nestle the Shaved Asparagus on top of the Cheese and Sprinkle all over with Truffle Salt, Black Pepper. and a few sprinkles of Crushed Red Pepper (if you like a little kick).

Prepare on Parchment for easy transfer to the Pizza Stone
Photo: NK

6. Drizzle Pie with a bit more Truffle Oil. Holding the parchment by each corner, carefully transfer the Pizza directly onto the Pizza Stone in the Oven.

7. Allow to cook for 10 minutes or until golden brown and bubbly. Carefully remove Pizza and Stone from oven and let sit for 2-3 minutes before slicing and serving.  

Enjoy! 

Easy to Love - Fast and Foolproof Valentines Menu For 2

They say love is a battlefield, but your kitchen need not be.

If you're looking to whip up an easy, elegant, and delicious meal for your special someone, the dishes on today's Valentines Menu for 2 will allow you to do just that while looking pretty cool the whole time:

2 Course Valentines Day Menu 

Asparagus and Prosciutto Toasts with Truffle Oil and Poached Egg

Lamb Loin Chops With Meyer Lemon and Herb Butter


Whether you're a pro or a cooking novice, these recipes are relatively easy and come together nicely with just a bit of planning. The Lamb practically makes itself and the bright yet subtle Herb Butter that accompanies it is fast and simple. Especially creative cooks might even think about cutting the butter pats into an adorable heart shapes - extra points! More tips on the planning and prepping for this meal can be found below. First, let's check out the results:

Lamb Loin Chops with Meyer Lemon and Herb Butter, Photo: NK 

Asparagus and Prosciutto Toasts with Truffle and Poached Egg, Photo: NK

Now, a few important notes on timing and the ideal preparation order to accompany the recipes below:

Planning and Order of Prep:

Make the Herb Butter in advance if you like. It can be stored in the freezer and brought to room temp before serving.

The Day Of:

Take Lamb out of the fridge to bring meat to room temperature. Tip - Meat ALWAYS cooks best when it's started at room temperature. 

Preheat the Oven for the Lamb Chops - 350

If frozen, take the Herb Butter out of the freezer and slice into rounds. Allow to sit at room temperature until ready to serve. 

Place water in a medium sized high sided saute pan (for the Poached Eggs).

On another burner, fill a medium sized sauce pan with water (for cooking the Asparagus).

Heat a medium sized oven proof skillet over medium-high flame for several minutes (for browning Lamb).

Season the Lamb on both sides with Salt and Pepper.

Sear Lamb in the medium sized skillet on both sides (3 min per side), then transfer the skillet to the hot oven to finish the Lamb.

Place Asparagus in medium sauce pan once water is boiling. Boil 3 minutes. Strain and set aside. 

About two minutes before the Lamb will be done cooking, toast the Bread for the Asparagus Toasts. Now Brush with Truffle Oil and sprinkle Toasts with Pepper.

Remove Lamb Skillet from the oven and cover lightly with foil. Allow Lamb to sit about 5 minutes before serving.

Crack each Egg into a small bowl. 

Place Prosciutto on top of each of the Toasts, and arrange several spears of Asparagus on top. 

Turn on the flame on beneath the medium sized sauce pan (for poaching the Eggs). When the water comes to gentle boil, add a dash of vinegar and carefully shimmy the Eggs into the water. Allow them to poach for 1-2 minutes until the Whites are opaque and the Yolks runny. Remove immediately with a slotted spoon and place one Poached Egg gently atop each Asparagus Toast. Sprinkle with a tiny bit of Salt and Pepper.

Plate and garnish the Lamb, adding a round of Herb Butter on each Chop. Enjoy! 

How to Assemble, Photo: NK 

Lamb Loin Chops With Meyer Lemon and Herb Butter
Serves 2 
Lamb Ingredients:
4 Bone In Lamb Loin Chops - 6-7 Oz each
Coarse Salt
Freshly Ground Black Pepper
1 Meyer Lemon or Organic Lemon, halved
4 Slices Meyer Lemon Herb Butter (Recipe Below*)
 
Method:
Prepare Herb Butter. Recipe follows Below* 

Preheat oven to 350. 

Bring Lamb to room temperature.

Sprinkle liberally on both sides with Coarse Salt and Black Pepper.

Heat an oven proof skillet over medium high flame for several minutes. 

Sear Lamb for 3 minutes per side until golden brown. 

Transfer skillet to oven and cook for 22 minutes for medium rare.

Remove skillet from the oven and  lightly tent it and the lamb with foil for 4-5 minutes.

When ready to serve, squeeze a bit of Meyer Lemon over each chop and top with a round of Herb Butter. Optionally garnish with Rosemary, Chives, and Lemon halves.  


Herb Butter for Lamb 

Rosemary, Chives, Oregano, Meyer Lemons, Photo:NK

Yields 1/2 Cup or 1 Stick
*May be made ahead and frozen 

Ingredients:

1 Stick of Salted Butter,room temperature

1/4 teaspoon Dried Oregano or 1/2 teaspoon Fresh Chopped Oregano

1.5 teaspoons chopped Fresh Chives

2 teaspoons finely minced Fresh Rosemary

Zest of 1 Meyer Lemon or Organic Lemon
A quick squeeze of Lemon Juice 

Method:

Mix the Herbs and Zest and dash of Lemon Juice into the butter until well incorporated. 

Spoon the butter onto a sheet of plastic wrap, and try to spoon it a row. Roll up the plastic wrap around the butter to create a log shape.

Transfer to the freezer for 10 minutes or so the refrigerator or until firm. 

Slice and bring Butter to room temperature before serving. 

When Lamb Chops are still warm, top each with a round of butter and serve. 

Any leftover butter can be stored in the freezer 1-2 days for another use. 


Asparagus and Prosciutto Toasts with Truffle Oil and Poached Egg
Inspired by Anthony David's Restaurant
Serves 2 - Yields 2 Toasts
Cook's Note:  The only potentially tricky part is poaching the eggs for this recipe. When in doubt, it's a great idea practice ahead of time. Even if something goes awry, you can always poach another Egg in just a few minutes. You'll want your yolk to be runny - that's the beauty of this recipe and what makes it so heavenly - not to mention the truffle flavor!

Ingredients:
1/2 bunch of Asparagus (about 8 to 10 spears)
2 Eggs
2 Slices Prosciutto (or 4 slices, 2 each, if you like)
Salt and Pepper
Truffle Butter or Truffle Oil (optional but recommended)
2 longish slices of Italian Bread (a sliced round of Semolina works well)
Vinegar, for poaching the Eggs 

Method:
Boil water and toss in the Asparagus. Boil for 3 minutes and strain, pouring cool water over the Asparagus Spears to stop the cooking. 

Toast the Bread very lightly. You want to be able to cut it easily once served. Now Brush with Truffle Oil and sprinkle Toasts with Pepper.

Crack each egg into a small bowl. 

Place Prosciutto on top of each of the Toasts, and arrange several spears of Asparagus on top as pictured above. 

Turn on the flame on beneath a medium sized sauce pan. When the water comes to gentle boil, add a dash of vinegar and carefully shimmy the Eggs into the water. Allow them to poach for 1-2 minutes until the Whites are opaque and the Yolks runny. Remove immediately with a slotted spoon and place one Poached Egg gently atop each Asparagus Toast. Sprinkle with a tiny bit of Salt and Pepper.

What's for Dessert, you ask? 

Well, as I always say, make it easy on yourself. Buy a beautiful ready made pastry, or make last year's super easy Fruit Kebab and Chocolate Fondue (recipe HERE). It comes together quickly in the microwave and is easy and fun to assemble. Maybe you're in an ice cream mood and you'd like our Grasshopper Ice Cream "Pie" Sundae (recipe HERE). I chose to finish today's menu with a Traditional New York Egg Cream from Gale Gand's classic interpretation (recipe HERE). Whatever you do, be sure to enjoy your Valentines Day and remember that nothing says "I love you" like a delicious meal.

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Breakfast For Dinner - Baked Eggs & Greek Yogurt Pancakes

Photo: NK

Today's post is dedicated to Marina. You may remember her as our first guest poster here on NK: Marina's Fabulous Fish Tacos. For the past two years, Marina and I have become more than coworkers; I consider her a friend. Though we grew up on opposite sides of the world, she in Russia and me here in NYC, we share many synergies in our likes and dislikes, the greatest of which center around our mutually favorite subject - food! Before knowing Marina, I had yet to meet a person who enjoys an oyster as much as I do. But more than her great taste in cuisine, Marina's just one of those people whose sunny personality, warmth, and passion for life, make everything else just seem OK. 

As with many of my friends at work, Marina has been a dedicated NK fan, and someone I turn to when writer's block strikes. In fact, I came to her just last week to help me come up with a post idea. 

"Breakfast for dinner!," she suggests without missing a beat. Interesting. Can the same soul-satisfying meal you greet the day with also be the one that helps you send it off? The answer - absolutely. 

Later that night, as I sat down to do my recipe research, I thought more about breakfast for dinner... I thought about beginnings and endings, and how sometimes, they can be one in the same. 

Fast-forward a few days later, and I realize how timely Marina's idea really was. I'm standing on a corner in NYC, getting misty-eyed as I hug Marina goodbye. We've known for some time that she'd be leaving our company to relocate back home to Chicago with her husband, and though everyone at my office is incredibly sad to see her go, we all know she has many exciting new beginnings ahead of her and that we'll keep in touch to share them with her. So here's to new beginnings and memorable endings, and since this wouldn't be the first time I eat my feelings of melancholy, Marina: this meal's for you, and I think you will approve!

Day One - We enjoyed an amazingly delicious and decadent Baked Egg and Asparagus dish enhanced by Garlic Scented Cream, a crispy Panko topping, and fresh Chives to brighten it all. 

Day Two - We cooked up some lighter-than-air Pancakes made with Vanilla Greek Yogurt. The Pancakes by themselves were fluffy and seemingly light, but I felt compelled to include an optional topping to make them "extra special" aka: sinful - a Bourbon Maple Syrup dotted with Orange Segments and diced Thick-Cut Bacon. Now that is special. Just like Marina. 

Baked Egg and Asparagus Gratins
Adapted from Food and Wine

Photo: NK

Serves 2 
Ingredients:
1/2 a large Garlic Clove, sliced very thinly
6 large Organic Eggs
1/2 cup Panko (Japanese Dry Breadcrumbs) or other plain breadcrumbs

1 Tablespoon Salted Butter, melted
2 Tablespoons chopped Chives

10-12 Aparagus Spears, ends cut off and discarded, remainder cut in thirds

1/4 Heavy Cream
Salt and Pepper
Toasted Bread for serving
2 Ovenproof Gratin Dishes 

Method:
Preheat Oven to 350. 
In a pie plate or foil pan toss the Panko with the Melted Butter and bake for 6 minutes until golden, stirring midway through. Remove and set aside when done.

Meanwhile, boil water in a small to medium sized sauce pan. Add the Asparagus and cook until crisp-tender for about 3 minutes. Drain the Asparagus in a colander and run cold water over it to stop the cooking. Pat dry and set aside. 

In another small sauce pan, simmer Heavy Cream and Garlic until fragrant, about 3 minutes, and season with Salt and Pepper to taste. 

Arrange Asparagus in the bottom of each gratin plate, covering a good amount of the base of the gratin.

Asparagus Base in the Gratin, NK

Now, carefully crack 3 Eggs into each gratin dish. 

Photo: NK

To ensure eggs stay intact,it's wise to crack them into a smaller bowl first and shimmy them carefully, one by one, into the gratins. This also allows you to remove any shell you may see before it is too late. 

Next, pour even amounts of the Garlic Cream over each gratin, and sprinkle each gratin all over with the Buttered Breadcrumbs. Place gratins in the oven and bake for 15-17 minutes or until the Whites are firm and the Yolks are still runny. Remove from the oven and season each gratin with a small sprinkling of salt and a Tablespoon each of the Chopped Chives. Serve Immediately with Toast and enjoy!

Photo: NK

Baked Egg and Asparagus Gratins, Photo: NK

Next up, 

Greek Yogurt Pancakes with Bourbon Maple Syrup + Mandarin Orange & Bacon Hash
Pancakes - Adapted from Recording Moments 
Serves 3-4 

Pancake Ingredients: 
1 Cup Vanilla Flavored Greek Yogurt - we used Oikos Brand
1 Cup All-Purpose Flour
1.5 teaspoons Baking Powder
3/4 teaspoon Baking Soda
1/2 teaspoon Salt
1 Egg
3/4 Cup Skim Milk
1/2 teaspoon Real Vanilla Extract
Salted Butter, for cooking the pancakes
*Optional Topping - Recipe Follows Below - Topping should be prepared just after the Pancake Batter has been made and before cooking the Pancakes.  

Method:
Combine all Dry Ingredients together. 

Whisk in Wet Ingredients into Dry Mixture, and mix gently until fully incorporated. 


Optionally, prepare the Maple, Bourbon and Mandarin Bacon Hash Topping as below

Heat a skillet over medium heat and grease with an ample amount of Butter. 

Pour Pancake Mix into a container with a spout or measuring cup and pour slowly into the skillet, forming uniform circles. Cook for a few minutes on one side until golden brown (these will cook quickly) and flip midway through. Set Pancakes aside in a stack and keep warm.

*NK's Bourbon Maple Syrup + Mandarin Orange & Bacon Hash
Ingredients:
1/2 Cup Real Maple Syrup
1 15 Ounce Can of Mandarin Orange Segments, rinsed, drained and patted dry
5 Slices of Thick-Cut Bacon, diced into small pieces
1 Tablespoon Bourbon, plus more to taste if you like 

Method:
In a small pan, cook Bacon Bits to your desired doneness. Drain Bacon Bits on paper towels and set aside. In another small pan, heat Maple Syrup and Bourbon together until sufficiently warm.

To serve, remove Maple Syrup from the heat and stir in Mandarin Segments. Spoon the mixture over Pancakes and sprinkle all over with Bacon Bits. Enjoy!

Greek Yogurt Pancakes with Bourbon Maple Syrup & Mandarin Orange Bacon Hash, Photo: NK

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