Back To Basics - NK's Original Israeli Couscous Salad

Our Green Market Bounty + Heirloom Cherry Tomtoes, Photo: NK

It's that time again - time for our annual Couscous recipe.
This year, we're kickin' it old school with the Couscous that started it all - our original and perfectly simple Israeli Couscous with Tomatoes and Onions. Israeli Couscous is one of our go-to summer sides because it's super versatile, great for barbecues, can be made ahead (it tastes better the longer it sits) and served chilled or at room temperature. Finally, I like that it's just slightly less ubiquitous than regular old Pasta Salad (not that there's anything wrong with that).

Like any good basic, you can dress it up or down. Today's version is probably our most stripped down because it uses just a few widely available, everyday ingredients that are great in summer. (We're all about the tomato, as you can clearly see here). Do check out our past years' Couscous recipes HERE, HERE and DO get creative with this great little pearl shape Pasta on your own. You cannot go wrong and the possibilities are endless. 

What can I say? We love the stuff - whether you are looking to shake up your pasta salad or create the simplest side ever for your next barbecue, Israeli Couscous is a great choice. 

NOTE - For this recipe we used Heirloom Cherry Tomatoes because they were available at our green market and I always find that they lend a little something special (plus lots of color!) to recipes. If you can't find them, you can absolutely use any small tomato variety like Grape, Cherry, Sungold (the orangey-yellow kind) or even larger Tomatoes that have been chopped up.  

So here it is, the original and still best Israeli Couscous Salad With Tomatoes & Onions. Did someone say barbecue? 

Classic Israeli Couscous with Heirloom Cherry Tomatoes, Photo: NK

Classic Israeli Cous Cous & Tomato Salad

Serves 4 (double for larger groups)

Ingredients:  
1/2 cup dry Israeli couscous (we prefer Osem Brand) prepared in water according to package instructions. (Don't add salt) *see below for how to 'toast the couscous first 

2 heaping tablespoons minced Italian parsley 
1 Cup Assorted Heirloom or Regular Grape or Cherry Tomatoes (cut in halves or quarters depending on their size)
1/2 Cup Red Onion, cut in a small dice. (About half a small red onion)

Dressing: 

2 teaspoons Olive Oil 

1 teaspoon Red Wine Vinegar (plus more to taste)

1/4 Teaspoon Sea Salt + more

Black Pepper

Method: 

1.*Optionally "toast" the Couscous to enhance flavor and color - To do this: Pour the Couscous into a dry pan and toast over medium heat shaking the pan and stirring occasionally until the Couscous begins to take on a bit of color on some, not all, of the pasta pearls. Keep an eye on it. It gets toasted quickly and can burn if you aren't watching. Turn off heat and proceed with the recipe. 

2. Prepare the Couscous in water according to package directions. (For more flavor, you can use an equal amount of low sodium Chicken Broth, but I would taste before adding the extra salt later). 

3. Let Couscous cool and then toss in the Tomatoes, Parsley and Onion.

4. Dress with 2 teaspoons or more good-quality Olive Oil and then add Red Wine Vinegar to taste (we use about 1 teaspoon). Stir. Finish with 1/4 teaspoon Sea Salt. Allow to sit in fridge before serving and bring to room temperature or serve chilled. Taste before serving and adjust seasonings if needed. 

**This dish is best served slightly chilled or at room temperature and tastes better the longer you let the flavor develop.You can make it a day in advance and the Couscous component as many as three days in advance. 

Mad For Mezze - Perfect Tzatziki

Tzatziki atop a Lamb Burger, Photo: NK

A simple yogurt sauce or dip with Cucumber and fresh Dill, Tzatziki is indispensible in Greek Cuisine. Every culture has its version of pre-meal nibbles, and in the Near East and Balkans, these are collectively called Mezze. 

I am excited to show you how simple and delicious today's Tzatziki is. 

It's the perfect dip to make for your next party (great served with Pita or Pita Chips) or a deliciously easy offering if you're a guest at someone else's fete. 

We've served ours atop basic Lamb Burgers, but the possibilities are really endless. 





The key to Tzatziki is simple - Let it sit in the fridge two or more hours so the flavors blend and develop.

But first, let's quickly explore some of my other favorite Mezze. 

Baba Ghanoush
Tarmosalata
Dolma / Dolmades
Tabbouleh

We'll look forward to getting around to making these soon enough!

Now for the main event:

Tzatziki comes together in minutes, Photo: NK

Perfect Tzatziki
Adapted from GreekFood.com
Serves 4 as a dip

Ingredients:

1/2 Cup Thickly Grated Seedless English or Hot House Cucumber (from ~1/2 a Cucumber)
3 Gloves of Garlic, crushed to a paste or very finely minced
7 Ounces Full Fat Plain Greek Yogurt, we prefer Fage brand
2 teaspoons Red Wine Vinegar
Scant 1/4 Cup Olive Oil
1 heaping Tablespoon Minced Fresh Dill 
1/4 teaspoon Sea Salt
Lemon Juice (optional)

Method:

1. In a bowl, mix all the ingredients except the Olive Oil and Lemon Juice. 
Add the Oil and stir together gently. Finish with 1-2 optional squeezes of Lemon.

2. Allow to sit in the fridge for 2-3 hours

3. When ready to serve, taste for Salt and add extra if needed. Serve alongside Pita or Pita Chips. Enjoy!

Sweet Treat - Pumpkin Coffee Cake With Pecan Streusel

A recipe success - Williams Sonoma Pumpkin Coffee Cake
Photo: NK

We're doing it! More pumpkin-infused treats. This week, we tested out a scrumptious looking Pumpkin Coffee Cake with Pecan Streusel recipe from Williams Sonoma. 

I was recently reminded of the joys of coffee cake when my Mom-in-Law brought us an Entenmann's from the supermarket. I hadn't had one in at least ten years, and though we all agreed that the cake, like many packaged foods, looked much smaller than we remembered, the taste was still pretty great. It was probably on my third trip to the kitchen to surreptitiously siphon off another sliver that I realized that I was obsessed. Why? The salty, buttery, crumbly streusel topping. 

Could I recreate this sort of goodness at home and would pumpkin have a place in the mix? Turns out, yes! Not only was the Williams Sonoma recipe easy, even considering that baking is not my strong suit, but the addition of canned Pumpkin worked very well. 

If you are looking for a quick baked good to bring to Thanksgiving, or even something for your post-turkey coma brunch, this cake would be a great choice. I didn't alter the recipe at all except that for the streusel, I subbed in Salted Butter because for me, the salty-sweet quality of Coffee Cake's crumb topping is what makes it sublime. Enjoy with or without your next cup of joe! 

Pumpkin Coffee Cake With Brown Sugar-Pecan Sugar by Williams Sonoma 
Click HERE for the Recipe 

Prepping the Pumpkin batter in a springform pan
Photo:NK

The delectable Pecan Streusel Topping, Photo: NK

Cravings - Deep Dark Chocolate: Easiest Dark Chocolate Brownies

Making Dark Chocolate Brownies is almost as easy as using a mix
Photo: NK 

Recently, I had the overwhelming urge to bake something extra decadent. Brownies are my usual choice, since I tend to have better success with them, but I did want to do something to make these Brownies really,really special. For me, that means chocolatey. Rich, Dark Chocolate, to be exact. 

The recipe I've adapted below is wonderful because it's nearly as simple as using boxed brownie mix. Combining chopped Semisweet Chocolate with Hershey's Special Dark Cocoa adds a hint of interest to the chocolatey goodness and well-balanced richness. A touch of Salt makes these Brownies not too sweet. Note: the recipe I adapted had a cook time of 25-30 minutes. My oven had these coming in closer to 35 minutes. **** I would recommend checking them at 30 minutes and doing a toothpick test until you are satisfied with the result. They need to be served fully cooled and they cut best when they are right out of the fridge. We hope you enjoy Dark Chocolate Brownies as much as we did! 


Dark Chocolate Brownies
Adapted from Cocoa Brownies, Bon Appetit Magazine
Makes 16 Brownies

Equipment: 8x8x2 Glass Baking Dish and Aluminum Foil 

Nonstick Vegetable Oil Spray (or butter)
2 Ounces Semisweet Chocolate Finely Chopped (we used Ghirardelli)*
1 stick Salted Butter, cut into 1-inch pieces
1 1/4 Cup Sugar
3/4 Cup Hershey's Special Dark Cocoa Powder (or regular Dutch Red Cocoa, or a blend!)
1/4 teaspoon Kosher Salt (plus an extra sprinkle)
1 teaspoon good quality Vanilla Extract
2 large Eggs
1/3 Cup All-Purpose Flour

*For an extra rich, chocolate-lover's brownie, you can use bittersweet Chocolate instead of semisweet as above. For this, we buy Scharffen Berger Bittersweet Chunks or the bar chopped into small chunks. So good 

Method:
1. Preheat the oven to 325.

2. Line an 8x8x2 glass baking dish with foil, pressing it firmly into the pan with a few inches of overhang. Spray liberally with the cooking spray or butter and set aside.

3. In a small pan, melt the Butter and allow it to cool slightly.
4. In a medium bowl, mix the Sugar, Cocoa, and Salt.Now pour the melted Butter into the dry ingredients, whisking constantly to blend well. Add the Vanilla Extract, followed by the Eggs one at a time, blending well after each addition (be sure to beat well). 

5. Add the chopped Semisweet Chocolate to the wet ingredients and then add the Flour and stir gently until combined. Take care not to over mix. 
Transfer batter into prepared pan and smooth the top. 

6. Bake until the top of the Brownies appear firm and a toothpick inserted in the center emerges with a just a few moist crumbs stuck to it - about  35 minutes (check progress at about 34 minutes as oven temps can vary significantly).

7. Place Brownie Pan on a wire rack for at least a half hour to fully cool. Using the foil, lift Brownies carefully from the pan and cut into 16 squares. Serve and enjoy! 

Restaurant Inspiration - Flatiron Room Mac & Cheese

The Flatiron Room, NYC. Photo Courtesy of The Flatiron Room 

It's often that I'm reminded of how lucky I am to have wonderful friends. 

The latest example of this comes courtesy of my good buddy Sonia. Not only did she recently treat me to a birthday night out at a majorly swanky and very cool whiskey lounge called The Flatiron Room, but she made sure we ordered the best thing on the menu - a unique and positively sinful Mac and Cheese with Brussels Sprouts, Dates, Hot Chilies and a Gouda Cream Sauce. 

If this combo sounds suspect to mac and cheese purists out there, I'm with you! But believe me, this dish is so inexplicably good that I knew by the second bite that I'd just have to make it myself. Rather than trying to explain the wonders of Flatiron's mac, check out what Haute Living had to say about it. They even voted it one of their top 5 mac and cheeses in NYC:

"We never thought we'd highlight any semblance of vegetable mac in our top picks, nor did we think we'd include a whiskey-slinging jazzy newcomer to the 26th street strip, but this positively scrumptious take on this fan favorite has us eating our words. Chef Susan Burdain combines brussel sprouts with radiatore pasta and tops it with a Calabrian chile cream sauce; panko breadcrumbs hit the final high note. 37 W 26th St, between Broadway and Sixth Ave."
 

Sautéing your base ingredients, Photo: NK

When finding Radiatore, the cool corkscrew pasta that Flatiron Room uses, proved oddly challenging, my super-sweet friend made sure to keep an eye out for it herself. Next thing I knew, the goods were in my hands and I had a big smile on my face. Sonia, did I mention that you rock? :) 

I was ready to go once a bit of research yielded the recipe we'll slightly adapt today. 

First, a few notes:

To point out the obvious, this recipe is not diet. Soooooo not diet. But Mac and Cheese is the best, so come along with me as we live it up! 

Expect more of a creamy cheese sauce than a typical cheesy, gooey Mac. You'll find the change intriguing. Something about the way the cream works with the spicy chilies to create a pleasant orangey-pink sauce (punctuated by sweet dates and smokey brussels sprouts) is pretty darn amazing. 

Don't skip the Panko if you can help it. There's nothing better than adding some golden brown crunch-factor atop this mac masterpiece. 

Finally, this dish is rich as all get out and is best served in small appetizer portions. You could be like me and have seconds but you may or may not spend the rest of the evening super full, reclined on your couch doing your best Homer Simpson. Not the worst thing in the world but I figured I'd warn you. 

Now that that's all outta the way...let's get to the kitchen. I hope you enjoy this splurge-worthy dish as much as we did. And if you're ever in NYC, be sure to stop by the Flatiron Room for finger or two of fine scotch and a skillet of this cheesy goodness: 

Flatiron Room Mac & Cheese - Gouda and Calabrian Chili Cream,
Brussels Sprouts & Dates, Photo: NK 

Flatiron Room Mac & Cheese
Recipe slightly adapted from Recipesecrets.net + Flatiron's Chef Susan Burdain
Serves 5-6 as an appetizer

Ingredients: 
4 Cups (al dente) cooked Spiral Pasta (we used Radiatore) *just shy of a pound of pasta  
1 Tablespoon Olive Oil
8 Brussels Sprouts, sliced in half and roasted in advance. See Note*
4 Ounces grated Aged Gouda Cheese 
1.5 - 2 Tablespoons pitted Medjool Dates, finely minced
2 Cups Heavy Cream
2 teaspoons Garlic, minced
2 teaspoons Calabrian Chili Relish/Paste (or finely chopped hot chili peppers)
2 Tablespoons minced Shallots
2 Tablespoons Hot Sauce (we recommend Cholula or similar - Tabasco would be too hot)
2 Tablespoons grated Parmigiana Cheese
Panko Breadcrumbs, for topping 
Equipment: a large, deep, ovenproof skillet - ideally a 10 inch cast iron skillet

*Note: to quickly pre-roast the Brussels Sprouts preheat the oven to 450 and simply slice them in half lengthwise, toss in a Tablespoon or Two of Olive Oil, sprinkle with Salt and roast for 15-20 minutes, turning once or twice. You can make these in advance and store in the fridge until ready to use. 

Method:
1. Prepare the roasted Brussels Sprouts if you've not done so already. Recipe above. 

2. Precook the Radiatore pasta if you have not done so already. It should be just firmer than al dente. Drain and set aside. Ideal cook time for Radiatore will be 6 minutes. 

Add Panko and it's ready to finish in the broiler, Photo: NK

3. Preheat the broiler. 

4. On your stove top, put the Olive Oil in your ovenproof skillet and heat until shimmering over medium-high heat. Add the Brussels Sprouts, Shallots, Garlic, Chiles or Chili Relish, & Dates. Sauté for a minute or so. 

5. Pour in the Cream, grated Gouda, and Parmigiana. Stir gently until cheese has melted, about 3 minutes.  Cook another minute or two so cream begins to bubble and thicken. 

6. Add the Hot Sauce and stir. Gently add in Pasta and toss until it is fully coated. 

7. Top the skillet with a few tablespoons of Panko Breadcrumbs and move it to the broiler to cook for 2-3 minutes until the Panko becomes golden brown and the cheese is bubbling. Serve hot and enjoy! 

Soup's On! - Quick & Healthy Tomato Bisque

Quite a few of my fondest childhood memories were formed during the summers I spent with my best friend at camp. Pre-teens at the time,  it was one of the few chances we had to escape big city life to see how the country mice lived. With fun-filled days spent swimming in the lake, doing woodshop, playing tether ball, and enjoying the splendor of nature, what do you think I remember most vividly? Grilled cheese and tomato soup day at the cafeteria! Typical, huh? But this was no run of the mill lunch. The tomato soup was surprisingly good and came to our communal table piping hot in big silver kettles.  Grilled cheeses were stacked on their side and served in baskets ten at a time. What 12 year-old could resist?

Fast & Healthy Cream of Tomato Soup, Photo: NK

Today, we'll tackle the tomato soup portion of this fond food memory, with some minor adjustments for health. If you've got ten minutes, you can try it too! 

Cooking from scratch is the best way to know just what you are putting into your body. While most canned soups come packed with sodium and preservatives, it takes almost no time at all to prepare a simple, blended soup with much less of the naughty stuff but still plenty of taste. Just to be a bit decadent, we'll make today's tomato soup into a bisque using a touch of almond milk. You could certainly use dairy milk or even cream (if you like it more rich), but I figured this version may as well be vegan (unless you'd like to garnish it with a bit of grated parm as pictured below).

Enjoy!

Healthier Cream of Tomato Soup/Vegan Optional
2-3 Servings, or approximately 24 Ounces

Ingredients:
14.5 Ounce Can Organic Diced Tomatoes (we prefer Muir Glen brand)
8 large Basil Leaves plus more for garnish
1/2 a Sweet Yellow Onion, roughly chopped
3 Large Garlic Cloves 
2 Tablespoons Extra Virgin Olive Oil
1/8 teaspoon Salt
1/8 teaspoon Pepper
1/2 teaspoon Sugar 
3/4 Organic Vegetable Broth 
1/4 Cup Almond Milk or Dairy Milk if you prefer 
Grated Parmigiana Cheese (optional) 

Method:
Blend all ingredients in a food processor or blender until smooth. 
Pour soup into sauce pan and heat gently until fully warmed through. Taste for seasoning and add more salt and pepper if needed. Optionally garnish with grated Parmigiana Cheese.  
Enjoy!      
NOTE: I do not recommend freezing this soup as the consistency changes upon defrosting.   It's best served fresh! 

Dinner in 20 - Fusilli with Classic Pesto (& Pomegranate!)

Around here, weeknight dinners are rarely more than a thirty minute affair, but when I'm looking for something even faster (case of the Mondays, anyone?) a simple pasta meal is always my go-to. Seeing as it's Meatless Monday, I'm sharing our latest recipe for traditional pesto (check out two more unique versions here and here) perfectly sized for a quick and hearty meal for two. If you're open to a tasty and unexpected twist, follow our lead and sprinkle tart, crunchy pomegranate arils for an extra antioxidant punch. Enjoy! 

Fusilli with Classic Pesto (+ Pomegranate!) Photo: NK 

Classic Pesto for Two + Pomegranate
Serves 2 as a hearty main course

Ingredients: 
1/2 Pound Pasta of your choice - (we love Fusilli - the shape really lends itself to pesto!)
1 1/2 Cups whole Basil Leaves, lightly packed
2 Tablespoons Pine Nuts (substitute finely chopped walnuts or almonds)
3 large Garlic Cloves
3 Tablespoons Olive Oil
1/4 Cup grated Parmigiana Cheese + more for serving
1/8 teaspoon Salt
Several pinches Black Pepper
A squeeze of Lemon Juice, optional
Crushed Red Pepper, optional
3 Tablespoons Pomegranate Arils, optional


Method:

1. Set a pot of salted pasta water on the stove to boil. Once boiling, prepare pasta according to package instructions.

2. While water is heating, prepare the pesto. Place Basil, Pine Nuts, Garlic and Oil in a food processor. Process until fully combined and finely chopped, about 30 seconds or more. Add the Parmigiana Cheese and Process again along with an 1/8 teaspoon (a few pinches) of Salt. Add several pinches of Black Pepper and remove pesto to a small bowl. Add a squeeze of Lemon Juice and taste the Pesto for seasoning. Adjust if necessary. 

3. When pasta is finished, drain it and return it to the pot. Add at least three heaping tablespoons of Pesto to the pasta (more if you like) and stir to combine. Add an optional pinch of Crushed Red Pepper and add the optional Pomegranate Arils. Serve with extra grated cheese. Enjoy! 

Small Wonders - Easiest Ever Mini Chicken Pot Pies

For me, there's really nothing quite like the exhilaration of receiving new kitchen stuff. Fellow home cooks, I know you feel me. The holidays were especially sweet this year because my thoughtful family and friends showered me with some seriously amazing cooking swag, not to mention several new cookbooks and cooking gadgets that I simply cannot wait to use. I'm a lucky girl and I know it. Today's dinner inspiration comes from the positively swoon-worthy set of four Le Creuset Mini Cocottes that my mom-in-law gifted me. 

These beautiful Mini Pot Pies are incredibly simple to make, Photo: NK

To say that I have been fantasizing about these mini ovenproof bakers for a little while would be a major understatement. And the colors! Oh, the colors. They're just beyond. From soufflés to individual baked egg dishes, these little pots can do it all. Plus, they go straight from oven to table making a smashing presentation in the process. 

When it came time to decide how to christen my new cocottes, the answer came in seconds thanks to my comfort food-lovin' husband. According to him, it just had to be Chicken Pot Pies. Perfect! Not only will they be cute, individual servings, but also, we'd make sure that they'd also be incredibly simple, fast, and delicious. YES.

Mr. NK and I created today's dish by joining the best features of two popular recipes, as usual, with an eye towards taste and convenience. We had a great time cooking them together and they were done in a flash!! Enjoy these pot pies piping hot, straight out of the oven! We sure did. 

Mini Chicken Pot Pies
Adapted from Allrecipes.com/Robbie Rice "Chicken Pot Pie IX" & Inspired by Le Creuset's Mini-Cocotte Cook Book 

Yield: This recipe below makes exactly enough filling for 4 Le Creuset Mini Cocottes (8 ounce capacity each) or about 4 light servings. If you would to make the filling for two large pot pies, double the recipe below (not the puff pastry) and you will end up with 8 modest servings. 

Ingredients: 
1/2 Pound Organic Chicken Tenders, chopped into bite-sized pieces
1/2 Cup Peeled Baby Carrots, sliced about 1/3 inch thick
1/2 Cup Frozen Green Peas
1/4 Cup Celery, sliced about 1/4 inch thick
1 Tablespoon Olive Oil
3 Tablespoons Butter, divided
2 Medium Shallots, finely chopped
2 3/4 Tablespoons All-Purpose Flour 
1/4 teaspoon Salt, plus more
1/8 teaspoon Black Pepper
9/10 Cup Chicken Broth (aka: just shy of a cup) 
1/3 Cup 2% Milk (you can also use whole if you like)
4 Sprigs Fresh Thyme plus more for garnish 
1 Egg Yolk, beaten
2 Sheets Frozen Puff Pastry, unrolled and fully thawed on a non stick surface for 40 min
Equipment: 4 mini Ceramic Cocottes or Oven-Safe Ramekins (8 Ounce capacity each)

Pie Filling. Photo NK

Method:
1. Preheat the oven to 400 with a rack in the middle. 

2. Place 1 tablespoon olive oil in a medium sauté pan over medium high flame and heat until shimmering. Cook chicken, stirring occasionally, until opaque and almost cooked through, about 5 minutes. Remove chicken and juices from the skillet. Set aside.

3. In the same pan as the chicken, melt 2 tablespoons butter over medium-low heat. Add the shallots and cook, stirring
occasionally, until translucent and tender. About 4 minutes. Now stir in the flour, salt and pepper. Slowly add the chicken broth and then the milk. Add the 4 sprigs of fresh thyme and bring the liquid to a boil by turning up the heat. As soon as it bubbles,  lower the heat way back down to a simmer. Allow mixture to simmer about 5 minutes, stirring occasionally until the liquids have thickened. Turn off the flame and remove and discard the thyme sprigs.

4. Meanwhile, in another medium sauté pan, add the last tablespoon of butter and melt over medium heat. Add the carrots and celery. Cook the vegetables, stirring often until somewhat tender but still al dente - about 6 to 7 minutes (it will be done one or two minutes after the pot pie filling mixture is finished). Turn off the flame. Hit them with a good dose of more salt and pepper.

5. On a lightly floured, non-stick surface, cut four circles out of the puff pastry leaving about 1/2 inch overflow that will spill over the sides of the cocottes. You can measure by inverting the mini-cocottes on the dough and drawing a slightly wider circle (about a 1/2 inch wider) with your knife.

Assembling the Pot Pies, Photo: NK

6. To assemble pot pies, pour the reserved chicken and the celery carrot mixture back into the saute pan with the cream filling. Stir until everything is incorporated. Taste for salt and add a bit more to your taste if you choose. Pour the filling evenly into the 4 cocottes. Divide the still-frozen peas among the 4 cocottes.

7. Brush the edges of each cocotte with the egg yolk wash and press a puff pastry round on top of each to close. Fold down the 1/2 inch overhang to seal the edges, and create some fluting along the edges with your fork to seal the pastry. Finally, paint the tops of the pastries with more egg wash, and pierce the middle of each pot pie in order to vent.

8. Place cocottes directly in the oven on the middle rack a few inches apart. Cook for 16-17 minutes until the puff pastry has risen and is golden brown. Serve immediately with fresh Thyme Garnish, a fork and a spoon for the delicious creamy filling!

Golden and crispy outside, bubbly and savory inside. Photo: NK

A Pizza With Punch - Easy Lemon Pizza "Sorrentina"

Lemon what?
That's the type of reaction I've been getting all week when telling folks about a recipe for Lemon Pizza that I was planning to try. It may even be the most loved yet controversial dish on Neurotic Kitchen so far. But that's ok, because as you probably know by now, I love a good controversy. 

If anything, I learned a little about myself in this process. Specifically, I realized how grossly I'd misjudged people's views on lemons. I thought everyone felt the same way about them that I do. "It sounds interesting but I don't get it," my coworker mused. "Lemon is more of a seasoning than a food," she added. Someone else asked, "do you actually eat the lemon rind?" Even my other half, who is generally adventurous with food, was skeptical. Out of the apprehension he'd refuse to eat much of the finished product and would then proceed to give me his grumpy I'm still hungry look, I had a traditional pizza ready to fire up if the lemon experiment flopped. After about the fifth person to express shock and awe, I finally got it...  

I might just love lemons in an unnatural way. From a young age, I'd chew on lemon slices as if they were fruit. I still do at times. And all throughout this blog, you'll find lemon driven recipes. The general population seems enamored of lemons too, but what I learned is that having them as a main ingredient is a bridge too far for some. Yet many Southern Italians, in particular, find it totally normal, so perhaps this is all just coded somewhere in my genetic heritage. If you're looking to really dive into a citrus obsession, I suggest this entire salad made of lemons from none other than Mario Batali.

Today's Lemon Pizza recipe was not my idea in the least. I wish I had come up with such a novel topping. The inspiration for tonight's meal was actually a fantastic Wall Street Journal piece (check it out HERE). Upon reading it, I knew immediately that I would definitely be sampling this intriguing recipe modeled after "The Sorrentina" Lemon Pie that can be found at Keste, (an NYC-based Neapolitan Pizza place that's been on my "must-try" list forever). 

The WSJ article does a great job of explaining how such unexpected flavors really do work together. My light adaptation of the recipe is made with store-bought dough and uses a Pizza Stone. I've also changed the cooking time slightly to make up for my oven only being capable of heating to a top temperature of 525. Finally, I opted to use regular Buffalo Mozzarella because I prefer it to the smoked version. If you have time to make your own dough according to the original recipe, by all means, you should do so! But if you are looking for a quick version of this unexpectedly fabulous pie, I recommend you give ours a go. As for the results, I bet that this pizza will make a believer of even the biggest lemon skeptic. I, for one, will be headed to Keste soon to try the real thing. My mouth is watering just thinking about it.

Things to note about this recipe - and eating lemons:

Soaking the Lemon Slices, Photo: NK

1. Lemons sweeten and mellow when cooked at high heat.

2. Slicing lemons VERY thin cuts down on their intensity in a good way.

3. Finally, the recipe calls for you to soak the lemon slices for 15 minutes. Don't skip this step as it lessens the tartness considerably. 

Equipment you'll need:
A Pizza Stone 
Parchment Paper

Dough Handling Pointers to get you feeling confident:

click HERE

 
Lemon Pizza "Sorrentina"Inspired by Keste / Roberto Caporuscio
Adapted from WSJ.com/Rozanne Gold Yield: Makes three 8 Inch Pizzas, Serves 4-6
Ingredients:
1 16 Ounce Round of Pizza Dough (preferably purchased at a pizza shop) or make your own 10 hrs ahead according to the original article.
 
2 Organic Lemons, rinds well washed and sliced into VERY thin slices (and again into half moons, if you prefer, which I do)

15-18 Basil Leaves, torn into large pieces 

9 Ounces Regular (non smoked) Mozzarella, thinly sliced (drier versions of Mozzarella work best) 

Extra Virgin Olive Oil,

Sea Salt

Flour, for rolling the dough

Equipment: Parchment Paper & Pizza Stone

Method:
Position a rack on the uppermost part of your oven and place your Pizza Stone on top of it. Turn oven on and set it to the highest temperature possible - usually between 525 and 550. Allow the Pizza Stone to heat for 30 minutes.

Soak Lemon Slices in a bowl of water for 15 minutes. When finished, remove and pat them dry with paper towel.

Meanwhile, flour a clean surface as well as your hands. Take the Pizza Dough Round and roll and stretch until you have the size you're looking for. Make it as thin as possible in the middle then pinch to create a thicker crust. This all works best if you can do the dough prep over parchment so when you're done topping the pizza it's already on the parchment for easy transfer to the stone in the oven (for help on that process, see below*).

Top the Pizzas:
Arrange Mozzarella evenly on the dough rounds, leaving space at the edges for the crust to rise - you should use about 3 Ounces of Cheese per pie. 

Next, add at least 6 whole (or 12 half moon) Lemon Slices per pie or more - as much as you like, I really have never had too many!  

Tuck in the small fragments of 5-6 torn Basil Leaves on each pie as well.

Now drizzle the pie with Extra Virgin Olive Oil, making sure that the edges have been oiled as well (this will help to create a nicely browned crust). I take a paper towel and spread the Oil around the crust edge to be sure.

Finally, sprinkle pie with a good dose of Sea Salt (and if you wish, a light sprinkle of Black Pepper, but I skip this).

*Carefully pick up the parchment and move it and the Pizza onto the Pizza Stone in the oven to cook. 

*Transferring to the Oven: The easiest way to do this is to slide the parchment and pizza onto a pizza peel and then carrying it to the stone, carefully sliding it on. If you don't have a peel ask someone to hold two corners of the parchment while you hold the other two and carry it over to the stone. If you are alone, I would try and find a hard, flat, portable surface like a cutting board. Drag the parchment and pizza onto it, bring it to the oven, the carefully shimmy it onto the stone pinching the leading corner of the parchment and dragging it across the stone so the pizza is evenly centered and stays intact. 

Cook Times:
For an oven at 525 - cook for 10 minutes

For an oven at 550 - cook for 8-10 minutes

When cooking is done, turn on your Broiler and allow crust to brown 30-60 seconds (watch it like a hawk) until the pizza takes on some nice color and the cheese gets browned in parts. Remove from the oven and leave it a few minutes until the cheese firms up a bit. Slice and serve!

Grill Method: (video of the final results HERE). The grill method is roughly the same as the oven method above, just preheat your stone on a grill, and aim for the 525-550 temperature range. Transfer the parchment with the pizza on it right onto the stone. If you have a pizza peel, it will be even easier to slide it right on. Of course when grilling you won't have the option to use the broiler to brown but I have found that grills will get the pizza nicely browned. Pizza on the grill, it's a delicate balance between getting the top cooked but the bottom not burnt. Lower temps are probably better for this. I would recommend peeking at the bottom of the pizza around minute 8 to make sure you don't have to lower the heat - there've been times when the grill is running too hot and the bottom of the pie has blackened before the top of the pizza is cooked. You will get the hang of it quickly! 

Enjoy!
 

Cinco de Mayo Fiesta - Tacos Carne Asada

Cinco de Mayo is upon us again, and you don't have to tell me twice to revel with Margarita in hand. Each year, we look forward to celebrating the richness of Mexican culture, and naturally, enjoying the food and drink of the people is our first priority. 

Tacos Carne Asada with Tomatillo Pico de Gallo and Queso Blanco, Photo: NK

In case you've ever wondered, the historical importance of the 5th of May is that on that day in 1862, the Battle of Puebla was fought during the Franco-Mexican War. In it, the Mexicans emerged victorious against the French. Cinco de Mayo is such a hit in the States, you may be surprised to learn that it's actually comparatively minor in Mexico itself. This year, we've decided to cook up some Carne Asada for our at home fiesta.  

Mixing up our Tomatillo Pico de Gallo, NK

Carne Asada is basically grilled Steak - Mexican Barbecue, if you will. You can serve it Tacos or on its own. The traditional method of preparation includes marinating the Steak in a Lime/Citrus marinade, then grilling it on very high heat before slicing it up thin. 

For today's meal, we've adapted Tyler Florence's tasty Carne Asada recipe by creating an extra garlicky Mojo marinade and incorporating Tomatillos in our Pico de Gallo for a twist on the traditional Tomato base. To finish, we'll sprinkle these hearty Tacos with a mellow, salty Mexican Cheese (Queso Blanco), and very likely wash them down with an ice cold Tecate. If you enjoy this recipe as much as we do, it'll be back on your plate well before next year. 

Enjoy and happy Cinco de Mayo! 

What you need: A ridged Grill Pan or Outdoor Barbecue Grill 
What to know: The prepping and chopping for all three components of this recipe  (Mojo, Pico de Gallo, and Steak) will only take about 25 minutes but the marinating required to make the most flavorful Carne Asada will take between 1 to 7 hours. 
*Do not marinate Steak in the Mojo for more than 7 hours. The acids in the Mojo will break down the Steak and make the texture unappealing. We split the difference and let our Steak sit for 3 hours and it was just delicious. 

Also - don't even think of touching your eyes or face after you slice Jalapenos. No matter how much you wash your hands, you can cause your eyes to burn. If you have plastic gloves or can avoid directly touching the Pepper when slicing, all the better.  Be safe and enjoy! 

Tacos Carne Asada
Adapted from Tyler Florence
Serves 4 (2 Tacos Per Person)

Ingredients:
2 Pounds Skirt Steak 
1 recipe Easy Blender Mojo (recipe follows below)
Olive Oil for greasing the Outdoor Grill or Grill Pan 
Kosher Salt
Black Pepper

~8 or 16 small Corn Tortillas (7 inches) - choose 16 if you would like to "double wrap" your Tacos - this makes them heartier and is your best bet if you are serving 4 hungry people. Doubling the Tacos also prevents the juices from dripping as much. Up to you and your appetite. Truth be told, my husband and I ate all 4 servings of this ourselves... 

1/4 White Onion, chopped, for serving (optional) 
1/2 a Heart of Romaine Lettuce, cut into think ribbons
1 Cup Tomatillo Pico de Gallo (recipe follows) 
1/3 Cup Shredded Queso Blanco or Cotija Cheese (or sub in any other Mexican Cheese)
4 Limes Cut into Wedges for serving 
Extra Hot Sauces of your choice for serving - we love El Yucateco and Cholula 

Method:
Prepare your Blender Mojo. 

Lay the Skirt Steak in a large tupperware container or covered tray. Alternately, you can place in a gallon sized ZipLoc. Pour Mojo Sauce over Steak and cover tightly and allow to Marinate between 1 and 7 hours. Do not marinate more than 7 hours as acids will break down the meat and make the texture mushy. 

Prepare your Tomatillo Pico de Gallo. You'll want it to sit at least 30 minutes before using so flavors can blend. 

Preheat an Outdoor Grill or Grill Pan Over medium high heat. Brush Pan or Grill with a small amount of Oil to prevent sticking. 

Remove Steak from Mojo Marinade and season with Salt and Pepper on both sides. Cook for 5-6 minutes per side for Medium Rare. Check meat for doneness and allow to sit for 5 minutes before slicing into very thin strips diagonally against the grain of the meat. 
Slice strips in half again if you choose (about 3 inches long each). 

Warm Tortillas about 30 seconds on each side on the grill or a dry skillet. They should be toasty but also still bendable. 

To assemble your Tacos, lay about 4 ounces of Steak down the middle of the Taco center (whether you are using double or single Taco wrappers) and sprinkle with some Romaine Lettuce, White Onion, and Cheese. Top each Taco with a spoonful of the Tomatillo Pico de Gallo. Serve with Lime Wedges for squeezing and Cilantro Garnish. Don't forget the extra Hot Sauce! Enjoy!! 

Easy Blender Mojo
Adapted from Tyler Florence
Yields about 1 1/4 Cup

Ingredients:

Marinating the Skirt Steak in Mojo, Photo: NK

5 Garlic Cloves
1 Jalapeño
1/2 Cup Fresh Cilantro 
1/4 Cup Fresh Lime Juice
1/2 Cup Orange Juice 
2 Tablespoons White Vinegar
1/3 Cup Extra Virgin Olive Oil 

~To Prepare: Simply blend all ingredients in a blender or mini food processor! Quick and easy. Note: To prepare without a blender, finely mince all the dry ingredients and mash them with a mortar and pestle before adding the liquid ingredients. 



Tomatillo Pico De Gallo 
Adapted from Tyler Florence
Serves 4-6

Ingredients:
3 Medium Sized or 6-7 Small Tomatillos (Mediums will be about the size of a plum tomato), chopped
1/2 Medium Red Onion, chopped
3 Scallions, White and Green Parts thinly sliced
1 Jalapeno, seeded and minced
3 Garlic Cloves, minced 
1/4 Cup Fresh Cilantro Leaves, Chopped 
3 Tablespoons Lime Juice
1/4 Cup Extra-Virgin Olive Oil
1 teaspoon Kosher Salt
2-3 Drops of your favorite Hot Sauce
1/4 teaspoon Honey or Agave Syrup

~To Prepare: Mix all ingredients in a bowl and let sit for a half hour to 3 hours to allow flavors to mingle. 

Tomatillo Pico de Gallo, Shredded Romaine, and Queso Blanco, Photo: NK

ENJOY!