Our Favorite Party Salad - Shepherd's Salad

Long ago I wrote a post about the sad plight of the salad at barbecue or banquet-style events. Whenever you're cooking a big (and rich) party meal like a Super Bowl spread, it's easy to feel like you simply must add leafy greens to temper the gluttony.  In turn, guests will feel obliged to place a scoop or two of salad on their plates, though you're like to find the Mac and Cheese you serve goes a heck of a lot faster. The problem with standard salads is, at least in my experience, unless they are something very special, they just don't get eaten and often go almost completely to waste. As a fix, I try and keep banquet salads as interesting as possible by using irresistible (think: Prosciutto and Burrata) fun, or unexpected ingredients (for ideas, check out: this, this, this or this). 

Shepherd's Salad, Photo: NK

Nonetheless, if you need an exceptionally simple and satisfying make-ahead salad that most people actually eat, my go-to is Shepherd's Salad - a Turkish/Middle Eastern favorite made with chunky cuts of universally-loved veggies: cucumber, tomato and pepper, which are then tossed in a vinegar or lemon dressing. I don't know why diners seem to prefer Shepherd's Salad over traditional green salads, but I think it has something to do with the fact that people love crunchy things, and it's easier to serve and eat with one hand as you would at a buffet. Additionally, kids seem to be more tolerant of it than they are of leafy salads. 

Of course, this dish is at its best in summer when tomatoes are at their peak, but with a little careful buying, it can still be tasty in winter months. Just be sure to purchase whichever tomatoes (large or small) are the most ripe. Since today's recipe will accompany our Super Bowl spread, I opted for cherry tomatoes cut in half or thirds because they looked the best. 

Shepherd's Salad benefits from being dressed ahead and sitting for a bit, and you can serve it cold or room temperature, which I generally prefer. I recommend dressing it 3-4 hours before serving and giving it a few tosses. You can absolutely do the chopping the morning of or even the night before, and the salad will still maintain much of its crunchiness and freshness. Some of Shepherd's Salad omit the olives or include grated feta (or ricotta salata would be a nice choice too). I like mine with a small amount of olives and no cheese. It's tasty enough. 

Coban Salad / Coban Salatasi  (Shepherd's Salad)
Very Minimally Adapted from The Spruce
Serves 8 lightly, 6 generously

Ingredients:

2 Large Hothouse Cucumbers (Seedless) - one with the skin off, the other skin on (to create visual interest)
2 large Tomatoes or a big carton of small Cherry or Grape Tomatoes (go by what's the most ripe - in winter you may have better luck with smaller sized ones)
1 Green Bell Pepper, ribs and seeds removed
2 Tablespoons Italian Parsley, finely chopped 
Chopped and pitted (non-canned) Black Olives such as Kalamata, Gaeta or even Cured Black Olives 
Optional - 1/2 Cup Dry Feta or Ricotta Salata 

Dressing Ingredients: 
1/4 Cup Extra Virgin Olive Oil
1.5 Tablespoons Red Wine Vinegar or Lemon Juice
Salt and Pepper to taste

Method: 
Chop all vegetables except the Parsley in relatively uniform bite sized pieces and throw them in a bowl. (If using small Tomatoes you may decide to cut them in half or thirds). If large, you'll want to scrape out the seeds as much as possible).

Toss in the finely chopped Parsley and Stir. If using chopped Olives, sprinkle a handful throughout. 

Mix dressing Ingredients, tasting and seasoning to your liking. Dress the salad and let sit in the fridge or at room temperature 3-4 hours, tossing 1 or 2 times if possible. Taste and adjust seasoning before you serve. Add optional grated Cheese. 

Enjoy! 

Bistro Break - NY Strip With Bearnaise Butter & Haricot Vert

Let's talk steak. 

Today's recipe for this delicious cut of New York Strip is lightly adapted from Food & Wine Magazine's wonderful feature on NYC's newest French Restaurants. Included is Andrew Carmellini's casual bistro, Lafayette, which serves up this Strip Steak with Bearnaise Butter on the menu. Carmellini is amazingly talented and I've been following him ever since his days at A Voce. He also happens to be one of my inner circle of chef "boyfriends" :)

NY Strip With Bearnaise Butter & Haricot Vert, Photo: NK

I don't opt for strip too often because I am most partial to Ribeye. Skirt and Flank are my go-tos for everyday meals, but when I do reach for Strip, I am reminded that it really is delicious for Bistro-inspired meals (Edge of Eye and Hanger are excellent choices when you're looking for flavorful budget cuts).

For me, New York Strip is the better half of the Porterhouse (Filet comprises the other side of my favorite super-splurge cut). 

Medium Rare! Photo: NK

Since I was already going to be slathering in my steak in butter, I kept the rest of the plate modest with sauteed Haricot Verts with Shaved Rainbow Carrots. My changes to Carmellini's recipe were minor and mainly driven by necessity (AKA: the ingredients I had or didn't have on hand such as Tarragon Vinegar). The results were TO DIE... I don't know if I just got a particularly great cut of meat or whether the cook time was spot on but wow....

One thing I must insist you do:

Get yourself a good cast iron skillet. They are super affordable and cook meat, fish, even eggs, amazingly well. The secret is that cast iron evenly distributes heat. Our favorite brand is Lodge (9 or 10 inch is a great size to choose). Trust me, you will not regret it.

NOW...

Let me show you what Medium Rare is supposed to look like (pictured right).

And here's how you do it. Keep reading for the Bearnaise Butter recipe! 


Cooking a perfect New York Strip (for 2) is really simple:

What you need:
2 8-10 Ounce NY Strip Steaks, Kosher Salt, Pepper, and 1 Tablespoon Canola Oil

What to do: 
Season Steak on either side with Kosher Salt and Pepper.
Add the Oil to the pan and heat over medium-high flame.
Cook 3-4 minutes per side in a good, cast iron skillet.
Allow to sit uncovered for 5 minutes.
Spread with Bearnaise Butter* (at room temp) and serve!

Bearnaise Butter (Makes enough for up to 4 people)
Lightly Adapted From Food & Wine / Andrew Carmellini

Ingredients:
1/4 Cup Finely Minced Shallots
1/4 Cup Dry White Wine (we used Sauvignon Blanc)
1 1/2 Tablespoons Red Wine Vinegar
4 Ounces or 1 Stick Unsalted European Butter (such as Lurpak) at room temperature
1/4 Cup Minced Tarragon
Kosher Salt
Pepper

Method:
Divide the Minced Tarragon in half and drop half of it into a small bowl with the Vinegar. Allow to steep for at least 15 minutes. 

In another bowl, mash the Butter Up. Add the remaining Tarragon, Shallots, Wine, Tarragon and Vinegar mixture and combine. Sprinkle with Salt and Pepper and adjust as needed. 

You can utilize the Bearnaise Butter at room temperature or store it for future use rolled in Saran Wrap and kept in the freezer. Bring to room temperature before using. 

Spread Bearnaise Butter on Steaks before serving. Enjoy!

Party 1.2.3. - Make-Ahead Nibbles To Get Festive

Devils on Horseback, Photo: NK

What makes a dinner party memorable? For me, lots of little tastes (and a great cocktail!) followed by one satisfyingly simple main does the trick. In the case of our last little get-together,  we made my mom's really fantastic (and make ahead) recipe for Sausage and Peppers as our entree. We served it alongside a simple and very delicious Vegetarian Pasta Salad from Food and Wine.

When you're devoting your energy to a main course and sides, you've go to keep the hors d'oeuvres simple - and ideally, make-ahead. Today, I'd like to remind you of two of our fave party bites. Both can be prepped ahead of your guests arrival and put into the oven just before you'd like to serve them and both are always, always, crowd pleasers.

1. Devils on Horseback are a classic party snack - they consist of Sweet Dates (sometimes Prunes) stuffed with Bleu Cheese and wrapped in thick-cut Bacon. What could go wrong??? Exactly. Nothing at all. Our favorite recipe for Devils is Martha Stewart's uber simple interperation of the classic. Click HERE for the recipe. Prep the Dates ahead and pop in the oven 25 minutes before you'd like to serve.

Mini Crab Cakes with Mustard Sauce, Photo: NK

2. Next up, one of our other hors d'oeuvre favorites, and a very popular hit here on Neurotic Kitchen, my Mini Crab Cakes in a Muffin Tin. Prepping these little tasty bites in a mini-muffin tin and baking them in the oven eliminates the usual muss and fuss that frying little crab cakes can create. With just a bit of prep, you can turn out 24 hors d'oeuvres in as long as these babies take to bake and transform into their golden brown delicious glory. Make the Mustard Topping and pour all the Crab Cake ingredients into the muffin tin. Start about 35 minutes before you'd like to serve. Click HERE for the recipe.

Curious about that Pasta Salad? Here's how it came out:

Simple and Delicious Pasta Salad, Photo: NK

Now just add your main dish and simple as that, you've got a great menu. You'll never cure me of my love for hors d'oeuvres. I often think I could just eat them and skip the main course. And I have! Add these two easy nibbles to your dinner party repertoire and your guests won't soon forget your effort. The fact that it wasn't all that much effort at all can be our little secret.

Ancient Grains - Discovering Farro

Though Quinoa has dominated the national food conversation for quite some time, there's an upstart grain that's gaining steady popularity, and though it may seem newly on the scene, Farro is as old as they come. Ancient, in fact. Much of my education on Farro comes from this wonderful article I found on NPR. It was here that I learned that there are really three varieties of Farro, and that their differences are determined by whether or not the bran has been removed. We'll be using the Emmer Variety, which is the most common and best if you're looking for a shorter cook time. Aren't we always? 

Farro Salad With Arugula & Purple Carrots, Photo: NK

Emmer is also known by its Latin name, triticum dicoccum.  

Farro has an especially rich history - it is the grain from which many others sprung, and it served as the primary food of the Roman Legion. You might imagine it to be a pretty special grain if it could nourish an army. Indeed, the health benefits of Farro are many. Preparation-wise, it's just as versatile as rice, and it cooks -and looks- a lot like barley. Your can serve it on its own, add it to soups or toss into salads, as we are about to do today. Especially adept cooks might like to transform it into risotto. 

Purple Carrots, Photo: NK

Our hearty Farro Salad will get a little extra flair from the addition of Purple Carrots, a colorful variety of the more common veggie that I've recently discovered. Like Farro, Purple Carrots go back in time quite a ways themselves. In fact, all carrots were originally purple before being bred to be the orange roots that we recognize today. Why would they ever want to change these beauties? Gorgeous though they may be, this carrot variety is incredibly healthful as well.Their deep purple color is thanks to anthocyanins, the antioxidant compounds responsible for the deep hue of Blueberries and their super nutritious status. 

Peppery Arugula, another nutrient powerhouse, anchors our salad while a bright Orange Vinaigrette offers a subtle punch. Salty Pecorino Romano lends the round note to complete this satisfying melange of flavors. An ideal potluck, picnic dish, or make-ahead lunch, this Farro Salad tastes even better left over once seasonings truly marry. Farro is a sturdy grain, too. Make it ahead and it will keep its texture and pleasant chewiness until you're down to the last bite. Enjoy! 

Farro & Arugula Salad With Purple Carrots 
Serves 4 

Ingredients:
2 Cups of Water
3/4 Cup Farro, the triticum dicoccum variety, optionally soaked a few hours and then rinsed 
1/4 teaspoon Kosher Salt
2 large Purple or traditional Orange Carrots, peeled and diced 
1 small bunch of Arugula cut into thin ribbons and roughly chopped
1-2 ounces Pecorino Romano Cheese cut into thin shards and crumbled 
For the dressing:
1.5 teaspoons Olive Oil
2 teaspoons Red Wine Vinegar
1 Tablespoon Orange Juice
Salt and Pepper to taste 

Method: 
1. Combine the Farro and Water in a medium saucepan and add the Kosher Salt. Bring to a boil over a high flame. Reduce heat to a medium flame and simmer, covered, for about thirty minutes. Set Farro aside and allow to cool a bit.

2. Combine the dressing ingredients in a small bowl. 

3. Toss the Farro with the Arugula, diced Carrots, and Pecorino Cheese. Slowly pour the dressing over, tossing gently until well incorporated. Ideally, allow this to sit at least a half hour. If you need to serve it right away that's ok too. Taste for Salt and add a few turns of freshly ground Pepper. Serve and enjoy!

In Season - Kale & Apple Salad With Dates & Pecorino

Apple Picking at Seven Ponds Orchard, Watermill, NY Photo: NK 

I renew my love for Kale around this time each year. I think it's the chill in the air that gets my mind wandering to heartier, darker veggies. However, the inspiration for today's salad actually came from another kind of in-season produce - the gorgeous Apples we picked last weekend out on Long Island's Seven Ponds Orchard.

Sweet red Apples, so delicious this season, and bitter Kale, are really natural companions. We'll combine them today into one very well rounded salad. Dried Dates add a note of honey and Pecorino Romano Cheese provides the salty counterpoint. This superfood salad also travels well and does not get soggy overnight (thanks to Kale's sturdy leaves) It's great to pack as a lunch or if you need a make ahead dish for a potluck. For more ideas from our Kale archives check out Kale & Coconut Salad With Garnet Yams, Kale & Parsnip Panzanella, Kale & Turnip Salad With Honey Lemon Vinaigrette. 

 Now let's get to it. 

Kale & Apple Salad With Dates & Pecorino, Photo: NK 

Kale & Apple Salad With Dates & Pecorino
Serves 6-8

Fresh Picked Macoun Apples, Photo: NK

Ingredients:
1 Head of Curly Kale, ribs removed and discarded, leaves cut into thin ribbons
1/4 Cup Fresh Lemon Juice (plus a bit more) 
1/4 Olive Oil
1 teaspoon Honey, Maple Syrup, or Agave
1/4 of a small, sweet White Onion, thinly sliced, or one Shallot thinly sliced
1 small Red Apple or 1/2 a large Red Apple, cored & thinly sliced 
3 Ounces of Pecorino Romano Cheese, diced
5 Dried Dates, diced 
Salt to taste

Method:

Photo: NK 

1. Combine Kale in a bowl and toss with Lemon Juice and Olive Oil. Toss very well and allow to sit for at least 20 minutes, tossing several times. 

2. Add the Honey and toss again. Next, add the Onion, Dates and Pecorino Cheese. Sprinkle a little Lemon Juice on the sliced Apples and then add them to the salad. 

3. Combine again and taste for Salt. Add a few dashes to taste if needed. 


Serve and 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

Home For The Holidays - Feast of The Seven Fishes, 2013!

Smoked Salmon with Lemon Creme Fraiche on Chips
(Thanks, Nina, for my beautiful plates!)
Photo: NK

Wow, Holidays, you really know how to exhaust a girl. But you are so worth it. I may be coming to you just a bit later than usual with the holiday recap of our annual Feast of The Seven Fishes Christmas Eve Meal, but I'm happy to say that our third year of hosting was a success! 

Many dishes from last year's menu made a repeat showing, but I also made sure to add on a few new recipes for variety's sake. In fact, we increased our number of courses overall and were very proud to serve a total of eight dishes (counting hors d'oeuvres) and a whopping nine kinds of fish! Definitely a personal best for this household! 

To kick off the evening, we served up Smoked Salmon with Lemon Creme Fraiche Canapés. We made a slight change to last year's recipe by spiking the creme fraiche with about a teaspoon of lemon zest (to three tablespoons of creme) and serving the salmon mixture on a kettle-cooked potato chips! I just love hors d'oeuvres on chips, and they are much more cost effective than using blini as a base. 

Before I go on, here's our whole menu:

Feast of the Seven Fishes - 2013

Smoked Salmon Canapes on Chips (recipe HERE)

Crostini with Roasted Red Peppers & Tonnato Sauce (see below)

Individual Lump Crab Cocktails (recipe HERE)

Baccala Salad (see below)

Calamari Salad with Citrus Flavors (see below)

Zuppa di Vongole (Clams) over Savory Crouton (recipe HERE)

Shrimp & Lobster Fra Diavolo over Fettucine (recipe HERE)

Rao's Lemon Sole (recipe HERE)

Assorted Desserts Courtesy of our Guests! (scroll for photos)

Individual Lump Crab Cocktails, Photo: NK

For our next hors d'oeuvre bite, we served crostini that had been lightly brushed with a classic Italian sauce called Tonnato, before being topped with slices of roasted pepper. A personal favorite of mine, Tonnato is  a tuna-based sauce most traditionally served with thinly sliced, chilled veal. The sauce is native to the Piedmont region in Italy.  Forgetting himself, my husband cutely refers to it as "tornado." As in: "Are you making the tornado appetizer?" He sure is good for comic relief. I hope you enjoy this festive, easy, and very Italian nibble, Crostini With Roasted Red Peppers & Tonnato Sauce:

Crostini with Roasted Red Peppers & Tonnato Sauce, Photo: NK  

Crostini With Roasted Red Peppers & Tonnato Sauce 
Adapted from Food & Wine and inspired by Epicurious
Serves 8, 2 pieces per guest
Make Ahead: Tonnato sauce can be made up to 2 days ahead and stored in the fridge. Assemble crostini about an hour or less before serving. 

Ingredients:
1/4 Cup Olive Oil based Mayonnaise
3 Tablespoons Olive Oil
3 Tablespoons Lemon Juice
One 6-Ounce Jar Italian Tuna packed in Olive Oil
3 teaspoons Capers (divided), drained and well rinsed
2 Tablespoons Water
6 Anchovy fillets
1 Jar Roasted Red Peppers, drained and patted dry, sliced into 1/2 inch strips
1 Crusty French Baguette, sliced into 16 thin slices, brushed with Olive Oil and toasted 
1/2 Cup finely chopped Italian Parsley

Method: 
1. Blend 2 teaspoons capers with Mayonnaise, Olive Oil, Lemon Juice, Tuna, and Water until smooth and silky. You can prepare up to this step as much as 2 days in advance. Keep refrigerated. 

2. Spread about a teaspoon of Tonnato Sauce on each slice of bread. Now top each toast with 2-3 slices of Red Pepper. Sprinkle with Capers and ample Parsley. Enjoy!

NEXT UP: 
This Sicilian style calamari salad is understated, clean and delicious. A dash of orange flavor makes it interesting and bright. Cooking the calamari just right is the key to nailing this recipe - and steaming the fish is a great way to achieve the perfect texture.  It'll become an instant classic at your holiday table, but is simple enough for everyday. 

Calamari Salad With Citrus Flavors, Photo: NK

Calamari Salad With Citrus Flavors
Lightly adapted from Lidia Bastianich
Serves 6 as a light appetizer
Make Ahead: This salad will keep nicely in the fridge for 24 hours. Bring to room temp before serving, or served chilled if you prefer. 

Ingredients:
1.5 - 2 Pounds Cleaned Calamari (medium-large size, tubes and tentacles)
1 Lemon
3 Dried Bay Leaves
1.5 Tablespoons Lemon Juice 
1 Orange, zested (for about a Tablespoon of zest)
3/4 teaspoon Kosher Salt or Sea Salt, divided
3 Tablespoons Extra Virgin Olive Oil
1/4 teaspoon Crushed Red Pepper or more to taste
3 Tablespoons Italian Parsley, chopped

Method: 
1. Set a large pot with a few inches of water at the bottom on the stove, enough you'll be able to position a colander inside of the pot without it touching the water. Shave all the yellow zest off the lemon using a paring knife. Avoid the white pith. Add the lemon rinds and bay leaves to the water and bring it to a simmer, covered, for 30 minutes. This will infuse the water with their aromas. 

2. While the water simmers, rinse Calamari tubes and tentacles well. Slice the tubes into 1/3 inch rings. For the larger tubes, you can fold them over lengthwise in order to slice them more easily. Trim any extra-long tentacles and discard.

3. Once water has simmered for a half hour, place the colander atop the pot and add the calamari. Cover the pot, and allow to steam for 2 minutes. Add two pinches of salt to the calamari and toss in the colander. Repeat this process about 3 times for a total of 8-10 minutes steaming time. Note:The 8 minutes is broken into 2 minute intervals where you season and toss the squid. You'll know the squid is done when it is tender but slightly springy to the bite. 

4. Remove the colander to a sink and allow the calamari to drain and cool a bit for about 5 minutes. Place calamari in a bowl and toss with crushed red pepper, olive oil, lemon juice, grated orange zest, and parsley. Taste for seasoning and add any remaining salt if needed. Serve warm or at room temperature. Enjoy!!   

Baccala Salad. Photo: NK

And now, for what ended up being the sleeper hit of our Christmas Eve feast, our version of Baccala Salad. But first, a confession: for years, I've felt semi-fradulent by not including de rigueur Baccala in our Italian fish menu. Baccala is dried salt cod that requires soaking and reconstituting in water before it can be used in food preparations. Truth is, I've never liked eating salt cod in fillet form, even though, interestingly, plain old fresh cod is probably one of my favorite fish. But who am I to impugn a food that generations of Italian grandmas have revered? So, with the best of intentions, I tried my hand at Baccala (a day in advance of my party, just in case the worst happened). 

For the three days preceding, I'd dutifully soaked the cod, and changed the water twice per day as directed. Still, when I finally boiled it up, I found it fishy and not that tender. Definitely not something I was comfortable serving. Granted, I probably did something massively wrong or overcooked the fish, but the show needed to go on, and I was determined to complete my cod mission. One fillet of fresh cod later and I was on my way. The result was delicious. Besides, we here at Neurotic Kitchen don't spend three days preparing anything, so this fresh cod solution was really much more our speed. With just six minutes in poaching liquid, what emerged was a stunning white cod fillet that was plump and ready to be mixed up with some mouthwatering hot cherry peppers, olives, and capers. I am drooling again as I write this. Enjoy! 

Baccala Salad
Adapted from the Rao's Cookbook
Serves 6 as a light appetizer course 
Make Ahead: You can prepare this up to 6 or 7 hours in advance. Store in the fridge and serve at room temperature

Ingredients: 
2 - 8 to 10 Ounce Fillets of  Fresh Icelandic Cod
1/2 Cup Olive Oil
2 Garlic Cloves, crushed
1/4 Cup Lemon Juice
1/2 Cup Hot Cherry Peppers, sliced
1/2 Cup Sweet Vinegar Peppers, sliced
1/2 Cup pitted Gaeta Olives, sliced in half
2 Tablespoons Capers, rinsed
3 Tablespoons Italian Parsley, chopped
Salt and Pepper to taste

Method:

1. Place cod fillets in a deep saute pan and fill the pan with water until fillets are just submerged. Bring the pan to a steady boil and turn off the heat immediately. Cover and allow the fish to poach for 6 minutes untouched. It should be opaque and flake easily when finished. Carefully remove fillets to a flat surface. Check for bones and skin and remove any that remain. Gently crumble or slice the fish into bite-sized cubes. Allow fish to cool fully and place it in a bowl. 

2. In a small pan, heat the oil and saute the garlic cloves in for 3 minutes over low heat. Cool the oil. 

3. Pour the oil and garlic over the cod and add lemon juice, the peppers, olives, capers, and parsley. Stir gently and add salt and pepper to taste. Place on a platter and serve at room temperature. 

Enjoy! 

Before I leave you, I wanted to share some of the great desserts our guests brought to Christmas Eve, and the next day to Christmas dinner at my mother-in-law's house. To say we ate well over these two days would be an understatement.  I hope you enjoyed this holiday recap and that you are having a festive season with your loved ones. See you in the New Year! 

My Mom's delicious Coconut Cupcakes (Ina Garten's Recipe)
Photo: NK

My Mom's beautiful Chocolate Layer Cake (Ina Garten's Recipe) plus holly from our backyard, Photo: NK

My Sister-in-Law's gorgeous and delectable Chocolate Berry Wreath Cake and

 Mom-in-Law's very yummy Key Lime Pie (Cook's Illustrated Recipe) Photo: NK

Special "Addition" - Israeli Couscous Salad With Crab

One of my favorite things to do in the kitchen is to improvise little twists on tried, true, and faithful recipes. Usually, this means adding one extra special ingredient that elevates the dish. The latest example of this was a recipe I recently created to serve a party of ten dinner guests. It involved our go-to "feeds a crowd" side, Israeli Couscous Salad. While we usually serve this easy to prepare crowd-pleaser mixed with chopped parsley, sliced cherry tomatoes, red onions and a balsamic vinaigrette (the result is totally delicious yet so simple and pretty), I decided that last week's family barbecue called for something a bit more unique. Whenever I am looking to add a little luxury to a meal, I find that there's no better bang for your buck than a can of crabmeat.

Israeli Couscous with Crab, Photo: NK 

Today's Crab Couscous Salad will not require that you splurge on expensive lump crab meat. "Flake," generally the cheapest type of crabmeat, works perfectly here. You could certainly use Backfin -which is more in the middle grade. I prefer Israeli (also known as Pearl) Couscous to the more ubiquitous "regular" couscous although I am sure the latter would also work. 

With a more substantial grain the size of small pearls, Israeli couscous is wonderful if you are looking for a couscous with a much more texture and interest. This little pasta, like its arguably more popular smaller-grained counterpart, is super versatile and easy to handle. Carrots (we happened to find really beautiful ones at the greenmarket) provide color, crunch, and sweetness, while tangy lemon juice and zest give this salad its punch.  Buttery crab ties the whole dish together into one deliciously special and easy side. Be sure to let the prepared salad sit in the fridge a few hours. The flavors will blend and intensify nicely! Bring this to your next potluck or serve at a picnic or as a fancy dinner accompaniment. The only thing easier than making Crab Couscous Salad is eating it. 

Israeli Couscous With Crab 

Serves 10 as a hearty side dish 

Photo: NK 

Ingredients: 

Two 8.8 Ounce Boxes Israeli Couscous (we use Osem brand usually found in the Kosher food aisle)

3 Tablespoons Extra Virgin Olive Oil plus more

16 Ounce Can Pasteurized Crabmeat (flake) 

Zest of 2 Lemons 

3 Tablespoons Lemon Juice

1/2 Cup very finely chopped Carrot

4 Heaping Tablespoons Italian Parsley,finely minced

1 large Shallot, cut into a fine dice

1 teaspoon Kosher Salt

Method:

1. F'irst, toast the couscous: pour the uncooked Israeli Couscous into a large, wide pot over a medium-low flame. Stir frequently for a few minutes until the couscous begins to take on a bit of color. Take care not to burn. Some of the grains should become slightly golden, others will remain white. Turn off the heat. 

Israeli Couscous, Photo: NK

2. Now, cook the Couscous in water according to the package instructions. (*We recommend you add a teaspoon or two of olive oil to the cooking liquid to prevent sticking)

3. When finished, remove the cooked Couscous to a very large bowl. 

4. Add Carrots, Shallots, Parsley, Lemon Zest, Lemon Juice, 3 Tablespoons Extra Virgin Olive Oil and Salt. Give it a good stir and then carefully fold in the Flake Crabmeat. 

5. Toss couscous and allow it to sit in the fridge, stirring occasionally, for at least one hour or up to three hours. 

6. When ready to serve, taste for seasoning and add extra salt or lemon juice as desired. 

You can serve this chilled or room temperature, according to your preference. Enjoy!!

A Salad to Swoon For - French Cucumber Salad + Crème Fraîche

Today, I give you French Cucumber Salad...

French Cucumber Salad with Dill and Creme Fraiche, Photo: NK

better known as one of my absolute favorite fancy (but easy to make) salads. Whether you serve it as a luxe barbecue side, for a lovely ladies lunch, bridal or baby shower, this dish is as delicate as it is delectable. I've quiet literally observed guests tilting the serving bowl in mid air in an effort to scrape clean every last bit. Nothing makes me happier, by the way. 

I've been making French Cucumber Salad for quite a while now. Years ago, I enjoyed a version of it at a cute little Brooklyn Wine Bar called The Castello Plan. Thanks to crisp, chilled cucumbers, I found it refreshing and light (yet slightly creamy because of the creme fraiche). Bright notes of vinegar and an ever so slight sweetness from a pinch of sugar were brought together with dill, which imparted an herbaceous freshness. Once I got home, I scoured the internet until I found a recipe that appeared the most similar to the dish I'd just experienced. My search brought me to a wonderful food blog that I've been referring to ever since - It's called JintanManis.

Here's how it should look before you creme fraiche-it-up: 

Photo: NK

This salad is also a favorite of mine when I'm looking for something to bring to a party that is both simple, impressive, and make-ahead. I'll include instructions on how to make this portable. Here it is at a recent barbecue: 

If you're in the market for a Labor Day side dish, I'd certainly recommend French Cucumber Salad. It's really hard not to love. Here goes...

French Cucumber Salad with Dill and Creme Fraiche

Lightly adapted from JintanManis blog

Serves 6

Ingredients:

4 large cucumbers
12 ice cubes
Salt
1 large shallot  
1 tablespoon white vinegar (wine or distilled)
1 teaspoon sugar
1/4 teaspoon black pepper
3 tablespoons freshly minced dill  + dill sprigs for garnish 

1/2 cup (4 ounces) crème fraiche

Method:  
1. Peel all the cucumbers leaving some thin strips of green skin. Cut them in half lengthwise and cut off and discard each of the ends. To de-seed cucumbers, drag a teaspoon down the length of the cucumber half (cut side up) until seeds are scraped out. Don’t be afraid to apply some pressure. Discard seeds. What you will be left with should look like a canoe shape. Slice the cucumbers very thinly until you have pile of little half-moons.  If you have a mandoline it will make things quicker!

2. Next, mix the sliced cucumbers with the ice cubes and add enough water to reach past the surface of the cucumbers.  Add 3/4 of a teaspoon of salt to the water. Mix together gently and allow the mixture to sit for 5 minutes. Drain very well.
 
3. Slice the shallot very thinly and add to the cucumber. Mix in the vinegar, sugar, pepper, dill, and another 1/2 teaspoon salt. Combine well. Allow the mixture to sit at least 30 minutes, stirring occasionally.

Stop here if you are making this in advance or bringing to a party.

4. A few minutes before serving, drain away all the juices. Stir in the crème fraiche or sour cream and toss very gently. You can add extra if you prefer it more creamy. Taste for seasonings and adjust if needed. To serve, spoon the salad into a shallow, pretty bowl and garnish with minced dill and dill sprigs.

Enjoy!