For The One I Love - Gnocchi Piselli + Spring Herbs & Brown Butter

Today's spring pasta dish came to be thanks to an impromptu date night my husband and I had last week - a lovely evening dining at a charming, rustic Italian restaurant called Peasant in NYC's Nolita. While I savored an exceptional plate of cavatelli with broccoli rabe and sweet sausage, the mister was enjoying some very fluffy potato gnocchi with seasonal greens, fresh, plump spring peas, herbs, and a touch of rich brown butter. 
                                                   I was inspired. 

Gnocchi Piselli With Mint, Parsley & Brown Butter, Photo: NK

Our date continued with a long stroll through the West Village past some old haunts and even the church where we were married nearly four years ago. 

Photo Credit - Cody Raisig Photography

Whether it was the warm breeze or the waning glow of late spring sunlight barely hanging on at dusk, the evening, at least for me, was kinda magical. Pleasant thoughts of how so much can change in a short time frame flooded my mind, along with nervous apprehension for the new and exciting chapters that lay ahead. But most of all, I found myself silently giving thanks for the person I was walking beside, the special guy reliving all these great memories with me, block by block.  

One bag of gnocchi later, and I was ready to create something springy and delicious as an homage to that memorable night, and of course to feed my favorite diner, who by this time was looking a bit forlorn with hunger. Lucky thing that this meal would be ready in about 15 minutes! I had decided to play off the deliciously simple Italian comfort classic that my mom used make me all the time - Pasta Piselli, or pasta with peas (and sometimes ham or pancetta), one of many happy food memories made possible by my mother. 

I hope you enjoy my Gnocchi Piselli with Herbs and Brown Butter. It's sort of a rustic, hand-minced, deconstructed pesto that includes bright green peas and a little brown butter rather than oil. My husband helped me come up with what I think is the pretty clever move of flash-warming the frozen peas as you drain the pasta water through a colander (resulting in even more time savings).  To finish, I added a smattering of pignoli nuts plus some grated Parmigiana cheese. And there you have it - Delicioso! if I do say so myself.

Gnocchi Piselli With Spring Herbs & Brown Butter
Serves 2  
Ingredients:
1/2 Pound Potato Gnocchi (or pasta of your choice! Orecchiette works well) 
2 Tablespoons Salted Butter
1/4 Cup loosely packed Mint Leaves + more for garnish 
1/2 Cup Loosely packed Parsley
1 Cup Frozen Organic Peas
1 Tablespoon toasted Pignoli Nuts, Optional
Grated Parmigiana Reggiano Cheese, Optional 
Salt & Pepper 

Method:
1. Bring a pot of salted water to a boil for the Gnocchi. 

2. As the water boils set 2 Tablespoons of Salted Butter into a medium sauté pan over medium flame. Allow butter to melt undisturbed until it becomes golden and brown solids begin to form. Swirl it carefully and turn off the flame.

3. Combine Mint and Parsley on a cutting board and chop them into the finest mince you can muster. Practice those knife skills!

4. When water comes to a boil add the Gnocchi and allow to boil until the Gnocchi float to the top of the water. Time the cooking, and two minutes before the Gnocchi should be done, add the Frozen Peas! They will unfreeze and tenderize in the pasta water. 

5. Set aside a little bit of pasta water in a cup, then gently pour finished Gnocchi and Peas through a colander in your sink. 

6. Next, put a very low flame under the pan with the brown butter. Carefully pour the Gnocchi and Pea mixture over the brown butter. Sprinkle all over with the minced Parsley and Mint, and toss the pasta gently until evenly coated with butter and herbs.

7. Add a few shakes of Salt and some Black Pepper.

8. Plate the Gnocchi and top with optional add ins such as: a sprinkle of toasted Pignoli Nuts (or Pistachios would be great too) and grated Parmigiana Reggiano. Garnish with Mint Sprigs and enjoy!

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!!

The Essence of Summer - Tomato and Herbed Mayo Sandwich

My husband keeps talking about us only having four more weeks of summer. He's said it at least three times in as many days. It's driving me crazy, actually. 

I stomp my foot at him in protest (he loves when I do that) and tell him to stop being such an alarmist. 

Summer's Favorite Sandwich, Photo: NK 

        

Come on now, people - summer doesn't actually end on Labor Day!  

It's quite a rare occurrence that my other half takes the glass half empty role. I'm usually the one with the pessimistic outlook (or as I like to call it, "being a realist"), but when it comes to summer, my favorite season of them all, I am in full-on denial. Loath to admit it though I may be, I will grant him that summer is going way too fast. So until all that glorious sun yields to the chill of Autumn, I'll be doing all I can to live in moment. That's right, I will relish the feeling of my toes wiggling freely in all their flip-flopped glory as I head out into the balmy air in full frolic mode every chance I get. Clearly, I also will be eating every fresh Tomato and ear of Corn I can get my hands on.

For me, there is truly only one sandwich that embodies the essence of summer and everything simple and wonderful about the season -- the much talked about, much loved Tomato and Mayonnaise Sandwich. (Check out a few of my favorite meditations on the subject HERE, HERE and HERE).         

Today, we'll be paying homage to this seasonal icon with our own take on the classic. We add a semi-controversial lettuce leaf for texture, and, though regular Mayo works really well (Hellman's full-fat, please!), we take ours up a notch with lots of finely minced Parsley and a touch of Oregano from my garden and, here's the topper - a game-changing sprinkle of Lemon Zest. Make this satisfying sandwich and extend your summer that much longer. 

The Must Haves:

Super Ripe Beefsteak Tomatoes - luckily, they're at peak season and everywhere
Good Quality Mayo

A Hint of Salt (we prefer Kosher Salt or Sea Salt) 

Black Pepper - lots 
and finally

Good Quality Toasted White Bread - I know, I know, but if ever you should return to White Bread, it's here.

Here we go - 

Tomato and Herbed Mayo Sandwich

Makes 2 Sandwiches

Ingredients:

4 Slices of Toasted White Bread

1 Beefsteak Tomato sliced into 1/4 inch thick rounds

2-4 Leaves of Oak Leaf Lettuce

Kosher Salt or Sea Salt
Lots of Black Pepper

Herb Mayonnaise

2 Tablespoons Italian Parsley, very finely minced

1 Tablespoon Oregano, very finely minced

Zest of 1 Lemon

1/4 Cup Mayonnaise

Method: 

Mix the Herb Mayonnaise ingredients together in a small bowl. 

Spread one side of the bread with a generous amount of Herb Mayonnaise. On the other piece of Bread, lay down a Lettuce Leaf and two or more slices of Tomato. Sprinkle Tomato with a good dose of Salt and lots of Black Pepper. Place the Mayonnaise half on top and close up the sandwich. Enjoy! 

Lightened Up Fish & Chips - Potato Chip Crusted Cod + Malt Vinegar Reduction

Fish and Chips with Malt Vinegar is a classic dish best known for its popularity in the British Isles. Its timeless appeal is not accidental.  A nice, firm White Fish (typically Cod or Haddock) enrobed in crispy deep fried batter usually sounds pretty good to me. Of course, Fish and Chips is hardly a figure-friendly dish, but is there a way to make it a bit less rich? Turns out that Salt and Vinegar Chips (the ONLY Chip flavor as far as I'm concerned) are the key to satisfying your Fish and Chips craving without a deep-fryer. The second key is of course not to eat the remainder of the bag - but they are so tempting! 

Salt and Vinegar Potato Chip Crusted "Fish & Chips" with Lemon Parsley Potatoes and Malt Vinegar Reduction
Photo: NK 

To guard against this inevitability I bought two single-serve bags of Salt and Vinegar Chips. We all know I have zero self-control and the two bags contained just the right amount for this recipe's crispy Crust. Depending on how coated you'd like your Fillets, you can even use less crumb topping. 

Since the "Chips" in classic Fish and Chips are really just the British way of referring to French Fries, today's answer to this component of the meal will instead be fast-cooking Fingerling Potatoes brightened up by Lemon Zest, Parsley and tossed in only a small amount of Oil. They might not be real "Chips" but they are pretty tasty and definitely easy so we're invoking some creative license here. Finally, to tie everything together, Classic Malt Vinegar gets an update by being reduced down to a syrupy drizzle. The Vinegar Reduction can be made even a few days ahead and the Potatoes are cooked quickly, just before the fish - believe it or not, even without advanced preparation you can have this dish ready in just about 45 minutes to 1 hour. We hope you enjoy our slightly lighter update of a classic guilty pleasure.


Timing this Recipe & Order of Preparation:

Start to finish, you can prep and cook this dish and all its accompaniments in 45 min to 1 hour. Cook time is only about 35 minutes total for Potato Side Dish and Fish. Malt Vinegar Reduction can be made in advance or as the oven preheats (it takes 10 minutes or so) - Here's how and when to do it all:

Prep and chop all ingredients for the Potatoes. 

Make the Malt Vinegar Reduction ahead if you have time, or make it while the oven is preheating for the Potatoes (500 degrees).

Make the Potatoes. Prep all Fish Ingredients while Potatoes cook. When Potatoes are finished, lower oven to 400 degrees for the Fish and set the Potatoes aside. They can be served at room temperature or reheated one or two minutes before Fish is done. In fact you could pop them back in the oven for the last minute or two that the Fish cooks. 

Make the Fish and finish it a minute or two under the Broiler to achieve a nice golden brown crust. Serve with a drizzle of Malt Vinegar Reduction on the Fish and extra on the side. Enjoy!  


Salt and Vinegar Potato Chip Crusted Cod & Potatoes with Malt Vinegar Reduction
Adapted from Cooking Light
Serves 2 

Ingredients:
2 - 6 to 8 Ounce Cod Fillets

Salt and Pepper

1 Recipe Lemon Parsley Fingerling Potatoes* (recipe follows)
1 Recipe Malt Vinegar Reduction* (recipe follows)
About 2 Cups of Salt and Vinegar Flavored Kettle Chips
1/4 teaspoon Hot Smoked Spanish Paprika or Regular Paprika
2 heaping teaspoons Light or Fat Free Mayonnaise
Parchment Paper

Method: 
Make the Malt Vinegar Reduction. (Can be done a day or two in advance if you like)
Make the Lemon Parsley Fingerling Potatoes. Both recipes are below.

For the Fish, Preheat oven to 400.
Crush Potato Chips into fine crumbs by placing them in a plastic bag and smacking them with a blunt object. Sprinkle Paprika into the Potato Chip Crumbs and combine. 

Place Cod Fillets on a piece of Parchment in a Baking Dish.

Season Cod Fillets lightly with a pinch of Salt and some Pepper

Evenly spread 1 teaspoon or so of Light Mayonnaise evenly over each Cod Fillet.

Preparing the Cod, Photo: NK

Gently press Potato Chip Crumbs all over each Fillet, covering the top of them completely.

Bake for 10-12 minutes until somewhat firm and opaque. 

Turn on Broiler and finish the Fish for 1.5 minutes under the Broiler to brown the crust. Keep an eye on it so it doesn't burn. Fish is done when it is easily flaked off with a fork. 

Serve immediately with Fingerling Potatoes on the side and a drizzle of Malt Vinegar Reduction over the Fish. Serve extra Malt Vinegar Reduction on the side as well. 
Enjoy! 


Malt Vinegar Reduction
Makes enough for at least 6 Servings of Fish 
(Keeps in the fridge for a few days and can be made a day or more in advance)

Ingredients:
1 teaspoon White Sugar
3/4 Cup Malt Vinegar
1 Tablespoon Beer (Optional)

Method:
In a small pot, bring ingredients to a gentle boil. Allow to boil slowly, stirring occasionally, until liquid is reduced to about a third of the volume. Once reduced, the liquid should become very syrup and spoon should be coated. This will take about 8-10 minutes. Be sure to watch the Vinegar cook the whole time. It's easy to go from syrup to shellac and totally ruin your vinegar and pan. Once desired consistency is achieved, set aside Vinegar Reduction in a heatproof vessel to cool. 

Lemon Parsley Fingerling Potatoes

Lemon Parsley Roasted Fingerling Potatoes, Photo:NK

Serves 2-3

Ingredients: 
1 Pound Fingerling Potatoes
Kosher Salt
Black Pepper
1/4 finely chopped Italian Parsley
2 teaspoons Olive Oil
1 Tablespoon Lemon Zest

Method:
Preheat oven to 500. 

Toss Potatoes in Oil and place in a baking pan.

Sprinkle with Kosher Salt and Pepper. 

Bake for 22 minutes until tender and golden, shaking the pan once in a while to rotate Potatoes. 

When cooked, toss in the Lemon Zest and Parsley. These can be served at room temperature or rewarmed slightly for a minute or two when ready to serve. 


Enjoy!