Pasta · Vegetable sides · Vegetarian pasta

Creamed spinach pasta

Belinda

This pasta nods to everyone’s favorite steakhouse side, and it comes together in no time, making for a fine weeknight meal. One full pound of fresh spinach is cooked down in garlicky butter before cream is added, then simmered until thickened.
The cooked pasta is added directly to the sauce, then tossed with ricotta cheese for even more richness.
Fettuccine or tagliatelle pasta work best, but the creamy sauce will cling to any long noodles.
Top with toasted pine nuts, walnuts or hazelnuts for crunch, or leave the nuts out entirely.
Serve as a side to grilled steak, chicken or fish, or serve it on its own, paired simply with a glass of bubbles.

Recipe by Colu Henry for the New York Times

Serves 4-6

1 cup whole-milk ricotta
Kosher salt and black pepper
1 lb long pasta, such as fettuccine or tagliatelle
3 tbsp pine nuts (optional)
4 tbsp unsalted butter
5 garlic cloves, thinly sliced
1 lb fresh baby spinach
1 cup heavy cream
1/2 tsp grated nutmeg
Grated pecorino or Parmesan, for serving

Add the ricotta to a large bowl; season well with salt and pepper and set aside.
Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water and drain.

Prepare your sauce while the pasta cooks: If using, cook the pine nuts in a deep 12-inch skillet over medium heat until toasted, stirring occasionally to make sure they do not burn, 2 to 3 minutes. Transfer to a small bowl.
Wipe the skillet clean and melt the butter over medium-low heat. Add the garlic and sauté until pale golden, about 2 minutes. Add the spinach, stirring it in by the handful if needed, and cook until it wilts, adding a few tablespoons of the pasta water to help it along if needed, about 4 minutes. Season with salt.
Add the cream, bring to a simmer over medium heat and cook until sauce begins to thicken slightly, about 2 minutes more. Stir in the nutmeg then season with salt and pepper. Add the cooked pasta directly to the skillet and toss until the noodles are glossy with sauce.
Turn off heat and stir in the prepared ricotta, thinning the sauce with a bit of pasta cooking water if needed. Taste and adjust seasonings as needed. Divide among bowls.
Top with pine nuts, if using, and pass grated pecorino or Parmesan at the table.

Appetizer Vegetarian · Dairy-free · Do-ahead · Gluten Free · Soup · Vegan · Whole30 compliant

Best Gazpacho

Belinda

By Julia Moskin for the New York Times

More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time. Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it’s not the watered-down salsa or grainy vegetable purée often served in the United States. This version has no bread and is a creamy orange-pink rather than a lipstick red. That is because a large quantity of olive oil is required for making delicious gazpacho, rather than take-it-or-leave it gazpacho. The emulsion of red tomato juice, palest green cucumber juice and golden olive oil produces the right color and a smooth, almost fluffy texture.

Serves 8

About 2lbs ripe red tomatoes, cored and roughly cut into chunks
1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
1 cucumber, about 8 inches long, peeled and roughly cut into chunks
1 small mild onion (white or red), peeled and roughly cut into chunks
1 clove garlic
2 teaspoons sherry vinegar, more to taste
Salt
½ cup extra-virgin olive oil, more to taste, plus more for drizzling

Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.

With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.

Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids.
Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.

Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.

Dairy-free · Fish · Meat

Cod with chorizo and white beans

Belinda

Chorizo and red peppers give this cod dish a nice Spanish flavor. This is a really easy way of cooking fish and there’s plenty of delicious veg to go with it.
A lovely recipe from “The Hairy Bikers”.

Serves 4
1 tbsp olive oil
6oz (150g) cooking chorizo, thinly sliced
1 red onion, thinly sliced1 red pepper
9oz (250g) white cabbage, shredded
3 garlic cloves, finely chopped
1 tsp dried thyme
7 fl oz (200ml) red wine
2 tbsp tomato purée
14oz (400g) can of white beans (preferably cannellini), drained and rinsed
4 filets of cod or other thick white fish, skinned
salt and black pepper

Heat the olive oil in a large sauté pan or frying pan with a lid. Add the chorizo and brown it quickly on all sides, then remove it with a slotted spoon. If there’s a lot of fat in the pan, spoon off all but about 2 tablespoons.

Add the red onion, red pepper and cabbage and cook them over a medium heat until they have started to soften, then add the garlic and thyme. Cook for a further 2–3 minutes, then turn up the heat and pour in the wine. Leave it to bubble and reduce for a couple of minutes, then stir in the tomato purée, beans and about 250ml of water. Season with salt and pepper.

Cover the pan and leave to simmer until the vegetables are just tender. Put the chorizo back in the pan. Season the cod steaks with salt and pepper and place them on top of the beans and veg. Cover the pan and leave to steam very gently for about 15 minutes or until the cod has just cooked through.

Serve sprinkled with parsley, if using, with lemon wedges on the side for squeezing over.

Asian flavors · Dairy-free · Fish · Gluten Free · Rice · Salad

Sesame Salmon Bowls

Belinda

This one-pot meal, which is inspired by chirashi, or Japanese rice and raw fish bowls, features a savory vinegared rice that’s typically served with sushi.
Traditionally, the rice is cooked first, then mixed with vinegar, but here, the rice is cooked in vinegar-seasoned water to eliminate a step. The result is sticky rice that’s tangy and sweet, and a perfect bed for fatty salmon.
The salmon is added toward the end to steam directly on top of the rice for an easy one-pan meal.
Packaged coleslaw is a time saver, eliminating extra knife work.
Make a double batch of the zesty dressing for drizzling over roasted vegetables or green leafy salads the next day.

Recipe by Kay Chun for The New York Times.

Serves 4
¼ cup unseasoned rice vinegar
3 tbsp granulated sugar
1 tsp kosher salt, plus more for seasoning
1 ½ cups sushi rice (short-grain white rice), rinsed until water runs clear
1 ½ lbs skinless salmon fillet, cut into 1-inch cubes
½ tsp toasted sesame oil
¼ cup low-sodium soy sauce
3 tbsp distilled white vinegar
2 tbsp safflower or canola oil
2 tbsp coarsely chopped scallions
2 tbsp minced fresh ginger (from one 2-inch piece)
3 Persian cucumbers, thinly sliced
8 ounces green coleslaw mix (about 3 packed cups)
1 avocado, halved, pitted and thinly sliced
Torn toasted nori sheets, for garnish (optional)

In a large saucepan, combine rice vinegar, sugar and salt; stir to dissolve the sugar. Add the rice and 1 3/4 cups water, and mix well. Bring to a boil over high heat, then cover and reduce heat to low. Cook until rice is tender and most of the liquid is absorbed, about 20 minutes.

In a small bowl, toss salmon with 1/4 teaspoon sesame oil and season with salt. Once rice is tender (after about 20 minutes), arrange salmon in an even layer on top of rice. Cover and steam over low heat until fish is cooked to medium, about 12 minutes longer.

Meanwhile, in a small bowl, combine soy sauce, white vinegar, safflower oil, scallions, ginger and the remaining 1/4 teaspoon sesame oil. Mix well, and season with salt.

Scoop salmon and rice into bowls. Top each with some cucumbers, coleslaw mix and avocado. Drizzle with the vinaigrette. Top with nori, if using.

Appetizer Vegetarian · Fruit · Gluten Free

Halloumi with peach and honey salsa

Belinda

Recipe by Rosie Birkett
Halloumi cheese with a simple honey, oregano and olive oil dressing is divine and with the addition of the peaches, is an addictive combination of crusty, salty fried cheese and the sweet, floral honey and sweet, juicy peaches.

Serves
2-4 as a starter

¼ red onion or ½ shallot, finely diced
Juice of ½ lime
3 tbsp extra virgin olive oil
1.5 fl oz(50ml) runny blossom honey
2 peaches
½ green jalapeño chili, deseeded and sliced
1 tsp dried oregano or mint
A handful of basil leaves, roughly chopped
2 blocks of halloumi cheese, thickly sliced
Fresh oregano leaves, to garnish
Bread, to serve

Put the onion or shallot in a bowl, squeeze over the lime juice and add a pinch of salt. Allow to steep for 10 min, then whisk in the olive oil and honey.

Halve and pit the peaches, then peel and chop into cubes. Slide into the bowl with the onion, add the chili, dried herbs and fresh basil and gently stir to combine. Allow to steep while you cook the halloumi.

Heat a heavy-bottomed frying pan, cast-iron skillet or griddle pan over a medium-high heat with a lick of olive oil. Fry your halloumi slices for a few minutes on each side, being careful not to turn them over until a golden crust has formed. Once crusty but still gooey and soft inside, remove to a warm plate and spoon over the peach salsa.
Garnish with fresh herbs and serve with bread for dipping.

Chocolate · Dessert · Do-ahead · Icecream

Cookies and Black Sesame Ice cream

Belinda

A dream came true: Cookies and cream meets black sesame ice cream. It’s nutty, textured, and not-too-sweet.
Nabisco chocolate wafers are the preferred cookies in this recipe, but you could also use Oreos or any chocolate cookie your heart desires.
Recipe by Sarah Jampel for Bon Appetite Magazine

Makes about 8 cups

½ cup (70 g) black sesame seeds
1x 14-oz. can sweetened condensed milk
1 tsp. kosher salt
2 cups heavy cream
3 oz chocolate wafer cookies, crushed into large pieces (about 1 cup)

Toast the sesame seeds in a dry large skillet over medium heat, stirring often, until fragrant and just starting to crackle, about 2 minutes. Transfer to a food processor or blender and pulse, scraping down sides as needed, until seeds are finely chopped but haven’t formed a paste, about 3 minutes in a food processor, and about 2 minutes in a blender.

Mix together the ground sesame seeds, condensed milk, and salt in a medium bowl.

Using an electric mixer, beat the cream in a small bowl, starting on low speed and gradually increasing to medium-high as it thickens, until billowy and stiff peaks form, about 5 minutes.

Add a dollop of whipped cream to condensed milk mixture and mix in with a rubber spatula (this is just to lighten it so that the next stage—folding—is easier). Add remaining whipped cream and fold in, running spatula down sides and along bottom of bowl and lifting up through center and over top while rotating bowl to integrate without deflating, until very few streaks of condensed milk mixture remain.
Fold in the crushed cookies; scrape the ice cream base into a loaf pan that’s at least 8½ x 4½”.
Cover with plastic wrap or an airtight silicone lid and freeze until solid, at least 8 hours.

To serve, transfer the loaf pan to refrigerator and let ice cream soften 10 minutes before scooping into bowls.

Do ahead: Ice cream can be made 1 week ahead. Keep frozen.

Gluten Free · Poultry

Boursin-stuffed chicken wrapped in prosciutto

Belinda

Such a simple and tasty dish for those summer evenings. The mozzarella makes the chicken even more cheesy and also works as the “glue” to keep the chicken from falling apart
Recipe from food blog, Delish

4 boneless skinless chicken breasts
kosher salt
Freshly ground black pepper
1 package Boursin cheese or herbed goat cheese, 4 oz.
1/2 cup shredded mozzarella
4 slices prosciutto

Preheat oven to 400°F.
Using a meat tenderizer, pound the chicken until 1/4″ thick. Pat dry and liberally season it with salt and pepper on both sides. Place a spoonful or two of Boursin on one end of each piece, top with a sprinkle of mozzarella cheese, and roll the chicken up, starting at the cheese-topped end.
Wrap chicken with a slice of prosciutto and place in a baking dish seam-side down, so the prosciutto doesn’t unravel. Repeat with each piece of chicken.
Bake for 30 to 35 minutes, or until chicken is no longer pink and juices run clear when pierced with a fork or knife.

Asian flavors · Fruit · Gluten Free · Poultry

Gingery Grilled Chicken Thighs With Charred Peaches

Belinda

Coated in a balsamic vinegar glaze that’s spiked with ginger, garlic and soy sauce, these chicken thighs are sweet-tart and irresistibly sticky. They’re served with grilled thyme and honey butter-basted peaches, which become soft and wonderfully jammy on the fire. The yogurt is optional. It adds a cool and creamy counterpart to the char and smoke, but the dish is just as satisfying without it.

Recipe by Melissa Clark for the New York Times

Serves 4-6

FOR THE CHICKEN:
5 tbsp balsamic vinegar (preferably the good, syrupy kind)
2 tbsp finely grated fresh ginger and any ginger juice from a 2-inch piece
Kosher salt
2 ½ lbs boneless, skinless chicken thighs
8 fresh thyme sprigs, or 4 fresh rosemary sprigs
3 garlic cloves, finely grated or mashed to a paste
2 tbsp soy sauce
1 tsp fresh lime juice, plus more as needed
Olive oil, for brushing
Plain whole-milk yogurt, for serving (optional)
3 scallions, white and green parts, thinly sliced (optional)
Handful of torn fresh basil (optional)

FOR THE PEACHES:
2 tbsp unsalted butter, melted
1 tbsp chopped fresh thyme, or 2 tsp chopped fresh rosemary
1 tsp honey
3 to 4 ripe peaches or nectarines, halved and pitted
Flaky sea salt

Marinate the chicken: In a small bowl, mix together balsamic vinegar, grated ginger and a pinch of salt.
Season chicken all over with salt, and put it in a larger bowl or resealable bag. Add 2 tablespoons of the balsamic mixture. (Give it a stir before measuring in case any of the ginger has fallen to the bottom.
Save remaining balsamic for serving.)
Add the thyme, garlic, soy sauce, and 1 teaspoon lime juice.
Cover bowl or close bag, and let chicken marinate in the refrigerator for at least 2 hours and up to overnight.

Light the grill or heat the broiler, arranging the rack about 4 inches from the heat source.

Prepare the peaches: In a bowl, combine butter, thyme and honey. Brush peaches lightly with butter mixture and place in a grilling basket, if you have one, or directly on the grill. Grill over direct heat until just charred, 2 to 4 minutes per side.
You’ll know they are done when the skin curls back and the flesh starts to melt.
Transfer to a serving platter or plates, and, if you like, drizzle with a little more of the butter mixture and sprinkle with flaky sea salt.
If there’s room on the grill, cook the chicken at the same time (or wait until peaches are done). Brush off any clinging pieces of marinade from chicken, pat it dry, and coat lightly with oil. Grill or broil until charred and browned, 4 to 6 minutes per side.

Transfer chicken to a platter or serving plates, along with the peaches.

Serve with dollops of yogurt on the side if you like, and a drizzle with some of the remaining gingery balsamic and a little more olive oil. Scatter with scallions and basil, if using, for garnish.

Dessert · Do-ahead · Fruit · Gluten Free

Slut Red Raspberries in Chardonnay Jello

Belinda

You might think that no recipe could live up to this title. It’s a reasonable presumption, but thank God, a wrong one. This is heaven on the plate: the wine-soused raspberries take on a stained glass, lucent red, their very raspberry-ness enhanced; the soft, translucently pale coral just-set jelly in which they sit has a heady, floral fragrance that could make a grateful eater weep.

from Nigella Lawson’s “Forever Summer” recipe book

1 bottle Chardonnay, choose a good fruity variety. I love to use “Milou” French Chardonnay at $15.99 per bottle
12oz (300g) raspberries
1 vanilla pod, split lengthways (or 1 teaspoon vanilla extract)
5 gelatine leaves
9oz (250g) caster sugar
8oz double/heavy cream, to serve

Place the wine and berries in a bowl and allow to steep for half an hour at least.
Strain the wine into a saucepan and keep the raspberries to one side. Heat the wine with vanilla pod until nearly boiling and leave to steep on one side for 15 minutes.
Soak the gelatine leaves – which you can find in the supermarket these days – in cold water for about 5 minutes.
Remove the vanilla pod and reheat the wine stirring the sugar in until it dissolves; allow to boil if you want to lose the alcohol.
Add a third of the hot wine to the wrung-out gelatine leaves in a measuring jug and stir to dissolve, then add this mixture back into the rest of the wine and stir well. Strain into a large jug.
Place the raspberries, equally, into 6 flattish, clear glass serving bowls, and pour the strained wine over the top.
Allow to set in the fridge for at least 3 hours, though a day would be fine if you want to make this well ahead, and take out of the fridge 40 minutes before serving.
Serve with some double cream in a pitcher, and let people pour this into the fragrant, tender, fruit-jewelled jelly as they eat.

Baking · Dessert · Do-ahead

Summer strawberry shortcake

Belinda

Recipe from “Jane Grigson’s Fruit Book” for the New York Times
Adapted by Nancy Harmon Jenkins

There’s a kind of magic in a summer recipe that you can make wherever you are, provided that wherever you are has, say, flour, butter, an oven and whatever fruit is most glorious is at that very moment. This is one such recipe, so simple that you can decide that you’re having shortcake for dessert and make it so within the hour, and so satisfying that it may become your go-to for summer, the recipe you keep in your back pocket. Strawberries are the classic choice, but this would also be heavenly in high summer with very ripe peaches or any other juicy, macerated fruit. —Nancy Harmon Jenkins

Serves 4

2 pints ripe, well-rinsed strawberries
½ cup sugar, or more to taste
4 cups flour
3 tbsp sugar
¼ tsp salt
5 tsp baking powder
1 ¼ cups butter (softened)
3 cups whipping cream
¼ tsp vanilla extract

Pick over and hull strawberries. Cut in half or slice, depending on size. Gently crush about a quarter of the berries with a fork to release their juices. Mix with remaining berries and the 1/2 cup of sugar, adding more sugar if necessary. Set aside, covered, for about half an hour to develop flavor.

Preheat oven to 450 F.

Into a large mixing bowl, sift together the flour, 3 tablespoons sugar, salt and baking powder.
Add 3/4 cup of softened butter, and rub into dry ingredients as for pastry.
Add 1 1/4 cups cream, and mix to a soft dough. Knead the dough for one minute on a lightly floured pastry board, then roll it out to about 1/2-inch thickness. Using a 3-inch biscuit cutter, cut an even number of rounds – 2 rounds per serving.

Use a little of the butter to grease a baking sheet. Place half the rounds on it.
Melt remaining butter and brush a little on the rounds; place remaining rounds on top. Bake for 10 to 15 minutes, or until golden brown.

Remove from the oven, and pull shortcakes apart. Brush the insides with some of the remaining melted butter.
Beat remaining cream until it thickens. Add vanilla. Beat again just until thick.
Place a bottom half of a shortcake on each plate. Top with a generous spoonful of berries. Cover with a top half, add a few more berries, and top with whipped cream.
Serve immediately.