Broccoli parmesan fritters

(Adapted from the inestimable Smitten Kitchen.)

Serves two, so double or treble as needed!

• 250 g or 3 cups washed, fresh broccoli cut into chunks (1 medium bundle)
• 2 large eggs
• 70 g (1/2 cup) flour
• 50 g (1/3 cup) shredded parmigiano, plus a bit more for topping
• 1-2 small garlic cloves, minced
• Salt, like 1/2 teaspoon 
• A few red pepper flakes or several grinds of black pepper
• Ghee or oil for frying
• For topping: yogurt, quark, or sour cream with garlic added

Steam the broccoli until tender but not mushy (maybe 5 minutes). Drain, chop, and set it aside.

In the bottom of a large bowl, whisk the eggs. Whisk/stir in flour, cheese, garlic, salt and pepper. Add the broccoli and mix it all up with a spoon.

Heat a large, heavy skillet over moderate heat and add a good slick of oil. (If a flick of water sizzles and pops when it hits the pan, you're ready.) Scoop a two tablespoon-size mound of the batter and drop it into the pan, flattening the blob slightly with your spoon or spatula. Repeat with additional batter, leaving some room between each. Once brown underneath, about 2 to 3 minutes, flip each fritter and cook on the other side until equally golden, about another 1 to 2 minutes.

Transfer briefly to paper towels to drain, and then right to a plate. Repeat with remaining batter, adding more oil as needed. 

Serve with blops of garlic-pimped yogurt/quark/sour cream and sprinkled with more parmesan. Cholula (or another other hot sauce) was also *chef's kiss*

Pasta salad

Perfect for a summer evening meal. ✨

Ingredients

        Salad:

• 400g (about four cups) dry pasta in any small shape
• 125g (1 cup) frozen peas 
• 1 fresh cucumber
• 1 red bell pepper
• 1/2 of a red onion
• 10 grape (or 15 cherry) tomatoes
• 20 Kalamata olives, pitted
• Celery would surely be good, too, but I didn't have any today

        Dressing:

• 1 large or two small garlic cloves, minced
• 60 or so grams (1/4 cup) of mayonnaise
• 80 or so grams (approx 3/4 cup) plain yogurt
• 1 tbs mustard
• 2-3 tbs balsamico
• 2 tsp or so salt
• 1 tsp dill
• A couple spoonfuls of capers

         Optional:

• 3 tins of small oily fish (tuna, sardines, mackerel, etc), drained & mashed

                OR

• 6 hard-boiled eggs, chopped

                OR

• both!

Directions

Set your pasta to boil. When it's almost done (like 2 minutes left), add the peas. Drain and rinse in cool water.

Meanwhile, quarter & slice the cucumber; quarter & thinly slice the bell pepper; halve & really thinly slice the onion; slice up the tomatoes; cut the olives in half. If you have celery, give that a chop into those little c-shaped pieces.

Stir together all the dressing ingredients in a cereal-sized bowl. Then mix up everything in a big mixing bowl because this makes a lot!

Cover and chill for a while so that the flavors can all blend together before dinner. 😋

Beef pumpkin stew

You guys. This rich, warm, comforting wintry stew was SO GOOD for a cold January night. I just kind of riffed on what we had in the kitchen, so will try to render as accurately as I can remember! Definitely making again.

• 200g beef (I only had mince in the freezer but stew chunks would be even better)
• You could for sure make this vegetarian by using thick flavorful mushrooms here
• 1 smallish Hokkaido pumpkin, cut into large chunks. (You don't need to peel Hokkaido.)
• Maybe a dozen (?) small, firm potatoes, cut into spoon-sized chunks
• Sizable chunk of ginger, about the size of half a computer mouse, chopped
• 1 onion (I used a small red onion but any sharp onion would surely be good), sliced
• 4 garlic cloves, minced
• A few tablespoons of oil or butter for sauteeing (I prefer clarified butter)
• 1 can chopped tomatoes, drained (Stephan drinks the leftover juice. #italian )
• 2 tablespoons coriander seeds (crushed) or powdered coriander
• 2 teaspoons ground allspice
• 1 tablespoon thyme
• 1 teaspoon chili powder
• A handful of chopped parsley (dried is fine)
• 4 bay leaves
• 1 tablespoon black pepper
• Lots of salt
• 1 tablespoon brown sugar
• Splashes of red wine
• Splashes of apple cider vinegar
• Crème fraîche for topping

Brown the beef (or mushrooms) in a bit of oil/butter/ghee. Turn down the heat and throw in the sliced onion, sauteeing until nearly soft; add ginger and garlic plus a bit more butter. Don't let the garlic burn! 

After about a minute, add the tomatoes and spices (not yet the salt). Let simmer together for a bit before you pour on about a liter of water.

Add the potatoes and bring to a boil. Add salt. Turn down and let bubble for about ten minutes before you add another liter of water and the pumpkin chunks. Let bubble for another ten minutes.

As it all starts to soften and blend together, add the brown sugar and a few splashes of wine and vinegar for flavor. Taste and see if it needs more of any of those three (or more salt).

Let the whole thing simmer for at least 30 minutes more. Resist the aromas in the kitchen. Resiiiiist theeemmm... Maybe pour yourself a glass of that red wine while you wait.

Serve topped with a dollop of crème fraîche and sprinkle with more parsley to look pretty. 

(Trust me on the crème fraîche. It adds a whole new dimension.)

Snarfle!

Oh yes, and we had an arugula salad while we were waiting. With some parmesan flakes, it was perfect.

Gingerbread pancakes

These came out *perfect*: tall, bouncy, richly spiced, crisp on the edges. I adapted them a bit from the New York Times Cooking blog. If you don't have fresh ginger, then first of all, that would be a shame (it's really great in this recipe) but second of all, just double the powdered ginger. However, do make sure you have lemon zest, as it simply makes this recipe!

Mix wet in one bowl:

• 1 1/4 cups whole milk
• 1/3 cup dark molasses (but not blackstrap)
• 2 eggs
• 1/4 cup melted unsalted butter
• 1 teaspoon finely grated fresh ginger (I mean *really* fine. Biting into a chunk of ginger is great in soup but jarring in pancakes)
• 1/2 teaspoon lemon zest (seriously, do this)

Mix dry in another bowl:

• 2 cups all-purpose flour
• 3 tablespoons dark brown sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 2 teaspoons ground cinnamon
• 3/4 teaspoons ground allspice
• 1/4 teaspoon cloves

Pour the wet into the dry and stir until just combined. You don't want to overblend; it's okay if there are some lumps in there.

Drop batter by the 1/4 cup onto a preheated, thickly buttered skillet (it should sizzle a little). Fry them up like usual. They'll inflate to towering cakes, mmm! Keep finished batches on a plate in a warm oven until it's all cooked up.

Serve with whatever (butter, quark, cream cheese, syrup, all of the above) but be sure to top it with cinnamon! Some orange slices make the plate look pretty, too.