Potatoes. Goat cheese. Smashed together. Really, there’s not too many other ways that this recipe can get better, full stop.

Goat Cheese Smashed Potatoes
Makes enough for several meals’ worth of sides

Ingredients

  • 3 lbs red potatoes
  • sea salt
  • .5 c milk plus .5 c heavy whipping cream
  • 6 oz soft goat cheese (used silver medal chevre from Trader Joe’s)
  • 8 T (aka 1 stick) of unsalted butter, cut into 1 T pieces and chilled
  • fresh ground black pepper

Put your potatoes in a large pot, cover with water, add .25 c sea salt. Bring the potatoes to a simmer over medium high, and then reduce the heat to medium low and cook the potatoes for between 20 to 30 minutes depending on size (I aimed for 25, went a bit longer because I was playing Overwatch and it finished in the middle of a match), until fork tender. Try to avoid the water boiling if at all possible. In the last minutes of the potatoes cooking, take your milk/whipping cream combo and bring it to a simmer over medium heat.

As soon as your potatoes are done, drain them and put them in a large bowl. Smash them gently with a wooden spoon (without completely breaking them apart – see pic 1 for what this looks like) (this is also a great way to deal with stress, just saying). Then, pour the hot milk/whipping cream combo over the potatoes, crumble in the goat cheese, add the butter, and fold it all together (see pic 2), just enough to leave pockets of goat cheese. Season with sea salt and black pepper as your taste prefers. My potatoes were probably a bit more tender than they should’ve been, so they didn’t hold together as well, but the end result was still fantastic, and highly recommended.

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This is an amazing summer dish that I can’t recommend enough, especially now that we’re at the height of tomato season. I originally paired California black figs with this, but now that I’ve tried some more figs, I think that tiger figs might actually have gone better. (I’ve never tried figs before this summer. I’m still learning.)  Throw these roasted tomatoes in with burrata, and the end result is goddamn amazing. 

Marinated Roasted Cherry Tomatoes with Burrata and Toast

Ingredients

  • .25 c olive oil
  • 2.5 c cherry tomatoes of various types, halved
  • 2 T balsamic vinegar
  • sea salt and fresh ground pepper to taste
  • 12 fresh basil leaves, torn
  • dash of thyme (fresh if you have it, dried if you don’t)
  • 3 cloves minced garlic
  • pinch red pepper flakes
  • dried Greek oregano to taste
  • fresh figs, halved, to taste
  • 2-3 balls burrata
  • slices of sourdough, roasted garlic, or crusty bread of choice
  • olive oil and garlic clove for the toast

Preheat your oven to 225, and half your cherry tomatoes. drizzling with olive oil, sea salt, and fresh ground pepper. Slow roast the tomatoes for three hours, until they’re nice and wrinkly and juicy. Then, mix together the olive oil, balsamic vinegar, sea salt and pepper, basil, thyme, garlic, red pepper flakes, and greek oregano. Add in your tomatoes, toss to coat, and marinate for 2-4 hours at room temperature, or just toss them in the fridge to absorb the flavors. 

When you’re ready to eat them, take your slices of bread, rub them in olive oil and a halved garlic clove. Hold your toast over an open flame, or in a grill pan, and heat until it’s lightly charred on each side, about 2-3 minutes a side. 

Slice your figs, layer them in a bowl with the burrata ball, layer the cherry tomatoes on top, and have a piece of toast on the side to dip into all the various juices, and enjoy the resulting amazingness!

Nancy Singleton Hachisu recently put out a new cookbook, Preserving the Japanese Way. Her previous cookbook was a favorite of mine, so I was excited to get my hands on this. It’s mainly themed on pickling and preserving, and this recipe came up right when I had a small fuckton of broccoli on hand, so I was eager to give this a try.

The resulting broccoli has a great flavor from being macreated in the soy sauce, dashi, and red pepper flakes, and the katsuoboshi adds a lovely savory flavor to it, too. I doubled the recipe because of the sheer amount of broccoli I had, but will include the original amounts below.

Broccoli in Soy Sauce with Red Pepper

Ingredients

  • 3 heads broccoli
  • 6 T dashi (recipe here)
  • 8 T soy sauce
  • red pepper flakes to taste (original recommends 3 dried red chiles, crumbled roughly)
  • 2 T katsuoboshi flakes (you can find these at your local Asian grocery)

Bring a mediumish pot of water to boil, and have a bowl of cold water waiting in the kitchen sink. While the water comes to a boil, cut your main stem from your broccoli heads and discard, and then cut up closer to where the florets start, so that it’ll break down into lots of nice sized florets. Cut the upper stems that are left over into similar sized pieces.

Drop your broccoli into the boiling water, and cook for three minutes. While the broccoli cooks, mix together the dashi, soy sauce, and red pepper flakes in a medium sized bowl with a lid. Strain the broccoli from the boiling water, and then immediately put in the cold water. Run cold water from your tap over the broccoli until cooled, and then pat dry.

Once dried and cooled, toss the brocooli with the dashi/soy/red pepper mixture and then cover, Let macreate at room temperature for 30 minutes, then drain the mixture. If eating right away, sprinkle with the katsuoboshi and eat, but these can be stored for a few days in the fridge and still be good.

Nancy also recommends a version with yuzu or lemon peel at the end instead of the katsuoboshi, so I would recommend that if you can get your hand on it.

Wanting some takeout, but not feeling like spending the money? Have a kitchen decently stocked with ingredients for Asian cooking, or a cheap Asian grocery store within an easy walk? Then go with this recipe. All I really had to do for this recipe was throw a thing of rice in the rice cooker the day before, and spend maybe a half hour tops getting everything going the day of. Simple, quick, and makes a regular shitton (though I might have to double the recipe next time as the boything really liked it). 

Ginger Fried Rice
Lasted two of us one meal and a bit leftover, will probably double next time

Ingredients

  • 4 c day-old cooked rice
  • .5 c peanut oil
  • 2 T minced garlic 
  • 2 T minced ginger (mine was grated, as I freeze mine) 
  • sea salt to taste
  • 1 large leek, white and light green bits sliced thin
  • egg, if you want one on yours (do the thing if you do eggs, it’s great)
  • sesame oil 
  • soy sauce (I used the aged soy that I have from ) 

First, your rice. If you have leftover rice from other takeout that’s still good, use that. Otherwise, do what I did – throw a bunch of rice in your rice cooker the day before, cook it, and keep the warm function off. 

In a large pan, heat .25 c of peanut oil over medium heat, and then add in the minced garlic and ginger, cooking until crisp and lightly browned (see picture 3). Remove with a slotted spoon and set aside in a bowl or on paper towels, and salt lightly. 

Reduce heat to medium low, add another 2 T of peanut oil, and add in your sliced leeks. Cook them for about 10 minutes, until they’re tender (but not browned; see the difference between pictures 4 and 5). Salt them lightly. 

Then, raise the heat back to medium, and add in your rice. Stir well, and cook until the rice is heated fully through (about eightish minutes), maybe a bit longer if you want the rice to have a bit of color and crunch to it. Pics six and seven are the rice just added to the pan, and after being fully heated. Again, add a small bit of salt. 

If you want to add an egg, heat the remaining peanut oil in a small nonstick pan over high, break an egg into it, and then cook until the whites have just set, but the yolk is still wobbly (call it two minutes). 

Then, scoop out the rice into your serving bowls, drizzle with a bit of sesame and a bigger bit of soy sauce, sprinkle the crisped garlic and ginger over it all, and, if you feel so inclined, put your egg on top, and enjoy!

Want a simple, quick, savory meal that will make your place smell delicious, and will include stuff you likely already have on hand? Then look no further than this. I’ve had puttanesca sauce on pasta before, but the idea of making the sauce into a shakshuka type dish never occurred before Smitten Kitchen put this recipe up. And let me tell you, it is afuckingmazing. So, pick up some diced tomatoes and kalamata olives, and give it a try. 

Eggs in Purgatory Puttanesca
Lasts 3 meals, if eating by yourself

Ingredients

  • 2 T olive oil
  • 3 garlic cloves
  • 2 T-ish pitted kalamata olives
  • 1 t capers, drained and rinsed
  • 1 anchovy filet (add a few more if you want a more savory flavor)
  • 1 T dried Greek oregano
  • pinch red pepper flakes
  • 1 14 oz can diced tomatoes (I went with fire roasted, will probably go with 2 cans next time)
  • sea salt to taste
  • 1-4 eggs
  • .25 c grated parmesan (or, if you have it on hand, parmigiano-reggiano)
  • 1-4 slices of bread

Heat your olive oil in a medium sized pan over medium heat. While the pan warms, take your garlic cloves, kalamata olives, capers, anchovy, oregano, and red pepper flakes, and mince them together until you have a nice small pile. Take the heap, and add it to the pan, stirring and cooking for two minutes, until nicely fragrant.  Slowly add in your tomatoes, and a bit of sea salt, and lower the heat to medium low, stirring and simmering for five minutes. Take a taste of the sauce, and see how you like it. 

Then, make small indentations into the sauce, and crack your eggs into it. Cover the whites with sauce and cheese, and then cover and cook for five minutes, until the whites have set. If you want to toast your bread, now is a good time to do so; if you have a gas stove, just toast it over the burner, or toast it under the broiler for a few minutes. 

Then, scoop out your sauce, and an egg, into a bowl with your bread, and enjoy!

It’s been raining outside for most of the day, with a gentle breeze wafting in from the windows, so this seemed like a perfect rainy day soup to make. This sort of cool, rainy weather is honestly one of my favorite types of spring days, so here’s hoping we get more of those.

The original instructions on this are kind of vague, so I will be adding more detail.  Be sure to find a nice porter for this (I used a local brewery’s), along with a good cheese for the baguettes.  This will take a while, but the results are absolutely worth it.

Portered French Onion Soup

Ingredients

  • 3 T olive oil
  • 2 T butter
  • five large onions, sliced in half long ways, and then sliced thin into half-moons (see pic 1 for what I’m talking about)
  • 1 12 oz bottle of porter (I used Ale Asylum’s Contorter Porter)
  • salt and pepper
  • 2 sprigs fresh thyme (or if you’re still not in the growing season where you are, 1 t ground)
  • 6 c beef stock
  • 2 demi-baguettes, sliced
  • cheddar (I used part of a leftover block of the Fawn)

Melt your butter while heating your olive oil over medium heat, and start slicing your onions.  When the butter/olive oil mixture starts to sizzle, add your onions as you finish slicing them, and cook them for a half hour, stirring every five minutes so that they don’t burn.  By the end of the half hour, they should be a rich brown, and very very soft (see pic 3).  Once they’re that nice brown, turn the heat to medium high and add your bottle of porter, stirring to get whatever bits of onion may have stuck to the pot.  Cook for five minutes, until it’s simmered and reduced a little bit.  

Add the salt, pepper and thyme, along with the beef stock, bring up to a boil, and then reduce to a simmer, simmering for about 40 minutes, until it’s been reduced by 20% (see the dif between pic 6 and 9). 

While your soup simmers, slice up your demi baguettes and cheese, topping generously.  Set your oven to broil, and then put the baguettes and cheese under it for five minutes, until the slices start to brown at the edges and the cheese gets bubbly and melty.

Once the soup has been reduced, add your baguettes to it (or if you’re me, save them for lunch later this week), and enjoy the amazing richness of it.

I haven’t made this in a while, and frankly, one of my friends on Facebook making it again as I was making my shopping list definitely inspired this.  The meal itself is also pretty cheap, as all you need is a large can of whole tomatoes, half a dozen eggs, jalapenos and garlic, and a few spices.  

Shakshuka
Lasts 3.5 lunches as a main

Ingredients

  • .25 c olive oil
  • 3 jalapenos, chopped fine
  • 1 small onion, chopped fine
  • 8 cloves garlic, sliced
  • 1 t ground cumin
  • 1 T paprika
  • 1 28 oz can whole tomatoes (do not drain)
  • .5 c water
  • salt
  • 6 eggs
  • .5 c feta cheese
  • Naan, to serve (I bought garlic naan because I didn’t want to make it from scratch, lol)

Heat your olive oil over medium high heat in a skillet, adding your jalapenos and onion and cooking until soft and golden brown (about five minutes).  I accidentally didn’t add the onion until I added the spices, as you see.  Whoops.  Add your garlic, paprika, and cumin, and cook, stirring frequently until the garlic gets soft (about another two minutes).

Take your can of tomatoes and in a medium bowl, hand crush them.  Add the crushed tomatoes and the half cup of water to the skillet. Reduce the heat to medium, and simmer, stirring here and there, until the sauce has thickened slightly (about fifteen minutes).  Season with salt (whoops, forgot this too).

Crack the eggs over the sauce and cover, cooking the eggs just until the yolks set (about five minutes). Once the yolks are set, take a spoon and cover the whites in tomato sauce, making sure not to disturb the yolks. Sprinkle the feta over the shakshuka, and have a plate of warm naan on hand to dip in the sauce!