Mezcal Paloma

Posted on

Move over, tequila. This citrusy Paloma is made into something complex and new with the addition of smoky, earthy mezcal. Easy to make (and uh, easier to drink), this cocktail is made brighter with the addition of effervescent grapefruit soda. Don’t nix the soda: it rounds out the drink perfectly.

Mezcal paloma

Ingredients:

1/4 cup sea salt
1 teaspoon ground chile de arbol
Small grapefruit wedge (for glass)
2 ounces mezcal
1 ounce fresh grapefruit juice
6 ounces grapefruit soda
Grapefruit twist, for garnish

1. Mix salt and chile in a small bowl and spread out on a small plate. Rub the rim of a glass with grapefruit wedge, then dip into salt mixture to evenly coat rim. Fill glass with ice and pour in mezcal, grapefruit juice, then soda. Garnish with grapefruit twist.

Radicchio and Arugula Salad

Posted on

This simple salad is my new go-to when the weather starts getting chilly: it hits all the right notes: savory, earthy, and bitter, with a hit of acidity to boot. Hearty radicchio adds heft and a sprinkling of Parmesan cheese makes this salad go faster than you’d expect.

Make a double portion of this one and thank me later.

Radicchio and arugula salad

Ingredients:

3 cups arugula
1 radicchio, thinly sliced
1/2 cup grated Parmesan cheese
2 teaspoons balsamic vinegar
3 teaspoons olive oil
Salt
Pepper

1. In a large bowl, toss together the arugula, radicchio, and Parmesan cheese. Dress with vinegar, olive oil, and salt and pepper to taste. Lightly toss again and serve with a little bit of extra grated Parmesan cheese on top.

Grilled Endives with Sun-Dried Tomatoes

Posted on

A couple years ago, my cousins brought be a bag of plump, juicy sun-dried tomatoes from their trip to Nice, France. Wanting to make the tomatoes last, I preserved them in olive oil. I still dip into them here and there, like for this recipe.

For this winter side dish, endives are grilled to a tender sweetness and tossed with a piquant sauce redolent of summer flavors. There’s something about grilling greens that transforms them from boring to sublime.

The recipe is originally Spanish, the tomatoes are French, and the endives are, of course, from California.

Grilled Endives with Sun-Dried-Tomatoes

Ingredients:

1/2 cup drained oil-packed sun-dried tomatoes, chopped

1/2 cup chopped kalamata olives

2 tablespoons olive oil, plus more for brushing

One 3-inch strip of Meyer lemon zest, julienned

1 teaspoon chopped thyme leaves
8 endives (1 3/4 pounds), halved lengthwise 

Salt
Pepper
Sage leaves, julienned, for garnish 


1. In a medium bowl, mix the sun-dried tomatoes with the olives, the olive oil, the lemon zest and the thyme.


2. Preheat a grill pan. Brush the endives with olive oil and season with salt and pepper. Grill over moderately high heat, turning once, until crisp-tender and lightly charred, about 
7 minutes. Transfer the endives cut side up to a platter and spoon the sun-dried tomato dressing on top. Garnish with sage leaves and serve.

Roasted Broccoli with Brown Butter

Posted on

Broccoli is kind of like the muzak of the vegetable world. Unoriginal, run-of-the-mill, bland.

Or so I thought.

Roasting broccoli transforms it into something sublime: crispy on the outside, creamy on the inside, and drizzled with an umami bomb of brown butter, capers, and fish sauce. Yes, fish sauce. It’s the not-so-secret ingredient that’ll have you wishing you doubled this recipe.

Sorry I ever doubted you, broccoli. Let’s be friends again?

Roasted broccoli with brown butter

Ingredients:

1 pound broccoli, cut into florets

1 red onion, cut into 1-inch wedges

2 teaspoons olive oil

Salt
Pepper

2 teaspoons unsalted butter

1 tablespoon capers

1 teaspoon fish sauce


1. Preheat the oven to 450F degrees. On a rimmed baking sheet, toss the broccoli and red onion with the olive oil. Spread in an even layer and season with salt and pepper. Bake until the broccoli is just tender and browned, about 20 minutes. Transfer to a platter.


2. Meanwhile, in a small skillet, melt the butter. Cook over medium heat, stirring occasionally, until the butter browns and smells nutty, about 5 minutes. Remove the skillet from the heat, and stir in the capers and fish sauce. Drizzle the brown butter sauce over the broccoli and serve.

Beef Meatballs with Kale and Radishes

Posted on

The weather is getting chillier these days, the mornings foggier, and I’m layering again, Bay Area-style. In other words, the temperature has dropped below 75 degrees and I’m freezing. I’m also craving heartier food, like meatballs and leafy greens. I can turn on the oven in this weather too, which is perfect, because quite frankly, I’ve always kind of sucked at stovetop meatballs. But oven-baked? I’m a pro.

These oven-baked beef meatballs are among my favorites to prepare. No red sauce here: just the meatballs, sauteed kale and radishes, and a couple of secret ingredients: garam masala and miso. That’s right. You’d never guess it, but a dollop of salty-sweet white miso and a sprinkling of warm spices gives these meatballs an extra depth.

Cold weather isn’t so bad after all.

Beef meatballs with kale and radishes

Ingredients:

1 egg
4 garlic cloves, 2 finely grated, 2 thinly sliced
3 tablespoons white miso
3 tablespoons milk
1 1/2 teaspoons garam masala
1 teaspoon salt
3/4 cup Pecorino, finely grated
3 tablespoons panko breadcrumbs
1 pound ground beef
2 bunches Tuscan kale, ribs and stems removed, leaves torn
3 teaspoons olive oil, divided
8 radishes, trimmed, halved lengthwise
1 tablespoon lemon juice

1. Preheat oven to 400F degrees. Whisk egg, grated garlic, miso, milk, garam masala, and 1 teaspoon salt in a large bowl. Mix in Pecorino and panko. Add beef gently mix with your hands just until all ingredients are evenly incorporated (do not over-mix).

2. Working one at a time, scoop out 2 heaping tablespoons mealtball mixture and roll into balls between your palms. Place on a foil-lined rimmed baking sheet, spacing 2 inches apart. Bake meatballs until lightly browned on top and cooked through, about 25 minutes.

3. Meanwhile, heat 2 teaspoons oil in a large skillet over medium-high. Add radishes and cook, tossing occasionally, until golden and crisp-tender, about 5 minutes. Add kale and stir, until they wilt, about 5 minutes. Push kale and radishes to one side of skillet. Pour remaining 1 teaspoon oil on the empty side and add sliced garlic. As soon as garlic starts to sizzle, stir it into vegetables. Remove pan from heat and add lemon juice to mixture; season with salt. Toss well.

3. Tear meatballs in half and add to skillet. Toss everything together and serve warm.