Dinner: A Love Story

Orzo Soup, Maple-Miso Delicata Squash, Vote Early

Wed, 21 Oct 2020 13:41:51 GMT

Good morning. Hope you are all hanging in there. Last weekend was a good one — we spent a sunny gorgeous Saturday in lovely Rhinebeck, NY where we had lunch at Bread Alone and did a short beautiful hike (above). On the hour-and-half drive there, I was able to attend my college friend’s daughter’s bat mitzvah in Chicago, at which point I realized that there are some silver linings to this whole thing. Would I have ever been there for it in normal times, much less texting my reactions to the haftorah on the college roommate group chat in real time? It was a nice morning. Here’s what’s happening on the food side of things…

Last week, I had to make and shoot a bowl of chicken orzo soup for my Cup of Jo column (as I wrote, it’s a good one to freeze and give to friends who are struggling) and no one was more happy about this than Abby, who was on top of me and my camera like a vulture. I get why — it’s less a soup and more like orzo with a soup-sauce. The longer it sits, the more the orzo pieces start to bloat and resemble dumplings. I don’t know why it’s so much better than regular old chicken noodle soup, but it is. And it couldn’t be easier. The recipe for it is in Dinner: A Love Story (and also over at the NY Times) but you don’t really need a recipe because it’s such a no-brainer. I sauté half a small yellow onion (chopped), 1 or 2 medium carrots (chopped), a stalk of celery (chopped) in olive oil, salt and pepper, cook until softened. Then pour in broth, bring to a boil, add a cup or two of orzo depending on how much broth you have. Add shredded cooked chicken at the end, serve topped with Parm and freshly ground black pepper.

Maple-Miso Delicata Squash

It remains a great regret of mine that I haven’t been able to get anyone in my house to appreciate the joys of a good delicata or spaghetti squash. That doesn’t mean I’ve stopped trying, though. Last week I split two medium-size delicatas in half lengthwise, scooped out the seeds, then sliced as you see above. In a small measuring cup, I whisked together 1 tablespoon of white miso, 1 tablespoon of maple syrup, maybe another 1 or 2 tablespoons of olive oil, salt and pepper. Using my hands, I tossed the slices in that mixture right on a parchment-lined baking sheet. Roasted for about 20 minutes at 400°F. I drizzled with chili oil when they were out and holy cow. Amazing. Even my squashist husband conceded. Leftovers went on an arugula salad the next day that I ate too quickly to photograph. I’d do that again as the main event, and top with toasted pumpkin seeds and maybe blue cheese. Stay tuned.

Vote Early

If I’m sounding repetitive, it’s on purpose. Early in-person voting starts on Saturday in New York and my goal is to be first on line. Even if I’m 1000th, I’m casting my ballot that day, then possibly celebrating with a cake from this new and exciting book. Please vote early and in-person if you can! What is your plan? (Above, Abby mailing 300 letters for Vote Forward’s Big Send last week. You can head over there for more ways to help.)

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Fast Fall Eats, Comfort Food, Vote Early, Vote, Vote, Vote

Mon, 12 Oct 2020 14:39:41 GMT

Good morning! Lots to catch up on in the kitchen and beyond. Last weekend, we sat at one of Cafe Altro Paradiso‘s outdoor tables to celebrate our 23rd (!) anniversary. They had a jazz band playing outside and across the street, in a public park, New Yorkers sat on benches, sipped wine, and enjoyed the free show. In other words, New York magic might look a little different, but it is most definitely alive and well. (And delicious, if those arancini balls above are any measure.) As for this past weekend, it was a beautiful one. On Saturday we watched opening day of Abby’s final high school soccer season. There were all kinds of restrictions on the players and fans, but I have to say, it felt so damn good to be sitting on the bleachers again, cheering her on, that I didn’t really care. Later we made a big pot of Giuliano Bugiali’s famous Minestrone and ate it around our backyard fire pit with two old friends. Like the rest of the country, I’m worried about rising rates and what happens when we move this whole show indoors, so I think that might’ve been the last of entertaining for a while. Trying to take it day by day. Here’s what else is going on…

Ten Fast Fall Dinners

I wrote about everybody’s perennial favorite topic: FAST DINNERS. Ten of ’em, all hitting the notes of fall that you are craving, including this rigatoni with honey nut squash and crispy sage leaves which lately I’ve been eating like potato chips. Check out the other nine ideas here. (Also: How gorgeous are those bowls? They are from East Fork, another maker I collaborated with for the book shoot. I’m obsessed.)

Roast Chicken & Schmaltzy Carrots

I don’t know why — maybe it’s a reaction to the news — but lately I’ve been really into all my old-school comfort food-y recipes on the weekend. That includes Porcupine Meatballs and Belgian Beef Stew and, of course, Roast Chicken. Often with a side of mashed potatoes. Last week when I was roasting that chicken, I fashioned a rack out of my pretty carrots, and when the chicken was finished, they were so ridiculously schmaltzy and good. Abby always says to me “save me the carrots” when I roast chicken this way, and for some reason, this time, it made me miss her in college, even though she’s literally still living in my house eating at my dinner table every night. I think it’s because with her sister in college, I’ve become so attuned to all the little culinary adjustments and gestures I make throughout the day for my kids — saving the schmaltzy carrots, reserving a few uncooked cinnamon-sugar dusted apple slices before dumping the rest in a pie shell (she loves those almost as much as the finished product), picking up a pink drink for her at Starbucks if I’m getting myself a regular old Pike, buying the hint-of-lime tortilla chips instead of the plain ones that I’d much prefer. It goes on. I’ve gotten away from the message though, which is: Roast a Chicken. You’ll feel good about yourself.

Vote Forward, Vote Early

Thank you to lovely reader KB who suggested looking into Vote Forward last week. You were absolutely right — it couldn’t have been easier or more well organized. We hosted a (masked, socially-distant) letter writing pizza party last weekend for the high school election club, and banged out 120 letters in one hour. Boy, it sure felt better than screaming at my twitter feed all day. We are doing it again tomorrow night. If you decide to do anything to help the Get Out the Vote Effort, please tag me on instagram and let me know. (Keeping in mind, there are rules against showing the actual letters publicly.) Bonus if there’s a DALS recipe on the table, too. For the rest of you: Remember, It’s crucial to vote early (preferably in person) in this election if at all possible. Make your plan, share your plan, get it done.

Stay safe. Wear a mask.

The goal of the Project, Pantry, Purpose series to keep us sane, distracted, connected, and USEFUL. It began in March 2020. Please continue to comment below with suggestions for recipes, projects (for kids and adults), good deeds, donation ideas, stories, movies, games, puzzles. Or just tell me how you’re doing, what your story is, and especially how DALS can help you or people in your community. You can also email me directly at jenny@dinneralovestory.com.

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Cinnamon-Apple Muffins, Shaking Beef, Voting

Mon, 28 Sep 2020 14:53:23 GMT

Good morning! Hope you all enjoyed your weekend. We hit the farmer’s market on both Saturday and Sunday and were thrilled to see the local apples piling up in crates. Last week, on Cup of Jo, I wrote about the apple-cinnamon muffins I made with spelt flour (which lends a little nuttiness to the equation without weighing them down) and I feel certain there is an apple crisp in my very near future. Maybe you should join me there. Other news that falls into the non-world-ending category on this busy Monday…

Project: Shaking Beef

We are still loving Andrea Nguyen’s Vietnamese Food Any Day, and over the weekend discovered we might like her Shaking Beef even more than the Tofu Bánh Mì I wrote about in July….

Shaking Beef, so named for the back-and-forth shaking of the skillet as you cook the meat, is my idea of the perfect end-of-September meal: Warm steak, cool fresh greens, bright, herby flavor. Let me just say that it disappeared fast. I recommend picking up a copy of Nguyen’s book, but if that’s not in the cards right now, you’re in luck: The recipe was posted online last year.

Pantry: Snack Plate

We are trying to make the most of having people over for dinner (always outside) while the weather is still nice. On Saturday our friends Liz and Ethan came at the last minute, and I was determined to create a starter plate with only what I had in the fridge and pantry, and not do a special shop for it. I was also determined to make it high on flavor and low on carbs because we were having Pork Ragu for dinner. (The first of the season, hallelujah!) Above is what I came up with and I thought it looked so pretty: Sweet-and-spicy nuts (soooo soooo good, I skipped the rosemary and used a bag of pecans from Thanksgiving 2019!); vegetables from the morning’s farmer’s market, a romesco sauce leftover from my book shoot, hunks of Parm, good olive oil infused with backyard basil, and baguette slices. Do other people spend as much time thinking about starter plates as I do? I often wonder.

Purpose: Phone Banking & Postcard Writing

First: Do you know what your voting plan is? Here’s a resource in case you are confused. Second: Once you know your own plan, have you thought about helping others figure out theirs? I spent a few soccer practices last week writing postcards in my car, thanks to a local activist organizing through the Reclaim Our Vote campaign. In the past, I’ve also used Postcards to Voters. Third, if you have a few hours you’d like to dedicate to the cause, the Biden-Harris team have made phone banking VERY accessible and easy. My 17-year-old daughter called over 100 people last weekend, valiantly persevering even after a woman called her pathetic and brainwashed. Lastly: Do I have any undecided voters reading this blog? If so, I’d love to hear from you directly at: Jenny @ dinneralovestory .com.

Stay safe. Wear a mask!

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Back-to-School, Fresh Tomato Pizza, JFK Bio

Wed, 16 Sep 2020 21:40:05 GMT

Hello friends! Hope you are well — before I begin, can I just say how thankful I am that you are here reading? Do I tell you that enough? I am so grateful for this space, I think more grateful than I have been in the ten years I’ve been writing. Thank you! Thank you especially to those of you who wrote supportive comments on my last post (and notes directly to my inbox). They all made my day. In other news: I’m working hard to get this next book out into the world, the next round of shooting begins this weekend. When I’m not planning, I’m testing and editing, and feeding my all-online high school senior a snack or a treat or a lunch (shown above: tomato toast with burrata, olive oil, basil). I figure, I’m home and I might as well make a crappy situation as delicious as possible for her. Here’s the rest of your PPP…

Project: Beets with Dill-Feta-Pistachios

As I go through my book for the zillionth time, I’m realizing something about myself: I have a real thing for a feta-dill-pistachio combination. Have you noticed this about me? I leaned into it on Saturday night when I topped roasted beets (wrap them in foil, unpeeled and bake at 375°F for 1 hour 30 minutes) with the combo. And yes, there’s a bed of herby yogurt there, too, but you’ll have to wait for the book to get that part of the recipe. Oh! How beautiful is that bowl? The nice people over at Signe ceramics are lending me a few pieces for the book’s photo shoot and I’m taking full advantage of having them around, even for just a regular old Tuesday night dinner.

Pantry: Fresh Tomato Pizza

Are you sick of tomatoes? Don’t you dare say yes! Andy made this the other night after a long day and it hit the spot. Press your 16-ounce ball of dough to all corners of a 17x-12 baking sheet, brush the edges with garlic-salt-spiked olive oil, cover with shredded mozzarella, fresh tomatoes, a few rings of red onion, salt, pepper, and basil. Bake at 450°F for 15 minutes or until crust looks golden.

Purpose: JFK Biography!

Here’s something you might not know about me after writing this blog for a decade: I’m Kennedy obsessed. One of my first jobs out of college was launching the magazine companion to A&E’s Biography TV series (that’s how old I am) and I remember my boss, Anne, telling me that whenever we had a chance to cover a Kennedy we should. Why? I asked, somehow not getting it. Because, she said, people everywhere have an insatiable appetite for anything Kennedy. For my tenure at the job we wrote about them all — from Jack to Joe Senior to Caroline to Bobby to Ethel to John Junior (who died in a plane crash while I was working there)…even to Letitia Baldrige, who was Jackie’s social secretary during her time in the White House. (I still have a recipe for “Jackie’s fruit sauce” somewhere in my recipe notebook.) And my boss was right — People couldn’t get enough! Eventually I became one of them, inhaling anything I could about America’s most glamorous, and most staggeringly tragic royal family.

Twenty-five years later, my appetite remains voracious, which I learned as soon as I picked up Fredrik Logevall’s new biography JFK: Coming of Age in the American Century. It’s the first of two volumes, much of it devoted to Joe Senior — Joseph Kennedy — son of Irish immigrants, and the iconic patriarch of the family, who was born in working class Boston and drove himself and his children into the most rarefied upper echelons of power. He pushed them to be politicians, bestselling authors, deep thinkers and winners-at-all-costs, once telling Ted, his youngest: “I’ll still love you if you don’t do something serious with your life, but I just won’t have much time for you.”

But JFK is the star, of course, and Logevall weaves an extremely satisfying level of salacious anecdotes (not shockingly, almost everyone, especially women, found him charmingly irresistible right from the beginning) into the more serious bullet points of his resume and biography. Living in the shadow of his older brother, Joe, the “golden child,” breaking from his father’s intractable (and controversial) position on appeasement in the ramp-up to World War II; running for Congress and eventually the Senate. (Volume 1 ends in 1956, before he becomes President.) I love biographies, and I’m not going to lie, it feels really good to immerse myself in a completely different world every night. And it’s not just that I’m pining for the era of the Greatest Generation and all that — it’s just fun to be inside the actual Kennedy family. At their dinner table, where they’re grilled about current events; on sailboat races in Hyannis Port (once, when JFK came in second, his dad wondered why he bothered to compete at all); at the prestigious Choate boarding school and inside Harvard’s old-boy “final clubs;” at Hollywood parties; in the front row of Papal coronations; in the Ambassador’s house in London… it goes on.

And the photos! Here he is with his father, Joe Sr. I can’t remember if this one is in the book, but it might as well be. (The book has really sent me down a time-sucking rabbit hole on YouTube and Google.)

And here he is at…actually I have no idea, but does it matter?

Anyway, if you are as into the Kennedys as I am…this one’s for you. (Or maybe for your parents? I just sent one to my Dad.) Amazon, BookShop.

Stay safe. Wear a mask!

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More Summer Pasta, Shredded Zukes, Voting FAQs

Thu, 10 Sep 2020 18:59:27 GMT

For those of you who have been following me from the beginning, this might come as a shock to you, but two days ago I dropped off my firstborn at college. Yes, Phoebe. The one who loves mud cakes and hates pasta. The one who taught me everything I know about graphic novels and Taylor Swift and Phoebe Bridgers and cross country. Who, four years ago, stuck a post-it note on the back of her bedroom door that says “Be Kind. Lead By Example.” How does a parent even get her head around this moment? To be honest, I’m not sure. Right now, I’m still so grateful she gets to be on campus (though classes are mostly remote) that I haven’t yet let myself fully mine the emotional depths of the situation. It’s coming though, I’m not that naive. I find myself absolutely starving for any possible detail about her new world, and have to fight the urge to text her around the clock, but I’m doing my best to exercise some self control. We’ll see how long that lasts. On her last weekend home, she requested salmon salad (shocker!), and one final run on a beloved cross-country course along the Hudson River about an hour north of us. (That’s her above with her dad. I’m of course trailing far behind.) One foot in front of the other, everyone! Here’s today’s PPP dispatch from the family kitchen…

Project: Creamy Corn Pasta with Basil

While we were dropping off Phoebe, Abby was at home holding down the fort, and from the look of her texts, doing it quite deliciously. On night two, she tackled Melissa Clark’s Creamy Corn Pasta with Basil from the New York Times, and above was the five-star review she sent along. (I’m pretty sure this recipe is in front of the paywall, at least temporarily, but do let me know if it’s not.) We felt bad that Abby wasn’t able to be around to see off her sister (the school actively discouraged more than two people being on campus because of COVID; we weren’t even allowed to do more than drop her off at the curb) but she seemed to be too distracted by dinner to mind very much.

Pantry: Shredded Zucchini with Mint and Pistachios

On set for the Weekday Vegetarians photo shoot last week, we had a ton of shredded zucchini left over, just in time for our lunch break. When I was growing up, my mom would always sauté zucchini in olive oil with garlic, salt, pepper, and a light dusting of flour. And when I say always, I mean always. It’s how I usually make it, too, but since my family isn’t super crazy about squash, I don’t find myself craving creative preparations for it. So I asked Olivia for ideas. She said she’s really into sautéing zucchini (shredded or not) in olive oil with garlic and red pepper flakes, then tossing with salt, pepper, chopped fresh mint, and pistachios. So that’s what we had for lunch. I suggest you follow suit. This zucchini was shredded on a box grater, but you can also do it using the shredding attachment of a food processor. Also, try to expel as much liquid from the shreds as possible by wrapping and wringing in a clean dish towel.

Purpose: What’s Your Voting Plan?

I think I might link to this Guide to Voting every day until November 3. Our “I didn’t want to cause a panic” President has somehow managed to stoke complete panic and confusion around one of the most fundamental pillars of a democracy: Voting. Please make sure you have a plan. Are you registered? Have you just moved? Do you need to vote by mail this year? This guide will answer all your questions. Please share far and wide.

Stay safe. Wear a mask!

The goal of the Project, Pantry, Purpose series to keep us sane, distracted, connected, and USEFUL. It began in March 2020. Please continue to comment below with suggestions for recipes, projects (for kids and adults), good deeds, donation ideas, stories, movies, games, puzzles. Or just tell me how you’re doing, what your daily routine is, and especially how DALS can help you or people in your community. You can also email me directly at jenny@dinneralovestory.com.

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Book Update, Toasts & Tartines, A Pasta Trick!

Wed, 02 Sep 2020 18:51:27 GMT

Lesson learned: Never sign off a blog post saying “See you tomorrow.” I’m so sorry for the radio silence, and thank you to everyone who checked in on me. It’s been such a heavy news stretch that I’ve had a hard time justifying posting the usual kitchen dispatch. I’ve also been prepping one daughter for college send-off, another for a road test (passed!), and (drum roll) shooting The Weekday Vegetarians. Oh man, you guys. So far, we’ve photographed about 30 of the 100 recipes in the book and I keep opening the folder on my laptop where the images live to look at them because they make me so happy.

I can’t show you just yet what we’ve done, but in the meantime, here is my lovely and talented photographer, Christine Han. It’s been so fun to hang out with her, her tech assistant Stephanie, and Olivia McCool, who is doing all the food styling. Olivia and Christine both had babies in the past six months, so this has been a common sight on shoot days…

You’d think I’d be getting all wistful about breastmilk in my fridge, given that my first-born is heading off to college next week, but I’m just so entertained by their stories and videos. And I’m also incredibly grateful that college is even happening for Phoebe (it’s shaping up to be mostly virtual, but she’ll be on campus) that I haven’t had a chance to indulge any sentimental instincts around the whole leaving-the-nest thing. Yet. We’ll see how I’m doing next week. Mostly I just wake up a hundred times a night thinking things like Did I ever teach her what the purpose of an extension cord is? and Did we pack the nail clippers? Maybe it’s denial — or some form of emotional lockdown? — because “You Are My Sunshine” has been playing on a loop inside my head for the last month, and that’s the song I used to sing her when she was the littlest thing in Brooklyn so many years ago. But all good problems, right? Life working out the way it’s supposed to. This is not lost on me, especially given how fragile the world feels right now.

In food news, I’ve been all about the toasts and tartines. (I’m not going to do this in the usual PPP format, but I’ll be back to that shortly.) Shown way up top, the OG Tomato Sandwich: Lightly toasted buttermilk-white bread, a nice smear of Hellmann’s, aka Best (Duke’s is also acceptable), slices of the best tomatoes you can find, a sprinkling of Maldon’s sea salt. THAT’S IT. Don’t go messing around with pesto or mozzarella, I beg you! Join the purists! Keep it simple! I’ve been eating them 24/7 and plan to continue until tomatoes are no longer aromatic and juicy. There was also that night I attempted to replicate the famous ABC Kitchen crab tartines: Fresh lump crab (the freshest you can find) tossed with the lightest amount of mayo, a squeeze of lemon, and some chopped fresh chives or tarragon. Holy moly.

And here’s something completely random that I think might just change your life: You know how a lot of pasta recipes ask you to reserve a half or third cup of the pasta water before straining? (All the better to make your sauce saucier.) And you know how nine times out of ten, you forget and strain the whole stinking pot, then say “OH MY GOD I FORGOT ABOUT THE PASTA WATER AGAIN!”? Well…I’ve been placing the measuring cup right in the strainer as a reminder, and ask me if I’ve had that forehead-slapping moment even once this summer?? Anyway, I hope you’ll think of me, and say a little thank-you to the Dinner: A Love Story spirits every time you deploy this strategy, the way I think of my old friend Hunter every time I roll a stack of basil leaves and chiffonade them the way he taught me to in 1993. This is how we all stay connected, friends.

Stay safe everyone!

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Book Break

Thu, 13 Aug 2020 15:09:48 GMT

Good morning! Back to regularly scheduled programming tomorrow, but today, I wanted to point you in the direction of a mystery novel I read and reviewed called The Boy in the Field, by Margot Livesey. I really loved it. The pages fly, it’s beautifully written, and it has exactly nothing to do with food. Here is my complete review.

PS: Speaking of books getting great reviews: Next up for me is Caste, by Isabel Wilkerson.

Photo from Margot Livesey’s twitter feed.

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Maine: Where We Ate Near Acadia

Mon, 10 Aug 2020 22:09:02 GMT

Greetings, Everyone! We’ve just returned from Maine where we spent eight days in and around Acadia National Park and Mount Desert Island (MDI). Almost every single one of those days was postcard-perfect weather, which we decided to accept as the universe evening the score for 2020 in general. Since we were coming from New York, which has a “better coronavirus experience” than Maine, we weren’t required to self-quarantine, and other than maybe one popular trail where mask-wearing was far from exemplary, it felt safe. As usual, we followed a pretty predictable script every day: Light breakfast at home; Drive to Acadia National Park (we were in a vrbo outside the park, in a small town called Hancock) for a long hike or walk; Eat a big outdoor lunch on the later side at a lobster pound or seafood shack; Return home by way of farmer market shopping; and lastly, a cocktail and super easy, fresh dinner at home. Unlike my typical vacation round-ups, I’ve decided to break up this trip into a few posts that mirror those days: Where We Hiked, What We Cooked, and, of course, Where We Ate, which I figured you’d like to hear about first…..

NOTE: Be sure to check on each restaurant’s hours before you head out. Many are closed from Monday through Wednesday.

Abel’s Lobsters
Mount Desert
We found Abel’s from a page in the Eventide cookbook listing the authors’ favorite classic New England seafood shacks. By now you know how I feel about Eventide, so I figured this was a good lead. Because of COVID, there was only outdoor seating on picnic tables, but with string lights and charming views of the harbor, I can’t imagine that seating could be improved upon. It was our first lobster roll in Maine and delivered on every count — the roll was toasty, but not too bready or buttery, the extremely generous lobster filling was tossed lightly with a chive-mayo. (See opening photo.) Chased down with Maine Root blueberry sodas, it was an A+ way to kick off vacation. (And the crab roll above, was pretty nice, too.) Two things you should know: 1) Even though this was the best roll I ate (tied for first actually), it was also the priciest 2) The lines can be long and the service can be slow.

Trenton Bridge Lobster Pound
Trenton (just outside MDI)
True story: In search of a place to eat for lunch one day, I requested advice on an instagram story. Only a few minutes later, my friend Sonya sent me Martha Stewart’s most recent post from MDI singing the praises of Trenton Bridge. (Her famous Skylands summer home is in the area.) The lobster roll was solid here (not nearly as good as Abel’s or C-Ray), but the oysters were some of the best we’ve had.

Peter Trout’s
Southwest Harbor
With its weathered shingles, picnic tables, and view of the harbor, Peter Trout’s looks like most no-frills Maine eating. The menu, though, is another story. Yes, they have the obligatory lobster roll and fried fish fare but they are on the “house bun” made with “house aioli”…

…and they also serve, get this…an heirloom tomato sandwich! A burger! A “simple arugula salad!” Even if you don’t order any of these things, it’s nice to know you have another option. (And maybe there’s someone in your travel party who’d appreciate a nod to them?) Note 1: We didn’t have trouble getting a table on the day we went for lunch, but it’s very limited space (no indoor dining right now because of COVID) so call ahead to assess the wait. Note 2: The T-shirts they sell are awesome.

Beal’s Lobster Pier
Southwest Harbor
Full disclosure: I never actually ate at Beal’s, but it was on the Eventide List, as well as many many others, so I feel obligated to recommend it here. (We actually tried to go, but we showed up at prime lunch hours one day and the line was prohibitively slow and long. Other people can tell me if that is typical.) It’s been there almost a hundred years old, and lobstermen unload their catches right on the restaurant’s back pier.

Charlottes Legendary Lobster Pound
Southwest Harbor
When we were driving up to Charlotte’s, my 16-year-old said, “Oh yessss. This is exactly what I want right now.” You know what she means, right? Look at that storefront. I went off-roading with a fried clam roll, which was, of course good (how could it not be?) but the sandwich wasn’t my top pick of the week. This would be a great place for young kids: There’s a huge menu, lots of space for kids to run around (socially distanced) while you wait for food.

Thrive & Coffee Matter
Bar Harbor
As much as we would’ve liked to, we couldn’t eat lobster rolls and fried seafood for every meal out. Thrive, on a quiet side street in Bar Harbor, was good for those days. They serve what my daughters would call healthy-queen fare: salads, smoothies, a killer avocado toast, and açaí bowls. They also share a take-out window with Coffee Matter so you can get your latte fix at the same time. We went here after watching a 5:25 sunrise at Cadillac Mountain and then back a few days later for a mid-morning smoothie. (Photo credit: Thrive.)

C Ray Lobster Pound
Bar Harbor
By Day 7, you’d think that we’d get sick of lumps of seafood stuffed into buttery rolls. By sheer luck, though, our last lobster roll on MDI was our best lobster roll (or at least tied for first with Abel’s). Not quite as packed as an Abel roll, but the right ratio of meat to bread if you didn’t want to collapse into a post-lunch food coma. The menu was almost fine art in its breakdown: Cooked Seafood, Chowder, Sandwiches, Lobster Bakes. Under each category, three or four things, everything you’d want, nothing more nothing less.

P.S. Abby just read this post and said I should add the following statement: “If you can only eat one lobster roll this week, make it from C Rays. If you can have two, go to Abel’s.”

Coming up in the Maine Series: Where We Hiked and What We Cooked

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Pantry Pasta, Fruit Cobbler, Gin & Tonic in a Can

Thu, 30 Jul 2020 14:08:57 GMT

Good morning! Tomorrow we are heading up to Maine for eight days, which I tell you for two reasons. 1) I will most likely not be posting here next week (instagram, another story) and 2) Today’s PPP entry is dedicated to my favorite kind of cooking — using up every possible perishable item in the fridge pre-vacation. Before I get to that, though, I wanted to let you know that all the recipes I’ve been chronicling since the beginning of the pandemic and the PPP series (mid-March) have now been organized alphabetically in their own category on the recipe index page. (Thank you, lovely intern Lily!) You can check that out here.

Pantry: Orecchiette with Roasted Eggplant, Tomatoes, and Mint

Now, for the pantry diving: Naturally there was pasta involved. All I had by way of produce were two heads of gem lettuce, some of those beautiful little Fairy Tale eggplants from the market and a few shriveling cherry tomato stragglers. I halved and salted the eggplant and let sit for about 15 minutes (to extract their bitterness) and when they were ready, I tossed with tomatoes, olive oil, salt, pepper and roasted at 400°F for about 30 minutes. (BTW You know the rule, right? The dirtier the baking sheet, the better the cook?) I added some chopped, olive-oil-dressed potatoes at the last minute because, as always, I had to think about the pasta-hater at the table. (I know! Eighteen years old and I am still dealing with this nonsense!) Halfway through I added roughly cut 1-inch pieces of red onion (also tossed in olive oil) and while it all roasted. I prepared my orecchiette, tossing with a little pasta water, pecorino, and butter at the end to give it that lovely sheen. A few cubes of mozzarella (all I had left!) some hand-torn mint and basil from the garden and…dinner. A damn good one at that, I might add. I also ended up tossing the gem lettuce with a light vinaigrette, and melting the last of a cheddar heel on top of leftover refried beans to serve to the pasta-hater along with the potatoes. I know you don’t believe me, but I promise you, this is fun for me.

Project: Any Fruit Cobbler

Next up: Dessert. This part I had prepped earlier in the day as I was clearing out the fridge. Every single possible piece of fruit went into my baking dish — you probably can’t tell, but in addition to the blueberries and strawberries, there are peaches, plums, and raspberries….

…The beauty of tried-and-true cobbler is that you can throw virtually anything in there and it will be heaven. I urge you to try it even when your produce is not necessarily on its last legs.

I have no “Purpose” today, haha. But wanted to at least leave you with a Thursday cocktail dispatch: These excellent Greenhook Ginsmith’s Gin and Tonic cans. Not perishable exactly, but certainly enjoyable, especially when enjoyed at golden hour beside the neighborhood pool.

Stay safe. Wear a mask! Have a great week.

The goal of the Project, Pantry, Purpose series to keep us sane, distracted, connected, and USEFUL. It began in March 2020. Please continue to comment below with suggestions for recipes, projects (for kids and adults), good deeds, donation ideas, stories, movies, games, puzzles. Or just tell me how you’re doing, what your daily routine is, and especially how DALS can help you or people in your community. You can also email me directly at jenny@dinneralovestory.com.

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Strawberry Salad, More Burrata, Attn: Book Lovers

Tue, 28 Jul 2020 19:06:01 GMT

I wish I took pics of the dinner we had on Sunday night, but on the other hand, I’m not sure what I loved so much about it had anything to do with the food, or even if the night could’ve been captured in a tangible way. It was the early evening — a hot one, we’re in the middle of a heat wave here in NY — and I was in the kitchen, my hair still wet from a swim, talking to Phoebe about college. She leaves in a few weeks, and we’ve been so distracted thinking about the COVID question marks (Is it happening? How is it happening? When is it happening?) that this was the first night we were able to let ourselves talk about the exciting things — like roommates and course requirements and dorm room decor. As she talked, I chopped up fresh tomatoes for a salad, shredded cabbage for slaw. Andy made a dressing, seasoned a piece of fish for the grill. Phoebe shelled pistachios for me so I could make a sauce for the fish. I realized my other daughter had been missing for a few hours, and sent her this photo above, knowing she was too weak to resist the magnetic pull of summer tomatoes swimming in burrata. (Or her dog’s sweet little face.) It worked. The light was pretty when she arrived just in time to sit down for dinner. There was really nothing remarkable about the night, which is maybe why it came with the acute realization that I’ll have fewer and fewer of these unremarkable nights as the girls head off to college, blaze their own trails, do everything they’re supposed to do. And won’t that be so lucky!? Anyway, here’s today’s PPP…

Project: Strawberry-Beet Salad

Lest you think I don’t practice what I preach, I made a strawberry-beet-gem-lettuce salad on Saturday (inspired by this) and showered it with feta, mint, and pistachio nut dust. (Yes, nut dust!) To make: I put pistachios in a zip-top bag, then alternated between rolling them and hammering them with a rolling pin. My dogs are still hiding under the couch. I drizzled the whole thing with a really basic red-wine-vinegar-based dressing.

Project: Two Stations for Entertaining

With the restrictions lifting here in New York, we’ve been trying to make up for lost time in terms of, you know, human connection. Last week, we had friends sit on our patio for drinks and snacks. We set up two separate stations to make things comfortable for everyone. One thing that hasn’t changed post-pandemic: What is on those snack plates! I know I’m getting repetitive, but after ten years it’s hard not to be, and besides: Is anything more satisfying than prosciutto, burrata (more!!!), gherkins, baguette slices (off screen) and tomatoes so sweet everyone just pops them like candy? Well, tune in next time before we all answer that question.

Purpose: Attention Book Nerds

My most favorite publisher (disclosure/translation: my husband’s office of employment) has started a newsletter! But not just any old newsletter. It’s called AtRandom and it’s from the editorial team at Random House and aims to shed light on all kinds of behind-the-scenes things that true book nerds will love. (You know who you are!) Ever wonder how they design and choose a cover? What is the editor of Educated working on next? What are all these bright minds listening to on their podcast apps, watching on Netflix, and, of course reading for pleasure?? It’s all in there and you can subscribe here.

Stay safe. Wear a mask!

The goal of the Project, Pantry, Purpose series to keep us sane, distracted, connected, and USEFUL. It began in March 2020. Please continue to comment below with suggestions for recipes, projects (for kids and adults), good deeds, donation ideas, stories, movies, games, puzzles. Or just tell me how you’re doing, what your daily routine is, and especially how DALS can help you or people in your community. You can also email me directly at jenny@dinneralovestory.com.

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Bánh Mì, Brothy Clams, Sangria, More Recs

Thu, 23 Jul 2020 16:44:20 GMT

Good morning! I’m going straight old-school today with a few quick, easy, heavenly summer dinners we’ve eaten in the past week: Andrea Nguyen’s tofu bánh mì sandwich (from her gorgeous 2019 book Vietnamese Food Any Day; recipe over on Cup of Jo) and Steamed Clams, which longtime DALS readers might find familiar. Weirdly, neither of which call for grilling, but I promise neither will crank up the temperature in the kitchen either. Here’s today’s PPP….

Project: Steamed Clams in Drinkable Broth

Is there a meal that shouts summer louder than steamed littleneck clams with a green salad? (Our clams come from a vendor who sells them the same day they are harvested from the Long Island Sound.) When done correctly, you will have no choice but to pick up your bowl and slurp up every last delicious drop of broth. Definitely don’t salt as you go here, the clams provide plenty of brininess.

1 shallot, chopped
1 clove garlic, minced
few shakes red pepper flakes
freshly ground black pepper
2 tablespoons olive oil
2 dozen fresh clams, we love Little Necks (or about 6 per person), washed and scrubbed
1/4 cup white or rosé wine
handful chopped tomatoes (any shape or color)
4 fresh basil leaves, chopped

In a Dutch Oven set over medium heat, saute shallot, garlic red pepper flakes and freshly ground pepper in olive oil. (Again, the clams provide their own salt, so hold off on adding any until you taste at the end; you most likely won’t need any.) When shallots are soft, add clams and wine. Cover and reduce heat to medium-low. When the clams steam open, about five to ten minutes, add tomatoes and basil, and simmer another two or three minutes. Discard any clams that haven’t opened. Divide clams evenly among bowls, ladling the delicious broth on top. Serve with sliced, crusty bread for sopping.

Pantry: Sangria

Last weekend, my friend Tom made a pitcher of sangria for us in their backyard and it was so good, I made him send me his how-to: Add a sliced orange to a pitcher. Squeeze in the juice of one lime and one lemon. Add 4 tablespoons of brown sugar, a handful of pitted cherries, and lightly smash everything together with a wooden spoon. Stir in 1/2 cup brandy, 1/2 cup orange juice (preferably fresh-squeezed), a few splashes of Triple Sec and one bottle of Rioja. Pour over ice with a splash of club soda or ginger ale.

Purpose: Two Reads, Two Listens

1) Another Dull Quarantine Weekend: I can’t tell if this is hilarious in its relatability or ridiculously depressing in its relatability. I’ll let you decide. 2) This week’s issue of The New Yorker is devoted to the theme of Dissent, and they published seminal stories from their archives including “The Lottery,” the famous short story by Shirley Jackson. (It was in fact first published by The New Yorker in 1948, which I didn’t know.) I know we all read it in middle school, but I re-read it last night and HOLY HOLY. It’s masterful. 3) Home Cooking, Samin Nosrat’s podcast, with co-host Hrishikesh Hirway, is back! So many great ideas for cooks of all levels. 4) Jerry Seinfeld on Marc Maron’s WTF podcast. I don’t even love Seinfeld’s comedy lately, but there’s just something so comforting about his voice. He also says that his parents’ greatest gift to him was their “benign neglect,” as in “We’ll live our lives, you live yours.” Can’t you just hear the lilting Queens-inflected way he says that? Anyway, made me laugh.

Wear a mask. Stay safe.

The goal of the Project, Pantry, Purpose series to keep us sane, distracted, connected, and USEFUL. It began in March 2020. Please continue to comment below with suggestions for recipes, projects (for kids and adults), good deeds, donation ideas, stories, movies, games, puzzles. Or just tell me how you’re doing, what your daily routine is, and especially how DALS can help you or people in your community. You can also email me directly at jenny@dinneralovestory.com.

The post Bánh Mì, Brothy Clams, Sangria, More Recs appeared first on Dinner: A Love Story.

NYC Food, Salad Learning, Humanity

Wed, 22 Jul 2020 15:05:09 GMT

Good morning! Hope everyone is staying healthy and safe. Last week, we went to the city for the first time since the pandemic hit in mid-March. Phoebe had a doctor’s appointment and we figured we’d use it as an excuse to grab some good pizza (since I know you’ll ask: that rainbow piece is cheese striped with marinara, pesto, and vodka sauce) and walk around the streets we’ve missed so much. Here’s what else I’ve been into this week…

Pantry: NYC-Style Egg Sandwich

Speaking of NYC food, let’s discuss the classic deli egg sandwich. I can count on three fingers how many places (one in Shelter Island, one in Cobble Hill, one in Bronxville, NY, and zero in Manhattan!) execute what I think of as the perfect version: fluffy, tender un-blistered scrambled eggs, American cheese, the right amount of hot sauce, and, most important, a not-too-doughy roll. Last week, I somehow managed to replicate this at home (it’s harder than it looks), largely because I had picked up a bag of Bread Alone kaiser rolls, which I sensed were the perfect level of breadiness. If you can’t find that brand, look for rolls that are as thin as possible. Here’s what I did:

NYC-Style Deli Egg-and-Cheese Sandwich

1 tablespoon butter, unsalted
3 eggs, the freshest you can find, whisked with kosher salt and freshly ground black pepper
1 1/2 slices American cheese, preferably Kraft
1 plain kaiser roll (preferably from Bread Alone), halved
1 tablespoon hot sauce, or to taste
Special equipment: foil and parchment paper

Heat your broiler. Add butter to a nonstick skillet set over low-medium heat, swirling so it distributes across the entire surface. Add eggs and toss gently, folding the edges in on itself every 10 to 15 seconds and keeping it in an omelet-like patty. When eggs are slightly less cooked than you like them to be (I like scrambled eggs on the wet side) slide them on to a piece of foil, top with cheese and place under the broiler along with the kaiser roll halves facing up. As soon as cheese melts, remove from oven. When the roll is toasted (it should take about as long as the cheese to melt) place it on a piece of parchment paper. Splash hot sauce on one half of the roll and eggs on the other. Wrap sandwich in parchment paper (this will prevent the filling from spilling over the sides when you slice it) and slice down the middle, deli-style.

Project: Two Salads & Some Learning

Last weekend, we decided to head up to our favorite lunch spot, Blooming Hill Farm, a working organic farm in Orange County, NY. We’ve been eating there ever since our kids were young enough to splash around in the creek that runs behind the main building and breakfast was served from behind a counter in the same room where they sold their produce. A few years ago, though, they built a beautiful restaurant across the field, and even though it’s a solid hour drive from our house, it’s a delicious way to spend a weekend day. (Especially if you tack on a hike.) The menu is mostly vegetable-forward (there is meat though) and everything is unbelievably fresh and delicious. We ordered virgin Bloody Marys and two salads, each of which was upgraded by something interesting….

…nuts! Not just any old nuts, but nuts crushed to the point of almost powder. They did this with hazelnuts on the beet-strawberry-radish salad (definitely trying this at home), and also with pistachios on a ranch-dressed purple kale, cucumber, and fried-egg-topped salad. Why does this matter? Well, for starters, it looked cool — and visual appeal of food should never be underestimated — but also, it meant the nutty flavor and texture was evenly distributed over the vegetables. You never had to precariously spear a pistachio chunk with the too-thick tine of a fork in order to include a taste of nut in the bite. So there’s your learning for the day. Crushed nut powder. Try it at home!

Purpose: Full-Circle Kindness

The “Humans of New York” feed is always a reminder of how darkness and goodness coexist, often in lockstep. This particular entry from last week is a prime example and stunned me.

Stay safe.

The goal of the Project, Pantry, Purpose series to keep us sane, distracted, connected, and USEFUL. It began in March 2020. Please continue to comment below with suggestions for recipes, projects (for kids and adults), good deeds, donation ideas, stories, movies, games, puzzles. Or just tell me how you’re doing, what your daily routine is, and especially how DALS can help you or people in your community. You can also email me directly at jenny@dinneralovestory.com.

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Pickled Onions, Creole-Style Shrimp, Pre-Made Cocktails

Fri, 17 Jul 2020 12:49:00 GMT

Good morning! It’s the weekend, which means I will spend at least a small part of today trying to figure out which cocktail I’ll be sipping tonight as the sun slips over the yardarm. (Currently in the lead: Paper Planes.) Over at Life and Money, I wrote about a few things you can do on the weekend to get ahead for a week of easy dinners, including making a jar of quick pickled onions, by far the MVC of our fridge these days. (For the uninitiated: Most Valuable Condiment.) Lastly, the thistle feeder we hung in the backyard in early spring finally attracted a pair of goldfinches. They are stunning, and as I’ve mentioned before, I can’t help but think that their bright, bold presence means good things are ahead. Here few other things going on in my kitchen for your PPP dispatch…

Project: Fried Shrimp with Creole Rémoulade

For my Cup of Jo post this week, I wrote about three no-cook summer sauces, including the above Rémoulade from Bryant Terry’s Vegetable Kingdom. It’s a classic Creole style, mayo-based dipping sauce spiked with minced gherkins and capers and begs to add a big hit of flavor to anything fried, like shrimp. (For the sauce’s second life, I thinned it out into a delicious dressing for a Bibb lettuce, scallion, and radish salad.) Even though my COJ story was mostly about the sauce, a few commenters asked about the shrimp, so I thought I’d share it here, too. The general formula I use:

Add a generous amount of vegetable oil to a large, deep-sided skillet set over medium-high heat. In a bowl mix together 1/2 cup flour, 1 cup club soda (or seltzer) salt, and pepper. On a plate, mix about 1 cup bread crumbs (I used panko) with more salt and pepper. Individually dunk each piece of (peeled) shrimp in the mixture (let excess drip off), then dredge in the bread crumbs. Fry in a pan until cooked through, usually about 2 minutes a side. Drain on paper towels.

I love nothing more than a simply grilled grouper or salmon surrounded by fresh summery salads, but this reminded me: FRIED fish is really freaking good.

Pantry: Ready-Made Craft Cocktails

Must be Friday because there’s one more cocktail dispatch. I have to admit, I was a little skeptical of the pre-made batches from On the Rocks, but so far, the two that I’ve tried (the Aviation, above, made with Larios London Gin, dry cherry, and violet; and the Old Fashioned, made with Knob Creek bourbon, bitters, sugar cane, cherry, and lemon) have been great. Helps that they use all top-shelf booze. My friend Anthony gave them to us as a gift, and I certainly plan to seek them out myself.

Purpose: 100 Books for Kids

My friend Catherine Hong (frequent DALS contributor) assembled a list of 100 Books to Inspire Your Kid in 2020 over at Parents. To gather research she asked her longtime author heroes “What book made you a reader?” Check it out when you can.

Stay safe.

The goal of the Project, Pantry, Purpose series to keep us sane, distracted, connected, and USEFUL. It began in March 2020. Please continue to comment below with suggestions for recipes, projects (for kids and adults), good deeds, donation ideas, stories, movies, games, puzzles. Or just tell me how you’re doing, what your daily routine is, and especially how DALS can help you or people in your community. You can also email me directly at jenny@dinneralovestory.com.

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Zucchini Blossoms, Niçoise-ish, Three Follows

Tue, 14 Jul 2020 16:29:44 GMT

Good morning! I hope everybody had a nice weekend. It was another hot one here in New York and if we squinted really hard, it almost felt like a normal July, even as we followed the grim news from Florida and California and the Midwest. (Stay safe, everyone.) Our local pool is open, I played tennis with Abby, and we somehow ended up going to three different farmer’s markets over two days — which was heaven, especially since we scored zucchini blossoms at one of them. They have become like ramps to us — when they start showing up, we scoop them up and eat them as often as possible before they disappear. Also, thank you to everyone who sent in cashew cream ideas! I’m paralyzed by all the options, but I promise to report back! Here’s Week 18 of PPP…

Project: Fried Zucchini Blossoms

We had friends over on Saturday for a socially distant patio night, and we made them text us when they were on the way so we could perfectly time those fried zucchini blossoms. And when I say “we,” I of course mean Andy, who has mastered the technique. Fried zucchini blossoms, when done right, are impossibly delicate, almost floral, and best served hot, chased with either chilled rosé or Prosecco. The absolute best way to start a summer night. Here’s the recipe he uses.

Pantry: Niçoise-ish

We were craving something light and flavorful on Friday night and somehow landed on Niçoise Salad. Only problem: We had no potatoes; Phoebe didn’t want eggs; I didn’t want olives; Abby begged for crispy chickpeas instead of tuna; I said YOU CAN’T HAVE NIÇOISE WITHOUT TUNA; Andy said YOU CAN’T HAVE NIÇOISE WITHOUT OLIVES. We did it anyway! The whole spread might remind DALS diehards of my old Deconstructed Dinners, where we had to separate a salad or a soup in order to accommodate a picky eater at the table…

All the controversial items (yes, including decidedly non-traditional sautéed mushrooms) were served individually so each diner was able to make his or her own custom Nicoise-ish Salad. The only constant: A mustardy-shalloty vinaigrette (2 teaspoons Dijon, 1/4 cup red wine vinegar, 1 tablespoon minced shallots, pinch sugar, salt, pepper, about 1/3 cup olive oil). And there you have it.

Purpose: Three Follows

You’d laugh at the recommendations on my instagram “Suggested” page. Based on my browsing history, 99 percent of the photos show either large bowls of pasta, sick (as in sickkkk) female athletes, or ridiculously adorable dog antics. Today, I’d like to break the cycle a bit and recommend three non-food, non-dog feeds that bring me joy every day: Each of Illustrator Alessandra Olanow’s (@aolanow) posts is the equivalent of a deep yoga breath; Mufasa (@cousinskeether) gets the happy endorphins flowing (I dare you to keep scrolling!); and of course @goodnews_movement, tagline: “Journalist-run page for GOOD NEWS ONLY. 0 politics…YOU are the good news.”

Stay safe.

The goal of the Project, Pantry, Purpose series to keep us sane, distracted, connected, and USEFUL. It began in March 2020. Please continue to comment below with suggestions for recipes, projects (for kids and adults), good deeds, donation ideas, stories, movies, games, puzzles. Or just tell me how you’re doing, what your daily routine is, and especially how DALS can help you or people in your community. You can also email me directly at jenny@dinneralovestory.com.

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Six Random Things

Thu, 09 Jul 2020 16:37:18 GMT

Good morning! I interrupt the Project Pantry Purpose series to bring you a bunch of things that don’t necessarily fall neatly into the usual categories, except for this galette, which I wrote about yesterday over at Cup of Jo. DALS loyalists already know it’s my favorite can’t-mess-it-up-no-matter-how-you-try dessert. Here are five more completely random items (including one plea for help) I thought I’d share…

2. The Best Tamarind Sauce

After making a bunch of recipes from Priya Krishna’s Indian-ish, I ordered a few of her recommended ingredients on Amazon — like asafetida, an pungent onion-garlic MSG-like mix and Maggi tamarind sauce. I love the sweet-and-sour flavor of tamarind sauce and have never found a store bought brand that rivals the ones I’ve had in restaurants. UNTIL NOW. Maggi brand is exactly right and I plan to be a loyal customer for life. (Note: Her mother upgrades it by mixing in fig jam and toasted cumin seeds, which I’ll have to try next.) Last night for dinner, we fried some chickpeas, then ate them with yogurt, pita bread, and this tamarind sauce, and I think I could eat like that every single night forevermore.

3. Slaw on Repeat

I have probably posted this Dill Cabbage Slaw already (I’m losing track) but that is actually the point. I’ve made it probably two or three times a week for the past few months — it just seems to go with everything and is so simple to make. It’s a few cups of shredded Napa cabbage tossed with this dressing: Whisk together 2 teaspoons Dijon, 1/4 cup rice wine vinegar, pinch sugar, salt, pepper, dash hot sauce, 1 tablespoon fresh chopped dill; then whisk in olive oil until it emulsifies. Simple. Fresh. Healthy. Done.

4. A Social Distance Cheat Sheet

I’m sure you’ve seen this circulating, but my nephew sent it to me earlier in the week and I’ve found myself referring to it several times a day. It is especially convenient for navigating the constant negotiating with the kids — Can I go to so-and-so’s house if we stay in the backyard? Can I play soccer? Can I have a picnic in the park? It’s nice to have something official looking to point to when they don’t feel inclined to listen to me. Save it on your phone!

5. Cashew Cream Ideas?

I almost always have a jar of this in my fridge (to make: soak raw cashews in water to cover for 6 to 8 hours or overnight, then puree in a blender) but I need advice! I want creative ways to use it besides thickening up salad dressings or pasta sauces where I would otherwise use yogurt or mayonnaise or cream. SEND HELP!

6. Summer Reading

We’re off to a great start. Abby (17) is finishing up The Namesake; on deck for her, at mine and Phoebe’s insistence, is Americanah, by far one of the best books I’ve read in the last ten years (bonus: It gives you hope that America is still something of a beacon of light to people around the world…although it was published in 2014, i.e. two years before 2016); Phoebe (18) just finished White Fragility; and I absolutely tore through The Margot Affair, by Sanaë Lemoine, which is about the secret illegitimate child of a prominent French politician and famous actress in Paris. The writing is so good — quiet and powerful — and Lemoine, a former Martha Stewart editor, manages to work ridiculously appealing French food into every scene. One dinner in particular (green salad with pickled fennel and mussels with white wine and garlic) will be making an appearance on our table very soon, I promise.

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Matar Paneer, Potatoes with Fava Beans and Mint, Food Drives

Mon, 06 Jul 2020 15:11:42 GMT

Good morning! I hadn’t meant to take a whole week off but I hope everyone had a nice Fourth of July, however (or if) you celebrated. In summation: We did a round-trip drive to northern Virginia to check in on Andy’s parents, had some friends over on Saturday night for socially-distant Negronis, watched Hamilton like the rest of the world, and (perhaps I buried the lead here) I handed in draft 1 of The Weekday Vegetarians. There is still a lot of work to do — I’m in about the third inning of the game here — and believe it or not, given how rapidly food media has been evolving this summer, I already want to revise it. But still, it was a big box to check and I’m very glad I checked it. Here are three things that happened in my kitchen last week that you might like to know about…

Project: Matar Paneer

I wrote about Priya Krishna’s Matar Paneer (and her book Indian-ish) for Cup of Jo. The book came out last year, but astute PPP readers might remember that we fell in love with her khichdi early on in quarantine, and it was enough to convince us to work our way through her extremely fun and accessible book. I love what she wrote in the intro:

I hope this book does well, largely so that publishers and consumers will take more chances on stories like this one, which don’t fit the mold of what has dominated the cookbook genre for so long — a mostly whitewashed interpretation of America and its food. I wish for a day when dal chawal is as normalized as a Monday night meal as spaghetti or grilled chicken.

Well, I’m all in on that mission, and plan to fold the Matar Paneer into our dinner rotation immediately. (Maybe even try this with chickpeas or tofu instead of paneer?) Anyway, you can check out the recipe here.

Pantry: Potato Salad with Mint and Fava Beans

Yes, another potato salad — this one with fava beans and mint — but the real learning today is technique-related. I usually section my potatoes into thirds before plunging into boiling water, but lately I’ve been slicing them into thick pieces, as shown. They cook faster and when they’re done simmering, I don’t have to do any further chopping or slicing. As I type this, it sounds like something everyone else has figured out without telling me. Speaking of obvious advice, use fresh farm market potatoes whenever possible. You don’t think of potatoes having a pronounced flavor, but when they’re fresh, they taste all natural and creamy — instead of tasting like whatever dressing they’re tossed with. I kept plucking pre-dressed pieces out of the strainer — and I swear they were better than potato chips.

Now about those fava beans. I feel like every year I complain about how laborious it is to prepare them, and yet, there I am, every year, pulling them out of their pods, boiling them for a few minutes, then pinching each bean from its little protective skin one at a time. It took about a half hour to yield the bowl you see above. And yet! When tossed with mint and sea salt, or tossed into a potato salad, you realize it’s kinda worth it. (Here’s a short video tutorial if you need it.)

Potato Salad with Mint and Fava Beans

3 pounds small firm potatoes (red, white, Yukon gold) peeled and cut into thick slices as shown
⅓ cup white wine vinegar
1 tablespoon Dijon mustard
1 teaspoon sugar
salt and freshly ground black pepper
1/3 cup olive oil
1 cup shelled and cooked fava beans
2 tablespoons chopped fresh mint
1 bunch scallions, white and light green parts only, chopped (about ¼ cup)

Add potatoes to a large pot and cover with generously salted water. Boil gently, until a knife slides through potatoes easily, about 10 minutes. While potatoes are boiling, in a large bowl, whisk in vinegar, mustard, sugar, salt and pepper, then olive oil. When potatoes have finished cooking, drain, then toss in the large bowl allowing the warm potatoes to absorb the dressing. Add fava beans, mint, and scallions, and toss to combine.

Purpose: Food Drive

There was a story in our town’s paper about a block across town that organized a food drive for the local food pantry, which, like pantries across the country is working overtime right now. It inspired us to do the same on our block, maybe yours as well?

Stay safe.

The goal of the Project, Pantry, Purpose series to keep us sane, distracted, connected, and USEFUL. It began in March 2020. Please continue to comment below with suggestions for recipes, projects (for kids and adults), good deeds, donation ideas, stories, movies, games, puzzles. Or just tell me how you’re doing, what your daily routine is, and especially how DALS can help you or people in your community. You can also email me directly at jenny@dinneralovestory.com.

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A Grilled Cheese Upgrade, Campfire Potatoes, You!

Fri, 26 Jun 2020 13:52:21 GMT

Good morning! Sorry for the radio silence. I am thisclose to turning in a first draft of my manuscript and it’s all I’ve been spending time on during my waking working hours. Not a ton of other stuff happening — since we last spoke, I’ve walked over the newly opened pathway on the Mario Cuomo Bridge (above, though it will always be called the Tappan Zee in our house, FYI); voted for our new Congressman (hooray!); and started Bojack Horseman. (It’s so funny, but very very dark.) Here’s today’s PPP…

Project: Next-Level Grilled Cheese

Phoebe should write a whole cookbook on how to make the perfect grilled cheese. She’s gotten so good at it, that we’re at a point now where her sister won’t let anyone else in the house make her one. Her technique is very mysterious — she cranks the heat and yet never burns the bread or undercooks the cheese, even though her mother says every. single. time. you’re going to burn the bread and undercook the cheese! Andy might be giving her a run for her money, though, because he experimented with ingredients earlier this week, using mayo instead of butter on the bread, adding a thin layer of Dijon underneath, and swapping out the usual cheddar for muenster, king of melting cheeses. Not a light lunch, but holy moly. We’ll have to have a side-by-side taste test next week.

Pantry: Campfire Potatoes

One thing you can say about the DALS house — we are creatures of habit. The campfire potatoes we had last night have been around since my first year writing this blog, and that’s for a reason: They are so simple and satisfying, especially when it’s hot, the grill is fired up, and the last thing you want to do is turn on your oven. Here’s what I wrote a decade ago:

Buy potatoes fresh and buy them little, wrap them in foil with a little olive oil, salt, and pepper, then put them on the grill grate for 30 minutes. (Listen to them — if they sound really sizzly, check to make sure they’re not burning.) When they’re cooked, dump them into a bowl, smash with a fork, just so enough so the flesh bursts out of their skin, pour a little more olive oil on top, a squeeze of lemon, whatever chopped fresh herbs you’ve got (we used chives here) and a dollop of sour cream or creme fraiche.

Purpose: What’s Your PPP?

Enough about me, what would your PPP look like from yesterday if you had to write one. The formula, in case you haven’t figure out yet, is actually four parts: 1) Something you did/read/watched yesterday, no matter how boring it may sound 2) a pantry-based food or drink you might’ve cooked, no matter how simple 3) suggestion or recap of a more involved baked good or kitchen project, no matter how basic 4) moment of connection to the world outside our quarantined walls.

Stay safe. See you next week!

The goal of the Project, Pantry, Purpose series to keep us sane, distracted, connected, and USEFUL. It began in March 2020. Please continue to comment below with suggestions for recipes, projects (for kids and adults), good deeds, donation ideas, stories, movies, games, puzzles. Or just tell me how you’re doing, what your daily routine is, and especially how DALS can help you or people in your community. You can also email me directly at jenny@dinneralovestory.com.

The post A Grilled Cheese Upgrade, Campfire Potatoes, You! appeared first on Dinner: A Love Story.

Fried Fish Sandwiches, Chocolate-Peanut Butter Cookies, A New-to-Me App

Mon, 22 Jun 2020 15:44:34 GMT

Good morning, I hope everyone had a nice weekend. I went to my first virtual bat mitzvah on Saturday and was surprised to find it as moving as an in-person service. (Big Mazels, Maylie!) I also did my first training session with Vote Save America for Wisconsin (above) and I learned a lot, including what Culver’s is — Midwesterners don’t laugh! In culture news, we watched and LOVED Judd Apatow’s The King of Staten Island — Pete Davidson was of course amazing and as likable as ever, but Marisa Tomei was perfect. Can’t recommend strongly enough. Here’s Monday’s PPP…

Project: Pan-Fried Fish Sandwiches

On Sunday, we hit the farmer’s market and picked up some really fresh flounder. Usually when the fish is that good, we prepare it pretty simply, dredging in flour, egg, breadcrumbs, then frying and serving the fillets with tartar sauce. This time, though, we went the extra Father’s-Day mile, stuffing the pan-fried fish in between potato buns and topping with a creamy slaw. I have to say, it was damn good. Especially when served alongside a beet-and-pea shoot wheat berry salad (coming soon!) For the slaw: Whisk together 2 teaspoons Dijon mustard, 2 tablespoons mayonnaise, 1/4 cup rice wine vinegar, 1/3 cup olive oil, salt, pepper, 2 tablespoons fresh chopped dill, squeeze of hot sauce. Thin it out with a few drops of water if it’s too thick. Toss into about 2 cups of shredded Napa cabbage. Top each fish sandwich with a healthy scoop of slaw.

Pantry: Gluten-Free Chocolate-Peanut Butter Cookies

My niece Sophie (who is not avoiding gluten necessarily) made a batch of these for me last time I saw her and I was blown away by how addictive they were. She adds a pinch of nutmeg and sometimes a little coconut to the batter. No picture, sorry, but please trust me, they were amazing.

Purpose: EatOkra App

Abby discovered EatOkra, a cool app for finding and supporting nearby Black-owned food businesses. There are over 2600 restaurants, bakeries, cafes, and food trucks listed. And for those of you in Westchester, here’s another good source.

Stay safe.

The goal of the Project, Pantry, Purpose series to keep us sane, distracted, connected, and USEFUL. It began in March 2020. Please continue to comment below with suggestions for recipes, projects (for kids and adults), good deeds, donation ideas, stories, movies, games, puzzles. Or just tell me how you’re doing, what your daily routine is, and especially how DALS can help you or people in your community. You can also email me directly at jenny@dinneralovestory.com.

The post Fried Fish Sandwiches, Chocolate-Peanut Butter Cookies, A New-to-Me App appeared first on Dinner: A Love Story.

Spritzes, Easy Grilled Fish, Online Food Gifts

Thu, 18 Jun 2020 13:39:47 GMT

Good morning! I spent a good part of yesterday writing, walking…and fuming about the new John Bolton book, which I refuse to link to because I don’t want anyone to buy it. Where was Trump’s former national security adviser when it actually mattered? And I still can’t believe his offer to testify in the impeachment trial — apparently confirming every single accusation — was blocked by Senate Republicans. Tonight at dinner, we’re doing our online training for Adopt-a-State — if you haven’t yet signed on to fight for a battleground state, I encourage you to check it out. Here are three decidedly less infuriating things happening in our kitchen…

Pantry: Aperol Spritz

Your weekly cocktail dispatch: The ultimate summer drink, an Aperol Spritz, best enjoyed alongside a bowl of salty potato chips with a water view. Or, I guess, a sprinkler view. Recipe right on the bottle: Fill a wine glass with ice, combine equal parts Prosecco and Aperol and a splash of soda water. Garnish with orange slice.

Project: Grilled Trout (or Salmon) with Creamy-Tangy Sauce

Back in April, the very nice people at Hudson Valley Fisheries sent me some sustainably raised steelhead trout, which reminded me of Arctic char (MVP fish in my book) in consistency and richness. It was delicious and would be amazing on your grill this summer. We ate it with ramp pesto (above), but since ramps are long gone from markets, I suggest serving it (or, salmon if that’s easier to get your head around) with a creamy-tangy mustard dill sauce: Approximating here, but whisk together 3/4 cup plain yogurt, 2 tablespoons Dijon mustard, 2 tablespoons fresh dill, 1 teaspoon prepared horseradish, a good squeeze of fresh lemon juice. Taste and adjust accordingly. For more on the trout or to order, check out Hudson Valley Fisheries.

Purpose: Food Gifts

I’m a little too late recommending Father’s Day gifts, but check out these online food gifts (including JuneBaby’s prized Red Flint Cornbread Mix, above) that I wrote about for Cup of Jo. Perfect if you want to send something to a friend or grad or quarantined soul mate for his or her birthday…or just because you’re thinking of them. Bonus: All sourced from black-owned businesses — with a lot of other fun-sounding suggestions in the comments. Please bookmark for future reference.

Stay safe.

The goal of the Project, Pantry, Purpose series to keep us sane, distracted, connected, and USEFUL. It began in March 2020. Please continue to comment below with suggestions for recipes, projects (for kids and adults), good deeds, donation ideas, stories, movies, games, puzzles. Or just tell me how you’re doing, what your daily routine is, and especially how DALS can help you or people in your community. You can also email me directly at jenny@dinneralovestory.com.

The post Spritzes, Easy Grilled Fish, Online Food Gifts appeared first on Dinner: A Love Story.

Green Hummus, Greek-Style Shrimp, Bakers Against Racism

Wed, 17 Jun 2020 15:58:14 GMT

Good morning everyone! I think my kids are looking forward to me getting out of the latest bean testing phase of my book, though I did notice that this green hummus above disappeared very fast yesterday. Yesterday I watched the first episode of Quiz (really loved it, thank you for the rec Caroline!) and caged up my tomato plants which are really starting to shoot up. (I’ve never done that before, and maybe that’s why my success rate is so low.) Here’s what else is up in the DALS kitchen…

Pantry: Greek-Style Shrimp

Last night was another old-school (ca 2010!) DALS night: Shrimp with Feta! For those of you who know we only drink on the weekends and are raising eyebrows at the beer — fear not, it’s Upside Dawn, Non-Alcoholic Craft Golden Ale and Andy seems to be really into it lately.

Project & Purpose: Bakers Against Racism

If your instagram feed is anything like mine, you’ve been reading a lot about the Bakers Against Racism movement. It’s simple and powerful in its mission: Through June 20, bake something, sell it, and donate the majority of your proceeds to charities and organizations that support Black lives. I just ordered eight cupcakes and a dozen S’more Cookies* from my friend Sara, who is donating her proceeds to the Loveland Foundation, which offers free therapy to Black women and girls around the country. Here is a good list of donation ideas if you want to participate. Other baked good suggestions: Christina Tosi’s Iced Oatmeal Cookies, Jerrelle Guy’s Red, White, and Blue Cookies, or Luisa Weiss’s German Marble Cake. (Shown, above, so so good!) Let me know how it goes!

(*Sara adds four crushed graham crackers and approximately six regular marshmallows, cut into little pieces, to this recipe.)

Stay safe.

The goal of the Project, Pantry, Purpose series to keep us sane, distracted, connected, and USEFUL. It began in March 2020. Please continue to comment below with suggestions for recipes, projects (for kids and adults), good deeds, donation ideas, stories, movies, games, puzzles. Or just tell me how you’re doing, what your daily routine is, and especially how DALS can help you or people in your community. You can also email me directly at jenny@dinneralovestory.com.

The post Green Hummus, Greek-Style Shrimp, Bakers Against Racism appeared first on Dinner: A Love Story.