Pork & Asparagus Soba Noodles with Tahini-Chili Crisp Sauce

I have two recipes that incorporate chili crisp to share. This saucy dish was subtly spicy and very creamy from the tahini. It had a deep sesame flavor. Next time, I may add a bit more soy sauce and rice vinegar to the sauce.

This recipe was adapted from Bon Appétit, contributed by Kendra Vaculin. It was a perfect springtime meal.

Yield: Serves 4 to 6

• 5 T (1/3 cup) chili crisp
• 5 T (1/3 cup) tahini
• 3 T soy sauce, plus more, to taste
• 3 T unseasoned rice vinegar, plus more, to taste
• 12 to 12.8 oz dried soba noodles
• 1 bunch asparagus, trimmed, cut into 2″ pieces
• 2 T vegetable oil (I used canola oil)
• 1 lb ground pork
• thinly sliced scallions and/or cilantro, for serving
• 1/2 T to 1 T sesame seeds, toasted, for serving

1. Whisk chili crisp, tahini, soy sauce, and rice vinegar in a small bowl. Taste and adjust seasonings, as desired. Set sauce aside.
2. Toast sesame seeds in a 350 degree oven until fragrant and lightly browned, stirring once or twice, about 5 to 10 minutes.
3. Cook soba noodles in a large pot of boiling water until almost cooked, about 2 minutes.
4. Add asparagus pieces; cook until noodles are al dente and asparagus is crisp-tender, about 1 minute. Drain, reserving 1 cup cooking liquid.
5. Rinse noodles and asparagus under cool running water; reserve pot.
6. Heat oil in a medium skillet over medium-high.
7. Cook ground pork in an even layer, undisturbed, until browned, about 5 minutes. Continue to cook, stirring and breaking up with a wooden spoon, until cooked through, about 3 minutes. (Use a splatter screen!)
8. Add reserved sauce and cook, scraping up browned bits, 1 minute.
9. Transfer pork mixture, noodles, and asparagus to reserved pot. Add 2/3 cup cooking liquid; cook over medium heat, stirring gently with spoon and adding more cooking liquid if needed, until noodles and meat are well coated, about 2 minutes.
10. Serve topped with thinly sliced scallions, cilantro (if using), and toasted sesame seeds.

Creamy Roasted Tomato-Garlic Soup

I usually need grilled cheese as a bribe for my family to enjoy tomato soup for dinner. My daughter loved this soup even more than the grilled cheese! 🙂

This recipe was adapted from Food 52.com, contributed by Carolina Gelen. I modified the method and proportions. It was a quick dinner packed with flavor. Perfect with our grilled cheese sandwiches and giant green salad.

We swirled pesto into the soup just before serving. Additional cream or crème fraîche could also be added.

Yield: Serves 4 to 5

• extra-virgin olive oil
• 1300 grams grape or cherry tomatoes (about 4 cups)
• 2 yellow onions, roughly chopped
• 2 heads of garlic, halved crosswise
• 2 to 4 sprigs of basil
• 2 large sprigs of thyme
• 1 or 2 red chiles, optional (I omitted it)
• coarse salt and freshly ground black pepper
• 1 cup full-fat coconut milk or heavy cream (I used one 13.5 oz can of coconut milk), plus more for serving, as desired
• 1 cup vegetable or chicken stock, plus more as needed
• homemade or store-bought pesto, for serving, optional
• grilled cheese sandwiches or fresh bread, for serving, optional

1. Heat the oven to 450°F (230°C). (I set my oven to convection roast.)
2. Drizzle some oil into a deep baking dish. (I used a large enameled cast iron baking dish.)
3. Add in the tomatoes, onion, basil and thyme, and chile (if using). Drizzle more olive oil on top, plus a big sprinkle of salt and pepper. Mix to coat. Add the garlic cloves, cut side down, nestled into the other ingredients.
4. Roast for 25 to 40 minutes, until the tomatoes are slightly charred. (I roasted mine for 38 minutes.)
5. Remove from oven and let cool for 5 to 7 minutes. Remove and discard the thyme. Remove garlic cloves from the papery skin.
6. Add the rest of the ingredients to a blender, along with the coconut milk and stock. (I used a Vitamix on the hot soup setting.) Remove the little plug from the blender lid, then cover the lid with a kitchen towel and blend until smooth.
7. Taste and adjust the salt and pepper if needed. Adjust consistency with additional stock, as needed.
8. Serve drizzled with pesto and/or cream with a grilled cheese sandwich and green salad, as desired.

Flourless Chocolate Meringue Cake

I planned to bake this beautiful cake for Valentine’s Day as soon as I saw a photo of it in Bon Appétit. So pretty! ❤ It was crunchy on top and rich and creamy in the center. We ate it with vanilla ice cream- which was essential– and the perfect compliment to the texture of the cake. It could also be served with whipped cream.

The recipe was adapted from What’s for Dessert: Simple Recipes for Dessert People by Claire Saffitz, via Bon Appétit. It is actually featured on the cover of the book. Saffitz said that “one of her favorite moments in baking is the swirl you get when folding meringue into a chocolate batter. Not only does it look beautiful on top of the cake, it bakes into a light and crispy shell that yields to the rich crumb.”

The magazine article described it as a “sophisticated-looking and -tasting masterpiece that doesn’t take much effort to achieve.” Rich and delicious.

Yield: Serves 10

• vegetable oil (for pan)
• 10 oz (283 g) semisweet chocolate (64%–70% cacao), coarsely chopped (I used 72% Belgian chocolate)
• 6 T grapeseed, avocado, or other neutral oil
• 1/4 cup strong brewed coffee
• 1 1/2 tsp Diamond Crystal or 3/4 tsp Morton kosher salt, plus more
• 5 large eggs, separated, at room temperature
• 2 tsp pure vanilla extract
• 1 cup (200 g) granulated sugar, divided
• 3/4 cup (72 g) almond flour or almond meal
• vanilla ice cream or whipped cream, for serving

1. Place a rack in middle of oven; preheat to 350°. (I set my oven to true convection.)
2. Brush pan with vegetable oil, making sure to coat sides all the way to the rim. Line bottom of pan with a parchment paper round; brush parchment with oil.
3. Heat chopped chocolate, neutral oil, brewed coffee, and salt in a large heatproof (I used glass) bowl set over a medium saucepan of gently simmering water (bowl should not touch water), stirring occasionally with a heatproof rubber spatula, until chocolate is melted and mixture is smooth, about 5 minutes.
4. Remove bowl from heat; add 5 large egg yolks, at room temperature, vanilla extract, and 1/4 cup (50 g) granulated sugar; vigorously whisk to combine.
5. Add almond meal and mix well. (Don’t worry if it looks broken and separated.)
6. Add 1/4 cup water and whisk vigorously until mixture comes back together and looks smooth and glossy. Set chocolate mixture aside.
7. Using an electric mixer on medium-low speed, beat egg whites, at room temperature, and a pinch of salt in a large non-plastic bowl until frothy, about 20 seconds.
8. Increase speed to medium-high and continue to beat until foamy and opaque, about 30 seconds.
9. Beating constantly, gradually add remaining 3/4 cup (150 g) granulated sugar in a slow, steady stream. Increase speed to high and beat until stiff peaks form and meringue is dense and glossy. (Be careful not to overbeat or it will be dry and grainy and difficult to incorporate into the batter.)
10. Scoop out a heaping cupful of meringue and set aside.
11. Scrape about half of the remaining meringue into bowl with reserved chocolate mixture and fold gently with spatula until just a few streaks remain.
12. Scrape in the rest of the meringue; fold just until evenly mixed and batter is light and airy.
13. Scrape batter into prepared pan; smooth surface.
14. Spoon dollops of reserved meringue over batter. Using a skewer or toothpick, swirl into batter—a little or a lot; it’s up to you.
15. Bake cake until surface is risen and cracked, meringue is light golden, and a tester inserted into the center comes out shiny but clean, 60–70 minutes. (I baked the cake for 60 min but may check it around 55 min next time.)
16. Transfer to a wire rack and run a small knife or offset spatula between very top of cake and pan to loosen anywhere it may be stuck (this will help the cake settle evenly as it cools). Let cake cool in pan.
17. To serve, run knife around sides again to loosen cake, then unmold. Serve with vanilla ice cream or whipped cream, as desired.

Shortcut Vegetarian Enchiladas with Butternut Squash & Black Beans

This crowd-pleasing casserole uses store bought enchilada sauce as a shortcut. I peeled and cut a butternut squash, but using pre-cut squash would be another easy shortcut. It was a wonderful vegetarian dish.

This recipe was adapted from Skinnytaste.com. I modified the proportions, used Monterey Jack cheese, and substituted corn tortillas for flour tortillas. I served the enchiladas with brown Basmati rice, refried beans, and Trader Joe’s Mexican street corn. Great!

Yield: Serves 4 to 6

• 12 oz bottle of enchilada sauce (I used Trader Joe’s)
• 1 T extra-virgin olive oil
• 1 small butternut squash, cut 1/2-inch-dice
• coarse salt and freshly ground black pepper, to taste
• 1 medium yellow onion, diced
• 6 cloves garlic, minced
• 1 jalapeno, seeded and diced
• 10 oz can “original” Rotel diced tomatoes with green chilies
• 15.5 oz can black beans, rinsed and drained
• 1/4 cup cilantro, minced, plus more for garnish
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 cup water
• 12 corn tortillas (I used Trader Joe’s)
• 1 cup shredded Monterey Jack cheese
• 2 scallions, sliced, for garnish
• sour cream, for serving, optional (low-fat okay)
• brown Basmati rice and refried beans, for serving, optional

1. Preheat the oven to 400°F, preferably on convection.
2. Place 1/4 cup enchilada sauce on the bottom of a large baking dish. (I used a ceramic 9×13-inch baking dish.)
3. Heat olive oil over medium-high heat in large skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant.
4. Add cubed butternut squash, Rotel tomatoes, black beans, water, cilantro, cumin and chili powder and season with salt and pepper to taste. Cover and cook over medium-low heat, stirring occasionally, until the squash is tender, about 30 to 35 minutes. (Add more water if the mixture looks dry.)
5. At the end of the cooking time for the filling, steam the tortillas. Place the corn tortillas in a tortilla warmer or on a plate and place a damp paper towel on top. Cover tightly (using plastic wrap if using a plate), and microwave for approximately 1 minute, or until they are warm and pliable. Keep covered until ready to fill.
6. Place a generous 1/4 cup filling in the center of each tortilla and roll to close, placing in the baking dish seam side down. Repeat with the remaining filling. (I used a dry measuring cup to ration the filling.)
7. Top with remaining enchilada sauce and shredded cheese.
8. Bake, covered with foil until the sauce is bubbling and hot and the cheese is melted, about 15 to 20 minutes.
9. Top with scallions and cilantro. Serve with sour cream, rice, and/or refried beans, as desired.

Flourless Cocoa Cookies

Yes! More cookies and ice cream. In fact, I have several cookie drafts waiting to be shared. All of a sudden, it just feels like it’s finally time. 🙂

These cookies are a fabulous hybrid of a fudgy brownie and a cookie. This recipe was adapted from The Fearless Baker by Erin Jeanne McDowell via The New York Times, contributed by Melissa Clark. I weighed the dry ingredients, included the cinnamon, and used 70% cacao dark chocolate chopped into chunks. Great.

Yield: about 2 dozen cookies

• 3 eggs
• 3 cups/340 grams confectioners’ sugar
• 1 ½ cup/106 grams unsweetened cocoa powder
• ½ teaspoon ground cinnamon, optional
• ¼ teaspoon fine sea salt
• 1 ½ teaspoons vanilla extract
• 1 cup/140 grams bittersweet chocolate chunks (I used 70% cacao dark chocolate)
• Flaky sea salt, for sprinkling (I used Fleur de Sel)

1. Heat the oven to 350 degrees, preferably on convection. Line 2 rimmed baking sheets with parchment paper.
2. In a large bowl, whisk the eggs until well blended.
3. In another large bowl, sift together confectioners’ sugar, cocoa powder, cinnamon and salt.
4. Whisk into eggs, changing to a spatula when the batter becomes too thick to whisk.
5. Stir in vanilla and chocolate chunks.
6. Use a large 2-tablespoon cookie scoop to scoop cookies onto prepared baking sheets, leaving 1 1/2 inches between them. (I baked 9 on each baking sheet.) Sprinkle with flaky salt.
7. Bake, rotating front to back, and top to bottom, halfway through, until set around the edges, cracked on top and slightly underbaked in the middle, 10 to 13 minutes.
8. Transfer to a rack and let cool completely on the baking sheets. Store carefully in an airtight container.

Tacos with Shrimp in Chipotle Sauce (Camerones Enchipotlados)

These tacos were quite spicy, but the heat was easily counteracted by the mild toppings. The smoky heat from chipotle chilies is one of my absolute favorite flavors.

This dish was very quick to prepare. The recipe was adapted from Milk Street: The New Home Cooking by Christopher Kimball. (my last one to share… for now 🙂 ) I increased the amount of garlic and incorporated my CSA garlic scapes. We ate the shrimp filling in warm, soft corn tortillas topped with avocado, fresh cilantro, and sour cream. Perfect with refried beans on the side.

Yield: Serves 4

• 4 vine-ripened tomatoes (1 1/4 pounds), quartered
• 4 chipotle chiles in adobo sauce, with sauce
• Kosher salt and freshly ground black pepper
• 4 T olive oil, divided
• 1 1/2 pounds extra-large raw shrimp, peeled, deveined, tails removed and patted dry
• 4 T lime juice, divided
• 1 medium yellow onion, chopped
• 6 garlic cloves, thinly sliced, plus 2 garlic scapes, sliced (optional)
• 1/2 tsp dried oregano
• 1/4 cup dry white wine
• 1/2 cup fresh cilantro, plus more to serve
• 8 to 10 6-inch corn tortillas, warmed
• diced or sliced avocado, sour cream, and lime wedges, for serving

1. In a food processor, pulse the tomatoes, chiles, and any sauce coating the chiles, with 3/4 tsp salt until mostly smooth, about 1 minute. Set aside.
2. In a 12-inch skillet over medium-high, heat 2 T of the oil until beginning to smoke. Add half of the shrimp and cook, stirring, until golden, about 45 seconds. Transfer to a bowl.
3. Repeat with the remaining shrimp, adding them to the bowl.
4. Toss shrimp with 2 T of the lime juice. Set aside.
5. Return the skillet to medium-high and add the remaining 2 T of oil. Add the onion and cook for 3 to 4 minutes.
6. Add the garlic and oregano and cook until just beginning to brown, 1 minute.
7. Stir in the wine and any accumulated shrimp juice from the bowl. Cook until liquid is nearly evaporated.
8. Add the chipotle mixture and simmer, stirring, until thick enough to coat a spoon, 10 to 12 minutes.
9. Remove the skillet from the heat. Stir in the shrimp, cover and let sit until the shrimp are opaque and cooked through, 2 to 4 minutes.
10. Stir in the cilantro and remaining lime juice. Adjust seasonings as necessary.
11. Serve with warmed tortillas, cilantro, avocado, sour cream, and lime wedges.

Grill-Roasted Corn & Tomato Melange

The genius of this recipe is that the corn is roasted on the grill prior to shucking it. The corn is completely clean and fabulously roasted after 20 minutes. I can’t believe I’d never done this before! This method can actually be done in an oven as well. Fabulous.

We ate this dish as a side salad but it could also be used served over pasta, gnocchi, or with steamed green beans. The melange is prepared ahead of time so that the flavors blend and develop before serving. Perfect for guests! This dish is from Mad Hungry Family: 120 Essential Recipes to Feed the Whole Crew by Lucinda Scala Quinn. It’s a must try before the late summer corn is gone.

Yield: Makes enough sauce for 1 pound of pasta, gnocchi, or steamed green beans

• 2 large tomatoes, chopped or 2 pounds grape or cherry tomatoes, halved
• 6 garlic cloves, smashed
• handful of basil leaves, torn or chiffonade
• 2 T extra-virgin olive oil
• 1 tsp coarse salt
• 5 ears fresh sweet corn, in the husk

1. Preheat a grill or oven to 400 degrees, preferably on convection.
2. Combine the tomatoes, garlic, basil, oil, and salt in a large bowl.
3. Meanwhile, place the unshucked ears of corn on the grill (or in the oven) and roast for about 20 minutes (you’ll smell the aroma of sweet corn when they’re done).
4. Let the corn cool in the husks. Remove the husks and cut the kernels off the cobs.
5. Incorporate corn into the tomato mixture. Let flavors meld for up to several hours prior to serving. Use as desired.

One Year Ago:

• Zucchini & Black Bean Tacos

Two Years Ago:

• Grilled Corn & Poblano Dip
• German-Style Bacon & Shallot Potato Salad

Three Years Ago:

• Rick Bayless’ Roasted Poblano Gazpacho
• Green Couscous with Arugula

Four Years Ago:

• Corn Chowder with Zucchini, Scallions, & Orzo Topping
• Spicy Israeli Couscous with Summer Squash