Ginger-Curry Grilled Chicken Kebabs

This recipe was included in the “Tuesday Nights” column of Milk Street magazine. Kebabs are a big procedure on a Tuesday night! 😉 Although the time commitment was misleading, the finished dish was absolutely worth all of the work.

We ate the kebabs with brown Basmati rice, warm naan, and Greek Tzatziki. They could alternatively be served with a drizzle of plain yogurt. The kebabs are an adaptation of mishkaki, grilled skewers of marinated meat from the islands of Zanzibar. According to the article, the islands’ cuisine is a fusion of Persian, Portuguese, and Arabic from the people that once colonized or settled in the area.

This recipe was adapted from “Feast: Food of the Islamic World” by Anissa Helou, via Christopher Kimball’s Milk Street magazine, contributed by Courtney Hill. Fabulous.

Yield: Serves 4 to 6

• 2 T grapeseed or other neutral oil (I used canola)
• 2 T tomato paste
• 2 T freshly squeezed lemon juice, plus lemon wedges to serve
• 1 T finely grated fresh ginger
• 5 medium garlic cloves, finely grated or pushed through a garlic press
• 1 T curry powder
• 1 tsp ground turmeric
• 1/4 tsp cayenne pepper
• coarse salt and freshly ground black pepper
• 2 to 2 1/2 pounds boneless, skinless chicken thighs (or breasts), trimmed and cut into 1 1/2-inch chunks (see Note)
• 1 medium red, orange or yellow bell pepper, stemmed, seeded and cut into 1-inch pieces
• 1 small red onion, cut into 1-inch pieces

1. Trim the chicken and cut into 1 1/2-inch chunks.
2. In a large bowl, stir together the oil, tomato paste, lemon juice, ginger, garlic, curry powder, turmeric, cayenne, 1 1/2 teaspoons coarse salt and 1/2 teaspoon black pepper.
3. Add the chicken and mix, rubbing the seasonings into the meat, until evenly coated.
4. Marinate at room temperature for about 30 minutes while you prepare the grill or cover and refrigerate for up to 4 hours. (I marinated it for about 3 hours.)
5. Prepare a charcoal or gas grill. For a charcoal grill, ignite a large chimney of coals, let burn until lightly ashed over, then distribute evenly over the grill bed; open the bottom grill vents. For a gas grill, turn all burners to high. Heat the grill, covered, for 5 to 10 minutes, then clean and oil the grate.
6. While the grill heats, thread the chicken, alternating with the pepper and onion pieces, onto 6 to 9 metal skewers.
7. Place the skewers on the pre-heated grill. Cook without disturbing until lightly charred on the bottom and the meat releases easily from the grill, 3 to 4 minutes.
8. Flip the skewers and cook, turning every few minutes, until charred all over and the chicken is no longer pink when cut into, another 8 to 9 minutes.
9. Transfer to a platter and serve with lemon wedges, as desired.

Note: Don’t worry if the cut pieces of chicken are irregularly shaped. As long as they’re similarly sized, shape isn’t important. Don’t crowd the skewers on the grill grate. Allow some space between them so heat circulates and the chicken cooks quickly and without steaming.

Strawberry-Cornmeal-Olive Oil Snacking Cake

My family really embraces strawberry season. We can’t get enough freshly picked Long Island berries! 🙂 After making our essential Strawberry-Vanilla Bean Jam, I made this super moist, coarse-textured snack cake which incorporated my special jam.

I baked the cake a day in advance and served it for dessert with homemade Fresh Strawberry Gelato. Yes, it was over the top! We ate the leftovers for breakfast. In retrospect, although it is sweet enough to be a dessert, I think that I would serve it for breakfast, or as a special snack with tea or coffee, next time. It was a wonderful breakfast- such a treat.

This recipe was adapted from Bon Appétit, contributed by Sarah Jampel. I modified the baking time and used homemade jam. The jam sinks to the bottom of the cake and, with the granulated sugar coating, forms a crispy, caramelized crust. Yum.

Yield: One 13×9-inch sheet cake

• 8 to 10 oz strawberries, hulled, thinly sliced lengthwise
• 238 g (1 cup plus 3 T) granulated sugar, divided, plus more for pan
• 1 tsp Kosher salt, plus more
• 3/4 cup extra-virgin olive oil, plus more for pan (or use cooking spray for pan)
• 188 g (1 1/2 cups) all-purpose flour
• 60 g (1/2 cup) cornmeal, preferably finely ground
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 3 large eggs
• 2 large egg yolks
• 1/2 cup plus 2 T sour cream
• finely grated zest of 2 lemons
• 3 T freshly squeezed lemon juice
• 2 tsp pure vanilla extract
• 1/2 cup strawberry jam, stirred (original recipe recommends Bonne Maman Intense)

1. Preheat oven to 350°, preferably on convection.
2. Gently toss strawberries, 1 tablespoon of granulated sugar, and a pinch of coarse salt in a medium bowl. Let sit, stirring occasionally, until ready to use.
3. Grease a 13×9-inch metal baking pan with oil or cooking spray. Line with parchment paper, leaving an overhang on 2 long sides.
4. Grease parchment with oil or cooking oil spray. Generously sprinkle pan and parchment with sugar, tilting to coat pan in an even layer; tap out excess.
5. Whisk flour, cornmeal, baking powder, baking soda, 200 g (1 cup) sugar, and 1 teaspoon coarse salt in a medium bowl.
6. Whisk eggs, egg yolks, sour cream, lemon zest, lemon juice, and vanilla in a large bowl until well combined.
7. Add dry ingredients to sour cream mixture and whisk gently to combine.
8. Using a spatula, gradually fold in 3/4 cup oil until batter is smooth and homogenous with all of the oil incorporated.
9. Scrape batter into prepared pan and spread evenly.
10. Stir the strawberry jam to make more fluid. Using a small spoon, dollop jam onto surface. (I made 36 small dollops over the surface of the cake.) Using a butter knife or small offset spatula, gently swirl jam into batter.
11. Arrange reserved strawberries on top of batter in even rows, touching at widest points. (You may have extra sliced berries; reserve for another use.) See note.
12. Sprinkle all over with remaining 2 tablespoons of granulated sugar.
13. Bake cake until risen and deeply bronzed with no damp spots in the middle, the sides begin to pull away from the pan, and a tester inserted into the center comes out clean, about 30 minutes in a convection oven or up to 40–45 minutes in a standard oven.

Note: Because the strawberries will shrink and sink a bit during baking (how much depends on their size and sweetness), make sure they’re placed shoulder to shoulder on top of the batter. (My design didn’t hold up very well during the baking process but no one seemed to mind.)

Do Ahead: Cake can be made 4 days ahead. Cover with foil or plastic wrap and store at room temperature.

Frosted Sugar Cookie Bars

These soft sugar cookie bars were one of the most popular recipes this week on The New York Times’ website. They described them as “worth the hype” and, with their cheerful frosting and sprinkles, as “happiness in a 9-by-13 pan.” 🙂

Thanks to cream cheese in the dough, they are soft and tender- similar to Lofthouse cookies, my daughter’s favorite cookie. I made them to celebrate the release of my daughter’s middle school musical. Despite the limitations caused by Covid, the school was able to successfully stage their annual musical in a movie format instead of live performances- great. She had a lot of fun participating in the show.

This recipe was adapted from American Girl Cookies, via The New York Times, contributed by Margaux Laskey. I baked the dough in a rimmed sheet pan and used Meyer lemon juice in the frosting. I love bar desserts! They would be a crowd-pleaser served for Valentine’s Day, a birthday, or just as a special treat.

Yield: 20 cookies

For the Cookie Base:

• 1 cup/225 grams unsalted butter (2 sticks), at room temperature, plus more for greasing the pan
• 2 3/4 cups/350 grams all-purpose flour
• 1/2 teaspoon fine sea salt
• 1 (8 ounce/225 gram) package cream cheese, at room temperature
• 1 1/2 cups/300 grams granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• lemon zest, optional (or Meyer lemon zest)

For the Frosting:

• 6 tablespoons/85 grams unsalted butter (3/4 stick), at room temperature
• 2 cups/245 grams confectioners’ sugar
• 1 tablespoon milk or heavy cream, plus more as needed (I used whole milk)
• 1 teaspoon fresh lemon juice, plus more as needed (I used Meyer lemon juice)
• 1 teaspoon vanilla extract, plus more as needed
• 1/8 to 1/4 teaspoon fine sea salt
• a drop or two of gel food coloring, optional
• assorted sprinkles, for decorating, optional

To Make the Cookie Base:

1. Heat oven to 350 degrees, preferably on convection.
2. Lightly butter (or coat with cooking oil spray) a 9-by-13-inch baking pan or rimmed sheet pan. Line the pan with parchment paper, running it up the two long sides of the pan and letting it extend past the rim by about 2 inches.
3. In a medium bowl, whisk together the flour and salt.
4. In a large bowl with an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat butter and cream cheese on medium speed until well blended, about 1 minute.
5. Add the granulated sugar and beat until smooth, about 1 minute.
6. Add the egg, vanilla, and lemon zest, if using, and beat on low speed until well combined, about 1 minute.
7. Turn off the mixer and scrape down the bowl with a rubber spatula. Gradually add the flour mixture, mixing on low speed just until blended, about 1 minute.
8. Using a spatula, scrape the dough into the prepared baking pan. Using damp fingers or a greased offset spatula, spread the dough into an even layer.
9. Bake just until the edges are starting to turn light golden brown, and a toothpick inserted in the middle has moist crumbs, 20 to 25 minutes. (Do not overbake! The bars should be quite moist, and almost slightly underbaked in the middle.)
10. Remove the pan from the oven and set it on a wire rack. Let cool completely. When fully cooled, remove the bars from the pan using the overhanging parchment paper.

To Make the Frosting:

1. Place the 6 tablespoons of softened butter in the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium speed until creamy, about 1 minute.
2. Add 1 cup confectioners’ sugar, beating on low speed until fully combined, then repeat with remaining 1 cup confectioners’ sugar.
3. Add the 1 tablespoon milk or heavy cream, 1 teaspoon lemon juice, the vanilla, salt and food coloring, if using, and beat on medium speed until the frosting is light and fluffy, scraping down the sides halfway through, about 4 minutes. Add more milk if needed to thin out the mixture. Add lemon juice and vanilla to taste.
4. Using a spatula, spread the frosting on top, then decorate with sprinkles, if using. Cut into 20 bars and serve.

Note: I stored the leftover cookies in the refrigerator and we actually preferred them chilled.

Vanilla Pear Sour

This festive seasonal cocktail was absolutely fabulous. My husband and I enjoyed it prior to our quiet Thanksgiving feast this year.

This recipe was adapted from Jamie Oliver via francoiselaprune.com. I poached thin slices of pear so that I could use them as a garnish. I may poach even larger slices next time. We preferred it with a little bit less alcohol so I noted a range in the recipe below.

The delicious pear syrup can be made in advance, making this perfect for Thanksgiving or a party. We used the leftover syrup to make more cocktails! 😉 It could also be drizzled over ice cream.

Yield: Makes one drink (plus additional Vanilla Pear Syrup)

For the Vanilla Pear Syrup: (makes enough syrup for approximately 10 drinks)

• 1 Bartlett pear, cut in half or quartered, cored, & cut into thin slices
• 200 g (7.1 ounces, 1 cup) granulated sugar
• 200 ml (7 ounces, scant 1 cup) water
• 1/2 vanilla bean, split, seeds scraped

For the Cocktail:

• 30ml (1 ounce, 2 T) Vanilla Pear Syrup
• 30ml (1 ounce, 2 T) freshly squeezed lemon juice
• 44 to 50ml (1.5 to 1.75 ounces) vodka
• ice cubes
• poached pear slices, for garnish

1. Add the pear slices, sugar, water, vanilla seeds with vanilla bean pod to a small saucepan. Simmer on low heat for 30 minutes. Remove from heat and set aside.
2. Let the poaching liquid infuse and cool down for another 30 minutes.
3. Strain through a fine wire mesh strainer, reserving the poached pear slices for garnish. Keep pear syrup in a jar in the refrigerator; it will keep for 5 days.
4. Combine the lemon juice, vodka and 30ml of the vanilla pear syrup into a cocktail shaker. Shake well and strain into a cocktail glass with ice.
5. Garnish with a thin pear slice (or two).

Note: This cocktail was also wonderful with Meyer lemon juice. (I used the juice of my very first lemon from my Meyer lemon tree!) 🙂

The New York Sour

My husband really enjoys making cocktails (for me!) but rarely drinks one himself. This wine-spiked whiskey sour was especially great because he and I both enjoyed one. 🙂

This recipe was adapted from Bon Appétit, contributed by Mary-Frances Heck. We used an Italian Barbera and agave nectar instead of simple syrup. Nice.

Yield: 1 cocktail

• 2 ounces rye or bourbon whiskey
• 1 ounce freshly squeezed lemon juice
• 1 ounce simple syrup or 3/4 ounce agave nectar
• 1/2 ounce fruity red wine (such as Shiraz or Malbec)

1. Combine whiskey, lemon juice, and simple syrup/agave nectar in a cocktail shaker.
2. Fill shaker with ice, cover and shake until outside of shaker is frosty, about 30 seconds.
3. Strain into a rocks glass filled with fresh ice.
4. Gently pour wine over the back of a spoon held just above the drink’s surface so wine floats on top.
5. Serve.

Pork Cutlets with Arugula & Jammy Tomatoes

This is another wonderful dish that showcased my CSA greens. Arugula is my favorite item to receive in my weekly share. I supplemented my CSA arugula with Trader Joe’s wild arugula to make this salad.

This light Italian dish was adapted from Martha Stewart’s Everyday Food. I modified the proportions, method, and plating. Delicious!

Yield: Serves 4 to 6

• 3 T fresh lemon juice, plus wedges for serving (2 lemons)
• 9 T extra-virgin olive oil, divided
• coarse salt and freshly ground black pepper
• 3 boneless pork chops (about 2 pounds total), cut in half horizontally to make six 5 to 6-ounce chops, fat trimmed
• 6 T all-purpose flour
• 2 cups grape or cherry tomatoes, halved
• 3/4 pound arugula, thick stems trimmed
• shaved Parmesan, for serving

1. Make the Dressing: In a small bowl, combine lemon juice and 6 tablespoons of oil. Season with salt and pepper. Set aside.
2. One at a time, place pork chops between two large pieces of plastic wrap. Using a meat mallet or the bottom of a small heavy pan, pound until 1/4 inch thick.
3. On a plate, combine flour, 1 1/2 teaspoons coarse salt, and 1/4 teaspoon pepper.
4. Coat each cutlet with flour mixture, shaking off excess. Set aside.
5. In a medium skillet, heat 1 tablespoon of oil over medium-high. (I used a 12-inch cast iron skillet.)
6. Add tomatoes, and cook until softened, about 5 minutes. Remove tomatoes and season with salt and pepper; set aside.
7. In same skillet, heat another tablespoon of oil over medium-high. Add 3 cutlets; cook until browned, 2 to 3 minutes. Turn over; cook until opaque throughout, about 30 seconds more.
8. Transfer to a plate; cover loosely with aluminum foil to keep warm.
9. Repeat with remaining 3 cutlets, using another tablespoon of oil.
10. Toss arugula with the dressing, using as much as desired. (I had extra dressing.)
11. Place arugula on a platter and top with cutlets, sautéed tomatoes, and shaved Parmesan. Garnish with lemon wedges, if desired.

Double Mustard Sheet-Pan Chicken with Potatoes and Greens

I have a couple sheet-pan dinners to share. Cooking an entire meal on one sheet pan may be the ultimate method for easy back to school dinners. Love it.

This dish uses Dijon mustard in the marinade and whole grain mustard in the dressing. Perfect for all of the mustard chicken fans in my house.

This recipe was adapted from epicurious.com, contributed by Anna Stockwell. I used boneless, skinless chicken thighs, reduced the oil, and substituted my beautiful CSA arugula for the frisée. We ate it with Ritzy Summer-Squash Casserole. Great.

Yield: 6 servings

For the Chicken Marinade & Potatoes:

• 2 T Dijon mustard
• 2 T honey
• 3 T extra-virgin olive oil, divided
• 8 to 10 boneless, skinless chicken thighs or 4 whole chicken legs (thigh and drumstick; about 2 lbs total), patted dry (I used 9 boneless, skinless chicken thighs)
• 2 tsp kosher salt, divided
• 1 tsp freshly ground black pepper, divided
• 1 to 1 1/2 lbs baby Yukon Gold potatoes, halved lengthwise
• 4 rosemary sprigs

For the Dressing & To Serve:

• 1 large garlic clove, finely grated
• 3 T freshly squeezed lemon juice
• 4 tsp whole grain mustard
• 4 T extra-virgin olive oil
• 2 tsp honey
• 1/2 tsp kosher salt
• 6 to 8 cups arugula, 1 small head of frisée, or 1/2 small head of escarole, trimmed, torn into bite-size pieces
• 1/2 cup parsley leaves

1. Place a rack in top third of oven; preheat to 375°F, preferably on convection roast.
2. Whisk Dijon mustard, 2 T honey, and 1 T olive oil in a medium bowl to combine.
3. Season chicken on all sides with 1 tsp salt and 1/2 tsp pepper. Transfer to bowl with honey mustard and toss to coat. (I marinated the chicken for 4 hours in the refrigerator.)
4. On a rimmed baking sheet, toss potatoes with remaining 2 T olive oil, 1 tsp salt, and remaining 1/2 tsp pepper.
5. Arrange chicken, “skin side” down, in the center of the sheet pan; discard excess marinade.
6. Arrange potatoes around outside of pan in an even layer, then turn cut side down (this will help them brown better). Arrange rosemary over potatoes.
7. Roast until chicken, flipping over to “skin side” up after 15 minutes, and potatoes are golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°F, 20 to 25 minutes for boneless, skinless thighs or up to 30–40 minutes for bone-in meat.
8. Meanwhile, make the dressing. Whisk garlic, lemon juice, whole grain mustard, olive oil, honey, and salt in a small bowl. Adjust seasoning, to taste.
9. Divide greens and parsley among plates, drizzle with dressing, then top with chicken and potatoes. Drizzle additional dressing over chicken and potatoes. Garnish with chopped parsley, as desired.

Do Ahead: Chicken can be marinated 8 hours ahead. Cover and chill.