Thursday, June 13, 2013

Pasta with Anchovies, Garlic, Chiles and Kale

Recipe from NY Times

1/2 pound pasta

3 tablespoons good olive oil, more for drizzling

1/4 to 1/2 teaspoon crushed red chile flakes, to taste

2 to 4 fat garlic cloves, smashed and peeled

2 tablespoons drained capers

4 anchovy filets

1 small bunch kale, chopped (or use 3 large handfuls chopped kale)

Black pepper

Squeeze of lemon, optional

Grated pecorino or Parmesan cheese, for serving (optional)

1. Bring a heavily salted pot of water to a boil. Cook pasta until al dente. Drain.

2. Meanwhile, heat oil in the largest skillet you have. Add chiles and a pinch of salt and toast until golden, 1 to 2 minutes.

3. Add smashed garlic, capers and anchovies. Let cook until everything is golden, the capers look crisp around the edges and the anchovies have dissolved into the oil, about 3 to 4 minutes. (You can help anchovies dissolve by mashing them with a wooden spoon as they cook.) Add kale and 2 tablespoons water and sauté until kale wilts and cooks in the pan and is well coated with oil, about 5 minutes. You might have to add more water if the water evaporates before the kale finishes cooking.

4. Add drained pasta and toss well. Add more salt if necessary and plenty of black pepper, and serve drizzled with more oil and a squeeze of lemon if the dish needs a lift. 

Tuesday, June 11, 2013

Spicy Lamb Sausage With Grilled Onions and Zucchini

Recipe from New York Times


  • 3 pounds ground lamb
  • 2 teaspoons toasted cumin seeds
  • 2 teaspoons toasted coriander seeds
  • 1 teaspoon black peppercorns
  • 2 teaspoons salt, more as needed
  • 1/2 teaspoon cayenne
  • Pinch cinnamon
  • 4 tablespoons mild paprika
  • 4 large garlic cloves, smashed to a paste


  • 1/2 teaspoon toasted cumin seeds
  • 1/2 teaspoon toasted coriander seeds
  • 1/2 teaspoon toasted caraway seeds
  • 1 teaspoon paprika
  • Cayenne, to taste
  • 2 garlic cloves, smashed to a paste
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 4 tablespoons olive oil


  • 2 sweet onions, such as Vidalia, in 1/2-inch crosswise slices
  • Olive oil
  • Salt and pepper
  • 4 medium zucchini, in 1/2-inch lengthwise slices
  • 2 heads bibb or other lettuce
  • 3 or 4 large ripe tomatoes, cut in wedges
  • 2 tablespoons roughly chopped cilantro
  • 2 tablespoons roughly chopped mint
  • Pita breads, optional
  • Plain yogurt, optional


To make the sausage, put ground lamb in a mixing bowl. Using a spice mill or mortar and pestle, grind cumin, coriander, black pepper (you can also use ground spices too). Add to lamb, along with salt, cayenne, cinnamon, paprika and garlic. Mix well with hands to incorporate. Refrigerate at least 1 hour or, preferably, overnight. Form mixture into 24 two-ounce patties.
To make the vinaigrette, grind cumin, coriander and caraway. Combine with paprika and a good pinch of cayenne in a small bowl. Add garlic, vinegar, lemon juice and salt. Whisk in olive oil.
Light a charcoal grill. The heat should be moderate. Grill sausages, in batches if necessary, for about 2 minutes per side, until just done. Keep warm. Paint onion slices with a little olive oil, season with salt and pepper, and grill until softened slightly, about 2 minutes per side. Repeat with zucchini. 
Line a large platter with lettuce leaves and pile sausages in the middle. Arrange onions and zucchini around the platter. Salt the tomatoes and distribute. Whisk the vinaigrette, then drizzle over everything. Sprinkle with cilantro and mint, and serve with warm pita breads and plain yogurt if desired.