It’s official. After 5 years in my wonderful kitchen on the Upper West Side, Danielle and I have decided to choose life. We have moved from our life in suburbia, down to the frantic Lower East Side. I have traded Zabar’s for Russ and Daughters, Fairway for Essex Market, and the change suits me just fine. Our new place is a bit more cozy…but the inclusion of a real fume hood, venting to the outside, makes the space a VAST improvement.
We have only one true hardship…a lack of dishwasher. Have no fear, Best Buy is bringing my portable today, but in the mean time, I managed to squeeze in one, very intimate dinner, to break in the new equipment.
Sunday Dinner with our new neighbor – Jamie
Saxelby Cheese Selection (Essex Market)
Red Pepper and Eggplant Spread (courtesy Danielle’s Aunt)
Pain D’Avignon baguette (Essex Market)
Arugula salad with creamy vinaigrette
Summer Squash Casserole (veggies courtesy Essex Market grocery)
Roasted Salmon (New Star Fish Market, Essex Market)
Sea Salt & Orange/Ricotta Caramels, Saxelby Cheese
2 tbsp rice wine vinegar
2 tbsp mayonnaise
1/4 cup olive oil
Salt and pepper to taste
In a large salad bowl, whisk vinegar and mayo together until blended. Slowly whip in olive oil until desired thickness is achieved. Add a pinch of salt and fresh cracked pepper to taste.
Toss with greens, red onions. Serve.
Summer Squash Casserole
2 carrots, peeled and loosely chopped
1 small onion, peeled and loosely chopped
1 yellow summer squash, one zucchini, and one patty pan squash diced in to 1″ chunks
2 cloves garlic, peeled and roughly chopped
1/2 tbsp red pepper flakes
1 tsp garlic powder
salt and pepper to taste
1/2 cup heavy cream
1/2 cup shredded Parmesan, divided into 2 halves
1 tbsp hot paprika
In a medium pot, combine all ingredients through salt and pepper, and cover with water. (Just enough water so that the veggies are covered.) Boil about 20 minutes until veggies, especially the carrots, are soft.
Drain veggies and let cool about 5 minutes. Mash veggies loosely with a potato masher – leaving chunks. Stir in cream and 1/2 Parmesan and taste. Add more salt/pepper as needed.
Crack 2 eggs, beat and mix through the squash (this will thicken the casserole as it bakes.) Spread squash evenly in a casserole dish and cover with the second half Parmesan, and sprinkle with paprika.
You can refrigerate for up to 3 days at this point before baking, (0r freeze for months) or bake straight away.
To serve, bake casserole at 400 degrees, uncovered, for 45-60 minuted until heated through, and top is browned and bubbly.
6 oz salmon filets (1 per person being served)
Garlic powder (please no garlic salt)
Old Bay seasoning
Salt & Pepper
Place salmon filets on a baking sheet lined with foil for easy clean up. Sprinkle with an even coating of garlic powder and old bay. Add salt, pepper, and cayenne to taste. Squeeze fresh lemon juice over each filet, then coat with fresh dill fronds. Finally dribble a little olive oil over the top (salmon should be well coated with seasoning)
Bake salmon at 400 degrees for 20 minutes. Salmon should be on the rare side. Let salmon sit for 5 minutes before serving.
Everyone was super full after eating the entire block of amazing stinky cheese from Saxelby, but Jamie managed to still go for seconds on the squash casserole.