Spicy Roast Beef and Rhubarb Chutney Sandwich
Amazing news: eat in my kitchen is Yahoo Food's 'Blogger of the Week'!! Click here to take a peek in my kitchen and read the interview with the wonderful Rachel Tepper about sweets and plans in life!
Distracted by this excitement, I felt a bit indecisive in the kitchen, an unusual state of mind for me especially when it's about my Sandwich Wednesdays. To come up with a yummy new creation between two slices of bread every week has been one of the easier tasks since I started eat in my kitchen.
Sandwich recipes come to me quite easily, luckily, I don't have to think much about it. And it would have been the same this week if I hadn't gotten the stubborn idea stuck in my head that I wanted to empty an open jar of my spicy rhubarb chutney (amongst a few other jars) and use it for a sandwich. I was hardheaded and that always blocks my creativity. Soon we'll be in Malta and our apartment will be in the hands of a trusted friend while we're away, including our fridge which I'm aiming to empty completely and to have in a sparkly and spotless state by the day of our departure.
So, the chutney had to go and a sandwich had to be made. Pastrami seemed perfect but the quality at the store didn't convince me. When I spotted roast beef, freshly cut, bright pink on the inside with a spiced crust my chutney sandwich was saved. Still at the market, I threw some fresh chili peppers and a rustic French loaf into the basket and off I went. The first bite confirmed my suspicions, the beef and spicy rhubarb are a match made in heaven!
This recipe has been featured by Food52, you find my rhubarb chutney recipe here!
Spicy Roast Beef and Rhubarb Chutney Sandwich
For 2 sandwiches you need
rustic white bread 4 slices
roast beef, thinly cut, 8 slices
rhubarb chutney (or any other fruity chutney) 2-4 teaspoons, to taste
rucola leaves (arugula), a small handful
fresh red chili pepper, without seeds and thinly sliced, 1/2
black peppercorns, crushed in a mortar
olive oil, for the bread
Brush the bottom slice of bread with a little olive oil, arrange the rucola and roast beef on top and sprinkle with chutney, chili pepper and crushed pepper. Close your sandwich and enjoy!
Raw Asparagus Salad with Peach, Orange Blossom and Pecorino
I had lots of asparagus in my kitchen this year but, unfortunately, no time to try many raw recipes. I needed green and white asparagus for new recipes for my cookbook which I'm very happy with. Since late March, a quick combination of Asparagus with Balsamic Bacon and a Tortilla joined the eat in my kitchen recipe collection but there was no salad with the raw green stalks, that changed last week.
My Mediterranean version with tomatoes and Parmesan inspired by my mother introduced me to the pleasures of raw asparagus for the first time, followed by a Nordic salad with hardboiled egg, lemon yoghurt dressing and chives. This year, I felt like a fruity take on this dish, thinly sliced green asparagus with honey sweet white peaches, young pecorino and a refreshing dressing made with freshly squeezed orange juice and orange blossom water. Enjoyed with a glass of chilled rosé and a crunchy loaf of rustic French bread I didn't even mind that the cool temperatures couldn't keep up with this summery dish.
Raw Asparagus Salad with Peach, Orange Blossom and Pecorino
For 2 you need
The asparagus should be very fresh and not woody.
raw green asparagus, the bottom cut off and the lower part peeled if necessary, about 10 stalks
flat white Doghnut (or Saturn) peaches, sliced thinly, 2
young Pecorino (or Parmesan), sliced thinly, about 50g / 1 3/4oz
For the dressing
olive oil 3 tablespoons
freshly squeezed orange juice 2 tablespoons
quality orange blossom water (preferably organic) 2 teaspoons
a pinch of sugar (or honey)
salt and pepper
Cut the asparagus' heads off and in half, cut the stalks into slim slices, this works best with a mandoline or cheese slicer. Arrange the asparagus and peaches on plates. Whisk the ingredients for the dressing and season to taste, sprinkle over the salad and finish it off with the Pecorino.
Fennel Burger and Elderflower Onion Sandwich with Gruyère
If two passionate cooks are in a relationship you need a well thought-out kitchen plan. My boyfriend and I have a great passion for cooking, we love to experiment with recipes and ingredients but it just doesn't work at the same time. A cook is a leader and therefore needs total command in the kitchen to guarantee successful results. So many, many years ago we made a wise decision: depending on the recipe, one of us takes over control and has the last word when it comes to the important decisions, and the other one just assists. It works perfectly, no discussions and no arguments as long as we stick to the plan and don't get in each other's way.
Luckily, we love the same cuisine, Mediterranean and North European comfort dishes. The preparations are always quite relaxed and most of the time very satisfying at table. While chopping and cooking, there is often wine, cheese and olives involved to nibble and chill, I've mentioned it so often, it's definitely my favourite way to end a day. However, life would be boring, if two people had the same approach in the kitchen and we're definitely two absolutely different personalities. We find inspiration in different ingredients, flavours and combinations. My man likes it a bit more crazy, wild and experimental when he takes over the kitchen. He often combines flavours which seem too far apart to my mind, but the results are delicious and that's what counts.
A few days ago he came up with the genius idea to deglaze onions with elderflower syrup, it was fantastic! And to make it even better, he placed them on top of juicy fennel burgers. So, you need to know, when he uses our fennel seeds from Malta, he measures them by the tablespoon and not the teaspoon, the aroma is strong and present in this recipe and pure bliss in combination with the elderflower onion's smoky sweetness. There was also a thin layer of melted Gruyère cheese in between and at that point I knew I would have to share this recipe with you! I loved it!
Fennel Burger and Elderflower Onion Sandwich with Gruyère
For 8 burgers (or 4 hungry people) you need
For the sandwiches
medium onions, cut in half and thinly sliced, 3-4
butter 1-2 tablespoons
elderflower syrup, about 6 teaspoons, to taste
salt and pepper
rustic white buns, cut in half, 8
crisp lettuce, 8-16 small leaves
Gruyère cheese, 8-16 slices
For the burgers
minced beef 1 kg / 2 1/4 pounds
dry breadcrumbs 80g / 1/2 cup / 3oz
organic eggs 2
garlic, crushed, 2 cloves
fennel seeds, crushed in a mortar, 2 tablespoons
salt 3 teaspoons
pepper
butter 1-2 tablespoons
olive oil
Start with the onions and fry the burgers at the end, you want them to be hot enough to melt the cheese.
In a heavy pan, heat 1 tablespoon of butter and fry the onions for about 10-15 minutes until golden brown and soft. Add more butter if they dry out. When they are done, turn up the heat and deglaze with a splash of elderflower syrup. Season with salt and pepper to taste, take off the heat and set the pan aside.
Mix the ingredients for the burgers in a large bowl (with your hands or the hooks of an electric mixer) and form 8 thick burgers with wet hands. Heat a generous splash of olive oil and a tablespoon of butter in a heavy pan and fry the burgers on medium-high heat for 1 minute on each side, turn down the heat to medium-low and continue frying until they are golden brown, add more butter if necessary. The cooking time depends on how well done you like them, cut a burger in half to check the inside. Once they are done, lay 1-2 slices of cheese on top of each warm burger immediately.
Arrange 1-2 slices of lettuce on the bottom half of each bun, lay the burgers with the cheese on top and finish with the onions. Close the buns and enjoy!
Green Beans and Peas with Tahini Lemon Mayonnaise and Basil
I've never been a big fan of mayonnaise but this recipe changed everything, now I'm hooked on it! Mix this dip with a little tahini, juice and the zest of a lemon to lighten up it's rather heavy qualities and you'll understand what I'm talking about.
When it comes to mayonnaise, I've always been quite picky. The ones from the store are not an option for me at all, at least I've never found a good one. I always make my own from scratch like I learned from my mother, with good olive oil and fresh organic egg yolks. When it's mixed with crushed garlic, like the Spanish Aïoli, I can actually enjoy it a lot, especially when I have a fresh loaf of bread at hand.
So a few days ago I decided to make a fresh salad of greens, crunchy beans and peas quickly blanched until al dente. When I thought about the dressing I started to play around with different recipes in my mind. I had just received a culinary gift from a friend who just got back to Berlin after a quick visit to his family in Israel. He brought a huge jar of delicious tahini to my kitchen which I usually turn into hummus right away, but not this time. I mixed a spoonful of it with lemony and garlicky mayonnaise to top my summery salad sprinkled with spring onions and basil, it was more than delish!
Green Beans and Peas with Tahini Lemon Mayonnaise
You could whisk the mayonnaise by hand but I use a stick mixer and a small mug which guarantees a thick and creamy result.
For 2 as a lunch or 4 as a side dish you need
green beans, the ends snipped off, 550g / 1 1/4 pounds
peas, fresh or frozen, 140g / 5oz
salt and pepper
olive oil 1 tablespoon
small spring onion, cut into slim rings, 1
fresh basil, about 12 leaves
For the mayonnaise
garlic, crushed, 1 clove
freshly squeezed lemon juice 4 teaspoons
fresh organic egg yolks 2
quality olive oil 75ml / 1/3 cup
salt
tahini 1 tablespoon
lemon zest 2-3 teaspoons
In a large pot, blanch the peas in boiling salted water for 1 minute, take them out with a slotted ladle, rinse with cold water for a few seconds and drain. Use the same water, bring it to the boil and blanch the beans for 4-5 minutes or until al dente, drain and rinse with cold water. In a bowl, mix the beans and peas with 1 tablespoon of olive oil, season with salt and pepper and then arrange on plates.
For the mayonnaise, mix the garlic and lemon juice in a small bowl and set aside. Drop 2 egg yolks into a mug which should be just big enough for a stick mixer to fit in it. Pour 1/4 of the oil onto the egg yolks and start mixing with the stick mixer immediately, add more oil and the lemon garlic mixture, a little at a time, mixing constantly. When the dip is thick and creamy (after a few seconds) season with salt and whisk in the tahini and 1 1/2 teaspoons of lemon zest, season to taste. On the plates, spread a few dollops of the mayonnaise on top of the greens and sprinkle with spring onion, basil and lemon zest. Serve immediately.
Grilled Tomato, Chèvre and Thyme Baguette Sandwich
Many summers ago, I spent a few wonderful weeks at the Côte d'Azur with my aunt, uncle and cousins. We stayed at a beautiful house in the middle of the green hills around Grasse, a picturesque town which is also called the world's capital of perfume. I think I wrote about this trip last year but after almost 500 posts I'm losing track! Never mind, I often sat with the girls of the family, my aunt and two cousins, at the pool in the garden. It was a little French paradise with all kinds of flowers, lavender, jasmine and roses turned this place into the most fragrant oasis. We had our girl chats, chilled, swam and ate, a perfect holiday!
Although I won't go to the French Riviera next month but to Malta (which I look forward to with growing excitement!), I had our peaceful Grasse garden scene in mind when I came up with today's sandwich. Imagine sitting on the fresh grass, feeling the warm morning air on your skin and the smell of a million flowers around you. You wear a summery dress and enjoy the quiet peace of the early hours of the day which is only interrupted when you take a big bite of this crunchy grilled baguette sandwich topped with chèvre, cherry tomatoes, olives, garlic, thyme and pecorino (I'm sorry, I had no French substitute at hand). Doesn't this sound just right?
Grilled Tomato, Chèvre and Thyme Baguette Sandwich
As a lunch for two you need
rustic French baguette (around 25cm / 10"), cut in half, 1
olive oil 2 tablespoons
chèvre (preferably Sainte-Maure de Touraine), very thinly sliced, 70g / 2 1/2oz
cherry tomatoes, cut in half, about 6
black olives 6
garlic, thinly sliced, 1 clove
fresh thyme leaves, from a small handful of sprigs
pecorino (or any other aromatic hard cheese), freshly grated, 2 generous tablespoons
black peppercorns, crushed in a mortar
Set the oven to 220°C / 430°F and line a baking sheet with parchment paper.
Place the bottom half of the baguette on the lined tray, brush the bread with 1 tablespoon of olive oil and spread the chèvre and then the tomatoes and olives on top. Sprinkle with the remaining olive oil, thyme, garlic, pepper and pecorino. Bake in the oven for about 20 minutes or until the cheese is melted and the tomatoes are soft. You can also bake the top half of the baguette for the last few minutes. When it's done, sprinkle with a little fresh thyme, season with salt (if necessary) and enjoy!
Mediterranean Roast Vegetables with Tomatoes, Feta and Basil
The secret behind this scrumptious Mediterranean pan lies in the separate cooking of the vegetables. First, I sautéed sliced zucchini until golden but with bite, and then I cooked a large handful of aubergine and bell pepper chopped into tiny cubes. The small size let them release a little more of their juices in the hot pan, within minutes they turn into a chunky stew. Mixed with the zucchini, it just needed a bit of salt and pepper and it was done.
You could easily leave it at that but I was after a colourful pan full of fresh flavours. In summer, I like the combination of cooked and raw vegetables, so my pan got a crunchy topping with cherry tomatoes, milky feta chunks and fresh basil leaves. All the wonderful aromas of a Mediterranean garden on a plate! There are a million variations of this dish, you could top it with lemon ricotta (instead of the feta cheese) and make a moussaka, mix in some spaghetti for a richer meal or cook all the ingredients in the oven, like my vegetable casserole. So many options, so many warm months and ripe and tasty vegetables ahead of us. Kitchen life is just great at this time of year!
Mediterranean Roast Vegetables with Tomatoes, Feta and Basil
For a lunch for 2 you need
zucchini, sliced thinly, about 200g / 7oz
olive oil
salt and pepper
garlic, crushed, 2 cloves
aubergine, cut into tiny cubes, about 200g / 7oz
medium bell pepper (colour of your choice), cut into tiny cubes, 1
cherry tomatoes, cut in half, 8
feta cheese, broken into chunks, about 100g / 3 1/2oz
fresh basil leaves 10
Heat a slash of olive oil in a large pan and sauté the zucchini on medium-high heat until golden brown with a little bite. Season with salt and pepper to taste, transfer to a plate and set a side.
Put the pan back on the heat, pour in a splash of olive oil, stir in the garlic and let it turn golden (not brown!) for about 1 minute. Add the aubergine and bell pepper, season with salt and pepper and sauté until golden and soft. Take the pan off the heat, mix in the zucchini and tomatoes and season to taste. Stir in the feta and basil and serve immediately, or as a warm salad, with fresh ciabatta bread.
Sautéed Aubergine and Salami Sandwich with Fennel Oil and fresh Oregano
It happened at one of our traditional Sunday pizza nights, we had the glorious idea to drizzle fennel oil over our cheesy salami, aubergine composition and the result was even better than we had expected. I had bought a rather simple salami for this cosy sofa dinner, it was organic but without the addition of any outstanding herbs or spices, just the pure, distinct flavour of the dried sausage.
So we started playing around with the ingredients, as every Sunday when it comes to topping our pizza. I cut an eggplant into very thin slices and took out the sauce pan to warm up a splash of olive oil with a teaspoon of my Maltese fennel seeds, Buzbiez in Maltese. I bought them last summer from a lady at the market in Marsaxlokk. Soon, the jar will get refilled when we go back to our Mediterranean island in a month, just the thought of it puts a big smile on my face! Back to the oil, I let the spice spread its aroma on the heat until the seeds started sizzling, it's important to watch them as they shouldn't get dark, when they burn, they taste bitter. When I ate the first bite of the baked pizza I knew that this combination would have to be translated into a sandwich. And here it is: thin slices of aubergine sautéed in a pan, topped with Italian salami and sprinkled with fennel oil and fresh oregano. Wonderful!
Sautéed Aubergine and Salami Sandwich with Fennel Oil and fresh Oregano
For 2 sandwiches you need
white, rustic buns, cut in half, 2
medium aubergine, sliced very thinly, 1 (about 18 slices) (the thickness should be just before see-through, if they are too thin, they'll burn)
olive oil
salt and pepper
fennel seeds, lightly crushed in a mortar, 1 teaspoon
salami, preferably Italian (like salame al finochietto), 6-8 very thin slices (of a medium sized salami)
fresh oregano leaves, about 2 tablespoons
Heat a generous splash of olive oil in a heavy pan and sauté the sliced aubergine in batches on medium heat until golden brown on both sides. Spread them evenly, they shouldn't lay on top of each other. Mind that you'll have to add some more olive oil when you turn them around and watch them well as they can burn within seconds. Lay on kitchen paper to remove excess oil, season with salt and pepper and set them aside when they're done.
In a saucepan, heat 3 tablespoons of olive oil with the fennel seeds. Take the pan off the heat as soon as the seeds start sizzling and mind that they don't burn.
Brush the bottom side of a bun with the infused oil, lay about 6 slices of sautéed aubergine on top and continue with about 3-4 slices of salami. Sprinkle with the roasted fennel seeds and a little of the oil, finish it off with the fresh oregano leaves and close the bun. Enjoy!
Roast Smashed Potatoes with Spring Onions, Garlicky Sour Cream & Sausages
There are two ways to enjoy this recipe: if the weather is nice and sunny, take out the barbecue and make it an outdoor treat, in case summer shows its grey and rainy face, just turn on the oven. Either way, I would always pre-cook the potatoes before you wrap and bake them in foil but I must confess that I'm an impatient soul, it's up to you. I've waited hours at BBQ's for the potatoes to be done, to avoid stretching my hunger unbearably I started to cook them beforehand until they are almost done. It's a bit sneaky, I know, but it tastes just as good.
This combination is a classic from the grill: potatoes, onions, sausages and a creamy dip. I smashed the sweet and soft root with my hand and topped it with one of the most delicious (and simple) dips I've eaten this spring, it's just sour cream whipped with olive oil, crushed spring garlic, salt and pepper, it's divine! It feels like a hint of mayonnaise which goes so well with potatoes but without its eggy heaviness. The roasted spring onions add a complementary spiciness and the German sausages are a BBQ must for me. I love my glass of wine for dinner but beer is the right choice in this case!
Grilled Smashed Potatoes with Roast Spring Onions, Garlicky Sour Cream & Sausages
For 2 you need
For the sour cream dip
sour cream 110g / 1 1/2 cups / 3 3/4oz
olive oil 1 tablespoon
fresh spring garlic, crushed, 1 small clove, to taste
salt and pepper
Whisk the ingredients for the dip and season to taste.
For the potatoes and onions
large, waxy potatoes with thin skin, rinsed and scrubbed, 2-3
small spring onions, cut in half lengthwise, 6-9
olive oil 1 tablespoon
coarse sea salt
black peppercorns, crushed in a mortar
Cook the potatoes in salted water until almost done, rinse with cold water and let them dry for a few minutes. Wrap in aluminium foil with a little sea salt and prick with a fork.
Coat the spring onions with the olive oil.
Option 1 - Bad Weather
Set the oven to 220°C / 430°F (top / bottom).
Spread the spring onions and the wrapped potatoes on a baking sheet, sprinkle the onions with salt and pepper and roast for about 15 minutes or until golden brown and crisp at the ends and the potatoes are soft (check with a fork). Turn the onions once while roasting. Unwrap the potatoes, smash them on the plates with your hand, top with a dollop of the dip, the roasted onions and a little more pepper.
Option 2 - BBQ Weather
Lay the wrapped potatoes close to the coal for a few minutes until soft, mind that they don't burn. Lay a piece of aluminium foil on top of the BBQ, prick the foil so that it has a few holes and spread the onions on top. Season with salt and pepper and grill until golden brown. Serve as described in the bad weather option.
Strawberry and Lime Chèvre Ciabatta Sandwich with Basil
At the moment I can enjoy the best strawberries - sweet like honey and so good that you could just nibble them as they are, pure and without any distracting addition. I have done that excessively but now it's time to get a bit playful with this lovely fruit.
As summer is nearing, I like to simplify my recipes, less ingredients, less work yet still delicious and the ultimate bliss while I'm sitting at the open kitchen window with a glass of rosé wine in front of me and a friend to chat with. Now is the time for easy nibbles, good bread and cheese, fresh herbs, raw fruits and vegetables, and aromatic olive oil - pure, natural flavours.
When my mother was here a couple weeks ago, I did a lot of recipe testing together with her. All those different flavours, and indulging in so many dishes for days, finally called for a little break for my tastebuds. I felt like something simple, like a juicy ciabatta sandwich, so I whipped up some chèvre with a little lime zest, generously spread it on top of the oily bread and covered my perfect summer sandwich with strawberries and fresh basil. First I wasn't sure if the combination of chèvre and citrus would work, but there was no need to worry, they are a perfect match!
This sandwich has been featured by Food52!
Strawberry and Lime Chèvre Ciabatta Sandwich with Basil
For 6 open sandwiches you need
fresh ciabatta bread 6 small slices
fresh chèvre (or any other soft goat cheese) 200g / 7oz
heavy cream 4 tablespoons
lime zest 1/4 teaspoon, plus a little more for the topping
strawberries, quartered, 150g / 5 1/4oz, plus 6 fruits cut in half for the topping
fresh basil leaves a small handful, for the topping
Whisk the chèvre, heavy cream and lime and adjust to taste. Add more cream if necessary, the texture should be smooth and thick. Divide the cheese between the bread, top with strawberries (quartered plus 1 fruit cut in half for each slice) and sprinkle with lime zest and basil. Enjoy!
meet in your kitchen | Molly Yeh's Ricotta, Bacon & Egg Birthday Sandwich
Molly lives in North Dakota and I live in Berlin, there are more than 7000km (4000 miles) between us and this would be reason enough to accept that there's no way to meet her in her kitchen for a spontaneous kitchen chat, as this is the idea behind my meet in your kitchen features. But the way this girl cooks and bakes is irresistible! Her inspiring recipes, which she has shared on her gorgeous blog my name is yeh for 6 years and the way she talks about her life on a farm after years of living in New York made me rethink the importance of a physical meeting in real life.
Every time I read one of Molly's posts, when I see the pictures of such innocent creations as her Funfetti Cake, the cutest Pony Cake (a rosemary vanilla cake with blackberries and mascarpone) or her Pumpkin Cake and Semifreddo Push Pops, I feel like someone has put me right into another world. I turn into a little girl, pressing my face against the window of a candy store to get a glimpse of all the magic that happens on the other side - in Molly's kitchen. Just look at her Gingerbread Farm, a replica of the actual farm where she lives with her husband, there's no way one can't be touched by this masterpiece! Her husband called her a lunatic during the process, but I love her for her determination when it comes to her unique creations - sweet and savory. There's an unabashed ease in her recipes, infectious fun in her language and a pure honesty in her photography which makes her one of my favourite women in the blog world.
Molly studied percussion at The Juillard School in New York and is on tour with David T. Little and Royce Vavrek's opera Dog Days at the moment. She'll perform in LA in June, so if you happen to be in California, don't miss the chance to see her playing live (you can find the dates on her blog)!
After chatting via email, reading her interview and seeing the images of her delicious ricotta, bacon and egg sandwich which she made for eat in my kitchen, I know that we'll definitely have to meet in the real world one day, either in Berlin, North Dakota or in Malta!
It's Molly's birthday this Friday and it became a tradition to eat a great (she says fatty) sandwich on her special day and I'm sure that there's also a special Molly Yeh cake to go with it, have a great one Molly!
Ricotta, Bacon, and Egg Sandwich
It’s my birthday week! And every year on my birthday, I eat a fatty breakfast sandwich. This one gets a nice creaminess from ricotta, and while it’s a fairly simple recipe, it is absolutely next-level when it’s made with the freshest, best ingredients.
For each sandwich, you will need
thick cut bacon 2 slices
large egg 1
fresh whole grain bread 2 thick slices
coarse salt and black pepper
a smear of ricotta
In a skillet, cook your bacon until crispy. Remove the bacon but keep the fat in the pan. Crack your egg in and cook it to desired doneness in the bacon fat. Set it aside. Grill the bread in the bacon fat (if the skillet dries up, add a little butter to the pan), salt and pepper both sides of the bread. Remove it from heat. Spread the ricotta on one slice of bread, sprinkle it with salt and pepper, top it with the bacon, place the egg on top, season the egg a bit with salt and pepper, and then place the other slice of bread on top. Enjoy!
You started sharing your life and recipes on your blog my name is yeh in 2009. Did the way you document parts of your life change over the past 6 years?
Oooh yeah, there are some really horrific and embarrassing posts. Don’t look in my archives, just don’t.
Your father is a musician at the Chicago Symphony Orchestra and you often travelled with him when he was on tour. Was he your biggest inspiration to study percussion at The Juillard School in New York?
He was definitely one of the biggest inspirations! Both of my parents really encouraged me to follow my love of hitting things (usually my mom’s pots and pans) and channel it into music. I think I really fell hard for classical music when I joined a youth orchestra near my hometown, and then going to Juilliard was my goal throughout high school. I loved training with the musicians there, being in New York, and having the same legendary ear training teacher that my dad had when he was a student there. She once called me by his name because we sat in the same spot, just 30 years apart.
At the moment you're on tour with David T. Little and Royce Vavrek's operaDog Days. What fascinates you about being on tour?
Being on tour is one of my favorite ways to travel because I’m not in full-time vacation mode, but I’m still on an adventure and I can explore when I’m not working. Being in full-time vacation mode makes me go a little bonkers after a few days (is that weird?), but on tour I can work a little, play a little, and just live my regular life but in a different city. I call it a work-cation. It’s so much fun.
You're from Chicago, you've lived in New York and now your life takes place on a farm in North Dakota. What do you miss the most about city life, what do you prefer about your life now?
I miss the food, my friends, and the music scenes, but the quality of life on the farm is what’s going to keep me from ever moving back. It’s so energizing that I feel like I can get every piece of work done that I want to, and the small town community here is really wonderful. If I had moved here in an age when we didn’t have the internet—to Facetime with my friends, live stream concerts, lookup copycat recipes for my favorite dishes from New York restaurants—it might have been a slightly different story. Just slightly.
You made Norwegian Lefse flatbread together with The New York Times food critic Sam Sifton in your kitchen, a traditional recipe from your husband's family. How did your partner's Norwegian roots influence your cooking?
It’s SO FASCINATING! There are so many Norwegian and Upper Midwest dishes that I’m learning about that are so great. Lefse is one of them. Hotdish is another. A lot of the new dishes that I’m learning are hearty, comforting meals that are perfect for the long winters here, and that type of food has always been my favorite. There is not a single unit of spiciness in sight, so my tolerance for spicy food has plummeted, but other than that, I’m so excited to be learning about all of these new dishes, and I love putting my spins on them, whether it’s adding flavors inspired by my roots or subbing in newer trendier ingredients like kale and ramps.
How did living on a farm change your kitchen activities?
I have a much bigger kitchen now, and more time. So I just do a lot more in the kitchen. And we also live outside of the range for delivery men, so there’s a lot more planning in advance to be done. We also have a garden and a rhubarb patch and an apple tree and we’ll be getting chickens soon, and all that jazz.
You combine Jewish and Chinese roots which your unique recipe creations often bring to light. What do you like about bringing these two culinary styles together?
They go really well together! Both cuisines pack a lot of carbs and comfort, and I grew up on both of them equally, so there’s a lot of nostalgia mixed in as well.
Who is your biggest inspiration in the kitchen?
My mom! Also all of my blogger friends.
How do you develop new recipes?
Sometimes I just figure out what I like and do it. Other times, if it’s a newer-to-me food or technique, I read everything that I can about that food and talk to people about it. I examine a lot of different recipes for that particular food, make notes of which aspects of certain recipes I like best, and then I start testing. I test a bunch and make sure every step and ingredient is as logical and as simplified as it can be, while still trying to maintain a delicious outcome.
What was the first dish you cooked on your own, what is your first cooking memory?
Probably microwaving hot dogs with cheese on them.
What are your favourite places to buy and enjoy food in New York and around your farm in North Dakota?
Whenever I go to New York, I must go to Hummus Place, Breads Bakery, Brooklyn Larder, and pretty much any pizza place. In North Dakota, there are a few great local places, like our town bakery, Dakota Harvest, and our town natural food market, Amazing Grains. I also love our pizza place, where you can order any pizza as nachos.
You share a sandwich recipe on eat in my kitchen. What was the best sandwich you ever ate and where?
Every time I eat a good bagel and lox, my eyes roll to the back of my head and it’s the greatest thing ever.
If you could choose one person to cook a meal for you, who and what would it be?
Josh Scherer, probably. It would be whatever his lunatic mind came up with at the moment.
You're going to have ten friends over for a spontaneous dinner, what will be on the table?
Mac and cheese.
What was your childhood's culinary favourite and what is it now?
Mac and cheese.
Do you prefer to cook on your own or together with others?
With others!
Which meals do you prefer, improvised or planned?
Planned. I LOVE planning meals.
Which meal would you never cook again?
I ruined a batch of mini frittatas last weekend, so that.
Thank you Molly!
Rhubarb and Leek Gratin with Rosemary
For weeks I have been thinking about combining leek and rhubarb in a gratin, the sourness of the fruity stalk and the onion's distinct spiciness seemed like a special match. Weeks and many other recipes have past, but I finally found the time to sit down and think about the right composition to make this duo work.
At first, I started off with a pinch of cardamom, this spice adds a nice warming touch, but something was still missing. I took a quick look at my herb garden in front of my bedroom window, that's the place where I keep all my little pots at the moment. The plants spread a mesmerizing smell in the afternoon sun and filled the air with the nicest aroma of rosemary, thyme, sage, oregano, marjoram, tarragon, chervil and lovage. I started to pick some thyme leaves but realised it would be too strong for my gratin, rosemary and its woody taste was the missing link in my composition, it made it complete!
Rhubarb and Leek Gratin with Rosemary
For 2 as a snack or 4 as a side dish you need
leek, cut in half lengthwise and cut into 6cm / 2 1/2" pieces, 250g / 1/2 pound
rhubarb, cut in half lengthwise and cut into 6cm / 2 1/2" pieces, 250g / 1/2 pound
olive oil
a pinch of ground cardamom
flaky sea salt
black peppercorns, crushed in a mortar
granulated sugar
fresh rosemary needles, chopped, for the topping
Set the oven to 200°C / 390°F (top / bottom heat) and oil the bottom of a baking dish.
Arrange the leek and rhubarb in circles in the baking dish and coat with 2 tablespoons of olive oil. Sprinkle with salt, pepper, cardamom and a little sugar. Bake in the oven for 20-25 minutes or until golden and soft. Sprinkle with fresh rosemary and season to taste.
A Mediterranean Sandwich with Zucchini, Pesto and Olives
The past few days have been a pleasant break from my daily duties, my mother came to visit! I decided to take some time off for the long walks through the city which both of us love so much. We started with a beautiful place called Clärchen's Ballhaus which opened more than 100 years ago, in 1913. It's a restaurant/ dancehall where people still meet for Sunday tea dance. When we entered the room the sound of Samba, Waltzes and Tangos filled the air and the faces of the dancing couples seemed lost in nostalgic escape, it felt like a different world!
There's also a gorgeous mirrored ball room on the first floor which has quite a morbid charm, it doesn't sparkle with its original glory anymore. The room was heavily damaged in the war and it was used to store coal until 2005. The mirrors are dull and broken, the decorations and chandeliers on the ceiling can't hide the strains of the past years. It's a forgotten place, a remnant of Berlin's party days from a century ago. When we left the building and its faded light we stepped right into the bright afternoon, we felt like kids who found an abandoned house.
Our next stop was the Museum Island, a group of beautiful and renowned museums on a little island in the Spree river. One of my favourite Berlin buildings is the Bode-Museum, when I first visited it many years ago I instantly fell in love with it and with the little bridge that leads to its entrance. The round building is a classic beauty, majestic but not intimidating. It keeps a stunning collection of marble sculptures in a light-flooded room, the folds and faces cut into the white rock almost seem alive. Our walk ended in front of this museum, at a bar outside on the river bank. We sat down in deck chairs, enjoyed Prosecco with Aperol and witnessed another one of Berlin's tea dance scenes. On an open stage, couples danced Tango under the blue sky, forgetting everything and everybody around them. People stopped to watch them and I'll never forget the beauty of this moment!
So much outdoor activity meant little time for the kitchen, we focussed on salads, snacks and sandwiches. We took it easy this time, no extensive cooking sessions. Usually, when my mother visits, we spend lots of time together in my kitchen but I needed a little break. Yesterday, we had a big family dinner at a restaurant with crayfish and asparagus and today, there'll be oysters on our culinary schedule. In between, we fit in this little sandwich beauty, pure Mediterranean deliciousness stuffed in a juicy focaccia bun. I sautéed very thinly sliced zucchini and piled them up with ripe tomatoes, basil pesto and green olives. It tastes like summer!
A Mediterranean Sandwich with Zucchini, Pesto and Olives
For 2 sandwiches you need
focaccia buns, cut in half, 2
medium zucchini, cut into long, very thin slices, about 200g / 7oz( this is best done with a cheese or vegetable slicer)
olive oil
salt
ripe cherry tomatoes, cut in half, 6
green olives, cut in half, 6
black peppercorns, crushed in a mortar
For the pesto
fresh basil leaves 20g / 3/4oz plus a few small leaves for the topping
fresh mint leaves 2
pine nuts 1 tablespoon
Parmesan, freshly grated, 2 tablespoons plus 1 teaspoon for the topping
olive oil 50ml / 1/4 cup
salt
Mix the ingredients for the pesto in a blender and season to taste.
In a large heavy pan, heat a splash of olive oil and sauté the sliced zucchini in batches, spread the slices out next to each other. Cook them on medium-high for 1 minute, turn and season them with salt and pepper and cook for about 30 seconds on the other side until soft and golden but not dark. Take them out of the pan and keep them on a plate. Continue cooking the remaining zucchini slices, always adding a little splash of olive oil between batches.
Lay the zucchini on the bottom half of each bun and spread the tomatoes and olives on top. Sprinkle with pesto, coarsely crushed pepper and basil leaves. Close the bun and enjoy!
A Salad of Rucola, Plum and Pear with Orange Blossom Water
Here's another one of the kitchen leftover mash-ups I mentioned yesterday: There were 3 bunches of rucola (rocket) on the window sill, Italian plums which started to look a bit sad and ripe pears, ready to be eaten just before they get soft and mushy. I tossed everything together in a bowl and mixed it with my new favourite summer salad dressing: olive oil whisked with freshly squeezed orange juice and a little orange blossom water. It's fantastic, the citrus' fruitiness merges wonderfully with the orange blossom's flowery aroma and the warm olive oil.
Citrus and olive oil is a delicious combination. One of my favourite recipes on eat in my kitchen features this glorious treat, it's a very simple yet absolutely delicious Sicilian salad. The first time I ate it was at a farm in Noto where we stayed a few years ago. The lady of the house would make it for us for breakfast. She used the ripest oranges from the farm, cut them into fillets and sprinkled them with a little olive oil and dried oregano. It was a heavenly and eye-opening experience for me. I had never really thought of this combination before, mixing fruit with olive oil was quite new for me at that point and this morning treat influenced many of my recipes over the years. It taught me to be open minded and experimental, to combine various flavours, to mix what seems far away in taste but trust that it will lead to a satisfying result (which it often does).
However, the combination of fruit and olive oil needs a strong partner, either a herb or spicy rucola leaves as I chose. You could replace the plums and pears with any other sweet fruit you have at hand in your kitchen: strawberries, nectarines, figs or oranges. As long as they have honey sweet juices to add to the salad, they will be a good choice!
A Salad of Rucola, Plum and Pear with Orange Blossom Water
For a quick lunch for 2 you need
rucola (arugula) leaves, 2 handful
pear, quartered, cored and sliced, 1 (or an equal amount of another sweet fruit)
large plum, cut in half and sliced, 1 (or an equal amount of another sweet fruit)
For the dressing
olive oil 3 tablespoons
freshly squeezed orange juice 2 tablespoons
quality orange blossom water (preferably organic) 1-2 teaspoons, to taste
salt and pepper
Arrange the rucola and fruit in a bowl. Whisk the ingredients for the dressing, season to taste and sprinkle over the salad, serve immediately.
Roasted Spring Onion, Parma Prosciutto and Taleggio Sandwich
I rediscovered an old cheese love: Taleggio! Although I used to enjoy this Italian dairy product from the Val Taleggio in the Lombardy quite often in the past, it hasn't been in my kitchen for a few months, but now it's back - preferably melted! A culinary phone call with my mother (our regular recipe exchange) brought it back to my mind. I went to the supermarket right the next morning to stock up on this slightly creamy cheese and started thinking about all the recipes I would use it for.
A new sandwich creation was first on my list, the milky cheese melting its soft yet distinct aroma onto Parma prosciutto and sweet-roasted spring onions. The result was juicy and hearty without being overpowering. Taleggio isn't as harsh as one of my other sandwich-cheese-obsessions, the dominant raclette, its flavour is more subtle, almost fruity. It develops a little slower in the mouth but the impact is impressive nonetheless. I loved the look of this sandwich, I loved its taste and I had to have two of them!
Roasted Spring Onion, Parma Prosciutto and Taleggio Sandwich
For 3 sandwiches you need
rustic buns, cut in half, 3
small spring onions, cut in half lengthwise, 6
olive oil 1 tablespoon
sea salt
black peppercorns, crushed in a mortar
Parma prosciutto 6 slices
Tallegio cheese, sliced, 60g / 2oz
Set the oven to 220°C / 430°F (top / bottom heat).
In a baking dish, mix the spring onions with the olive oil, salt and pepper. Roast in the oven until golden brown, mind that they don't burn (about 20 minutes). Turn them after 10 minutes.
Lay the 2 slices of Parma prosciutto on the bottom side of each bun, cover with cheese and swirl the spring onions on top. Put under the grill for a few minutes until the Taleggio starts to melt. Sprinkle with pepper and close the bun. Enjoy!
Asparagus with Crisp Balsamic Bacon
All you need are 6 ingredients: green asparagus, bacon, balsamic vinegar, olive oil, salt and pepper! This is one of the easiest asparagus recipes we've had on our table this spring and I'm sure I'll cook it a few more times during this season. Its comforting heartiness combined with the vegetable's crunchy freshness is all I need when I sit at the kitchen table after a long day of work.
The preparation takes around 10 minutes which is also quite convenient. Green asparagus only needs a few minutes until it's cooked al dente and the bacon bites fried to salty crispiness don't take much longer. I deglazed the meat with a little white Balsamico vinegar which brings out its sweet side and fits so well with the green stalks. It's such an easy spring comfort dish!
Asparagus with Crisp Balsamic Bacon
For 2 people you need
green asparagus, the bottom part cut off, 500g / 1 pound
bacon, cut into tiny cubes, 80g / 3oz
olive oil
white balsamic vinegar 25 ml / 2 tablespoons
salt and pepper
Blanch the asparagus in salted water for 3-4 minutes or until al dente, drain and rinse with cold water for a second to keep its fresh colour.
Heat a splash of olive oil in a pan and fry the bacon for a few minutes on medium heat until golden brown and crisp. Deglaze with the vinegar, add the asparagus, stir gently and season with salt and pepper to taste, serve warm.
Orange Blossom Ricotta and Honey Kumquat Tartine with Pistachios
A handful of little kumquats have been lying on the window sill for days challenging my kitchen creativity. They were the meager leftovers from my bean and pea salad and I didn't really feel too inspired to use them. Although I really like these concentrated citrus fruits in combination with vegetables and dairy products, I'm not too fond of eating them on their own, so I had to come up with an idea which would fit their biting tanginess.
I thought of Malta, one of my biggest inspirations and answer to all sorts of open questions in my life. We just booked our flights for this summer, so it's been on mind since I clicked the confirmation button on the booking page. All that Mediterranean food, our family, friends, snorkeling, the sun and blue sky above my head every day, just the thought of it makes me so happy! And we'll have a very special guest over for a few days this summer which makes me even happier (and more excited if that's even possible): Holly, my editor, will visit us from New York to learn more about the country and culture that I praise and write about so much. I'm as excited as a child to show her around, to introduce her to my perfect spots for snorkeling and food, our favourite beach bar for a glass of Ricard in the sunset, my Maltese mama's and grannie's kitchens in Msida. I want to walk though the old streets of Valletta and Mdina with her and show her where to enjoy the best pastizzi, qassatat and Spaghetti Rizzi (sea urchin pasta), so much that was once new to me many years ago and opened the door to a mentality that's so different to mine yet filled my life with so much fun and love!
When I think of Malta, ricotta comes to mind, honey and orange blossom water, I just had to add my kumquats and a few pistachios (unsalted!) and all of the sudden I could see a new sandwich creation before my eyes. I whisked the dairy product with some honey, orange juice and blossom water and spread this sweet dip voluptuously on a slice of fluffy ciabatta bread. The citrus fruit came next, I caramelized the kumquats in honey to soften and sweeten their skin which made them a little sticky and juicy. The crunchy pistachios finished it off and gave this Mediterranean combination an oriental touch. It was as bright as the sunset in Malta and tasted wonderfully sweet and sour!
Orange Blossom Ricotta and Honey Kumquat Tartine with Pistachios
For 4 small tartines you need
ciabatta bread, 4 slices
fresh ricotta 250g / 9oz
quality orange blossom water (preferably organic) 1 teaspoon
liquid honey 1-2 teaspoons plus 3 heaping teaspoons for the kumquats
freshly squeezed orange juice 2 tablespoons plus 2 tablespoons for the kumquats
kumquats, cut in half (lengthwise), 12
pistachios peeled and unsalted, roughly chopped, a small handful
Whisk the ricotta with orange blossom water, 1-2 teaspoons of honey and 2 tablespoons of orange juice, season to taste.
Heat 3 heaping teaspoons of honey in a heavy pan, add the kumquats and 2 tablespoons of orange juice and cook for about 2 minutes on high temperature or until the citrus fruits start to soften.
Spread the ricotta dip on the bread, lay the kumquats on top and sprinkle with the juices from the pan and the pistachios. Enjoy!
Potato, Chèvre and Rosemary Tart
Quite a few of the recipes that I have collected over time have become my culinary buddies, friends to celebrate good times just as much as giving me comfort when it gets tough. A savory tart, the wonderful French quiche, is definitely one of them. It's as easy and comforting as pizza and I can adapt the topping to my mood and the seasons, which I do with creative passion.
There's something about the buttery pastry base of a tart that gives me great satisfaction. An Italian pizza is a loud feast, preferably enjoyed in the company of friends. The base can be thin and crisp or oily and fluffy like a focaccia - the Italian oven classic is comfort food at its best, always. A quiche however, is more intimate, it's quite a sensual dish. The pastry needs to be thin (at least for my taste), crumbly and flaky. It's delicate, fragile, which makes it perfect for a romantic date or a picnic in the countryside. Add a glass of velvety red wine and you will have a lot of fun.
There are quite a few quiche recipes on the blog and I can't stop adding more: there's one with tomatoes and mozzarella, beans and ramp, with leek, one with fennel … Click here for the entire eat in my kitchen quiche collection. Today's recipe feels like a trip to the Provence, at the peak of summer. The potatoes give it a hearty touch - almost like a German quiche - yet the milky chèvre and woody rosemary make it light and take it right back to the Mediterranean.
Potato, Chèvre and Rosemary Tart
For a 30cm / 12″ tart pan or baking dish you need
For the short crust base
plain flour 260g / 2 cups
fine sea salt 1 teaspoon
butter, cold, 130g / 1/2 cup plus 1 tablespoon
large egg 1
Combine the flour and salt. Add the butter and cut it with a knife into the flour until there are just little pieces of butter left. Continue with your fingers and work the butter into the flour until combined (there shouldn’t be any lumps of butter left). Add the egg and continue mixing with the hooks of your mixer until you have a crumbly mixture. Form a disc, wrap in plastic wrap and put in the freezer for 10 minutes.
Set the oven to 200°C / 400°F (conventional setting).
Roll out the dough between plastic wrap then fit the dough into a 30cm / 12” quiche dish, pushing it into the dish. Prick the dough all over with a fork and bake for 15 minutes or until golden. If the dough bubbles up, push it down with a fork. Take the quiche dish out of the oven and reduce the temperature to 180°C / 350°F.
For the filling
large eggs 4
sour cream or crème fraîche 175g / 3/4 cup
heavy cream 120ml / 1/2 cup
fine sea salt 1 teaspoon
ground pepper
nutmeg, freshly grated, a generous amount
potatoes, boiled, peeled and sliced, 500g / 18 ounces
soft chèvre, broken into chunks, 110g / 4 ounces
fresh rosemary needles, a small handful
For the filling, whisk together the eggs, sour cream, heavy cream, salt, pepper and nutmeg.
Arrange the potatoes on top of the pre-baked pastry and season with a little salt, pepper and nutmeg. Sprinkle with the chèvre and rosemary then pour the egg mixture into the pastry base. Bake for 50 to 55 minutes or until golden, the top should be firm and the pastry crispy. Let it cool for a few minutes before serving.
Green Bean, Pea and Kumquat Salad with Turmeric and Mint
Nature is blossoming all around me! Crisp young leaves sprinkle the branches of the Linden trees in front of our house with their fresh green, thousands of yellow, pink and white flowers take over the city, visually and with their fragrance. It feels so refreshing and wakes up all my senses!
So many colours bursting around me inspire my culinary activities, I need crisp greens, beans, peas and mint, and a little orange, sweet and sour kumquats and fresh turmeric root for a light vinaigrette. You could also enjoy this composition as a warm side dish, with a splash of olive oil instead. I wanted to take my time, to prepare one ingredient after the other without hassling about keeping everything warm. I chose to slow down my pace, the kitchen windows wide open and the birds seemed as excited about this outburst of spring as I am. It was a cold salad in the end, enjoyed with a relaxed mind and a couple slices of fresh ciabatta.
Green Bean, Pea and Kumquat Salad with Turmeric and Mint
For 2 as a lunch or 4 as a side dish you need
flat green beans, the ends cut off, 380g / 13 1/2oz
peas, fresh or frozen, 150g / 5 1/4oz
kumquats, rinsed and scrubbed, thinly sliced, 4
fresh mint leaves, a small handful
For the dressing
olive oil 3 tablespoons
freshly squeezed orange juice 3 tablespoons
freshly grated turmeric root (or ginger), a pinch, to taste
salt and pepper
In a large pot, bring salted water to the boil and blanch the beans for 3 minutes or until al dente. Take them out with a slotted ladle and rinse them under cold water for a second (to keep the fresh colour). Blanch the peas in the same pot for 1 minute, take them out and rinse them for a second with cold water.
Whisk the ingredients for the dressing and season to taste. Arrange the beans and peas on a large plate, sprinkle with the dressing, the slices of kumquat, mint leaves and a little more grated turmeric root.
Roast Garlic and Pink Peppercorn Tartine
This is one of the quickest and most addictive lunch snacks you can imagine - and it's healthy! With just one bite I had 3 cloves of roasted garlic in my mouth, enjoying its smooth texture and aromatic taste refined with pretty pink peppercorns and my flaky sea salt from Gozo. I roasted lots of fleshy cloves from a young garlic bulb in the oven, you'll need about 15 for 2 small tartines. They cooked in their skin for about 15 minutes before I mashed them with a fork onto the bread, smooth, slightly sweet and concentrated in flavour. I shared a similar sandwich with you, exactly a year ago, the same procedure but with grilled Gruyère cheese on top. It was good too, a bit more hearty and rich.
I could really eat garlic by the bulb (roasted, not raw!). I love its sweet spiciness, its bold taste. You could also purée the grilled and peeled cloves with a little salt and use it as a thin spread on bread. It's so good for our bodies, known to be one of the oldest traditional remedies in the European and Asian culture. No additional medicine, you just have to eat well to feel good!
Roast Garlic and Pink Peppercorn Tartine
For 2 small tartines you need
rustic dark bread 2 small slices
large cloves of garlic, in their skin, about 14
pink peppercorns, lightly crushed in a mortar, for the topping
flaky sea salt, to taste
Set the oven to 210°C / 410°F (fan-assisted oven).
Roast the garlic in their skin on a tray in the oven for about 15-18 minutes, or until you can mash the cloves with a fork. Mind that they don't get dark and hard! Peel and mash them with a fork on the bread, sprinkle with a little sea salt and pink peppercorns. Enjoy warm!
Froga tat-Tarja - Maltese Pasta Frittata with spicy Green Pesto
A few weeks ago, my boyfriend told my about this Maltese classic from his childhood days: Froga tat-Tarja, a golden pan fried pasta omelette. This is the essence of Southern comfort food, it works all year round, but I mixed in some spicy green pesto which gave it a fresh spring feel. I must admit that my initial plan was to go for basil pesto but my little Mediterranean kitchen plant looked too sad. I can see it trying so hard (and hopelessly) to grow more leaves so I couldn't bring myself to rip it up and leave it naked with only some slim stalks stuck into the soil.
I also had some rucola left and could have easily turned that into an aromatic pesto but you can imagine what happened next, ramp came to mind as always at this time of year and all other green pesto options were kicked out in a split second. It's garlicky spiciness combined with its really short season make it simply irresistible to me. So if you have any green pesto, some eggs and leftover pasta lying around in your kitchen, whisk it together, throw it in a pan like a pancake and fry until golden brown. Wonderfully easy comfort cooking, thanks to the leftovers!
Froga tat-Tarja - Maltese Pasta Frittata with spicy Green Pesto
For 1-2 people you need
leftover spaghetti or capelli di angelo, cold, 120g / 4 1/4oz
organic eggs, beaten, 2
ramp pesto, or any other green pesto, 1 heaping tablespoon plus more for the topping (recipe here)
salt 1/2 teaspoon
black peppercorns, crushed in a mortar, to taste
Parmesan, grated, for the topping
olive oil
Whisk the eggs, salt, pepper and pesto and mix with the pasta. Heat a splash of olive oil in a small pan (21cm / 8") and fry the egg pasta like an omelette until golden brown on both sides. Sprinkle with Parmesan and a little more pesto, season with salt and pepper to taste and serve immediately.
