Uni Bocadillos

uni-bocadillo

Oh my god, these are really, really good. I knew they would be since I’d had them at Toro Boston as part of a tasting menu and swooned over them then, but I didn’t quite believe that the recipe I found online would be a perfect replica. I was wrong.

What is this culinary wonder, you ask? An uni bocadillo (translated as sandwich or snack). That’s right, a sandwich made with uni– sea urchin roe (okay, it’s really the entire gonads of the urchin, but “roe” sounds more appetizing so let’s go with that). When I first tasted it at Toro I was blown away by the delicate sweetness and seafood flavor of the roe– it was rich and creamy and luxurious, and I couldn’t get enough of it! The waiter described it as “like a grilled cheese, only with uni,” and it was a fair assessment– the creamy uni worked perfectly with the buttery toasted bread, and it really did remind me of a very upscale grilled cheese sandwich.

uni

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Butternut Squash with Gouda

squash-gouda-fork.jpg

Okay, so “Butternut Squash with Gouda” isn’t exactly the most exciting name for this dish, but I couldn’t think of anything better so there it is. Besides, while the name may be boring, the recipe is anything but– it takes a few simple ingredients and combines them into a rich, flavorful, autumn-centric (new word!) dish. You get tender chunks of butternut squash, mixed with sweet and savory caramelized onions, a hint of sage, a creamy strata of gouda cheese, and it’s all topped with a crunchy layer of toasted panko. It would make a fabulous side dish for this year’s Thanksgiving.

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Cold Asian Noodle Salad

cold-noodlesNow that the weather is finally warming up, I thought I’d share one of our family’s staple summer dinners– cold Asian noodle salad. It’s tangy, refreshing, a little bit spicy, and the perfect dinner for eating outside in the evenings– perhaps with a cold beer or glass of white wine. Best of all, it comes together in a snap, with ingredients straight out of the pantry. (or if they’re not in your pantry, they should be!)

cold-noodle-ingredients

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Broccoli Melts

broccoli-melt
I admit it, I’ve done it again– shamelessly lifted a new favorite recipe from Deb at Smitten Kitchen. And I’m not even sorry, because this is such a delicious way to get my vegetables that I’ve been eating it all week. I double the recipe to be sure I have enough to last!

What is this new favorite, you ask? Broccoli melts. Garlicky, spicy, cheesy broccoli, piled on top of toasted bread, generously accented with lemon, and covered in a gooey blanket of bubbly cheese. It makes a hearty breakfast, a fantastic lunch, and (with a glass of white wine) a perfect dinner.

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44-Clove Garlic Soup

garlic-soup

If you enjoy garlic, you MUST try this soup. If you don’t enjoy garlic you should try this soup anyway, because it’ll make a convert out of you. Seriously, this is an amazing soup, and once I’d taken my first sip I immediately decided that this was one to add to my recipe rotation. Yes, it uses a lot (a whole lot) of garlic, but the flavor isn’t overpowering– it’s sweet, slightly smoky, creamy, velvety, and really just perfect. Did I mention you needed to try this soup? You need to try this soup.

It starts off with a ton of roasted garlic, then you add a bunch of onions and raw garlic, and simmer it all together to let the flavors meld. Fresh thyme adds another dimension of flavor, cream gives it a bit more body, and the last-minute squeeze of lemon keeps it from being cloying. I served mine with some cheese toast, but a thick slice of plain sourdough bread would also be a great accompaniment. Or salad, I guess you could have salad if you insist on something green…

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No-Stir Brussels Sprout Risotto With Bacon

brussels-risotto

As fall finally gets into full swing, my dinner preferences are slowly switching over from refreshing, crunchy foods and sharp flavors to more mellow, filling dishes like casseroles and risottos. This one is rich, creamy, flavorful– and full of vegetables, so you don’t need to feel guilty about enjoying it. And with ingredients like bacon, onions, Parmesan cheese, Brussels sprouts, and white wine, what’s not to enjoy?

The best part (well, other than the bacon) is that the recipe skips the tedious “add a ladleful of stock, stir until absorbed, add a ladleful of stock…” steps that you usually get with risotto, and instead utilizes the oven to make the whole process a snap. This is a great weeknight meal or side dish, and I definitely foresee myself making it (or variations of it) again and again.

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Bacon Jam

bacon jam cracker

So I had a lot of extra bacon, and with its expiration date fast approaching I didn’t want to let all that salty, smoky, fatty goodness go to waste. What to make? Bacon jam. And it’s AMAZING. Seriously, I’ve tried other bacon jam recipes before, but this one was a standout– I tasted it and immediately declared it one of the best things I’d ever made. It’s incredibly delicious, and while it may seem like a lot of work for a condiment, this is no ordinary jam! This sweet-savory spread (with a hint of spice at the end) goes on anything, from grilled cheese sandwiches (my favorite) to crackers and peanut butter.* Try it, you’ll wonder how you ever lived without it!

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