Roasted Potatoes with Garlic and Rosemary

For the last couple of years, my parents have rented a house in the Berkshires, located about three hours west of Boston, for us to stay in over the July 4th holiday. This summer, however, they decided to get a place on the Cape. The property, surrounded by trees but walking distance to the beach, was the perfect retreat. Eric and I slept at our house, just a few miles away and on a lake. It was the best of both worlds. They could do their beach time in the morning and then we would all go swimming or boating in the lake in the afternoon. My nieces loved it... I loved it. Eric and I have been working so hard to get the place in order that we've had little time to enjoy ourselves. This forced us to slow down a bit and, by the end of the week, I was reminded why I love being down there and the memories we can create.

During our stay, many of our meals consisted of three things: fish, vegetables, and corn; all prepared on the grill. It's so simple and, yet, it embodies what I love about summer; mainly, cooking and eating outdoors. It's no-fuss preparation (just olive oil, salt, pepper, and fresh herbs), is a plus. Besides corn, I'm all about roasted potatoes. Paired with rosemary and a couple heads of garlic (maybe the real star of this dish), and you have yourself the perfect side to go with any grilled protein. 

ROASTED POTATOES WITH GARLIC AND ROSEMARY

SERVINGS
Serves 6, as a side

INGREDIENTS
2 lbs baby potatoes, halved
2 heads garlic
2 tbsp fresh rosemary leaves, chopped
Olive oil
1 tsp kosher salt
1/2 tsp freshly ground black pepper

DIRECTIONS
1. Preheat oven to 400 degrees. Line a large baking sheet with aluminum foil.

2. Remove the outer layer of skin from the garlic, but leave the peel on each clove. Place baby potatoes, garlic, and rosemary into a bowl. Drizzle in the olive oil and toss with a spoon to make sure they're evenly coated. Season with salt and ground pepper.

3. Spread potatoes and garlic out evenly on prepared baking sheet.

4. Roast in oven, flipping halfway through, until crispy and brown, approximately 50 minutes. Remove from oven, transfer to a serving bowl, and season to taste. 

Cucumbers in Garlic Sauce

Towards the end of our first date, Eric and I went to a gay bar in the South End. We ordered gin and tonics (or, as our bartender poured them, a glass of gin with a splash of tonic) and found ourselves a table. As we'd already covered most of the big topics... where we grew up, stories from our childhood... it was time to get creative with our conversation. "What's your favorite food?" I asked him. Seemed like a good question. I expected his answer to be ice cream or pizza. You know, something normal. "Cucumbers," he said. Cucumbers. I was intrigued. "Why cucumbers?" He looked at me, shrugged, and said, "I don't know. I just really like cucumbers." I let it go, but I just couldn't believe that of all the deliciousness out in the world, cucumbers was his favorite food.

After all these years of being together, I can honestly say the man loves his cucumbers. Pickled are preferred, but he'll take them however he can get them. His mom makes a cucumber salad that I'm obsessed with (and my parents have become fans too). And we have our new go-to app from our favorite Chinese restaurant that's cucumbers in garlic sauce. This sweet-garlicky (and just a touch spicy) creation is totally addictive and we can't help but order it every time. I figured, though, that it was time that I learn how to make it myself. So, here we have it... my adapted version. Technically, it's vegetarian (take out the fish sauce) and it could easily be made nut-free. And for those who are adverse to cilantro (like Eric), that can be removed too. But I think all three make for a really fantastic combo.

CUCUMBERS IN GARLIC SAUCE

NOTE
One could peel the cucumbers or use Persian cucumbers if you prefer less skin. I prefer the crunch that the skin provides.

SERVINGS
3-4 as a side

INGREDIENTS
3 cucumbers, ends trimmed
2 medium garlic cloves, minced
1/2 teaspoon salt
1 tablespoon sesame oil
1 teaspoon rice wine vinegar
2 teaspoons, soy sauce
2 teaspoons sugar
1/2 teaspoon red pepper flakes
1/2 teaspoon fish sauce, optional

Chopped peanuts, optional
Chopped cilantro, optional
 

DIRECTIONS
1. Cut the cucumbers in half lengthwise. Using a spoon, scoop out the seeds and discard. Cut the cucumbers in half lengthwise again and then cut into 2-inch long pieces. Place the cucumber into a bowl and sprinkle with salt and garlic. Transfer to the refrigerator and chill for 30 minutes. Drain any liquid that has come from the cucumbers. Transfer to a serving bowl.

2. In a bowl, whisk together the sesame oil, rice wine vinegar, soy sauce, fish sauce (if using) and sugar. Pour the dressing over the cucumbers and stir to coat. Sprinkle red pepper flakes on top, along with the chopped peanuts and cilantro. Serve immediately. 

Thai Braised Brussels Sprouts

I never thought I'd say this, but I'm feeling ready for cooler temperatures (I know I'll regret these words come February). Maybe it has to do with the fact that we got our fireplace fixed last week. When Eric and I moved in, we'd gotten it inspected and everything looked good, except there were a few areas that needed to be patched up. It all seemed to be more work (and costly) than we'd wanted, so we decided to hold off. But then we got a quote from someone and decided that after this last winter, we'd better get it fixed so we can enjoy roaring fires and bourbon. Lots and lots of bourbon.

I mentioned in my last post that we were going to Le Bernardin. Well, that happened over the weekend and, well, somehow the experience exceeded my expectations. It's rare that I get to enjoy a meal that's totally pescatarian (usually there's some bacon or beefiness that's thrown into the mix that I just ignore), so it was a real treat. Despite the cost of the meal, I wouldn't hesitate going back. Every dish, the service, the wine... the whole thing was so remarkable. And I only took one picture! I know... shocking.

So, let's move on to these Brussels sprouts. These were marked down months ago when Eric and I were at a restaurant in Provincetown and we were at a bar that served a version of them. They were fried and spicy and, therefore, totally wonderful. I immediately got to work on my recipe and sat there with him, going over all the things I'd add to them when I prepared them at home. Well, that was in August and I'm just getting to it now. These are not traditional by any means but the nice thing about cabbage is that it holds up pretty well to strong flavors.

Thai Braised Brussels Sprouts

Servings Serves 4

Ingredients
1lb Brussels sprouts, washed, trimmed and cut in half lengthwise
1 tablespoon olive oil
1/2 teaspoon salt
2 scallions chopped, light and dark green parts only
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
2 teaspoons fish sauce
1 1/2 tablespoon chili paste
1 teaspoon sugar
1 teaspoon minced ginger
1 clove garlic, minced
Chopped cilantro, for garnish

Directions

1. In a bowl, whisk together the rice wine vinegar, sesame oil, fish sauce, chili paste, sugar, ginger, and garlic. Set aside.

2. Heat olive oil over high heat in a sautee pan that has a lid. Add Brussels sprouts to the pan cut side down and cook until browned, approximately 3-4 minutes. Once they've brown, stir in chopped scallion. Pour the dressing over the Brussels sprouts, reduce heat to low, and cover. Cook for 6 more minutes.

3. Transfer to serving bowl and garnish with chopped cilantro.