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is served with the fish and peppers we ate the fish and peppers with boiled potatoes if my memory serves me but rice would be nice too the whole thing was very satisfying and delicious and easy to execute and just the thing to make when you re feeling slightly incompetent but in dire need of something special sound familiar i m feeling extremely incompetent these days like i m failing at most things in my life motherhood work being a functioning human everything feels difficult impossible really and when i lift my head from my own stupidly privileged situation the scope of suffering elsewhere is nearly unbearable to contemplate i know a lot of other people are feeling this way too if you are consider this my sympathetic fist bump melissa clark s roasted fish with sweet peppers serves 4 to 5 1 small bunch lemon thyme or regular thyme 1 ½ pounds hake fillets fine sea salt and black pepper 3 large bell peppers preferably 1 red 1 orange and 1 yellow thinly sliced 4 ½ tablespoons extra virgin olive oil plus more for drizzling ¼ cup pitted sliced black or green olives or a combination 1 teaspoon sherry vinegar plus more to taste 1 garlic clove grated 1 cup loosely packed italian parsley leaves chopped 1 heat oven to 400 degrees pull 1 tablespoon thyme leaves off the bunch and finely chop 2 season fish all over with a large pinch or two of salt and pepper and rub with chopped thyme leaves let rest at room temperature while you prepare peppers 3 spread peppers on a rimmed sheet pan and toss with 1 1 2 tablespoons oil 1 2 teaspoon salt and the black pepper to taste top peppers with the remaining thyme sprigs roast tossing occasionally until peppers are softened and golden at the edges 15 to 20 minutes 4 increase oven temperature to 500 degrees push peppers to the edges of the pan clearing a space in the center lay fish out on that empty space and drizzle with oil scatter olives over the top of fish and peppers roast until fish turns opaque and is just cooked through 6 to 10 minutes 5 meanwhile make a vinaigrette by combining vinegar garlic and a pinch of salt in a bowl whisk in remaining 3 tablespoons olive oil then whisk in parsley taste and add more salt or vinegar or both if needed serve fish and peppers drizzled with vinaigrette sicilian savory swiss chard tart july 14 2021 hello darlings we are in italy which you probably if you follow me on instagram already know the boys and i arrived a week ago it has been filthy hot and we have been doing the usual things going to the beach attempting to play badminton in the shade without collapsing from heat stroke buying our weight in tomatoes and peaches from the market yesterday afternoon while we were visiting a friend s baby rabbits and talking about the fox that stole her rooster a few weeks ago a cold front finally came in last night we were able to sleep under coverlets again and not wake up with damply sweating skin the air is clear and crisp today and i feel like gulping it in like a puppy dog this year the boys are in day camp for the first time they ride horses and play italian games and eat two course lunches every other day there are sandwiches and french fries on the alternating days max arrives tomorrow and then it will really feel like we are on vacation after having skipped the annual tradition of coming here last year i am especially alert to all of the beauty and wonder of this place am i really here i keep thinking is this really real when we are here i share cooking responsibilities with my mother this is lovely she ll make things like lentil and calamari stew or baked guinea fowl with peppers and potatoes i end up relying heavily on the sicilian cookbook that she mail ordered from a newspaper once it may seem improbable but it is an impeccable source of recipes and i have rarely made a misstep cooking from it this torta di bietole or swiss chard tart is something i make every summer i buy a disc of tart dough at the grocery store this particular one is gluten free and perfect italians suffer in great numbers from celiac disease and the gluten free options available at the grocery store are amazing look at the blistery flake and a big bunch of the most tender baby chard i get a quivering pile of ricotta from a cart at the market in urbino plus fresh eggs from our friend with the missing rooster there s not much to the tart besides cooking the chard first boil it then sauté it with oil and garlic to dry it out and flavor it a little more deeply then mixing it with the ricotta eggs and some pecorino for more flavor the delicate chard i can get here in summer has thin tender little stalks the chard i get back in berlin and that you may find wherever you are has much thicker ribs but as long you chop them after boiling it ll be fine in the tart the original recipe calls for sheep s milk ricotta which is a rich delight but not always easy to find out of season or out of italy s borders of course cow s milk ricotta is fine too you could also swap out the pecorino for parmigiano if you had to sicilians rely more heavily on sheep s milk all that s left to do is to fit the tart dough into the pie plate scrape the savory filling into the pan fiddle with a lattice crust with the leftover dough scraps and into the oven it goes the tart is as good eaten fresh from the oven as it is the next day when it s had a bit of time to settle making it wonderful picnic fare you could do the usual and serve this with salad alongside or if it s hot as hell where you are just eat a wedge of it and call it a night i love how simple it is easy to whip up with the ancient whisk and plastic bowl in my mother s italian kitchen and how it isn t too rich and queasy making like quiche can be one final note the metric quantities below are the ones i used when making this i translated the u s quantities using google and not my own equipment i think they re all fine but just wanted to make sure you knew sicilian savory swiss chard tart makes one 9 inch 23 cm torta 550 grams 1 2 pounds swiss chard 2 tablespoons olive oil 1 garlic clove halved 300 grams 1 1 4 cups ricotta preferably sheep s milk but cow s milk will do too 4 large eggs 70 grams 3 4 cup grated pecorino salt and freshly ground black pepper 1 sheet circle store bought or homemade flaky tart dough unsweetened 1 preheat the oven to 350 f 180 c boil the swiss chard in salted water for 5 minutes and drain squeeze out the excess moisture and chop the chard roughly especially if the ribs are wide place the olive oil a sauté pan over medium heat and sauté the garlic clove until light golden add the chopped swiss chard season with salt and pepper to taste and sauté for a few minutes until the remaining moisture has evaporated discard the garlic clove and set aside the chard 2 place the ricotta and eggs in a mixing bowl and whisk until smooth add the grated cheese and salt and pepper and whisk again stir in the chopped chard 3 place the tart dough in a 9 inch 23 cm pie plate or cake pan trim off any excess dough and set aside for the lattice crimp the edges scrape the filling into the dough and smooth the top top the filling with the excess dough cut into strips 4 put the torta in the oven and bake for 30 to 35 minutes until the dough is browned and crisp and the filling has puffed and set cool on a rack for at least 15 minutes before serving joshua mcfadden s zucchini salad with tomatoes peanuts basil mint and spicy fish sauce sauce june 29 2021 berlin public schools let out for summer last week and the city emptied out almost immediately the streets feel empty and quiet now parking spots abound rush hour is muted the air is thick with the scent of the blossoming linden trees the smell heavily floral and intoxicating hangs in our apartment too the windows yanked open day after day in the hopes of catching a faint breeze hugo s school closes for summer tomorrow and next week the boys and i leave for italy where the heat has already scorched the grass yellow and my mother awaits us i am desperate to be there itching with anticipation actually after having skipped our annual trip last year in an attempt to regain my sanity a little and write these days i feel different i want to soak up every minute with the children hold them close watch them flourish in their happiest place wild mint crunching under their feet skin salted from the sea i cannot wait to be where i feel most free and held listening to the cicadas sawing away from morning til night eating meal after meal of drippy melons and tomatoes the rituals of summer anchoring us so firmly to that place until we leave my calendar is filled with dinner dates and lunches and a picnic and celebrations of birthdays and anniversaries we fling our arms around each other again in greeting and to say goodbye promising more time together when everyone s back again in august it feels delicious and indulgent and restorative and frightening and wonderful totally banal and strange as hell at the same time we weren t allowed to hug for so long is it safe meanwhile tomorrow i will have a rising fourth grader and a little one with just one year left in kita it is nearly july wasn t it just january time is flying carpe diem the heat means that we mostly eat things i barely have to cook melon and ham tomato and mozzarella beans and tuna peaches gulped down over the sink the other day i made a wonderful salad from joshua mcfadden s six seasons of wafer thin zucchini and a whole array of cherry tomatoes roasted peanuts and spicy fish sauce i m not the biggest fan of raw zucchini i really love its velvety softness once boiled but here the zucchini is cut so thin and then salted and left to rest for a while the zucchini slices are silky and nicely sweet against the fiery lusty sauce the crunch of the peanuts the fruity burst of the tomatoes this is the perfect salad to be piled high into a plate and eaten for a meal on hot summer nights when appetites are low but the belly growls and is in need of satisfaction note this post includes affiliate links and i may earn a commission if you purchase through them at no cost to you i use affiliate links only for products i love and companies i trust thank you zucchini salad with tomatoes peanuts basil mint and spicy fish sauce sauce serves 4 adapted from six seasons 3 4 medium firm zucchini salt 1 pint cherry tomatoes halved 1 2 cup salted roasted peanuts roughly chopped 1 bunch scallions sliced on a sharp angle and soaked in ice water for 20 minutes 1 small handful basil leaves 1 small handful mint leaves 1 4 cup spicy fish sauce sauce recipe follows 1 using a mandoline or a very sharp knife slice or cut the zucchini into thin slices either lengthwise or crosswise toss the zucchini with a teaspoon of salt and place in a colander to draw out moisture for 30 minutes then blot the zucchini with a paper towel to remove moisture and excess salt place in serving bowl 2 add the tomatoes peanuts drained scallions basil and mint pour over the spicy fish sauce sauce taste and correct seasoning serve immediately spicy fish sauce sauce makes about 1 1 4 cups 1 4 cup seeded deribbed and minced fresh hot chiles mix of colors if possible 4 large garlic cloves minced 1 2 cup fish sauce 1 4 cup water 1 4 cup white wine or rice vinegar 2 tablespoons sugar stir everything together in a small bowl until the sugar has dissolved the sauce will keep in a bowl in the fridge for up to 2 months grace young s stir fried iceberg lettuce june 16 2021 hello good people it is a beautiful june day i am drinking a glass of apfelschorle which is the german term for when you mix fizzy mineral water with apple juice and it is being cooled by the most beautiful ice cubes that i make using this mold bringing me untold amounts of joy each time i pop out a perfectly beveled little cube mercury is retrograde until the end of the month and thus we have been gnashing our teeth for a week straight about all the various things that have gone haywire to name only a few broken brake lights on one car a busted tire on another a child who insisted on shoving a cd into the delicate cd player mouth of a 16 year old audio appliance while a cd while already was playing inside of it whyyyyyy but the fine weather and good humor and fancy ice cubes go a long way in soothing the blow besides one thing mercury retrograde apparently doesn t affect is cooking thank the moon and stars the most revelatory dish i made this week was this big old pan of hot lettuce yes i know that some of you will look at those words hot and lettuce and sail right on by but wait don t go just yet cooked lettuce is amazing and just happens to a staple in both italian and chinese cooking so you know it has to be good and it is besides i m just messing with you stir fried iceberg sounds so much sexier than hot lettuce i don t ever eat iceberg lettuce i don t ever buy it though the excellent comments on this post are all you ever need if you are iceberg curious and need some ideas in fact i stopped eating salad greens entirely a few years ago because i have a hard time digesting them raw but when i got this big box of vegetables delivered a few weeks ago a big old head of iceberg lettuce was in the box too i let in languish in the fridge until this week and the outermost layers had to be removed the inner leaves and core were still fresh and sweet and crunchy it was just the thing to use in this recipe i d been saving for that one day i found myself in possession of iceberg lettuce you chop up the lettuce into biggish chunks and fry garlic slices and scallions in oil then you add the lettuce chunks to the pan and stir fry them for just a minute then in goes the magic concoction of equal parts soy sauce sesame oil and rice wine plus sugar and pepper you cook the lettuce stirring well so that the sauce coats every piece and a minute later your meal is done pile it in a plate with some rice alongside and you ve got my ideal dinner sweet and savory silky and toothsome it is so delicious and satisfying not usually what you d think to describe a head of iceberg lettuce amirite the recipe comes from this cookbook and grace young says you can use other vegetables in this exact preparation with great results i m going to do baby boy chop ed this is the funniest autocorrect of my entire life so i m leaving it but obviously i meant to write bok choy next and then maybe romaine ooh and iceberg again too of course note this post includes affiliate links and i may earn a commission if you purchase through them at no cost to you i use affiliate links only for products i love and companies i trust thank you grace young stir fried iceberg lettuce serves 2 note you can instead of iceberg use romaine lettuce spinach watercress baby bok choy asparagus snow peas and snap peas 1 teaspoon soy sauce 1 teaspoon sesame oil 1 teaspoon rice wine or dry sherry 3 4 teaspoon sugar 1 2 teaspoon freshly ground white or black pepper 1 1 2 tablespoons peanut oil or other neutral oil 4 s...