Quentin & I spent the past week in snow-deluged Boston, visiting my parents, who just returned from India, thus skipping the lion’s share of this awful winter. Due to a flight delay and massive amounts of snow, my elaborate Vday dinner was spent in the company of just my boyfriend and father sans my mother, kind of a shame, although none of us really care about the holiday. I did, however, have big plans for cooking and baking, and made:
Root Vegetable Tarte Tatin from a recent Bon Appetit which was really delicious although sadly my tarte tatin’s dont always end up turning out as magnificent as the picture (read: they never do) But the herby caramel and roasted veggies were lovely and perfect for eating snug and warm. Ingredients
1 medium Yukon Gold potato, peeled, sliced into ½” rounds [INSTEAD OF POTATO I USED BEETS]
1 medium sweet potato, peeled, sliced into ½” rounds
2 medium carrots, peeled, sliced into ½” rounds [ I USED MULTI COLORED CARROTS!]
1 medium parsnip, peeled, sliced into ½” rounds
1 small red onion, sliced into ½” rounds
¼ cup olive oil
Kosher salt and freshly ground black pepper
⅓ cup sugar
1 tablespoon white wine vinegar
1½ teaspoons chopped fresh rosemary
1½ teaspoons chopped fresh sage
4 ounces fresh goat cheese
1 disk All-Butter Pie Dough [*I USED PUFF PASTRY INSTEAD. PIE DOUGH UNNECESSARILY STRESSES ME OUT AND THIS WAS ALREADY COMPLICATED ENOUGH!)
All-purpose flour (for surface)
Place a rack in lower third of oven; preheat to 400°. Toss potato, sweet potato, carrots, parsnip, and onion with oil on a rimmed baking sheet; season with salt and pepper and arrange vegetables in a single layer. Roast until golden around the edges and tender, 30–35 minutes. Let cool.
Meanwhile [WHILE VEG ARE COOLING] cook sugar and 2 Tbsp. water in a small saucepan over medium-high heat, swirling pan occasionally, until mixture is amber-colored, 5–7 minutes. Remove from heat and add vinegar and a pinch of salt, swirling pan to combine. Quickly pour caramel into a 9”-diameter pie pan; tilt and rotate pan to evenly coat bottom with caramel. Scatter rosemary and sage over top.
Arrange potatoes, carrots, and parsnips snugly in a single layer on top of caramel, using smaller carrot and parsnip pieces to fill in any holes. Scatter onion rings and crumble goat cheese over vegetables.
Roll out dough on a lightly floured surface to a 12” round. Drape over vegetables, tucking edges into pan. Prick dough all over with a fork. Bake until crust looks dry, about 20 minutes; reduce heat to 350° and bake until crust is golden brown, 15–20 minutes.
Let tart cool 5 minutes before inverting carefully onto a large plate.
DO AHEAD: Vegetables can be roasted 4 hours ahead. Keep at room temperature.
A Cioppino-style Fish Stew
Mince 2 of the garlic cloves. In a large pot over medium heat, heat oil. Add onion, fennel, celery, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the minced garlic and red-pepper flakes. Continue to cook, stirring constantly, until garlic is golden and fragrant, 1 to 2 minutes more.
Reduce heat to medium-low and add squid. Cook, stirring occasionally, until squid is opaque and tender and the released juices reduce, 15 to 20 minutes. Add tomato paste and oregano and cook, stirring, 1 minute.
Add wine, raise heat to medium-high, and cook until cooking liquid is reduced by half, 5 to 7 minutes. Add tomatoes with their juice, bay leaves, clam juice, and stock. Bring to a boil, reduce to a simmer, and cook, covered, 30 minutes. Stir in 1/4 teaspoon each salt and pepper. Taste and adjust seasoning.
Meanwhile, in a small bowl, mix the butter, 1 tablespoon parsley, lemon zest, and 1/4 teaspoon salt together. Cut remaining garlic clove in half and rub the cut sides on the toasts. Spread the flavored butter on the toasts.
When ready to serve, heat the pot to medium and add clams, cover, and cook for 3 minutes. Stir in the shrimp and mussels. Arrange the fish on top of the stew, cover, and simmer until shellfish opens and fish and shrimp are firm and opaque, about 5 minutes more. Discard bay leaves and stir in remaining 2 tablespoons parsley.
Serve cioppino immediately in large soup bowls with gremolata toasts alongside.
I’d been dying to make this Viennese cake with jam and chocolate. Luckily, I’m not providing a photo, because mine was not the best specimen. It was alright, but let’s leave it at that.
On one of our rare jaunts outdoors, we ate at Catalyst, a nearby restaurant on MIT’s Cambridge campus. Our lunch was very flavorful and beautifully prepared, and I huddled with this hot toddy as I stared at the mounds of snow through the large windows. We had a winter salad and chickpea fritters among other treats:
We also had some great crawfish hushpuppies, fried chicken, and grits at State Park. Due to a somewhat rowdy night I sadly don’t have any photos, but I highly recommend it!
On Tuesday night, we spent the evening with our friends at Asta and had the insanely imaginative five course tasting menu. From exploding poprocks in a parsnip intermezzo to a dish of apples, horseradish and lardo, our tongues and minds were entranced with every bite. Sadly I didn’t snap a picture of one of my favorite courses: bright, toothsome Brussels sprouts with a Marmite-butter sauce. I’m still thinking about it. I just found out yesterday that Alex, the chef at Asta, was nominated for a James Beard award—Congrats Asta and head over there, Bostonians!
Celery with black garlic gnocchi and crispy chicken skin
Spaghetti Squash with Brown Butter Vinaigrette
Crazy parsnip poprock cacao nib amazingness
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