Along with selling sex toys, condoms, leather products and DVDs, the store offers workshops similar to one the students took part in. During the field trip, some students purchased condoms, parents said. Parents from nine families met Thursday night, intensifying their criticism after the statement by the board defending Hedges.
It was the second such meeting in less than a week. Because Gaia is a private school, the Minnesota Department of Education has no authority in the matter. After the field trip, Smitten Kitten was cited by Minneapolis city inspectors. The inspectors found that the store had sexually explicit materials within view of minors and did not isolate the materials in a separate section of the shop. The store was ordered to fix the problems, but no fines or other penalties were issued.
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Gaia Democratic School director Starri Hedges took about a dozen middle- and high-school-aged students to the Smitten Kitten last week. Brush the tops with additional melted butter, cover the pan s with plastic wrap, and let rise at room temperature until doubled again, about 2 hours. Parsley can be substituted for dill. Olive oil can be substituted for butter. Breakfast can be swapped for dinner, a meal where these would be equally welcome in a bread basket. Feeling clever? Make them into miniature buns and serve them at a cocktail party.
But, please, invite me. I made it before a Fourth of July rooftop barbecue on a broiling summer day—the kind of weather mayo jars warn you about—and by the next morning no fewer than two friends had texted me for the recipe. I digress. The ingredients list is short and its fridge life is long, or as long as it takes for other family members to get hooked on it.
Toss the cabbage, cucumber, and dill together in a large bowl. Whisk the vinegar, salt, and sugar together in a small bowl until the salt and sugar dissolve. Stir in the water. Pour the liquid over the salad, and let it marinate, tossing the cabbage occasionally. After 1 hour, it should be a bit wilted and crunchy; at 2 hours, the flavor is even better. I use Diamond brand kosher salt. The salad keeps, covered, in the fridge for a week. C an we promise to never talk about the weather? For example, New York in July is hot. So very hot. Also humid. And unpleasant. And have I mentioned this heat?
In my mind, this is infinitely worse than spending an evening discussing the finer points of different vegetable-roasting temperatures. You are welcome to pity my husband right now. I understand. Two pounds at a time, this salad hopes to do its part. Add the lemon juice, salt, and olive oil and pulse the machine a few times, until combined.
Pour the dressing in the bottom of a large salad bowl, and let it roll up and around the sides.
extra-flaky pie crust – smitten kitchen
Place the ribbons in dressing-coated bowl. Serve at room temperature. This can sit out for a while the longer it does, the more relaxed the ribbons will be but I like to eat it right away, when the ribbons still make tall loops and twists in the bowl. If you can find thinner, longer zucchini, all the better.
If you can only find short and squat zucchini, fear not; the salad will be just as delicious. Too hot to even consider toasting almonds? Use them raw, and this will still be delicious. T his salad started as a love letter to one of my favorite cold French dishes, leeks vinaigrette, where leeks are braised until fork-tender and served at room temperature with a sharp Dijon vinaigrette. Of course, while my head, as it often is, might have been gallivanting in Paris in the springtime, my fridge had some leftover fingerling potatoes and not a whole lot else in it that day.
And so I decided a lunchtime potato salad was in order, an elegant one that could be plated, not scooped. Halved lengthwise and spread in one layer, the cut sides of fingerlings are an excellent platter for anything you wish to heap upon them, in this case, a coarse Dijon and shallot dressing, eggs, herbs, and, well, pickled celery.
I know, I know. Add the celery, and set the mixture aside for about an hour in the fridge. Adjust seasoning to taste. Set aside. Drizzle the vinaigrette generously over the potatoes. Press each chunk of egg through a mesh sieve over the potatoes and vinaigrette, yolk first this makes it neater , so that all of the fingerlings are coated with tufts of egg. Garnish with pickled-celery slices, and enjoy immediately. Potatoes can be boiled and kept in fridge for up to 3 days, or until needed.
Pickled celery will keep in fridge for up to a week. I order iceberg wedges, everywhere. I like a salad that has both taste and structure. The first is bottled dressing. Do you know how easy it is to make blue-cheese dressing? Seriously, just skip ahead to the recipe for a second; did you see that? And it tastes the way blue-cheese dressing was always meant to taste but so rarely actually does.
My next gripe is with the wedge itself. Pretty, yes, but not the ideal geometry for dressing incorporation. Do you miss the Ta-da! Stack it. My final gripe with most iceberg salads is that their creators seem to think that packaged croutons are an acceptable form of crunch—yuck, I say, and so I dice celery and radishes on top instead. In a medium bowl, whisk together dressing ingredients until smooth. Adjust seasonings to taste. Brown the pancetta or bacon in a frying pan until it is crisp.
Drain it on paper towels, and let it cool. If you are using slices of bacon, once they have cooled, either chop or crumble them into small bits. Place your largest slice of iceberg carefully on a platter. Drizzle with a few tablespoons of dressing, then sprinkle with a little of the radish-celery mixture, a little bacon, a little blue cheese, then chives.
Place the next largest slice of iceberg on top or angled onto it, if it is not sturdy enough to hold the weight , and repeat, adding dressing, radishes and celery, bacon, blue cheese, and chives; then repeat with remaining slices, stacking and staggering them decoratively. If any ingredients remain, sprinkle them over the top. If they only knew! I like to go easy on tomatoes. I know that they get along famously with herbs, with fistfuls of garlic, with hearty onions and creamed soups. I know you can pair them with cumin, with ginger, with lime, and with horseradish and vodka and my husband very much wishes you would.
I know that tomatoes make an excellent backbone. But when tomatoes are as good as they get in August, it seems rude to do anything but give them a chance in the spotlight, so I find myself making a lot of lightly dressed salads—just olive oil, red wine vinegar, a pinch of sugar to bring out their natural sweetness, salt, and freshly ground black pepper, all delivered with a light hand. The problem, if there could be one, is the puddle. You know, that fresh-tomato-and-diluted-dressing runoff that puddles in the plate? That cannot be lifted with a fork? From there, I went home and decided that shortcakes had been vested in the sweet for long enough.
Tomatoes are every bit as much of a fruit as strawberries, and they make a fine, fine pairing with a biscuit, accented with mild green onions. Of course, a shortcake without a whipped topping is no fun at all, and so I whipped some goat cheese. Greens from 2 scallions, thinly sliced. Whisk the flour, baking powder, and salt together in a large, wide bowl. Using your fingertips or a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse meal.
Stir in the scallion. Add the whole milk, and stir until evenly moistened. Arrange the biscuits on the parchment-lined sheet, spacing 2 inches apart. Bake until they are golden brown on top, for about 15 minutes. Rotate the pan to ensure even baking. Quarter the cherry tomatoes lengthwise, and add them to bowl with the dressing, tossing together gently. Add the goat cheese, and beat until the cheese topping is light and fluffy. Dollop with whipped goat cheese, and sprinkle with scallion-green slivers. Eat at once. I have spent a good part of the last few years believing that the world would be a better place if we could all stop pretending that kale tastes good.
Every barn-tabled, locavore-bent, small scrappy restaurant with Brooklyn beers on the menu and pictures of old guys on the wall—that would be, every restaurant we have a weakness for—seems determined to convince diners that kale is a delicious and b worth adding to everything. I eat things because I like them. Here is how I made peace with it: I sent it back to Do you remember ? I vaguely remember it as the year when the food universe was trying to get us to trade our iron grip on romaine and iceberg lettuces for mixes of baby field greens sold as mesclun.
Except mesclun mixes tasted like greens, and this freaked people out until some brave soul figured out that there was a salad trifecta—dried fruit, goat cheese, and a honey-Dijon dressing—that made anything else in a salad palatable. I applied the same theory to kale, and it worked—we not only ate this salad, we had seconds. Of raw kale! Who are we? Preheat your oven to degrees, and spread the pecans on a tray. Toast them for 5 to 10 minutes, tossing them once or twice to make sure they toast evenly.
Remove them from the oven, and set them aside to cool. Wash your kale and let it dry on spread-out kitchen or paper towels. Then, with a knife, remove the rib from each stalk, leaving long strips of kale leaves. Stack the leaves in small batches, roll them tightly the long way, and cut the roll crosswise into thin ribbons. Add the kale ribbons to a large salad bowl. Thinly slice the radishes, and add them to the bowl.
Coarsely chop the pecans and cherries, and add them as well. Crumble the goat cheese over the top. Whisk dressing ingredients together in a small dish, and pour the dressing over the salad.
Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites
Toss the salad until it is evenly coated with dressing. This salad is great to eat right away, but even better after 20 minutes of tenderizing in the dressing. M y friend Dan used to make fun of the salad-dressing commercials that would come on while we watched Buffy back in the day—you know, back when you had to suffer things like commercials.
Vegetables are icky! Gotta drown them! Why slick them into sameness? The other side is what happens when you taste sesame-miso dressing—you know, the stuff they put over your salad at sushi restaurants, usually with ground carrots inside. Sesame-miso is a game changer, a substance so delicious, so nutty and salty and toasty and sweet at once, that you start ordering salads just to get to it, kind of like how you order cupcakes just for the frosting.
You know you do. Realistically, this salad could contain anything, and as long as it was doused in sesame-miso manna, it would be hard to hate. But I especially love it in the early parts of the summer, when sugar snaps show up at the markets and are begging to be left crunchy. Not this dressing, not this salad. Table salt for pot. Boil the sugar snaps for about 2 minutes, or until just barely cooked but still crisp.
Scoop them out with a large slotted spoon, and drop them in the ice-water bath. Trim ends and cut sugar snaps on bias into thin slices. Toss in large bowl with cabbage, radishes, scallions, and 1 tablespoon sesame seeds. Taste and adjust ingredients—use the extra tablespoon miso if desired. The sugar snaps have a mellow sweetness to them that balances well with a saltier-than-normal dressing.
Use more if you desire, which I bet you do. If not, be delighted that you will have extra for your next salad. Sprinkle with remaining sesame seeds. Dig in. I pretty much eat the whole thing whenever she brings it over for a holiday meal. On a table piled with crepes and caviar, potato pastries, mushroom salads, pickles, olives, garlicky roasted red peppers, smoked fish, black bread—and did I mention the caviar?
But I never ignore it. In fact, now that I think about it, she probably makes it just for me. I married well. When I tried to re-create it a couple years ago, I cut the broccoli into matchsticks and thin slices. I made a ranch-ish dressing with buttermilk and apple-cider vinegar. I toasted almonds. I chopped dried cranberries.
I soaked onions in the dressing. And then I stood in the kitchen and ate nearly the entire bowl, the entire 2 pounds of broccoli salad. Sure, I was five months pregnant at the time. Apparently, pregnant women need their iron. I made fun of my broccoli habit on my website. And then, more than two years later, I decided to include the salad in this book, and when I went to retest it, the same thing happened. I inhaled it. Lots of freshly ground black pepper. Trim the broccoli, and chop it into large chunks; then cut each chunk into thin slices. I usually cut the stems into thin slices, then stack the slices and cut them in the other direction, into thin matchsticks; if you have a mandoline with a julienne blade, this will also do the job.
Then I cut the florets vertically into thin slices, slicing from the stem up to the floret top. This helps them stay together, but keeps them lying nicely against each other in the salad. Toss the sliced broccoli with the almonds and cranberries. In a small bowl, whisk the buttermilk, mayo, vinegar, sugar, and table salt until smooth.
Stir in the onion. You can let the onion marinate in the dressing for 10 minutes, to mellow it. Pour the dressing over the broccoli mixture, and add a generous amount of black pepper. Stir the salad until the broccoli is evenly coated with the dressing. Unfortunately, their beauty was short-lived. I was crushed to discover that when you cook them both the hot pink and the speckles completely disappear, leaving a muddy lavender color behind, which is just not the same.
As a self-described bean obsessive, I find surprisingly few that I can easily buy fresh and de-pod myself in the summertime, and this is one of them. So here is my favorite formula for bean salad. This is one of the things I like to keep around as often as possible; a small bowl of it with some toasted pita wedges makes an excellent lunch, and it keeps for the better part of a week. The celery is for extra crunch, and the feta—well, the feta was the kind of thing that happened one day when this salad landed on a plate with a salad with feta in it and I realized they were better together.
In a small saucepan of boiling salted water, cook the beans over moderate heat, stirring occasionally, until just tender, about 20 to 25 minutes. In a sieve, drain the beans and rinse them under cold running water to stop them from cooking further. Whisk together the vinegar, olive oil, table salt, and black pepper in a medium bowl. Add the beans, celery, red onion, walnuts, feta, and parsley, if using, to the bowl, and toss to combine. Adjust seasoning to taste, adding more vinegar, salt, pepper, or onion as you prefer.
Serve immediately, or pack away in the fridge for future lunches. Seeing as I sadly lack the ability to fly off to St. But beets and I have never gotten along. I could not rise above it for the sake of rationality. I am hardly a model eater. But I can handle almost anything in small, crackly doses, and so the day I found teeny-tiny beets, gateway beets, lingering among the big beastly beets at a market was the day when I began, tepidly, to embrace them. Halved and roasted until blistery and sweet, studded with coarse salt, and tossed with faintly crunchy quinoa, this preparation had texture.
It had depth of flavor, against an intense, almost syrupy vinaigrette. And it had color, a veritable half—color wheel of pretties to gaze at in months that are notably bereft of reds, oranges, and golds. The beets won. Well, they won this round. Cook for 10 to 15 minutes, until quinoa has absorbed water.
Peel shallots and separate cloves, if there are two inside. Place in a medium square of aluminum foil, coat with a few droplets of olive oil, and wrap in foil, creating a packet. Place on rack in oven. Coat a baking sheet or roasting pan lightly with olive oil. Arrange the root vegetables in one layer, and drizzle lightly with additional olive oil. Squeeze lemon juice over the vegetables. Sprinkle generously with salt and freshly ground black pepper. Add roasting pan to oven. Roast vegetables for 20 minutes, then flip them and roast for another 10, or until tender and a bit crackly.
Larger ones might take longer to cook through. Remove shallot packet with tongs. Carefully remove the shallots from foil packet, and toss into the blender. Blend with sherry and balsamic vinegars and 2 pinches of coarse salt and some pepper. Drizzle in olive oil. Sample vinaigrette, and adjust seasoning to taste. Arrange roasted roots over quinoa, and sprinkle with remaining quinoa. Drizzle the entire dish with shallot-sherry vinaigrette. For a little extra, you can finish it with additional droplets of your balsamic. Serve with goat cheese or yogurt, if using. The proportion of this salad is a bigger ratio of vegetables to a smaller ratio of grain—I wanted the roots to be the focus.
If you like more grains with your salad, as grain salads more commonly contain, double the suggested amount. The near-best was a beloved carrot salad recipe sent to me by a reader halfway across the world; it sounded so delicious, I immediately dropped what I was doing to march to the fridge. In that salad, carrots are peeled, grated, and tossed with feta, mint, and a lemon-harissa dressing, and then your family inhales the whole thing quickly.
Or at least mine did. In time, I used it to inspire a heartier, meal-like salad, bulked with grains. Carrots share the spotlight with parsnips, at first due to poor planning and later because we liked it better with them included. The dressing gets a touch of honey as well. But I kept the mint, feta, and harissa intact. Unless those scraps are cake, in which case, all bets are off.
If any extra water or broth remains, drain it. Set the farro aside until the vegetables are ready. Coat two large baking sheets with one tablespoon olive oil each. Peel carrots and parsnips, and cut them into 2-inch lengths. Spread the vegetables on prepared baking sheets, and sprinkle them with salt. Roast for 20 minutes, then toss them about in their pan, before roasting them for a further 10 minutes. In a large bowl, combine farro and roasted vegetables. Stir in most of the mint and feta, leaving a spoonful of each for garnish.
Stir in dressing, to taste. Serve, garnished with the reserved feta and mint. But somehow it works here. This salad keeps in an airtight container for 3 to 4 days in the fridge. B ack when I was a vegetarian, when it was time to go out with friends I always insisted that our restaurant choices not be limited by my dietary rules. And at sushi restaurants, I ordered avocado-cucumber rolls, and believe to this day that anyone who does not is missing out. Classic avocado toast is hardly a recipe—you simply toast bread, smash up some avocado on it with a fork, and sprinkle with salt, pepper, and a few drops of olive oil.
But this is the way I make it when I miss that sushi roll. One 6-inch length of baguette. Split your bread into top and bottom halves, and toast the halves. Arrange slices of, or mash, half your avocado on each toasted baguette half. Stir together the cucumber, vinegar, sesame oil, and salt. Dollop half the cucumber salad on top of each bread half. Sprinkle with mixture of seeds, if using. Adjust seasonings to taste—I often find that I want a few more drops of rice vinegar, or another pinch of salt.
Eat immediately. I mean, really, what is there to love about cold leftover chicken dressed with a scoop from a jar of mayonnaise? She encourages things like cooking your chicken gently at a low temperature for a very long time, and even letting the chicken cool in its broth overnight for extra moisture.
She insists that you use fresh herbs, and that you make your own mayo. Dolloped on toasted whole-grain bread and garnished with extra herbs, it makes a lunch that feels civilized, like something from a time of fine dishes, pressed linen napkins, and lunch eaten slowly and deliberately.
Slices of whole-grain bread, toasted. Few gratings of fresh lemon zest. Once the water is boiling, reduce to a simmer and cook for 10 minutes exactly. Drain the eggs, and rinse them in cool water. Let them cool completely in the fridge until needed. Reduce to a very low simmer. If you have the time, place the chicken in a bowl, cover with the cooking broth, and store in the fridge overnight.
The next day, scrape off any thickened stock and chop the chicken. It will be more tender after resting like this. Begin whisking in the olive oil drop by drop, as slowly as you can bear. I find having a second person dripping it in makes it easier. I do not recommend using your toddler as this second person.
Continue in this manner until the mixture begins to thicken. Once the mayo has emulsified, you can add the rest of the oil in a slow, steady stream, whisking all the time. Arm getting tired? I find it helps morale. Add the vinegar and a squeeze of lemon juice, and whisk until combined. Taste, and adjust lemon and seasonings to your liking.
Run the machine, and begin adding the oil drop by drop, as slowly as you can bear. Once the mayo has emulsified, you can add the rest of the oil in a slow, steady stream, running the machine all the time. Add the vinegar and a squeeze of lemon juice, and blend until combined. Add half of it to a large bowl, and combine with the chopped chicken, fennel, fennel fronds, and chives. Add additional aioli in small increments until you have your desired amount of dressing. Season with salt and freshly ground black pepper to taste. Dollop generously on toasts, and garnish with extra greens.
Eat and enjoy. Chicken salad keeps in the fridge for 3 to 4 days. O h, stop giving me that look. I know my tastes in grilled cheese are weird. My husband says so all the time. Normal people leave it at that: Grilled cheese was never broken, so why try to fix it? Vegetables and sweet things and nontraditional cheeses are allowed to melt and muddle together in peace.
If it helps, you can pretend this is a panini. But I hope you trust that there is great deliciousness within: Those onions are cooked slow and low until sweet and tart and resonating with immense flavor. This is amazing with a side of vinegar slaw. Add the brown sugar and salt, lower the heat to medium-low, and cook another 10 minutes, stirring occasionally. Add the vinegar, and scrape any stuck onion bits from the bottom of pan with a spoon.
Simmer for 1 to 2 minutes, until the onion mixture thickens, and season to taste with black pepper. Cool to lukewarm, or store in an airtight container in the refrigerator until needed, up to 5 days. Arrange one slice, buttered side down, on a plate. Sprinkle with half the grated cheese. Arrange a second slice of bread on top of the cheese, buttered side facing up. Repeat with the remaining slices to make a second sandwich. If you are making a larger batch and want to keep them warm and melty, arrange them in a single layer on a baking sheet in a degree oven.
When ready to eat, slice the sandwiches in half. I can assure you, my vegetarian friends are none of these things.
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With this in mind, I attempted to create a sandwich as rib-sticking, belly-warming, and mammoth as a meatball sub but, you know, minus the meatballs. Except instead of simply replacing them with the typical alternatives—gobs of cheese, perhaps some lentil patties—I instead turned to my favorite hearty vegetarian stew, ratatouille.
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Yes, like the movie. Not only is the resulting dish gorgeous, it comes together quickly. Nevertheless, the first time I slid layers of it onto a toasted bun, I had my doubts. Layers of baked vegetables cannot alone have the magnitude of orbs of fried meat, smothered with cheese and onions, right? Two 8-inch sub rolls, or the equivalent length of baguettes. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the flesh intact, like a tube. Thinly slice crosswise. Thinly slice the onion as well.
Stir in the onion slices, minced garlic, 1 tablespoon of the olive oil, a few pinches of salt, and a pinch of pepper flakes. Arrange the slices of eggplant, zucchini, yellow summer squash, and red pepper so that they overlap, with just a smidgen of each flat surface visible. You might not need all of your vegetables. Drizzle remaining tablespoon of olive oil over the vegetables, and sprinkle with thyme.
Cover dish with foil, and bake for 45 minutes, until vegetables are almost completely fork-tender. Once the 45 minutes are up, increase heat to , remove foil from the baking dish, and bake, uncovered, 15 minutes more. On the other rack, place your sub rolls on a tray to toast for 5 to 10 minutes. A long, thin offset spatula, like an icing knife, is best for serving here. Carefully slide it under one section of the fanned vegetables, and slide it onto the bottom half of a toasted roll.
Keep adding sections until you have covered the bread, and then repeat this so that you have a second layer of fanned vegetables. Scoop up any oniony sauce that was left beneath the vegetables, and lay it over the sub. Close each sub with the top half of the roll, cut into manageable lengths to eat, and serve. This goes great with soft goat cheese, which can be spread on either side of your toasted roll before adding the ratatouille. You could also forgo the baguette entirely, and serve this over polenta, or couscous or another grain.
Since not all of the salt will run off, you might find you need less elsewhere in the dish. M y husband is a broccoli rabe fanatic. The more intense, garlicky, and punched with red pepper flakes it is, the happier he is. I like moderate bitterness and gentle amounts of garlic; I can be a wimp about red pepper flakes. The usual preparation is awfully amplified for me.
But Alice Waters changed things for me. In a recipe, she cooks broccoli rabe with tender, caramelized bits of onion, and this gives it the balance I always wish it had outside my kitchen. From there, I found that the flavor from a pat of butter stays with the greens long after they are cooked.
In big wedges, served with a cup of soup, this panini makes a gloomy fall afternoon spent watching October baseball into something utterly perfect. Salt and freshly ground black pepper. Leave any small florets whole, but halve any larger ones. Add the onion and a pinch of salt and pepper, and cook until onion is a bit brown at the edges, about 5 to 7 minutes. Season with salt to taste. Brush one side of each slice of bread, or the outsides of your ciabatta sections, with olive oil. Arrange one piece of bread, oiled side down, on grill pan or panini press.
Spread with half of rabe mixture and half of mozzarella slices. Arrange second slice of bread, oiled side up, on top. Lower panini-press lid—or an additional frying pan—onto the top of the sandwich, and cook for 4 to 8 minutes, until nicely toasted underneath. Carefully flip sandwiches, and grill on the other side for 3 to 5 minutes.