Weekend Cooking

I happily pondered recipes and meals as we spent the weekend with our friend S. S is an omnivore but most days were hot and sultry (i.e. HUMID) and so making cool dishes was top of mind.

As mentioned in a previous Weekend Cooking post, I am intrigued by Mokonuts and found a recipe for labneh with Swiss chard, black olives, and za’atar. As Swiss chard is not in season, I left it out and modified accordingly, but I can see how a green would fortify this dish as well as provide color.

Labneh with Black Olives and Za’atar

Last week’s CSA included garlic scapes and so after perusing a few recipes, I decided to make a pesto. I did not use any nuts but maybe I will next time.  It was a bit sharp and the fat from something like walnuts or pine nuts would have helped. That said, I was generous with the Parmigiano-Reggiano. Pesto always makes a great dip and it added such a vibrant green to the table. And it was great to mix with the labneh dip.

Garlic Scape Pesto

Waste not, want not. I had a fennel bulb I needed to use. And I wanted something a bit more hearty and so went with a pretty traditional French-inspired lentil salad.

Lentil Salad with Fennel and Carrots

And finally, it’s lettuce lettuce everywhere and so tossed some Boston lettuce with a shallot-mustard seed dressing.

Boston Lettuce Salad with Shallot-Mustard Seed Dressing

For sweets, I had been wondering what tahini cookies tasted like so made this batch. Overall, I found the tahini taste too strong for me. Some people compare tahini cookies to a peanut butter cookie, but while I would eat a pb sandwich, and spread peanut butter on a cracker or even just eat a few spoonfuls from the jar, I just do not do that with tahini. Next time, I would add chocolate or something else to complement the strong sesame flavor.

Tahini Cookies with White and Black Sesame Seeds

I really love cooking for friends and feel fortunate that they are open to my road-testing recipes on them!

New & Noteworthy

Jim Lahey of Sullivan Street Bakery is a baking legend. His no-knead bread recipe was like scales falling from one’s eyes for home bakers, as it immediately broadened their repertoire. He was the first recipient of the James Beard Outstanding Baker award in 2015.

As a fan of the original Sullivan Street Bakery in Soho, it’s been a confusing decade following new location openings and closings, renamings and revampings. Hearing that the Chelsea location of Co. which became Sullivan Street Bakery is transforming itself a few nights a week into Sullivan Street Pizza, the main thing one needs to know is that pizza is only served Wednesday through Saturdays after 6pm.

This is the only new addition, and I removed HaSalon.

This weekly list is not comprehensive of every new place but a short alphabetized list of new places that I think are notable.  Restaurants that have been opened for more than three months will not be included.

New & Noteworthy (week of July 1)

Ayada  Opened late-June

Bar Pisellino Opened mid-May

The Fulton Opened mid-May

Jiang Diner  Opened mid-April

Le Jardinier Opened late-May

Pastis Opened early-June

Rezdora Opened mid-May

Sullivan Street Pizza Opened late-June