In honor of episode 3 of Chef Out of Water, I recreated one of the dishes I made with a rice cooker. You could use a chicken instead of Cornish hens (they’ll just need more time in the oven), and a thinly sliced yellow onion instead of pearl onions. Link in bio! • • • • • Servings: 2 Two 2-pound Cornish game hens 3 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 tablespoon smoked paprika 2 teaspoons cumin 2 teaspoons ground coriander 2 tablespoons olive oil, divided 1 pound golden pearl onions, peeled ¼ cup dry white wine 1 lemon, quartered ¼ cup finely chopped parsley Preheat oven to 425˚F. Blot the Cornish game hens well with paper towels. In a small bowl, combine the salt, pepper, paprika, cumin, and coriander. Generously coat the Cornish game hens in the spice mixture. Truss the hens, or tie the legs together with kitchen twine. Drizzle 1 tablespoon of olive oil over the two hens. In a large stainless steel or cast iron skillet, heat the remaining olive oil over medium high heat until it begins to shimmer. Add the pearl onions and cook, stirring occasionally, for 5 minutes, until the onions have some charred and golden brown parts. Add the white wine and cook, scraping up any brown bits, for 3 minutes. Place the hens and quartered lemon on top of the pearl onions. Transfer to the oven and roast for 45 minutes, or until the internal temperature reaches 165˚F. Let rest for 10 minutes before serving. Sprinkle with parsley.
Sausage, peppers, and onions just got elevated. This super simple pasta with sausage from @truestoryfoods is my ideal weeknight dinner — hearty, flavorful, and comes together in under 20 minutes. #sponsored #truestoryeats • • • • • Servings: 4 3 tablespoons olive oil, divided 2 small shallots, thinly sliced into rings 8 ounces (2 cups) mixed sweet peppers, thinly sliced into rings 3 medium fennel bulbs, halved, cored, thinly sliced, fronds reserved Kosher salt, to taste Freshly ground black pepper, to taste 3 cloves garlic, minced One 10-ounce True Story Foods Organic Sweet Italian Chicken Sausage, sliced on the bias 1 pound pasta of choice Ricotta, to serve Chives, thinly sliced, to serve Fennel fronds, to serve Add 2 tablespoons of olive oil to a large pan over medium high heat. Once the oil begins to shimmer, add the shallots, peppers, and fennel, and cook, stirring occasionally, until lightly browned and softened, about 10 minutes. Add the garlic and cook for 1 more minute. Season generously with salt and pepper. Transfer the shallot mixture to a bowl and reserve. In the same skillet, add the remaining olive oil over medium high heat. Once the oil begins to shimmer, add the sausage and cook, stirring occasionally, for 7-8 minutes. Meanwhile, cook the pasta according to package instructions until al dente. Reserve ½ cup starchy pasta water. Add the shallot mixture and drained pasta back with the sausage and stir to combine. Turn off the heat and add the starchy pasta water, stirring until glossy. Season with salt and pepper. Serve with a scoop of ricotta, chives, and fennel fronds.
My kind of Tuesday.
Instagram < Reality
I know, I know. Another tomato recipe. This one’s a panzanella, aka bread salad, which is arguably the best type of salad there is. Recipe for summer panzanella on Tasty.co!
Those ribs tho. The fried green tomatoes weren’t bad either. Recipe on Tasty.co for the easiest way to make great BBQ ribs!
Took advantage of the last peaches of the season with this stunner. • • • • • Dough 2½ cups all-purpose flour, plus more for dusting 1 teaspoon kosher salt 2 sticks (1 cup) unsalted butter, cold, cubed ¼ cup apple cider vinegar, cold Filling ¾ cup sugar ¼ cup all-purpose flour ½ teaspoon kosher salt 1 vanilla bean pod, scraped 1-inch knob ginger, peeled, minced Zest and juice of 1 lime 6 large peaches, peeled, sliced Egg wash Sugar In a large bowl, add the flour, salt, and butter and use your hands to break the butter up into lima bean-size pieces. Add the apple cider vinegar, 1 tablespoon at a time, mixing with your hands until a shaggy dough forms. Turn the dough onto a clean surface and divide into two equal parts. Shape the dough into two discs and wrap in plastic wrap. Refrigerate for at least 1 hour. Preheat oven to 400˚F. Meanwhile, add the sugar, flour, salt, vanilla, ginger, lime zest and juice to a large bowl and whisk to combine. Add the peaches and stir until fully coated. On a lightly floured surface, place one of the dough discs, flouring as needed to prevent sticking, and roll out to ¼-inch thick and at least 2 inches bigger than a pie plate. Transfer to a parchment paper-covered baking sheet and chill until ready to use. Repeat with remaining dough. Place the first chilled dough into a pie dish, letting the excess dough hang over the edges. Add the peach filling to the pie dough. Refrigerate the pie while you cut out your lattice pattern of choice. Keeping your dough as cold as possiblem is crucial. Working quickly, top the chilled pie with your lattice design. Crimp the edges. Brush with the egg wash, and sprinkle with sugar. Bake for 20 minutes. Turn the heat down to 350˚F and bake for an additional 1 hour and 30 minutes, until the crust is a deep golden brown and the fruit is bubbling. Let cool for at least 3 hours before serving.
Perks of a shrimp boil: eating with your hands, easy clean up, and mostly finishing every last bite. • • • • • Serves 4 1 bay leaf 2 tablespoons fine sea salt 1 tablespoon black peppercorns 1 head garlic, halved horizontally ½ cup Old Bay seasoning 2 lemons, quartered 1 pound new potatoes 2 yellow onions, quartered 4 ears of corn, husked, cobs cut into fourths 1 pound new potatoes 1 one-pound kielbasa cut into rounds on the bias 1 pound shell-on shrimp, deveined Fill a large pot with water and add the bay leaf, salt, peppercorns, garlic, and Old Bay seasoning. Squeeze the lemon juice into the water, then add the rinds. Bring the water to a rolling boil over high heat. Add the potatoes and onions and cook for 10 minutes, until the potatoes barely fork-tender. Add the kielbasa and cook for 5 minutes. Add the corn and cook for 5 minutes. Add the shrimp and cook until they turn pink, about 2 minutes. Drain through a colander. Serve with lemon butter sauce.
Home is where the Lupa is.
Made a chicken. Make stock from the chicken. Soaked dried pinto beans. Cooked pinto beans in the chicken stock. Saved bean liquid/stock for future soup. Tossed beans with sausage, red wine vinegar, olive oil, garlic, sausage, scallions (some cooked, some raw), and lots of parsley. Wore my new @hedleyandbennett smock the whole time and decided I’m never taking it off. Ate beans in smock straight out of the bowl.
There’s no season like tomato season. • • • • • Servings: 2-4 1½ cups all-purpose flour, plus more for dusting 1½ teaspoons kosher salt, divided ½ teaspoon freshly ground black pepper 1 tablespoon rosemary, finely chopped 8 tablespoons unsalted butter, cold, cubed ¼ cup plain whole milk yogurt ¼ cup ice water 3 medium heirloom tomatoes, sliced into ½-inch slices 2 tablespoons olive oil 3 cups thinly sliced shallots 2 teaspoons sherry vinegar 1 cup finely grated Parmigiano-Reggiano 1 egg yolk plus 1 tablespoon water, beaten Flaky sea salt In the bowl of a food processor, add the flour, 1/2 teaspoon salt, pepper, and rosemary, and pulse three times to combine. Add the butter and pulse until the butter is the size of Lima beans. Mix the yogurt and ice water in a bowl and drizzle into the mixture, pulsing until the dough just starts to hold together. Turn out the dough onto a lightly floured surface and shape into a disc. Cover with plastic wrap and refrigerate for at least 1 hour. Place tomato slices on a paper towel-lined plate and sprinkle with ½ teaspoon salt. Let sit for at least 1 hour. In a large skillet over medium high heat, add the olive oil. Once the oil begins to shimmer, add the shallots and remaining salt and reduce heat to medium low, stirring often, for 25 minutes, until softened and golden brown. Add the sherry vinegar and cook for 5 more minutes. Preheat oven to 350˚F. On a lightly floured surface, roll the chilled dough into a 16x16-inch circle. Gently transfer the dough to a parchment paper-lined baking sheet. If the dough is getting to warm, return the baking sheet to the refrigerator for at least 10 minutes. Sprinkle the Parmigiano-Reggiano into circle on the rolled out dough, leaving a 2-inch border. Top the shallots over the Parmigiano-Reggiano in an even layer. Place the tomatoes over the shallots. Take an edge of the crust and fold it over the tomatoes. Work your way around the galette until the tomatoes have a border all the way around. Brush the crust with egg wash and sprinkle with flaky salt. Bake for 90 minutes, until the crust is deeply golden.
Really into making poolside @petrossiannyc a staple for the rest of summer. Use the code Alexis for a complimentary caviar opener at checkout ✨ #petrossian #sponsored • • • • • Servings: 4 1/4 cup mayonnaise 2 teaspoons rice vinegar 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 6 eggs cooked for 7 minutes, peeled, roughly chopped Bread of choice Flaky sea salt Chives, chopped @petrossiannyc, by the spoonful In a bowl, add the mayonnaise, vinegar, salt, and pepper, and whisk to combine. Add the eggs and gently toss until combined. Spoon over bread of choice. Sprinkle with flaky sea salt, chives, and spoonfuls of @petrossiannyc
Back to our regularly scheduled programming. • • • • • Simmer 1 cup black lentils in 4 cups water with a few smashed garlic cloves, parsley stems, lemon rinds, and kosher salt, for 35 minutes, or until tender. Drain lentils through a sieve (you can reserve the liquid for another use), removing the parsley stems and lemon rinds. Mash the garlic cloves with sherry vinegar and salt. Mix with the lentils. Make marinade with a heaping spoonful of Dijon mustard, soy sauce, balsamic vinegar, and a thinly sliced Fresno chile pepper. Marinate salmon for 30 minutes. Preheat broiler to high with the rack set on the highest position. Place salmon on rimmed baking sheet. Broil for 11 minutes. Toss thinly sliced Persian cucumbers with parsley, basil, @wearebrightland and Maldon. Top lentils with salmon and slaw.
The joy of a grand aioli is that you can serve it with pretty much anything you’d like. After a week of eating cheese, @rebekahpeppler and I opted for a veg-forward version. You could also add in poached shrimp, endives, haricot vert, snap peas, crab, and some peeled carrots, stems intact. • • • • • Makes 1 cup aioli 2 egg yolks 1 clove garlic, grated 1 teaspoon Dijon mustard 1/2 cup grapeseed oil 1/4 cup extra-virgin olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Juice of 1 lemon In a bowl, whisk together the egg yolks, garlic, and mustard until smooth. Add one drop grapeseed oil and whisk to combine. Continue adding the grapeseed oil, drop by drop, until the mixture begins to thicken and emulsify. Add the remaining grapeseed oil in a slow but steady stream, whisking simultaneously to combine. The mixture should be thick and glossy. Add the olive oil in a slow but steady stream, while continuing to whisk. Add the salt and pepper and whisk to combine. Add the lemon juice in 1 teaspoon increments until the aioli is thick and pale yellow. Adjust seasonings to taste.
Europe, it’s been real. Back to reality ✈️
Last night in Provence did not disappoint. Thanks for the gorgeous spread @maisonmoga ✨
An hour alone in Maison Empereur is worth a trip to Marseille.
The second best thing to duck breast with crispy, crackly skin, is getting to make duck fat smashed potatoes with the pan drippings. • • • • • Servings 2-4 2 tablespoons coriander seeds 1 tablespoon kosher salt 3 teaspoons freshly ground black pepper 2 duck breasts (mine are from @dartagnanfoods) 1 tablespoon olive oil 1 pound fingerling potatoes, cooked until barely fork-tender Preheat oven to 425F. Heat a skillet over medium high heat. Once hot, add the coriander seeds and cook until fragrant and toasted, 1-2 minutes. Let cool to room temperature. Grind the coriander seeds with a mortar and pestle or spice grinder, then mix with the salt and pepper. Blot the duck breasts dry with paper towels. Use a knife to score the skin with diagonal cuts. Season the duck breast with the coriander mixture. Heat a large stainless steel or cast iron pan over medium high heat and add the olive oil. Once the oil begins to shimmer, add the duck breast, skin side down, and cook undisturbed for 7-9 minutes, until the skin is crispy and fat has rendered. Flip the duck breast over and continue to cook for 7-9 minutes, until the duck has cooked through, and the internal temperature is 170F. Remove the duck and let rest on a cutting board tented with aluminum foil. Place the potatoes on a rimmed baking sheet and smash down with a flat bottomed surface. Pour the duck fat over the potatoes and roast until browned and crispy, 30-40 minutes.
All I was in charge of this meal was pouring the wine. If only all Tuesday nights were like this. 📷 @korthavens
This pasta has everything I love. Garlic! Breadcrumbs! Anchovies (no, you don’t taste them, yes they are delicious)! Parm! Oh, and it takes about 30 minutes to come together. • • • • • Servings: 4-6 1 tablespoon unsalted butter 10 anchovies, finely chopped, divided ½ cup panko bread crumbs ½ cup grated Parmigiano-Reggiano cheese ¼ cup extra-virgin olive oil 6 cloves garlic, minced ½ teaspoon red pepper flakes 2 pints cherry tomatoes, halved 1 teaspoon kosher salt, plus more to taste 1 cup white wine 1 pound spaghetti, cooked to al dente ¼ cup pasta cooking water 1 tablespoon extra-virgin olive oil Pinch of salt Add the butter to a large skillet over medium heat. Once the butter melts, add 4 of the chopped anchovies and cook for 1 minute, until they begin to melt. Add the panko bread crumbs and cook for 3 minutes, stirring frequently, until golden brown. Transfer the bread crumbs to a bowl and let cool to room temperature. Once cooled, toss with the Parmigiano-Reggiano cheese. Heat the olive oil in a medium saucepan over medium-high heat. Once the oil begins to shimmer, add the remaining 6 anchovies and cook for 2 minutes, stirring frequently, until the anchovies begin to melt into the oil. Add the garlic and red pepper flakes and cook for 30 seconds, until fragrant. Add the tomatoes and stir to coat in the oil. Season with 1 teaspoon of salt and cook for 5 minutes, or until the tomatoes just begin to soften. Add the white wine and reduce the heat to low. Cook for 5 minutes, or until the sauce is reduced by half. Add cooked pasta and reserved cooking water to the pot with the tomatoes and stir to combine. Cook for 1 minute, until the pasta is well-coated and saucy. Serve the pasta in large bowls topped with the anchovy breadcrumbs.
There’s been an excess of extra yolks in the test kitchen the last few weeks, so in an effort not to be wasteful I made some salt-cured egg yolks. You can grate them over pasta, risotto, salad, whatever you want really. They add a salty, umami flavor, kind of like a vegetarian bottarga. • • • • • You can cure them in just salt, or a sugar/salt combo. Leave them submerged in a sealed container for at least 4 days (the longer you let them sit the harder the yolks will become). Rinse with water and dehydrate in a low oven until dried out. You can use them for up to a month stored in a sealed container in the refrigerator.
Get you a friend like @rebekahpeppler who welcomes you home from work with an apéro as you walk in the door, and the most stunning lamb tagine on your table.
This bacon & cheddar strata was my contribution to @heyhannahkate’s Easter brunch, but it’s really something you could (and should) make all year round. You can do any combination of fillings (sausage! kale! gruyère! corn!) just make sure you keep the proportions roughly the same. • • • • • Serves 8-10 1 tablespoon unsalted butter 8 cups sourdough bread, cubed 8 ounces bacon, cut into half-inch pieces 1 medium yellow onion, halved and thinly sliced into half moons 1 teaspoon thyme, chopped 2 cloves garlic, minced 9 large eggs 2¾ cups whole milk 2 tablespoons Dijon mustard 2 teaspoons salt 1 teaspoon black pepper 2 cups cheddar cheese, grated 1 cup scallions, white and light green parts only, thinly sliced 1. Preheat oven to 350˚F. 2. Butter a 13 x 9-inch baking dish and add the cubed bread. 3. Add the bacon to a medium skillet and cook over medium-high heat until crispy, 5-7 minutes. Remove the bacon with a slotted spoon and transfer to a paper towel-lined plate to drain. Add onion, garlic, and thyme to the bacon fat and cook over medium heat for 4-6 minutes, stirring occasionally, until the onions have softened. 4. In a large bowl, whisk the eggs, milk, mustard, salt and pepper. Add the bacon, cheddar cheese, and scallions and stir to combine. Pour the egg mixture over the bread in the baking dish and transfer to the fridge to chill for at least 2 hours, up to overnight. 5. Bake for 50 to 55 minutes, until golden.
Spring color story
I’ve said it once, and I’ll say it again. The best fried chicken in LA, and maybe the world, is @howlinrays
This spring-inspired pasta has my ideal ricotta to everything else ratio, and came together from assorted leftover groceries from work. There’s no real recipe, and you can tweak it a hundred ways. Want to add another vegetable? I’m sure it’ll still be good. Don’t eat meat? Leave the kielbasa out. Hate peas? Not a problem. • • • • • Cook pasta - I used spaghetti - three minutes shy of al dente. Add as many as peas as you see fit. I used half a bag of frozen peas. Fresh are great too. Reserve 1/2 cup pasta water. Cook sliced kielbasa until browned. Remove and add sliced asparagus. Cook until just starting to soften. Add the garlic and stir for one minute. I added pepper flakes, salt, and pepper here. Add the kielbasa back and stir. Add in a handful of basil, cooked pasta and peas, along with a good splash of the reserved pasta water and stir to combine. To serve, top with a heap of ricotta (i had goat milk ricotta that was made for a shoot yesterday), drizzle with good olive oil (i like @wearebrightland), and sprinkle with flaky salt (like @jacobsensaltco or @maldonsalt).
Dreaming of summer in the Catskills and bowls full of mismatched eggs from our own chickens.
Be warned, when you make beignets everyone around you will stare wistfully in the distance and sigh, “it’s almost like we’re back in New Orleans.” Every. Single. One. Recipe below, and you can watch a step by step of the process in my highlights! • • • • • Makes 30 beignets ¾ cup water, warm to the touch 3½ teaspoons active dry yeast (1½ packets) 2 eggs ½ cup whole milk 3 tablespoons unsalted butter, melted 6 tablespoons sugar 4 cups bread flour, plus extra for dusting ½ teaspoon kosher salt 8 cups canola oil, to fry Powdered sugar, to serve In a large glass measuring cup or medium bowl, add the water and sprinkle the yeast over top. Let bloom for 5 minutes. Add the eggs, milk, butter, and sugar, and whisk to combine. In a large bowl, add the flour and salt and whisk to combine. Pour the liquid ingredients over the flour and use a rubber spatula to combine a shaggy dough forms. Use your hands to knead the dough for 2 minutes, until it comes together in a smooth ball. Transfer the dough to a greased bowl and cover with plastic wrap. Let rise in a warm spot for 1 hour, or until doubled in size. Punch the dough down using your fist, and turn out onto a lightly floured, clean surface. Roll the dough into a 14 x 18-inch rectangle, about ¼-inch thick . Cut the dough into 2x2-inch squares using a knife, and transfer to a parchment paper-lined baking sheet. Reroll remaining dough and repeat until all the dough is used. Heat the oil in a large pot to 350˚F (180˚C). Add the beignets, 3-4 at a time. As soon as the beignets puff up, use tongs or a spider to gently flip the beignets over. Fry for 2-3 minutes, flipping occasionally, until golden brown. Transfer the beignets to a wire rack to drain. Dust with powdered sugar to serve.
Coconut shrimp, but make it elevated. • • • • • 1 pound shrimp, peeled and deveined 2 teaspoons kosher salt, plus more to taste ½ teaspoon freshly ground black pepper 1 teaspoon garlic powder 1 teaspoon paprika 1½ cups all-purpose flour 3 eggs, beaten 1½ cups panko 1¾ cups unsweetened shredded coconut flakes Oil, to fry Juice of 4 limes Zest of 2 limes 2 tablespoons sesame oil 1 tablespoon brown sugar 2 teaspoons Sriracha 1 pound rice noodles, cooked according to package instructions 1 large carrot, sliced into ribbons 1 avocado, thinly sliced 1 Persian cucumber, thinly sliced 1 bunch cilantro, leaves roughly torn 1 bunch mint, leaves roughly torn 1 bunch basil, leaves roughly torn 1 bunch scallions, thinly sliced on the bias 2 tablespoons black sesame seeds, optional Sriracha Mayo, to serve On a cutting board, pat the shrimp dry with paper towels. In a small bowl, add the salt, pepper, garlic powder, and paprika and whisk to combine. Season the shrimp on both sides with the spice mixture. Place the flour in one bowl and eggs in two separate bowls. In a third bowl, add the panko and coconut flakes and stir to combine. Dip the shrimp into the flour, shaking off any excess. Dip the floured shrimp into the egg until fully coated, and lastly, dip the shrimp into the panko and coconut flake mixture until fully coated. Place coated shrimp onto a baking sheet until ready to fry. Heat 3 inches of oil in a heavy-bottomed pot to 350˚F (180˚C). Add the shrimp to the oil and fry in batches until golden brown on both sides, 2-3 minutes. Transfer the shrimp to a wire rack to drain. In a large bowl, add the lime juice, lime zest, sesame oil, brown sugar, and Sriracha and whisk to combine. Toss the rice noodles in the sauce until fully coated. Top rice noodles with coconut shrimp, carrot ribbons, avocado,cilantro, mint, basil, and scallions. Sprinkle with black sesame seeds. Serve with sriracha mayo.
I’ll never say no to pepperoni, but I’m really an equal opportunity pizza lover. What’s your favorite topping? 🍕 • • • • • Pizza dough recipe from @claire.s.king on Tasty 101 (recipe on Tasty.co).
@heleenheyning admiring the weird, wonderful world of Lotusland. If you’re ever in Santa Barbara, do yourself a favor and book a ticket. It’s regarded as one of the top ten best gardens in the world, and for good reason.
People often ask me what my favorite thing to cook is, and I usually fumble with a subpar answer. Everything? Does that work? I just like to cook? I spent a few hours at work yesterday rolling out supple sheets of pasta, tossing tagliatelle in semolina, and twirling them into nests and I thought, I’ve got an answer! Pasta is my favorite thing to make, hands down. There’s a great, foolproof recipe on Tasty.co from @claire.s.king. Happy pasta making!
Easiest dinner party snack in the book
Food team fridge scraps lunch featuring coconut chickpea curry and rice. Cilantro, lime, and toasted coconut flakes, too. • • • • • Here’s a no recipe recipe. Sauté onions in a few tablespoons of oil until softened in a large pot over medium high heat. Add garlic, ginger, lemongrass (if you have it), and stir until softened. Add your spices (I used curry powder and garam masala) and stir until browned and aromatic - toasting the spices will make it more aromatic. Add the chickpeas and season well with salt, stirring to combine. Add crushed or diced tomatoes and coconut milk and simmer for at least 20 minutes. Season again. Add a good amount of lime juice.
Saturday night ribeye for one. To see how to make a ribeye, check the ribeye post in my highlights.
Obligatory poppy picture because wow, California.
Living in Southern California means citrus, asparagus, and avocado season collide. This salad (can we call this a salad?) tastes like spring, and comes together in minutes. • • • • • Servings: 4 1 bunch asparagus 3 tablespoons minced shallot (about 1 small shallot) 3 tablespoons champagne vinegar 2 teaspoons kosher salt, plus more to taste, divided 1 teaspoon freshly ground black pepper 1 8 ounce container jumbo lump crab 1 tablespoon mayonnaise 1 grapefruit, supremed 1 avocado, sliced Extra-virgin olive oil, to taste Flaky sea salt, to taste Place the asparagus on a cutting board. Hold the woody end of an asparagus stalk and use a vegetable peeler facing away from you to peel the asparagus into ribbons. Bring a medium pot of salted water to a boil over high heat. Add the asparagus ribbons and blanch for 3 minutes, until it’s bright green with a slight bite. Drain the asparagus in a colander and transfer to an ice bath for 5 minutes to stop the cooking. Transfer the asparagus to a paper towel-lined plate and pat dry. In a small bowl, add the shallot, vinegar, 1 teaspoon of salt, and pepper, and whisk to combine. In a bowl, add the crab, mayonnaise, and remaining teaspoon of salt and gently mix to combine. On a plate, pile the asparagus ribbons, crab, avocado, and grapefruit. Add spoonfuls of the shallot mixture. Add a good glug of good olive oil over the salt and sprinkle with flaky sea salt.
Instagram vs. reality, trout edition • • • • • You could do this with any fish of your choice. I used trout. Salt + pepper a cleaned trout, stick lemon slices inside, bake for 10-13 minutes (mine was 12) at 400F until flesh easily flakes and is opaque. • • • Makes 1.5 cups parsley & walnut spread 3/4 cup walnuts 1 small shallot, minced 1 clove garlic, minced 1 teaspoon kosher salt 1 teaspoon dried oregano 1/2 teaspoon red pepper flakes 1 bunch parsley, finely chopped 3 tablespoons sherry vinegar 3/4 cup extra-virgin olive oil Preheat oven to 350F. Place the walnuts on a rimmed baking sheet and roast for 5 minutes, until lightly toasted. Let cool completely. Finely chop the walnuts. In a medium bowl, add the walnuts, shallot, garlic, salt, oregano, pepper flakes, parsley, sherry vinegar, and olive oil and whisk to combine. Season with salt and pepper. Let chill in the refrigerator for at least two hours before eating. Serve with fish, bread, eggs, steak, whatever you want. Store in a sealable container in the refrigerator for up to 3 days.