It started out as a lunch. In fact, it wasn’t even supposed to make it past the ‘useful for dipping vegetables’ stage. I sliced the cucumbers and tomatoes for dipping purposes only: I swear. But then that lamb in the fridge was begging to be sliced thin and hotly sauteed and added to pita with this tzaziki dip—now turned condiment/sauce.

Then why not? I threw on the cucumbers and tomatoes and in effect created some semblance of a Greek Gyro. The best part? Now that this dip had been exonerated as a dip and made into a fancy sandwich, it could return to the lunchtime brown bag with far more style and presence than before. My kids ate them up! Of course, my fourth grader piled his with shredded cheese and ketchup (with the lamb and 9 grain pita: redemption); fortunately he ate the tzaziki as a dip with raw broccoli spears. Who am I to complain? Variety and balance accomplished.

My fifth grader adored the tzaziki on the pita with the lamb: warm or cold. And I? I ate the sandwiches for lunch today, and again for dinner. Both times, I was standing up while eating this new treat and couldn’t be bothered to take the time to sit:

Tzaziki
Kosher Salt & Coarse Pepper
2 cups plain (or Greek) yogurt
1 medium cucumber, unpeeled and seeded
1/2 cup sour cream
1T champagne/white wine vinegar
2 T freshly squeezed lemon juice (1 lemon)
1 T olive oil
2 cloves garlic, minced
1 T fresh dill

Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. Grate the cucumber and toss it with 1 T of kosher salt; in another sieve. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain. Squeeze as much liquid from the cucumber as you can; mix/blend yogurt, cucumber, sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 tsp. salt, and a few grinds of pepper. Serve chilled or at room temperature.

A sister post called a flurry of tzaziki includes a more thorough description of tzaziki as well as yummy links to inventive tzaziki recipes including chevre, beetroot, ‘light’ and swiss chard.

Quick: before summer is officially here, make this gratin. You—and I—won’t want these thick, buttery, cheesy carbohydrates mid-summer when we are concerned about our midriffs. But the caveat is: this gratin satiates and fills you with even a small portion (I am all in favor of trimming portion sizes so I can still enjoy favorite dishes!). I make this gratin for big holiday meals, when I am asked to ‘bring potatoes’ or ‘bring a side dish.’ It always pleases, and I especially love the inclusion of one of my favorite vegetables: fennel.

This is a recipe [adapted] from Barefoot Contessa, one of my regular kitchen companions. The last time I made these, I used a cylinder cookie/pastry cutter and a sprig of thyme to give these servings of gratin a gourmet look. It took me two seconds to cut them into circles—and the presentation was well worth it!

Potato Fennel Gratin
2 small fennel bulbs
1 yellow onion, thinly sliced
2 tablespoons good olive oil
1 tablespoon unsalted butter
2 pounds russet potatoes (4 large potatoes)
2 cups plus 2 tablespoons heavy cream
2 1/2 cups grated Gruyère cheese (1/2 pound)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Butter the inside of 9 x 13; remove fennel stalks and cut the bulbs in half lengthwise, removing cores. Peel potatoes; slice fennel, onion and potatoes on mandoline/in cuisinart. Set potatoes aside. Saute fennel/onions for 15 minutes in olive oil and butter.

Mix potatoes in a bowl with 2 cups of cream, 2 cups of Gruyère, salt, pepper. Add sauteed fennel and onion and mix well. Pour into the baking dish; press down to smooth top. Combine 2 T of cream and 1/2 cup Gruyère and sprinkle on top. Bake for 1 1/2 hours at 350; the top will be browned and bubbly. Allow to set for 10 minutes and serve.

I promised Myriam over at Once Upon a Tart that I would share a brownie recipe this month (for her browniebabe of the month event). I must say, I don’t have a mile high stack of brownie recipes; though at the end of this month I bet she will! I rarely make brownies, though I am not sure why. Perhaps it is because they seem basic and unassuming; though they have the ability to transport the lucky eater to a place of brownie bliss.

For me, brownie bliss involves a dense, chocolaty, nut-studded, just-out-of-the-oven companion to homemade vanilla ice cream. That sentence is a mouthful, but appropriate since eating bites of brownies and creamy ice cream will be mouthful upon mouthful and no doubt if I tried to have a conversation with you DURING my brownie bliss, well, I would be talking with my mouthful right up to the last morsel (pant, pant). And while I am at it, with brownies and just melting ice cream circling my now twisted tongue, no doubt my focus will be on my mouthful of chocolaty goodness and I might not hear you too well. I am focused and somehow my hearing suffers when I am thus inwardly engaged. Can you just wait… a second… hold that thought… mmmm, that is good. Why is it you can taste better with your eyes closed? Wait—What did you say?

I may not be talking—because my tongue is in a twist—or seeing, since my eyes are closed, and I cannot hear you because I am too busy indulging in a little brownie bliss with some vanilla on top. I will simply leave it up to Myriam to sing the brownie praises, and I will just tuck away into my little blissful bowl of browniebabe goodness.

Thanks Myriam!

Nut Studded Brownie Bars
1/2 cup coarsely chopped nuts/walnuts
1/2 cup chocolate chips
1/3 cup coconut (optional: I left it out)
2/3 cup packed brown sugar
3/4 cup white sugar
1/3 cup baking cocoa
1 1/2 cups flour

Combine above in mixer.

2 eggs
2/3 cup vegetable oil
2 tsp vanilla

Add to mixer, combine. Spread into greased 8×8 inch pan. Bake at 350 for 40 minutes. Cut and serve immediately with [homemade] vanilla ice cream.

Get in line, huh? Who isn’t making curry? Who doesn’t have a curry dish that they love and make time and again? [Uncomfortable silence]… me? I have been determined to find a curry that will keep my palate happy. Not amused, befuddled or bored, but genuinely satisfied. Like every bite was worthwhile and “I am so glad there is some left for lunch tomorrow satisfied.” The weeknight version of curry that in its ease to make—yet depth of flavor— can still cut it as a proud dish in front of guests.

This curry fixation has been the bane of my existence. Yes, I am being picky. There are many curry dishes out there that are absolutely adequate. They do the job, offer a bit of variety and leave you wondering: what was it I had for dinner again? Yes, they made that sort of [non] impression. I even turned to my usual kitchen friends: Barefoot Contessa, Nigella and Jamie Oliver. All decent curries, and great for wrapping my mind around classic Indian spices and what ‘usual ingredients’ go into curry. (What’s For Lunch offers a helpful overview of curries).

I even have pretty pictures of those curries that I made, not that you would see them (hey, if I am not going to make them again/see them again, why should you?). And you wonder why I don’t post every day? I am busy making and remaking curry (I mean, you can only have curry so many times before you need to ‘just step away from the pan’): to finally deliver a sentilating concoction to my palate, this blog and your table.

My latest was to ask a friend, who loves cooking, whose father loves cooking. He emailed the family curry recipe (one that has evolved and changed over the years, and in a family with piles upon piles of good cooks, I figured their unified tweaking probably lands this curry in the finish zone). Besides, we aren’t sure if I am a good curry tweaker anyway.

What I loved about this curry? EASY to make, and you start with just chicken and can add/or not whatever veggies slide your way (which is great for picky kiddos):

Chicken Curry
Chicken tenders
Olive oil
Butter
2 T Pataks Curry Paste
¾ cup vermouth
1 T curry powder
1 small jar major gray chutney (this makes it a little spicy)
2 T sour cream

Sautee chicken, mix in paste. Remove chicken; deglaze with vermouth or chicken broth, simmer 10 minutes. Add chicken, 1 T curry powder, chutney and simmer. Off heat and stir in 2 T sour cream.

Optional add-ons: garlic, potatoes, coconut milk, green beans, salt and pepper, cilantro.

My tweak: Trader Joe’s has this frozen bag of organic green vegetables called Greens with Envy (edamame, spinach, asparagus tips, peas, green beans, broccoli) that I defrost with lukewarm water in a strainer, then add to the curry in the last few minutes just enough to warm them. I love all the green in there, it adds such a nice color and freshness. Or green beans on the side is great, especially if your kids need them ’separated.’ No worries if you don’t have Trader Joe’s (whimper, sniff): last I checked, most grocers carry greens!

Important note: can you say default dinner? Oh yeah!

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You know I am a sucker for easy meals—the kind my family will eat again and again—so no shock should register on your face when I bring you yet another easy to make, family pleasing recipe.I was tipped off to this easy recipe via… Kristen’s Dine and Dish… who got it from Kirsten’s Home Cooking. Ah, the power of the net landing on tables all around. I love it:

Hoisin Ginger Pork
1 Lb Pork Loin
Kosher Salt & Coarse Pepper (KSCP)
1 T fresh grated ginger
1/4 cup hoisin sauce
1 T soy
1/2 cup orange juice
1/2 cup chicken broth
1 T sesame oil
4 green onions

Salt and pepper roast, sautee in olive oil over medium high to brown all sides, about a minute per side (I count four sides). Roast in 400 oven for 20 minutes (I splashed with a few T of chicken broth). Use the same pan, adding first the ginger for a minute over medium, then all other ingredients except the onions. Simmer for 20 minutes, off heat and add sliced spring onions. (Oh, and once you pull the pork from the oven, pour any accumulated juices into the sauce just before it is done simmering). Let pork rest 10 minutes under a foil tent, slice and serve with sauce.