How do you put love into a sandwich?


For my daughter, Esther, who left for seminary yesterday.

How do you put love into a sandwich?
How do you have it say I’ll miss you more than words
Not because of how you help me every Friday
Peeling the potatoes or making the basil dip
Not because you take your sister to the library after school
Or because you babysit when I’m out
and make chocolate chip cookies for late night snacking

How do you have it say I’ll miss you because
You light up the family chat
and you’re my favorite concert buddy
I’ll miss how your eyes light up when you try a new dish that I made
Or when You surprise me with an amazing word at Boggle
I’ll miss your sarcasm
and how you always know the right thing to say

How do you put a prayer in a sandwich?
For everything I ever wanted for myself I want for you and more
To show you that even more than I’ll miss you,
I want you to have this opportunity for yourself to learn and grow
and realize just how amazing you are
and to give the world a chance to experience it too.

 

How to put love in a sandwich

2 slices whole grain sourdough
extra virgin olive oil
flaky salt
arugula
sour pickles, sliced into strips

Meat:
1 lb. London Broil
extra virgin olive oil
Montreal steak seasoning

Rub the steak with olive oil and sprinkle with seasoning. Broil or grill over high heat for 6-8 minutes on each side. Rest for 10 minutes and slice thinly against the grain.

Marinated Onion:
1 small red onion, thinly sliced into half moons
2 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1/4 tsp dried oregano
1/2 tsp kosher salt

Mix and marinate for as long as you have!

Sundried Tomato Mustard:
3-4 sundried tomatoes packed in olive oil, minced
1/4 cup whole grain mustard

Mix!

To assemble:
Toast the sourdough in a pan with olive until crispy on both sides. Sprinkle with flaky salt. Smear with sundried tomato mustard, and then pile high with arugula, pickled onions, pickles, and meat!

 

The Lamb Chop That Converted a Lamb Hater

I have never been a lamb person, and if you’ve been here for a bit, you probably know that. The two single foods I have an aversion to? Lamb and goat cheese, and for similar reason – they taste like barn. Yup. BARN. Like one of my followers said: it tastes like licking a barn wall.

I get it. I really REALLY do.

Then, last week at my Busy at the Belvedere pop-up, something happened. One might call it a nightmare. My boss delivered a box of lamb chops to the restaurant, and said, “I want you to use this for your appetizer of the week next week.” I had already decided to make cherries the star ingredient of the week’s menu, and it made for a natural pairing. But how could I cook something I would never actually eat?

So I decided to get out of my comfort zone and cook a lamb dish that I WOULD WANT TO EAT. And that meant figuring out exactly what I didn’t like about lamb and finding a way to change it.

The answer, at least for me, was in the marinade.

I seasoned the lamb with garlic, lemon zest, cumin, celery seed, olive oil, salt and pepper and let it marinate for several hours. The lemon and garlic brighten the meat, the cumin adds warmth, and the celery seed brings in a subtle, savory herbal note.

And the celery seed wasn’t there by accident. I wanted the lamb to have a flavor connection to the celery root purée and the fresh celery salad on the plate. Celery seed is incredibly concentrated compared to fresh celery. It has a deeper, earthier, slightly grassy flavor with a faint anise-like quality. Used sparingly, it gives the lamb a subtle celery backbone without making it taste like you dumped celery salt all over it. It also happens to be a great spice for rich meats. Its herbal, slightly bitter character helps balance the richness of lamb and gives the marinade another layer of savory depth.

And no, celery seed doesn’t magically remove the gaminess from lamb or tenderize it. The marinade isn’t performing some kind of culinary exorcism. The salt, aromatics, lemon and spices, combined with proper cooking, are what helped create a more balanced flavor.

Most importantly, it worked. I liked the lamb. Actually, I really REALLY liked the lamb.

The chops were juicy and deeply flavorful without having that aggressive gaminess I had always associated with lamb. The cherries brought sweetness and acidity, the celery root purée was silky and earthy, the fresh celery kept everything bright, and the pistachios added crunch.

I had managed to make a lamb dish that I would actually want to eat. And that got me thinking about food aversions in general.

I recently heard that when babies are introduced to a new food, it can take as many as 18 exposures before they decide whether they like it. Eighteen! We expect a baby to taste broccoli once, spit it out, and somehow make a lifelong determination about broccoli. Yet as adults, we do exactly that.

We try something once. Maybe we have a bad experience. Maybe it was poorly prepared. Maybe we tasted it at the wrong age or simply weren’t ready for it. And then we declare: “I don’t like that.” We write foods off all the time.

Now, I’m not suggesting you force yourself to eat something you genuinely hate 18 times. Life is too short for that. But I do think there’s something to be said for being willing to try again. Because sometimes you don’t hate the ingredient. You hate the way it was prepared. Sometimes you haven’t found the right combination. And sometimes, apparently, you just need to cook the lamb yourself.

This dish was my experiment in doing exactly that. I took an ingredient I had avoided for years and built a plate around flavors I already knew I loved: cherries, celery, pistachios, lemon and herbs. And somewhere between the first bite and the last, I realized I had officially converted myself.

Maybe I’m not a lamb hater after all. Maybe I just needed the right lamb chop.

Marinated Lamb Chops

8-10 lamb chops, 1–1½ inches thick
1 tsp ground cumin
1 tsp dried thyme (may sub rosemary)
1/2 tsp celery seed
1 1/2 tsp kosher salt
½ tsp black pepper
1/2 cup extra virgin olive oil
3 garlic cloves, grated on a microplane
Zest of 1 lemon

Mix the celery seed, cumin, thyme, salt, pepper, olive oil, garlic and lemon zest. Massage the mixture into the lamb chops. Cover and refrigerate for several hours.

Grill the chops for 2 minutes per side and finish in the oven for 2-3 minutes or until medium rare.

Celery Root Purée

2 lb celery root, peeled and cut into chunks
1 leek, white and pale green part, chopped
2 celery stalks, diced small
1 small shallot, diced small
2 tbsp olive oil
1½–2 cups chicken or vegetable stock
1 tsp kosher salt, plus more to taste
salt and pepper, to taste

Sweat the shallot, leek and celery in olive oil over medium-low heat without browning.

Add the celery root, salt and enough stock to almost cover. Simmer gently, covered, until completely tender, about 20–25 minutes. Blend the vegetables until extremely smooth.

For restaurant service, pass the purée through a chinois or fine sieve. You want it smooth enough to swipe across the plate without breaking.

Cherry-Celery Salsa

2 cups fresh cherries, pitted and diced
1-2 stalks celery, finely diced
1 small shallot (or 1/2 small red onion), finely diced
2 tbsp lemon juice
3 tbsp olive oil
2 tsp honey
1 tsp sumac
salt and pepper, to taste

Mix and dress shortly before serving.

Red Wine Cherry Reduction

3 cups fresh cherries, pitted
1 large shallot, finely diced
2 cloves garlic, minced
2 tbsp lamb fat (or olive oil)
½ cup red wine
1½ cups lamb or beef stock
1 tbsp honey
1/2 tsp dried thyme
salt and pepper, to taste

Sweat the shallot and garlic in lamb fat until soft but not browned. Add the cherries and simmer for 8 minutes, stirring often. Add the red wine and reduce by about half. Add the stock, honey and thyme. Simmer until the cherries are very soft and the liquid has reduced to a glossy sauce consistency.

Blend in a high powered blender and strain through a fine mesh sieve.

Pistachio-Sumac Crumble

1 cup chopped raw pistachios, toasted
2 tbsp flaky salt
2 tbsp sumac
zest of 1 lemon

Stir to combine.

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Celery Tabboule

I bought the most beautiful bunch of celery at the farmers market in Liberty on Friday and, honestly, I had no idea what I was going to do with it. But it had SO many gorgeous celery leaves that I started thinking about tabboule, and suddenly it made perfect sense. I used the celery leaves as the main herb, added the celery stalks for that fresh, crunchy bite, and made it with Boostcous instead of traditional couscous. And let me tell you… this was a VERY good idea. It is SO delicious.

As you know, I’ve also been working in a restaurant all summer, which means I’ve been eating a lot of restaurant food, not always making the healthiest choices, and I am definitely starting to feel it. So I’m taking this as my little jumpstart back into eating food that makes me feel good.

I love that Boostcous gives me 18g of protein and 11g of fiber per serving, but it still feels like I’m just eating a really good couscous salad—not some sad “healthy alternative.” It cooks in minutes, has a great texture, and I honestly love it cold in a salad like this.

I also made it the other week for dinner risotto-style with peas and my kids loved it! It’s definitely going to become a staple around here.

Celery Tabboule

1 box boostcous, cooked according to package directions
3 stalks celery, diced small, leaves reserved
1/2 red onion, diced small
1 heaping cup baby tomatoes, diced small
1 jalapeño, seeded and diced small
2 cups chopped fresh herbs (I used mostly celery leaves, and some parsley, cilantro and dill)

Dressing:
1/3 cup extra virgin olive oil
Juice of 1 lemon
1 clove grated garlic
1 tsp za’atar
1/2 tsp sumac
Salt and pepper, to taste

Method:

Add all your ingredients to a bowl, pour over the dressing, mix it together and get diggin!

VARIATION: if you cant find boostcous, you can sub 1 cup of cooked bulgur, farro, couscous, brown rice or grain of choice.

 

Related Recipes:

Cauliflower Tabboule

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Busy at the Belvedere: Watermelon Tiradito


This summer, I’ve been doing something completely outside my comfort zone —working at the Belvedere steakhouse in upstate New York. I knew I would be spending my summer upstate, and I like to keep busy so I decided to look for a summer job in a local kosher restaurant, something I had never done before. I heard about this newly built steakhouse, set up an interview, and the rest is history! I worked with the owner on curating the menu, plated all the dishes for the staff, and tweaked some of the dishes. Every week, I challenge myself to build a new appetizer around a single seasonal ingredient, finding multiple ways to showcase it on one plate. I call it Busy at the Belvedere, my pop-up menu for the season!

It’s been one of the most creatively rewarding experiences I’ve had in years.

Creating recipes for a restaurant is completely different than creating them for my blog or instagram. Every component has to be beautiful, delicious, practical to execute during service, and worthy of taking up real estate on the plate. I’ve learned to edit, rethink, and refine every idea until it earns its place.

The adrenaline of service is unlike anything I’ve experienced before. Once tickets start printing and the kitchen comes alive, there’s an energy that’s impossible to describe. I finally understand why chefs love working the line. It’s stressful, exhilarating, and incredibly addictive.

This week’s featured ingredient is watermelon.

Instead of treating watermelon as something sweet, I wanted to explore its versatility. The rind is transformed into crisp, tangy pickles, while the flesh is blended into a vibrant watermelon leche de tigre that brings freshness, acidity, and just enough sweetness to balance the rich tuna.

Working in a professional kitchen for the first time has challenged me creatively every single day. I’m already thinking about next week’s ingredient, and honestly…I may have to open my own restaurant one day. (Only half joking!).

Now, for the dish! Tiradito is a Peruvian-style raw fish dish similar to sashimi or crudo. Thin slices of raw fish are laid out and dressed with a flavorful sauce (often citrus-based) right before serving. Unlike ceviche, the fish is not usually marinated for a long time, so it stays more like fresh sashimi in texture.

Leche de Tigre (“tiger’s milk”) is the bright, spicy, citrusy marinade/sauce used in Peruvian ceviche. It’s traditionally made from lime juice, fish juices, aromatics (like onion, garlic, cilantro), chili, and seasonings. It’s acidic, savory, and slightly creamy/cloudy, and it can be served as a sauce over raw fish.

Alas, here’s the full recipe for my WATERMELON appetizer!

Tuna Tiradito with Pickled Watermelon Rind & Watermelon Leche de Tigre

Tuna Cure

2 parts kosher salt
1 part granulated sugar
1 center-cut tuna loin or toro

Combine the salt and sugar.

Coat the tuna evenly on all sides and refrigerate for 15-25 minutes, depending on thickness.

Rinse thoroughly under cold water, pat completely dry, wrap tightly, and chill before slicing paper-thin.

Pickled Watermelon Rind

Rind from 1 small watermelon, green skin removed and rind cut into thin strips (I like to leave a bit of the pink watermelon at the edge for prettier presentation)
1 cup water
1 cup rice vinegar
½ cup sugar
1 tablespoon kosher salt

Bring the water, rice vinegar, sugar, and salt to a boil, stirring until the sugar dissolves. Pour the hot brine over the watermelon rind. Cool completely, then refrigerate overnight before using.

Watermelon Leche de Tigre

2 cups seedless watermelon, cubed
1 stalk celery or a handful of cilantro stems
¼ cup fresh lime juice
1 tbsp fresh lemon juice
½-inch piece fresh ginger
1 small garlic clove
1/2 seeded jalapeño
kosher salt, to taste
1-2 tbsp honey, to taste

Blend everything until smooth. Strain through a fine-mesh sieve. Chill well.

To Plate:

cured tuna
pickled watermelon rind
small cubes of watermelon
sliced jalapeno
watermelon leche de tigre
lime zest
flaky salt
extra virgin olive oil
cilantro microgreens

Arrange five thin slices of cured tuna on the plate. Place pickled watermelon rind, jalapeno and cubed watermelon around it. Pour the watermelon leche de tigre onto the plate. Finish with flaky sea salt, olive oil, lime zest and microgreens.

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Sweet Heat & Herbs Chicken

It’s been a busy week here so no words of wisdom, just a delicious pan of chicken! Love y’all!

Sweet Heat & Herbs Chicken

6 pieces bone-in chicken
Salt and pepper, to taste
1 cup honey
2-3 tbsp harissa
2 tbsp tomato paste
1 tsp sweet paprika
2 cloves garlic, minced
Zest and juice of 1/2 lemon
1/4 cup capers
1/4 cup cilantro, chopped
1/4 cup parsley, chopped

Method:

Read the oven to 375°. Place the chicken in a baking dish, Season with salt and pepper. Mix the paste ingredients in a bowl and spread over the chicken. Cover with foil and bake for one hour. Uncover, raise the oven temperature to 425° and bake for 20 to 30 minutes, basting occasionally.

Related Recipes:

Honey Harissa Corn Ribs with Preserved Lemon Labneh
Crispy Rice Salad with Harissa & Preserved Lemon Dressing
Apricot Harissa Chicken
Maple Harissa Sweet Potato Wedges

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