Sides | Simple By Cindy

Leek, Kale and Goat Cheese Strata

Jul. 23
2020

If you’ve been following my blog for any period of time, you know that I love to entertain. Making people feel comfortable and wanted in my home is how I show love to friends and family. These days, I miss being able to have people over. This pandemic has been miserable for me. I am a people-person: I need people in my life to help me feel normal and even keeled, and that kind of interaction is hard to come by these days. I can only hope that I will be able to have Thanksgiving this year. No matter what, “normal” will have an entirely new meaning for us after this all settles down.

That said, in case we are having holidays again and gatherings in our house, I figured I might as well take a page from Miss Manners, and let you in on some do’s and don’ts. Let’s start with my pet peeves first.

When I have a lot of guests, like my fifty person Thanksgiving dinner, some of the guests do not come and greet me or even say hello. I am usually very busy and may not be able to make the rounds. Greeting your host will make them feel like you are happy to be in their home. It is just as important as saying “goodbye” and “thank you.” Make it a point to seek out your host or hostess. If they are busy, a quick greeting will suffice, then get out of their hair!

Always arrive with a gift. It doesn’t have to be fancy, but you should bring something. Your hostess has spent a lot of money on food, a lot of time preparing the house, and perhaps your bedroom. It’s a show of appreciation and gratitude. In a pinch, go to a local grocer and pick up a pie or cake, or a bottle of local wine.

If you are staying over, do not forget that your host’s house is their home, not a hotel. Don’t leave your bed unmade, towels on the floor or dirty dishes in the sink. Pick up after yourself. No one should think that the host should have to do all these things. It’s rude, and will certainly not get you a repeat invitation.

Don’t expect the host to make all your food and clean it up too. If you want a cup of coffee, get it yourself and make one for them too. Bonus points if you make some for other guests too!

Ask them if they need help. We all know that hosting a party is a lot of work.Whether they are preparing a meal or cleaning the dishes – always offer to help. Personally, I never leave a friend or family home without helping them do most of the cleanup. Cleaning up is the worst part of it, and an extra pair of hands makes it easier. Pick some good music, put on some rubber gloves, and get scrubbin’.

Now that I have filled you in on a few etiquette tips, this is one dish that would delight any host. The leeks and the spinach couple perfectly. The Gruyere adds cheesy goodness. It is all combined in a creamy, custardy sauce with just a little bit of tang from the Dijon mustard. The bread makes this sheer perfection.

This recipe is my own and will serve 8 to 10 people who will all be invited back to the party.

Ingredients for Baby Spinach, Leek and Gruyere Cheese Strata:

2 tablespoons butter, at room temperature
1 tablespoon extra-virgin olive oil
3 leeks leeks, thinly sliced
5 ounces baby spinach
1 loaf of bread, ( I used challah, but brioche or French bread would work well) cut into 1-inch cubes
6 ounces Gruyere cheese
9 eggs
1 cup milk
½ cup heavy cream
1 tablespoon Dijon mustard
1 teaspoon salt
¾ teaspoon freshly ground black pepper

Grease a 9-by-13-inch casserole dish with the room-temperature butter.

In a large sauté pan, heat the oil over medium heat.

Add the leeks to the pan and sauté until tender, 2 to 3 minutes.

Add the spinach in handfuls and cook until it wilts, 2 to 3 minutes more.

Set aside and let cool a bit.

In a large bowl, toss the vegetable mixture with the bread and Gruyere cheese, and then transfer to the prepared casserole dish.

In a large bowl, whisk the eggs with the milk, cream, mustard, salt and pepper to combine. Carefully pour the custard evenly over the bread mixture.

Cover the dish with plastic wrap and refrigerate overnight.

Preheat the oven to 375°F.

Bake the strata until the custard is set and the surface is golden brown, 25 to 30 minutes.

Serve warm or at room temperature.

It’s that simple!

Spice-Roasted Cauliflower with Pine Nuts and Tahini Drizzle

Jul. 16
2020

This is the 5th year anniversary of my blog! I can’t even grasp how the time has flown by- I simply cannot believe it! The years have gone so fast and I have loved every minute. I want to thank you all for following me. I am so grateful to everyone who takes time out of their day to read, learn, and create. I love to read your comments, and I feel like I know so many of you and truly cherish those online friendships. Much love and thanks to you all.

Even the months of the shutdown seemed to go so fast. Most of us found ways to make the time pass by knitting, doing puzzles, taking up yoga, or maybe you finally got to read some of the books that were on your list. I spent my time crossing things off the list to purchase for my beach house. Even though I knew exactly what I had purchased, I was amazed at all the decorative pillows that kept arriving on my porch. No worries, I put them all to good use. The sheets for the bed? Well, those are delayed in shipping. At least I know our heads will be comfy.

I also got to catch up on my cookbook reading. I love to read recipes and cookbooks. I have an absurdly large collection. Nowadays, most people get their recipes off the internet. I do that as well, but I know I will never stop buying cookbooks. I love to turn the glossy pages, see the covers, and I adore looking at the beautiful pictures that accompany the recipes.

I read every book from front to back and mark the recipes I would like to try. I copy the recipe I am going to use so there is no chance I get the book dirty. Before I did that, my cookbook pages, especially the ones I used repeatedly, became dirty and yellow. Not anymore! They stay clean and crisp and always feel brand new. I also create new recipes by looking at many similar recipes with different ingredients. It takes time and effort, but I feel especially accomplished when my recipe turns out to be, as we call it in my home, “blog-worthy.”

This is not one of my own dishes but it is definitely “blog worthy.” The garlic and cumin give the cauliflower an earthy aroma. The cayenne pepper perks it up with a little heat. The best part of course is the tahini sauce. It is tangy and savory at the same time. The pine nuts give it a nice crunch to finish it off. The entire dish is also vegan– huge plus!

This recipe is courtesy of Food 52 and will serve 3 to 4 people, even if they swear they don’t like vegetables.

Ingredients for Spice-Roasted Cauliflower with Pine Nuts and Tahini Drizzle:

For the spice-roasted cauliflower and pine nuts:

1 cauliflower head, cut into florets
1 tablespoon cumin
1 teaspoon cayenne pepper
2 teaspoons garlic powder
3 tablespoons extra-virgin olive oil
1 pinch kosher salt, to taste
1 pinch Fresh-cracked pepper, to taste
1/4 cup pine nuts, toasted for a few minutes in a dry pan on medium heat
1 handful freshly-chopped parsley, as garnish

For the tahini sauce:
1 cup tahini
1 lemon, juiced
1 garlic clove, pressed or grated
1 pinch Kosher salt, to taste
1 pinch freshly-cracked pepper, to taste
1 handful freshly-chopped parsley

Preheat the oven to 425° F.

In a large mixing bowl, combine the cauliflower florets and spices and oil.

Add the salt and pepper to taste.

Then spread out on a sheet pan.

Roast the cauliflower for about 40 minutes (depending on your oven), flipping half-way through to ensure the cauliflower is evenly browned and roasted.

About 8 minutes before they are done, sprinkle the toasted pine nuts over the florets and give the pan a shake to mix them in with the spices and oil.

While the cauliflower is roasting, make your tahini sauce. In a small mixing bowl, add in the tahini, and mix in half of the lemon juice.

Whisk to combine, and then add in a garlic, parsley, and salt and pepper to taste.

Start adding in warm water a little bit at a time, and continue whisking, until it reaches your desired consistency (The author preferred something drizzle-able)!

Taste and make sure there is enough salt and pepper, and if you like a little more tanginess add as much of the remaining lemon juice as you’d like. The author went with the whole lemon, and it was perfect.

When the spiced cauliflower and pine nuts are done, remove them from the oven and arrange in a serving bowl.

Drizzle with some of the tahini sauce, to taste, top with more fresh chopped parsley, and serve warm.

Save the rest of the tahini sauce as a dip or make into a dressing for another day!

It’s that simple!

Pasta Caprese Salad with Pesto

Jul. 13
2020

Much to its detriment, salad was never considered a main dish. Traditionally, it’s been served before a main dish rather than as a standalone dish. As a lighter, healthier option, it seems that many women, falling under societal pressure to be ever skinnier, opt for salad as main courses these days. Nowadays, many men enjoy salads as a main as well, but when my parents were younger, a man wouldn’t be caught dead eating a salad! With that said, many folks, including my husband, prefer a stick-to-your-ribs, meat and potato type of meal. To each their own!

As we have increased our awareness of nutrition, salads have come so far from just an iceberg wedge with a few tomatoes. Salads can include meat, chicken, grains, beans, berries, and nuts. Grains have become increasingly popular, making salads more interesting in taste and texture. Proteins are more filling and make you feel like you are, in fact, eating a full meal. And yes, even my husband and boys will now have a salad for lunch or dinner–provided it has the right ingredients.

There are so many choices in terms of what to put in a salad that there really is no magic key. The only thing to remember is that you absolutely do not want to over dress a salad. Usually, when I buy a salad from a store, or order one in a restaurant, it is overdressed, soggy, and disgusting. It doesn’t look like anything anyone would want to eat. Order the dressing on the side, and as you should do with any salad, put a little of the dressing in slowly. Keep tasting, and just when you start to taste the dressing, stop. It will be perfectly dressed. An undressed salad will also keep fresher if there are leftovers, so save the dressing on the side.

In the summer, with all the fresh tomatoes available, I love to make a caprese salad. I decided to try it with the addition of pasta and a pesto dressing. Nothing goes better with mozzarella and tomatoes than basil. In this salad, the basil is the root of the pesto, and pine nuts and Parmesan cheese add a delicious and wonderful texture. The pasta is a wonderful addition, complimenting this salad perfectly. I think you are going to love this dish.

This recipe is my own and will serve 6 people who will adore this new twist on an Italian classic.

Ingredients for Pesto Pasta Caprese Salad:

1 pound pasta (I like fusilli, but any kind with do that is short and round)
¼ teaspoon salt, or to taste
⅛ teaspoon ground black pepper
½ cup halved grape tomatoes
½ cup small fresh mozzarella balls

For the Pesto:

2 cups fresh basil leaves
2 tablespoons pine nuts
2 large cloves garlic
½ cup extra-virgin olive oil
½ cup freshly grated parmesan cheese

Make the Pesto:

Combine basil leaves, pine nuts or walnuts and garlic in a food processor.

Process until very finely minced.

With the machine running, slowly dribble in the oil and process until the mixture is smooth.

Add the cheese and process just long enough to combine.

Set aside.

Make the Pasta Salad:

Bring a large pot of lightly salted water to a boil; cook the pasta at a boil until according to directions.

Mix pesto, olive oil, salt, and black pepper in a bowl.

Combine pasta and tomatoes.

Toss to combine.

Fold in pesto mixture.

It’s that simple!

The Best-Ever Macaroni Salad

Jul. 6
2020

Once upon a time, my husband and I decided to move to Miami. We are very close to our family there, and compared to the Northeast, the weather is incredible. I had been there so many times and I loved the beautiful sunny days. For most people, this would have been an easy transition. But not me. It seems you can take a girl out of the Northeast, but you can’t take the Northeast out of a girl.

The summers were dreadfully hot, and putting my young son in a hot car seat in an even hotter car was simply not practical. Because I worked, I found it hard to socialize and make friends. We had just bought our first home, and I thought that I would be there forever. How I wished we could move back.

As it has gone many times in my life, something good came out of something bad. We were badly hit by Hurricane Andrew, the strongest hurricane to ever hit Florida. I won’t go through the details, because it turned my life upside down, but suffice to say that we lost everything.

A couple of months after the hurricane, my husband got a call for a job back up north. I was ecstatic! He took the job and I was moving back where I belonged. Yes, the Northeast has snow and gloomy winter days but, I wouldn’t have it any other way.

This light salad reminds me of those summer days in Florida– cool, refreshing, and easy to put together. No slaving over a hot stove today! The celery and onions give some heat and crunch, and the hearts of palm and the parsley are savory additions. It all comes together in a creamy, sweet and tangy dressing. This salad is a perfect side to any main dish whether it’s barbecued or oven-made. Put this on your “short on time” list for sure.

This recipe is my own and will serve 6 to 8 people who will truly enjoy this fresh and tasty summertime salad.

Ingredients for Macaroni Salad:

2 cups dry elbow macaroni, cooked, rinsed, and drained
1/3 cup diced celery
1/4 cup minced red onion, chopped
1 tablespoon minced flat-leaf parsley
1/4 cup hearts of palm
3/4 cup grape or cherry tomatoes, halved
1/2 cup mayonnaise
1/4 cup Dijon mustard
1 teaspoon sugar
3 tablespoons cider vinegar
3 tablespoons sour cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Bring a pot of salted water to a boil, add the pasta and cook according to directions.

When pasta is done, drain and set aside in a large bowl.

Let cool while preparing your other ingredients.

Add the celery.

Pour the dressing over the salad and stir to combine.

Season with salt and pepper.

Serve.

Store covered in the refrigerator, for up to 3 days.

It’s that simple! (and good).

Corn Salad

Jun. 29
2020

When my sons were toddlers, my husband and I began renting a condominium on the beach every year. I loved being out there. Everything about it was magical. The farm stands and food are incredible, and the smell of the ocean is so calming. Most of all, I love walking through the towns nearby. They all have their own unique sense of charm. After enjoying the peace and simplicity of the beach, it feels great to explore these tiny towns! Because of this, I always dreamed of owning a home there so I could take advantage of all the fresh produce and seafood and meats and cook to my heart’s content.

I finally realized that dream when my husband and I finally purchased a home close to where we used to stay. What an enormous task to furnish and make up a home from scratch! It’s been almost 30 years since I have done that. I went room by room in my house, and wrote down the things I would need. You can imagine how exhausted I was after I completed it. And very happy.

Now I truly get to explore the towns out there. I can now try out the many food festivals, breweries, and wineries. My husband and I are going to buy bicycles and ride to see the many historic homes, cottages, and really drool-worthy beach homes! At the end of it all, we can rent a boat, take a sunset sail, and dine on the water. The possibilities are truly endless, and I plan on doing it all.

One thing I so love about these towns is the locally grown corn. In the past, I would buy so much to bring home and cook and freeze it so I could have it all year round. I still plan to do that, but now that I have this beach house, I can really take advantage of it. It just seemed fitting to make a corn salad that is refreshing and so delicious.

You can grill the corn, or boil it as I do. The apple cider vinegar and the lime give this salad a refreshing tang. The onion is a touch of sweet heat. The basil is the savory and the perfect complement to the corn. The Parmesan cheese completes this dish, so do not leave it out! This turned out so delicious, you must try it. I hope you do.

This recipe is my own and will serve 4 to 6 people who are sure to love this sweet summer side.

Ingredients for Corn Salad:

3 cups corn kernels (about 4 cobs of corn)
1 English cucumber, seeded and cut into 1/2-inch pieces
2 red bell peppers, cut into 1/2-inch pieces

1/4 cup red onion, diced
3 tablespoons of good extra-virgin olive oil
1/4 cup basil, thinly sliced
1/2 cup Parmesan cheese
1/4 cups good extra-virgin olive oil.
4 tablespoons apple cider vinegar
Juice of 11/2 limes
1 teaspoon kosher salt, or more to taste
1/2 teaspoon freshly ground pepper

Bring a pot of water to boil.

Place 1 tablespoon of sugar into pot.

Toss corn into pot.

Let cook for 6 to 8 minutes, until corn is bright yellow.

When corn is cool, cut kernels off.

Set aside.