Author Archives: HP

Cooking with an Idiot: Steak with Chimichurri Sauce

Daniel is a genius. It’s also a bit of a miracle that we’re still friends considering after arriving at NYU from Vermont in the fall of 2000, I thought it was okay to wear my brown corduroy overalls to orientation. Daniel, who isn’t shy about his opinions, later admitted to having “judged me harshly” for the poor fashion choice. I’ve had classmates express vague recollections of what they remember as ‘a bear costume’ when they first met me.  I cringe realizing that it was actually those beloved overalls. Thankfully Daniel isn’t shallow and his first impression quickly subsided and fourteen years of friendship continues.

Some of the many stories I want to tell about Daniel include: his unlikely and very brave day on September 11, 2001, his hilarious experience as a rebellious second grader in Santiago, Chile and his stranger-than-fiction roommate in Madrid. But these are long, precious to me (and probably him), and beside the point. So I thought we could sum it all up with a couple of lists.

Things Daniel is good at:

1. Being a best friend. I had my heart broken for the first time during my Freshman year of college. As a result, I cried while in rest pose during yoga class (If you’re in drama school at NYU, you take yoga for credit, naturally.) While the tears streamed down my face onto my mat, arms stretched down my sides in proper Savasana, I felt a hand tap the top of mine, comfortingly.  Daniel on the mat next to me remained still but had reached out his arm just enough to tell me it was all going to be okay. And it was.

2. Writing stories.

3. Making me laugh so hard I can’t breath.

4. Planning trips to the beach. One time on a drive to Malibu, Daniel seemed so unnaturally euphoric  that I became sincerely suspicious and  had to ask if he had taken something.  “No! I just LOVE the beach.”

Things Daniel isn’t good at:

1. Math. Considering his genius in all other areas, this caught me off guard once in a New York City taxi cab. When I exited the yellow vehicle and realized Daniel hadn’t gotten out, I peeked back in to see him with one hand flexed, pushing down on the top of his head in utter confusion as if the pressure on his skull would somehow work as a calculator for computing taxi cab tip amounts.

2. Cooking.  “Is there enough for a hungry Dan?” He used to ask when I offered him whatever cafeteria-alternative I had cooked up in my dorm for my roommates.  “Mmm…it’s a revelation.” He has said with wide eyes while chomping down on corn on the cob with miso butter at my house. “I’m savoring every bite.” He has explained while my husband and I notice that we’re eating embarrassingly faster than him. The compliments certainly make me love cooking for Daniel. But when it comes to his own skills…He has a thing or two to learn. So we made this video.

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Filed under Gluten-free, Heather Platt, Lunch, Main Course, Meat, Summer, Videos

Just Can’t Get Enough: Teriyaki Chicken with Momofuku’s Pickled Vegetables

Teriyaki Chicken with Momofuku's pickled vegetables. Photo Credit: Heather Platt

Teriyaki Chicken with Momofuku’s pickled vegetables. Photo Credit: Heather Platt

If you’ve ever dined at any one of the variety of restaurants in David Chang‘s empire, you know that he  always does it right.  I have had the Momofuku cookbook for many years. And as much as I have treasured it and taken pride in the fact that I frequented the original East Village noodle bar when it first opened around the corner from my apartment, I have been wary of the cookbook.  The photographs are stunning but the myriad of new ingredients and daylong preparations, though salivating, had me resorting back to my usual books.

But a recent pickle obsession has made me revisit the lovely wood and peach covered volume. Despite previously embarking on the art of Japanese pickles, I just couldn’t stop thinking about them, or more accurately, how to make them better. Sure enough on page 66, there is a recipe called “Vinegar Pickles, Master Recipe.” For some reason the words “master recipe” just made me SO happy. It’s like I could hear David Chang’s voice speaking to me “Look no further Heather, you have found the ONLY pickle recipe you will ever need.” I felt confident that it would be. And it is.

Teriyaki chicken is not in the Momofuku cookbook. This is my quick and easy weeknight  recipe for the busy home cook. Serve it with those Momofuku master pickles and it will not disappoint.  The pickles can be made up to a month in advance or served immediately. Chang recommends up to a week for “optimum flavor.”

Enjoy!

Heather

Teriyaki Chicken

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Filed under cookbooks, Dinner, Gluten-free, Heather Platt, Lunch, Main Course, Poultry, Quick and Easy

What’s Piroshki? Helen Mirren’s Cabbage Pie

Cabbage piroshki. Photo Credit: Heather Platt

Cabbage piroshki. Photo Credit: Heather Platt

 

Pirozhki. Photo credit: Heather Platt

Piroshki. Photo credit: Heather Platt

A few months ago, I had the privilege of interviewing Helen Mirren about her role in the film The Hundred Foot Journey. All lovers of food and France should see this film immediately. I must warn you, however, that it will make you want to get on a plane and fly there immediately. It is a love story that focuses on the way in which food conjures up memories and emotions. So during my four minutes with Dame Mirren, I couldn’t help but wonder what dish brought up memories to her. When Helen answered, “My mother’s piroshki.” I was completely fascinated. I had never heard of this, much less tasted it. She went on to describe the warm cabbage pie that she enjoyed during her childhood.

Pirozhki dough. Photo Credit: Heather Platt

Piroshki dough. Photo Credit: Heather Platt

I would never think to make Russian cabbage pie for myself. It sounds labor intensive and strangely daunting. However, I’m not sure if it’s the way Helen Mirren explained  it so deliciously with pure nostalgia in her eyes or the fact that I simply want to eat something that Helen Mirren ate, but I couldn’t help but grow hungry for it too. And seeing as I am part-Russian, my grandfather changed his name from Harold Plotnski to Arnold Platt, (not joking)I felt for the first time that I was connecting with my Russian heritage, surrounded by flour and potatoes while the smell of caraway seeds wafted through my house. Oh, and it tasted really good too!

Enjoy!

Heather

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Filed under Appetizer, Bread, Brunch, Dinner, Heather Platt, Lunch

When Life Gives You Giant Yellow Cucumbers, Make Pickles: Japanese Pickled Carrots and Cucumbers

Japanese Pickled Carrots and Cucumbers. Photo Credit: Heather Platt

Japanese Pickled Carrots and Cucumbers. Photo Credit: Heather Platt

I absolutely love pickles. Even when I was young, I would beg my mother to buy me a jar of sweet pickles at the grocery store.  They were like crisp tangy candies that I couldn’t wait to get home and crunch between my teeth.  Years later, as a twenty-something living in New York City, I discovered the Japanese versions of my favorite treat. And for many years, I couldn’t eat at a sushi restaurant without ordering a giant plate of Tsukemono to start.

My favorite place to eat Japanese food, however, is not any of the myriad of NYC spots I frequented over my eight years in the Big Apple. It’s my sister’s house in Massachusetts. She and her husband Takeshi have the most impressive artillery of Japanese sauces, vinegars, spices, and seasonings that an ingredient-hungry cook like myself has ever seen. They also, amazingly, are members of a CSA (Community Supported Agriculture). So on a recent visit, when my sister reluctantly pulled out a huge bag of giant yellow cucumbers they had received from their farm-share, I knew just what to make. We served them Miso-Glazed Cod, white rice and an avocado salad and they were delicious!

Enjoy!

Heather

Japanese Pickles. Photo Credit: Heather Platt

Nephew and Japanese Pickles. Photo Credit: Heather Platt

Japanese Pickled Carrots and Cucumbers. Photo Credit: Heather Platt

Japanese Pickled Carrots and Cucumbers served here with Miso-Glazed Cod. Photo Credit: Heather Platt

 

Japanese Pickled Carrots and Cucumbers

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Filed under Dinner, Gluten-free, Heather Platt, Lunch, Raw, Salad, Side, Vegan, Vegetarian

The Best Burgers on a Bun: Turkey Cheeseburgers with Caramelized Onions, Bacon, Manchego, Avocado and Spicy Aioli

Turkey Cheeseburger. Photo Credit:  Heather Platt

Turkey Cheeseburger. Photo Credit: Heather Platt

I never thought I would be writing about turkey burgers. How boring. I’ve never ordered a turkey burger at a restaurant, or really like them that much.  The idea of a “healthy” version of anything that is normally delicious tends to make me roll my eyes. But on a recent grocery shopping trip, my husband suggested that we ( meaning, I) make them for dinner. Instead of turning my nose up to such a non-traditional burger idea, I saw it as a challenge. How can I make this low-fat concept into something completely mouthwatering and delicious? Homemade aioli, avocado, caramelized onions, bacon and a perfectly ripe California avocado came to mind. Oh, and don’t forget the toasted brioche bun.

Enjoy!

Heather

Turkey Burger. Photo Credit: Heather Platt

Turkey Cheeseburger. Photo Credit: Heather Platt

 

Turkey Burger. Photo Credit: Heather Platt

Turkey Cheeseburger. Photo Credit: Heather Platt

 

Turkey Cheeseburgers with Caramelized Onions, Avocado, Bacon and Spicy  Aioli

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Filed under Dinner, Heather Platt, Lunch, Main Course, Meat, Poultry

An Interview with the Cast: The Stars of “The Hundred-Foot Journey” Share Their Favorite Culinary Memories

If you like delicious food, stunning images of France, and a beautiful love story, then you are going to love The Hundred-Foot Journey. The film, which is based on the novel by Richard C. Morais, stars Helen Mirren, Manish Dayal and Charlotte Le Bon. I recently sat down with these beautiful people to talk about their favorite food memories. I can’t wait to make Helen’s mother’s piroshki, Manish’s rice and dal and Charlotte’s steak tartare for Three More Big Bites!

 

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Breakfast of Champions: Easy Bacon Cheddar Egg-in-a-Hole Croque Madame

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Easy Egg-in-a-Hole Croque Madame. Photo Credit: Heather Platt

A few years ago, I had the privilege of contributing to my friend Rebecca Coleman’s extremely popular mom blog,  Cooking with My Kid. I had been Rebecca’s nanny for a stint and when I moved on to work in the restaurant business, she asked me to come back and help her come up with babysitter-friendly recipes. She named me The Savory Sitter, officially. Because, she reasoned, “NO ONE likes an unsavory sitter.” I agreed and we had a lot of fun making homemade pop tarts, ravioli lasagna and pirate ships made of melon and banana. Okay, that last one was her idea, but she gave me credit for it.

The best kind of eggs: farm fresh.  Photo Credit:  Heather Platt

The best kind of eggs: farm fresh. Photo Credit: Heather Platt

My favorite of the Savory Sitter recipes, though, was the Kid Friendly Egg-in-a-Hole Croque Madame.  I am a huge lover of the classic, French Croque Madame.  But when it came time to make it for Three More Big Bites, I just couldn’t stop thinking about that adorable kid version I’d made for Rebecca. This version is even easier. I forgot putting the ham in the middle and just placed the best kind of bacon, applewood smoked of course, on top of it.  I made it with my favorite bread on earth: the cinnamon raisin loaf from Green Rabbit Naturally Leavened Bread in Waitsfield, Vermont and Cabot Clothbound Cheddar from Jasper Hill Cellars in Greensboro, VT. That being said, any delicious bread and good quality cheddar of your choice will do.

Enjoy!

Heather

Easy Bacon Cheddar Egg-in-Hole Croque Madame. Pottery by Barbara Platt's Pottery. Photo Credit: Heather Platt

Easy Bacon Cheddar Egg-in-Hole Croque Madame. Pottery by Barbara Platt’s Pottery. Photo Credit: Heather Platt

Bacon Cheddar Egg-in-a-Hole Croque Madame

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Filed under Bread, Breakfast, Brunch, Eggs, Heather Platt, Lunch