Let’s face it, there’s nothing more romantic than a home cooked meal and nothing more unromantic than eating over-priced pre-fixe menus in crowded restaurants. Here are some of my favorite things to make for my sweetie on Valentine’s Day (or any day.)
Creamy Spaghetti Carbonara:
Seared Scallops with Sage Brown Butter:
Butternut Squash Risotto:
Roasted Chicken with Herbs:
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.”
I absolutely love cherry season! It sounds dorky, but it’s true. I look forward to it all year and it doesn’t last very long, so it’s important to make the most of it while it’s here. Cherries are such a special, sweet, succulent fruit. And they always remind me of the happiest time of year, the beginning of summer. We usually think of cherries as a dessert item, (mmm..I do love a good cherry pie), but I love to come up with savory ways to use these sweet/tart treats. And one of my favorite ways to do that is to make a super easy Cherry Port Sauce served over Pork Tenderloin.
This time, I’m serving it with goat cheese gratin. And though gratin is typically served in the winter, with heavier fare, it also makes for a wonderful summer dish because it can be made ahead of time and serves as the perfect summertime side for all kinds of grilled meats.