Two Dads Cook

Late Afternoon. Backyard. Two Dads Chill.

Wed, 15 May 2013 20:32:25 -0400

Late Afternoon. Backyard. Two Dads Chill.

Egg with Frisee & Prosciutto

Wed, 15 May 2013 20:26:05 -0400

When we haven’t the time or the energy to pull together something a bit more involved, this quick meal hits every satisfying note — the unctuous yolk breaks over the sharply dressed greens, coating them, and the prosciutto studded throughout provides exactly the right amount of salty crunch.

Method:

1 head frisee, washed, dried and hand torn

extra virgin olive oil

3 oz.prosciutto, diced

4 eggs

For the dressing:

2 lemons

coarse salt

freshly ground black pepper

1/2 c. olive oil

To make the dressing, juice and strain the lemons into a small mixing bowl. Add a good three-fingered pinch of coarse salt, a turn or two of freshly cracked black pepper and the olive oil. Whisk to combine.

Over medium-low heat, gently warm a few turns of olive oil in a non-stick pan. Add the prosciutto and fry until crisped, giving it a few stirs throughout. Turn the prosciutto out onto a plate lined with paper towels. After the pan cools a bit, crack the eggs into it and gently fry them over medium-low heat until they’d set nicely.

Hit the frisee with a good three-fingered pinch of salt and just enough dressing to coat the leaves. Toss well. Divide the frisee among four plates. Scatter the prosciutto over the greens and top each plate with an egg.

The Chef’s Ultimate Chocolate Puddin’.

Tue, 07 May 2013 20:36:30 -0400

The Chef’s Ultimate Chocolate Puddin’.

Olives. Pizza. Lambrusco.

Sun, 17 Feb 2013 19:32:21 -0500

Olives. Pizza. Lambrusco.

Pasta with Roasted Cauliflower

Sun, 10 Feb 2013 19:03:00 -0500

The perfect bowl for a post-blizzard, wintry night.

After a chilly afternoon spent chasing the kid in the backyard and building not one but two snowmen, this is the bowl of piping hot pasta we sat down to. Good stuff. Of course, everything tastes better with bacon, so Jerry recommends adding a bit of crisped prosciutto to the dish ….

Method:

1 head cauliflower

extra virgin olive oil

coarse salt

freshly ground black pepper

1 c. flat-leaf parsley, chopped

1/2 c. almonds

2 tbl. capers, chopped

3 cloves garlic, peeled and chopped

1 lb. spaghettini (or your favorite pasta)

1/2 c. parmesan cheese, shaved

Preheat the oven to 400 degrees F. Core the cauliflower and cut it into 1 inch florets. Spread the florets in a single layer on a baking sheet, drizzling them with olive oil and seasoning with a good three-fingered pinch of coarse salt and a few turns of the pepper mill. Roast for 30 minutes, turning once at the 15 minute mark. Remove from the oven and allow the florets to cool a bit.

In a small pan over medium heat, gently toast the almonds. Allow them to cool slightly before roughly chopping them.

In a food processor, combine the cauliflower, parsley, almonds, capers, garlic and 1/4 c. extra virgin olive oil. Pulse to combine — the mixture should remain quite coarse. Season to taste.

Bring a large pot of water to a rolling boil and hit it with a fistful of coarse salt. Add the pasta and cook until al dente. Drain the pasta and transfer it to a warmed serving bowl. Toss with the cauliflower mixture. Divide the pasta among plates, topping with the shaved parmesan and a drizzle of great olive oil.

Enjoy.

February. Post-blizzard. Itching to play in the snow.

Sun, 10 Feb 2013 17:47:46 -0500

February. Post-blizzard. Itching to play in the snow.

Clementine Almond Cake

Sun, 13 Jan 2013 17:35:57 -0500

This light, fragrant cake makes for the perfect ending to a lazy Saturday lunch with friends. Serve it warm from the oven, its sticky top lacquered with syrup, or serve it at room temperature the next day.

Method:

We adapted this recipe from one appearing in the outstanding cook book Jerusalem by Yotam Ottolenghi and Sami Tamimi. Here, we’ve heightened its bright citrus flavor by folding freshly squeezed juice directly into the cake batter.

3/4 c. unsalted butter (plus a bit more for the pan)

2 c. sugar

zest and juice of 4 clementines

zest and juice of 1 lemon

2.5 c. ground almonds

5 eggs

3/4 c. flour

coarse salt

1/3 c. orange juice

Preheat the oven to 350 degrees F. Grease a 9.5 inch springform pan with butter and line the sides and bottom with parchment paper.

In a stand mixer fitted with the beater attachment, beat on low speed the butter, 1.5 c. sugar and the zests until well combined. Add the freshly squeezed juices. Once combined, add half of the ground almonds. With the machine running, add the eggs one at a time, scraping down the sides of the bowl from time to time. Add the remaining ground almonds, flour and a good three fingered pinch of salt and beat until smooth.

Pour the batter into the prepared springform pan. Tap the pan against the counter to level the batter.

Bake the cake for about 1 hour. To test for doneness, insert a toothpick in the center; it should come out clean. Remove the cake from the oven.

In a small saucepan, combine the remaining sugar and orange juice and bring to a boil, whisking constantly. Remove the pan from the heat. Brush the top of the cake with the syrup, allowing it to soak in completely.

Once the cake has cooled, remove it from the springform pan and gently pull away the parchment paper.

Happy Holidays from all the boys at Two Dads Cook!

Tue, 25 Dec 2012 09:05:24 -0500

Happy Holidays from all the boys at Two Dads Cook!

Happy Halloween from All The Boys at Two Dads Cook!

Wed, 31 Oct 2012 16:03:54 -0400

Happy Halloween from All The Boys at Two Dads Cook!

Beef Stew

Sun, 21 Oct 2012 21:13:39 -0400

Warm, toothsome and perfectly comforting for a crisp October night.

Method:

2 lbs. boneless beef chuck roast, cut into chunks

coarse salt

freshly ground black pepper

extra virgin olive oil

2 yellow onions, peeled and finely chopped

1 tbl. tomato paste

4 cloves garlic, peeled and finely chopped

2 tbl. fresh thyme, coarsely chopped

3 tbl. all purpose flour

1 c. red wine

2 c. chicken stock

3 bay leaves

1.5 lbs red potatoes, cut into chunks

5 carrots, peeled and sliced on the diagonal

1 c. cippolini onions, peeled

1 c. frozen peas

Preheat the oven to 300 degrees F.

Dry the beef with paper towels and season aggressively with coarse salt and freshly ground black pepper. Heat a turn or two of olive oil in a Dutch oven over medium-high heat. Working in batches, brown the beef on all sides, taking your time to develop the color nicely. Transfer the browned beef to a plate. As needed, add a bit of olive oil between batches.

Heat another turn of olive oil over medium heat. Cook the onions, stirring occasionally, until softened, about 5-7 minutes. Add the tomato paste, garlic and thyme and cook for another minute. Hit the pan with the flour and continue stirring for another minute. Add the wine, scraping up any browned bits from the bottom of the pot. Stir in the chicken stock, bay leaves and beef (along with its juices). Bring the stew to a gentle simmer, cover and transfer to the oven.

After 1 hour, add the potatoes, carrots and cippolini onions. Return the covered pot to the oven for another hour.

Remove the Dutch oven from the oven and stir in the peas. Season to taste with coarse salt and freshly ground black pepper.

Sunday. Rainy Afternoon. Fake Baking.

Sun, 07 Oct 2012 19:36:14 -0400

Sunday. Rainy Afternoon. Fake Baking.

Aunt Natalie’s Famous Banana Bread.

Wed, 12 Sep 2012 20:31:21 -0400

Aunt Natalie’s Famous Banana Bread.

Pasta with Bell Pepper Sauce, Pancetta & Arugula

Sun, 09 Sep 2012 18:48:00 -0400

Method:

extra virgin olive oil

4 red bell peppers, cored, seeded and thinly sliced

1 medium red onion, peeled and thinly sliced

1 c. cherry tomatoes, halved

sugar

coarse salt

1 lb. pasta

5 slices pancetta

a few handfuls of baby arugula

freshly ground black pepper

Preheat the oven to 350 degrees F. Lay the pancetta slices on a parchment paper-lined baking sheet. Bake until the slices are nice and crispy, about 15-20 minutes.

Heat a nonstick pan over medium-high heat. Warm a turn or two of olive oil in the pan. Hit the pan with the peppers and onion and cook them down for 5 minutes or so. Hit the pan with 2 c. water, the tomatoes, and a good three-fingered pinch each of sugar and coarse salt. Bring the sauce to a gentle simmer and cook for 15-20 minutes. Remove the pan from the heat and allow the sauce to cool a bit. Working in batches, transfer the sauce to a food processor and puree until smooth. Place the puree in a sauce pot and gently warm it.

Bring a pot of nicely salted water to a rolling boil. Cook the pasta until al dente. Drain the pasta and transfer it to a warmed serving bowl. Toss the pasta with the sauce. Divide the pasta among bowls and top with the pancetta and arugula.

Salmon with Rosemary

Sat, 08 Sep 2012 19:55:43 -0400

Method:

2 salmon fillets

2 fresh rosemary stems

1 lemon, thinly sliced, seeds removed

coarse salt

freshly ground black pepper

a glass of dry white wine

Preheat an outdoor grill over medium-high heat.

Lay each fillet on a generous square of aluminum foil. Remove the needles from the rosemary stems. Roughly chop the needles and scatter a bit over each fillet. Season the fillets with a bit of coarse salt and freshly ground pepper. Top with the lemon slices. Drizzle each with a tablespoon or two of the white wine.

Fold the foil into sealed packets. Place the packets carefully on the grill, close the cover and check the fish after 6-8 minutes.

Shore. Late Afternoon. Pizza Break.

Wed, 05 Sep 2012 19:01:03 -0400

Shore. Late Afternoon. Pizza Break.

Grilled Shrimp with Garlicky Smashed Peas

Tue, 04 Sep 2012 19:42:29 -0400

This one’s perfect for a light lunch and looks great in smaller bowls — don’t hesitate to greedily run the shrimp through the pea puree — but it’s equally beautiful spread out on a serving plate for your guests. Make the peas ahead of time, light the grill and enjoy a beer in the sun while this simple lunch comes together effortlessly.

Method:

1 head garlic

extra virgin olive oil

2 packages frozen peas

2 tbl. unsalted butter

coarse salt

freshly ground black pepper

6-7 sprigs of fresh thyme

1 lb. shrimp

Preheat an oven to 375 degrees F. Run a knife through the top of the garlic head to expose the cloves. Set the garlic on a square of aluminum foil and rub the exposed cloves with a bit of olive oil. Wrap the foil packet and roast the garlic for about an hour or so, until nicely softened. Allow the garlic to cool.

Hit a sauce pan with the frozen peas, 1 cup of water, the butter and a good three-fingered pinch of coarse salt. Bring the peas to a gentle simmer and let them hang out for 5 minutes or so until warmed through and crisp-tender. Strain the peas, being sure to reserve the cooking liquid. Turn the strained peas out onto a baking sheet in a single layer to cool.

Divide the peas, placing half in a food processor. Add a few tablespoons of the reserved cooking liquid and give it a few pulses. Puree until smooth, adding a tablespoon or more of cooking liquid as necessary.

In a mixing bowl, combine the puree, roasted garlic cloves and a turn or two of olive oil. Whisk together and season to taste with coarse salt and freshly ground black pepper.

Prepare an outdoor grill over medium-high heat. In a mixing bowl, combine the shrimp, the leaves from the thyme sprigs and a bit of olive oil. Season aggressively with coarse salt and freshly ground black pepper. Gently fold together the shrimp and their seasonings. Grill the shrimp, turning once or twice, until pink, firm and nicely marked, about 5 minutes.

Using the back of a spoon, spread a bit of puree at the bottom of a plate or bowl. Top with whole peas and shrimp. Finish with a bit of flaky sea salt and some olive oil.

Egg with Roasted Mushrooms & Pancetta

Sat, 11 Aug 2012 18:09:10 -0400

Eggs gently fried in olive oil are a go-to weeknight dinner for us. Piled on top of a crisp, lightly dressed salad, the yolks break and coat the leaves, making for a quick and super satisfying dinner. Here, we’ve married our favorite eggs with some oregano and pancetta-spiked mushrooms and a bit of ricotta salata. It’s perfect for a weeknight dinner or a lazy weekend morning.

Method:

extra virgin olive oil

1/4 lb. pancetta, diced

12 oz. mixed mushrooms (e.g., baby bella, oyster and shiitake)

1 tbl. fresh oregano, chopped

coarse salt

freshly ground black pepper

3 eggs

ricotta salata, to taste

Preheat the oven to 450 degrees F.

In a nonstick pan over medium high heat, warm a turn or two of olive oil. Gently fry the pancetta until crisped. Turn the pancetta out onto a plate lined with paper towels.

In a mixing bowl, gently toss the mushrooms with a bit of olive oil, the oregano, a good three-fingered pinch of salt and a few grinds of black pepper. Turn the mushrooms out onto a baking sheet in single layer and roast in the oven until browned, about 20 minutes. Remove the mushrooms from the oven, allow them to cool a minute or two, and toss with the pancetta.

If needed, add another tablespoon or two of olive oil to the nonstick pan. Gently crack the eggs into the pan and season with a bit of salt and pepper. Fry the eggs.

Divide the mushrooms among three plates. Top each with an egg. Shave the ricotta salata over the eggs and mushrooms.

Late Afternoon. Beach Burgers & Greek Kale Salad. Lifeguard...

Tue, 31 Jul 2012 19:48:43 -0400

Late Afternoon. Beach Burgers & Greek Kale Salad. Lifeguard Invitational.

Boardwalk Fireworks.

Wed, 04 Jul 2012 23:16:03 -0400

Boardwalk Fireworks.

Radicchio Slaw

Tue, 03 Jul 2012 18:37:39 -0400

Summer is officially here and that means we’ve been firing up the grill on the weekends … and most weeknights, too. On these late summer evenings, we want to maximize our time outside with Owen and neither of us wants to waste a lot of time indoors in the kitchen. Which is why this quick slaw is an easy choice: the bitterness of the radicchio is nicely balanced by the honey-sweet dressing, and it all comes together in just a few minutes.

Method:

1/4 head green cabbage, cored and thinly sliced

1/2 head radicchio, cored and thinly sliced

1/2 red onion, peeled and thinly sliced

1 carrot, peeled and cut into matchsticks

handful flat leaf parsley, roughly chopped

coarse salt

freshly ground black pepper

For the dressing:

3 tbl. cider vinegar

3 tbl. honey

coarse salt

freshly ground black pepper

1/4 c. extra virgin olive oil

In a small sauce pan over medium heat, bring the vinegar and honey to a boil. Remove from the heat, whisk gently, and add a bit of salt and pepper. Let cool slightly. Slowly whisk in the olive oil and adjust the seasonings.

In a serving bowl, gently toss the cabbage, radicchio, red onion, carrot and parsley. Dress and toss the slaw. Add a nice three-finger pinch of coarse salt and some freshly ground black pepper, to taste.