Dingle, Ireland, courtesy of Noelle Roderick Drewicz
School starts tomorrow. Last minute work being completed, first outfits being picked out, school supplies (more and more each year it seems) packed and ready. Such a great time of year to get organized and cleaned out. A new year.
I have such fond memories of getting ready for school - going clothes shopping, going through clothing that doesn't fit anymore because I have grown, getting new supplies and the nervous anticipation that starts with each first day.
My favorite memory started in my lower school at Moravian Academy in Bethlehem, PA. The whole school would gather around the flag pole on the first day and Mr. Devey (the best headmaster that ever was and will be) would yell in a deep, strong, friendly voice - Hip, Hip and every student would joyously yell, Hooray, three times. That tradition shook away any anxieties and nervousness and replaced it with a confidence and relaxation that hung on our straight backs as we walked through the doors of our school.
The leadership he provided to every student and parent was apparent in every move, from shaking each child's hand firmly each morning at the front door to attending each sports game, hearing him cheering on the players. When he entered a room, students stood up willingly to show him the respect he earned and deserved. Mr. Devey's speeches are quoted to this day and made each of his students a better person for having heard them.
I am extremely grateful I was able to attend Moravian Academy and I am extremely grateful I was able to attend Moravian Academy with him at the helm. Thank you to both Mr. and Mrs. Devey for absolutely everything.
Put on All About That Bass by Meghan Trainor and get cooking!
Last night I made two yummy dishes, both very easy and both could definitely be considered a main meal. Definitely weeknight meals. I wanted to try them both so I did them together, even though they didn't really go together per se. Most of the meal can be prepped in the morning before work.
Grilled Hanger Steak with Cucumber Salad - Bon Appetit, April 2014
1 2-inch piece lemongrass, tough outer layers removed, lightly smashed, very thinly sliced
1/4 cup packed light brown sugar
3T fish sauce
3T Asian sweet chili sauce
1 1/2 lb. hanger steak, center membrane removed, cut into 4 pieces (we used skirt steak)
Cucumber Salad and Assembly
1/2 cup unseasoned rice vinegar
2T Asian sweet chili sauce
1 tsp finely grated lemon zest
1 medium cucumber (I used 2), thinly sliced
1 medium carrot (I used 2), peeled, julienned (I chopped finely)
1/2 small daikon, peeled, julienned (I couldn't find in my store)
1/2 small red onion, thinly sliced
kosher salt and fresh pepper
1/2 cup chopped fresh cilantro
1/4 cup chopped unsalted, dry-roasted peanuts (ours are lightly salted)
Hanger Steak - Combine lemongrass, brown sugar, fish sauce, and sweet chili sauce in a resealable plastic bag. Add steak, seal, turn to coat and chill at least 3 hours. Steak can be marinated 12 hours ahead.
Cucumber Salad and Assembly - Whisk vinegar, sweet chili sauce, and lemon zest in a medium bowl. Add cucumber, carrot, daikon, and onion and toss, season with salt and pepper. Cover and chill at least 2 hours.
Meanwhile, remove steak from marinade and let sit at room temperature 30 minutes.
Prepare grill for medium-high heat. Season steak with salt and pepper and grill, turning occasionally, 8-10 minutes for medium-rare. Let rest 5 minutes before thinly slicing.
Drain salad. Serve with steak, topped with cilantro and peanuts. Salad can be prepped 4 hours ahead. Keep chilled.
Barley, Cauliflower, and Herbs with Burrata - Bon Appetit, February, 2014
1/2 cup pearl, hulled, or hull-less barley
Kosher salt
1/4 cup fine fresh breadcrumbs (mine were not fresh)
1 T EVOO, plus more for drizzling
2 cups whole milk (I used 1%)
1 cup finely chopped cauliflower
1 small shallot, finely chopped
1/2 cup finely chopped celery hearts, plus 1/4 cup finely chopped leaves
1/4 cup finely chopped fresh flat-leaf parsley, plus 1/4 cup finely chopped fresh flat-parsley stems
1/2 tsp finely grated lemon zest
2T fresh lemon juice (I used more like 3T)
1T Champagne vinegar or white wine vinegar (I used more like 2T)
8 oz burrata or fresh mozzarella, torn (I chopped)
1T crème fraiche
Coarsely ground black pepper
Preheat oven to 350 degrees. Cook barley in a large pot of boiling salted water until tender (I cooked mine in vegetable broth) 15-20 minutes for pearl, 35-40 for hulled or hull-less. Drain and spread out on a rimmed baking sheet, let cool. (I omitted this step by accident)
Meanwhile, toss breadcrumbs with 1T oil on another rimmed baking sheet, season with salt. Bake, tossing once, until golden brown, 10-12 minutes; let cool.
Bring milk to a simmer in a medium saucepan over medium-high heat; season with salt. Add cauliflower and cook until just softened, about 3 minutes; drain well and discard milk.
Toss cauliflower, barley, breadcrumbs, shallot, celery hearts, celery leaves, parsley, parsley stems, lemon zest, lemon juice, and vinegar in a bowl; season salad with salt.
Mix burrata and crème fraiche in a medium bowl; season with salt.
Divide burrata mixture among plates, drizzle with oil, and top with barley salad; season with pepper. Barley can be cooked 1 day ahead; cover and chill. Breadcrumbs can be toasted 1 day ahead; store airtight at room temperature.
(This dish would be great as a main meal with grilled shrimp too)
Enjoy and have a happy day, everyone!!!
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