Summer Squash & Pesto Quesadillas

September 13, 2016 by Laura Messersmith in Cooking

Summer Squash & Pesto Quesadilla | Image: Laura Messersmith — Summer Squash & Pesto Quesadilla | Image: *Laura Messersmith*

Like all good recipes this one came about in a moment of desperation on a Sunday afternoon when a random set of leftovers and refrigerator bits and pieces became a brilliant lunch idea.

I became fairly obsessed with zucchini and yellow squashes this summer, which meant that there was often a roasted piece or two hanging about. Since I also had handful of flour tortillas and it occurred to me why do quesadillas have to contain Tex Mex flavors? Why shouldn’t a tortilla capture all sorts of other ingredients?

From there I reasoned since zucchini is incredible paired with basil, and in a bit of a nod to salsa, I should add some of the pesto I made earlier in the week. I also shredded the remaining roast chicken, added a few crumbles of farmer’s cheese for salty tang and we were in business.

Obviously, or we wouldn’t be talking about it, the combination was delicious and thus the vaguely Italian quesadilla was born. Now it gets top billing, an intentional recipe, not an afterthought at all.

Summer Squash & Pesto Quesadillas (serves: 4)

Ingredients:
3 medium zucchini or summer squash
2 bone-in skin-on chicken breasts
4 flour tortillas
4 ounces farmer’s cheese or goat cheese
4 ounces Monterey jack cheese, shredded
1 cup fresh basil leaves
olive oil
kosher salt
ground black pepper

Instructions:
Pre-heat the oven to 425 degrees F and line a baking sheet with aluminum foil. Pat the chicken breasts dry with paper towels and place on a rimmed baking sheet. Sprinkle both sides liberally with kosher salt and black pepper. Roast skin-side up for 40-45 minutes or until the internal temperature registers 165 degrees on an instant read thermometer. Set aside to cool.

Meanwhile, remove the stem from the zucchini and slice lengthwise into 1/8” strips. Place on a rimmed baking sheet, brush both sides lightly with olive oil and sprinkle with salt and pepper. Roast in the oven for 12-15 minutes on each side until tender and lightly browned. Remove to a plate.

While the zucchini roasts, make a quick pesto. Finely chop the basil leaves and place in a small bowl. Stir in 1-2 tablespoons olive oil, a sprinkle of kosher salt and black pepper.

When the chicken is cool enough to handle, remove the meat from the bones and shred into large pieces.

Place the tortillas on the baking sheet then divide the cheeses, chicken, zucchini, and dollops of pesto among them layering on one half of the tortilla. Fold the other half over the top to create a half moon shape. Bake for 5-6 minutes until the cheeses have melted. Slice in half into triangles and serve immediately!

Small Kitchen Friendly?
Yes! I used a rimmed baking sheet, chef's knife, small cutting board, small bowl, pastry brush, cheese grater, flat spatula, and aluminum foil.

Double Chocolate Zucchini Bread

September 08, 2016 by Laura Messersmith in Cooking

Earlier this summer (it’s still summer right?) we traveled out to Colorado to visit my brother, sister-in-law and new baby nephew (!!) Mike and I both love breakfast, so while we were in Denver we had to check out the local coffee shops and cafes, and boy they did not disappoint! We discovered Lula Rose General Store when a long line and a fortuitous parking spot conspired to deposit us on the shop’s doorstep. There’s a reason Eater included Lula Rose on their Ultimate Guide to Denver's Best Coffee Shops. Revived by their awesome cold brew and a slice of fantastic Double Chocolate Zucchini Bread I was ready to tackle the day.

I was also reminded A. that zucchini bread exists. Honestly I can’t remember when I last had some let alone made any…? And B. that any and all quick breads involving a vegetable or fruit are vastly improved with the addition of chocolate and preferably also chocolate chips. Tell me I’m wrong.

I’ve pretty much been chasing the dream of that bread ever since and now that it’s prime zucchini surplus season I think we’ve all earned the right to consume it in dessert form. Your CSA box will thank me.

Double Chocolate Zucchini Bread (yield: 1 loaf)

Ingredients:
2 large eggs, room temperature
1/3 cup honey
1/2 cup vegetable oil
1/2 cup brown sugar, lightly packed
1 teaspoon vanilla extract
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon espresso powder
1/3 cup, plus 1 tablespoon unsweetened cocoa powder, divided
1 2/3 cups all purpose Flour
2 1/2 cups (1 large) shredded zucchini
1 cup semi-sweet chocolate chips

Streusel:
1/4 cup granulated sugar
3 tablespoons unsweetened cocoa powder
3 tablespoons unsalted butter, room temperature
1/2 teaspoon kosher salt

Instructions:
Preheat the oven to 350°F; lightly grease an 8 1/2 x 4 1/2 inch loaf pan and line with parchment paper.

In a large mixing bowl, beat together the eggs, honey, oil, sugar, and vanilla on low speed until smooth.

Place the salt, baking soda, baking powder, espresso powder, 1/3 cup of the cocoa, and flour in a fine sieve and sift into the wet mixture. Beat on low until nearly combined – some streaks of flour will remain.

Shred the zucchini on a box grater and very lightly press between paper towels before folding into the batter with a rubber spatula. Place and chocolate chips in a small bowl and toss with the remaining 1 tablespoon of cocoa powder, then fold the chips into the batter.

In the same small bowl, make the streusel by combining the sugar, cocoa powder, salt, and softened butter. Rub together between your fingers or press with the back of a spoon until a damp, crumbly mixture forms.

Sprinkle half the streusel in the bottom of the prepared loaf pan, pour in the batter, and then distribute the remaining streusel over the top.

Bake the bread for 55-65 minutes, rotating half way through the baking time, until a toothpick comes out clean (don’t be fooled by melted chocolate chips!) and the cake springs back when lightly pressed.

Allow the bread to cool in the pan for 10 to 15 minutes before turning it out onto a rack. Cool completely before slicing. Store well-wrapped, at room temperature.

Re-written and adapted from King Arthur Flour’s Double Chocolate Zucchini Bread with reference to the New York Times’s Chocolate Streusel Pound Cake by Melissa Clark.

Small Kitchen Friendly?
Yes! I used one large mixing bowl, one small mixing bowl, a fine mesh sieve (optional), a 8 1/2 x 4 1/2 inch loaf pan, dry and liquid measuring cups and spoons. A hand mixer, rubber spatula, and parchment paper.

Basil Chicken Salad Tartines

August 17, 2016 by Laura Messersmith in Cooking

I first tasted a version of this salad when I was living in Cambridge and working near Beacon Hill. Occasionally we’d walk over to a café on Charles Street called Panificio for lunch where their Chicken Tarragon Salad quickly became my favorite menu item. The addition of the grapes; the chopped fresh herbs made it special and elegant – a daring flavor combination to my newly awakening palate.

Since ten dollar salads on the regular weren’t really in the budget at the time I began making tarragon chicken salad for myself at home and even relied on it to impress Mike the first time I cooked for him. I worked all morning carefully slicing the grapes, washing the greens and trying to make everything perfect. We wedged ourselves in at the black and white table – an old counter top from my grandparent’s farmhouse transformed by a thrifty uncle – and began a tradition of connecting over a meal.

It’s been an awesome 8 years since that lunch. Our current kitchen is different, but still tiny, the black and white table is still with us, and I’m still making our favorite chicken salad. This time with a small refresh using basil in place of the tarragon. Why mess too much with a good thing?

Basil Chicken Salad Tartines (serves 4)

Ingredients:
3 pounds (4 split) bone-in, skin-on chicken breasts
Kosher salt
ground black pepper
1/3 cup light mayonnaise
3 tablespoons chopped fresh basil leaves
1 cup seedless green grapes
4 slices multigrain bread
2 cups mixed baby greens or spinach

Instructions:
Pre-heat the oven to 400 degrees F.

Pat the chicken breasts dry with paper towels and sprinkle both sides generously with salt and black pepper. Place the chicken skin side up on a rimmed baking sheet and roast in the oven for 40-50 minutes or until the internal temperature reaches 160 degrees on an instant read thermometer. Set the roasted chicken aside to cool.

Meanwhile, finely chop the basil leaves and slice the grapes in half. When the chicken is cool enough to handle, carefully remove the meat from the bones and cut the chicken into bite sized pieces. Place the chicken in a medium mixing bowl; add the mayonnaise, basil and grapes. Season to taste with kosher salt and black pepper. Stir to evenly combine.

Toast the slices of bread and top with the greens and the basil chicken salad. Serve immediately.

Adapted and re-written from Ina Garten’s Chicken Salad Veronique inspired by Panificio's Tarragon Chicken Salad.

Small Kitchen Friendly?
Since day one. I used a rimmed baking sheet, medium mixing bowl, medium cutting board, chef’s knife, measuring spoons, and a rubber spatula.

Lavender and Stone Fruit Rosé Sangria

July 27, 2016 by Laura Messersmith in Cooking

Summer entertaining should be simple, easy, and low stress. It’s just too hot to be mixing individual cocktails, so summer calls for a big batch of something delicious and refreshing that guests can help themselves and sip on as the sun drops lower in the sky. Rosé has become synonymous with summer afternoons and earlier in the season I had the pleasure of creating a recipe for a rosé tasting event at Maman, my favorite café in New York. Talk about a dream come true!

I was only recently introduced to Lillet Rosé by my lovely friends Josie & David, and afterward couldn’t believe I had gone so long without having it in my life. It makes a super simple aperitif – just add a sizable cube of ice and a slice of something citrusy.

Or, take it one step further and transform it into a twist on sangria. Traditionally sangria combines wine with a liqueur or brandy, but since Lillet is already a fortified wine in my variation you get to skip that step. Score. Maman’s Provencal influence provided the inspiration to enhance the flavor by adding lavender and stone fruit. It fits the low-stress bill, and has the added benefit of being even better when it’s made in advance.

Lavender and Stone Fruit Rosé Sangria (serves 4)

Ingredients:
1 bottle (750 ml) Lillet Rosé
3/4 teaspoon (3-4 sprigs) dried culinary lavender buds
1 ripe black plum
1 ripe white nectarine
2 ripe apricots
1 medium lemon
1/4 cup (2 oz.) club soda
Ice
Garnish (optional): fresh raspberries, blackberries, strawberries

Instructions:
Pour the Lillet Rosé into a large pitcher or glass container. Lightly crush the dried lavender flowers between your hands to release the essential oils and place in a tea bell or a piece of cheese cloth tied with kitchen twine and suspend in the wine. Allow the lavender to infuse the wine while you prepare the fruit.

Wash and remove the stone from the plum, nectarine, and apricots. Slice into 1/3 inch wedges and drop into the pitcher. Thinly slice half the lemon (reserve the other half) into rounds or half moons and add to the sangria. Stir gently with a wooden spoon. Chill the sangria overnight, or at least 3-4 hours, to allow the fruit, lavender, and Lillet Rosé to steep.

Just before serving, use a sharp knife to remove large strips of peel from the reserved lemon and wipe the yellow skin of peel around the inside of each glass. Place the ice in the glasses, remove the lavender sachet from the sangria, and add the club soda to the pitcher.

Divide the sangria among the glasses making sure that the fruit goes in too – it’s delicious! Garnish with a sprig of lavender (if using) or additional berries as your heart desires. Relax and enjoy.

Original recipe created for Maman and sponsored by Lillet. All opinions are my own.

Small Kitchen Friendly?
Yes! I used a large pitcher, liquid measuring cup small cutting board, utility knife, wooden spoon, cheese cloth, and kitchen twine.