In the Kitchen


In the KitchenDanielle MalinComment

 Grilled Peach Salad


  • Peaches
  • Honey
  • Olive oil, for brushing the grill
  • Mixed salad greens
  • Blue cheese
  • Pecans
  • Red onion slices
  • Balsamic dressing or dressing of choice

1. Cut the peaches in half and remove pits. Brush the peaches with honey. Brush grill with olive oil and heat to medium-high heat. Place the peaches on the grill, cut side down. Grill the peaches until they are softened and grill marks appear, about 4 to 5 minutes.

2. Let the peaches cool to room temperature and then slice. Arrange the peach slices over a bed of mixed salad greens. Top salad with crumbled blue cheese, pecans, and red onion slices. Drizzle salad with balsamic dressing, or dressing of your choice.


Cozze alla Griglia con Prezzemolo
(Barbecue Mussels with Heaps of Parsley)


Prep Time: 20 mins
Cook Time: 15 mins


2kg mussels still in their shells
500g baby tomatoes tomatoes
5 tbsps olive oil
4 cloves of garlic
90ml white wine
large bunch of fresh parsley


Get the barbecue roaring hot. Toss the mussels into a strainer and rinse under cold water. Check them over. before cooking: all the mussels should be tightly closed. Discard any mussels with cracked shells – and if the shell is open, tap the mussel lightly with your index finger to see if it closes. If it doesn’t throw the mussel out. Clean any dirt off the shells and tear away the beard of the mussels (the short brown strings coming out of the mussel on one side, where the two halves of the shell close) with your fingers or a pair of tweezers. Now chop the baby tomatoes in half and set to one side, ready to add to the pan when the moment comes. Pour the olive oil into a large pan, roughly chop the garlic and toss it in. Set over the heat for a few minutes, and when the garlic begins to colour add the tomatoes and cook for another 3-5 minutes, until their juices start to bubble a little. Now add the wine and toss in the mussels. Cook for 5-10 minutes until all the mussel shells open up. As the mussels cook, roughly chop the parsley and toss it into the pan just before serving.

In the Kitchen

In the KitchenDanielle MalinComment

 Squid Ink Pasta with Shrimp, Nduja, and Tomato



Serves 4

Recipe from Bon Appetit by Dawn Perry

•1 pound large head-on or shell-on shrimp
• 3 tablespoons olive oil, divided
• 6 garlic cloves, divided, 2 smashed, 4 thinly sliced
• 1 bay leaf
• 1 cup tomato passata or puréed whole peeled tomatoes
• 4 ounces nduja
• Kosher salt
• 12 ounces squid ink linguine
• ¼ cup fresh lemon juice
• ¼ cup chopped fresh parsley, plus more for serving
• Freshly ground black pepper


Peel and devein shrimp, saving heads and/or shells. Finely chop shrimp; set aside. Heat 1 Tbsp. oil in a medium saucepan over medium-high and cook smashed garlic, stirring, until golden, about 1 minute. Add reserved shrimp heads and/or shells and cook, stirring, until bright pink, about 2 minutes. Add bay leaf and 2 cups water and bring to a boil. Reduce heat and simmer until stock is slightly reduced and flavorful, 8–10 minutes. Strain through a fine-mesh sieve into a large bowl; discard solids.
Heat remaining 2 Tbsp. oil in a large skillet over medium-high. Add sliced garlic and cook, stirring, until fragrant, about 1 minute. Remove skillet from heat and carefully add tomatoes and 1 cup stock (mixture may sputter). Return to heat and cook, stirring occasionally, until sauce is beginning to thicken, about 3 minutes. Add nduja, using a wooden spoon to work it into the sauce. Reduce heat and simmer, stirring occasionally, until flavors have melded, about 3 minutes. Stir in reserved shrimp and cook, stirring occasionally, until opaque, about 2 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (pasta will still be opaque and very firm in the center). Drain pasta, reserving 1½ cups pasta cooking liquid.
Add pasta and 1 cup pasta cooking liquid to sauce and cook, tossing often and adding more cooking liquid to help finish cooking pasta, until pasta is al dente and sauce is thickened (but still saucy) and coats pasta, about 5 minutes. Add lemon juice and ¼ cup parsley; toss. Taste and season with salt and pepper. Serve pasta topped with more parsley.
Do Ahead: Stock can be made 1 day ahead. Let cool; cover and chill. Wrap tightly and chill shrimp separately.

In the Kitchen

In the KitchenDanielle MalinComment

Ham, Blue Cheese, and Pear Quiche


Serves 8

Recipe from My Paris Kitchen by David Lebovitz

• 1 cup (140g) all-purpose flour
• 1/3 cup (55g) cornmeal
• 1/2 teaspoon sea salt or kosher salt
• 8 tablespoons (4 ounces/115g) unsalted butter, cubed and chilled
• 1 large egg

• 1 tablespoon olive oil
• 6 shallots, peeled and thinly sliced
• Sea salt and freshly ground black pepper
• 1 large, firm, ripe pear, peeled and diced into 1/2-inch (1.5cm) cubes
• 1 cup (130g) diced cooked (boiled) ham
• 1 1/2 cups (375ml) heavy cream or half-and-half
• 8 ounces (225g) cream cheese
• Freshly grated nutmeg
• 4 large eggs
• 2 egg yolks
• 1 1/2 cups (150g) crumbled blue cheese or Roquefort
• 2 tablespoons minced fresh flat-leaf parsley

1. To make the crust, in the bowl of a stand mixer fitted with the paddle attachment (or in a bowl, by hand with a pastry blender), combine the flour, cornmeal, and salt. Add the butter and beat on low speed until the butter is broken up and the mixture is sandy. Add the egg and mix until the dough begins to clump and come together. Use your hands to gather the dough and shape it into a disk. Wrap it in plastic and chill for at least 30 minutes. (The dough can be made up to 2 days in advance.)

2. Roll out the chilled dough on a lightly floured surface until it’s 14 inches (35cm) across. Wrap aluminum foil around the outside of a 9- to 10-inch (23 to 25cm) springform pan to catch any leaks, and then transfer the dough to the pan. Press the dough against the side, allowing it to come a bit more than halfway up the sides of the pan. If there are any cracks, patch them with a bit of dough from the edges—you don’t want the filling to leak out during baking. Chill the dough in the pan while you make the filling.

3. Preheat the oven to 375ºF (190ºC).

4. To make the filling, heat the oil in a skillet over medium heat and cook the shallots with some salt and pepper until soft and translucent, 3 to 5 minutes. Remove from the heat and stir in the diced pear and ham.

5. In a large bowl, blend together the cream, cream cheese, a few gratings of nutmeg, the eggs, and the yolks until smooth. Stir in the blue cheese, the pear and ham mixture, and the parsley.

6. Set the springform pan on a rimmed baking sheet and pour in the filling, using a spoon to make sure the ingredients in the filling are evenly distributed. Bake the tart for 45 to 50 minutes, until the top is lightly browned, the filling still jiggles, and a toothpick inserted into the center comes out clean. Let cool until firm enough to slice, then serve warm or at room temperature.

Variations: For bacon-lovers, substitute 1 cup (125g) cooked diced bacon for the ham. For a vegetarian version, leave out the ham. You can also add to taste whatever fresh herbs appeal to you, such as chervil, thyme, tarragon, dill, or marjoram.