Last summer, when my youngest joined my oldest at sleepaway camp for the first time, leaving us feeling restless and restless, we made a list of restaurants we intended to try with friends we didn’t see. and we took this job as if it were our job. I even cooked once. By the end of the third week, everything hurt and we realized our template for childfree life (going out at night, drinking alcohol during the week, and generally behaving obnoxiously) was based on our age and energy level when we ended up childless. , (I’m sorry as this fact seems to upset you as much as his real parents did) about 15 years ago.
This year, I’ve vowed to cook at home at least a little for our overall fitness. And, with it being as hot as the sun and as humid as a swamp in NYC this July, eating junk food and hot drinks has taken away at least 10% of your normal glow.
But what do you cook if you don’t have little Statler and Waldorf at the table with amazing ideas about what you had the courage to present for dinner? Chickpeas, it turns out, and lots of zucchini. And this one will not be enough.
Here, chickpeas are marinated in broth and olive oil, with layers of onion, garlic, and thinly sliced zucchini / summer squash, salt and pepper flakes on top. In the first 15 minutes, we cover it, to soften the vegetables. For the next 30 minutes, we have the lid closed but we stir it only 15 minutes before the end. In 30 minutes, the chicks are… delicious! good, sweet. However, in 45 minutes, they are heavenly, full of all the flavors in the pan and ready to fall. To finish, we mix basil pesto, pieces of burrata torn all over, and spread parmesan or pecorino on top. Slather on this grilled bread and enjoy, I mean, totally enjoy the deliciousness in front of you.
Staub x Smitten Kitchen Braiser This pan, this braiser, my favorite cookware item of the decade, is back in stock! This spring, I announced that I’m partnering with Staub to bring back one of my favorite pans, the squat 4-quart Dutch oven that I first bought in 2014 and have cooked so many things since, it never leaves my stove ( you can see it here too!). Unfortunately, it sold out twice as fast but it’s back in stock again and hopefully this means if you missed it in the spring, you get a chance to snap it up now. You can view the forge/factory tour I took last fall in France here. And you can order your own braiser here.
Video
