weekend dinner party

M.I.A. is an understatement and I am well aware. Nor am I happy about it. As most of you know, I'm amidst the much dreaded task of trying to find a new place to live. And in New York City, that equates to the most miserable, painful, and stressful task imaginable. Tears? None left. Maximum budget? Not going to cut it. Not in this town. Renter's market? Seemingly no longer. If you start to notice me suggesting alternate uses for a can of barbecued beans, you have permission to shake me silly (if not physically then verbally). But be forewarned. Because it could happen. All too easily.

That said, let's throw all caution to the wind and throw a dinner party! God knows I could use a break from weeding through Craigslist and every real estate website and Classified section that exists on the World Wide Web. And I'm not sure there's any better way to throw your arms up in the air and say "F it" than with a steak sandwich. I deserve it. You deserve it. You hear that NYC real estate market? I'm ova you. And on to a soft, crusty roll filled with sliced steak infused with ginger, garlic, and chile, some sriracha aioli and a quick kimchi with a shaved carrot and cucumber salad and sweet potato oven fries along side. Crack open a cold beer, take a manly swig and get ready to unwind. The thought alone just made me sink into my chair, head dangling back, with a stupid grin. I need a vacation.

Oh and for dessert? How about a peach-prosecco popsicle? Because it's just TOO. DAMN. HOT.

This feels therapeutic. Here's your menu. I love you guys.

korean-style steak sandwiches with sriracha aioli and quick kimchi

shaved carrot and cucumber salad

sweet potato oven fries

peach-prosecco popsicles

Use this recipe for Korean-Style Grilled Flank Steak from Gourmet. For the sriracha aioli, simply stir in as much or as little sriracha your mouth can handle and brighten it up with a little fresh lime zest and juice. Done. Making the quick kimchi is totally optional but it's also totally authentic and impressive. It's up to you. Here's a great, simple recipe but feel free to forego it and just dress your steak sandwich with some Bibb lettuce instead. I won't be mad. Sweet potato oven fries could not be easier and they never disappoint (please feel free to omit grill seasoning and just go with coarse salt and pepper). I'm embellishing this shaved carrot salad recipe, courtesy of Martha Stewart, with the addition of cucumber. Take a vegetable peeler to a cucumber or two and make ribbons out of it (as soon as you get to the watery seeds stop and start peeling the other side).

Thinly slice the Korean-Style Grilled Flank Steak and serve up a generous amount on a soft, lightly toasted hoagie roll with a dab of the sriracha aioli, and a spoonful of the quick kimchi. Serve alongside the shaved carrot and cucumber salad and sweet potato oven fries. No words.

And a peach-prosecco popsicle has never been a more appropriate ending. Enjoy!

Image above courtesy of Fine Cooking

thank you, fine cooking

The recipe for that big, beautiful bowl of pasta has been folded up and hanging on our fridge for a few months now and last night, I finally took it down to give it a better look. A photocopy made by my roommate, Meghan, I couldn't make out what magazine it was taken from but loved the simplicity of the two recipes on the page: Penne with Ricotta, Arugula, and Basil and Grilled Lamb Chops with Charred Red Onion Chutney. A quick punch into google revealed: Fine Cooking--a magazine I rarely flip through but one that I will now make a point to. The pasta is the perfect thing to throw together for a light dinner or catch-up lunch to please vegetarians and carnivores alike while the lamb chops are an unexpected combination of exotic flavors with minimal ingredients.

Add just like that, they've both been added to my recipe queue, and hopefully yours too.

Penne with Ricotta, Arugula, and Basil
Recipe Courtesy of Lori Longbotham for

Kosher salt
1 lb. dried penne pasta
8 oz. whole-milk ricotta (about 1 cup)
1 oz. freshly grated Parmigiano-Reggiano (about 1 cup); more for serving
2 Tbs. extra-virgin olive oil
2 tsp. lightly packed finely grated lemon zest
Freshly ground black pepper
5 oz. baby arugula (about 6 loosely packed cups), coarsely chopped
1-1/2 oz. fresh basil (about 2 loosely packed cups), coarsely chopped

Bring a large pot of well-salted water to a boil over high heat. Cook the pasta in the water until al dente, about 11 minutes. Reserve about 1/3 cup of the cooking water and drain the pasta.

Meanwhile, in a large bowl, mix the ricotta, Parmigiano, 1 Tbs. of the oil, the zest, 1/2 tsp. salt, and 3/4 tsp. pepper.

Heat the remaining 1 Tbs. oil in a 12-inch nonstick skillet over medium heat. Add the arugula and basil and 1/2 tsp. salt and cook, tossing with tongs, until just wilted, about 2 minutes. Transfer the arugula mixture to the bowl with the ricotta and mix well.

Add the hot pasta to the ricotta mixture and toss to coat. Add the reserved cooking liquid as needed to moisten the pasta. Season to taste with salt and pepper. Serve, passing more Parmigiano at the table.

Grilled Lamb Chops with Charred Red Onion Chutney
Recipe Courtesy Liz Pearson for Fine Cooking

1 large red onion, cut crosswise into 1/2-inch-thick slices
3 Tbs. canola oil
Kosher salt and freshly ground black pepper
1 tsp. whole cumin seeds
Pinch crushed red pepper flakes
1 medium ripe tomato, cored and chopped
2 Tbs. apple cider vinegar
1 tsp. granulated sugar
Four 3/4-inch-thick bone-in lamb shoulder chops (2 to 2-1/2 lb. total)

Prepare a medium-high gas or charcoal grill fire. Rub the onion slices with 1 Tbs. of the oil, keeping the rings intact, and season with 1 tsp. salt and 1/4 tsp. pepper. Arrange them on the grill in a single layer and cook, flipping once, until lightly charred, 8 to 10 minutes. Transfer the onions to a cutting board and chop into small pieces.

Heat 1 Tbs. of the oil in a medium saucepan over medium-high heat. Add the cumin and pepper flakes and cook, stirring constantly, until toasted and fragrant, about 1 minute. Add the chopped onions, tomato, vinegar, sugar, 1/2 tsp. salt, 1/4 tsp. pepper, and 1/3 cup water. Bring to a boil, cover, reduce the heat to medium, and boil until the onions are soft, 5 to 7 minutes. Uncover the pot and continue to boil, stirring often, until thickened, about 5 minutes more. Season to taste with salt and pepper.

Meanwhile, rub the lamb all over with the remaining 1 Tbs. oil and season with 2 tsp. salt and 1/2 tsp. pepper. Grill, flipping once, until deep golden-brown outside and medium rare inside, about 8 minutes total. Serve topped with the chutney.

Photos above courtesy of Fine Cooking