the love list

the love list // millys-kitchen.com

Hello!

I’m writing you this from the comfort of my couch, where I intend to spend the majority of the next 48 hours. 

A nasty spring flu has been making the rounds here in Seattle. It knocked Beau out for most of last week, before moving on to our friends and neighbors. I escaped the worst of it somehow. Which seemed like a pretty big win until I realized that lethargically dragging my tired ass through the week while refusing to believe I was sick was not as huge a “win” as one might think.

So, in an effort to prioritize taking care of myself over conquering the week’s to-do list, I’ve decided to take the weekend off. Not the usual "off" where I may not be “working” but I’m certainly getting shit done. Nope. I mean truly and fully off. I’m going to lie on the couch with my cat and binge watch period films on Netflix (See you soon, Kiera Knightley!) until I feel better. I’m going to read and sleep and maybe--maybe--bake myself the almond cake I’ve been jonesing for all week. The end. 

But before I sign off and enter the blissed-out realm of couch-bound convalescence, I wanted to leave you with a Love List for the weekend. I couldn’t help myself. Plus, the list of things I wanted to share with you was starting to get a little unruly! So here you go:

 

- First up, Rhubarb! I'm working on a new recipe for a flourless rhubarb-almond cake, which means I've been all over the internet looking for inspiration. I've come across so many gorgeous desserts featuring my favorite spring flavor, I hardly know which one to try first. But my love of dense, unfussy tea cakes would put this beauty near the top of the list.

 Photo: Thea Tillberg

 

Photo: Thea Tillberg

 

- If you've been following along on the blog for a while, you know Beau and I moved into our new house! You may also have noted that I spent a ridiculous amount of time obsessing about how to decorate the house (as a means of coping with home-buying stress, I think). I'm happy to report, I've managed to back away from round-the-clock interior design related pinning. (High five!) Aaaaand, I've also implemented a few Pinterest-inspired design ideas. Starting with these floating cabinets.

the love list // millys-kitchen.com

These, my friends, are Ikea Besta cabinets, mounted to float about 6 inches off the floor. Our 1948 bungalow is diminutive with fairly low ceilings, so I was looking for a storage solution that would keep things neat without taking up too much space. I had originally intended to top these with a salvaged wood top. But I was so happy with the clean lines of the white cabinets against the white wall, I’ve decided to leave them as-is for now. What do you think?

 

- I loved this essay by David Brooks on how the appreciation of beauty is the path to a rich inner life as well as nobility of spirit and is more crucial now than ever. 

 

- As long as we're talking about beauty, I have some homework for you this week: I want you to buy or pick yourself a bouquet of fresh flowers. It's one of the best mood lifters around. A few days ago I discovered that the unremarkable bush lurking in the corner of our front yard is actually a mature lilac, which has now burst into bloom. Today, I picked an armload of fragrant purple flowers for the house. I often forget what a difference such a simple gesture can make. How taking a few minutes to slow down and contemplate natural beauty puts you fully in touch with your senses. And I had certainly forgotten how a bouquet of lilacs can transform your entire house with its delicate, old-fashioned scent. So, you've got your assignment. I want to see flowers in your house by Monday!

the love list // millys-kitchen.com

 

- For those of you looking for some weekend cookbook inspiration, I highly recommend Tara O'Brady's gorgeous Seven Spoons. As usual, I'm late to the party. The food cognoscenti have been swooning over this book since it came out last year. My self-imposed cookbook moratorium meant that I couldn't join in on the swooning. But having fallen in love with Tara's blog, I broke down and got it last week. I don't know how I'm going to shove it onto the shelf with the other cookbooks, but I do know I can't wait to make everything in here! Starting with this beautiful Fattoush with Fava Beans and Labneh. I'll be reporting in on this one soon!

 

- Because it wouldn't be the weekend (or a Love List) without a cocktail, here's a recipe for Orange Spiced Iced Coffee, which I intend to spike with a little rum and drink all summer long.

 

Wishing you a Happy Weekend--whether on or off the couch!

xo,

Olaiya

simple suppers: zucchini and chicken meatballs with fresh herbs

zucchini and chicken meatballs on millys-kitchen.com

For most of my life spaghetti and meatballs didn’t rank among the meals I consider comfort food. I did not grow up eating this ubiquitous dish. Unless, of course, you include the many cans of SpaghettiOs with Meatballs I ate as a kid. (Since soggy canned pasta seems like it shouldn’t count as food, I’m inclined not to.)

I didn’t like real spaghetti and meatballs until I tasted the superlative version served at La Medusa several years ago. Shortly after that, my friend Molly introduced me to the marvel that is a Cafe Lago meatball

For those of you who’ve never had the pleasure of sampling the meatballs served at this Seattle institution, I can tell you they are the real deal. The perfect blend of beef, pork, herbs, spices and salty parmesan, these meatballs are so juicy and tender they barely benefit from the addition of pasta or sauce.

I was hooked.

zucchini and chicken meatballs on millys-kitchen.com

I may be late to the game, but I like to think I’m making up for lost time in my culinary exploration of the world’s great meatballs. In addition to all manner of Italian meatballs, I’ve made Moroccan kefta, studded with chiles and preserved lemon. Turkish dumplings with garlicky lamb meatballs inside. Thai-spiced pork meatballs with Sriracha aioli. Persian koofteh bound with basmati rice and fragrant with mint.

zucchini and chicken meatballs on millys-kitchen.com

The common thread that ties all these savory spheres of ground meat together is their no-frills origins. Try as one might, there’s no disguising the meatball’s utilitarian roots: a little leftover meat, minced and tossed with an egg, yesterday’s bread crumbs and a few spices for good measure. 

It’s precisely this everything-but-the-kitchen-sink flexibility that makes the meatball so appealing. There’s no end to the number of flavors meatballs can accommodate, making them the perfect vehicle for using up whatever odds and ends are floating around the kitchen.

zucchini and chicken meatballs on millys-kitchen.com

When I opened my fridge yesterday, I found a few scallions, a couple lemons, some random herbs and a pile of zucchini balancing precariously on the edge of usability. I remembered a delicious turkey burger recipe from my favorite cookbook and--voilà!--these meatballs were born.

I’m calling these a Simple Supper because if you own a food processor, they come together in a flash. You can mix up the tangy, garlicky yogurt sauce while the meatballs are in the oven. Add a green salad or a few crudités for dipping in the yogurt and you’ve got a meal. 

zucchini and chicken meatballs on millys-kitchen.com

It may have taken me a while to discover how comforting the humble meatball can be. But I’m proud to report I’d now take a plate of homemade meatballs over a can of microwaved SpaghettiOs any day.


Zucchini and Chicken Meatballs with Fresh Herbs

  • 1 large zucchini
  • 2 teaspoons coarse sea salt)
  • 2 cloves garlic
  • ¼ cup loosely packed mint leaves
  • ¼ cup loosely packed cilantro leaves
  • 2 tablespoons loosely packed parsley leaves
  • 2 lbs ground chicken (dark meat)
  • 3 green onions, green part only, thinly sliced
  • 2 tablespoons finely grated parmesan
  • ¼ cup almond meal
  • 2 teaspoons cumin seed, toasted and ground
  • ½ teaspoon chile flakes
  • 1 large egg
  • Olive oil for sautéing
  • 1/2 cup loosely packed mixed herbs such as mint, cilantro, parlsey, dill or basil (I used cilantro and dill)
  • Finely grated lemon zest, to garnish
  • Garlic-Sumac Yogurt, to serve (recipe below)
zucchini and chicken meatballs on millys-kitchen.com

*Notes: I always double grind the meat when I’m making meatballs; it yields a more tender, juicy meatball that is less likely to fall apart when you cook it. I either ask the butcher to do it for me or just throw regular ground meat in my food processor for about 20 seconds to get a finer texture and more even distribution of fat. Of course, it’s not the end of the world if you don’t double-grind the meat, but I find it makes a much better meatball. 

- If you don’t have a food processor, you can ask your butcher to double grind the chicken. Grate the zucchini on the large holes of a box grater before salting and draining. Then mince the garlic by hand and roughly chop the herbs before adding them to the ground chicken. 

- These meatballs freeze beautifully. Once you have them formed, put them on a parchment-lined sheet pan and place them in the freezer. Once frozen, transfer the meatballs to a resealable bag. They will keep for up to two months in the freezer. They can be browned from frozen, but will require more time in the oven.

- If you don't need these meatballs to be gluten-free, you can replace the almond meal with dried breadcrumbs.

zucchini and chicken meatballs on millys-kitchen.com

Grate the zucchini using the shredding disk of your food processor. Place the grated zucchini in a colander or a mesh strainer set over a bowl. Sprinkle with 1 teaspoon of the salt. Set aside to drain for at least 15 minutes. 

Place the drained zucchini in a clean kitchen towel and wring to dry. You want to remove as much water as possible so your meatballs don’t fall apart when you cook them. Place the zucchini in a large mixing bowl.

Remove the shredding disk from your food processor and insert the s-shaped blade. Add the garlic and process to roughly chop it. Add the mint, cilantro and parsley and process until roughly chopped. Add the chicken and process for 20 seconds more, until the fat is more evenly distributed in the meat. Transfer the chicken mixture to the bowl with the zucchini. Add the green onion, 1 more teaspoon of salt, the parmesan, almond meal, ground cumin, chile flakes and egg. Mix well to combine. Use a two-tablespoon scoop to shape the mixture into balls. Place on a parchment-lined sheet pan and chill for at least 20 minutes.

zucchini and chicken meatballs on millys-kitchen.com

Preheat the oven to 400F. 

Heat a large, heatproof skillet (preferably cast iron or carbon steel) over medium heat. Add enough olive oil to generously coat the bottom. When the oil is shimmery, add the meatballs. Cook, turning as necessary until the meatballs are nicely browned, adding more oil to the pan if necessary.

Transfer the pan to the oven and cook until the meatballs are no longer pink in the middle, about 10 minutes longer. (You can cut into one to check doneness.)

To serve, sprinkle the meatballs with fresh herbs and lemon zest and accompany with Garlic-Sumac Yogurt.

Makes about 30 meatballs, 6-8 servings.

Adapted from Yotam Ottolenghi and Sami Tamimi.


Garlic-Sumac Yogurt

  • 2 cups Greek yogurt

  • 2 cloves garlic, grated on a microplane or minced

  • 2 teaspoons ground sumac

  • 2 tablespoons best quality extra virgin olive oil

  • 1 teaspoon finely grated lemon zest

  • 2 teaspoons lemon juice

  • Generous pinch sea salt

*Note: If you can't find sumac, you can leave it out. The yogurt will still be delicious.

Combine all the ingredients in a medium bowl and whisk well to combine. Taste and adjust seasonings to taste.

Makes about 2 cups.

zucchini and chicken meatballs on millys-kitchen.com

broccoli-leek soup

broccoli leek soup on millys-kitchen.com

Fake it til you make it.

Something about that glib little nugget of advice calls to mind the worst sort of self-improvement columns. Yet scores of scientific studies indicate there’s real value in acting as-if. 

Headinginto another grey and rainy Seattle spring, I’m finding myself in need of a huge dose of as-if. 

broccoli leek soup on millys-kitchen.com

There’s something about spring in the Pacific Northwest that’s particularly maddening. Seattle erupts into bloom almost overnight. The city’s sidewalks are a symphony of tulips, hyacinths, magnolias and cherry blossoms. And of course there are stretches of sunshine. But for the most part, it’s rain. Hours and hours of grey and drizzle. Naturally, Seattleites are used to wet weather. But in March and April, when spring is so patently in the air, there’s something unbearable about more rain. 

Having just returned from ten sun-soaked days in Palm Springs, I’m finding the grey skies especially frustrating. I’m having a hard time hauling myself out of bed in the mornings. I’ve been moping around, uninterested in activities I normally find fun. I down a ridiculous (possibly unhealthy) quantity of coffee every day in an attempt to jolt my brain into action. 

broccoli leek soup on millys-kitchen.com

In the kitchen, too, we’re in that odd in-between season. I am no longer excited about winter squash, parsnips and kale. I’m craving tiny, sweet strawberries. Bright rhubarb. Asparagus and tender spring peas. None of which will be making an appearance at the farmers market for weeks.

So in an effort to lift my spirits, I’ve been forcing myself to get out of the house. Taking walks as soon as the sun makes even the briefest of appearances. Trying out different coffee shops in my new neighborhood in order to fit some human contact into my workday. Trying to dwell on the beauty of all these spring flowers, rather than complaining about the rain. 

And making batches of this soup. 

broccoli leek soup on millys-kitchen.com

There’s nothing especially spring-y about broccoli soup, I know. But the bright green color and the delicate flavor of leeks sautéed in butter make me feel like sunny days are right around the corner. A dollop of basil pesto adds a layer of summertime flavor. And this soup comes together in 30 minutes flat. Which means I can manage to cook myself a homemade meal even on low-energy days.

So until sunnier days roll around, you’ll find me faking it til I make it and whipping up pot after pot of this bright, mood-lifting soup.


broccoli leek soup on millys-kitchen.com

Broccoli-Leek Soup with Basil Pesto

  • 1 lb broccoli
  • 4 tablespoons butter (or olive oil)
  • 1 large leek, halved lengthwise and sliced into ¼-inch half moons
  • Coarse sea salt, to taste
  • 3-4 cups chicken or vegetable stock
  • ¼ cup basil pesto (high quality store-bought or homemade--I’ve included a recipe below in case you need one)
  • ¼ cup heavy cream
  • 1 oz (2 tablespoons) cream cheese
  • Good quality olive oil, to garnish
  • Pinch ground chile flakes or cayenne, to garnish
  • 4 fried or poached eggs, to serve (optional)

*Notes: For most pureed soups, I like a super-smooth texture so I puree them in a blender and sometimes even strain them. For this soup, I prefer a more rustic texture so I opt for my hand blender and don’t process it for very long. 

- If you don’t have a hand blender, you can puree the soup in batches in a blender. If you go this route, take care not to fill your blender jar more than ⅔ full, otherwise the steam from the hot soup can blow the lid off your blender. Getting burned by hot soup is no fun--trust me on this one. 

- If you need a little guidance on poached eggs, this is how I do it.

broccoli leek soup on millys-kitchen.com

Cut the florets off the broccoli stalks and set aside. Trim any brown spots off the stalks, halve lengthwise if thick and slice ¼-inch thick.

Melt the butter in a heavy-bottomed stock pot or Dutch oven over medium heat. Add the sliced leeks, broccoli stems and a generous pinch of salt. Cook, stirring often, until the broccoli stems are just starting to become tender, about 5 minutes. Add the broccoli florets and 3 cups of the stock. Continue to cook, stirring occasionally, until the soup is hot and the florets are just tender, about 5 minutes more. The goal is to keep the soup bright green and for the broccoli to keep some of its texture, so take care not to overcook it. 

Remove the soup from the heat and stir in the pesto, cream and cream cheese.  Puree with a hand blender until there are no large chunks of broccoli or leek. Add a little more stock if you’d like your soup a bit thinner. Taste and adjust seasonings. 

Spoon hot soup into serving bowls and top with a fried or poached egg (if using). Drizzle with olive oil and sprinkle with chile. Serve immediately.

Makes 4 servings.


broccoli leek soup on millys-kitchen.com

Basil Pesto

  • 2 ounces (1 packed cup) basil leaves

  • 1 ounce (¼ cup) grated parmesan cheese

  • 3 tablespoons toasted pine nuts

  • 3 tablespoons or more good olive oil

  • 1 clove garlic

  • Splash of lemon juice

  • Pinch sea salt

Pulse all ingredients in a food processor until the pesto reaches desired consistency. Thin with a little olive oil if desired. Taste and adjust salt and lemon to taste.