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What to Cook This Week
By Sam Sifton
Good morning. Happy St. Patrick’s Day. I’ve been abroad, in Australia, interviewing chefs at the Melbourne Food and Wine Festival and the restaurateur Kylie Kwong at Carriageworks in Sydney, and it was a whirlwind of deliciousness. Then the terrible news broke out of Christchurch, in New Zealand, and the world darkened again.
My inbox holds fear and sadness and a hope for the healing power of food. “Remind us of the stalwart Kiwi dishes which have turned up on tables and been given to neighbors and strangers at times of tragedy as well as picnics and celebrations,” one of our NYT Cooking readers, Frances McLure, wrote me from New Zealand on Saturday, with examples: “the Anzac biscuits sent in World War One to soldiers and now a part of the Aussie and Kiwi food lexicon; the bacon and egg pies; the barbies (BBQs); roast chickens with crispy spuds, the post-funeral lasagnas for the grieving; and yes, the pavlovas!”
A pavlova, then, for Christchurch and all those thinking of that city, and our best lasagna and roast chicken and crisp roast potatoes as well. To the barbie? Here’s what you need to know about the grill. Melissa Clark, for her part, gave us a perfect recipe for a Kiwi bacon and egg pie (above). And the good eggs at King Arthur have an excellent recipe for those Anzac cookies.
Cook for yourself or New Zealand, then, but cook.
I haven’t been cooking at all. It’s been chook burgers in Bondi Beach and flat whites along Brunswick Street in Melbourne, Kate Reid’s astonishing croissants at Lune, piles and piles of dumplings, slippery noodles, sticky Davidson plums.
There were a couple of great dishes along the way, and I wish I could give you the ingredients and instructions to make them right now. Among them, kangaroo pastrami at Congress Wine Bar in Melbourne, with perfect warm sourdough and cultured cream to spread across its crumb. Another: stir-fried Australian native greens with ginger and shiro shoyu, at Billy Kwong in Sydney.
Enough, though! Make someone clam fritters tonight. Take the corned beef you make every year for St. Patrick’s Day, and use it for Irish tacos, an American-ized version of Congress’s spread. Steam some bok choy and drizzle it with oyster sauce. At the very least, set yourself up for a week’s worth of avo toast for breakfast, so you’ll remember to feel sorry for me as I struggle through the jetlag.
On Monday, perhaps, you could make this slick new recipe for butter tofu, a vegetarian take on the Indian dish butter chicken.
Tuesday is St. Joseph’s Day for many who follow Christian traditions, and we’ve collected some recipes suitable for the feast. In or out of the church, you might try pasta con le sarde this evening all the same: It’s delicious.
Wednesday: Spring at last! Won’t you celebrate with a phyllo ricotta torte with spring herbs? Or at any rate a honking big salad?
Thursday brings more festivities: Nowruz, the Persian New Year. Of course we have recipes. Make Samin Nosrat’s herbed rice with tahdig, please. You won’t be sorry.
And then roll into the weekend with a classic old Friday night meal of smashed cheeseburgers and sweet potato fries.
There are many more recipes to cook this week waiting for you on NYT Cooking. You can find further inspiration on our Instagram, Facebook and Twitter feeds. As always, if you run into trouble with anything technical or culinary, you can ask us for help: cookingcare@nytimes.com. We will get back to you.
And if you want to tell me how great Tejal Rao was, writing this newsletter while I was gone, please do: foodeditor@nytimes.com.
Now, let’s get St. Patrick’s Day off to an Australian start: This is the Pogues, “Waltzing Matilda.”
Let’s move matters to Dublin, for our annual reading of W.B. Yeats’s “Easter, 1916.”
Shall we consider again the Dropkick Murphys, “Boys on the Docks,” live in Boston on a St. Patrick’s Day past?
And, finally, do read Eavan Boland’s fine dark poem “Quarantine,” which I’d like you to consider today amid the revelry should you join it, or alone with your thoughts.
See you tomorrow. I’ll be writing from the passage home.
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https://www.nytimes.com/2019/03/17/dining/what-to-cook-this-week.html
2019-03-17 14:30:08Z
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