Spiced Fennel + Chive Filled Chapati

I’ve been thinking about spicy chapati covered in salt and melted ghee. Maybe it’s the snow and rain we’ve had this week, or maybe it’s the sunshine we have now and the miraculous survival and growth of the greens in our garden that were covered in snow and frozen for days during the last few storms, barely, yet adequately protected by their row cover. These are lemony, crispy, satisfying envelopes of spiced fennel and chives and the addition of fried apples and fried parsley (two of my favorite things) and yogurt makes them beautiful and well rounded. I originally ate these for dinner with ground lamb, and for the lunch the next day with a simple garden side salad. The ghee-fried apples are equally tasty for dessert, again with yogurt and the addition of cinnamon.

Spiced Fennel + Chive Filled Chapati

Chapati dough
1 cup all-purpose flour
1 cup sprouted whole wheat flour
½ tsp Himalyan sea salt
¾ cup ghee, melted
1. Stir together the flour, salt and ½ cup water until the mix comes loosely together, then transfer to a work surface and knead for around 5 minutes, or until the dough is cohesive and smooth.
2. Divide the dough into 8 pieces, roll into balls, then place in a dish and cover with the melted ghee and allow to rest, covered, for 2 hours or so. Prepare the spice mix, fennel and toppings while the dough rests.
3. Roll the dough into squares. Rubbing a little more ghee on the surface and fill with the spiced fennel and chives. Fold the square closed at the sides and then top and bottom to seal in the filling. It helps to use a little ghee to help seal the pockets.
4. Heat a large cast iron and add half of the leftover ghee. Fry the chapati squares until they are crisp and browned on each side, adding ghee as needed and working in batches to avoid overcrowding.
5. Once all the chapati’s are fried, throw the sliced apples and parsley into the hot, sizzling ghee. Season with salt and a squeeze of lemon and fry until slightly browned and crispy.
6. Serve the chapati with the fried apples and parsley, whole milk yogurt, a simple side salad, and a sprinkle of flaky sea salt.

Spice mix
2 tsp garam masala
1 tsp crushed coriander seeds
1 tsp red pepper flakes
1 tsp cracked cumin seeds
6 cloves minced garlic
1 inch minced ginger
1. Using a mortar and pestle, grind the coriander and cumin seeds, then add the rest of the spices and stir to combine.

Fennel + Chives
1 fennel sliced thin
1 bunch chives, chopped
Olive oil or ghee
Himalayan sea salt
1. Heat a cast iron to medium-high and add oil or ghee to the pan. Add the fennel and chives, salt to taste and squeeze lemon juice on top.
2. Cook until the fennel is softened, and both the fennel and chives are slightly crisped. Move the fennel and chives to the side of the pan and add a little more oil or ghee. Bloom the spice mix in this part of the pan until fragrant, about 2-3 minutes, then stir it into the fennel-chives.
3. Remove from heat.

1 apple thinly sliced
1 bunch parsley coarsely chopped
Whole milk plain yogurt
Method: see step 5-6 in the chapati dough recipe.

Grilled Top Sirloin with with Roasted Greens, Shishito Peppers, Fingerling Potatoes + Chimichurri

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For the last few weeks I’ve been primarily cooking over an outdoor fire in Maine. There’s no fire danger there so we grilled whole lobsters, fish, summer squash, oysters, mussels, greens, etc. Cooking over fire is my favorite kind of cooking, it is kind of an extreme event, intense, damn hot, a bit dangerous and the results are so smoky, charred and delicious. Anyway, I came home to my garden just taking off. Everything was quadrupled in size, the sunflowers ten feet tall, lemon balm bushy and bright green, potatoes, kale and parsley all lush and ready to harvest. So, in an effort to recreate cooking over a fire (we can’t have open fire here) I cooked the whole meal on the grill. I’m not sure why I haven’t done this all summer, but it keeps the house cooler and delivers far tastier food. This meal was a pop of green, spicy and fresh and melt in your mouth good.

Grilled Top Sirloin with with Roasted Greens, Shishito Peppers, Fingerling Potatoes + Chimichurri

2 cups or 1 big bunch fresh parsley
1/2 cup fresh oregano
2 tbsp lemon juice
4 cloves garlic
1/2 cup olive oil
1 tsp red pepper flakes-or more for extra spice
1/2 tsp sea salt
1/4 tsp fresh ground red pepper

Combine ingredients and blend until almost smooth, or food process, or you can chop everything very finely and mix. Squeeze a bit of extra lemon juice on top of the finished chimichurri.

Top Sirloin + Veggies
2 lb grass-fed beef top sirloin seasoned with salt+pepper, olive oil, a drizzle of balsamic–at room temperature
10 or so fingerling potatoes, halved
Big bunch of kale, roughly chopped
1 bunch fresh sage
1 lb shishito peppers
2 heads romaine lettuce
salt + pepper
Lemon juice
Olive oil + butter

Heat your grill to high. Place the potatoes in a small skillet, sprinkle with oil, salt+pepper, place the kale in another skillet, sprinkling with lemon juice, oil, salt+pepper. Put the skillets on the grill, close the top and cook for a few minutes, opening occasionally to stir. Turn the heat down a bit and continue to cook with the grill lid down. After about 5-8 minutes add the fresh sage to the potato skillet.
When the potatoes + kale have started to crisp, place the kale in the same skillet with the potatoes and add a tablespoon of butter to the now empty skillet. Throw the shishito peppers in, season with lemon, salt+pepper.
Let everything cook down until nicely browned + blackened.
Place the romaine directly on the grill and cook for a few minutes on each side, until just softened and charred.
Make room for the steak and place it on the grill at high heat, cooking for about 3-5 minutes on each side depending how thick the cut is. Make sure to grill the fatty part of the sirloin as well.
Finally, serve everything together, spooning chimichurri on each component, and sprinkling with fresh parsley + oregano.

Patatas Bravas with Crispy Chive Tortillas



 My friend Cameron introduced me to the idea of huevos rancheros in this style. If you go this route, you will adjust a few steps. First, you will bend the tortillas into thirds so that they fit in the muffin tins. Then place the patatas bravas and veggies in the tortillas, crack a raw egg on the veggies, sprinkle with queso fresco and chives and broil until the eggs are done to your liking.

Patatas Bravas with Crispy Chive Tortillas
2 large russet potatoes or several small fingerlings, chopped
1 ½ cups sweet cherry tomatoes, halved
2 small shallots
2 tbsp heavy cream
2 tsp paprika
1 tsp crushed red pepper
One bunch of your favorite kale, chopped
Fresh sage
Chives, chopped
Masa harina (for homemade tortillas)
Salsa verde
Hot sauce of your liking
Sea salt & pepper
Olive oil & butter
Backyard eggs


Mix together the masa harina with the appropriate amount of hot water and sea salt, roll into a ball, cover with a wet towel and set aside to rest. You will need a tortilla press for thin corn tortillas.
Oven 425. Drizzle the chopped potatoes with some olive oil and a grind of sea salt and pepper. Add the paprika and crushed red pepper flakes, adjusting the amount to your liking. Let the potatoes roast for about 20 minutes and then add the halved cherry tomatoes and the shallots. Let everything roast together until the potatoes are quite soft and slightly crisp. Right before the potato/tomato mix is done, take it out of the oven and stir in the heavy cream. Place back into the oven until the cream is absorbed.
Meanwhile massage some olive oil, lemon juice, and sea salt into the kale, and roast until slightly crispy.
Heat another pan. Add butter/olive oil and then throw in some chopped fresh sage and chives, crack the eggs on top of the greens and fry to your desired doneness.
Add some butter/olive oil mix to a cast iron, throw in some chopped chives and sea salt and then place the homemade tortilla in the pan. Cook until crispy on both sides.
For assembly: Start with the green onion tortillas, add a scoop of the patatas bravas, and then some of the kale. Set a fried egg on top, add a few diced pieces of avocado, salsa verde and a final drizzle of hot sauce. If you chose to use the muffin tins, follow the directions under the photographs.