Good morning! Today we have for you:
Super saag shrimp
A confession: I live in Montreal, yet I haven’t yet been to Le Taj, the downtown restaurant from which Yewande Komolafe adapted this five-star saag shrimp. I have no excuse — the restaurant is on the same block as my dentist’s office, and every time I walk by, I think, Oh right, I need to go here to eat that saag shrimp because it sounds so good and Yewande has never steered me wrong. But — as I’m assuming many readers of this cooking newsletter know — it’s also really satisfying to make restaurant dishes at home, where you can adjust the ingredients and seasonings to your tastes (and go back for free seconds). This saag shrimp, made with fresh tomato, cilantro and baby spinach and plump, sweet, protein-ful shrimp, is exactly what I want to eat right now while there’s still a remainder of chill in the evenings. And when it gets too hot to turn on my stove? I know a nice air-conditioned spot on Rue Stanley that serves this dish. (Also: If you’re thinking this recipe, like some of our other saag recipes, requires a food processor or blender that you either don’t have or don’t want to lug out, know that the baby spinach only needs a rough chop by hand before it simmers in that richly spiced tomato sauce. You’re welcome!) Featured Recipe Saag ShrimpNew and noteworthySeared tuna with beans and tomatoes: David Tanis has a lovely new summer menu for us, the centerpiece of which is this winning combination of seared tuna steaks and long-simmered white beans in a red-wine vinaigrette. He serves it with a pale green cucumber-apple cooler and an easy, sunshine-yellow lemon ricotta cake; all together, it’s a fresh, colorful meal. Charred corn and pickled jalapeño potato salad: Sue Li had me at “charred corn.” And “pickled jalapeño.” Oh, and garlic, which isn’t part of the recipe title but adds just enough pungent bite to counter the sweet corn and spicy-sour peppers. Salmon tinga with cherry tomatoes: “Tinga comes from the Nahuatl word ‘tingatl,’ meaning something shredded, messy or all mixed up — basically, a delicious stewed guisado of shredded meat (chicken, pork or beef) cooked with tomatoes, onions and chipotle chiles.” That’s Paola Briseño-González introducing her new dish, in which salmon fillets roast gently (and quickly) in a classic tinga sauce. And “messy or all mixed up” — that’s me on most Thursday nights, so I’m grateful for this stunner of a dish that’s on the table in under an hour. For a limited time, you can enjoy free access to the recipes in this newsletter in our app. Download it on your iOS or Android device and create a free account to get started.
And before you goI’m sharing this new blueberry lemon layer cake from Adrianna Adarme here for the simple reason that it looks so, so, so good. Could you imagine bringing this cake out at a birthday party or a baby or bridal shower? Instant hero status.
Thanks for reading!
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