- 2 pieces Bacon
- 1 Small Yellow Onion, finely chopped
- 1 tbs Fresh Rosemary, finely minced
- 2-3 Garlic Cloves, finely minced
- Red Pepper Flakes
- Celery Salt
- 1 Can Whole Peeled Tomatoes
- Chicken Stock
Wednesday, March 30, 2011
HOMEMADE TOMATO SOUP
Last night I was in the mood for... mixed meats? I was craving meatballs or pork dumplings or crabcakes. I settled on a recipe that I found for Salmon Cakes from Martha Stewart's website. I roasted a side of salmon and let the meat cool before flaking it into a bowl. I then added fresh breadcrumbs, egg, mustard, mayo, parsley and scallions, and formed the mixture into little patties. I refrigerated the patties to let them set until dinner, at which time I pan fried them and served them with a sour cream/mayonnaise/lemon/parsley/caper/horseradish sauce. These were really delicious, and Trevor went so far as to say this was one of the best dinners I have ever made.
The recipe called for 2 lbs of salmon and I only used 1 1/2 lbs, and we still had quite a few leftover patties. I am going to try freezing them and see how they perform when I thaw/cook them in a week or two. This may be a perfect post-baby supper!
Find the recipe here.
Tuesday, March 29, 2011
Chicken Festival. They deliver a delicious whole roasted chicken for $9, making it about the cheapest, most delicious meal in the neighborhood. To accompany our order-in chicken, I made quick sweet potato fries with honey mustard....delic! SWEET POTATO FRIES
- 2-3 Sweet Potatoes, cut into 1/4" matchsticks
- Lawry's Seasoning Salt
- Canola Oil
Monday, March 28, 2011
It's been a while! Last week we were having some work done on the house. Between the demolition dust and the contractors working here until 8 pm most nights, I wasn't doing much cooking. Now the house is clean and pulled back together (with the exception of the huge pile of baby stuff in the living room) and I am trying to get myself back in the kitchen.
Tonight I started off with something simple. A big pile of grated sharp cheddar, a simple bechamel, some al dente pasta, peas, and sourdough breadcrumbs. Trevor drowned his in hot sauce and I went with some freshly cracked black pepper, and we ate our mac n' cheese while watching an old episode of Law and Order.
Now that I am 8 MONTHS PREGNANT, I'm starting to plot how we're going to feed ourselves once the baby arrives. I wonder if I'll want to cook, what I'll want to cook, and whether I'll have time to cook it. I'm not a huge fan of food-from-the-freezer, but that may have to change. Do you have any recipes for good, healthy meals that freeze and re-heat well? If so send them my way!
R and I used to live on this great block in the East Village, just off of Tompkins Square Park. New restaurants were always popping up, making for a competitive market that insured prices were kept low, making it feasible to try them all! In the short time since we've moved, a series of new specialty stores opened on our old block, including Luke's Lobster (lobster rolls) and Porchetta. While I love a good lobster roll, there is literally nothing as delicious as porchetta sandwiches.
Thursday, March 24, 2011
GINGER SOY SALMON STEAKS
- 2 Salmon Steaks
- Ginger, grated
- Garlic, grated
- Scallions, minced
- Soy Sauce
- Kale, rough chopped
- Butternut Squash, cubed
- Shiitake Mushrooms, sliced and sauteed
- White Beans, drained
- Crusty Bread, cubed
- Parsley (optional)
WHITE WINE STEAMED MUSSELS WITH KALE AND BACON
- 20 or so mussels (depending on hunger level)
- 1/4 c White Wine (I chose Sauvignon Blanc)
- 1 Piece Bacon
- Bunch of Kale, chopped
- Garlic, thinly sliced
- Yellow Onion, finely chopped
- Red Pepper Flakes
- 2 tsp chopped Thyme
- 1 tsp Dijon Mustard
- 2 tbs Butter
Wednesday, March 23, 2011
Hi Friends! Sorry for the delay in posting, between me starting my new job and Caitlin traveling to NYC for her baby shower, neither of us have done very much cooking! Below is my favorite picture from the shower - I'm in the blue, falling into the pile of presents and Caitlin is dying laughing on the right. Whitney (our younger sister) is trying to rescue me from total embarrassment by pulling me out of the trash. Extra Virgin, an Italian restaurant in the West Village specializing in Italian/Mediterranean food. I had a starter of Roasted Artichoke Parmesan with pancetta and a poached egg, followed by Halibut Simply Grilled, which was light and perfectly cooked. We all liked how they served a lot of vegetables alongside the main protein, instead of just using them as a garnish. I would definitely go back to this restaurant for both the food and ambiance!
Photo courtesy of actingout
Photo courtesy of TripAdvisorKeep an eye out for some new posts this week including - White Wine Steamed Mussels, Salmon Steak with Crispy Kale and Bread Salad and a TBD recipe for shad roe.
Monday, March 14, 2011
This weekend went from being warm and summery to cold and drab. The changes in temperature resulted in two very different meals! BACON AND TOMATO SANDWICHESBEEF STEW WITH RED WINE Food & Wine recipe for technical guidance, but incorporated a "mire poix" of carrots, celery, onion, turnip & parsnip. I also used some thyme, dill and parsley that I had on hand. Next time I would incorporate garlic and also cook for longer then 2 1/2 hours to get a more in-depth flavor.
Thursday, March 10, 2011
Wednesday nights I take a prenatal yoga class. When I get home I want to eat something healthy and homemade, so I like recipes that I can prep in advance. All it takes is a few minutes on the stove post-yoga and dinner is ready to be served.
Monday night I made a roast chicken (with this raw brussels sprouts slaw that was DELICIOUS), and Tuesday night I made a simple chicken stock. Wednesday before I left for yoga I skimmed the fat off the top of the stock so it was ready to go. Then I diced my veggies, chopped up the leftover chicken breast that was in the refrigerator, and put these soup ingredients in a tupperware container in the fridge. In a large mixing bowl I added 1 cup + 1 tablespoon of flour, 1/2 tablespoon baking powder, and 1/2 teaspoon salt and set this bowl aside on the kitchen counter.
When I got home from yoga it was go time. I melted some butter in a large soup pot and whisked in some flour to make a roux. When my roux was toasty I whisked in my chicken stock, and then tossed in my veggies (chopped carrot, celery, button mushroom, and some frozen peas) and my chicken. I added about 2 tablespoons of cream sherry (I didn't have any white wine) and let this simmer away, seasoning to taste with salt and freshly ground black pepper. When the veggies were heated through but still crisp, I removed them and most of the chicken with a slotted spoon to make way for dumpling.
I melted 1 1/2 tablespoons of butter into 1 cup of milk, and whisked an egg into this mixture. I then gently stirred the milk/egg/butter mixture into my flour/salt/baking powder mixture and along with some chopped parsley. I tried to stir only a very few times to avoid leaden dumplings. When the dough had just come together I dropped it by tablespoonful into my simmering stock and let the dumplings cook about 15 minutes, or until doubled in size. Then I stirred the veggies and chicken back into the soup and dinner was ready!
I put a block of grana padano on the table (we were out of parmigiano reggiano) to grate on top of the soup for a little added richness and flavor. This soup was mmmm, so delicious and warm, rich yet light, definitely comforting. Trevor loved the fact that we got two full meals out of one roast chicken, and that he didn't have to eat any of the cold, gelatinous leftover chicken from the refrigerator. I found my dumpling recipe here. I halved it and added an egg. This was my first attempt at dumplings, so I'm looking forward to trying out a few different recipes before settling on my favorite (although these were very good and very easy).
Wednesday, March 9, 2011
Hi Readers, Sorry I have been so delinquent in my posts. After returning from Mexico I was offered a new job so I have been busy busy busy trying to get my current job organized and not leave my team in a total lurch! Anyways, here are a few meals from the past week. The theme of the week is "cook what you have because you are poor from being on vacation" SLOW COOKED VEGETABLES AND RICE Rice is a cheap dinner's best friend. By combining with slow cooked veggies the rice becomes infused with delicious rich flavor, for an easy and delicious meal. INGREDIENTS
- Yellow Onion, rough chopped
- Red & Orange pepper, rough chopped
- Fennel, rough chopped
- 2 Cloves Garlic, rough chopped
- Small Yellow Potatoes, cubed
- Ginger, minced
- Chili Powder
- Chili Oil
- Bloody Mary Mix or can of whole tomatoes
- Black Beans
- Ground Chuck
- Garlic, minced
- Bread Crumbs
- Parmesan, shredded
- 1 Egg
- Egg Noodles, cooked
- Yellow Onion, thinly sliced
- Chicken Stock
- Cilantro, minced
- Sesame Oil
Friday, March 4, 2011
BURGERS WITH HOT PEPPER SLAW
- 1/2 lb Ground Chuck
- 1/4 Red Pepper, thinly sliced
- 1/4 Orange Pepper, thinly sliced
- Yellow Onion, thinly sliced
- Ginger, minced
- Garlic, minced
- 1 Jalapeno, seeds removed, thinly sliced
- White Vinegar
- Soy Sauce
- Cheddar/Blue Cheese (i found a great blue that resembled cheddar in texture)
- Green Tabasco
- 1 tbs Butter
- Cilantro, finely chopped
- Corn Starch
Hello! R and I just got back from a fabulous vacation in Puerto Morelos, Mexico, a small fishing town south of Cancun. I had never been to Mexico and was unsure of what to expect. When we arrived I was pleasantly surprised to see that the town was not only beautiful but tourist friendly without being too touristy. An authentic meal was never far away and we encountered many people who didn't speak English, which definitely tested my 8th great spanglish skills. We were told that Puerto Morales is one of the safest towns in the area and despite reports of drug related violence in Mexico, we found no reason to hide our passports, jewelry or feel unsafe walking around at night. We spent the week enjoying the beautiful beaches and local food, taking time to relax and celebrate a well deserved vacation. Below are a few pictures of our favorite meals...enjoy!Daily breakfast of yogurt, cinnamon and bananas at the Amar Inn
Fried Fish Tacos
Update: I made them. They are simple and delicious. They remind me of a really good cake donut, like the ones at Hasgas in Dorset or Downyflake in Nantucket. The batter is lightly spiced with nutmeg and the cinnamon sugar on top is just perfection. As far as baking goes this recipe couldn't be simpler. Dump all the dry ingredients into one bowl, dump all of the wet ingredients into another bowl, gently mix the two together and scoop into a lightly greased or papered muffin tin.
The author of this recipe said that this was the first thing she learned how to bake as a child, and I agree that this is a great recipe for a young baker. It is also a great recipe to make for for picky eaters. There is no offensive fruit or funny business about these muffin puffs.
I ate three yesterday. Yum.
Recipe found here.
Thursday, March 3, 2011
This week Sarah is sans internet, sunning herself on a beach in Mexico. While she is away I should be busy posting delicious recipes. Unfortunately, everything I've cooked this week is a repeat of a past dish. I have been craving the simple and the familiar. Sunday night we had cheese omelets with a green salad (i.e. clean out the fridge dinner), Monday was Pasta with Broccoli Feta Pesto, Tuesday was pan fried chicken and (another) green salad, and Wednesday was Trevor's favorite Sausage & Lentil Stew.
What I am really craving, however, are these French Breakfast Puffs that are floating around the blogosphere. They look so beautiful. So buttery cinnamon sugary. I wish someone would show up on my doorstep with a hot tray of these right about NOW. Or maybe I'll just get up, go into the kitchen, and make them myself ;)