We Made It

October 1, 2010


Not a surprise, NYC made the list. I’ve only been to one other on this list, Portland, OR and it really is AWESOME. A very different and most excellent experience.


Sage Pesto

September 30, 2010

– oneĀ  small bunch of fresh sage
– 1/2 stick of butter at room temperature (very soft)
– 1/4 to 1/3 cup of pecans
– 1 pinch (1/4 tsp.) sea salt

Puree together in a food processor. Will become a thick paste. You can freeze this in small containers and it also lasts in your fridge for up to a week. Serving suggestions include tossing with any kind of pasta, sweet potato gnocchi, adding to winter squash soup recipes, rubbing on pork loin for roasting and tossing with any blanched or steamed vegetable.

Stocking the Freezer

September 30, 2010

So the freezer stash continues to build. This past week I have added:
– cilantro butter
– sage butter
– cilantro pesto
– sage pesto
– basil pesto (with a small amount of blanched pak choi added to the recipe for extra nutrients)
– cilantro and parsley puree (for future fall sauces. Prolly for steak.)
– another packet of green beans

I think I have to make another batch of zucchini muffins/loaves for freezing and possibly blanch the rest of the pak choi and freeze. We have sooo much green this week from the CSA!

Besides the obvious awesome taste that just reading the words DUCK and BACON conjures up in the imagination, now you have the “bacon answer” for any dinner party where the guest list includes someone who doesn’t eat pork! Nothing but net! Weirdly, even though International Meats on 30th Avenue in Astoria carries most of the D’Artagnan products, I found this through Fresh Direct and the only other place I know that carries it is Dean and Deluca (of course:). Last time we had this in the house, I wrapped a pork tenderloin with it but this time I made two dishes. A simple wilted salad with frisee, parm and radish and then a risotto with chopped up duck bacon and truffle pecorino. They were both amazing. Next time, I think I might try a DLT!

This week’s haul was pretty gorgeous. We received cranberry beans (a shelling bean) from the CSA, along with radishes (with some really lovely greens still attached, summer squash, eggplant, tomatoes and cucumbers. Wrapped properly, the radishes, squash and cucumbers could last more than a week, as could the eggplant, but we have a school function to attend (for our son) so I’ll be making up a simple dish of baked eggplant, squash and tomato slices with cheese on top to take along. I also picked up a lot of greens (see earlier post today) and various types of apples at the Greenmarket and so made the following heavy-on-the-cheese dinner last night.

Wilted Radish Green and Goat Cheese salad

  • – two cups frisee
  • – 1/2 bunch of cleaned radish greens, chopped
  • – 1 chopped shallot
  • – 2 tbsp. olive oil
  • – goat cheese (to taste)

Place frisee chopped into a salad bowl and crumble goat cheese over the frisee. Saute shallot and radish greens in olive oil over medium heat for 2 to 4 minutes (until greens are just cooked). Immediately pour sauteed mixture over the goat cheese and frisee and serve.

Cranberry Beans Tuscan Style

  • – 1 pd. cranberry beans (prior to shelling)
  • – 2 crushed cloves of garlic
  • – juice of 1/4 lemon
  • – 2 tbsp. grated parm
  • – olive oil, salt and pepper

Boil shelled beans for 20 minutes or until tender. Drain and immediately add lemon juice, garlic, olive oil, salt and pepper. Grate parm over beans prior to serving.

Two Guys From Woodbridge

September 24, 2010

The CSA veggies this summer have been so lovely and varied but greens in the heat and dry weather have not survived. We’ve really missed greens and lettuces this summer. I went through the Union Square market this week, as usual, to pick up fruit and ended up stopping at the Two Guys From Woodbridge table. Everything looked so gorgeous that I ended up going a bit crazy. I brought home a huge bunch of sorrel, a bunch of frisee that looked like three bunches from a regular supermarket and a packet of sweet, entirely perfect little pea shoots. Thing is? I think we might eat them all up in less than a week!

Sometimes I just open the doors and gaze in. I like to just look. Ponder upon the contents.

In NYC we have very little storage space for anything. When I saw the number of cabinets in our kitchen, I didn’t care that the doors were falling off…the number was RIGHT. Granted, I don’t have an actual pantry (translation: a closet entirely for your food!) and all told, I really only have six cabinets where food is stored. Still…for NYC? That is a LOT. I have a small cupboard devoted to vinegars, honeys, oils…things like orange blossom water and sesame seed oil. I have a liquor cabinet where I also store canned items in the back (read: Mason jar cans), because it is dark and cooler. I also keep things like bitters, extra bottles of olive oil, vinegars that haven’t been opened, etc. I have a set of cabinets largely devoted to glass jar items (I have things like Nutella and Trader Joe’s lemon curd tucked away for a rainy day) and to my son’s snack stash (which is considerable. Crackers, apple sauce, juice boxes, etc.). I have a few shelves on the baking rack containing the tea selection and large sealed containers with pastas, rice and “the flour box” which is a large plastic tub containing 5 or 6 types of flour at any given time. Then there are the two cabinets with everything else. One shelf is filled to almost overflowing with dried herbs, peppercorn selection, salts…. One shelf contains things like 3 different kinds of powdered cocoa, the shortening, the baking powder, extracts, truffle salt, cream of tartar, etc. Then there are the stashes of dry goods and can goods. I have to have a couple of boxes of crackers around at all times. Ditto cans of sardines. Good ones. I’d like to think we could survive for a few weeks, at least, if we needed to, without much more than water, TP and milk (in that order…).

So here are my favorite things, today, in my cupboard and what they cost:

– Matiz portugese sardines – $2.99 per tin
– Trader Joe’s Lemon curd – $2.99 per jar
– Barilla tri-colore fiori – $1.49 per box
– dried sage leaves – $1.50 for the half-herb share that week
– La Baliene coarse sea salt – $3.49
– Scharffen Berger unsweetened cocoa powder – $7.99
– 365 brand tomato paste tube – $1.49
– 365 brand pumpkin puree – $.99 per can
– King Arthur’s unbleached all-purpose flour -$4.99 for 5 lbs
– fig and lemon preserves – $.50 for the lemons and $.20 for the sugar