Out with the old

I moved. Again. This is the 11th time in 9 years– 3 times trans-continentally. I hope to never move again. Which is lucky, because I’m finally in NYC, best food city in the world! It’s been 3 months since I last posted, which is immensely shameful. BUT, and I hope you think highly enough of me to have guessed this, the last 3 months did not go by without a lot of cooking. What I’d like to do is write a single post with all of the amazing meals and photographs, but you’d be scrolling forever. So instead, I will share slowly, like Henzel and Gretel leaving crumbs in the woods. Only this time there will be a happy ending.

In New York I have a tiny tiny tiny kitchen, but it is full of love and cast iron skillets. There’s a farmer’s market not so far from me, and the fire alarm is permanently unplugged because it goes off every time I make an omelet, and we can’t have that. Besides the fact that I am a zombie when I get home from work, I hope this year will be full of hungry people and delicious meals. Enjoy the crumbs.

I buy a lot of things at the market (it should be clarified that I live alone)

For my first guests I made a mushroom ragout with poached eggs. After that one of them went to New Haven and the other fled to Kazakhstan. Not entirely clear if it was the food or the company.
The mushroom ragout part involved a lot of mushrooms.

The other part involved poached eggs:

And a really handsome hand model:

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3 is a magic number!

The Ivy Gourmet turns 3 today.
Here are some other numbers: this is the 113th post, we currently have 68 friends on Facbeook, and the most visited day was January 3, 2010, when 100 people clicked.
Some goals for our fourth year: better pictures, more recipes, many more friends, more suggestions from YOU if you’re reading this.

For the sake of comparison, Check out the very first post, and look how far we’ve come. Today, here’s a variation on my rainbow quiche– this time with chard, butternut squash and leeks. Note that you can now like! tweet! email! posts, if you scroll down. Hope that you are eating delicious food today in celebration!

Roast the squash

Sautee those greens

Cool ’em

(Follow the rest of the recipe from the last post!)

Bagwet (and a recipe!)

A boy in front of me at the bread line at the farmers’ market this morning asked the bread lady for a Bagwet (reading the sign very carefully and really wanting to say it right), and it was adorable. The market was crazy good this morning, so much so that I got a few things that I have never used/eaten (rainbow chard, parsnips with their greens (still to be explored)). I also got what is probably the last batch of rhubarb of the season, some good looking peppers, and a bagwet.

Food as still life

So what do you do with swiss chard? I didn’t know either. So I made a recipe up. Yes, I did. I don’t do this very often, and I was pretty worried about what will come of this experiment. But, luckily, the potentially disastrous frittata/crustless quiche came out delicious. Recipe follows at the end of the post!

It all starts with some “Woah! Double Rainbow” chard

and mushrooms

Sautee those babies together

While it was in the oven, I chopped some onions

Which went into the pumpkin-feta scone dough, for which there is also a recipe, though that wasn’t mine (I replaced chives with green onions, and made up my own “mixed spice” with some ginger, nutmeg, and cinnamon, but take it easy, this is a savory scone)

When everything was ready we sat outside

And had some pear, goat cheese, and spinach salad

and the frittata (recipe follows, keep scrolling!)

and the scones!

Sample plate 1

Sample plate 2

This meal made 5 girls very happy, but you could easily feed closer to 10 people (well, maybe not 10 men).

Double rainbow frittata
Preheat oven to 375
Sauté 1/2 onion in some olive oil
When onion is soft, add 4 finely chopped garlic cloves
Add the leaves from 6 stalks rainbow chard (just leaves, please)
And two handfuls of chopped mushrooms
Stir in some salt and pepper, and stir until the leaves are wilted, and most of the moisture of the mushroom and chard has evaporates
Let cool

In a bowl mix 3 eggs, a cup of half and half, salt, pepper, and a bit of nutmeg. To that add 1/2 cup shredded sharp cheddar and 1/2 cup shredded parmesan.

Mix in the veggie mixture into the batter, and throw in a 9″ round pan. Sprinkle some more cheese in top. Bake 35 minutes, let cool a little bit so it can settle, and serve. Nom nom nom.