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!)

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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.

Mobile Meals

I stupidly went to New York City for a whole week without my camera. And I made a lot of food, so I ended up resorting to take pictures with my Blackberry, which is disgraceful, but some actually came out pretty cool.

Union Square Farmers’ Markets bounty

Tomatillos, corn and roasted poblanos, which all ended up in a green soup

More market bounty

Avocado, tomato and grapefruit salad

Gnocchi for Naamah

Panfried cod for Naamah

Berries with Creme Fraiche and honey

And finally, some salsa verde eggs on a tortilla with avocados and tomato for breakfast. Best composite leftover meal in the book.

Don’t trust a skinny chef

For a month now I’ve been trying really hard to lose weight, hence the famine that was ivygourmet. But, I’ve decided a skinny chef is untrustworthy, and so I return enthused and armed with a mean SLR and a whole bag of spices I brought back from Israel. The first thing that was worth a picture were these mini frittatas I made with spinach, peppers, onions and cheese. Welcome back.