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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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.

Belated Rosh HaShana

This year I celebrated Rosh HaShana twice, once without any food but ample drinks, and a second time, belatedly, with my two favorite goyyim, true lovers of Matzah Ball Soup.

It all started with a trip to the Mt. Pleasant Farmers Market, my new neighborhood market.

For snacking, I made my mom’s Moroccan tomato salad– it has Anaheim peppers, garlic, salt, and some canola oil. It’s super hot, but you can’t stop eating it.

Then making chicken broth (with some aromatics, carrots, onions and chicken)

Eventually some matzah balls went into that, too

By far the most exciting thing that I made were stuffed zucchinis. These are my grandma’s recipe, and are my favorite. In fact, I like them so much, that I have always dreaded making them. But, after I saw those round little zucchinis at the market, I couldn’t resist.
I got some grass-fed beef

Emptied the zucchinis

Stuffed them with a mixture of meat, onion, potato, and parsley, then egged and bredded them and pan fried them

Finally I cooked them in a sauce made of onions and the cores of the zucchinis. They cook a long time on low heat, and despite being slightly labor intensive, are incredibly delicious. Can’t wait to make them many more times in the winter.

For dessert we had a peach cobbler, and that was also a hit.

In fact, it was so good that we got distracted and forgot to photograph it before devouring it

My guests were a bit late, so I also got to take this picture:

Shana Tova and Happy Eid to all who were celebrating this weekend. I hope your year is filled with friends, family, and delicious food.

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.

Market Bounty

One of my favorite food blogs is Last Night’s Dinner, where once a week blogger Jennifer Hess posts a visual record of her weekend’s eats (and drinks). No silly write ups, just awesome pictures which make you envy her culinary existence.

Jason Hibner and I went to the farmers market early Sunday morning. And so, with that, here is a visual record of one fantastic weekend breakfast. (These were taken with Jason’s awesome new camera).