Let’s just pretend it’s summer

It’s getting cold in New York City, and I’m not even done posting about summer meals that happened three months ago.

They do have high nostalgic value, like this incredible recipe for salmon baked with asparagus and potatoes and flooded with tangy herb caper lemon sauce. I would make this sauce and put it on everything. HIGHLY recommended. Feeds way more people than you’d expect.




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:

Tout de Suite

Hello long lost readers. It’s hot as hell in Washington, DC, so when it came to making a French-themed fete for Bastille Day, Coq au Vin was out of the question. Essentially anything Julia Child would make was out of the question. We needed light, refreshing, and fresh. So the dinner I ended up making was more of a French-inspired dinner, but with lots of good stuff from all over.

It began in the early afternoon with some prep. Pate Brisee in a food processor, i.e. the best kind:

I also made some basil sweet syrup (more on that later…)

And of course, very slowly caramelized onions

The meal commenced with this plate of goodies (with Manchego, Havarti, Jarlsberg and Feta)

It continued with a little appetizer of stuffed fried zucchini blossoms  (I stuffed them with red onion instead of shallots)

It went on to this onion tart

But we couldn’t help and have a drink before digging into the tart. My sous-chef/best-friend/cocktail-master/benetton-twin made this gorgeous Blackberry Caipirinha

Which was a perfect summer drink

And then proceeded to pull the tart out of the oven, burn my arm really badly, drop the tart face down, which meant we ate this instead. It was still delicious but a bit on the salty side.

Luckily, the faux Niçoise was still real pretty

Dinner ended with delicious grilled peaches, honeyed mascarpone, and the delicious basil syrup (an amalgamation of three recipes which worked real well)

And to all, bon nuit!

Unemployment=Delicious Food

Well, that’s a pretty unusual outcome, but it is only to be expected in my universe of unusual outcomes. With graduation behind me (time!), the onset of summer (beautiful produce!), and the abundance of hungry friends (friends!), I present to you, the first awesome meal of summer. This was to celebrate one of my favorite people, and we were joined by the two other favorite people with whom I reside. Come to our home for food. There’ll be cake here almost 87% of the time. I’m not sharing these recipes (all my own) because then you would have no reason to come visit me.

First course, yellow heirloom Gazpacho (with a lisp)

Salad course, Avocado and Grapefruit salad

Main course, super-salty goodness of a pizza. Potatoes, Mozz, Pecorino, and Spinach.

Finally, a strawberry clafouti. (Okay, that’s a lie. I made this a couple of weeks ago for brunch, and to be honest it was disgusting. But, it wasn’t my recipe, so whatever. And it photographed really well. In reality last night we had coffee ice cream covered in decaf freshly brewed espresso, that WAS my idea, and it was delicious. I commend me).