Sunday, September 27, 2009

Lacking in inspiration, but not in tasty food

I got some beets and fingerling potatoes at the Greenmarket on Friday. Beets were $2 with greens on and the potatoes were $3 a pound. I bought some regular yellow ones and I also got some purple peruvian potatoes. They taste pretty much the same, perhaps because I cooked them together, but they look cool. Anyways, I roasted the beets and steamed the greens with some olive oil (Again. I'm running out of ideas that will accommodate my laziness and lack of equipment). The potatoes were cooked in vegetable stock (Trader Joe's didn't have any chicken stock) with dried oregano (I would prefer thyme, but I didn't have any) and salt in a skillet until tender and the stock was all concentrated and saucey. I think it's time for me to research some more cooking ideas. Summer's [pretty much] over and I don't want to get bored!

Curry Carrot Soup

about 1.2 lbs carrots
2 medium sweet potatoes
5 cups vegetable stock
curry powder
fresh ginger

don't ask me why, but this soup was GREAT. seriously. best texture ever. and naturally vegan.

peel carrots and sweet potatoes, toss in olive oil, salt, pepper, and all spices except the ginger and ROAST in the oven at 400 until they are brown and crackly. meanwhile, heat the broth. after the vegetables roast, add them to the now boiling stock until they have completely softened. grate copious amounts of ginger into this pot as well.

blend all. serve hot. with sour cream? perhaps.


Wednesday, September 23, 2009

Dinner and Lunch

The bottom two photos are from the lovely dinner I shared with Suzanne last night. A simply roasted chicken breast, bone in and brined beforehand in water, salt, and apple cider vinegar. Massaged with poultry seasoning, salt, pepper, and into the oven. On the side: collard greens and apples sauteed with a bit of nutmeg, sourdough mushroom stuffing, and a sweet potato.
The soup was today's lunch. Curried Corn Chowder. I simmered apples, potatoes, curry powder, nutmeg, allspice, and black pepper in vegetable stock. Cooked two corn husks, the kernels from one I added to the pot. The contents of the pot were pureed in my food processor, and the kernels from the final ear added at the end for texture. Better than it looks, I swear!

Tuesday, September 22, 2009


Local apples have officially arrived at Whole Foods, which means now no one has ANY excuse to not eat them ALL THE TIME, EVERY DAY!!! APPLE SEASON!


Monday, September 21, 2009


I went to Momofuku Milk Bar for some horchata soft serve today. It was freaking amazing. Sadly they don't have cones anymore, I think, but I just licked at it anyways because I find to be a more satisfying ice cream experience.
Just thought I'd share :)


Using Up Leftovers!

Try to see past the two shittiest pictures ever taken and join me on a journey of making a big pile of things that don't have much to do with eachother taste really really good together.

Picture 1: Half a loaf of day old Sourdough Bread. Cubed. Dried out in the oven. Then tossed with light cream, one egg, a poultry seasoning from Aphrodisia, chives, parsley, chopped crimini mushroom stems, and celery. Baked. Voila: Stuffing.

Picture 2: Herbed polenta on the bottom. Sauteed collard greens and apples and nutmeg over that. Then, a layer of pre-cooked potatoes. On top of that, fresh tomatoes that have been salted and drained. Finally, 6 beaten eggs, herbed and nutmeged as well. Voila: Tomato Pie.


Friday, September 18, 2009

squash blossoms

Finally fried up those squash blossoms.
I stuffed them with ricotta from Murray's, dipped them in egg beaten with a little water and rolled them around in cornmeal (use some flour with the cornmeal for a more tender crust; I didn't have any in my pantry) with salt and pepper. I shallow fried them in canola oil over medium heat and turned them over when golden brown, then drained on a paper towel. Yay! First time frying on my own without getting horribly burned or wasting a ton of oil. Tasty, tasty.


Wednesday, September 16, 2009


I got some fall foods at the greenmarket today: kabocha squash ($2.10) and collard greens ($2). I boiled the collards (chopped up) with some mushrooms and olive oil and I roasted the squash (sliced into 16 wedges)at 400 for 40 minutes. I dressed half of the wedges in balsamic vinegar and olive oil and the other half in red curry paste mixed with some water and olive oil. Be generous with the oil; the squash can be kind of dry if you don't add enough.

Lately I have also been eating poached eggs. Break your egg close to the (boiling) water and then take it off the heat and cover for a few minutes to desired done-ness. I like mine with the whites firm and yolks runny, sopped up with some toast. Lovely. My mom told me to take the pot off the heat right after you break the egg so that the egg doesn't stick to the bottom of the pan; it makes clean up much easier.


Tuesday, September 15, 2009

Shopping List!

Things that are coming into season that I want to buy!

Collard Greens
Winter Squash/Pumpkin


bah I know I'm getting ahead of myself. I still haven't quite finished the bounty that September is known for (tomatoes, corn, summer squash, bell peppers, etc)

But I'm ready for autumn!!


Saturday, September 12, 2009


I don't have pictures, but generally this endeavour is proving easier than I thought!

Let me just say that if it was possible to overdose on peaches/nectarines, I would be long gone.

What I've been enjoying: kale, MUSHROOMS!, eggplant, peaches... waiting for apples and such to really get going!!!


Wednesday, September 9, 2009


Went to the Union Square Greenmarket today. I got some purple carrots (sweet potato-y in flavor and beautiful to look at) [$1.75 for a bunch], 3 peaches [$1.50/pound] and I splurged on some squash blossoms [$5.00 for a box].
I roasted the carrots and tossed the squash blossoms in some polenta (I sliced two of the blossoms up for my bowl and put them in for the last few minutes of cooking) topped with ricotta. For dessert I had a peach, but it wasn't very sweet, so I added some ricotta and honey which made it quite tasty.
Ricotta is good.


Saturday, September 5, 2009


Seared Tuna with a Soy/Honey/Sesame Glaze
Brown Rice
Corn on the Cob

Tuna from the Lobster Place. Tuna is apparently "in season" right now according to a few sources, so that's good! Seared for a few minutes on each side, keeping it raw and buttery in the middle.

Corn is organic and local and seasonal, sweet, delicious, and MICROWAVED. That's right. Leave the corn in the husk and nuke 'em for about 2 minutes per cob. Then wrap them in a towel and let 'em sit for a few minutes. Then, you will find that they are still warm, but easy to peel, and perfectly cooked.

The brown rice... was brown rice. Cooked in some veggie stock!



Leftover Sandwich

Leftover baguette + leftover fixin's = sandwich!
I spread some of the roasted garlic on one side of the bread and the makeshift pesto on the other and squished the other stuff in the middle. delicious!


Friday, September 4, 2009

Farewell NorCal

Since Monday will be my last day in my glorious hometown of Cupertino, CA, I thought I'd better enjoy the California bounty while I can (and the low prices of the suburbs!).
I went to my local farmer's market and got a load of produce for only 9.25!!
For 9.25 I got

a bunch of beets (greens on),
a bunch of carrots (greens on as well, but I didn't know what to do with carrot tops, so I shamefully threw them away),
an onion,
a lil' basket 'o figs,
a huge bunch of basil (the roots were still intact too! If that isn't fresh, I don't know what is!),
a big squash that was half green and half yellow and,
lastly, an heirloom tomato (only 2.00 a pound!)

The menu:
Roasted beets, carrots and garlic
Squash-heirloom tomato salad
Sauteed beet greens with caramelized onions
Honey-ed figs with yogurt

Roasted beets, carrots and garlic

Preheat oven to 450. Trim greens off the beets and carrots. Put beets in parchment lined foil coat in olive oil, sprinkle on some salt and pepper and close up the package. Halve the carrots lenghtwise, coat in olive oil; add salt and dried thyme toss those onto a foil lined baking sheet (easy clean-up) and toss the beet package onto the sheet with it. Coat the garlic clove in olive oil; add salt and dried thyme. Wrap the garlic in its own little foil package and put it on the baking sheet. Throw the pan in the oven for 30 minutes, take the carrots out (they should be tender!) and roast the garlic and beets for 30 minutes more (until tender). Fabulous :) the carrots especially. And your house/apt/dorm will smell deliciously roasty and garlicky.

Squash-heirloom tomato salad

Using a vegetable peeler or mandoline, shave a squash (or two if they're small) until you reach the seeds then turn and repeat until you get a square & seedy center (save this for something--a sautee or something else tasty). Slice your heirloom tomato (stem cut out) very thinly and set aside. The dressing I used was a makeshift pesto: 1 bunch of finely chopped basil with a 1/3 c. of sliced almonds, salt & pepper, 1/4-1/3 c olive oil and juice from 1 lemon. I tried putting it in the blender, but it didn't break down much at all, but if you have a nice food processor or a better blender, by all means pulverize it to pesto-like consistency.

At serving time, mix the squash ribbons with the tomato and pour in some of your pesto (not all of it..this recipe makes a lot).
tasty, refreshing, summery.

Sauteed beet greens with caramelized onions

While the vegetables are roasting, slice 1 onion thinly and sautee over low to medium low heat in olive oil (or butter if you wish) for an hour, giving it a stir every now and then with a spatula. Season with salt and pepper. (With this time you can prep the salad and figs and other things you have to do around the house) When the onions are nice and brown (or as brown as you care to make them because they take so damn long, which is what I did--a nice light caramel color was good enough for me) throw in your chopped beet greens and sautee until tender. Season with salt and pepper.

Honey-ed figs with yogurt

Mix about 3tbs of honey with 1tbs water and 1tbs lemon juice until honey is dissolved Slice 9 figs into half moons and mix with the honey mixture. Serve over some plain yogurt.

Roasting vegetables is my favorite thing ever and leaving the vegetables to roast gives you plenty of time to do other things and make other dishes. This 4 part meal for 4 (with leftovers) took less than than 2 hours to make and was under $15 (I also had to buy yogurt and bread). All can be eaten at room temperature (PICNIC!!) and serve it with a nice, crunchy baguette and enjoy the rest of your summer!


Today's Finds

From Whole Foods Market, Bowery:

Conventional Local Peaches
Conventional Local Eggplant
Organic Local Sweet Corn on the Cob
Organic Local Cherry Tomatoes
Organic Local Shiitake Mushrooms

Wednesday, September 2, 2009


grits and kale topped with two poached eggs (organic, but not local. apparently whole foods only sells local duck, quail, etc eggs, but not chicken!) and a side of sliced heirloom tomatoes. all covered in a healthy dose of salt and pepper.


Today's Finds

From the 4th St. Food Coop:


Heirloom Tomato

The Philosphy

Welcome to Going Seasonal.

Here are the guidelines:

1. All produce will be seasonal and semi-local. This means no fruits or vegetables that could not grow in the temperate climate of the mid-atlantic (no tropical fruits ah!). Also, obviously, no fruits that aren't in season. Ideally, they are from the closest farms our grocery stores and Greenmarkets can find.

2. Fish, Poultry, and Meats will definitely be seasonal, although the local factor is more lenient. After all, I wouldn't want fish that came anywhere near the East River.

3. Other foodstuffs will be staple grains (brown rice, corn meal, etc), bread, barley, canned or dried beans, and seeds and nuts from a temperate climate. If it's local, all the better!

4. All meals will do the best they can to incorporate these things simply and without any additional effort. This can be done by simply changing the fruits in your smoothies, or switching up the vegetable you always eat for dinner, etc. Pantry/fridge staples like mustards, butters, spices, oils, etc. will be used considerately and conservatively, to complement the seasonal food items properly!

YES I REALIZE THIS IS HARD! Especially if you're terribly used to eating products that are sourced from all over the world, and especially if you aren't used to buying produce. The guidelines above are for a very strict adherence to going seasonal, and you should adapt based on what your lifestyle can handle at the moment.


Tomorrow's Proposed Shopping List (because you never know what will work until you get there):


Heirloom Tomato



I'm thinking grits with heirloom tomatoes and eggs. Also a quinoa salad with watercress... or a strawberry/watercress salad... brown rice with baked eggplant...