Archive for March 2009

Corn and Barley Salad with Chive-Mint Vinaigrette
Serves 6…
Because it wouldn’t suffice at Mag Club to say my inspiration for this dish came from Cara, who’s been making a lot of seldom-used grains lately, I’ll draw my parallel from the April issue of Teen Vogue. Usually I would not publically admit to reading this magazine, but I found the spread below—springtime for teenage hillbilles, as I would call it—very inspiring at work, where they pay me to think like a 15-year-old girl. Anyway, it seems like the March frost has finally cleared on the farm, a budding springtime Romance is

EVENT: Coworkers (sort of) over for dinner
VENUE: Phoebe’s Apartment, Flatiron
TYPE: Casual Weeknight Dinner
MENU: Roasted Tomato Soup with Crispy Pancetta; Pesto Grilled Cheese; Bistro Salad

Part of being a big girl in New York is coming to terms with the fact that your time (and life, by extension) is not your own. Second is learning how to manage your budget so the meager time spent out of the office can be enjoyed to the fullest without breaking the bank. In my case, this meant the weekday soup diet.

When I first started my job, I …

Bistro Salad

Posted by on Sunday Mar 22nd, 2009

Bistro Salad
Makes 4 Servings

I’m a firm believer that a salad is only as delicious as its dressing. I’m a total condiment junky, so this makes sense. Unless you are planning on serving a salad as the main component of your meal, there is no need to get too crazy by adding everything but the kitchen sink. I rarely use more than two extra ingredients for my side salad (usually just tomato and avocado), and the one below is solely composed of good quality greens. You can easily add anything you like, but the power is in the dressing. …

Roasted Tomato Soup with Crispy Pancetta
Makes 4-6 servings

This soup is fantastic with Pesto Grilled Cheeses–or really any grilled cheese sandwich. Read the original post here.

2 medium yellow onions, diced
6 plum tomatoes (2 ½ lbs), halved
1 28 oz can fire roasted diced tomatoes
4 garlic cloves, minced
½ tsp red pepper flakes (so taste)
1 quart chicken or vegetable stock
1 tbsp tomato paste
1/3 cup basil, chopped (3/4 oz)
4 slices bacon or pancetta
Parmesan rind (optional)

NOTE: If you are making this for a vegetarian, use a separate pan for frying the bacon, …

savory pancake topped with tofu, greens, and sweet peas

DISH: Fried Lentil Salad with Leeks; Savory Cornmeal and Grain Pancake with Herbed Tofu; Baked Eggs with Tofu Croutons
MAIN INGREDIENTS: Lentils, Tofu, Grain Pilaf
TYPE: Creating and Using Leftovers

Recently, my co-workers and I got to talking about food. We were eating lunch (of all things) in the conference room on a Friday, some of us from our own brown bags, some from always-delicious Midtown takeout joints. In the adult equivalent of the Twinkie swap, we were exchanging ideas of dishes to cook, eat, bring to potlucks, etc., when Frederica

EVENT: Hoboken St. Patty’s Pick Me Up Brunch; Post-Party
VENUE: Adam’s Apartment, Chelsea
PARTY SIZE: 50-60 Green American Apparel T-Shirts Wearers; 30 Recovering Daytime Drinkers
TYPE: Brunch Buffet; Evening BBQ
MENU: Green Eggs and Ham i.e. Phoebe’s McMuffins with Farm-Fresh Eggs, Prosciutto and Pesto; Post-St. Patty’s Patties i.e. Adam’s Famous Man Burgers

One day a year, us New Yorkers get the a chance to be the “Bridge and Tunnel” crowd, as degenerates young and old flee the island of Manhattan across the gray yonder to a land called Hoboken. And it is on this day, granted one week early, that …

Adam’s Man Burgers

Posted by on Tuesday Mar 17th, 2009

Adam’s Man Burgers
Makes 8-12 patties

The recipe you’ll see below is the result of years of trial and error, and using whatever condiments or spices we had in the kitchen to get the taste just right. As Phoebe informed me last time, ingredient quantities like “a poop load” aren’t particularly helpful, so I tried my best to quantify what was coming out of my crazy hands into these tasty morsels; that said I encourage you to mix and match as you see fit. –Adam
Read the original recipe here.

I recommend my burgers to be served on a …