Archive for July 2009

Lemon-Garlic Roasted Chicken Breasts
Makes 4 servings

Read the original post here.

Ingredients

4 large chicken breasts, bone-in skin on
Zest of 1 lemon
1 tbsp lemon juice
3 tbsp butter, room temperature
1 garlic clove, pushed through a press
1 tsp salt

Preheat the oven to 350 degrees.

In a small bowl, combine the zest, lemon juice, butter, garlic, and salt and whip together.

With clean hands, rub the butter mixture underneath the chicken’s skin so there is a thin layer. Repeat with each breast. Leftover butter can…

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salad ready to go, my outfit not so much
EVENT: Eating avec A/C
VENUE: Phoebe’s Apartment, Flatiron
PARTY SIZE: 5
TYPE: Casual Summertime Dinner
MENU: Squash Chips with Balsamic and Basil Drizzle; Panzanella Salad with Lemon-Basil Vinaigrette; Lemon-Garlic Roasted Chicken Breasts; Iced Basil Green Tea

A few times over the course of the last few weeks, as New York City humidity has neared 100%, I’ve found myself slaving over my small kitchen’s open flame in nothing but a tank top and underwear.…

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Last week, I went on an interesting date. The guy, who’s been through culinary school in France, came over to cook me dinner in my kitchen. The interesting part: He asked me to pick up an array of ingredients and then stand aside while he improvised a meal around them (much more on this soon). The fallout from this guest appearance was a small kitchen covered in dirty dishes that would take days to tackle and a refrigerator full of random excess ingredients, namely vegetables, that had fallen to…

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Sweet and Sour Cabbage Salad
Serves 3

Read the original post here.

Ingredients
1/2 cup rice wine vinegar
1/2 cup water
1/4 teaspoon salt
1/2 small red onion, diced
1/2 large cabbage, shredded
2 tablespoons sugar
1 cucumber, cut into thin half moons

Combine the vinegar, water, and salt in a small saucepan with a tightly fitted lid. Add the onion and cover. When you can see steam coming out through the lid, 2-3 minutes, add the cabbage, stir to mix, put the cover back on, and lower the…

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Parsley Zucchini
Serves 3

Read the original post here.

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DISH: String Beans a la Marc; Parlsey Zucchini; Sweet and Sour Cabbage Salad
TYPE: Summer’s Offering Lunch
MAIN INGREDIENTS: Vegetables

I’ve always loved the lunch buffet at City Bakery, on 18th Street, for the sheer vegetabley-ness of its offering. At any given lunch hour, you can heap creative, market-fresh salads, sautés, and greens onto your plate to your heart’s—and your diet’s—content. Sure, it’s overpriced, but it’s incredibly convenient, and keeping so many different vegetables in so many different preparations in your own fridge would be a giant pain.

Or would it?

I’ve been finding that if I…

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EVENT: Our Beloved Neighborhood Green Space Returns
VENUE: Washington Square Park
PARTY SIZE: 6
TYPE: Potluck Picnic Dinner
MENU: Pomodoro Fresco Pasta Salad; Zucchini Quinoa Salad (Sophie); Fussili with Chipotle Mexican Meatballs (Steph); Baguette and Cheese (Keith); Ben and Jerry’s on Ice (Ed)

Come summertime in New York, when you don’t have the luxury of sitting back on your white porch and watching the traffic go by, and your rental does not come with a terrace or roof deck on which to plant an illegal gas grill,…

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VENUE: Cara’s apartment, Park Slope
PARTY SIZE: 2
MENU: Red Wine-Braised Lentils with (Veggie) Sausage; Steamed Spinach; Whole Wheat Toast

There are dinner parties when it seems like every single person in attendance requires a different meal. As a vegetarian, more or less, I know well the shameful sense of appearing to be a picky eater, when, in fact, vegetarianism is not exactly that. I do my best to keep it separate from childish pickiness, which I depict as liking to eat only things like vanilla ice cream, skinless chicken breast, and spaghetti with…

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When I was little and had the flu, there were a few easy comfort specials I would have my mother dish up to accompany my day of “Price is Right” and dramatic suffering: strawberry Jello, garlic soup, and white rice with lemon. These days, whenever I taste a bright, lemony rice dish it always takes me back a little to the thrill of no homework and daytime television. On vacation a few weeks ago, there was a lot of the latter and, lucky for me, my mother…

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Patty-Pan Squash Sauté
Makes 3-4 servings

Read the post that accompanies this recipe here.

Ingredients

2 lbs Patty pan squash, scrubbed until clean, and cut into thick slices
1 Vidalia onion, thinly sliced
2 tbsp olive oil
salt
½ cup basil leaves, chopped

In a large Dutch oven or sauté pan with a lid, heat the olive oil over a medium flame. Sauté the onion until translucent. Add the squash, season it with salt, and continue to cook, covered, stirring occasionally, until it begins to soften.

When…

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