Archive for July 2009

Lemon-Garlic Roasted Chicken Breasts
Makes 4 servings

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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 be reserved for another use.

Coat a over proof skillet …

salad ready to go, my outfit not so much
EVENT: Eating avec A/C
VENUE: Phoebe’s Apartment, Flatiron
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. This sounds attractive in theory, and perhaps if it was an apron alone, there would have at …

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 the wayside in favor of French simplicity.

This hash was the …

Sweet and Sour Cabbage Salad

Posted by on Tuesday Jul 28th, 2009

Sweet and Sour Cabbage Salad
Serves 3

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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 heat to a simmer. Cook for 15 minutes, until the …

Parsley Zucchini

Posted by on Tuesday Jul 28th, 2009

Parsley Zucchini
Serves 3

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Cooking For One: Veggie Bounty

Posted by on Tuesday Jul 28th, 2009

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

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 buy relatively small …

EVENT: Our Beloved Neighborhood Green Space Returns
VENUE: Washington Square Park
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, the natural solution is to take your intimate, at-home dinner public. That is,