Warm White Bean and Arugula Salad
Makes 2 Servings
To read the original post, click here.
Ingredients
1 tbsp olive oil
1 shallot, minced
1 garlic clove, minced
1 tsp white vinegar
½ lemon, juiced
1 tsp sugar
1 15oz can cannelloni beans, drained and rinsed
1 bunch arugula leaves (or 5oz baby arugula)
In a medium skillet, heat the oil, shallot, and garlic until they begin to lightly fry. Whisk in the vinegar, lemon juice, and sugar. Toss the beans in the vinaigrette and allow to warm…
DISH: Pan-Fried Trout with Pecans
TYPE: Nostalgic, Experimental
MAIN INGREDIENT: Trout, Nuts
MENU: Warm White Bean and Arugula Salad; Fennel-Potato Puree
Since we started the blog, my mother, on occasion, has taken to shooting me an email with whatever foodie whim has occupied her thoughts on a given day. Earlier this year, it was an escarole-wrapped fish and rice dish that she wanted to run by me. After I said, “can’t help you with that one,” she served it to me weeks later with a delicious avgolomeno sauce. We both…
DISH: Genovese Pesto Pasta with Potatoes and String Beans
MAIN INGREDIENTS: Basil, Pasta, Olive Oil, Pine Nuts
Sometimes it seems as though the whole blogosphere is about to explode in one big umami-gasm. People seem to obsess over that perfect taste sensation that is umami–a self-defining, you’ve-got-to-experience-it-to-believe-it flavor. Though I’m a food blogger, I’m not really one to think about food overly much, at least not when I’m in front of it. I much prefer to eat it than to dissect it.
EVENT: “Welcome Home Whitney” Holiday Dinner
VENUE: Sophie’s Apartment, West Village
PARTY SIZE: 20
TYPE: Festive, All-American Buffet
MENU: Pigs in a Blanket; Assorted Cheeses; Mustard-y Turkey Meatloaf; Roasted Brussels Sprouts; Carrots & Parsnips; Fennel-Potato Puree with Mascapone; Ginger Pear Cake (Steph); Insomnia Cookie Ice Cream Sandwiches
After six months of living abroad in London, our beloved friend Whitney realized she wasn’t in Kansas anymore and decided to make a great pilgrimage home for the holidays. But before she moseyed on…
Mrs Malloch’s Ginger Pear Cake
Makes 1 cake
Phoebe’s friend Steph’s mother makes 20 batches of this cake to give away as holiday gifts, which means, though her kitchen is no doubt transformed into a cake factory during this time, the dessert is both easy and affordable. When I watched Steph make it at Sophie’s it seemed simple enough to add on one batch to any holiday dinner. Not to mention, the batter was outrageously delicious. Read the original post here.
Ingredients
3 cups flour
1tsp baking soda
1tsp salt
1tsp nutmeg
Fennel-Potato Puree with Mascarpone
Makes 15-20 servings
This recipe was inspired by Giada’s Fennel Puree. While mine is still rather thin, I added more potato than fennel to bulk it up a bit and make it more substantial next to the meatloaf. She used mint to freshen the mixture, but I thought this would be a little weird with the traditional flavors of the meatloaf, and decided to use parsley instead. Either way, the mascarpone is what truly makes this dish special. Read the original post here.
Ingredients
8 large fennel bulbs, trimmed,…
Old-School Pigs in a Blanket
Makes 48 mini dogs
Read the original post here.
Ingredients
16 all beef hot dogs
2 rolls of Pillsbury Crescent dough (8 pieces in each)
Honey mustard
Spicy mustard
Preheat the oven to 400 degrees.
Cut each of the hot dogs into three even pieces. Cut each of the dough pieces into three semi-even triangles (these do not have to be perfect). Place the dog in the center of the dough triangle and wrap all the way around so it overlaps. This does not have to…
It’s Christmas Eve. For many, we hear that means carols, eggnog, and prettily lit Christmas trees. For Jewish New Yorkers, it means something else entirely: takeout Chinese.
I have a slightly different experience than most NYC Jews, though: my grandmother was born on Christmas Day, and my mother grew up celebrating the day both as Christmas and as a birthday. For much of my childhood, we went to Grandma Jane and Poppy’s house in Westchester for the annual Christmas-Birthday party where my main activity was playing with my sisters and cousin on my grandparents’ very cool red, orange, and yellow shag carpet left over from the 60s.
HOLIDAY DINNER PARTY MENU: Red Wine Braised Short Ribs; Butternut Squash & White Bean Puree with Bacon-Sage Croutons; Alta Brussels Sprouts; Pear Almond Tart
For a month or so this fall, my friend Sophie started having Monday night Gossip Girl and Brussels Sprouts dates with our friend Mark. I’m not sure why they decided those two joys needed to go together—perhaps to analyze the misunderstood Manhattanites along with the misunderstood vegetable? They would cook other things too, mind you, but the centerpiece of their meal was always some delicious…
Oven-Fried Flounder
Serves 2-4
Read the original post here.
Ingredients
4 flounder filets
2 slices bread (I used wholegrain, and, surprisingly, it worked fine)
1/2 teaspoon salt
pinch red pepper flakes
1/2 teaspoon oregano
1/2 teaspoon thyme
1 egg
another pinch of salt
1/2 teaspoon white wine vinegar or juice from half a lemon
Preheat the oven to 400°F. Spray or brush a roasting pan with olive oil.
Toast the bread lightly and tear it into rough pieces. Pulse in a food processor to make breadcrumbs–it’s fine if…
Warm White Bean and Arugula Salad