Archive for October 2010

Thank you to everyone who participated in our Fall Indoor Grill Pan Giveaway courtesy of Le Creuset.

We chose a winner randomly from the list of commenters. Congrats to reader Kate!

Here’s what Kate had to say:
Anything pumpkin (or squash)!! Pumpkin rissotto, pumpkin spice lattes, pumpkin martinis (hey, I work at a bar!), butternut squash soup, pumpkin seeds, and of course, pumpkin pie!!

Many of you agreed that nothing says fall like our favorite gourds. We’ll have plenty of these recipes to come in the next few weeks, including Cara’s…

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Vegetarian Sandwich Recipe: Roasted Eggplant Sandwich with White Bean Spread and Pesto

By Alexis Wolfer

“Sandwiches are always an easy, go-to recipe – if you’re up for processed meats and preservative-laden spreads, anyway. For those of us looking for healthy sandwich ideas (and tired of the typical raw veggie and hummus concoction), though, theQuarter-Life Cooks and founders of Big Girls Small Kitchen have us covered with a perfect fall version we’re drooling over as we type!”

Original article here.

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EVENT: Jessie’s Wedding!
VENUE: Tarrytown House, Tarrytown NY
PARTY SIZE: 60
TYPE: Rehearsal Dinner, Wedding
MENU: Whatever’s in the book! Must include Grilled Cheese Sandwiches; Brownies; Avocado Quesadillas; Hot Raisin Bread; Black Bean Dip; Blum Family Bagels & Lox; and much, much more.

On Christmas 2008, as we were all sitting around eating chocolate cake, my sisters and I noticed a ring on our cousin Jessie’s finger.

“Is that an engagement ring??” we asked.
She blushed a lot. Finally, she answered yes.

…

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TOP 5 FALL PASTAS: Inside-Out Squash Ravioli; Baked Orzo Ratatouille; Butternut Squash Mac and Cheese; Crispy Carbonara with Dandelion Greens and Pecorino; Spinach Fettucine with Mushroom Bolognese

This past weekend in New York was a kickback to summer, and while, after a long bike ride upstate on Saturday, and a trip to Orchard Beach in the Bronx on Sunday, my body felt light and (jacket) free, my stomach was a little bit confused.

Like Cara, my appetite has happily returned to hibernation mode-meaning, for me, carbs, the…

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Green Market Crudités with Lemon Paprika Aioli
Makes 1 large platter

Read the original post here.

Ingredients
1 bunch yellow and/or orange baby carrots, peeled, trimmed and halved
1 bunch radishes, halved
1 yellow pepper, thinly sliced
1 red pepper, thinly sliced
1 zucchini, cut into matchsticks
1/2 lb broccoli, cut into florets
1/2 lb haricot vert or green beans
1 cup lemon paprika aioli (recipe follows)

Arrange each vegetable in neat piles around the perimeter of a platter. This works best if using something circular. Place the aioli…

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Carrot-Miso Dipping Sauce
Makes 2-3 cups

Read the original post here.

Ingredients
1/2 cup rice vinegar
1 cup water
1/2 cup white miso
¼ cup tahini paste
2 medium carrots peeled and chopped
2-inch ginger, peeled and chopped
2 garlic cloves, chopped
1/4 cup fresh lemon juice
1/4 teaspoon cayenne pepper
freshly ground black pepper
3 tablespoons sesame oil
2 teaspoons honey

Combine all ingredients in a blender until smooth. Serve as a dipping sauce or a salad dressing.

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EVENT: Now Circa Then
VENUE: Ars Nova Theater, Midtown West
PARTY SIZE: 75
TYPE: Patron Night Party
MENU: Lime-Marinated Chicken Skewers with Carrot-Miso Dipping Sauce; Roasted Butternut Squash Crostini with Thyme Creme Fraiche; Smoked Mozzarella Tartlettes with Apple Cider Onion Jam; Crispy Polenta Bites with Golden Tomatoes and Three Herb Pesto; Green Market Crudités with Lemon Paprika Aioli; Brownie Bite Petits Fours

Ars Nova is an awesome place. It’s a theater just off 10th Avenue in Midtown,…

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Win this Le Creuset Square Skillet Grill Pan!

We’ve been coping with the change of seasons here at BGSK.

Our light summer beach bags won’t cut it anymore when toting home huge gourds from the farmers’ market, and we have to remember our ever-cozy scarves and ever-trendy fall jackets when leaving our apartments to go there.

We may not lament the disappearance of corn and zucchini after a summer-long OD, but one thing we will miss is the grill we used to char them.

Thanks to our friends at Le Creuset,…

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Cara shares her mother’s hot raisin bread recipe with Cake Spy.

Read full article here.

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DISH: Canned Crushed Tomatoes; Peaches
TYPE: Hibernation Tactic
MAIN INGREDIENTS: Ball Jars, Canning Accessory Pack, Fresh Tomatoes & Peaches

Until last month, I was under the impression that canning was an art best left to the experts. I don’t mean only the Sarabeths and the San Marzanos, but also to the Mrs. Wheelbarrows and the Hip Girls. It was the kind of thing that just seemed up too many notches from the place where I normally cook, the type of experiment that just wouldn’t be feasible with my limited…

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