I have some food catching up to do. It did take a few days longer than I would have liked, but I made a full recovery from my illness last week. The downside was that I barely got any cooking done all of last week, and even struggled to motivate over the weekend. After a week of laying in bed watching Netflix, I think I came down with a small case of cabin fever and mainly wanted to get out and do some stuff. We spent the weekend at the Brooklyn Museum and babysitting our nephew.
I can’t believe it has been over two weeks since we got back from Mexico. I know I have complained about the chore of cooking through our CSA box before, but the one thing I have not really struggled with has been how to cook the eggs. That is until we got back from Mexico and suddenly had two dozen eggs. Could I have spent the entire weekend baking delicacies? Maybe – but I am still testing the water with baking, so I decided to make a frittata. Without consulting any recipes.
I do not recommend you do this. Or if you do, just remember that there is a reason why you should use eggs along with egg whites. Egg whites are key to making your frittata light and fluffy.
The finished Product
Posted in Baking
Tagged breakfast, brooklyn museum, cast iron skillet, cheese, CSA, csa cooking, dozen eggs, egg whites, eggs, frittata, herbamare, leek cheese frittata, leek frittata, leeks, vegan baking
It’s nearly impossible to write about food when you’re stuck at home with a stomach virus. I spent the past two days living in bed, followed by stints on the couch. I’ve eaten three cans of Amy’s No-Chicken Noodle Soup and five french fries in that time. My last meal was a can of vegetable soup, which I think stayed in my stomach without moving for over twelve hours.
The Diet of the Sick – seriously, this stuff is amazing.
Posted in Dinner Talk, Soup
Tagged amy's kitchen, amy's kitchen no chicken noodle soup, blossom, blossom chelsea, chicken noodle soup, chocolate coconut, chocolate pecan coconut tart, egg frittata, frittata, no chicken noodle soup, stomach virus, vegan restaurant, vegan restaurant nyc
I know you’re all waiting with bated breath to hear what happened to my vegetable broth. Being the lazy cook that I am, I let the broth sit out on the stove overnight. In the morning I packed it up into the fridge, still wondering what to do with it that night. I spent a few minutes before leaving work looking for a good recipe, including a few which included pesto on top of a soup.
This summer I had purchased a basil plant at the farmer’s market, which has been growing like crazy. The rate at which it’s growing is such that I have a hard time making enough items with it to let me feel productive. [I know that the answer here is to just make and freeze some pesto, but it’s been nice to see the plant blooming so well.] One of the recipes that came to mind was ThePPK’s pesto soup with gnocchi, beans, and greens – something I have been eyeballing for a while but hesitant to try. What I ended up making a vegetable soup with beans and a dollop of pesto was like a starter to this soup. As soon as I either make some gnocchi or find some vegan ones, this will be at the top of my list.
Photograph: The PPK’s – Pesto Soup with Gnocchi, Beans & Greens
Posted in Soup
Tagged basil plant, dovetail, dovetail nyc, gluten-free pasta, pesto soup, pesto soup with gnocchi beans and greens, the post-punk kitchen, theppk, vegan pesto, vegetable broth, vegetable consomme, vegetable noodle soup, vegetable soup, vegetarian
After talking about not really cooking for a few days, I actually did spend almost a week without cooking. On Tuesday morning we left for our honeymoon, and thanks to an all-inclusive resort, I had no reason to think about what to cook.
This was not as liberating as I would have thought it would be. By the end I found myself craving greens and some fresh, organic produce. I wistfully thought of the CSA carrots, cauliflower, and squash left at home. When we got back a few hours ago, I found that most of it was still in tact. Sure, the squash was a bit moldy and the celery was a bit wilted. But I quickly got to work.
I have been having a hard time cooking this week. After a marathon session of cooking through the CSA items on Sunday (rutabaga, sweet potato kugel, turnips, and more), I had to put it all aside on Monday. Our friends took us out to celebrate the wedding and I got to experience my first meal at a Michelin star restaurant. We had an amazing vegetarian meal at Dovetail -and spent most of Tuesday both slightly hungover and basking in the afterglow of truffles.
Posted in Canning, Dinner Talk
Tagged cabbage, daikon radish, dovetail, dovetail nyc, eggs benedict spinach, fermented foods, fermenting cabbage, five and spice, flavorful broth, mason jar, michelin star restaurant, park slope brunch, pickled daikon radish, potato kugel, sandor katz, stone park cafe, stone park cafe brooklyn, stone park cafe park slope, suspiciously delicious cabbage, the art of fermentation, truffles, vegan ramen, vegetable consomme
On Sunday I woke up full of energy. Maybe it was the extra hour of sleep I had gotten (theoretically), but I was still up by 730am – and I was ready to cook. I used the recipe from Smitten Kitchen for Buttermilk Chive biscuits, only without the buttermilk or the chives. It was the first recipe for drop biscuits that I could easily find, so I adapted as I went along. Within 30 minutes I had breakfast ready, complete with fresh biscuits.
Forming the biscuits – a little crudely!
Posted in Baking
Tagged apple cider vinegar, breakfast, buttermilk chive biscuits, drop biscuits, organic eggs, smitten kitchen, smittenkitchen, soy milk, vegan baking, vegan biscuit baking, vegan biscuits, vegan breakfast, vegan buttermilk, vegan buttermilk biscuits, vegan buttermilk chive biscuits, vegetarian breakfast