Hibernation: Storing Food 101

With Monty and Atinc out of town this week we had no one to share our CSA goodies with. A full share is waaaay too much food for two people, and as I stared into my fridge I could feel a panic rise. It's Thursday night, I thought, and tomorrow we'll go out to dinner, probably saturday night as well. We could cook a big meal on Sunday but there's no way we're going to use up pounds of potatoes, kohlrabi, hot peppers, cabbage, bags of salad, and all that cruciferous before then!

So I did what I always do when I'm faced with a foodie complication. I called my mom. Without missing a beat she told me to chop up all the broccoli and cauliflower I had (two heads!) into florets and steam it only about half way through. Cool off, and then freeze for soups or sautees in the winter months. That's exactly what I did. I chopped all the veg into florets, steamed for only a few minutes and then immersed into an ice bath. I dried all the florets on a clean dishtowel and then laid them all out on a cookie sheet making sure no piece was touching another. I put the sheet in the freezer and let them do their thing.*

*Note: This is an important step because if you just throw the veg into a bag and toss into the freezer they will freeze into one giant lump - not allowing you to pull pieces as you need them. This is a good trick to remember when freezing fresh corn, berries, or anything that's small in size.

An hour or so later I pulled them out, separated each by food type, and put them in labeled freezer bags with today's date. Now, I just have to contend with that head of cabbage, I may do the same procedure if I don't use it in the next few days.

Food Club: KFC

It's been a few months since our last Food Club meeting of the minds, and we had lots to talk about. Everything from Tammy's upcoming wedding, June's recent trip to Korea, to Miki's almost crawling baby girl. I had plenty to discuss as well, but you'd never know it the way I was shoveling fried chicken into my mouth. Besides, what could be more important than the crisp, crunchy, and juicy bite of a perfectly fried piece of chicken.

Korean fried chicken is a relatively new fad, and by the looks of it it's not going anywhere. We descended upon Mad For Chicken, two stories up in an office building in Murray Hill. You'd never find it from the street, but if you managed to get there on your own you'd be so glad you did. It's loud and bustling, with strings of colored lights and Halloween decorations everywhere. We ordered a large fried chicken, wings and drumsticks - and a half combo of Hot & Spicy and Garlic Soy. To round out the meal we also got a plate of Dduk Bok Gi (chewy rice cakes and vegetables cooked with hot pepper paste), and Seafood-Jun (a tender, flaky scallion pancake pan fired with seafood). Oh and some beers, the perfect beverage for our flavorful meal.

We dug in full force and the food was outstanding. The Hot & Spicy wings were a little too hot for my palate, but the Soy Garlic was OUT of this world. I could have eaten an entire large order myself. The breading was salty and briny but crispy and totally satisfying. Tammy explained to us that the skin is removed from the chicken before they are breaded and fried - so really, it's like low-fat fast food. Not buying it? Well, get yourself an order and you'll be convincing yourself of anything. In fact both Tammy and Miki ordered large fried chickens to take home to their very lucky other halves. I felt a pang of guilt, and immediately decided to take Bryan here the minute his teeth are back in business. I promise Buddy!

A Girls Guide to Using Up Veggies

Be sure to check this week's Brooklyn's Belly for the how-to's on this delish pureed veggie soup

DumboNYC.com

Mac and Cheese for the Toothless

Poor Bryan, in day two of having his wisdom teeth removed and far puffier and achy than yesterday, he was hungry and barely able to open his mouth wider than the opening of a water bottle. Scrambled eggs and one long nap later I was home from work and ready to make dinner. Whats A)easy? B) easy to chew? and C) tasty? Mac and Cheese!!

I made two boxes of Annies mac and cheese (I was hungry!), and fried up the last two chicken and truffle sausages we had in the house. Once the pasta was ready I chopped up the sausages to smaller than bite size pieces and mixed it all up together. With a big bottle of sparkling water, dinner is served!!

Bryan was able to get dinner down and feel full for the first time in two days. At 10:00 pm, he's loaded up with Vicodin and Advil, and little guy is ready for bed. Now, what to make with all the frozen corn and peas I bought to reduce the swelling in his cheeks!

Weekend at the Catskills: Whiskey Distillery

As part of our wedding gift my artist friend Trey Speegle gave us a weekend in his renovated barn in the Catskills. Eager to get a weekend away we took Friday off and headed upstate first thing. It rained for two days but seriously, who cared? The barn was incredible, funky, open, airy, and on acres of beautiful rolling lawns surrounded by miles of trees changing color. We made fires, played cards, watched scary movies. But most of all we were able to relaaaaaaax. Remember what that feels like all you city folk out there? Quiet. Peace. Stillness. Heaven.

Saturday our good friends Jamie and Kim came up from the city and we picked them up in the small college town of New Paltz. It was misting rain all day, but it was warm and we powered through. Had brunch at Main Street Bistro - a bustling cafe with menu options like Breakfast Stir Fry's, chock full of artichokes, feta, and avocado. We loaded up and headed back out to take a walking tour of the city. The foliage is exquisite beyond belief, the air sweet and clean. We walked through the historic district, took pictures of old gravestones, shopped the local antiques, browsed the college record store. We were damp but happy, and all cried a resounding YES when Bryan suggested we take a drive to a local whiskey distillery for a tasting.

We pulled up a gravel road and parked right in front of a barn that is Tuthilltown Distillery. Eight dollars got you a tasting of three whiskeys at the bar and we got started immediately. Shots of Corn Whiskey, Baby Bourbon, and Four Grain Bourbon were poured. My favorite was the Four Grain, peppery, sharp and smooth, it heated us from the core outward. We chatted with the locals, played with the house dog and left with a bottle. Bryan was going to be cooking us a wonderful dinner, and really, we just wanted to make another fire to sit by.

Brooklyn's Belly: Who Doesn't Love Hummus?

I learned how to make homemade hummus - now there's no going back!!

Click here for our full report:
Dumbonyc.com

Sweet Potatoes: You've Never Known Love Like This Before

I found this recipe in a back issue of Body + Soul Magazine months ago and immediately filed it away in my go-to binder for magazine tear outs. I made it once, and Bryan and I oohed and ahhed our way through this meal. And it is truly a full and delicious meal. So here goes. I present to you possibly the-first-ever-4-star-Cummo-Tereza-must-make-immediately-recipe.

Sweet Potato With Kale & Ricotta
Rub sweet potatoes (1 large for each person) with olive oil and roast on a baking sheet in a 450• oven for 45 minutes to an hour, or until done. Meanwhile cook 2 cloves of garlic, sliced, in a little olive oil until crispy - take out and rest them on a paper towel to drain. Add 1 bunch chopped and washed kale to the skillet, season with salt and pepper and continue to cook until wilted. We usually make way too much kale, but who cares when it's so darned good for you! Once wilted add 1-2 teaspoons balsamic vinegar and a healthy pinch of red pepper flakes. Open each potato, dollop in ricotta (are you hungry yet?), add kale and top with crispy garlic.

People, you have no IDEA how unbelievably delicious, and satisfying this dish is. It's sweet from the yam, crunchy savory and rich from the kale, creamy from the ricotta, and crunchy from the garlic. What???? Oh man.... I promise you'll keep coming back to this one.

Bryan's Chop Shop: Workday Lunch

Today I was blessed with a super delicious home-made and hearty lunch from home. Contrary to my half-assed salads thrown together at the 11th hour, this was planned, prepared and presented with love. Bryan boiled some fingerling potatoes, blanched fresh green beans, laid atop a portion of Israeli couscous cooked in chicken stock. On top of all that was a helping of red lentil Indian sauce - we buy these in bulk at Trader Joe's because they're SO amazing for a lazy night when no one feels like cooking. Heat up a can of chickpeas and steam some fresh veggies, and on it goes. They're so flavorful and healthy - we heart them big time.

On top of all this was a dollop of spicy Harissa and a handful of crunchy, toasted pumpkin seeds. I am eating this now as we speak, and there is no way I can finish it all. Into the fridge it goes for tomorrow's lunch as well. Delish!!!!

Now, I just need to light that candle so my office doesn't stink. That's not good for anyone...

Roasted Veggies, Roasted Mustard

Dinner tonight consisted of a roasting of all the leftover veggies from last week's CSA, minus the cauliflower because I keep chopping that up raw into my salads for lunch. The veggies were dressed in olive oil, salt, pepper, and a good helping of grainy mustard. While they cooked away we grilled 2 chicken and truffle sausages on a stove top skillet. You may be familiar with these sausages because we get them from Foragers and eat them alllllll the time. They are sweet, and juicy with just the slightest hint of earthy truffle. Seriously, we can't get enough.

However, a few lessons were learned while plating and eating this meal.
1) Grainy mustard burns. If you like little crispy bits of mustard than this is not a problem.

2) Chicken truffle sausages do not photograph well. That's all I'm saying about that.

And for dessert, two Amaretto cookies & one sliced pear - the last from the CSA. We have failed majorly on the pear front these past few weeks. There is some sort of pear science we are not privy to. They are rock hard when we bring them home, and seemingly overnight they turn to inexplicable mush, leaving puddles of exploded pear guts all over the counter. What are we doing wrong??

Brooklyn's Belly: Choppin' Broccolee

Thank you fellow blogger Kitchenist, for hooking us up with the unbelievably delicious and easy (oh, the simplicity!) new pesto recipe. Check out DumboNYC for the full report!

Bryan's Chop Shop: Good for a Quickie

Oh man, was I not expecting today to turn out like today. Tuesday: a normally mellow day at work was completely turned on it's head. Not only did I work through lunch (sadly, a normal occurrence) but I worked through dinner too. By the time I got home I was a husk of my formal self, ready to pour a bowl a cereal for dinner because truly, there was no way I was cooking.

As if anticipating my mood, Bryan whipped up something last minute. And as I walked in the door he thrust a plate in my hands. Fresh, crisp salad with all the goodies from today's CSA - Boston lettuce, cherry tomatoes, carrots, heirloom peppers, kohlrabi and my favorite homemade dressing. And now that our oven is fixed (a hefty sum later.. oy) I was served 3 slices of oven baked Annie's Organic frozen pizza. A healthy staple we keep in the house for times just like these....

And now, to bed. Sigh.

Get Your Sunday Psalm-on!

Sunday consisted of this:
Waking up at 9 a.m., blogged and made coffee. 10:30 started to clean out tee shirt drawer and by 1:00 realized we had four giant bags of clothes to give away and two very clean and organized closets. Starving we headed to Williamsburg to exchange the clothes at Beacon's Closet and grab some lunch while we waited. Around the corner is a great Vietnamese joint Silent H, and we popped down at an empty table in the well lit and cozy space. Next to us a couple sipped coffee and worked on their laptops, and behind the counter a staffer busied himself organizing the bar. Totally chill, and a welcoming neighborhood hangout. I ordered a papaya salad with shrimp and Bry got the Berkshire Pork bahn mi, and we both got chrysanthemum iced teas. Fantastic, bright and perfectly satisfying. I all but slurped the dressing at the bottom of my totally cleaned salad plate.

4:00 p.m. drive to Red Hook and stopped at Baked for a sweet snack. Chocolate moon pie for me and Pumpkin moon pie for Bryan. Yet again he wins. He always chooses the best option. His moon pie was moist and sweet - like a carrot cake with a luscious filling of cream cheese icing. Yummmmmm.

5:30 p.m. leave Fairway with a trunk full of groceries and head over to Trader Joe's to pick up some extras.

6:30 p.m. unpack groceries and start prepping for dinner. We decided on a simple risotto with flecks of fresh salmon and shaved fennel. We followed a basic recipe for risotto but added small chunks of raw salmon a minute before it was done so the fish could cook through. A handful of cheese was added, a squeeze of fresh lemon juice, and shaved fennel over the top. It was creamy, rich and not at all fishy. Bonus, there was enough leftover for lunch the next day!

Calexico - South of the Manhattan Border

After casually and accidentally walking past the Calexico food cart on Prince Street some weeks back I stopped Bryan and told him We've been hearing about this place for EVER, we just need to go. So this weekend, our first back from Florida, we were feeling extra mellow and decided to just stay local. That decision was also helped by the fact that pretty much all the trains were shut down for repairs (thank you MTA). So, cas dinner and a late movie it was.

Around 8:30 we headed out to Columbia Heights to finally get our hands on some of that rumored Mexican deliciousness at Calexico's Union Street restaurant. The place was empty when we got there, but they were blasting Nirvana's first album and you just got the sense that these guys were perfectly happy filling take out orders and rocking out in the back. Those take-out orders kept coming, and by the time we left the place was half full with diners.

Now, here's a little problem I didn't really think about before hand. I'm not eating meat right now. This is temporary, but I'm in the middle of it, and I have about another week or so before I'll indulge. Sadly, all of the most enticing things on the menu were, of course, including meat. So I ordered vegetarian instead and hoped for the best.

Bryan placed my order for me at the counter and got me the tofu and cheese rolled quesadilla with crack sauce (a secret tangy and spicy dipping sauce) and the grilled tofu and grits. However, I had asked him to get me the pinto bean and avocado quesadilla and he got it wrong. So there I was, stuck with two tofu dishes. Not ideal, but not that big of a deal either. Bryan got a carne asada taco and the pulled pork grits. We both ordered the drink of the day, Watermelon aqua fresca.

My quesadilla was crispy on the outside and warm and gooey on the inside, and when dipped in the crack sauce it was really delish. Even though it was a little too much tofu for me (ahem, Bryan) it was really, really good nonetheless. Now let me say this, I love grits. I love grits like I love polenta - I can't not order it if it's on the menu. These grits were nothing like I've had before. They were so creamy, with tons of smoky paprika, whole fresh kernels of sweet corn, jalapenos and tons of cheddar cheese. I mean, really people. The only thing better than my grits were Bryan's grits - loaded with sweet shredded pork. And that watermelon drink - oh my. It was sweet, perfect, undiluted fresh watermelon... like total heaven.

I walked away having learned two things. One, come back when I'm eating meat, and Two, order for myself.

Monday's Update: Upon further reflection I wanted to address my Tofu Quesadilla again. Let me say this, the quesadilla was grilled to perfection, crispy on the outside, chewy on the inside, not at all oily or greasy. But I think in terms of a complete dish it isn't terribly successful. The tofu itself is firm, but doesn't lend any additional flavor, and when combined with melted cheese everything becomes the same consistency. There is no variation in texture. I really do want to go back and try my original order (pinto beans and avocado) because I have a feeling that for a vegetarian option, this will be much more of a satisfying and exciting meal. To be continued...

Brooklyn's Belly: All About Beets!

It's the season for Beets - something I never knew I loved until we started getting them by the bushel every week. My personal favorite is simply boiling them like potatoes and covering them with butter and salt, but we've been experimenting with some unexpected (and delicious!) results. Check out the column!

DumboNYC

Come On in Autumn, the Soup is On

We got our CSA today, and after a week of eating fried shrimp, pasta, bread, and oh, not one salad, we were dying for some serious veg. I perused my usual resources for some inspiration, and found one on my favorite food blog 101 Cookbooks. After clicking through a few pages I found a cabbage soup recipe that I could easily make with ingredients I already had in the house. Heidi Swanson is the guru for healthy eating and simple cooking, one look at her blog and you'll see - gorgeous, vibrant food. My inspiration. I cook her recipes all the time and I've never once been disappointed. So here goes - her recipe for Rustic Cabbage Soup:

The basic recipe is as follows:
Saute diced potatoes in a little olive oil and salt. Cook covered for 5 minutes, then add chopped garlic (as much as you like) sliced onion and 5 cups stock. I used 3 cups water with a bouillon, and 2 cups stock. Sometimes if I use all stock it over powers the other flavors, so I like to do halvsies. Cook through until the potatoes are soft and onions are translucent. Add 1/2 shredded cabbage and simmer. Season to taste.*

*Note: My version differs a little from the original recipe because I added a lot of red pepper flakes and fresh ground pepper. When the cabbage was cooked I added a few handfuls of frozen corn - I sliced a giant bag's worth off of fresh corn a little while back and froze it for times like these. And just before serving I squeeze a bit of fresh lemon juice into the served portions (lemon juice gets bitter the longer it cooks, its always better to add this right at the end) for a perfect amount of brightness.

The soup was ladled into bowls and a giant helping of grated Parmesan was added to each. Hello dinner, and lunch for the week!

Florida: Relax

Now, I know what you're thinking. Seriously, I really do know. Tommy Bahama? Half of you have no idea what the hell this is, and the other half are thinking For real? While you don't need to be an over 50 white male in a hibiscus print golf shirt to appreciate this Naples staple, you do need to be hungry.

Ever since my parents moved to South West Florida almost 5 years ago we've been coming to the Tommy Bahama restaurant to eat. It helps that my mom works at the retail store, so we get a hefty discount - allowing us to eat with abandon. And truly, the food is out of this world. Imagine a long day at the beach, exhausted and mellow with the heat of the sun, you find yourself at an outdoor table with bright, crisp beers, coconut crusted shrimp, red snapper, key lime pie, a dude in the corner covering everything from Dave Matthews to Jimmy Buffett and nothing but the warm evening buzz of great company and an excellent meal. Well, there, my friends, is my continued experience at TB's. I lurrrrrrv this place, and it's completely become part of my Florida experience.

We're leaving tomorrow, so this was our last hoorah - a fabulous end to an excellent week. We ordered from the tasting menu - a combo of two appetizers, an entree of choice and a full dessert. I had the crab cake and tuna tartare: the tuna was chopped and rested on a bed of avocado, cilantro and capers - soooo fresh and delicious. The crab cake was all crab, and when combined with the chili mustard sauce it was perfect, with just the right amount of heat.

My entree was the macadamia crusted red snapper which was light and juicy. My mom won the prize however, with the peppercorn flat-iron steak - cooked to a perfect pink with herbed mashed potatoes and sauteed spinach.

Then the desserts came. There were four to choose from, so we ordered them all and shared. While I really wanted my brownie and ice-cream all myself, my Dad turned into the desert nazi and demanded that after every bite we rotate our desserts to the left. So I chased my brownie with a bite of my mom's butterscotch pudding, Bryan's key lime pie, and my Dad's pineapple cake. And then all the way around again.

And as I sit here and write this entry, I'm still full. I'm stuffed. And I'm happy. And I'm sad to leave tomorrow. But we have a CSA to pick up, and I have a Brooklyn's Belly column to update. The thing with food adventures is, there's always something new - right around the corner. So, goodbye to Florida, and hello Brooklyn.....

Florida: BBQ Brooklyn Style

We have literally been beaching it, pooling it, or a little of both every day we've been here. And while yes, we're getting nice and tan, we're also getting fed like kings. My parents have been hell bent on us relaxing and simultaneously being pumped up with as much food as humanly possible. Could it be a little Mangia Vita competitiveness? A little thirst for fame? Perhaps, perhaps. Which is why we decided to cook dinner tonight. We had spent most of the afternoon kayaking down the Estero River (of which I was duly impressed with my Mom's skills), and starving we hit the deli for some sammies poolside to cool off. And as per usual, my Mom asks while we're still eating, what it is we want to do for dinner. This is an impossible task for anyone really, but us Italians, we somehow manage. Fried chicken?, she asks, or maybe burgers? We have those patties from Costco we could grill up. Oh, the parents and their Costco.

We took the reigns at this point, and decided we'd hit the grocery store and pick up all the necessary bits for a summer grill-fest. Bryan was stoked, to say the least, to finally get his little hands on the BBQ. I swear, I will die trying to get this boy a backyard and a grill of his own.

We got 2 pounds of ground meat (1 of which was ground chuck, the other was lean ground beef), and Bryan made 4 patties filled with crushed garlic, cumin, chopped fresh thyme and cilantro, a splash of Worcestershire sauce and salt and pepper. I cut up 4 ears of fresh raw corn in a bowl, cut 2 ripe tomatoes, added chopped red onion, olive oil, cider vinegar, salt and pepper and put that in the fridge to combine.

While the grill heated up Bryan made his famous guacamole (which he promised my Mother he'd make) which is made up of fresh avocados, chopped fresh cilantro, cumin, cayenne, chopped red onion (or shallots), fresh lime juice, and salt and pepper.

Bryan's attempt at the grill was a success, Huzzah! And he turned out 4 gorgeous thick burgers, covered in melted cheddar - crispy and smokey on the outside, and juicy on the inside. The guacamole was fresh and bright with just the right amount of heat, and the corn salad was sweet and crunchy. All washed down with ice cold Coronas. After which we headed out for a nighttime round of mini golf, beach side.

*Note: Wtf is going on with my photography skills on vacation? I apologize, and hereby relinquish any further photos of food to Bryan. As evident by the blurry burger above, I'm firing myself.

Florida: Southern Shrimp from My Dad the Pimp

We arrived in Fort Meyers around 4:30 Tuesday afternoon, exhausted from a 16 hour work day the day before and looking forward to some much needed sunshine and r & r. My parents were ecstatic to see us, and in preparation for our arrival have been planning menus for every day of our visit. No sooner we were unloading our suitcase was my Dad (yes, my Dad) in the kitchen whipping up a snack. Mussels in marinara to be exact. Now, let me explain. I grew up in a house with a LOT of cooking - all of it coming from my Mom. My Dad baked, and he baked everything. Tiramisu, homemade cannoli's with shells he would make by hand (that cream, Oh that cream!), biscottis, any kind of cookie you could imagine. He's good, and he takes it very seriously. As kids we'd have to leave the house when he was baking because it was an all day event. In fact, when we were planning our wedding a year ago, Bryan and I decided to have my Dad bake summer pies for dessert instead of a wedding cake. And he did, all 14 of them. An incredible feat.

But cooking, this is a talent my Dad has recently acquired, and he was primed to show off his new skills. So the kitchen smelled like garlic, tomatoes, and that wonderful briny scent only the freshest of shellfish can give off. And before we knew it we were clinking bottles of Corona on the lanai, and being served up the MOST DELICIOUS mussels marinara I think I've ever had. We feasted, and I must have had 62 pieces of bread just to sop up all the yummy sauce.

Up popped Dad again, and I followed him into the kitchen to see a giant pan of shrimp being sauteed. I knew it - I knew instantly we were getting scampi. Yes! Out came a giant heaping bowl of linguine with garlicky pink shrimp, and tons of parsley - ready to be served. We gorged, and drank, and I felt tipsy, happy and already totally chilled out. Work? What work?

P.s. An hour after we rolled ourselves into the den and onto the couch my Dad unveiled dessert - Angel food cake with homemade strawberry sauce and fresh strawberries. I was too bloated to take any pictures, but suffice it to say we had seconds.