September 30, 2012

Migas are traditionally made with pan-fried corn tortillas, but seeing as I’ve been running around all morning putting up Gala Gala Hey! fliers and have to work in a couple of hours, I opted for thin tortilla chips instead.

Ingredients

– 3 eggs
– 1 handful Tortilla Chips
– 1/2 small Purple Onion, chopped
– 2 small Yellow Peppers, seeds removed, chopped
– 1 Jalapeno Pepper, seeds removed, minced
– 1/3 cup Monterey Jack, shredded
– 1 Tbsp Half & Half
– 1/2 Tbsp Extra Virgin Olive Oil
– Fresh Cilantro, chopped
– Salt & Pepper to taste

Directions

Add olive oil, onion and peppers to saute pan on low/medium heat. Saute until soft. In a bowl, whisk eggs and half and half together until incorporated. Add to pan, season with salt and pepper and begin to scramble the eggs. Break a handful of tortilla chips into the egg mixture and toss together. Once eggs are close to being done, mix in cheese and cilantro. Serve hot.

This morning I stopped in Transmitter Park in Greenpoint to catch the amazing view of Manhattan. Tomorrow will be my 3rd anniversary of living in New York and it was great to have a few quiet minutes to think about how impactful my time here has been. Without sounding like a big pile of mush, I feel really lucky to have experienced so much over the last few years – both good and bad – and running this blog has been an important part of that. Thank you from the bottom of my sappy heart for reading!


August 11, 2012

Ingredients

1/4 cup White Polenta (or grits, hominy)
1 cup Water 1/4 cup Low Fat Milk
2 Tbsp Goat Cheese
1 1/2 cups fresh Shiitake Mushrooms
2 cups fresh Baby Spinach, stems removed1 Tbsp Extra Virgin Olive Oil
1/2 Tbsp Butter Salt & Pepper to taste

Directions

In a saucepan, bring 1 cup of water and a pinch of salt to a boil. Add in polenta and stir. Reduce heat to a simmer and cover for 12 – 14 minutes, stirring occasionally. Once the polenta has started to thicken, add in 1/4 cup low fat milk and the goat cheese and stir until incorporated in. Continue to simmer on low heat. Chop shiitake mushrooms in to pieces (not too small, they will reduce when you cook them). In a small saute pan, melt the butter and 1/2 Tbsp of olive oil together over medium heat. Add mushrooms and a bit of salt and toss. Cook the mushrooms until they begin to brown and get a little crisp on the outside. Room from heat and set to the side. Bring 2 inches of water to barely simmer in a saute pan. Still to remove any air bubbles at the bottom of the pan. Crack egg into a small bowl (I used a measuring cup) and ease into the water. Set a timer for 4 1/2 minutes.While the egg is poaching, heat the remaining 1/2 Tbsp of olive oil and saute spinach at medium heat until wilted.Plate a the polenta and add the spinach and mushrooms. With a slotted spoon, remove the egg from the water and top the polenta, spinach and mushrooms. Salt and pepper to taste and serve immediately.


June 25, 2012


Sweet Potato HashI served this with a sunny side up egg and a simple mash of avocado, tomato & cilantro2 Sweet Potatoes, chopped small1 small Onion, chopped1 Green Pepper, chopped1/2 Jalapeno, minced1 Tbsp Paprika2 Tsp Chipotle Chili Powder1 Tsp Cumin2 Tbsp Extra Olive OilSalt & Pepper to tasteOver low/medium heat, saute chopped onions with a pinch or two of salt for about 4 minutes. Add potatoes and stir in with onions. Turn up heat slightly and cover. Toss potatoes every 2-3 minutes until soft. Add jalapeno, season with paprika, cumin and chili powder and toss to coat. Turn up heat a bit to crisp/brown potatoes. Add chopped green pepper and salt & pepper to taste. Once pepper is a bit soft, remove from heat and serve.After a 15 hour work day on Friday, I had one of the best weekends in recent memory.. lots of swimming at Rockaway Beach; Balkan music and cold beer; the Renegade Craft Fair, where I picked up some delicious Salted Honey Caramel Creme from BumbleBerry Farm and this stately otter print (by Ryan Berkley) that brings me extreme joy. 
Today I stumbled across this rope message in Soho that someone had left for any passers by. 
Romance isn’t dead y’all. 


May 26, 2012


Poached Egg, Grilled Asparagus, Ricotta & Almonds on Toasted Bread1 Egg5 spears fresh Asparagus2-3 Tbsp Ricotta Cheese1 Tbsp Slivered Almonds1/2 LemonA nice loaf of bread (I used Toscana)Extra Virgin Olive OilSaltWhite VinegarChopped Chives (for garnish)Fill a large pot half way with water. Bring to a boil. Prepare an ice bath and set aside. Cut off ends of asparagus so the spears are similar in length. Add to boiling water and blanch for about 30 seconds (the asparagus will turn bright green). Remove from heat and drain. Add to ice bath to cool down temperature. Spread slivered almonds in a pan and roast at 350 until they begin to brown. Remove from heat and set aside. Slice a thick piece of bread. Drizzle a generous amount of olive oil in each side and season with salt. Place on a baking sheet and toast in the oven at 375 and begin to toast bread. Heat up stove-top grill. Begin to grill asparagus until grill marks form (you should flip asparagus as you go). Bring a few inches of water and a tsp of vinegar (per 1 cup of water) to boil in a deep sauce pan. Gently add egg gently, remove from heat and cover. Allow to cook for 2-3 minutes. Removed toasted bread from oven, spread with ricotta. Squeeze lemon juice over asparagus. Layer asparagus over ricotta. Add poached egg. Season with salt. Sprinkle toasted almonds over the top. Garnish with chives.


March 25, 2012


Lemon-Scented Blueberry Sour Cream Pancakes (adapted from The Pioneer Woman Cooks)These are the lightest, most spongey pancakes ever. Don’t be surprised if you can eat an entire stack in one sitting. 7 Tbsp Flour1 cup Sour Cream2 Tbsp Sugar1 Tsp Baking Soda1/2 tsp Salt2 large Eggs1 tsp Vanilla Extract1 tsp Lemon zest1 cup fresh Blueberries 2-3 Tbsp ButterSyrupIn a bowl add sour cream. Sift in all dry ingredients and mix together well. In a separate bowl, whisk eggs and vanilla extract for 1-2 minutes. Pour egg mixture into the pancake batter and stir together until incorporated. Add lemon zest and mix in. Heat griddle over medium heat for a few minutes until hot. Grease with butter. Using a ladle, pour batter onto griddle and sprinkle pancakes with fresh blueberries. Cook each side of the pancake for 1-2 minutes or until golden brown. Remove from griddle and serve immediately with butter and syrup.


March 3, 2012


Sweet Potato Eggs BenedictIt’s one of those days where I spent half the morning day dreaming of breakfast before actually pulling myself out of bed to go to the grocery store. I knew that I wanted eggs benedict, but decided to forgo the muffin or biscuit in favor of sweet potato.  4 large Eggs1 stick of ButterJuice of 1 Lemon1 large Sweet Potato1 tbsp White Vinegar Extra Virgin Olive OilSaltPaprikaChives for garnish
Bring water to a rolling boil in sauce pan and add vinegar. Slice a thick round of the sweet potato, season with salt and paprika. Saute on low medium heat with a bit of olive oil, flipping to brown both sides until cooked through. Separate three of the egg yolks from the whites. Blend yolks with a stick blender (or regular blender). Melt butter (I used a microwave). While butter is still hot, pour in a steady steam in to yolks while running the blender. Sauce should begin to thicken. Add the lemon juice and blend for another minute or two. Crack egg into a small bowl and slip into boiling water. Remove from water after 4 minutes. Arrange sweet potato on a plate, top with poached egg and drizzle with hollandaise sauce. Garnish with chopped chives.My sauce was thinner than I wanted because I let the butter cool too much before adding it to the egg yolk. Multi-tasking is a real skill, folks.


December 13, 2011


Spinach, Ricotta & Basil Stuffed Eggs
2 large Eggs1/4 cup Milk1 teaspoon Dijon Mustard (optional) Handful of fresh Spinach2 Tbsp RicottaFresh BasilSalt & Pepper to taste 1 Tbsp ButterBegin melting butter in saute pan on low heat. Crack open eggs into a bowl and add milk and dijon. Whisk eggs wildly until mixture is a pale yellow and air bubbles form. Add mixture to saute pan, season with salt and pepper and begin to cook on low/medium heat. Cover and continue to cook until the top of the eggs start to firm up. Add dollops of ricotta and pile with spinach and basil. Cover again until spinach starts to wilt. Flip one side of eggs over to the other, like you would an omelet. Serve immediately.
I have to admit I’m terrible at making omelets, and this is definitely not pretty enough or fluffy to be one… hence the word “stuffed.” That being said, the combo of the creamy ricotta with the basil and spinach is really nice and makes me wish I was sitting on a farmhouse porch drinking a strong cup of coffee. As I mentioned in my last post, I had The Best Weekend. Two of my closest friends and I went to the North Fork of Long Island, first to attend the lovely Dorothy of Jaunsetter’s holiday housewarming, but also to follow one of her travel tips and stay at the Silver Sands Motel in Greenport. We got off-peak pricing on a waterfront cabin with a fireplace and stayed up until 3am sitting on the shag carpet next to the fire, drinking honey whiskey and discussing very important topics (lady gossip).
During our dinner at The Frisky Oyster (I had shaved brussels sprouts with Meyer lemon jam, wanuts & parm and broccoli rabe with garlic and lemon), we were surrounded by an eight person bagpipe band. Loud/amazing.The next day we visited the Orient Point beach, The Lunch Truck (for a delicious grilled cheese) and Shinn Estate Vineyards, where we did a quick tasting and I picked up a bottle of their Sauvignon Blanc.
The best part of this is that you can get to Greenport on the LIRR… I have visions of holing up in a cabin for a cold wintery weekend and ignoring everything but a good book.



Have I mentioned how much I love the beach?  


December 12, 2011


Woke up Sunday morning in a bay-side cabin on Long Island and ate some Raisin Bran.
Best weekend in recent memory. 


September 18, 2011


Whiskey French Toast with Caramelized Pears, Toasted Pecans & “Bacon”
3 slices bread, cut diagonally (I used country white)3 large eggs1 cup of milk1/2 cup Whiskey (I used Bulleit Rye)1/2 teaspoon cinnamon 1/4 cup chopped pecans (toasted at 350 degrees until brown)4 Bosc pears, peeled and chopped3 Tbsp butter (+ more for french toast)1/4 cup brown sugar5 strips of Morningstar Farms Veggie Bacon (optional), cooked per instructions on box
In a container, whisk milk, eggs and whiskey together, until pale yellow. Whisk in cinnamon and whisk.In a sautee pan, melt butter until bubbly. Add sugar and stir until combined. Add in pear and toss in sugar mixture. Continue to cook on medium/low heat until pears become tender. Mix in pecans and bacon. Cook on low heat as you prepare the french toast. On a griddle melt some butter over medium low heat. Coat sliced bread very well in egg mixture and add to griddle. Cook until brown and flip. Once cooked evenly, remove from heat. Top with butter and caramelized pear mixture and serve hot. 
The veggie bacon doesn’t hold its texture the way I wish it would, but it adds a nice salty element to the pears. This is a pretty rich tasting start to your, so pace yourself. 


August 22, 2011



Southwest Frittata
4 eggs1/2 cup milk1/2 red bell pepper, chopped1/4 white onion, chopped1/2 avocado, chopped1/4 cup queso blanco, choppedcumin (to taste)smoked paprika (to taste)1 tsp jalapeno, minced (optional)Extra virgin olive oilsalt & pepper to tastePreheat oven to 350 degrees. Grease two ceramic ramekins. In a saute pan, saute bell pepper and onion in olive oil until slightly soft. In a bowl, whip eggs and milk until pale yellow. Mix peppers, onion, avocado, cheese, avocado and spices into eggs. Salt & pepper to taste. Divide evenly into ramekins and bake until eggs set (20-25 minutes, check as you go).   THIS RAIN! 
 
My apartment flooded exactly a week ago – luckily only in the tiled living room area and not my bedroom – but geez! People think it rains in Seattle, but Brooklyn’s been giving it a run for its money this week. As you may have picked up on, things have been pretty insane the last few weeks. It’s busy season for event planning, and I had my first wedding through my new job a couple of weeks ago (see pics!)… plus there’s been a lot of shows, movies in the park, square dancing, inner tubing down the Delaware river etc. Cooking and photographing have taken a backseat.
Some things that have been making my life enjoyable: 
New song from North Highlands
Everything from Hospitality.
Pinning event and catering ideas during lunch.
My beloved Greenpointers.
Season 2 of Louis
Also! BYOB 2 is happening! October 9th, 2011 at Public Assembly. Details soon!