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.


July 15, 2012

(serves 6-7)
In the midst of wedding season, it’s good to have a few ideas on hand for any bridal shower brunches you’ll be attending. I made this for my friend Emma’s party. It’s all bagels, salads and Brooklyn-inspired cocktails today.

1 dozen Eggs, boiled, peeled and chopped 2/3 cup of Mayonnaise 4 teaspoons Whole Grain Mustard 2 Radishes, chopped small2/3 cup of Mayonnaise 1 Tbsp Capers1 1/2 Tbsp Lemon Juice1 Tbsp Scallions, sliced thin (whites and light green) 1 Tbsp fresh Tarragon, chopped Fresh Pepper to taste
Sliced Bread or Bagels (I managed to have neither of these at my house, so my picture is sans bread)In a bowl, toss all ingredients together. Spread on bread and serve.

Last week I was back in my home state of Washington for the 4th of July. It was a crazy week but I managed to get in family time, friend time and time in the woods. Though I consider myself a East Coast lady at the core, once I was back in the dirt in the fresh air, I was like a fish to water. Speaking of water, my mom and I took a day hike along the Skokomish River at Staircase. I remember camping there as a kid and spending lots of time in the river moving rocks around to create mini rapids. I probably would have done the same again if I’d had the time.

I also saw my little lady niece, who is so cute it’s frightening. She said my name for the first time! Well she said something like “Bee-ee-ny” but close enough.


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?  


March 23, 2011

Since moving to New York, my apartment has become a notorious crash pad for friends, bands, and Danes. Notorious in that I have a hard time telling people no and have gone so far as to purchase a queen-sized air mattress to make sure everyone’s comfortable. Sigh. All this entertaining/tour guiding can get expensive, so when my friend-since-4th-grade Tricia made plans to come out for a visit, I suggested we cook at home a bit in order to save some money. On Sunday, we bought some fresh pasta from Little Italy (a-tourist-trapping we will go!) and had a nice Italian meal. The next morning, I threw together a simple, elegant breakfast with some of the leftover ingredients from the night before (basil and bread.) This is a more simple take on the herbed eggs I made for Christmas Eve brunch. I don’t like to use all that butter and cream all the time, so a few weeks ago, I started adding fresh herbs to my morning eggs and only a sprinkling of cheese. Throw it on top of a toasted piece of bread and you have an easy meal that looks like it took a lot of effort. I threw together some sweet potato home fries as well.    
Sunny Side Up Fresh Herb Eggs on Toasted Bread1 large egg1 tbls herb of your choice, chopped (I’ve used basil, thyme or sage) 1 tbls of finely grated Pecorino Romano cheese (optional, could also use goat cheese, feta or parmesan) salt & pepper to tastebutter for the pan1 thick slice of good bread, lightly toastedIn a small saute pan, melt butter. Crack egg into pan and cook on low/medium heat until it begins to firm up. Sprinkle with herbs and salt and pepper. Cover with lid until the white is firm, but the yolk is still runny. Sprinkle with cheese and serve on top of bread.You can top the bread with some arugula if you’re into that!Sweet Potato Home Fries1 cup sweet potato, cut into small cubessalt & pepperpaprikagarlic powderchopped sage (optional)olive oilIn a saute pan, heat olive oil on medium/high heat. Add sweet potatoes and toss in olive oil. Sprinkle with salt & pepper, continue to cook and toss potatoes until they start to brown. Add paprika and garlic powder, tossing to coat. Once potatoes are cooked through, sprinkle with sage. I sometimes sprinkle with white truffle oil (I know it’s pricey and snobby, but it’s so good…) and have served them with 0% Greek yogurt.
Tricia and I spent most of the weekend wandering around the city, one of my favorite activities. We clocked nearly 7 miles on Sunday, walking across both the Williamsburg and Brooklyn Bridges. 
I liked these balloons caught in the Brooklyn Bridge because they reminded me of Shel Silverstein’s poem Eight Balloons.
Hey readers! Have you Liked The Bored Vegetarian on FB yet? You should.


December 20, 2010

Sorry for the lack of updates, dear readers.  I forgot to pack my camera cord, which would make for a very bland posting.
I have been cooking while I’ve been here in Washington (drunk beans, lavender & lemon shortbread cookies) but you’ll have to wait until I’m back in NYC to get the full scoop.
Do you have a favorite holiday recipe?  Post in the comments!  I’ve been nominated to make Christmas Eve brunch at my dad’s, so any ideas would be appreciated.
Happy Holidays! Thanks for reading!
Here’s my niece Marion! She has no idea how spoiled she’s going to be come Saturday.


August 8, 2010

Brunch is typically a main event on weekends in New York (Need suggestions? I like here, here, here, here and here), but sometimes it’s good to turn on some soul music and make breakfast at home.
I love eggs, so I never understood the point of a tofu scramble until last weekend.  When I was in Atlanta, Maria and I grabbed a vegan brunch at Soul Vegetarian, where I took the tofu scramble plunge.  Surprisingly, I loved it!  Though (as I’ve mentioned) I’m not a huge tofu fan, I love how it can take on the texture and flavor of so many different things.  I bought a soft (or silken, if you want to use the gross name) version when I was at the store this week, but you can use any variety, depending on the texture you prefer.
Keep in mind that the ingredients you use are up to you!  I used what I had in the fridge, so it’s not the most sophisticated recipe in the world.  Who cares, I’m in still in my pajamas.


Tofu Scramble (for one)1/4 block of silken tofu, chopped1/4 green pepper, chopped1/2 onion, chopped1 clove garlic, chopped1/2 cup grape tomatoes, choppedhandful of green onion chopped1 tbls Nutrition Yeast (What’s this, you ask?  It’s a deactivated yeast that’s rich in B vitamins and protein and has a distinctive nutty taste.  Read more here!) olive oilcumin, to tastesalt & pepper, to tasteHeat olive oil in a frying pan and add vegetables, stirring until tender.  Add tofu and mix with veggies, season with nutritional yeast, cumin, salt and pepper.  The longer you cook the scramble, the more firm the tofu will become.  Serve immediately. Notice that my pictures are a bit more refined?  My new camera arrived on Thursday!  It’s a Cannon Rebel Xsi, and it may be the love of my life.  Yesterday I walked to Calvary Cemetery in Queens (one of my favorite places in NYC) and gave it a test run.  I won’t death-up my blog post with graveyard pictures, but here’s a shot of my favorite visitor.