December 18, 2011


Popcorn with Sea Salt & Nutritional Yeast1/3 cup unpopped Popcorn3 Tbsp cooking Oil2-3 Tbsp Nutrional YeastSea SaltPour cooking oil in a large pot and add popcorn kernels, making one layer across the bottom. Sprinkle with sea salt. Cover pot with a lid, leaving a small section for air to escape. Cook popcorn over medium/high heat until it starts popping. Once popping stops, remove from heat. Pour into a bowl and sprinkle with sea salt and Nutritional Yeast. Turn on movie. Fall asleep mid-way through. Some pics from yesterday’s wandering:






 


December 15, 2011


Smashed Potatoes with Balsamic Tomato “Jam”Mixture of small red, white & purple PotatoesExtra Virgin Olive OilSea Salt
“Jam”1 container grape Tomatoes1/2 white Onion, finely chopped1/2 cup Balsamic Vinegar2 Tbsp Extra Virgin Olive Oilpinch of Salt
Bring water to boil in a pot. Poke potatoes (I made six) with a fork and add to water. Throw in some salt. Allow to boil until potatoes are tender but not overcooked (should have followed my own advice). Drain and allow to cool slightly. Using a utensil of your choice (I used the bottom of a measuring cup), smash potatoes flat. Place on a baking sheet and drizzle with olive oil. Season with sea salt. Bake in a 400 degree oven for 15-20 mins until crispy. For the “jam” Saute onion in olive oil with a bit of salt over low/medium heat until translucent. Add grape tomatoes and balsamic vinegar. Cover and allow to cook for about 5 minutes or until tomatoes begin to split. Using a spatula or other kitchen utensil of your choice, smoosh (not a culinary term) tomatoes gently. Cover again and continue to cook, stirring occasionally as liquid reduces. Once the consistency is a bit thicker, remove from heat and serve with smashed potatoes. This year will be my first time staying in New York over Christmas (I usually fly back to WA), so I decided I should buy myself a New York priced Christmas tree ($30 for a three foot tree! Seriously?!) My mom was lovely enough to send me my childhood ornaments so that I had something to decorate it with. We never had a flashy Christmas tree growing up, so I went all out with tinsel and colored lights.

I used my favorite kitty angel ornament as the tree topper. I’ve had this thing since I was about 3 years-old. It’s been through a lot.

I also added creepy dollar store Santas to my shadow boxes. This is about the extent of my festiveness. 
I’m thinking of doing an ode to Greenpoint with a Polish-themed Christmas dinner. What are your favorite holiday food traditions?


December 7, 2011


Brunch Bruschetta
On Sunday I was invited to a NYC blogger brunch hosted at the super lovely home of Cathy of What Would Cathy Eat. Not only did I get to meet some awesome fellow food bloggers, but the brunch spread was pretty amazing. I threw together some bruschetta in the morning (have you ever tried toasting/not burning sliced bread in a convection oven while simultaniously drying your hair and doing your makeup? Not recommended).. Here’s what I made:
Bruschetta BreadFrench baguetteExtra Virgin Olive OilSea SaltPreheat oven to 350. Slice bread 1/2 inch thick on an angle. Drizzle with olive oil and sprinkle with sea salt. Spread one layer on a cookie sheet and bake until golden brown.
Remove from oven and top with: 
Whipped Ricotta with Honey & Thyme1 cup Ricotta cheese1-2 tbsp Honey1 tbsp fresh chopped ThymeSea salt to tasteIn a bowl, whip ricotta with a hand mixer (or blender in my case). Drizzle in honey and sprinkle with thyme. Stir until well incorporated. Season with sea salt to taste. Artichoke, Kale, Pecorino, Toasted Walnuts & Pinenuts (hey I’m vegan!)2 cans Artichoke (in water, not oil)1 cup washed Kale, large stems removed, thinly chopped1/4 cup toasted Walnuts1/4 cup toasted Pinenuts (brown nuts in a 350 degree oven)1/2 cup finely grate Pecorino RomanoSalt & Pepper to tasteCombine all ingredients in a Cuisinart until well combined but not quite smooth. Season with salt and pepper to taste. I had one of those weekends where I blink and it’s over. Matt Braunger Comedy Central taping, wedding reception that I planned at one of my favorite venues in NYC (Gary’s Loft! So amazing!), blogger brunch, filming for a promo video for another favorite venue The Green Building, and then The Drink’s one year birthday celebration. I’m worn out! Check out the blogs of those I had the pleasure of meeting Sunday afternoon…    Hungry In BrooklynHungry SofiaLittle Ladies Who LunchWishful ChefSprout & PeaWannabe Monger (maker of the delicious cheese in my photo) You Can’t Eat BreadBrooklyn SupperGood American WifeSweet Potato SoulWhat’s Cooking Good LookingCantaloupe AloneCook Bake LoveWhat Would Cathy Eat 
While you’re at it, why not like The Bored Vegetarian on FB? Or follow me on twitter


December 1, 2011


Moroccan-Spiced Chickpea & Kale Stew1 can Chickpeas (unsalted)3 Tomatoes (medium sized)1/2 Onion (chopped)1 handful of Kale (washed with thick stems removed)2 cloves of Garlic, minced1 generous tbsp Cumin1 tsp Cinnamon 1 tsp ground Coriander 1/4 tsp ground Cloves2 tbsp extra virgin Olive Oil 
Bring water to a boil in a large sauce pan. Add tomatoes to boiling water and let sit until skins break. Drain tomatoes in a colander and run cold water over them. In a saute pan, saute onion in olive oil and a bit of salt until starting to tender. Add garlic and continue to saute. Add chickpeas (with liquid) and simmer on low. Remove skins from tomatoes (they should come off easily) and roughly chop. Add to pan. Add spices and stir. Salt and pepper to taste. Cover and simmer until chickpeas are soft and liquid has reduced some. Rip up handful of kale and toss into stew. Cover again and let simmer for 2-3 more minutes. Remove from heat and serve immediately. 
If you ever see me daydreaming on the subway, it’s cause I’m thinking about something like this. Hello winter.


November 24, 2011


Roasted Fall Vegetables with Rosemary and Fig Balsamic ReductionI will admit that I was a bit jealous when I saw everyone with their bags and suitcases on the subway yesterday morning. Though I always love my orphan/friendsgivings, my family always makes epic spreads for the holidays. Plus they have very good taste in wine, which I’m pretty sure they don’t buy for $3 at Trader Joe’s.. I digress.
I’m having a few friends over today and rather than make a traditional Thanksgiving dinner, everyone’s bringing what they want (how free-spirited of us). I’m making fondue, but also thought I’d roast up the vegetables in my fridge. Feel free to use any fall veggies you have laying around for this!
1 Green Squash (peeled)2 Yams, peeled 2 cups Brussels Sprouts, trimmed and cut in halfFresh RosemaryExtra Virgin Olive OilSaltPepper1/2 cup Balsamic Vinegar (I used fig)Preheat oven to 350. Chop vegetables evenly. Toss in olive oil and sprinkle with salt and pepper. Spread on a baking sheet and throw a few sprigs of rosemary on top. Roast in the oven (you might want to toss them around every once in a while so that they cool evenly). While vegetables are roasting, Once tender and starting to brown, lightly simmer balsamic in a saute pan, being careful not to burn. It will reduce by about 50%. Once the vegetables are tender and starting to brown, remove from oven. Serve on a platter and drizzle with balsamic.
Hope you have a wonderful Thanksgiving full of good eating!


November 20, 2011


Edamame with Star Anise, Red Pepper Flake and Toasted Sesame Oil (inspired by Three Muses)2 cups Edamame 1 Tbsp Star Anise Seeds 2 Tbsp Toasted Sesame Oil1 Tsp Red Pepper FlakeSea SaltRoasted Black Sesame Seeds (optional)
Boil edamame according to the package (typically boil 3 minutes in salted water). Remove from heat and drain in a colander. In a saute pan, toss edamame with star anise, sesame oil and red pepper flake. Warm over low/medium heat until fragrant. Remove from heat and sprinkle with sea salt to taste. Garnish with roasted black sesame seeds. Serve immediately.
While I was in New Orleans, Chris, Sabrina and I stopped into Three Muses for some jazz, a drink and a few snacks, including their edamame. It was such a simple but flavorful combination that I knew I needed to recreate it at home. Three Muses ended up as one of the stand out restaurants of my trip. A little unassuming, but absolutely delightful.


November 18, 2011


Curry & Cinnamon Roasted Almonds
1 Cup Raw Almonds2-3 Tbsp Olive Oil1 Tbsp Yellow Curry Powder 1/2 Tsp CinnamonSalt to tastePreheat oven to 350. In a bowl, toss almonds with olive oil. Sprinkle in salt and toss until evenly seasoned. Sprinkle in curry powder and cinnamon and toss almonds. Add more oil and/or spices and continue to coat almonds. Spread evenly on a baking sheet and roast in oven. Stir almonds occasionally. They will begin to crackle and may split a little. Remove from heat (careful not to burn) and allow to cool (I threw mine in the freezer for a few minutes) before serving. 
Tonight my friend Nika came over to catch up on the last few months and make fun of lady fashion magazines. She brought the wine, I was responsible for snacks. These were tasty, but they will turn your hands yellow – beware!


November 16, 2011


Yams, Pearl Onion, Fennel, Mushrooms, Kale, Black Quinoa, Rosemary & White Wine.
I got a new tabletop light unit (thanks for the tip, Sprout & Pea). No more pictures in the windowsill!
It’s 9pm. Wine & bedtime.


July 16, 2011


Grilled Portobello Mushroom With Chimichurri Sauce
Porobello Mushrooms, slicedOlive OilSaltChimichurri1/2 cup cilantro, chopped1/2 cup Italian parsley, chopped2 cloves garlic, chopped1/4 olive oil1/2 cup red wine vinegar1 tsp red pepper flakes1 tsp cuminSalt to taste 
Toss sliced mushrooms with olive oil season with salt. Grill on both sides. In a bowl, whisk vinegar and olive oil together, combine chopped herbs, garlic, red pepper flakes, cumin and salt. Serve with grilled mushrooms.Typically chimichurri is blended in a food processor, but I opted for a more “rustic” (lazy?) approach. It can be used as a marinade as well – tofu or vegetables anyone?

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July 11, 2011

If you live in New York and haven’t been to Juliette, the adorable French bistro in Williamsburg, you’re missing out! In February, I had an amazing cauliflower salad there that I’d been meaning to recreate. An impromptu picnic in McCarren this afternoon was the perfect excuse. 



Grilled Cauliflower Salad with Toasted Pinenuts & Pumpkin Seeds, Basil, Capers, Golden Raisins & Sherry Vinaigrette  
1 head of cauliflower, chopped1/4 cup golden raisins2 Tbsp pumpkin seeds, toasted2 Tbsp pinenuts, toasted3 Tbsp red onion, finely choppedFresh basil, chopped 2 Tbsp capers4 Tbsp sherry vinegar1 Tsp dijon mustard1 Tbsp olive oilOn a stovetop grill, brown cauliflower with olive oil until tender. Whisk sherry vinegar, mustard and olive oil together in a bowl and set aside. Remove cauliflower from heat. In a bowl, toss with raisins, pinenuts, pumpkin seeds, basil and capers. Dress with sherry vinaigrette and toss to coast. Serve immediately. The last two weeks have been packed with summertime fun – including a pool party on Long Island (Thanks Yakuboff family!!), Coney Island, Roosevelt Island tram, boating in Central Park, 4th of July celebrations etc. My camera came along!