tomatoes & peppers: week 9

Woohoo they're still kickin! A few have even warranted a stick to help them stand on their own. Oh, and I added a whole new plant to the mix, a nice little sprig of rosemary. I'm still feeling pretty good about them but I do have a question if there are any green thumbs out there... I have 2 plants in some of the containers and one is bigger than the other. Should I sacrifice the smaller one to allow the bigger one to get more nutrients?
Filed under gardening by Kelly. April 30th, 2009 . 5 Comments

peanut butter and jelly cookies

Growing up, most kids practically live on peanut butter and jelly sandwiches. But not me, I was the weirdo at the table eating a peanut butter and butter sandwich. Awesome right? Well I've just started getting into the pb&j combo so when I saw a recipe for flourless peanut butter cookies over at Joy the Baker I knew what needed to happen. It didn't hurt that I had some fresh peanut butter from Miss Amy that was burning a hole in my pocket. Joy's cookies looked super delicious and with only four ingredients, I figured I could get crazy and add a fifth to make mini peanut butter and jelly cookies. I quickly mixed the peanut butter, an egg, some sugar and baking soda together. It didn't take long to realize my dough didn't look like joy's dough. Hmmm. I put it in the fridge for a bit to see if it just needed to chill. No such luck. I think it had something to do with the fresh peanut butter which had honey in it (not totally sure about that though). I like to roll with the punches though so I just went ahead and dropped sloppy teaspoons of the dough onto the baking sheet. My cookies came out flat and crispy and bigger than I expected, not the lovely fluffy ones from the original recipe. Even though their form was different, they were still delicious. Kind of like a peanut butter cracker. Once they cooled a bit, I matched up similar sizes and got my jam out of the fridge. I slathered a round of jam on one of the cookies in each pair, keeping about a quarter inch from the edge. Then I topped each jelly covered cookied with a plain one and I had myself a whole bunch of peanut butter and jelly cookies. I took a bite and mmm, mmm, mmm. I just love the sweet fruity flavor of jam (strawberry in this case) against the salty peanut buttery flavor of the cookies. I thought that was the end but when I came back for more a little later, something magical happened... The jam softened my cookies and they turned into the most wonderful, soft cookie sandwiches. Go back the the school lunchroom and try to remember those Little Debbie Oatmeal Sandwiches. Yeah, those were good right? Well these cookies took that form. Instead of oatmeal it's peanut butter and instead of cream it's jam. But it's all good. So, so good. I like happy accidents. peanut butter and jelly sandwiches makes about 18 sandwiches adapted from The Gourmet Cookbook via Joy the Baker 1 cup all-natural chunky or smooth peanut butter 1 cup sugar (1/2 cup brown sugar and 1/2 cup granulated sugar) 1 egg 1 teaspoon baking soda jam Preheat oven to 350 degrees F. 1 Line a baking sheet parchment and set aside. In a mixer combine peanut butter and sugars until well combined, about 2 minutes. 2 Add egg and baking soda and mix for another 2 minutes. 3 Using a teaspoon, drop a dough by the spoonful onto the baking sheet. If you can crisscross it with a fork, go for it. 4 Bake for 8-10 minutes, until lightly browned. 5 Cool on a baking sheet for a few minutes, then group cookies into pairs with one in the pair upside down. 6 Spoon a little jam on the upside down cookie, leaving about 1/4 inch around the edge. Top it off with the other cookie from the pair. 7 Transfer cookies… your mouth.* *Thanks Joy for the best direction ever.
Filed under eat and sweets by Kelly. April 29th, 2009 . 5 Comments

rosemary & parmesan crusted asparagus

It's that happy time of year again here in New York when green things start arriving at the greenmarket. Asparagus is one of those gems and I decided it was time to give the little green spears a chance. I've tried them here and there, but they just never really did it for me. Then one day Aaron and I had lunch at Spitzer's and we kept seeing these plates come out with the most delicious looking golden rods. We quickly ordered ourselves a plate and wouldn't you know, I became a fan of asparagus. They were rolled in bread crumbs and sesame seeds, then fried and served with a buttery lemon dipping sauce. I mean come on, what's not to like? With that on my mind, I decided to try my own version of the crusted asparagus to see if I had what it takes to make asparagus appetizing. Instead of using sesame seeds I decided to go the herbal route and use some fresh rosemary I had on hand. I combined that with a bunch of breadcrumbs and some freshly grated parmesan cheese. I first blanched my asparagus to ensure that it was cooked, because I wasn't sure that frying it would do the trick. Once the asparagus had cooked for a few minutes I put it in an ice bath, patted it dry and then started the coating process. I prepared 3 plates, one with flour, one with a whisked egg and the last with the breadcrumb mixture. I coated each spear with with each, one after the other until they were all coated and lovely. Next I prepared a pan with enough oil to cover the bottom of the pan. Once it was hot enough, I placed the spears in it and let them brown. While the first side was getting nice and crispy, I squeezed a lemon and added the fresh lemon juice to some melted butter to use as my dipping sauce. When the first side was nice and golden, I flipped the asparagus to get the other side equally as crispy. When they were all cooked, I laid them all on a paper towel for a minute or two to let the excess oil drain off. Then it was the moment of truth. Would all that work be worth it? I have to say yes, although next time I'd make more because they were delicious, but it was a bit much for only a few spears of asparagus. I loved the flavor that the rosemary added and the extra crunch of the bread crumbs. Oh, and that citrus butter dipping sauce was good stuff. Now I'm off to conquer more veggie fears! rosemary & parmesan crusted asparagus makes 1 bunch of asparagus (about 12 spears) 1 bunch of asparagus 1 cup bread crumbs 1 tablespoon fresh rosemary, finely chopped 2 tablespoons parmesan, finely grated 1 egg 1/2 cup flour 1 lemon, juiced 2 tablespoons butter, melted oil ice 1 Fill a bowl with ice water and set aside. Bring a medium pot of water to boil and cook asparagus, 3 minutes for thin spears, 5 minutes for large spears. Immediately place asparagus in ice water. 2 Combine breadcrumbs, rosemary and parmesan and spread on a large plate. 3 Whisk egg and place in a large bowl or sided pan. 4 Spread flour on a plate and create a prep station so you have the flour plate, egg bowl and breadcrumb plate in a row. 5 Pour enough vegetable oil in a large frying pan so it completely covers the bottom. Place over medium heat. 6 Take the first asparagus spear and coat 4-5 inches of the stalk with flour (it may take a few rolls). Next dip it in the egg mixture, then coat it in bread crumbs. Repeat with all asparagus spears. 7 Place the asparagus in the hot oil and cook for about 3 minutes on each side, or until each side is golden. 8 Melt about butter in a small bowl. Squeeze the juice of 1 lemon and add to the bowl. 9 Serve asparagus with lemon butter dipping sauce.
Filed under eat and sides by Kelly. April 28th, 2009 . 15 Comments

lovely day

Filed under read by Kelly. April 25th, 2009 . 1 Comments

happy hour: tuthilltown whiskey

Have you ever had a week where Monday feels like it should be Friday? I kind of had one of those and the real Friday has been slow in coming. It's finally here though I feel like jumping up and down. And then collapsing on the couch. That's why happy hour this week will be a simple glass of Hudson Single Malt Whiskey on the rocks. We went to a Tuthilltown tasting a while ago and I kind of fell in love with the distiller. He has so much enthusiasm for what he's doing it just makes me happy. So here's a cheers to the Friday that finally came and to a beautiful weekend ahead! I hope you have a great one!
Filed under happy hour by Kelly. April 24th, 2009 . 1 Comments

rosemary & pine nut shortbread cookies

I had a hankering for something sweet last weekend and cookies seemed like the right thing to do. I got out my cookbooks and nothing jumped out, so then I visited Martha. Although it wasn't quite what I had in mind when I started my search, I saw a recipe for rosemary and walnut shortbread cookies that got me excited. I decided to make them, but with a few key modifications. Let me tell you, these aren't just any shortbread cookies, they are the best shortbread cookies that you will put in your mouth. Ok, ok... that's a little dramatic, but I think they are really awesome. The first modification I made was to use pine nuts instead of walnuts. I'm a big fan of pine nuts because they're so rich and buttery, plus they've always worked really well with rosemary. I ground the nuts with my mortar and pestle since I broke my chopper, but I think the consistency I got with this method worked really well. Next I finely chopped up the rosemary and added the remaining ingredients. The dough is a little crumbly, so I put a piece of saran wrap on the counter and put the dough on it. I then pulled the sides of the wrap together and rolled the dough into a log. I popped it into the fridge and let it chill for a bit. Before I took the dough our of the fridge I sprinkled some raw sugar on my cutting board so I could roll the dough in it. Once most of the dough was covered with sugar, I sliced it into 1/4-inch rounds. I placed them on a cookie sheet and in the oven they went. I pulled them out of the oven and was greeted by little golden cookies and the lovely scent of rosemary. Almost immediately I popped one in my mouth because I was dying to try these puppies out. Dang it they are so delicious! They have a soft crunch that half crumbles, half melts in your mouth. And the flavors, my goodness the flavors are spectacular. The brown sugar and vanilla brings a really lovely sweetness to what would otherwise be a savory cookie. Mmmm, these make me happy. rosemary & pine nut shortbread cookies adapted from Martha makes about 2 dozen cookies 1 1/4 cups all-purpose flour 1/2 cup finely ground pine nuts 1 Tablespoon finely chopped fresh rosemary 1/2 teaspoon salt 1/2 cup (1 stick) unsalted butter, softened 1/4 cup packed dark-brown sugar 1/4 cup granulated sugar 1 teaspoon pure vanilla extract Raw sugar, for decorating Preheat oven to 300 degrees. 1 Whisk flour, nuts, rosemary, and salt in a large bowl. 2 Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until lightened, about 3 minutes. Mix in vanilla. Reduce speed to low. 3 Add flour mixture; mix until dough comes together and is smooth, about 3 minutes. 4 Turn out dough onto saran wrap, and form into a log. Refrigerate until firm, about 30 minutes. 5 Place raw sugar on a plate or cutting board and roll log so that it is covered in sugar. 6 Slice cookies into 1/4 inch rounds and transfer to parchment-lined baking sheets. 7 Bake until just golden, 15 to 18 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 5 days.
Filed under eat and sweets by Kelly. April 22nd, 2009 . 8 Comments

ricotta, green onion & green garlic gnocchi

I love gnocchi. They're like little nuggets of goodness. A few months ago I made my first attempt at making them and let me tell you, it was a disaster. After buying special equipment (a potato ricer) and spending a few hours of my life that I will never get back, my homemade gnocchi promptly fell apart once it hit boiling water. Heartbreak. I've since recovered from that incident and actually tried my hand at gnocchi one more time. I found this recipe in a lovely cookbook called Simply Organic and when the author mentioned her kids can make this I felt confident that I could too. One of the reasons this recipe caught my eye is that the base ingredient is ricotta cheese. I mean, when does that ever lead to something bad? It's really quite a simple recipe that takes very little effort. I had picked up some green garlic, something I'd never used before, at the store, so I used that in combination with the green onions that the recipe called for. I just mixed together the ricotta cheese with some salt, pepper, green onions, green garlic, parmesan cheese and an egg in a bowl. Next you just add some flour, a little at a time until the dough holds together. After testing the dough by dropping a little ball of it boiling water, I started rolling it out. I can't emphasize how much easier this was than the last time I tried. The dough is so easy to work with. I just rolled it into a long rope like I used to do with my play-doh, cut it into 1 inch piece and gave each one a nice little indent with a fork. That's it. So simple. I placed most of the gnocchi on a tray, let them freeze and then tossed them in a bag, that way they're not all stuck to one another. But let's get to the good stuff. I dropped the remaining ones in a pot of boiling water and just a minute or two later they rose to the top, ready to be eaten. I laid the gnocchi on a bed of very simple tomato sauce and got ready to give it a go. Oh man! They're like little clouds on your tongue. Light from the ricotta, but super flavorful and fresh tasting because of the green garlic and onion. I really couldn't believe that I actually made these. They taste like fancy restaurant gnocchi. Now I'm just dreaming of when I'm going to make the ones I froze. ricotta, green onion and green garlic gnocchi adapted from simply organic 15 oz ricotta cheese 1 large egg, beaten 1/2 teaspoon salt 1/2 teaspoon pepper 3 green onions, minced 3 green garlics, mince 1/2 cup parmesan cheese 1 1/2 to 2 cups unbleached all-purpose flour 3 cups marinara sauce 1 Put the ricotta in a sieve and place over a bowl for 15-30 minutes to drain. Discard liquid. 2 Bring a large pot of salted water to a boil. 3 In a medium bowl, combine the drained ricotta, egg, salt, pepper, green onions, green garlic and parmesan. 4 Gradually add the flour, 1/4 cup at a time, using your hands and blending just until dough holds together. (I used 1 1/2 cups). Remove 1 teaspoon of dough and roll into a ball on a floured surface. Drop into boiling water. If the piece falls apart, add ore flour to the dough, 2 tablespoons at a time, until it will form a ball. Repeat the cook test until it doesn't fall apart and floats to the surface. 5 Divide the dough into 4 equal parts. On a floured surfave, using your hands, roll each section into a rope about 1 inch in diameter. 6 Cut the rope into 1 inch long peice and slightly indent with a fork. 7 If you're not using the gnocchi right away, cover them with flour and store them in the refrigerator or freezer. If you're cooking them, drop the gnocchi into the boiling water. Stir gently to prevent sticking. When the gnocchi float to the top, they are cooked. Remove with a slotted spoon to a serving bowl. 8 Meanwhile, heat the marinara sauce. Spoon the sauce on a plate and place the gnocchi over top. Gnocchi will keep n the refrigerator for 1-2 days and for months in the freezer in an airtight container.
Filed under dinner and eat by Kelly. April 21st, 2009 . 9 Comments

raisin, fig & ginger chutney

I had a sandwich recently that left me awestruck. It had honey turkey, manchego cheese and a spicy ginger fig chutney all on ciabatta bread. Each ingredient was delicious, but it was the chutney that really made the sandwich. Each bite brought forth a burst of flavor that was unlike any sandwich I had ever had. That's when I decided I needed to recreate that magical chutney. I picked up the ingredients I didn't have at home and started concocting a recipe. I looked up other chutney recipes to see how they were made and came up a pretty good idea. I started with a bit of white wine and lemon juice with a cinnamon stick, black pepper and a bay leaf in there to give a little extra pizazz. After that simmered for a bit I added equal parts candied ginger, dried fig and raisins along with a little applesauce. I let that all simmer for a while longer until the liquid reduced and all the fruits started to meld into one. Oh the glorious wafts of goodness that floated through our apartment. So, so yummy. Once the chutney looked to be the right consistency I let it cool for a while and then tried it out... Deeelicious! But it wasn't until lunch the next day when I bit into my homemade sandwich that it truly passed the test. Oh yeah... it's good stuff. This is going to revolutionize my sandwich eating habits. raisin, fig & ginger chutney makes about 1 pint 1 cup white wine 1/4 cup agave 1 T lemon juice 1 cinnamon stick 1 bay leaf 1 T peppercorns 1/2 cup raisins 1/2 cup dried figs, chopped 1/2 cup crystallized ginger, chopped 1/4 cup applesauce 1 In a large saucepan, combine the wine, agave, lemon juice, cinnamon stick, bay leaf and peppercorns. Simmer over medium heat for about 15 minutes. 2 Strain the mixture and discard the solids. 3 Add the remaining ingredients and let simmer for another 15 to 20 minutes or until the liquid is almost fully reduced, but not quite all the way. 4 Remove from heat and let cool. 5 Transfer to a jar and keep refrigerated.
Filed under condiments/sauces and eat by Kelly. April 20th, 2009 . 13 Comments

pupusas + jars of goodness

I visited the Brooklyn Flea and let me tell you, it did not disappoint. The food section has expanded since last year which makes me very happy. I made sure to arrive with an empty stomach so I could enjoy some of the delicious offerings. After waiting in line for what seemed like forever I was rewarded with that tasty beauty above, a pupusa filled with pork and cheese and topped with pickled cabbage, hot peppers and hot sauce. Totally worth the wait. As if papusas weren't enough Rick's Pick's was there and gave me some hot tips on how to use some pickled jalepenos I'd picked up at the market earlier. Right next to them I stopped by Miss Amy's booth and bought the most delicious Strawberry Jam made from local strawberries and fresh ground peanut butter. Man I love this city!
Filed under events and restaurants/shops by Kelly. April 18th, 2009 . 3 Comments

weekend reading

TGIF! This weekend is supposed to be incredibly nice here in Brooklyn so I cannot wait to spend some time outside soaking up some rays and exploring the Brooklyn Flea. I'm also hoping to catch up on some reading, perhaps on a blanket at the park with some nice snacks packed up. I hope you have an excellent weekend!
Filed under read by Kelly. April 17th, 2009 . 2 Comments