eat me drink me

Recently I became a contributing editor for the newly launched Tea: A Magazine (first issue debutes on 3/15). I am beyond excited. One of my jobs for this publication is to review teas simular to how I did for a special MSNBC piece on unusual teas–the best part, I get to try a lot of tea.

This also means people send me samples like Revolution did. Because I am thinking so much about this beverage, it was only natural that some how it would become incorporated into my cooking. Such was the case while I was making yogurt (yes, making yogurt! I got this awesome incubator for it for Christmas). At the same time I was brewing a cup of Revolution’s Earl Grey with lavender tea and on a whim, I threw a tea bag into the pot of milk.

The result is a slightly floral, light brown yogurt that, while it doesn’t taste like a cup of the stuff, has enough hint of black tea to make it unique. For this, the recipe is simple: When you boil the milk for the yogurt drop in three or four tea bags (I am sure this would work with other flavors) and let it seep until you are ready to pour. That’s it!

Corny Squash Soup With Kale Chips

It’s squash and corn season at the farm, and in the last CSA batch I got a three lovely looking acorn and butternut squashes, a couple ears of sweet corn, and a bunch of kale.  As the temperature drops, nothing sounded finer then a rich bowl of soup. So, I combined these three things to make a sweet, salty, and savory brew perfect for the fall.

› Continue reading

A couple years ago I stumbled on this recipe for “False Mahshi: Layered Swiss Chard, Beets, Rice, and Beef” in the New York Times.  In an article about the Iraqi New Year, Joan Nathan had included this recipe, adapted from Esperanza Basson.  Well, even that seemed a bit labor intensive so I cut it down into a super simple, healthy, and yummy version.

› Continue reading

Recently there has been an influx of Concord grapes in the market.  For two weeks in a row I have gotten them in my CSA and at first, had no idea what to do with them.  I didn’t want to make jam and they were too difficult to eat on their own, but something about the flavor cried out “baked goods!”  So, I made a pie, two actually.  The one your see here is the red Concord grape, lemon, and apple pie, and I also whipped up a white Concord grape, lemon, pear pie.  The former was way sweeter, but both hit the spot.  I especially like the buttery crumble crust, it really soaks up the sweetness of the fruit.

› Continue reading

Inspired by Saveur’s April edition where Roman food was key, I decided to host my own empire styled meal using recipes from Anya Von Bremzen’s article. The results were fantastic, and not nearly as complicated as I thought.

The menu for my feast: Spaghetti alla carbonara, fagioli e tonno (white beans with tuna), finocchio con latte al forno (fennel baked in milk), and broccoli strascinati (broccoli with garlic and hot peppers).

› Continue reading

With hardly a thing in the fridge save for some sad looking carrots, onion, a block of tofu and half a jar of my favorite 505 green chile sauce, I was at a head with what to make for dinner.  Then, inspiration hit and the idea of spicy rice coated with the hot, rich green chile blossomed in my mind.  Now, the tofu, must do something with that tofu, I thought (after all its expiration date was a mere three days away).  So, I decided to try pan frying it. The result was a savory tofu square crunchy and peppery on the outside with silken center that melted in my mouth.  The tofu cooled the firey rice and green chile sauce making a succulent spice bomb of a meal (and VEGAN too boot) that I will make again and again.

› Continue reading

Who doesn’t love a pile of spicy, smoky, diced tomatoes with cilantro, lime, jalapeno, and onion, all mixed together and placed on top a corn chip, burrito, or taco?  In Colorado, you go to a Mexican restaurant and immediately they serve you a ramekin of garlicky tomato puree, rarely the bowl of fresh pico de gallo you get in New York (which people mistakenly call salsa).

But as New York Times writer Julia Moskin dives into the new Mexico chic cuisine that has popped up all over the city, she finds that a lot of places are getting this simple sounding, but not so simple dish, right.  Surprisingly, as a Mexican food snob, I totally agree with this article.  There are some great places to get some unique and tasty salsas.  Her list includes: Cascabel Taqueria, La Superior, Hecho en Dumbo, and more.  I would definitely add Cabrito, one of my personal favorite taco spots here, to the list.

Who has your favorite salsa?  And, what is the best way to make it?

› Continue reading

One recent Friday afternoon, I found myself with an hour to kill and was conveniently located near Union Square and its fabulous greenmarket.  Normally I just rush about, wanting and craving everything I see, but either I have no cash, or don’t want to carry my bounty around town.  This time, while the fresh veggies, eggs, and meat tempted me, what really pulled me in was the goat stand.  For about 20 years, Ellie Hushour has owned and operated the Patches of Star Dairy in Nazareth, PA, and her goaty goods are found every week at the green market.  She sells goat milk, yogurt, and cheese, all packaged fresh, with no preservatives, and at reasonable prices.

› Continue reading

I love Rick’s Picks, especially their Smokra‘, a delightfully spicy, paprika spiked pickled okra.  But what, pray tell, do you do with the wonderful brine leftover after you finish these addictive beauties?  The other day I was faced with such a conundrum, I didn’t want to throw it out, but saving it, really?  Well my answer was right on the jar: use as a meat marinate.  Yum.

So, I stopped by Whole Foods and bought a thick cut pork chop ($6.30) from the meat counter and brought it home.  There, I cut the piece of meat into six large chunks and plopped them into the jar.  Nothing could have been easier.  I let the pork sit for a couple days before I cooked it up in a frying pan.  No oil, no spice, just some heat to cook the meat.  After it browned in the juices on medium heat, I drained it and added some quartered Brussels sprouts.  That’s it, an easy, no mess meal.  When the meat was done, the spice of the brine shone through with a peppery tang.  Because it had sat in the marinate for so long, the pork was super moist.  Next time, I might try to put two pork chops in the jar and share, but I guess that means I need a new jar of Smokra’…oh darn.

I am not good at taking time to upkeep this awesome blog.  However, I am VERY good at making mini pecan pumpkin pies.  This, I just discovered last night.  I originally saw the recipe while pumping away on the elliptical machine at my local YMCA.  Usually, as long as Top Chef isn’t on Bravo, I turn to the Food Network to give me motivation to burn calories.  After all, it’s because of food (and too much wine I’m sure) that I have to be at the gym in the first place.

Near the end of this particular jaunt, I caught the beginning of Cooking For Real, Sunny Anderson’s perky show about good, homey food.  Usually she doesn’t do much to inspire me, but this time, I was blown away by these tiny, pop-in-your-mouth pies (recipe here).  They were made with pecan and pumpkin, the best of both holiday dessert worlds.

So last night for my mini holiday get together, I decided to try these babies out.  Since I am not a natural baker, I didn’t have high hopes they would turn out well, but thank goodness I was wrong.  Each tiny pie tasted just like a pecan pie, but with a squishy pumpkin kick.  Not to sweet, not to rich,  and easy to make.  These are perfect for any party.  And, lucky me, I have enough ingredients to make another batch.