eat me drink me

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.

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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.

The other night I made stuffed pork chops.  It was a lot of food and I couldn’t finish it!  So, today I took the leftover meat, stuck it on the grill with a sliced brioche roll, toasted both and BAM! Deliciousness.   I also had another apple to eat, so I cut it up and served it along side the sliders. A perfect combo and a perfect way to use up the leftovers.

I love pork and the other day, I got a huge hankering for it.  This came about after talking to my mom,” Try cooking them in apple juice,” she said on the phone.  So, my brain started planning the menu and after receiving beautiful apples, red onions, and a nice head of arugula from my CSA (community supported agriculture), the meal was set.

First, I went to Whole Foods and got three thick cut pork chops.  These babies were about 1 1/2 inches thick and looked oh so good.  At $7.99, it wasn’t too expensive, though three pieces cost me about $17.  Once I got them home, I let them sit in a half cup of Red Jacket Orchards apple juice, for about an hour.  Next, I stuffed them with a mixture of apple, fresh sage, pine nuts, dried cranberries, a little salt and pepper, a dash of tarragon, and a touch of olive oil.  After the saucepan was heated, I poured the apple juice from the pan and put the chops in.  Cooking them on medium heat, I rubbed brown sugar on one side of the pork chop and then let them simmer till each side was browned.

While I cooked the meat, I decided to caramelize the other half of the apple and a small red onion.  Using about 6 Tbs of butter and 1/4 cup of brown sugar made enough sauce to cook the apple and onion, and left enough to drizzle on the finished pork chop.  Taking the head of arugula, I evenly divided it on the plates, thinly sliced some radish and summer squash and put it around the dish, and set the meat right on top.  I didn’t think the greens needed any sauce, since the sweet butter and juices from the meat coated it.

Voila!  A delicious, though not healthy, local, and seasonal meal.
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Well, it’s been a while since I have kept up on my food blogging, but on this lovely fall-like Saturday, I decided to get back in the game.  For your eating pleasure, a broccoli-double Gloucester cheese omelet.  The snap of the broccoli goes perfectly with the mild, tangy, and creamy cheese.  This dish is super easy, and perfect for Saturday morning brunch!

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Meat Cake from Black Widow Bakery

This is truely inspirational as far as creative cooking goes. Meat cake, by the Black Widow Bakery.  Of course, further exploration reveals Martha Stewart’s version of a meatloaf birthday cake, but not nearly as fun as the BWB (who also has a meat cake gallery).  I think I will make one for my next party (or maybe some meat cupcakes!)

When in doubt, make a quiche.  At least I think that’s my new motto.  Quiche is a simple, easy to make dish that almost anyone can eat and just about everything can go into.  Now, I am lazy and buy pie crust from Whole Foods; two frozen shells to a pack for about $3.  This makes it even easier to prepare a quiche.  The one pictured here I made with all farm fresh veggies and eggs from my farm share, save for the tomatoes, cheese and crust!
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Ah, the veggies kids are afraid of. Adults too when you really think about it.  The turnips I got with my farm share were tender and small, and, if I hadn’t wanted to mash them up with some potatoes, I could have eaten them raw.  For this meal I used up my collard greens, turnips, and some of the potatoes.  On the shopping list: Serrano ham, shallots, lemon, garlic, butter, salt and pepper.

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After waiting year to get into my local CSA (community shared agriculture), I finally was able to join.  Last Saturday I received my first dose of fresh, local vegetables and eggs.  The list included chard, bok choi, collard greens, radishes, turnips, and a melody of potatoes, mint, and scapes.  Green, green, red, green—the pile was high and I wondered if I could really eat them before they went bad.  I did, and managed to do so before I left for a wedding in Denver, Colorado.  But, despite the lovely recipes the Bed-Stuy Farm Share provided, I wondered if people still felt lost with faced with such a bevy of interesting produce.  I know I didn’t know what to do with it all (save for the eggs and bok choi) and didn’t even know what a scape was.

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