At brunch last weekend, a friend threw some mint in with the eggs. We thought she was crazy. Then we tasted the dish. Approved! While she also used asparagus and ricotta, this version features what we had on hand. The result? Empty plates. [Read more...]
We enjoy eating in restaurants as much as the next gal but get a special kick out of discovering fresh made offerings in New York’s burgeoning food market scene. Whether it be a bloomy rind cheese or a baked from scratch boule, the array of delectables and quality ingredients found in these spots is as inspiring as they are delicious. Over the upcoming months we’ll be sharing reports from some of our favorite markets, vendors and CSAs.
First up, New Amsterdam Market, where we procured the fixings for a memorable, home cooked meal (we’ll post the recipes on Monday). We encourage you to allow plenty of time to do the same, though in all honesty, we didn’t realize the mart closed at 4pm so made a mad dash, formulating a menu as we went. That we pulled it off is testament to what’s available there. [Read more...]
from Miss Manners' Guide to Excruciatingly Correct Behavior by Judith Martin
We went on a road trip this weekend – more on that to come – and happened upon a farmer’s market jam packed with fragrant fruits and vegetables. Our eyes and imagination went straight to cartons full of fresh picked, ruby-hued sweet cherries. In an effort to preserve some of this early taste of summer, we saved a pound for pickling.
preserved cherries
1 lb of cherries
1/2 c vinegar
1/2 c water
1/4 c sugar
1 TB peppercorns
1 rosemary sprig
Pit cherries. Place next four ingredients into a pot and bring to a boil, then simmer five minutes. Strain and return liquid to pot, adding cherries and herbs. Bring to a boil again and simmer 3-5 minutes. When the cherries are soft (test with back of spoon), remove rosemary and pour into a sterilized mason jar.
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The pickled cherries make a wonderful accompaniment to cheese sandwiches or with chicken. We can also recommend serving the preserves + drizzle of its syrup with pate and macadamia nuts, an unexpected yet delicious combination of flavors we recently sampled in Sweden.
