Sunday, August 10th, 2014

Pan-Fried Noodles with Kale and Summer Vegetables

IMG_3389
Whenever I have a plethora of random vegetables with no assigned purposes, I start to panic think along the lines of stir-frying them. This tends to happen a lot in the summer, when stockpiles of goods from farmers market strolls begin to overbear my fridge. Everything looks so good, and there are so many kinds of vegetables in season now–eggplants and peppers, beans and leafy greens–it’s like looking at a menu that you want to order everything from. But fortunately with shopping, the eating can occur much more gradually.
Read the rest of this entry »

Monday, August 4th, 2014

Grilled Lamb and Peaches with Peach and Green Bean Succotash

IMG_3329

You might consider a hearty red meat like lamb a more winter-appropriate food, not on your summer cookout menu. Or you might associate it with restaurants rather than your home-cooking menu, any time of the year. But I think it’s a secret weapon to creating a fun outdoor feast that tastes like it came from a gourmet gastropub.
Read the rest of this entry »

Thursday, July 31st, 2014

Chilled Fava Bean Soup

IMG_3113
Ah, fresh fava beans. Who else first heard of this legume via Anthony Hopkins in Silence of the Lambs? If so, it was a most disturbing way one can be introduced to a new food (and I am amongst those). No, I didn’t eat fava beans for a good long time after seeing that movie, but it wasn’t because I was afraid. It was because I never did encounter them, least of all fresh and whole still in their pods, until some twenty years later, at farmers markets in my city. Read the rest of this entry »

Thursday, July 24th, 2014

Sour Cherry Sorbet

IMG_3152

Sour cherries, unlike sweet, are just about the sharpest taste you can get from a stone fruit. Eaten raw, these little gems will make your mouth hurt and your face flare up with weird expressions (just try one without making a face). They’re as crimson as cranberries once crushed up. But when cooked with a little sugar, sour cherries take on a unique, classic-candy flavor, which you can’t get from sweet cherries. Not by a long shot.
Read the rest of this entry »

Friday, July 18th, 2014

Sesame Marinated Steamed Cauliflower

IMG_2993

When it’s warm out in the midst of summer, one doesn’t feel as inclined to eat, much less cook. Then hunger kicks in, and heavy foods like fried oysters and hamburgers from street vendors and such come into the picture and, well, why not dig in? A certain fatigue that leads to throw-your-hands-up-in-the-air lapses in eating judgement is an expected part of summertime. Problem is, you just want to throw-your-head-on-the-pillow sleep afterwards.
Read the rest of this entry »

Monday, July 7th, 2014

Charred Green Bean and Summer Squash Salad with Fresh Mozzarella and Basil

IMG_2835

I needed a green detox after cookout fever this holiday weekend. I found myself stationed at the grill this 4th of July, where one after another, people lined up to give me things to char: chicken wings, sausages, lamb chops, chicken breasts, hamburgers, hot dogs, kabobs. Thank goodness it was overcast and not very hot that day. I also managed to grill some zucchini and eggplant, but didn’t get a chance to snag any while tending the flames. The chops were much more hand-held friendly; I got a few good bites of that (thanks, Aaron). But gee, I’m feeling the burn–of too many meaty calories.
Read the rest of this entry »

Wednesday, July 2nd, 2014

Grilled Steak “Shoulder Bites” with Chimichurri (dedicated to Luis Suarez)

IMG_2629

I’m not usually very vocal when it comes to sports. But I have been enjoying watching the World Cup lately, and soaking in the drama, intrigue, and high-stakes tension therein. It really is a fantastic spectacle–not only of physical agility, but of nationalism, sportsmanship, and other shared, global human values. Recently we saw a star player from Uruguay get banned from the game for four months for biting an opponent, because intentionally biting in football (or soccer to Yanks) is not okay. There were a lot of jokes to be made about this and righteous agreements or disagreements about its sanction. But biting, my friends, is primal: a primitive, crude, and universal urge. And so is barbecue.
Read the rest of this entry »

Tuesday, June 24th, 2014

No-Pastry Quiche Two Ways: With A Bacon Crust and A Zucchini Crust

IMG_2506

They say that real men don’t eat quiche. But would real men eat not-so-real quiche instead? I don’t know; I made this pair of not-so-real quiches for a party celebrating the engagement of a lovely girlfriend of mine, where only women attended. I can say with certainty that real women eat not-real quiches when that not-real component speaks specifically to its crust.
Read the rest of this entry »

Thursday, June 12th, 2014

Strawberry Buckwheat Shortcake

IMG_0091

I don’t have many photos of this one, but it’s because I was covered in strawberry sludge and whipped cream while making 80 portions of it for a country wedding upstate last weekend. Phew. I think the name of this recipe tells you everything, though: it’s strawberry season, so seize the day when you can get super-sweet, local ones in the spring. And, if you’re tasked with making dessert–particularly cake, which can have such fascinating descriptors as “yellow,” “white,” “sponge” and “short”–seize the opportunity to make it a little more interesting and tasty, like the fine strawberries you’re using. Like putting buckwheat flour in the batter. It’ll still satisfy cravings for a classic dessert, and may even trump them, as I found at the wedding.

Read the rest of this entry »

Thursday, June 5th, 2014

Cast-Iron Roasted Chicken Salad with Chicken Fat Aioli Sandwiches

_F1B2917-2photo: Julia Sherman

Let’s say you’re going to a cookout, barbecue, potluck, or summer picnic this weekend. Let’s say you could really go for something like a cold chicken salad sandwich, but don’t want to opt for a hastily-made rendition like at the supermarket deli or something you might whip up from frozen chicken cutlets chopped and tossed with mayo. No, let’s say you want something savory and exciting, even if this sounds contradictory to what “chicken salad” generally means to you as a food item. You want to eat something tasty, but don’t think that you have the time to.
Read the rest of this entry »

Heritage Radio Network

Cheap Date: a podcast on the Heritage Radio Network
Eat Your Words

The Art of Eating In

The Art of Eating In

Follow cathyerway on TwitterFollow cathyerway on InstagramFollow The Art of Eating In on Facebook