2007 – Page 10 – Not Eating Out in New York

31 May 2007

Is NYC Food Film Festival for real?

by Cathy Erway | posted in: Ruminations | 8

For a city congested with new film festivals that crop up each summer, this one actually sounded like a novelty: The first-ever New York City Food Film Festival takes off this June, screening independent features and shorts by filmmakers from all over the country. The event seems to be the brainchild of Schnack co-conspirator Harry Hawk and George Motz, a director who’s screening his documentary, Hamburger America, in the festival. If I’m understanding correctly, the festival takes place over three … Read More

29 May 2007

Reason for Not Eating Out in New York #10: Oh Foraging You May Go

by Cathy Erway | posted in: Reason of the Month | 25

dandelion greens, wood sorrel and second-year burdock stem in a soy vinaigrette made with wild garlic and hedge mustard, all foraged from Prospect Park (except liquids) The food of this city is bountiful. It’s brimming with so much, and in such great variety, that you will never be keep up with it all, no matter how addicted you are to Eater. Think I’m just talking about restaurants and specialty shops? Try its wildlife sometime. It’s fabulous. This weekend I attended … Read More

28 May 2007

Cherry Rhubarb Pie

by Cathy Erway | posted in: Desserts, Pies, Recipes, vegetarian | 12

Is there anything you can do with rhubarbs except make pies and jams and jellies, often in combination with a sweet red fruit? The world may never know. I’m not in any mood to find out myself, because before this I was a virgin to making the classic rhubarb pie. Okay, maybe I still am, since I chose cherries as its pie partner. They just looked so fresh and plump and made me want to buy more than I could … Read More

24 May 2007

Sandwich of the Moment

by Cathy Erway | posted in: Ruminations | 8

open face: roasted red pepper, basil and swiss cheese tops a homemade no-knead slice of bread I can’t express enough what a good grilled sandwich-making bread the No-Knead Bread recipe makes. It’s just meant to be: the perfect crackling, lacy froth of bubbles around the bread’s crust that crisp up to a delicate network of texture, the chewy, slightly moist and yeasty taste of the bread’s core that perfectly soaks up a sandwich’s flavors.

23 May 2007

Chicken Fajitas with Jalapeno-Mayonnaise Sauce & Pico de Gallo

by Cathy Erway | posted in: gluten-free, Meat & Poultry, Recipes | 4

There’s always those nights when I’m craving something that feels like it’s from a greasy take-out restaurant. My creations never, thankfully, end up quite as greasy, and I hope it stays that way. I’m not sure that I would even know how to make food as greasy as some restaurants do — is it not trimming globs of fat from meat? Cooking in copious amounts of oil oil slathering butter and mayonnaise from a greasy wand with reckless abandon, like … Read More

21 May 2007

Lychee Sorbet with Mint

by Cathy Erway | posted in: Desserts, Ice Cream, Recipes | 14

Bartenders all over the city have been loving the lychee, so why can’t I? Especially in the summer months, when cool, juicy and sweet flavors rule. And especially when Sugar High Friday, the dessert food-blogging event created by The Domestic Goddess, is calling this month’s challenge theme “Shades of White”, hosted by Seven Spoons. I’m not sure exactly what shade of white the lychee is. It begins much more white fresh than it looks canned, which is a slight shell-pink … Read More

19 May 2007

Chickpea & Roasted Red Pepper Penne

by Cathy Erway | posted in: Beans, Pasta & Noodles, Recipes, vegan, vegetarian | 15

I can’t find anything bad to say about this pantry meal. I made it one night accidentally, when I was craving a light pasta dish with maybe a little sundried tomato and some fresh artichoke, neither of which my local Associated Market had. It was getting late, and I didn’t feel up for walking much farther than a block. It had just begun to rain. So dismayed and with lowered expectations as I was, I wandered into my corner bodega … Read More

17 May 2007

Taiwanese Three Cup Chicken

by Cathy Erway | posted in: Meat & Poultry, Recipes | 18

If I had my way with space, I’d have three different types of basil growing in my front yard (okay, my apartment building’s front patch of grass). This would have to include the ubiquitous Italian variety, with its shiny, fat teardrop-shaped leaves. As well as the purple basil which I’ve been eyeing and smelling at Farmer’s Markets but have no idea what it tastes like (it smells like basil). And most direly, a Thai basil plant: a matte, darker green-leaved … Read More

14 May 2007

Mussels for Mum

by Cathy Erway | posted in: gluten-free, Recipes, Seafood | 5

Moms love French food. Soufflés make her sparkle. Provençal sounds like a good name for a kid to her. Bistros are her preferred bar. The allure of this country’s culinary je ne sais quois can might coincide with a vast generation clued in to its mysteries and virtues by a tall, warbly-voiced, and ever so ladylike American named Julia Child. Then again, my dad knows much more about The Way to Cook than my own mom, who’s never dabbled in … Read More

10 May 2007

Spring Snap Risotto

by Cathy Erway | posted in: gluten-free, Grains, Recipes, vegetarian | 9

No seasonal food taboos can get between me and my favorite Italian rice dish (are there any others?): risotto is delicious year-round. It simply absorbs the season into its gooey mass and holds it there snug like a mother kangaroo. Lemon? Sure. Crisp spring vegetables like sugar snap peas, juicy zucchini and fresh chopped scallions? Why not? Welcome to spring, risotto. You’re looking green and well today.

Yearly Archives: 2007